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Best of Cracker Barrel Copycat Recipes!

Best of Cracker Barrel Copycat Recipes!

Cracker Barrel down-home Southern cooking offers favorites that everyone loves. Why not recreate their most iconic and favorite dishes at home with these easy-to-make copycat recipes!

 

Pinto Beans

This Cracker Barrel copycat recipe is a great side dish to serve with any meal. The smoked ham hocks add an abundance of flavor.

Serves 4–6 | Prep. time 10 minutes | Cooking time 3 hours

Ingredients

  • 1 pound ham hocks or country ham
  • 1 tablespoon sugar
  • 2 quarts water
  • 2 cups dry pinto beans, sorted and washed
  • 1½ teaspoons salt

Directions

  1. Cook the ham hocks until well done. Reserve the stock and pull the meat from the bone.
  2. Remove any pebbles from the beans, rinse them, and add them to a large pot with the water. Season with salt, and add the ham and reserved stock.
  3. Bring to a boil, then reduce heat, cover and simmer for about 3 hours or until beans are tender.
  4. Alternatively, you can add all of the ingredients (with the ham still on the bone) to a slow cooker and cook on low for 6–8 hours.

 

Corn Muffins

Cracker Barrel’s corn muffins are just as good as their famous biscuits. This copycat recipe is right on the money for amazing corn muffins.

Serves 12 | Prep. time minutes | Cooking time 18 minutes

Ingredients

  • ¾ cup yellow cornmeal
  • 1¼ cups self-rising flour
  • ½ cup sugar
  • 2 large eggs
  • 2 tablespoons honey
  • ¾ cup buttermilk
  • ½ cup unsalted butter, melted and cooled

Directions

  1. Preheat the oven to 350°F.
  2. Line a muffin pan with muffin liners or grease thoroughly.
  3. Combine the cornmeal, flour, and sugar in a mixing bowl.
  4. Beat the eggs in a medium bowl. Add the honey and buttermilk and whisk until well combined.
  5. Slowly add the buttermilk to the cornmeal mixture, stirring as you add. There will be some lumps, but don’t over-mix.
  6. Transfer the batter to muffin pan and fill holes to the ¾, and bake for 18–20 minutes or until set.
  7. Remove from oven and allow to cool slightly before serving.

 

Old Country Store Biscuits

This recipe is a copycat of the light and fluffy treasures that Cracker Barrel serves at the restaurant.

Serves 6 | Prep. time minutes | Cooking time minutes

Ingredients

  • 2 cups self-rising flour
  • ⅓ cup solid shortening
  • ⅔ cup + 2 tablespoons buttermilk, shaken
  • Melted butter

Directions

  1. Place the oven rack in the middle row and preheat the oven to 450°F.
  2. Place the flour in a mixing bowl and cut the shortening in with a pastry cutter or two butter knives. Pour in the buttermilk all at once, then fold it into the flour and shortening.
  3. When the dough starts to gather together, and all of the flour has been mixed in, turn it out onto a lightly floured countertop. Push gently into a circle about an inch or so thick. Don’t over-handle the dough, as that will make the finished biscuits a little tough and not as fluffy as you would like.
  4. Cut the dough into circles with a biscuit cutter or a glass. Place onto a cookie sheet that has been lined with parchment paper. Brush the tops with melted butter and transfer to the preheated oven to bake for about 15 minutes or until golden brown.
  5. Serve with apple butter.

 

Creamy Chicken and Rice

Let’s face it, sometimes you run out of ideas on what to do with those chicken breasts. Now you’ll never worry again because, with this delicious copycat recipe from Cracker Barrel, you will always have an amazing go-to dish.

Serves 4 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

  • Salt and pepper to taste
  • 2 cups cooked rice
  • 1 diced onion
  • 1 can cream of mushroom soup
  • 1 packet chicken gravy
  • 1½ pounds chicken breasts, cut into strips

Directions

  1. Preheat the oven to 350°F.
  2. Cook the rice. When it is just about finished, toss in the diced onion so that it cooks too.
  3. Prepare a baking dish by greasing or spraying with nonstick cooking spray.
  4. Dump the rice into the prepared baking dish. Layer the chicken strips on top. Spread the undiluted cream of mushroom soup over the chicken.
  5. In a small bowl, whisk together the chicken gravy with 1 cup of water, making sure to get all the lumps out. Pour this over the top of the casserole.
  6. Cover with foil and transfer to the oven. Bake for 45 minutes or until the chicken is completely cooked.

 

Chicken Fried Steak

This is the beef version of Cracker Barrel’s famous chicken fried menu items. It may be a copycat, but it sure tastes close.

