Recipe Exchange
I didn't have potatoes - so I substituted rice,
I didn't have paprika - so I used another spice,
I didn't have tomato sauce - so I used tomato paste,
A whole can, not a half can; I don't believe in waste.
A friend gave me the recipe,
She said you couldn't beat it...
There must be something wrong with her,
We couldn't even eat it!
-Author Unknown
Have you ever heard folks say " WOW " I sure would love to know
how they make that. Well I finally found out how Cracker Barrel
makes that gooooodddd "Hash Brown Cassarole "
Hope you all enjoy these. I know I will. KISS!
Cracker Barrel
Hash brown Casserole
2 lb. frozen shredded hash browns
1/2 cup margarine, melted
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup finely chopped onion
1 can cream of chicken soup
8 oz. Colby cheese, grated
Preheat oven to 350 degrees.
Spray 9x13 baking pan with Pam.
Combine soup, margarine, salt, pepper, onion and cheese.
Gently mix in the potatoes and pour into prepared pan.
Bake in 350 oven for 35 - 40 minutes.
Cracker Barrel Old Country Store Dumplings
2 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1 C whole Milk
4 Tbsp Vegetable Oil
Preparation:
Mix above ingredients, blend them well and turn out on
to a floured surface. Knead 4 or five times and
divide dough into two parts. Roll out one piece
of dough to 1/8" thick and cut into
1"x1 1/2" strips. Place into a large sauce pan
that you have place 8 cups of water and
3 chicken bouillon cubes that has been
brought to boil and the bouillon cubes have
been dissolved. Cook 1 half of dumplings
until just about done and strain
and set aside. Next finish the other half
of the dumplings in the same way. While cooking
the dumplings you can prepare the sauce.
Dumpling Sauce
3 Tbsp Butter
4 Tbsp Flour
1/4 tsp Salt
1 C Whole Milk
2 Chicken Bouillon Cubes (crumbled)
1/2 tsp sugar
1/2 -3/4 C Dumpling Cooking Liquid (after dumplings have been cooked)
Place butter in medium sauce pan and melt,
add salt and flour, stir until thick. Mix
sugar with milk, and add to flour mixture
a little at a time and stir constantly
with a whisk until thick and smooth.
Remove from heat. Place cooked dumplings
in dumpling sauce and add 1/2 cups of cooking
liquid in which the crumbled chicken bouillon
cubes have been added and stir gently, Simmer
dumplings until blended on low heat. More cooking
liquid may be added if needed
Cracker Barrel Chicken Casserole
1 C. Yellow Corn Meal
1/3 C. Flour
1 1/2 tsp. Baking Powder
1 Tbsp. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
2 Tbsp. Vegetable Oil
3/4 C. Buttermilk
1 Egg
Preparation:
Mix all together in mixing bowl until
smooth. Pour into greased 8" x 8" baking pan
and bake at 375 degrees for 20 - 25 minutes
until done. Remove from oven and let cool
completely. When cool crumble corn bread and
place 3 cups of corn bread crumbs in mixing bowl.
Add 1/2 cup melted butter to crumbs and mix well, set aside.
Chicken Filling
2 1/2 C. Cooked Chicken Breasted (cut into bite size pieces)
1/4 C. Yellow Onion (chopped)
1/2 C. Celery ( sliced thin)
1 tsp. Salt
1/4 tsp. Fresh Ground Pepper
1 Can Cream of Chicken Soup
1 3/4 C. Chicken Broth
2 Tbsp. Butter
In sauce pan on medium low heat place butter
and sauté onions, and celery until transparent,
stirring occasionally. Add chicken broth, cream of
chicken soup, salt, and pepper. Stir until well
blended and soup is dissolved completely. Add chicken,
stir and blend until mixture reaches a low simmer.
Cook for 5 minutes, remove from heat. Place chicken mixture
in buttered casserole dish 2 1/2 quart,
or individual casserole dishes ( about four ). Spoon
cornbread crumb topping on top of chicken mixture,
do not stir in chicken filling and place
baking dish in preheated oven at 350 degrees
for 35 - 40 minutes. The crumbs will turn a golden yellow.
A side order of country green beans or salad makes for a hearty meal.
Cracker Barrel Grilled Chicken Tenderloin
1 lb. Chicken Breast Tenders
1/2 C Italian Dressing (drain spices and discard spices)
1 tsp Fresh Lime Juice
1 1/2 tsp Honey
Preparation:
Mix dressing, lime juice and honey together. Pour
over chicken tenders, making sure all tenders are
covered, marinate for 1 hour. Braise tenders in a
non stick pan or grill to lightly golden in color
but not dry.
