Tag Archives: Copykat

Woolworth’s Famous Icebox Cheesecake (keyingredient)

1 12 oz can Carnation evaporated milk, well chilled
1 2/3 c graham cracker crumbs
1/2 c confectioners sugar
6 T butter, melted
1 3 oz box lemon Jell-O
1 c boiling water
1 8 oz pkg cream cheese
1 c sugar
4 T fresh lemon juice OR 2 t vanilla

Shake the can of evaporated milk and refrigerate until well chilled, at least an hour. In a small mixing bowl and using a wire whisk, dissolve the Jell-O in the boiling water, 1 – 2 min. Set aside to cool to lukewarm. Combine graham cracker crumbs, confectioners sugar and melted butter. Reserve 1/3 c mix for the topping. Press the remainder firmly into the bottom of an 11.5 x 7.5″ (or similar) dish. Refrigerate or put in the freezer until needed. In another large mixing bowl and using a mixer beat together the cream cheese, sugar and lemon juice (or vanilla) until smooth and creamy. Beat in the cooled Jell-O until well blended. Refrigerate mix for now. Shake the can of chilled evaporated milk again and pour into another large mixing bowl. Beat on high speed of mixer until light and fluffy, 3 – 4 min. (It should have the consistency of beaten egg whites.) Beat in the cream cheese/Jell-O mix. Pour mix over the chilled crust. Sprinkle top with the remaining crumb mix. Refrigerate for several hours before cutting into squares. Note: You can use a larger pan, like 9 x 12 and the dessert will be thinner. If you have too much filling for the smaller pan, pour it into small bowls and refrigerate for a quick and creamy snack.

Pollo Tropical Copycat Cilantro Garlic Sauce

12 oz sour cream (can sub Greek yogurt)
2 cloves garlic minced
1 bunch cilantro stems removed, rinsed and chopped
3 T olive oil
1 lime squeezed
salt to taste

Add all ingredients except salt to food processor and mix until smooth. Add salt, be careful not to add too much salt in the beginning. Add a pinch and taste it. If you think it needs more, add more. Makes 1 cup.

Copycat Papa Murphy’s Pizza Dough (keyingredient)

1 1/4 c warm water
1 pkg active dry yeast
1 1/4 T sugar
3 1/4 c bread flour
1/2 t salt

Mix together the first 3 ingredients in a glass container with a 2 c or large capacity. Allow to sit for 8 – 19 min. The mix will froth somewhat. Place flour and salt in a large bowl or in the mixing bowl of a mixer with a dough hook. A bread machine set to manual will also work. Add liquid to flour and mix thoroughly for 4 – 6 min adding flour or water if dough is too dry or wet. The end result should be slightly sticky and firm. Remove from bowl and place in an airtight bag, draping the bag nearly but not completely closed to allow gases to escape. Leave in a warm place for a 1 1/2 hour rising. Do not allow to rise more than 2 hours. Bread machine users may allow dough to rise inside the bread machine. Place on a 14″ pizza sheet for thick crust and a 16″ sheet for thin crust. Roll out and prick with fork. Cover with plastic wrap and allow to rise 15 – 20 min more. Prick with fork again. Top pizza as desired. Preheat oven to 475 – 525° F (thicker toppings will require a higher temp) and bake until crust is golden on the edges and cheese has browned and is bubbly. Note: Do not be tempted to substitute the high gluten flour in this recipe for all purpose. All purpose flour may make an edible pizza crust, but it is never going to make a great one. The spring in bread flour is needed to duplicate the chewy texture of real Papa Murphy’s pizza. This recipe may seem complex, but the crust it creates just cannot be beat. Make many small pizzas, as described in the recipe or fewer large ones if you are comfortable with shaping big pizzas.

