Burt Baskin and Irv Robbins’ idea to franchise their ice

cream stores for rapid growth was so inspired that the

company’s former milk shake machine salesman, Ray Kroc,

adopted the technique to successfully expand his new chain

of McDonald’s hamburger outlets.

Ice cream is this chain’s staple. So this coffee drink,

unlike the Frappuccino made famous by Starbucks, requires

adding ice cream for a creamy texture and rich taste.

If you’ve got a blender you can clone either of the two

varieties of this refreshing coffee beverage. For

chocoholics bent on everything mocha, just add some

chocolate syrup to the mix.

Cappuccino

1 cup double-strength coffee (see Tidbits)

1 cup milk

1/3 cup granulated sugar

1 heaping cup vanilla ice cream

2 cups crushed ice or ice cubes

Garnish

whipped cream

cinnamon

1. Combine the strong coffee, milk and sugar in a blender

and mix on medium speed for 15 seconds to dissolve sugar.

2. Add ice cream and ice then blend on high speed until smooth

and creamy.

3. Pour drink into two 16-ounce glasses. If desired, add

whipped cream to the top of each drink followed by a sprinkle

of cinnamon.

Makes 2 large drinks.

Mocha

For this version, add 2 tablespoons of chocolate syrup to

the recipe above and prepare as described.

Tidbits

Make double-strength coffee in your coffee maker by adding

half the water suggested by the manufacturer. Allow coffee

to chill in the refrigerator before using it in this recipe.

BAKED BEANS LIKE BOSTON CHICKEN

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Copycat Side dishes

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

14 c Dried Onions

Reconstitute in 1/4 c hot

Water 5 minutes

24 Oz-Jar Great Northern Beans

1 c Hunt’s Ketchup

1/2 c Open Pit Hickory Flavored

Bbq Sauce

1 lg Can Baked Beans

While onions are softening, empty jar of northern

beans into a 4-quart baking dish or pan. Add pork and

beans to northern beans. Stir in onion, ketchup, BBQ

sauce and ham. Bake, uncovered at 350~ about 30-35

minutes or until piping hot. Stir 2-3 times during

baking. Refrigerate covered, to use in 1 week. Freeze

to use in 4 months.

Categories: Copycat

Yield: 1 servings

-patdwigans_om@juno.com

1/4 c Canola oil

1 tb Honey

1 tb Lime juice

1/4 ts Paprika

4 Chicken breast halves

Washed/patted dry

Preheat oven to 400 degrees. In a small bowl, combine

canola oil, honey, lime juice and paprika. Place

chicken, skin side up, in a 7×11 inch baking dish.

Apply mixture to chicken pieces in a single layer.

Bake in over for 35-40 minutes, basting every 8-10

minutes or until well browned and juices run clear

when you cut into the thickest part of chicken. Remove

from oven. Cover with foil for 15 minutes. This

softens chicken and keeps it hot until served. Serves

4.

Bailey’s Irish Cream

Yield: 1 Servings

1 c Light cream

1 14-oz can sweetened condensed milk

1 2/3 c Irish Whiskey

1 ts Instant coffee

2 tb Hershey’s chocolate syrup

1 ts Vanilla

1 ts Almond extract

Combine all the ingredients in a blender set on high

speed for 30 seconds. 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.

Beneath the chocolate of Nestl?s popular candy bar

is a chewy, peanut-covered center that resembles

Hershey’s PayDay. To clone this one we’ll only have

to make a couple adjustments to the PayDay clone recipe,

then add the milk chocolate coating. Even though the

wrapper of this candy bar calls the center “nougat,”

it’s more of a white or blonde fudge that you can make

in a saucepan on your stovetop with a candy thermometer.

Centers

1/4 cup whole milk

5 unwrapped caramels

1 tablespoon light corn syrup

1 teaspoon butter

1/4 teaspoon vanilla

1/8 teaspoon salt

1 1/4 cups powdered sugar

20 unwrapped caramels

1 1/2 teaspoons water

2 cups dry roasted peanuts

1 12-ounce bag milk chocolate chips

1. Combine all ingredients for the centers, except the

powdered sugar, in a small saucepan over low heat. Stir

often as the caramel slowly melts. When the mixture is smooth,

add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2

cup of powdered sugar for later.

2. Use a candy thermometer to bring the mixture to exactly 230

degrees, stirring often, then turn off the heat.

3. When the temperature of the candy begins to drop, add the

remaining 1/2 cup powdered sugar to the pan, then use a hand

mixer on high speed to combine. Keep mixing until the candy

cools and thickens and can no longer be mixed. That should take

a minute or two.

4. Let the candy cool in the pan for 10 to 15 minutes, or until

it can be touched. Don’t let it sit too long – you want the candy

to still be warm and pliable when you shape it. Take a

tablespoon-size portion and roll it between your palms or on a

countertop until it forms a roll the width of your index finger,

and measuring about 4 1/2-inches long. Repeat with the remaining

center candy mixture and place the rolls on wax paper. You should

have 8 rolls. Let the center rolls sit out for an hour or two to

firm up.

5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a

small saucepan over low heat. Stir often until the caramels melt

completely, then turn off the heat. If you work fast this caramel

will stay warm while you make the candy bars.

