You loved it at the restaurant,
now try it at home!
A collection of the most
popular recipes from the hit
website CopyKat.com
Contents
About.......................................................................................... 3
Breakfast
IHOP Banana Caramel Pancakes.......................................... 4
Starbucks Pumpkin Bread........................................................ 5
Drinks
McDonald’s Shamrock Shake................................................. 6
Taco Bell Pina Colada Fruitista................................................ 7
Main Dishes
Pei Wei Mongolian Beef........................................................... 8
Wendy’s Chili............................................................................. 9
Honeybaked Ham.................................................................. 10
TGI Friday’s Jack Daniels Grill Glaze..................................... 11
Red Lobster Shrimp Scampi................................................... 12
Side Dishes
Outback Steakhouse Baked Potato..................................... 13
Olive Garden Salad Mix......................................................... 14
Panda Express Cream Cheese Puffs..................................... 15
Panera Broccoli Cheese Soup.............................................. 16
Benihana Fried Rice................................................................ 17
Boston Market Macaroni and Cheese................................. 18
Sonic Onion Rings................................................................... 19
Desserts
Publix Buttercream Icing........................................................ 20
Cold Stone Creamery Cake Batter Ice Cream................... 21
Cracker Barrel Strawberry Shortcake................................... 22
C
o
n
t
e
n
t
S
About CopyKat
About Me:
Hello! My name is Stephanie Manley, and CopyKat.com is my creation. I
love to cook, and I have been posting copy cat style recipes online since 1995.
I started cooking when I was young, very young. I started cooking when I
was about 4 or 5. Scrambled eggs was the first dish that I cooked. I had to push
a chair up to the stove to cook. My Mother, was a brave lady. She commented
that I would often burn myself, but she figured I would stop doing this eventually.
I grew up in rural area, and going out to eat, meant a several hour commitment
for anything other than a local restaurant. Learning to copy recipes was done so
we could recreate restaurant tasting food at home.
In college I put myself through college through various jobs. I spent several
years working in a variety of restaurants. This combined with undergraduate
degree with a minor in chemistry really helped my ability to recreate restaurant
favorites at home. In addition to recreating recipes I have spent several years
brewing beer and wine, so I love to experiment with food and beverages.
How do I create recipes?:
A lot of experimentation. Recipes are developed based upon ease of
obtaining ingredients, if something is too hard to obtain at your normal local
grocery store it isn’t likely that this recipe will be attempted. Recipes need to
contain real food, no recipes like fake movie butter are done, as that is more
of science experiment than something you can eat on a regular basis. I have a
group of people that recipes are tested on, these poor souls feel tortured, and I
am grateful to them, they have a tough job.
A Guide to this cookbook:
All recipes link back to my original website post, which includes bonus
video! Just click the recipe title, which looks like this, and it will take you to
CopyKat.com. Try it out by clicking the link example above!
3
A
b
o
u
T
IHOP Banana Caramel Pancakes
Ingredients:
Prep Time 10 Minutes
1 1/4 cup flour
Cook Time 10 Minutes
1 1/2 teaspoon baking powder
2 1/2 teaspoons sugar
Serves
4
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 cup vegetable oil
1 egg, beaten
1 1/2 cup buttermilk
1 4 serving package of banana pudding, prepare according to package directions
2 bananas sliced (slice 1/4 inch thick)
1/2 cup caramel topping
Whipped cream (optional)
Instructions:
Prepare banana pudding according to package
directions.
Place first five ingredients into a bowl; add buttermilk, oil
and egg. With a spoon mix all ingredients and beat until smooth.
Heat a frying pan or a griddle to 375 degrees. Spray
IHOP Version
cooking surface with non-stick spray.
Pour 4 ounces of batter for each pancake, cook until hot and
bubbly one one side, flip and then cook for about another
30 seconds or so and remove from the cooking surface.
Place pancakes on a plate until they are ready to be
used.
To assemble, lay one pancake on a plate, add
about 1/4 cup of banana cream and spread on
pancake. Place about 4 or 5 banana slices onto
banana pudding. Top banana pudding layer with
another pancake. Add 4 or 5 slices of banana to the
top of the pancake. Drizzle with caramel sauce. Top with
whipped cream if desired.
