Kentucky Fried Chicken, KFC Copycat Biscuit Recipe

If you love the biscuits at Kentucky Fried Chicken, KFC, give this copycat recipe a try. It only takes a few ingredients and you will be enjoying your favorite KFC biscuits.


  • 2/3 cup milk
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon baking powder
  • 1/3 cup vegetable shortening
  • 1 tablespoon sugar


  1. Preheat oven to 425ºF.
  2. In a mixing bowl, sift together flour, sugar, baking powder and salt.
  3. In the center of the flour mixture, make a well and pour in milk.
  4. Add shortening; start kneading with hands to cut in the shortening and flour in the milk until thoroughly mixed.
  5. Add more milk, if needed to form, and mix.
  6. Turn onto floured board; knead gently about 6 to 8 times.
  7. Pat dough to 1/2-inch thickness.
  8. Cut into biscuits.
  9. Place on baking sheet and brown in oven 10-13 minutes.

Makes about 9 biscuits.

Tips from Margielynn

  • When cutting out biscuits do not twist with cuter, just press straight down to cut. The twisting can seal the edges and cause it not to rise correctly.

Ben and Jerry's Copycat Cherry Garcia Ice Cream


Ben And Jerry Copycat Cherry Garcia 

Ice Cream

Ben and Jerry's Cherry Garcia Ice Cream has a cherry ice cream with cherries and fudge flakes. You can make this yummy treat at home with this Ben and Jerry's Copycat Cherry Garcia Ice Cream recipe. This Ben and Jerry's ice cream is a tribute to guitarist Jerry Garcia & Grateful Dead fans.


  • ¼ cup fresh Bing cherries halved and pitted
  • ¼ cup semisweet chocolate bars shaved
  • 2 cups heavy cream or whipping cream
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 cup milk


  1. In separate bowls put the cherries and the shaved chocolate flakes; cover and refrigerate.
  2. In a large mixing bowl, whisk the eggs until they are light and fluffy, about 1 to 2 minutes.
  3. Next, whisk in the sugar, a little at a time, then continue to whisk until completely mixed, about 1 minute.
  4. Add the milk and cream; whisk to mix.
  5. Pour the mixture in an ice cream maker;  freeze following the manufacturer’s instructions.
  6. When ice cream begins to stiffen, about 2 minutes before it is done; add the cherries and chocolate and continue freezing until done.

Tip From Margielynn

  • You may use replace the fresh bing cherries with canned cherries, make sure you drain the syrup

Copycat Outback Steakhouse Marinated Steak

Here is a yummy copycat recipe for all you steak lovers from Outback's Steakhouse for their Marinated Steak. You can use any steak that is good for grilling and you will have a deliciously tender steak. Add a salad and slice of homemade bread and you have a meal.


  • 4 beef steaks, any cut good for grilling
  • 1/4 teaspoon unflavored meat tenderizer
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon black pepper
  • 1 teaspoon seasoned salt
  • 1 cup beer


  1. Put steaks in a shallow dish; pour beer over; marinate steaks for 1 hour in the refrigerator.
  2. Remove steaks out of beer; discard beer.
  3. Combine un-flavored meat tenderizer, brown sugar, black pepper, and salt; rub all over steaks.
  4. Put steaks in the refrigerator to marinate for 1/2 hour.
  5. Grill the steaks over a medium-high flame until the desired doneness.

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Tips from Margielynn

  • It is better to use light beers for a milder beer taste, the darker beer will give the steak a stronger beer flavor.

Chili's Copycat Southwestern Eggrolls and Avocado-Ranch Dipping Sauce

Chili's has so many yummy items, it is hard to choose which one you want to try. Next time you want to try something or if Southwestern Eggrolls is already a favorite of yours, here is a copycat version for you to try. I have also included the Avocado-Ranch Dipping Sauce recipe. Enjoy!


