Cracker Barrel

Recipes:

Unlock the Secrets for the Best Copycat Cracker

Barrel Dishes to Make Favorite Menu Items at
Home. From Breakfast to Dessert to Satisfy Your
Southern Food Craving

Kaylee Hooper
© Copyright 2020 by Kaylee Hooper - All rights reserved.
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 TABLE OF CONTENT
INTRODUCTION
Cracker Barrel Hystory and Facts
Benefits of Copycat Recipes
CHAPTER 1: BREAKFAST RECIPES
Ham and Egg Casserole
Blueberry Syrup
Buttermilk Pancakes
Loaded Hash Brown Casserole
Hash Brown Casserole
French Toast
Egg in a Basket
CHAPTER 2: LUNCH RECIPES
Chicken Casserole
Sunday Chicken
Creamy Chicken and Rice Casserole
Chicken and Dumplings
Chicken Pot Pie
Green Chili Jack Chicken
Broccoli Cheddar Chicken
Farm-Raised Catfish
Lemon Pepper Trout
Roast Beef Sandwiches with Mashed Potatoes
Tomato, Cucumber and Onion Salad
Macaroni and Cheese
Brussels Sprout N' Kale Salad
Green Beans
Pinto Beans
Baby Carrots
Mashed Potatoes
Baby Limas
Coleslaw
Cheese 'n' Grits Casserole
Loaded Potato Salad
CHAPTER 3: DINNER RECIPES
 Beef Stew
Meat Loaf
Roast Beef
Grilled Pork Chops
Mushroom Braised Pot Roast
Shepherd's Pie
Grilled Chicken Tenderloins
Veal Pot Roast
Country Fried Steak (Chicken Fried Steak)
Breaded Fried Okra
Apple Cider BBQ Chicken
CHAPTER 4: DESSERT RECIPES
Campfire S'mores
Double Fudge Coca Cola Cake
Banana Pudding
Baked Apple Dumplings
Ambrosia Fruit Salad
Biscuits
Chocolate Cherry Cobbler
Fried Apples
Pumpkin Custard N Ginger Snaps
Chocolate Pecan Pie
Strawberry Shortcake
Peach Cobbler
Carrot Cake
CONCLUSION
 INTRODUCTION
Cracker Barrel Hystory and Facts
Cracker Barrel was set in 1969 by Dan Evinsand, a sales agent for Shell
Oil, who produced the restaurant and gift shop notion initially to enhance
gas sales. Made to resemble the conventional state shop he recalled from his
youth, using a title picked to provide it a Southern state motif, Cracker
Barrel was initially meant to pull the attention of airport travelers. The first
restaurant has been constructed near Interstate 40 in Lebanon, Tennessee. It
started in September 1969, serving Southern cuisines such as snacks, grits,
country ham, and turnip greens.
Evins integrated Cracker Barrel in February 1970 and opened more places.
From the early 1970s, the Company leased property on gas station websites
around interstate highways to construct restaurants. These ancient places
all featured petrol pumps onsite; throughout gas shortages in the middle of
the late 1970s, the Company started to create restaurants with no pumps.
Into the early 1980s, the Business reduced the number of gasoline stations
onsite, finally phasing them out entirely since the firm focused on its
restaurant and present sales earnings.
Cracker Barrel turned into a publicly traded firm in 1981 to increase funds
for additional growth. It floated over half of a million shares, raising $4.6
million. After the first public offering, Cracker Barrel climbed at a speed of
approximately 20 percent annually; from 1987, the firm had turned into a
series of over 50 units in eight countries, with annual net earnings of nearly
$81 million.
 New niches and refocus
The organization climbed continuously during the 1980s and 1990s,
reaching a 1 billion dollar market worth by 1992. Back in 1993, the series'
earnings were almost double that of another restaurant. In 1994, the series
analyzed a carry-out-only shop, Cracker Barrel Old Country Store Corner
Marketplace, in suburban housing areas.
Additionally, it expanded into new markets throughout the institution of
more conventional Cracker Barrel places, nearly all out the South, and
analyzed alterations to its own menus to accommodate new areas. The
series of different regional dishes into its menus, such as eggs and dinner in
Texas and Reuben sandwiches at New York, continued to provide its menu
items in most restaurants.
From September 1997, Cracker Barrel 314 restaurants also aimed to boost
the number of shops by roughly 50 each year within the subsequent five
decades. The Company closed its Corner Marketplace surgeries in 1997 and
refocused on its restaurant and gift store places. The organization's
president, Ron Magruder, said that the series focused on strengthening its
core motif, offering conventional retail and foods at a state shop
atmosphere, with excellent service and country songs.
The series opened its first restaurant and gift shop near the road in 1998, in
Dothan, Alabama. By the 2000s, in the wake of incidents between degrees
of racial controversy and discrimination within its policy of shooting gay
employees, the business established a selection of promotional actions such
as a nationwide book induce and sweepstakes with trips into the Country
Music Association Awards and rocking chairs among of those awards.
 Operations
The number of joint restaurants and shops possessed by Cracker Barrel
grown between 1997 and 2000, to over 420 places. In 2000 and 2001, the
Business dealt with staffing and infrastructure problems associated with the
accelerated expansion by using a broader recruitment approach and
introducing new technologies, such as an order-placement program.
In the late 1990s into the mid-2000s, the Business focused on launching
new places in residential areas to draw residents and employees as clients. It
upgraded its advertising in 2006 to promote new clients, altering its
highway billboard ads to add pictures of menu objects. Formerly the
indications had featured just the organization's emblem. From 2011,
Cracker Barrel had started over 600 restaurants in 42 nations. On January
17, 2012, firm founder Dan Evins died of bladder cancer.
Food and present store
Cracker Barrel serves traditional Southern comfort food as a Southern-
themed series, frequently referred to as "down-home" nation cooking, and
sells gift items such as easy toys agent of the 1950s and 1960s, toy cars
puzzles, and woodcrafts. Additionally, sold are country songs, C.D.s, DVDs
of traditional historical tv, Banners, baking mixes, and kitchen novelty
decoration, and ancient, timeless brands of sweets and snack meals.
Breakfast is served each day, and you'll discover two choices: just for
breakfast, another for lunch and dinner. Due to the fact, the restaurant
opened menu comprises showcased Southern specialties, like bites, grilled
chicken, and shellfish, seasonal and seasonal menu items are added through
the 1980s and 1990s. In 2007, Cracker-barrel announced plans to expel
artificial trans fats from their menu products.

Places, support, and decoration

For much of its ancient history, Cracker Barrel decided to find its
restaurants across the Interstate Highway System. The vast majority of its
restaurants stay near the interstate and other highways. Cracker Barrel is
famous for its clients' loyalty, mostly travelers that are very likely to spend
more in restaurants than sailors.
The places are all themed around the notion of a conventional Southern
U.S. overall shop. Things used to decorate every shop are real artifacts,
such as regular items in the early 1900s and afterward.
Each area comes with an outdoor porch lined with hardwood rocking
chairs, a wooden peg solitaire game to each dining table, and a rock
fireplace with bullhead exhibited over the mantel. In reality, every place
has five ordinary things: a shotgun, a cookstove, a deer head, a phone, and a
traffic light.
The peg games are found in Cracker Barrel because the launching of this
very first shop also continues to be made by precisely the same household
in Lebanon, Tennessee. The decoration at every location typically contains
artifacts linked to the history of the region, such as classic household tools,
older wall calendars, and advertisements posters, and classic photos; those
are centrally kept in a warehouse in Tennessee, where they're cataloged and
stockpiled for future usage by individual shop locations.
Prizes
Destinations magazine has introduced the series awards for the best chain
restaurant, also at 2010 and 2011, and the Zagat survey called it the "Best
Breakfast." The Outdoor Advertising Association of America chose the
series since the 2011 OBIE Hall of Fame Award recipient for the
longstanding utilization of outdoor advertising. It was also called the "Best
Family Dining" Restaurant with a nationally "Choice in Chains" consumer
survey in Restaurants & Institutions magazine for 19 consecutive years.

Board of Managers
The organization is conducted by a board of supervisors composed of
mostly company outsiders, as is customary for publicly traded firms. Board
members are elected each year in the yearly shareholders' assembly,
working with a vast majority vote method. There are five committees
within the board that manage particular things.
These committees are the Audit Committee, which handles accounting
issues with the corporation, including auditing and reporting; the
Compensation Committee, which approves compensation for the CEO and
other employees in these firm; the Governance and Nominating Committee,
which handles various corporate matters, like the nomination of their plank;
the Executive Committee, whose Chair Person is ex officio the Chairman of
the Board; and also the general public Responsibility Committee, that
serves to be sure the business enterprise stays compliant with state, local,
and federal legislation, besides making sure the supplier remains unbiased
in politics.
About July 10, 2020, Cracker Barrel Old Country Store noted that
successful immediately, Gilbert Dávila was appointed to the provider's
supervisors' board. Mr. Dávila is currently the creator and CEO of DMI
Consulting - significant foreign communication, diversity & improvement,
and innovation Business in the USA, mostly helping Fortune 200
companies to construct aggressive development plans predicated on
America's fastest-growing population/section.