Copycat Dad’s Oatmeal Cookies (food)

1 c butter
1 c sugar
1 c packed brown sugar
2 eggs
1 t vanilla
1 1/2 c flour
2 t ground cinnamon
2 t ground allspice
2 t ground cloves
1/2 t salt
1/2 t baking soda
3 c quick-cooking oats

Cream first 3 ingredients until fluffy, add eggs and vanilla. Mix all dry ingredients into butter mix. Stir in oats. Let dough stand at room temp for 2 hours. Preheat oven to 375 F. Drop dough by T onto lightly greased cookie sheets. Flatten cookies slightly and bake for 10 min. Do not over bake. Take cookies from the oven when still puffy and edges are just beginning to brown. Let cookies cool a min or two on cookie sheets before removing. Cool completely on racks. They are fragile and difficult to remove from the cookie sheets when they are still warm, so WORK GENTLY. Makes about 30 cookies.

Magnolia’s Lemon Pie (thegirlwhoateeverything)

Crust

1 1/2 c crushed graham crackers
6 T butter, melted
1/3 c sugar

Preheat oven to 350 F. Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter and sugar. Press into prepared pie plate. Bake for 8 min.

Pie Filling

2 14 oz cans Eagle Brand sweetened condensed milk (about 2¾ cup)
3 egg yolks
2/3 c lemon juice
dash salt

Using a mixer, mix the condensed milk, egg yolks, lemon juice and salt together. Beat on medium speed for 4 – 5 mins. Pour into pie crust and bake for 10 min. Little bubbles will start to surface. Cover the crust if it starts to brown too much towards the end. Chill in the refrigerator for at least an hour before serving.

Whipped Cream

1 c heavy cream
1/3 c powdered sugar
1 t vanilla

Mix cream, sugar and vanilla. Whip until fluffy and add to cooled lemon pie.

Great Harvest Cinnaburst Copycat Bread (raegunramblings)

1 c warm water
1 c warm milk
1/3 c sugar
2 1/4 t yeast (1 packet)
1/3 c oil
1/2 T salt
1 egg
4 1/2 – 5 1/2 c flour
1 c cinnamon chips

In mixer combine yeast, sugar and warm water and milk; let bubble for about 5 min. Add in oil and egg. Slowly add 2 c flour, mix and then add salt.Add 1/2 c flour at a time until it comes away from side of bowl. Add the cinnamon chips when it gets close to the right consistency. The dough will be very sticky but the softer the dough the lighter the bread. So use the least amount of flour you can handle. Let rise in mixing bowl for about 30 min. Form into loaf (or whatever shape you want). Let rise an additional 30 min. Bake at 350 F for 30 – 45 min. Makes 2 loaves.

Starbucks Copycat Marble Pound Cake (mysuburbankitchen)

Regular Batter

3 c flour
1 t salt
4 sticks butter, softened
2 c sugar
1 t vanilla
9 eggs

Preheat oven to 325 F. Lightly grease 2 loaf pans with shortening or nonstick cooking spray. In a medium bowl, combine flour and salt for regular cake batter. Stir to mix. In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Reduce mixer speed to medium and add in eggs, one at a time. Scrape down the sides of the bowl. Reduce mixer speed to low and, working in small batches, add in flour mix and mix until just combined. Alternating between the regular and chocolate batters, pour batters into prepared loaf pans. Using a knife, swirl to randomly mix the batters together. Bake in preheated oven for 1 hour. Remove from oven and cool completely. Pour frosting over cooled cakes and let sit for 5 min or until set.

Chocolate Batter

2 1/4 c flour
1 c dark cocoa powder
1 3/4 c sugar
2 t salt
4 sticks butter, softened
1 t vanilla
9 eggs

In a medium bowl, combine flour, cocoa and salt. Stir to mix well. In the bowl of a stand mixer, ream together and sugar until light and fluffy. Reduce mixer speed to medium and add in eggs, one at a time. Scrape down the sides of the bowl. Reduce mixer speed to low and, working in small batches, add in flour mix and mix until just combined.

Frosting

3/4 c dark chocolate chips
3 T butter
1 T light corn syrup

Combine chocolate chips, butter and oil in a double boiler. Heat over medium-low heat and stirring constantly, heat until melted and smooth.

