KOPY KAT KFC GRAVY

4 TBL butter

4 TBL four

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp black pepper

1 cup beef stock

1 cup chicken stock

1 TBL butter

Make a roux by cooking 4 TBL butter and flour together for a few minutes

Stir in the spices

While whisking add in the stocks. Keep stirring until desired thickness.

Taste and add salt if needed.

Once it's done stir in the last TBL of butter to give it a nice shine.

ORANGE CHICKEN - COSTCO FROZEN KOPYKAT

Serves 4

NUGGETS

Frozen or . . .

4 boneless, skinless chicken breast cut into bite sized pieces
3 large eggs whisked
⅓ cup cornstarch
2 tablespoons all purpose flour
½ teaspoon salt
Oil for frying

SAUCE
1 cup orange juice
2 tablespoons brown sugar packed
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon minced garlic
1 teaspoon freshly grated ginger
¼ teaspoon sesame oil
2 tablespoons water
1 tablespoon cornstarch

Optional garnish
1 teaspoons sesame seeds
1 orange zested
1 tablespoon green onion sliced

Cook frozen nuggets or . . . .

Heat 3 inches of oil in a large pan to 360°.

Place the chicken breast pieces in a large bowl. Combine the eggs, cornstarch, flour and salt and pour over the chicken and toss to coat well.

Fry some of the chicken in the oil, making sure not to overcrowd the pan. When the chicken is golden brown, remove and place on a paper towel lined plate.

Continue until all the chicken has been fried.

In another pan, simmer the orange juice, brown sugar, vinegar, soy sauce, garlic, ginger and sesame oil for 3 minutes. Stir the cornstarch into the water and whisk into the sauce. Continue to cook until the sauce begins to thicken.

Add the chicken to the sauce and toss to coat.

Serve with a sprinkle of zest, green onions and sesame seeds.

DINTY MOORE BEEF STEW KOPY KAT

2 lbs. beef stew meat

2 whole carrots, peeled and sliced

3 russet potatoes, peeled, quartered, and sliced into small wedges

1 medium onion, diced

2 garlic cloves, minced

4 cups beef stock

2 Tbsp. Worcestershire sauce

2 bay leaves

2 Tbsp. vegetable oil

Corn starch

Salt and pepper to taste

1. In a large stock pot or Dutch oven, brown meat in hot oil.

2. Add beef stock, garlic, bay leaves, onion, Worcestershire sauce, salt and pepper. Bring to a boil, and then cover and simmer 1 1/2 hours.

3. Remove bay leaves and garlic clove. Add potatoes and carrots. Cover and cook 30 to 40 minutes longer.

4. To thicken the sauce, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and 3 Tbsp. cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

SLOW COOKER---

After browning meat, add all items into crock pot.  Cook on low 8 hours then add your cornstarch slurry into crockpot an hour before eating.

TIP---

If the sauce isn’t quite thick enough, repeat step #4 until you get the desired consistency. You need to make sure to leave enough time for the corn starch to work in the sauce before adding more, however, or you could end up with a pasty mess.

LIEUTENANT DAN'S SALAD KOPY KAT

SERVES 6

8 ounces romaine lettuce hearts

3 tablespoons Worcestershire sauce

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon minced garlic, fresh or from jar

1/2 cup shaved Parmesan cheese

Salt and pepper

Chop the romaine lettuce and place in a large salad bowl.

Pour the Worcestershire sauce, olive oil, and lemon juice in a small jar. Add in the minced garlic, 1/2 teaspoon salt and 1/4 teaspoon cracked black pepper. Whisk well.

Pour the dressing over the lettuce and toss well to coat.

Sprinkle the Parmesan cheese over the top and lightly toss. Serve immediately!

DUMP AND BAKE KOPY KAT KFC BOWL

In a 9x13 layer

Mashed Potatoes

Cheese

Corn

Popcorn Chicken

Chicken Gravy

A little more cheese

Bake 350 degrees for 25 minutes

CHICKEN AND DUMPLINGS (CRACKLE BARREL)

8 Servings

2 cups flour

1/2 teaspoon baking powder

1 pinch salt

2 tablespoons butter

1 cup buttermilk

6-8 cups chicken broth

3 cups cooked chicken

Combine the flour, baking powder, and salt. 

