Tuesday, June 9, 2015

Rosmary Bread Copycat Macaroni Grill Recipe


Macaroni Grill's Rosemary Bread


Here is a recipe for all of you lover of Macaroni Grill's Rosemary Bread. Now you can have this delicious Italian bread anytime you want!

Ingredients
1 cup warm water, 110-115 degrees
2 1/4 teaspoons active dry yeast
2 teaspoons granulated sugar
3 tablespoons olive oil, divided, extra for dipping
2 1/2 - 3 cups flour, extra for dusting
3 1/2 tablespoons rosemary, fresh, chopped
1 teaspoon salt
1/4 teaspoon kosher salt
Freshly ground black pepper, for serving

Directions
1.  Mix 1/4 cup water, sugar and yeast until dissolved into the bowl of an electric stand mixer.
2. Let this rest 5 minutes.
3. Add 1 tablespoon of olive oil, remaining 3/4 cup warm water, 1 1/2 cups flour, the rosemary and salt.
4. Using the paddle attachment, blend until combined.
5. Switch to the hook attachment, add 1 cup  flour; knead mixture on medium speed until smooth an elastic.
6. If dough is sticking to bowl, add more flour.
7. Cover bowl; put in warm place to rise until more than doubled.
8. Divide dough into two equal portions.
9. With1 tablespoon olive oil, grease a rimmed baking sheet.
10. Dust a work surface with flour; shape dough portions into ovals.
11. Transfer to baking sheet spacing apart; allow to rest uncovered until  doubled.
12. Preheat oven to 400 degrees.
Bake 10 minutes,  remove from oven and brush loaves with 1 tablespoon olive oil and sprinkle with kosher salt.
13. Place back into oven and bake 10  to 15 minutes longer until golden brown.
14. Serve warm bread with a mixture of olive oil and freshly ground black pepper for dipping.

Friday, May 22, 2015

Homemade Copycat Hidden Valley Ranch Dressing Recipe


I love Hidden Valley Ranch Dressing, you can use it on numerous foods from salads, veggies, baked potatoes to dipping homemade onion rings.
If you would like to spice it up a bit, add one chopped jalapeño. Give it a try and see what you think!

Ingredients:
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried dill
1 teaspoon dried chives
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup mayonnaise
1/2 cup sour cream or Greek yogurt

Add to a blender all the ingredients, blend well, if using jalapeño, add and blend.
Pour into a glass jar and place in fridge until needed.

Note: You could try fresh herb if you like and see how they comes out!


Photo Credit: flic.kr/p/aijYmL

Monday, April 20, 2015

Chili's Copycat Low-Fat Fajitas

Chili's Copycat Low-Fat Fajitas



I love eating at Chili's this is a copycat recipe for low-fat fajitas. You may use chicken breast or skirt steak or a mixture of both. Serve Chili's Copycat Low-Fat Fajitas recipe with warm tortillas, sour cream, pico de gallo, guacamole and cheddar cheese.
Ingredients needed to make Chili's Low-Fat Fajitas:

1/4 cup lime juice

3 tablespoons olive oil or vegetable oil, divided

4 cloves garlic, crushed

3 teaspoons soy sauce, divided

1 teaspoon salt

1/2 teaspoon liquid smoke

1/4 teaspoon black pepper

1 pound boned, skinned chicken breasts or skirt steak

2 tablespoons water

1/2 teaspoon lime juice

1 dash salt and black pepper

1 large Spanish onion, sliced thin

1/2 medium green bell pepper, seeded, sliced thin

1/2 medium red bell pepper, seeded, sliced thin

1/2 medium yellow bell pepper, seeded, sliced thin

Directions for making Chili's Low-Fat Fajitas:

Step 1: Combine 1/4 cup lime juice, 2 tablespoons oil, garlic, 2 teaspoons soy sauce, 1 teaspoon salt, liquid smoke, cayenne pepper, and 1/4 teaspoon black pepper in a zip lock plastic bag.

Step 2: Add chicken or steak to plastic bag, cover, and refrigerate for at least 2 hours or best to leave overnight.

Step 3: Combine water, 1 teaspoon soy sauce, 1/2 teaspoon lime juice, and a dash of salt and pepper; set aside.

Step 4: On a medium- high flame grill meat for 4-5 minutes per side, or until cooked through.

Step 5: Cut meat into thin strips; set aside and keep warm.