Walt Disney World’s Main Street Bakery Cinnamon Rolls (disneyfoodblog)

Cinnamon Rolls

1/2 c warm water
2 pkgs yeast
2 T sugar
1 3 1/2 oz pkg instant vanilla pudding
2 c milk
1 1/2 c unsalted butter, melted, divided
2 large eggs, beaten
1 t salt
8 c flour
2 c brown sugar
2 T cinnamon

In small bowl, combine water, yeast and sugar. Stir until dissolved and set aside.up  In large bowl, mix pudding according to package instructions with milk. Add 1/2 c melted butter, egg and salt. Mix well, then add yeast mix and blend well. Gradually add flour and knead until smooth. Place in a very large greased bowl. Cover and let rise in a warm place until double in size. Punch down and let rise again for second time. Roll dough on a very large floured surface. Dough should roll out to a long rectangle, about 34 x 21″ in size. Take the 1 c melted butter and use a pastry brush to spread over entire dough surface. In small bowl, mix together the brown sugar and cinnamon. Sprinkle over top of buttered dough. Roll dough up like a jelly roll. Measure dough every 2″ and cut with a knife. Take each roll into the palm of your hand and gently pack the roll (this keeps it from coming apart during baking). Place each roll in a buttered baking pan and allow to rise in a warm place for about 20 min. Bake in a preheated 350 F oven until golden brown in color, about 15 – 20 min. Frost rolls while still warm. Yield: 16 – 18 rolls. Note: If you want to have these ready even faster on a given morning, simply start a day ahead of time. Make the dough the morning before, refrigerate it for 8 – 10 hours, take out and follow the directions to shape and place on the baking sheet. Cover the shaped rolls with greased plastic wrap and refrigerate until the next morning. Take out in time to come to room temp and rise and then bake as directed. For the jam, use jam that has strawberries as the first ingredient (instead of sugar or corn syrup) so that delicious fruit taste will really shine through.

Cream Cheese Frosting

1 8 oz pkg cream cheese, softened
1/2 c unsalted butter, softened
1 t vanilla
3 c powdered sugar
2 T milk

In mixing bowl, combine all ingredients and mix until smooth.

Harry and Davids Sweet Pepper Relish (jamiecooksitup)

8 c fresh tomatoes, chopped
4 c red peppers, chopped
3 c onions, chopped
4 – 5 fresh jalapeno pepper, chopped
1 1/2 c pickled jalapeno peppers, chopped (a 24 oz jar works best)
1 1/2 c vinegar (from the can of pickled jalapeno)
1/4 c dried onion
1 T garlic powder
3 T salt
4 c sugar
2 6 oz cans tomato paste

Slice tomatoes in half and chop into small chunks and toss into a large pot. Chop red peppers and onions. Add them to the pot. Wearing rubber gloves, slice the top from the jalapeno then take your knife and scoop out the seeded portion from the middle. If you like a lot of heat you can add some of the seeds. Chop the jalapeno and add them to the pot. Open pickled jalapeno and pour the vinegar/liquid into a measuring cup. You will need 1 1/2 c total, which is just about the amount of liquid in the can. If you don’t have quite enough you can add a bit of regular vinegar to be sure you have the full 1 1/2 c needed. Pour into the pot. Carefully take the pickled jalapeno out of the can (remember your gloves). Slice the tops off and scoop out the seeds. Again, you can leave some of the seeds in if you like a lot of heat. Chop the pickled jalapeno and add them to the pot. Add dried onion, garlic powder and salt. Place pot on the stove top. Give everything a nice stir and bring it to a simmer over medium high heat.  Let it cook for 20 min, stirring occasionally. Add sugar and tomato paste. Stir until the paste has had a chance to become incorporated. Let cook and simmer for about 1 hour or until it has cooked down and become thick like salsa, stirring occasionally. Pour relish into pint jars. Clean the top rim of each jar so you can get a nice seal. Screw on lids and rings. Pour warm water into your water bath canner. Place the jars full of Sweet Pepper Relish into the canner. Bring the water to a boil and place the lid on. Let the jars process (with the water boiling) for 25 min. Carefully remove jars from the canner and sit them out on your counter. Wait til the lids pop. Store in a cool, dry place. Once a jar has been opened keep it in the refrigerator. Mix 1 c Sweet Pepper Relish with 1 8 oz pkg cream cheese and serve with crackers or tortilla chips. Yield: 8 – 9 pints.

