Copycat Cracker Barrel Pancakes

For Pancakes

2 cups flour 

2 tsp. baking soda

1 tsp. salt

3 Tbsp. granualted sugar

2 eggs

2 cups buttermilk 

butter for cooking

 Copycat Cracker Barrel Pancakes

10 cups 10 cups all - purpose flour measured with spoon, not sifted (see note)

1 cup granulated sugar

3 Tbsp. + 1 tsp. baking soda

5 tsp. salt

US Customary - Metric

Instructions

To Make Pancakes

Preheat a pancake griddle to 350. Peel the paper off of one end of a stick of butter and set on a plate next to the griddle for greasing.

Whisk eggs and buttermilk together in a medium bowl. Add flour*, baking soda, salt, and sugar. Whisk just until combined.

Rub butter in a circle on the griddle and drop 1/2 cup of batter into the butter spot. I like to use a large ice cream scoop for this. As soon as the batter hits the griddle, level it out and smooth it quickly into a circle with the back of the ice cream scoop.

The pancakes should be flipped when the 2nd bubble pops. This will take about two minutes on most griddles. Flip the pancake and cook on the second side until no longer doughy.

Every time you put new batter on the griddle you need to butter it again.

Pancakes should be served piping hot off the griddle. Stacking them up or holding them in an oven can cause them to lose the crunchy outside and / or become tough.

To Make Pancake Mix: As easy as this recipe is you can also make it up as a mix and then have homemade pancake mix at the ready whenever you like! Fair warning, before you know it, you might find these tasty pancakes sneaking into the weekday breakfast routine. You can mix up six or 12 pancakes at a time. I find that six feeds two pretty hungry adults. If you make more than 12 at a time the batter gets a bit harder to stir together. Also, make sure to cook the batter quickly - it does not do well if you let it sit a long time before cooking. Leftover batter should be discarded.

Whisk together all ingredients and store in an airtight container with cooking directions.  

To make 6 pancakes whisk together 1 cup + 1 Tbsp. low fat buttermilk with 1 egg. Gently whisk in 1 cup of mix and cook as directed above.

To make 12 pancakes whisk together 2 1/3 cups of low fat buttermilk and 2 eggs. Gently whisk in 2 cups of mix and cook as directed above

From: https://www.mirlandraskitchen.com/copycat-cracker-barrel-pancakes/#recipe

Macaroni and Cheese

1 - (14 ounce) package Kraft macaroni and cheese (dinner, blue box)

1 cup shredded cheddar cheese

1⁄2 cup sour cream

1⁄4 teaspoon ground red pepper or 1/4 teaspoon black pepper

6 butter flavored crackers, crushed (like Ritz)

1 tablespoon butter or 1 tablespoon margarine, melted

Preheat oven to 375°F.

Prepare Mac n Cheese dinner as directed on package.

Stir in 1/2 cup of the Cheddar cheese, the sour cream and pepper.

Spoon into greased 1-1/2 quart baking dish; sprinkle with remaining 1/2 cup Cheddar cheese.

Combine the melted butter and cracker crumbs and sprinkle over the top.

Bake at 375 for 20 minutes. Let stand 5 minutes before serving.

From: https://www.food.com/recipe/upgraded-kraft-mac-n-cheese-291860

Banana Cake with Brown Butter Icing - Rebecca from Web.com recipe

3 bananas
1 cup sugar
2 eggs
1/2 cup vegetable oil
2 cups flour
1 tsp baking soda
1/2 tsp salt

9x13 pan = ~35 mins at 350°

Browned Butter Icing

1/2 cup butter (browned)
3-4 cups of powdered sugar
1 1/2 tsp vanilla
3 TBSP milk

Rice Cooker Fried Rice

2 cups rice

2 cups beef stock

1 tablespoon Seasame oil 

1 onion (sliced)

1 teaspoon minced garlic

1cup frozen mixed vegetables (corn kernels and

peas will do)

2 tablespoons soy sauce

DIRECTIONS

1. Turn Rice Cooker onto cook.

2. Add oil, bacon, onion and garlic to Rice Cooker.

3. Stir frequently until onion is soft.

4. Add rice to Rice Cooker and coat in oil.

5. Add frozen vegetable and beef stock and mix well.

6. Place lid on Rice Cooker and let it do its thing.

7. When finished mix in Soy Sauce and stir.

8. Serve.

From: https://www.food.com/recipe/rice-cooker-fried-rice-183349

No Peek Chicken and Rice

5 boneless, skinless chicken breasts

2 boxes Zatarain's Long Grain & Wild Rice Mix, (7 oz each)

