Jell-O Cookies

Ingredients:

• 4 cups sifted all-purpose flour

• 1 teaspoon double-acting baking powder

• 1-1/2 cups butter

• 1 cup sugar

• 1 package (3 ounces) jello gelatin, any flavor

• 1 egg

• 1 teaspoon vanilla

Instructions:

1. Pre-heat oven to 400°F.

2. Sift flour with baking powder. Cream butter. Gradually add sugar and gelatin, cream well after each addition. Add egg and vanilla; beat well. Gradually add flour mixture, mixing after each addition until smooth.

3. Force dough through a cookie press onto two ungreased baking sheets. Decorate as desired.

4. Bake for about 13-14 minutes, or until golden brown at the edges. Store in a loosely covered container. Makes about 5 dozen cookies.

Starbucks Iced Gingerbread Oatmilk Chai Latte Copycat

Ingredients

• 3 oz. chai tea concentrate

• Ice

• 6 oz. oat milk, divided

• 1 oz. gingerbread syrup, store-bought or homemade with recipe below

• Pumpkin pie spice, for topping

Gingerbread Syrup

• 1 cup water

• 1 cup granulated sugar

• 2 tablespoon molasses

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground allspice

• ⅛ teaspoon ground nutmeg

Instructions

• Add chai concentrate to an ice-filled glass. Pour 3 oz. oat milk over the concentrate.

• You can either use an electric frother, hand mixer, blender, or jar to turn the rest of the oat milk into froth. Just add the remaining 3 oz. oat milk and gingerbread syrup together and froth, mix, blend, or shake until the mixture froths up a bit. Note that oat milk doesn't froth that well and the froth doesn't last long. See notes for alternative if you don't want oat milk froth.

• Pour oat milk froth over drink. Top with pumpkin pie spice.

Gingerbread Syrup

• Put all the ingredients in a medium saucepan and bring mixture to a boil.

• Once boiling, lower heat and let simmer for about 10 minutes, until sugar is completely dissolved and mixture has thickened a bit.

• Pour syrup into a mason jar or bowl and place in fridge to cool completely before using. Syrup will continue to thicken as it cools. It should keep fresh in your fridge for about a month.

Starbucks Snowman Cakepop Copycat

For Cake Pops:

• 1 cup butter

• 1½ cups granulated sugar

• 1 tbsp vanilla

• 4 eggs

• 2½ cups cake flour, and a little extra for dusting

• ½ cup whole wheat flour

• 1 tbsp baking powder

• ½ tbsp salt

• 1 cup whole milk

For Vanilla Buttercream Frosting:

• ½ cup unsalted butter, softened

• ½ cup whole milk

• 1 tbsp vanilla

• 3¾ cups powdered sugar

For Chocolate Icing:

• 2 cups white or dark chocolate chips, semisweet

• 2 tbsp butter

For Serving:

• candy sprinkles

Instructions

Cake Pops:

1. Preheat the oven to 350 degrees F.

2. Grease and flour a 9 by 13-inch baking, then set aside.

3. Sift together the cup cake flour, whole wheat flour, baking powder, and salt. Set aside.

4. Cream together butter and sugar until pale and evenly incorporated. You can also use an electric mixer for this.

5. Then, add the vanilla, milk, and eggs. Continue creaming.

6. Fold the sifted dry ingredients into the wet ingredients in batches. Mix well after addition.

7. Pour the batter into the greased cake pan.

8. Bake for about 30 to 35 minutes, until a cake tester comes out clean. Set aside and let cool.

Vanilla Buttercream Frosting:

1. Cream butter and powdered sugar until pale and evenly incorporated.

2. Add milk and vanilla. Continue creaming. Then, set aside.

3. Use a food processor to process the cooled cake until it turns into coarse crumbs.

4. In a large bowl, gradually mix the cake crumbs with 1 cup of frosting at a time, until the crumbs are moist enough to remain in rolled balls. You can test this by squeezing the mixture together with your hand.