Magnolia Bakery Banana Pudding (nobiggie)

1 14 oz can sweetened condensed milk
1 1/2 c cold filtered water
1 3.4 oz box instant vanilla pudding mix
3 c heavy whipping cream
4 medium bananas
1 box of Nilla Wafers (cookies)

Blend together the sweetened condensed milk, pudding mix and cold water until combined. Transfer to a small bowl, cover with plastic wrap and refrigerate overnight, or for at least 4 hours. When the pudding mix has chilled overnight and is set. Start to beat the cold whipping cream using a whisk attachment in an electric mixer until the cream is fluffy and holds a stiff peak. With a big spatula gently fold the pudding mix into the whipped cream. Continue to fold and stir just until the pudding is combined. Slice up the bananas, reserving 1/2 of a banana (in the peel) to add just before serving. Begin assembly by adding a layer of the pudding whipped cream mix to the bottom followed by a layer of Nilla wafer cookies, a few slices of banana, and another layer of the pudding. Repeat with cookies, banana and pudding. Continue until you fill the serving dish or you run out of the ingredients for each layer. Chill the desserts at least 30 min or up to 6 hours. Shortly before serving, add a garnish of more banana slices and a few more cookies to finish it off.

Bulk KFC Original Recipe Seasoning (food)

Base Mixture

2⁄3 c nonfat dry milk powder
9 T fine sea salt
4 T Accent seasoning (opt)
4 T egg white powder (can sub cornstarch)

11 Secret Herbs and Spices

6 T fresh ground tellicherry black pepper
4 1/2 T Barbecue Seasoning (use the recipe provided below)
3 T ground sage
2 T ground coriander
2 T ground ginger
1 T ground savory
1 1/2 t crushed basil
1 1/2 t ground cloves
1 1/2 t ground nutmeg
1 1/2 t ground vanilla beans
3/4 t ground cardamom

Mix together well.

Barbecue Seasoning

2 T smoked paprika
1 T celery salt
1 1/2 t garlic salt
1 1/2 t onion salt
1 1/2 t ground cumin
1 1/2 t sweet paprika
1 1/2 t crushed parsley
1 1/2 t ground turmeric
3/4 t cayenne pepper

Measure the Base Mixture and 11 Secret Herbs and Spices into a large re-sealable container (this includes the prepared Barbecue Seasoning recipe). Break up any clumps (and dry milk powder) using the back of a spoon. Seal the container. Shake container to mix well. Store container sealed and store in a cool dry place. When ready to use, measure 1/2 level c of this mix plus 2 c unbleached breading flour into a large re-sealable container. Seal the container with flour and seasoning; Shake well until thoroughly combined.

Note: For authentic results, prepare recipe exactly as directed. MSG (Accent) is in the actual original recipe, but may be omitted if necessary. Egg white powder is sold in health food stores. You may substitute egg white powder with cornstarch. Finely grind required herbs and spices separately in a clean spice mill or coffee grinder. Use a pepper mill to medium-grind tellicherry peppercorns. The Spice Guru (recipe founder) recommends McCormick Brand Tellicherry Black Pepper and Smoked Paprika, Spice Islands Brand Ground Sage and Cardamom, Spice Appeal Brand Ground Savory and Williams-Sonoma Brand Ground Tahitian Vanilla Bean.