Step 6: In a large skillet over medium-high heat, cook onion and peppers in remaining 1 tablespoon oil until brown; remove from heat; pour reserved liquid mixture over onions and peppers.

Step 7: Toss together meat, onions, and peppers.

Step 8: Serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole.

Tips:
Leave off cheese, sour cream and guacamole to make them lower in fat.

Copycat La Madeleine's Tomato-Basil Soup

Copycat La Madeleine's Tomato-Basil Soup


My sister Joyce took me to La Madeleine to eat lunch and I had the Tomato-Basil Soup. I was a little cautious about trying it because I do not like tomato soup. My sister was telling me how delicious this soup was and I tried a bowl and I loved it. It is so creamy and flavorful, I wanted more. When you make this Copycat La Madeleine’s Tomato-Basil Soup at home you can even have a second bowl! Enjoy.

Ingredients for Copycat La Madeleine's Tomato-Basil Soup:

4 cups fresh tomatoes, cored, peeled, and chopped, 8-10 or 4 cups canned whole tomatoes, crushed


4 cups tomato juice, or part vegetable or part chicken stock


12 -14 basil leaves, washed fresh


1 cup heavy cream


1/4 lb sweet unsalted butter


Salt


1/4 teaspoon cracked black pepper


Lemon juice


Directions for making Copycat La Madeleine's Tomato-Basil Soup:

Step 1: Combine tomatoes, juice and or stock in saucepan.


Step 2: Simmer 30 minutes.


Step 3: Puree, along with the basil leaves, in small batches, in blender, food processor or hand-held food blenders, right in the cooking pan.


Step 4: Return to saucepan and add cream and butter, while stirring, over low heat.


Step 5: Garnish with basil leaves and serve with your favorite bread.


This recipe serves 8 people.


Tips:

Some folks like to add onion and garlic that has been minced and sautéed in 1 tablespoon olive oil into the first step.


Warning:

Use fresh basil not dried basil or it will not taste like La Madeleine’s.

Sunday, April 19, 2015

Applebee's Nacho Nuevos Copycat Recipe

Applebee's Nacho Nuevos Copycat Recipe


If you are a lover of Applebee's Nacho Nuevos, you will like this Copycat Applebee's Nacho Nuevos recipe. The chips are topped with spicy ground beef, black beans, queso cheese sauce, tomatoes, sour cream, shredded lettuce and jalapeños. You can easily double or triple this recipe for a party or family gathering.

Ingredients needed:

6 ounce package tortilla chips

9 ounce ground beef


1/4 cup black beans


6 ounce queso cheese sauce


1/4 cup tomatoes, diced


1/2 cup lettuce, shredded


1 package spicy taco mix


Large dollop our cream


12 jalapeño slices or as many as you desire


Directions for making:

Step 1: Use spicy taco seasoning mix according to the package directions to season your ground beef.


Step 2: Heat queso cheese sauce before adding to Nachos.


Step 3: To assemble, sprinkle black beans evenly over beef  mix and chips.


Step 4: Cover with hot queso cheese sauce.


Step 5: Sprinkle diced tomatoes over queso cheese sauce.


Step 6: Place the shredded lettuce in center of the nachos on top of cheese sauce.


Step 7: Place dollop of sour cream in center of lettuce.


Step 8: Place a chip in center of sour cream.


Step 9: Place jalapeño slice in a circular pattern around the outside of the shredded lettuce and sour cream.


Tips:

Purchase Queso Cheese Sauce in jar with dips near the chip section of your grocery store.


Warning:

You may omit jalapeño slices and use regular taco seasoning instead of spicy if you do not like the heat.

Sunday, March 29, 2015

Copycat Texas Roadhouse Loaded Sweet Potato


Copycat Texas Roadhouse Loaded Sweet Potato

This recipe is a Copycat Texas Roadhouse style loaded sweet potato. It is loaded with yummy goodness. You will need sweet potatoes, butter, cinnamon, vanilla extract, marshmallows and brown sugar. You can now enjoy Texas Roadhouse's Loaded Sweet Potato anytime. Enjoy!
Ingredients needed for Copycat Texas Roadhouse Loaded Sweet Potato:
1 large sweet potatoes
2 teaspoons butter
1/2 teaspoon vanilla
1 teaspoon cinnamon
3 marshmallows, cut into slices
3 teaspoons brown sugar

Directions for making Copycat Texas Roadhouse Loaded Sweet Potato:
Cooking sweet potato:
In Oven
Wash and bake in a preheated 400 degree F oven for 40 to 60 minutes, depending on the size of the potatoes you may need to bake less or more. Bake the potatoes on a baking sheet; the sugars in the potatoes can drip out and burn on the floor of your oven.

