42 Home Recipes Of Famous Foods

Now you can make some of your favorite foods from the comfort of your own kitchen. If you burn through these, check out the exhaustive list here.

1. A1 Steak Sauce

1/2 Cup Orange Juice

1/2 Cup Raisins

1/4 Cup Soy Sauce

1/4 Cup White Vinegar

2 Tbsp Dijon mustard

1 Tbsp Bottled Grated Orange Peel

2 Tbsp Heinz Ketchup

2 Tbsp Heinz Chili Sauce

1. Bring to a boil for 2 minutes stirring.

2. Remove from heat. Allow to cool to lukewarm.

3. Put mixture in a blender till it is pureed. Pour in bottle.

4. Cap tightly and refrigerate to use within 90 days.

2. Baby Ruth Bar

1 1/3 cups margarine

2 cups brown sugar

1/3 cup white corn syrup

8 cups oatmeal

2 tsp. vanilla

1/2 cup peanut butter

Melt margarine. Add brown sugar, syrup, peanut butter,

oatmeal and vanilla. Put in 9x13 cake pan.

Bake 350 for about 15 minutes.

Topping:

6 oz. package. chocolate chips

1/2 6 oz. package butterscotch chips

2/3 cup peanut butter

1 cup chopped nuts/peanuts

Melt together and spread on top.

3. Bailey's Original Irish Cream

1 cup light cream

1 can Eagle sweetened condensed milk (14 oz.)

1 2/3 cups Irish whiskey

1 teaspoon instant coffee

2 tablespoons Hershey's chocolate syrup

1 teaspoon vanilla extract

1 teaspoon almond extract

1. Combine all the ingredients in a blender set on high speed for 30

seconds.

2. Bottle in a tightly sealed container and refrigerate. The

liqueur will keep for at least 2 months if kept cool. Be sure to

shake the bottle well before serving.

Makes 4 cups.

4. Auntie Anne's Pretzel

1 1/2 cup warm water

1 1/8 tsp. active yeast (1 1/2 pkg)

2 Tbs. brown sugar

1 1/8 tsp. salt

1 cup bread flour

3 cups regular flour

2 cups warm water

2 Tbs. baking soda

To taste coarse salt

2-4 Tbs. butter (melted)

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add

sugar, salt, and stir to dissolve; add flour and knead dough until smooth

and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm

water and 2 Tbs. baking soda. Be certain to stir often.

After dough has risen, pinch off bits of dough and roll into a long rope

(about 1/2 inch or less thick) and shape. Dip pretzel into soda solution

and place on greased baking sheet. Allow pretzel to rise again. Bake in a

450 degree oven for about 10 minutes or until golden. Brush with melted

butter and enjoy!

Toppings:

After you brush with butter try sprinkling with coarse salt.

Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter

in a shallow bowl( big enough to fit the entire pretzel) and in another

bowl, make a mixture of cinnamon and sugar. dip the pretzel into the

butter, coating both sides generously. then dip again into the cinnamon

mixture.

5. York Peppermint Patties

1 Egg white

4 cups powdered sugar

1/3 cup light corn syrup

1/2 teaspoon Peppermint oil or extract

Cornstarch for dusting

1 16-oz. bag semi-sweet chocolate chips

1. In a medium bow, beat the egg white until it is stiff

and forms peaks. Don't use a plastic bowl for this.

2. Slowly add the powdered sugar while blending with an

electric mixer set on medium speed.

3. Add the corn syrup and peppermint oil or extract and

knead the mixture with your hands until it has the smooth

consistency of dough.

4. Using a flat surface and a rolling pin lightly dusted with

cornstarch, roll out the peppermint dough 1/4-inch thick.

5. Punch out circles of peppermint dough with a biscuit

cutter or a clean can with a diameter of about 2 1/2-

inches. Make approximately 20, place them on plates

or cookie sheets, and let them firm up in the

refrigerator, about 45 minutes.

6. Melt the chocolate chips in a microwave set on high

for 2 minutes. Stir halfway through the heating time.

Melt thoroughly, but do not overheat. Melting

the chocolate chips can also be done using a

double-boiler over low heat.

7. Drop each patty into the chocolate and coat completely.

Using 2 forks, one in each hand, lift the coated patty from the

chocolate. Gently tap the forks against the bowl to knock of

the excess chocolate and place each patty on waxed paper.

8. Chill the peppermint patties until firm, about

30 minutes. Makes 20 peppermint patties.

6. Wheat Thins

1 3/4 c Whole wheat flour

1 1/2 c White flour

1/3 c Oil

3/4 ts Salt

1 c Water

1. In large mixing bowl, combine the flours and thoroughly mix.

2. In separate bowl blend the oil, salt, and water.

3. Add liquid mixture to dry, mixing well but as little as possible.

4. Roll as thin as possible on unoiled cookie sheet - not more than 1/8"

thick. Mark with knife for size crackers desired, but do not cut

through. Prick each cracker a few times with fork. Sprinkle lightly

with salt or onion salt, if desired.