Cracker Barrel Ham and Egg Casserole
1/3 C. Lean Cooked Diced Smoked Ham
1 Slice Sour Dough Bread (remove crust and cut
to fit bottom of casserole dish)
4 - 5 Eggs (beaten, one cup)
1/4 C. Evaporated Milk
1/4 tsp. Salt
1/4 tsp. Ground Black Pepper
1/2 C. Shredded Mild Cheddar Cheese
Preparation:
Spray casserole dish with a none stick spray and
place sour dough bread on the bottom of casserole
dish. Beat eggs, add salt, pepper, evaporated milk
and mix until completely. Pour egg mixture over bread.
Sprinkle diced ham over egg mixture and cover. Place casserole
in refrigerator overnight or in refrigerator for at
least five hours. Remove casserole from the refrigerator,
spoon shredded cheddar cheese on to the
top of eggs. Smooth the cheese gentle on top of egg mixture.
Place casserole in a preheated oven at 375 for 20 - 22 minutes depending
on the depth of the casserole dish.
Cracker Barrel Old Country Store Biscuits
2 1/4 C. Bisquick Mix
2/3 C. Buttermilk
1 tsp. Sugar
1 Tbsp. Butter, melted
Preparation:
Preheat oven to 450 degrees. Mix first three ingredients
together, add 1 Tbsp. of the melted butter into batter.
Stir ingredients until soft dough forms. Turn onto
surface that has been dusted with flour. Knead 20 times,
roll 1/2 inch thick, and place in an ungreased 8 by 8
cake pan. Place biscuits next to each other, when the
you have placed all of them in there flatten slightly.
Bake for 8 to 10 minutes.
Cracker Barrel Old Country Store Mashed Potatoes
Notes:
If you want really great tasting mashed potatoes, do not boil them,
bake them. Baking brings out a wonderful roasted taste.
Ingredients:
6 medium Russet Potatoes
4 Tbsp. Margarine (yes Margarine do not use "spread")
1/4 to 1/2 C. Milk
1 tsp. Salt
1/2 tsp. Black Pepper
Preparation:
Wash potatoes thoroughly, cut into uniform
pieces, and drop into salted boiling water.
Cook potatoes until they are fork tender.
Take potatoes out of boiling water and drain.
Peel most of the potatoes, make sure you leave
about one fifth of the area not peeled. Place
potatoes into bowl with other ingredients and
mash the potatoes. I would not use an electric
mixer; you do not want to take all of the lumps
out, if you do, just be careful not to totally mash
the potatoes. Makes 4 servings.
Cracker Barrel Old Country Store Fried Apples
Ingredients:
6 Tart apples; sliced
1 tsp. Lemon juice
1/4 C. Bacon drippings
1/4 C. Brown sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 dash of nutmeg
Preparation:
In a large skillet, melt bacon drippings. Pour apples
evenly over skillet bottom. Sprinkle lemon juice
over them, then brown sugar, then salt. Cover and
cook over low heat for 15 minutes until apples are
tender and juicy. Sprinkle with cinnamon & nutmeg.
More Crock Pot Favorite's
CROCK POT
BREAKFAST POTATOES
4 med-large potatoes
1 onion - peeled and chopped
1 tbsp. butter
4 slices of bacon
4 oz. Cheddar Cheese
Fry or cook bacon in Microwave. Slice potatoes, chop onions, grate
cheese. Layer potatoes, butter, onion, bacon, cheese. Only layer
this 2 times. Cook on High 8-10 hours.
CROCKERY PEACH BUTTER
8 cups cooked and mashed peaches
4 cups sugar
3 tsp cinnamon
2 tsp cloves
1 tsp nutmeg
1 tsp. allspice or apple pie spice
Place cooked peaches in a blender. Puree until smooth. Place
in crock pot. Add the sugar. Stir until mixed. Add remaining
spices. Cover; Cook on High for 5 hours and then cook for
5 hours uncovered. This makes about 3 pint jars.
CROCK POT BREAKFAST APPLE COBBLER
4 medium-sized apples, peeled and sliced
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons butter, melted
2 cups granola cereal
Place apples in slow cooker and mix in remaining
ingredients. Cover and cook on low 7-9 hours (overnight)
or on high 2-3 hours. Serve with milk.
CROCK POT SAUSAGE & EGG CASSEROLE
1 dozen beaten eggs
14 slices of bread
2 1/4 C milk (lowfat or skim is OK)
2 1/2 C grated cheddar or Monterey Jack cheese
1 lb. sausage, cooked and drained
1 tsp. salt, optional
1 tsp. pepper (more or less to taste)
2 tsp. mustard, optional
Grease the sides of the crock with butter.
If desired, spread mustard on one side of the bread and
cut bread into large squares. Make layers in the Crockpot of
bread, followed by sausage, followed by cheese, ending with a cheese layer.