Investment and Company model

Cracker Barrel restaurants have been targeted toward the household and
casual dining marketplace in addition to retail sales. The series also
welcomes individuals traveling to the interstate highways so since the vast
majority of its areas are near highway exits. The Business has encouraged
its price controls.
The Business has said its objectives would be to maintain employee
turnover and provide better-educated employees. Since the 1980s, the
Company has provided an official training plan with rewards for
progressing to its workers.
Community participation
Cracker Barrel has encouraged a vast assortment of charities through one-
off contributions, promotional events, and partnerships with charitable
organizations. The series has affirmed charities and causes in communities
where its restaurants are situated, such as the Gulf Coast following
Hurricane Katrina in 2005 and Nashville after the intense flood in 2010.
At the same season, Cracker-barrel established Cracker-barrel Cares Inc., an
employee-funded non-profit firm that provides help to Cracker-barrel
workers. Cracker-barrel has also made a partnership with the Wounded
Warrior Project, a charity to receive hurt veterans.
In efforts to reconstruct its image after many race-related controversies, the
Company has supplied a scholarship during the National Black MBA
Association, job skills programs and sponsorships with 100 Black Men of
America, and the Restaurant and Lodging Association.
Cracker-barrel sponsored the NASCAR Atlanta 500 race in Atlanta Motor
Speedway from 1999 to 2001 and the Grand Ole Opry from 2004 to 2009.
The Company was the exact first presenting sponsor of this Grand Ole
Opry.
This property allowed the enterprise to produce connections inside the
Nashville music business; after that, it entered into a partnership with
numerous country music celebrities. The series has created partnerships
with Alison Krauss, Charlie Daniels, Josh Turner, Kenny Rogers, Dolly
Parton, Alan Jackson, and Alabama to provide CD releases and products.
In 1997, the Business bought the Mitchell House in Lebanon, Tennessee.
The home was the basic dormitory and faculty to Castle Heights Military
Academy that Dan Evins and his son attended. The college had closed in
1986 along with the construction had sat vacant since then. Cracker Barrel
spent two thousand dollars to revive the house and used it as a company
headquarters from 1999 to 2013.
Conflict with Biglari Holdings
Cracker Barrel's board of directors has been at odds with the most
significant shareholder, Biglari Holdings Inc. The proprietor of Biglari
Holdings, Sardar Biglari, controls a 19.9percent share of the Business, only
short of the 20 percent required to activate a shareholder rights plan, much
more often termed a "poison pill." The poison pill has been followed
following Biglari Holdings searched for approval to buy a 49.99percent
share of the organization and combine the supervisors' board.
Biglari Holdings bought shares of Cracker Barrel in 2011. It has frequently
been critical of their transparency to investors, overspending on
advertisements, absence of consumer worth, capital funds mismanagement,
rather than maximizing customer value. Biglari has asked to be on the board
of supervisor's times and continues to be denied each time with a vote of
shareholders. Biglari Holdings has also put forward a petition to get a
onetime $20/share dividend to tackle perceived excessively conservative
capitalization rejected by investors. Cracker Barrel has reacted by asserting
Biglari includes a "hidden agenda" and a conflict of interest by holding
stocks in different restaurant chains like Steak'n Shake.
 Benefits of Copycat Recipes
Kraft Foods vs. Cracker Barrel
In November 2012, Cracker Barrel accredited its title to Smithfield Foods'
John Morrell Division at a deal to make a lineup of beef products to be
marketed in supermarkets and through other retail stations. In reaction,
Kraft Foods registered trademark-infringement litigation in February 2013.
Kraft has offered cheese in retail shops beneath their Cracker Barrel
manufacturer since 1954.
The Company stated that Cracker Barrel shops hadn't made considerable
revenue of retail food items outside of their restaurant shop, also requested
the Smithfield Foods bargain be nullified from the U.S. District Court in the
Northern District of Illinois.
About November 14, 2013, at a unanimous ruling written by Judge Richard
Posner, the Seventh Circuit Court of Appeals upheld a ruling by a lower
District Court judge awarding an injunction against the selling of all
Cracker Barrel's meat goods to be marketed at shops. The Seventh Circuit
upheld the injunction based on the common similarity of these parties'
marks, products, and stations of commerce: "It isn't the simple fact that the
parties' commerce is so similar that's crucial, nor the simple fact that the
goods are comparable (low-priced packed food items).
It's those similarities combined with the reality that, when [Cracker Barrel]
prevails in this lawsuit, similar goods together with confusingly similar
trade titles will be marketed through precisely the same distribution station -
- grocery shops, and frequently the same supermarket -- and marketed
collectively."
In Judge Posner's estimation, all these similarities -- regardless of the gaps
between the parties' various logos and no matter where the goods are
regarding one another in grocery shops -- may lead buyers to "think each of
the Kraft goods bearing the 'Cracker Barrel' title was created in affiliation
with the Defendant." In economics, this behavior is known as 'traditional
ahead confusion.'
The court further reasoned the probability of confusion had been
exacerbated by the reality that the goods at issue were cheap; consequently,
consumers could not inspect their labels.
In reaction to this judgment, Kraft Foods and Cracker Barrel created an
arrangement Concerning the use of this Cracker Barrel title. In trade for
Kraft falling the trademark-infringement suit, Cracker Barrel agreed to
market its goods under the new "C.B. Old Country Store."

A Nutrient-Dense Plate
If ready food stems from out the house, you usually have a limited
understanding of sugar, salt, and oils that are processed. For a simple fact,
we additionally employ more into our meal if it's served on the table. You
may say just how much sugar, salt, and petroleum have been used because
you prepare foods in your home.
Improved Fruit and Vegetable Intake
By providing you with the ease of cooking in your home, you've got total
control over the food that you eat. The thing to notice is that your focus will
continue together with the ingestion of fruit and vegetables. Attach them
into your cooking, bite them or swap them together with your relatives in
their way. Take actions towards organic choices. Additionally, it's almost
always far better to eat whole vegetables and fruits, whether organic,
compared to processed foods.

Save Cash and Use What You've Got

Simply because you have not seen your regional health food or meals shop
this week does not mean that you become stuck with carrying in. Open your
cabinet and refrigerator and determine what may result in a meal. It is often
as simple as gluten-free pasta, roasted tomatoes, carrots, frozen veggies,
and lemon juice. This very simple meal is stuffed with protein, fiber,
vitamins, and nutritional supplements. On top of that, in under 30 minutes,
it's flavorful and can be ready. It saves you cash in the future and allows
you adequate food to talk about or to get rest the following day.
Sensible Snacking
Bringing premade snacks conserves time, but what goes back to what is in
those products. You do not need to give your favorite snacks, but there's a
means to make them fitter and frequently taste better. Alter your chips, and
then dip the chopped veggies into hummus. Make your snacks with
margarine potato chips or carrots. Have a bowl and produce your popcorn
in addition to your stove or at the popcorn system. It's possible to control
the quantity of sugar, salt, and petroleum included.

Share Your Delicious Health

As soon as you create your meals, you're so pleased with your
accomplishments. What's more, the food tastes great. Do not confuse me
today --a few of your creative recipes will not taste exactly the same thing.
However, your cuisine is going to be loved by family and friends with
continuous experimentation and practice. You may see them enjoy the very
greatest nutritious food for you and your beliefs in distributing love and
health.
It provides you an opportunity to reconnect
Cooking together could provide you an opportunity to reconnect with your
spouse and your nearest and dearest. Cooking also offers other added
benefits. The American Psychological Association claims that working with
new items -- such as learning about a new recipe-- will help preserve a
connection between a set.
It is Demonstrated to be fitter
You've got total control over what's on your meals if you set new products
jointly or sent them directly to your door working with a firm like Plated.
This can create a difference in your general wellbeing.

It is a time saver
Component of purchasing would be to await food to travel or come to
receive it. It might take a lot longer, based on your geographical area,
exactly what time you purchase, and whether the shipping person is great at
instructions! It does not need to take time to cook at home when you do not
desire it. You eliminate the requirement to hunt ingredients or foodstuffs
using a service such as Plated. Whatever you will need is in your property,
at the specific quantity which you use.
It may be a money saver, also
In the very long term, home-cooked food can help save you money. An
assortment of basic ingredients comes at a lower cost than a dish. You could
even eat more of a meal in the home than if you purchase takeout or have a
break to operate the following moment. After a few weeks, you'll notice
huge savings beginning to accumulate.

It is personalized
Cooking in your home provides you the opportunity to relish the food that
you need, the way you enjoy it. For starters, using Plated, if you'd like your
meat well-done or fewer candies, the formulation includes suggested
adjustments.
Cutting Prices
Nobody must remind one that it is expensive to eat outside. The disparity
between a neighborhood restaurant sandwich along with a kitchen sandwich
is much more than a sense. The buying of packed food at a restaurant
generally costs a lot more than purchasing your merchandise. Cooking in
your home will help to get more for your money by increasing the surplus
expenses of servicing and cooking restaurants. The more frequently you
make your meals, the more cash you save.

Appreciating the Procedure

As soon as you return home on a hectic day, it's a bit more fun than
disconnecting from job mails, voicemails, bare missions, or assignments.
Cooking at home presents you with a rest in the regular and space for
creativity. As opposed to hear noisy messages, then you need to wear the
radio, gather spices, and also reflect on the scents that sizzle on the cooker
or roast veggies. You could be amazed by just how much you really like
once you create a daily custom of preparing meals.
CHAPTER 1: BREAKFAST
RECIPES
 Ham and Egg Casserole

PREPARATION: 10 MIN

COOKING: 10 MIN

SERVINGS: 2

INGREDIENTS:

1/3 cup lean ham (state cured is greatest)

1 piece sourdough bread, crust removed and trimmed to match
casserole dish
5 crushed beans (approximately 1 cup)
1/4 cup evaporated milk
1/4 tsp salt
1/4 teaspoon ground black pepper
3/4 cup shredded mild cheddar cheese

INSTRUCTIONS:
 1. Get a cocktail dish by spraying with non-stick cooking spray or
greasing.
2. Put the sourdough bread on the floor.
3. In a medium mixing bowl, whisk the salt, eggs, pepper, and
evaporated milk.
4. Stir until fully blended, then pour the bread that is adjoining.
5. Dip from the diced ham, then top with shredded cheese.
6. Put in fridge for few hours.

NUTRITION: Calories 235, Protein 25g, Carbs 16g, Fat 5g

 Blueberry Syrup

PREPARATION:10 MIN

COOKING: 30 MIN

SERVINGS: 3

INGREDIENTS:

2 cups blueberries
1/2 cup sugar.
1 cup water.
1 tbsp cornstarch

INSTRUCTIONS:

1. Blend the cornstarch with 2 tbsp of water in a little bowl.

2. Whisk till no more clumpy and place aside.
3. Blend the water, strawberry, and sugar into a saucepan.
 4. Bring the mixture to a boil, lower the heat and simmer for about
10 min. until it's decreased a little.
5. Stir in the cornstarch and whisk until well blended.
6. Continue to simmer and stir fry until the sauce has thickened.
7. As it's gotten to a syrup-like consistency, then remove from heat.
8. You're able to combine using an immersion blender should you
select.
9. Drink pancakes or waffles.