5. Bake at 350F until crisp and light brown, about 30 minutes.

6. When cool, separate into individual crackers.

7. Thomas' English Muffins

1 lb All-purpose or bread flour

1 t Salt

1 1/2 T Dry yeast

1 t Sugar

1 cup Warm milk

2 oz Butter, melted

Sift the flour and salt into a bowl and leave in a warm place. Dissolve

the yeast and sugar in warm (105 F) milk (M-Waved). Let froth,

then mix in the butter. Stir all the liquid into the warm flour and beat

well until smooth and elastic. Cover and proof in a warm place for 50

minutes or until doubled in bulk. Turn onto a well-floured board and

knead, working a little more flour if necessary to make the dough easier

to shape. Round up the dough, roll into a thick sausage shape and (using

the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2

~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put

onto a greased baking sheet. Cover (use greased plastic wrap) and put

in a warm place to proof for 30-40 minutes or until springy to the touch.

Leave room for expansion and be careful not to over-proof, as the muffins

will get flabby and lose their shape. Warm and grease the bakestone

lightly. Lift the muffins carefully onto the bakestone and cook over very

moderate heat for 8-10 minutes until pale gold underneath. Turn and cook

the other side. Wrap in a cloth and keep warm if cooking in batches. To

serve, insert a knife in the side, pull the top and bottom slightly apart,

and insert slivers of butter.

8. TGI Friday's Jack Daniels Grill Glaze

1 head of garlic

1 tablespoon olive oil

2/3 cup water

1 cup pineapple juice

1/4 cup teriyaki sauce

1 tablespoon soy sauce

1 1/3 cups dark brown sugar

3 tablespoons lemon juice

3 tablespoons minced white onion

1 tablespoon Jack Daniels Whiskey

1 tablespoon crushed pineapple

1/4 teaspoon cayenne pepper

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the

garlic will sit flat. Remove the papery skin from the garlic, but

leave enough so that the cloves stay together. Put garlic into a

small casserole dish or baking pan, drizzle olive oil over it, and

cover with a lid or foil. Bake in a preheated 325° oven for 1 hour.

Remove garlic and let it cool until you can handle it.

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and

brown sugar in a medium saucepan over medium/high heat.

Stir occasionally until mixture boils then reduce heat until mixture

is just simmering.

3. Squeeze the sides of the head of garlic until the pasty roasted garlic

is squeezed out. Discard remaining skin and whisk to combine.

4. Add remaining ingredients to the pan and stir.

5. Let mixture simmer for 40-50 minutes or until sauce has reduced by

about 1/2 and is thick and syrupy. Make sure it doesn't boil over.

Makes 1 cup of glaze.

9. Chips Ahoy

4 cup All-Purpose Flour

1 tsp Baking soda (level)

2 tsp Salt (level)

1 cup Light Brown Sugar (packed)

1 cup Granulated Sugar

1 1/2 cup Vegetable Shortening (Crisco)

1 1/2 tsp Vanilla Extract

1 large Egg White

2-4 tbsp Water (warm)

12 oz Mini Semi-Sweet Chocolate Chips

Bring all ingredients to room temperature. Preheat oven to 325 °F. Mix

the flour and baking soda in a bowl and set aside. Use an electric mixer

to mix the two sugars and shortening. When creamy add the vanilla, salt,

and egg white. Add the flour 1/2 cup at a time adding a tablespoon of warm

water as necessary to mix the flour - don't exceed 4 tablespoons of water

- this will make a firm dough. Mix in chocolate chips. As the dough gets

thicker you may want to mix by hand and abandon the electric mixer.

Roll into 2 inch balls and press down with the palm of the hand to make

flat. Bake 12-15 minutes or until golden brown.

10. Cinnabon Rolls

ROLLS:

1/2 cup warm water

2 packages dry yeast

2 Tbl. sugar

3 1/2 oz. pkg. vanilla pudding mix

1/2 cup margarine -- melted

2 eggs

1 teas. salt

6 cups flour

CREAM CHEESE FROSTING:

8 oz cream cheese

1/2 cup margarine

1 teas. vanilla

3 cups confectioner's sugar

1 Tbl. milk

To make frosting, mix all ingredients until smooth.

In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.

In large bowl, take pudding mix and prepare according to package

directions. Add margarine, eggs and salt. Mix well. Then add yeast

mixture. Blend.

Gradually add flour; knead until smooth. Place in a greased

bowl. Cover and let rise until doubled.

Punch down dough and let rise again.

Then roll out on floured board to 34 x 21" size. Take 1

cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar

and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.

With knife, put a notch every 2". Cut with thread or knife.

Place on lightly greased cookie sheet 2" apart.

Take hand and lightly press down on each roll.

