Wednesday, September 2, 2009

Cracker Barrel Old Country Store's Coca Cola Sheet Cake


1 cup Coca-Cola

1/2 cup oil

1 stick margarine

3 tablespoons cocoa

2 cup sugar

2 cup flour

1/2 teaspoon salt

2 eggs

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla

=== FROSTING ===

1/4 pound margarine

3 tablespoons cocoa

6 tablespoons cream or milk

1 teaspoon vanilla

1/2 cup pecans chopped - (to 1 cup)

1 pound confectioners' sugar


In a saucepan, bring Coca-Cola, oil, margarine, and cocoa to a boil,


the sugar, flour and salt. Pour into the boiling liquid and beat

well. Add the eggs, buttermilk, soda, and vanilla and beat well.

Pour into a greased and floured sheet cake pan, and bake at 350F


for 20 to 25 minutes.

 In a saucepan, combine the butter, cocoa, and milk and heat

until the butter melts. Beat in the remaining ingredients, and spread


the hot cake. Cool and cut.

Preparation Time:20 to 25 minutes.



16 oz sour cream

1 pkg of Hidden Valley Ranch dip

mix together


shredded cheese (longhorn/mozzarella)

black olives (chopped or diced)

sliced pepperoni (diced) OR any meat

tomatoes (diced small)

green chiles (diced)


Mix remaining ingredients together. Spread thinly over a flour tortilla (10"). Roll tightly

Preparation Time:Let set for 10-30 minutes then slice



½ c butter or margarine

¼ c unsweetened cocoa

2 c sugar

½ c milk

½ c peanut butter

3 c oatmeal

1 tsp pure vanilla extract

1 tsp salt


In a saucepan, combine butter or margarine, cocoa, sugar and milk. Bring to a boil and boil 1 minute. Remove from heat and stir in peanut butter , oatmeal, salt and vanilla. Drop a teaspoon onto waxed paper and allow to cool.

Number Of Servings:36
Preparation Time:10 MINUTES



2 C Flour

3/4 C Shortening

1/2 C water-hot

dash of salt


Heat water to almost boiling.

Add to shortening in mixing bowl. Stir until almost dissolved. Add flour and salt. Mix well divide dough in half and roll out on floured surface. Dough will be soft. Work in extra flour if needed. Bake at 350° until brown.

Number Of Servings:2 pie shells

Preparation Time:10 minutes


This is one of those dear old pioneer recipes where a pinch of this or that and "flour" was part of the recipe.


2 C shortening

2 C sugar

3 eggs

2 C molasses

1½ C hot water

11 or 12 C flour, ½ whole wheat, fine ground

½ tsp salt

2 tsp cinnamon

2 tsp ginger

4 tsp soda


Combine shortening, sugar, eggs, molasses and hot water (use hot water to rinse molasses out of cup). Fill sifter with flour and add spices, soda and salt. Sift into bowl. Add more flour gradually until batter is thick. Roll out on floured board and cut with cookie cutter. Bake at 350° 10-15 minutes on greased cookie sheet.

This also makes a good drop cookie by not using as much flour. These are good plain or with an icing.



1 pkg yellow cake mix

1 20 0z can crushed pineapple (udrained)

1 21 oz can cherry pie filling

1 c chopped nuts

½ c (1 stick) butter or margarine cut into thin sliced.


Preheat oven to 350°. Grease 13x9x2 inch pan.

Dump undrained pineapple into pan, spread evenly.

Dump in pie filling and spread into even layer.

Dump dry cake mix onto cherry layer; spread evenly. Sprinkle nuts over cake mix. Put butter over the top.

Bake at 350° for 48-53 minutes. Serve warm or cooled.

Number Of Servings:depends on size of pieces

Preparation Time:1 hour



2 packets dream whip

8 oz cream cheese

2 c powdered sugar

graham cracker crust

fruit pie filling


In mixing bowl, mix 2 packets dream whip with 8 oz of cream cheese and 2 c powdered sugar (beat after each cup).