CopyKat Version
4
B
r
e
a
k
f
a
s
t
Starbucks Pumpkin Bread
Ingredients:
Prep Time
1 1/2 cups flour
1 cup sugar
Cook Time
3/4 teaspoon salt
Serves
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon clove
** if you are going to use pumpkin pie spice, use a scant 2
teaspoons of spice in place of the spices mentioned here
2 eggs, beaten
1 cup pumpkin puree
1/2 cup vegetable oil (do not use olive or peanut oil)
1/2 teaspoon vanilla
1/3 to 1/2 cup roasted and salted pumpkin seeds
10 Minutes
1 Hour
8
Starbucks Version
Instructions:
Preheat oven to 350 degrees. In a large bowl add all of the dry ingredients; flour, sugar,
salt, baking soda, salt, and spices. Sift the dry ingredients together.
In a smaller bowl mix together the 2 beaten eggs, the
oil, pumpkin puree, and the vanilla. Once the liquid
ingredients are mixed well pour over the dry ingredients.
Stir until the lumps are out. Do not over-stir the mixture.
Pour into a 9x5x3 inch loaf pan that has been
sprayed with non-stick spray. Sprinkle pumpkin seeds
on top of bread. Bake for 50 - 60 minutes, until a
toothpick comes out clean when poked in the center
of the loaf. Cool for approximately 5 minutes in the pan,
and then turn the pumpkin bread onto a cooling rack.
The bread cuts best when allowed to cool completely.
CopyKat Version
5
B
r
e
a
k
f
a
s
t
McDonald’s Shamrock Shake
Ingredients:
2 cups vanilla ice cream
1/4 to 1/2 cup half-and-half
4 to 6 drops mint oil or mint extract
2 to 3 drops green food coloring
Whipped cream, for topping
Prep Time 10 Minutes
Cook Time 10 Minutes
Serves
1
Instructions:
Allow ice cream to soften for about 10 minutes so it will
be easy to blend. Combine the ice cream, half-and-half, mint
oil, and food coloring in a blender and puree for about 30
seconds. Serve immediately, topped with whipped cream.
If you want to go dye free, just omit the green food
coloring—it tastes just the same!
McDonald’s Version
CopyKat says:
McDonald’s Shamrock Shake is one of their bestknown menu items. This minty ice cream treat makes an annual appearance for
St. Patrick’s Day. If you wanted to make one yourself, you can do so any time of
year now.
This ice cream drink is so easy to make. You just need
a couple of ingredients. Some recipes online I have
seen ask for mint extract. That is pretty good to
use, but if you use a food-grade, quality mint
oil, the flavor is well incredible. You could also
use milk, but I promise if you use half-and-half,
you are going to have one rich and creamy
milkshake.
Before starting this recipe I like to let my
ice cream sit out on the counter for a few
moments. This way it is a little softer and will blend
more easily. You may want top your shake with
cookie crumbs, such as Girl Scout Thin Mint cookies,
CopyKat Version
or even a sprig of mint if you want to make this look fancy.
6
D
r
i
n
k
s
Taco Bell Pina Colada Fruitista
Ingredients:
4 ounces ice
4 ounces pina colada mix
2 ounces sierra mist
1 slice of lime
Prep Time 10 Minutes
Cook Time 10 Minutes
Serves
1
Instructions:
Place all ingredients into the blender and blend until the
ice has been crushed. Pour into a glass and top with lime slice.
The Sierra mist soda gives this drink a little extra fizz, you
can use your favorite lemon lime soda.
CopyKat says:
Taco Bell Pina Colada Cooler is a refreshing drink
Taco Bell Version
that Taco Bell is serving up this summer. What can beat
a refreshing drink during the hot summer. If you like Pina Coladas you are going
to love this new drink. It is fruity, light, and fresh. I would imagine if you had
some extra rum around the house, and
it found its way into this drink it would be
refreshing.
If you like Pina
Coladas...
