Cracker Barrel Restaurant Copycat Meatloaf Recipe

This delicious copycat recipe is a family 
pleaser for dinner and in sandwiches!

Ingredients:

heavy duty aluminum foil

2 pounds ground beef

3/4 to 1 cup diced onion (about half an onion)

1 to 1 1/4 cups diced yellow or orange bell pepper (about 1 small pepper)

2 cups crushed Ritz crackers (about 1 1/2 regular sized sleeves)

3/4 cup grated cheddar cheese  (3 ounces)

3 eggs lightly beaten

1/2 cup milk or half & half

1 teaspoon salt

1/4 teaspoon black pepper

3/4 cup ketchup

2 1/2 tablespoons brown sugar

1 1/2 teaspoons regular yellow mustard

Method:

Preheat oven to 350*. Line a rimmed baking sheet with heavy duty foil and set aside.

Add the ground beef, onion, diced pepper, eggs, crushed crackers, cheese, milk, salt and pepper to a large bowl. With plastic gloves or bags on your hands, use your hands to mix the ingredients until they are completely combined.

Form into a loaf on the prepared pan.

Bake for 30 minutes.

In a small bowl, stir togehter the ketchup, brown sugar and mustard.

Remove the meatloaf from the oven. Spread the ketchup mixture evenly over the top of the loaf.

Return to the oven and bake for 40 minutes .

Set aside to rest for 10 minutes before slicing. Makes 8 servings.

Notes: My family likes some of the comfort food meals served at Cracker Barrel Restaurants ~ Since the nearest Cracker Barrel is an hour away from our town, it is nice to be able to recreate their favorite dishes at home. 😊

Peanut Butter Apples On A Stick (For Kids Of All Ages)

Peanut Butter Apples are a tasty treat!

Ingredients: 

8 small/medium apples (about 3 inches diameter)**

8 wooden skewers

2 cups (12 ounces) peanut butter chips

2 tablespoons avocado oil

Optional Garnishes:

1 cup chopped peanuts 

1/2 cup chocolate chips + 1/2 teaspoon avocado oil

Method:

Line a rimmed baking sheet or pan with waxed paper or parchment paper. Set aside.

Twist the stems to remove them from the apples. Thoroughly wash and dry the apples.

Insert the pointy end of the wooden skewers into the stem end of each apple.

Melt the peanut butter chips and oil in the top of a double boiler, or in a saucepan over very low heat, stirring constantly until the mixture is smooth.

Working QUICKLY, dip the apples and twirl to remove excess melted peanut butter. 

If desired, roll or dip the apples in a small bowl of chopped peanuts. Place on the prepared baking pan.

If desired, heat the chocolate chips and 1/2 teaspoon of oil for 30 seconds in a microwave oven. Place the melted chocolate in a piping bag or ziploc bag with a tiny snip on one corner. Use to decorate the the apples.

Refrigerate. Wrap individually in plastic treat bags or store in an airtight container. Makes 8 servings. (Eat on the stick or cut into 4 wedges and cut away the core.)

**I used Honeycrisp apples. Fuji also work well.

Notes: Here is a quick and easy way to make delicious apple treats! These peanut butter candy coated apples are easier on the teeth than traditional candied apples and just as tasty as a caramel apple. 😀 A delicious Autumn treat and welcome gift ~ Family members and friends of all ages like these.

Wrapped for gift giving

Chocolate Chip Nutella Cookies

These delicious cookies are very chocolaty!

Ingredients:

1/2 cup (1 stick) salted butter 

1/2 cup + 2 tablespoons packed brown sugar

1/4 cup granulated sugar

1 egg

3/4 cup Nutella

1 teaspoon pure vanilla extract

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup semi swet chocolate chips

Optional Garnish:

additional Nutella

Method:

In a medium/large bowl, beat totegether the butter and sugars, with an electric mixer, for 2 to 3 minutes.

Add the egg and beat until mixed in. Mix in the Nutella and vanilla.

Sift together the flour, baking powder and salt. add to the bowl and mix in until blended.

Stir in the chocolate chips. Refrigerate the dough for 30 minutes.

Preheat oven to 350*. Line baking sheets with parchment paper and set aside.

Scoop the dough into 1 1/2 inch to 2 inch balls. Place the balls of dough 2 inches apart on the prepared baking sheets.

Bake for 12 minutes. Allow to cool for 5 minutes on the baking sheet brfore transfering to a wire rack to finish cooling.

If desired, add a small amount of Nutella to a piping bag. Drizzle over the top of the cookies.

Refrigerate for 30 minutes before transferring in an airtight storage container.) Place a piece of waxed paper between layers of cookies.  Store in the refrigerator. Makes 3 dozen cookies.

Notes: If you like Nutella, you will love these cookies! They are very special, but so simple to make. 😃

Outback Steakhouse "Alice Springs" Chicken (Copycat Recipe)

This easy and delicious honey mustard chicken recipe mimics the Alice Springs Chicken served at the Outback Steakhouse restaurants.

Ingredients:

6 slices bacon

4 boneless, skinless chicken breats

1 tablespoon seasoned salt or Old Bay Seasoning

1/4 cup yellow mustard

1/3 cup honey

2 tablespoons mayonnaise

2 teaspoons dried onion

1 cup sliced fresh mushrooms**

2 cups grated Colby Jack cheese

Method:

Cook the bacon until crispy. Chop. Save the grease and set aside.

Place the chicken breasts in a plastic bag or between to sheets of plastic. Pound with a rolling pin to a 1/2 inch thick thickness. Sprinkle both sides of the chicken breasts with the seasoning and rub in. Refrigerate for 30 minutes.