Cover and let rise until double

again. Bake at 350 15-20 minutes. Remove when they start to turn golden.

DON'T OVER BAKE.

Frost warm rolls with Cream Cheese Frosting

Makes about 20 very large rolls.

11. Fig Newtons

1 lb. dried figs or 2 lbs. fresh figs

1 cup sugar

1/2 or 1 cup water (1 c. for dried figs; 1/2 c. for fresh)

1/2 cup butter, room temp.

1 cup sugar

1 egg

1 tbl. cream or milk

1/2 teas. vanilla

1/2 teas. salt

1 teas. baking powder

1 3/4 cup flour

Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until

of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until

well blended. Add dry ingredients. Mix well and refrigerate for 1 hour.

Place 1/2 on well floured dough cloth; knead about 6 times.

Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs.

Roll remaining dough, cover figs. Cook at 350' 30 minutes.

Let cool and cut into squares.

12. Girl Scout Thin Mints

1 box Devil's Food Cake Mix

2 Eggs

2 Tbl. Water

2 Tbl. Cooking Oil

1/2 Cup Cocoa

1 pkg. Chocolate Chips

2-3 drops Wilton's Candy Mint Flavoring

Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,

and cocoa. You will need to blend this together well, this will be a

very sticky mess. Let stand for 20 minutes, and then shape into very

small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part,

and smash down flat. You will need to spray a large spoon with Pam to

make them flat. Bake for about 8 minutes. Let cool until they reach

room temperature.

Heat chocolate chips in either the microwave, or in a double boiler.

When completely melted add a couple drops of the mint flavoring.

Be carefull not to add too much, it is a powerfull flavoring.

You can either spread the melted chocolate on the cookies,

or you can dip the cookies into the chocolate.

13. McDonald's Mac Sauce

1/2 cup mayonnaise

2 tablespoons French dressing

4 teaspoons sweet pickle relish

1 tablespoon finely minced white onion

1 teaspoon white vinegar

1 teaspoon sugar

1/8 teaspoon salt

1. Combine all of the ingredients in a small bowl. Stir well.

2. Place sauce in a covered container and refrigerate for several hours,

or overnight, so that the flavors blend. Stir the sauce a couple of

times as it chills.

Makes about 3/4 cup.

14. Kahlua

1 qt water

2 1/2 c Sugar

3 tb Instant coffee

1 tb Vanilla

2 1/2 c Vodka

Bring water, sugar and coffee to a boil in a saucepan.

Simmer VERY slowly for 3 hours. Mixture will be very dark

and syrupy. Cool. Add vanilla and vodka. Makes 7 cups.

15. Kraft Macaroni & Cheese

8 cups water

2 cups uncooked elbow macaroni

1/3 cup shredded cheddar cheese

1/2 cup Cheez Whiz

2 tablespoons whole milk

1/4 teaspoon salt

1. Bring 8 cups (2 quarts) of water to a boil over high heat in a

large saucepan. Add elbow macaroni to water and cook for

10 to 12 minutes or until tender, stirring occasionally.

2. As macaroni boils, prepare sauce by combining cheddar cheese,

Cheez Whiz, and milk in a small saucepan over medium/low heat.

Stir cheese mixture often as it heats, so that it does not burn.

Add salt. When all of the cheddar cheese has melted and the sauce is

smooth, cover pan and set aside until macaroni is ready.

3. When macaroni is ready, strain water, but do not rinse the macaroni.

4. Using the same pan you prepared the macaroni in, combine the

macaroni with the cheese sauce, and mix well.

Makes about 4 cups.

16. Hostess Twinkies

a bottle about the size of a Twinkie

twelve 12 x 14 inch pieces of aluminum foil

pastry bag

toothpick

CAKE:

4 egg whites

One 16-ounce box golden pound cake mix

2/3 cup water

Nonstick spray

FILLING:

2 Tbsp butter

1/3 cup vegetable shortening

1 cup powdered sugar

1/4 cup granulated sugar

1/3 cup evaporated milk

1 tsp vanilla extract

2 drops lemon extract

Preheat oven to 325 degrees F. Fold each piece of foil in half twice. Wrap

the folded foil around the bottle to create a mold. Leave the top open for

pouring the batter in. Make twelve of these molds and arrange on a cookie

sheet. Spray the inside of each with nonstick spray.

Beat the egg whites until stiff. Combine with cake mix and water, and beat

about 2 minutes until thoroughly blended. Pour batter into molds, filling

each about 3/4 inch deep. Bake about 30 minutes, or until the cake is

golden brown and a toothpick comes out clean from the center.

For the filling, cream the butter and shortening. Slowly add the sugars

while beating. Add the evaporated milk, vanilla and lemon extracts. Mix on

medium speed until completely smooth and fluffy. When the cakes are done

and cooled, use a toothpick to make three small holes in the bottom of

each one. Move the toothpick around the inside of each cake to make room

for filling. Using the pastry bag, inject each cake with filling through

all three holes.