In Microwave
For a quick way to bake your potato, wash, dry and poke a hole in the top of potato. Microwave it for about 13-15 minutes until its easy to stick a knife into.
While the potato is baking put the butter into a microwave safe dish. After potato is done, put in the microwave for about 15 seconds until well melted.
After butter is melted add vanilla, brown sugar, and cinnamon, stir well.
Slice your cooked potato down the center and then across the sides a few more times.
Then pour mixture of butter over your potato. Put the sliced marshmallows across the top of potato and broil in either your oven or a toaster oven until marshmallows just start to brown.

Saturday, March 28, 2015

Copycat Ben and Jerry's Chunky Monkey Ice Cream Recipe


Copycat Ben and Jerry's Chunky Monkey Ice Cream

This is a copycat recipe for Ben and Jerry's Chunky Monkey Ice Cream, a popular flavors served at Ben and Jerry's Ice Cream. To get started with this yummy Chunky Monkey ice cream, you will need chocolate chunks, eggs, sugar, heavy cream or whipping cream, milk, vanilla extract, walnuts, bananas and lemon juice.
Ingredients needed for Ben and Jerry's Chunky Monkey Ice Cream:
2 cups heavy cream, or whipping cream
¾ cup dark chocolate chunks
1 cup milk
2 large eggs
2 teaspoon vanilla extract
¾ cup sugar
2 bananas, overripe
Juice of 1 lemon
walnuts, optional

Directions for making Ben and Jerry's Chunky Monkey Ice Cream:
Step 1: In a bowl place the chocolate chunks, cover and keep in refrigerator.
Step 2: In a medium bowl, whisk the egg until light and fluffy, about 1 to 2 minutes.
Step 2: Add sugar a little at a times, whisking the whole time until completely blended, about one minutes or more.
Step 3: Add milk and cream to sugar and egg mixture, whisking to blend.
Step 4: Add the vanilla; and whisk to blend.
Step 5: Put the mixture in an ice cream maker; freeze according to the manufacturer's directions of the ice cream maker.
Step 6: In a bowl, mash the bananas, add the lemon juice; whisk until mixture is smooth.
Step 7: When the ice cream starts to stiffen, about 2 minutes before it is done, add the banana mixture, chocolate chunks, and walnuts, then continue freezing until done.

Makes 1 quart of ice cream.

Friday, March 27, 2015

Copycat IHOP Buttermilk Pancakes

Copycat IHOP Buttermilk Pancakes

This Copycat IHOP Buttermilk Pancake recipe tastes like the one you get in their restaurant. In no time you will be enjoying IHOP Buttermilk Pancakes. Top pancakes with butter and your favorite syrup or fruit.

Ingredients needed to make Copycat IHOP Buttermilk Pancakes:

1 1/4 cup flour


1 1/2 teaspoon baking powder


2 1/2 teaspoon sugar


1/2 teaspoon salt


1/2 teaspoon baking soda


1/8 cup vegetable oil


1 egg, slightly beaten


1 1/2 cup buttermilk, 1/8 to 1/4 cup more if needed to keep batter thinner.


Directions for making Copycat IHOP Buttermilk Pancakes:

Step 1: Place flour, baking powder, sugar, sat and baking soda into a medium size bowl.


Step 2: Add buttermilk, egg and oil.


Step 3: Using a spoon mix all ingredients; beat until smooth.


Step 4: Heat a griddle or a skillet.


Step 5: Cook pancake on medium low heat. Add to skillet or griddle a little oil or spray with a non-stick vegetable oil.


Step 6: Pour batter to a desired size. Cook batter until it starts to show small bubbles on top; then turn pancake over to finish cooking.


Step 7: Spray pancake turner with non-stick spray; this makes it easier to turn the pancakes without the uncooked dough sticking to the turner.


Step 8: If batter seems to be to thick add a little more buttermilk and mix well.


This recipe makes about nine four inch to five inch pancakes.

Serve warm with your favorite syrup and butter.

Tips:

Spray pancake turner with non-stick spray so the uncooked batter does not stick to turner.

