Knott's Berry Farm Shortbread Cookies

Knott's Berry Farm Copycat Recipe

1/2 cup butter, softened
1/3 cup sugar
1/4 teaspoon almond extract
1 cup bread flour
1/4 cup raspberry jam (or other jam you like)

Preheat oven to 350 degrees. Combine the butter, sugar, almond extract, and flour in mixer bowl.
Mix until well blended and forms a ball.  Roll into 3/4 inch balls and place on an ungreased cookie sheet. Make an indentation on top of each cookie with your thumb and fill with 1/2 teaspoon of jam.
Bake 9 minutes. Let cool and enjoy. The recipe makes about 2 dozen cookies.

Knott's Berry Farm Meatloaf

Knott's Berry Farm Recipe

1 pound ground beef
1 pound hot sausage
1 small onion, chopped
1 large carrot, grated
3 eggs
1 package saltine crackers, crushed
1⁄4 cup ketchup
1⁄4 cup Worcestershire sauce
1⁄2 cup ketchup
1⁄2 cup mustard
1⁄3 cup brown sugar, packed

Mix together  the ingredients from ground beef to Worcestershire sauce. Shape into 2 small loaves or 1 big one.

Mix together the ketchup, mustard and brown sugar. Pour this mixture on top of the meatloaf. Bake at 350 for 1 hour and 15 minutes.

Knott's Berry Farm Triple Berry Refresher

Knott's Berry Farm Recipe

1 (12 oz.) can evaporated milk or regular low fat milk
1 cup plain low fat yogurt
1/2 cup Knott's Berry Farm Boysenberry Preserves
1/2 cup Knott's Berry Farm Seedless Blackberry Jam
1/2 cup Knott's Berry Farm Strawberry Preserves
12 ice cubes

Combine all the ingredients in blender; blend until smooth. Strain to remove seeds, if desired.
Makes 2 servings.

Knott's Berry Farm Raspberry Salad

Knott's Berry Farm Recipe

Raspberry Vinaigrette:
1/3 cup Knott's Berry Farm Seedless Red Raspberry Jam
1/3 cup white vinegar
1 cup canola oil

4 cups torn Boston lettuce
4 cups torn red leaf lettuce
1 medium onion, thinly sliced
1 cup fresh raspberries
3/4 cup chopped walnuts, toasted

Combine the jam and vinegar in blender or food processor; process 20 seconds. With motor running, gradually add oil in slow, steady stream.

Combine all the salad ingredients.  Toss gently. Serve salad with the dressing. Makes 12 servings.

Opryland Hotel Sweet Tea Brined Pork Tenderloin

Opryland Hotel Recipe

2 pounds pork loin
8 cups sweet tea
1/2 cup sea salt
1/2 cup Dijon mustard
2 tablespoons light brown sugar
1 teaspoon minced garlic

Brining: Whisk together the sweet tea and salt in a large container. Pour into a one gallon Zip Loc bag. Add the pork and brine in the refrigerator for at least 8 hours.

Cooking: Remove the pork from the original Zip Loc bag. Discard the remaining liquid. Blot the meat dry with a paper towel. Whisk the mustard, brown sugar and garlic together in a small bowl.
Put pork loin into a second bag. Close the zipper and shake. This should leave you with an even coat of mustard and brown sugar covering the entire pork loin well. Roast in the oven until done.

Opryland Hotel Cream Cheese and Roasted Pepper Dip

Opryland Hotel Recipe

1 green bell pepper
1/2 cup sour cream
1/4 cup cream cheese
1/4 teaspoon Worcestershire sauce
1/4 cup onion, minced
1 garlic clove, peeled and minced
salt, to taste
Tabasco sauce, to taste
1 tablespoon chives, minced

Broil bell pepper, turning often, until skin has blackened. Place in a small bowl and cover tightly with plastic cling wrap. Cool; peel pepper and cut in half. Discard seeds and membranes. Dice pepper and put to the side. Whirl next five ingredients in a food processor until smooth; season with salt and Tabasco. Transfer to a mixing bowl and add pepper and chives. Cover and refrigerate until ready to serve. Makes 1 cup.

