Cracker Barrel Old Country Store Fried Apples

Source SOAR Recipe Archive

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

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

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. Easy Cream Cheese Bars

Posted by: "LuvmySaints3@aol.com"

2 tubes crescent rolls
2 8 oz pkgs cream cheese
1 C. Sugar
1 tsp. vanilla

place one tube of crescent rolls on bottom of 9x13 pan. Spread out and
pinch together perforations. mix cream cheese, sugar and vanilla together and
spread over crescent rolls. Place second tube of crescent rolls on top..just
unroll..do not pinch together.
melt
3 T. butter and brush over top
then mix
3/4 C sugar
1 tsp cinnamon
and pour over top
bake at 350 degrees for 30 min.

Keep covered in fridge.
These are SO GOOD and easy!

Sock It To Me Cake

1 butter recipe cake mix, 18-1/4 oz box (I use Duncan Hines)
1 cup dairy sour cream (8-oz tub)
1/2 cup Crisco Oil
1/4 cup granulated sugar
1/4 cup water
4 eggs
Filling:
1 cup chopped pecans
2 Tablespoons brown sugar
2 teaspoons ground cinnamon

Preheat oven to 375°. Grease and flour 10-inch tube pan, set aside. In a large bowl blend cake mix, sour cream, oil, granulated sugar, water and eggs. Beat at high speed with mixer for 2 minutes. Pour 2/3 of the batter in pan. Combine filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over batter in pan. Spread remaining batter evenly over filling mixture. Bake for 45-55 minutes, or until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan. Glaze: blend 1 cup confectioners' sugar and 2 Tablespoons milk. Drizzle over cake.

Hamburger With A Secret

1-1/2 lbs. lean ground beef
1 pkg. dry onion gravy mix
1/4 tsp. garlic powder
pepper, to taste (optional)
1-1/2 cups water
1/3 cup regular grain rice, uncooked
1 can (2.8 oz.) French Fried Onions
1 can (5 oz.) sliced water chestnuts
1 pkg. (10 oz.) frozen peas, thawed
soy sauce

Brown beef; drain. Blend in rice, dry gravy mix, garlic powder, pepper and the water. Cover and bring to a boil; reduce heat and simmer for 15 minutes. Drain and rinse water chestnuts and add to mixture, along with the thawed peas (I cooked the peas separately and served them on the side, as my hubby isn't crazy about them) and continue to simmer until rice is tender, about 5 to 10 minutes more. Stir in canned onions and serve immediately with soy sauce. Will serve 4

Cream Cheese Danish

2 cans crescent rolls
2 cups granulated sugar, divided
1 stick (1/2 cup) butter, softened
8 ounces cream cheese, softened
1 teaspoon cinnamon
Preheat oven to 350 degrees F. Spray a 9 x13-baking dish with Pam.
Layer bottom of dish with one can of crescent rolls. Pinch seams
together.
Mix 1 cup sugar and cream cheese until smooth and creamy; spread over crescent rolls. Place remaining can of crescent rolls on top of cream cheese mixture and pinch seams together. Mix remaining 1 cup sugar and 1 stick butter together (will be crumbly). Sprinkle over crescent rolls and then sprinkle with
cinnamon. Bake for 30 minutes until bubbly and golden brown.

RECIPE BY: Sent in by Tona

Peach Pie

5 cups sliced fresh peaches
1 unbaked 9-inch pie shell
1/3 c butter, melted
1 c sugar
1/4 t cinnamon
1/3 c flour
1 egg-beaten

Put peaches in pie shell. Mix remaining ingredients and pour over
peaches. Bake 350* 1 hour-10 minutes. Serve warm with vanilla ice
cream or is great plain.

crimsontider1

Stuffed Squash

8 large yellow squash
1 large green pepper-chop
3 med ripe tomatos-chop
2 med onions-chop
1/2 lb fried bacon-chop
8 oz chedder cheese-shredded
1 t salt
1/4 t black pepper
1 c fine dry bread crumbs
butter

Boil whole, clean squash for 6 minutes-let cool. Cut in halves and
scoop out the seeds. Mix the remaining ingredients except butter and
crumbs well and spoon into squash halves. Top with crumbs and a pat of
butter. Bake at 400 for 25 mins. Serves 8

Cheese Cake Dip

This is really good!!

2-8 oz cream cheese-softened
1/2 c heavy whipping cream
1/2 t vanilla
1/4 c dark brown sugar
1 T honey
1/2 t ground cinnamon
1 T fresh lemon juice
1 c mini chocolate chips
Beat cream cheese and cream until blended and smooth-add vanilla,
mixing well. Blend in sugar, honey, cinnamon, and juice, then chips
well. Bowl up and dust lightly with cinnamon. Serve with apple slices,
graham crackers or butter cookies. Makes 4 cups

Recipe bya: crimsontider1

Graham Cracker Pudding

2 cups whipping cream
2 cups mini-marshmallows
1 cup coconut
3/4 cup sugar
2 eggs
1/2 lb. graham cracker crumbs

Whip cream, add the coconut and marshmallows. Beat eggs gently and add
sugar. Fold this into the cream mixture. Layer 1/4 of the crumbs, then
1/3 of the cream mixture, alternating then top with the remaining 1/4
of crumbs. Chill thoroughly before serving.