Makes 12

17. In-N-Out Double-Double Hamburger

1 plain hamburger bun

1/3 pound ground beef

Dash salt

1 tablespoon Kraft Thousand Island dressing

1 large tomato slice (or 2 small slices)

1 large lettuce leaf

2 slices American cheese

1 whole onion slice (sliced thin)

1. Preheat a frying pan over medium heat.

2. Lightly toast the both halves of the hamburger bun, face down in the

pan. Set aside.

3. Separate the beef into two even portions, and form each half into a

thin patty slightly larger than the bun.

4. Lightly salt each patty and cook for 2-3 minutes on the first side.

5. Flip the patties over and immediately place two slices of cheese on

each one. Cook for 2-3 minutes.

6. Assemble the burger in the following stacking order from the bottom up:

bottom bun

dressing

tomato

lettuce

beef patty with cheese

onion slice

beef patty with cheese

top bun.

Makes one hamburger.

18. Snapple Iced Teas

2 quarts water

3 Lipton Tea Bags

For any of the flavors, boil the water in a large

saucepan. When the water comes to a rapid boil, turn off the heat,

put tea bags into water and cover. After tea has brewed about 1 hour,

pour sugar (or corn syrup) into a 2 qt. Pitcher, then add the tea.

The tea should still be warm so the sugar or sweetener will dissolve

easily. Add the flavoring ingredients (plus additional water if needed

to bring the tea to the 2 quart line. Chill.

For Lemon:

3/4 cup sugar (or 1 16 oz. bottle light corn syrup)

1/3 cup + 2 tbsp Lemon juice

For Diet Lemon:

12 - 1 gram envelopes sweet n' low or equal

1/3 cup + 2 tbsp lemon juice

For Orange:

3/4 cup sugar (or 1 16 oz. bottle light corn syrup)

1/3 cup lemon juice

1/8 tsp. Orange extract

For Strawberry:

3/4 cup sugar (or 1 16 oz. bottle light corn syrup)

1/3 + 1 tbsp lemon juice

1 tbsp. strawberry extract

For Cranberry:

3/4 cup sugar (or 1 16 oz. bottle light corn syrup)

1/3 cup + 2 tbsp lemon juice

2 tbsp Ocean spray cranberry juice-cocktail concentrate

19. Soup Nazi's Seafood Bisque

2 cups dry white wine

1 bay leaf

1 onion, roughly chopped

1 clove garlic

2 ribs celery

1 lobster, 1 1/2 to 2 pounds

12 medium-size shrimps, in shell

24 mussels, well scrubbed

12 sea scallops

4 cups heavy cream

1 cup milk

1 teaspoon dried thyme

1 tablespoon minced fresh parsley

1/4 teaspoon dried rosemary

1 cup fresh spinach, well rinsed and chopped

1/2 cup grated carrot

salt and freshly ground black pepper to taste

1/2 teaspoon fresh lemon juice

1. Combine the white wine, bay leaf, onion, garlic and celery in a large

stock pot over medium heat. Boil. Add the lobster, cover the pot

and steam for 10 minutes. Remove the lobster, set aside and cool.

2. Add the shrimps to the boiling broth, cover the pot and steam for

5 minutes. Remove the shrimps with tongs, set aside and cool.

3. Add the mussels, cover the pot and steam until they open,

about 5 minutes. Remove the mussels with the tongs,

extract the meat and discard the shells.

4. Add 2 cups of water to the liquid in the pot, bring to a boil and

add the scallops. Cover the pot, and steam for 3 minutes.

Remove the scallops with the tongs.

5. Extract the lobster meat, reserving the shells. Peel and devein the

shrimps, reserving the shells. Chop the meat into bite-size pieces,

cover and set aside.

6. Return the lobster and shrimp shells to the broth and add 2 more

cups of water. Bring to a boil, then reduce heat to simmer for

30 minutes. Strain the broth and return it to the pot. Discard shells.

7. Bring the broth to a simmer over low heat. Add the cream, milk and

herbs and simmer until mixture thickens slightly, about 5 minutes.

Add the seafood and simmer for 2 minutes. Stir in the spinach and

carrots and simmer another 2 minutes to just wilt the spinach.

Season with salt, pepper, and lemon juice. Serve hot.

Yield: 6 Servings

20. Starbucks Frappuccino

1/2 cup fresh espresso

2 1/2 cups lowfat milk (2 percent)

1/4 cup granulated sugar

1 tablespoon dry pectin

Combine all ingredients in a covered container. Shake until

sugar and pectin are dissolved.

21. Twix Bars

35 unwrapped Kraft caramels

1/4 cup water

1 box Nabisco Lorna Doone shortbread

cookies -- (40)

2 bags milk-chocolate chips -- (12 ounce)

1. Combine the caramels with the water in a small pan and melt over

low heat.