Tuesday, March 24, 2015

Harry & David Copycat Sweet and Hot Pepper and Onion Relish Recipe

Harry &David Copycat Red & Hot Pepper &Onion Relish Recipe


This yummy Harry & David Sweet and Hot Pepper and Onion Relish is so good served on cream cheese with crackers or chips. It make a lovely gift and friends will be asking for more.

Ingredients needed for Harry & David Pepper and Onion Relish Copycat Recipe:

6 cups tomatoes, skinned, diced and drained


6 large red peppers, diced, or multiple colors


8 cups sugar


2 tablespoons salt


2 boxes pectin (1.75 ounce each)


3 cups white vinegar


1 teaspoon ground red pepper


½ teaspoon crushed red pepper


5 large jalapeño peppers, seeded and diced


1 large jalapeño pepper, diced with seeds


3 large onions, diced


Directions for making Harry & David Pepper and Onion Relish Copycat Recipe:

Step 1: Mix all ingredients together, except pectin and bring to a boil.


Step 2: Turn down and simmer for 2 - 2 1/2 hours until thickened.


Step 3: Whisk in the 2 boxes of pectin and boil for 1 minute.


Step 4: Pour into sterile jars leaving ½-inch head space.


Step 4: Process in pressure canner at #11 for 15 minutes.


Tips:

For the faint heart, you can remove seeds from jalapeños and cut down the amount; reduce amounts of ground red pepper and crushed red pepper, when doing this you may need to cut back on the sugar.


For those that like it hot be a little generous on the heat because it seems to leave the product after canning. Some add as many as 10 jalapeños.


Also, in using the 8 cups of sugar you need the hot peppers to balance out the sweet.

Monday, March 23, 2015

Copycat BLT Steak Gruyere Popover Recipe

Copycat BLT Steak Gruyere Popover

The BLT Steak Restaurant serves freshly baked BLT Steak Gruyere Cheese Popovers to every table to start the meal. In addition, a small container of sweet cream butter, a shaker of sea salt, and a little copy of this recipe. A popover is a light and usually hollow roll made from egg batter. The name "popover" comes from the fact that the batter swells or "pops" over the top of the muffin tin while baking. Popovers have also been know to be called puff pops and Laplanders.

Ingredients needed to make BLT Steak Gruyere Cheese Popovers :

4 cups milk, warmed


8 eggs


4 cups flour


1 ½ heaping tablespoons salt


2 ¼ cups grated Gruyere


Directions for making BLT Steak Gruyere Cheese Popovers:

Step 1: Place the popover pan in the oven.


Step 2: Heat the oven and pan to 350 degree Fahrenheit.


Step 3: In a medium size pan gently warm the milk over low heat and set aside.


Step 4: In a large size bowl; whisk the eggs until frothy and slowly whisk in the milk, so as not to cook the eggs. Set the mixture aside.


Step 5: Sift the flour with the salt.


Step 6: Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.


Step: 7: Remove the popover pan from the oven and spray with nonstick vegetable spray.


Step 8: While the batter is still slightly warm, fill each popover cup three-fourths full.


Step 9: Top each popover with approximately 2 ½ tablespoons of the grated cheese.


Step 10: Bake at 350º for 50 minutes, rotating pan half a turn after fifteen minutes, until the popovers are golden brown.


Step 11: Take out of oven, remove from pan, and serve immediately.

This recipe makes approximately 12 popovers.

Tips:

Must eat the popover immediately after removing from oven.




Friday, March 20, 2015

Texas Roadhouse Copycat Tater Skins Recipe

 Texas Roadhouse Copycat Tater Skins Recipe


Potato Skins are a great appetizer before your main meal. This Texas Roadhouse Copycat Tater Skins recipe will let you have your own delicious Potato Skins at home anytime. To begin, you will need baking potatoes, oil, shredded cheddar cheese, bacon bits and sour cream. You will be well on your way to enjoying these yummy Texas Roadhouse Copycat Potato Skins. 
Ingredients needed:

6 Medium Baking Potatoes


Vegetable Oil


All Seasoning Mix


8 ounces shredded Cheddar Cheese


1/8 cup Bacon Bits


2 cups Sour Cream


Directions for making:

Step 1: Preheat oven to 400 degrees.


Step 2: Scrub the potatoes cleaning throughly, rub with vegetable oil.


Step 3: Bake for about one hour.


Step 4: Remove potatoes from oven, allow to cool slightly before handling.
Step 5: Cut potatoes into halves.


