Costco Pumpkin Pie Replica Recipe

September 20, 2021 by Leave a Comment
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Have you ever heard anyone complain about Costco’s pumpkin pie? It’s so good & often sells out – so we thought we would bring you a replica recipe for you to try out on your own!

Ingredients:

1 Store Bought Pie Crust

Filling:

  • 1 large egg
  • 3 egg yolks
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt

Directions:

Prepare the Pie Crust

  1. Pre-heat the oven to 375°F
  2. Roll the chilled pie dough out on a floured board then position the pie crust in a 9-inch pie plate. Fold the edges of the pie dough under and crimp or press down with a fork. Freeze for 15 minutes. (See note 1)
  3. Line the pie crust with parchment paper and fill it with pie weights. (See note 2.)
  4. Bake for 15 to 20 minutes then remove the pie weights and bake for another 5 minutes. Remove the pie crust and set aside while you prepare the filling.
  5. **Reduce the oven temperature to 325°F

Prepare the Filling

  1. Whisk the egg and egg yolks in a large bowl. Add the rest of the ingredients and whisk until well blended.
  2. Pour the filling into the pre-baked pie shell and bake for 45 to 50 minutes. The center may jiggle like jello when you shake the pie plate… that’s fine, it will firm up when it is cool. (See note 3)
  3. Cool on a wire rack for 2 hours then cover with plastic wrap and store in the refrigerator until ready to serve. 
Filed Under: Desserts, Recipes, Restaurant Replica Recipes, Uncategorized

KFC Cole Slaw Copycat Recipe!

April 20, 2020 by Leave a Comment
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Kentucky Fried Chicken’s Cole Slaw is a-m-a-z-i-n-g and we have a copycat recipe just for you!

Ingredients:

  • 1 head of cabbage
  • 1 medium carrot (about 1/4 cup)
  • 2 tablespoons minced onion
  • 1/2 cup mayonnaise
  • 1/3 cup granulated sugar
  • 1/4 cup milk
  • 1/4 cup buttermilk
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  1. Chop cabbage into chunks and run through your food processor, or chop finely.
  2. Combine all of the dressing ingredients in a large bowl, whisk well. Combine cabbage, carrots, and onion and toss well. Pour dressing over the slaw and turn to coat well.
  3. Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best.
Filed Under: Recipes, Restaurant Replica Recipes, Sides

RED LOBSTER CHEDDAR BAY BISCUITS COPYCAT RECIPE

April 4, 2019 by Leave a Comment
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INGREDIENTS

  • 2 1/2 cups Bisquick baking mix
  • 4 Tablespoons butter (cold)
  • 1 cup shredded cheddar cheese
  • 3/4 cup whole milk
  • 1/4 teaspoon garlic powder
  • 2 Tablespoons butter (melted)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried parsley flakes
  • Pinch of salt

INSTRUCTIONS

  1. Preheat your oven to 400 degrees.
  2. In a medium mixing bowl, combine Bisquick and cold butter using a fork or pastry cutter. Don’t combine too thoroughly – there should be small chunks of butter in your mixture.
  3. Mix in cheese, milk and garlic powder by hand, only until combined.
  4. Drop 1/4 cup portions onto an ungreased baking sheet and bake for 15-17 minutes or until golden brown.
  5. In a small bowl, combine melted butter, garlic powder, parsley and salt. 
  6. Brush the garlic butter on top of the biscuits, making sure to use all of it.
Filed Under: Recipes, Restaurant Replica Recipes, Sides

Memorial Day Recipe Ideas!

May 22, 2015 by Leave a Comment
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Memorial Day 15If you’re planning on entertaining some guests this weekend, or just feel like whipping up something new, take a look at our recipes!  We keep adding more – so stay tuned & check in regularly!  In the meantime, here are some menu ideas:

7 Layer Taco Dip

Apple Pie

Artichoke & Spinach Dip – Restaurant Style

Au Gratin Potatoes

Baked Brie in Puff Pastry

Baked Chicken Teriyaki

Easy BBQ Ribs

Fish Tacos

Simple Chocolate Eclairs

Tasty Potato Salad

 

Filed Under: Recipes

Rosemary Roasted Salmon

February 20, 2015 by Leave a Comment
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Rosemary Roasted Salmon
Recipe Type: Entree
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
Ingredients
  • 2 bunches fresh rosemary
  • 1 large red onion, thinly sliced
  • 2 lbs salmon fillets, with skin
  • 2 large lemons, thinly sliced
  • 1/3 cup olive oil
  • salt and pepper
Instructions
  1. Place half of rosemary sprigs in a single layer in the center of a baking pan.
  2. Place sliced red onion ontop of the rosemary.
  3. Place salmon filet on top of the onion with skin side down.
  4. Sprinkle salmon with salt and pepper.
  5. Cover salmon with remainder of rosemary sprigs.
  6. Place lemon slices over rosemary.
  7. Drizzle olive oil over filet.
  8. Sprinkle with salt.
  9. In a preheated 500 degree oven, roast salmon for about 20 minutes or until cooked through.
  10. Serve salmon with onion and lemon.