  • 1 chicken breast fillet 
  • 2 tablespoon red bell pepper, minced 
  • 2 tablespoon green onion, minced 
  • 1 tablespoon vegetable oil 
  • 2 tablespoon frozen spinach, thawed and drained 
  • 1/3 cup frozen corn 
  • ¼ cup canned black beans, rinsed and drained 
  • 2 tablespoon canned jalapeño peppers, diced 
  • 3/4 cup Monterey Jack cheese, shredded 
  • ½ teaspoon cumin 
  • ½ tablespoon fresh parsley, minced 
  • ¼ teaspoon salt 
  • ½ teaspoon chili powder 
  • Dash cayenne pepper 
  • 5 -7-inch flour tortillas 

Avocado-Ranch Dipping Sauce

  • ¼ cup fresh avocado, smashed, about half of an avocado 
  • ¼ cup sour cream 
  • ¼ cup mayonnaise 
  • 1 ½ teaspoon white vinegar 
  • 1 tablespoon buttermilk 
  • Dash dried dill weed 
  • dash garlic powder 
  • Dash black pepper 
  • 1/8 teaspoon salt 
  • 1/8 teaspoon dried parsley 
  • 1 tablespoon onion, chopped 
  • 1/8 teaspoon onion powder 


  • 2 tablespoon tomato, chopped

Directions for making Chili's Southwestern Eggrolls:

  1. Heat your barbecue grill to high heat.
  2. Rub vegetable oil on chicken breast.
  3. Salt and pepper lightly on both sides of the chicken.
  4. Grill the chicken breast on the barbecue grill for 4 to 5 minutes per side or until done.
  5. Set aside until it cools enough to handle.
  6. In a medium-size skillet heat 1 tablespoon of oil over medium-high heat.
  7. Add to skillet red pepper and onion; sauté until tender, about two minutes.
  8. Cube chicken meat and add to skillet.
  9. Add spinach, corn, jalapeño peppers, black beans, spinach, chili powder, parsley, cumin, salt, and cayenne pepper to the mixture.
  10. Cook for 4 minutes; stir well to incorporated ingredients in the mixture.
  11. Take the pan off the heat; add cheese and stir until melted.
  12. Heat tortillas by wrapping in a moist cloth and place in microwave on high for 1 1/2 minutes.
  13. Spoon some of the mixtures into the center of a tortilla.
  14. Roll tortillas by folding in ends and rolling; roll very tight and stick a toothpick in them to hold together.
  15. Roll remaining egg rolls.
  16. Place egg rolls on a plate, cover with plastic wrap; freeze for at least 4 hours or overnight.

Directions for Avocado-Ranch Dipping Sauce:

  1. Smash avocado.
  2. Add the rest of ingredients to avocado in a small bowl and mix well.

Directions for Frying Eggrolls:

  1. In a large pan or a deep-fryer, preheat 4-6 cups of oil to 375°F.
  2. Fry egg rolls in hot oil for 12-15 minutes; drain on paper towels or a rack.
  3. To serve, slice each eggroll diagonally and dip in Avocado-Ranch Sauce.

Claussen Kosher Pickles Copycat

Claussen Kosher Pickles Copycat

I love Claussen Kosher Pickles, but they are a bit pricey for me. Now with this copycat recipe, I can make my own at home.


  • 1-gallon cucumbers washed
  • 6 heads fresh dill
  • 1 1/2 quarts water
  • 1/3 cup instant minced onion
  • 1/2 tablespoon mustard seeds
  • 2 cups cider vinegar
  • 1/2 cup canning salt
  • 6 garlic cloves, minced
  • 6-quart jar, sterilized, depends on the size of cucumbers


  1. Sterilize jars, lids, and rings, I just put mine in the dishwasher.
  2. Wash cucumbers.
  3. Quarter cucumbers into lengthwise slices.
  4. Place cucumbers in jars with dill heads.
  5. Mix water, vinegar, canning salt, garlic, mustard
  6. seeds and instant minced onion into large pan; boil to dissolve the salt; cool.
  7. Pour mixture over cucumbers; seal with lid and ring.
  8. Let sit out for three days, turn the jars occasionally, then refrigerate.

They will keep for one year in the refrigerator.

Do not use the regular cucumber in store, they are covered with wax and will not work. Ask for pickling cucumbers, they are wax free.

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Starbucks Frappuccino Triad

Here is the Copycat Starbucks Frappuccino for all you Starbucks fans. Now you can have your Frappucino anytime with a fraction of the cost!