 

Copycat Starbucks Double Chocolate Chip Frappuccino Cupcakes (sugarspunrun)

Cupcakes

2 c sugar
2 c flour
3/4 c natural unsweetened cocoa powder
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
2/3 c canola oil (can sub vegetable oil)
1 c milk
2 eggs lightly beaten, room temperature)
2 t vanilla
1 c very hot water
2 T instant coffee
6 oz premium dark chocolate chopped into very small pieces

Preheat oven to 350 F and line muffin tin with cupcake liners or lightly grease and flour. In large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt. Stir in canola oil and milk, stirring until combined. Add eggs one at a time, stirring after each addition. Stir in vanilla. Measure hot water and stir instant coffee into the hot water. Add the water to the batter and stir until mix is evenly combined (it will be a thin batter. When you first add the water/coffee to the batter will separate a bit, so stir until it is even in texture and smooth. Be careful the hot water doesn’t splatter as it is stirred. Fold in finely chopped chocolate pieces. Fill prepared muffin tin cavities just over 2/3 full. Occasionally scrape the bottom of the bowl and stir to evenly redistribute any chocolate pieces that may have settled on the bottom of the bowl. Bake for 18 – 22 min (use the toothpick test to check). Allow cupcakes to cool completely before frosting.

Frosting

8 oz cream cheese, softened to room temp
1 1/2 c powdered sugar, divided
1 t vanilla
3 c heavy cream
chocolate syrup for drizzling
2 oz dark chocolate finely chopped or mini chocolate chips (opt)

Stir together cream cheese, 1 c powdered sugar and vanilla until well combined. Set aside. In a clean, dry, separate bowl combine your heavy cream and the remaining 1/2 c powdered sugar. Using a mixer with a whisk attachment, beat on high speed just until stiff peaks form (stiff peaks exist when you can dip a knife or spatula into the mix and the peaks that form when you remove the utensil hold their shape without the point of the peak significantly folding or receding back into the mix — a small amount of folding or receding is OK, don’t over beat the cream!) Fold cream cheese mix into the whipping cream mix. With the mixer on low-speed, stir until well-combined (again, try not to over-whisk). Pipe frosting generously onto cooled cupcakes. Drizzle with chocolate syrup and garnish with chopped chocolate or mini chips, if desired. Serve and enjoy! Note: Chop chocolate into pieces smaller than mini chocolate chips, like mincing. If you do not make the chocolate small enough, it will sink to the bottom of the cupcakes, you want it to be dispersed throughout the cupcake. The heat from the added coffee will also help shrink the pieces a bit. Makes just over 24 cupcakes.

Pioneer Fried Chicken (dinnerthendessert)

1 chicken, cut into 8 pieces
1 c cornstarch, 1/4 c reserved for coating
1/4 c flour
1 T paprika
1 1/2 T onion powder
1 3/4 t salt
3/4 t celery salt
1/2 t black pepper
1 t baking soda
1/2 t baking powder add 3/4 c water
3 c peanut or canola oil

Mix dry ingredients except for the reserved 1/4 c cornstarch. Add water and whisk. Put 1/4 c cornstarch in shallow pan and coat chicken with it. Dip the chicken that has been coated in cornstarch into the wet batter until completely coated. Let drip for a couple of seconds and gently lower into pot of oil. Fry in 350 F peanut or canola oil for 8 – 10 min until cooked through in small batches. Drain on metal rack, not paper towels (that would make it soggy.)

Fried Sun Dried Beef (Thai Beef Jerky) from Lers Ros Thai Restaurant, San Francisco (shesimmers)

1 lb top round steak, cut into strips measuring approximately 4 x 1/2″ wide and 1/4″ thick*
2 T fish sauce
1 T dark or light soy sauce
2 t sugar
1/2 t ground white (or black) pepper
vegetable oil for frying