Cut the butter into the dry ingredients with a fork or pastry blender. 

Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. 

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2x2-inches each. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, and some might be shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

Bring broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth.

Cook them for about 15 to 20 minutes or until they don't taste doughy.

Add the cooked chicken to the pot and serve.

EGG BITES (STARBUCKS KOPY KAT)

Makes 8

4 cooked slices Bacon (optional)

4 eggs

½ cup cottage cheese or 4 oz cream cheese

1 cup grated cheese, divided (any kind)

Silicone egg molds or ice cube molds

1. Spray molds.

2. Blend: together the eggs, cottage/cream cheese and ¾ cup cheese until smooth.

3. Put ½ strip bacon in each egg mold if using.

4. Sprinkle a little of the remaining cheese into mold.

5. Pour: the egg mixture into the silicone mold about ¾ way up.

6. Cover: the egg mold tightly with aluminum foil.

7. Put 1 cup water in instant pot.

8. Put filled egg mold on trivet and lower into instant pot.

9. Steam on high (egg molds 10 minutes) (ice tray molds 14 minutes).

10. Quick release.

        Note: For a true Starbucks kopy kat, use gruyere cheese with bacon.

I haven’t tried the following variations -- 

#1

5 eggs

½ cup grated cheese

1/3 cup heavy cream

2 TBL water

7 slices cooked bacon cut in half

S&P to taste

1. Grease a silicone egg bite mold with butter or olive oil.

2. Put 2 pieces bacon into the bottom of the mold.

3. Blend the eggs, cheese, cream, 2 tablespoons S&P until smooth and a bit frothy.

4. Pour the egg mixture evenly into the molds. Cover the mold tray tightly with foil.

5. Pour 1 cup (236 ml) of water into the Instant Pot and place the trivet with handles inside. Carefully place the egg bite mold onto the trivet. Close the lid, set the steam valve to Seal, press the Manual button, and set the time to 9 minutes at High pressure.

6. Natural release for 5 minutes, then quick release remaining pressure.

#2

6 large eggs

1/4 cup of heavy whipping cream (you can also use just milk)

1/2 cup of shredded cheddar cheese

non-stick spray

1 egg bites mold

Aluminum Foil

Step 1: Spray egg bites mold well in non-stick cooking spray.

Step 2: Scramble eggs and heavy whipping cream together.

Step 3: Carefully pour scrambled egg mixture evenly into the egg bite mold cups.

Step 4: Sprinkle Shredded cheese on top of scramble eggs mixture.

Step 5: Put 1 cup water into instant pot.

Step 6: Cover egg bites mold with aluminum foil, place on trivet and lower into instant-pot.

Step 7: Pressure cook on high for 6 minutes.

Step 8: Natural release 6 minutes then quick release the rest of pressure.

Step 9: Let cool for 1 minute.

MEATLOAF (CRACKER BARREL KOPY KAT) with MINI Loaf Option

LOAF:

2 lbs of lean ground beef (use 90-93% lean)

1/2 cup onion, finely diced

1 1/2x sleeves of Ritz crackers, crushed (48-50 crackers)

2x eggs

1 cup grated sharp cheddar

1/2 cup of milk

1 teaspoon of salt

1/2 teaspoon of black pepper

1/2 cup of bell pepper – finely diced (optional)

TOPPING:

1/2 cup of ketchup

2 tablespoons of brown sugar

1 teaspoon of mustard

1. Mix well all the loaf ingredients EXCEPT the ground beef.

2. Once everything is thoroughly combined, GENTLY mix in the beef. DO NOT OVER MIX.

3. Place parchment or foil on a rim lined baking sheet. Spray with cooking spray.

4. Form the meat into a loaf.

5. Bake at 350 degrees for 30 minutes.

6. Mix the topping ingredients.

7. After the loaf has cooked 30 minutes, take it out and cover it with the topping.

8. Continue cooking for 30-40 minutes until thermometer reads 160 degrees.

9. Let stand 15 minutes.

Hint: you can place the cooked loaf on top of bread slices to absorb any extra grease.

MINI LOAFS

Shape into 8 loaves.

