Mrs Fields Peanut Butter Cream -Filled Cookies

       Yield: 36 servings

    1 1/2 c  All-purpose flour
    1/2 ts    Baking soda
    1/2 ts    Ground cinnamon
      1 c     Quick oats (not instant)
      1 c     Light brown sugar, firmly - packed
    1/2 c    Salted butter, softened
      1 lg    Egg
      1 ts    Pure vanilla extract

                     ------------filling---- -- ¥
    3/4 c  Smooth peanut butter
    1/4 c  Salted butter, softened
     2 tb   Half-and-half
      1 ts  Pure vanilla extract
 1 1/2 c  Confectioners sugar

    Preheat overn to 325-degrees F.      In medium bowl combine flour, soda,
  cinnamon and oats.  Mix well with   a whire whisk.  Set aside.      Cream
  sugar and butter in a large bowl using an electric mixer set at   medium
  speed.  Add the flour-oat mixture, and blend at low speed   until just
  combined.  Do not overmix.      Separate dough into two balls, flatten
  them into disks, and wrap each   tightly in plastic wrap or a plastic bag.
   Chill 1 hour.      On floured board using a floured rolling pin, roll out
  one disk to   1/4 inch thickness.  Cut cookies with a 2-inch round fluted
  cookie   cutter dipped in flour.  Repeat procedure with the second disk,
  reworking scraps until all the dough is used.  Bake cookies on   ungreased
  baking sheets 1/2 inch aprt for 13-15 minutes or until   bottoms turn
  light brown.  Transfer immediately to a cool, flat   surface with a
  spatula.     
  When cookies are cool, spread 1 tablespoon of peanut butter
  filling   on the bottom side of a cookies.  Top with another cookie-bottom
  side   toward the filling-to make a sandwich.  Repeat with the remaining
  cookies and filling      :    

  Yield: 3 1/2 dozen cookies.

MRS FIELDS PECAN SUPREMES

       Yield: 36 servings

      2 c  FLOUR
    1/2 ts SODA
    1/4 ts SALT
    3/4 c  QUICK OATS
    3/4 c  DARK BROWN SUGAR, PACKED
    3/4 c  SUGAR
      1 c  BUTTER, SOFTENED
      2 lg EGGS
      2 ts VANILLA EXTRACT
      1 c  CHOPPED PECANS (4 OZ)
      1 c  SEMISWEET CHOCOLATE CHIPS

       PREHEAT OVEN TO 300*F.  IN A MEDIUM BOWL COMBINE FLOUR, SODA,
  SALT, AND OATS. MIX WELL 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 EGGS AND VANILLA.
  BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE,
  PECANS AND CHOCOLATE CHIPS AND BLEND AT LOW SPEED JUST UNTIL
  COMBINED. DROP DOUGH BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE
  SHEETS, 1 1/2 INCHES APART. BAKE FOR 20-22 MINUTES. IMMEDIATELY
  TRANSFER COOKIES TO A COOL, FLAT SURFACE.

Mrs Fields Peanut Butter Chocolate Bars

 
      8 md Butter cookies
    1/4 c  Salted butter; melted
           Chocolate layers:
  2 1/2 c  Milk choc chips(15 oz)
           Peanut butter filling:
  1 1/2 c  Creamy peanut butter
    1/2 c  Salted butter; softened
      3 c  Confectioners' sugar
      2 ts Pure vanilla extract

     *Crush cookies until finely ground. Add butter & mix. Press crumb
  mixture into bottom of 8x8 baking pan & bake 10 mins. at 325 F. Cool to
  room temperature. *Melt chocolate. Pour half into pan & smooth evenly over
  crust. Place pan in refrigerator. Keep remaining choc. warm. *Blend peanut
  butter & butter together until smooth using electric mixer. Slowly beat in
  confectioners' sugar & vanilla. Beat until smooth. Spread mixture over
  chilled chocolate layer. Pour remaining warm chocolate over top & spread
  smoothly. Chill in refrigerator one hour. Yields 24-36 bars.

Red Lobster Trout Vera Cruz

          Marinade:
    1/4 c  Black olives; slice
    1/4 c  Green olives; slice
    1/2 c  Olive oil
    1/2 c  White wine
      1 ts Oregan Trout fillets
    1/2 c  Onion; chop
    1/2 c  Green pepper; chop
    1/2 c  Tomatoes; chop

  Mix marinade and let sit 5 minutes. Brush fish with
  butter, salt and pepper and place in a baking pan.
  Pour marinade over and bake at 350~ for 20 to 25
  minutes.

