Tag Archives: copycat

Korean Banana Milk (Binggrae Copycat)

Posted by admin in Drinks, International and tagged with

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  • 1 1/2 cups whole milk
  • 1/2 cup simple syrup
  • 1 pinch salt
  • 1 teaspoon imitation vanilla extract
  • 1/2 scant teaspoon LorAnn Banana Bakery Emulsion* (buy it on Amazon)

Add all ingredients to a mixing bowl or pitcher and stir to combine. Keep refrigerated. Makes one quart banana milk.

*Other recipes for banana milk use real bananas. That results in a banana smoothie flavor rather than the classic banana candy flavor of Korean banana milk. Banana extract requires nearly a whole bottle to get enough banana flavor, but then is completely overwhelmed by the taste of alcohol. This flavoring is alcohol-free and nails the banana candy flavor!

Copycat J-Dawgs Sauce

Posted by admin in Main Dishes, Party Ready and tagged with ,

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  • 1/2 c ketchup
  • 1/2 c brown sugar
  • 1/4 c honey
  • 1/2 T apple cider vinegar
  • 1 t onion powder
  • 1 t Worcestershire sauce

In a saucepan over medium heat, whisk together all ingredients. Cook for about 5 minutes, until the sauce has thickened and the sugar has been completely dissolved.

To prepare a J-Dawgs hotdog:

  1. Cut “X” marks down the length of one side of beef hotdogs. Grill until cooked through.
  2. Serve hotdogs on large buns (potato buns, if you can find them).
  3. Top with J-Dawgs sauce, sauerkraut, banana peppers, and/or chopped onions.

Butterbeer

Posted by admin in Drinks and tagged with ,

Soda

  • 2 liters cream soda
  • 1 cup Smuckers Butterscotch Sundae Syrup

Cream

  • 1 pint heavy whipping cream
  • 1/4 cup Smuckers Butterscotch Sundae Syrup

Mix the soda in a pitcher (you may need to do this in 2 batches). In a large bowl, mix the cream with a whisk until it’s about half whipped (no stiff peaks, but not super runny). Pour the soda into a cup and add a thin layer of cream on top. You can freeze the soda portion and crush it in a blender to make the frozen slushie version. Tastes just like the ones at Harry Potter World!

Zio’s Spinach Artichoke Chicken Pasta

Posted by admin in International, Main Dishes and tagged with

  • 16oz penne pasta
  • 1-2 chicken breasts, cut into strips
  • salt
  • pepper
  • onion powder
  • garlic powder
  • 1-2 T olive oil
  • 10oz fresh baby spinach
  • 2 14oz cans artichoke hearts, quartered
  • 1-2 roma tomatoes, diced
  • 2 c alfredo sauce
  • 1 c shredded mozzarella

Cook penne pasta according to package directions, until al dente. Strain pasta and set aside.

In another pot, cook the strips of chicken over medium heat, seasoning with salt, pepper, onion powder, and garlic powder, until cooked through and golden brown. Add the olive oil and spinach to the pan, stirring often and allowing the leaves to wilt.

Add remaining ingredients and continue to cook, stirring regularly, until everything is warm and mozzarella is melted.

BYU Mint Brownies

Posted by admin in Baked Goods, Desserts, Vegetarian and tagged with , ,

BROWNIES

  • 13⁄4 c flour
  • 2 c sugar
  • 1 c butter, melted
  • 4 eggs
  • 1⁄2 c cocoa
  • 2 T honey
  • 1⁄2 T baking powder
  • 1⁄2 t salt

Preheat oven to 350F.

Mix melted butter and cocoa with whisk. Stir in flour, white sugar, eggs, honey, baking powder and salt. Grease rectangular metal cake pan, line with parchment paper and grease again. Spread batter in prepared pan. Bake at 350F for about 25 minutes. Let cool.

MINT ICING

  • 2 1⁄3 c powdered sugar
  • 5 T butter, softened
  • 3 T milk
  • 1 T light corn syrup
  • 1 dash salt
  • 1⁄4 t mint extract
  • 4-5 drops green food coloring

Mix butter, corn syrup and salt with hand mixer. Add powdered sugar and mix thoroughly. Mix in milk slowly until consistency is a little thinner than normal frosting. Add mint extract and food coloring, and mix. Spread mint icing on brownies. Chill in freezer for 10-15 minutes to set icing.

CHOCOLATE FROSTING

  • 4 c powdered sugar
  • 8 T butter, melted
  • 1⁄4 c milk
  • 6 T cocoa powder
  • 1 t vanilla extract

Mix butter and cocoa with hand mixer. Add milk and vanilla extract. Add powdered sugar slowly and mix on low. Add more milk as needed to reach desired consistency. Spread chocolate frosting on iced brownies. Cut and serve.

