Copycat Recipes: Chipotle Restaurant Style Guacamole

INGREDIENTS:

1 ripe avocado
1/2 small red onion, finely chopped
1/2 lime
1/2 jalapeno (more to taste), chopped
1 handful cilantro, roughly chopped
2 pinches salt
1 clove garlic, minced (optional)

DIRECTIONS:

Cut the avocado in half and remove the pit. Scrape the flesh out with a fork. Before mashing, squeeze the lime over the avocado. The lime juice will prevent the avocado from browning as well as add some flavor.

Add the onion, jalapeno, and salt and mix well.

Once mixed, add in the chopped cilantro and stir. Grab a chip and give it a taste!

COOK'S NOTES:

Chipotle does not use garlic in their guacamole, but I add it sometimes because it gives some nice extra flavor.

Source: http://www.cdkitchen.com/recipes/recs/313/Chipotle-Restaurant-Style-Guac119384.shtml

Copycat Recipes: Cracker Barrel Fried Apples!

INGREDIENTS:

2 cups apple juice
4 large Golden Delicious apples with, peel, 1/2" wedges
1/2 cup apple juice
3 tablespoons cornstarch
1 teaspoon apple pie spice
4 tablespoons sugar

DIRECTIONS:

Combine first measure of apple juice and apples in a medium skillet. Simmer gently and turn apples often with spatula until fork tender but not mushy. Remove with a slotted spoon to oven dish. In blender puree 1/2 c apple juice, cornstarch, spice and sugar. Blend a few seconds until smooth. Stir into hot juice in skillet and cook, stirring constantly on med-high until it bubbles and becomes thickened and smooth. Turn heat off. Pour over apples.

Serve warm as side dish or dessert. Refrigerate to use in a few days or freeze.

Serves 4

Source: http://www.cdkitchen.com/recipes/recs/512/Cracker_Barrel_Fried_Apples34909.shtml

Copycat Recipes: Famous Amos Chocolate Chip Cookies!

INGREDIENTS:

3/4 pound butter or margarine
3/4 cup shortening or corn oil
1 1/2 cup brown sugar, packed
2 cups sugar
2 eggs
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
4 cups flour
7 ounces flaked coconut
1 package (12 ounce size) semisweet chocolate chips
6 ounces pecans, broken

DIRECTIONS:

Combine as listed and shape into 2" balls 2" apart on ungreased cookie sheets. Bake at 375 degrees F for 15 minutes. Transfer at once from baking sheets to paper toweling to cool. These freeze well either before or after baked.

Makes 60

Source: http://www.cdkitchen.com/recipes/recs/515/Famous_Amos_Chocolate_Chip_Cookies_235305.shtml

Copycat Recipes: Dunkin Doughnuts Vanilla Filled Doughnuts

INGREDIENTS:

1 package regular or quick-acting yeast
1/8 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg
1/6 cup shortening
2 1/2 cups all-purpose flour
***Vanilla Filling***
1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 teaspoon clear vanilla extract
2 cups sifted confectioners' sugar
1 tablespoon milk

DIRECTIONS:

Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and 1 cup of flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.

Stir in remaining flour until smooth. Cover and let rise in warm place until double, approximately 50-60 minutes. Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes.

Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain. When cool, make small hole to insert vanilla filling (recipe follows) . Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. Fill the doughnuts generously and dust heavily with confectioners' sugar.

Vanilla Filling:

Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy. Will keep for 2 weeks in airtight, refrigerated container.

Source: http://www.cdkitchen.com/recipes/recs/272/Dunken_Doughnuts_Vanilla_Fille54426.shtml

Copycat Recipes: York Peppermint Patties

INGREDIENTS:

1 egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon peppermint oil or extract
cornstarch for dusting
1 package (16 ounce size) semi-sweet chocolate chips

DIRECTIONS:

In a medium bowl, beat the egg white until it is stiff and forms peaks. Don't use a plastic bowl for this.

Slowly add the powdered sugar while blending with an electric mixer set on medium speed.

Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough.

Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.

Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches. Place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.

Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler over low heat.

Drop each patty into the chocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.

Chill the peppermint patties until firm, about 30 minutes.

Source: CDKitchen
http://www.cdkitchen.com/recipes/recs/534/York_Peppermint_Patties31124.shtml 

Copycat Recipes: Starbucks Caramel Apple Cider

 

INGREDIENTS:

cinnamon syrup, a couple of squirts (sold in the store)
Treetop premium apple juice
whipped cream
caramel syrup drizzled on top

DIRECTIONS:

Blend cinnamon syrup with apple juice. Top with whipped cream and caramel syrup. Enjoy!

Source: CDKitchen
http://www.cdkitchen.com/recipes/recs/528/Starbucks_Caramel_Apple_Cider7955.shtml 

Copycat Recipes: Jamba Juice Orange-A-Peel

INGREDIENTS:

12 ounces fresh squeezed orange juice
10 strawberries
3/4 banana (sliced)
2 scoops non-fat, vanilla flavored frozen yogurt (frozen keeps smooth consistency while/after blending)
2 ice cubes

DIRECTIONS:

Blend ingredients together.

Source: CD Kitchen
http://www.cdkitchen.com/recipes/recs/956/Jamba-Juice-Orange-A-Peel137613.shtml

Copycat Recipes: Pizza Hut Original Pan Pizza

INGREDIENTS:

1 1/3 cup warm water (105 degrees F)
1/4 cup non-fat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounce per pan)
butter flavored cooking spray
***Sauce***
1 can (8 ounce size) tomato sauce
1 teaspoon dry oregano
1/2 teaspoon marjoram
1/2 teaspoon dry basil
1/2 teaspoon garlic salt

DIRECTIONS:

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.

Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.

Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Sauce:

Combine ingredients and let sit for 1 hour.

For Each Nine Inch Pizza: Preheat oven to 475 degrees F Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) Top with 3 Oz. mozzarella cheese Cook until cheese is bubbling and outer crust is brown.

Source: CDKitchen
http://www.cdkitchen.com/recipes/recs/525/Pizza_Hut_Original_Pan_Pizza41605.shtml 

Copycat Recipes: Cracker Barrel Old Country Store Coca Cola Cake

INGREDIENTS:

1/2 cup butter
1 cup Coca-Cola
3/4 cup miniature marshmallows
1 square (1 ounce size) semi sweet baking chocolate
1/2 cup shortening
1/2 cup vegetable oil
3/4 cup cocoa powder
2 eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
3/4 cup buttermilk
2 cups sugar
2 1/3 cups flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
***Frosting***
1/2 cup butter
1/2 cup cocoa powder
1/4 cup Coca Cola (plus 2-3 Tbsp. additional if needed)
3 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup chocolate syrup

DIRECTIONS:

Place in a sauce pan butter, cola, semi sweet baking square and bring to a boil remove from heat and add marshmallows and stir until all is blended and the marshmallows are disappear. Set aside to cool enough to tepid or room temperature.

In mixing bowl blend the shortening, oil, vanilla and sugar until fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, cocoa, baking powder and salt, add half of flour mixture to shortening, egg mixture, and beat. Scrape bowl time to time to clean the sides off so ingredients are blended in batter. Add cooled coca cola mixture and beat. Add remainder of flour and beat until completely smooth about 3 - 4 minutes. Batter will be thick.

Place batter into a 13" x 9" x " 2 oiled and floured baking pan. Set pan on top shelf in a preheated 350 degrees F oven for 35 - 40 minutes. Check for completed baking time with a toothpick. If the toothpick comes out clean by sticking in the middle of the cake it is time to come out of the oven and cool.

For Frosting: Cream butter, add cocoa, vanilla, Hershey's Syrup, and coca cola, beat until smooth. Add powder sugar a little at a time and beat constantly. Scrape the sides of bowl time to time to get all ingredients into the frosting. If the frosting seams a little dry add a little more coca cola and beat well.

Frost warm cake. Serve with natural vanilla bean ice cream and enjoy.

Source: CDKitchen
http://www.cdkitchen.com/recipes/recs/512/Cracker_Barrel_Old_Country_Store_Coca_Cola_Cake35654.shtml 

Copycat Recipes: McDonald's Chicken McNuggets Recipe

INGREDIENTS:

vegetable oil, for frying
1 egg
1 cup water
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon MSG (Accent)
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
4 chicken breast fillets, each cut into 6-7 bite sized pieces

DIRECTIONS:

Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.

Combine the flour, salt, MSG, pepper, onion powder and garlic powder in a one gallon size zip lock bag.

Pound each of the breast fillets with a mallet until about 1/4-inch thick. Trim each breast fillet into bite sized pieces.

Coat each piece with the flour mixture by shaking in the zip lock bag. Remove and dredge each nugget in the egg mixture, coating well.

Then return each nugget to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour.

Cover and refrigerate remaining egg mixture. After freezing, repeat the above coating process.

Deep fry the McNuggets at 375 degrees F for 10-12 minutes or until browned and crispy (cook only about 9 at a time.)

Drain on brown paper bags (NEVER drain fried foods on paper towels unless you want them to be soft and soggy!).

Serve with your favorite sauce.

Source: CDKitchen
 http://www.cdkitchen.com/recipes/recs/2586/McDonalds-Chicken-McNuggets140917.shtml

Copycat Recipes: Cinnabon Cinnamon Roll

INGREDIENTS:

***Dough***
2 packages active dry yeast
1 cup warm water (105-115 degrees F)
2/3 cup sugar, PLUS
1 teaspoon sugar
1 cup warmed milk
2/3 cup butter
2 teaspoons salt
2 eggs, slightly beaten
7 cups flour, or more if needed
***Filling***
1 cup melted butter, divided
1 3/4 cup sugar, divided
3 tablespoons cinnamon
1 1/2 cup chopped walnuts, optional
1 1/2 cup raisins, optional
***Creamy Glaze***
2/3 cup melted butter
4 cups powdered sugar
2 teaspoons vanilla
6 tablespoons hot water, more as needed

DIRECTIONS:

Dough: In a small bowl mix together warm water, yeast and sugar and set aside.

In a large bowl, mix milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5-10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15x20" rectangle.

Filling: Spread dough with 1/2 Cup melted butter. Mix together 1 1/2 Cup sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 15 slices.

Coat bottom of a 13x9 inch baking pan and a 8 inch square pan with remaining melted butter, then sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 350 degrees F. Bake 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly.

Creamy Glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tablespoon at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.

Source: CDKitchen
http://www.cdkitchen.com/recipes/recs/512/Cinnabon_Cinnamon_Roll31443.shtml 

Copycat Recipes: Panda Express Orange Chicken

INGREDIENTS:

2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoon salt
white pepper
oil (for frying)
1/2 cup cornstarch PLUS
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil
***Orange Chicken Sauce***
1 1/2 tablespoon soy sauce
1 1/2 tablespoon water
5 tablespoons sugar
5 tablespoons white vinegar

DIRECTIONS:

Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat.

Heat oil for deep-frying in wok or deep-fryer to 375 degrees F.

Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.

Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once.



Serves/Makes:   6

COOK'S NOTES:

You may want to add grated zest of 1 orange to the sauce for flavor.

Source: cdkitchen
http://www.cdkitchen.com/recipes/recs/525/Panda_Express_Orange_Chicken31444.shtml