Recipe by: crimsontider1

SOUTHERN PECAN PIE

3 eggs
1 c. sugar
1 c. light corn syrup
1 tsp. vanilla
1/4 tsp. salt
2 tbsp. melted butter or margarine
1 c. broken pecan meats
1 unbaked 9 inch pastry shell

Beat eggs slightly; add sugar and beat well. Add syrup, flavoring, salt and melted butter or margarine. Spread pecans over bottom of pastry shell and pour egg mixture over them. Bake in moderate oven, 350 degrees, for 45 minutes or until done.

Baked Linquine W/Meat Sauce~~Debbie's Recipe

2 lbs.hamburger
1 -28 oz. crushed tomatoes
1 8 oz tomato sauce
1 6 oz tomato paste
1 t. salt / 2 t. sugar
Garlic salt
8 oz. uncooked linquine
1 -16 oz.sour cream
1 - 8 oz.cream cheese
1 bunch green onions (chopped)
2 cups grated sharp cheddar cheese

Cook pasta, pour into a lightly greased 13 X 9 baking dish.

Mix sour cream, cream cheese and green onions.
Spread over pasta, top with meat sauce.
Bake 350º for 25 mins. Top with cheese. Bake
5 more mins.

ROAST PORK LOIN

Cider-Glazed Roast Pork Loin


Make sure to tie the roast if your butcher hasn't already done so.

1 boneless pork loin roast (3-pound), centercut, tied
Table salt and ground black pepper
2 tablespoons Vegetable oil
6 small shallots , peeled (and halved if large)
2 cups apple cider
1/2 cup apple butter
1 bay leaf
1 sprig fresh thyme
1 teaspoon cider vinegar


1. Adjust oven rack to middle position and heat oven to 375 degrees. Pat pork loin dry with paper towels and season with salt and pepper.

2. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Place pork loin, fat side down, in skillet and cook, turning it several times, until browned on all sides, 8 to 10 minutes. Transfer pork, fat side down, to 13 by 9-inch baking dish and roast until thermometer inserted in thickest part registers 85 degrees, about 25 minutes.

3. While pork roasts, cook remaining tablespoon oil and shallots in empty skillet over medium heat until golden brown, 3 to 5 minutes. Increase heat to high, add cider, apple butter, bay leaf, and thyme and bring to boil. Cook until thickened, about 8 minutes.

4. After pork has roasted for 25 minutes, pour glaze over pork and, using tongs, roll pork to coat with glaze. Cook until internal temperature registers 145 degrees, 20 to 30 minutes more, turning once halfway through to recoat with glaze. Transfer pork to cutting board, tent with foil, and let rest 20 minutes. Transfer glaze to small saucepan and whisk in vinegar.

5. Before slicing pork, pour accumulated juices from roast into glaze and warm glaze over low heat. Cut roast into 1/4-inch slices, transfer to platter, and spoon 1/2 cup glaze over top. Serve, passing remaining glaze at table.

PEACH PUZZLE

Choose peaches that are neither very ripe nor rock-hard. They should give a little when squeezed. Be sure to invert the pie plate quickly to avoid losing any of the syrup. Serve with vanilla ice cream or sweetened whipped cream.


Peaches and Syrup

7 medium peaches , peeled (see note)
3/4 cup packed light brown sugar
6 tablespoons water
2 tablespoons unsalted butter
1/2 tablespoon vanilla extract
1/8 teaspoon salt

Dough

1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter , cut into 1/4-inch pieces and chilled
6 tablespoons milk


1. For the peaches and syrup: Adjust oven rack to middle position and heat oven to 400 degrees. Place 6-ounce custard cup or ramekin upside down in center of 9-inch pie plate and arrange peaches around ramekin (photo 1). Combine brown sugar, water, butter, vanilla, and salt in medium saucepan and stir over medium heat until sugar dissolves and butter melts, about 5 minutes. Pour syrup over peaches.

2. For the dough: Pulse flour, sugar, baking powder, and salt in food processor until blended. Add butter and pulse until flour mixture is pale yellow and resembles coarse cornmeal, five to six 1-second pulses. Turn mixture into medium bowl. (To make dough by hand: Use large holes on box grater to grate frozen butter into bowl with flour mixture, then rub flour-coated pieces between your fingers until flour mixture turns pale yellow and coarse.)

3. Using rubber spatula, fold milk into flour mixture, pressing mixture against sides of bowl to form dough. Squeeze dough together and flatten into disk. On lightly floured work surface, roll dough into 9-inch circle. Lay dough directly over peaches and press dough so that it fits snuggly around peaches (photo 2). The dough will stretch as you fit it around peaches, but do not attach dough to pie plate. Bake until top is golden brown, 25 to 30 minutes. Cool on rack for 30 minutes.

