Girl Scout Thin Mint Cookies

I don't know of anyone who doesn't like Thin Mint cookies! Here's a great CopyCat recipe for them!

Chocolate Cookie Wafers
1 18 ounce package chocolate fudge cake mix
3 tablespoons shortening, softened
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray

Chocolate Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening

Put the first 3 ingredients for the cookie wafers in a large bowl. Mix together while adding the water a little bit at a time until the dough forms. Cover and refrigerate for 2 hours.
Preheat oven to 350 degrees F. On a floured surface, roll out some of the dough until it is about 1/16 of an inch thick. Use a 1 1/2″ cookie cutter or the lid from a spice container with a 1 1/2-inch diameter to cut the dough. Arrange the cut dough rounds on a cookie sheet that is sprayed with non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and let them cool completely.
For the chocolate coating, combine chocolate chips with peppermint extract and shortening in a large microwave safe bowl. Heat for about 2 minutes on low power, stir, then heat for an another minute or until smooth.
Use a fork or tongs to dip each wafer in the chocolate, allow the excess chocolate to run off. Place the cookies side-by-side on a wax paper lined baking sheet. Refrigerate until firm.

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Copycat TGI Friday’s Soy Dressing Recipe

1/3 Cup Peanut Oil
1/3 Cup Cider Vinegar
1/3 Cup Water
2 Tbsp. Soy sauce
2 Tbsp. Green Onion stems
1 Tbsp. Honey
1/2 Tsp. Prepared hot mustard

Combine all ingredients in a jar with a tight-fitting lid; shake the jar vigorously to combine ingredients thoroughly.
Keep dressing refrigerated and covered to use within a few weeks.
Shake before using.

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CopyCat Little Debbie Bars

1 box devil’s food cake mix with pudding

Filling:
5 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 cup sugar
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla

Frosting:
1/2 cup sugar
6 tablespoons milk
6 tablespoons butter/margarine

1. Open 1 box devil’s food cake mix with pudding in mix. Mix as directed.
2. Grease two jellyroll pans. Divide batter, half in each pan. Bake 12 minutes.
3. For filling, blend flour, salt and milk.
4. Heat until thickened, then cool.
5. Cream sugar, shortening and butter at high speed, gradually adding cooled mixture. Beat at high speed 7-8 minutes.
6. Spread on one pan of cooled cake. Invert other jellyroll pan with cake on top.
7. For the frosting, boil 3 minutes and then add 1/2 cup chocolate chips. Beat until chips melt. Spread on bars.

Serves 6-8

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Copycat Macaroni Grill’s Penne Rustica

Gratinata Sauce:
2 teaspoon Butter
2 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown but do not burn the garlic.
Add marsala wine and then reduce by one-third. Add remaining ingredients and reduce by half of original volume.
Set aside.

Penne Rustica:
1 oz. pancetta or bacon
18 shrimp peeled and deveined
12 oz. grilled chicken breast, sliced
4 1/2 cups of granita sauce
3 lbs. cooked Penne Pasta
3 teaspoons pimentos, minced
6 oz. butter
1 teaspoon chopped shallots
1 pinch of salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs of fresh rosemary

Saute pancetta until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent, you do not want to overcook the shrimp or else it will be rubbery. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until the sauce thickens.
In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 degrees F for 10-15 minutes. Remove and garnish with fresh rosemary sprigs.

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The Cheesecake Factory Bang-Bang Chicken & Shrimp

Description: A spicy Thai dish flavored with curry, peanut, chile
and coconut, sauteed with vegetables and served on a bed of rice.

Ingredients
2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders
1 tablespoon chicken broth
1 medium onion, chopped
2 cloves garlic, minced
3/4 teaspoon dried cilantro
1 teaspoon grated fresh ginger
1 teaspoon finely grated lemon peel
1/8 teaspoon ground cumin
pinch of ground turmeric
1 cup coconut milk
2 tablespoons macadamia nuts, finely ground
1 teaspoon sugar
1/4 teaspoon ground red pepper
2 cups fully cooked shrimp
1 tablespoon tamarind paste
2 teaspoons water
Chopped scallion for garnish
Cooked rice

Directions
Using a large skillet, heat oil and cook chicken - about 5 minutes
per side or until browned and no longer pink in the center. Remove
to platter and set aside.