Place in greased 13x9 pan

Spread sauce over the top

Bake uncovered 25-30 minutes at 350 degrees to internal temp of 160 degrees.

CHICKEN GNOCCHI SOUP (OLIVE GARDEN)

Instant Pot Instructions

1 tablespoon oil 

1-1/2 lbs chicken breast cubed

1/2 cup chopped celery

1/2 cup chopped onion

1 cup carrots, matchsticks or diced

2 cups chicken broth

1 teaspoon thyme

3 cups half and half

1 package 16 oz, gnocchi

Salt and pepper to taste

2 cups fresh spinach or 2 oz frozen spinach

Parmesan cheese, optional

1. Place oil, chicken, celery, onion and carrots into your pressure cooker. Saute on high heat until meat is brown. 

2. Add broth and thyme and mix well. Place the lid onto the instant pot, seal shut and set high pressure for 4 minutes. Quick release pressure and open the lid. 

3. Set saute on high heat.  Stir in spinach, half and half, gnocchi and salt & pepper. Stirring frequently, bring to boil.  Boil for about 3 minutes or until gnocchi is done. 

4. Serve immediately and top with parmesan if desired. 

Recipe Notes 

Slow Cooker Instructions 

Add all ingredients except the half and half, gnocchi, and spinach in a slow cooker and cook on LOW for 6-8 hours. Add half and half and gnocchi and turn the slow cooker to high for an additional 30 minutes. Stir the spinach into the soup and allow to wilt, about 2-3 minutes and enjoy!

Cracker Barrel's Broccoli Cheddar Chicken

 4-6 boneless/skinless chicken breasts cut into bite size pieces

1 cup Milk

1 Can of Cheddar Cheese Soup

1TBL dried chopped onion

Salt & Pepper to taste

8 oz of chopped broccoli (fresh or frozen)

6-8 oz of cheddar cheese – shredded

1 cup of crushed Ritz cracker (28-30 crackers)

1. Preheat oven to 350

2. Place chicken in greased casserole dish

3. In a bowl whisk milk, soup, onion and salt & pepper

4. Pour soup mix over the chicken

5. Put broccoli on top of chicken

6. Sprinkle on cheese then cracker crumbs

7. Bake uncovered for 45-60 minutes (until juices run clear)

LION HOUSE ROLLS

Yield: 2 dozen large rolls

Recipe can easily be halved to 12 rolls in a 9x13 pan

2 cups warm water

2/3 cup instant nonfat dry milk

2 Tablespoons dry yeast

1/4 cup sugar

2 teaspoons salt

1/3 cup butter

1 egg

5 to 5 1/2 cups all purpose flour

Jelly-roll pan lined with parchment or very well greased

Pizza cutter

Flour for sprinkling counter and rolling dough

4-5 TBL Butter for brushing on dough before shaping

COMBINE the water and the milk powder in the bowl of your electric mixer and stir so the milk dissolves.

ADD the yeast. (you can just dump and go but I always let my yeast proof for a couple of minutes).

ADD the sugar, salt, butter, egg and 2 cups of the flour.

MIX on low speed until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far).

MIX on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff. If dough is not pulling away from bowl, gradually add in remaining flour until dough pulls away from bowl. It should be soft, not overly sticky and definitely not stiff.

REMOVE the dough to oil the bowl, then put dough back in and turn it so it is fully coated in oil.

COVER with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size (about an 1 to 1.5 hour).

SPRINKLE counter with flour and put the dough on the flour. You want to put enough flour on the dough so that it is workable and not sticky.

DIVIDE the dough in two. Roll each section into a 12x8 rectangle that is 1/4 inch thick.

BRUSH with softened or melted butter.

CUT into 12 pieces that are 4”x2”. Roll up and place on parchment paper.

COVER and rise until double (1 to 1.5 hours).

BAKE 17-20 minutes at 375 degrees.

BRUSH with melted butter and enjoy all that yumminess!

TIPS:

FREEZE THE ROLLS:

Once rolls are shaped and on pan, put in freezer. When ready to bake, cover and put on counter to thaw and rise (about 2 to 2.5 hours) until double in size.

Rolls keep in freezer for about 3 weeks.