Beat eggs, milk, salt and pepper together. Pour over Crockpot
mixture, cover and turn on low. Cook for 8-12 hours.
HUNGARIAN GOULASH
Serve it along with a tossed salad and French bread.
Makes 8 servings
2 Tbsp. Canola oil
2 lbs. beef stew meat, cut into 1-inch pieces
1 large onion, sliced
1 can (14-1/2 oz.) beef broth
1 can (6 oz.) tomato paste
2 cloves garlic, chopped
1 Tbsp. Worcestershire sauce
1 Tbsp. paprika
1 tsp. salt
[pi] tsp. pepper
[pi] cup cold water
3 Tbsp. all-purpose flour
1 green bell pepper, cut into strips
16 oz. hot cooked egg noodles, for serving
Heat oil in a large skillet over medium-high heat. Cook beef
in oil about 10 minutes, stirring occasionally, until brown. Drain.
Place beef and sliced onion in a slow cooker. Mix beef broth,
tomato paste, garlic, Worcestershire sauce, paprika, salt, and pepper;
stir into beef mixture. Cover and cook on low heat
8-10 hours (I always use the longer cook time) until beef is
tender. Mix water and flour; gradually stir into beef mixture.
Stir in green pepper. Cover and cook on high heat 30 minutes.
Serve goulash over noodles.
SIX GRAIN BREAKFAST
2 1/2 Tbsp Bulgur, uncooked (1 ounce)
2 1/2 Tbsp brown rice, uncooked (1 ounce)
2 Tbsp barley, uncooked (3/4 ounce)
2 Tbsp millet, uncooked (3/4 ounce)
2 Tbsp cornmeal, uncooked (3/4 ounce)
1/4 cup rolled oats (3/4 ounce)
3/4 cup plus 2 Tbsp chopped dried mixed fruit (4 1/2 ounces)
1 1/2 tsp cinnamon
3 cups water
1 Tbsp vanilla
Combine grains, dried fruit and cinnamon in crock
pot. Mix well. Stir in water and vanilla. Cover and
cook 6 to 8 hours on low setting. Stir before serving and add
more water if desired. Serve hot, topped with brown sugar
or drizzled with maple syrup
ZESTY BEEF & VEGETABLE SOUP
1 pound ground beef
1/2 cup chopped onion
2 cloves garlic, minced
2 cups pre-shredded coleslaw mix
1 10-ounce package frozen whole kernel corn
1 9-ounce package frozen cut green beans
4 cups hot-style vegetable juice
1 can Italian-style stewed tomatoes, undrained
2 tablespoons Worcestershire sauce
1 teaspoon dried basil, crushed
1/4 teaspoon pepper
In large skillet, cook ground beef, onion, and garlic till
meat is brown and onion is tender. Drain fat. In crockery cooker,
combine meat mixture, coleslaw mix, frozen corn, frozen
green beans, vegetable juice, undrained tomatoes, Worcestershire
sauce, basil, and pepper. Cover; cook on Low setting for 8 to 10
hours or on High setting for 4 to 5 hours.
DIABETIC RECIPES
LEMON-CAYENNE CHICKEN
Servings: 4
- 4 boneless, skinless chicken breast halves
(about 4 ounces each); remove all visible fat removed
- 1/2 cup all-purpose flour
- 3/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1/8 teaspoon black pepper
- Vegetable oil spray
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons water
- 1 tablespoon light margarine
- 1 teaspoon fresh lemon juice
- 2 tablespoons finely chopped fresh parsley
Rinse chicken and pat dry with paper towels. Put chicken smooth
side up between two sheets of plastic wrap. Using a tortilla press
or smooth side of a meat mallet, lightly flatten chicken to
1/4-inch thickness, being careful not to tear meat.
In a shallow bowl, combine flour, paprika, salt, cayenne, and
black pepper. Coat chicken, shaking off excess.
Spray a large non-stick skillet with vegetable oil spray. Add oil
and put over medium-high heat for 1 minute, or until hot. Cook chicken
for 8 minutes. Turn and cook for 7 to 8 minutes,
or until golden brown. Place chicken on a serving platter.
To pan residue, add water, margarine, and lemon juice. Scrape any
browned bits from skillet. Bring mixture to a boil. Boil for about
30 seconds, or until sauce is slightly thickened.
To serve, drizzle sauce over chicken and sprinkle with parsley.
