BBQ Sauce like Kenny Rogers

Serving Size : 3

Categories : Sauces

Recipe Ingredient

Amount Measure Ingredient -- Preparation Method

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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.

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.

Honey Baked Ham

Servings: 1

Recipe Ingredients
1 (7 lb.) med. smoked pork picnic shoulder (bone in or out)
2 c sugar
1 c honey or brown sugar, packed
1 (6 oz.) can frozen orange juice concentrate, thawed
1 ts whole cloves

Preparation :

Make cross wise slits, 1/2 inch apart, halfway through ham to where knife touches bone. Place ham in deep bowl and barely cover with water. Stir in sugar. Soak at least 2 days in refrigerator. Drain. Place ham in roasting pan, lined with enough foil to wrap completely. Pour honey or brown sugar and orange juice all overpork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200 degrees for 6 to 7 hours or until done, unwrapping and basting occasionally with honey mixture. Unwrap and bake at 450 degrees about 15 minutes for slightly crisp skin.

Great American Cookies White Chunk Macadamia

When Arthur Karp shared his grandmother's favorite chocolate chip cookie recipe with Michael Coles, the business partners knew they had a hit on their hands. They opened their first Great American Cookies store in 1977 in The Perimeter Mall in Atlanta, Georgia. Now with more than 350 stores in the chain, these cookies have quickly become a favorite, just begging to be cloned.

The chain bakes the cookies in convection ovens at the low temperature of 280 degrees for around 16 to 17 minutes. But since most of us don't have convection ovens and may have a hard time getting the oven temperature to this odd setting, we have made some adjustments. Just be sure, when you remove the cookies from the oven, that they appear undercooked and only slightly browned around the edges.

This will give the cookies the perfect chewy texture when they cool.

Recipe Ingredient
1/2 cup butter (1 stick), softened

1 cup brown sugar

1/2 cup coconut flakes, finely minced

1 egg1 tablespoon milk

1 teaspoon vanilla

1 1/2 cups flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

8 ounces solid white chocolate, cut into chunks

1 cup macadamia nuts, chopped

1. Cream together the butter and sugar in a large bowl with a mixer on high speed.

2. Add the coconut, egg, milk, and vanilla and mix well.

3. In another bowl combine the flour, baking soda, baking powder, and salt.

4. Add the dry mixture to the wet mixture and mix until dough forms. Mix in the white chocolate and macadamia nuts.

5. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.

6. Measure out about 2 1/2 tablespoons of the dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12 to 14 minutes. Do not overbake! Cookies should come out of the oven appearing slightly browned, yet undercooked. When cooled the cookies will be soft and chewy like the original.

Makes 16 to 18 cookies.

Great American Cookies Snickerdoodles

Rather than trying to beat the competitors - especially if they have an exceptional product - Mrs. Fields Famous Brands waves the cash at 'em. With the acquisition of Great American Cookies in 1998 by the company that made chewy mall cookies big business -- Mrs. Fields is now peddling her baked wares in more than 90 percent of the premier shopping malls in the United States.

That's how you make the dough! One of the all-time favorites you can snag at any of the 364 Great American Cookies outlets is this clone of the classic snickerdoodle. Rolled in cinnamon and sugar, it's soft and chewy like the other cookies, and will seem to be undercooked when you take it out of the oven. When it cools it should be gooey, yet firm in the middle. And a couple bites will make you wonder: "Got milk?!"

Recipe Ingredient
1/2 cup butter (1 stick), softened

1/2 cup granulated sugar

1/3 cup brown sugar

1 egg

1/2 teaspoon vanilla

1 1/2 cups flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

Topping

2 tablespoons granulated sugar

1 teaspoon cinnamon

1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.

2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.

3. Pour the dry ingredients into the wet ingredients and mix well.

4. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.

5. In a small bowl, combine the sugar with the cinnamon for the topping.

6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.

7. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

Makes 16 to 18 cookies.

GrandMa's Peanut Butter Big Cookies

When these cookies are cool, be sure to seal them up real super duper tight in something like Tupperware or a Ziploc bag. That's the way to keep these puppies moist and chewy like the original GrandMa's Big Cookies. In fact, the real product claims to be the only national cookie brand that guarantees the freshness of the product or double your money back. That's very big of the current manufacturer, Frito-Lay, which purchased the GrandMa's Cookies brand from General Mills back in 1980.

