Mrs Fields' Lemon Chocolate Chip Buttons

Categories: Cookies

Yield: 48 servings

2 c Flour

1/2 ts Soda

1 ts Ground coriander

3/4 c Butter, softened

1 c Sugar

2 lg Eggs

1 1/2 ts Lemon extract

1 1/2 c Miniature chocolate chips

Preheat oven to 300* F. In a medium bowl combine flour, soda and coriander with a wire whisk, set aside. In a large bowl cream butter and sugar with an electric mixer at medium speed to form a grainy paste. Add eggs and lemon extract, and beat well. Scrape down sides of bowl. Add the flour mixture and the chocolate chips, and blend at low speed just until combined. Drop dough by teaspoons onto ungreased baking sheets, 1 1/2 inches apart. Bake for 14-15 minutes on center rack of oven. Do not brown. Immediately transfer with a spatula to a cool surface.

Mrs Fields Black and Whites

Categories: Cookies

Yield: 36 servings

2 1/4 c All purpose flour

1/2 c Unsweetened cocoa powder

1/2 ts Baking soda

1/4 ts Salt

1 c Dark brown sugar; packed

3/4 c White sugar

1 c Salted butter; soft

3 lg Eggs

2 ts Pure vanilla extract

5 1/4 oz Semisweet chocolate bar

- coarsely chop

5 1/4 oz White chocolate bar;

-coarsely chop

Preheat oven to 300 degrees (yes, it says 300) In a medium bowl combine flour, cocoa, soda and salt. Mix well with a wire whisk. Set aside. Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl.

Add eggs and vanilla, and beat at medium speed until smooth. Add the flour mixture and chocolates, and blend at low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23-25 minutes. Transfer cookies immediately to a cool flat surface. Yield: 3 dozen.

*NOTE: I just made her oatmeal cookies, also 300 degrees for 23-25 minutes

and found I had to leave them in the oven a little longer.

Mrs Fields Apricot Nectar Cookies

Categories: Cookies

Yield: 36 servings

2 3/4 c All-purpose flour

1 ts Baking soda

3/4 c White sugar

1/4 c Dark brown sugar; packed

1 c Salted butter; softened

1 lg Egg

1/4 c Apricot nectar

1/2 c Apricot preserves

1/4 c Dried apricots; chopped

Preheat oven to 300-degrees. In a medium bo wl combine flour and baking soda. Mix well with a wire wish and set aside.

In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix.

Drop by rounded tablespoonfuls onto ungreased baking sheets 1-1/2 inches apart. Bake 22-24 minutes or until cookies just begin to brown at bottom edges. Remove from oven and let cookies cool on baking sheet 5 minutes before transferring to a cool flat surface with spatula.

MRS FIELDS' APPLESAUCE OATIES

Serving Size : 48

Categories : Cookies

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 c Quick oats

1 1/2 c Flour

1 tsp Baking powder

1/2 tsp Soda

1/2 tsp Salt

1 tsp Cinnamon

1/2 tsp Nutmeg

1 c Lt brown sugar -- packed

1/2 c Sugar

1/2 c Butter -- softened

1 lg Egg

3/4 c Applesauce

1 c Semisweet chocolate chips

1 c Raisins

1 c Chopped walnuts

Preheat oven to 375*F.

In a medium bowl combine oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Mix well with a wire whisk and set aside. In a large bowl combine sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Add egg and applesauce, and blend until smooth. Add the flour mixture, chocolate chips, raisins and walnuts. Blend at low speed just until combined. Drop dough by tablespoons onto lightly greased baking sheets, 2 inches apart. Bake 12-14 minutes or until light brown. Immediately transfer cookies with a spatula to a cool flat surface.

MRS FIELDS' APPLE OATMEAL COOKIES

Categories: Cookies

Yield: 48 servings

2 1/2 c Flour

1 c Quick oats (not instant)

1/2 ts Salt

1 ts Soda

1 ts Cinnamon

1/4 ts Cloves

2 ts Grated lemon zest

1 c Dark brown sugar, packed

3/4 c Butter

1 lg Egg

1/2 c Unsweetened applesauce

1/2 c Honey

1 c Fresh apple, peeled and

Finely chopped (1 med apple)

1 c Raisins (6 oz)

Topping:

1/2 c Quick oats

Preheat oven to 300*F.

In a medium bowl combine flour, oats, salt, soda, cinnamon, cloves and lemon zest. Mix well and set aside. Cream sugar and butter together in a large bowl using an electric mixer. Add egg, applesauce and honey and beat at medium speed until smooth. Add the flour mixture, fresh apple and raisins, and blend at low speed until just combined. Dough will be quite soft. Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2 inches apart. If you wish, sprinkle cookies with oats. Bake 23-25 minutes or until bottoms are golden.

Mr & Mrs T Rich & Spicy Bloody Mary Mix

Here's a way to clone the famous and very popular Bloody Mary Mix from that couple with only a letter as a last name. It's a simple-to-make blend of tomato juice and spices with some prepared horseradish and canned jalapeno juice thrown in for a "spicier, zestier" drink. Mix this with vodka over ice and you've got a delicious cocktail. But if you're not in the mood to get zoinked, this clone recipe is also a great way to kick up your tomato juice, just for drinking straight.

1 46-ounce can tomato juice

4 tablespoons lime juice

3 tablespoons juice from canned jalapenos (nacho slices)

3 tablespoons vinegar

2 tablespoons sugar

2 teaspoons prepared horseradish

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon onion powder

dash garlic

1. Combine all ingredients in a 2-quart pitcher. Store covered in the refrigerator.

2. Directions for mixing a drink, as per the original mix: "Add 3 parts Mr & Mrs T Rich & Spicy Bloody Mary Mix to 1 part vodka, gin, rum or tequila, over ice. Mr & Mrs T Rich & Spicy Bloody

Mary Mix is also delicious by itself. Simply pour over ice and serve."

Makes 52 ounces.

Mimi's Cafe French Market Onion Soup

You might not imagine a tough World War II flying ace would open a restaurant called "Mimi's," but that's exactly what happened in the 70's. Arthur J. Simms flew spy missions over France during the war and helped liberate a small French town near Versailles. After the war Arthur ran the commissary at MGM studios in Hollywood, stuffing the bellies of big-time celebs like Judy Garland, Clark Gable and Mickey Rooney. He later joined his son Tom in several restaurant ventures including one called "French Quarter" in West Hollywood. This was the prototype for the French-themed Mimi's Cafe. In 1978, the first Mimi's opened in Anaheim, California. Today there's over 40 Mimi's in the chain with a new one opening every other week; all of them serving this amazing onion soup that can now be part of your culinary repertoire. Oui!

1/4 cup butter

3 medium white onions, sliced

3 14-ounce cans beef broth (Swanson is best)

1 teaspoon salt

1/4 teaspoon garlic powder

3 tablespoons Kraft grated parmesan cheese

6 to 12 slices French bread (baguette)

6 slices Swiss cheese

6 slices mozzarella cheese

6 tablespoons shredded parmesan cheese

You've just cloned a batch of the best onion soup from any chain.

Got spoon?

1. Saute onions in melted butter in a large soup pot or saucepan for 15 to 20 minutes or until onions begin to brown and turn transparent.

2. Add beef broth, salt and garlic powder to onions. Bring mixture to a boil, then reduce heat and simmer uncovered for 1 hour. Add the grated parmesan cheese in the last 10 minutes of cooking thesoup.

3. When soup is done, preheat oven to 350 degrees and toast the French bread slices for about 10 to 12 minutes or until they begin to brown. When bread is done, set oven to broil.

4. Build each serving of soup by spooning about 1 cup of soup into an oven-safe bowl. Float a toasted slice or two of bread on top of the soup, then add a slice of Swiss cheese on top of that. Place a slice of mozzarella on next and sprinkle 1 tablespoon of shredded parmesan cheese over the top of the other cheeses.

5. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes or until the cheese begins to brown.

Makes 6 servings.

Mimi's Cafe Carrot Raisin Bread

It's dark, moist and delicious. And it comes in a bread basket to your table at this French-themed west coast casual restaurant. Now the tastiest carrot bread ever can be yours to create at home with a couple of grated carrots, molasses, raisins and chopped walnuts. You'll be baking this one in the oven for at least an hour. That should be enough time to warm up the house and send amazing smells wafting through every room. Line the carpet with newspaper to catch the family drool.

