I created this blog for people who are seeking copycat recipe for that favorite food you have eaten at a restaurant. With these copycat recipes you will be able to prepare your favorites in your own kitchen any time you get a craving. If you have a request I will do my best to find a copycat recipe for you.
Cracker Barrel Pumpkin Custard N’ Ginger Snaps is a seasonal dessert at the Cracker Barrel Old Country store. This yummy dessert has a rich and creamy custard with a ginger snap topping, and a dollop of pumpkin pie spice whipped cream. Use this copycat recipe to enjoy any time of the year.
Ingredients needed for Cracker Barrel Pumpkin Custard N' Ginger Snap:
8 egg yolks
1-15 ounce can of pure pumpkin
1 3/4 cup heavy whipping cream
1/2 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1 cup ginger snap cookies and about 8 ginger snap cookies that are whole
1 tablespoon melted butter
1 cup heavy whipping cream
1 tablespoons granulated sugar
1/2 teaspoon pumpkin pie spice
Directions for making Cracker Barrel Pumpkin Custard N' Ginger Snap:
Step 1: Preheat oven to 350 degrees.
Step 2: Crack open eggs and separate the whites from the yolks.
Step 3: In a medium sized glass bowl, add egg yolks and whisk until they are creamy.
Step 4: Add pumpkin,1/2 cup sugar, vanilla, 1 3/4 cups of heavy cream, and pumpkin pie spice and combine until mixed well.
Step 5: Cook custard mixture in a double boiler, and stir until custard has thickened, and a spoon remains coated when inserted into custard.
Step 6: Pour custard into either 8 custard dishes, or a 8 x 8-inch baking dish.
Step 7: Bake custard for about 30-35 minutes or until a spoon is inserted comes out clean.
Step 8: Halfway through the baking process combine the one cup gingersnaps and one tablespoon melted butter, and sprinkle the crumb mixture over the custard while it is baking by removing the dishes from the oven, adding gingersnap crumb mixture and returning the dishes to the oven to finish baking.
Step 9: If you are using small individual custard dishes check the custard at 20-25 minutes.
Step 10: Allow the custard to cool to room temperature.
Step 11: Just before serving mix the pumpkin pie spice whipped cream by whisking together the one cup whipping cream, one tablespoon granulated sugar, and 1/4 teaspoon pumpkin pie spice until the whipped cream is thickened.
We love pumpkin pie at our house. If you like pumpkin pie, try this yummy Cheesecake Factory Copycat Pumpkin Pie for your holiday meals.
1 1/2 cup all-purpose flour
1/4 cup cold butter, cubed
1/4 cup cold shortening, cubed
1 1/2 teaspoon granulated sugar
5 tablespoons cold water
3 large eggs, lightly beaten
2 cups canned pumpkin
1 1/2 teaspoon ground cinnamon
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon ground cloves
2 tablespoons all-purpose flour
1 tablespoon molasses
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 3/4 cup whipped cream, for topping
Blend together flour,sugar,shortening and butter by hand until mixture resembles small crumbs.
Add water and mix.
Form the dough into a ball; knead for about 20-30 seconds.
Dust dough with flour, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll out dough to an 11-inch circle; then place in a 9-inch pie plate; trim off all but 1-inch of excess dough from sides of pie plate; fold remaining excess under crust and pinch to seal.
Prick bottom of shell with fork and refrigerate for 1 hour.
Weight crust with pie weights or beans and bake in a 375 degree oven for 10 minutes. Remove weights and bake for an additional 5 minutes.
Mix together remaining ingredients and pour into prepared crust.
Bake in a 375 degree oven for 40 minutes, or until set.
If you like Stove Top Stuffing you will like this quick recipe for stuffing. It is easy and you only need a few ingredients to have a delicious stuffing.
1 small onion, minced
1 stalk celery, minced
1 tablespoon butter or margarine
1 tablespoon parsley flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 cup chicken broth
1/4 cup butter or margarine
2 cups plain dry bread crumbs
Directions for making stuffing:
Step 1: In a saucepan, sauté onion and celery in butter until tender.
Step 2: Stir in remaining ingredients, except bread crumbs, and simmer for 5 minutes.
Step 3: Add bread crumbs, cover, turn off heat, and allow to sit for 8-10 minutes.
I like to use Lipton Onion Soup Mix in a lot of my recipes, but most of the time I do not have in on hand. You can use this copycat recipe instead of running to the store. It is much like the Lipton Onion Soup Mix.
When you get a craving for the ribs at the Texas Roadhouse restaurant you can make them at home with this copycat recipe. Texas Roadhouse sells their rib seasoning on-line and at their restaurant. See notes below.
1 slab pork loin ribs, frozen
1/2 cup liquid smoke
1/4 cup Texas Roadhouse rib seasoning
2 1/2 cups water
1 tablespoon Worcestershire sauce
1/8 teaspoon garlic powder
2 tablespoons honey
1/4 teaspoon fresh black pepper, coarsely ground
2 tablespoons vegetable oil
1 teaspoon whiskey
1/4 cup onion, minced
1 3/4 teaspoon salt
1 teaspoon liquid smoke
1 1/2 cups water
1/2 cup tomato paste
1/8 teaspoon paprika
1/2 cup white vinegar
1/2 cup brown sugar
On the back of the frozen ribs score several times.
Let the ribs thaw overnight.
Preheat oven to 275 degrees.
In a large shallow pan big enough to hold ribs, place a wire rack.
Rub 1/8 cup of the Texas Roadhouse rib seasoning on each side of the ribs.
Use additional seasoning if needed to cover each side of the ribs.
Combine the water and liquid smoke in the large pan; mix well.
Place the ribs on wire rack and place in the pan, do not let ribs touch liquid smoke water.