♫
CopyKat Version
7
D
r
i
n
k
s
M
a
i
n
Pei Wei Mongolian Beef
Ingredients:
Prep Time
8 ounces flank steak or beef tenderloin
4 tablespoons corn starch
Cook Time
4 tablespoons vegetable oil
Serves
1 teaspoon sesame oil
1/2 teaspoon fresh grated ginger
2 garlic cloves minced
1/3 cup soy sauce
1/3 cup water
1 teaspoon Maggi seasoning
1 teaspoon rice wine vinegar
1/2 cup brown sugar
4 ounces white button mushrooms, steam removed and
quartered
2 - 3 scallions diced
15 Minutes
10 Minutes
2
Pei Wei Version
Instructions:
Slice beef very thin. Place meat between sheets of plastic wrap and use a meat
tenderizer and gently pound meat into uniform pieces.
Place corn starch in a bowl and dip steak pieces into corn starch and shake off excess
corn starch. Allow the corn starch dipped pieces of meat to rest
for 5 t0 10 minutes so the coating sticks to the meat.
In a wok, heat vegetable oil and sesame oil. Saute
beef until just done, and the outside begins to crisp.
Remove meat from pan. Once all of the meat has
been cooked and removed from the pan, add
minced ginger and garlic. Saute ginger and garlic for
approximately 60 seconds, the remaining oil should
become very fragrant. Add soy sauce, water, Maggi
seasoning, brown sugar, and rice wine vinegar. Stir
until the sauce thickens, return meat to pan, and add
quartered button mushrooms to the pan. Cook for another
60 seconds or so and add the chopped scallions.
CopyKat Version
8
D
i
s
h
M
a
i
n
Wendy’s Chili
Ingredients:
2 pounds fresh ground beef
Prep Time
1 quart tomato juice
Cook Time
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained Serves
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
15 Minutes
1 Hour
6
Wendy’s Version
Instructions:
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the
remaining ingredients in a 6-quart pot. Cover the pot and let the
chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You
can also cook this in a slow cooker on low for 3 to 4 hours.
CopyKat says:
Wendy’s makes this classic recipe fresh
every day, and you can do the same. Tomato
juice really enhances the flavor of this chili, as
does the chili powder, though you may want
to start off with a little less chili powder. I find
that 1/4 cup isn’t too hot, and is still very flavorful.
CopyKat Version
9
D
i
s
h
M
a
i
n
Honeybaked Ham
Ingredients:
1 10-15 pound spiral cut ham
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon garlic powder
1 blow torch
Prep Time 10 Minutes
Cook Time 35 Minutes
Serves
8
Instructions:
In a small bowl combine sugar, pumpkin pie spice,
and garlic powder. Mix well. Remove ham from package,
and do not pat dry. Place ham on a large baking sheet.
Sprinkle sugar blend over the ham, coating well.
Quickly wave the blow torch over the sugar coating,
not staying in any one place for too long. Be careful not
to allow the sugar to burn, move the flame on quickly if the
sugar begins to brown and smoke. Once you have a thin
Honeybaked Version
layer of hardened sugar on the ham, sprinkle on more, and
touch with the flame to build up the crust.
If you prepare the ham ahead of time, do not wrap with plastic wrap. If you wrap with
plastic wrap the sugar crust will come off. Store loosely covered with foil before serving. This
whole process takes about 30-45 minutes. Be sure to move slowly
and be patient, and you will have great results.
CopyKat Version
CopyKat says:
One suggestion I have is to prepare this
inside of your house, do not prepare this
outside, it is often windy outside, and you will
find that your blow torch will go out all of the
time. I am using my blow torch from the Home
Depot. It was inexpensive, and works great. You
can buy those gourmet ones, but they are three
times the price. I have the philosophy why spend
money when you don’t have to.
10
D
i
s
h
TGI Friday’s Jack Daniels Grill Glaze
Ingredients:
1 teaspoon onion powder
1 tablespoon Tabasco sauce
2 tablespoons red wine vinegar
1/4 cup Jack Daniel’s Ole No. 7 & Tennessee Whiskey
2 cups packed brown sugar
1/4 cup water
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
Prep Time 15 Minutes
Cook Time 15 Minutes
Serves
1
Instructions:
Combine ingredients in a saucepan. Bring to a boil.
Reduce heat and simmer for 15 minutes. Let cool. Use as a
glaze on meat, poultry, and seafood just before removing
TGI Friday’s Version
from grill.