5. Set aside any excess frosting.

6. Make 2 tablespoon-sized balls out of the cake and set on a cookie sheet lined with parchment paper

7. Freeze the cake balls for 10 minutes.

Chocolate Icing:

1. Melt the butter and chocolate together for 2 minutes using a microwave. Stir the mixture at 20 second intervals.

2. Remove the frozen cake from the freezer and attach with lollipop sticks.

3. Dip the cake pops into your desired icing and cover with your choice of sprinkles.

4. Serve and enjoy!

Starbucks Penguin Cookies Copycat

INGREDIENTS: (makes 24-30 cookies)

• 1 cup unsalted butter (at room temperature)

• 3/4 cup powdered sugar

• 1 tablespoon vanilla

• 2 cups flour

• 1 teaspoons baking powder

• About 16 oz of dark chocolate wafers. Wilton or Ghirardelli

• Edible gold dusting powder 

DIRECTIONS:

• Place butter and sugar into a mixing bowl and using a mixer, beat until light and fluffy 

• Add vanilla and mix until well combined.

• Add flour and baking powder to butter/sugar mixture and beat on low speed until incorporated well (don’t over-beat this).

• Use clean hands to form this mixture into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

While dough is chilling, make chocolate toppers and royal icing.

• Melt chocolate wafers in the microwave in 30 second increments, mixing in between until melted and smooth.

• Spoon into a large zip-top bag and seal it well.

• Place mold on a cookie sheet to keep it flat and easy to move.

• Carefully pipe chocolate into molds, filling them up to the top and then tap entire cookie sheet on counter to remove bubbles.

• Freeze for 5-8 minutes until they can be peeled out of the molds. Repeat until you have about 24-30 toppers.

• Squeeze extra chocolate back into a small bowl and set aside.

Set toppers aside, and cut/bake cookies.

• Preheat oven to 350 F degrees.

• Remove dough from refrigerator and roll out on a floured countertop. Cut into rectangles.  Place on a cookie sheet that has parchment paper laid on top. 

• Bake at 350F degrees for 10-12 minutes.

• Slide parchment paper (with cookies on top) off baking sheet and cool completely.

ROYAL ICING INGREDIENTS:

3 ounces pasteurized egg whites

 1 teaspoon vanilla extract

 4 cups confectioners' sugar

Directions

1. In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

Assemble cookies.

• Re-heat the extra chocolate you set aside from earlier, using instructions given earlier for melting.

• Use a knife to spread melted chocolate onto the back of a chocolate topper, and gently place it on top of a cooled cookie. 

• Allow topper to harden- sticking it firmly to the top of the cookie.

• Use a food-grade brush to gently brush gold dusting powder over each chocolate piece. (optional)

Starbucks Peppermint Chocolate Cold Foam Copycat

Milk Frother – a hand frother works great for this recipe!

• Heavy Cream – you can use half and half

• Skim Milk

• Torani Vanilla Syrup

• Torani Peppermint Syrup 

• Chocolate Syrup – just a tablespoon

• Candy Canes – crushed

• Chocolate Sprinkles

• Cold Brew Coffee

Use a frother to combine heavy cream, milk, vanilla syrup, peppermint syrup, and chocolate syrup. Froth until mixture is thick and creamy but still pourable.

1. Fill cup with ice and add one pump of vanilla syrup and one pump of peppermint syrup. Pour cold brew coffee of choice over ice and stir.

2. Top with chocolate cream and sprinkle with crushed candy canes and chocolate sprinkles.

Starbucks Cran-Merry Orange Refresher Copycat

1/2 oz of orange soda
32 oz of Cranberry Juice
3/4 cup of Lemon Juice
1/3 cup of sugar

In pitcher, combine cranberry juice, lemon juice, and sugar; stir until sugar dissolves. Chill. Just before serving add orange soda. Serve over ice.

*If you buy in store: the chilled beverage uses green coffee extract to add caffeine. It’s sweetened with Christmassy flavors of cranberry and orange, plus it’s topped with real cranberries. You can request two modifications for different flavor profiles, too. Make it a Cran-Merry Orange Lemonade or add coconut milk for a Cran-Merry Drink.

The lemonade version was sweet and tart, but it was too summery for me. I’d much rather order this version during warmer months. The Cran-Merry Drink, which uses coconut milk to turn it cotton candy pink, reminded me of a festive option right out of Who-ville. Though pretty, it’s not something I’d order over more classic holiday drinks. Overall, I’d stick with the basic Cran-Merry Orange because I felt like that one offered the most seasonal flavor.