Recipe Ingredient
1/2 cup vegetable shortening

1/2 cup Peter Pan peanut butter

1 1/4 cups packed dark brown sugar

1 egg1 teaspoon vanilla

3/4 teaspoon salt

1 1/2 cups all-purpose flour

2 teaspoons baking soda

1. Preheat oven to 275 degrees.

2. Beat shortening, peanut butter, brown sugar, egg, vanilla, and salt together in large bowl until smooth.

3. In a separate bowl combine the flour and baking soda. Slowly add the dry mixture to the wet mixture while beating.

4. Roll 3 tablespoon-size portions of the dough into a ball in your hands and press to 1/2-inch flat on an ungreased baking sheet. Bake for 18 to 20 minutes. Be careful not to overcook, or the cookies will not be chewy and you may negatively impact the full enjoyment potential of the product.

Makes 14 to 16 cookies.

GrandMa's Oatmeal Raisin Big Cookies

GrandMa's Cookie Company was founded back in 1914 by Foster Wheeler, but it wasn't until 1977 that the company introduced the popular Big Cookie. This large, soft cookie comes two to a pack and is offered in several varieties, including oatmeal raisin.

Now you can bake up a couple batches all your own with this spiffy kitchen clone. Just be sure not to overdo it in the oven. You want these cookies soft and chewy when cool - just like a happy grandma would make 'em -- so take them out when they are just beginning to turn light brown around the edges.

Recipe Ingredient
1/2 cup raisins

1/3 cup water

1/2 cup vegetable shortening

1 egg

1 1/2 cups dark brown sugar

1 1/2 teaspoons vanilla

2 cups all-purpose flour

1 1/4 cups oats (not instant)

2 teaspoons baking soda

3/4 teaspoon cinnamon

1 teaspoon salt

1/2 cup raisins

1. Preheat oven to 275 degrees.

2. Combine 1/2 cup raisins with water in a food processor and blend on high speed for about 1 minute or until very smooth.

3. Combine this raisin puree with the vegetable shortening, egg, brown sugar, and vanilla in a large bowl. Mix well with electric mixer until smooth.

4. In a separate bowl, combine the flour with the oats, baking soda, cinnamon, and salt. Pour this dry mixture into the wet mixture and mix well until ingredients are incorporated. Mix in 1/2 cup raisins.

5. Roll 3 tablespoon-size portions of the dough into a ball in your hands and press to 1/2-inch flat on an ungreased baking sheet. Bake for 18 to 20 minutes. Be careful not to overcook, or the cookies will not be chewy. Store in a sealed container.

Makes 16 to 18 cookies.

Good Reasons Italian Dressing

Serving Size : 1
Categories : Dressings

Recipe
Amount Measure Ingredient -- Preparation Method
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1 Tbls Garlic Salt
1 Tbls Onion Powder
1 Tbls Sugar
2 Tbls Oregano
1 Tsp Pepper
1/4 Tsp Thyme
1 Tsp Basil
1 Tbls Parsley
1/4 tsp Celery Salt
2 Tbls Salt
1 Env. Cup Of Soup Cream Of Chicken Mix
1/4 C Cider Vinegar
2 Tbls Water
2/3 c Oil

Combine all dry ingr. Store covered at room temp. For dressing: Mix vinegar, water, oil and 2 oz of the dry mix. Shake well. From: GLORIA PITZER "EATING OUT AT HOME" (CB018) *Also good as a italian spice blend

Famous Amos Raisin-Filled Choc Chip Cookies

Categories: Cookies
Yield: 72 servings

Recipe Ingredients
2 c Margarine; softened
3/4 c Packed light brown sugar
3/4 c Granulated sugar
1 ts Vanilla
2 md Eggs
2 1/2 c All-purpose flour; sifted
1 ts Baking soda
1/2 ts Salt
2 c Raisins
12 oz Semisweet chocolate chips

Preheat oven to 375 degrees. Beat margarine, brown and white sugars, vanilla, 1 teaspoon water and eggs with electric mixer in large bowl until creamy and thoroughly blended. By hand, stir in flour, baking soda and salt until well mixed. Stir in raisins and chocolate chips. Spoon dough by teaspoonfuls onto cookie sheets. Leave 1 to 1 1/2 inches between cookies. Bake 8 minutes or until cookies are browned to your liking. Yield: About 6 dozen.