To prepare chicken breasts using Jack Daniel’s grill glaze: use 2 (4oz.) breasts for each
serving. Marinate chicken in your choice of marinade for 5 to 10 minutes. Place chicken on
the grill or in a saute pan. While cooking, baste often with marinade. When cooked to your
satisfaction, brush liberally with glaze. Remove immediately to a serving dish. Glaze burns
quickly and can be difficult to remove from grills or pans if left to
burn onto surface.
CopyKat says:
This tastes just like the glaze made famous
by TGI Friday’s. The Jack Daniels Glaze goes
well with meat; we enjoy chicken, steak, and
even pork steaks with this recreation. You can
make this recipe easily out of a few ingredients
that you already have in your pantry. You may
want to double this recipe, as our version of the
TGI Friday’s Jack Daniels Grill Glaze goes fast.
CopyKat Version
11
M
a
i
n
D
i
s
h
Red Lobster Shrimp Scampi
Ingredients
1 cup white wine
1/2 cup unsalted butter
3 teaspoons minced garlic
1 pound shrimp, peeled and de-veined
Prep Time 10 Minutes
Cook Time 10 Minutes
Serves
4
Instructions:
Bake at 350-degree oven for about 6 to 7 minutes.
Be careful not to overcook the shrimp. The shrimp is done
when it has turned pink.
CopyKat says:
This is a terrific, buttery shrimp dish that you
won’t want to miss You can make this recipe at
home anytime.
Red Lobster Version
Red Lobster used to prepare this recipe from
scratch; they now use a mix to make this tasty dish. Shrimp is cooked in a buttery
sauce that is infused with garlic. You may want to serve this shrimp up with some
pasta and a salad to make a complete
meal.
Click here for
more shrimp
recipes!
CopyKat Version
12
M
a
i
n
D
i
s
h
Outback Steakhouse Baked Potato
Ingredients:
4 russet potatoes (about 1/2 pound each)
1/2 cup vegetable oil
1 to 2 tablespoons kosher salt
Prep Time 10 Minutes
Cook Time 1 Hour
Serves
4
Instructions:
Preheat the oven to 350 degrees F. Wash and dry the
potatoes and poke each potato once or twice with a fork
(so they won’t explode). Pour the vegetable oil into a small
dish and dip a paper towel into the oil. Rub the oil all over
each potato.
Place the potatoes on a baking sheet. Sprinkle salt
over the potatoes. Bake about 1 hour. Check the potatoes
for doneness by inserting a fork into one. If it presses through
easily, the potato has completed cooking.
Outback Version
Click here for
my Outback
Bloomin’ Onion
recipe!
CopyKat Version
13
S
i
d
e
D
i
s
h
S
i
d
e
Olive Garden Salad Mix
Ingredients:
1 (12-ounce) bag Dole American Blend Prep Time
Salad
Cook Time
4 or 5 slices red onion (about 1/2 onion)
Serves
4 to 6 pitted black olives
2 to 4 pepperoncini
1/2 cup croutons
1 small tomato, quartered
Freshly grated Romano or Parmesan cheese (optional)
Olive Garden Salad Dressing
Instructions:
Chill your salad bowl in the freezer for at least 30
minutes. Empty the bag of salad into the bowl. Top the
salad with the onion, olives, pepperoncini, croutons,
and tomatoes, and croutons. Add some freshly grated
cheese, if you like. Add plenty of Olive Garden salad
dressing and mix well. Serve immediately.
10 Minutes
10 Minutes
8
Olive Garden Version
Click here for
my Olive Garden
Salad Dressing
recipe
CopyKat Version
14
D
i
s
h
Panda Express Cream Cheese Puffs
Ingredients:
Vegetable shortening or oil, for frying
1 (8-ounce) package cream cheese, softened
1 1/2 tablespoons thinly sliced scallions
Garlic powder (optional)
Wonton wrappers
Prep Time 10 Minutes
Cook Time 15 Minutes
Serves
10
Instructions:
Heat enough vegetable shortening or oil to fill 2 to
3 inches in a medium pot to 350 degrees F. If you have an
electric fryer, you can use that.