NUTRITION : Calories 215, Protein 25g, Carbs 16 g, Fat 5g

 Buttermilk Pancakes

PREPARATION: 10 MIN

COOKING: 15 MIN

SERVINGS: 4

INGREDIENTS:

2 cups un-sifted flour

2 tsp baking soda
1 tsp salt
3 tbsp sugar
2 eggs
two 1/3 cups low-carb buttermilk
 Steak for cooking

INSTRUCTIONS:

1. Preheat a griddle or big skillet to 350°F.

2. Put a stick of butter near the skillet; then, you may butter it until
preparing every pancake.
3. In a medium bowl, whisk together the eggs and buttermilk till
they are nicely blended.
4. Whisk in the flour, baking soda, sugar, and salt. Whisk
thoroughly until well blended.
5. Get the skillet rubbing the butter into a circle at the middle, then
add 1/2 cup of batter.
6. Spread the batter before it creates an even ring.
7. If the pancake surface turns off, flip and cook on the other side
till you can not see wet stains on either side.
8. Repeat with the remaining batter, making sure to butter the skillet
until you begin each pancake.
9. Drink with your favorite fruit or syrup.

NUTRITION: Calories 212, Protein 25g, Carbs 16g, Fat 5g

 Loaded Hash Brown
Casserole

PREPARATION: 10 MIN

COOKING: 20 MIN

SERVINGS: 4

INGREDIENTS:
1 lb sausage
3 tbsp chopped red bell pepper
1/2 cup grated American cheese
1/2 cup grated sharp cheddar cheese
1/2 cup grated Monterey Jack cheese
 11/2 cups grated Colby cheese (divided)
2 tbsp butter
2 tbsp flour
2 cups milk.
2 pounds frozen hash browns

INSTRUCTIONS:

1. Preheat the oven to 350°F.

2. Cook the sausage in a skillet over medium-high warmth whilst
dividing it into bite-sized pieces.
3. Add the red pepper and cook. Drain any grease and put it aside.
Melt 2 tbsp of butter in another skillet.
4. Stir in the flour and let it cook for a minute or until it begins to
brown.
5. Whisk into 1/4 cup of the milk and continue to stir and cook till
the mixture dries.
6. Then dip in the rest of the milk and cook somewhat longer.
7. It'll thicken up again; even if it can, add the oats, reserving 1 cup
of the Colby cheese to the surface of the casserole.
8. In a bowl, combine the hash browns, the pasta sauce that you
simply ready, along with also the cooked sausage.
9. Mix so that whatever is blended, then pour into a baking dish and
top with the allowed Colby cheese.
10. Cook for approximately 45 minutes until the cheese is melted and
the casserole is bubbly.

NUTRITION: Calories 135, Protein 25g, Carbs 16g, Fat 5g

 Hash Brown Casserole

PREPARATION: 10 MIN

COOKING: 25 MIN

SERVINGS: 8

INGREDIENTS:

1 (30-ounce) bag frozen hash browns, thawed

1/2 cup butter, melted
1 can cream of chicken soup
1 small onion, sliced
1 lb cheddar cheese, shredded (divided)
1 tsp salt
1/2 tsp black pepper
1 cup sour cream

INSTRUCTIONS:
 1. Preheat oven to 350°F.
2. Get a baking dish by greasing the spraying or sides with non-
stick cooking spray.
3. Mix the onion, cream of chicken soup, pepper, and all but one
cup of the shredded cheese in a big bowl.
4. Once blended, blend in the sour cream till it's well integrated.
5. Add the melted butter and orange zest.
6. Stir to blend.
7. Pour into the greased baking dish.
8. Bake for 45 minutes until bubbly, then scatter the remaining
cheese on top and bake an extra 5--10 minutes until the cheese is
melted.

NUTRITION: Calories 225, Protein 25g, Carbs 16g, Fat 5g

 French Toast

PREPARATION: 10 MIN

COOKING: 25 MIN

SERVINGS: 8

INGREDIENTS:

8 slices Texas toast or sourdough bread

4 eggs
1 cup milk
2 tbsp sugar
4 tsp vanilla extract
2 pinches salt
Steak and butter for serving

INSTRUCTIONS:
 1. Whisk the eggs, sugar, milk, vanilla, and salt in a huge bowl.
2. Heat a griddle or skillet over moderate heat.
3. Spray nonstick cooking spray.
4. Dip each piece of bread into the egg mixture, allowing it to
simmer for 25-- 30 minutes on each side.
5. Move the pieces into the griddle or skillet cook 2--3 minutes on
each side, or until golden brown.
6. Serve with butter and butter.

NUTRITION: Calories 235, Protein 25g, Carbs 16g, Fat 5g

 Corn Muffins

PREPARATIO
N: 10 MIN

COOKING: 30 MIN

SERVINGS: 8

INGREDIENTS:

3/4 c. yellow cornmeal

1 1/4 c. self rising flour
1/2 c. sugar
2 large eggs
2 tblsp honey
3/4 c. buttermilk
1/2 c. unsalted butter, melted and cooled

INSTRUCTIONS:

1. Preheat the oven to 350°F. Grease a 12-cup muffin pan or line it

with paper.
2. Mix the cornmeal, flour and sugar in a big bowl until smooth.
3. In a different bowl, whisk the eggs until mixed, then add the
honey and buttermilk until fully fused.
 4. Stirring slowly, add the buttermilk mixture and dissolved butter
to the flour. Don't over mix; mix until just blended (there will be
lumps).
5. Spill the batter into the muffin pan, filling it about 3/4 full.
6. Place in oven and bake at 350 degrees F for 18-20 min or until
muffins are set and tops are lightly browned.
7. Remove from oven and allow cool in the pan for 2-3 min, then
serve hot or let cool on a wire rack.

NUTRITION: Calories 142, Protein 2g, Carbs 19g, Fat 7g

 Egg in a Basket

PREPARATION: 5 MIN

COOKING: 1 MIN

SERVINGS: 1

INGREDIENTS:

1 slice sour dough bread

1 tblsp margarine or butter
1 egg
Salt and pepper

INSTRUCTIONS:

1. Heat a nonstick skillet over medium heat.

2. Use a cookie cutter or juice jar to press into the bread. Twist
somewhat so that the bread "cuts," and you can remove the cut-
 out circle.
3. Spread margarine or butter on both surfaces of the bread and
place the bread in the pan.
4. Place the broken egg in the hole.
5. When the bread is brown on the bottom side (about 1 min.), flip
the bread over and let it toast on the other side.
6. Season with salt and pepper to taste.

NUTRITION: Calories: 348, Carbs: 36g, Protein: 13g, Fat: 16g, Sodium:
490mg
CHAPTER 2: LUNCH
RECIPES
 Chicken Casserole

PREPARATION: 10 MIN

COOKING: 60 MIN

SERVINGS: 4

INGREDIENTS:
Crust 1 cup yellow cornmeal
1/3 cup all-purpose flour
11/2 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1/2 tsp baking soda
2 tbsp vegetable oil
3/4 cup buttermilk
1 egg yolks
two 1/2 cups cooked chicken breast, cut to bite-sized pieces
1/4 cup sliced yellow onion
1/2 cup chopped celery
1 tsp salt
 1/4 tsp ground pepper
1 (10.5-ounce) can consolidate cream of chicken soup
13/4 cups chicken broth
2 tbsp butter
1/2 cup melted butter

INSTRUCTIONS:
1. Preheat the oven to 375°F.
2. To make the crust, in a bowl, combine all the crust ingredients till
smooth.
3. Dump this mixture into a buttered or greased 8×8-inch dish.
4. Bake for approximately 20 min., then remove from oven and let
it cool. Reduce oven temperature to 350°F.
5. Crumble the chilled cornbread mix.
6. Insert into a large mixing bowl combined with 1/2 cup of peanut
butter. Put aside.
7. Create the chicken filling by adding the egg into a large saucepan
on moderate heat.
8. Let it melt; add the onions and celery and cook till tender.
9. Add the chicken broth, cream of chicken soup, salt, and pepper.
10. Stir until all is well blended.
11. Add the chicken breast pieces and then stir fry.
12. Cook for 5 minutes on a very low simmer.
13. Move the filling mixture into 4 separate greased baking dishes
along with even a greased casserole dish.
14. Shirt with the cornbread mix and transfer to the oven.
15. Bake for 35--40 minutes for a big casserole dish 25--30 minutes
for different dishes.

NUTRITION: Calories: 381, Total Fat: 30g, Carbs: 32g, Protein: 71g,
Fiber: 0g
 Sunday Chicken

PREPARATION: 10 MIN

COOKING: 10 MIN

SERVINGS: 4

INGREDIENTS:

Oil for cooking 4 boneless, skinless chicken breasts

1 cups all-purpose flour
1 cup bread crumbs
2 tsp salt
2 tsp black pepper
1 cup buttermilk
1/2 cup water.

INSTRUCTIONS:
 1. Insert 3--4 tbsp of oil into a large pot or even a deep fryer and
preheat to 350°F.
2. Mix the bread, breadcrumbs, salt, and pepper in a shallow dish.
3. To another shallow dish, then add the buttermilk and warm water
stir.
4. Pound the chicken breasts into a constant size.
5. Dry them using a paper towel, then sprinkle with pepper and salt.
6. Dip the experienced breasts in the flour mix, and then the
buttermilk mixture, then back to the flour.
7. Insert the breaded chicken into the hot oil and simmer for
approximately 5 minutes.
8. Twist the chicken necessary in the order it cooks evenly onto
either side.
9. Remove the chicken into a cable rack or even a plate lined with
paper towels.
10. Serve with mashed potatoes or anything sides you adore.