2. Using same pan, heat broth; add onion, garlic, cilantro, ginger,
lemon peel, cumin and turmeric and cook for 5 minutes or until the
onion is tender but not browned; stir in coconut milk, nuts, sugar,
red pepper and shrimp.

3. Return the chicken to skillet, cover and simmer for 10 minutes
or until the chicken is heated through; remove to platter and keep
warm.

4. Using same pan (do not discard sauce) add tamarind paste and
water previously mixed in small bowl. Bring to a gentle boil until
thickened and mixture measure about 1 cup.

5. Cook and divide rice; evenly divide the chicken and shrimp among
4 plates. Top with sauce and garnish with scallion.

Serves 4

tip: Tamarind paste is available in Indian and
specialty stores.

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Red Velvet Cupcakes

I found this recipe on Recipezaar, compliments of Lorraine of AZ.

SERVES 24 , 24 cupcakes

Change to: cupcakes US Metric

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Ingredients

2 1/2 cps. flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cps sugar
2 eggs
2 tablespoons cocoa powder
2 ounces water
2 ounces red food coloring
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon white vinegar
1 teaspoon baking soda

cream cheese frosting

1(8 oz.) pkg. cream cheese, softened
1/2 cp. unsalted butter, softened
1 1/2 cps. powdered sugar
1 tsp. vanilla

Directions

1. Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.
2. Cream butter and sugar until fluffy.
3. Add eggs and blend well.
4. Make a paste of cocoa and food coloring and add to the butter mixture.
5. Sift flour and salt togethr into this mixture.
6. One at a time, add the following ingredients: buttermilk, vanilla, and water.
7. In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
8. Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.
9. Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.
10. Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.

Baileys Chocolate Pots de Creme

Mmmmmm, mmmmmm, mmmmmm, yummmy!!!!!

Chocolate is my downfall! The only thing I would do different to this recipe is take out the Bailey's...I don't like Irish Cream (shhh, don't tell my mom!!! I'm 1/2 Irish!)


Pot de creme (pronounced poh duh KREHM) is a traditional French
dessert that consists of a rich, creamy custard cooked and served
in small pots. The classic flavoring is vanilla but here we will be
adding chocolate and Baileys for an Irish twist.

Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients:

1 1/2 Cups Heavy Cream
1/2 Cup Baileys Irish Cream
1/2 Teaspoon Vanilla
6 Ounces Bittersweet Chocolate, chopped into small pieces
6 Large Egg Yolks
1 Tablespoon Sugar
Pinch of Salt
Whipped Cream (optional), to garnish

Preparation:

Special equipment: 8 (4- to 5-ounce) Ramekins or Pots de Creme
Cups.

Preheat oven to 300 degrees.

Add chopped chocolate to a large bowl. Heat cream and a pinch of
salt in a small pot until it just comes to a boil. Pour the hot
cream over the chocolate and whisk until melted and smooth. Let
cool slightly, then stir in the Baileys Irish Cream and vanilla.

In another bowl, whisk together the egg yolks and sugar. Slowly
drizzle the warm chocolate into the egg mixture while stirring.
Strain the mixture through a sieve into another container and let
cool completely (15 - 20 minutes).

Pour the custard mixture evenly into custard pots, baking dishes,
or ramekins. Place the dishes into a deep pan and fill pan with hot
water until half way up the sides of the ramekins. Tightly cover
with pots de creme lids or aluminum foil poked with a few holes.

Bake until custard is set around edges but still slightly liquid in
center (about 35 - 45 minutes). Custard will become firmer as it
cools.

Remove pots de creme from water bath, remove lids or foil, and let
cool at room temperature for about an hour. Transfer to
refrigerator and cool completely (at least 3 hours). You can make
these up to two days ahead of time.

Serve cold with a dollop of whipped cream on top.

Source: Brett Moore, About.com

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Panda Express Orange Flavored Chicken

Ingredients

1 lb. chicken breast meat
1 egg white
1 teaspoon salt
1 teaspoon sugar
4 cups vegetable oil to be used for frying
1 cup cornstarch

Orange Sauce
1 cup water
1/2 cup ketchup
1/2 cup sugar
1/8 cup vinegar
1 tablespoon soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 tablespoon grated orange peel
2 tablespoons chopped scallion

1. Cut chicken breast into 1/2-inch cubes, set aside.

2. To make marinade - combine egg white, salt and sugar in a bowl
and stir vigorously until ingredients are thoroughly mixed. Add
chicken cubes to marinade and stir to coat well.