Beat together the cream cheese and scallions.
If desired a touch of garlic powder may be added for
additional flavor. Spoon about 1 teaspoon of cream cheese
mixture onto a wonton wrapper. Fold the wonton by
brushing a little water over all of the edges of the wonton
Panda Express Version
skin. Fold the wonton diagonally into a triangle. Be sure to seal
all of the edges completely; this will keep the filling from running out of the wonton when being
cooked. Take the two opposite corners and press and twist them together. You may need to
tack them together by brushing with a little water.
When the shortening is heated, you can use a
thermometer and test to see that it is 350 degrees F, or you
may test with a small piece of wonton wrapper. If the
wrapper bubbles immediately when dropped into the
hot fat, it is ready. Drop only 4 or 5 pieces at a time into
the hot fat. After about 1 minute, the wonton will begin
to brown, then it will brown rapidly, so be careful to
remove it when it is lightly browned. If your oil is shallow,
you may need to flip over the wonton. Carefully remove
the wontons and drain briefly on paper towels before
serving.
CopyKat Version
15
S
i
d
e
D
i
s
h
S
i
d
e
Panera Broccoli Cheese Soup
Ingredients:
2 tablespoons butter
Prep Time
2 tablespoons all-purpose flour
Cook Time
1/2 cup chopped yellow or white onion
Serves
1 cup half-and-half
1 (16-ounce) package frozen chopped
broccoli
1 (16-ounce) loaf processed cheese (Velveeta or a store
brand)
2 (14.5-ounce) cans low-sodium chicken broth
1 cup julienne-cut carrots (shredded carrots are okay)
8 ounces shredded cheddar cheese (2 cups)
Salt and freshly ground black pepper
10 Minutes
30 Minutes
6
Instructions:
In a large saucepan, melt the butter. Stir in the flour
Panera Version
and onions. Cook for about a minute, then slowly add the
half-and-half, about 1/4 cup at a time, whisking until thickened and smooth. When all of the
half-and-half is incorporated, add the broccoli and processed cheese. When the cheese is
completely melted, add the chicken broth 1 cup at a time, stirring occasionally, until soup
is well mixed and has a consistent texture. Add the carrots and
simmer for about 10 minutes. Stir in the cheddar cheese and
cook for 10 minutes more. Season with salt and pepper
to taste. Serve when all the cheese is fully melted and
blended through.
CopyKat Version
CopyKat says:
Panera’s broccoli cheese soup is a favorite
of so many of us. This creamy, cheesy soup is
perfectfor a hearty lunch. This is easy to make—
just take frozen broccoli, fresh carrots, and
two types of cheese to make this soup. You can
purchase bread bowls from the grocery store—then you will have broccoli cheese soup just like at Panera.
16
D
i
s
h
S
i
d
e
Benihana Fried Rice
Ingredients:
1 cup white rice
2 cups water
3 tablespoons sesame seeds
5 tablespoons butter
1 cup chopped onion
1 cup chopped carrots
2/3 cup chopped scallions (green onions)
Vegetable oil
5 eggs, beaten
5 tablespoons soy sauce
Salt and ground black pepper
Prep Time 45 Minutes
Cook Time 15 Minutes
Serves
4
Instructions:
Preheat the oven to 350 degrees F. Cook the rice
in the water according to package directions. For best
Benihana Version
results, spread the cooked rice in a shallow metal pan
and stick it in the freezer to cool quickly. Do not let it freeze, though. If you don’t have time to
chill the rice, just spread it out so it cools completely.
While the rice is cooking and cooling, spread the sesame seeds in a shallow baking
pan. Bake until golden brown, 10 to 15 minutes, shaking pan
occasionally for even color. Remove from the oven.
Melt the butter in a large skillet. Add the onions, carrots,
and scallions. Cook, stirring from time to time, until the
onions are translucent. Remove from the heat and set
aside.
Heat another large skillet or a wok if you have one.
Add a splash of oil and swirl it around. Pour the eggs
into the hot skillet. Cook as you would scrambled eggs.
When the eggs are barely done, add the vegetables,
rice, and sesame seeds and and sprinkle with the soy
sauce. Stir-fry until everything is mixed and hot. Season with
salt and pepper to taste.