1 1/2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup vegetable oil

1 cup plus 2 tablespoons granulated sugar

3 eggs

1/4 cup molasses

1/2 teaspoon vanilla extract

1 cup shredded carrot

1 cup raisins

3/4 cup chopped walnuts

Dark, moist carrot bread is a Mimi's Cafe specialty. Now it's yours.

1. Preheat oven to 350 degrees.

2. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.

3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand.

4. Pour flour mixture into the other ingredients and stir until combined.

5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done.

Makes 2 loaves.

McDonald's Yogurt Parfait

This one's super easy to make, plus it's low fat and delicious. The yogurt in the original is very sweet and creamy, like Yoplait. So that's the brand that you should use, although any brand of vanilla yogurt will work fine. If you use Yoplait, you'll need two 6-ounce containers of the stuff per serving. For the granola, just look for one that contains mostly oats. It should be crunchy and sweet (such as "maple" flavor) and can also include puffed rice bits. You can even make these a day or two ahead of time.

Keep them covered in the fridge, and hold off on the granola topping until you serve 'em up or it'll get mighty soggy.

4 cups vanilla-flavored low-fat yogurt (or 8 6-ounce containers

of Yoplait)

2 10-ounce boxes sliced strawberries with sugar added, thawed

1/3 cup frozen blueberries, thawed

1/2 cup crunchy, sweet granola

1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.

2. Add 1/2 cup of strawberries into the glass on top of the yogurt.

3. Add 1 tablespoon of blueberries to the glass.

4. Pour 1/2 cup of yogurt over the fruit.

5. Sprinkle granola over the top and serve. Repeat for remaining 3 servings.

Makes 4 servings.

McDonald's Sweet & Sour Dipping Sauce

This recipe clones one of those sauces you get with your order of McNuggets at the world's largest hamburger outlet. Now, instead of shoving a fistful of the little green packs into your backpack, you can make up a batch of your own to use as a dip for store bought nuggets, chicken fingers, fried shrimp, and tempura. Or you can even use this as a sauce for the traditional Chinese sweet and sour dish (with pineapple, bell pepper, onion, and saut閑d chicken or pork.) It's a simple recipe that requires a food processor or a blender, and the sauce will keep well for some time in the fridge.

1/4 cup peach preserves

1/4 cup apricot preserves

2 tablespoons light corn syrup

5 teaspoons white vinegar

1 1/2 teaspoons cornstarch

1/2 teaspoon soy sauce

1/2 teaspoon yellow mustard

1/4 teaspoon salt

1/8 teaspoon garlic powder

2 tablespoons water

1. Combine all ingredients except the water in a food processor or a blender and puree until the mixture is smooth.

2. Pour mixture into a small saucepan over medium heat. Add water, stir, and bring mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has thickened, remove it from the heat and let it cool. Store sauce in a covered container in the refrigerator.

Makes about 3/4 cup.

McDonald's Breakfast Bagel Sandwiches

Steak & Egg Bagel

Sauce

2 tablespoons mayonnaise

1 teaspoon creamy dill mustard

1 teaspoon vegetable oil

1 slice of white onion, quartered

1 14-ounce pkg. Steak-Umm chopped steak (7 steaks)

4 eggs

1 teaspoon butter

salt

ground black pepper

4 plain bagels

8 slices Kraft Singles American cheese

1. First prepare the sauce by combining the mayonnaise with

the dill mustard in a small bowl. Set this aside until you

are ready to use it.

2. Heat 1 teaspoon of vegetable oil in a medium skillet over

medium heat. Separate the onion slices and saut?in the oil until

light brown.

3. Heat a large skillet over medium/high heat. Break up the sandwich

steak into the hot pan and cook until brown. Drain off fat. Add the

grilled onions to the meat and stir.

4. To make the eggs it's best to make one at a time in a small 6-inch

skillet. If you have more than one of these small pans, you can save

a little time.

5. Beat an egg in a small bowl with a whisk until it is smooth, but

not foamy. Add a pinch of salt and pepper to the egg. Heat a small

6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan.

When the butter has melted add the egg to the pan. Swirl the pan so

that the egg spreads evenly. As the egg begins to cook, use a spatula

to pull in a couple of the edges so that raw egg flows from the top

onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the

edges of the egg using a spoon or fork. Fold it down about an inch.

Fold the opposite end over as well. Then fold the remaining two edges

over, creating a small rectangular or square mini-omelet. Flip the

little omelet over and turn off the heat.

6. Slice a bagel in half and place it with the faces up on a baking

sheet. Grill the faces of the bagel halves in your oven, set on

broil, until golden brown. You may also use a toaster oven for this

step, but be sure to place the sliced bagel halves onto a small

baking sheet or on aluminum foil.

7. When the bagels are toasted, spread about 1/2 tablespoon of the

sauce onto the face of the top bagel half.

8. Place a slice of cheese onto the face of each bagel half.

9. Divide the meat into four portions and stack one portion onto the

cheese on the bottom bagel half.

10. Place the finished omelet onto the meat on the bottom half of the

sandwich.

11. Finish by flipping the top half of the sandwich over onto the

bottom. Heat for 15 seconds in microwave if needed to warm.

Makes 4 servings.

McDonald's Breakfast Bagel Sandwiches

Spanish Omelet Bagel

Sauce

2 tablespoons mayonnaise

1 teaspoon creamy dill mustard

2 teaspoons minced green pepper

2 teaspoons minced white onion

4 eggs

1 teaspoon butter

salt

ground black pepper

8 ounces breakfast sausage

4 plain bagels

4 slices Kraft Singles American cheese

4 slices Kraft Singles Monterey Jack cheese

1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.

2. To prepare the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time.

3. First preheat pan over low heat. Add 1/4 teaspoon of butter. Add 1/2 teaspoon of minced green pepper along with 1/2 teaspoon minced white onion to the pan and saute for a couple minutes, or until soft.

4. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Add the egg to the pan with the vegetables. Swirl the pan so that the egg spreads out. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelets over and turn off the heat.

5. Press the sausage into four 2-ounce patties approximately the size of the bagel. Cook the sausage in a large skillet over medium heat until brown. Drain when done.

6. Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven, set on broil, until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.

7. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the bottom bagel half.

8. Place a slice of Monterey Jack cheese onto the face of the bottom bagel half.

9. Place a sausage patty on the cheese on the Jack cheese.

10. Place the finished omelet onto the sausage and then place the American cheese on the omelet.

11. Finish the sandwich with the bagel top and heat for 15 seconds in the microwave if needed to warm.

Repeat for remaining servings.

Makes 4 servings.

McDonald's Sweet & Sour Dipping Sauce

This recipe clones one of those sauces you get with your order of McNuggets at the world's largest hamburger outlet. Now, instead of shoving a fistful of the little green packs into your backpack, you can make up a batch of your own to use as a dip for store bought nuggets, chicken fingers, fried shrimp, and tempura. Or you can even use this as a sauce for the traditional Chinese sweet and sour dish (with pineapple, bell pepper, onion, and sauted chicken or pork.) . It's a simple recipe that requires a food processor or a blender, and the sauce will keep well for some time in the fridge.

1/4 cup peach preserves

1/4 cup apricot preserves

2 tablespoons light corn syrup

5 teaspoons white vinegar

1 1/2 teaspoons cornstarch

1/2 teaspoon soy sauce

1/2 teaspoon yellow mustard

1/4 teaspoon salt

1/8 teaspoon garlic powder

2 tablespoons water

1. Combine all ingredients except the water in a food processor or a blender and puree until the mixture is smooth.

2. Pour mixture into a small saucepan over medium heat. Add water, stir, and bring mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has thickened, remove it from the heat and let it cool. Store sauce in a covered

container in the refrigerator.

Makes about 3/4 cup.

McDonald's Breakfast Bagel Sandwiches

Steak & Egg Bagel

Sauce

2 tablespoons mayonnaise

1 teaspoon creamy dill mustard

1 teaspoon vegetable oil

1 slice of white onion, quartered

1 14-ounce pkg. Steak-Umm chopped steak (7 steaks)

4 eggs

1 teaspoon butter

salt

ground black pepper

4 plain bagels

8 slices Kraft Singles American cheese

1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.

2. Heat 1 teaspoon of vegetable oil in a medium skillet over medium heat. Separate the onion slices and saut?in the oil until light brown.

3. Heat a large skillet over medium/high heat. Break up the sandwich steak into the hot pan and cook until brown. Drain off fat. Add the grilled onions to the meat and stir.

