copy cat recipe Red Robins Found on line and made into a meme

Starbucks Copy-cat Frappuccino

Homemade Velveeta Cheese ( Copy- Cat)

1 cup boiling water
6 Tablespoons dried milk
1/4 oz (1 envelope) Knox Unflavored Gelatin
4 cups shredded cheese; equal parts colby jack, cheddar and swiss (1 1/3 cups each)


Put water on to boil. Line your selected, prepared mold* with plastic wrap, set aside. Once water has boiled, add to blender. Sprinkle in dried milk and unflavored gelatin. Pulse to blend. Add shredded cheese and blend until smooth. Immediately** pour into prepared mold. Put in refrigerator until set, about 2 hours to overnight. Take out of refrigerator, remove from mold and enjoy! Keep refrigerated. 

* I used The large box bottom that Valveeta came in and lined that.

** Can thicken very fast so work quickly.

Cracker Barrel Old Country Store's Coca Cola Sheet Cake

1 cup Coca-Cola
1/2 cup oil
1 stick margarine
3 tablespoons cocoa
2 cup sugar
2 cup flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

=== FROSTING ===
1/4 pound margarine
3 tablespoons cocoa
6 tablespoons cream or milk
1 teaspoon vanilla
1/2 cup pecans chopped - (to 1 cup)
1 pound confectioners' sugar

In a saucepan, bring Coca-Cola, oil, margarine, and cocoa to a boil, mix
the sugar, flour and salt. Pour into the boiling liquid and beat well.
Add the eggs, buttermilk, soda, and vanilla and beat well.

Pour into a greased and floured sheet cake pan, and bake at 350 degrees
for 20 to 25 minutes.

Frosting: In a saucepan, combine the butter, cocoa, and milk and heat
until the butter melts. Beat in the remaining ingredients, and spread on
the hot cake. Cool and cut.

CHILI’S MARGARITA GRILLED CHICKEN - Serves: 4

• 4 boneless, skinless chicken breasts
• 1 cup liquid margarita mix
• Freshly ground black pepper, to taste 

Pour margarita mix over chicken breasts and marinate for 2 hours in refrigerator.
Drain and dust chicken breasts with black pepper.
Grill chicken on a barbecue grill or on a skillet.

T.G.I. Friday's Jack Daniel's Marinade And Dipping Sauce

1/3 cup diced red onions
1/2 teaspoon finely-diced garlic
1/2 cup water
1/2 cup brown sugar
1/3 cup teriyaki sauce
1/4 cup soy sauce
1/3 cup white grape juice
1/2 cup Jack Daniel's black label bourbon
1/2 teaspoon Tobasco sauce

Place ingredients in sauce pan in order listed. Mix and stir after each
ingredient. Place on medium heat and stir until mixture reaches boiling
stage. Turn temperature down to low until mixture is on a slow simmer.
Cook sauce for 35 to 45 minutes and remove from heat. Mixture will have
reduced in volume about a 1/4 to 1/3.

Starbucks burning a hole in your pocket? Make your own seasonal favorites

On average, Americans consume 3.1 cups of coffee a day and if Starbucks is your brewery of choice, that's $33 per work week for a grande-sized pick-me-up.
And now the coffee company is offering their seasonal holiday drinks, but at roughly $5.00 a cup, those sugary lattes will quickly burn a hole in your pocket.

So why not make them at home? With the right recipe you can enjoy your favorite Starbucks drink without putting a dent in your wallet.
Enjoy!

Gingerbread Latte
Starbucks' Price: $4.75 for grande
Recipe:
First prepare the Gingerbread Syrup
2 cups water
1 1/2 cups granulated sugar
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Combine all ingredients into a medium saucepan. Bring mixture to a boil and then reduce heat and allow for syrup to simmer. Leave uncovered for 15 minutes and then remove from fire.
1/2 cup fresh espresso
8 ounces milk, steamed
Prepare a double shot of espresso and steam 8 ounces of milk. Pour 1/2 cup of espresso into mug, add 1/4 cup of gingerbread syrup followed by the milk. Stir and serve hot.

