IHOP Pumpkin Pancakes Recipe

Ingredients:
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

Instructions:
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 1/3 cup portions into the hot pan. Should form 5-inch circles.

5. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 3 minutes.

6. Flip the pancakes and cook other side for the same amount of time, until brown.

I make them on the smaller side, so I get around 14.

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TGI Friday's Spicy Cajun Chicken Pasta

Ingredients:
4 tablespoons (1/2 stick) butter
1 green bell pepper, chopped (1 cup)
1 red bell pepper, chopped (1 cup)
1/2 white onion, sliced and quartered (1 cup)
1 clove garlic, pressed
2 boneless, skinless chicken breast halves
2 teaspoons olive oil
1 medium tomato, chopped
4 to 6 mushrooms, sliced (1 1/4 cup)
1 cup chicken stock
salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
4 to 6 quarts water
1 12-ounce box fettuccine
2 teaspoons chopped fresh parsley

Instructions:
1. Melt 2 tablespoons of the butter in a large skillet over medium/high heat.

2. Saute the bell peppers, onions, and garlic in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly.

3. As the vegetables are cooking, cut the chicken breasts into bite-size pieces.

4. Prepare a medium-size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink.

5. When the vegetables are soft (about 10 minutes) add the chicken to the pan.

6. Add the tomatoes, mushrooms, chicken stock, 1/4 teaspoon salt, cayenne pepper, paprika, white pepper, and thyme and continue to simmer for 10 to 12 minutes until it thickens.

7. In the meantime, bring the water to a boil in a large pot. If you like, add a half tablespoon of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.

8. When the noodles are done, drain them and add the remaining 2 tablespoons of butter. The butter should melt quickly on the hot noodles. Toss the noodles to mix in the butter.

9. Serve the dish by dividing the noodles in half onto two plates. Divide the chicken and vegetable sauce evenly and spread it over the top of the noodles on each plate. Divide the parsley and sprinkle it over each serving.

Note: I've had this at TGI Fridays and found it very good. Even better at home when you can control the ingredients. 

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Wendy's Chili

Winter is just around the corner and I am starting to think about those warm comfort foods. Chili is one of them. I like Wendy's Chili and it is one of the healthier items on their menu I hear. This recipie ran in my local newspaper and I thought I would share it. Hopefully its as good as the real thing. You be the judge and if you do try it come back and let me know what you thought!

Ingredients:
2 pounds ground beef
one 29-ounce can tomato sauce
one 29-ounce can kidney beans (with liquid)
one 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Instructions:
1. Brown the ground beef in a skillet over medium heat; drain off the fat.

2. Using a fork, crumble the cooked beef into pea-size pieces.

3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.

Makes about 12 servings.

Turn Up The Heat:
For spicier chili - add 1/2 teaspoon more black pepper.
For much spicier chili - add 1/2 teaspoon black pepper and a tablespoon of cayenne pepper.
And for a real stomach stinger - add 5 or 6 sliced jalapeno peppers to the pot.

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Cheesecake Factory Pineapple Pisco Sour

Ingredients:
1 1/2 ounces pisco
1 1/2 ounces pineapple juice
1 1/2 ounces sweet-and-sour mix
3/4 ounce grapefruit juice
3/4 ounce lime juice
3/4 ounce simple syrup
2 to 3 squirts Fro thee
 
Garnish
pineapple wedge
lime wedge

Instructions:
1. Fill a 16-ounce wine glass with ice, then pour the ice into a cocktail shaker.

2. Add all drink ingredients to the shaker and shake well.

3. Pour contents of shaker back into the wine glass.

4. Garnish with a wedge of fresh pineapple and a lime slice on the rim of the glass. Add a straw and serve.



Note: I have not tried this yet, but found it in my stack of recipes cut from magazines and newspapers. Sounds yummy and planning on trying it. If you do, drop me a comment and let me know what you think!