4. To make the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time.

5. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan. When the butter has melted add the egg to the pan. Swirl the pan so that the egg spreads evenly. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelet over and turn off the heat.

6. Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven, set on broil, until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.

7. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half.

8. Place a slice of cheese onto the face of each bagel half.

9. Divide the meat into four portions and stack one portion onto the cheese on the bottom bagel half.

10. Place the finished omelet onto the meat on the bottom half of the sandwich.

11. Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm.

Makes 4 servings.

McDonald's Breakfast Bagel Sandwiches

Spanish Omelet Bagel

Sauce

2 tablespoons mayonnaise

1 teaspoon creamy dill mustard

2 teaspoons minced green pepper

2 teaspoons minced white onion

4 eggs

1 teaspoon butter

salt

ground black pepper

8 ounces breakfast sausage

4 plain bagels

4 slices Kraft Singles American cheese

4 slices Kraft Singles Monterey Jack cheese

1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.

2. To prepare the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time.

3. First preheat pan over low heat. Add 1/4 teaspoon of butter. Add 1/2 teaspoon of minced green pepper along with 1/2 teaspoon minced white onion to the pan and saute for a couple minutes, or until soft.

4. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Add the egg to the pan with the vegetables. Swirl the pan so that the egg spreads out. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelets over and turn off the heat.

5. Press the sausage into four 2-ounce patties approximately the size of the bagel. Cook the sausage in a large skillet over medium heat until brown. Drain when done.

6. Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven, set on broil, until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.

7. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the bottom bagel half.

8. Place a slice of Monterey Jack cheese onto the face of the bottom bagel half.

9. Place a sausage patty on the cheese on the Jack cheese.

10. Place the finished omelet onto the sausage and then place the American cheese on the omelet.

11. Finish the sandwich with the bagel top and heat for 15 seconds in the microwave if needed to warm. Repeat for remaining servings.

Makes 4 servings.

McDonald's Shakes

All right, it's the middle of summer and it's dang hot out. Wouldn't it be nice if we could whip up a little something to help keep those beads of sweat from rollin'? Check out how simple it is to recreate any of the three flavors of McDonald's thick shakes from scratch. Just three ingredients to each clone. And the secret ingredient for the chocolate and strawberry flavors is Nesquik mix. How McEasy is that? Throw everything in a blender and press a button -- the one on the right. And if you want your shake thicker, just put it in the freezer for a while. That's it!

Vanilla Shake

2 cups vanilla ice cream

1 1/4 cups low fat milk

3 tablespoons sugar

Chocolate Shake

2 cups vanilla ice cream

1 1/4 cups low fat milk

2 tablespoons chocolate flavor Nesquik mix

Strawberry Shake

2 cups vanilla ice cream

1 1/4 cups low fat milk

3 tablespoons strawberry flavor Nesquik mix

1. Combine all ingredients for the shake flavor of your choice in a blender and mix on high speed until smooth. Stop blender, stir and blend again, if necessary to combine ingredients.

2. Pour into two 12-ounce cups.

Serves 2.

McDonald's Lobster Sandwich

Yes, this actually exists. On an excursion through some New England states I practically drove off the road when I first saw a sign advertising lobster at this fast food chain. I just had to get a closer look. That's when I discovered that this unique sandwich is served only at select McDonald's locations, mostly in Maine, for a limited time only during the summer months.

It's basically a lobster salad served on a hoagie roll with some lettuce, but with fresh Maine lobster, is quite tasty.Since you can't get this anywhere else, I figured this sandwich was a prime candidate for kitchen cloning. Here's a recipe to make a version of your own that has never before been published.

1\2 cup cooked Maine Lobster (fresh is best)

1\2 tablespoon mayonnaise

pinch salt

1 lettuce leaf

small hoagie roll

1. Mix together lobster, mayonnaise and salt.

2. Slice hoagie roll length wise, and spread the lettuce leaf on the bottom half.

3. Spread lobster over lettuce. Top off sandwich with top half of the roll.

Makes 1 sandwich.

McDonald's Hot Mustard Sauce

I finally got on the case to bring you the definitive kitchen clone for this one - and it's a cinch! Tie one hand behind your back and witness plain old ground dried mustard mixing it up with sweet and sour flavors in a saucepan over medium heat.

The cornstarch wrangles around in there to thicken and stabilize while Captain Habanero pops in for the perfect spicy punch. Use it for dipping, use it for spreading, use it again and again, since you'll make about a cup of the stuff. And McDonald's will be glad that we no longer need to hoard the little blister packs from the restaurants.

1/2 cup water

1/2 cup corn syrup

1/3 cup plus 1 tablespoon white vinegar

2 tablespoons ground dried mustard

4 teaspoons cornstarch

1 tablespoon granulated sugar

1 tablespoon vegetable oil

1/2 teaspoon turmeric

1/2 teaspoon salt

10-14 drops habanero hot sauce

1. Combine all ingredients in a small uncovered saucepan. Whisk until smooth.

2. Turn heat to medium and bring mixture to a boil, stirring often. Sauce should thicken in 2 to 3 minutes after it begins to boil. Remove sauce from heat and chill in refrigerator in a covered

container.

Makes 1 cup.

McDonald's Breakfast Bagel Sandwiches

Ham & Egg Bagel

Sauce

2 tablespoons mayonnaise

1 teaspoon creamy dill mustard

4 eggs

salt

ground black pepper

1 teaspoon butter

8-ounces deli-sliced ham (2 to 3 slices per sandwich)

4 plain bagels

8 slices Kraft Singles American cheese

1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.

2. To prepare the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time.

3. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan. When the butter has melted add the egg to the pan. Swirl the pan so that the egg spreads evenly. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelet over and turn off the heat.

4. Heat up the ham in a covered dish in the microwave for 1 minute.

This will make it hot, and keep it from drying.

5. Slice a bagel in half and place it with the faces up on a baking

sheet. Grill the faces of the bagel halves in your oven, set on broil, until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.

6. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half.

7. Place a slice of cheese onto the face of each bagel half.

8. Place the finished omelet onto the cheese on the bottom half of the sandwich.

9. Place the ham onto the egg.

10. Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm.

Makes 4 servings.

McDonald's Breakfast Burrito

It was in the late seventies, shortly after McDonald's had introduced the Egg McMuffin, that the food giant realized the potential of a quick, drive-thru breakfast. Soon, the company had developed several breakfast selections, including the Big Breakfast with eggs, hash browns, and sausage. Eventually one out of every four breakfasts eaten on the go would be served at McDonald's - an impressive statistic indeed. The newest kid on the McBreakfast block is this morning meal in a tortilla, first offered on the menu in 1991.

4 ounces breakfast sausage

1 tablespoon minced white onion

1/2 tablespoon minced mild green chilies (canned)

4 eggs, beaten

salt

pepper

4 8-inch flour tortillas

4 slices American cheese

On the side

salsa

1. Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Saute the sausage and onion for 3 to 4 minutes or until the sausage is browned.

2. Add the mild green chilies and continue to saut?for 1 minute.

3. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables. Add a dash of salt and pepper.

4. Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.

5. Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.

6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold up about two inches of one end. Fold over the other side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired.

Makes 4 burritos.

McDonald's Biscuits

Them's the biscuits served at America's most popular stopfor breakfast, partners - simple to make and gosh darn tasty. Get yourself some Bisquick and buttermilk and crank up the oven for a clone that's become one very frequent request.

2 cups Bisquick baking mix

2/3 cups buttermilk

2 teaspoons sugar

1/4 teaspoon salt

2 tablespoons margarine, melted and divided

1. Preheat oven to 450 degrees.

2. Combine the baking mix, buttermilk, sugar, salt, and half of the melted margarine in a medium bowl. Mix until well blended.

3. Turn dough out onto a floured surface and knead for about 30 seconds, or until dough becomes elastic.

4. Roll dough to about 3/4-inch thick and punch out biscuits using a 3-inch cutter. Arrange the punched-out dough on an ungreased baking sheet, and bake for 10 to12 minutes or until the biscuits are golden on top and have doubled in height.

5. Remove the biscuits from the oven and immediately brush each one with a light coating of the remaining melted margarine. Serve warm.

Makes 8 biscuits.

McDonald's BigXtra!