CopyKat Version
17
D
i
s
h
Boston Market Macaroni and Cheese
Ingredients:
Prep Time
8 ounces dry macaroni
Cook Time
1/4 cup butter
Serves
1/4 cup flour
1/4 teaspoon dry mustard
1 teaspoon salt
dash of pepper
2 cups Milk
1 tablespoon minced onion
1 cup or 1/4 pound American Processed cheese
15 Minutes
20 Minutes
8
Instructions:
Cook pasta according to instructions, drain and set
aside.
To make cheese sauce, melt butter in a saucepan
add onion flour. Allow this to thicken, and when thickened
Boston Market Version
slowly add the milk. When all milk is added, you may add the
cheese. For this Velveeta, is really the best, but you can use another brand. Add salt, pepper,
and dry mustard. When sauce has thickened, add pasta.
Lightly butter a casserole dish, and add pasta mixture to casserole dish. Bake at 400
degrees for 20 minutes.
CopyKat says:
Forget the stuff in the blue box, take a
few more minutes, and serve up a tasty home
made macaroni and cheese.
Boston Market makes home made tasting
food that you can take home. Now you don’t
have to go out to have restaurant tasting food.
Our recipe tastes like their recipe. Best of all you
can make up enough for everyone to have their
fill. Our recipe is sure to leave your guests happy.
CopyKat Version
18
S
i
d
e
D
i
s
h
S
i
d
e
Sonic Onion Rings
Ingredients:
2 Vidalia onions
2 cups flour
2 cups white corn meal
4 cups Crisco oil
2 large bowls of ice water (2 quarts)
Prep Time 15 Minutes
Cook Time 10 Minutes
Serves
8
Instructions:
Slice onions 12 inch thick. Place rings into bowl of
ice water. Take out rings one at a time and coat with flour.
Gently dip ring into 2nd bowl of ice water, and then coat
with corn meal. Drop into hot oil and fry till golden. Drain on
paper towels.
CopyKat says:
This recipe was generously donated by Kyra
McArthur, and Kyra really knows how to make Sonic Onion
Rings. Please not the aren’t exact, while battering the onion
rings you will need to add a little more corn meal, or
even flour. Do not worry about this use, what you
need, and have fun.
Sonic version
Click here for
my Sonic Root
Beer Freeze
recipe!
CopyKat Version
19
D
i
s
h
Publix Buttercream Icing
Ingredients:
1/2 pound (2 sticks) butter
2 cups vegetable shortening (preferably Crisco)
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1/2 teaspoon almond extract
1 tablespoon meringue powder
2 pounds confectioners’ sugar, sifted
1 tablespoon milk (optional)
Prep Time 10 Minutes
Cook Time 10 Minutes
Serves
1
Instructions:
Combine the butter, Crisco, and salt in a large
bowl and beat on low speed for 5 minutes. Add the
vanilla, butter flavor, and almond extract and beat until
well blended. Turn off the mixer and add the meringue
Publix version
powder and half of the confectioners’ sugar. Mix on the
slowest speed the mixer has. Mix in the remaining sugar 1/2 cup at a time, until all the sugar
is mixed in. Turn the mixer up to medium and beat until smooth and creamy. This should take
about 5 minutes. If the icing seems too thick to spread, beat in up
to 1 tablespoon milk to loosen it.
CopyKat Version
CopyKat says:
Publix Buttercream Icing is known to be
one of the best buttercream you can get
in a grocery store. For years, people have
requested a buttercream icing that tastes just
like the one they use in Publix supermarkets.
Everyone needs to have a dependable and
good tasting icing in their personal library,
because not all of us are fortunate enough to live
in an area where we can go down to our local Publix and purchase some of their famous icing.
20
D
e
s
s
e
r
t
Cold Stone Creamery Cake Batter Ice Cream
Ingredients:
Yield: 1 quart
Prep Time
3 cups heavy cream
Cook Time
1 cup milk
Serves
3/4 cup sugar
1/4 teaspoon salt
1/2 cup dry Duncan Hines Butter Recipe Cake Mix
Instructions:
In a heavy stockpot mix together 1 cup of heavy
cream, salt, and 3/4 cup of sugar. Heat over medium
heat until the sugar is dissolved. When the sugar is
dissolved turn off burner, Add 1/2 cup Duncan Hines
Butter Recipe cake mix, and whisk in well. Add 2 cups of
heavy cream and 1 cup of milk into the pot and mix well.