Nutritional Information Per Serving:
Calories: 222; Fat: 7 g; Carbohydrate: 13 g;
Sodium: 365 mg; Cholesterol: 63 mg; Protein: 25 g; Fiber: 1 g
Diabetic Exchanges: 1 Bread/Starch; 3 Low-Fat Meat
NEW POTATOES WITH OLIVE OIL AND GARLIC
Serves: 4 (Makes 12 new potatoes)
- 12 small new potatoes (1 pound total)
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 1 large clove garlic, minced
- 1/4 teaspoon salt
- Pinch of freshly ground pepper
Peel off a 1/2-inch strip of skin around the center of each
potato. Place the potatoes in a steamer set over simmering water.
Cover and steam until tender, 15 to 20 minutes. Drain
and reserve.
Heat the oil and garlic in a nonstick skillet large enough to hold
the potatoes in one layer. Cook over medium heat until the garlic
is fragrant, about 2 minutes. Add the potatoes and roll them in the oil
mixture. Season with salt and pepper.
Nutritional Information Per Serving: (About 3 small potatoes)
Calories: 123, Fat: 5g, Cholesterol: 0mg, Sodium: 153mg,
Carbohydrate: 19g, Dietary Fiber: 3g, Sugars: 2g, Protein: 3g
Diabetic Exchanges: 1 Starch, 1 Fat
SPAGHETTI SQUASH "CARBONARA"
Serves: 6; Makes about 3 cups
- 1 spaghetti squash (about 2 pounds)
- 6 strips bacon, cooked crisp, drained and crumbled
- 1/4 cup fat-free evaporated milk
- 1/4 cup egg substitute
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- Pinch of ground nutmeg
Preheat the oven to 350 degrees F. Pierce the squash in several
place with a fork. Place on a cookie sheet and bake for 50 to 60
minutes, or until soft.
Remove from the oven and let stand for 5 minutes. Split the squash
lengthwise; remove the seeds. Using a fork, shred the squash strands into a bowl.
Add the remaining ingredients to the hot spaghetti squash;
toss and serve immediately.
Nutritional Information Per Serving: (About 1/2 cup)
Calories: 82, Fat: 4 g, Cholesterol: 7 g, Sodium: 366 mg,
Carbohydrate: 7g, Dietary Fiber: 1g, Sugars: 3g, Protein: 5g
Diabetic Exchanges: 1/2 Starch, 1 Fat
QUICK CHICKEN AND STUFFING
Serves: 6
- 3 cups croutons
- 1 cup reduced-sodium fat-free chicken broth
- 2 large carrots, coarsely chopped
- 1 rib celery, coarsely chopped
- 1 small onion, finely chopped
- 1 teaspoon dried marjoram leaves
- 1/2 teaspoon dried thyme leaves
- 1 can (10-1/2 ounces) cream of mushroom soup
- 1/2 cup fat-free milk
- 1 teaspoon dried parsley leaves
- 1/8 teaspoon black pepper
- 6 boneless, skinless chicken breast halves (4 ounces each)
- Paprika, as garnish
In a large bowl, combine croutons, broth, carrots, celery,
onion, and herbs. Spoon stuffing mixture down center of a
13x9-inch baking dish.
Mix soup, milk, parsley, and pepper in medium bowl;
spoon 1/2 the soup mixture on each side of stuffing. Place
chicken breasts over soup, overlapping if necessary. Pour remaining soup
mixture over chicken. Sprinkle with paprika.
Bake, covered, 20 minutes at 400 degrees; uncover and
bake 10 minutes longer.
Nutritional Information Per Serving:
Calories: 276, Fat: 7.8 g, Cholesterol: 69.9 mg,
Sodium: 562 mg, Protein: 30 g, Carbohydrate: 19.7 g
Diabetic Exchanges: 1-1/2 Bread, 3 Meat
HERB-CRUMBED BROCCOLI
Serves: 6
- Butter-flavored vegetable cooking spray
- 2-4 tablespoons chopped pecans
- 1/4 cup dry unseasoned breadcrumbs
- 1/2 teaspoon dried marjoram leaves
- 1/4 teaspoon dried chervil leaves
- 2 tablespoons finely chopped parsley
- 1-1/2 lb broccoli, cut into florets and stalks sliced, cooked
- Salt and pepper, to taste
Spray small skillet with cooking spray; heat over medium heat until
hot. Add pecans and spray with cooking spray; cook over medium heat
until toasted, 2 to 3 minutes, stirring frequently.
Add breadcrumbs, marjoram, and chervil to skillet; cook until crumbs
are toasted, 3 to 4 minutes, stirring frequently. Remove from heat
and stir in parsley.
Season broccoli with salt and pepper to taste; arrange in serving
bowl. Spoon crumb mixture over broccoli.
Nutritional Information Per Serving:
Calories: 61, Fat: 2.1 g, Cholesterol: 0 mg,
Sodium: 64 mg, Protein: 3.7 g, Carbohydrate: 8.7 g
Diabetic Exchanges: 1-1/2 Vegetable, 1/2 Fat