Top 3 Cracker Barrel Recipes

Cracker Barrel Chicken And Dumplings Recipe
Chicken and Broth

3 quarts water
1 3-4 pound chicken cut up
1 1/2 teaspoons salt
1 small onion sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice

Dumplings

2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 cup plus 2 tablespoons milk

1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.

2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.

3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partly dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.

6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little larger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but do not stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.

7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.

Source: Cooking Cache.com

Cracker Barrel Biscuits
8 servings

2 c Bisquick
2/3 c Real buttermilk

1. Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic.

2. Shape dough into 16 thin patties, placing 1 atop another forming 8 biscuits in greased 93 round baking pan. Bake at 450 16 to 18 minutes or until golden. Wipe tops at once in
butter. They split easily because of the way you formed them with the 2 pieces.

3. To make BONANZA Copycats, add 4 ts sugar. Shape into 6 patties, 13 thick, 33 round. Place close together in greased round baking pan. Wipe tops in soft butter. Bake 450 18 minutes or until brown.

4. Cool 10 minutes before serving. Split with thumbs instead of cutting with knife. These do not keep well. Right out of oven wipe tops again with dabs more butter to keep
surface soft and tender.

Source: Gloria Pitzer's Secret Recipes

Cracker Barrel Hash Brown Casserole Recipe
8 servings
2 pounds Frozen Hashbrown Potatoes – thaw
1/2 cup Margarine – melt
1 teaspoon Salt
1/2 teaspoon Black pepper
1/2 cup Onion – chop fine
1 can Cream of chicken soup
2 cups Colby Cheese – grate
1. Preheat oven at 350 F. Spray a 9×13 baking pan with non-stick cooking spray.
2. Gently mix in the potatoes and pour into prepared pan or dish.
3. Bake uncoovered at 350 F for 35 minutes.
Source: cdkitchen.com



Source by Jake R Kelly

Two Chia Seed Protein Pudding Recipes

I was introduced to chia seed pudding a few years ago and instantly fell in love. A healthy alternative to regular pudding? Yes, please! I love "healthifying" my favorite foods that are not so healthy for you so this was right up my alley. I tried a few chia seed pudding recipes and started to develop my own. Most of the recipes I found did not have protein added to them so I decided to boost mine with protein. Chia seed protein pudding packs a healthy punch. It's loaded with healthy nutrients which makes it a great option for either breakfast or a healthy dessert.

Chia Seeds are a good source of plant based omega-3s, fiber calcium and iron. They also have small amounts of phosphorous, manganese, potassium and copper. I love their "crunchy" texture. They almost remind me of tapioca but they're much healthier for you.

Chia seeds can be eaten raw or cooked. I recommend eating them after they've either been soaked (like in a pudding recipe) or cooked because these seeds expand once they've been hydrated. Eating them dry can lead to them expanding in your throat which may give you a slightly weird feeling. One of the big benefits is the fiber content which will help give you a feeling of fullness leading to better satiety.

Chia Protein Pudding Recipe 1: Vanilla, Almond + Coconut

Serves 4:

8 T Chia Seeds
2 C Almond Milk (or milk of choice)
2 T Madagascar Vanilla Extract (I love this vanilla extract because of it's deep flavor.)
4 T Shredded Coconut (plus a little extra to sprinkle on top)
2 T Maple Syrup (or honey)
4 Scoops Protein Powder (I used grass-fed whey vanilla but you can use your favorite animal or plant based protein powder – about 20g per scoop)
4 T Almonds
* If you like a creamier taste, use vanilla flavored almond milk or toasted coconut almond milk by Califia farms to get a richer taste.
How To:

– Mix seeds, almond milk, vanilla extract, coconut and maple syrup until fully combined.
– Add in protein powder and mix in with a whisk to break it up. Keep mixing until you do not have any clumps of protein powder in mixture.
– Pour evenly into 4 cups and place in refrigerator for about 15 minutes.
– Take out of refrigerator and give each chia seed protein pudding a stir to make sure the chia seeds are fully incorporated (sometimes they're sink to the bottom).
– Return to refrigerator and let sit for a few hours or overnight until mixture has become pudding or gel like.
– When ready to eat, sprinkle almonds and extra coconut on top and enjoy.

Chia Protein Pudding Recipe 2: Double Chocolate Cacao

Serves 4:

4 Scoops Chocolate Protein (animal or plant based)
4 T Cacao Nibs (plus extra to garnish)
4 T Chocolate Covered Hemp Seeds (you could use semi-sweet chips but you will not get the benefit of the hemp)
2 T Maple Syrup or Honey
8 T Chia Seeds
2 C Almond Milk
* If you like chocolate + peanut butter, add 1 T of peanut butter (or almond butter) to the mixture for that chocolate + nut flavor.

How To:
Use the same how to instructions as above for the Vanilla, Almond, Coconut pudding.

Once the pudding is finished, sprinkle cacao nibs on top and enjoy!

I make these recipes often for breakfast because they're an easy make ahead meal prep option. Then you can eat quickly or grab and go before heading out the door. I also enjoy them as a snack or healthy dessert if I'm craving something a little sweet. Enjoy them however you like and feel free to get creative with the recipes as you see fit.



Source by Margot Rutigliano

Tips For Creating the Best Potluck Recipes

The best potluck recipes are recipes that have history. While there is nothing wrong with adding a new recipe to the mix every now and again, when you hold potluck dinners your guests will want the tried-and-true favorites. Because of this, it's always fun to bring along the recipe someone is sure to ask for it.

Ask The Hostess: Before you assume you should bring this dish or that dish, ask the hostess. There's nothing like surprising your hostess, but you need to make sure you do not bring the same dish as someone else.

Preparing Potluck Recipes: The best potluck recipes are prepared just hours before you attend the event. For example, crock pot chili can be made the day before, and reheated at the potluck, but you do not want food to be days old. You want to showcase your best recipes.

However, if you are making something that must be chilled for several hours, make it the night before. Do not take chances. Guests will not gravitate toward a gelatin mold that did not set or a frozen dessert that is not frozen.

Signature Divorce: The hostess and other party-goers who know you will recognize your signature dish. If you generally bring potato salad to an event and it always disappears, do not mess with perfection. Bring potato salad. Your fellow guests will be expecting it.

Use Fresh Ingredients: Because you want your recipe to be as appealing as possible, it's important to purchase fresh ingredients for your dish. A vegetable tray that has seen better days will not be the hit of the party, but a vegetable tray that's covered in fresh veggies with plenty of temptation dip will disappear fast.

Bring Insulated Containers: Casseroles that should be served hot should be brought in a dish that keeps them hot. Purchase an insulated carrying case that will keep the dish hot until it's served, or use a crock pot as your container and then reheat it as soon as you arrive at the party.

Keep Cold Dishes Cold: If your potluck dish should remain cold, then by all means bring along a larger container and ice. Place the larger container on the table, add a few ice cubes and then set the dish with the food in it on top of the ice. Leave enough room to slide ice cubes between the two containers. If packed with ice in this manner, the dish will remain cold for several hours.



Source by Helen Polaski