Copy Cat Recipes

Entenmanns Fat Free Oatmeal Cookies

Ingredients:
1 tablespoon Molasses
3 Raw egg whites
1 cup Dark raisins
1 1/2 teaspoon Vanilla
1 cup Light brown sugar -- packed
1 cup Granulated sugar
1/2 cup Non-fat dry milk powder
1/2 teaspoon Cinnamon
1 1/2 teaspoon Baking powder
2 1/2 cups Quaker brand quick-cooking rolled oats
1 cup All-purpose flour
 
Directions:

Put molasses, egg whites and raisins into blender and blend on high speed just to mince but not to puree (about 5-10 seconds). Empty mixture into medium mixing bowl. With mixer beat in on medium speed each of the remaining ingredients, beating well after each addition, adding both the oats and flour in small portions. Switch to mixing spoon if dough becomes too stiff for mixer.

Lightly spray cookie sheet with Pam and wipe off excess lightly with paper towel; any excess of the cookie sheet may burn while cookies are baking. You need only a very light film of the Pam just to keep cookies from sticking. Use 1 measuring teaspoonful of dough for each cookie and place 2" apart on prepared cookie sheet. Bake in preheated 350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing from cookie sheets carefully.

Fiddle Faddle
Ingredients:
2 cups Brown Sugar
1 cup Margarine
1/2 cup Corn Syrup
1 teaspoon Salt
1 teaspoon Butter Flavoring
1 teaspoon Maple Flavoring
1/4 teaspoon Cream of Tartar
1 teaspoon Baking Soda
7 Quarts Popped Corn
2 cups Mixed Nuts
 
Directions:

In saucepan, combine brown sugar, margarine, corn syrup, and salt. Boil for 6 minutes, stirring constantly. Add flavorings, cream of tartar, and soda. Pour over popped corn and nuts, mixing thoroughly. Bake in 200 oven for one hour.

Hidden Valley Ranch CloneIngredients:
4 tablespoons dry parsley flakes
1 teaspoon pepper
2 tablespoons onion salt
1 quart mayonnaise
1 pint sour cream
1 teaspoon garlic salt
1 teaspoon salt
2 tablespoons MSG or Accent brand (optional)
1 pint buttermilk
 
Directions:

Combine all ingredients. Allow flavors to blend overnight. Reduce recipe in half if desired.

Makes a lot but stores well chilled for a few weeks. Use for salads or any other recipes requiring a ranch dressing.

King's Hawaiian Bread
Ingredients:
6 cups plain flour
3 eggs
1 cup pineapple juice
1 cup water
3/4 cup sugar
1/2 teas. ginger
1 teaspoon vanilla
2 packages yeast
1 stick margarine
 
Directions:

Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture and stir until well mixed. Sprinkle in yeast, 1 package at a time, mixing well. Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may have to use your hand. Make sure it's mixed well. Leave batter in bowl and cover with cloth and place in warm place. Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into 3 equal parts and place in well greased round cake pans. Cover and place in warm place and let rise about 1 hour. Bake at 350 degrees 25 to 30 minutes.

Lipton Dry Onion Soup Ingredients:
1/4 cup dried minced onion
2 tablespoons instant beef bouillon
1/2 teaspoon onion powder
 
Directions:

Combine all together. This makes the equivalent of 1 package soup mix.

Orange Julius

Ingredients:
2/3 cup orange juice concentrate
1 cup water
1 cup milk
1/2 teaspoon vanilla
1/4 cup powdered sugar
6 ice cubes (approx 1 1/2 cups ice)
 
Directions:

Put all ingredients in a blender, cover and blend until smooth.

Just like Rotel

Ingredients:
4 pounds peeled, chopped tomatoes
12 jalapeno or hot chili peppers -- sliced
1 teaspoon salt
 
Directions:

Place in 4 quart saucepan, and simmer until reduced to 1 quart. Freeze in 1 cup portions.

Shake-N-Bake

Ingredients:
3 cups corn flake crumbs
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parsley flakes -- crushed
1 tablespoon paprika
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground pepper
 
Directions:

In a large bowl, combine all ingredients. Combine with a fork until evenly mixed. Pour into a 5-cup container with a tight-fitting lid. Seal container. Label. Store in a cool dry place. Use within 2 months. * Makes about 4 1/2 cups

To use: Pour mix into a large plastic food storage bag; set aside. In a shallow bowl, beat 2 eggs and 1 tablespoon milk until blended. Dip each piece of chicken, fish, or pork into egg mixture; drain briefly. Place 2 to 3 pieces at a time in plastic bag, shaking until evenly coated. Remove from bag; arrange on prepared baking sheet. Bake as desired

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

Velveeta and Orange Julius

Well I fulfilled one wish madam............

anyone else.........any famous restaurant??? favorite dish from said restaurant?

This is great, Meshell! I love these recipes, especially the cheez whiz one. Gonna be hard to find the cheese though. Could get family to send Velveeta, but then they could just send the cheez whiz though, couldn't they!

orange sherbert?

Why not just post the link MeShell...save you typing all of that....

www.copykat.com

www.cdkitchen.com has some great copy cat recipes as well.

www.cd.kitchen has some great copy cat recipes as well.

Yeah that's where I got my KFC buttermilk biscuit recipe from....