Preheat oven to 350*.

Saute the chicken in 2 tablespoons of bacon grease until lightly browned. (3 to 5 minutes on each side) Transfer to a lightly greased 13 x 9 inch baking pan.

In a small bowl, stir together the mustard, honey, mayonnaise and dried onion, Spread the mixture on top of each chicken breast.

Top each piece of chicken with 1/4 cup mushrooms.**  Sprinkle with the bacon and the cheese.

Bake for 40 minutes, or until the cheese is melted and the chicken is fully cooked.

Serve with your choice of side dishes. Makes 4 to 8 servings.

**The original recipe includes mushrooms, but if you are serving to family or guests who do not like mushrooms, they may be omitted.

Notes: This baked chicken was a big hit when I served it to family! My 25 year old nephew ate a whole piece of chicken, but my husband and I were satisfied with just half of a chicken breast.

I served this chicken with a side salad of tomatoes,
red bell pepper and sliced red onion sprinkled with
lime juice, salt and pepper. Garlic Baked Potato
 Wedges also paired nicely with the chicken.
Here is the link to the potato recipe:
 (I omitted the parmesan cheese.)
https://carriekitchencreations.blogspot.com/2016/02/garlic-baked-potato-wedges.html

Simple Fudgy Nutella Brownies

These Nutella Brownies are delicious,
fudgy and very simple to make!

Ingredients:

parchment paper

1 cup Nutella

2 eggs

1/2 teaspoon pure vanilla extract

1/2 cup all purpose flour

1/4 cup unsweetened cocoa powder

1/4 cup sugar (optional)**

1/4 cup choclate chips

Method:

Preheat oven to 350*. Line a 9 inch square pan with parchment paper. (Leave some overhang to make it easier to lift the brownies from the pan.)

In a medium/large bowl, use a large fork to beat together the Nutella, eggs and vanilla until the ingredients are fully mixed ans smooth.

Add the flour, cocoa powder, sugar** and chocolate chips. 

Spread the batter evenly in the lined pan. 

Bake for 20 to 25 minutes, just until a toothpick inserted into the center comes out mostly clean. (moist crumbs or okay, but not wet batter)

Remove the pan from the oven and place on a wire rack to cool. Cool completely in the pan before lifting the baked brownies out with the parchment paper.

Cut into 16 squares. Store in an airtight container in the refrigerator. Makes 16 servings.

**I made these without adding sugar, because I like the brownies to be less sweet. If you prefer a sweeter brownie, the sugar may be added.

Notes: These taste good warm, especially topped with a small scoop of ice cream. I prefer them chilled without any topping. 

The BEST Apple Syrup (Recipe From The Park Avenue Mansion Bed & Breakfast Inn) 🍎

This delicious syrup is quick and simple to make!

Ingredients:

1/2 cup sugar

4 teaspoons cornstarch

1/2 - 1 teaspoon ground cinnamon

1 cup apple juice or cider

1 tablespoon lemon juice

2 tablespoons butter

Optional Additions:

1 medium granny smith, honeycrisp or fuji apple (peeled, cored & grated)

2 tablespoons apple schnops

Optional Garnish:

whipped cream

Method:

In a small saucepan, stir together the sugar, cornstarch and cinnamon.

Stir in the apple and lemon juices.

Cook and stir, over medium heat, until the mixture is thickened and bubbly.

Cook and stir for an additional 2 minutes.

Remove the saucepan from the heat. Stir in the butter until it is melted and blended in.

If desired, stir in the grated apple and/or the apple schnops. Good with or without a dollop of whipped cream.

Serve warm over pancakes, waffles, French toast, a Dutch baby, biscuits or pound cake. 

French toast topped with apple syrup

Notes: This simple and delicious recipe was given to me by Kathy Petetit, former co-owner of the Park Avenue Mansion B & B located in St Louis Missouri. Kathy and her husband closed the business and retired to Arizona, where she still makes delicoius food and treats for her family and friends. 💜

Ruth"s Cris New Orleans Style Shrimp (Copycat Recipe)

This is a very simple and flavorful way to
prepare delicious shrimp.

Ingredients: 

1 tablespoon avocado or olive oil

28 large shrimp, peeled & deveined (tail on or off)

2 tablespoons + 1 teaspoon chopped green onions

2 tablespoons dry white wine

1 teaspoon fresh pressed or minced garlic

1/4 cup Worcestershire sauce

1 teaspoon tabasco sauce

1/2 teaspoon cayenne pepper

1/2 teaspoon smoked paprika

10 tablespoons salted butter, cut into tablespoons

Method:

Add the oil to a large cast iron skillet** on a burner over medium high heat. Add the shrimp to the skillet. Cook and stir just until the shrimp turn pink. Remove the shrimp and transfer to a platter.

Reduce the heat to medium and add the onions to the skillet (with additional oil, if the skillet is dry). Cook for 1 minute. Add the wine and simmer for 2 minutes.

Add the garlic, Worcestershire, tabasco, cayenne and paprika. Cook  for 1 minute. Reduce the heat to low.

Slowly add the butter to the pan and stir until all of the butter is melted and mixed in.

Return the shrimp to the skillet and stir to coat and reheat. Return to the platter or divide evenly between 4 serving plates.

**If you do not have a cast iron skillet, any skillet will do. If you do not have a large skillet, work in smaller batches to cook all of the shrimp.

Notes: Ruth's Chris is a high end steak house ~ It is a treat to be able to prepare this delicious shrimp at home. Serve alone over rice or vegetables, or serve as an accompaniment to chicken or steak.

Shrimp served over rice with barbecue 
chicken and cornbread muffins.