Copycat Crumbl Cookies

Posted by admin in Baked Goods, Desserts, Vegetarian and tagged with
  • 1 c cold butter, cut into small pieces
  • 1 1/4 c brown sugar
  • 1/2 c white sugar
  • 2 eggs
  • 2 t vanilla
  • 3 c all-purpose flour
  • 1 t baking soda
  • 1 t salt
  • 2 c milk chocolate chips (Ghirardelli preferred, larger chips)

Preheat oven to 375F. Line a baking sheet with parchment paper.

In a large bowl, beat the butter and sugars on high speed for 3-5 minutes. Add eggs and vanilla and beat until thoroughly mixed, about 1 minute. Mix in flour, baking soda, and salt. Stir in chocolate chips.

Measure 1/3 cup of dough and form into a ball. Place the dough balls on the prepared cookie sheets 2 inches apart (6 cookies per sheet). Bake for about 10 minutes, or until cookies are just golden. Do not over-bake. Let sit on cookie sheet for 10 minutes before moving to a wire rack to cool completely. Repeat as necessary until all cookies are baked.

Kneaders Chunky Cinnamon Bread

Posted by admin in Baked Goods, Vegetarian and tagged with ,

Dough

  • 1 c warm water
  • 1 T yeast
  • 3 T sugar
  • 3 c all purpose flour
  • 1/4 c dough enhancer
  • 3 T butter, softened
  • 1 T oil
  • pinch of salt

Brown Sugar Filling

  • 2 cup brown sugar
  • 1/2 cup butter, melted
  • 2 teaspoons cinnamon

Proof the yeast by sprinkling it over the water. Sprinkle the sugar over the yeast. It should all start to sink into the water and eventually become foamy. Meanwhile, add remaining dough ingredients into a bread machine or a stand mixer. Add the yeast mixture into the bread machine or bowl. If using a bread machine, run through dough cycle. If using a stand mixer– use a paddle attachment to mix together until a dough ball forms. Cover and let rise in a warm place for 30 minutes. Punch down with bread hook. Repeat two more times.

Meanwhile, grease and line two bread loaf pans with parchment paper. In a new bowl, mix together the brown sugar, melted butter, and cinnamon. Remove dough from bread machine or bowl and divide into halves. Continue to divide into halves until you have 64 small dough balls. Line the bottom of the two pans with dough balls. Spread each of them with the brown sugar mixture. Continue alternating layers of dough with layers of brown sugar until no more remains. Cover and let rise for 30 more minutes.
Bake at 375 degrees for 27 to 28 minutes. Remove and let cool in pan for about 10 minutes. Remove from pan and let continue to cool on rack.

Makes 2 loaves

**Haven’t made this yet – will try with Rhodes Rolls to make it faster and easier.

Olive Garden’s Chicken and Gnocchi Soup

Posted by admin in Main Dishes, Soups and tagged with ,

Chicken Gnocchi Soup

  • 1 T olive oil
  • 1/2 onion, diced
  • 1/2 carrot, finely shredded
  • 1 stalk celery, finely diced
  • 4 c water
  • 4 chicken bullion cubes
  • 1/4 t dehydrated minced garlic
  • 2 chicken breasts, cubed
  • 1.5 c heavy whipping cream
  • 1 t dried thyme leaves
  • 1 t salt
  • 1/2 t pepper
  • 16 oz package potato gnocchi
  • 2 c fresh spinach (stems removed), chopped
  • 1 T cornstarch

Saute the onion, celery, garlic, and carrot in olive oil over medium heat until onion is translucent. Add water, bullion cubes, and minced garlic. Boil until bullion is completely dissolved. Add chicken and continue to boil until chicken is cooked almost completely. Add cream, thyme, salt, and pepper. Return to a boil, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.

Add spinach and cook for another 1-2 minutes until spinach is wilted. In a small container, make a slurry with the cornstarch and 2 tablespoons of water. Heat the soup to boiling and add the cornstarch slurry to thicken. Enjoy!

Casa Ole Green Sauce

Posted by admin in Appetizers, Sauces & Dressings, Vegetarian and tagged with ,

smooth green guacamole salsa with tortilla chips

  • 2 oz canned jalapenos (about the equivalent of one jalapeno)
  • 1 tomato (medium)
  • 1 bundle cilantro (snip off the leaves with scissors)
  • 1 c water
  • 2 c sour cream
  • 12 oz Wholly Guacamole Classic
  • blue food coloring

Puree jalapeños, tomato and cilantro. Combine with sour cream and guacamole in a blender. Blend until smooth, adding water slowly to obtain desired consistency. Add blue food coloring to desired shade of green.