Heat the oven to 120° F and set a rack in the middle of it. Spread out the beef strips on a large cookie sheet and let them dry out in the oven for 1 hour. Turn the beef strips over and let them dry for another hour. You know the beef strips are ready when their surface is dry to the touch while the texture is still somewhat soft and elastic. When that happens, remove the beef strips from the oven or the drying basket and place them in a mixing bowl. Meanwhile, heat up some vegetable oil in a deep-fryer or a 8 – 12″ frying pan with a raise edge on medium heat. You only need just enough vegetable oil to come up to about 2″ from the bottom of the pan. Line a platter with a piece of paper towel and keep it nearby. Add fish sauce, soy sauce, pepper and sugar to the beef strip bowl and toss; make sure that all of the beef strips are evenly coated with the seasoning sauce. Test the oil by sticking a wooden skewer or chopstick into the oil, making sure the tip of the wooden skewer touches the bottom of the pan. If you see tiny bubbles rising from the point where the wooden skewer touches the pan, the oil is ready. Shake excess seasoning off of the beef strips and fry them in two batches. Be sure to stir the beef strips around to ensure even cooking. On medium heat, the beef only needs to be in the oil for less than a min. You’ll see that the beef will brown up and develop a nice, glossy coating. When that happens, transfer them to the paper towel-lined platter. Serve the fried sun dried beef with jaew dipping sauce. Note: Make sure that the grain of the beef runs perpendicular to the length of the strips; otherwise, it would be difficult for you not only to bite a piece off a strip but also to chew it. The version of jaew served at Lers Ros has one part lime juice, one part fish sauce, some toasted rice powder (I would say about 1 T for every 1/2 c fish sauce-lime juice mix), just a tad of sugar to round out the flavor, some chopped cilantro and sliced shallots or red onions. No galangal is added.

Long John Silver’s Hush Puppies (secretcopycatrestaurantrecipes)

1/4 c milk
1 egg
1/2 c cornmeal
1/4 c flour
1 baking powder
1 t garlic salt
1 t onion powder

Combine dry ingredients. Add egg and milk. Stir well. Should be the consistency of bread batter. If too thin add more corn meal or flour. Drop by teaspoonful into hot grease. Cook until brown. Remove from grease with a slotted metal spoon and drain on a paper towel.

Copycat Chili’s Molten Lava Cake (ohsweetbasil)

1 Duncan Hines Fudge Cake mix and ingredients
vanilla ice cream
chocolate shell ice cream topping
caramel sauce

Mix cake mix according to instructions and bake in a texas size muffin tin according to package instructions. Turn out to cool. (Remember you will be eating these upside down so you’ll want them level.) Once cupcakes and fudge are cool, use a serrated knife, at a slight angle, to carefully cut a well out of the bottom of each cake. Fill the cake with the fudge sauce, wrap in saran wrap and freeze for 1 hr or up to a few days. Once you are ready to serve, heat each cake in the microwave for 35 – 45 seconds or until warmed through. Drizzle caramel over the cake and the plate (it really is delicious to get little bits of caramel bites). Quickly top with vanilla ice cream and pour the chocolate shell topping over the ice cream. Serve immediately.

Hot Fudge

1/2 c butter, unsalted
1 c evaporated milk
1 c chocolate chips
1 t vanilla
1 pinch of salt
2 c powdered sugar

Melt all of the ingredients in a medium sauce pan over medium heat. bring to a boil, stirring constantly. continue to boil and stir for 2 min. Remove pan from heat and continue to stir for 1 min. Allow fudge sauce to cool.

Disneyland’s Hot Chocolate (sixsistersstuff)

1 c 2% milk
1/2 c heavy whipping cream
1 1/2 c cocoa powder (not a printing error)
1 T sugar
1 T milk chocolate, grated
1 14 oz can sweetened condensed milk
1/8 t vanilla
whipped cream for topping
ground cinnamon for topping

In a medium sauce pan, pour milk and heavy cream. Heat over medium-high heat (be sure to watch it carefully – you don’t want it to boil or scald!). In a large bowl, whisk together cocoa, sugar and milk chocolate. Slowly add this dry mixture to the milk mix until completely combined. Reduce heat to medium. Add in sweetened condensed milk and vanilla and stir until completely combined. Reduce heat to low and simmer for 5 min. Remove from heat and serve in individual mugs. Top with whipped cream, ground cinnamon and additional chocolate shavings if desired.

