Best Store Recipes

OAKWOOD FEED STORE CHILI - MODIFIED

Steps:

• Fry bacon in a heavy pot until crisp and the fat is rendered. Remove and reserve bacon. pour off most of the bacon fat into a heavy cast iron skillet, leaving a small amount in the pot. Brown the meat and garlic in the skillet. Saute onions in the fat remaining in the pot until soft. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, stock and tomatoes. Simmer for two hours. Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify. For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded Monterey or Sharp Cheddar cheese, and saltines. Add rest of ingredients abd continue to simmer. Adjust seasonings.

CRACKER BARREL OLD COUNTRY STORE BISCUITS

Steps:

• Preheat oven to 450°F.
• Mix the Bisquick, buttermilk and sugar together in a bowl.
• Add the melted butter into the batter.
• Stir until a soft dough forms.
• Turn out onto a well floured work surface.
• Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough.
• Roll 1/2 thick, or thicker if you prefer towering biscuits.
• Cut out into 2" rounds (or your preferred size).
• Place close together on an ungreased baking sheet.
• Brush tops with melted butter.
• Bake for 8 to 10 minutes; I usually find 8 minutes is enough.
• When you remove the biscuits from the oven, brush the tops with melted butter again.

GROCERY STORE FROSTING

Steps:

• In a heavy duty mixer combine the shortening, butter or margarine, vanilla and water. Add the sugar and salt, beat until well mixed. Add a tablespoon or two more of water if needed. Turn mixer to the highest speed and beat for 15 minutes.

IMPROVE STORE-BOUGHT ALFREDO SAUCE

Steps:

• Warm a large, non-stick skillet over medium-low heat with the minced garlic and any seasonings until you can start to smell and/or hear the garlic cooking
• Add the jar sauce and stir
• Gradually add cheese, a little at a time, stirring constantly until cheese is melted into the sauce.
• If added cheese is making the sauce too thick or sticky, gradually add the liquid, a little at a time, stirring constantly, until you're back to the desired consistency.
• Taste and/or smell sauce to add additional seasoning if necessary.
• After the sauce is warmed and well-mixed together, then you can add any add-ins.

EASY MINI FRUIT PIES... STORE BOUGHT CRUST

Steps:

• 1. Take your box of pie crust out of the frige and let sit for 15-20 min...to take the chill off... do not unroll yet..if you try to unroll they will crack... just open the box and put them on the table
• 2. unroll the pie crusts and begin cutout circles to fit your muffin pan.... I use a canning jar lid spray you pan really well even the top.. this will help ease the pies out
• 3. place your cut out pie circles in the well of pans.. slighly push down and and press against the sides.. place a spoon of filling and place another circle on top.. press down and to the sides make a few slits...I like to make a mix of lattice and 2 crusts.. struesel for the Mr's dutch apple pie mini pies... 1 can of pie filling and 1 box pie crust makes 12 mini pies...
• 4. bake at 350 for about 25 min... or until brown.. Now let the pies cool completely before you attempt to take out of the pans.. if you spray with the pans really well you wont have any problems... if needed you can slide a butter knife around the side to release the pie...
• 5. I make these for pot luck dinners for dessert.. and make a variety for everyone to enjoy

BETTER THAN STORE BOUGHT CHOCOLATE COVERED CHERRIES

Steps:

• 1. Start by making a fondant - simply combine the first five ingredients until smooth and not sticky. Chill in fridge for an hour.
• 2. Line a baking sheet with wax paper and spread cherries out in a single layer - stems on, if possible. Freeze for an hour.
• 3. When ready to make your chocolate covered cherries, remove fondant and cherries from the fridge/freezer. Since it takes a bit of time to make these, I remove only a few cherries and a bit of fondant at a time so that they don't get too warm and sticky.
• 4. Wrap each cherry in 1-2 teaspoons of the fondant, forming a tight ball. Return cherries to tray and freeze again for an hour.
• 5. Use either the microwave or a double-boiler to melt your chocolate. Thin it down with enough reserved cherry juice to get the proper consistency for dipping.
• 6. Removing a few fondant-wrapped cherries from the freezer at a time, dip them in the chocolate and coat completely. Since my cherries didn't have stems, I did follow the tip of using a toothpick to aid in the dipping process. Let the excess chocolate drip off, then put the cherry on wax paper to rest. Dab a bit of extra chocolate on top to cover any hole left from the toothpick.
• 7. When done, place dipped cherries in the fridge to set. Store in an airtight container in the fridge as well. If you let them be for a few days, the center with be nice and liquidy... but they're good right away too!

