Disney: Wedding Freebies

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Did you know that if you send Mickey and Minnie Mouse an invitation to your wedding they’ll send you back an autographed photo and a ‘Just Married’ button? Also, if you send Cinderella and Prince Charming an invitation, you’ll get an autographed congratulatory certificate.

Here are the addresses:

Micky & Minnie / The Walt Disney Company / 500 South Buena Vista Street / Burbank, California 91521 

Cinderella and Prince Charming / P.O. Box 1000 / Lake Buena Vista, Florida 32830

Outback Steakhouse Bloomin' Onion Copycat Recipe

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Finally the secret is out! Here is how to make the famous Outback Steakhouse Bloomin Onion @ home:

4 Vidalia or Texas Sweet Onions

Batter:
1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Garlic -- minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer

Seasoned Flour:
2 C. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper


Mix cornstarch, flour, and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges, but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in seasoned
flour and remove excess by shaking. Separate petals and dip in batter
to coat thoroughly.

Gently place in fryer basket and deep-fry at
375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.


Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 C. Chili sauce
1/2 tsp. Cayenne pepper

Cheese Nips Copycat Recipe

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Another great snack option to make at home!

 

1 cup sifted all-purpose flour
(plus 1/2 cup divided & reserved for kneading and rolling)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup Kraft Macaroni & Cheese Cheese Topping powder
(or 2 packages dry cheese powder from 2 boxes Kraft macaroni & cheese)
3 tablespoons shortening
1/3 cup buttermilk
1/2 teaspoon salt (for tops, optional)

1. Sift together 1 cup flour, baking soda, baking powder and cheese
powder in a large bowl.
2. Cut in the shortening with a fork and knife with a crosswise motion
until dough is broken down into rice-size pieces. Mixture will still
be very dry.
3. Stir in buttermilk with a fork until dough becomes very moist and
sticky.

4. Sprinkle a couple tablespoons of the reserved flour over the dough and
work it in until it can be handled without sticking, then turn it out
onto a floured board, being sure to keep 1/4 cup of the reserve flour
for later. Knead the dough well for 60 to 90 seconds, and the flour is
incorporated. Wrap the dough in plastic wrap and chill for at least
one hour.
5. Preheat oven to 325 degrees. Spray a light coating of cooking spray
on a baking sheet.

6. Remove the dough from the refrigerator and use the remaining reserve
flour to dust a rolling surface. Roll about one-third of the dough
to just under 1/16th of inch thick. Trim the edges square (a pizza
cutter or wheel works great for this), then transfer the dough to a
lightly greased baking sheet. Use the rolling pin to transfer the
dough. Simply pick up one end of the dough onto a rolling pin, and roll
the dough around the rolling pin. Reverse the process onto the baking
sheet to transfer the dough.
7. Use a pizza cutter to cut across and down the dough, creating 1-inch
square pieces. Use the blunt end of a skewer or broken toothpick to
poke a hole in the center of each piece.

8. Sprinkle a very light coating of salt over the top of the crackers
(crackers will already be quite salty) and bake for 8-10 minutes,
mix the crackers around (so those on the edge don’t burn) and bake
for another 3-5 minutes, or until some are just barely turning a
light brown. Repeat the rolling and baking process with the remaining
dough.

Makes approximately 300 crackers.

Ihop Pancakes Copycat Recipe

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Perfect for Sat. morning breakfast!

 

Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt

1. Preheat a skillet over medium heat. Use a pan with a nonstick surface
or apply a little nonstick spray.
2. With a mixer, combine all of the remaining ingredients until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be
golden brown.
5. Cook pancakes on the other side for same amount of time, until golden
brown.

Makes 8 to 10 pancakes.

KFC Chicken Copycat Recipe

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11 herbs and spices- now you know the secret!

 

1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.

1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.

Oreo Cookie Copycat Recipe

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Make your own Oreos @ home!

 

 

COOKIE WAFERS:

1 (18.25 oz) box Dark Fudge Cake Mix
1/3 cup water
2 tablespoons shortening

CREME FILLING:

3 1/2 cups powdered sugar
1/2 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 cup shortening (no substitution)
3 tablespoons hot water

Preheat oven to 325F. Blend all ingredients; then knead with your
hands until it is pliable like dough. Form dough into 3/4 inch balls
and press flat, 1/2 inch apart on greased cookie sheets. Bottom of
a glass works nice for this. Bake 4 to 6 minutes or until cookies are
crunchy. I should think you could refrigerate the dough in cylinder
shaped rolls for a couple of hours and slice 1/8 inch thick, as well.
Let cookies cool on sheets.

Combine filling ingredients and mix well. Form into balls about 1/2 to
3/4 inch in diameter, again using your hands. Sandwich one
filling in the center of two cookies and carefully press down until
the filling spreads almost to the edge.

Makes 2 dozen cookies (4 dozen wafers)

Reese's Peanut Butter Cups Copycat Recipe

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One of my fave treats, this could be dangerous!!

 

6 oz Pkg semi sweet chocolate chips
4 Nestles milk chocolate bars
1 1/4 c Peanut butter

Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top
of double boiler over HOT, not boiling water, stirring till smooth.
Use small muffin tin liners, or cut regular cupcake liners down to a
1" depth. Spoon HALF of the chocolate mixture equally into the
liners. Melt the rest of the peanut butter over hot water, and spoon
this equally over the chocolate layer. Top with remaining chocolate.
Refrigerate to allow cups to set up before serving.

Makes: 24 tiny/12 large

Red Lobster Cheese Biscuits Copycat Recipe

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Save a trip to Red Lobster for their addictive biscuits and make them @ home!

 

Dough:

1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water

Garlic Spread:

1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley

To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.

Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.

Brush baked biscuits with the garlic topping.

Snickers Copycat Recipe

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Make your own Snickers candy bars @ home!

 

1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 dash salt
3 cups powdered sugar
35 unwrapped Kraft caramels
1 cup dry-roasted unsalted peanuts
1 bag milk-chocolate chips -- (12-ounce)

With the mixer on high speed, combine the corn syrup, butter, vanilla,
peanut butter, and salt until creamy. Slowly add the powdered sugar.
When the mixture has the consistency of dough, remove it from the bowl
with your hands and press it into a lightly greased 9x9-inch pan. Put in
the refrigerator. Melt the caramels in a small pan over low heat.
When the caramel is soft, mix in the peanuts. Pour the mixture over the
refrigerated nougat in the pan. Let this cool in the refrigerator.

When the refrigerated mixture is firm, melt the chocolate over low heat
in a double boiler or in a microwave oven set on high for 2 minutes.
Stir halfway through cooking time. When the mixture in the pan has
hardened, cut it into 2x1-inch sections. Set each chunk onto a fork
and dip into the melted chocolate. Tap the fork against the side of the
bowl or pan to knock off any excess chocolate. Then place the chunks on
waxed paper to cool at room temperature (less than 70 degrees F). This
could take several hours, but the bars will set best this way. You can
speed up the process by placing the bars in the refrigerator for 30
minutes.

Makes about 2 dozen bars.