2. Place the shortbread cookies side by side on an ungreased cookie sheet.

3. Spoon a dab of caramel onto each cookie. Then place all the cookies in

the refrigerator until the caramel firms up.

4. In the meantime, in a double boiler over low heat, melt the chocolate

chips. You may also use the microwave for melting the chocolate.

Just heat the chips for 1 minute on high, stir, then heat for

another minute.

5. Remove the cookies from the refrigerator. Rest each one on a fork and

dip it into the chocolate. Tap the fork on the side of the pan or bowl

to knock off any excess chocoloate. Then place each one on a sheet

of waxed paper and let them cool at room temperature (65-70F).

This could take several hours, but the bars will set best this way.

If you want to speed up the process, put the candy in the

refrigerator for 30 minutes.

Makes 40 bars.

22. Panda Express Orange Chicken

2 lbs boneless chicken pieces, skinned

1 egg

1 1/2 t salt

white pepper

oil (for frying)

1/2 c plus 1 T cornstarch

1/4 c flour

1 T minced ginger root

1 t minced garlic

dash crushed hot red chiles

1/4 c chopped green onions

1 T rice wine

1/4 c water

1/2 to 1 t sesame oil

ORANGE SAUCE FOR STIR FRY:

2 t Minced zest and

1/4 c Juice from

1 lg Orange

1/2 t Sugar

2 T Chicken stock

1 T Light soy sauce

Combine all ingredients in small bowl and set aside.

Cut chicken pieces in 2" squares and place in large bowl. Stir in egg,

salt, pepper, and 1 T oil and mix well. Stir cornstarch and flour

together. Add chicken pieces, stirring to coat.

Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,

a small batch at time, and fry 3 to 4 minutes or until golden and crisp.

(Do not overcook or chicken will be tough.) Remove chicken from oil with

slotted spoon and drain on paper towels. Set aside.

Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger

and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles

and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce

and bring to boil. Add cooked chicken, stirring until well mixed.

Stir water into remaining 1 T cornstarch until smooth.

Add to chicken and heat until sauce is thick. Stir in 1 teas. sesame oil.

Serve at once.

Makes 6 servings.

23. Pillsbury Crescent Rolls

2 pk Active Dry Yeast

3/4 c Warm Water (105 degrees)

1/2 c Sugar

1 ts Salt

2 lg Eggs

1/2 c Shortening

4 c Unbleached Flour

Butter Or Regular Margarine, Softened

In a large mixing bowl, dissolve the yeast in the warm water. Stir

in the sugar, salt, eggs, shortening and half of the flour into the

yeast mixture.

Add the remaining flour blending until smooth. Scrape the dough from

the sides of the bowl and cover with a cloth dampened in warm water.

(The cloth should feel wet, but not be so wet that water drips onto

the dough.) Let rise in a warm place (85 degrees F.), until doubled,

about 1 1/2 hours. Divide the dough in half, rolling each half into a

12-inch circle 1/4 inch thick. Spread with the soft butter and cut

each circle into 16 wedges. Roll up each wedge beginning at the

largest end. Place, point side down, on a greased baking sheet. Curve

to form crescents. Cover and let rise until double, 1 hour. Preheat

the oven to 400 degrees F and bake for 12 to 15 minutes, or until

they are a rich golden brown. Brush with soft butter.

Makes 32 crescent rolls.

24. Bisquick

8 Cups Flour

1 1/4 Cups Nonfat Dry Milk Powder

1/4 Cup Baking Powder

1 Tablespoon Salt

2 Cups Shortening

Combine flour, milk, baking powder, and salt in a very large bowl.

Cut in shortening until it resembles coarse cornmeal. Store in tightly

closed covered container in a cool place. Makes about 10 cups.

25. Ben & Jerry's Cherry Garcia

1/4 cup shaved semi-sweet chocolate bars

1/4 cup fresh Bing cherries, halved and pitted (you may

use canned cherries, but be sure to drain the syrup)

2 large eggs

3/4 cup sugar

2 cups heavy or whipping cream

1 cup milk

1. Place the shaved chocolate flakes and the cherries in

separate bowls. Cover and refrigerate.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1

to 2 minutes. Whisk in the sugar, a little at a time, then

continue whisking until completely blended, about 1 minute

more. Pour in the cream and milk and whisk to blend.

3. Transfer the mixture to an ice cream maker and freeze

following the manufacturer’s instructions.

4. After the ice cream stiffens (about 2 minutes before it is

done), add the chocolate and the cherries, then continue

freezing until the ice cream is ready.

26.

4 Quarts Popped popcorn

1 Cup Spanish peanuts

4 Tablespoons Butter

1 Cup Brown sugar

1/2 Cup Corn syrup -- light

2 Tablespoons Molasses

1/4 Teaspoon Salt

Preheat oven to 250 degrees.