Opryland Hotel Oriental Chicken Quiche

Opryland Hotel Recipe

3 tablespoons butter
1/2 pound boneless skinless chicken breast half, cut into 1/2 inch pieces
8 pea pods, cut into strips
2 green onions or 2 scallions, sliced
1/2 red bell pepper, seeded and diced
1-2 tablespoon soy sauce
1 tablespoon gingerroot, grated
1/8 teaspoon cayenne
1 pie shell
3 eggs
4 ounces Swiss cheese, shredded
1/4 teaspoon salt (optional)
1/8 teaspoon black pepper
1/8 teaspoon grated nutmeg
1/2 cup heavy cream or 1/2 cup whipping cream
Worcestershire sauce, just a dash

Preheat oven to 350 degrees. Melt the butter. Add the chicken and vegetables. Cook until the chicken is no longer pink. Stir in the next three ingredients and spread into an unbaked pie shell. Beat the eggs well. Add the cheese, salt, pepper, cream and Worcestershire sauce; mix well. Pour over the chicken and vegetables in pie shell. Bake for 45 minutes or until golden and the filling is firm. Cut into wedges to serve. Serves 6-8.

Opryland Hotel Waldorf Salad

Opryland Hotel Recipe

2 red delicious apples, diced
2 ribs celery, diced
1/4 to 1/2 cup mayonnaise
1/4 cup honey
Bibb lettuce
salt to taste
4 chopped prunes
4 chopped apricots
1/2 cup golden raisins
1/2 cup almond toffee

Combine the apples, celery, and mayonnaise. Chill thoroughly. Serve on a bed of lettuce, topped with walnuts and almond toffee.

Opryland Hotel Jack Daniels Double Chocolate Cheesecake

Opryland Hotel Recipe

1 cup semisweet chocolate chips
1/3 cup heavy cream
1 cup granulated sugar
24 ounces cream cheese, softened
4 eggs
2 tablespoons Jack Daniels
1/4 teaspoon Grand Marnier
pinch of salt

Fudge Brownie:
2 ounces unsweetened chocolate
1/2 cup (1 stick) butter
2 eggs
1 cup granulated sugar
1 teaspoon Grand Marnier or vanilla extract
1/2 cup all-purpose flour
1/4 cup pecans, chopped (optional)
pinch of salt

Chocolate Ganache:
1 1/2 cups milk chocolate chips
1/3 cup heavy whipping cream
2 tablespoons Jack Daniels
1 tablespoon light corn syrup

Cheesecake: Preheat oven to 400 degrees. Spray a 9-inch spring-form pan. In a double boiler melt chocolate chips with cream until smooth and reserve. Whip cream cheese, sugar, and liqueur in an electric mixer until smooth. Add eggs and blend well. Add melted chocolate mixture and whiskey and blend thoroughly. Add cheesecake batter to the spring-form pan. Bake at 400 degrees for 15 minutes; reduce temperature to 350 degrees and bake an additional 15 minutes.

Fudge Brownie: While cheesecake is baking, melt chocolate and butter in a double boiler. Stir until smooth. Beat in eggs, sugar, and liqueur and blend thoroughly. Add flour and pecans and blend well.
Remove cheesecake from oven; carefully spoon on brownie (start at edges and working towards the center). Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out almost clean. Remove from oven and cool completely. After cooled refrigerate until cake is completely cold.

Chocolate Ganache: While cake is cooling, combine chocolate chips and cream in a double boiler and melt. Remove and let rest for a couple of minutes to allow for slight cooling. When mixture is blended, smooth, and slightly cool, add whiskey and syrup stirring constantly. Let stand at room temperature for a couple of minutes. Remove cake and place on wire rack. Pour ganache over cake and allow to set. After ganache is dry decorate and serve.

Opryland Hotel Roasted Turkey Breast

Opryland Hotel Restaurant Recipe

boneless turkey breast
1 tablespoon thyme
1 tablespoon sage
1 tablespoon parsley
1 tablespoon butter
salt and pepper to taste

Wash the turkey breast. Mix the spices together. Rub into the turkey breast. Add the melted butter. Roast for 15 minutes per pound at 325 degrees.

Giblet Gravy:
2 ribs celery, diced
1 onion, chopped
2 cups turkey dripping
1/4 cup flour
1 cup butter
1 cup turkey giblet

Directions: In large skillet over medium heat, combine butter and flour to make roux. Add in turkey drippings. Add diced giblets. Serve hot.