McDonald's roll-out of the BigXtra! is another bomb dropped on the battlefield of the latest burger war. Burger King took the first shot by introducing the Big King - a pretty good clone of

McDonald's signature Big Mac, with a bit more meat and no middle bun. Then Mickey D's fired back with a clone of Burger King's popular Whopper, to be exact. That's just under 5 ounces of ground beef, stacked on a huge sesame seed bun, with the same ingredients you would find piled on the Whopper - lettuce, onion, tomato, ketchup, mayo, and pickles. Plus McDonald's addition of a special spice sprinkled on the beef as it cooks. It's all very tasty.

Especially if you like Whoppers. Today the Big Xtra! is less extra, having been shrunk down and renamed Big 'N Tasty.

1 large sesame seed bun (4 3/4-inch diameter)

5 ounces ground beef

seasoned salt

ground black pepper

2 teaspoons ketchup

1 tablespoon mayonnaise

1 tablespoon chopped onion

3 pickle slices (hamburger style)

1/2 cup chopped lettuce

1 large tomato slice

non-stick cooking spray

1. Form the ground beef into a very large patty on wax paper. Make it approximately 5 1/2 to 6 inches in diameter (the meat should shrink to the perfect size for the buns when cooked). Freeze

this patty for a couple hours before cooking.

2. Grill the faces of the hamburger bun in a hot skillet over medium heat. Grill until the buns are golden brown. Leave pan hot.

3. Grill the frozen patty in the pan for 2 to 3 minutes per side.

Sprinkle one side with seasoned salt and ground black pepper.

4. Prepare the rest of the burger by first spreading the 2 teaspoons of ketchup on the face of the top bun. Follow the ketchup with the tablespoon of mayonnaise.

5. Stack the onion onto the top bun next, followed by the pickles and lettuce. Add the tomato slice to the top of the stack.

6. When the beef patty is done cooking, use a spatula to arrange it on the bottom bun. Turn the top of the burger over onto the bottom and serve.

Makes 1 hamburger.

McDonald's Big Mac Sauce("Special Sauce")

If you like Big Macs, it's probably because of that tasty "secret" spread that is plopped onto both decks of the world's most popular double-decker hamburger. So what's so special about this sauce? After all, it's basically just thousand island dressing, right? Pretty much. But this sauce has a bit more sweet pickle relish in it than a typical thousand island salad slather. Also, I found that this clone comes close to the original with the inclusion of French dressing. It's an important ingredient - ketchup just won't do it. That, along with a sweet & sour flavor that comes from vinegar and sugar, makes this sauce go well on any of your home burger creations, whether they're Big Mac clones or not. This is the closest "special sauce" clone you'll find anywhere.

1/2 cup mayonnaise

2 tablespoons French dressing

4 teaspoons sweet pickle relish

1 tablespoon finely minced white onion

1 teaspoon white vinegar

1 teaspoon sugar

1/8 teaspoon salt

1. Combine all of the ingredients in a small bowl. Stir well.

2. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills.

Makes about 3/4 cup.

McDonald's Arch Deluxe

In 1996, McDonald's set out to target more educated tastebuds in a massive advertising campaign for its newest burger creation. We watched while Ronald McDonald golfed, danced, and leisurely hung out with real-life grown-up humans, instead of the puffy Mayor McCheese and that bunch of wacko puppets. Supposedly the Arch Deluxe, with the "Adult Taste", would appeal to those dancers and golfers and anyone else with a sophisticated palate. But let's face it, we're not talking Beef Wellington here. The Arch Deluxe is just a hamburger, after all, with only a couple of elements that set it apart from the other menu items. The big difference is the creamy brown mustard spread on the sandwich right next to the ketchup. And the burger is assembled on a sesame seed potato roll (which actually tastes very much like your common hamburger bun).

Also, you can order the burger with the optional thick-sliced peppered bacon, for an extra ka-ching. Okay, so the plan hasn't quite worked out the way Micky D's had hoped. Sales of the Arch

Deluxe have been disappointing, to say the least. That's why I thought this would be a good recipe to clone. You know, for all of you who have been struggling to get by without the Arch Deluxe in your lives. The Arch Deluxe may have gone on to join the McD.L.T and the McLean Deluxe on the great list of fast food duds from our past. But you can now create a delicious kitchen facsimile of your own with this recipe. And hopefully, in the meantime, Ronald has

gone back to work.

1 tablespoon mayonnaise

1/2 teaspoon brown mustard (French's "Hearty Deli" is good)

1 sesame seed hamburger bun

1/4 pound ground beef

1 slice American cheese

1 to 2 tomato slices

1 to 2 lettuce leaves, chopped

1/2 tablespoon ketchup

2 tablespoons chopped onion

1. In a small bowl, mix together the mayonnaise and the brown mustard. Set aside.

2. Grill the face of each of the buns on a griddle or frying pan over medium heat.

3. Roll the ground beef into a ball and pat it out until it's approximately the same diameter as the bun.

4. Cook meat on hot griddle or frying pan for about 5 minutes per side or until done. Be sure to lightly salt and pepper each side of the patty.

5. Build the burger in the following order, from the bottom up:

On Bottom Bun

beef patty

American cheese slice

1 to 2 tomato slices

lettuce

On Top Bun

mayo/mustard

ketchup

onions

6. Slap the top onto the bottom and serve hot.

Makes one burger.

Tidbits

If you can find thick-sliced pepper bacon in your supermarket, you can add it to the burger just as you could at the restaurant chain. Cut one slice in half after cooking and place the slices next to each other onto the bottom bun before adding the beef patty.

McDonald's Big Mac Sauce

Yield: 2 Cups

1 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.

MCDonald's Apple Muffin

21 oz Apple pie filling

3 Eggs

2 ts Apple pie spice

18 oz Yellow cake mix

Beat all together with electric mixer on medium-speed.Divide batter equally between 24 paper-lined cupcake wells. Bake 350~ 25 to 30 minutes or until knife inserted comes out clean. Cool before peeling off paper liners.

ALMOST MARIE CALLENDAR'S POTATO CHEESE SOUP

Categories : Soup

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 c Potatoes -- peeled and

Cubed

2 c Chopped onion

4 c Chopped celery

2 ts Salt

4 c Water

4 c Half-and-half

6 tb Butter or margarine

1 c Shredded sharp cheddar

Cheese

Place potatoes, onions, celery, and salt in the 4 c of water in a large pot. Simmer about 15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. Do NOT Boil.

Marie Callendar's Honey Butter

Categories : Spreads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound Butter

1/2 cup Honey

6 slices Bacon; cook crisp -- crumble

Beat butter in a 1-1/2 qt bowl with electric mixer, high speed, till lightand fluffy. Gradually on reduced speed, beat in honey and bacon, beating tillthoroughly combined and smooth. Keep refrigerated in covered container to serve within a week.

Marie Calendar's Cornbread

Categories : Breads Dressings

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 box corn muffin mix -- (9 oz)

1 box yellow cake mix -- (9 oz)

Prepare corn muffin mix per directions on box and cake mix per directions

on box in separate bowl. Pour prepared yellow cake mix into prepared corn

muffin mix and stir well. Pour into greased 9x12x2 pan and bake 350F for

30 to 35 min until toothpick comes out clean.

Long John Silver's Batter

Fish And Seafood

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Bisquick

Pancake mix

Club soda

With wire whisk whip together equal parts Bisquick & boxed pancake mix with club soda till it's the consistency of buttermilk. Moisten fish fillets in water & then coat lightly but evenly in flour. Let dry on waxed paper 5minutes. Spear pieces one at a time with tip of sharp knife & coat in

batter. Deep fry in 385F oil, about 4 minutes each side, till crispy andbrowned. Do not use tongs or coating will break apart.

Lone Star Steakhouse Lettuce Wedge Salad

Why waste time chopping up the lettuce when you can just hack a head into four chunks, dress it up and serve? This unique presentation is not only easy to make, but also a deliciously different way to serve your next salad. The creamy bleu cheese dressing is a cinch to make from scratch and tastes much better than anything you'll buy in a store. Add a bit of extra crumbled bleu over the top, some freshly diced tomatoes, and you're well on your way to a fancy-pants side salad that'll surely impress.

Bleu Cheese Dressing

3/4 cup mayonnaise

1/2 cup buttermilk

1/4 cup crumbled bleu cheese

1/2 teaspoon sugar

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon salt

1 head iceberg lettuce

1 cup crumbled bleu cheese

1 cup diced tomato (1 large tomato)

Do the wedge.

1. Use an electric mixer to combine all ingredients for bleu cheese dressing in a medium bowl.

2. Slice a head of iceberg lettuce into quarters through the stem end. Cut the stem off of the wedges and arrange each one on a plate.

