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Cracker Barrel’s(™) Bread Pudding

I hope you have a wonderful Thanksgiving tomorrow with all of your loved ones and of course enjoy all of that amazing Thanksgiving food.
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Today I have a secret recipe for Cracker Barrel’s bread pudding. This classic dish is made with dumplings, sugared pecans, plumped raisins and drizzled with a creamy caramel sauce. This could be a great addition to your Thanksgiving desserts.
If you need any last minute cooking ideas, check out our collection of Thanksgiving recipes on our forum

: Go Here

Enjoy!

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New Secret Recipe
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Cracker Barrel’s(™) Bread Pudding
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Sugared pecans:
2 tbl. butter
1 tbl. oil
2 oz. pecan pieces
4 tbl. sugar

Plumped raisins:
1/3 cup raisins
1 cup boiling water
1/2 cup shredded coconut

Dumplings:
6 cups water
1/2 cup sugar
3 cups Bisquick®
1 cup milk
1 tbl. sugar

Caramel Sauce:
Remaining liquid from dumplings
1 cup packed light brown sugar

For pecans: In small skillet combine butter and oil, over med-low heat, with pecan pieces. Stir only till heated and barely bubbly. Sprinkle with sugar. Stir briskly only till sugar dissolves, on low heat, as these will burn quickly so work fast. Dump them into paper towel lined plate and spread out to cool while you prepare the rest.

For raisins: In small saucepan combine raisins and boiling water. Cover pan with lid 20 minutes. Drain and discard water. Add coconut to raisins, set aside.

For dumplings: In Dutch oven combine water and sugar and bring to boil. While you wait for that to boil, combine in medium bowl, Bisquick, milk, sugar, stirring with fork to< moisten to a thick dough. When water come to boil, drop dough by rounded tablespoonful into boiling water, making about 14 dumplings. Cover pan with lid. Simmer dumplings very gently 20 minutes. Uncover and let cook another 10 minutes gently. Baste often in the liquid, which is now becoming thickened and creamy looking. Remove pan from heat. With slotted spoon remove half of dumplings to greased 8″ square baking dish. Sprinkle with pecans and raisins/coconut. Arrange rest of dumplings over that and set aside. Save dumpling liquid.

For caramel Sauce: Strain remaining liquid from dumplings into heavy 2 1/2-quart saucepan and bring to boil, stirring constantly. Add brown sugar, stirring vigorously, over med-heat till it boils briskly 2 or 3 minutes or till sugar is completely dissolved and sauce drops from spoon in large drops rather than like water. It should be the consistency of smooth gravy. Spoon sauce over dumplings, filling dish right to the rim. Cool 15 minutes. Cover; refrigerate to serve within few days.

Micro warm servings or use cold with a scoop of ice cream on top of each.

Serves 6 to 8.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Cracker Barrel(™) Mushroom Braised Pot Roast

Today I have a secret recipe for a flavorful pot roast served at Cracker Barrel.  Cracker Barrel is well-known for their home-style dishes and with this recipe you can enjoy this classic dish at home.  This fork-tender beef dish is topped with fresh sliced mushrooms and then slow-cooked in the oven or in a crockpot.

Serve your pot roast with your favorite steamed vegetable and some creamy mashed potatoes by following this recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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Cracker Barrel(™) Mushroom Braised Pot Roast
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

3 1/2 lbs. chuck roast
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onion chopped
2 cups beef broth
2 tablespoons gravy master
2 tablespoons butter
1 pound white button mushrooms, sliced
1/2 teaspoon salt

Oven directions:

Season roast with salt and pepper. Add vegetable oil to the large Dutch oven. Sear roast on all sides until brown. Add 1 chopped onion to the Dutch oven along with 2 cups of beef broth, and 2 tablespoons of Gravy Master.

Preheat oven to 350 degrees F. Cook the roast for 1 hour and 45 minutes. When you remove the roast from the oven saute 1 pound of sliced mushrooms in butter. Add 1/2 teaspoon of salt to the mushrooms while sauteing. When mushrooms are cooked through add to the roast.

Crockpot Directions:

Season roast with salt and pepper. Add vegetable oil to the large skillet oven. Sear roast on all sides until brown. Add 1 chopped onion to the slow cooker along with 2 cups of beef broth, and 2 tablespoons of Gravy Master.

Cook for about six hours on low. When the cooking is almost completed saute 1 pound of sliced mushrooms butter. Add 1/2 teaspoon of salt to the mushrooms while sauteing. When mushrooms are cooked through add to the roast.

Serves 6-8

Have a comment or question about this recipe? Post it here

Source: Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,

Ron

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Cracker Barrel(tm) Applefest Grilled Chicken Salad

Today’s secret recipe is for a delicious salad served at Cracker Barrel.  The applefest grilled chicken salad is loaded fresh lettuce, grilled chicken breast, crisp apples, bacon, blue cheese and candied pecans.  What’s not to love about this salad?  This salad is so filling, you could serve it as a meal.

Always remember that we also have a huge selection of salad recipes on our forum: Go Here

Enjoy!

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Cracker Barrel(tm) Applefest Grilled Chicken Salad
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 chicken breasts, skinless and boneless
1/2 cup raspberry walnut salad dressing
1 bag iceberg, radish, carrot, romaine mixed salad greens
2 firm crisp, sweet-tart, red eating apples cut into chunks
Lemon juice
4 crisply cooked and drained strips of bacon
2 tablespoons crumbled blue cheese
2 tablespoons chopped glazed/candied pecans
Extra raspberry walnut salad dressing or apple cider vinaigrette for dressing

Put about 1/2 cup of salad dressing into a Ziplock type plastic bag.

Add the chicken, seal and smash the chicken all through the dressing to coat chicken pieces evenly.

Place bag in refrigerator to marinate overnight.

When ready to make the salad, grill the chicken until cooked all the way through.

Slice it thinly and set aside, keeping it warm.

Divide salad greens between two plates.

Place the apple chunks in a ring all around the outer edges of each plate, with red skin side facing outward.

Top the salad with nuts.

Placing the chicken slices in the center, sprinkle blue cheese crumbles over the top.

Break or crumble the bacon, whichever is your preference.

Sprinkle or toss over the top of the salad.

Serve with apple cider vinaigrette or another fruity, sweet salad dressing on the side.

Serves 2

Source: 10 More Restaurant Recipe Hacks

Until Next Time… Be Well!

Kind Regards,

Ron

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Cracker Barrel Chocolate Pecan Pie

Today’s secret recipe is for a fall favorite from Cracker Barrel restaurants.  As if a traditional pecan pie isn’t rich enough, they add semi-sweet chocolate to make it even sweeter.  They serve this seasonal pie during the holidays and it’s absolutely delicious.  Lucky for you, now you can enjoy this yummy chocolate pecan pie any time of year with this easy-to-follow recipe.

Don’t forget we have more great Cracker Barrel recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Cracker Barrel Chocolate Pecan Pie

3 eggs
1/2 cup sugar
1 cup corn syrup
1/2 teaspoon salt
1 teaspoons vanilla extract
1/4 cups melted margarine
1 cups pecans
3 tablespoons semi sweet chocolate chips
Plain pastry shell

Preheat oven to 350 degrees F.

In a medium sized bowl, beat together eggs, and then add in sugar, mix well. Mix in corn syrup, salt, vanilla, and margarine.

Place pecans and chocolate chips in pie shell. Add mixture. The pecans will rise up to the top when baking.

Bake in a 350 degrees oven for 50-60 minutes.

Source: Recipe Secrets Forum
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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