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Ruby Tuesday Apple Salad

Ingredients:

1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup granulated sugar
1 1/2 teaspoons lemon juice
1 Granny Smith apple, diced
1 gala or Fuji apple, diced
1/2 cup dried cranberries
1/3 cup chopped pecans
1/4 cup minced celery

Instructions:

1.  Combine sour cream, mayonnaise, sugar, and lemon juice in a medium bowl and whisk until sugar has dissolved.

2. Add remaining ingredients and stir. Store the salad in a sealed container in your refrigerator for 3 to 4 hours before serving.

Makes 1 quart / 6 Servings

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Outback Steakhouse Alice Springs Chicken

Outback Steakhouse Alice Springs Chicken at Restaurant

Ingredients:

4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms (10 to 12 mushrooms)
2 tablespoons butter
salt
pepper
paprika
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 teaspoons finely chopped fresh parsley

Honey Mustard Marinade
1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 teaspoon vegetable oil
1/2 teaspoon lemon juice

Instructions:
1. Use an electric mixer to combine the Dijon mustard, honey, 1 1/2 teaspoons oil, and lemon juice in a small bowl. Whip the mixture for about 30 seconds.

2. Pour about two-thirds of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later.

3. After the chicken has marinated, preheat the oven to 375 degrees F. and heat up an ovenproof frying pan large enough to hold all four breasts and 1 tablespoon of oil over medium heat. (If you don't have an ovenproof skillet, transfer the chicken to a baking dish for baking after searing.) Sear the chicken in the pan for 3 to 4 minutes per side or until golden brown. Remove the pan from the heat, but keep the chicken in the pan.

4. In a small frying pan, saute the sliced mushrooms in the butter.

5. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in), being sure to save a little extra that you can serve on the side later with the dish.

6. Season the chicken with salt, pepper, and a dash of paprika.

7. Stack two pieces of cooked bacon, crosswise, on each chicken breast.

8. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly.

9. Spread 1/4 cup of Monterey Jack cheese into each breast followed by 1/4 cup of Cheddar.

10. Bake the pan of prepared chicken breasts for 7 to 10 minutes or until the cheese is thoroughly melted and starting to bubble.

11. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side. 

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Outback Steakhouse Tangy Tomato Dressing

Ingredients:

1/2 cup plus 1 tablespoon ketchup
1/3 cup water
1/4 cup granulated sugar
1/4 cup white vinegar
2 tablespoons olive oil
1/4 teaspoon paprika
1/4 teaspoon coarse black pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon onion powder
pinch of thyme

Instructions:

Combine all ingredients in a small saucepan over medium heat. Bring to a boil, whisking often, then reduce heat and simmer, uncovered, for 5 minutes. Cover the dressing until cool, then pop it in the refrigerator to chill out.

Serving Size is 1 cup

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Chili's Boneless Shanghai Wings Recipe

Ingredients:
Ginger-Citrus Sauce
1 1/4 cups water
1 tablespoon cornstarch
3/4 cup dark brown sugar
1/4 cup soy sauce
2 tablespoons minced fresh ginger
1 teaspoon minced garlic
2 tablespoons lime juice
1 tablespoon lemon juice
1/4 teaspoon crushed red pepper flakes
Wasabi-Ranch Dressing
1/2 cup Hidden Valley Ranch bottled salad dressing
2 tablespoons buttermilk (or whole milk)
1 teaspoon prepared horseradish
1/2 teaspoon powdered wasabi
1 drop green food coloring


Chicken
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 skinless chicken breast fillets
6 to 10 cups vegetable or canola oil

Instructions:
1. Combine flour, salt, peppers and paprika in a medium bowl.

2. In another small bowl, whisk together egg and milk.

3. Slice each chicken breast into 6 pieces. Preheat 6 to 10 cups of oil (use the amount required by your fryer) in a deep fryer to 375 degrees F.

4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.

5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

6. As the chicken is resting, make the ginger-citrus sauce by dissolving the corn starch in the water. Pour the water into a medium saucepan along with the rest of the sauce ingredients and bring the mixture to a boil over medium heat. When the sauce begins to bubble, reduce heat and simmer for 10 to 15 minutes or until thick. Remove the sauce from the heat and let it cool a bit.