CINNAMON ROLLS OR SWEET ROLLS:

This dough is perfect for sweet rolls.

GARLIC CHEESE OR ITALIAN CHEESE ROLLS:

After you spread on the butter but before cutting, sprinkle with garlic powder or Italian seasonings and cheese (cheddar, mozzarella, parmesan, etc.) roll, rise and bake.

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BROCCOLI CHEESE SOUP (PANERA KOPY-KAT)

CROCK POT

Place in the crock --

6 cups chopped broccoli

4 TBL butter

3/4 cup finely diced onion

3/4 c finely diced celery

3/4 cup finely diced carrots

3 tsp minced garlic

1.5 tsp black pepper

Make a slurry--

6 cups chicken broth

3/4 cup corn starch

Mix well and pour over veggies

Cook on low 6 hours

Add--

1.5 cups milk or heavy cream

6 cups of fresh grated sharp cheddar

Cook for another 30 minutes

STOVE TOP

4 tablespoons butter

1 cup yellow onion, diced small

1 cup carrots, peeled and diced small

1 celery stalks, diced small

2 cloves garlic, minced

1/2 teaspoon each of salt and pepper

1/4 cup flour
1/8 tsp nutmeg

2 cups milk

2 cups chicken stock 

2 cups broccoli florets

2 cups shredded sharp cheddar cheese (8oz)

1. Melt the butter in a soup pot on medium. Add onions carrots, celery, garlic, salt and pepper and cook until veggies are soft and fragrant, about 5 minutes.

2. Add flour and nutmeg.  Stir until veggies are coated and cook for 5 minutes to get raw flour taste out. Slowly add the milk, while whisking to avoid lumps.  Cook until slightly thickened.  Add the chicken stock and broccoli.  Cover and simmer over medium-low heat for 20-25 minutes.

3. Remove from heat and add the cheese.  Stir until cheese is melted and serve hot!

RICKS COLLEGE SPINACH SALAD

1 pkg. salad greens, spinach or romaine

2 cups sliced fresh mushrooms

4 strips bacon, cooked and crumbled

2 cups grated Swiss cheese

2 cups mandarin oranges

Sugared almonds (see below)

Dressing:

1/2 cup white vinegar

2 t. poppy seeds

1/2 t. salt

1/2 cup sugar

1 T. grated onion

1 T. prepared mustard

1 Cup oil

For sugared almonds:

2 TBL melted butter

3 TBL sugar

1/2 cup sliced almonds

Spread on baking sheet, bake for 10-15 min. at 325º.

Dressing: Mix all ingredients (except oil) until sugar is dissolved. Gradually add 1 cup oil, pulverizing it into dressing.

Marinate mushrooms in dressing before adding to salad if desired.

BUDDY'S ITALIAN BLUE CHEESE

1/2 Cup EVOO
1/4 cup crumbled blue cheese
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp dried rosemary
1/4+1/8 tsp dried thyme
3/4 TBL dried chives
2 tsp balsamic vinegar
1/4 cup parmesan
1/4 tsp sugar
1/4 tsp seasoning salt

DISNEYLAND PEANUT BUTTER COOKIES

1 cup butter, softened

1 cup creamy peanut butter

1 cup sugar

1 cup packed brown sugar

1 teaspoon vanilla extract

3 eggs

4 cups all-purpose flour

2 teaspoons baking soda

¼ teaspoon salt

1-2 cupS peanut butter chips (original recipe calls for 1 but I like it better with 2)

¼ cup granulated sugar put into shallow bowl

1. Preheat oven to 375 degrees F.

2. In a large bowl, cream the butter, peanut butter, sugar, and brown sugar together. Add vanilla and mix. Add the eggs, one at a time, mixing well after each one.

3. In a separate bowl mix the flour, baking soda and salt together. Add to mixture in mixing bowl and stir until completely combined. Fold in peanut butter chips.

4. Using a medium cookie scoop, scoop dough, roll into balls then roll in the in the shallow bowl until completely covered. Place the dough balls on a baking sheet with a non-stick baking mat. Using a flat-bottomed drinking glass gently press each dough ball down.

