Family Favorites: Make It Tonight!

One Dish Dinner


Serves: 6

Hands-on time: 10 min.

Total time: 40 min.

1 lb. lean ground beef

1 small onion, diced

1 (8-oz.) package sliced fresh mushrooms

1 teaspoon vegetable oil

2 garlic cloves, minced

2 (26-oz.) jars tomato-basil pasta sauce

1 cup water

1 tablespoon dried Italian seasoning

½ teaspoon salt

¼ teaspoon pepper

1 (20-oz.) package refrigerated four-cheese ravioli

1 cup (4 oz.) shredded mozzarella cheese

Garnishes: Parmesan cheese, fresh basil leaves

1. Brown ground beef in a Dutch oven over medium-high heat, stirring 8 to 10 min. until it crumbles and is no longer pink; drain. Wipe Dutch oven clean.

2. Sauté onion and mushrooms in hot oil over medium-high heat 6 min. or until tender. Add garlic, and sauté 1 min. Stir in beef, pasta sauce, 1 cup water and next 3 ingredients.

3. Bring sauce to a boil; add ravioli. Reduce heat to medium-low, cover and simmer, stirring occasionally, 8 to 10 min. or until pasta is done. Stir in cheese. Garnish, if desired. Serve immediately.


Served with a green salad this recipe will serve 6 generously so split half with a friend or neighbor. Or take it to the next potluck dinner right in the Dutch oven you cook it in.

Slow Cooker Recipe


Serves: 8

Hands-on time: 5 min.

Total time: 8 hrs. and 5 min.

1 (3- to 4-lb.) Pork Roast (the cut often called Boston butt)

1 (18-oz.) bottle barbecue sauce

1 (12-oz.) can cola soft drink

1 (8-count) package sandwich buns

Potato Chips (optional)

Pickles (optional)

1. Place pork roast in a 6-qt. slow cooker; pour barbecue sauce and cola over roast.

2. Cover and cook on high 8 hrs. or until meat is tender and shreds easily.

3. Remove pork from barbecue sauce mixture. Shred pork and remove excess fat; add sauce to desired consistency. Spoon pork over sandwich buns. Serve with remaining sauce and chips and pickles if desired.


Place roast in a lightly greased Dutch oven; stir together barbecue sauce and cola and pour over the roast. Before placing the lid on top of the Dutch oven, cover it with a double layer of aluminum foil. Bake, tightly covered, at 325° for 3 hrs. and 30 min. or until tender.

Heirloom Recipe


Makes: 3 dozen

Hands-on time: 25 min

Total time: 2 hrs., 40 min.

1 cup butter, softened

2 cups sugar

3 large eggs

1 teaspoon vanilla extract

3½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 tablespoons white decorating sugar crystals

1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended.

2. Combine flour, soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended after each addition.

3. Divide dough in half; wrap each portion in plastic wrap, and chill 1 hr.

4. Preheat oven to 350°. Roll half of dough to ¼-inch thickness on a floured surface. Cut out cookies with a 2½-inch round cutter, and place 1 inch apart on parchment paper-lined baking sheets. Sprinkle cookies with decorating sugar crystals.

5. Bake 10 min. or until edges begin to brown; let stand on baking sheet 5 min. Remove to wire racks to cool. Repeat procedure with remaining dough.


Cracker Barrel Hashbrown Casserole

This signature side dish is a menu favorite at the restaurant’s 577 locations.

Serves: 8-10

Hands-on time: 10 min.

Total time: 40 min.

1 (10¾-oz.) can cream of chicken soup

1 (8-oz.) block colby cheese, shredded

½ cup onion, chopped

½ cup margarine, melted

½ teaspoon black pepper

½ teaspoon salt

2 (30-oz.) packages frozen country-style hash brown potatoes

1 cup shredded colby cheese (optional)

1. Preheat oven to 375°. Combine first 6 ingredients stirring until well blended.

2. Add 10½ cups frozen shredded potatoes to bowl. Spoon mixture into 2 lightly greased 1½-quart baking dishes or 1 (9- x 13-inch) baking dish. Sprinkle with 1 cup colby cheese, if desired. Bake 25 to 30 min. or until golden brown. Serve immediately.

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