7. Make the wasabi-ranch dressing while your ginger-citrus sauce is simmering. Simply whisk together the ranch dressing, buttermilk, prepared horseradish, powdered wasabi, and green food coloring in a small bowl. Cover and chill this until the wings are done.

8. When the chicken has rested and you're ready to cook, lower the boneless wings into the oil and fry for 5 to 6 minutes or until each piece is browned. Depending on the size of your fryer, you may want to fry the chicken in batches so that the chicken isn't too crowded in there.

9. When chicken pieces are done frying, remove them to a draining rack or a plate lined with a couple paper towels.

10. When all the chicken is fried, place the pieces into a covered container such as a large jar with a lid. Pour the ginger-citrus sauce over the chicken in the container, cover it up, and then gently shake everything around until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with wasabi-ranch dressing on the side.

Serves 2 to 4 as an appetizer.

Note: To quicken the process up, I have used Purdue Popcorn Chicken or Tyson Popcorn Chicken.

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Sonic Drive-In Cherry Limeade Recipe

Ingredients: 
12 ounces Sprite (1 can)
2 lime wedges (1/8 of a lime each)
1/4 cup cherry juice


Instructions:
1. Fill a 16-ounce glass 2/3 full with ice (I use shaved ice).

2. Pour Sprite over the ice.

3. Add the juice of two lime wedges (or more depending on taste) and drop them into the drink.

4. Add the cherry juice and serve with a straw.



5. Garnish with 3 cherries

Makes one 16-ounce drink.

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McDonald's Breakfast Burrito

Ingredients:

4 ounces breakfast sausage
1 tablespoon minced white onion (We use Kirkland dehydrated onions and re-hydrate them)
1/2 tablespoon minced mild green chilies (canned)
4 eggs, beaten
salt
ground black pepper
4 8-inch flour tortillas
4 slices American cheese
salsa (On the Side ~ Picante) or Rotelle Tomatoes

Instructions:

1. Preheat a skillet over medium heat. Crumble the sausage into the pan, and add the onion. Saute the sausage and onion for 3 to 4 minutes or until the sausage is browned.

2. Add the mild green chilies and continue to saute for 1 minute.

3. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables. Add a dash of salt and pepper.

4. Heat up the tortilla by steaming them in the microwave in moist paper towels or in a tortilla steamer for 20 to 30 seconds.

5. Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.

6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold up about 2 inches of one end. Fold over the other side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired.

Makes 4 burritos

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T.G.I. Friday's Potato Skins Reduced Fat / Calories

Ingredients:
4 medium russet potatoes
1 cup reduced fat cheddar cheese
8 tsp turkey bacon pieces
1 tbsp fresh chives
1/3 cup reduced-fat sour cream
Canola oil non-stick cooking spray
Salt

Instructions:
1. Preheat oven to 400°F. Bake the potatoes for 1 hour or until tender. When potatoes have cooled enough so you can handle them, make two lengthwise cuts through each potato, resulting in 3 1/2-3/4 inch slices. Discard the middle slices or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato.

2. With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside the skin. Pop oven temperature up to 450°F. Spray the entire surface of each potato skin with a light coating of canola oil spray. Place the skins on a baking sheet, open side up, salt each one and take for 12-15 minutes or until the edges begin to brown.

3. Spread about 2 tablespoons of cheese on each potato skin. Sprinkle 1 tsp of bacon pieces on top of the cheese on each potato skin. Bake the skins for another 2-4 minutes or until cheese is melted.

4. Remove the skins from the oven and transfer them to a serving plate. Combine the chives with the sour cream and serve in a small sauce cup in the center of the plate, with the skins arranged around the sour cream, like spokes on a wheel.

Note: I still use the Bacon Bits from Costco which are from the Kirkland Brand. We can never cook Turkey Bacon properly. Especially the Oscar Mayer Turkey Bacon. It ends up being under cooked and greasy or over cooked and cardboard like.  If you have a brand of Turkey bacon that you like and would work with this, please leave me a comment. Thanks!