Red Lobster® Bacon-Wrapped Stuffed Shrimp

It's shrimp, it's bacon, it's cheese; what's not to like?
 It's one of the latest tasty appetizers on the Red Lobster
 menu, and now you can dupe it at home. Find some large shrimp,
a wooden skewer, and cook the bacon about halfway to done before
 you begin. Mix up a clone of Red Lobster's top secret seasoning
 and the cilantro-ranch dipping sauce, and you're minutes away
 from scarfing down a delectable dish that's meant to be a teaser
 for what's to come. Looks like you'd better make the main coarse
 a real doozy. 

Seasoning
1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash cayenne pepper
dash allspice

Dipping Sauce
1/3 cup ranch dressing
1/4 teaspoon dried cilantro
     (or 1/2 teaspoon fresh minced cilantro)

5 pieces bacon
5 large shrimp
3 slices fresh jalapeno
1 ounce pepper jack cheese
Open the shrimp, put a jalapeno slice in there, a chunk of
 cheese on top, and wrap it all up with bacon.

When skewering, be sure to face all the shrimp the right direction
 -- like a tight little Rockettes kick line.

1. Preheat oven to broil.
2. Make the seasoning blend by combining the ingredients in a small
 bowl. Set this aside.
3. Make the dipping sauce by combining the ranch dressing with
cilantro in a medium bowl.
4. Cook the bacon in a frying pan over medium/high heat, but don't
 cook it all the way to crispy. You want undercooked bacon that,
when cool, will easily wrap around the shrimp. Cook the bacon about
 3 minutes per side, and don't let it brown. When the bacon is done
 lay it on paper towels to drain and cool.
5. Shell the shrimp, leaving the last segment of the shell and the
tail. Remove the dark vein from the back of the shrimp, and then
cut down into the back of the shrimp, without cutting all the way
through, so that the shrimp is nearly butterflied open. This will
 make a pocket for the pepper and cheese.
6. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno
 peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper slices onto paper towels to drain off excess water.
7. Build the appetizer by cutting the jalapeno slices in half and
 removing the seeds. You should now have 6 jalapeno slices -- you'll
 need 5 of these. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.  
8. Put the skewer onto a baking sheet or broiler pan and sprinkle
 a very light coating of the seasoning blend over the shrimp, then
 broil for 3 to 4 minutes or until the bacon begins to brown and
the cheese begins to ooze. Serve over a bed of rice if desired.
 Feed the left over bacon pieces to the dog while you scarf out
on the shrimp.
Serves 2 as an appetizer.

Red Lobster® Cheddar Bay Crab Bake®

Ahoy. Here's a cool clone for a pizza-shaped adaptation
 of Red Lobster's famous Cheddar Bay Biscuits, with a
little crab thrown in. If you like those tender, cheesy
 biscuits that come with every meal at Red Lobster, then
 you'll surely like this new recipe. Plus, it's a cinch
 to make. I suggest you use fresh crabmeat as they do in
 the restaurants, but if it's only the canned stuff you
have available, no problem. You'll still be able to enjoy
 the taste of Red Lobster's appetizer, without having to
leave a tip.

2 cups Bisquick baking mix
1 3/4 cup finely shredded cheddar cheese
2/3 cups milk
2 tablespoons butter, melted and divided
1/4 teaspoon garlic powder
1/2 teaspoon fine parsley flakes
1/3 cup crab meat (fresh or canned lump)

1. Preheat oven to 450 degrees.
2. Combine baking mix, 1 cup of the cheddar cheese, milk,
and 1 half of the melted butter in a medium bowl. Mix by
hand until well-combined.
3. Pat out the dough into circle approximately 8 inches in
diameter, with a slight lip around the edge, like a pizza crust.
4. Sprinkle the parsley over the top of the dough. Be sure
 the dried parsley flakes are crushed fine. You can easily
crush the flakes in a small bowl with your thumb and forefinger.
5. Sprinkle the crab over the top of the dough.
6. Sprinkle the remaining cheese over the crab. Don’t go all
 of the way to the edge of the dough – leave a margin of a
half-inch or so around the edge.
7. Bake for 14-16 minutes or until the cheese on top begins
to slightly brown.
8. Combine the remaining butter with the garlic powder and
brush it over the top of the bake as soon as it comes out of
 the oven. Slice it like a pizza into 8 pieces and serve hot.
Makes 8 pieces

