Canned Beer Chicken

First you have to get a stainless steel chick can rack. I think we found ours at Wally World but I’m not 100% sure of that. I suppose if you were really mechanically inclined or really creative you could make your own out of a coat hanger or something …

Then you get your chicken that weighs 3½ - 4 pounds. That leaves ours out — lucky for them. The fat things are an easy 15 pounds.

3-4lb whole chicken
2 Tbsp minced garlic
1 Tbsp onion salt
1 Tbsp oregano
1 tsp red pepper flakes
Salt & pepper

Clean your chicken removing giblets from the cavity and rinse it inside and out under cold water.

Generously rub the chicken with a chosen poultry seasoning. We used an Italian seasoning combination of minced garlic, oregano, onion salt, red pepper flakes and fresh ground black pepper. You could also just salt and pepper the heck out of your chicken.

Using at 12 ounce can of your favorite beer, drink half of the contents. For those of you that don’t drink beer, use your favorite soda-pop. Feel free to add supplementary ingredients to the beer (liquid smoke, Worcestershire sauce, etc).

Place an onion or an apple in the neck cavity of the chicken. Put the chicken over the Chick Can Rack on top of the beer can. Place in aluminum pie plate to prevent flare ups from the grill. Add ¼ cup of water to pan.

Cook over indirect heat for about 2 hours; baste the chicken every 30 minutes or so. Internal temperature should reach 180ºF. Let stand for 5-10 minutes before removing (be careful, liquid inside is HOT!).


© Crackerberries 2009

Chicken & Broccoli Alfredo A La Spaghetti

Wednesday is spaghetti day!

8 oz spaghetti
3 Tbsp butter
1 Tbsp EVOO
1 cup whipping cream
1½ tsp fresh ground black pepper
½ cup parmesan cheese
½ cup fresh chopped parsley
1 cup frozen peas
2 cups fresh broccoli florets
1 cup cooked chicken, chopped

Cook spaghetti according to package directions; drain, add 1 Tbsp EVOO {extra virgin olive oil} and 1 tsp fresh ground black pepper and mix well; set aside.

In large skillet sauté the broccoli florets in 1 Tbsp butter for about 2-3 minutes; add parsley and sauté one minute; add peas and chicken and keep warm.

In large sauce pan melt 2 Tbsp butter, add cream and pepper and bring just to bubbling, reduce heat and simmer 3-5 minutes just until mixture starts to thicken. Remove from heat and add broccoli combination and mix well. Add parmesan cheese and mix well.

Combine spaghetti with mixture and toss lightly to mix. Transfer to warm serving dish and sprinkle with additional parmesan cheese if desired.

© Crackerberries 2009

Cherry Scones with Orange Strawberry Banana Glaze

2½ cups flour
2 Tbsp sugar
1 Tbsp baking powder
¼ tsp salt
¾ cup butter or margarine
2 eggs, slightly beaten
½ tsp almond extract
¾ cup whipping cream
1 cup fresh, pitted and halved cherries
1 Tbsp milk
1 Tbsp sugar

Preheat oven to 400º. Combine flour, 2 Tbsp sugar, baking powder and salt in large bowl. Use pastry blender and cut in the butter until mixture resembles crumbs. Make a well in the center of the flour mixture.

In medium bowl combine eggs, whipping cream, almond extract and cherries; add to flour mixture all at once; using fork, mix just until all ingredients are moistened.

Turn dough out onto lightly floured surface. Knead dough by folding and gently pressing it 10-12 times. Divide dough in half. Pat dough out into two six inch circles and cut each circle into wedges.

Place wedges on ungreased baking sheet and brush with milk and sprinkle with sugar. Bake at 400º for 12-15 minutes until lightly golden. Drizzle with glaze and serve warm.

Orange Strawberry Banana Glaze

1 cup confectioner’s sugar
1 Tbsp orange strawberry banana juice
¼ tsp almond extract

Combine all ingredients and mix well until drizzling consistency, adding more juice if necessary.


© Crackerberries 2009

Chow Maine Meatloaf

It reminded me of our cat so I named it after her.