NUTRITION: Calories: 681, Total Fat: 30g, Carbs: 32g, Protein: 71g,
Fiber: 0g
 Creamy Chicken and Rice
Casserole

PREPARATIO:10 MIN

COOKING: 45 MIN

SERVINGS: 4

INGREDIENTS:

Salt and pepper to taste 2 c. cooked rice

1 tsp onion
1 can cream of mushroom soup
1 package chicken gravy
11/2 lb chicken breasts, cut into pieces

INSTRUCTIONS:

1. Preheat the oven to 350°F.

 2. Cook the rice.
3. Whether it's just about completed, throw in the skillet that it
cooks also.
4. Get a baking dish greasing or spraying with non-stick cooking
spray.
5. Yank on the rice to the prepared baking dish. Twist the chicken
strips in addition to
6. Expanded the undiluted cream of mushroom soup over the
chicken.
7. In a bowl, whisk together the chicken sauce using 1 cup of warm
water, making sure to get all the lumps out.
8. Pour this on the surface of the casserole.
9. Cover with foil and then transfer to the oven.
10. Bake for 45 min. until the chicken is totally cooked.

NUTRITION: Calories: 111, Total Fat: 23g, Carbs: 12g, Protein: 81g,
Fiber: 0g
 Chicken and Dumplings

PREPARATION: 10 MIN

COOKING: 25 MIN

SERVINGS: 4

INGREDIENTS:

2 cups bread
1/2 tsp baking powder
1 pinch salt
2 tbsp butter
1 little cup buttermilk
Two quarts of chicken broth
3 cups cooked poultry

INSTRUCTIONS:

1. Create the dumplings by mixing the flour, baking powder, and

salt in a large bowl.
 2. With a pastry cutter or 2 knives, cut the butter into the flour mix.
3. Stir in the milk a bit at a time till it forms a dough ball.
4. Cover your countertop with sufficient flour; the dough won't
stand when you roll out it.
5. Roll the dough out somewhat sparse, then cut into squares to
shape dumplings.
6. Flour a plate and then move the dough from the counter into the
plate.
7. Make the chicken broth to a boil in a large saucepan, and dip the
dumplings into one by one, stirring continuously.
8. The surplus flour will thicken the broth.
9. Cook for approximately 20 min. until the dumplings are no
longer doughy.
10. Add the carrot, stir to blend, and serve.

NUTRITION: Calories: 211, Total Fat: 23g, Carbs: 12g, Protein: 81g,
Fiber: 0g
 Chicken Pot Pie

PREPARATION: 30 MIN

COOKING: 45 MIN

SERVINGS: 4

INGREDIENTS:
1/2 cup butter
1 medium onion, diced
1 (14.5-ounce) can chicken broth
1 cup half and half an hour
1/2 cup all-purpose flour
1 carrot, diced
1 celery stalk, diced
3 medium tomatoes, peeled and diced
3 cups cooked chicken, diced
1/2 cup frozen peas
1 tsp chicken seasoning
 1/2 tsp salt
1/2 tsp ground pepper
1 refrigerated pie crust
1 egg Water

INSTRUCTIONS:

1. Preheat the oven to 375°F.

2. In a skillet, heat the butter on moderate heat, then add the leeks
and sauté for 3 minutes.
3. Sprinkle flour over the mixture, and continue to stir for 3 min.
4. Whisking continuously, mix from the chicken broth and milk.
Bring the mixture to a boil.
5. Reduce heat.
6. Include the celery, carrots, potatoes, pepper, salt, and stir to
blend.
7. Cook for 10-15 minutes until vegetables are cooked but still
clear.
8. Add peas and chicken. Stir to blend.
9. Transfer poultry filling into a profound 9-inch dish.
10. Blend the dish crust sheet, in addition, to press the borders around
the dish, seal the crust.
11. Reduce the excess in case desired. In another bowl, flutter an egg
with 1 tbsp of water; then brush the mixture on the surface of the
pie.
12. Using a knife and cut a couple of slits to allow steam to escape.
13. Bake the dish from the oven in the center oven rack 20 to 30
seconds before the crust gets golden brown.
14. Allow the pie break for approximately 15 minutes prior to
serving.
Notice: Instead of serving it as just Cracker Barrel, utilize individual baking
dishes and then move exactly the identical style, with the homemade or
store-bought crust, which you are able to roll out, will probably make it
simpler to form the compulsory crust for every dish.
NUTRITION: Calories: 111, Total Fat: 23g, Carbs: 12g, Protein: 81g,
Fiber: 0g
 Green Chili Jack Chicken

PREPARATION: 10 MIN

COOKING: 20 MIN

SERVINGS: 4

INGREDIENTS:

1 lb chicken strips
1 tsp chili powder
4 oz green chilies
2 cups Monterey Jack cheese, shredded
1/4 cup salsa

INSTRUCTIONS:

1. Sprinkle the chicken with all the chili powder whilst heating
some oil on moderate heat.
 2. Cook the chicken pieces till they are cooked, then place the green
chilies in addition to the poultry.
3. Reduce the heat to reduce.
4. Cook for 1 to 2 weeks before adding the cheese at the top.
5. Maintain cooking the chicken cheese until the cheese melts.
6. Serve the chicken with all the salsa.

NUTRITION: Calories: 132, Total Fat: 23g, Carbs: 12g, Protein: 81g,
Fiber: 0g
 Broccoli Cheddar Chicken

PREPARATION: 10 MIN

COOKING: 45 MIN

SERVINGS: 4

INGREDIENTS:

4 boneless skinless chicken breasts

Kosher salt
Freshly ground black pepper
1 c. whole milk
1 (10.5-oz.) can cheddar cheese soup
1/2 tsp. paprika
1 c. shredded sharp cheddar
1 (10-oz.) bag frozen broccoli florets
 1 c. crushed Ritz crackers, divided

INSTRUCTIONS:

1. Preheat the oven to 350°. Pat all chicken dry using paper towels.
Spring with salt and pepper and place in a deep oven-proof
casserole dish.
2. In a big mixing bowl, mix milk, soup, paprika, and cheddar, fold
in broccoli and half the crackers. Pour over chicken, covering
thoroughly.
3. Cover with remaining crackers and bake for about 45 min.

NUTRITION: Calories: 690, Total Fat: 44g, Carbs: 35g, Protein: 40g
 Farm-Raised Catfish

PREPARATION: 10 MIN

COOKING: 45 MIN

SERVINGS: 4

INGREDIENTS:

1/4 cup all-purpose flour

1/4 cup cornmeal
1 tsp onion powder
1 tsp dried basil
1/2 tsp garlic salt
1/2 tsp dried thyme
1/4--1/2 tsp white pepper
1/4--1/2 tsp cayenne pepper
1/4--1/2 tsp black pepper
4 catfish fillets (6--8 oz each)
1/4 cup butter
INSTRUCTIONS:

1. Insert the pasta, cornmeal, onion powder, coriander, salt, and

thyme, white pepper, cayenne pepper, and pepper into some large
plastic freezer bag.
2. Set the catfish fillets from the bag and shake to coat.
3. Fish rests easily, so be cautious!
4. Heat a large skillet with medium-high warmth.
5. Add the butter and as soon as it melts, put it from the catfish.
6. Cook, covered, for 2 --10 minutes on each side or until the fish
flakes easily with a fork.

NUTRITION: Calories: 112, Total Fat: 23g, Carbs: 12g, Protein: 81g,
Fiber: 0g
 Lemon Pepper Trout

PREPARAT
ION: 10
MIN

COOKING: 15 MIN

SERVINGS: 4

INGREDIENTS:

6 (4-ounce) trout fillets

3 tbsp butter, melted
2 medium oranges, thinly chopped
2 tbsp lemon juice Sauce
3 tbsp butter
1/4 tsp pepper
2 tbsp lemon juice

INSTRUCTIONS:

1. Melt the butter in a saucepan on low heat and permit it to cook

until it starts to brown (do not burn it).
2. Add the lemon and lemon juice.
3. Brush the fish fillets with peanut butter.
4. Lay lemon slices on top of each and every When cooking on a
grill, then use a wire grilling basket coated with non-cooking
 spray.
5. Grill for about ten minutes until the fish flakes easily with a fork.
6. Instead, it is possible to bake in a 350°F oven for 10--15 minutes.
7. Transfer to a serving dish and top with added lemon pieces.
8. Serve together with all the butter lemon sauce that you created.

NUTRITION: Calories: 111, Total Fat: 23g, Carbs: 12g, Protein: 81g,
Fiber: 0g
 Roast Beef Sandwiches with
Mashed Potatoes

PREPARATION: 7 MIN

COOKING: 3 MIN

SERVINGS: 4

INGREDIENTS:

1-pound sliced deli roast beef

2 cans (10-1/4 oz each) beef sauce
1 can (4 oz ) mushroom stems and parts, drained
1 bundle (3-3/4 oz) sliced butter minute mashed potatoes
4 slices Italian bread (1/2 inch thick)

INSTRUCTIONS:
 1. At a 2-qt. Microwave-safe bowl, mix the steak, sausage, and
mashrooms
2. Cover and microwave on high for 2-3 min. or till heated through.
3. Meanwhile, prepare sausage according to package instructions.
4. Split bread on one of four plates.
5. Spoon beef mixture on bread.
6. Serve with berries.

NUTRITION: Calories: 347, Fat: 7g, Cholesterol: 75mg, Sodium:

2051mg, Carbohydrate: 38g, Protein: 30g
 Tomato, Cucumber and
Onion Salad

PREPARATION: 10 MIN

COOKING: 0 MIN

SERVINGS: 3

INGREDIENTS:

1 lb grape berries
3 cloves, sliced
1/2 cup white onion, chopped finely
1 cup white vinegar
2 tablespoons Italian dressing
1/2 cup sugar.

INSTRUCTIONS:
 1. Whisk together the sugar, vinegar, and Italian dressing in a small
bowl.
2. Insert the cucumbers, tomatoes, and onions.
3. Toss to coat.
4. Wrap with plastic wrap and refrigerate until ready to serve or to
get 1 hour before to serving.