Red Robin® Seasoning

Give yourself some time to make a tough decision
because there are nearly two dozen gourmet burgers
on the Red Robin menu to pick from, not to mention
scores of other fantastic food choices. Red Robin
claims its steak fries are world-famous, and when
you get a burger your fries are served up on the
side in a "bottomless" portion. Want some more fries?
Just ask and you can have as many as your belly can
pack in. But we found out that the burgers and fries
have a very special secret ingredient in common that
makes them taste so good: It's the Red Robin seasoning
that's sprinkled on the food. Next time you make a burger,
sprinkle some our version of the seasoning blend over the
patty. Cook up some frozen steak fries or french fries and
sprinkle a little of this blend over the top. You'll all
sorts of uses for this versatile spice. And the recipe
makes a portion that should fit nicely in an empty spice bottle.

3 tablespoons salt
1 tablespoon instant tomato soup mix
     (Knorr tomato with basil works great)
2 teaspoons chili powder
1/4 teaspoon cumin
1/4 teaspoon ground black pepper 

Combine the ingredients in a small bowl and stir well.
Store in a covered container.
Makes 1/3 cup.

Reese's® Peanut Butter Cups

The first Top Secret Recipes book features a version of this
clone recipe for America's most beloved candy creation.
That recipe now sits in just about every collection of
"copycat" recipes passed around the Web. But since 1993,
I've learned a few things about the delicate science of
Reese's Peanut Butter Cup cloning. You know, stuff like:
"Never clone peanut butter cups while crossing a busy
intersection," and "Don't clone peanut butter cups while
under a tall tree in the rain." These are the sort of
handy tips that you don't find anywhere else on the Internet.
These are the things that come with experience, perseverance
and a long, complicated thought process. Over seven years have
 passed, and I figured perhaps it was time to share some of the
 more useful of these discoveries with all you great folks here
 on the site. Now when you make your Reese's clones, you'll know
 to use reduced-fat peanut butter for a better texture. Now when
 you're craving that delicate combination of flavors, you'll know
 to get out the scissors to trim muffin cups for the chocolate.
 This is the improved recipe right here, authorized, and in its
 entirety! Now you can forget all about that other Reese's clone
 formula.

Although, you might want to keep in mind the thing about
the busy intersection.  

12 paper muffin cups
One 12-ounce pkg. milk chocolate chips
1 cup reduced-fat peanut butter
1/2 cup powdered sugar
1/4 teaspoon salt
Paper muffin cups and chocolate -- what a glorious day!


1. Cut the top half off of the muffin cups so that they are
 shallower.
2. Pour the chocolate chips into a glass bowl and melt them
in the microwave: Microwave at 50% power for 2 minutes. Stir
 the chips gently, and let them sit for a minute or so. If the
chocolate needs more melting, microwave those chippies again at
 half power for 30 seconds. Stir gently. Continue the process,
stirring gently as you go. But be very careful not to overcook
the chocolate or it'll seize up on you like day old Carolina roof
 tar.
3. Using a teaspoon, spoon a portion of the chocolate into the
 middle of a muffin cup. Draw the chocolate up the edges of the
cup with the back of the spoon. Coat the entire inside of the
muffin cup with chocolate and place it into a muffin tin. Repeat
 with the remaining muffin cups and then put the whole muffin tin
 in the fridge so that the chocolate hardens.
4. Combine the reduced-fat peanut butter, powdered sugar and salt
in a medium bowl.
5. When the chocolate in the muffin cups has hardened, pop the
 sweetened peanut butter into the microwave oven on full power
 for 1 minute. This will soften up the peanut butter so that it
easily flows into the cups.
6. Spoon a small portion of peanut butter into each of the
chocolate-coated cups. Leave room at the top for an additional
layer of chocolate, which we'll add later. Pop the candy back
in the refrigerator to harden the peanut butter. This should
take an hour or so.
7. When the peanut butter filling has hardened, re-melt the
chocolate chips in the microwave on half power for 30 to 60
seconds. Use a teaspoon to spread a layer of chocolate over
the top of each candy. Chill the candy once again to set up
the chocolate.
8. Finally, remember to take the paper off the outside of the
peanut butter cups before eating them.

Makes 12 candies.

