Ingredients
- 1/2 pound apple wood smoked bacon - sliced into small pieces
- 1 cup chopped red onion
- 1 cup thinly sliced celery
- 4 tablespoons butter
- 1 cup flour
- 3 cups low sodium chicken stock
- 1 pint of heavy cream
- 1 pound aged white cheddar cheese
- 1 teaspoon white pepper
- 1 teaspoon dry mustard powder Example of dry mustard powder
- 1 tablespoon Tobasco sauce
- 1 tablespoon Worchester sauce
- 1 bottle of quality dark beer ** see note
Instructions
Open bottle of beer, and set
on the counter so it will warm up if refrigerated.
In a large stew pot,
over low heat add sliced bacon. Do not try to brown the bacon, you
want to release the fat from the bacon only. When a couple of
tablespoons of fat have been released and the bacon begins to look
cooked add the 4 tablespoons of butter.
When the butter has melted turn
heat up to low-medium setting and add chopped onion and celery.
When
the chopped onion begins to look translucent and the celery is tender
add the 1 cup of flour.
This will look crumbly, and may appear you have
too much flour. Cook through for a couple of minutes, so the raw flour
taste will be cooked out.
Add chicken stock a cup at a time, stirring
until the mixture looks thick and gravy like. Add the second and third
cup of chicken stock stirring to incorporate each time. This mixture
will look like a thick gravy now.
Add 1/2 pint of heavy cream, and then
stir until incorporated, then add remaining heavy cream and stir.
Add
grated cheese by thirds into soup, stirring until all of the cheese is
fully melted.
Add tobasco sauce, dry mustard, pepper, Worcester sauce,
and stir until fully blended.
Slowly pour in beer stirring until well
blended.
Serve soup immediately.
Notes on beer:
Use a good quality dark beer, brands/styles that I like: Shiner Bock,
Saint Arnold's Amber, Abita Beer Amber, any Oktoberfest style of beer.
Reheating notes: if you must reheat the soup, do so very gently over low on the stove, you may need to thin with milk.
Source: http://www.copykat.com/2010/10/07/le-cellier-canadian-beer-cheese-soup-recipe/
Ingredients
- 12 ounces semi sweet chocolate chips
- 2 tablespoons vegetable shortening
- 1 quart ice cream
- Optional: sprinkles, finely chopped nuts,
Instructions
Start by placing a cookie
sheet in the freezer to chill, once the try is chilled, you can begin to
scoop the ice cream. Use a small cookie scoop to scoop out the ice
cream balls. Work very quickly, stop and place the scooped balls into
the freezer if they begin to melt.
Pop the ice cream balls into the
freezer for six to eight hours. The ice cream must be frozen solid
before placing warm chocolate on top, or the chocolate will slide right
off.
Heat chocolate and shortening over a double boiler, you want to
gently heat the chocolate stirring until smooth. Then remove the bowl of
chocolate off the double boiler, and allow to cool for 5 to 7 minutes.
If the chocolate is too hot, it will melt the ice cream immediately and
the ice cream will slide off.
Working very quickly pick up the ice cream ball with resting on a
fork, hold over chocolate, and spoon melted cooled chocolate over the
ice cream, let the excess drip off, then quickly put the ball down on
the cookie sheet, and work with the next ice cream ball. Time is of the
essence, work quickly. If you want to add nuts, sprinkles, or any other
toppings do so while the chocolate is "wet" an not fully yet.
Before eating pop the bonbons back into the freezer for approximately 2 hours before serving.
Source: http://www.copykat.com/2011/05/17/ice-cream-bonbons/
Ingredients
- 1 baked 9-inch pastry shell or a 9-inch crumb crust
- 1 8 ounce package of cream cheese, softened
- 1 14 ounce can of Eagle Brand Milk – Sweetened and Condensed Milk
- 1 teaspoon vanilla
- 2 teaspoons Lemon Juice
- 1 can cherry pie filling, chilled - you could also use blueberry
- 1/2 cup sugar - this goes into the pie filling mixture
- 1 tablespoon cornstarch dissolved in 1 tablespoon water.
Instructions
In a medium-size bowl, beat
softened cream cheese until light and fluffy. Gradually stir in milk
until thoroughly blend. Stir in lemon juice and vanilla. Turn into
crust. Refrigerate 2 to 3 hours.
For the cherry topping, get a can of cherry pie filling, and place it
in a medium sized saucepan. Add cornstarch to water, stir well, and mix
cornstarch and water into the pie filling. Stir in 1/2 cup sugar into
the pie filling. Cook over medium heat until the sauce thickens a bit.
When cooled spoon over the cheese pie.
Be sure to store this cheesecake
in the refrigerator.
