Cream Cheese Rangoon

8 ounces cream cheese, softened

2 tablespoons scallions, minced 

24 wonton wrappers Oil

In a small bowl mix the cream cheese and scallions together. Preheat oil in a heavy bottomed pot, a couple inches high to 350 degrees. Scoop 1 tablespoon mixture in a middle of a wonton wrapper and with your finger add water to the edges. Seal the edges to your liking. Fry, starting with the wontons you made first, they'll be the driest.  Cook until golden brown

Homemade Tootsie Rolls

1/2 cup honey
6 tablespoons unsweetened cocoa powder, sifted
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted
1/4 cup powdered sugar, sifted
1 pinch salt
1 1/4 cups instant non-fat dry milk powder
Wax paper

In a large bowl, combine honey, cocoa powder and vanilla using a whisk. Add the melted butter and whisk until well incorporated. Add in the powdered sugar and pinch of salt; whisk again until well combined.
Using a wooden spoon, mix in the instant milk powder ¼ cup at a time until a dough forms. When you can no longer stir the mixture with a spoon, knead it with your hands. Keep adding in milk powder until a firm dough forms. You may not have to use all the milk powder. The finished dough should be firm and a little sticky but not so sticky that you can’t handle it. Roll the dough into a ball and place on waxed paper lightly sprayed with cooking oil. Let dough rest uncovered on the wax paper for 5-10 minutes. As the candy stands it will relax from a ball shape into a disc. Cut candy into ¾-inch strips and then into 2-inch lengths. If candy sticks to the knife, spray it with cooking oil or coat it with butter.
Cut wax paper into 3 ½ x 5 inch pieces. Wrap candies with the wax paper pieces. Store candies in an air-tight container in the refrigerator. Bring to room temperature before serving.

Frosted Lemonade

1 cup Lemon Juice, fresh squeezed
½ cup Sugar
2½ cups Water
Vanilla Ice Cream

In a pitcher, combine lemon juice and sugar. If using bottled lemon juice, increase amount to 1½ cups. Stir until sugar is dissolved.  Add water and mix well. Refrigerate at least 1 hour to chill.
In blender, combine 1 cup chilled lemonade and 2 cups ice cream (about 4 scoops). Blend well.
Pour into glasses and garnish with lemon slice, if desired.

Copy Cat Taco Time Crisp Bean Burrito

5- 6 inch flour tortillas
1 (16 ounce) can refried beans
1 cup sharp cheddar cheese, shredded
1 cup vegetable oil

Heat the oil in a 12-inch skillet over medium heat. Preheat oven to 400 degrees F.  Lay tortillas out on a flat surface. Spread 1/3 cup refried beans onto the center of the tortilla. Sprinkle with 2-3 tablespoons of cheese. Roll tortilla up; keeping ends open. Repeat with remaining tortillas, beans and cheese.  Lay 2 burritos into the skillet and fry for 30 seconds or so until golden brown. Flip onto other side and fry another 30 seconds. Lay fried burritos onto a paper-towel lined plate. Repeat frying process with all burritos.  Place fried burritos onto a cookie sheet. Place in the preheated oven and bake for 5-10 minutes.

Copy Cat Texas Roadhouse Rolls

2 1/4 teaspoons (1 envelope) active dry yeast
1/4 cup lukewarm water
1 cup lukewarm milk
3 tablespoons melted butter, slightly cooled
1/4 c. sugar
4 cups all-purpose flour
1 large egg
1 teaspoon salt
melted butter for basting rolls

Combine yeast and lukewarm water in the bowl of your stand mixer and let stand for 10 minutes.  Add milk, melted butter and sugar to the yeast mixture and give it a good stir (using the paddle attachment). Add 1 cup to 1 1/2 cups of flour to make a medium batter. You're looking for a pancake-like consistency. Next, add egg and salt and incorporate well. Switch to the dough hook and with the mixer running on medium speed, add remaining flour. Continue mixing for 5 minutes or until dough is smooth.  Sprinkle some flour onto the counter and place dough on top. Let rest for 10 minutes. Meanwhile, grease another bowl with oil and place dough inside. Cover with a clean kitchen towel and place in a warm place until dough has doubled in size, about 1 hour.  Remove from oven and punch dough down. Place dough on floured surface and roll out into a square about 1/2 inch thick. Using a pizza cutter, cut dough into desired shapes. Place dough squares onto a parchment-lined baking sheet.  Cover with a towel and let rise again until doubled in size, about 45-60 minutes.  Preheat oven to 350 degrees and bake for 10-15 minutes or until tops are golden brown. Remove from oven and immediately baste with melted butter. Serve dinner rolls warm with additional butter.