Step 6: Using a spoon carefully scoop out the potatoes until ¼ inch of the potato shell remains.


Step 7: Increase oven temperature to 450 degrees.


Step 8: Sprinkle potatoes with All Seasoning mix, arrange in a baking dish and return to the oven baking on one side for ten minutes.


Step 9: Flip the skins over and bake for an additional ten minutes.


Step 10: Arrange the skins skin-side down and fill with cheddar cheese and bacon bits.


Step 11: Return to the oven and broil until cheese is bubbly, about 2 minutes.


Step 12: Serve hot with sour cream

Copycat Cheesecake Factory Oreo Cheesecake



Copycat Cheesecake Factory Oreo Cheesecake Recipe


You can make a Cheesecake Factory Oreo Cheese cake at home with this copycat recipe. It cost a lot less and you have a whole cheesecake instead of one slice!  That could be bad for some of us, but you could share with someone you love.

Ingredients needed for Copycat Cheesecake Factory Oreo Cheesecake Filling:

1 1/2 pound cream cheese


1 cup sugar


5 large eggs



1/4 teaspoon salt


2 teaspoon vanilla


1/4 cup flour


8 ounces sour cream


5 Oreo cookies , coarsely chopped for the batter


10 coarsely chopped Oreo cookies for the topping


Ingredients needed for Copycat Cheesecake Factory Oreo Cheesecake Crust:

1 1/2 cup Oreo cookie crumbs, about 25 Oreo cookies finely chopped


2 tablespoon melted butter


9-inch spring form pan, buttered on bottom and sides


Directions for making Filling and Crust:

Step 1: Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 ½ inch up the sides, set aside.


Step 2: All Ingredients must be at room temperature before starting your recipe.


Step 3: Beat cream cheese with a mixer on low until fluffy.


Step 4: Slowly add sugar and continue beating cream cheese until mixed well.


Step 5: Add eggs one at a time and continue to beat until combine.


Step 6: Add the vanilla, salt and flour into cream cheese and egg mixture and beat until smooth.


Step 7: Add the sour cream and beat.


Step 8: Stir in the coarsely chopped Oreo cookies with a spoon.


Step 9: Pour cream cheese into the spring pan and put the coarsely chopped Oreo Cookies on top of the cream mixture.


Step 10: Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.


Step 11: At the end of baking time, keep oven door open and let the cheese cake stay in the oven for one hour.


Step 12 Remove from oven and let cool enough to place in the refrigerator for 24 hours.


Serves 4-6

Tips:

To make Oreo crumbs, put into gallon zip lock bag, close making sure all the air it out. You a rolling pin to roll over bag crushing cookies. Keep doing this until cookies reach a fine crumb.


Make sure all ingredients are at room temperature before staring your recipe.

Thursday, March 19, 2015

Copycat Olive Garden Grilled Chicken Flatbread Recipe

Copycat Olive Garden Grilled Chicken Flatbread Recipe

Olive Garden Grilled Chicken Flatbread is a delicious appetizer served at the Olive Garden. You can make this appetizer at home with this Copycat Olive Garden Grilled Chicken Flatbread.  You can purchase the flatbread at the supermarket or make your own with a recipe.

Ingredients for Olive Garden Grilled Chicken Flatbread:

1 package of flatbread, may be purchased at a grocery store
1 chicken breast
1 cup Alfredo sauce
1/2 to 1 grilled red pepper, depending on size
1/4 cup shredded mozzarella cheese
1/4 cup chopped fresh basil
1 garlic clove


Directions for making Olive Garden Grilled Chicken Flatbread:

Step 1: Prepare Alfredo sauce from a recipe or use store bought from supermarket.


Step 2: Season chicken breast with salt and pepper, and place in a skillet over medium-low heat with 1 tablespoon
of cooking oil.


Step 3: Cook chicken breast for about 4 minutes on one side, flip over, and cook chicken breast on the other side, this should take about 3 to 4 minutes.


Step 4: Slice chicken breast into small slices.


Step 5: Preheat oven to 350 degrees.


Step 6: Peel garlic clove, cut in half, and rub cut garlic clove over the flat bread.
Step 7: Place cooked sliced chicken breast onto flatbread.


Step 8: Coat the bread with Alfredo sauce.


Step 9: Top with half of the grilled red peppers, and add sprinkle over mozzarella cheese on top of everything.


