Red Lobster Cheddar Biscuit Copycat

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Red Lobster Cheddar Biscuit Copycat

  • 2 cups all-purpose flour

  • 1 cup shredded Cheddar cheese

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • ½ teaspoon garlic powder

  • ⅔ cup milk

  • ⅓ cup butter, softened and cut into pieces

  • 1 large egg

  • 2 tablespoons butter, melted

  • 2 teaspoons dried parsley (Optional)

  • 1 teaspoon garlic powder (Optional)

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease or line a baking sheet with parchment paper.

  2. Stir flour, Cheddar cheese, baking powder, salt, and garlic powder together in a bowl.

  3. Stir milk, softened butter pieces, and egg together in a separate bowl. Add to the flour mixture and stir until just combined and chunky, being very careful not to overmix.

  4. Drop batter by tablespoonfuls onto the prepared baking sheet.

  5. Bake in the preheated oven for 10 minutes.

  6. Meanwhile, stir melted butter, parsley, and garlic powder together in a small bowl. Remove biscuits from the oven and brush melted butter mixture over top.

  7. Return to the oven and bake until golden brown, about 5 more minutes. Serve warm.

Starbucks Summer Berry Copycat

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INGREDIENTS NEEDED

  • Water - If possible, opt for filtered water for the best results. 

  • White Grape Juice - This lightly sweet, mildly floral juice base is the perfect vehicle for all our berry flavorings.

  • Granulated Sugar - Plain white sugar’s neutral sweetness allows the other flavors to shine.

  • Citric Acid

    Raspberry Extract, Blackberry Extract, & Blueberry Extract

  • Blue Spirulina Powder

  • Raspberry Popping Boba

  • Lemonade or Sweetened Coconut Milk - Make the Summer Berry Lemonade Refresher by adding lemonade, or the Summer Skies Refresher by adding sweetened coconut milk! Both are optional, but fun for an extra boost of flavor!

  • Ice - If possible, use ice made from filtered water.


HOW TO MAKE STARBUCKS’ NEW SUMMER BERRY REFRESHER

Making a pink and blue refresher Starbucks-style is easier than you might think:

Step 1: Make the Summer Berry Refresher Base. Add all the base ingredients to a medium saucepan and whisk together over low heat until everything is combined and the blue spirulina is dissolved. Remove from heat, transfer to a large jar, and allow to cool completely before using.

Step 2: Shake. Pour ½ cup of the refresher base, ½ cup of either water, lemonade, or sweetened coconut milk, and a handful of ice into a cocktail shaker or large jar with a lid and shake until well combined. Set aside.

Step 4: Layer. Add the raspberry boba to a tall glass, then add a handful of ice. Step 5: Assemble & Enjoy! Strain your refresher from the cocktail shaker/large jar into the tall glass over the raspberry boba. Don’t forget the boba straw!

McDonald's Copycat Egg McMuffins

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Ingredients:

* 1 Egg
* 1 slice Canadian Bacon
* 1 slice American cheese
* Kosher Salt
* 1 English Muffin
* Butter


1. Set pan on stove over medium heat. Place egg ring in center and spray with cooking oil.

2. Halve and toast muffin in a standard toaster.

3. Once pan has warmed, crack an egg into the ring and reduce heat to medium low. Season egg with just a small pinch of salt. Add a splash of water to the outside of the ring and cover immediately.

4. Cook egg for exactly 3 minutes. Meanwhile, muffin should be ready. Butter both halves while still hot.

5. Place American cheese on one half. Place the slice of Canadian Bacon on next.

6. When the egg has finished, remove ring and pour egg onto sandwich.

7. Top with the other muffin half and love life!

Copycat Homemade McDonald's McGriddles

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Total Time: 45 minutes
Yield: 6

INGREDIENTS:

  • ½ cup maple syrup

  • 1 cup Bisquick mix

  • ½ cup milk

  • 1 large egg

  • 1 tablespoon vegetable oil

  • 1 tablespoon sugar

  • 1 teaspoon baking powder


  • 6 eggs, scrambled

  • 6 cooked pork sausage patties

  • 6 slices American cheese

DIRECTIONS:

  • Line a small baking pan with parchment paper and stick it in the freezer.