Seasoned Long Grain & Wild Rice Mix (Uncle Ben's)

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----DRY MIX-----
   1      tablespoon    Chicken bouillon powder
   1      teaspoon      Dry chopped onion
     1/2  teaspoon      Dry minced parsley
     1/4  teaspoon      Garlic powder
     1/4  teaspoon      Onion powder
   1      teaspoon      Ground turmeric
     1/2  teaspoon      Ground cumin
     1/4  teaspoon      Ground ginger
     1/2  teaspoon      Black pepper
   1 1/2  teaspoons     Season salt -- to 2 ts
                        -----RICE MIXTURE-----
   2      cups          Water
   2      tablespoons   Butter or margarine
   1      cup           Premium Minute Rice
     1/3  cup           Dry wild rice

Combine all of the ingredients as listed in Dry Mix in medium saucepan.
Add to this water, butter, rice and dry wild rice. Bring to boil. Stir
once or twice just to combine. Cover pan with lid tightly. Simmer gently 8
to 10 minutes or until almost all liquid has been absorbed. Makes 3 cups
cooked rice.

Seven Seas® Free Viva Italian Fat-Free Dressing

Seven Seas dressings were first introduced by Anderson
 Clayton Foods back in 1964, when the trend toward fat-free
 foods was in its infancy. Kraft Foods later picked up the
 brand, and Seven Seas today ranks number four in sales of
 salad dressings in the United States. Here's our special
 technique to creating a delicious clone of Seven Seas
 spice-filled fat-free Italian dressing straight out of
 the latest TSR low-fat cookbook, using a secret combination
 of water, cornstarch and gelatin where the fat used to be.  

1 1/3 cups water
1 1/2 tablespoons granulated sugar
2 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon dried minced garlic
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon gelatin
1/2 cup white vinegar
1 teaspoon dry nonfat buttermilk

1. Combine water, sugar, cornstarch, salt, onion, garlic,
 bell pepper, Italian seasoning, and gelatin in a small
saucepan. Whisk to dissolve cornstarch, then set pan over
 medium/low heat.
2. Heat mixture until boiling, stirring often. When mixture
 begins to boil, cook for 1 additional minute, stirring
constantly, then remove from heat.
3. Add vinegar and dry buttermilk to saucepan and stir.
Transfer dressing to a covered container and refrigerate--
preferably overnight--before serving.
Makes 1 1/2 cups.

Nutrition Facts
Serving size – 2 tablespoons
Total servings – 12
Fat (per serving) – 0g
Calories (per serving) – 10

Shoney's Tomato Florentine Soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          Clear chicken broth -- 14oz ea.
   1      Can           sliced stewed tomatoes -- (14 ounces)
  12      ounces        V-8 juice
  10      ounces        Cream of tomato soup
   1      tablespoon    Sugar
  10      ounces        Frozen chopped spinach

dash Nutmeg Salt and pepper  Combine broth, tomatoes, juice and soup in a
saucepan with a wire whisk over medium heat. Add remaining ingredients,
without even thawing spinach. Allow to heat gently 30 minutes on
medium-low until spinach is tender. Keep hot without letting it boil.
Freeze leftovers.

Sonic® Cherry Limeade

Here's the signature drink from the chain that's reviving
 the drive-up burger joint, just like a scene out of American
 Graffiti or Happy Days. It was in 1953 that Troy Smith obtained
 the parcel of land in Shawnee, Oklahoma that was big enough
 to fit the new steakhouse and root beer stand that was his
dream. Troy thought he'd make he steakhouse his primary operation,
 but as it turned out folks preferred the hot dogs and cold drinks
 over at the root beer stand. So Troy did the smart thing and
ditched the steakhouse to focus all his efforts on the other joint.
 At first he called the root beer stand "Top Hat," but when Troy
 found out later that name was already being used, he came up
"Sonic" to signify "service at the speed of sound." Today the
chain is the sixth largest hamburger outlet in the country.
This recipe makes a simple, old-fashioned drink by combining
Sprite with cherry juice and some lime wedges. Use cherry juice
 made by Libby under the brand-name Juicy Juice for the best home
 clone.

12 ounces Sprite (1 can)
3 lime wedges (1/8 of a lime each)
1/4 cup cherry juice (Libby's Juicy Juice is best)

1. Fill a 16-ounce glass 2/3 full with ice.
2. Pour Sprite over the ice.
3. Add the juice of three lime wedges and drop them into the drink.
4. Add the cherry juice and serve with a straw.
Makes 1 16-ounce drink (medium size).