4. Place large rimmed serving plate over top of pie plate and quickly invert Puzzle onto plate (photo 3). Cut into wedges around each peach and serve, pouring syrup over each portion.

CHOCOLATE FUDGE CAKE

Great cake (dessert or treat) for picnics, parties & family gatherings . . . delicious as is - NO FROSTING NEEDED.

Ingredients

1 Box - Chocolate Fudge Cake Mix
1 Small Box - Instant Chocolate Pudding
1/2 Cup Hot Water
1/2 Cup Oil
12 oz Chocolate Chips
4 Eggs
8 oz Sour Cream
2 tsp Vanilla
3 Tbsp Mayonnaise

Directions
- Spray a 9 X 13 inch Cake Pan with PAM or other baking no-stick coating. - Place all ingredients in a large bowl - Mix well . . . then pour in cake pan - Bake at 350 degrees for 40 minutes - Serve cooled and cut into 2 inch squares - It is rich and a little goes a long way to satisfy any chocolate lover.

RITZ MINTS

This recipe for ritz mints, a delicious holiday snack, is courtesy of Sarah Dimaggio.

2 sleeves Ritz crackers
1 (14-ounce) package dark-cocoa-mint-flavored melting wafers

Directions
Line baking sheets with parchment paper and set aside.
In a heatproof bowl, set over (but not touching) simmering water, melt chocolate wafers. Stir with a slotted spoon. Dip each cracker into melted wafers, using tweezers or your fingers, until fully coated. Transfer to prepared baking sheets.
Let stand until coating has set and is no longer glossy, 20 to 30 minutes. Store in an airtight container up to one week.

Tip: Dark Cocoa Mint-flavored Melting Wafers can be purchased at wilton.com

STROGANOFF-STYLE CHICKEN

From Campbell's Kitchen

2 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast, cut into strips
2 cups sliced mushrooms
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's® Healthy Request® Condensed Cream of
Chicken Soup
1/2 cup plain nonfat yogurt
1/4 cup water
4 cups hot cooked medium egg noodles, cooked without salt
Paprika

HEAT half the oil in skillet. Add chicken and cook until browned,
stirring often. Remove chicken.
ADD remaining oil. Add mushrooms and onion and cook until tender.
ADD soup, yogurt and water. Heat to a boil. Return chicken to skillet
and heat through. Serve over noodles. Sprinkle with paprika.
Serves 4.

LEMON LUSH

1/2 c. chopped pecans
1 stick margarine
1 c. flour
1 c. powdered sugar
1 ( 8oz) pkg. cream cheese
1 container Cool Whip
2 small pkg. instant lemon pudding
3 c. milk

Mix together pecans, margarine and flour. Put into 9 x 13 - inch pan
and bake 15 minutes at 350 degrees. Cool. Beat together powdered
sugar, cream cheese and 1 cup Cool Whip. Spread on cooled crust. Mix
lemon pudding with milk. Spread over cheese layer. Cover with
remaining Cool Whip. May refrigerate up to 3 days before using.

Canned lemon pie filling may be used instead of lemon pudding.
I think I like it better with the canned pie filling.

COCONUT CAKE

Makes two 10-inch round cakes

Nonstick cooking spray with flour

1 pound unsalted butter
3 cups sugar
6 large eggs
4 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
1 1/2 tablespoons pure vanilla extract
1 teaspoon coconut extract
Directions
Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.

WHOOPIE PIE

Makes 2 dozen sandwiches

3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Seven Minute Frosting

1. Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line two baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.

2. Using a 1-ounce ice-cream scoop, place cookies onto lined baking pans, twelve per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.

3. Spread 2 tablespoons of frosting onto each of twenty-four of cookies. Sandwich together with remaining twenty-four cookies. Store in an airtight container for up to 3 days.

CHOCOLATE CHIP COOKIES

Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds semisweet or bittersweet chocolate, coarsely chopped

Directions
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

RECIPE BY: Martha Stewart

CHEESY CHICKEN AND RICE

1 can cream of chicken soup
1 1/3-cups water
3/4-cup uncooked rice
2-cups frozen mixed vegetables
½-tspn onion powder
1/4-tspn black pepper
a generous sprinkling of salt
4 chicken breasts
1/2-cup shredded cheddar cheese

Stir together the soup, water, rice, vegetables, onion powder, and pepper and pour into a 11X8 (or I used a 12-1/2-“X7 ) baking dish. Season chicken and put on top of mixture. Bake at 375 degrees for 50 minutes. Top with cheese and put back into oven just long enough for cheese to melt (about 5 minutes)

CROCKPOT SLOPPY JOE'S

1 1/2 lbs ground beef
1 small onions, minced
2 stalks celery, chopped
1/4 cup chopped green peppers, optional
1 (12-ounce) bottle chili sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 tablespoons sweet pickle relish

Brown meat, onion, celery, and green pepper til meat loses its pink color. Drain off fat. Put meat mixture into crockpot. Add remaining ingredients. Stir. Cook on low for 3-4 hours