Wednesday
Sep122018

Copycat McDonald's Big Mac

INGREDIENTS

Special Sauce:

1/4 Cup Miracle Whipe

1/4 Cup Mayonnaise

2 Heaping Tablespoons French Salad Dressing

1/2 Tablespoon Sweet Relish

2 Heaping Tablespoons Dill Pickle Relish

1 Teaspoon Sugar

1 Teaspoon Dried Minced Onion

1 Teaspoon White Vinegar

1 Teaspoon Ketchup

1/8 Teaspoon Salt

 

Burgers:

2 thin 2oz Patties

1 Sesame Seed Bun plus 1 additional bun bottom

1 Slice American Cheese

1 Tablespoon Special Sauce

1 Teaspoon Finely Diced Onion

1/2 Cup Chopped Lettuce

2 Dill Pickle Slices

Dash of Salt & Pepper

 

DIRECTIONS

  • Mix special sauce ingredients until well blended in a microwave safe container
  • Microwave for 25 seconds
  • Mix well again
  • Cover and refrigerate at least 1 hour before using
  • Cut browned side of extra bun half away leaving piece to use as middle.
  • Lightly toast buns on pan or griddle and set aside
  • Cook patties in hot pan 1-2 minutes each side.  Lightly salt and pepper patties
  • On bottom bun, add 1/2 tablespoon special sauce, 1/2 teaspoon diced onion, 1/4 cup lettuce, slice of American cheese and 1 patty
  • On the middle bum, add 1/2 tablespoon special sauce, 1/2 teaspoon diced onion, pickles, 1/4 cup lettuce and 1 patty.
  • Place the middle bun section on top of the bottom bun section and top with the top bun.

 

Thursday
Sep062018

Reese's Double Chocolate Brownies 

INGREDIENTS

  • dash salt
  • 3-1/2 cups powdered sugar
  • 6 tablespoons hot water
  • PEANUT BUTTER DRIZZLE (recipe follows)
  • 3 tablespoons REESE'S Peanut Butter Chips
  • 1 teaspoon shortening
  • BROWNIE FROSTING(recipe follows)
  • 1/2 cup butter or margarine
  • 2/3 cup HERSHEY'S Cocoa
  • 1 teaspoon vanilla extract
  • eggs
  • 1-1/2 cups REESE'S MINI PIECES Candy, divided
  • water
  • vegetable oil
  • 1 package (19.8 oz.) fudge brownie mix

DIRECTIONS

  1. Heat oven to 350°F. Grease bottom of 13x9x2-inch baking pan.

  2. Prepare brownie mix as directed on package for fudge-like brownies. Spread half of brownie batter into prepared pan.

  3. Sprinkle 3/4 cup candies over batter. Carefully spread remaining batter over candy.

  4. Bake 28 to 30 minutes or until wooden pick inserted 2 inches from side of pan comes out clean. Remove from oven to wire rack; cool slightly.

  5. Prepare and spread CHOCOLATE FROSTING over brownie.

  6. Sprinkle and gently press remaining 3/4 cup candies over frosting.

  7. Prepare and drizzle PEANUT BUTTER DRIZZLE over candy. Cool completely in pan. Makes 12 brownies.
Friday
Jun152018

Copycat McDonald's Fries

  1. 2 Idaho russet potatoes
  2. 1/4 cup corn syrup
  3. 1 1/2 cups water
  4. 6 cups peanut oil
  5. 1/4 cup beef lard
  6. 2 teaspoons salt, to taste
  7. 1/4 teaspoon beef bouillon granules (optional)

DIRECTIONS

  1. Peel potatoes and julienne the peeled potatoes into shoestring french fries. They should be 1/4-inch by 1/4-inch thick and about 4 inches to 6 inches long.
  2. In a large bowl combine corn syrup and water, being sure to mix throughly until the corn syrup is evenly distributed. Add the french fries to the sugar water solution. Refrigerate for about 30 minutes.
  3. While the french fries are soaking, in a heavy bottomed stock pot or deep fryer, heat peanut oil in a deep fryer until it reaches 375ºF.
  4. Remove french fries from sugar water and pat dry. Carefully add them to the oil and partially fry them for 1 to 1 1/2 minutes. They should just start to turn a light golden brown. Remove them from the fryer and place on a paper towel-lined plate. Place them in the refrigerator for 10 to 15 minutes.
  5. While they're cooling, add the beef fat to the peanut oil. Heat the oil to 400ºF. Remove the french fries from the freezer and carefully add them back to the beef fat oil. Fry for 5 to 7 minutes or until they are golden brown. Drain the french fries and place in a large bowl.
  6. Sprinkle generously with salt and toss the fries until they are coated. Serve immediately.
Wednesday
Jun062018

Mrs. Field's Chocolate Chip Cookie Recipe

Here is the Mrs. Field's chocolate chip cookie copycat recipe!
INGREDIENTS

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar (firmly packed)
1/2 cup white sugar
1 cup cold salted butter, cut into cubes
2 large eggs
2 teaspoons pure vanilla extract
2 cups (12 ounces) semisweet chocolate chips

DIRECTIONS

  1. Preheat oven to 300°F.
  2. In a medium bowl, combine flour, baking soda, and salt. Mix well with a wire whisk.
  3. In a large bowl, with an electric mixer, blend the sugars at medium speed.
  4. Add the cold butter, and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at low to medium speed just until blended. Do not overmix.
  5. Add the flour mix and chocolate chips, and blend at a low speed just until mixed. Do not overmix.
  6. Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.
  7. Bake 20-22 minutes until golden. Transfer cookies immediately to a cool surface with a spatula. You can line sheets with parchment and transfer to a cold surface to do it faster.
Monday
Apr092018