Sonic® Ocean Water

Any Sonic Drive-In regular knows the three or four unique
 fountain drink favorites on the menu. There's the Limeade,
 the Diet Limeade, and, of course, the Cherry Limeade. But
 that bright blue stuff called Ocean Water has become a
recent favorite for anyone who digs the taste of coconut -
it's like a pina colda soda. The server simply squirts a
bit of blue coconut syrup into some cold Sprite. The big
secret to duplicating this one at home is re-creating that
syrup, so that's the first step. After that's done, you make
 the drink as they do at the restaurant in less time than it
 takes to say, "Does my blue tongue clash with what I'm wearing?"

3 tablespoons water
2 tablespoons sugar
1 teaspoon imitation coconut extract
2 drops blue food coloring
2 - 12-ounce cans cold Sprite ice

1. Combine the water and the sugar in a small bowl. Microwave
 for 30-45 seconds, then stir to dissolve all of the sugar.
 Allow this syrup to cool.
2. Add coconut extract and food coloring to the cooled syrup.
Stir well.
3. Combine the syrup with two 12-ounce cans of cold Sprite.
 Divide and pour over ice. Add straws and serve.
Makes two 12-ounce servings.

Spaghetti Factory Mizithra Cheese Sauce

  2      tablespoons   Flour
  4      tablespoons   Butter
  1      teaspoon      Olive Oil
10      milliliters   Garlic -- crush
  2      tablespoons   Parsley -- chopped
 1/2    cup           Half and Half
   1     cup           Milk
  3/4   cup           Romano Cheese
          White Pepper to taste

Make a light roux over a medium fire with olive oil and butter. Add flour
and cook flour out of raw state; add garlic. Pour milk and half and half
in the roux with pepper and parsley. At the last moment add the cheese.
Place over hot pasta.

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Chrimast Recipes

"Swedish Dream Cookies:

Makes about 48

1 1/2 cups sugar

2/3 cup butter, softened

2/3 cup shortening

1 teaspoon vanilla

2 1/3 cups all-purpose flour

1 teaspoon baking soda

1/3 cup coarsely chopped pecans

1/4 cup shredded coconut

Preheat oven to 375 F. In a large mixing bowl with an electric mixer, beat sugar, butter,

shortening and vanilla until light and fluffy. Stir in flour and baking soda by hand. Mix in

pecans and coconut. Roll cookie dough into 1-inch balls and place them 2 inches apart on

an ungreased cookie sheet. Bake for 9 to 10 minutes or till the edges are lightly browned.

Transfer to wire racks to cool.

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.

Red Lobster Cheesecake

Filling:
16 oz Cream cheese
8 oz Sour cream
2 large Eggs
2 tbsp Butter
2 tbsp Cornstarch
1 cup Sugar
1 tsp Vanilla
Cookie crumbs
 Crust:
10 oz Package Lorna Doone cookies - crushed
¼ lb Butter - melted
¼ cup Sugar
1 Envelope Knox unflavored gelatin

Mix crumbs with butter, sugar and gelatin. Pat out evenly
 over bottom of greased 9" springform pam. Bake at 350°F
exactly 8 minutes. Beat with electric mixer cream cheese,
 sour cream, eggs, butter, cornstarch, sugar and vanilla.
When the filling is perfectly smooth and creamy pour into crust.
 Return to 350°F oven and bake 30 to 35 minutes or until a knife
 inserted comes out clean. Cool in pan on rack 20 minutes before
 releasing springform from the cake. Cool another 20 minutes
before cutting. Sprinkle top with cookie crumbs.

abisco® Cheese Nips®

Here's a clone recipe that gets one very important
ingredient from another packaged product. The powdered
cheese included in the Kraft instant macaroni & cheese
kits flavors this homegrown version of the popular bright
orange crackers. You'll need a can of Kraft Macaroni &
Cheese Cheese Topping or two boxes of the most inexpensive
instant variety of macaroni & cheese; you know, the kind
with the cheese powder. Two boxes will give you enough
cheese to make 300 crackers. As for the macaroni left over
in the box, just use that for another recipe requiring elbow
macaroni.

1 cup sifted all-purpose flour (plus 1/2 cup divided and 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 the dough 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, until the flour is well 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 to 10 minutes
 mix the crackers around (so those on the edge don’t burn) and bake
 for another 3 to 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.