Copy Cat Olive Garden Breadsticks

For the Dough:
1 package active dry yeast
4 1/4 cups all-purpose flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt

For the Topping:
3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano

Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.  Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.  Preheat the oven to 400 degrees. 

Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Copy Cat Cheddar Bay Biscuits

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, optional
1 cup buttermilk
1/2 cup unsalted butter, melted
1 1/2 cups shredded sharp cheddar cheese

FOR THE TOPPING
3 tablespoons unsalted butter, melted
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using. In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown. For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture. Serve immediately.

Copycat Panera Macaroni and Cheese

1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk
2 cup heavy cream
2 cup shredded white cheddar
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp dry mustard
1lb, pasta, cooked (cavatapppi, shells, or elbow)

Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.  In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired. ENJOY.

Kneaders French Toast

French Toast:
1 loaf Kneaders Chunky Cinnamon Bread, cut into 8 slices OR use this bread
8 eggs
3 cups milk
1 Tablespoon brown sugar
¾ teaspoon salt
1 Tablespoon vanilla extract
2 Tablespoons butter
Caramel Syrup:
1 cup brown sugar
1 cup heavy whipping cream
1 cup corn syrup

For the french toast: Preheat an electric griddle to 375 degrees F. In a shallow baking dish, mix eggs, milk, brown sugar, salt and vanilla. Melt butter evenly across your griddle. Dip each slice of bread into egg mixture and coat completely on each side. Place coated bread on hot griddle and turn until lightly browned on each side.
For the caramel syrup: In a medium saucepan, combine all syrup ingredients over medium heat. Whisk together until smooth and sugar has completely dissolved. Serve warm over french toast.

Copy Cat Kneaders Cinnamon Bread

For the Dough:
1 c. warm water
1 tbsp. yeast
3 tbsp. sugar
3 c. AP flour (do not use whole wheat!)
1/4 c. dough enhancer
3 tbsp. butter, soft
1 tbsp. oil
pinch of salt

For the Brown Sugar Filling:
2 c. brown sugar
1/2 c. butter, melted
2 tsp. cinnamon

Proof the yeast by sprinkling it over the water. Sprinkle the sugar over the yeast. It should all start to sink into the water and eventually become foamy.  Meanwhile, add remaining dough ingredients into a bread machine or a stand mixer.  Add the yeast mixture into the bread machine or bowl.  If using a bread machine, run through dough cycle.  If using a stand mixer– use a paddle attachment to mix together until a dough ball forms. Cover and let rise in a warm place for 30 minutes. Punch down with bread hook. Repeat two more times.  Meanwhile, grease and line two bread loaf pans with parchment paper.  Mix together the brown sugar, melted butter, and cinnamon.  Remove from bread machine or bowl. Divide dough into halves. Continue to divide into halves until you have 64 small dough balls.  Line the bottom of the two pans with dough balls.  Spread each of them with the brown sugar mixture. Continue alternating layers of dough with layers of brown sugar until no more remains Cover and let rise for 30 more minutes.  Bake at 375º for 27-28 minutes.  Remove and let cool in pan for about 10 minutes or longer.

Panda Express Orange Chicken

2 lb boneless, skinless chicken breast, chopped into bite sized pieces
1 egg
1 1⁄2 tsp salt
1 white pepper, to taste
2 tbsp oil, divided, plus more for frying
1⁄2 cup corn starch, plus 1 tbsp
1⁄4 cup flour
1 tbsp ginger root, minced
1 tsp garlic, minced
1⁄2 tsp hot red chili pepper, crushed
1⁄4 cup green onion, chopped
1 tbsp Shaoxing rice wine
1⁄4 cup water
1⁄2 tsp sesame oil
1 1⁄2 tbsp soy sauce
1 1⁄2 tbsp water
5 tbsp sugar
5 tbsp white vinegar
1 orange, zest grated

