Cracker Barrel(™) Brussel Sprouts and Kale Salad

Today’s secret recipe will show you how to make one of Cracker Barrel’s delicious new side dishes.  It’s a healthy salad of shredded brussel sprouts and kale, craisins, and crunchy pecans, all dressed in a maple vinaigrette. It tastes great and is so easy to make at home.

Enjoy!

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New Secret Recipe  
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Cracker Barrel(™) Brussel Sprouts and Kale Salad
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

5 cups chopped Brussel sprouts
5 cups finely sliced kale
1/2 cup Craisins You can add more or less
3/4 cup pecans

Vinaigrette:

3/4 cup white vinegar
1/2 cup sugar
1/2 cup maple syrup do not use pancake syrup
1 teaspoon salt
1 1/2 teaspoons dijon mustard
1/2 cup vegetable oil

Wash kale, and pat dry with a towel.

Cut the stem and discard from each stalk of kale. The stems can be woody and tough.

Roll leaves like a cigar, and slice the leaves as fine as you can, then give them a couple of horizontal slices to break up the long pieces.

Wash sprouts, and pat dry. Slice of the stem end. Place the stem end down, and cut Brussel sprouts in half. Lay the flat cut of the sprout on the cutting board, and then slice as small as you can.

In a large bowl add 5 cups of sliced kale, 5 cups of Brussel sprouts, Craisins and pecans. 

Vinaigrette:

In a small bowl combine, white vinegar, vegetable oil, sugar, salt, maple syrup, and dijon mustard. Whisk until this is blended well.

Pour well-blended dressing over vegetables, and stir well. Cover and refrigerate for at least 30 minutes before serving.

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Source: Secret Recipe Forum

 
Until Next Time… Be Well!
 
Kind Regards,
 
Ron
 
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The Recipe Secrets Newsletter (RSN)  

Cracker Barrel(™) Carrot Cake

There’s nothing quite like an old-fashioned carrot cake and nobody does it better than Cracker Barrel.  Today’s secret recipe will show you how to make their most popular dessert at home.  This delicious cake is made with grated carrots, pineapple, coconut, cinnamon, raisins, walnuts and more.  Of course, no carrot cake is complete without a rich cream cheese frosting.  This cake is absolutely amazing.

You can always find more secret recipes from Cracker Barrel on our forum: Go Here

Enjoy!

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New Secret Recipe
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Cracker Barrel(™) Carrot Cake 
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Cake:
3/4 cup finely chopped English walnuts
2 cups finely shredded carrots
1 can (8 ounce size) crushed pineapple with juice
1/2 cup coconut
1/2 cup raisins that have been soaked in water until plump and drained
1 1/4 cup vegetable oil
1 1/2 cup sugar
1/2 cup brown sugar
3 eggs
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt

Cream Cheese Frosting:
8 ounces cream cheese, softened at room temperature
8 tablespoons butter, softened at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1/2 cup chopped pecans for garnish
directions

Mix together dry ingredients and set aside.

In large bowl mix with beater oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots and raisins and blend well. Gradually add dry ingredients half at a time until blended through.

Pour batter into a greased and floured 9″x13″” pan and bake at 350 degrees F for about 40-50 minutes (do the toothpick test). When cool, frost with cream cheese frosting.

For Cream Cheese Frosting: Blend cream cheese and butter until light and fluffy. Add vanilla and a little powdered sugar at a time until frosting is light and fluffy. Spread over cooled cake and sprinkle with pecans.

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


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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Cracker Barrel(™) Sunday Homestyle Chicken

Today I have a secret recipe for making Cracker Barrel’s Sunday Homestyle Chicken.  Boneless chicken breasts, hand-dipped in a special buttermilk batter, breaded and deep fried to a crispy golden brown.  This dish is only served on Sundays at Cracker Barrel, but you can make it at home anytime.

Serve this chicken dish with a side of fresh steamed vegetables and garlic mashed potatoes by following this recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Cracker Barrel(™) Sunday Homestyle Chicken
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

oil for frying
4 boneless, skinless chicken breasts
2 cups all-purpose flour
2 teaspoons salt
2 teaspoons ground black pepper
1 cup buttermilk
1/2 cup water

Pour 3 to 4 inches of oil into a deep fryer or large pot and preheat the oil to 350 degrees.

Prepare seasoned flour by combining the flour, salt, and pepper in a bowl. Stir to combine well. In another bowl mix together the buttermilk and water. If your chicken breasts are not fairly uniform in size place them between two pieces of wax paper and gently pound them out with a meat pounder until they are more uniform in size. This will help with even cooking times. Pat chicken breasts dry with a paper towel.

Season the chicken with salt and pepper and then dredge into the flour, dip in buttermilk, and then dredge again in the seasoned flour and deep-fry the chicken pieces in the hot oil. Turn the chicken breasts during the cooking to make sure that both sides of the chicken are golden brown. This should take 7 to 8 minutes for each one to cook. When the chicken is done drain in a wire rack.

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


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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Cracker Barrel(™) Campfire S’more

Many of us have fond memories of making S’mores over an open flame.  At Cracker Barrel they have embraced this memory with their new Campfire S’more dessert.  A fudgy chocolate brownie with a buttery graham cracker crust topped with a toasted marshmallow and melting milk chocolate. Topped with rich, creamy vanilla ice cream drizzled with dark chocolate sauce.  Use today’s secret recipe to enjoy this decadent dessert at home.

Enjoy!

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New Secret Recipe
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Cracker Barrel(™) Campfire S’more  
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter
1/2 teaspoon cinnamon
1/2 cup flour
1/3 cup cocoa (Hershey’s)
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
2 large eggs
9 large marshmallows
5 Hershey candy bars
vanilla ice cream
chocolate sauce

Preheat the oven to 350 degrees. Make the graham cracker crust by mixing together the graham cracker crumbs, sugar, cinnamon, and melted butter in a large bowl. Stir until well combined. Line a 9 x 9 inch baking pan with waxed paper or parchment paper. Make sure the paper is larger than the pan, you will later lift the brownies out of the pan when they are done. Press the graham cracker crumbs into the pan. Place the pan into the oven while you are making the brownies.

Prepare the brownies by sifting together flour, cocoa, baking powder, and salt. Melt butter in a 10 – 12 cup saucepan over moderate heat. Stir in sugar and vanilla, and add eggs one at a time. Stir in dry ingredients, and stir in nuts. Spread smoothly over the graham cracker crust. Cook the brownies for 23 to 25 minutes.

Allow the brownies to cool in the pan. When the brownies have cooled completely, gently lift them out of the pan. Cut the brownies into 9 equal portions.

When you are ready to serve the brownies, top each one with a large marshmallow and place the brownie under the broiler in your oven. Cook for a few moments until the marshmallow begins to brown. When the marshmallow has browned remove it from the oven, and then top with 1/2 of a Hershey bar.

Serve with vanilla ice cream, and top the vanilla ice cream with chocolate sauce.

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


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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