Hot Dog on a Stick® Hot Dog®

One hot summer day in 1946 Dave Barham was inspired to
 dip a hot dog into his mother's cornbread batter, then
 deep fry it to a golden brown. You could say that's when
 the first Hot Dog on a Stick was born, and Dave soon found
 a quaint Santa Monica, California, location near the beach to offer his new creation with mustard on the sidde along with a tall glass of ice-cold lemonade.
     The chain uses only turkey dogs for this treat, so we'll
 do the same. Just be sure you find the shorter dogs, not
 "bun-length." In this case size does matter. For the stick,
 simply snag some of the disposable wood chopsticks from a
 local Chinese or Japanese food restaurant next time you're
 there and start dipping.

2 cups flour
3/4 cup cornmeal
1/2 cup sugar
1 3/4 teaspoons salt
1 teaspoon baking soda
1 3/4 cups fat-free milk
2 egg yolks, slightly beaten
8 to 10 turkey hot dogs
8 to 10 cups vegetable oil
5 pairs of chopsticks

1. Preheat oil in a deep pan or fryer to 375 degrees.
2. Combine the flour, cornmeal, sugar, salt, and baking soda
in a large bowl.
3. Add the milk and egg yolks to the dry ingredients and mix
with an electric mixer on high speed until batter is smooth.
4. Dry off the hot dogs with a paper towel. Jab the thin end
of a single chopstick about halfway into the end of each hot dog.

5. When the oil is hot, tip the bowl of batter so that you can
completely coat each hot dog. Roll the hot dog in the batter
until it is entirely covered.
6. Hold the hot dog up by the stick and let some of the batter
 drip off. Quickly submerge the hot dog in the oil and spin it
slowly so that the coating cooks evenly. After about 20 seconds
 you can use a lid to the deep fryer or pan to put weight on the
stick, keeping the hot dog fully immersed in the oil. You can
cook a couple dogs at a time this way. Cook for 5 to6 minutes or
 until coating is dark brown. Turn them once or twice as they cook.
 Drain on paper towels while cooling, and repeat with remaining hot
 dogs.
Makes 8 to 10 hot dogs.  

Cracker Jacks

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 br
own suagr and syrup. Cook till thick then add baking soda; stir. Pour over warm
ed popped corn and peanuts. Stir well. Let cool and munch down.

Almost Snickers

Recipe By     : Mary Ann Housman (WW leader)
Serving Size  : 8   


  Amount   Measure       Ingredient -- Preparation Method
--------   ------------  --------------------------------
  12          ounces         Low fat ice cream -- softened
   1           cup              Low fat Cool Whip
  1/4         cup              Crunchy peanut butter
   1           package       Sugar free Chocolate pudding
   3           ounces         Grape Nut cereal

Mix together ice cream, Cool Whip, peanut butter and pudding.
Fold in Grape Nuts.
Spread in 8x8 inch pan and freeze.

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.

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.

KFC Waffles

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 Puffy Meat Patties

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 165ºF
internal temperature). Serve as soon as done with potatoes,
 vegetables, or as desired.

Serves 4 to 6.

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!

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 MSG
20 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

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.

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.

OREO COOKIES

 Yield: 6 servings

--------------------------COOKIE--------------------------
     18 oz Devils food cake mix
      2 tb Water
      2 tb Cooking oil
    1/4 c  Bitter cocoa powder

--------------------------FILLING--------------------------
      1    Envelope unflavored gelatin
    1/4 c  Cold water
      1 c  Crisco
      1 ts Vanilla
      1 lb Powdered sugar +1 cup

  Mix up cookies take small balls roll them in your
  hands place in cookie sheet bake 350 for 10 to 15
  minutes let cool and put in filling.
 

KFC Bean Salad

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.

International House of Pancakes® Pumpkin Pancakes

During the holiday season this particular pancake flavor sells
 like...well, you know. It's one of 16 varieties of pancakes
served at this national casual diner chain. You can make your
own version of these delicious flapjacks with a little canned
pumpkin, some spices and traditional buttermilk pancake ingredients.
 Get out the mixer, fire up the stove, track down the syrup.

2 eggs
1 1/4 cups buttermilk
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice

1. Preheat a skillet over medium heat. Coat pan with oil cooking
 spray.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in
 a large bowl. Use an electric mixer to blend ingredients.
3. Combine remaining ingredients in a small bowl. Add dry
ingredients to wet ingredients and blend with mixer until smooth.

4. Pour the batter in 1/4 cup portions into the hot pan. Should
form 5-inch circles.
4. When the batter stops bubbling and edges begin to harden,
flip the pancakes. They should be dark brown. This will take
from 1 to 2 minutes.
5. Flip the pancakes and cook other side for the same amount
of time, until dark brown.