3. To make orange sauce - combine water, ketchup, sugar, vinegar,
soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set
aside. Place a pot over high heat. When pot is hot, add the 2
tablespoons vegetable oil and heat. Add orange peel and scallion
and stir for about 20 seconds, taking care not to burn the orange
peel.

4. Pour combined sauce ingredients into the pot and cook, stirring
frequently, until sauce has thickened, about 12-15 minutes.

5. Preheat 4 cups oil to 350-375°F. Meanwhile, put marinated
chicken in the plastic baggie containing the cornstarch. Shake
chicken well for about 20 seconds or until chicken is covered with
cornstarch. Shake off all excess cornstarch and fry chicken in hot
oil until golden brown, approximately 2 1/2 minutes. Remove chicken
from oil with a slotted spoon, drain well and set aside. Add fried
chicken to pot with heated orange sauce, stir for about 30 seconds,
then serve immediately.

6. Serve with steamed rice.

Serves 4

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Copycat Hard Rock Cafe Shrimp Fajitas Appetizer Recipe

Mmmm, I love fajitas, almost as much as I love my husband! Then put shellfish into the mix, I am in love!!!

Ingredients

1 pound medium shrimp, shelled
1 cup chopped cilantro
2 cloves minced garlic
1/3 cup lime juice
4 (9-inch) flour tortillas
1 tablespoon olive oil
2 large bell peppers, thinly sliced
1 large onion, thinly sliced
1/2 cup sour cream

Directions

1. Stir together shrimp, cilantro, garlic, and lime juice. Let stand at room temperature for 20 minutes.
2. Meanwhile, wrap tortillas in foil and place in a 350 degrees F oven until hot (about 15 minutes).
3. Heat oil in a wide nonstick frying pan over medium-high heat.Add peppers and onion. Cook, stirring occasionally, until limp (about 10 minutes). Remove vegetables and keep warm.
4.Add shrimp mixture to pan, increase heat to high, and cook, stirring often, until shrimp are opaque in center; cut to test (about 3 minutes). Return vegetables to pan, stirring to mix with shrimp.
5. Spoon shrimp mixture into tortillas, top with sour cream, and roll up.

Serves 4

For more appetizer recipes like this one,

please visit>>> Secret Restaurant Recipes and 5 Star Restaurant Recipes!

Copycat Joe’s Crab Shack Popcorn Shrimp Appetizer Recipe

Here's another CopyCat appetizer recipe for you, I just love Joe's Crab Shack...This has got to be good!!!

Ingredients:

1 lb Small Fresh Shrimp (cleaned and shelled)
4 Tablespoons Corn Starch
2 Eggs Beaten
1/4 Cup Water
1 Cup Cracker Meal
1 teaspoon Garlic Powder
1 teaspoon Creole Seasoning
1 teaspoon Brown Sugar
1/3 Cup Plain Bread Crumbs
1/3 Cup Flour
1 1/2 teaspoon Tabasco Sauce
1/2 teaspoon Paprika

Place shrimp in a bowl. Add garlic powder, brown sugar and Tabasco Sauce and mix well. Marinate shrimp for 1/2 hour in refrigerator.
Beat egg and water together, set aside. Mix flour, cracker meal, bread crumbs paprika and creole seasoning together and blend well.
Set up one bowl for corn starch, one bowl for egg wash, and one bowl for cracker mixture. Heat oil for frying.
One piece at a time dust shrimp with corn starch, then place in egg wash, then roll in cracker crumb mixture. Fry until golden-brown. Shrimp will float to top when cooked through, remove and place on paper towels. Serve with tarter sauce.

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TGI Friday's Baked Potato Skins Appetizer Recipe

Especially with game day here, everyone is looking for appetizer recipes! Here is one from a popular restaurant!

5 baked potato skins, cut in half (empty of most of the potato)
1 tablespoon melted butter
seasoning salt
1 green onion, diced
1/2 cup crispy fried bacon, diced (about 5 strips)
3/4 cup cheddar cheese, shredded
1/3 cup sour cream
1 tablespoon snipped fresh chives

Heat oven to 375F.

Brush potato shells with melted butter and sprinkle seasoning salt
to taste.

Bake for 15-20 minutes until crisp but not dry and hard.

Remove and sprinkle with cheese, bacon and onion, place back in
oven until cheese is melted.

Serve with sour cream and chives.

For a bit of variety try Ranch dressing.