5. Bake the cookies 7-9 minutes. Remove cookies and allow them to cool on their cookie sheet for about 5 minutes, then move to a wire rack to finish cooling. These cookies are very soft - you don't want them to overbake or turn brown at all. They will continue to set-up as they cool.

7 minutes on my air-bake pans was perfect!!!!

I got 4.5 dozen

JANAE FIELDING'S BABE'S BROWNIES

Melt:

1 cup butter

2 oz unsweetened chocolate

Then add:

2 cup flour

2 TBL baking powder

4 eggs

2 cups sugar

2 tsp vanilla

1 cup chopped pecans.

Spread into 2 9x13 pans

Cream:

1 cup sugar

½ cup butter

2 eggs

12 oz cream cheese

4 TBL flour

1 tsp vanilla

Spread on top of chocolate. Bake at 350 degrees for 35 minutes

Spread:

½ package mini marshmallows over top

Put back into oven until puffed and golden brown

Melt:

2/3 cup butter

2/3 cup milk

4 oz unsweetened chocolate

Mix in:

2 tsp vanilla

4 oz cream cheese

7 cup powdered sugar

Spread on top of brownies

AMY MORRIS' GRANNY B'S COOKIES

1 cup butter

2 cups sugar

4 eggs

1 cups sour cream

2 tsp vanilla

8 ½ cups flour

8 tsp baking powder

½ tsp salt

½ tsp baking soda

Cream butter, sugar and eggs. Add sour cream and vanilla. Add all dry ingredients. May need more or less flour. Roll out ½“thick (not thin). Bake 9-10 minutes at 375 degrees. Don’t over bake. These will not change color. Cool and frost.

1 cube butter

1 lb powder sugar

1 tsp vanilla

¼ cup milk

Food coloring

Mix well

JALAPENO RANCH (CHUY'S)

1 qt. mayonnaise (not miracle whip)

1 cup buttermilk

1 cup canned jalapenos (not pickled, the can just says jalapeno)

1 cup tomatillo sauce

1/3 cup cilantro leaves

3 (1 oz) packets ranch dressing mix

Blend in blender until smooth.  Chill & serve.  Makes a lot and gets spicier the longer it sits.

ZUPPA TOSCANA (OLIVE GARDEN KOPY KAT) 2 WAYS

STOVE TOOP VERSION
2 cups chicken stock

½ cup heavy cream

2 cups diced potatoes with skins still on

2 cups chopped kale

½ - ¾ lb spicy Italian sausage

¼ tsp salt

¼ crushed red pepper flakes (or to taste, gets spicier the longer it sits)

Sauté sausage.  Combine stock and cream in pan over medium heat.  Add kale, potatoes and spices.  Let simmer 1 hour stirring occasionally)

**to freeze kale, blanch 3 minutes then ice bath 3 minutes.  (½ cup packed blanched kale = 2 cups loosely packed raw kale.)

You can make up a big batch and freeze with everything but potatoes.


INSTANT POT VERSION
2 TBL Extra Virgin Olive Oil
1 Onion diced
1lb Italian sausage
4 minced garlic cloves
3 potatoes cut in to quarters then moon shapes (leave skin on)
4 cups chicken broth
2 cups kale (ribbon cut)
1 cup heavy cream


1.  Turn pot onto sauté.  Once it says hot, put in olive oil, onions and sausage.  Cook until sausage is browned and onions are translucent.


2.  Add the garlic, potatoes and broth.  Seal pot and cook under high pressure for 5 minutes.  Natural release for 10 minutes then quick release until pressure has dropped and you can open pot.


3.  Add kale, stir until wilted down.


4.  Stir in cream.  Serve and enjoy.

CHUY'S SALSA

3 oz fresh Serrano peppers (about ½ cup, stemmed & chopped)

½ cup cilantro leaf (1 oz)

1 cup onion, peeled and chopped (8 oz.)

1/3 cup fresh lime juice (2-3 limes)

1 tsp salt, or to taste

1 tsp garlic powder

2  lbs tomatoes, cores removed and coarsely chopped, (roma is best)

Pulse in food processor the serranos, cilantro, onion, lime juice, salt & garlic powder for 5 seconds.  Add tomatoes until desired consistency.  Should be a bit chunky.