Serves 3 to 4

Entenmann's Pound Cake

½ lb Real butter
2 cups Powdered sugar
3 large Eggs
1 2/3 cups Flour
1 tbsp Lemon or vanilla extract

Preheat oven to 325°F. Spray an 8½" Pyrex loaf dish with Pam.
 Cream butter with sugar on high speed of mixer for 5 minutes.
 Add 1 egg and then a little flour, beating 2 minutes. Add 2nd
 egg and half of remaining flour and beat 2 minutes. Add 3rd egg,
 rest of flour and extract, beating 2 minutes. Spread thick and
 creamy batter evenly in prepared loaf dish. Bake 65 minutes or
 until tester inserted into center comes out clean.

Cool in baking dish on wire rack 30 minutes. Remove from dish.
 Slice ½" thick. If freezing, be sure to slice before freezing
loaf. Thaw to use within 6 months.

Entenmann's Fat-Free Chocolate Cupcakes

1 small Box Jello chocolate pudding powder
½ cup Non-fat dry milk powder
1 tbsp Unsweetened Hershey's cocoa
½ cup Sugar
1 cup Self-rising flour
 4 Egg whites, beat until stiff with 1 pinch Salt
1½ qt bowl
1 tsp Vanilla
4 oz Applesauce
¼ tsp Baking soda

In medium mixing bowl combine Jello powder, dry milk, cocoa,
 sugar and flour. Set aside. With electric mixer, beat
alternately into the egg white mixture a cup at a time with
 the vanilla, applesauce and baking soda, which have been
mixed together. Beat 2 minutes after last addition. Divide
batter equally between 12 paper-line cupcake wells. Bake at 350°F
 about 18-20 minutes or until tester comes out clean. Cool in
 pan on wire rack 10 minutes then remove.

Popeye Fried Chicken

   3      cups Self-rising flour
   1      cup Cornstarch
   3      tablespoons Seasoned salt
   2      tablespoons  Paprika
   1      teaspoon Baking soda
   1      package italian Salad Dressing Mix -- Powder
   1      package Onion Soup Mix -- (1 1/2 ounces)
   1      package spaghetti sauce mix -- (1/2 ounce)
   3      tablespoons Sugar
   3      cups Corn flakes -- crush slightly
   2      Eggs -- well beaten
   1/4   cup Cold water
   4      pounds Chicken -- cut up

Combine first 9 ingredients in large bowl. Put the cornflakes into another
bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy
roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan.
Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as
follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn
flakes. 4-Briskly but briefly back into dry mix. 5-Drop into  hot oil,
skin-side-down and brown 3 to 4 minutes on medium high. Turn and  brown
other side of each piece. Don't crowd pieces during frying. Place in
prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only,
leaving 1 side loose for steam to escape.  Bake at 350~ for 35-40 minutes
removing foil then to test tenderness of  chicken. Allow to bake uncovered
5 minutes longer to crisp the coating. Serves 4.  Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers.  Leftover coating mix
(1st 9 ingredients) can be stored at room temp in  covered container up to
2 months.

Hard Rock Cafe Baked Potato Soup

8 Bacon slices - fried & crumbled
1 cup Yellow onions - diced
2/3 cups Flour
6 cups Chicken stock - hot
4 cups Potatoes - baked, diced & Peeled
2 cups Heavy cream
¼ cup Parsley - chopped
 1½ tsp Granulated garlic
1½ tsp Salt
1½ tsp Red pepper sauce
1½ tsp Coarse black pepper
1 cup Cheddar cheese - grated
¼ cup Green onions - diced



Chop bacon; reserve. Cook onions in remaining drippings over medium high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. Add chicken stock grdually, whisking to prevent lumps until liquid thickens.

Reduce heat to simmer and add potatoes, cream, chopped bacon,parsley, garlic, basil, salt, pepper sauce and plack pepper.Simmer for 10 minutes; do not allow to boil. Add grated cheese and green onions, heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and
chopped parsley.

Makes 8 Servings.

Fatburger®

Southern California - the birthplace of famous hamburgers from McDonald's, Carl's Jr., and In-n-Out Burger - is home to another thriving burger chain that opened its first outlet in 1952. Lovie Yancey thought of the perfect name for the 1/3-pound burgers she sold at her Los Angeles burger joint: Fatburger. Now with over 41units in California, Nevada, and moving into Washington and Arizona, Fatburger has become the food critics' favorite, winning"best burger in town" honors with regularity. The secret is theseasoned salt used on a big 'ol lean beef patty. And there's no ketchup on the stock version, just mayo, mustard, and relish.
Replace the ground beef with ground turkey and you've got Fatburger's Turkeyburger all up and cloned. 