  • Pour syrup into a small pot and put over medium heat. Bring to a simmer, stirring constantly. Cook it until it gets dark, thick, and almost looks “whipped,” about 10 minutes. Once it emits a caramel-y smell, remove it from heat. Pour the syrup into the chilled pan and let it cool and harden completely.

  • Using a rolling pin or the handle of a large spoon, smash the cooled syrup into small shards; set aside.

  • In a large bowl, whisk together Bisquick, milk, egg, oil, sugar, and baking powder.

  • Preheat a griddle or large nonstick skillet over medium heat. If using pancake molds (I used 3-inch molds), grease the insides with cooking spray and place on the griddle. Pour 1 tablespoon of batter into each mold, sprinkle 1 teaspoon of maple crystals evenly over the pancakes, and pour 1 tablespoon of batter on top. Cook until the edges look dry and bubbles burst on top, leaving tiny craters. Remove the rings with tongs and flip the cakes. Cook for another 1 to 2 minutes until done. Repeat until you have 12 pancakes.

  • Top half of the pancakes with cheese, sausage, and scrambled eggs. Finish them off with the remaining pancakes.

Golden Graham S'more Bar

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Ingredients:

- 7 cups Golden Graham’s cereal

- 16 oz mini marshmallows

- 1/2 cup butter

- 6 Hershey bars

Directions:

- Unwrap Hershey bars. Break 4 of them into individual pieces and set aside. Break the other 2 bars into individual pieces, and then break those in half like squares. Set aside.

- In a large pot, melt the butter with 6 cups of mini marshmallows over medium heat, stirring constantly.

- When marshmallows and butter are completely melted, remove from heat and stir in Golden Grahams cereal. Allow to cool for 1 minute.

- Stir in 3 more cups of mini marshmallows (there should be a few marshmallows left over). These marshmallows should not melt completely. Also stir in the 4 Hershey bars that were broken into squares.

- Pour mixture into a greased 9x13 pan. Gently press the mixture into the pan. Sprinkle mixture with remaining mini marshmallows and pieces of Hershey Bar.

- Allow bars to cool and set up before cutting and serving.

McDonald's Copycat Fry Recipe

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2 Idaho russet potatoes

  1. 1/4 cup corn syrup

  2. 1 1/2 cups water

  3. 6 cups peanut oil

  4. 1/4 cup beef lard

  5. 2 teaspoons salt, to taste

  6. 1/4 teaspoon beef bouillon granules (optional)

DIRECTIONS

  1. Peel potatoes and julienne the peeled potatoes into shoestring french fries. They should be 1/4-inch by 1/4-inch thick and about 4 inches to 6 inches long.

  2. In a large bowl combine corn syrup and water, being sure to mix throughly until the corn syrup is evenly distributed. Add the french fries to the sugar water solution. Refrigerate for about 30 minutes.

  3. While the french fries are soaking, in a heavy bottomed stock pot or deep fryer, heat peanut oil in a deep fryer until it reaches 375ºF.

  4. Remove french fries from sugar water and pat dry. Carefully add them to the oil and partially fry them for 1 to 1 1/2 minutes. They should just start to turn a light golden brown. Remove them from the fryer and place on a paper towel-lined plate. Place them in the refrigerator for 10 to 15 minutes.

  5. While they're cooling, add the beef fat to the peanut oil. Heat the oil to 400ºF. Remove the french fries from the freezer and carefully add them back to the beef fat oil. Fry for 5 to 7 minutes or until they are golden brown. Drain the french fries and place in a large bowl.