Step 10: Place into the oven and heat until the mozzarella cheese melts, this should take 6 to 8 minutes.


Step 11: Remove from oven, and top with remaining grilled red peppers and add chopped basil before serving.



Tips on how to grill peppers:

1. How to grill a pepper in the oven.
Preheat broiler. Lightly coat the red pepper with olive oil. Grill peppers under the broiler until the skin turns black and the pepper softens slightly. Place pepper into a paper bag to cool for approximately 20 minutes, and then peal off the blackened skin.

2. How to grill a pepper on a gas stove top.
Turn your flame on high, and with metal tongs place the pepper on the gas burner, flip over once one side is blackened, continue to do so until the entire pepper has been blackened. Place pepper into a paper bag to cool for approximately 20 minutes, and the peal off the blackened skin.

Saturday, February 21, 2015

Red Lobster Cheddar Bay Biscuit Recipe

Red Lobster Cheddar Bay Biscuit Recipe


Have you always wanted to know how to make Red Lobster Cheddar Bay Biscuits? This copycat recipe is simple to make and you will have your own homemade Red Lobster Cheddar Bay Biscuits in around thirty minutes. These biscuits are enjoy for breakfast, lunch, dinner or even for dessert. For a sweet touch, mix in cinnamon, sugar and raisins, or for savory, add dried or fresh herbs. For a quick meal wrap dough around a hot dog or sausage and bake for a quick meal. 

Equipment needed for Red Lobster Cheddar Bay Biscuits:

Large mixing bowl
wooden spoon
measuring cup
measuring spoons
cookie sheet


Ingredients needed for Red Lobster Cheddar Bay Biscuits:


2 cups buttermilk baking mix, Bisquick or Jiffy Mix
2/3 cups milk or more if needed
1/2 teaspoon garlic powder
1-1 ½ cups cheddar cheese, shredded
2 tablespoon buttermilk
2 tablespoon butter
2 teaspoon oregano
1 teaspoon garlic salt


Directions for making Red Lobster Cheddar Bay Biscuits:

Step 1: Preheat oven to 400 Degree F.
Step 2: Mix in a medium bowl; baking mix, cheese and garlic powder.
Step 2: Add milk. If it is too thick add more milk, but not too much, it will get sticky.
Step 3: Combine with a wooden spoon beating mixture for 30 seconds, until soft dough forms.
Step 4: Drop by heaping tablespoon onto an un-greased cookie sheet.
Step 5: Bake for about 10 minutes.
Step 6: Mix together butter, garlic salt and oregano; brush over hot biscuits and bake and additional 5 minutes or until lightly brown.
Step 7: You can brush them with the garlic-herb butter again and let it soak in before serving.

This recipe makes four servings.


Tips:
1. Make sure butter and buttermilk are cold before you start.
2. Don't add too much milk to dough or the mixture will be sticky.
3. Brush with garlic-herb butter several times.
4. Make sure you oven is preheated before you put the biscuits in to bake.


Friday, February 20, 2015

Cracker Barrel Copycat Hash Brown Casserole Recipe

Cracker Barrel Copycat Hash Brown Casserole Recipe

Do you have a craving for the delicious Hash Brown Casserole that is served at the Cracker Barrel Restaurant? With this recipe you can make your own at home that taste much like the one they serve. The ingredients you need are frozen hash brown potatoes, sour cream, and cream of chicken soup, butter, onions and Colby cheese. The secret ingredient is believed to be the Colby cheese. You can now have Cracker Barrel Hash Brown Casserole any time you want, breakfast, lunch or dinner!

Ingredients needed for Cracker Barrel Copycat Hash Brown Casserole:


2 pounds southern style hash brown potatoes (frozen)
1 teaspoon salt
¼ teaspoon black pepper
2 cups sour cream
1 cream of chicken soup (10 1/2 ounce can)
1/2 cup butter or margarine; melted
1/2 cup chopped onions
2 cups Colby cheese, shredded

Directions for making Cracker Barrel Copycat Hash Brown Casserole:


Step 1: Preheat oven to 350 degree F.
Step 2: Place potatoes in greased 9 x 13-inch pan, sprinkle with salt and pepper to taste.
Step 3: In a medium bowl, combine onions, sour cream, and cream of chicken soup.
Step 4: Pour soup mixture over potatoes.
Step 5: Sprinkle with Colby cheese and melted butter.
Step 6: Bake uncovered in 350°F oven for 45 minutes or until cheese is melted.
Makes 6 servings.