Orange Sauce:
In a bowl, combine soy sauce, 1 1/2 tablespoons water, sugar, white vinegar, and orange zest. Set aside.
Chicken:
In another bowl, mix egg, salt, pepper and 1 tablespoon oil.
In a separate bowl, add 1/2 cup corn starch and flour and mix well.
In a third small bowl, dissolve 1 tablespoon cornstarch in 1/4 cup water and set aside.
Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C).
Working in small batches, dip chicken pieces in the egg mixture, then the corn starch mixture and fry for 3 to 4 minutes or until golden and crisp. Transfer to a paper towel lined plate and repeat with remaining chicken.
Discard oil and clean wok. Heat for 15 seconds over high heat. Add 1 tablespoon oil, ginger root, and garlic and stir fry until fragrant, about 10 seconds. Add chili peppers and green onions, then stir fry for a few seconds. Add rice wine and stir for 3 seconds. Add orange sauce and bring to boil. Add cooked chicken and stir until well mixed. Stir water and corn starch mixture if it has separated, then add to the pan. Heat until the sauce has thickened. Stir in sesame oil.

Olive Garden Alfredo Sauce

1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup Parmesan cheese, grated
1/2 cup Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.  Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).  Season to taste with salt and black pepper. Serve over your favorite pasta.

Panda Express Chow Mein

1/4 c. soy sauce

1 Tbsp. brown sugar

2 cloves garlic, minced

1 tsp. fresh ginger, grated

ground black pepper, to taste

2-3 Tbsp. vegetable oil

3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store.. usually the 3 packages are sold together in one 17oz. pack)

2/3 c. chopped celery (chopped diagonally)

1 medium-sized onion, thinly sliced

2 c. chopped cabbage

In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.

Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.

Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.

Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.

Cafe Rio Pork

Pulled Pork
3-4 lb. Pork Butt or Shoulder Roast
2 small cans El Pato Tomato sauce (found in the mexican aisle, this is a key ingredient)
1 15 ounce can tomato sauce
2 1/2 cups brown sugar

Wrap pork completely with foil, place in crock pot and pour ½ cup water around roast. Cook for 8 hours on low. Remove roast, drain juices, remove fat and shred. Dump the tomato sauces and brown sugar into the crockpot, stir together and add shredded pork back in. Cook two additional hours on low.

Cilantro Lime Rice
2 cups white rice
4 cups chicken broth
½ bunch cilantro, chopped
½ tsp. salt
2 limes, juiced
1 Tbs. butter

Combine rice, chicken broth, cilantro, salt and the juice from 1 lime in a rice cooker or saucepan. Cook according to package directions. When rice is cooked, juice the additional lime and add in butter. Stir to incorporate.

Spicy Cilantro Ranch Dressing
1 envelope Buttermilk ranch dressing
1 cup milk
1 cup mayonnaise
1/2 bunch cilantro,
2 large tomatillos, or 4 small, chopped
2 serrano peppers with seeds removed and chopped

Puree the above ingredients in a blender or food processor and refrigerate to thicken.

Additional ingredients
8 Tortillas, preferably homemade or uncooked tortillas for authentic flavor
1 cup colby jack cheese
crisp lettuce, shredded or finely chooped
1 can black beans, warmed
Salsa or Pico
Tortilla strips

This can be made into a Salad or Burrito! What ever your heart desires. 
Recipe from mmmcafe.blogspot.com

Chicken Fajita Burrito (Carolyn's Version)

**Ted was so distrught that he didn't get to eat at Chilpolte (yum!) that I tried to figure out their recipe. They listed their ingredients online for the rice, but not how much so to be honest, I don't measure any of this. I couldn't find any Chilpolte seasoning here in Kemmerer but I did find some frozen fajita strips in the frozen isle that are called "Baja Chilpolte" it tastes good.**

1 pkg. Chicken Fajita Strips Baja Chilpolte Flavored, thawed

1 Onion

1 Bell Pepper

Butter

2 C. Cilantro Lime Rice (recipe to follow)

Flour Tortillas

Cilantro Lime Rice: 1 C. uncooked rice, 2 C. water, a splash of lime juice and about a tbsp. of chopped cilantro. Add to sauce pan. Cook rice according to package directions. Saute onion and pepper in butter. Follow directions for heating up the chicken. When all components of the meal are finshed cooking. Wrap them in a tortilla and enjoy! -Not quite as good and Chipolte's but it is good. You can check out their website at www.chipolte.com