3. Spoon about 1/4 cup of bleu cheese dressing over each lettuce wedge.

4. Sprinkle 1/4 cup of crumbled bleu cheese over the dressing.

5. Sprinkle 1/4 cup of diced tomato over the top and serve.

Makes 4 servings.

Lone Star Steakhouse Chili

When the weather gets cold it's time to fire up the stovetop. This chain makes a tasty chili that warms the bones on a nippy fall day. This clone recipe is easy-to-make, low-fat and delicious. And if it's super brisk outside, you might want to add an additional tablespoon of diced jalapeno to aggressively stoke those internal flames.

Recipe Ingredient

1 pound ground beef

1 diced onion

1 tablespoon diced fresh jalapeno pepper

1 15-ounce can kidney beans with liquid

1 14.5-ounce can peeled diced tomatoes

1 8-ounce can tomato sauce

1 cup water

1 tablespoon white vinegar

1 teaspoon salt

1 teaspoon chili powder

1/4 teaspoon garlic powder

1 bay leaf

Garnish

grated cheddar cheese

diced onion

canned whole jalapeno chili peppers

Hot enough for you?

1. Brown ground beef in a large saucepan over medium heat. Drain fat.

2. Add onion and pepper and saut?for about two minutes.

3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top.

Makes 4 servings.

Lone Star Steakhouse Baked Sweet Potato

It saddles on up next to your entree at this huge steakhouse chain, but it's not what it claims to be. Sure, the menu says "baked sweet potato," but you're actually getting a sweet and tender red-skinned yam underneath all that yummy melted butter and cinnamon/sugar. And don't just get any yam for this top secret clone. You want to use garnet yams, if you have a choice. Then be

sure to cook them long enough that the sugar in the yams begins to squirt out and burn in a couple of spots. Each yam should be tender, but not mushy. The skin on the outside will turn from red to greyish-brown, and inside it will be a hearty shade of black.

Recipe Ingredient

4 garnet yams

3 tablespoons granulated sugar

1 1/2 teaspoons cinnamon

1/2 cup whipped butter

1. Preheat oven to 400 degrees. Bake yams for 45 to 75 minutes

(bigger yams take longer to cook). When they are done, the outside will have darkened and the inside will be soft. You may see liquid from the potato oozing out and charring. When the potato is sliced open, the inside of the skin will be charred black from the caramelizing sugar in the potato. This is a perfectly cooked potato.

3. To serve, slice a potato down the center. Add two tablespoons of whipped butter, then sprinkle some cinnamon/sugar over the top.

Makes 4 servings.

Little Debbie Oatmeal Creme Pies

These soft, creme-filled sandwich cookies were the first snacks produced by McKee Foods back in 1960. It was his 4-year old granddaughter Debbie after which founder O.D. McKee named his

line of snack cakes. O.D. was inspired by a picture of the little girl in play clothes and a straw hat, and that's the image we still find today on every package. The secret to cloning these mouth-watering snacks is re-creating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked. Then you whip up some of the easy-to-make creme filling with marshmallow creme and spread it between two of the oatmeal cookies to complete the sandwich.

Next stop, yum city!

Cookies

1 cup margarine

3/4 cup dark brown sugar

1/2 cup sugar

1 tablespoon molasses

1 teaspoon vanilla

2 eggs

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/8 teaspoon cinnamon

1 1/2 cups 1-minute Quaker Oats

Creme Filling

2 teaspoons very hot water

1/4 teaspoon salt

2 cups marshmallow creme (1 7-ounce jar)

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla

1. Preheat oven to 350 degrees.

2. In a large bowl, cream together margarine, sugars, molasses,

vanilla, and eggs.

3. In a separate bowl combine the flour, salt, baking soda, and cinnamon.

4. Combine the dry ingredients with the wet ingredients. Mix in the oats.

5. Drop dough by tablespoonfuls onto an ungreased baking sheet.

Bake for 10 to 12 minutes, or until cookies are just starting to darken around the edges. They will still appear moist in the center.

Be careful not to overcook - when cooled, the cookies should be soft and chewy.

6. While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in 2 teaspoons of very hot water. Set this solution aside to cool.

7. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer.

8. Assemble each creme pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling.

Makes 2 dozen creme pies.

Lawry's Taco Spices & Seasonings

This is a clone for the stuff you buy in 1- ounce packets to create, as the package says, "a fun-filled Mexican fiesta in minutes." Isn't that so true? In fact, thanks to Lawry's my last Mexican fiesta was filled with so much fun that I had to take a siesta the next day. I owe it all to that fabulous little packet of seasoning. And now I promise you just as much fun with this TSR clone. Golly, maybe even a tad more fun if you're lucky.

Just mix the ingredients together in a small bowl, then add it to 1 pound of browned ground beef along with some water and let it simmer. Before you know it you'll be up to your nostrils in good

old-fashioned, taco-making fun. Better rest up, gosh darn it.

Recipe Ingredient

1 tablespoon flour

1 teaspoon chili powder

1 teaspoon paprika

3/4 teaspoon salt

3/4 teaspoon minced onion

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon sugar

1/8 teaspoon ground oregano

1. Combine all of the ingredients in a small bowl.

2. To prepare the meat filling for the tacos as described on the original package instructions:

"In large skillet, brown 1 pound ground beef until crumbly; drain fat. Add spices & seasoning and 2/3 cup water; mix thoroughly. Bring to a boil; reduce heat to low, and cook, uncovered,

7 to 10 minutes, stirring occasionally. Spoon meat filling into warmed taco shells or tortillas. Top with shredded lettuce, grated cheddar cheese and chopped tomato. Use fresh salsa and

guacamole if desired."

Makes meat filling for 12 tacos (about 3 tablespoons each).

Lawry's Seasoned Salt

This seven-ingredient clone of Lawry's Seasoned Salt can be made in a small bowl, but is best used when poured into an old spice bottle that you've cleaned out and saved. You've saved one of those somewhere, right?

Recipe Ingredient

2 tablespoons salt

2 teaspoons sugar

1/2 teaspoon paprika

1/4 teaspoon turmeric

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon cornstarch

1. Combine all ingredients in a small bowl and mix well.

2. Pour blend into an empty spice bottle with shaker top to store.

Makes 1/4 cup.

Almost La Victoria's Green Taco sauce

Recipe By : Bill Wight via chile-heads

Serving Size : 1

Categories : Mexican Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 lbs. Anaheim or New Mex. chiles -- Roast -- peel, deseed

1 lb. Yellow Hungarian Wax chiles -- seeded and chopped

1 Serranos and jalapeno -- seeded and chopped

2 1/2 lbs. Tomatillos -- slice 1/8" thick

7 lbs. Green tomatoes -- slice 1/4" thick

1/2 bunch Cilantro -- rough chop

4 cloves Garlic

1 med. White onion -- chopped

1/4 cup Lime juice

1/4 cup Apple cider vinegar

2 Tbs. Salt

4 Tbs. Corn Starch

Heat a large cast iron skillet to hot and toast the tomatoes and tomatillos without any oil. Do just one layer at a time and give each slice a nicedark brown color on both sides without burning. Remove when toasted to aglass bowl. Do not deglaze the pan.

In a blender, combine the onion, cilantro, chiles, tomatoes, garlic andtomatillos in batch sizes to half-fill the blender jar. Pur|e. If anydark brown liquid collects in the bottom of the toasted tomato andtomatillo bowl, add this to the last blender load.

Mix the cornstarch in the lime juice/vinegar. In a large stewing pot,combine the blender loads, add the cornstarch mixture and heat until thesauce comes to a low boil, mixing constantly. Be careful here, if youdon't mix constantly the thick sauce will tend to erupt in hot little geysers of taco sauce that could burn you. Allow sauce to cool and addsalt to taste. Transfer to clean jars, filling them 3/4 full and freezewhat you can't use in a few weeks. Be careful not to fill the jars toofull or they'll break when you freeze them.

I made a batch of sauce last year and it tastes just fine after a year inthe freezer. The sauce keeps OK in my refrigerator for at least a month.

* Adjust heat level to your personal taste. The La Victoria sauce is mild.

3 to 4 quarts

NOTES : Here is a recipe that I think comes close to the taste and texture of

La Victoria's Green Taco sauce.

Per serving: 258 Calories; 3g Fat (8% calories from fat); 11g Protein; 58g

Carbohydrate; 0mg Cholesterol; 4371mg Sodium

NOTES : Half a recipes is plenty!