1½ lb ground 85% beef
¼ cup Italian style bread crumbs
¼ cup rolled oats
2 eggs
1 pkg. Lipton Onion Soup mix
½ tsp tarragon leaves
½ tsp marjoram leaves
½ tsp rubbed sage
½ tsp thyme
1 Tbsp Worcestershire sauce
1 small onion, chopped
¼ cup green pepper, chopped

Combine all ingredients and mix well. Shape into loaf in baking dish. Top with Piquant Sauce if desired:

3 Tbsp brown sugar
¼ cup ketchup
¼ tsp nutmeg
1 tsp dry mustard

Mix together and spread over top prior to baking.

Decorate with fresh veggies from your fridge if you feel the urge. {Tail = green bean, eyes = two small green tomatoes with stems, whiskers = parsley stems and nose = cherry tomato cut in half} Bake at 375º for 45-55 minutes or until internal temperature is 165 º.


© Crackerberries 2009

Mississippi Mud Cake

Capital M, dotted letter, crooked letter, crooked letter, dotted letter, crooked letter, crooked letter, dotted letter, hump-back, hump-back, dotted letter.

Isn't that how that used to go?

I am a wicked chocolate craver. I love chocolate with my coffee first thing in the morning. A little coffee, a little chocolate, a little morning devotions, it’s just like being in heaven. Okay, maybe not quite, but it’s close. I found this recipe in a Southern Living cookbook and it is just too heavenly not to share.

1 cup butter, melted
2 cups sugar
½ cup unsweetened cocoa
4 large eggs, lightly beaten
1 tsp vanilla extract
Dash salt
1½ cups flour
1½ cups chopped toasted pecans
10½ oz bag miniature marshmallows
Chocolate frosting

Combine first 6 ingredients in a large bowl and mix well. Stir in flour and chopped pecans. Spread batter into greased and floured 15x10 inch jelly roll pan.

Bake at 350º for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and sprinkle evenly with marshmallows.

Return to oven for 5 minutes or until marshmallows start to puff up and turn golden. Drizzle chocolate frosting over warm cake. Cool completely and cut into squares.

Chocolate Frosting

2 cups confectioner’s sugar
½ cup milk
½ cup butter, softened
½ cup unsweetened cocoa

Mix the sugar and cocoa together first then add butter and milk and mix on medium speed with electric mixer until smooth.

© Crackerberries 2009

PIZZA Stuffed Biscuits

I wanted to whip up a pizza but I didn’t feel patient enough to wait for the dough to rise and then work with the dough to throw the crust. I also didn’t have enough cheese and pepperoni for a whole pizza. Hmmmmm, my brain was working and working. I wanted stuffed bread but again, that would entail patience for the dough to rise. So this is what I came up with, which I have to say... it was gooooooood!

3 cups flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp garlic powder
½ tsp salt
1 tsp Italian seasoning
1 Tbsp parmesan cheese
¾ tsp cream of tartar
¾ cup butter flavored Crisco
1 cup milk plus 2 Tbsp
12 slices pepperoni
½ cup mozzarella cheese
¾ cup pizza or tomato sauce (I used leftover bruschetta topping)

Preheat oven to 425º. Combine flour, baking powder, sugar, salt, garlic powder, and cream of tartar in large bowl. Stir to combine. Using a pastry blender, cut in the shortening until the mixture is crumbly. Make a well in the center of the mixture and pour 1 cup of milk in all at once. Stir just until moistened.

Turn dough out on well floured surface and split in half. Using one half knead the dough by gently folding and pressing for 5-6 times. Pat dough out to ½ inch thickness. Cut out six circles with large glass or biscuit cutter. Place the circles one inch apart on cookie sheet. (I used a muffin top pan that worked splendidly).

Add 1½ Tbsp of pizza sauce to center of each circle. Top with two slices of pepperoni (I cut mine into fourths) and divide the cheese evenly amongst the circles.

Using the other half of the dough, repeat the steps and cut into six more circles. Brush one side of the biscuit circle with milk and place that side down on top of the filled portion. Gently press the edges together.