  6. Sprinkle generously with salt and toss the fries until they are coated. Serve immediately.

Smashburger Copycat Recipe

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Here is a new perfect Smashburger copycat!

Ingredients (Serves 4):
2 pounds fresh, never frozen, 100% Certified Angus beef
4 slices of pepper jack cheese
2 avocados
2 sliced tomatoes
2 finely chopped onions
8 large lettuce leafs
4 torta rolls
4 wedges of lime
Sour Cream
Chipotle Mayonnaise
Chopped cilantro

Instructions:

1. Set grill to 400 degrees
2. Place a flat metal surface over the grill (this allows you to caramelize the outside while sealing in the juices)
3. Form loosely-packed third, or half, pound balls of fresh, never frozen 100% Certified Angus Beef
4. Paint the grill with real, unsalted butter
5. Use a cast-iron grill press to sear patty and lock in juices
6. Smash the meatball on the grill for the first 10 seconds to ensure meat is seared on the outside
7. Once the juices start to percolate, flip the burger to keep the juices in
8. Grill the beef patties until they are cooked thoroughly and then remove them from the grill
9. Melt spicy pepper jack cheese on top of each patty
10. Add half of a hand-sliced avocado
11. Add tomato slices
12. Sprinkle a blend of freshly chopped cilantro and onions
13. Add lettuce leaves
14. Top with a scoop of fresh sour cream and chipotle mayo
15. Serve the burger on a fresh torta roll with a wedge of lime

Krispy Kreme Copycat Recipe

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Here's how to make your own Krispy Kreme donuts at home!

This yields 10-12 regular-sized doughnuts.

Doughnut Ingredients:

  • 1 cup whole milk

  • 2 teaspoons active dry yeast

  • 2 1/4 cups bread flour, divided

  • 3 egg yolks

  • 2 tablespoons superfine sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon vanilla extract

  • 1/4 cup unsalted butter, melted

  • vegetable oil for frying

Glaze Ingredients:

  • 1 cup powdered sugar

  • 1/2 teaspoon vanilla extract

  • 2 tablespoons milk

Doughnut Directions:

  1. Heat the milk to 100 degrees.  You can do this in the microwave or on the stove top.

  2. Stir in the yeast until it is dissolved or close to dissolved.

  3. Transfer to a medium-sized bowl and mix in 3/4 cup plus 2 tablespoons of the bread flour. Stir until smooth.

  4. Cover the bowl (I like to use my cloth bowl covers for this) to prevent drying out and place in a warm spot to rise.

  5. When the batter has doubled in size (about an hour, depending on the temperature of your house), add it to a mixer fitted with a paddle attachment.

  6. Add the egg yolks, superfine sugar, and salt. Mix on low speed until smooth.

  7. Mix in vanilla extract and butter until smooth.  

  8. With the mixer running, slowly add the rest of the flour (1 1/4 cups + 2 tablespoons). Keep mixing until the batter just comes together into a smooth dough. It will be quite wet and sticky, but should be able to hold together as one “lump” of dough. If not, add a bit more flour, one tablespoon at a time.

  9. Lift the ball of dough up and brush the bottom of the bowl lightly with vegetable oil.  

  10. Cover the bowl again and place in a warm spot to rise.

  11. Once the dough has doubled in size (another hour or so), refrigerate it for 15 minutes. This will make it easier to roll out.

  12. On a well-floured surface, gently roll out the dough to about 3/8” to 1/2” thickness.

  13. Use cookie cutters to stamp out whatever shapes you like.  I used a 3 1/2" circle for the large doughnuts with a 1 1/4" hole.  For the minis, I used a 1 1/2" circle with a 15/16" hole (all of these cutters come in the same set).  Save the holes to fry up as well, or roll the batter out again to make more doughnuts.

  14. Place the stamped dough on a parchment- or Silpat-lined cookie sheet, cover with plastic, and allow to rise again in a warm spot.