Chick fil A Copycat: Frosted Lemonade


INGREDIENTS
  • 1 cup Fresh Squeezed Lemon Juice (Sunkist brand is recommended)
  • 1/2 cup Sugar 
  • 2 1/2 cups Water Edy’s Slow Churn Vanilla Ice Cream 
DIRECTIONS
Add lemon juice and sugar to pitcher. If you are using bottled lemon juice, increase amount to 1 1/2 cups. Stir until sugar is dissolved. Add water and stir until well mixed. Refrigerate at least 1 hour to chill. Add 1 cup chilled lemonade and 2 cups (about 4 scoops) ice cream to blender. Pour into cup and garnish with lemon slice.
Thursday
Mar222018

Overnight Brunch Bake

Ingredients

  • 24 oz. (6 cups) shredded colby-Monterey Jack cheese blend
  • 2 tablespoons margarine or butter
  • 8 oz. cooked sausage, cut into thin bite-sized strips
  • 8 eggs
  • 1/2 cup all-purpose flour
  • 2 tablespoons chopped fresh parsley
  • 1 3/4 cups milk

Steps

  • 1
    Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Sprinkle half of cheese evenly into sprayed baking dish.
  • 2
    Melt margarine in medium skillet over medium heat. Add onions, 1/2 medium bell pepper and mushrooms; cook until onions and bell pepper are tender. Arrange vegetables over cheese in baking dish. Top with ham strips. Sprinkle remaining cheese over ham.
  • 3
    Beat eggs in large bowl. Lightly spoon flour into measuring cup; level off. Add flour, parsley and milk to eggs; blend well. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight.
  • 4
    To serve, heat oven to 350°F. Uncover baking dish; bake at 350°F. for 55 to 65 minutes or until mixture is set and top is lightly browned. Let stand 10 minutes before serving. To serve, cut into squares. Garnish with red bell pepper and fresh parsley.
Saturday
Mar172018

Easy Oreo Mint Chip Cake

INGREDIENTS

  • 30 Mint Oreos (1 package)
  • 2 Tbsp butter, melted
  • Plastic Wrap
  • 7-inch Springform Pan
  • 1.5 quart container Mint Chip Ice Cream, softened
  • 8 oz. container Cool Whip Topping, thawed

INSTRUCTIONS

  1. Crush 16 cookies in a food processor. Add melted butter and combine.
  2. Cover bottom section of springform pan with plastic wrap and secure ring in place.
  3. Press cookie crumbs into the bottom of prepared pan. Use the bottom of a glass to press the crumbs firmly in place.
  4. Chill pan in the refrigerator for 30 minutes.
  5. Remove and spread a layer of mint chip ice cream over the cookie base. Break seven Oreos into small pieces and place on top. Then layer more ice cream almost to the top edge of the pan. You'll have a little bit left over that you can enjoy straight from the box.
  6. Spread on a layer of whipped topping and place in the freezer for 3 hours. It helps to place your cake and serving plates in the freezer as well to keep the cake cold longer once you remove from the freezer.
  7. When ready to serve, unclasp the ring to remove it from the cake. Separate plastic wrap from bottom of cake and place on serving plate. Top with remaining 7 oreos. Cut into slices and serve right away. You can run a knife under hot water and wipe it dry to cut through the cake easily.
Source: © 2014 Bakerella.com


Monday
Feb052018

Rubik's Cube Cake

How cute is this??!! Here's how to make! 

Abby Head of specialty bakery Creative Crumbs Nashville is the mastermind behind the dessert version of the classic toy.

“I started off with a half sheet cake, which I cut into squares and stacked on top of each other to make a cube,” she writes. You can also bake three smaller square cakes — your favorite basic recipe will work just fine — and stack those.

When the cakes are stacked into one mega-cake, frost the whole thing in chocolate frosting. Head then coated her cube with cake spackle, which is a mixture of cake crumbs and icing, before covering it in black modeling chocolate. The spackle is firmer than buttercream and thus holds its shape better, so the modeling chocolate will layer on with no bumps, she says. (If you’re okay with your cake not looking bakery perfect, just do the chocolate frosting step and call it a day.)

For the squares, try Head’s recipe for marshmallow fondant, dyed with food coloring and rolled out super-thin before cutting into 45 squares. To be exact, measure the height and width of your cake, divide each number by three and make each square a little bit smaller than those dimensions (to allow for space between the squares). They should be tacky enough to stick right to your cake.

Great news: All you need to conquer this Rubik’s Cube is a fork!

Marshmallow Fondant

1 16-oz. package marshmallows
2 tbsp. water
1 2-lb. bag confectioners’ sugar
¼ cup shortening

1. Place marshmallows and water in a microwave-safe bowl. Microwave 1 minute on high; stir until mixed well. Continue microwaving 1 minute more; stir again. (If you need to tint the entire batch of fondant, add a little food coloring to the melted marshmallow mixture before adding confectioners’ sugar. For smaller amounts of tinted fondant, add gel color to portions of fondant as needed.)

2. In the greased bowl of a standing mixer, combine marshmallow mixture and about 7 cups of the confectioners’ sugar. Using the dough hook attachment, mix on low speed for 5-6 minutes. If the mixture is too soft (it should be pliable but firm), add more powdered sugar.

3. Remove fondant from bowl and knead on a generously greased work surface for 1-2 minutes. Don’t skimp on the shortening — it helps with the texture of the finished fondant.

4. It’s best to allow marshmallow fondant to sit, double-wrapped, overnight before using. Prepare the fondant for storing by coating with a thin layer of shortening. Wrap in plastic wrap and place in a resealable bag, squeezing out as much air as possible. Marshmallow fondant will keep well in the refrigerator for several weeks. When ready to use, knead fondant until smooth and roll out to ⅛-¼ in. thick.

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