Chic Fil A Chicken Minis Copycat

 https://youtu.be/56l4evpYYVg

INGREDIENTS

FOR THE ROLLS

• 1 tbsp of yeast
• 1 cup of warm water
• 3-4 cups of flour
• 1 egg
• 1 tsp of salt
• 1/2 cup of sugar
• 1/4 cup of vegetable or canola oil
• 2 tbsp of melted butter

HONEY BUTTER BATCH

• 1/2 cup soft butter
• 1/8 cup honey

FOR THE MILK WASH

• 1 egg
• 1 cup milk

FOR THE CHICKEN 

• 16 oz chicken breasts
• 1 1/4 cup flour
• 2 Tbsp powdered sugar
• 2 tsp salt
• 1 tsp pepper
• 1/2 tsp chili powder
• 1/4 tsp paprika

INSTRUCTIONS

•  The very first thing you create a heap of honey, 1/8 cup honey and 1/2 cup soft butter and mix together nicely.
•  Meanwhile, cut on your rolls almost completely in half. Place into a baking dish and coat the top with the honey mix.
•  Place the rolls into a very low heated oven, about 225 F.
•  Cut one chicken breast coat with salt and pepper.
•  Set your breading station.
• For the milk mixture, beat together the whole egg and 1 cup of milk.
•  Dip your chicken into the milk wash, because you’ll need to let the excess milk wash drip off some.
• Then you coat your chicken in the seasoned coating.
• 1 1/4 cup flour 2 Tbs powdered sugar 2 tsp salt 1 tsp pepper 1/2 tsp chili powder 1/4 tsp paprika.
• Shake off excess coating and add to hot oil that’s heated to 350 F. Cook the chicken until you reach your desired brown color, roughly about 3-4 minutes.

FOR THE ROLLS

• Take a medium size bowl, mix warm water, one tbsp of sugar, and the yeast. Let it bloom for about 5-10 minutes.
•  Add the egg, salt, remaining sugar, and oil to the yeast mixture. Stir with a spoon to combine, twenty seconds or so.
•  Place the flour into the bowl of a mixer fitted with a dough hook.
•  Add the yeast mixture to the flour and mix till all the flour is combined nicely.
•  Let rise on a room place, or a warm place till doubled in size should take about one hour.
•  Next roll the dough out to about 1/2″ on a gently floured working surface.
•  After that, take your baking pan and spread the remaining butter nicely on the dough.
• Cut into 20-24 square shapes with a pizza cutter. Let rise, covered, till it’s doubled in size.
•  Bake at 350 F for about twenty minutes, or till the tops are golden in color.

Dole Whip

 https://bellyfull.net/dole-whip-recipe/

Copycat Taco Bell Crunchwrap Supreme Recipe

 

Copycat Taco Bell Crunchwrap Supreme Recipe

Ingredients:
1 1/2 lbs ground beef
1 package taco seasoning
6 burrito size tortillas
6 Tostada shells
16 oz can refried beans
15 oz can/jar nacho cheese sauce
8 oz bag shredded cheddar cheese
Shredded lettuce
Sour cream
Diced tomato and green onions

In a skillet over medium heat, brown your ground beef and drain the grease. Add your taco seasoning packet with 1/4 cup water and stir it into your ground beef. Mix this together well and set it aside.

Lay a tortilla on a flat surface and spread about 3 tablespoons of refried beans in the middle of it. Next, spread your taco meat on top of the refried beans. Top this with a tostada shell.

Spread nacho cheese sauce all over the tostada shell. Add chopped tomatoes, green onions, and lettuce over the cheese sauce. Squeeze sour cream on top then add shredded cheese.

Now, fold half of the tortilla over the middle of the mixture, then take an end and fold up to the middle. Continue to do this all the way around the tortilla until all off the edges are up in the middle.

Spray a skillet with cooking spray and place the wrap seam side down into the skillet. Heat over medium for 2-3 minutes or until it is golden brown. Flip the wrap over and cook the other side for 2-3 minutes. Serve hot.

From Alli's website https://dancingthroughtherain.com/copycat-taco-bell-crunchwrap-supreme/?fbclid=IwAR3DaDgLSuu3ZW6N2Z5FopbMMh2UVDu3f4sBGa6HVWE2C3MGulNILbpsJxQ

Copycat Hostess Cupcakes

Homemade Hostess Chocolate Cupcakes

https://thefoodcharlatan.com/hostess-chocolate-cupcakes/

Yields 21 cupcakes    

Don't even try to tell me you didn't love those Hostess Chocolate Cupcakes when you were a kid, you know the kind with the loopy white frosting on top? It was a serious contender in the lunch trade. This is a homemade version that is SO much better!