  15. Once the doughnuts are almost doubled in size (another hour or so), heat oil in a large pot or deep fryer until it reaches 360 F.  I strongly prefer to fry in a deep fryer.  It keeps everything so much cleaner and perfectly regulates the temperature.

  16. Fry the doughnuts in batches until golden brown on each side (you'll need to flip them mid-fry). The total frying time will be under 2 minutes. Use tongs to flip and retrieve them.

  17. Set hot doughnuts on paper towels to absorb extra oil.

Glaze Directions:

  1. Mix all ingredients in a small bowl until smooth. 

  2. Drizzle over piping hot doughnuts.

Costco Morning Bun Copycat Recipe

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For the Dough:

  • 3 cups (361 g) all-purpose flour

  • 1 tablespoons granulated sugar

  • 2¼ teaspoons (2.25 teaspoons) instant, rapid-rise yeast

  • ¾ teaspoon (0.75 teaspoon) salt

  • 1½ cups (340 g) unsalted butter, cut into ¼-inch-thick slices and chilled

  • 1 cup (227 ml) sour cream, chilled

  • ¼ cup (57 ml) orange juice, chilled

  • 3 tablespoons ice water

  • 1 egg yolk

For the Filling:

  • ½ cup (99 g) granulated sugar

  • ½ cup (106 g) light brown sugar

  • 1 tablespoon grated orange zest

  • 2 teaspoons ground cinnamon

  • 1 teaspoon vanilla extract

Instructions 

  • 1. Prepare the Dough: Combine the flour, sugar, yeast and salt in a large zipper-lock bag. Add the butter, seal and shake to evenly coat the butter. Press the air out of the bag and reseal. Roll over the bag several times with a rolling pin, shaking the bag after each roll, until the butter is pressed into large flakes. Transfer the mixture to a large bowl and stir in the sour cream, orange juice, water and egg yolk until combined.

  • 2. Turn the dough onto a floured surface and knead briefly to form a smooth, cohesive ball. Roll the dough into a 20×12-inch rectangle. Starting at the short end, roll the dough into a tight cylinder. Pat the cylinder flat into a 12×4-inch rectangle and transfer to a parchment paper-lined rimmed baking sheet. Cover with plastic wrap and freeze for 15 minutes.

  • 3. Prepare the Filling: Line a 12-cup muffin tin with liners and grease with non-stick cooking spray. In a medium bowl, stir together the sugars, orange zest, cinnamon and vanilla.

  • 4. Remove the dough from the freezer and place on a lightly floured surface. Roll the dough into a 20×12-inch rectangle and sprinkle evenly with the filling, leaving ½-inch border around the edges. Lightly press the filling into the dough. Starting at the long end, roll the dough into a tight cylinder and pinch lightly to seal the seam. Trim ½-inch of dough from each end and discard. Cut the cylinder into 12 equal pieces and transfer cut-side-up to the prepared muffin tin. Cover loosely with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.

  • 5. Preheat oven to 200 degrees F. Once the oven reaches temperature, turn it off. Remove the muffin tin from the refrigerator and discard the plastic wrap. Place the buns in the turned-off oven until puffed and doubled in size, 20 to 30 minutes.

  • Remove the buns from the oven and heat the oven to 425 degrees F. Bake for 5 minutes, then reduce the oven temperature to 325 degrees F. Bake until the buns are deep golden brown, 40 to 50 additional minutes. Allow the buns to cool in the muffin tin for 5 minutes, then transfer to a wire rack and remove the liners. The buns are best served warm, but can be stored in an airtight container at room temperature for up to 2 days.

  • Make Ahead: After placing the buns in the muffin tin, place the tin in the freezer until the buns are firm, about 30 minutes. Transfer the buns (with the liners) to a zipper-lock bag and freeze for up to 1 month. To finish, return the buns to a muffin tin and refrigerate for at least 8 hours or up to 24 hours, then proceed with step #5.