Pour int graham cracker crust and top with pie filling. Cool.

Number Of Servings:6-8

Preparation Time:15 minutes



3 c unsifted all-purpose flour

1 c sugar

1½ tsp baking powder

1 c softened butter or margarine

2 eggs

1 cup grape jelly (or your preference of flavor)

12 oz reeses peanut butter chips


Combine flour, sugar and baking powder cut in butter or margarine until mixture resembles course crumbs.Stir in beaten eggs; stir until mixture is smooth. Reserve ½ of mixture; press remaining ½ of mixture onto bottom of greased 9x13" pan. Spread grape jelly evenly over crust in pan. Sprinkle 1 cup Reese's Peanut Butter Chips over the jelly. Crumble remaining dough over chips; bake at 375° for 30-35 minutes or until lightly browned. Remove from oven; immediately sprinkle with remaining 1 c chips. Cool, cut into squares.

Number Of Servings:depends on the size of the squares

Preparation Time:45 minutes



3 egg whites

6 tbsp granulated sugar

1 tsp vinegar

1 tsp vanilla


1 pint cream, whipped

1 c powdered sugar

juice of 1 lemon

4 bananas smashed

½ tsp salt

crushed strawberries


Beat egg whites until frothy, add 4 tbsp sugar, one spoon at a time until mixture begins to swirl. Add vanilla and vinegar: add remaining sugar. BEat until it peaks. Place mixtue in a pastry bag and form shells about 3 inches in diameter. bake in 200° oven until dry or easily loosened from pan.


Whip cream, add powdered sugar, lemon juice, and salt. Add bananas to whipped cream mixture. Fill mmeringue shells heaping. Plaace in the freezer for 3 hours. Top with crushed strawberries before serving.

Number Of Servings:6-8

Preparation Time:3½ hours



½ C butter

½ tsp salt

1 tsp vanilla

1 c sugar

2 eggs

1½ c flour

2 tsp baking powder

2/3 c milk

pie pastry

apple jelly (homemade if possible)


Make yellow cake batter. Cream the butter, adding to it the salt and vanilla. Gradually blend in the sugar. Add the eggs, one at a time, beating well after each addition. Sift the flour, measure, and sift together with the baking powder. Add alternately with milk to the creamed butter and egg mixture. Line muffin tins with pastry. Into each pastry cup put ½ tsp apple jelly. Then drop in a spoonful of cake batter, so that the tin is about ¾ full as for cupcakes.

Bake in a 350° oven about 20-25 minutes till cake is done.

Number Of Servings:???????

Preparation Time:1 hour



Pandowdies were first made in the 1600s. Then, as in this recipe, a layer of wonderful batter similar to a soft biscuit dough covered the top. It was customary for the server to "dowdy the pan", in other words cut into the desert with a spoon and stir the top and bottom together a bit before serving it.


1 cup all purpose flour

¼ cup sugar

1 tsp baking powder

¼ tsp salt

½ cup butter cut in tiny pieces

¼ cup water

6 cups apples, peeled, cored and sliced

2 tbsp lemon juice

2 tbsp all purpose flour

1 tsp ground cinnamon

½ cup maple syrup

1 tbsp butter cut in tiny pieces

1 tbsp sugar


1. heat oven to 400° Butter shallow 2½ quart baking dish.

2.Dough: mix 1 Cup flour, ¼ cup sugar, baking powderand salt in in a medium bowl. With a pastry blender, cut in ½ Cup butter until course crumbs form. Add water, stirring just to moisten.

3.Filling: Mix apples and lemon juice in a large bowl. Sprinkle with 2 tbsp flour and cinnamon; toss. Transfer to a sausepan. Add maple syrup. Cook over medium heat, stirring occasionally until heated through, 3-4 minutes. spoon into prepared bakind dish, dot with 1 tbsp butter.