6. Pour the peanuts onto a baking sheet or other flat surface.

Using a basting brush and working quickly, “paint” a coating of

caramel onto one side of a center roll. Quickly turn the center

over, caramel side down, onto the peanuts and press gently so that

the peanuts stick to the surface of the candy. Paint more caramel

onto the other side of the roll and press it down onto the peanuts.

The candy should have a solid layer of peanuts covering all sides.

If needed, brush additional caramel onto the roll, then turn it onto

the peanuts to coat the roll completely. Place the candy bar onto

wax paper, and repeat with the remaining ingredients. Place these

bars into your refrigerator for an hour or two so that they firm up.

7. Pour the milk chocolate chips into a glass or ceramic bowl and zap

it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don’t overcook the chips or the chocolate will burn and seize up on you.

8. Drop a candy bar center into the melted milk chocolate. Cover the

candy bar with chocolate using two forks, one in each hand. When

the candy is covered with chocolate, balance the bar on both of the

forks, one at each end of the candy bar, and tap the forks on the

top edge of the bowl so that much of the chocolate drops off.

Carefully place the candy bar onto wax paper and remove the two

forks. Repeat with the remaining ingredients, and then chill the

candy bars until firm.

Makes 8 candy bars.

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Breads Pizza

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 pk Yeast

1/4 c Water — warm

6 tb Olive oil — + extra for pan

6 c Flour

1 t Salt (Optional)

2 1/4 c Water — warm

—–TOPPINGS—–

SEA SALT — OR KOSHER SALT

Pepper — ground

4 tb Olive Oil

Chopped Rosemary and Thyme

2 tb Water

Mix together first six ingredients and let rise 30 to

0 minutes. Divide dough into 3 parts and place in 3

olive-oiled pie pans. Dimple dough with fingers. Mix

olive oil and water, brush tops with this mixture.

Sprinkle on top: sea salt, pepper, rosemary and thyme.

Let rise 50 to 60 mins. Bake at 350 degrees F. for 25

minutes. May dip in olive oil. Peggy also says if the

herbs are dried to soak in water 10 minutes and then

pat dry with paper towels.

Auntie Anne’s Pretzels

Servings Size: 1

INGREDIENTS:

1 1/2 tsp Yeast, 1/2 tsp Brown sugar, 1 tsp Salt, 1 1/2 c Water,

4 c Bread flour, 2 tsp Baking soda, 2 c Warm water, 1/2 lb Butter,

2 Tbsp Honey, White sugar Brown sugar.

*********

Preparation Instructions: Mix yeast, brown sugar, dash of salt

and 1 1/2 cups water. Let sit for five minutes. Add bread flour.

Knead well. Let rise for about one hour. Grease baking sheet.

Mix baking soda and warm water. Take a piece of dough and roll

and shape into a pretzel. The easiest way to shape is to roll

into a rope, whatever size you prefer. Pinch ends of rope then

bring ends of rope to other side of circle. Dip pretzels in

warm water and baking soda mixture and put on baking sheet.

Bake at 425F for about 12 minutes. While still hot, brush

with melted butter and honey. Sprinkle with white and brown

sugar (approx. half and half mixture).

Arby’s Sauce

Although the beef sandwiches from Arby’s would

be very hard to duplicate since they are made

from specially processed beef hunks, thinly sliced,

this fast food chain’s barbecue sauce can be cloned

easily. Now you can whip up this slightly tangy

sauce to put on your own homemade sandwich creations,

even barbecued ribs or chicken.

1 cup ketchup

2 teaspoons water

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon pepper

1/4 teaspoon salt

1/2 teaspoon Tabasco pepper sauce

1. Combine all the ingredients in a small saucepan and cook

over medium heat, stirring constantly, until the sauce begins

to boil, 5 to 10 minutes.

2. Remove the sauce from the heat. Cover and allow to cool.

3. Pour into a covered container for storage in your refrigerator.

Keeps for a month or two.

Makes 1 cup.

Arby’s Jamocha Shake

Okay, wash out the blender; this one’s been

begging to be cloned for years now. Arby’s

famous Jamocha Shake was one of the first frozen

coffee drinks to gain popularity, even before

Starbucks pummeled us with Frappuccinos. This

thick drink is actually more milk shake than

coffee drink, but if you like the original,

you’ll love this easy-to-make clone that serves two.

1 cup cold coffee

1 cup low-fat milk

3 tablespoons granulated sugar

3 cups vanilla ice cream

3 tablespoons chocolate syrup

1. Combine the coffee, milk, and sugar in a blender and

mix on medium speed for 15 seconds to dissolve the sugar.

2. Add ice cream, and chocolate syrup then blend on high

speed until smooth and creamy. Stop blender and stir mixture

with a spoon if necessary to help blend ingredients.

3. Pour drink into two 16-ounce glasses.

Makes 2 large drinks.

ARBY’S HORSEY SAUCE

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Copycats Sauces

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 c Mayo

3 tb Bottled horseraddish cream

Sauce

1 tb Sugar — or

2 pk Equal

Mix all well. Keep refrigerated, tightly covered to

use in 2 weeks. Do not freeze.