ROBERTA'S PIZZA DOUGH WITH STORE-BOUGHT YEAST

Steps:

• In a bowl, thoroughly combine the flour and salt and make a well in the center. In a separate bowl, thoroughly combine the yeast, olive oil, and lukewarm water. Pour the wet mixture into the well in the dry mixture and begin mixing the two together with your hands, gradually incorporating the dry into the wet. This process will be more like mixing than kneading.
• After about 3 minutes, when the wet and dry are well combined, set the mixture aside and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.
• Flour your hands and a work surface. Gently but firmly knead the mixture on the work surface for about 3 minutes. Reflour your hands and the surface as needed. The dough will be moist and sticky, but after a few minutes of kneading it should come together into a smooth mass.
• Divide the dough into 2 pieces, shape them gently into balls, and wrap them tightly in plastic wrap. Refrigerate the dough for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure-which means a chewy, pliable crust-and flavor.

MAKE & STORE DEHYDRATED SWEET POTATO CHIPS- DOGS

Steps:

• 1. "Dehydrated sweet potatoes make great homemade dog treats. Used as a safe and healthy alternative to rawhides, dried sweet potatoes are also cheaper. With a food dehydrator, these tasty treats are simple to make and your four-legged friend will love them. You can also dehydrate sweet potatoes by baking the sweet potato chips at a low temperature for a few hours. Sweet potatoes have a number of nutrients and vitamins that are good for dogs, as well as humans." Statement by Erin Whitney-Chavez
• 2. Peel and wash the sweet potatoes. Be sure to remove any eyes or green parts of the potato you find.
• 3. Slice your sweet potatoes as thin as you would like not exceeding 1/4 inch. If you are making chips for a dog treat, you want the slices to be as thin as possible. If you are making chews to replace rawhides, you want the slices to be a little thicker.
• 4. Place your sweet potato slices on a cookie sheet. If you have a food dehydrator, place the slices on the dehydrating trays. Try to leave space between the slices so that the edges can dry completely.
• 5. Season your sweet potato slices as you would like. Dogs usually do not need any additional spices for their sweet potatoes but you can sprinkle cinnamon or ginger for added taste. Both cinnamon and ginger are very good for dogs.
• 6. Bake or dehydrate the sweet potato slices. If you have a food dehydrator, the slices will take about 12-14 hours to completely dry out. If you are using your oven, preheat to 135 degrees. Bake sweet potatoes for 6 to 12 hours. Check the potatoes to find your desired crispiness.
• 7. Store in small Mylar Bags or jars, sealing properly. Don't forget to add to each bag, Oxygen Absorbers. You can use large Mylar bags, simply cut to size. If there is any product left, keep the oxygen absorber in bag and close tightly even if you cannot seal. Label

RUDY'S COUNTRY STORE AND BAR-B-Q CREAMED CORN RECIPE - (4.1/5)

Steps:

• In a medium pot over medium heat combine heavy cream and 4 ounces of cream cheese. Stir until well blended, and and the sauce is smooth and creamy. Add corn kernels, and stir them in. Heat until the corn is warmed through. Add salt and sugar. Serve with some fresh cracked black pepper if desired.

FUDGE RECIPE LIKE THE FAMOUS SEE'S CANDY STORE

Steps:

• 1. In a saucepan stir together sugar and evaporated milk, bring to a boil for exactly 7 minutes. Remove from heat. Add chocolate chips, butter,vanilla, marshmallow creme, and salt. Stir till all melts. Add walnuts if desired. Pour into a buttered 13X9 inch pan. Cool in refrigerator over night. Cut into desired squares....and enjoy! This makes 5 lbs.
• 2. Two more recipes for you, on the back of a package of SEE'S SEMI-SWEET CHOCOLATE CHIPS 16oz. I. See's Original Chocolate Chip Cookie Recipe 2. See's Gooey Brownie I do have the recipe, if you would like it...contact me

HALL'S DRUG STORE HOT DOG CHILI

Steps:

• 1. Add water to a large heavy pot, put hamburger in and break up with your hands, cook till hamburger is no longer pink.
• 2. Mix all other ingredients until smooth, add to pot.
• 3. Bring to a boil, and the reduce heat and simmer for 1 hour.