4.Drop dough in rounded tbsps over hot filling. Sprinkle with 1 tbsp sugar.

5. Bake at 400° oven for 35 minutes, until topping is golden brown. If topping browns too quickly, cover wiwth foil.

Serve with whipping cream, if desired.

Number Of Servings:8
Preparation Time:1- 1½ hours



Cake :

1 (18 1/4 Oz.) Package Yellow or White Cake Mix

1 (12 Oz.) bottle or can of Root Beer *(Save 3 Tablespoons of Root Beer for Frosting)

1/4 cup of oil

3 eggs


2 cups of Powdered Sugar

1/2 cup of shortening or butter or margarine

3 Tablespoons of Root Beer


Preheat oven to 350 degrees, grease and flour 9 x 13 inch pan.

For cake :

Combine cake mix, Root Beer, oil, and eggs in large mixing bowl. Beat on low speed until dry ingredients are moistened. Beat on medium speed for 2 minutes. Pour into prepared ban and bake according to package directions for 13 x 9 inch cake.

For frosting:

Combine all ingredients and beat with electric mixer until smooth and of spreading consistency. Spread on cooled cake.

*Use more Root Beer if needed to make spreading consistency but add by teaspoonful until you get desired consistency so as not to add too much liquid to frosting.

Number Of Servings:12 depending on size of serving
Preparation Time:About an hour



1 pkg. (about 18oz.) wild blueberry muffin mix

1 egg

1/2 cup of water

Can of blueberries from muffin mix, rinsed and well drained


Preheat oven to 425 or to 400 degrees if using dark or non-stick cookie sheets.

Prepare muffin batter by combining the dry mix, egg and the 1/2 cup of water just until combined.(This is less water than called for on the package.)

Batter will be slightly lumpy.

Gently fold in blueberries.

Drop batter by slightly rounded tablespoonfuls onto ungreased cookie sheets, setting them about 2 inches apart. Bake in preheated oven 7 to 9 minutes or until edges and tops begin to brown and tops spring back when gently pressed with finger. Cool 1 minute, then remove from cookie sheets. Set on racks to cool completely.

Number Of Servings:Makes 20 to 24 muffin tops.

Preparation Time:1/2 hour or less.



3 ripe bananas

1 C dates, pitted and chopped

2 C rolled oats

1/3 C vegetable oil

1 tsp vanilla extract


Preheat oven to 350°F

In a large bowl, Mash the bananas. Stir in oats, dates, oil and vanilla. Mix well and allow to sit for 15 minutes.

Drop by tsp onto an ungreased coolie sheet. Bake for 20 minutes or until brown.

Number Of Servings:?

Preparation Time:45 minutes


2 C semi sweet chocolate chips

1 (14 oz) sweetened condensed milk

2 tsp vanilla extract

1 C white confectioners coating

1 tbsp peppermint extract

1 drop green food coloring


In a heavy saucepan over low heat, melt chocolate chips with 1 cup sweetened condensed milk and vanilla. Spread ½ the mixture into a waxpaper lined 8 or 9 " square pan; chill 10 minutes or until firm. Reserve remaining chocolate mixture at room temperature.

In another heavy saucepan over low heat, melt white confectioners pieces with remaining sweetened condensed milk (mixture will be thick). Stir in peppermint extract and food coloring. Spread this mixture on chilled chocolate layer. Chill 10 minutes longer or until firm.

Spread reserved chocolate mixture over the mint layer.

Chill 2 hours or until firm.
Number Of Servings:12-18








cream of tartar


chopped nuts

maraschino cherrys

chocolate chips


Cream together 1/3 C Shortening and 2/3 C sugar, beat untill fluffy. Add 2 eggs and beat well.

Sift together 13/4 C flour, 3/4 tsp soda, 1/2 tsp salt, 11/4 tsp cream of tartar.