Mix parmesan cheese and Italian seasoning together in small saucer. With any remaining dough, cut smaller size portions and dip in milk and roll in parmesan mixture. Place on top of each biscuit.

Bake at 425º for 20-25 minutes until lightly browned. Remove from pan and cool slightly before serving. Use any extra sauce for dipping.

© Crackerberries 2009

Split Pea Soup & Onion Cheddar Johnny Cake

These cool mornings are just the thing that make me crave a warm bowl of soup and hot piece of cake. A favorite recipe that is never cooked often enough came to me as I was rummaging through the freezer debating on what to take out for din-din. I came across an old hambone leftover from March when my mother was visiting. A lot of people wince at pea soup. They just don’t like it. We do. I’d like to share it with you.

16 oz dry split peas
2 bay leaves
1 Tbsp marjoram
½ tsp ground thyme
¼ tsp ground coriander seed
½ tsp ground pepper
1 ham bone
6 cups water
4 cups chicken broth
3 cloves garlic, minced
1 onion, diced
2 carrots, shredded
2 cups chopped turnip




Place water, bay leaves, peas and hambone in large kettle and bring to a boil. Reduce heat and simmer for one hour, stirring occasionally adding chicken broth as needed. After one hour, add remaining broth, marjoram, thyme, coriander seed, pepper, garlic, onion, carrots and turnip.

Simmer one hour and remove hambone. Cut meat from hambone {Give hambone to dog…dogs love hambones, but don’t try to take it away from him after you have given it to him…best to give it to him outside so he doesn’t make a mess on the carpet.} Return meat to soup. Simmer until thick and bubbly. Serve with Johnny cake.


Onion Cheddar Johnny Cake

½ medium onion, diced
½ cup shredded cheddar cheese
2 cups yellow corn meal
2 eggs, slightly beaten
1 cup milk
¼ cup vegetable oil

Combine all ingredients and mix well. Pour into lightly greased loaf pan. Bake at 350º for 35-40 minutes (until toothpick inserted in center comes out clean).


© Crackerberries 2009

Salubrious Pancakes

Premade and prepared means big bucks most times. I don’t know how people can afford to go out to breakfast, go out to lunch, and go out to din-din. Doesn’t it make more sense to whip up your own premade and prepared meals, stick them in the freezer or in airtight containers for later use? This pancake mix will do for you in four hours what that pro-biotic yogurt does for you in two weeks.

5 cups all purpose flour
1½ cups whole wheat flour
1½ cups bran cereal, crushed (I used Wheaties)
1 cup old fashion rolled oats
2 Tbsp sugar
1 Tbsp baking powder
1½ tsp baking soda

Combine all ingredients in large bowl and mix well; store in air tight container for as long as 6 months.

1½ cups pancake mix
1 cup milk
1 egg
1 Tbsp canola oil





Combine ingredients together in large bowl and stir until well combined. Pour batter on to light greased fry grill and cook until top starts to bubble (1-2 minutes) flip and cook 1-2 minutes longer. Serve with confectioner’s sugar, syrup, jelly, butter, etc.


© Crackerberries 2009

Apple Sausage Stuffed Pork Chops

3-1 inch chops, with pockets
1 medium onion, chopped
2 stalks celery, diced
½ lb bulk mild sausage
1 small green apple, diced
2 cups dry bread crumbs
½ cup margarine
½ cup chicken broth
½ dry white wine
1 tsp thyme
1 Tbsp oregano
1 Tbsp basil leaves
1 Tbsp marjoram leaves
1 tsp red pepper flakes



· To cut pockets in pork chops for stuffing, insert knife tip in the side of the chop; carefully continue horizontal cut to form a pocket. To not cut all the way through the chop.

In large skillet cook the sausage until no longer pink; drain grease. Add onion and celery, apple and margarine and sauté until tender. Add chicken broth, wine and thyme and heat just until bubbling. Mix in bread crumbs and stir until well combined.

Spoon the mixture into pork chop pockets; set aside. In small saucer mix the oregano, basil, marjoram and red pepper. Press each chop into mixture and coat well on both sides.