DOCTORED-UP STORE BOUGHT MARINARA SAUCE, TASTES LIKE HOMEMADE

Steps:

• Combine all ingredients in a large sauce pan.
• Bring to a boil and then simmer for 20-30 minutes.
• Serve over your favorite pasta dish.

GROCERY STORE GOSSIP POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• In large mixing bowl, combine all ingredients together.
• Beat on medium speed for approximately two minutes.
• Pour into greased 9x13 cake pan, spread evenly.
• Bake 20-30 minutes at 350 degrees.
• Cake will spring back when done.
• It is great brushed lightly with melted butter or your favorite icing!

T.G.I. FRIDAY'S ONE HOUR IN THE CANDY STORE

Steps:

• Blend until smooth.
• Serve in a tall glass.

BROILED DOUBLE-THICK LAMB RIB CHOPS WITH SLICKED-UP STORE-BOUGHT MINT JELLY SAUCE

Steps:

• 1. Preheat the broiler, set on high if you have a choice.
• 2. Make the sauce: In a medium sauté pan, warm the jelly over low heat until it liquefies. Stir in the lemon juice and cardamom, then raise the heat, bring to a simmer, and simmer until the sauce is reduced by half, about 10 minutes. Remove from the heat and add the cold butter a little at a time, swirling the pan to blend it into the sauce. Stir in the mint leaves and set aside.
• 3. As soon as the sauce is done, cook the chops: Dry the chops with paper towels, rub them with the cut sides of the garlic cloves, brush with olive oil, and season with salt and pepper. Place them on the rack of the broiler pan about 3 inches from the heat source and cook until well seared on the outside and done to your liking on the inside, 5 to 6 minutes per side for medium rare. To check for doneness, nick, peek, and cheat: Make a 1/4-inch cut in the thickest part of the meat: it should be slightly less done than you like it. Remove the chops from the broiler and allow to rest for 5 minutes.
• 4. Serve the chops accompanied by the sauce.

ONE FREE HOUR IN THE CANDY STORE

Steps:

• Blend.
• Serve.

CASH STORE'S GRILLED HAM, BRIE & PEAR SANDWICH

Steps:

• Preheat skillet.
• Butter each slice of bread. Place one slice butter side down, then spread with mayo.
• Layer ham, brie, then pear.
• Top with last slice of bread, butter side up.
• Brown SLOWLY, then flip to brown other side until brie is melted and ham is warm.

BEN FRANKLIN FIVE AND DIME STORE LOOSE MEAT SANDWICH

Steps:

• Crumble and break up hamburger into a deep frying pan
• Brown hamburger meat as you contine to break into small bits.
• Add salt and pepper as you continue to brown the meat.
• When meat is browned, add the ketchup and the flour and mix thoroughly.
• Continue to cook mixture for another minute.
• Serve meat on warm buns with cole slaw on top of the meat.

THE STORE'S GREEN DIP

Steps:

• Put the anchovies and anchovy oil, parsley, vinegar, chives or shallots, and capers into a blender or food processor and purée until the mixture has nearly liquefied, about 3 minutes, pulsing and scraping down the sides as needed.
• Add the mayonnaise and pulse to combine. Season with pepper, then transfer to a small bowl and refrigerate until chilled, about 1 hour.
• Serve as a dip with chilled sliced vegetables.

CRACKER BARREL OLD COUNTRY STORE'S COUNTRY GREEN BEANS RECIPE

Steps:

• In a 2-quart sauce pan on medium heat, cook bacon until lightly brown but not crisp. When bacon has browned add green beans. Add salt, sugar, pepper, and mix well. Place onion on top of green beans, cover with a lid and bring to a light boil. Turn heat down to low and simmer beans for 45 minutes. Cooking the green beans for 45 minutes on a very low simmer will blend the flavors. This recipe yields 4 to 6 servings.