Combine popcorn and peanuts in a metal bowl or on a cookie sheet

and place in preheated oven. Combine all remaining ingredients in a

saucepan. Stirring over medium heat, bring the mixture to a boil.

Using a cooking thermometer, bring the mixture to the hard-ball stage

(260-275 degrees). This will take about 20 to 25 minutes.

Remove the popcorn and peanuts from the oven and, working very quickly,

pour the caramel mixture in a fine stream over them.

Then place them back in the oven for 15 minutes.

Mix well every five minutes, so that all of the popcorn is coated.

Cool and store in a covered container to preserve freshness.

27. Dairy Queen Blizzard

1 Health candy bar

1/4 c Milk

2 1/2 c Vanilla ice cream

1 teas. Fudge topping

Freeze the Heath bar. Break the candy into tiny pieces with a knife handle

before removing form wrapper. Combine all of the ingredients in the

blender and blend for 30 seconds on med. speed. Stop the blender to stir

the mixture with a spoon; repeat until well mixed. Pour into a 16-oz.

glass. Your homemade blizzard may not be as thick as its commercial

counterpart. If you would like a thicker treat, after pouring the mixture

into your cup, simply place it in the freezer for 5 to 10 minutes, or until

it reaches the desired consistency. VARIATIONS: Try substituting different

candies.

28. Chick-Fil-A Chicken Sandwich

3 cups Peanut oil

1 Egg

1 cup Milk

1 cup Flour

2 1/2 tb Powdered sugar

1/2 ts Pepper

2 tb Salt

2 Skinless, boneless chicken breasts, halved

4 Plain hamburger buns

2 tb Melted butter

8 Dill pickle slices

Heat the peanut oil in a pressure cooker over med. heat to about 400F. In

a small bowl, beat the egg and stir in the milk. In a separate bowl,

combine the flour, sugar, pepper, and salt. dip each piece of chicken in

milk until it is fully moistened. Roll the moistened chicken in the flour

mixture until completely coated. Drop all four chicken pieces into the hot

oil and close the pressure cooker. When steam starts shooting through the

pressure release, set the timer for 3-1/2 minutes. IMPORTANT!!!!

DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS! While the chicken is cooking, spread a coating of melted butter on the face of each bun. When

the chicken is done, remove it from the oil and drain or blot on paper

towels. Place two pickles on each bottom bun; add a chicken breast, then

the top bun. To make a deluxe chicken sandwich, simply add two tomato

slices and a leaf of lettuce. Mayonnaise also goes well on this

sandwich--it is a side order at the restaurant.

29. Cheesecake Factory Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs

5 tablespoons butter, melted

1 cup plus 1 tablespoon sugar

3 8-ounce packages cream cheese, softened

1 teaspoon vanilla

1 cup canned pumpkin

3 eggs

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

whipped cream

1. Preheat the oven to 350 degrees F.

2. Make the crust by combining the graham cracker crumbs with the melted

butter and 1 tablespoon sugar in a medium bowl. Stir well enough to

coat all of the crumbs with the butter, but not so much as to turn the

mixture into paste. Keep it crumbly.

3. Press the crumbs onto the bottom and about two-thirds of the way up

the sides of a springform pan. You don't want the crust to form all

of the way up the back of each slice of cheesecake. Bake the crust

for 5 minutes, then set it aside until you are ready to fill it.

4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and

vanilla. Mix with an electric mixer until smooth.

5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue

to beat until smooth and creamy.

6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will

turn a bit darker at this point. Remove from the oven and allow the

cheesecake to cool.

7. When the cheesecake has come to room temperature, put it into the

refrigerator. When the cheesecake has chilled, remove the pan sides

and cut the cake into 8 equal pieces. Use dental floss to make a

clean cut.

Serve with a generous portion of whipped cream on top.

Serves 8.

30. Yoo-Hoo

1/2 Cup Nestle chocolate powder

1 1/2 Cups Nonfat dry milk powder

3 Cups Water

Mix all contents in a blender for 30 seconds.

Refrigerate till cool. Makes 2 drinks.

31. Wendy's Chili

1 pound ground beef

1 - 14.5 Oz. can tomato sauce

1 - 14.5 Oz. can kidney beans (with liquid)

1 - 14.5 Oz. can pinto beans (with liquid)

1/2 cup diced onion

1/4 cup diced green chilies

1/4 cup diced celery

2 medium tomatoes, chopped

1 teaspoons cumin powder

2 tablespoons chili powder

1 teaspoon black pepper

2 teaspoons salt

1 cup water

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.

32. Snickers Bars

1/4 cup light corn syrup

2 tablespoons butter

1 tablespoon vanilla extract

1/8 cup peanut butter

1 dash salt

3 cups powdered sugar

35 unwrapped Kraft caramels

1 cup dry-roasted unsalted peanuts

1 bag milk-chocolate chips -- (12-ounce)

With the mixer on high speed, combine the corn syrup, butter, vanilla,

peanut butter, and salt until creamy. Slowly add the powdered sugar.

