Saturday, November 19, 2011

TGI Fridays Copycat Vanilla Bean Cheesecake

TGI Fridays Copycat Vanilla Bean Cheesecake

The Vanilla Bean Cheesecake dessert at TGI Fridays can be made at home with this copycat Vanilla Bean Cheesecake recipes.
1 1/2 cups finely crushed graham crackers
1/4 cup sugar
1/2 cup butter, melted
1 egg yolks, beaten
1/4 teaspoon vanilla
16 ounces cream cheese, softened
1 cup sour cream
2 tablespoons cornstarch
1 cup sugar
2 tablespoons butter, softened
1/2 teaspoon vanilla
Vanilla beans, from one pod
1 cup whipping cream
2 tablespoons powdered sugar
4 ounces cream cheese, softened
4 ounces white chocolate baking squares, melted
1 cup whipping cream
1 tablespoon powdered sugar
Beans from one vanilla pod

Crush the graham crackers. Mix in the sugar.
Add the egg yolk and vanilla; stir in the melted butter.
Line a spring-form pan with non-stick foil.
Press graham crackers into the pan.
Bake at 375º for eight minutes or until slightly brown.
Remove and let cool.

Combine cream cheese, sugar, sour cream and corn starch, mix until the sugar is dissolved.
Add butter, vanilla and beans, blend until smooth. Do not over mix.
Bake at 350F 30 to 35 minutes.
Cool one hour.

White Chocolate Mousse:
In a cold mixing bowl beat cream until soft peaks form.
Gradually add powdered sugar until stiff peaks form.
Put this in a bowl in the fridge.
Using same mixing bowl, beat the cream cheese in it, until fluffy.
Add the white chocolate and beat until smooth.
Fold in the whipped cream.

Vanilla Bean Whipped Cream:
In cold mixing bowl, beat whipping cream until it forms soft peaks. Gradually add powdered sugar; add vanilla beans, beat until stiff peaks form.
Spread the mousse on top of cooled cheesecake.
Refrigerate whipped cream for a hour then spread on top of cheesecake.
Refrigerate several hours before serving.


Friday, November 18, 2011

Cracker Barrel Pumpkin Custard N’ Ginger Snaps

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.
Serves eight

Friday, November 11, 2011

Copycat Stove Top Stuffing

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.

Ingredients needed:
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.


Image by Dorothry Finley

Saturday, October 22, 2011

Copycat Lipton Onion Soup Mix

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.

Ingredients needed:
4 teaspoons onion powder
1/3 cup beef bouillon powder
3/4 cup instant minced onion
1/4 teaspoon sugar
1/4 teaspoon crushed celery seeds
In an airtight container mix all the ingredients.
A 1 ¼ ounce package of Lipton Soup Mix is a
bout 5 tablespoons of mix.
To make onion dip: Mix 16 ounce of sour cream and 5 tablespoons of onion soup mix. 

Friday, October 7, 2011

Chipotle's Mexican Grill Copycat Chicken Burrito Bowl Recipe

Do you love the Chicken Burrito Bowl at Chipotle's Mexican Grill? If so, now you can make this copycat recipe that tastes much like the one you get at the restaurant.

Ingredients needed:
4 chicken breasts, shredded
1-14 ounce can black beans
1 cup sour cream
1-11 ounce can diced tomatoes with chilies and cilantro
1-14 1/2 ounce can sweet corn
1 package guacamole seasoning mix
1 package taco seasoning mix
1-8 ounce box Goya Mexican rice or 1-8 ounce boxes jasmine rice
1 teaspoon fresh cilantro
1/4 teaspoon cumin
1/2 teaspoon adobo seasoning
Pinch paprika, salt and black pepper
1-2 avocados
Lettuce, shredded
1-2 cup of shredded Cheddar cheese or Monterey Jack cheese
Sour cream
Extra virgin olive oil

Shred the chicken; add cumin, taco seasoning, salt, pepper, paprika, and Adobo seasoning, set aside.
Cook the rice according to the directions on the box.
Heat on medium-high heat a large frying pan; add two tablespoons Extra Virgin Olive Oil.
Add chicken and cook together.
Peel avocados and make guacamole according to package directions. Refrigerate.
Open the cans of black beans, corn, diced tomatoes with chilies and cilantro and put in small bowls.
You can warm, the can of beans and corn if you like.
Once chicken and rice are done, you can start plating.
In a bowl or plate place lettuce, rice, chicken and then the toppings of your choice; guacamole, black beans, cheese, corn, diced tomatoes, sour cream or whatever you desire.
Notes: If you cannot find the 11 ounce can diced tomatoes with chilies and cilantro, just add the chilies and cilantro yourself.

                      Image by punctuated

Friday, September 30, 2011

Texas Roadhouse Copycat Ribs

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.

Ingredients needed:
1 slab pork loin ribs, frozen
1/2 cup liquid smoke
1/4 cup Texas Roadhouse rib seasoning
2 1/2 cups water

Sauce Ingredients:
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.

Sauce directions:
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.

Monday, September 26, 2011

TGI Friday's Copycat Potato Skins

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 the potato

1/2 cup fried bacon, diced, about 5 strips

1 tablespoon butter, melted

3/4 cup cheddar cheese, shredded

1 green onions, diced

seasoning salt


Heat oven to 375 degrees Fahrenheit.

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 the oven and sprinkle with cheese, onion and bacon, place back in the

oven until cheese is melted.

Serve with sour cream or Ranch dressing

Sunday, September 25, 2011

Pizza Hut's Copycat Original Pan Pizza

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.

Ingredients needed:
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.


Sauce ingredients:
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.
Cut each pizza in six slices.

Friday, September 23, 2011

Chili's Copycat Monterey Chicken

           Chili's Monterey Chicken


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.

Ingredients needed:

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.
Chili's Copycat Monterey Chicken
Image by irwandy

Sunday, September 18, 2011

Copycat Chick-fil-A Chicken Nuggets

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.

Ingredients needed:
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.
over and place in refrigerator for 12 hours or overnight.
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.
Drain chicken.
chicken nuggets in flour, cracker mixture. Fry until golden.

Sunday, September 11, 2011

Taco Bell Copycat Chicken Quesadillas

 Taco Bell Chicken Quesadilla

Quesadillas 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!

Ingredients for Quesadilla Sauce:

1/4 cup mayonnaise
3/4 teaspoon sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/2 teaspoon paprika
2 teaspoons jalapeños slices, minced
2 teaspoons jalapeño juice
1 dash salt
1/2 teaspoon cumin
1/2 teaspoon paprika


Ingredients for Quesadillas:

4 chicken tenderloins
1 cup Monterrey Jack cheese, shredded
1 cup cheddar cheese, shredded
2 slices American cheese
4 flour tortillas
Vegetable oil

Combine 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.