Source: http://www.copykat.com/2011/01/29/cherry-o-cheese-pie-2/
Ingredients
- 3 eggs
- 1/2 cup sugar
- 1 cup corn syrup
- 1/2 teaspoon salt
- 1 teaspoons vanilla extract
- 1/4 cups melted margarine
- 1 cups pecans
- 3 tablespoons semi sweet chocolate chips
- Plain pastry shell
-
Instructions
Preheat oven to 350 degrees.
In a medium sized bowl, beat together eggs, and then add in sugar, mix
well. Mix in corn syrup, salt, vanilla, and margarine. Place pecans and
chocolate chips in pie shell. Add mixture. The pecans will rise up to
the top when baking. Bake in a 350 degrees oven for 50-60 minutes.
You could serve this chocolate pecan pie with a scoop of vanilla ice
cream. I like to keep this pie in the refrigerator between servings, I
think helps the pie to set up better.
So when you go out to eat, do you order dessert? What is your
favorite type of dessert to have when you go out for a special meal?
Source: http://www.copykat.com/2011/04/03/cracker-barrel-chocolate-pecan-pie/
Ingredients
- 2 tablespoon frozen strawberries with syrup (let melt)
- 1 1/2 cups MinuteMaid Lemonade
- Ice
Instructions
In a tall highball glass,
place two tablespoons the strawberries and syrup into the bottom of a
glass. Add lemonade and stir the mixture together. Fill the glass with
ice.
Source: http://www.copykat.com/2009/10/04/red-robin-freckled-lemonade/
Ingredients
- 4 slices of banana bread
- 1 banana sliced
- 4 teaspoons butter
- 4 tablespoons caramel sauce
- 2 eggs
- 2 tablespoons milk
- whipped cream
- freshly ground nutmeg (optional)
Instructions
Whisk together 1 egg and 1
tablespoon of milk, pour whisked egg into a shallow dish.
Heat a skillet
over medium heat, and add about 1 teaspoon of butter in the pan.
Place 1
slide of banana bread into the egg mixture, coat evenly, flip the bread
over, and coat the other side of the bread.
Place bread into skillet
and cook for about 1 minute on each side.
Place bread onto a plate, and
slice 1/2 banana and place on french toast.
Drizzle french toast with
caramel sauce, and then place some whipped cream on top.
Source: http://www.copykat.com/2011/03/07/ihop-banana-bread-french-toast/
Ingredients
- Yield: 60+ mini cinnamon roll pops
- 2 cups, and 2 1/2 cups flour
- 1 cup warmed milk
- 2/3 cup of butter - for dough
- 1 package of instant quick rising yeast or 2 tablespoons of yeast
- 1 tablespoon of sugar
- 2 tablespoons of warm water
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup butter - for filling
- 1 to 2 tablespoons of cinnamon
- 3/4 cup brown sugar
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 to 3 tablespoons of milk
Instructions
Proof your yeast by placing
the yeast into two tablespoons of warm water and then add 1 tablespoon
of sugar, and package in instant yeast. By proofing your yeast you can
make sure it is active, if it fails to bubble within the first five
minutes or so, it may be old. If the yeast is old, don't use it, your
bread will not rise.
In a small saucepan heat together milk and 2/3 cup of butter. Heat it
until the milk is warm, and the butter begins to melt. Do not let this
boil, you just want to get the temperature up to around 120 degrees
anymore, and it isn't usable it will kill the yeast.
Add warmed milk
mixture to the flour in the mixing bowl and begin to mix with the dough
hook attachment. The yeast should be bubbling now, add the yeast, and
1/2 teaspoon of salt. Add two eggs, and when they have incorporated, add
an addition 2 cups of flour, if the dough is firm, and not sticky, you
can simply let the mixer do the kneading, if the dough is sticky you may
need to add an addition 1/3 to 1/2 cup of flour.
After about five
minutes of kneading, this can be done by hand on a floured surface, or
by the mixer place the dough into a covered container or a bowl with a
towel on it, and allow it to rise. It will take 1 to 1 1/2 hours for the
dough to double in size.
Prepare the filling of the cinnamon rolls by mixing together the 1/2
cup of butter, the brown sugar, and 1 to 2 tablespoons of cinnamon.
Cream together this mixture, have it ready to prepare your
cinnamon rolls.
Once the dough has risen divide dough into two balls, and then roll
out the dough to about 1/4 inch thickness. Use a knife to square up the
dough so you can roll out nice even cinnamon rolls. Spread filling onto
the rolls, you don't need a lot, too much and the filling will melt out
of the cinnamon rolls. Cut the dough in half again, you only need to
make a couple of turns of the dough for the cinnamon rolls. Be sure to
roll the cinnamon rolls tightly so they don't spread out too much.
Make three quarter inch cuts in your cinnamon rolls and place them on
a greased cookie sheet. Place a candy stick into each one of them about
midway up before baking. Bake for approximately 12 - 15 minutes in a
350 degree oven. It is better to err on the side of underdone, because
if these cook too long, they become very hard. Remove from pan
immediately and allow to cool.