Copycat Brownie Brittle (foodfolksandfun)

1 18 oz Brownie Mix (like Ghirardelli Dark Chocolate Brownie Mix)
1/3 c vegetable oil
1/3 c water
1 large egg

Preheat oven to 325 F. Line a baking sheet with parchment paper and set aside. Place all the ingredients into a large mixing bowl. Whisk until just combined. Pour the batter onto the prepared baking sheet. Use an offset spatula to spread batter into a thin layer. Bake for 25 – 30 min. Cool completely before breaking apart with a knife or cutting with a pizza cutter. Note: If you want the brittle in uniform pieces, score the brittle with the pizza cutter as soon as it comes out of the oven. Once it’s cooled, break it apart completely by cutting it with the pizza cutter.

Copycat Mrs. Fields Snickerdoodles Cookies

Dough

1/2 c unsalted butter, softened
1/2 c sugar
1/3 c light brown sugar, packed
1 large egg
1 t vanilla
1 1/2 c flour
1/2 t baking soda
1/4 t cream of tartar
1/4 t salt (opt)

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine butter, sugars and beat on medium-high speed until creamed and well combined, about 3 min. Scrape down the sides of the bowl, and add the egg, vanilla and beat on medium-high speed until well combined, light and fluffy, about 3 min. Scrape down the sides of the bowl, and add the add flour, baking soda, cream of tartar, salt (if using) and beat on low speed until just combined, about 1 min. Using a medium 2″ cookie scoop or your hands, form approximately 14 equal-sized mounds of dough (2 heaping T each), roll into balls, and flatten slightly. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 1 hour or up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter and be more prone to spreading. Preheat oven to 350 F, line a baking sheet with a Silpat or spray with cooking spray. Dredge each mound of dough in cinnamon-sugar. Place dough mounds on baking sheet, spaced at least 2″ apart and bake for about 9 min or until edges have set and tops are just set, even if slightly under cooked, pale and glossy in the center; don’t over bake for soft, pillowy cookies. For Firmer Cookies: Bake 1 – 2 min longer. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 min before serving. Cookies will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Yield: 14 small to medium cookies.

Topping

1/4 c sugar
2 t cinnamon

In a small bowl, combine sugar and cinnamon, and stir to combine.

 

Outback Steakhouse Potato Soup (chefpablos)

4 large or up to 8 small potatoes
Kosher salt
vegetable oil
2 sticks butter
1 onion, diced
3/4 c flour
48 oz chicken broth
2 c water
celery salt to taste
1/2 t ground black pepper
1/4 t dried basil
1/4 t sugar
1 1/2 c heavy cream
4 – 6 slices cooked bacon, chopped
chopped chives (opt)
2 c shredded Monterrey Jack / Cheddar cheese blend.

Preheat your oven to 350 F. Rinse and scrub the skins of the potatoes and dry with a towel and then pierce each potato several times with a fork. Place a small amount of oil in your hands and coat each potato and then sprinkle each one with Kosher salt. Place in the oven, directly on the rack (no cookie sheet and NO foil!) Bake approx 60 min. In a large pot, cook your bacon, turning it frequently until just crispy. Leave the grease from the bacon for the next step (yes, it’s unhealthy, I know). In the same pot, melt the butter with the bacon grease, over a low to medium heat, being careful not to burn it. Add onion and cook until softened. Add flour and stir while it cooks for about 3 min, using a rubber spatula to loosen any bits of bacon stuck to the bottom (yum!) Slowly add chicken broth, water, salt, pepper, basil and sugar, bringing to a boil and stirring often with a whisk. Gradually add the heavy cream until you’ve reached the proper consistency. Chop the potatoes into bite sized cubes and add to the soup and simmer for approx 5 min to bring the potatoes to temp (remember, they’re already cooked.. so don’t overdo it). Ladle soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.