Kraft Thousand Island Dressing

Here's a quick clone for one of the best-selling thousand island dressings around. Use this one on salads or on burgers (such as the In-N-Out Double-Double clone) as a homemade "special sauce." It's easy, it's tasty, it's cheap and it can be made low fat simply by using low-fat mayo. Dig it.

Recipe Ingredient
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper

1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolvesand the flavors blend.
Makes about 3/4 cup.

Kraft Shake'n Bake (Original)

Need a recipe that copies Shake'n Bake in a pinch? Or maybe you don't feel like going to the store for the real thing. Here's the TSR solution for a quick clone that will give you the same texture and flavor of Kraft Shake'n Bake using very common ingredients. You may notice the color is a bit different in this clone when compared to the real thing. That's because this recipe doesn't include beet powder - a hard to find ingredient that lends a dark orange tint to the original.

But after you sink your teeth into the chicken (baked the same way as described on the Shake'n Bake box) and you'll swear it's the same stuff. When you're ready to get shaking and baking, use this breading on 2 1/2 pounds of chicken pieces or on 2 pounds of boneless, skinless chicken breasts.

Recipe Ingredient
1/2 cup plus

1 tablespoon corn flake crumbs

2 teaspoons all-purpose flour

1 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon sugarscant

1/4 teaspoon garlic powderscant

1/4 teaspoon onion powder

1. Combine all ingredients in a small bowl and stir to combine.

2. Prepare chicken following the same technique as described on the box of the original mix using 2 1/2 lbs. of bone-in chicken (6 to 8 pieces, with or without skin) or 2 lbs. boneless skinless chicken breast halves. Preheat your oven to 400 degrees, then moisten the chicken with water. Use a large plastic bag for the coating and use the same steps as described on the original package:
"Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag with coating mixture. Discard any remaining mixture and bag. Bake at 400 degrees in ungreased or foil-lined 15 x 10 x 1-inch baking pan until cooked through -BONE-IN: 45 minutes/BONELESS: 20 minutes."
Serves 4.

Kraft Deluxe Original Macaroni & Cheese Dinner

It's time to clone America's best-selling brand of instant macaroni & cheese. This recipe is for the "Deluxe" variety of this popular product - that is, the one that comes with an envelope of thick cheese sauce, rather than the dry, powdered cheese.

I think the "Deluxe" version, with it's two-cheese blend, is the better tasting of the two, although it's gonna hit you a bit harder in the wallet at the supermarket. But now, with this Top Secret Recipe, you can make creamy macaroni & cheese that taste like Kraft's original at a fraction of the price of the real deal. You gotta love that!

Recipe Ingredient
8 cups water

2 cups uncooked elbow macaroni

1/3 cup shredded cheddar cheese

1/2 cup Cheez Whiz

2 tablespoons whole milk

1/4 teaspoon salt

1. Bring 8 cups (2 quarts) of water to a boil over high heat in a large saucepan. Add elbow macaroni to water and cook for 10 to 12 minutes or until tender, stirring occasionally.

2. As macaroni boils, prepare sauce by combining cheddar cheese, Cheez Whiz, and milk in a small saucepan over medium low heat. Stir cheese mixture often as it heats, so that it does not burn. Add salt. When all of the cheddar cheese has melted and the sauce is smooth, cover pan and set aside until macaroni is ready.

3. When macaroni is ready, strain water, but do not rinse the macaroni.

4. Using the same pan you prepared the macaroni in, combine the macaroni with the cheese sauce, and mix well. Makes about 4 cups.

Koo Koo Roo Santa Fe Pasta

With Southwestern-style dressing, corn, peppers and fresh cilantro, this is an addicting clone from a quickly growing fast food concept. Koo Koo Roo's "California Style" flame broiled and rotisserie chicken meals come with a wide selection of very tasty side dishes, including Tangy Tomato Salad, Garlic Mashed Potatoes, and Confetti Rice. This cold Santa Fe Pasta salad is one of the favorites on the long list of 24 sides.

And here's the TSR clone recipe to help you make a version of your own that tastes as good as the real thing.

1 16-ounce package Rotini pasta

4-5 quarts water

Dressing

1 1/4 cups V-8 juice

1 1/2 tablespoons olive oil

1 tablespoon red wine vinegar

1 1/2 teaspoons chili powder

3/4 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese

1/2 cup cooked yellow corn kernels

1/3 cup chopped cilantro

1/4 cup chopped green onion

2 tablespoons diced red bell pepper

2 tablespoons diced green bell pepper
1 chicken breast fillet, cooked and diced

1. Prepare the pasta by bringing 4-5 quarts of water to a rolling boil in a large saucepan. Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes. Pasta should be al dente, or mostly tender but with a slight toughness in the middle.

2. Whisk all of the dressing ingredients together in a small bowl. Cover and chill the dressing until you're ready to use it.

3. When pasta is done, pour it into a large bowl. Add the dressing, then toss.

4. Add the remaining ingredients to the pasta, and toss until combined. Cover and chill for several hours before serving.

Serves 8.

KFC Waffles

Recipe Ingredient
2 cups sifted flour
1/2 cup vegetable shortening
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon cornmeal
1 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs

Sift all dry ingredients together, then cut in the shortening (as for pie crust). Add the buttermilk and unbeaten eggs, mix until smooth. Preheat the waffle iron. Pour into lightly greased waffle iron. Yield will vary depending on size of waffle iron.

KFC Southern Spoon Bread

Recipe Ingredient
3 cups milk
1 teaspoon salt
1 Tablespoon sugar
1 1/4 cups corn meal
3 eggs
1 Tablespoon baking powder
2 Tablespoons cold water
2 Tablespoons butter

Preheat oven to 400 degree. In pan, heat milk, salt and sugar to a moderate temperature. Add corn meal and cook as mush (about 5 minutes). Beat together eggs, baking powder, water and butter. Add to corn meal mixture. Pour into buttered 1 1/2 quart baking dish. Bake for 25 to 30 minutes.

KFC Refrigerator Rolls

Recipe Ingredient

1 cup shortening

1 cup sugar

1 cup mashed potatoes

1 quart milk

1 cake yeast

10 to 12 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons baking powder

Preheat oven to 400篎. Cream shortening and sugar until light and fluffy. Add potatoes and cream again. In separate pot, heat milk to lukewarm, and dissolve yeast. Pour milk mixture

into shortening, sugar and potatoes. Add enough flour (about 4 cups) to make like cake dough consistency. Stir in salt. Cover. Let rise 2 hours, stir in balance of flour (about 6 to 7 cups), baking soda and baking powder to make like biscuit dough--knead. Cover and refrigerate 1/2 hour, make into rolls. Let rise until double in size. Bake about 15-20 minutes. Refrigerate and use over 5 or 6 days. Makes 24 rolls.

KFC Puffy Meat Patties

Recipe Ingredient

3 egg yolks

8 ounces ground beef

1 teaspoon salt

1/4 teaspoon baking powder

1 teaspoon black pepper

1 Tablespoon (more or less) minced parsley

1 small onion grated or finely chopped

3 egg whites, beaten until soft peaks form

vegetable shortening or oil

Beat yolks until they are lemon-colored. Add the ground beef, salt, baking powder, pepper, parsley and onion. Mix thoroughly. Last, fold in the stiffly beaten egg whites and blend gently.

In a 10-inch skillet heat about 1/8 inch of shortening until hot. Spoon heaping teaspoons of the meat mixture into medium heat skillet. Let cook about 2 minutes on each side-- do not turn meat until browned on first side (cook to 165 degree internal temperature). Serve as soon as done with potatoes, vegetables, or as desired. Serves 4 to 6.

KFC Potato Salad

Here's a simple clone for the potato salad that is purchased as a side dish from America's largest fast food chicken chain. Some of the skin is left on the potatoes in the real thing, so you don't have to peel them too thoroughly. Just be sure to chop your potatoes into cubes that are approximately 1/2-inch thick, and then let the salad marinate for at least 4 hours so that the

flavors can properly develop. If you let the salad chill overnight, it tastes even better.

Recipe Ingredient

2 pounds russet potatoes

1 cup mayonnaise

4 teaspoons sweet pickle relish

4 teaspoons sugar

2 teaspoons minced white onion

2 teaspoons prepared mustard

1 teaspoon vinegar

1 teaspoon minced celery

1 teaspoon diced pimentos

1/2 teaspoon shredded carrot

1/4 teaspoon dried parsley

1/4 teaspoon pepper

dash salt

1. Lightly peel the potatoes (you don't have to get all of the skin off) then chop them into bite-size pieces and boil in 6 cups of boiling, salted water for 7 to10 minutes. The potato chuncks

should be tender, yet slightly tough in the middle when done. Drain and rinse potatoes with cold water.