Tips:
Some folks make it with cheddar cheese, but it is believed Cracker Barrel uses Colby, that is the secret ingredient.



Aussie Fries Like Outback Steakhouse Recipe

Aussie Fries Like Outback Steakhouse Recipe


Do you love the Aussie Fries that they serve at Outback Steakhouse? Try making at home with this copycat recipe. This recipe is quick and easy to make; you will be eating Aussie fries like they make at Outback Steakhouse in under an hour.
Ingredients:

1 -2 lb. bag of Frozen French Fries


1 Cup Colby Jack cheese, shredded 


6 slices bacon, cooked


24 fluid ounces Peanut Oil


Directions:

Step 1: Heat oil to 350 degrees. 


Step 2: Divide the fries in half and use the rest later.


Step 2: Fry the potatoes in small batches; they are done when they are golden brown, and float to the top of the skillet or deep fryer. 


Step 3: Drain French fries on paper towels.


Step 4: You can keep them warm in the oven until all the fries are cooked.


Step 5: After all fries are cooked, salt and sprinkle on cheese and cooked bacon. 


Step 6: Put the fries into a warm oven until the cheese begins to melt.


Dipping Sauce

Ingredients for Dipping Sauce:

1/2 C. Sour Cream


1 tablespoon prepared horseradish


Dash cayenne pepper


Dash salt


Dash black pepper


Directions for making Dipping Sauce:

Combine sour cream, horseradish, cayenne pepper, salt and black pepper; mix well, better if chilled before serving.


Tips:

After peanut oil cools you may store in refrigerator to use at another time.


Monday, February 16, 2015

Applebee's Copycat Bacon Scallion Mashed Potatoes


Image Credit
If Applebee's Bacon Scallion Mashed Potatoes is a favorite, you will love having this copycat recipe to mix at home anytime! Bacon, scallions and potatoes three of my favorite ingredients. To get started with this recipe you will need potatoes, garlic, bacon, scallions, milk, sour cream and seasonings. This side dish is great served with just about any meat dish. Try serving with steak, meatloaf, chicken, pork, or any of your favorites.

Ingredients needed:

2 pounds potatoes, peeled cut into 1-inch cubes
1/2 cup milk, 1% low-fat, warmed
4 cloves garlic, peeled
1 cup scallions, thinly sliced
1/2 cup low-fat sour cream
5 strips bacon, cut into 1/2-inch pieces
4 cloves garlic, peeled
1 teaspoon salt
1/4 teaspoon black pepper


Directions for making :

Step 1: Put potatoes and garlic n a large pot, cover with lightly salted water.
Step 2: Boil potatoes until they are fork tender.
Step 3: Fry bacon until crisp in skillet; place on paper towels. Leave one teaspoon of bacon grease in pan.
Step 4: Put scallions in bacon grease, sauté until soft, do not let them get brown.
Step 5: Add bacon to scallions.
Step 6: Drain water from potatoes and return to pot.
Step 7: Mash the potatoes with sour cream, milk, salt, and pepper.
Step 8: Stir in the bacon and scallions.
This recipe makes four servings.


Tips:
You may need to reheat before serving.

Thursday, February 5, 2015

Chipotle's Restaurant Copycat Cilantro Lime Rice Recipe



Image Credit
This delicious, rice is a copycat version of the Cilantro Lime Rice served at he Chipotle's restaurants. It is easy and low cost to make. I have also made with Jasmine rice and it works well too. Yummy with Mexican Food or great side to any meat.

Ingredients:
2 cups basmati rice
2 teaspoons cilantro, finely chopped
2 ¼ teaspoons salt, divided
2 tablespoons fresh lime juice

Directions:
Bring to boil 8 cups water in a large cooking pot.
Add salt; stir.
Add rice; return to boil, boil uncovered 12 minutes.
Drain rice; rinse with hot water.
Pour rice into serving bowl; while rice is still warm, stir in cilantro and lime juice; fluff with a fork.

Tip:
Use 4 cups of water to one cup of rice, do not cover to cook.
Rinse rice in hot water after draining it.