Serves 4 | Prep. time 15 minutes | Cooking time 8–10 minutes

Ingredients

  • ½ cup all-purpose flour
  • ½ teaspoon salt (or to taste)
  • Ground black pepper to taste
  • 1 large egg, beaten
  • 2 tablespoons water
  • ¾ cup Bisquick or other buttermilk baking mix
  • 2 pounds bottom or top round steak, cut into four portions and pounded well to tenderize
  • ⅓ cup vegetable oil

Gravy

  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1¼ cups milk

Directions

  1. Preheat the oven to 150°F.
  2. Combine the flour, salt, and pepper in a shallow dish. In another dish, combine the egg and water. Put the baking mix in a third dish.
  3. Dip the pounded steaks first in the flour mixture, then in the egg mixture, and finally in the baking mix. Pat the steaks down gently to help the breading stick.
  4. Heat the oil in a large skillet over medium-high heat, then add the battered steaks.
  5. Cook the steaks for about 4–5 minutes on each side or until golden brown. You may need to add some more oil as the steaks cook.
  6. Remove the steaks from the skillet and transfer to the oven to keep warm.
  7. Prepare the gravy by whisking the dry gravy ingredients together in a bowl. Then whisk them into the oil in the skillet, stirring thoroughly to remove lumps. When the flour begins to brown, slowly whisk in the milk. Continue cooking and whisking for about 2 minutes or until the mixture thickens.
  8. Serve warm and top with some gravy if desired.

Coleslaw

Cracker Barrel’s coleslaw is among the best out there. This copycat recipe allows you to make it at home.

Serves 4 | Prep. time 10 minutes | Chill time 3 hours

Ingredients

  • 2 cups shredded cabbage
  • ½ cup shredded carrots
  • ½ cup shredded purple cabbage
  • 1 cup Miracle Whip
  • 1 teaspoon celery seeds
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup sugar
  • ¼ cup vinegar
  • ¼ cup buttermilk
  • ¼ cup milk
  • 4 teaspoons lemon juice

Directions

  1. Toss the carrots and cabbage in a large mixing bowl.
  2. Stir in the Miracle Whip, celery seeds, salt, pepper, sugar, vinegar, buttermilk, milk, and lemon juice. Toss again to completely combine.
  3. Refrigerate for about 3 hours before serving.

 

Cherry Chocolate Cobbler

This delicious cobbler is simple to put together but makes a rich, decadent dessert.

Serves 8 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

  • 1½ cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup butter
  • 6 ounces semisweet chocolate morsels
  • ¼ cup milk
  • 1 egg, beaten
  • 21 ounces cherry pie filling
  • ½ cup finely chopped nuts like pecans (optional)

Directions

  1. Preheat the oven to 350°F.
  2. Combine the flour, sugar, baking powder, salt, and butter in a large mixing bowl. Use a pastry blender to cut the mixture until there are lumps the size of small peas.
  3. Melt the chocolate morsels. Let cool for approximately 5 minutes, then add the milk and egg and mix well. Beat into the flour mixture, mixing completely.
  4. Spread the pie filling in a 2-quart casserole dish. Randomly drop the chocolate batter over the filling, then sprinkle with nuts if desired.
  5. Bake for 40–45 minutes.
  6. Serve with a scoop of vanilla ice cream if desired.

 

***These recipes and more can be found in Lina Chang’s Copycat Recipes: Making Cracker Barrel’s Most Popular Dishes at Home. To get your copy now, click on the cover or here.

 

To print or download any of the featured recipes, click here.

 

Delicious Cracker Barrel Copycat Recipes!

Delicious Cracker Barrel Copycat Recipes!

Buttermilk Pancakes

These light and fluffy pancakes will quickly become a Sunday morning favorite. Topped with your favorite fruits or with maple syrup, they are utterly delicious.

Serves 6 | Prep. time 5 minutes | Cooking time 10 minutes

Ingredients

  • 2 cups un-sifted flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 2 eggs
  • 2⅓ cups low-fat buttermilk
  • Butter for cooking

Directions

  1. Preheat a griddle or large skillet to 350°F.
  2. Place a stick of butter next to the skillet; you will butter it before preparing each pancake.
  3. In a medium bowl, whisk together the eggs and buttermilk until they are well combined. Whisk in the flour, baking soda, sugar and salt. Whisk thoroughly until well combined.
  4. Prepare the skillet by rubbing the butter in a circle in the center, then add about ½ cup of batter. Spread the batter until it forms an even circle.
  5. When the pancake surface turns bubbly, flip and cook on the other side until you can’t see wet spots on the sides.
  6. Repeat with the remaining batter, making sure to butter the skillet before you start each pancake.
  7. Serve with your favorite syrup or fruit.