When the mixture has the consistency of dough, remove it from the bowl

with your hands and press it into a lightly greased 9x9-inch pan. Put in

the refrigerator. Melt the caramels in a small pan over low heat.

When the caramel is soft, mix in the peanuts. Pour the mixture over the

refrigerated nougat in the pan. Let this cool in the refrigerator.

When the refrigerated mixture is firm, melt the chocolate over low heat

in a double boiler or in a microwave oven set on high for 2 minutes.

Stir halfway through cooking time. When the mixture in the pan has

hardened, cut it into 2x1-inch sections. Set each chunk onto a fork

and dip into the melted chocolate. Tap the fork against the side of the

bowl or pan to knock off any excess chocolate. Then place the chunks on

waxed paper to cool at room temperature (less than 70 degrees F). This

could take several hours, but the bars will set best this way. You can

speed up the process by placing the bars in the refrigerator for 30

minutes.

Makes about 2 dozen bars.

33. Red Lobster Cheese Biscuits

Dough:

1 1/4 lbs. Bisquik

3 Oz. freshly shredded cheddar cheese

11 Oz. cold water

Garlic Spread:

1/2 cup melted butter

1 teas. garlic powder

1/4 teas. salt

1/8 teas. onion powder

1/8 teas. dried parsley

To cold water, add Bisquik and cheese, blending in a mixing bowl.

Mix until dough is firm.

Using a small scoop, place the dough on a baking pan lined with

baking paper. Bake in 375 degree oven for 10 to 12 minutes or until

golden brown. While biscuits bake, combine spread ingredients.

Brush baked biscuits with the garlic topping.

34. Reese's Peanut Butter Cups

6 oz Pkg semi sweet chocolate chips

4 Nestles milk chocolate bars

1 1/4 c Peanut butter

Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top

of double boiler over HOT, not boiling water, stirring till smooth.

Use small muffin tin liners, or cut regular cupcake liners down to a

1" depth. Spoon HALF of the chocolate mixture equally into the

liners. Melt the rest of the peanut butter over hot water, and spoon

this equally over the chocolate layer. Top with remaining chocolate.

Refrigerate to allow cups to set up before serving.

Makes: 24 tiny/12 large

35. Orange Julius

1 cup orange juice

1 cup water

2 egg whites

3/4 teaspoon vanilla extract

1/4 cup sugar

1 heaping cup ice

Combine all of the ingredients in a blender set on high speed for 15-30

seconds.

Makes 2 drinks.

36. Oreo Cookies

COOKIE WAFERS:

1 (18.25 oz) box Dark Fudge Cake Mix

1/3 cup water

2 tablespoons shortening

CREME FILLING:

3 1/2 cups powdered sugar

1/2 tablespoon granulated sugar

1/2 teaspoon vanilla extract

1/2 cup shortening (no substitution)

3 tablespoons hot water

Preheat oven to 325F. Blend all ingredients; then knead with your

hands until it is pliable like dough. Form dough into 3/4 inch balls

and press flat, 1/2 inch apart on greased cookie sheets. Bottom of

a glass works nice for this. Bake 4 to 6 minutes or until cookies are

crunchy. I should think you could refrigerate the dough in cylinder

shaped rolls for a couple of hours and slice 1/8 inch thick, as well.

Let cookies cool on sheets.

Combine filling ingredients and mix well. Form into balls about 1/2 to

3/4 inch in diameter, again using your hands. Sandwich one

filling in the center of two cookies and carefully press down until

the filling spreads almost to the edge.

Makes 2 dozen cookies (4 dozen wafers)

37. KFC Fried Chicken

1 frying chicken, cut into frying pieces

1 1/2 cups flour

1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)

1 Envelope Lipton (or other brand) Tomato Cup of Soup

2 eggs, well beaten

2/3 cup milk

Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.

1. Combine eggs and milk. Set aside.

2. Combine flour with the Italian dressing and soup mix.

3. Dip chicken pieces in milk-egg mixture and roll them in the

flour-seasoning mixture. Repeat procedure.

4. Fry pieces over medium heat for 25 to 30 minutes, turning often.

5. Remove from fire. Drain and serve.

38. Miracle Whip

4 egg yolks

1 t. Salt

2 t. Dry mustard

6 T. Vinegar

3 cups salad oil

3 T. Flour or cornstarch

1 cup boiling water

2 T. Sugar

1/4 cup vinegar

1 T. Salt

With mixer blend egg yolks, 1 t. Salt., 2 T. sugar,

and 2 T., vinegar. Very slowly add 1 cup oil, a few

drops at a time, and mix thoroughly. Add remaining oil,

a little faster but be careful to blend each addition

before adding more oil. When all oil has been added,

add 4 T. Vinegar. Now put remaining ingredients

in a saucepan and cook to a smooth paste. Add this

hot mixture to the mayonnaise and blend well.