NUTRITION: Calories 218, Complete Fat 90 g, Carbs 66 g, Protein 39 g,

Sodium 2038 milligrams
 Macaroni and Cheese

PREPARATION: 10
MIN

COOKING: 30 MIN

SERVINGS: 3

INGREDIENTS:

2 tbsp butter
2 tbsp flour
1 tsp salt
1 tsp dry mustard
two 1/2 cups milk
1/2 pound (approximately two cups) cheddar (split)
1/2 lb (2 cups) elbow macaroni, cooked

INSTRUCTIONS:

1. Preheat the oven to 375°F.

2. Dissolve the butter in a saucepan, and stir into the flour, salt, and
walnut.
3. Whisk in the milk and stir continuously until the sauce starts to
thicken.
4. Stir in 11/2 c. of the cheese.
5. Continue to stir till melted, then remove from heat.
 6. Insert the cooked elbow macaroni along with the cheese sauce
into a buttered casserole dish.
7. Squirt until the macaroni is coated with sauce.
8. Shirt with the remaining cheese and bake for 25 minutes until the
surface is browned and the cheese is sweet.

NUTRITION: Calories 115, Protein 35, Carbs 26, Fat 5

 Brussels Sprout N' Kale
Salad

PREPARATION: 10 MIN

COOKING: 1 MIN

SERVINGS: 3

INGREDIENTS:

1 bunch spinach
1 lb Brussels sprouts
1/4 cup craisins (or sterile cranberries)
1/2 cup pecans, sliced Maple vinaigrette
1/2 cup olive oil
1/4 cup apple cider vinegar
1/4 cup maple syrup
1 tsp dry mustard
INSTRUCTIONS:

1. Slice the kale and Brussels sprouts using a cheese grater or even
a mandolin slicer.
2. Transfer into a salad bowl. Add the pecans into your skillet on
high heat.
3. Simmer for 60 minutes, then move to the salad.
4. Insert the craisins.
5. Mix all the ingredients for the vinaigrette and whisk to blend.
6. Pour the vinaigrette on the salad and toss.
7. Refrigerate for a couple of hours or preferably overnight before
serving.

NUTRITION: Calories 135, Protein 35, Carbs 26, Fat 5

 Green Beans

PREPARATION: 10
MIN

COOKING:
35 MIN

SERVINGS: 3

INGREDIENTS:

4 pieces thick-cut celery, chopped into bits

1 (141/2-oz ) can cut green beans in warm water (don't drain)
1/2 cup onion, finely diced
1 tsp sugar Salt Pepper

INSTRUCTIONS:

1. Add the bacon into a large saucepan and cook over moderate heat
until it's browned but not crispy.
2. Stir in the green beans (with liquid), sugar, and onion. Bring to a
boil, then reduce heat and simmer for 30--35 minutes.
3. Season to taste and serve.

NUTRITION: Calories 215, Protein 37g, Carbs 26g, Fat 5g

 Pinto Beans

PREPARATION: 10 MIN

COOKING: 35 MIN

SERVINGS: 10

INGREDIENTS:

1/2 pound bacon strips, diced

1 big onion, diced
2 garlic cloves, minced
6 cans (15 ounces each) pinto beans, washed and dried
4 cans (8 ounces each) tomato sauce
2 cans (4 ounces each) diced green chiles
1/3 c. packed brown sugar
1 tsp chili powder
3/4 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper

INSTRUCTIONS:

1. Preheat the oven to 350°.

2. In a Dutch oven, brown bacon over medium flame until crisp,
mixing occasionally. Shed with a slotted spoon; drain on paper
towels. Discard drippings, reserving 2 tbsp in the pan.
3. Add onion to drippings; cook and stir over medium heat 6-8 min
or until tender. Add garlic and cook 1 min. longer.
 4. Mix in beans, tomato sauce, green chiles, brown sugar and
flavorings. Sprinkle top with bacon. Bake, covered, 60-70 min. or
until heated through.

NUTRITION: Calories 349, Protein 17g, Carbs 55g, Fat 8g

 Baby Carrots

PREPARATION: 10
MIN

COOKING:
40 MIN

SERVINGS: 6-8

INGREDIENTS:

2 lbs fresh baby carrots

water
1 tsp salt
1 tsp bacon grease
1⁄4 cup brown sugar
1⁄4 cup butter (melted)
1⁄4 cup honey

INSTRUCTIONS:

1. Melt bacon grease in a boiler

2. Add carrots and adeguate water to cover the top of the carrots.
3. Cover with a cap and place on medium heat, and bring to a boil.
4. Set heat to low and cook for 30-45 min. or until the carrots are
soft when pricked with a fork.
5. When carrots become soft, pour half of the water off.
 6. Add dissolved butter, sugar and honey to carrots.
7. Place cap on pot and cook until completely soft.

NUTRITION: Calories 205, Protein 1g, Carbs 33g, Fat 8g, Sodium
577mg
 Mashed Potatoes

PREPARATION: 10
MIN

COOKING: 10 MIN

SERVINGS: 4

INGREDIENTS:

2 1/2 pounds russet potatoes

4 tblsp margarine butter
1/4 c. milk
1 tsp salt
1/2 tsp black pepper

INSTRUCTIONS:

1. Wash and peel the potatoes. Slice the potatoes into 1-inch pieces
and place them into a pot.
2. Fill the pot with water, add adeguate water to cover the potatoes,
and add an other 1/2 inch of water.
3. Cook the potatoes on medium-high heat for about 7-10 min.
Drain the potatoes.
4. Put potatoes into a bowl with the additional ingredients and press
the potatoes with a potato masher.
NUTRITION: Calories 334, Protein 6g, Carbs 52g, Fat 2g, Sodium
734mg
 Baby Limas

PREPARATION: 5
MIN

COOKING: 30 MIN

SERVINGS: 8

INGREDIENTS:

1 c. water
1 chicken bouillon cube
2 slices bacon
1 clove garlic
1/2 tsp red pepper flakes
1/2 tsp onion powder
1 tsp sugar
1/2 tsp black pepper
1 (16-ounce) bag frozen baby lima beans

INSTRUCTIONS:

1. Take water and bouillon cube to a boil in a big pot.

2. Add leftover ingredients. Stir and cover. Reduce heat to maintain
a simmer.
3. Cook for 30 min., stirring now and then and adding a little more
water if needed.
 4. Season to taste with salt. Discard the bacon and garlic clove.

NUTRITION: Calories 290, Protein 10g, Carbs 29g, Fat 15g, Sodium
320mg
 Coleslaw

PREPARATION: 10 MIN

COOKING: 0 MIN

SERVINGS: 3

INGREDIENTS:

2 c. shredded cabbage
1/2 c. shredded lettuce
1/2 cup shredded purple cabbage
1 c. Miracle Whip
1 tsp celery seeds
1/2 tsp salt
1/2 tsp pepper
 1/3 c. sugar.
1/4 c. vinegar
1/4 c. buttermilk
1/4 c. milk
4 tsp lemon juice

INSTRUCTIONS:

1. throw the carrots and cabbages in a large mixing bowl.

2. Stir in the Miracle Whip, celery seeds, salt, sugar, pepper,
vinegar, buttermilk, milk, and lemon juice.
3. Toss back to fully blend.
4. Refrigerate for about 3 h prior to serving.

NUTRITION: Calories 215, Protein 35g, Carbs 26g, Fat 5g

 Cheese 'n' Grits Casserole

PREPARATION: 10
MIN

COOKING:
30 MIN

SERVINGS: 8

INGREDIENTS:

4 c. water
1 c. uncooked old-fashioned grits
1/2 tsp salt
1/2 c. 2% milk
1/4 c. butter, melted
2 large eggs, lightly beaten
1 c. shredded cheddar cheese
1 tblsp Worcestershire sauce
1/8 tsp cayenne pepper
1/8 tsp paprika

INSTRUCTIONS:

1. Preheat the oven to 350°.

2. In a big saucepan, take water to a boil. Gradually stir in grits and
salt.
 3. Decrease heat; cover and cook until thickened, 5-7 min. Cool
slightly. Gradually whisk in milk, butter and eggs. Stir in cheese,
Worcestershire sauce and cayenne.
4. Transfer to a greased 2-qt. baking dish. Sprinkle with paprika.
5. Bake, uncovered, until bubbly, 30-35 min.
6. Let stand 10 min. before serving.

NUTRITION: Calories 150, Protein 6g, Carbs 15g, Fat 8g

 Loaded Potato Salad

PREPARATION: 60 MIN

COOKING: 50 MIN

SERVINGS: 8

INGREDIENTS:
Cooked potatoes (3 enormous)
Hard-bubbled eggs (3)
Minced onion (4 tbsp.)
Black pepper (as wanted)
Dry mustard (1 tsp.)
Salt (1 tsp.)
The Saucepan:

Sugar (3 tsp.)
Eggs (2 uncooked)
Melted margarine (3 tbsp.)
Hot vinegar (.5 cup)
 Mayonnaise (1 cup)

INSTRUCTIONS:

1. Mix the potatoes, eggs, onion, mustard, salt, and pepper.

2. Put the sugar, eggs, vinegar, and liquefied spread in a pot and
stew until thickened.
3. Combine with the mayonnaise and serve.

NUTRITION: Calories: 185, Fat: 10 g, Carbs: 14 g, Protein: 21 g,

Sodium: 206 mg
CHAPTER 3: DINNER
RECIPES
 Beef Stew

PREPARATION: 10 MIN

COOKING: 2 HOURS

SERVINGS: 8

INGREDIENTS:

1-pound stewing steak, in moderate-sized chunks

3 tablespoon vegetable oil, divided Salt and pepper, to taste
1/2 cup flour1 chopped
4 medium celery, cut into chunks
5 carrots, peeled and cut into chunks
1-quart beef broth
1/3 cup ketchup
1 cup legumes

INSTRUCTIONS:
 1. Mix the flour with pepper and salt to taste and toss together with
the meat.
2. Add two tbsp of oil into a huge pot, and over moderate-high heat,
brown beef in milk, add all of the flour.
3. Stir frequently, so the meat and bread don't burn off, but brown
well.
4. Remove meat to a plate.
5. Insert the final tablespoon of oil and sauté the onion till
translucent, scraping a spoonful up the piece from the beef.
6. Move back the meat into the kettle, add the carrots and tomatoes.
7. Insert the inventory and ketchup. Stir well to blend.
8. Simmer over low heat, frequently stirring for 1 1/2 hours.
9. Correct seasoning.
10. Insert frozen peas prior to serving. Stir to defrost and serve.