Recipe and Photo Source

Filed Under: Main Dishes, Recipes

Replica Recipe ~ P.F. Chang’s Mongolian Beef

December 22, 2014 by Leave a Comment
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Replica Recipe ~ P.F. Chang’s Mongolian Beef
Recipe Type: Entree
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 2
Ingredients
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1 lb flank steak
  • 1/4 cup cornstarch
  • 2 large green onions, sliced on the diagonal into one-inch lengths
Instructions
  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  2. Don’t get the oil too hot.
  3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  5. Remove it from the heat.
  6. Slice the flank steak against the grain into 1/4″ thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
  7. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  8. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  9. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  10. Heat the oil over medium heat until it’s nice and hot, but not smoking.
  11. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  12. You don’t need a thorough cooking here since the beef is going to go back on the heat later.
  13. Stir the meat around a little so that it cooks evenly.
  14. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  15. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  16. Add the sauce, cook for one minute while stirring, then add all the green onions.
  17. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  18. Leave the excess sauce behind in the pan.

Recipe Source

Filed Under: Main Dishes, Recipes, Restaurant Replica Recipes

Lemon Ricotta Cookies with Lemon Glaze

December 20, 2014 by Leave a Comment
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Lemon Ricotta Cookies with Lemon Glaze
Recipe Type: Dessert
Ingredients
  • COOKIES:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon, zested
  • GLAZE:
  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Cookies:
  3. In a medium bowl combine the flour, baking powder, and salt. Set aside.
  4. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
  5. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  6. Glaze:
  7. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Recipe Source

Filed Under: Desserts, Recipes

Ruth’s Chris Steakhouse Potatoes Au Gratin Replica Recipe

December 19, 2014 by Leave a Comment
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Ruths Chris Potatoes Au Gratin

Ruth’s Chris Steakhouse Potatoes Au Gratin Replica Recipe
Recipe Type: Side Dish
Ingredients
  • 3 to 4 medium russet potatoes, peeled
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 1/2 tablespoons flour
  • 1 large clove garlic, pressed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon butter, softened
  • 1 1/2 cups grated Cheddar cheese
  • 1 teaspoon finely chopped fresh parsley
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut the potatoes into 1/4-inch slices, then quarter each of those slices.
  3. Beat together the cream, milk, flour, garlic, salt and pepper by hand just until well combined.
  4. Coat the inside of a large baking dish with the softened butter.
  5. Arrange one-fourth of the potatoes on the bottom of the dish. Pour some of the cream mixture over the potatoes. Repeat this layering step three more times.
  6. Cover the potatoes and bake for 20 minutes. Uncover and bake another 40 minutes or until the potatoes are starting to brown on top.
  7. Sprinkle grated cheese over the top of the potatoes and continue to bake for 5 to 10 minutes or until the cheese is melted and slightly browned and the potatoes are tender.
  8. Sprinkle the parsley on top and serve.

 

Filed Under: Recipes, Sides

Christmas Yule Log

December 19, 2014 by Leave a Comment
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Christmas Yule Log

Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Ingredients
  • 2 cups heavy cream
  • 1/2 cup confectioners’ sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 6 egg yolks
  • 1/2 cup white sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 6 egg whites
  • 1/4 cup white sugar
  • confectioners’ sugar for dusting
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Line a 10×15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners’ sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
  2. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
  3. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners’ sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
  4. Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners’ sugar before serving.

Recipe and photo source

Filed Under: Desserts, Recipes

Pumpkin Bread Recipe

November 16, 2014 by Leave a Comment
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Pumpkin Bread

Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 2 loaves
Ingredients
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3 cups white sugar
  • 1 cup canola oil
  • 4 eggs, beaten
  • 2 cups solid pack pumpkin puree
  • 2/3 cup water
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
  2. In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
  3. In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

Recipe and photo source

Filed Under: Desserts, Recipes
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