Famous Amos Chocolate Chip Cookies

Serving Size : 1

Categories : Desserts Cookies Low-Fat

Recipe Ingredients
Amount Measure Ingredient -- Preparation Method
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1/2 pound Butter or margarine
1 cup Light brown sugar -- packed
1 cup Sugar
3 Eggs
3 cups Bisquick
1 cup Cornstarch
1/2 cup Nonfat milk powder
2 tablespoons Sanka or coffee powder
1 tablespoon Unsweetened cocoa powder
1 tablespoon Vanilla
1 Package semi-sweet chocolate pieces -- (12 ounces)
4 ounces Pecans -- well-chopped

With electric mixer, high speed, cream butter until light and fluffy. Beatin sugars, beating until very creamy. Beat in eggs, then each remainingingredient, except chips and pecans When dough is smooth, work in chips and pecans with spoon. Make grape-sized pieces of dough for each cookie , placing 1" apart on ungreased sheet. Bake at 350~ for 14 minutes or untilgolden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to thaw, shape and bake in 4 months.

El Torito Sweet Corn Cake

Recipe By : El Torito Restaurant, California
Serving Size : 12
Preparation Time :0:30
Categories : Breads Mexican

Recipe Ingredient
Amount Measure Ingredient -- Preparation Method
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1/4 cup butter or margarine
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
10 ounces corn kernels
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

My favorite, and well worth the effort. Masa harina comes in a bag like flour and can be found with the flour in most supermarkets. It's the flour to use for corn tortillas. The recipe doubles easily and turns out well with either of the two methods provided. Ann Weeks, Corona Method two is the moist scoop we usually get at the restaurant. lace butter and shortening in mixer bowl and whip until soft; continue whipping until fluffy and creamy. Add masa gradually while mixing; add water gradually and mix thoroughly.
Place corn kernels in blender or food processor fitted with metal blade; coarsely chop. Stir into the masa harina. Place (regular) cornmeal, sugar, whipping cream, baking powder and salt in large mixing bowl; mix quickly. Add masa mixture and mix lightly, just until blended. Pour into greased8-inch-square baking pan. Cover with foil.

Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a firm texture.
Method 2: Place pan in a larger pan and pour boiling water half way up corncake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and adding more boiling water, if necessary. When cooked through, remove corncake pan from water.
Let cooked cake stand at room temperature for few minutes before cuttinginto squares or using a small ice cream scoop to serve.
Makes 10 to 12 small servings. Store leftovers in the refrigerator.

DoubleTree Hotel Chocolate Chip Cookies

When you check in at one of 240 hotels run by this U.S.chain, you are handed a bag from a warming oven that contains two soft and delicious chocolate chip cookies. This is a tradition that began in the early 90s using arecipe from a small bakery in Atlanta.

All of the cookies - which weigh in at an impressive two ounces each - are baked fresh every day on the hotel premises. Raves for the cookies from customers convinced the hotel chain to start selling the chocolaty munchables by the half-dozen. But if you've got an insatiable chocolate chip cookie urge that can't wait for a package to be delivered in the mail, you'll want to try this cloned version fresh outof your home oven.

Just be sure to get the cookies out of there when they are turning light brown. This way they'll stay soft in the middle when cool. For even better results,you can chill the dough overnight before you commence with the ceremonial baking.

Recipe's ingredients:
1/2 cup rolled oats

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon cinnamon

1 cup (2 sticks) butter, softened

3/4 cup brown sugar, packed

3/4 cup granulated sugar

1 1/2 teaspoons vanilla

1/2 teaspoon lemon juice

2 eggs

3 cups semi-sweet chocolate chips

1 1/2 cups chopped walnuts

1. Preheat oven to 350 degrees.

2. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium bowl.

3. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth.

4. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well incorporated.

5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don't need to press the dough flat. Bake for 16 to 18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies.

Makes 20 cookies.

Cracker Jacks

Serving Size : 1
Categories : Snacks Popcorn

Amount Measure Ingredient -- Preparation Method
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1 cup Peanuts -- warmed
1 cup Butter
5 cups Popped corn -- warm
2 cups Brown sugar -- packed
1/2 cup Light corn syrup
1/2 teaspoon Baking soda

Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter; add brown suagr and syrup. Cook till thick then add baking soda; stir. Pour over warmed popped corn and peanuts. Stir well. Let cool and munch down.