2. In a medium bowl, combine remaining ingredients and whisk until smooth.

3. Poured drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until well combined.

4. Cover and chill for at least 4 hours. Overnight is best.

Makes 6 cups (about 8 servings).

KFC Pecan Pie

Recipe Ingredient

4 Eggs, slightly beaten

1 cup dark corn syrup

pinch of salt

1/3 cup sugar

1 Tablespoon lemon juice or vinegar

4 Tablespoons melted butter

2 teaspoons vanilla

2/3 cup pecan halves

1 9-inch unbaked pie shell

Preheat oven to 325-350 degree. Mix together the first seven ingredients listed above. Stir in 2/3 cup pecan halves. Pour the mixture into an unbaked pie shell. Bake 35-40 minutes.

KFC Old-Fashioned Huckleberry Cake

Recipe
1 egg, beaten
3 Tablespoons butter, softened
2/3 cup sugar
1 teaspoon vanilla or almond extract
2 teaspoons baking powder
1 1/2 cups cake flower
1/2 teaspoon salt
1/3 cup milk
1 1/2 cups berries (huckleberries or blueberries)

Preheat oven to 350 degree. Combine egg and butter. Gradually add sugar into egg mixture and beat until light. Add extract. In a separate bowl sift together baking powder, cake flour, salt. Add the flour to the egg mixture alternately with milk. Beat well. Fold in the berries and pour into an 8-inch cake pan. Bake about 35-40 minutes or until done.

KFC Macaroni & Cheese

Here's a clone for another of KFC's famous side dishes. We'll use easy-to-melt Velveeta, with its very smooth texture, as the main ingredient for the cheese sauce. Then a bit of cheddar cheese is added to give the sauce a sharp cheddary zing like the original. It's a very simple recipe that will take only 15 minutes to prepare.

That's great news if you're a lazy cook like me who wants to dig right into the tasty vittles. Weeell doggies!

Recipe
6 cups water

1 1/3 cups elbow macaroni

4 ounces Velveeta cheese

1/2 cup shredded cheddar cheese

2 tablespoons whole milk

1/4 teaspoon salt

1. Bring water to a boil over high heat in a medium saucepan. Add elbow macaroni to the water and cook it for 10 to 12 minutes or until tender, stirring occasionally.

2. While the macaroni is boiling, prepare the cheese sauce by combining the remaining ingredients in a small saucepan over low heat. Stir often as the cheese melts into a smooth consistency.

3. When the macaroni is done, strain it and then pour it back into the same pan, without the water.

4. Add the cheese sauce to the pan and stir gently until the macaroni is well coated with the cheese. Serve immediately while hot.Makes about 3 servings.

Kentucky Biscuits

Recipe
1 1/2 cups flour
1 1/2 teaspoon salt
1 Tablespoon sugar
1 Tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening

Preheat oven to 425 degree. Sift together flour, salt, sugar and baking powder into mixing bowl. Make a well in the flour mix and add the milk. Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed. Add milk,if needed to form, and mix. Turn onto floured board, and knead gently 6 to 8 times. Pat dough to 1/2-inch thickness. Cut into biscuits. Place on baking sheet and brown in oven 10-13 minutes.

Makes about 9 biscuits.

KFC Honey BBQ Wings

Once a regular menu item, these sweet, saucy wings are now added to the KFC menu on a limited-time-only" basis in many markets. So how are we to get that sticky sauce all over our faces and hands during those many months when we're cruelly denied our Honey BBQ Wings?

Now it's as easy as whipping up a clone that re-creates a crispy breading on the chicken wings, and then slathering those puppies in a tasty knock-off of the sweet, tangy honey BBQ sauce. "Limited-time-only" signs - we laugh in your direction!

Recipe for Sauce

1 1/4 cup ketchup

1/3 cup white vinegar

1/4 cup molasses

1/4 cup honey

1 teaspoon liquid smoke

1/2 teaspoon salt

1/4 teaspoon onion powder

1/4 teaspoon chili powder
6 to 8 cups vegetable shortening

1 egg, beaten

1 cup milk

2 cups all-purpose flour

2 1/2 teaspoons salt

3/4 teaspoon pepper

3/4 teaspoon MSG20

chicken wing pieces

1. Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 15 to 20 minutes.

2. As sauce is simmering, heat up 6 to 8 cups of shortening in a deep fryer set to 350 degrees.

3. Combine the beaten egg with the milk in a small bowl.

4. In another small bowl, combine the flour, salt, pepper, and MSG.

5. When shorteningl is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is coated with batter.

6. Fry the wings in the shortening for 9 to 12 minutes or until light golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.

7. When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.Makes 2 to 4 servings (20 wings).

Tidbits

Liquid smoke is a flavoring found near the barbecue sauces and marinades. Use hickory-flavored liquid smoke if you have a choice. MSG is monosodium glutamate, the solid form of a natural amino acid found in many vegetables. It can be found in stores in the spice sections and as the brand name Accent flavor enhancer. MSG is an important component of many KFC items.

KFC Cole Slaw 2

If you've ever seen a clone recipe for KFC Cole Slaw floating around on the Internet, it probably looks like this. That's because this formula has become one of the most copied & pasted recipes from the first book, "Top Secret Recipes." It's also one of the most requested recipes on the TSR Message Board. So, to fulfill all those requests, and to stake claim to a recipe that's rarely sourced as a TSR original, here's the killer recipe to clone the world's best slaw. And, because I love to out-clone the "copycats", I'm going to take it one step further. Tune in next week for an original version of this clone recipe that tastes just like the real thing but includes only five ingredients...and is completely fat free! Don't believe it? Be here next Monday.

Recipe Ingredient

8 cups finely chopped cabbage (about 1 head)

1/4 cup shredded carrot (1 medium carrot)

2 tablespoons minced onion

1/3 cup granulated sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup milk

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 tablespoons white vinegar

2 1/2 tablespoons lemon juice

1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).

2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.

3. Add the cabbage, carrots, and onion, and mix well.

4. Cover and refrigerate for at least 2 hours before serving.

Serves 10-12.

KFC Cole Slaw Fat Free

It doesn't get much easier than this. If you like the taste of KFC Cole Slaw, but don't like the 10.5 grams of fat per 3/4 cup serving, you're going to love this recipe. Using fat free Miracle Whip and sugar you can make a guiltless dressing to recreate the taste of the world's most famous cole slaw. The most work you'll do on this one is chopping the cabbage, carrot and onion into tiny, rice-size bits.

That's an important step, if you want the texture of the original. Plus, the chopping action may help burn off what little calories you consume eating this original Top Secret Recipes fat free conversion of a fast food favorite.

Recipe Ingredient

1 cup fat free Miracle Whip

1/4 cup sugar

8 cups cabbage, finely minced

1/4 cup carrot, shredded then minced

2 tablespoons minced onion

1. Combine Miracle Whip with sugar in a large bowl. Mix well with electric beater until sugar is dissolved.

2. Add cabbage, carrot, and onion, and toss well. Be sure cabbage and carrot are chopped into very small pieces, about the size of rice.

3. Cover and chill for at least two hours before serving.

Serves 8.

KFC Bean Salad

Recipe Ingredient

1 16-oz can green beans (Blue Lake or some good quality)

1 16-oz can wax beans

1 16-oz can kidney beans

1 medium green pepper, sliced and chopped

1 medium-sized white onion sliced and cut up

1/2 cup vegetable oil

1/2 cup cider vinegar

3/4 cup sugar

1 1/2 teaspoons salt

1/2 teaspoon black pepper

Drain and rinse kidney beans well. Drain additional beans and combine all ingredients together. Marinate and refrigerate overnight. Bean salad tastes better after 3 or 4 days.

Makes about 7 cups.

Kenny Rogers Roasters Corn Muffins

He knows when to hold em, and he knows when to fold em. And lately he's been folding em quite a bit as Kenny Rogers Roasters restaurants across the country have bolted their doors for lack

of interest. Looks like that whole "home meal replacement" think hasn't worked out too well for this fire-roasted chicken chain. But that doesn't mean that Kenny didn't know how to make awesome corn muffins that are served with every meal. And since it's becoming harder and harder to find a Kenny Rogers Roasters outlet, we have no choice but to duplicate these at home if we want to re-create this part of the Kenny experience.