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KFC Coleslaw (Low Calorie)

Ingredients:
1/2 cup light mayonnaise
1/4 cup low-fat milk
1/4 cup reduced-fat buttermilk
2 tbsp plus 1 tsp granulated sugar
2 tbsp white vinegar
1 tbsp lemon juice
1 tsp apple cider vinegar
1/2 tsp salt
1/8 tsp ground black pepper
8 cups finely minced cabbage (approximately 1 head)
1/4 cup carrot, shredded then finely minced
2 tbsp finely minced onion

Instructions:
1. Combine mayonnaise, milk, buttermilk, sugar, vinegars, lemon juice, salt and pepper in a large bowl. Whisk well until the sugar is dissolved.

2. Add cabbage, carrot and onion, and toss well. Be sure cabbage, carrot and onion are chopped into very small pieces, about the size of rice.

3. Cover and chill for at least two hours before serving. Overnight is even better.

Serves around 8

Note: I make this a lot in summer. Sometimes I just use the dressing with a store bought bag of coleslaw from Fresh Express.

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Subway Sweet Onion Sauce Recipe

 Ingredients:
1/2 cup light corn syrup
1 tablespoon minced white onion
1 tablespoon red wine vinegar
2 teaspoons white vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder
1/4 teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch cracked black pepper
pinch garlic powder

Instructions:
1. Combine all the ingredients in a small microwave-safe bowl.

2. Heat the mixture uncovered in the microwave for 1 to 1 1/2 minutes on high until the mixture boils rapidly.

3. Whisk well, cover, and cool.

Makes about 2/3 cup.

Note: I love this on Baked Chicken breasts and as a dipping sauce for fries or egg rolls. 

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McDonald's Shamrock Shake Recipe

Ingredients:
2 cups vanilla ice cream
1 1/4 cups low fat milk
1/4 teaspoon mint extract (not peppermint)
8 drops green food coloring

Instructions:  
1. Combine all ingredients in a blender and blend on high speed until smooth. Stop blender to stir with a spoon if necessary to help blend ice cream.

2. Pour into two 12-ounce cups and serve each with a straw.

Serves 2.

I have made this and it is close. Good substitute for the rest of the year. 

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Chi Chi's Sweet Corn Cake Reduced-Fat Recipe

Ingredients: 
1/2 cup (1 stick) light butter or margarine, softened
1/3 cup masa harina
1/3 cup water
1/ 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
3 tablespoons whole milk
1/4 teaspoon salt
1/2 teaspoon baking powder

Instructions:
1.  Preheat the oven to 375 degrees F.

2.  Blend the butter or margarine in a medium bowl with an electric mixer until creamy.  Add the masa harina and water to the butter and beat until well combined.

3.  Put the defrosted corn into a blender or food processor and, with short pulses, coarsely chop the corn on low speed.  You want to leave several whole kernels of corn.  Stir the chopped corn into the butter and masa harina mixture.  Add the cornmeal to the mixture.  Combine.

4.  In another medium bowl, mix together the sugar, milk, salt, and baking powder.  When the ingredients are well blended, pour the mixture into the other bowl and stir everything together by hand.

5.  Pour the corn batter into an ungreased 8x8-inch baking pan.  Smooth the surface of the batter with a spatula.  Cover the pan with aluminum foil.  Place this pan into a 13x9-inch pan filled one-third of the way up with hot water.  Bake for 50 to 60 minutes or until the corn cake is cooked through.

6.  When the corn cake is done, remove the small pan from the larger pan and let sit for at least 10 minutes.  To serve, scoop out each portion with an ice cream scoop or rounded spoon.