Add flour mixture in small amounts alternately with 1 C mashed banana to egg mixture. Beat until smooth after each addition. Place in well greased pan and bake in 350 degree oven for about 1 hour or until bread is done. Makes 1 loaf.

For variety add 1/2 C chopped nuts

1/4 C chopped maraschino cherries and/or

1/4 C chocolate chips.

Number Of Servings:1 loaf

Preparation Time:15 minutes



1 pkg. German chocolate cake mix

1 pkg. caramels

1/2 cup evaporated milk

6 Tbsp. margarine

1 cup pecans

1 cup chocolate chips


Prepare cake mix according to directions. Pour 1/2 of batter into a greased and floured 9x13 inch pan. Set other half of batter to the side. Bake at 350 degrees for 18 minutes. Melt caramels and milk together, then stir in pecans. Sprinkle baked part of cake with chocolate chips, and then pour caramel mix over that.Pour remaining batter over the caramel mix.Return pan to oven and bake 20 minutes. Let cool. Cut into squares to serve.

Number Of Servings:12 to 16 squares depending on size of square.
Preparation Time:No more than an hour.



6 pork chops

seasoned salt

pepper to taste

onion powder to taste

1can(10-3/4oz.) condensed cr. of celery soup,undiluted

1/2 cup of milk

1/2 cup of sour cream

1 pkg.(24ozs.) frozen shredded, hashbrown potatoes, thawed

1 cup (4ozs.) shredded chedder cheese, divided

* (I use (8ozs.)of cheese divided)

1 can (2.8ozs.)Durkee's french fried onions, divided


In frying pan,add small amount of cooking oil. Add chops and lightly season with seasoning salt, onion powder and pepper. While they brown put frozen hashbrowns in micro-wave on defrost for about 10 mins. Turn chops to brown on both sides. Using a 9x13 in. baking dish, spray with pam cooking spray. Add can of cr. of celery soup, 1/2 cup of milk and 1/2 cup of sour cream, 1/2 the bag of shredded cheese, and half the can of french fried onions. Mix well. Add defrosted hashbrowns and again mix well. Smooth over bottom of baking dish.

Add browned pork chops laying in single layer over hashbrowns. Cover tightly with foil. Bake in preheated 350 degree oven for 40 minuutes. Remove foil and add the rest of cheese and french fried onions, sprinkling them completely over the top of pork chops and potatoes. Return to oven for 5 minutes to melt cheese. Serve with vegetable of your choice,served on the side.

Tip: For the 3 of us, I use 4 chops and just a 1/2 bag of the hashbrowns, but use all the same amounts for the rest of the ingredients. So using this method you can cut it down or double the receipe to accomadate the number of portions that you need.

Number Of Servings:You determine the number.

Preparation Time:For what I make : takes about 1 hour 15 mins. from start to finish.



1 package (18 -1/2 ounces) chocolate or yellow cake mix.


1 package (8 ounces) cream cheese, softened

1 egg, lightly beaten

1/3 cup sugar

1cup (6 ounces) semisweet chocolate chips


Mix cake according to package directions. Spoon batter into 24 greased or paper-lined muffin cups,

filling two-thirds full. In a mixing bowl, beat softened cream cheese, egg and sugar until smooth. Fold in the chips. Drop by tablespoons into the batter. Bake at 350 degrees for 20 minutes or until cupcakes test done using a toothpick to check.

Insert toothpick in cake part. If cake part is done then they are done.

Number Of Servings:24-36 cupcakes depending on size of muffin pans.
Preparation Time:About 1 hour.



1 can Campbell's Cream of Mushroom Soup

1 Pound ground beef

1/4 cup finely chopped onion

1 egg,slightly beaten

1/4 cup fine dry bread crumbs

2 tablespoons chopped parsley

1/4 teaspoon salt

Dash pepper

2 cups mashed potatoes

1/4 cup shredded mild cheddar cheese

4 slices cooked Bacon for Garnish if desired.