NUTRITION: Calories: 178, Carbohydrates: 17g, Protein: 16g, Fat: 4g,

Sodium: 209mg,
 Meat Loaf

PREPARATION: 15 MIN

COOKING: 60/90 MIN

SERVINGS: 6

INGREDIENTS:
two big eggs
2/3 c. whole milk.
3 slices bread, torn
1/2 c. sliced onion
1/2 c. grated carrot
1 c. shredded cheddar or part-skim mozzarella cheese
1 tbsp minced fresh parsley or
1 tsp dried parsley
1 tsp dried rosemary, thyme, or sage, discretionary
1 tsp salt
1/4 tsp pepper
1-1/2 pounds lean ground beef
Topping:

1/2 c. tomato sauce

1/2 c. packed brown sugar
1 tsp prepared mustard

INSTRUCTIONS:

1. In a big bowl, beat egg whites.

2. Insert bread and milk; let stand until liquid is consumed. Stir in
the carrot, onion, cheese, and seasonings.
3. Crumble beef over mixture and blend well.
4. seep right to a 7-1/2x3-1/ / 2x2-1/ / 2-in. Loaf into a shallow
skillet.
5. Bake, opened, at 350°F for about 45 min.
6. Combine the topping ingredients and cup half the mix over
meatloaf.
7. Bake, 30 min. more or till meat, is not pink and a thermometer
reads 160°F, sometimes spooning remaining topping finished
loaf. Let stand 10 min. before serving.

NUTRITION: Calories: 398, Fat: 17g, Saturated fat: 9g, Cholesterol:

164mg,
 Roast Beef

PREPARATION: 20 MIN

COOKING: 2 1/2 HOURS

SERVINGS: 8

INGREDIENTS:
1 tablespoon canola oil
1 beef eye round roast (around 2/3 lbs)
1 garlic clove, minced
2 tsp dried basil
1 tsp salt
1 tsp dried rosemary, crushed
1/2 tsp pepper
1 medium onion, sliced
1 tsp beef bouillon granules
1 cup brewed coffee
3/4 cup water.
Gravy:

1/4 cup all-purpose flour

1/4 cup cold water

INSTRUCTIONS:

1. In a Dutch oven, heat oil on moderate heat; brown roast on all

sides. Remove from pan.
2. Mix sweeteners and garlic, scatter.
3. Add pumpkin to the pan; stir and cook over moderate heat till
tender; stir in bouillon, java, and 3/4 cup water.
4. Add roast and contribute to a boil then decrease heat; simmer,
covered, until meat is tender, approximately 2-1/2 hours.
5. Remove roast from pan, reserving liquids.
6. Cover with foil; let stand 10 min. before slicing.
7. Combine flour and cold water until uniform; stir into juices.
8. Bring to a boil, stirring continuously. Cook and stir till thickened,
1-2 min.
9. Serve with roast.

NUTRITION: Calories: 198, Fat: 6g, Cholesterol: 65mg, Sodium: 453mg,

Carbohydrate: 5g, Protein: 28g
 Grilled Pork Chops

PREPARATION: 20 MIN

COOKING: 10 MIN

SERVINGS: 4

INGREDIENTS:
1/4 c. kosher salt
1/4 c. sugar.
2 c. water
two c. ice water
4 center-cut pork rib chops (1 inch thick and 8 oz each)
2 tablespoon canola oil

Fundamental Spray:
3 tablespoon paprika
1 teaspoon each garlic powder, onion powder, ground cumin, and
ground mustard
 1 teaspoon coarsely ground pepper
1/2 teaspoon ground chipotle pepper

INSTRUCTIONS:

1. In a large saucepan, mix sugar, salt, and 2 cups water, cook, and
stir over moderate heat until sugar and salt are melted.
2. Remove from heat.
3. Insert two cups of ice water to cool brine to room temperature.
4. Put pork chops in a big resealable plastic bag; insert chilled brine
5. Seal bag, pushing out as much air as you can; flip to coat pitches.
6. Set at a 13x9-in. Baking dish. Refrigerate 8-12 h.
7. Remove chops from the brine, wash, and pat dry. Discard brine.
8. Sweep both sides of chops with acrylic. In a little bowl, combine
rub ingredients; rub over pork chops.
9. Let stage at room temperature for about 30 min.
10. Grill chops in an oiled rack, covered, over moderate heat, 4-6
min. on every side or until a thermometer read 145°F. Let stand 5
min before working out.

NUTRITION: Calories: 300, Fat: 18g, Cholesterol: 72mg, Sodium:

130mg, Carbohydrate: 5g, Protein: 30g
 Mushroom Braised Pot
Roast

PREPARATION: 10 MIN

COOKING: 90 MIN

SERVINGS: 10

INGREDIENTS:

4 lbs chuck roast

2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp pepper
1 cup sliced onion
2 cups beef broth
2 tbsp gravy master
2 tbsp butter
 1-pound cremini mushrooms chopped or white button
mushrooms
1/2 tsp salt

INSTRUCTIONS:

1. Season roast with salt and pepper.

2. Add vegetable oil into the Immediate Pot.
3. Sear roast on all sides till brown.
4. Add 1 sliced onion into the Immediate Pot along with two cups
of beef broth2 tbsp of Gravy Master.
5. Utilize the meat-setting button to get 90 minutes.
6. Enable the pot to discharge using the natural release technique.
7. Though the bud is releasing the strain, obviously sauté 1 lb of
chopped mushrooms butter.
8. Insert 1/2 tsp of salt into the mushrooms while sautéing.
9. When mushrooms are cooked through, add them into the roast.

NUTRITION: Calories: 392, Carbohydrates: 3g, Protein: 37g, Fat: 26g,

Cholesterol: 131mg, Sodium: 782mg,
 Shepherd's Pie

PREPARATION: 10 MIN

COOKING: 20 MIN

SERVINGS: 4

INGREDIENTS:
1-pound ground beef
1 cup onion, diced
2 cups frozen corn, thawed
two cups frozen peas, thawed
2 tbsp ketchup
1 tbsp Worcestershire sauce
2 tsp garlic, minced
1 tbsp cornstarch
1 tsp beef bouillon granules
1/2 cup cold water
1/2 cup sour cream
 3 1/2 cups mashed potatoes (prepared with butter and milk )
3/4 cup shredded cheddar cheese

INSTRUCTIONS:

1. In a skillet, brown the ground beef and onion on medium-high

warmth. Drain off any excess fat.
2. Insert the corn, legumes, ketchup, Worcestershire sauce, and
garlic.
3. Stir to blend, then reduce the heat to medium-low and cook for
about 5 minutes, or till mix that the becomes bubbly.
4. Create a slurry by stirring the corn starch and bouillon to the 1/2
cup of plain water.
5. Stir until it's smooth, then stir it into the steak mixture and cook
for approximately two minutes.
6. Stir in the sour cream and heat through.
7. Cover the mix using the mashed potatoes, and scatter the cheese.
8. Put the cap onto the skillet and cook until the cheese melts.
Serve.

NUTRITION: Calories: 693, Fat: 40g, Cholesterol: 174mg, Sodium:

1481mg, Carbohydrates: 52g
 Grilled Chicken Tenderloins

PREPARATION: 45 MIN

COOKING: 40-45 MIN

SERVINGS: 2

INGREDIENTS:

1 pound chicken breast tenders

1/2 c. Italian salad dressing (drain spices and discard spices)
1 tsp fresh lime juice
1 1/2 tsp honey

INSTRUCTIONS:

1. Slice all chicken breast into bands or use tenderloins pieces. If

using tenderloins cut and remove the white tendon off all end.
2. In a bowl with a cover or big Ziploc bag, add the dressing, lime
juice and honey, then mix to combine.
 3. Add the chicken and mix to cover all the pieces. Marinate in the
refrigerator for about 1 h.
4. Remove chicken from the refrigerator and put to a bigger skillet
(chicken and marinade).
5. Braise the tenders in a non-stick pan until golden brown but not
dry. Light the stove temperature at medium-high to get things
proceeding.
6. After it comes to a boil, decrease the heat to low-medium so
proceed cooking
7. You have to simmer them until all the liquid is cooked
8. When is done, remove and serve.

NUTRITION: Calories: 400, Fat: 18g, Cholesterol: 100mg, Sodium:

960mg, Carbohydrate: 28g, Protein: 34g
 Veal Pot Roast

PREPARATION: 20 MIN

COOKING: 2-3 HOURS

SERVINGS: 10

INGREDIENTS:

4 tblsp butter
6 pounds veal rump roast
2 c. chopped onions
2 c. sour cream
3 c. chicken stock, divided
2 tblsp dill weed
1 tsp seasoned salt
1/4 tsp red pepper flakes

INSTRUCTIONS:
 1. Dissolve the butter and brown the roast, in a dutch oven.
2. Then remove the roast and saute the onion in the left butter till
light brown.
3. Stir in the sour cream, 2 cups of chicken stock and the spices.
4. Add the roast to the pot and cook with the sauce.
5. Cover and simmer for 2-3 h or until fork-tender.
6. Add the rest of the chicken stock as needed.
7. Serve with the sauce.

NUTRITION: Calories: 671, Fat: 15g, Cholesterol: 250mg, Sodium:

512mg, Carbohydrate: 6g, Protein: 77g
 Country Fried Steak
(Chicken Fried Steak)

PREPARATION: 5 MIN

COOKING: 10 MIN

SERVINGS: 4

INGREDIENTS:
1 pound cube steak / minute steak
1 c. milk
1 tblsp hot sauce
3 c. flour
2 tsp baking powder
2 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
Oil for frying
INSTRUCTIONS:

1. Grab two shallow bowls. One, you will need to whisk together
the eggs, milk, and hot sauce. The other to whisk together the
flour, baking powder, salt, pepper and cayenne.
2. Add the oil to a skillet that is about 1/4-1/2 inch deep and heat on
medium-high fire.
3. Dip diced steak in flour and shake off excess flour. Dip into the
egg wash and then dip back into the flour blend.
4. Place cube steak in the hot oil. Let the steak cook for about 3-5
min. and lightly flip, making sure the steak's coating stays whole.
5. Cook on the different side for 3-5 min.
6. Remove the steak and dry the oil with paper. Cook the remaining
steaks.
7. Serve with country gravy.

