Spring Blossoms

Showing posts with label Copycat recipes. Show all posts
Showing posts with label Copycat recipes. Show all posts

Monday, January 14, 2008

Olive Garden Hot Artichoke-Spinach Dip


1/2 cup frozen chopped spinach -- thawed
1 cup artichoke hearts -- chopped
8 ounce cream cheese
1/2 cup grated Parmesan cheese
1/2 tsp crushed red pepper flakes
1/4 tsp salt
1/8 tsp garlic powder
dash ground pepper
crackers or sliced toasted French bread

Simmer the spinach and artichoke hearts in a cup of water in a
small saucepan over med. heat until tender, about 10 min. Drain
in a colander when done. Heat the cream cheese in a small bowl in
the microwave set on high for 1 min. Or, use a saucepan to heat
the cheese over med. heat just until hot. Add spinach and
artichoke hearts to the cream cheese and stir well. Stir in the
Parmesan, pepper flakes, salt, garlic powder and ground pepper,
combining well. Serve hot with crackers or toasted bread for

Cracker Barrel Chicken Casserole

Serving Size: 6-8


1 C. Yellow Corn Meal
1/3 C. Flour
1 1/2 tsp. Baking Powder
1 Tbsp. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
2 Tbsp. Vegetable Oil
3/4 C. Buttermilk
1 Egg


Mix all together in mixing bowl until smooth. Pour into greased 8" x 8" baking
pan and bake at 375 degrees for 20 - 25 minutes until done.
Remove from oven and let cool completely. When cool crumble corn bread and place
3 cups of corn bread crumbs in mixing bowl.
Add 1/2 cup melted butter to crumbs and mix well, set aside.

Chicken Filling

2 1/2 C. Cooked Chicken Breasted ( cut into bite size pieces)
1/4 C. Yellow Onion (chopped)
1/2 C. Celery ( sliced thin)
1 tsp. Salt
1/4 tsp. Fresh Ground Pepper
1 Can Cream of Chicken Soup
1 3/4 C. Chicken Broth
2 Tbsp. Butter

In sauce pan on medium low heat place butter and sauté onions, and celery until
transparent, stirring occasionally. Add chicken broth, cream of chicken
soup, salt, and pepper. Stir until well blended and soup is dissolved
completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook
for 5 minutes, remove from heat. Place chicken mixture in buttered casserole
dish 2 1/2 quart, or individual casserole dishes ( about four ). Spoon cornbread
crumb topping on top of chicken mixture, do not stir in chicken filling and
place baking dish in preheated oven at 350 degrees for 35 - 40 minutes. The
crumbs will turn a golden yellow

Hardee's Cinnamon Raisin Biscuits

4 cups self-rising flour
3/4 cup shortening - that's Crisco
2 cups milk or buttermilk
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1/3 cup granulated sugar
3 teaspoons cinnamon
1 cup raisins

Mix flour, baking powder, salt, baking soda and sugar.
Blend in shortening with a fork until mixture is fine.
Add milk and stir until just mixed. Add raisins and mix.
Add cinnamon and mix until swirled through batter.
Do not mix batter any more than you have to.
Scrape batter onto well floured surface.
Flour top and pat down with hands until 1/2 inch thick.
Cut with 2-inch cutter and place on greased baking pan.
Bake at 400 degrees F for 10-15 minutes Until golden brown.
Frost with powdered sugar icing.

Makes about 24 biscuits.

McDonald's Copycat Big Mac Sauce

C1 c Miracle Whip
1/3 c sweet relish
1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion

Mix Ingredients Well. Yield: 2 Cups

AppleBee’s® Baby Back Ribs

“A definite AppleBee’s® signature item, it’s no wonder why these delicious and moist ribs are an all time favorite. Now you can duplicate this recipe in your very own home.”

3 racks (about 1 pound each) pork baby back ribs, each cut in half
Kraft brand original barbecue sauce
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

1.Put the ribs in a large pot and add enough water to cover them. Bring the water to a boil, reduce heat, cover and simmer for about 1 hour or until ribs are “fork tender.”

2. As ribs boil, mix all sauce ingredients together in a medium sauce pan. Bring to a boil, then reduce heat and simmer uncovered, stirring constantly, for about 30 minutes or until slightly thickened.

3. Preheat over for high broil. Line broiler with foil for easy cleanup.

4. When ribs and sauce are finished cooking, remove from heat. Place ribs, meat side down, on the broiler pan. Brush them with 1/2 the sauce and broil for about 6 to 7 minutes. Turn the ribs over. Brush them with the remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred. Remove from broiler and serve immediately. Serves 3.

Thursday, January 10, 2008



1 burger patty
Salt, pepper, granulated garlic, to taste
Melted butter, as needed
2 pieces Italian bread
2 tablespoons mayonnaise with roasted garlic and mustard
2 slices Swiss cheese
2 slices Cheddar cheese
1/2 cup sliced onions

Season one sideof the burger with salt, pepper and garlic. lace on grill or in broiler, seasoned side down. Then season the other side. Cook to desired doneness.

While burger is cooking, melt butter in fry pan on medium heat or in electric skillet (set at 350 degrees). Spread mayonnaise onto bread. Drop bread, dry side down, onto melted pools and swirl to coat (to avoid sticking/burning).

Cover one slice of bread with two slices of Swiss cheese and the other with two slices of cheddar.

In a separate frying/sauté pan, melt butter and sauté sliced onions. Season with salt, pepper and garlic while heating.

Place cooked burger patty on top of one cheese-topped slice of bread and the sautéed onions on the other. Carefully close and cut sandwich.

Serve with your favorite summer side dish. We serve ours in "classic" style with seasoned French fries and a pickle.



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