Ingredients

For the cupcakes

•  1 cup butter (2 sticks)
•  1 cup water
•  1/2 cup cocoa
•  1 cup brown sugar
•  2 teaspoons vanilla extract
•  2 cups flour
•  1 cup granulated sugar
•  1/2 teaspoon salt
•  1 teaspoon baking soda
•  1/2 cup sour cream
•  2 large eggs

For the marshmallow filling

•  1 and 1/2 cups heavy cream
•  1 (7 ounce jar) marshmallow creme

For the chocolate glaze

•  1/2 cup (1 stick) butter
•  1/2 cup unsweetened cocoa, preferably Special Dark Cocoa
•  6 tablespoons sour cream
•  1 teaspoon vanilla extract
•  1/4 cup milk
•  3 and 1/2 cups powdered sugar

For the white royal icing

•  1 egg white
•  about 2 cups powdered sugar

Instructions

1. Preheat your oven to 350 degrees F. Fill 2 muffin tins with 21 paper cupcake liners.
2. In a medium or large saucepan, add 1 cup butter, 1 cup water, and 1/2 cup cocoa. Bring to a boil over medium high heat. Once it boils, take it off the heat.
3. Let it cool for a minute or two, then stir in brown sugar and 2 teaspoons vanilla.
4. Meanwhile in a medium bowl combine 2 cups flour, 1 cup granulated sugar, salt, and baking soda.
5. Add the dry ingredients to the saucepan. (Then wipe out the bowl and put it back in your cupboard.)
6. Stir well, then add 1/2 cup sour cream and eggs. Blend well until all the lumps are gone.
7. Pour the batter into the prepared cupcake liners. Use about 1/4 cup batter for each cupcake.
8. Bake at 350 for about 17-20 minutes, until a toothpick comes out of the center with no wet batter on it. Don't over bake!
9. Remove the cupcakes to a wire rack and let cool completely.
10. Meanwhile, make the marshmallow filling. In a large bowl or stand mixer, beat the cream on high for about 3 minutes, until stiff peaks form. Add the marshmallow cream and continue beating until smooth. Store in the fridge until you are ready to fill the cupcakes.
11. When the cupcakes have cooled, use a sharp knife to cut out the center. See photos. To make more room for the filling, I used my knife to dig out even more than the little cone shape that I cut out. I also cut off the bottom of the cone. (see photos) Just make sure there is plenty of space in there, while making sure the bottom stays intact.
12. Use a pastry bag and frosting tip to fill each cupcake. Or you could put the filling in a ziplock and snip the corner, that's easy!
13. Put the top back on each cupcake. If your glaze is not ready to go, chill the filled cupcakes while you make it.
14. Make the chocolate glaze. Clean out the saucepan you used for the batter and add 1 stick of butter and 1/2 cup cocoa. Stir together over medium heat until it comes to a boil, then remove from the heat.
15. Add 6 tablespoons sour cream, 1 teaspoon vanilla extract, and 1/4 cup milk.
16. Use a whisk to stir in the powdered sugar. If your cupcakes are not cooled and filled when you finish the glaze, stir it every now and then to break up the hardened shell on top. Add a little more milk if necessary.
17. Carefully dip the top of each cupcake in the glaze. Once the frosting has set, (several minutes) dip each cupcake again. (Double dipping is optional, but why wouldn't you?)
18. Let the frosting set completely. I stuck mine in the freezer for 20 minutes.
19. In a large bowl or stand mixer, beat the egg white until frothy. Slowly beat in about 2 cups of powdered sugar. Put a small amount in a ziplock bag, snip the end, and try to make a loop on a plate. If it bleeds together, add more powdered sugar. If it's already too thick, add 1/2 teaspoon milk. Keep adjusting until the icing comes out smooth but firm, and doesn't bleed after it sets.
20. Top each cupcake with a loop de loop. Let set completely. 
21. Store finished cupcakes sealed on the counter for up to 24 hours, then stick them in the fridge!