NUTRITION: Calories: 600, Fat: 28g, Cholesterol: 65mg, Sodium:

1410mg, Carbohydrate: 50g, Protein: 37g
 Breaded Fried Okra

PREPARATION: 30 MIN

COOKING: 2 MIN

SERVINGS: 2

INGREDIENTS:

1-1/2 c. sliced fresh or frozen okra, thawed

3 tblsp buttermilk
2 tblsp all-purpose flour
2 tblsp cornmeal
1/4 tsp salt
1/4 tsp garlic herb seasoning blend
1/8 tsp pepper
Oil for deep-fat frying

INSTRUCTIONS:
 1. First of all, pat okra dry with paper towels. Site buttermilk in a
bowl.
2. In different bowl, combine the flour, cornmeal, salt, seasoning
blend and pepper. Plunge okra in buttermilk and roll in cornmeal
blend.
3. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°F.
4. Cook okra, some parts at a time, for 1-1/2 to 2-1/2 min. on all
sides or until golden brown.
5. Dry with paper towels. If you want, you can season with
additional salt and pepper.

NUTRITION: Calories: 250, Fat: 9g, Cholesterol: 10mg, Sodium: 520mg,

Carbohydrate: 38g, Protein: 3g
 Apple Cider BBQ Chicken

PREPARATION: 10 MIN

COOKING: 30 MIN

SERVINGS: 5

INGREDIENTS:
36 oz chicken breasts, roughly
1/3 c. apple cider
2/3 c. barbecue sauce
2 tablespoon lemon juice
2 tablespoon apple cider vinegar
2 teaspoon dried rosemary
2 teaspoon dried thyme
1 tablespoon garlic powder
1 teaspoon dried basil
Salt and ground black pepper, to season
cooking spray
 To Serve
Roasted carrots & sauteed corn kernels

INSTRUCTIONS:

1. Mix apple cider, apple cider vinegar, lemon juice, rosemary,

thyme, garlic powder, barbeque sauce, and basil. Season with salt
and pepper.
2. Add the chicken breasts, mix with the marinade and allow to
overnight, sealed.
3. Preheat the grill and warrant the chicken is at room temperature.
4. Grill first for about 3 -5 min. on each side.
5. Serve the chicken together with roasted carrots and sauteed corn
kernels

NUTRITION: Calories: 318, Fat: 6g, Cholesterol: 131mg, Sodium:

631mg, Carbohydrate: 20g, Protein: 44g
CHAPTER 4: DESSERT
RECIPES
 Campfire S'mores

PREPARATION: 15
MIN

COOKING: 40 MIN

SERVINGS: 9

INGREDIENTS:
Graham Cracker Crust
2 cups graham cracker crumbs
1/4 cup sugar.
1/2 cup butter
1/2 tsp cinnamon
1 little package brownie mix (enough to get an 8×8-inch pan) or
utilize the brownie ingredients given under.
Brownie Mix:

1/2 cup bread

1/3 cup ginger
1/4 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 cup sugar.
1 tsp vanilla
two big eggs
S'mores Topping:

9 big marshmallows
5 Hershey candy bars
41/2 cups vanilla ice cream
1/2 cup honey sauce

INSTRUCTIONS:

1. Preheat your oven to 350°.

2. Mix the graham cracker crumbs, sugar, cinnamon, and melted
butter in a skillet.
3. Squirt before the sugar and temptations have united together with
the butter.
4. Cover an 8×8-inch baking dish with parchment paper.
5. Make sure to apply enough so you'll have the ability to lift the
baked brownies from the dish readily.
6. Press that the graham cracker mixture into the base of the skillet.
7. Place pan from the oven to prebake the crust a little as you're
making the brownie mix.
8. Dissolve the butter over moderate heat in a big saucepan, then
stir into the vanilla and sugar.
9. Beat in the eggs one at a time and flit in the dry ingredients. Mix
till uniform.
10. Get the crust from the oven, then pour the mix into it, and then
inhale for 23-25 min.
11. Once brownies are done, remove them from the oven and let cool
in the pan.
12. Following the brownies have cooled thoroughly, lift them from
the pan with the parchment paper's borders.
13. Be cautious not to crack or split the brownies. Cut into individual
pieces.
14. If you're prepared to serve, put a marshmallow on top of each
brownie and broil in the oven before the marshmallow begins to
brown.
 15. You may even microwave for a few moments; however, you
won't receive the browning you would at the grill.
16. Remove it from the oven and top each brownie with half a
Hershey bar.
17. Serve with ice cream and a little of chocolate sauce.

NUTRITION: Calories: 623, Fat:14.8 g, Carbs: 10. 2 g, Protein: 39.0 g,

Sodium: 231 mg
 Double Fudge Coca Cola
Cake

PREPARATION: 20 MIN

COOKING: 30 MIN

SERVINGS: 10

INGREDIENTS:
1 cup Coca-Cola
½cup vegetable oil
½ cup(1 stick) salted butter
1/3 cup Unsweetened Cocoa Powder
2 cups sugar
2 cups all purpose flour
2 eggs
½ cup buttermilk
1 tsp baking soda
2 tsp vanilla extract

For frosting:

1/4 cup unsweetened cocoa powder

1/2 cup (1 stick) salted butter
1/4 cup Coca-Cola
3 cups powdered sugar
1 tsp vanilla extract
INSTRUCTIONS:

1. Preheat your oven to 350°F. Butter and flour a 9x13 cake pan. Set
aside.
2. Into a big bowl, stir together sugar and flour.
3. Take a saucepan and bring to a boil the butter, Coca Cola,
vegetable oil, and unsweetened cocoa.
4. Pour into the flour mixture and whisk on medium-low for about 1
min. Add baking soda, eggs, vanilla and buttermilk and whisk for
extra min. on average-speed.
5. Diffused into the 13×9 prepared cake pan. Bake for 30 min. and
perform the toothpick test
6. Prepare the frosting. Bring butter, cocoa powder and Coca-Cola
to a boil, over medium heat, in a saucepan. Remove from fire and
whisk in powdered sugar and vanilla. Drain over cake and spread
immediately.
7. Allow the cake to cool.
8. Serve with vanilla ice cream. Enjoy!

NUTRITION: Calories: 747, Fat: 33 g, Carbs:110 g, Protein: 6.0 g,

Sodium: 435 mg
 Banana Pudding

PREPARATIO
N: 15 MIN

COOKING TIME: 5 MIN

SERVINGS: 10

INGREDIENTS:

6 cups milk.
5 eggs, beaten
1/4 tsp vanilla extract
1⅛ cups bread
11/2 cups sugar
3/4 pound vanilla wafers
3 carrots, peeled
8 oz Cool Whip or two cups of whipped cream

INSTRUCTIONS:

1. In a big saucepan, heat the milk to approximately 170°F.

2. Mix the eggs, yogurt, vanilla, and sugar in a huge bowl.
3. Quite gradually, add the egg mixture into the cautioned milk and
cook till the mixture thickens into a custard consistency. Layer
 the vanilla wafers to cover at the base of a baking pan or baking
dish.
4. You may even utilize individual serving dessert dishes or
eyeglasses—Twist banana slices on the vanilla wafers' surface.
Be liberal with all the bananas as you desire.
5. Layer that the custard mix in addition to this wafers and carrots.
6. Transfer the pan into the refrigerator and cool for 11/2 hours.
7. When ready to serve, spread Cool Whip (or real whipped cream,
if you want ) on the top.
8. Garnish with banana pieces and wafers if wanted.

NUTRITION: Calories: 312, Fat: 2.8 g, Carbs:4.2 g, Protein: 6.0 g,

Sodium: 329 mg
 Baked Apple Dumplings

PREPARATION: 20 MIN

COOKING: 40 MIN

SERVINGS: 4

INGREDIENTS:
1 (171/2 oz ) package frozen puff pastry, thawed
1 cup sugar.
6 tablespoons dry breadcrumbs
2 tsp ground cinnamon
1 pinch ground nutmeg
1 egg, beaten
4 Granny Smith apples, peeled, cored, and halved
Vanilla ice cream for serving
Icing:

1 cup confectioners' sugar

1 tsp vanilla extract
 3 tbsp milk Pecan
Streusel:

2/3 cup chopped toasted pecans

2/3 cup packed brown sugar
2/3 cup all-purpose flour
5 tbsp melted butter

INSTRUCTIONS:

1. Preheat oven to 425°F. After the puff pastry is totally thawed,

unfold every sheet to measure 12 inches by 12 inches. Cut the
leaves to quarters. Blend sugar crumbs, cinnamon, and nutmeg
into a bowl.
2. Brush among those most popular pastry squares with a number of
the beaten egg whites.
3. Add approximately 1 tbsp of bread mix on top, add half of an
apple core down, and then over the grinds.
4. Add another tbsp of bread mixture Seal the dough by simply
yanking on the corners and then squeezing the dough before the
seams are fully sealed. Repeat this procedure with other squares.
5. Collect components for trying pecans in a little bowl Grease a
baking sheet or line it with parchment.
6. Lay the blossoms around the sheet and brush with a bit more
beaten eggwhites.
7. Shirt with peppers that are sterile.
8. Reduce temperature to 350°F after baking 15 min. and bake for
another 25 min or till lightly browned. Get the frosting by mixing
the vanilla, sugar, and pastry milk until it reaches the correct
consistency.

NUTRITION: Calories: 214, Fat: 10 g, Carbs: 14 g, Protein: 21 g,

Sodium: 206 mg
 Ambrosia Fruit Salad

PREPARATION: 60 MIN

COOKING: 50 MIN

SERVINGS: 8

INGREDIENTS:

Pineapple lumps (1 can)

Oranges (6 stripped and cut into lumps)
Coconut (.25 lb.)
Apples (2 cleaved)
Sugar to decorate

INSTRUCTIONS:

1. Prepare the serving of mixed greens utilizing substitute layers as

you would prefer.
 2. Serve cold.