Pour in a container & cool in the refrigerator.

Makes slightly more than 1 quart.

39. Nutrigrain Bars

1 pkg yellow cake mix

3/4 cup butter

2 1/2 cups quick oats

12 ounces preserves or jam

1 T water

Preheat oven to 375. Melt butter. Combine cake

mix and oats in a large bowl; stir in the melted

butter until the mixture is crumbly. Measure half

of this mixture (about 3 cups) into a greased

13x9x2-inch pan. Press firmly into pan to cover

the bottom.

Combine preserves and water; spoon over crumb

mixture in pan, and spread evenly. Cover with

remaining crumb mixture. Pat firmly to make top

even.

Bake at 375 for 20 minutes--top should be very

light brown. Cool completely before cutting into

bars.

40. IHOP Pancakes

Nonstick Spray

1 1/4 cups all-purpose flour

1 egg

1 1/4 cups buttermilk

1/4 cup granulated sugar

1 heaping teaspoon baking powder

1 teaspoon baking soda

1/4 cup cooking oil

pinch of salt

1. Preheat a skillet over medium heat. Use a pan with a nonstick surface

or apply a little nonstick spray.

2. With a mixer, combine all of the remaining ingredients until smooth.

3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.

4. When the edges appear to harden, flip the pancakes. They should be

golden brown.

5. Cook pancakes on the other side for same amount of time, until golden

brown.

Makes 8 to 10 pancakes.

41. Cheese Nips

1 cup sifted all-purpose flour

(plus 1/2 cup divided & reserved for kneading and rolling)

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup Kraft Macaroni & Cheese Cheese Topping powder

(or 2 packages dry cheese powder from 2 boxes Kraft macaroni & cheese)

3 tablespoons shortening

1/3 cup buttermilk

1/2 teaspoon salt (for tops, optional)

1. Sift together 1 cup flour, baking soda, baking powder and cheese

powder in a large bowl.

2. Cut in the shortening with a fork and knife with a crosswise motion

until dough is broken down into rice-size pieces. Mixture will still

be very dry.

3. Stir in buttermilk with a fork until dough becomes very moist and

sticky.

4. Sprinkle a couple tablespoons of the reserved flour over the dough and

work it in until it can be handled without sticking, then turn it out

onto a floured board, being sure to keep 1/4 cup of the reserve flour

for later. Knead the dough well for 60 to 90 seconds, and the flour is

incorporated. Wrap the dough in plastic wrap and chill for at least

one hour.

5. Preheat oven to 325 degrees. Spray a light coating of cooking spray

on a baking sheet.

6. Remove the dough from the refrigerator and use the remaining reserve

flour to dust a rolling surface. Roll about one-third of the dough

to just under 1/16th of inch thick. Trim the edges square (a pizza

cutter or wheel works great for this), then transfer the dough to a

lightly greased baking sheet. Use the rolling pin to transfer the

dough. Simply pick up one end of the dough onto a rolling pin, and roll

the dough around the rolling pin. Reverse the process onto the baking

sheet to transfer the dough.

7. Use a pizza cutter to cut across and down the dough, creating 1-inch

square pieces. Use the blunt end of a skewer or broken toothpick to

poke a hole in the center of each piece.

8. Sprinkle a very light coating of salt over the top of the crackers

(crackers will already be quite salty) and bake for 8-10 minutes,

mix the crackers around (so those on the edge don’t burn) and bake

for another 3-5 minutes, or until some are just barely turning a

light brown. Repeat the rolling and baking process with the remaining

dough.

Makes approximately 300 crackers.

42. Outback Steakhouse Bloomin' Onion

4 Vidalia or Texas Sweet Onions

Batter:

1/3 C. Cornstarch

1 1/2 C. Flour

2 tsp. Garlic -- minced

2 tsp. Paprika

1 tsp. Salt

1 tsp. Pepper

24 oz. Beer

Seasoned Flour:

2 C. Flour

4 tsp. Paprika

2 tsp. Garlic powder

1/2 tsp. Pepper

1/4 tsp. Cayenne pepper

Mix cornstarch, flour, and seasonings until well blended. Add beer,

mix well. Cut about 3/4" off top of onion and peel. Cut into onion

12 to 16 vertical wedges, but do not cut through bottom root end.

Remove about 1" of petals from center of onion. Dip onion in seasoned

flour and remove excess by shaking. Separate petals and dip in batter

to coat thoroughly.

Gently place in fryer basket and deep-fry at

375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.

Drain on paper towels.

Place onion upright in shallow bowl and remove center core with circular

cutter or apple corer. Serve hot with Creamy Chili Sauce.

Creamy Chili Sauce:

1 pint Mayonnaise

1 pint Sour cream

1/2 C. Chili sauce

1/2 tsp. Cayenne pepper