Makeovers for Thanksgiving Leftovers from Cracker Barrel®
Serve up more than seconds with Cracker Barrel's new twist on favorite fall classics
See video from Cracker Barrel here: http://inr.synapticdigital.com/CrackerBarrel/Thanksgiving
"Thanksgiving is the busiest day of the year for our restaurants and we
expect we'll serve about 1.4 million meals over the nine day
Cracker Barrel's
Join Cracker Barrel in Thanks
Gather around Cracker Barrel's table to enjoy a festive turkey n'
dressing meal complete with turkey and dressing with gray, a sampling of
sugar-cured ham, sweet potato casserole, cranberry relish, buttermilk
biscuits or corn muffins, a choice of a country side, a beverage, and a
slice of pumpkin pecan streusel pie for dessert, all for 10.99 for
adults and 5.99 for children. The child's meal does not include ham or
sweet potato casserole and is served with a half slice of pie. This
special
Homestyle Made to Take Home
Celebrating with family and friends at home? Get out of the kitchen and
spend more time with them, by calling in your order for Cracker Barrel's
To savor the most
of your
Preheat
oven to 300°F.
Cover aluminum pan containing
For a browned crust, remove the
lid for the last 5-10 minutes.
Country Style Vegetables n' Sides—Microwave instructions
With
the lid lightly vented, microwave the sides as 30-45 sec. increments
until desired temperature is achieved.
Breakfast Casserole Use leftover staples of
Ingredients:
1 Tbsp. butter
8 slices of Cracker Barrel Sourdough Bread, cubed
3
cups Cracker Barrel Country Ham, diced
½ cup green onion, thinly
sliced
2 cups shredded cheddar cheese
1 dozen eggs
2 cups
half & half
½ tsp. dry mustard
1 tsp. salt
1 tsp.
pepper
How to Make:
1. Using a 9" x 13" oven-safe pan, grease the bottom
with butter.
2. Spread bread cubes evenly in bottom of pan. Top
bread with diced Cracker barrel Country Ham, sliced green onion, and
then shredded cheddar cheese.
3. In a large bowl, which together
eggs, half & half, garlic powder, dry mustard, and salt and pepper until
evenly combined.
4. Pour egg mixture evenly over the bread and
toppings.
5. Cover tightly with foil and refrigerate overnight.
6.
Preheat oven to 350°F. Bake casserole covered with foil for 45 minutes.
7.
Remove foil and continue baking for 15 minutes, or until cheese if
golden brown and center is set.
Frittata Cracker Barrel Sugar-Cured Ham makes a crowd pleaser that brings family and friends together even after the holiday is over. Makes 1 12" frittata, serves 6-8 people.
Ingredients:
1 Tbsp. olive oil
4 red potatoes, washed and
sliced ¼" thick
½ cup roasted red pepper strips
8 oz. Cracker
Barrel Sugar-Cured Ham, cut into strips
1 bunch scallions, washed
and diced
1 tsp. rosemary, fresh and finely chopped
1 tsp.
oregano, fresh and finely chopped
1 bunch asparagus (cut off and
discard bottom 2"; blanch remaining spears)
¼ cup Parmesan cheese,
shaved
8 oz. pimento cheese
1 dozen eggs
Salt and pepper
(to taste)
How to Make:
1. Preheat the oven to 400°F.
2. Heat olive oil in a large, oven-safe skillet (Lodge® Cast Iron Skillet) over medium heat, and add sliced potatoes when hot. Heat for 10 minutes, stirring occasionally so that the bottom layer has a chance to brown.
3. Cut 1 ½" spears from the top of blanched asparagus and set aside. Dice the remaining blanched asparagus and add to the skillet along with roasted red pepper strips and scallions. Cook for about 3 minutes.
4. Artfully arrange the Cracker Barrel Sugar-Cured Ham and cut asparagus spears on top of red potatoes, roasted red pepper strips, and scallions.
5. Evenly place six large dollops of pimento cheese into skillet.
6. In a large Bowl, whisk together the eggs, rosemary, oregano, and salt and pepper.
7. Gently pour the egg mixture into the skillet, making sure to cover all areas. Top with shaved Parmesan cheese. Continue to cook the mixture in the skillet for 1-2 minutes, or until the edges are set.
8. Transfer the skillet to the oven and cook for 20-30 minutes, or until the eggs have puffed up and are set in the center (165°F).
9. Carefully remove the frittata from the oven and allow to rest for five minutes before slicing and serving.
Ingredients:
2 slices sourdough bread
2 slices Cracker Barrel
oven-Roasted Turkey
4 slices Granny Smith Apple
2 slices CB
Old Country Store™ Bacon, cooked
2 slices cheddar cheese|
2
tsp. butter, softened
How to Make:
1. Preheat panini grill or Lodge® Cast Iron Panini Pan.
2. Spread 1 tsp. butter on each slice of bread.
3. Place one slice, butter side down, on the panini grill or pan.
4. Top with 1 slice cheddar cheese, Sliced Cracker Barrel Oven Roasted
5. Cover with the second slice of bread (butter side up).
6. Press the sandwich for 3-5 minutes until toasted and cheese is melted. If using a skillet, simply toast 3-5 minutes on each side or until bread is golden brown.
7. Serve immediately.
Turkey Waldorf Salad Enjoy all of the feel-good flavors of
Ingredients:
2 cups hand-torn or 1 cup finely chopped Cracker
Barrel Oven roasted turkey
2 small Hone Crisp Apples, washed and
cut into 1-1.5" sticks
¾ cup Walnuts, chopped
2 ribs Celery,
sliced 3/8"
2/3 cup Newman's own Lite Raspberry & alnut Dressing
¾
cup Hellmann's Olive Oil Mayonnaise
1 bunch Red Seedless Grapes,
washed
12-16 ounces Spring Mix
8 oz. Colby Jack Cheese Block,
cut into small triangle pieces
Croutons: 1 Baguette, sliced diagonally ½" thick; 1 Tbsp Oilve Oil (per 3 slices); Cracker Black Pepper (to taste)
How to Make:
1. Slice Baguette, drizzle with olive oil, garnish with back pepper, and place in oven at 375° to brown. Set aside.
2. Tear 2 cups Cracker Barrel Oven Roasted Turkey Breast into
approximately 1" pieces. Finely chop remaining one cup of
3. Cut Colby Jack Cheese Block into triangles. Wash grapes and cut into bunches using kitchen shears.
4. Add Apples, Walnuts, and Celery to the
5. Add Spring Mix to salad plate. Artfully arrange Cheese, Croutons and Red Grapes. Drizzle Spring Mix with additional dressing if desired.
About
CBRL-G
Media:
Teresa.Miller@CrackerBarrel.com
Source:
News Provided by Acquire Media