Starbucks Raccoon Cakepop Copycat

• 24 cake pop sticks

• cake pop former 11/4 inch in diameter or small cookie scoop

• deep narrow cup

• white sprinkles

• Styrofoam

• Cake:

• 1 box Pillsbury classic white cake mix

• 2 tbsp Pillsbury creamy supreme vanilla frosting

• Candy coating:

• 1 12 oz bag Wilton candy melts light purple or grey

• 1 1/2 tsp Crisco shortening

Instructions

• Bake the cake according to the package and leg it cool down to room temperature.

• Cut the cake into 4 pieces and peel away the browned outside layer of the cake. I peel off the outer layer because it tends to be too dry to form the cake pop.

• In a large bowl, crumble the cake with your hands. Add 2 tbsp of frosting to the crumbled cake and mix with a spoon or your hands.

• Shape the cake into balls and place them into the cake pop former. Make sure the cake ball is a little bit bigger than the size of the press. Once the cake ball is pressed tightly, remove extra cake from the sides and roll the ball with your hands to smooth any imperfections.

• Melt about 1/4 cup of candy melts in a small bowl. Heat in 30 second intervals to avoid overheating the candy.

• Dip the tip of each cake pop stick into the melted candy and poke it into to ball about half way through. Place each cake pop onto a baking sheet and transfer to the freezer for about 20 minutes.

• Meanwhile, melt the rest of the candy in a bowl. Make sure you melt them in 30 second intervals with mixing in between. Once it's melted well, add 1 1/2 tsp Crisco shortening and mix well with a whisk or fork. Then pour the melted candy into a tall narrow cup.

• Once the cake pops have been in the freezer for 20 min, dip each into the cup and tilt to the sides slowly to make sure the entire cake pop is covered. Then slowly pull up the cake pop. (Don't swirl the cake pop) Hold the cake pop in one hand and tap your wrist so that all the extra melted candy drips off.

• Decorate as shown

• Place in a Styrofoam block and let it stand for about an hour.

Cheesecake Factory Triple Berry Cheesecake

Triple Berry Cheesecake Trifles

Ingredients

Triple Berry Cheesecake Trifles
1 Pound Cake (see recipe below or use your favorite)
Macerated Berries (see recipe below) - as needed
Fresh Whipped Cream - as needed
1 Slice The Cheesecake Factory Original Cheesecake, deeply chilled
Mint sprigs - optional

Pound Cake 
3 Tbsp Whole Milk, at room temperature
3 Large Eggs, at room temperature 
1 ½ tsp Vanilla Extract 
1 cup Cake Flour, sifted 
¾ cup Superfine Sugar
¾ tsp Baking Powder
¼ tsp Salt
13 Tbsp Unsalted Butter, softened 

Macerated Berries
1 lb. Fresh Strawberries
3 oz. Fresh Blueberries
3 oz. Fresh Raspberries
2 Tbsp Granulated Sugar

Directions

Triple Berry Cheesecake Trifles  

1. Allow Pound Cake to completely cool to room temperature

2. Slice Pound Cake into ¾” to 1” slices.  Cut slices into cubes.

3. Place a single layer of cubed Pound Cake at the bottom of a clear, footed individual dessert bowl or tall wine glass.

4. Add a spoonful of juice from the Macerated Berries on top of the layer of cubed Pound Cake to add moisture.

5. Add a spoonful of Macerated Berries on top of the moistened Pound Cake.

6. Add a large dollop of Whipped Cream on top of the layer of Berries.  Chef’s Tip: For an enhanced presentation, pipe whipped cream from a piping bag to keep the edges of the glass clean.

7. Cut Slice of Original Cheesecake into ¾” to 1” cubes.

8. Place a single layer of cubed Cheesecake on top of the layer of Whipped Cream.

9. Add a spoonful of Macerated Berries on top of the layer of Cheesecake.

10. Add a large dollop of Whipped Cream on top of the layer of Berries.  

11. Crumble a cube of Pound Cake over the top of the layer of Whipped Cream.  Add a couple berries and cube of Cheesecake as garnish.  

12. Optional: Finish with a sprig of Mint.

13. Repeat above steps for remaining servings. 

14. Serve immediately or keep refrigerated until ready to serve.

15. Enjoy! 

Pound Cake 

1. Preheat oven to 350°F with the shelf arranged so the loaf pan will sit in the middle of the oven. 

2. Prepare Pan: Grease a 8.5 x 4” loaf pan with Unsalted Butter, then dust with Cake Flour, knocking out excess (See Note 2).