 

Macaroni and Cheese

Who doesn’t like mac and cheese? There is one thing for certain, Cracker Barrel knows how to make it right. This copycat recipe will please even the staunchest mac and cheese critic.

Serves 4–6 | Prep. time 5 minutes | Cooking time 25 minutes

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 2½ cups milk
  • ½ pound (about 2 cups) cheddar (divided)
  • ½ pound (2 cups) elbow macaroni, cooked

Directions

  1. Preheat the oven to 375°F.
  2. Melt the butter in a saucepan, then stir in the flour, salt, and mustard.
  3. Whisk in the milk and stir constantly until the sauce begins to thicken.
  4. Stir in 1½ cups of the cheese. Continue to stir until melted, then remove from the heat.
  5. Add the cooked elbow macaroni and the cheese sauce to a buttered casserole dish. Stir until the macaroni is covered with sauce. Top with the remaining cheese and bake for 25 minutes or until the top is browned and the cheese is bubbly.

 

Sunday Chicken

Cracker Barrel honors Sundays by making this special chicken. This copycat recipe allows you to make this dish and make your Sundays special.

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • Oil for frying
  • 4 boneless, skinless chicken breasts
  • 1 cups all-purpose flour
  • 1 cup bread crumbs
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 cup buttermilk
  • ½ cup water

Directions

  1. Add 3–4 inches of oil to a large pot or a deep fryer and preheat to 350°F.
  2. Mix together the flour, breadcrumbs, salt, and pepper in a shallow dish. To a separate shallow dish, add the buttermilk and water; stir.
  3. Pound the chicken breasts to a consistent size. Dry them with a paper towel, then sprinkle with salt and pepper.
  4. Dip the seasoned breasts in the flour mixture, then the buttermilk mixture, then back into the flour.
  5. Add the breaded chicken to the hot oil and fry for about 8 minutes. Turn the chicken as necessary so that it cooks evenly on both sides.
  6. Remove the chicken to either a wire rack or a plate lined with paper towels to drain.
  7. Serve with mashed potatoes or whatever sides you love.

 

Mushroom Braised Pot Roast

This recipe is a copycat of the specialty menu item served at Cracker Barrel. It is flavorful and juicy and will have your mouth watering as it cooks in the slow cooker.

Serves 6 | Prep. time 10 minutes | Cooking time 6 hours

Ingredients

  • 4 pounds chuck roast
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup chopped onion
  • 2 cups beef broth
  • 2 tablespoons Gravy Master
  • 2 tablespoons butter
  • 1 pound cremini or white button mushrooms, sliced
  • ⅓ cup heavy cream (optional)

Directions

  1. Generously season the chuck roast with salt and pepper.
  2. Heat the vegetable oil in a large skillet, then sear the chuck roast on all sides.
  3. Add the onion, beef broth, and Gravy Master to the slow cooker. Transfer the seared roast from the skillet.
  4. Cook on low for approximately 6 hours.
  5. When the roast is almost done, melt the butter in a small skillet and sauté the mushrooms until soft, then add to the roast.
  6. Move roast to a cutting board and let rest.
  7. Add heavy cream to the mushroom sauce if desired. Stir and continue cooking for 5 minutes.
  8. Slice and serve with sauce.

 

Peach Cobbler

Peach cobbler is a true Southern favorite, and this recipe, which is a copycat of Cracker Barrel’s, is amazing.

Serves 4 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

  • 1¼ cups Bisquick
  • 1 cup milk
  • ½ cup melted butter
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • Vanilla ice cream, for serving

Filling

  • 1 (30-ounce) can peaches in syrup, drained
  • ¼ cup sugar

Topping

  • ½ cup brown sugar
  • ¼ cup almond slices
  • ½ teaspoon cinnamon
  • 1 tablespoon melted butter

Directions

  1. Preheat the oven to 375°F.
  2. Grease the bottom and sides of an 8×8-inch pan.
  3. Whisk together the Bisquick, milk, butter, nutmeg, and cinnamon in a large mixing bowl. When thoroughly combined, pour into the greased baking pan.
  4. Mix together the peaches and sugar in another mixing bowl. Put the filling on top of the batter in the pan. Bake for about 45 minutes.
  5. In another bowl, mix together the brown sugar, almonds, cinnamon, and melted butter. After the cobbler has cooked for 45 minutes, cover evenly with the topping and bake for an additional 10 minutes.
  6. Serve with a scoop of vanilla ice cream.

 

***These recipes and more can be found in Lina Chang’s Copycat Recipes: Making Cracker Barrel’s Most Popular Recipes at Home. To get your copy now, click on the cover or here 

Copycat recipes

To print or download any of the featured recipes, click here.