Also lightly sprinkle a little parsley over top of pie for extra color and to give it a finished look.(optional)


Peel and dice potatoes,rinse and add water and cook as for regular mashed potatoes.

Mix thoroughly 1/2 cup soup, beef,onion,egg,bread crumbs,parsley,and seasonings. press firmly into 9- inch pie plate. Bake at 350 degrees for 25 minutes;

spoon off fat. After potatoes are tender mash as usual. Frost cooked and drained hamburger with mashed potatoes; top with remaining soup and

cheese. Sprinkle with a little parsley. Bake 10 minutes more or until done. Garnish with 4 slices of cooked and drained Bacon if desired. Makes 1 9 - inch Pie.

*Tip: I just sprinkle Bacos over the top at the same time I add the cheese and the sprinkled parsley.

Serve with Green Beans or other Vegetable on the side.

Number Of Servings:6 to 8 Depending on size of wedge.

Preparation Time:Maybe 1 1/2 hours.



1 can cream of chicken soup

1 can milk

1 small carton sour cream (8oz)

12 flour tortillas

cooked chunks of chicken

sliced black olives

shredded cheddar cheese


Mix soup, milk and sour cream. Spread a little soup mixture on the bottom of a 9x12 pan. Spread some soup mixture down the center of each tortilla, along with some cheese, chicken and olives. Roll tortillas and place in pan. Spread remaining mixture over top and then shredded cheese.

Bake at 375 degrees, until hot.

Number Of Servings:6-12

Preparation Time:30-45 minutes



1 lb ground beef

salt and pepper

minced onion

garlic powder

died parsley

worcestershire sauce

1 can of drained green beans

2 8oz cans of tomato sauce

Mashed potatoes

shredded cheese


Brown 1 lb ground beef and add the following to taste.

Salt and pepper

Minced onion

Garlic powder

Dried parsley

Worcestershire Sauce

Add: 1 can of green beans, drained

2 8-oz cans of tomato sauce

Spread in casseole dish and spread hot mashed potatoes on top.

sprinkle with shredded cheese and put in 350 degree oven until cheese is melted.

Number Of Servings:6-8
Preparation Time:30-45 minutes



1pkg. Lorna Doone Cookies

1 stick margine (softened)

2pkgs.-( 3oz. each) French Vanilla Instant Pudding

2 cups cold Milk

1 qt. Butter Pecan Ice Cream (softened)

1 (8oz.) Container of Cool Whip

2-3 bars - Heath Bars ( crushed)


Crush whole pkg. Lorna Doone Cookies. Combine with 1 stick margarine. Spread & pat into 9x13 pan.

Bake at 350 degrees for 12 to 15 mins. (cool)

Combine 2 (3oz.) pkgs. Instant French Vanilla Pudding and 2 cups cold Milk. Beat 2 mins.with elec.mixer to thicken.- Fold in softened Butter Pecan Ice Cream.Pour into cooled crust . Refrig. at least 1 Hr.or more till firm. Spread (8oz.) container

of Cool Whip on top of firmed pudding, ice cream mixture. Sprinkle crushed Heath Bars over top of

Cool Whip. {Store in Refrigator NOT Freezer.}

Freeze Heath Bars before Crushing, then hit sealed pkgs. with back of large spoon to crush.

Number Of Servings:12 to 16 servings depending on size cut.




1/2 cup graham cracker crumbs

2 tablespoons honey


2 - 8oz. pkg. fat free cream cheese, softened

1-1/2 cups powdered sugar

2 teaspoons grated lime peel

1 - 8oz. contained frozen fat free whipped topping, thawed


3/4 cup sugar

1 tablespoon cornstarch

3/4 cup fresh lime juice

2 pints (4 cups) fresh strawberries, 1/4 lengthwise


1. Heat oven to 375. Spray 8" square baking dish with nonstick cooking spray.
2. In small bowl or food processor bowl with metal blade, combine graham cracker crumbs and honey; mix until crumbly and well-blended. Press in bottom of sprayed baking dish. Bake at 375 for 8-10 minutes or until set. Cool 15 minutes or until completely cooled.
3. In large bowl, beat cream cheese until smooth. Add powdered sugar and lime peel; mix well. Fold in whipped topping. Spread over cooled crust. Freeze at least two hours or overnight.