Cover the entire pan tightly with aluminum foil.
Bake for about five hours.
Ribs will be done when they nearly fall off the bone.
Add oil to saucepan, add onions and sauté until soft.
Add remaining ingredients and bring to a boil.
Reduce heat to a simmer; cook for about one hour or until thickened.
Preheat a gas or charcoal grill.
Cover ribs and grill for about four minutes on each side.
Brush ribs with sauce, then turn to let the sauce caramelize.
Repeat with the other side.
If the Potato Skins from TGI Friday's is one of your favorite appetizers, you can have them at home anytime with this copycat recipe. They will be a hit at your next get together, everyone will be wanting a copy of the recipe.
Ingredients needed:5 baked potato skins, cut in half and empty of most potato1/2 cup fried bacon, diced, about 5 strips
1 tablespoon butter, melted
3/4 cup cheddar cheese, shredded
1 green onions, dicedSeasoning salt
Heat oven to 375F.
Brush potato shells with melted butter and sprinkle season salt to taste.
Bake for 15-20 minutes until crisp, do not over bake or they will be dry and hard.Remove from oven and sprinkle with cheese, onion and bacon, place back in oven until cheese is melted.Serve with sour cream or Ranch dressing.
My husband loves Pizza Hut's pan pizza, his favorite is the meat lovers. I like the Supreme myself. I have a Presto Pizza Maker and it makes a delicious pizza, my husband says it is really better than Pizza Hut. Hope you enjoy this copycat version also.
1 1/3 cups warm water (105F)
4 cups all-purpose flour
1 package dry yeast
1/4 cup non−fat dry milk
1 tablespoon sugar
2 tablespoon vegetable oil (for dough)
1/2 teaspoon salt
9 ounces vegetable oil (3 ounces per pan)
Butter flavored Pam
In a large bowl, add yeast, sugar, salt, and dry milk.
Add water, stir to
mix ingredients well; let stand two minutes.
Add oil and mix well.
Add flour; stir until dough forms
and flour is
Turn out dough onto a flat surface and knead for about ten minutes.
Divide dough into three balls.
Using three 9-inch cake pans, put three ounces of oil in each and spread evenly.
Roll out each dough ball with a rolling pin to about a 9-inch circle.
Place dough in
each cake pan.
Using pam spray the outer edge of dough.
Cover each pan with a plate.
Place the pans in warm
place and allow to
rise for 1 to 1 1/2 hours.
8 ounce can tomato sauce
1/2 teaspoon dry basil
1 teaspoon dry oregano
1/2 teaspoon garlic salt
1/2 teaspoon marjoram
Combine all the sauce ingredients and let sit for 1 hour.
For Each Nine Inch Pizza:
Preheat oven to 475 degree.
Spoon 1/3 cup of the sauce on dough; spread to within 1-inch of edge.
Sprinkle 1 1/2 ounce of shredded mozzarella cheese on sauce.
Place toppings of your choice in this order:
Pepperoni or Ham
Meats such as cooked ground sausage or beef.
Top with three ounces mozzarella cheese
on each pizza.
Cook until cheese is bubbling and outer crust is brown.
If Chili's Monterey Chicken is your popular item to order at Chili's, you can make your own at home with this copycat recipe. You can have this delicious recipe anytime you get a craving for Chili's Monterey Chicken.
1 boneless skinless Chicken Breast
1/4 C. mixture of Monterey Jack and Sharp Cheddar Cheese
2 teaspoon barbecue sauce
2 slices bacon, cooked crispy
Pound the chicken breast until flattened; season with salt and pepper.
Spray Pam a nonstick skillet; cook chicken breast until it is done.
Place chicken onto a serving plate.
Top chicken breast with barbecue sauce, bacon, and cheese.
Broil chicken breast in the oven until cheese is melted.
Sprinkle with chopped tomatoes and chives.
My granddaughter Madison loves to eat chicken nuggets at Chick-fil-A. We live in a rural area and there is not one very close to us, so I was on the hunt for a copycat recipe for the chicken nuggets at Chick-fil-A. Here is one that I have located and have yet to try it. Hope you enjoy.
2 cups chicken breast, boneless, skinless and cubed
2 ¼ teaspoons McCormick Season-All
2 cups water
1 cup flour
2 chicken bouillon cubes
1 1/2 cups cracker meal
1/4 teaspoon paprika
In a medium size bowl pour in the water; add 1/4 teaspoon of the season−all and bouillon cubes in mixture.
Place the chicken in water mixture; mix well.
Cover and place in refrigerator for 12 hours or overnight.
When you are ready to cook nuggets, mix in a dish the flour, cracker meal, 2 teaspoons season−all and paprika.
Heat oil for deep frying.
Coat chicken nuggets in flour, cracker mixture.Fry until golden.
are such an easy recipe to make. You can make them plain with cheese
are add your favorite ingredients. This Taco Bell Copycat Quesadilla
recipe is made with chicken, cheese and jalapeños. You my omit the
jalapeños if you do not like the spicy flavor. Enjoy!
cup Monterrey Jack cheese, shredded 1 cup cheddar cheese,
shredded 2 slices American cheese 4 flour tortillas Vegetable
all of the sauce ingredients; stir until smooth. Set aside.Grill
chicken in vegetable oil; cut into thin slices. Preheat a large
skillet to medium heat. Lay a tortilla into hot skillet and
sprinkle with 1/4 cup of shredded cheese and 1/2 cheese slice on one
side of the tortilla. Put on top of cheese about 1/4 cup chicken
slices. On the other side of tortilla, spread about one tablespoon
of sauce. Fold tortilla over; press down gently with kitchen
spatula. Cook quesadilla until cheese is melted. Slice each
into 4 pieces.