Place chops in lightly greased baking dish. Bake uncovered 375º for 35 to 45 minutes or until internal temperature reads 160ºF and juices run clear.

© Crackerberries 2009

Homemade Corn Doggies

There’s nothing like a corn doggy on a hot day, huh? The best corn dogs are found at the old time fairs. If you can’t find a fair to buy a doggy, find your kitchen and make one. Dig out the corn meal, a package of hot dogs and the canola oil and whip up a batch today.


1¼ cup flour
¾ cup corn meal
½ tsp salt
4 Tbsp sugar
1 tsp baking powder
2 eggs, slightly beaten
½ cup milk
Canola oil for frying


In large bowl combine the dry ingredients and mix well. In large liquid measuring cup combine milk and eggs and mix well; add to dry ingredients and mix to get all the lumps out.

Dry off hot dogs with paper towels. Stick Popsicle sticks or wooden skewers up through hot dogs (optional). Dip the dogs in the batter and coat well.

Deep fry in hot oil, turning occasionally for about 2-3 minutes or until lightly browned. As you can see in our picture we let them go a little longer than “lightly” browned.

This batter is great on onion rings also. Drain on paper towels and serve with your favorite condiments.




© Crackerberries 2009

Amazing Taco Pie

I was reminded of this recipe recently. My niece who is getting married in November made this for my son the other day and he raved about how yummy it was. I had to make it to see if it was as yummy as he said. It was. Talk about an easy throw together din-din!


4- 10 inch flour tortillas
1 lb ground beef
16 oz red kidney beans
1 onion
1 tsp cumin
¼ tsp cayenne pepper
1 tsp dried cilantro leaves
1½ cup shredded cheddar cheese
Lettuce, salsa, sour cream, tomatoes, guacamole, black olives



Cook ground beef and onion in large skillet until brown; drain grease. Add kidney bean, cumin, cayenne pepper and cilantro leaves; cook until heated.

Cut tortillas into quarters. Place four quarters into pie plate; cover with ¼ of the beef mixture and then ¼ of the cheese. Continue until all tortillas, beef mixture and cheese is used. Top with cheese.

Place in 350º oven for 20 minutes or until cheese is melted and bubbly. Top with lettuce, tomato, olives, sour cream, guacamole, etc.


© Crackerberries 2009

Another Great American Chocolate Chip Cookie

½ cup old fashion oats
2¼ cups flour
½ tsp salt
1 tsp baking soda
2 eggs
1 cup butter flavored Crisco
¾ cup brown sugar
¾ cup granulated sugar
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
½ cup Reese’s pieces
½ cup chopped walnuts


Preheat oven to 375º. Move rack to second highest level in oven (this is the trick to baking a perfect cookie… my sister taught me this).

In medium bowl, mix together the flour, salt and baking soda; set aside. In large bowl, combine Crisco, brown sugar, white sugar and vanilla until light and fluffy. Add eggs one at a time, mixing well after each. Gradually add flour and mix well. Fold in chocolate chips, Reese’s pieces and walnuts.

Drop by rounded spoonfuls onto ungreased cookie sheet and bake 9-11 minutes or until lightly browned. Cool on wire racks.

You can also spread this mixture into a greased jelly roll pan and bake at 375º for 15-20 minutes until lightly browned and then cool and cut into bars.

© Crackerberries 2009

Impecunious Eggs Benedict

This is a low budget breakfast with high class taste.




1 medium tomato
2 eggs, poached and drained
2 slices whole wheat bread, toasted
¼ cup mayonnaise
1/8 cup milk
½ tsp lemon juice
¼ tsp dry basil
Salt & pepper to taste






Slice tomato and sprinkle with salt and pepper. Set aside. In small sauce pan combine mayonnaise, milk, lemon juice and basil; heat over medium-low heat until bubbly. Keep warm. After toasting bread, place slices of tomato on toast and top with poached egg. Pour sauce over top and sprinkle with salt and pepper. Serve with fresh fruit.



© Crackerberries 2009