4. In small saucepan, combine sugar and cornstarch; mix well. Add lime juice; cook and stir until bubbly and thickened. Cool five minutes. Stir in strawberries.
5. To serve, cut into 9 squares...if frozen, let stand at room temp. for 15 minutes before cutting. Place on didividual dessert plates. Top each with strawberry mixture just before serving.

Number Of Servings:9
Preparation Time:30 minutes



2 lbs pre cooked meatballs (you can get them in the freezer section)

1 can sauerkraut

1 can whole cranberries

1 jar chili sauce

1 cup brown sugar


Combine all ingredients in a crock pot. Cook about 3 hours.

Preparation Time:3 Hours




¾ c crushed graham crackers

¾ c crushed chocolate wafers

¼ c sugar

¼ c butter, melted

¼ c peanut butter


1 pkg (8oz) cream cheese, softened

1 c sugar

1 c creamy peanut butter

1 c whipping cream, whiped

1tbs vanilla extract


4 oz semi sweet chocolate

2 tbs butter

2 tbs vegetable oil

¼ c coarsley chopped peanuts


Combine crust ingredients. Press on bottom ans up sides of 9" pie pan. Refrigerate; make filling.

Combine cream cheese and sugar until smooth. Add peanut butter and blend well, scraping down sides of bowl.Fold in whipped cream and vanilla. Pour into prepared crust. refrigerate; mae topping.

In yhe top of a double boiler over hot, not boiling water, melt chocolate with butter and oil. Cool slightly. Spread on top of chilled pie and sprinkle with peanuts.

Chill thoroughly before serving. Cut into wedges with a hot dry knife.

Sunday, August 23, 2009

Chocolate Bliss

1 c sugar
½ c butter
4 eggs
1½ tsp sour cream
1½ tsp vanilla extract
½ tsp salt
1 c flour
16 oz semi sweet chocolate, melted
16 oz cream cheese
½ c butter
2 eggs
1 c sugar
2tbs almond extract

Preheat oven to 350 degrees.
Line a 9 or 10 inch springform pan with parchment paper.
With an electric mixer, combine sugar, butter, eggs, sour cream and vanilla until smooth. Add salt and flour. Melt chocolate and add to mixture. pour into prepared pan. Make topping.
Combine ingredients with a food processor or electric mixer. Pour cream cheese mixture on top of chocolate mixture and run knife through both batters, creating marbled effect. Bake for 20-30 minutes or until set.Cool completely and store in the refrigerator. Cut into wedges and serve

Choclate Chip Cheesecake

6 tbs butter, melted
1½ c chocolate wafer crumbs
2 tsp sugar
1½ lb cream cheese, room temperature
1 c sugar
4 eggs, room temp
1/3 c heavy cream
1 tbs instant coffee powder
1 tsp vanilla extract
6 oz mini semi-sweet chocolate chips

For Crust, combine butter, crumbs & 2tbs sugar and press onto bottom and partially up sides of a 10 inch buttered springform pan. Bake at 350 degrees for 10 minutes. Cool while making filling.

Turn oven temp to 200 degrees.

With an electric mixer or food processor, combine cream cheese and sugar until light. Add eggs and mix until smooth, scraping down sides of bowl. Add instant coffee and vanilla and combine. Pour ½ of the filling into prepared crust. Stir chocolate chips into remaining filling and carefully pour over filling in the pan. Bake for 2 hours until set. Cool at room temp. Cover with plastic wrap and refrigerate overnight.