Refrigerate mixture for at least 4 hours or overnight. Before
freezing ice cream according to your ice cream freezer
whisk together well, the mixture will be a little lumpy.
15 Minutes
45 Minutes
8
Cold Stone Version
Click here for
more Ice Cream
recipes!
CopyKat Version
21
D
e
s
s
e
r
t
Cracker Barrel Strawberry Shortcake
Ingredients:
1 frozen or pre-made pound cake
1 pint of frozen sweetened strawberries
1 scoop premium vanilla ice cream
1 can whipped cream
Prep Time 10 Minutes
Cook Time 10 Minutes
Serves
1
Instructions:
Assemble strawberry shortcake by cutting two slices of the pound cake and then slicing
those in half.† In a bowl, place the 4 pieces of pound cake
across from each other. Spoon defrosted strawberries onto
cake; add one scoop of vanilla ice cream and top with
whipped cream.
While the Cracker Barrel may use frozen strawberries,
I really like fresh much more. I think you can jazz up this
recipe by using fresh strawberries, fresh whipped cream,
and if you are up for it, a homemade pound cake.
CopyKat says:
Cracker Barrel Version
Go back in time with an old-fashioned
treat like the Cracker Barrel Strawberry Shortcake. No longer a secret, you can
now make a Cracker Barrel Strawberry Shortcake, a
summertime dessert, at home. There are two ways
to make the Cracker Barrel Strawberry Shortcake:
you can use the quick and easy method, or
you can make everything from scratch. Either
way you make the Cracker Barrel Strawberry
Shortcake, your dessert will be delicious.
CopyKat Version
22
D
e
s
s
e
r
t
Index
B
J
Baked Potato, 13
Jack Daniels, 11
Beef, 8
Benihana Fried Rice, 17
M
Boston Market Macaroni
Macaroni and Cheese, 18
and Cheese, 18
Shake, 6
McDonald’s Shamrock Shake,
Bread, 5
6
Broccoli Cheese Soup, 16
Mongolian Beef, 8
Buttercream, 20
O
C
Olive Garden Salad Mix, 14
Cake Batter Ice Cream, 21
Onion Rings, 19
Chili, 9
Outback Steakhouse Baked
Cold Stone Creamery Cake
Batter Ice Cream, 21
Cracker Barrel Strawberry
Shortcake, 22
Cream Cheese Puffs, 15
Potato, 13
P
Pancakes, 4
Panda Express Cream Cheese
Puffs, 15
F
Panera Broccoli Cheese Soup,
Fruitista, 7
16
G
Pei Wei Mongolian Beef, 8
Glaze, 11
Potato, 13
H
Publix Buttercream Icing, 20
Ham, 10
R
Honeybaked Ham, 10
Pina Colada, 7
Pumpkin, 5
I
Red Lobster Shrimp Scampi, 12
Ice Cream, 21
Icing, 20
S
IHOP Banana Caramel
Salad, 14
Rice, 17
Pancakes, 4
Scampi, 12
Shamrock Shake, 6
Shrimp, 12
Shrimp Scampi, 12
Sonic Onion Rings, 19
Soup, 16
Starbucks Pumpkin Bread, 5
Strawberry Shortcake, 22
T
Taco Bell Pina Colada Fruitista,
7
TGI Friday’s Jack Daniels Grill
Glaze, 11
W
Wendy’s Chili, 9
I
n
d
e
x
Customer Reviews
on Amazon (15)
5 Stars
13 Readers
4 Stars
2 Readers
“I’d definitely recommend adding Dining Out at Home to your collection. It’s a
great way to add some variety into your
meals at home and give you the feeling
of dining out even when you stay in.”
-FrugalNovice.com
“The recipes are super easy to follow,
call for really accessible ingredients,
and look like they’re just plain fun to
make. Can’t wait to try some more!”
-IowaGirlEats.com