Copy Cat Recipes

Wendy's Frosty

3/4 cup low fat milk (2%)
3 Tablespoons Nestle Quik
4 Cups Fat Free vanilla ice cream

Combine all ingrediants in a blender. Blend on medium speed until creamy. Stir if necessary.

If too thin, freeze the mixture in the blender or in cups until thicker

Enjoy

So, where do you get the FF ice cream?  I can't find it anywhere here

So, where do you get the FF ice cream?  I can't find it anywhere here

Thats what I was going to ask.
Does Wendy's use FF ice cream??
The Skinny Cow chocloate fudge lollies taste a lot like Wendy's Frosties.

Olive Garden Pasta E Fagioli

1 pound super lean ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 -14.5 cans diced tomatoes
1 -15 ounce can red kidney beans (with liquid)
1 -15 ounce can great northern beans (with liquid)
1 -12 ounce can V-8 tomato juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 pound (1/2 package) ditali pasta or salad-roni

Brown meat and drain off fat. Put in soup pot
add onion, carrot, celery, and garlic and simmer for 10 mins.
add the remaining ingred, except the pasta, and simmer for 1 hour
about 50 minutes into the simmer time, cook pasta in 1 1/2 to 2 quarts of boiling water over high heat.
Cook for 10 minutes or just until pasta is al dente or slightly tough..drain
add the pasta to the large pot of soup and simmer for 5 minutes and serve

These are all low fat or lite recipes of the famous items
I suppose you can use real fat ice cream instead to get a better taste..Everyone was talking about missing food I had these books and thought I would put some recipes on here....i have loads of them........

just name something i will see if i have the copy cat recipe...

A-1
Ingredients:
1/2 cup orange juice
1/2 cup raisins
1/4 cup soy sauce
1/4 cup white vinegar
2 tablespoons dijon mustard
1 tablespoon grated orange peel
2 tablespoons ketchup
2 tablespoons chili sauce
 
Directions:

Bring to a boil for 2 minutes stirring. Remove from heat. Allow to cool to lukewarm. Put mixture in a blender till it is pureed. Pour in bottle. Cap tightly and refrigerate to use within 90 days.

Aunt Jemima Pancake Mix
Ingredients:
2 cups Self-rising flour
2 cups Bisquick
1/2 cup Sugar
1/2 cup Non-dairy creamer powder
***To Use The Mix:***

1 Egg
8 ounces 7Up
1 3/4 cup Prepared pancake mix
 
Directions:

In an 8-cup container, stir together flour, Bisquick, sugar and creamer. Cover tightly. Refrigerate mix to use within 3 months.

TO USE-Into blender, put egg, 7-up and prepared pancake mix. Blend at high speed until smooth, 1 minute. Allow 1/3 cup batter for each 6" pancakes. 1 recipe makes 8 pancakes

Baby Ruth Bars Recipe

Ingredients:
1 1/3 cup margarine
2 cups brown sugar
1/3 cup white syrup
8 cups oatmeal
2 teaspoons vanilla
1/2 cup peanut butter
***Topping***

6 ounces package. chocolate chips
1/2 (6 oz.) package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts
 
Directions:

Melt margarine. Add brown sugar, syrup, peanut butter, oatmeal and vanilla. Put in 9x13 can pan. Bake 350° for about 15 minutes.

Topping

Melt together and spread on top.

Cheescake Factory German Chocolate Cheesecake


Ingredients:
***Cheesecake***

24 ounces cream cheese, softened and cut into chunks
1/2 cup sugar
2 eggs
1/4 cup sour cream
1 teaspoon vanilla
***Chocolate Cake***

4 ounces unsweetened chocolate
1/2 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cup flour
***Chocolate Glaze***

1/2 cup semisweet chocolate chips
2 tablespoons whipping cream
***German Chocolate Topping***

2 egg yolks
2/3 cup sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 teaspoon vanilla
1 cup flaked coconut
1 cup chopped pecans
***Garnish***

Whipping cream
 
Directions:

For Cheesecake: In bowl of electric mixer or in food processor fitted with metal blade, blend cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.

For Chocolate Cake: In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly. With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter.

Bake in preheated 425 degree oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.

Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream if desired.

For Chocolate Glaze: In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.

For German Chocolate Topping: In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

Cheez Wiz

I don't know where you will get processed cheese for this one.......
Ingredients:
1 pound processed cheese, cut into small pieces
13 ounces can evaporated milk
4 tablespoons margarine
1 teaspoon salt
Dash of Tabasco sauce
1 teaspoon dry mustard
 
Directions:

Melt all ingredients in heavy saucepan or double boiler over medium heat. Pour into containers; let cool. Use on crackers or in recipes calling for Cheez Whiz

Cracker Barrel Chicken-N-Dumplings
Ingredients:
1 whole frying chicken
2 quarts water
2 teaspoons salt
1/2 teaspoon pepper
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup buttermilk
 
Directions:

Place chicken in a Dutch oven. Add water and 2 tsp. salt. Bring to a boil. Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone).

Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces. Bring the broth to a boil and add pepper.

For Dumplings: Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened. Knead the dough 4 to 5 times (never done), and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally. Stir in the chicken and serve.




MMMMmm

Cracker Barrel Chicken Casserole

Ingredients:
1 cup yellow corn meal
1/3 cup flour
1 1/2 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg
***Chicken Filling***

2 1/2 cups cooked chicken breasts ( cut into bite-size pieces)
1/4 cup yellow onion (chopped)
1/2 cup celery ( sliced thin)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can cream of chicken soup
1 3/4 cup chicken broth
2 tablespoons butter
 
Directions:

Mix all together in mixing bowl until smooth. Pour into greased 8" x 8" baking pan and bake at 375F for 20 - 25 minutes until done. Remove from oven and let cool completely.

When cool crumble corn bread and place 3 c. of corn bread crumbs in mixing bowl. Add 1/2 c. melted butter to crumbs and mix well, set aside.

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 desolved completely. Add chicken, stir and blend untill mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in buttered casserole dish 2 1/2 qt., 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 350F. for 35 - 40 minutes. The crumbs will turn a golden yellow.

Cracker Barrel Corn Muffins

Ingredients:
4 tablespoons sugar
4 tablespoons butter
4 tablespoons liquid nondairy creamer
4 tablespoons yellow cornmeal
3/4 cup self-rising flour
 
Directions:

Add ingredients to bowl in order listed and beat well until it looks like a smooth cake batter.

Divide batter between 8 greased cupcake wells and fill the other 4 in a 12-well tin with water.

Bake at 400 degrees F, 16 to 18 minutes or until tester inserted into centers comes out clean.

Let cool few minutes in pan and remove with two forks so not to disturb the water

Cracker Barrel Coca Cola Cake

Ingredients:
1 Stick Butter
1 cup Coca Cola
3/4 cup Miniature Marshmallows
1 Square Semi Sweet Baking Chocolate
1/2 cup Shortening
1/2 cup Vegetable Oil
3/4 cup Cocoa
2 Eggs
1/2 teaspoon Salt
2 teaspoons Vanilla
3/4 cup Buttermilk
2 cups Sugar
2 1/3 cups Flour
1 teaspoon Baking Soda
1 1/2 teaspoon Baking Powder
***Frosting***

1 Stick Butter
1/2 cup Cocoa
1/4 cup Coca Cola (plus 2-3 Tbsp. if needed)
3 cups Powder Sugar
1 teaspoon Vanilla
1/4 cup Hershey's Chocolate Syrup
 
Directions:

Place in a sauce pan butter, coke, semi sweet baking square and bring to a boil remove from heat and add marshmallows and stir until all is blended and the marshmallows are disappear. Set aside to cool enough to tepid or room temperature.

In mixing bowl blend the shortening, oil, vanilla and sugar until fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, cocoa, baking powder and salt, add half of flour mixture to shortening, egg mixture, and beat. Scrape bowl time to time to clean the sides off so ingredients are blended in batter. Add cooled coca cola mixture and beat. Add remainder of flour and beat until completely smooth about 3 - 4 minutes. Batter will be thick.

Place batter into a 13" x 9" x " 2 oiled and floured baking pan. Set pan on top shelf in a preheated 350 degrees oven for 35 - 40 minutes. Check for completed baking time with a toothpick. If the toothpick comes out clean by sticking in the middle of the cake it is time to come out of the oven and cool.

For Frosting: Cream butter, add cocoa, vanilla, Hershey's Syrup, and coca cola, beat until smooth. Add powder sugar a little at a time and beat constantly. Scrape the sides of bowl time to time to get all ingredients into the frosting. If the frosting seams a little dry add a little more coca cola and beat well.

Frost warm cake. Serve with natural vanilla bean ice cream and enjoy.

Dairy Queen Old Fashion Onion Rings
Ingredients:
2 Vidalia onions or even 1015s when in season
2 cups flour
2 cups fine cracker crumbs
2 cups white corn meal
2 cups Buttermilk
1 cup Water
4 cups Crisco oil (or enough for your personal fryer)
 
Directions:

Slice onions 1/2 inch thick, do not use the very small rings, save those for chopped onions. In a large bowl add buttermilk and water. Take out rings one at a time and coat them with flour then with buttermilk, and then coat with corn meal. Drop into hot oil and fry till golden. Drain on paper towels.