DIY Larabars

Peanut Butter and Jam

• 1/4 cup cherries
• 1/4 cup Seedless/Pitted whole Dates
• 1/2 cup raw peanuts
• 1 tbsp creamy natural peanut butter
• Pinch of sea salt

Place the dates and cherries in a food processor. Blend until it becomes like a paste. Transfer blended dates and cherries to a bowl.
Add the nuts to the processor and pulse until chopped fairly small (but not too much, not nut flour. You want texture). Add the nuts, along with the sea salt, to the bowl with the fruit paste. Use your fingers to knead the nuts into the paste. Next you can spread the mixture out onto a plate covered in cling wrap. Using your hands mold the mixture into individual bars. Wrap each separately in plastic wrap or in small ziplocks. It is a good idea to refrigerate the bars after making to maintain freshness and let the form set (try to let them set in the fridge for 20 minutes before you eat one).
*Some like to just roll these into ball shapes and use them as “power balls” for on the go, pop in your mouth snacking. You are free to do that as well! I know some children that prefer to have them in the ball shape. You can use a cookie cutter and get all kinds of fancy with this. I prefer just the bar shape but do what suits you and your family.
*If you find your Lara bars are a bit crumby add a couple tbsp of warm water and process again.

Blueberry Muffin

• 1/4 cup dried blueberries
• 1/4 cup Seedless/Pitted whole Dates
• ½ cup cashews
• 1/2 tsp finely grated lemon zest
• 1/4 tsp cinnamon

Build your own LARA Bar menu

When making 2-3 bars use ½ cup of nuts and/or seeds on their own or in combination.

Nuts and Seeds you can use:

• Pumpkin seeds
• Peanuts
• Almonds
• Walnuts
• Pecans
• Cashews
• Pistachios

Base Pastes:

When making 2-3 bars use ½ cup of the dried fruit on their own or in combination (* I would always suggest to use some dates to make sure you achieve the desired consistency.

• Dates
• Figs
• Raisins
• Dried Cranberries
• Dried Apricots
• Dried Blueberries
• Dried pineapple
• Dried Papaya
• Prunes
• Dried apple

Flavorings and Extras:

When making 2-3 bars use ½ tsp of extracts, a teaspoon or so of the spices and 1 tbsp of the zests and juice depending on how much flavor your would like.

• Shredded Coconut
• Ground Flax
• Lime Zest and Juice
• Lemon Zest and Juice
• Orange Zest and Juice
• Vanilla Extract
• Almond Extract
• Ginger Spice
• Cinnamon
• Pumpkin Pie Spice
• Dark Chocolate (for the treat variety)
• Mint Extract
• Coco Powder
• Sea Salt
• Natural Peanut Butter

Homemade Pop Tarts

• 1 pkg. prepared pie crust
• chocolate hazelnut spread or nutella
• strawberry jam
• blueberry jam
• cinnamon and sugar mix
• assorted sprinkles

Other things you’ll need:

• pizza cutter
• baking sheet
• rolling pin

Ingredients for the glaze:

• 2 cups powdered sugar
• 2-4 tbsp. milk
• 2 tsp. vanilla extract
• food coloring (I used red and violet)

Preheat oven to 400 degrees. Lay out your prepared pie crust or if you want to make it from scratch, you may also do so. Now using a pizza cutter, cut it in 2×3 inch rectangles.

Set the excess aside. Take a tablespoon of your preferred filling, and place it in the middle of your cut pie crust. Cover it with another cut pie crust.

Take a fork and gently press the edge together. This will seal the pie crust and ensure that your filling will not ooze out when you bake it.

Repeat this until you’ve used up all your cut pie crust and place them in your baking sheet.

I didn’t forget about the pie dough I set aside earlier. Roll it out until flat and you can still make about one pop tart out of it!

Now that you’ve made all your beautiful pop tarts. Put them in the oven for about 8-10 minutes or until they’re golden brown. Let it cool before you decorate.

While waiting for the pop tarts to cool, make your vanilla glaze first by combining all the ingredients except for the food coloring. Mix them together until you have a smooth consistency.

I like variation in my decoration so I’m adding my food coloring last. Grab a few cups (depending on how many colors you want to make) and put your finished glaze in it. Take a few drops of food coloring and mix it until you have your desired color. Repeat this process until you have all the colors you want.

Now the fun part! Decorate your pop tart however you want to. Just don’t forget to put your glaze first before adding your sprinkles. Do this while it’s still wet.

Frosty Copycat

It may not be creamy like it is from Wendy's but it's so good!
http://www.midgetmomma.com/2013/01/31/the-perfect-wendys-frosty-copy-cat-recipe/

*this recipe will freeze solid. the 2nd recipe will not

Ingredients: 

• 1 tub cool whip
• 1/2 cup nesquik powder
• 2 cups milk

Directions:

• In a blender add all the ingredients and mix till mixed well
• pour into glasses
• put into freezer for 1.5-2 hours
• Remove from freezer, stir and enjoy!

the sky way...

*may need more chocolate flavor

*1/2 gallon of choc milk on its own is too much for the ninja blender