Cracker Barrell Chicken & Dumplings

Ingredients

2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 cup Milk, A Bit Less Than A Full Cup
2 quarts Chicken Broth
3 cups Cooked Chicken

Preparation

In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

Peanut Butter Chocolate Chip Muffins

Ingredients

2 cups all purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup peanut butter
1/3 cup vegetable oil
1 cup chocolate chips

Instructions

Heat oven to 375 degrees. Spray muffin pan with non stick spray.
Stir together flour, salt, baking powder and chocolate chips in a large bowl. Combine milk, eggs, sugar, peanut butter and oil in a separate bowl; combine ingredients until just moistened. Do not over beat.

Fill 18 muffin tins. Top with a few chocolate chips. Bake for 14 minutes.

Cracker Barrell's Homemade Chicken & Dumplings

Ingredient:

2cups Flour
½teaspoons Baking Powder
1pinch Salt
2Tablespoons Butter
1cup Milk, A Bit Less Than A Full Cup
2quarts Chicken Broth
3cups Cooked Chicken

Directions:
                   
In a bowl, combine the flour, baking powder and salt.  Cut the butter into the dry ingredients with a fork or pastry blender.  Stir in the milk, mixing with a fork  until the dough forms a ball.

To cook them, bring the broth to a boil.  Drop the dumplings in one at a time, stirring while you add them.  The extra flour on them will help thicken the broth.  Cook them for about 15-20 minutes or until they not doughy tasting.  Add the cooked chicken to the pot and you’re done!

Jalapeño Cornbread

Ingredients:

all-purpose flour - 3 cups
cornmeal - 1 cups
Sugar - ¼ cup
Baking powder - 2 tbsp
salt - 1 tsp
milk - 1 cup
beer - 1 cup
eggs - 3, beaten
butter - 1 cup (227g), melted
cheddar cheese - 8 ounces (200 g), grated
jalapenos - 3 – 4 tbsp - pickled, roughly chopped

Directions:

In a large bowl, sift the dry ingredients together.In a separate bowl, mix together the wet ingredients (including the jalapenos). Quickly add the wet mix to the dry, and stir until the batter is almost smooth. (it will be very thick)

Heat the oven to 425 F (200 C), and let the batter rest while the oven is heating. Grease a 9 x 13 cake pan, scrape in the dough, and smooth the top. Bake for about 30 minutes, or until golden brown, and a toothpick comes out clean.

(be sure and do the toothpick test, even though it can appear done on the outside, it’s very important that it’s cooked through).

Homemade Cornbread

Ingredients:

1 cup milk
1 egg
1/4 cup butter, melted
1 1/4 cup cornmeal
1 cup flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt

Directions:

1. Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.

2. Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.

3. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

Homemade Corn Dogs

Ingredients:

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups buttermilk (regular milk works too)
1 Tablespoon vegetable oil
1 Tablespoon honey
1 (10 count) package Hot Dogs
10 wooden skewers or chopsticks 
2 Quarts Vegetable Oil, for frying

Directions:

In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.

In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter) 

Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog. 

Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs

Corn Fritters

Ingredients:

3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon white sugar
1 egg, lightly beaten
1/2 cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained

Directions:

Combine all ingredients in medium mixing bowl. 

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Drop batter about 1/4 cup at a time into the hot oil, and fry 2 to 3 minutes per side until golden brown. Remove the fritters from the hot oil, and drain on paper towels.

Sugar Cookies

Ingredients:

1 cup sugar
1 cup butter, softened
3 tablespoons milk
1 teaspoon vanilla
1 egg
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Sugar or desert sprinkles

Directions:

In a large bowl, combine sugar, butter, milk, vanilla, and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.

Heat oven to 400 degrees. On lightly floured surface, roll out 1/3 of the dough to 1/8 inch thick. Keep remaining dough refrigerated. Cut with floured 2 inch cookie cutter. Place 1 inch apart on ungreased cookie sheet. If desired, sprinkle with sugar.

Bake at 400 degrees for 5-9 minutes or until edges are lightly golden brown. Immediately remove from cookie sheet. Decorate if desired.

Makes 6 dozen cookies.

Mini Peach Cobblers

Ingredients:

1 cup flour
2 tsp baking powder
a dash of salt
¾ cup milk
1 stick of melted butter
brown sugar
cinnamon
1can diced peaches

Directions:

Put 1 tsp of melted butter into each regular size muffin tin.

Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.

Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.

Then put 1 tbsp diced peaches on top of the batter.

Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”.

Bake the regular size muffin tins for 12 minutes.

Let them cool almost completely before taking out of pan.

Peach & Banana Muffins

Ingredients:

1/2 cup sugar
2 large eggs
1/4 cup oil
2 ripe bananas, mashed
1/2 can sliced peaches, diced
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups flour

Directions:

1. Preheat oven to 350 degrees. Line a muffin tin with 12 cupcake liners.
2. Beat together the eggs and sugar for about 3 minutes. Then add in oil, bananas, peaches, and vanilla. Mix until all ingredients are combined.
3. In a separate bowl combine the dry ingredients. The salt, pumpkin pie spice, baking soda, baking powder, and flour. Slowly add the dry ingredients into the wet and mix until combined, be careful not to over mix.
4. Pour the batter into each liner until it's about 3/4 of the way full.
5. Bake at 350 degrees for 15-20 minutes.

This recipe was found off of My Royal Kitchen. She suggests in recipe to use fresh peaches in which I used canned. Turned out just fine. Hope you enjoy!

Carrot Cake Roll

Ingredients (cake):

3 eggs
2/3 cup sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded carrots
Powdered sugar, to aid in rolling

Ingredients (filling):

6oz cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Powdered sugar, for dusting

Directions:

1. Preheat oven to 350 degrees. Line a jelly roll (10x15) pan with foil and spray with cooking spray.
2. Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
3. Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
4. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes.
5. While the cake is baking set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
6. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
7. While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in the powdered sugar and vanilla.
8. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar, then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.

Banana Crumb Muffins

Ingredients:

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions:

1. Preheat oven to 375 degrees. Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg, and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Homemade Vanilla Cupcakes

Ingredients:

3/4 cup butter
3 eggs
2 1/2 cups flour
1/2 teaspoon salt
1 3/4 cup sugar
3 teaspoons vanilla
1 1/4 cup milk
2 1/2 teaspoons baking powder

Directions:

Prior to starting, get the eggs and butter to room temperature. Grease/flour cupcake pan or add cupcake wrappers to pan.

1. Stir together the salt, baking powder, and flour.
2. Preheat oven to 350 F. Beat butter in an electric mixer in high for 30 seconds. Add sugar and beat until combined. Continue to beat and add the eggs. Beat well and add vanilla.
3. Add part of the flour mixture then part if the milk, then beat on low. Repeat until all of the milk and flour mixture have been added. Spread batter into tin.
4. Bake 18-20 minutes until the cupcakes are golden brown and toothpick comes out clean from the center. Cool for at least 15 minutes. Remove from pan and frost.

Blueberry Buckle

Ingredients:

3/4 cup white sugar
1/4 cup shortening
1 egg
1/2 milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup flour
1/2 teaspoon cinammon
1/4 cup butter, softened

Directions:

1. Preheat oven to 375. And grease 8x8 baking dish.
2. Cream together 3/4 cup sugar, shortening, and egg.
3. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into into sugar mixture, alternating with milk. Add blueberries. Pour into greased 8x8 pan.
4. To make topping: combine 1/2 cup sugar, 1/3 cup flour, cinammon, and butter and sprinkle over top of cake.
5. Bake at 375 for 30-35 minutes or until center comes out done.