Servings: 2-4

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Guilt Free Brownies (Or Almost!)

I came across this recipe when I was searching for a lower calorie brownie recipe.
It is very chocolaty, and chewy. It definitely doesn't taste like it came out of a box
(which is a good thing!)

I modified it a bit more and brought the calories down to 68 from 71, and the
fat calories to 6 instead of 9.

This will make 48 servings

Applesauce Brownies

1 1/3 cp. flour
1 1/2 cp. cocoa
1/2 tsp. salt
1 1/2 cp. egg substitute
2 1/4 cp. sugar (try substituting splenda here, and let me know how it comes out!)
1 1/2 cp. applesauce ( I used cinnamon)
1 1/2 tbsp. vanilla

Combine flour, cocoa, and salt; mix well. Whisk together egg substitute, sugar, applesauce
and vanilla. Add egg mixture to flour mixture. Mix until blended, DON'T overmix.
Pour into greased jelly roll pan, or for thicker brownies use an 11x13 pan.
Bake at 350* for 25 minutes. If not done, check every few minutes after this.

Yummy!

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Spaghetti Carbonara

One of my biggest downfalls is Carbohydrates! I absolutely love Carbonara's, although I make mine without the mushrooms. ( I'm picky!)

This recipe comes from
Klee Brasserie Restaurant, NY


Ingredients:

1 cup mushrooms (porcini, shiitake or chanterelle)
1 pound imported spaghetti
½ cup diced pancetta
1 garlic clove, sliced
4 tablespoons heavy cream
Salt and cayenne pepper to taste
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh chives

METHOD:
Clean the mushrooms and slice them thin. Cook the pasta in boiling,
salted water until al dente. Saute the pancetta and garlic in a
large pan over medium heat for 2 minutes. Stir in cream and
continue to cook for 2 minutes. Season with salt and cayenne. Add
the pasta. Divide the pasta among 4 large bowls. Sprinkle with the
cheese and the chives.

Serves 4

To cut down on fat and calories you can substitute half and half, or even whole milk for the heavy cream!

Yummy!

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Cracker Barrel Baked Macaroni & Cheese

Ingredients

2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1 tsp. dry mustard
2 1/2 cups milk
2 cups cheddar (8 oz.), divided
2 cups elbow macaroni (8oz.)
1/4 cup buttered bread crumbs
paprika

In saucepan, melt butter. Blend in flour, salt, and mustard. Add
milk, stir constantly until sauce thickens a little. Add 1 1/2 cups
cheese, heat until melted, stirring. Remove from heat.

Meanwhile, cook macaroni as directed; drain. Combine with sauce in
a buttered 2 quart casserole; top with remaining cheese, then
buttered bread crumbs and sprinkle with paprika.

Bake at 375" about 20-25 minutes or until nicely browned.

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T.G.I. Friday's French Onion Soup

Ingredients

3-4 medium to large onions
3 cans of beef broth
water
worchestershire sauce
butter
sargento cheese (Italian blend) 8 oz. bag (recommended)
French baguette
2 bay leaves
dash of garlic powder
dash of both salt and pepper

Slice the onions into rings and saute in butter in a skillet until
tender. 

Turn crock pot on to low and put in the cans of beef broth, bay
leaves, dash of garlic powder and salt and pepper, 2 tablespoons of
worchestershire sauce, and 3/4 cup of water. When the onions and
butter mixture is tender then also add them to the crock pot. 

Cover and cook for at least 3-5 hours on low. At this point you may
want to taste the soup and see if you would like it a little
weaker--if so add a little water or chicken broth. Also, at this
time remove the bay leaves and discard them. 

When about ready to serve, slice bread into thin slices and toast
in oven on 350 or in toaster oven until just crusty. Put toasted
slices (1-3) in bowl and cover with the cheese (adjust cheese to
your liking). Then cover bread and cheese with hot soup. The cheese
will melt and the bread will rise to the top.

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and 5 Star Restaurant Recipes 
for more mouthwatering dishes!!!

Emeril's Secret Southwest Seasoning

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Combine all ingredients thoroughly.