Make the frosting by adding the powdered sugar, vanilla, and a couple
of tablespoons of milk in a bowl. This icing will be hard to stir, and
you must mix these together for several minutes. If the frosting is too
thick, add a teaspoon or two of milk until it is thinned so you can
drizzle the frosting over the cinnamon rolls. Finish by drizzling
frosting over the cinnamon rolls by loading a spoon full of the frosting
and waving it very quickly above the cinnamon roll pops.
These are very easy to make, and if you have never tried
making a cinnamon roll from scratch, you should give it a try.
Source: http://www.copykat.com/2011/08/21/cinnamon-roll-pops/
Ingredients
- Yield: 1 quart
- 3 cups heavy cream
- 1 cup milk
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup dry Duncan Hines Butter Recipe Cake Mix
Instructions
In a heavy stockpot mix
together 1 cup of heavy cream, salt, and 3/4 cup of sugar.
Heat over
medium heat until the sugar is dissolved. When the sugar is dissolved
turn off burner, add 1/2 cup Duncan Hines Butter Recipe cake mix, and
whisk in well.
Add 2 cups of heavy cream and 1 cup of milk into the pot
and mix well.
Refrigerate mixture for at least 4 hours or overnight.
Before freezing ice cream according to your ice cream freezer whisk
together well, the mixture will be a little lumpy.
I like to freeze the ice cream for a few hours before serving the ice cream.
Source: http://www.copykat.com/2011/09/25/cold-stone-slab-cake-batter-ice-cream/
Makes 10
Ingredients
- 1 8 ounce package cream cheese - softened
- 1 1/2 tablespoons scallions sliced thin
- Wonton wrappers
- Shortening
Instructions
Heat enough vegetable
shortening or cooking oil to fill 2 to 3 inches in a medium sized
cooking pot.
If you have an electric fryer, you can use your electric
fryer.
Cream together cream cheese and scallions together. If desired a
touch of garlic powder may be added for additional flavor. Spoon
approximately 1 teaspoon of cream cheese mixture into wonton, and fold
wonton.
Fold wonton by brushing a little water over all of the edges of the
wonton skin. Fold wonton diagonally unto a triangle. Be sure to seal
all of the edges completely, this will keep the filling from running out
of the wonton when being cooked. Next take the two furthest ends and
press and twist those together. You may need to tack together the two
end pieces by adding a little water.
When the oil is heated, you can use a thermometer and test to see
that it is 350 degrees, or you may test with a small piece of wonton
skin. If the wonton skin bubbles immediately when dropped into the hot
oil, it is ready.
Drop only 4 or 5 pieces into the hot oil.
After
about 1 minute the wonton will begin to brown, it will now brown
rapidly, so be careful to remove it when it is lightly browned. If
your oil is shallow, you may need to flip over the wonton before
serving.
Source: http://www.copykat.com/2012/01/08/panda-express-cream-cheese-wontons/
Ingredients
- 8 ounces flank steak or beef tenderloin
- 4 tablespoons corn starch
- 4 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1/2 teaspoon fresh grated ginger
- 2 garlic cloves minced
- 1/3 cup soy sauce
- 1/3 cup water
- 1 teaspoon Maggi seasoning
- 1 teaspoon rice wine vinegar
- 1/2 cup brown sugar
- 4 ounces white button mushrooms, steam removed and quartered
- 2 - 3 scallions diced
-
Instructions
Slice beef very thin,
approximately 1/4 to 3/8 inches thick.
Place meat between sheets of
plastic wrap and use a meat tenderizer and gently pound meat into
uniform pieces.
If you are using skirt steak cut the meat diagonally,
it will help make the meat more tender.
Place corn starch in a bowl and
dip steak pieces into corn starch and shake off excess corn starch.
Allow the corn starch dipped pieces of meat to rest for 5 t0 10 minutes
so the coating sticks to the meat. While the meat is resting you can
continue to prep the remaining ingredients.
In a wok, heat vegetable oil and sesame oil.
Saute beef until just
done, and the outside begins to crisp. Remove meat from pan. You may
need to do this a few pieces at a time. Once all of the meat has been
cooked and removed from the pan, add minced ginger and garlic.
Saute
ginger and garlic for approximately 60 seconds, the remaining oil should
become very fragrant. Add soy sauce, water, Maggi seasoning, brown
sugar, and rice wine vinegar. Stir until the sauce thickens, return
meat to pan, and add quartered button mushrooms to the pan.
Cook for
another 60 seconds or so and add half of the chopped scallions. When
serving the Mongolian beef add remaining scallions to the dish.
Source: http://www.copykat.com/2012/02/21/pei-wei-mongolian-beef/
