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.