NUTRITION: Calories: 198, Fat: 5 g, Carbs: 5 g, Protein: 19 g, Sodium:

150 mg
 Biscuits

PREPARATION: 15 MIN

COOKING: 8 MIN

SERVINGS: 8

INGREDIENTS:

2 cups self-rising flour

⅓ cup shortening
⅔ cup buttermilk
Melted spread, to brush

INSTRUCTIONS:

1. Preheat the stove to 450 °F.

2. In a bowl, blend flour and shortening until the combination is
free and brittle.
 3. Pour in buttermilk.
4. Mix well.
5. Sprinkle flour onto a smooth surface and level batter on top.
6. Cut the mixture into wanted shapes utilizing roll cutters.
7. Arrange onto a heating sheet.
8. Place in the stove and cook for 8 minutes.
9. Apply softened margarine on top utilizing a brush.
10. Serve.

NUTRITION: Calories: 250, Fat: 8 g, Carbs: 12 g, Protein: 30 g

 Chocolate Cherry Cobbler

PREPARATION: 60 MIN

COOKING: 50 MIN

SERVINGS: 8

INGREDIENTS:
Cherry pie filling (21 oz. can)
All-reason flour (1.5 cups)
Baking powder (2 tsp.)
Salt (.5 tsp.)
Sugar (.5 cup)
Cold spread (.25 cup or half of 1 stick)
Egg (1)
Evaporated milk (.25 cup)
Chocolate chips (6 oz. sack or 1 cup)
Slivered almonds (.5 cup)
Also Recommended: 1.5-2-quart oval preparing dish
INSTRUCTIONS:

1. Warm the stove to arrive at 350° Fahrenheit.

2. Sift the flour, salt, preparing powder, and sugar in a blending
compartment.
3. Cut-in the spread pieces until it's pea-sized.
4. Set aside until further notice.
5. Dump the filling into the preparing dish.
6. Set it aside too.
7. Melt the chocolate chips and mix until dissolved utilizing the
microwave or burner.
8. Cool it down for around five minutes.
9. Mix in the milk and egg. Mix.
10. Combine the flour and chocolate trimmings and drop them into
the cherry filling in the preparing dish.
11. Sprinkle utilizing the almonds and set the clock for 40-45
minutes.
12. Serve warm with whipped cream or frozen yogurt.

NUTRITION: Calories: 153, Fat: 9 g, Carbs: 13 g, Protein: 21 g, Sodium:

206 mg
 Fried Apples

PREPARATION: 60 MIN

COOKING: 50 MIN

SERVINGS: 8

INGREDIENTS:

Butter (3 tbsp.)
Golden Delicious apples (4 medium)
Granulated sugar (.25 cup)
Cinnamon (1 tsp.)
Nutmeg (.25 tsp.)
Packed earthy colored sugar (2 tbsp.)
Apple juice (.5 cup)
Cornstarch (1 tbsp.)
Also Needed: 12-inch skillet
INSTRUCTIONS:

1. Core and cut the apples into around two pounds of ¾-inch
wedges.
2. Melt the margarine in a skillet utilizing the medium warmth
setting.
3. Toss in the apples, flavors, and sugar. Mix and spot a cover on the
skillet.
4. Simmer for 11-14 minutes, once in a while, mixing until
softened.
5. Scoop into a serving dish to keep warm.
6. Whisk the juice and cornstarch together and fill the skillet.
7. Simmer utilizing medium warmth for 30-60 seconds until it's
thickened.
8. Pour the combination over the apples before serving.

NUTRITION: Calories: 414, Fat: 5 g, Carbs: 14 g, Protein: 21 g, Sodium:

206 mg
 Pumpkin Custard N Ginger
Snaps

PREPARATION: 25 MIN

COOKING: 35 MIN

SERVINGS: 8

INGREDIENTS:
8 egg yolks
1/2 c. granulated sugar
1 c. heavy whipping cream
1 1/2 tsp pumpkin pie spice
1/2 tsp pumpkin pie spice
1 c. ginger snap cookies and about 8 ginger snap cookies that are
whole
1 tsp melted butter
1 tsp vanilla
1 3/4 c. pure pumpkin puree - 1 (15 ounce) can of pure pumpkin
 1 tblsp granulated sugar if you have extra fine sugar this is best
1 3/4 c. heavy whipping cream

INSTRUCTION:

1. Preheat your oven to 350°F

2. Take eight eggs and separate the whites from the yolks. In a glass
bowl, beat the egg yolks until creamy. Add 1 3/4 c. of heavy
cream, pumpkin, 1/2 c. sugar, pumpkin pie spice and vanilla and
mix until all are incorporated.
3. Cook custard blend in a double boiler, and stir until the custard
has hardened, and a spoon remains coated when inserted into the
custard. Pour custard into eight custard dishes, or an 8 x 8 baking
dish. Bake custard for about 30-35 min.
4. Midway through the baking process, mix the one c. gingersnaps
and one tblsp dissolved butter and beved the crumb mixture over
the custard. Allow the custard to cool to room temperature.
5. Just before serving mix the pumpkin pie spice-infused whipped
cream by whisking together the 1 c. whipping cream, 1 tblsp
granulated sugar, and 1/4 tsp pumpkin pie spice until the whipped
cream is thickened.

NUTRITION: Calories: 103, Fat: 1 g, Carbs: 17 g, Protein: 7 g, Sodium:

110 mg
 Chocolate Pecan Pie

PREPARATION: 15 MIN

COOKING: 60 MIN

SERVINGS: 8

INGREDIENTS:

3 eggs
1/2 c. sugar
1 c. corn syrup, light
1/2 tsp salt
1 tsp vanilla extract
1/4 c. melted butter
1 c. pecans, halved
3 tblsp semi-sweet chocolate chips
1 plain pie crust

INSTRUCTIONS:
 1. Preheat your oven to 350°
2. In medium-sized bowl, whisk together eggs, then add sugar, mix
well.
3. Mix in salt, butter, vanilla and corn syrup.
4. Position pecans and chocolate chips in pie shell pour in the
mixture. Pecans will rise to the top when cooking.
5. Bake for 50-60 minutes.

NUTRITION: Calories: 460, Fat: 7 g, Carbs: 60 g, Protein: 4 g, Sodium:

333 mg
 Strawberry Shortcake

PREPARATION: 15 MIN

COOKING: 0 MIN

SERVINGS: 4

INGREDIENTS:

1 pre made pound cake

1 pint frozen sweetened strawberries
4 scoops premium vanilla ice cream
1 can whipped cream

INSTRUCTIONS:

1. Dial strawberry shortcake by cutting two slices of the pound cake

for each serving and then slicing those in half.
2. In a dessert bowl, place the 4 pieces of pound cake across from
each other vertically, so they are sticking upright out of the bowl.
3. Spoon defrosted strawberries onto the cake. Add one scoop of
vanilla ice cream, and then cover with whipped cream.
4. Serve immediately.

NUTRITION: Calories: 235, Fat: 7 g, Carbs: 42 g, Protein: 3 g, Sodium:

54 mg
 Peach Cobbler

PREPARATION: 10 MIN

COOKING: 60 MIN

SERVINGS: 6-9

INGREDIENTS:

1c. cracker barrel pancake mix

1c. milk
1⁄2c. melted butter
1⁄4tsp nutmeg
1⁄2tsp cinnamon

INSTRUCTIONS:

1. Mix all paste ingredients in a bowl with whisk until well

incorporated and light. Pour into non-oiled 8 x 8 baking pan.
2. Drain peaches of syrup except for about a tblsp of juice in each
container. Then combine with sugar until it has melted. Pour over
the paste but do not mix, the paste will rise over peaches and
juices on it's own.
3. Mix all topping components with your hands, lightly breaking up
almonds as you incorporate. Do not put on cobbler yet, as the
almonds will burn! That step will come later.
 4. Place into 375° oven for 45 min. Then place crumbles topping
over cobbler and bake another 10-15 min. Take care not to burn
the nuts.
5. Do not cool too much and serve by adding cinnamon ice cream.
Enjoy!

NUTRITION: Calories: 475, Fat: 20 g, Carbs: 72 g, Protein: 5 g, Sodium:

449 mg
 Carrot Cake

PREPARATION: 20 MIN

COOKING: 50 MIN

SERVINGS: 10

INGREDIENTS:
2 c. finely stripped carrots
1 can (8-ounce size) crushed pineapple with juice
2 tsp baking powder
1 1/4 c. vegetable oil
1 1/2 c. sugar
1/2 c. brown sugar
3 eggs
3 c. flour
1/2 c. coconut
2 tsp baking soda
2 tsp vanilla extract
 2 tsp ground cinnamon
1/2 c. raisins that have been soaked in water until plump and
drained1 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp salt
Cream Cheese Frosting:

8 ounces cream cheese, softened at 68°-77°F

8 tblsp butter, softened at room temperature
1 tsp vanilla extract
2 c. powdered sugar
1/2 c. chopped pecans for garnish

INSTRUCTIONS:

1. Mix dry ingredients. In a big bowl, mix with beater sugar, vanilla,
oil and eggs until creamy and fluffy.
2. Add walnuts, coconut, pineapple, carrots and raisins and mix
well. Regularly add dry ingredients half at a time until mixed
through. Pour batter into a olied and floured 9"x13"" pan and
bake at 350°F for about 40-50 min.
3. For Cream Cheese Frosting: mix cream cheese and butter until
creamy and fluffy. Add vanilla and a few powdered sugar at a
time until frosting is light and fluffy. Let the cake cool, spread the
frosting and add the pecans

NUTRITION: Calories: 960, Fat: 57 g, Carbs: 106 g, Protein: 11 g,

Sodium: 653 mg
 CONCLUSION
If you're a food-driven soul, then using an excellent meal is just one of the
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These suggestions allow you to cook in the home just like an expert.
Spending time with friends and family is very important to your own good
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Now, to get a healthful and nice family meal, we favor "fast food," prepared
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you also get to personalize every single meal. Bear in mind, the recipes in
this publication are far more of a manual. Finally, you have to select how
the following meal will taste and how to prepare it again.