3. Whisk Wet Ingredients: In a medium bowl, lightly whisk together the Milk, Eggs and Vanilla. Set aside.

4. Whisk Dry Ingredients: Place the Flour, Sugar, Baking Powder and Salt in a large bowl or stand mixer. Beat for 30 seconds on Speed 1 using an electric beater or the stand mixer.

5. Add Butter and Half Egg Mix: Add the softened Butter and 1/2 of the Egg Mixture. Beat on Speed 1 until incorporated (about 30 - 40 secs) - it will become a thick batter. Increase to Speed 7 and continue to beat for 1 minute.

6. Add half of remaining Egg Mix: Scrape down the bowl. Add half the remaining Egg Mixture (i.e. 1/4 of the original total) and beat 20 seconds on Speed 7.

7. Add remaining Egg Mix: Scrape down the sides again. Add all the remaining Egg Mixture (i.e.1/4 of the original total) and beat 20 seconds.

8. Fill pan: Scrape batter into the prepared loaf pan and smooth the top.

9. First bake (30 min): Bake for 30 minutes until top begins to split slightly.

10. Cut split (optional): Working quickly, open the oven (do not take pan out) and make a light cut with a small, sharp knife along the split (6") to help the split to open up nicely. Work fast - do not leave oven open for long or the cake will collapse.

11. Second bake (20 min): Bake another 20-25 minutes until a skewer inserted in the center comes out clean. If the cake is getting dark, you can cover it with a loose sheet of foil towards the end of the bake time.

12. Cool: Cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.

Macerated Berries

1. Wash fruit

2. Hull and thinly slice Strawberries.

3. Place Blueberries, Raspberries and sliced Strawberries in a bowl and sprinkle with Sugar. Stir to evenly coat Berries with the Sugar. 

4. Cover bowl with plastic wrap and place in refrigerator for at least an hour or up to overnight.  (The longer the Berries macerate, the more juice will form.)

Pound Cake Recipe Notes

1. Eggs at room temperature - The eggs need to be at room temperature and not fridge-cold, to ensure they incorporate properly into the batter and aerate properly when beaten.

2. Cake Flour -This flour works considerably better for pound cake than using plain/all-purpose flour. It rises better and has a more tender crumb.

3. Measuring Cake Flour: Sift flour into a large bowl first, then scoop out a cup of flour. Level it using the back of a butter knife. This is the most accurate way to measure flour using cups instead of weighing it.

4. Butter - Don't let the butter get too soft. This is a common error with cakes that call for butter to be creamed. Target 64°F for the butter. This is soft enough to be whipped, but you should not be left with a thick, shiny slick of grease on your finger when you poke it. If you get greasy fingers, this means the butter is too soft. The cake will not be as fluffy as intended, or the batter might split and be greasy.

Costco Cherry Pie Copycat Recipe

Prep time: 4HOURS HRS 30MINUTES MINS

Cook time: 1HOUR HR 5MINUTES MINS

Total time: 5HOURS HRS 35MINUTES MINS

4.50 stars (195 ratings)

INGREDIENTS

• Double crust 9-inch pie dough (see note for recipes)

For the cherry pie filing:

• 5 cups (794 to 850) pitted sweet, dark cherries – you'll start with around 2 pounds whole fruit (see note for sour pie cherries)

• 2 tablespoons fresh lemon juice, from 1-2 medium lemons

• ¼ teaspoon almond extract

• ¾ cup (163 g) granulated sugar

• ½ teaspoon coarse, kosher salt (use 1/4 teaspoon for table salt)

• ⅓ cup (43 g) tapioca starch/flour (see note)

• 1 tablespoon cornstarch

• 1 tablespoon butter

Egg wash:

• 1 egg yolk

• 2 teaspoons water

• 2 teaspoons cream or milk

INSTRUCTIONS 

• Roll out bottom pie crust according to pie dough recipe instructions and place in the bottom of a 9-inch pie plate (I use a glass pie plate). Trim edges leaving 1/4-inch excess from outer rim of pie plate. Refrigerate until filling is ready.

• For the filling, in a large bowl, combine the pitted cherries, lemon juice, almond extract, sugar, salt, tapioca starch and cornstarch. Mix until well combined. Set aside.

• Roll out top crust to 10-inch diameter and cut into 10-12 strips (I like to cut thicker 3/4- to 1-inch strips).

