|Popeyes Biscuits Recipe Copycat|
2 cups bisquik baking mix
1/2 cup light sour cream
1/2 cup Sprite
1) Mix Bisquick and sour cream with pastry blender.
2) Stir in Sprite.
3) Pat lightly on a floured surface.
4) Cut out biscuits and place 2 inches apart on ungreased cookie sheet at 400Â°F for 10-12 minutes.
5) Brush with melted butter and enjoy.
|Chipotle Cilantro Lime Rice Recipe Copycat |
2 cups basmati or long-grain rice, rinsed (see notes)
2 1/4 teaspoons salt, divided
1 bay leaf
1 teaspoon olive oil or rice bran oil, optional
2 Tablespoons finely chopped cilantro
2 Tablespoons fresh lime juice
1 Tablespoon fresh lemon juice
To cook basmati rice on the stove top, bring 8 cups water to a boil in a large pot. Add rice, 2 teaspoons salt, and the bay leaf. Stir and return to a boil. Boil uncovered for 12 minutes.
Remove bay leaf. Using a fine mesh strainer, drain rice and rinse with hot water.
Pour into a large bowl. Stir in cilantro, lime juice, and lemon juice. Add remaining Å’ tsp. salt or additional salt to taste. Serve hot or at room temperature.
LONG GRAIN RICE
To cook long-grain rice on the stove top, bring 4 cups water to a boil in a large pot. Add rice, 2 teaspoons salt, bay leaf, and oil if using. Reduce heat to low, cover, and cook for 15 minutes.
Remove bay leaf. Stir in cilantro, lime juice, and lemon juice. Add remaining Å’ tsp. salt or additional salt to taste. Serve hot or at room temperature.
To cook long-grain rice in a rice-cooker, add rinsed rice (see notes), water (according to manufacturer's instructions, see notes), salt, bay leaf, and oil if using. Close rice cooker, plug in, and turn on. Cook according to manufacturer's instructions.
When the rice is finished, remove bay leaf. Stir in cilantro, lime juice, and lemon juice. Add remaining Å’ tsp. salt or additional salt to taste. Serve hot or at room temperature.
|Chick-Fil-A's Chicken Nuggets with Honey Mustard Recipe Copycat (GF) |
2 large chicken breasts, cut into bite-sized pieces then seasoned with salt & pepper
3/4 cup milk
1/4 cup dill pickle juice
1-1/4 cups gluten-free or all-purpose flour (dish will not be GF if using all-purpose flour)
2 Tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1/2 cup peanut oil, divided (or canola or vegetable oil)
Honey Mustard Dipping Sauce:
1/2 cup plain greek yogurt
1-1/2 Tablespoons yellow mustard
1 Tablespoon Dijon mustard
2 Tablespoons honey
1) Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.
2) Combine flour, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.
3) Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.
4) Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you donâ€™t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes.
5) Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.
6) Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.
Adapted from My Name is Snickerdoodle
|Wendy's Chili Copycat
2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato puree
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.
|Homemade Snickers Bar
Bottom Chocolate Layer:
1 1/4 cups milk chocolate chips
1/4 cup peanut butter
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow fluff
1/4 cup peanut butter
1 1/2 cups salted peanuts, roughly chopped
1 tsp vanilla extract
14 ounce bag of caramels
1/4 cup heavy whipping cream
Top Chocolate Layer:
1 1/4 cup milk chocolate chips
1/4 cup peanut butter
Thoroughly grease a 9x13 pan. I lined it with heavy duty aluminum foil and sprayed with cooking spray. This way they just popped right out.
For the bottom layer: Add chocolate chips and peanut butter in a microwave safe dish. Melt them together, stirring after every 30 seconds being careful not to let the chocolate burn. Spread the layer evenly in the bottom of your 9x13 pan. I put each layer in the fridge to let it completely harden. This will help speed up the process because each layer need to be completely cooled and set.
For the nougat layer: Melt the butter over medium high heat in saucepan. Add the milk and sugar and bring mixture to a boil. Cook for 5 minutes, whisking together occasionally. Add in marshmallow fluff, peanut butter, and vanilla stirring until smooth. Take the saucepan off of the heat and fold in the peanuts. Pour over the bottom chocolate layer and spread evenly. Allow to cool completely.
For the caramel layer: Melt caramels and heavy whipping cream in microwave, stirring every 30 seconds until smooth. Pour over the nougat layer and allow to cool completely.
For the top chocolate layer: Melt chocolate and peanut butter in the microwave together stirring 30 seconds at a time until smooth. Pour over and spread evenly over the caramel. Cool bars completely in the fridge. Keep them in fridge until right before serving because the bars will soften. Enjoy!