Serves 8

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Slow Cooker Chipotle Glazed Meatball Recipe

Ingredients
24 Italian Style Meatballs
1 (12 oz.) bottle chili sauce
1/4 cup brown sugar
6 T. chopped canned chiles w/adobo sauce

Directions
In a 5-quart slow cooker, blend the chili sauce and brown sugar. Add the chopped canned chiles with some of the adobo sauce. (Canned chiles vary in spiciness so you can adjust the amount according to your taste. If you like it hotter, leave in some of the seeds.) Add frozen meatballs to sauce and stir to coat. Cover and cook on high about 3 to 4 hours or low about 5 to 6 hours until meatballs are done. 

Serves 6

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Free Land O'Lakes Holiday Recipe Brochure

Free sample: Get a free Land O'Lakes® Little Joys Holiday Recipe Brochure as a hard copy or download.

How to get it: Visit the Land O'Lakes® Web site and click "Sign in to Order Now" under Order by Mail, or "Download PDF" or "Download Gluten-Free Edition PDF" under Download Brochure Now. If you are ordering by mail, you will have to sign up to be Simple Rewards® Club member first by filling out a short form.

Thanks All You for the find! 

Note: In the past I also got a coupon in the mail for cents off my purchase of Land O'Lakes when my brochure arrived.

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Caramel Apple Cider

1 gallon apple cider
3-4 cinnamon sticks (about 4 inches long)
6-8 whole cloves
1 tsp fresh grated ginger (or half tsp ground ginger)
1 cup of rum (optional)
1½ cups caramel sauce
Whipped cream (optional)

In a large pot over medium heat, place the cloves and cinnamon sticks together and heat until fragrant, about 5 minutes. Then pour in the cider, ginger, and rum (if using) into the pot, mixing with a whisk to combine. Let heat until simmering. When ready to serve the cider, heat the caramel sauce in a glass measuring container. Drizzle about a tablespoon of the sauce down the insides of each serving mug or glass, coating the sides, then pour in the cider, straining out the solids. Top with whipped cream, if using, and drizzle with additional caramel sauce.

Nutritional info: 249 calories, 2.6 g fat, 0 mg cholesterol, 73 mg sodium, 1 mg potassium, 56 g carbohydrates, 17 g sugar, 1 g protein.

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Peanutty Hot Cocoa

2 cups water
2 cups milk (or soymilk or almond milk)
½ cup creamy peanut butter
4 servings of your favorite hot chocolate mix
1 tbsp chocolate syrup (optional)
Whipped cream, to serve (optional)

Bring the water and milk to a simmer in a saucepan. When hot, add the peanut butter, whisking to combine until the mixture is combined and heated through. Add the servings of cocoa powder and whisk to combine. When combined, transfer to mugs. Top with a swirl of whipped cream and chocolate syrup, if desired!

Nutritional info per serving: 364 calories, 20 g fat, 11 mg cholesterol, 302 mg sodium, 410 mg potassium, 36 carbohydrates, 2.6 g fiber, 26.5 g sugar, 13.5 g protein. 16% DV Vitamin E, 20% DV calcium.

Serves 4

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FREE Top Secret Copycat Restaurant Recipes eCookBook

Click here to download the Top Secret Restaurant Copycat Recipes book! It includes 17 new recipes. Here is what you will get in the download book:


Cracker Barrel Copycat Grilled Chicken Tenderloin
Crocodile Café Chicken Tortilla Soup
Cracker Barrel Copycat Corn Bread Dressing
Hard Rock Café Twisted Mac N’ Cheese
Chili’s Style Margarita Grilled Chicken
Wendy’s Chili
Chili’s Chicken Mushroom Soup
Melting Pot Green Goddess Dip
Olive Garden Bruschetta al Pomodoro Day
Panera Tomato Mozzarella Salad
Ruby Tuesday Chicken Quesadilla
Macaroni Grill Copycat Chick L’Orange
Macaroni Grill Copycat Fonduta Gamberi
Olive Garden Copycat Apple Carmelina
Olive Garden Copycat Capellini Primavera
Olive Garden Copycat Lasagna
Olive Garden style Black Tie Mousse Cake
Red Robin Style Bonzai Hamburger

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