  • 1/2 cup sweetened condensed milk
  • 1/2 cup milk
  • 1 teaspoon cocoa mix Carnation instant cocoa mix
  • 2 cup ice, approximately
  • 1/4 cup strong coffee
  • 1 teaspoon sugar
  • 1 tablespoon Vanilla syrup, coffee syrup


  1. Fill a tall glass with ice. Combine milk and sweetened condensed milk in a bowl.
  2. Pour this mixture of milk over ice in a glass, about 3/4 full.
  3. Add cocoa mix, strong coffee, sugar and Vanilla syrup.
  4. Pour into a blender and mix on high until completely blended.

Tips from Margielynn

  • Vanilla syrup is a syrup used in making specialty coffee drinks, espresso drinks and iced teas. 
  • Check in the gourmet section of grocery store or specialty shop.

Copycat Olive Garden Salad and Italian Dressing

Everyone loves a good salad!  This Copycat Olive Garden Salad and Italian Dressing recipes are much like the ones you will be served at the Olive Garden Restaurant. Serve with your favorite Italian dish for a delicious meal.

How to Make Copycat Olive Garden Salad and Italian Dressing


12-ounce bags iceberg garden salad
1 -2 small Roma tomatoes, sliced
1/4 small red onions, sliced paper-thin
6 mild pepperoncini peppers
1/2 cup croutons
6 -12 pitted black olives
6 mild pepperoncini peppers
freshly grated Parmesan cheese, to taste
Italian dressing, use recipe below, make ahead of time
fresh ground black pepper, to taste


Toss together in a  large glass serving bowl lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons.
Add Italian dressing to salad mix; toss to mix.
Serve with fresh Parmesan cheese and black pepper to taste.

Copycat Olive Garden Italian Salad Dressing


1/2 cup white wine vinegar
2 tablespoons Egg Beaters or 2 tablespoons beaten eggs
1/3 cup water
1/3 cup vegetable oil
1 teaspoon lemon juice
1/4 cup corn syrup
1 1/4 teaspoons salt
1/2 teaspoon minced garlic
2 1/2 tablespoons grated Romano cheese
1 pinch dried oregano
1/4 teaspoon dried parsley flakes
1 pinch crushed red pepper flakes
2 tablespoons dry pectin


Combine all the ingredients with an electric mixer on medium speed or in a blender on low speed for 30 seconds.
Chill at least 1 hour, better if chilled overnight to let the flavors marry.
Serve over mixed greens.

Tips from Margielynn

Dry pectin is used to thicken the dressing, you can buy at the grocery store. Looking with canning items, it is used in jellies and jams.

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Saltgrass Steakhouse Copycat Shiner Bock Beer Bread and Honey Butter

Do you love eating the Saltgrass Steakhouse Shiner Bock Beer Bread and Honey Butter? Try these copycat recipes that taste much like what you eat at the Saltgrass Steakhouse.
Saltgrass Steakhouse Copycat Shiner Bock Beer Bread & Honey Butter

Ingredients needed:

  • 1 1/2 to 1 3/4 cups Shiner Bock Beer, flat
  • 2 teaspoons dry active yeast
  • 2 1/2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 1/4 cup warm water, not hot 
  • 1/2 teaspoon salt
  • 1/4 cup honey
  • 1/4 cup vegetable oil


  1. In a large mixing bowl dissolve yeast in warm water.
  2. Add honey to yeast mixture and stir.
  3. Mix in a bowl, all-purpose flour, wheat flour, and salt.
  4. Add oil and slowly add flat beer, stirring to mix.
  5. Mix all ingredients together.
  6. Turn dough out on a floured surface; knead for at least ten to 15 minutes.
  7. Add a little more flour if dough becomes too sticky.
  8. The dough will feel, smooth, and spongy and should not stick to your hands.
  9. Put dough in a lightly oiled bowl; cover with plastic, let rise until it doubles in size.
  10. Let dough rise at room temperature.
  11. When the dough has doubled in size, punch down, and let rest for five minutes.
  12. Divide dough into four equal parts; shape into round loaves.
  13. Put loaves on a lightly oiled, cookie, sheet.
  14. Score twice on top of each loaf with a knife two inches apart.
  15. Cover loosely with plastic wrap until the loaves have doubled in size.
  16. Bake in a preheated 350 degree F oven for about 30 minutes.
Yields six servings.