1 can cream of celery soup, (10.25 oz each)

1 can cream of mushroom soup, (10.25 oz each)

¼ teaspoon garlic powder

1 ¼ can water, (soup can)

1 pack Lipton Onion Soup Mix, 

Preheat oven to 350 degrees. Season chicken lightly with salt and pepper. Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder, onion soup mix and water in a 9x13-inch baking dish. Mix well.

Place chicken evenly on top of rice mixture. Cover tightly with aluminum foil and bake 1 hour 30 minutes. Remove from oven and let rest 5 minutes.

Note: DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!

From: https://www.halfscratched.com/one-pan-no-peek-chicken/#mv-creation-18-jtr

Pork Marsala Recipe

 4 thin-cut boneless pork chops (1/4- to 1/2-inch thick)

kosher salt and freshly-ground black pepper

1/4 cup all-purpose flour, plus 2 tablespoons

1 tablespoon olive oil

2 tablespoons unsalted butter

8-10 ounces cremini mushrooms, cleaned, stems removed, and caps cut into 1/4-inch slices

1 large shallot, chopped (about 1/3 cup)

3/4 cup dry Marsala wine

1/2 cup chicken stock

1 tablespoon fresh thyme leaves, chopped

1 teaspoon fresh rosemary, chopped

1/3 cup heavy cream

Season pork chops on both sides with salt and pepper. Dredge in flour, shaking off excess. 

Heat butter and oil in a large skillet over medium-high heat until foaming subsides. Cook pork for 3-4 minutes per side, until browned and centers read 145 degrees F with a meat thermometer. (Very thin chops might need as little as 2 minutes per side.) Transfer to a plate and tent with foil to keep warm.

Add shallots and mushrooms to pan with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly-ground black pepper. Sauté until mushrooms are soft and beginning to brown, about 5 minutes. 

Stir 2 tablespoons flour into the mushroom mixture and cook for 1 minute. Add Marsala and cook for an additional 1-2 minutes, scraping any brown bits from the bottom of the pan. Add chicken stock and bring to a boil. Lower heat and simmer for 5-8 minutes, until sauce is slightly thickened. 

Stir in thyme, rosemary, and heavy cream. Season to taste with salt and pepper.

Add pork back to the pan with any accumulated juices and simmer for 2 minutes.

Transfer pork chops to a platter and spoon sauce over the top. Garnish with chopped fresh herbs and if desired, a squeeze of lemon juice. 

Serve with mashed potatoes or noodles.

From: https://stripedspatula.com/creamy-pork-chops-marsala/#wprm-recipe-container-8532

Mud Pie

 1 (6 ounce) chocolate sandwich cookie crumb crust

1 quart coffee ice cream, divided

1 (12 ounce) package mini chocolate chips

1 (12 ounce) jar hot fudge topping

½ (18 ounce) package crushed chocolate sandwich cookies, divided

1 (8 ounce) container frozen whipped topping, thawed

¾ cup chocolate syrup

Meanwhile, place 1/2 of the coffee ice cream into a bowl, and let it soften, about 10 minutes. Return remaining ice cream to the freezer. Mix softened ice cream with mini chocolate chips. Spread mixture in an even layer over the frozen crust. Cover with plastic wrap and freeze for 2 hours.

Heat fudge topping in the microwave on low until just warm and easy to pour, about 30 seconds. Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into fudge topping.

Remove pie from the freezer and layer fudge mixture over ice cream layer. Cover with plastic wrap, and return to the freezer for 2 hours.

Take remaining frozen coffee ice cream out of the freezer, and allow to soften, about 10 minutes. Spread ice cream over fudge layer. Cover with plastic wrap, and return to the freezer for 2 more hours.

Remove pie, and spread whipped topping over top. Sprinkle with reserved cookie crumbs to garnish. Cover with plastic wrap and freeze for 2 more hours, or for best results, 8 hours to overnight.

Cut the pie into serving pieces and drizzle each serving with about 1 tablespoon chocolate syrup.

From: https://www.allrecipes.com/recipe/219024/best-mud-pie/