Recipe Ingredient

1/2 cup butter

2/3 cup sugar

1/4 cup honey

2 eggs

1/2 teaspoon salt

1 1/2 cups all-purpose flour

3/4 cup yellow cornmeal

1/2 teaspoon baking powder

1/2 cup milk

3/4 cup frozen yellow corn

1. Preheat oven to 400 degrees.

2. Cream together butter, sugar, honey, eggs, and salt in a large bowl.

3. Add flour, cornmeal, and baking powder and blend thoroughly. Add milk while mixing.

4. Add corn to mixture and combine by hand until corn is worked in.

5. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20 to 25 minutes or until muffins begin to turn brown on top.

Makes 12 muffins.

BBQ Sauce like Kenny Rogers

Serving Size : 3

Categories : Sauces

Recipe Ingredient

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Applesauce

1/2 cup Heintz ketchup

1 1/4 cups Light brown sugar -- pack

6 tablespoons Lemon juice

Salt and pepper

1/2 teaspoon Paprika

1/2 teaspoon Garlic salt

1/2 teaspoon Cinnamon

In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved. Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering watr if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days. Sauce freezes well.

Kellogg's Peanut Butter Chocolate Rice Krispies Treats

When Kellogg's reacted to spectacular sales of its Rice Krispies Treats with two new varieties of the popular and addictive snack, TSR got on the case. It seems we've all tasted the original Rice

Krispies Treats. The homemade version is the next homework assignment in Cooking 101, after learning how to boil water. And the Kellogg's store-bought packaged version has been available

to the lazier of us for several years now. This variety, however, puts that whole Reese's "You got your peanut butter in my chocolate" thing to work. The crunchy bar has just a touch of nutty essence that builds nicely on the other familiar flavors. But don't be fooled by that dark "chocolatey" coating on top. It's not actually chocolate, but rather a melt-resistant custom blend of cocoa and uh, stuff, that tastes a lot like chocolate; and that happens to work better for the product from a manufacturing, shipping, and shelf-life aspect. But here in kitchen cloning land, we don't have to worry about those things. So get ready to walk on the wild side, people, as we step up to the microwave and melt some real chocolate chips for topping our cinch of a crunchy clone.

Recipe Ingredient

1 tablespoon margarine

3 tablespoons peanut butter

1/8 teaspoon salt

5 cups miniature marshmallows

1/2 teaspoon vanilla

6 cups Rice Krispies cereal

1 12-ounce bag milk chocolate chips

non-stick cooking spray

1. Combine margarine, peanut butter, and salt in a large saucepan over low heat.

2. When peanut butter and margarine have melted, add marshmallows and vanilla and stir until marshmallows have melted. Remove from heat.

3. Add Rice Krispies and stir until cereal is well coated with the melted marshmallow mixture.

4. Spray a 9 x 13-inch baking dish with a light coating of non-stick cooking spray. Pour the Rice Krispies mixture into the dish and, using wax paper or lightly greased hands, press down until it's flat in the dish. Cool.

5. Prepare the topping by pouring the chocolate chips into a glass dish. Microwave for 2 minutes on 50 percent power. Stir gently. Microwave for an additional minute on 50 percent power. Stir gently once more until smooth. If the mixture hasn't completely melted, zap it again for another 30 seconds.

6. Use a spatula to spread a thin layer of chocolate over the top of the Rice Krispies mixture. Cool at room temperature (at least 72 degrees), or chill until firm. Slice into 16 bars.

Makes 16 bars.

Kellogg's Cocoa Rice Krispies Treats

It's the Rice Krispies Treat for all you chocolate lovers. By simply replacing regular Rice Krispies with Kellogg's Cocoa Krispies, then adding a bit of cocoa to the recipe, we can clone the exact flavor of the product you otherwise have to buy in boxes in the grocery store. This recipe makes

16 of the crunchy brown bars, or the equivalent of two boxes of the real thing.

Recipe Ingredient

3 tablespoons margarine

1/4 teaspoon salt

5 cups miniature marshmallows

1/2 teaspoon vanilla

4 teaspoons cocoa

6 cups Cocoa Krispies cereal

non-stick cooking spray

1. Combine margarine and salt in a large saucepan over low heat.

2. When margarine has melted, add marshmallows and vanilla and stir until marshmallows have melted. Add cocoa and stir well. Remove from heat.

3. Add Cocoa Krispies and stir until the cereal is well coated with the melted marshmallow mixture.

4. Spray a 9 x 13-inch baking dish with a light coating of non-stick cooking spray. Pour the mixture into the dish and, using wax paper or lightly greased hands, press down until it's flat in the dish. Cool. Slice into 16 bars.

Makes 16 bars.

KC Masterpiece' s Chocolate Peanut Butter Ice Cream Pie

Serves 12

Recipe Ingredients

15 chocolate sandwich cookies

1/2 cup dry roasted peanuts

vegetable cooking spray

4 tablespoons butter or margarine

3 quarts chocolate ice cream

(7) 1.8 ounce packages milk chocolate covered peanut butter cups

(1) 8 ounce jar milk chocolate fudge topping

1/4 cup strong brewed coffee

2 tablespoons coffee flavored liqueur

Preparation

Preheat oven to 400 degrees. In a food processor or blender, blend chocolate sandwich cookies and peanuts until finely chopped. Spray 9-inch pie plate with vegetable cooking spray. Reserve 1

tablespoon cookie mixture for garnish. In pie plate, mix butter or margarine and remaining cookie mixture by hand. Press mixture onto bottom and up side of pie plate. Bake 8 minutes. Cool crust completely on wire rack.

Meanwhile, place chocolate ice cream in refrigerator about 40 minutes to soften slightly. Coarsely chop milk chocolate covered peanut butter cups. In a large bowl mix softened ice cream with chopped peanut butter cups. Spoon ice cream mixture into cooled cookie crust. Sprinkle reserved crumb mixture on top. Freeze until firm, at least 6 hours or overnight.To serve, let pie stand at room temperature 15 minutes for easier slicing. Meanwhile, in a 1-quart saucepan over low heat, heat milk chocolate fudge topping until hot; stir in coffee and liqueur until blended. Cut pie into wedges and serve with warm fudge sauce.

K.C. Masterpiece Original Barbecue Sauce

Even though it's now owned and produced by the Clorox Company, the taste of Original K. C. Masterpiece barbecue sauce is the same as when it was first created in good ole' Kansas City, USA. This is the sauce that steals awards from all the other popular slathers on the market. It's now even is sold in a variety of flavors. But this is the clone for the original, and you'll find it very easy to make. Just throw all of the ingredients in a saucepan, crank it up to a boil, then simmer for about an hour. Done deal. And just like the original Masterpiece, this stuff will make a work of art out of any of your grilled meats, or burgers and sandwiches; and as a dipping sauce or marinade.

Recipe Ingredient

2 cups water

3/4 cup light corn syrup

1/2 cup tomato paste

1/2 cup vinegar

3 tablespoons molasses

3 tablespoons brown sugar

1 teaspoon liquid smoke

1/2 teaspoon salt

1/4 teaspoon onion powder

1/4 teaspoon pepper

1/8 teaspoon paprika

1/8 teaspoon garlic powder

1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth.

2. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick.

3. Cool, then store in a covered container in the refrigerator overnight so that flavors can develop.

Makes 1 1/2 cups.

Tidbits

Liquid smoke is a flavoring found near the barbecue sauces and marinades. Use hickory-flavored liquid smoke if you have a choice.

Jacquin's Peppermint Schnapps Liqueur

Here's a liqueur that's simple to make at home. All you need is an inexpensive vodka and an empty bottle to store the Schnapps in. This is another recipe that was created for More

Top Secret Recipes, but just didn't make it into the final version. Try storing it in the freezer for a cold shot on a hot summer day. Whoof!

Recipe Ingredient

1/3 cup granulated sugar

1 16-oz. bottle light corn syrup

2 cups 80-proof vodka

2 teaspoons peppermint extract

1. Combine sugar and corn syrup in a 2 quart pan over medium heat. Heat until sugar dissolves, stirring regularly (about 5 minutes).

2. When sugar has dissolved, add vodka and stir well. Remove mixture from heat and cover tighly with lid. Let cool.

3. Add peppermint extract to mixture and pour into a sealable bottle.

Makes 4 cups.