Serve with tortilla chips.

Whole Grain N’ Nut Blueberry Pancakes

Posted by admin in Breakfast and tagged with ,

Blueberry & Nut Pancakes

1 1/2 c steel-cut oats
1 1/2 c whole wheat flour
2 t baking soda
1 t baking powder
1/2 t salt
1 1/2 c buttermilk
1 c milk
1/4 c vegetable oil
1 egg
1/3 c sugar
3 T chopped walnuts
1-2 c blueberries
2 bananas, sliced

In a large bowl, combine oats, whole wheat flour, baking soda, baking powder, and salt.

In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in walnuts and blueberries.

Lightly spray a skillet or griddle, and preheat it to medium heat. Ladle 1/2 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown. Serve with sliced bananas and syrup.

Makes approximately 8 pancakes.

Chicken Florentine Crepes

Posted by admin in International, Main Dishes and tagged with

Chicken Florentine Crepes (2)

Crepes
Baby spinach
Mushrooms, sliced
Onion, diced
Paprika
Basil
Salt
Pepper
Garlic powder
Boar’s Head Oven-Roasted Chicken Breast, sliced into thin strips
Swiss cheese
Hollandaise sauce

In a deep frying pan, reduce spinach, mushrooms, and onion. Season lightly with paprika, basil, salt, pepper, and garlic powder. Add strips of chicken and swiss cheese. Spoon into crepes. Roll or fold to serve and top with hollandaise sauce.

Cheddar Bay Biscuits

Posted by admin in Appetizers, Baked Goods, Side Dishes and tagged with
4 c baking mix
3 oz Cheddar cheese, shredded
1-1/3 c water
1/2 c melted butter
1 t garlic powder
1/4 t salt
1/8 t onion powder
1/8 t dried parsley

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake for 10-12 minutes or until golden brown.

Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven

Toll House Cookies

Posted by admin in Baked Goods, Desserts and tagged with

2 ½ cups sifted flour
1 teaspoon baking powder
1 teaspoon salt
1 cup shortening
¾ cup white sugar
¾ cup brown sugar
2 eggs
2 teaspoons vanilla
6 ounce package of semi-sweet chocolate chips

Preheat oven to 375 degrees.  Sift together 2 ½ cups sifted flour, 1 teaspoon baking powder, 1 teaspoon salt.  Set aside.  Combine 1 cup shortening, ¾ cup white sugar, ¾ cup brown sugar.  Add 2 eggs and 2 teaspoons vanilla.  Beat till creamy.  Add dry ingredients.  Stir in 6 ounce package of semi-sweet chocolate chips.  Put on greased cookie sheet.  Bake at 375 degrees for 10-12 minutes.

Orange Julius

Posted by admin in Drinks, Vegetarian and tagged with ,

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  • 1/2 c frozen orange juice concentrate*
  • 3/4 c water
  • 3/4 c milk
  • 1/4 c sugar
  • 2 c ice cubes
  • 1/2 t vanilla

Blend all ingredients in blender on high speed until ice cubes are crushed.

Serves 4.

*To make Orange Berry Julius, use 1/4 c frozen orange juice concentrate and 1/2 c frozen Bacardi Mixers strawberry daiquiri. 

TGI Friday’s Spicy Cajun Chicken & Shrimp Pasta

Posted by admin in Main Dishes and tagged with

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  • 10 ounces cooked fettuccine
  • 1 c Spicy Cajun Pasta Sauce (see following recipe)
  • 1 T Parmesan cheese
  • 1 boneless chicken breast, cooked and sliced in strips
  • 1 t chopped parsley

Place pasta and sauce in pan and heat until hot. Arrange in serving dish and top with chicken breast. Garnish with Parmesan cheese and parsley.

SPICY CAJUN PASTA SAUCE:

  • 2 ounces olive oil
  • 1 tablespoon fresh
  • chopped garlic
  • 1/2 cup onion, cut in large chunks
  • 1/2 cup green peppers, diced in large pieces
  • 1/2 cup red peppers, diced in large pieces
  • 1/8 teaspoon cayenne pepper
  • 1 cup chicken stock
  • 1 cup V-8 juice
  • 1 T Cornstarch (as a slurry)

Salt and pepper to taste Heat oil in sauté pan. Add garlic and sauté for 30 seconds. Add onions, sauté one minute, then add peppers and continue to sauté another minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired consistency. Season with salt and pepper.

Makes 3-4 servings.

PRO TIP: When mixing cornstarch into a liquid, always first mix it with a few tablespoons of cold water in a separate container. This forms a ‘slurry’, or a small blended mixture, to prevent you from getting clumps of cornstarch in your soup or sauce.