Wednesday, February 4, 2015

Copycat Cheesecake Factory Banana Cream Cheesecake Recipe


Copycat Cheesecake Factory Banana Cream Cheesecake
You will go bananas over this yummy deliciousness layered in this Copycat Cheesecake Factory Banana Cream Cheesecake. It is topped with a layer of Bavarian Cream and baked in a Vanilla Wafer Crust and topped with whipped cream. Ingredients needed are vanilla sandwich cookies, cream cheese, bananas, whipping cream and a few other ingredients. Make one for you love for Valentine's Day!
 
Ingredients needed for Copycat Cheesecake Factory Banana Cream Cheesecake:

20 vanilla sandwich cookies


3 packages (8 ounces each) cream cheese, softened


3/4 cup mashed bananas, about 2


1/4 cup margarine, melted


3 eggs


2/3 cup sugar


2 tablespoons cornstarch


2 teaspoons vanilla


1/2 cup whipping cream

Directions for making Copycat Cheesecake Factory Banana Cream Cheesecake:

Step 1: Preheat oven to 350 degrees.


Step 2: Put cookies in a blender or food processor; pulse until finely crushed.


Step 3: Add margarine; process with pulses until blended.


Step 4: Press crumb mixture onto bottom of 10-inch spring-form pan; refrigerate.


Step 5: In a large bowl beat cream cheese with electric mixer at medium speed until creamy.


Step 6: Add sugar and cornstarch; beat until blended. Step 7: Add eggs, one at a time, beating well after each addition.


Step 8: Beat into mixture bananas, whipping cream, and vanilla.


Step 8: Pour cream cheese mixture into prepared crust.


Step 9: Place pan on cookie sheet and bake 15 minutes.


Step 10: Reduce temperature to 200 degrees and continue baking 75 minutes or until center is almost set.


Step 11: Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan.


Step 12: Refrigerate uncovered cheesecake for 6 hours or overnight.


Step 13: Let cheesecake to stand at room temperature about 15 minutes before serving.
Tips:

Garnish the cheesecake with fresh banana slices!
 Do not forget to reduce temperature from 350 degree to 200 degree, this is very important.

Copycat Cinnabon Rolls Recipe

Copycat Cinnabon Rolls Recipe


Would you like to be able to make your own Cinnabon Rolls at home?  This recipe is much like the one you buy; with a little time and patience you will be enjoying these delicious Copycat Cinnabon Rolls with Cream Cheese Frosting.
Ingredients needed for Copycat Cinnabon Rolls with Icing:

1/2 cup warm water


2-1/2 ounce packages dry yeast


2 tablespoons granulated sugar


1-3 1/2 ounce, packages instant vanilla pudding


1/2 cup margarine, melted


2 eggs


1 teaspoon salt


6 cups flour


1 cup butter, softened


2 cups brown sugar


4 teaspoons cinnamon
Directions for making Copycat Cinnabon Rolls:

Step 1: In a small bowl combine water, yeast and granulated sugar; stir until dissolved; set aside.


Step 2: In large bowl, take the pudding mix and prepare according to package directions.


Step 3: Add to the pudding mix; margarine, eggs and salt; mix well.


Step 4: Add the yeast mixture; to pudding egg mixture; blend well.


Step 5: Gradually add the flour; knead until smooth.


Step 6: Place in a greased bowl; cover and let rise until doubled, punch down the dough and let rise again

.
Step 7: Roll dough out on floured board to 34 x 21-inch size.


Step 8: Spread 1 cup of soft butter on dough.


Step 9: In a medium bowl, mix 2 cups brown sugar and 4 teaspoon cinnamon; sprinkle over top of butter.


Step 10: Roll up the dough very tight.


Step 11: With knife or thread cut dough every 2 inches.


Step 12: Place on lightly greased cookie sheet 2 inches apart.


Step 13: Lightly press down each roll with your hand
Step 14: Cover and let rise until double again.


Step 15: Bake in a preheated 350F oven for 15-20 minutes.


Step 16: Remove when they start to turn golden; do not over bake.


Step 17: Frost warm rolls with Cream Cheese Frosting.


Makes about 20 very large rolls.
Cream Cheese Frosting
Ingredients for Cream Cheese Frosting:

8 ounces cream cheese, softened


1/2 cup margarine, softened


1 teaspoon vanilla


3 cups confectioners' sugar


1 tablespoon milk
Directions for making Cream Cheese Frosting:

Step 1: Mix cream cheese, margarine, vanilla confectioner´s sugar and milk together until smooth; frost rolls.
Tips:

These rolls freeze well; to heat pop in microwave for about 30 seconds.
Do not over bake or they will be dry.