• Scoop cherry pie filling evenly into refrigerated bottom crust, scraping out all the sugar and liquid. Dot the top with 1 tablespoon butter (pinched or cut into small pieces).

• Weave strips on top of the filling for a lattice crust (see above pictures in post for how-to). Trim lattice strips evenly with bottom crust. Fold bottom crust up and over evenly with edge of pie plate and press/pinch to seal. Flute the edges of the pie crust.

• Refrigerate the pie for at least 30 minutes or up to 1 hour to make sure the top crust is completely chilled.

• Preheat oven to 400 degrees F. For the egg wash, whisk together the egg yolk, water and cream/milk. Brush the mixture over the top pie crust.

• Place the pie on a parchment or foil-lined baking pan. Bake for 50-60 minutes until the crust is golden and the filling is bubbly and thickened (will thicken more as it cools). The exact time will depend on type of pie plate, thickness of crust, if pie was refrigerated, etc. {The pie will be soupy even after cooling if it doesn’t bake long enough, so err on the side of adding extra time – even up to 75 minutes total. Tent the top and sides of the pie loosely with foil to prevent the crust from over browning or burning.}

• Let the pie cool for 2-3 hours before serving (if it’s too warm, the filling will be soupy). The pie can be covered and kept at room temperature for 2-3 days.

Garrett's Popcorn Copycat Recipe

Skip a trip to Chicago and make this delicious popcorn at home!

prep time: 5MINUTES MINUTES

cook time: 15MINUTES MINUTES

total time: 20MINUTES MINUTES

servings: 6 quarts

Ingredients

FOR THE CARAMEL CORN:

• 3 quarts popped popcorn from about 1/2 cup kernels

• 3/4 cup brown sugar

• 6 tablespoons butter

• 3 tablespoons corn syrup

• 1 – 1 1/2 teaspoons sea salt

• 3/4 teaspoon vanilla extract

• 1 teaspoon baking soda

FOR THE CHEESE CORN:

• 3 quarts popped popcorn from about 1/2 cup kernels

• 4 tablespoons melted butter

• 3/4 cup cheddar cheese powder

• 2 teaspoons ground mustard powder

• 2 large paper grocery bags

Instructions

• Pop 6 quarts of popcorn according to package instructions and separate into 2 large clean paper grocery bags. (Based on the size of my largest pot, I do this in two batches.) Be sure to pick out any un-popped kernels.

FOR THE CARAMEL POPCORN:

• Place the brown sugar, butter, corn syrup, salt and vanilla in a large microwave safe bowl. Microwave on high for 2 minutes. Stir, then microwave another 2 minutes, until boiling. Immediately stir in the baking soda and pour over the popcorn in one bag.

• Fold the top of the paper bag over a couple times and shake well. Place the bag in the microwave and cook for 1 minute. Shake the bag vigorously again and microwave for 45-60 more seconds. Check at 45 seconds to make sure it’s not burning. Open the bag and pour the caramel corn out on waxed paper. Break up clumps if needed. Cool completely to harden. 

FOR THE CHEESE CORN:

• Open the top of the second bag and shake vigorously as you slowly pour the butter over the popcorn. Then mix the cheese powder and mustard.  Shake vigorously again, as you sprinkle the cheese mixture over the popcorn. Close the bag and fold the top down. Give the popcorn one last hard shake to thoroughly coat. Place the bag in the microwave and microwave for 30-45 seconds to dry out the popcorn. Then allow it to cool before mixing.

• Once both popcorns are ready, mix by hand and store in an air-tight container until ready to serve.

Raising Cane's Sauce Copycat

You’ll Need:

• 3/4 cup real Mayonnaise

• 3 tablespoons ketchup

• 1 tablespoon Worcestershire sauce

• 1 tablespoon hot sauce (like Frank’s)

• 1 teaspoon garlic powder

• 1/2 teaspoon fresh ground pepper

Mix all ingredients together. Chill in a covered container in the fridge for a few hours for best results.

Taco Salad Premade Kits

All you need are baggies for lettuce, cooked hamburger and tiny containers of sour cream, tomatoes and cheese!

Red Lobster Cheddar Biscuit Copycat

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 Orange Cake Pop Copycat

Get the recipe here!

Starbucks Pineapple Cloud Cake Copycat

Get the recipe here!

Starbucks Summer Berry Copycat

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

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

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

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

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.