Caramel Brulée Latte
Starbucks' Price: $4.75 for grande
Recipe:
2 oz. espresso or strong coffee
8 oz. steamed milk
1 oz. vanilla bean syrup
2 tbsp. caramel ice cream topping
Brew coffee or espresso. Line mug with caramel topping, add syrup and then espresso. Steam milk and pour into cup.

Pumpkin Spice Latte
Starbucks' Price: $4.75 for grande
Recipe:
2 cups milk
2 tablespoons canned pumpkin
2 tablespoons sugar or sugar substitute
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee)
Combine milk, pumpkin and sugar in a saucepan and stir over medium heat until steamed. Remove from heat and stir in vanilla and pumpkin spice. Transfer the mixture into a blender and process for 10 seconds or until foamy. Or you can simply whisk the mixture until foam appears.
Pour into mug, add espresso and enjoy.

Peppermint Mocha Latte
Starbucks' Price: $4.75 for grande
Recipe:
1/4 cup sugar
1/4 cup water
1/4 teaspoon peppermint extract
3 tablespoons powdered cocoa
3 tablespoons warm water
1/2 cup hot espresso
1 1/2 cups hot milk
Stir the water and sugar in a saucepan until sugar dissolves and bring to a boil. Reduce heat to a low simmer and add peppermint extract. Allow mixture to simmer for 20 minutes.
Mix cocoa and water in a mag until paste forms. Add espresso and 1 1/2 teaspoon of the peppermint syrup. Finally, add the milk and serve hot.

Eggnog Latte
Starbucks' price: $4.75 for grande
Recipe:
1/2 cup eggnog
1/4 cup whole milk
1-2 shots espresso
Sprinkle of nutmeg for garnish
Combine cold eggnog with cold milk and steam. Add espresso shots to steamed eggnog mixture and sprinkle with nutmeg.

Chai Tea Latte
Starbucks' Price: $4.10 for grande
Recipe:
3 cups water
3 cups milk
6-8 black tea bags
1/2 cup honey
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
Bring water and milk to a boil. Add remaining ingredients, return to boil. Remove from heat and let steep for 3-5 minutes. Remove tea bags then filter. Serve hot or iced.

(Copy-cat) Seva's Enchilada Calabaza

This is my spin on a very popular dish an all natural, vegetarian restaurant in Ann Arbor,Michigan "SEVA'S". Their dish goes for $12.95.

Seva Ganghi is the owner and most likely she will be your waitress. Since 1973, Seva Restaurant has been Ann Arbor, Michigan's stop for great vegetarian cuisine.

Cook time: 1 Hr  Prep time: 35 Min  Serves: 3

Ingredients

1 medium butternut squash

8 oz cream cheese

2 Tbsp raw sugar

2 tsp cinnamon, ground

1/4 tsp ginger powder

8 oz all natural salsa (i get from whole foods)

6 spelt tortilla shells

1 c shredded cheddar cheese.

1 small sprinkle of ground cloves

1/4 tsp nutneg

SERVE THE FOLLOWING OVER TOP OF BAKED DISH:

shredded lettuce, chopped tomatoes, and chopped green or white onion, and sour cream if desired

Directions

Cut the squash in half and take out the seeds. Bake the squash in the oven on 350 F until done about 45 minutes. Scoop out the insides and place in fridge to cool. You should have about 2 1/2 cups squash. Once cool drain off any water.

Put cream cheese in a medium bowl. Microwave for 1 minute, remove and cream together with the squash. Add the spices.

In an oblong baking dish, butter bottom and sides lightly and put 1/2 of salsa in bottom of pan. Put 1/6th of the squash mixture in each tortilla and roll.

Put in dish, cover with remaining salsa and then the cheese. Bake at 375 for
35- 45 minutes until it begins to bubble and cheese is melted and browns slightly.



Remove from oven and let rest 10 minutes. Serve with shredded lettuce, chopped tomatoes and green onion over top

So you can see the inside