Ghirardelli Chocolate Pancakes

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Ingredients:

1.5 c  all purpose flour
3.5 tsp baking powder
1 tsp salt
1 tbl white sugar
1.25 c of low fat or non fat milk
1 egg, room temperature
3 tbl I Can’t Believe It’s Not butter or regular butter, melted
1 tsp of vanilla extract

In a large bowl, sift together all of the dry ingredients and set aside.

In another bowl, mix milk, 1 egg, melted butter and vanilla.  Add to the dry ingredients and whisk until blended.  It will be lumpy.

OPTIONAL:  You can add 1 c of fresh fruit like blueberries, strawberries, chopped bananas etc.  I used one large baking bar of Ghirardelli 4 oz baking bar 60% cacao chocolate chopped.  Add to the finished batter an whisk till combined.

In a skillet, heat over low -medium flame a pat of I Can’t Believe It’s Not butter or regular butter.  Once melted.  Add a ladle full of batter.  Cook 2-3 mins or until the batter is getting bubbles throughout.  Flip for another minute or so and serve.

Costco Copycat Chocolate Muffins

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Ingredients

¼ cup white sugar

½ cup brown sugar

¾ cup flour

⅓ cup cocoa powder

¾ teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

1 egg

½ cup milk

¼ cup oil

½ cup hot water

¾ cup chocolate chips

Directions

Preheat your oven to 350 degrees. Prepare a jumbo muffin pan with liners or spray with cooking spray to prevent muffins from sticking.

In the bowl of a stand mixer fitted with the paddle attachment, mix the white sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Turn the mixer on medium speed to mix well.

Gradually add in the egg, milk, and oil, and mix until incorporated.

Remove the bowl from the mixer and stir in the hot water. This will make the mixture thin, which is the goal. Once the water is incorporated, stir in the chocolate chips.

Using a measuring cup or scoop, fill each muffin well just above half-full with batter. Sprinkle additional chocolate chips on top.

Bake muffins for 23 to 25 minutes. Remove from the oven and allow to cool before eating.

Costco Copycat Chicken Alfredo

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Ingredients

For the chicken

  • 2 boneless, skinless chicken breasts

  • Salt and pepper to taste

  • Olive oil for cooking

For the Alfredo sauce

  • 4 tablespoons unsalted butter

  • 2 cloves of garlic, minced

  • 2 cups heavy cream

  • 1 cup grated Parmesan cheese

  • Salt and pepper to taste

For the Pasta

  • 1 pound fettuccine or any pasta of your choice

  • Salt for boiling water

Instructions

Follow these step-by-step instructions to prepare your Costco Chicken Alfredo:

  1. Begin by cooking the chicken. Both sides of chicken breasts should be seasoned with salt and pepper. In a skillet over medium-high heat add a drizzle of olive oil to heat. Cook the chicken breasts for about 6-7 minutes per side or until cooked through. Remove from heat and set aside to cool. Once cooled, slice the chicken into thin strips.

  2. Use a large pot add up water and boil it. Add salt to the boiling water and cook the pasta according to the package instructions until al dente. Drain the cooked pasta using a strainer or colander, and set aside.

  3. While the pasta is cooking, prepare the Alfredo sauce. In the same skillet used to cook the chicken, melt the butter over medium heat. Sauté by adding minced garlic for about a minute until fragrant.

  4. Pour the heavy cream into the skillet with the melted butter and garlic. By stirring properly bring the mixture to a simmer. Allow it to simmer for about 2-3 minutes, until it slightly thickens.

  5. Reduce the heat to low and gradually whisk in the grated Parmesan cheese. Continue whisking until the cheese has melted and the sauce is smooth and creamy. Season with salt and pepper to taste.

  6. Add the cooked pasta and sliced chicken to the skillet with the Alfredo sauce. Toss everything together gently until the pasta and chicken are coated evenly with the sauce.

  7. Remove the skillet from heat and let the flavors meld for a couple of minutes.