Recipes - CopyCat Recipes
Alphabetical Listing:  A B C D E F G H I J K L M N O P R S T Y
B
1. Baby Ruth Bars
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 15minutes.
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. Cut into bars when cool.
2. Bailey's Original Irish Cream
1 cup light cream
1 can sweetened condensedmilk (14 oz.)
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
Combine all the ingredients in a blender and blend at high speed for about 20 seconds. Transfer to a clean bottle with a tightly fitting cap. Store, refrigerated, and shake well before using.
3. BB King's BBQ Ribs
2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Coleslaw and grilled corn on the cob as accompaniments
Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours. In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours.
Preheat a grill or smoker over low heat until hot. Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce, coleslaw, and corn.
(Dry Spice Rub)
1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoned salt
In a jar combine all ingredients well and store in a dry place, covered, until ready to use.
4. Beef Jerky
1/2 cup dark soy sauce
2 Tbs Worcestershire sauce
1 tspmonosodium glutamate (optional)
1 tsp onion powder
1 tsp garlic powder
1/4 tsp powdered ginger
2 Tbls. freshly ground black pepper
1/2 tsp Tabasco
1/2 tsp liquid smoke seasoning
2 lbs lean beef brisket, eye-of-round or flank steak, trimmed completely of fat and cut
across grain into slices 1/4 inch thick
To aid in slicingmeat thinly, freeze the meat slightly until ice crystals are formed. Blend all ingredients except meat in small bowl. Dip each piece of meat intomarinade, coating well. Place in shallow dish. Pour remaining marinade over top, cover and refrigerate overnight.
Oven method: Preheat oven to lowest setting (about 130F). Place several layers of paper towels on baking sheets. Arrange meat in single layer on prepared sheets and cover with additional toweling. Flattenmeat with rolling pin. Discard towels and set meat directly on oven racks, with foil below to catch any drips.
Let dry 8 to 12 hours (depending on temperature of oven). Dehydrator method: Arrangemeat on trays in single layer and dehydrate 10 to 12 hours, depending on thickness. Store jerky in plastic bags or in tightly covered containers incool, dry area.
5. 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
Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate. Whisk the eggs in amixing 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 andmilk and whisk to blend.
Transfer themixture to an ice cream maker and freeze following themanufacturer’s instructions.
After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continuefreezing until the ice cream is ready.
6. Ben & Jerry's Fresh Georgia Peach Ice Cream
2 Cup Ripe peaches finely chopped
1 1/4 Cup Sugar
1/2 Juice of lemon
2 Large Eggs
2 Cup Heavy or whipping cream
1 Cup Milk
The best way to capture the elusive flavor of summertime. Ben and Jerry prefer small peaches because they have more flavor and less water than the larger ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.
Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator.Whisk the eggs in amixing bowl until light and fluffy, 1−2 minutes.Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1minute more. Pour in the cream andmilk and whisk to blend. Add thepeach juice and blend.
Transfer themixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until theice cream is ready. Makes 1 generous quart.
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