1/3 pound lean ground beef
seasoned salt
ground black pepper
1 plain hamburger bun
1/2 tablespoon mayonnaise
1/4 cup chopped iceberg lettuce
1 tomato slice
1/2 tablespoon mustard
1/2 tablespoon sweet pickle relish
1 tablespoon chopped onion
3 dill pickle slices (hamburger slices)

Optional
1 slice American cheese 
Grill the unsuspecting beef patty in a hot frying pan.


Slap the hot side and the cold side together.


1. Form the ground beef into a patty that is about 1 inch wider
 than the circumference of the hamburger bun.
2. Preheat a non-stick frying pan to medium/high heat. Fry the
patty in the pan for 3 to 4 minutes per side or until done. Season
 both sides of the beef with seasoned salt and ground black pepper.
3. As the meat cooks prepare the bun by spreading approximately 1/2
 tablespoon of mayonnaise on the face of the top bun.
4. Place the lettuce on the mayonnaise, followed by the tomato slice.
5. When the beef is done place the patty on the bottom bun.
6. Spread about 1/2 tablespoon of mustard over the top of the beef
patty.
7. Spoon about 1/2 tablespoon of relish over the mustard.
8. Sprinkle the chopped onion onto the relish.
9. Arrange the pickles on the chopped onion.
10. Bring the two halves of the burger together and serve with
 gumption.
Makes 1 burger.

Tidbits
If you want cheese on your burger, put a slice of American cheese on the face of the bottom bun before adding the beef patty. The heat from the meat will melt the cheese.  

Burger King® Big King®

The Burger Wars are becoming the biggest food fight since that cafeteria scene from the movie
"Animal House".  The two burger giants, McDonald's and Burger King, have each been cloning the other's
top products in the bloody battle for the big burger buck.Burger King stepped up first with the Big King -
Burger King's version of the McDonald's Big Mac.

Yes, it had two all beef patties, special sauce,lettuce, cheese, pickles, onions, on a sesame seed bun;
although everything was arranged a bit differently,and there's no middle bun in there.  Then McDonald's
rolled out the Big N' Tasty, which bore a striking resemblance to Burger King's Whopper, with fresh lettuce,
tomato, and onion on top of a huge beef patty. Who's winning this fight by leveraging the popularity
of the other company's product?  Nobody, really. McDonald's chose to alter its Big N' Tasty recipe
by making it smaller n' cheaper, then changed the name to Big Xtra!, while Burger King bailed out on the Big King altogether.  But this food fight is far from over.

More recently Burger King tweaked its french fry formulain an unsuccessful attempt to steal away fans from McDonald's winning fried spuds recipe.  And McDonald's has added more breakfast sandwiches to compete with Burger King's wider wake-up selection.  So the war continues.  And the battlefield
is splattered with ketchup.

Spread
1/4 cup mayonnaise
2 teaspoons French dressing
2 teaspoons sweet pickle relish
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon paprika

1 1/2 pounds ground beef
dash salt
dash pepper
4 sesame seed hamburger buns
1 1/3 cups chopped lettuce
8 slices American cheese
1 to 2 slices white onion, separated
8 dill pickle slices

1. Prepare the spread by combining the ingredients in a small
 bowl. Set this aside until you are ready to use it.
2. Preheat your barbecue or indoor grill to high heat.
3. Divide the ground beef into 8 even portions (3 ounces each).
 Roll each portion into a ball, then press each ball flat to
 form a patty about the same diameter as the bun.
4. Grill the beef patties for 2 to 3 minutes per side, or until
 done. Lightly salt and pepper each side of the patties.
5. As the meat cooks, brown the faces of the buns in a hot skillet,
 toaster oven, or face down on the grill. Watch the buns closely so
 that they do not burn.
6. Build each burger by first spreading a tablespoon of the spread
 on the face of the top bun. Arrange about 1/3 cup of lettuce evenly
 over the spread.
7. On the bottom bun stack a patty, then a slice of American cheese,
 another patty, and another slice of cheese.
8. On the top slice of cheese arrange 2-3 separated onion slices
 (rings), then 2 pickle slices.
9. Turn the top part of the burger over onto the bottom and serve.
 You may also want to zap the sandwiches in the microwave,
 individually, for 15 to 20 seconds each.

Serves 4.