Saltgrass Steakhouse Copycat Honey Butter:


1/4 cup plus 1 tablespoon honey
1/2 cup butter, softened
2 tablespoons sweetened condensed milk


Put all ingredients in small food processor or blender; whip butter, milk, and honey until the mixture lightens in color and turns a light cream color.
Shape with melon ball maker.
Cover and refrigerate until serving time.

Yields eight servings.


The Melting Pot Copycat Spinach and Artichoke Cheese Fondue

This copycat recipe is for The Melting Pot Spinach and Artichoke Cheese Fondue much like the one they serve in the restaurant. I have not had the pleasure of going to the Melting Pot, but hear it is a fun experience. 

This recipe is for the lucky folks that have tasted the Spinach and Artichoke Cheese Fondue, you can enjoy making it at home anytime. I found that green apples are really delicious with this fondue also. Plan a fondue party and use your imagination for dipping.


  • 4 ounces vegetable bouillon
  • 2 ounces spinach, defrosted and strained 
  • 2 ounces canned artichoke, chopped 
  • 1 clove garlic, minced 
  • 2.5 ounces Butterkase cheese, lightly floured
  • 2.5 ounces Fontina cheese, lightly floured
  • 3 shakes of Tabasco
  • 1/2 tablespoon Parmesan cheese, pulverized
  • 3 cups of cubed bread – French, rye or pumpernickel
  • 2 cups of vegetables – cauliflower, carrots, celery and broccoli


  1. Heat the vegetable bouillon over high heat until hot, add artichoke hearts, spinach and minced garlic and stir.
  2. Melt Butterkase and Fontina cheese in a double boiler.
  3. Add cheese mixture slowly, whipping continuously with a fork. Keep adding cheese and whip until your cheese is the consistency of warm honey.
  4. Add Tabasco and Parmesan cheese; stir with a fork.
  5. Turn down the heat to low; arrange bread and vegetables in a basket or platter.
  6. Dip bread and vegetables into cheese fondue.


Serves 2 to 4 people.

Video Melting Pot Fondue 
Classic Cheese Fondue

The Cheesecake Factory Copycat Luau Salad

Do you love the luau salad at The Cheesecake Factory? This copycat recipe is much like their luau salad. With this recipe, you can now serve this delicious salad at home. It is fresh and yummy and easy to prepare. Enjoy!


6 cups mixed greens
1 red bell peppers, strips
1 yellow bell peppers, thin strips
1 ½ cups fresh green beans, blanched, cut into 3" pieces
1 fresh mango, cut into small pieces
1 red onion, cut into small pieces
1 cucumber slices
3 chicken breasts, grilled & sliced into thin strips
1 teaspoon kosher salt ¼ teaspoon ground black pepper

Ingredients for Dressing:

¼ cup granulated sugar
1 teaspoon sesame oil
¼ cup seasoned rice vinegar
¼ cup seasoned balsamic vinaigrette

Garnishes for Salad:

1-ounces green onions, 1-inch thin strips
4 ounces sweet and sour sauce 

4-ounce macadamia nuts, toasted and chopped
4-ounces carrots, peeled,  1-inch thin strips
1 tablespoon sesame seeds, toasted
8 6-inch egg roll wrappers, fried crisp

Directions for making Salad:

  1. In a large bowl mix the green beans, cucumber slices, mixed greens, red onion, mango, chicken, and the bell peppers.
  2. Season the greens with salt and pepper. 

Directions for making Dressing:

  1. For making the dressing mix the sesame oil, balsamic vinaigrette, seasoned rice vinegar, and granulated sugar. 
  2. Pour the dressing over the salad ingredients, and toss
  3. gently. 

Directions for using Garnishes
  1. On each egg roll wrapper, brush the sweet and sour sauce. 
  2. To serve the salad, in bowls add a layer of salad, an egg roll wrapper, more salad, another egg roll wrapper and then the remaining salad mixture. 
  3. Sprinkle the sesame seeds and macadamia nuts over each salad. 
  4. Top each salad bowl with some carrots and green onions. 

This recipe serves 4.

Tips From Margielynn

  • Some copycat recipes call for Mesculin mix for the greens. 
  • This mixture often contains greens both sweet and bitter, such as baby spinach, red oak leaf lettuce, curly endive, lamb's lettuce, rocket, mizuna, dandelion, purslane, red chicory, and romaine.

Avocado Egg Spring Rolls Cheesecake Factory Style