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and 5 Star Restaurant Recipes

Wendy's Mandarin Chicken Salad

Dressing:
2 tablespoons light mayonnaise
1 1/2 tablespoons rice vinegar
2 teaspoons brown sugar
1 1/2 teaspoons sesame oil
1 1/2 teaspoons soy sauce
pinch of garlic powder

Additional Ingredients:
2 boneless, skinless chicken breast halves
5 cups romaine lettuce
2 cups mixed greens
1/2 (5-ounce) bag shredded carrots
1 tablespoons toasted, salted sesame seeds
1 cups canned mandarin oranges, packed in juice and drained
1/2 cup shredded red cabbage
1/2 cup crispy (chow mein) noodles (optional)
1/2 cup roasted sliced almonds (optional)

Add the dressing ingredients in a mixing bowl and blend with a
mixer until combined. Chill before serving.

As the dressing chills, add chicken breasts to a pot of boiling
water. Reduce the heat, cover and simmer for 25 minutes or until
cooked.

Once the chicken is tender and no longer pink, remove from the pot
and cut into bite sized pieces.

Combine chicken and other remaining salad ingredients in a bowl.

Toss the salad with the dressing and serve.

Serves 2.

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HoneyBaked Ham Glaze Recipe

I found this recipe in my hunt for a glaze for my Christmas ham. (Recipezaar)

Ingredients

• 1 cooked ham shank, half, bone in (pre-sliced)
• 1 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon paprika
• 1 dash ground ginger
• 1 dash ground allspice

Directions

1. If you couldn't find a pre-sliced ham, then slice it yourself. Use a very sharp knife to cut the ham into very thin slices around the bone. Do not cut all the way down to the bone or the meat may not hold together properly as it is being glassed. You want the slices to be quite thin, but not so thin that they fall apart or off the bone. You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.
2. Mix the remaining ingredients together in a small bowl.
3. Lay down a couple sheets of wax paper onto a flat surface. Pour the sugar mixture onto wax paper and spread it around evenly.
4. Pick up the ham and roll it over the sugar mixture so it is well coated. Do Not coat the flat end of the ham, just the outer, pre-sliced surface.
5. Turn ham onto its flat end on a plate. Use a blow torch with a medium size flame to carmelize the sugar. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. Spin the plate so you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well glazed. ( Don't expect to use all the sugar mixture) Serve the ham cold or reheated, just like the real thing!

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Here's A Chili's Secret Recipe!

Chili's Southwest Chicken Chili

1/4 C. vegetable oil
1/2 C. diced onions
11/3 C. diced green bell pepper
2 T. diced seeded jalapeño pepper
3 T. fresh minced garlic
4 1/2 C. water
8 tsp. chicken base
2 tsp. lime juice
2 T. sugar
3 T. cornstarch
3 T. ground cumin
2 1/2 T. ground chili powder
4 tsp. ground paprika
4 tsp. dried basil
2 tsp. freshly minced cilantro
11/2 tsp. ground red pepper
1/2 tsp. ground oregano
1/2 C. crushed canned tomatillos (see note)
1 (4 oz.) can diced green chiles, drained
2 (15 oz.) cans navy beans or small white beans, drained
1 (15 oz.) can dark red kidney beans, drained
3 lb. diced cooked chicken breast
Shredded cheese and sour cream for garnish (optional)
Tortilla chips

In 5-quart or larger pot, heat oil over medium heat.

Add onions and sauté along with bell pepper, jalapeño and garlic.
Cook until vegetables are tender.

In another container, combine water, chicken base, lime juice,
sugar, cornstarch and seasonings. Add to vegetable mixture. Add
tomatillos and diced green chiles to pot; bring to boil.

Add beans and chicken; simmer 10 minutes.

Serve topped with cheese and sour cream if desired, with tortilla
chips on the side.

Yields about 4 quarts.

Source: Brian Kolodziej, vice president of culinary operations at
Chili's Grill & Bar's main office in Dallas, Texas

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Hardee's Peach Cobbler Recipe

Hardee's Peach Cobbler

1 large can peach pie filling
1 frozen pie crust, thawed
1/4 cup (1/2 stick) butter, cut into pats - thin slices
Cinnamon
Sugar

Preheat oven to 375 degrees F.

Spread the pie filling into a square baking pan. Put the slices of
butter on top of the pie filling, placing them as evenly as
possible.

Carefully remove the pie crust from the pan it is in, and place it
carefully on top of the pie filling and butter. You will need to
cut off the edges that hang over and make them fit on the square
pan. Sprinkle liberally with cinnamon and sugar. Bake for about 20
to 25 minutes, until pie crust is lightly browned.

Serve with a scoop of vanilla ice cream.

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