copycat recipe Archives - Page 2 of 2

Homemade Peanut Butter Eggs

March 25, 2013November 22, 2015 Kim

Somehow, Easter is right around the corner. Like, this weekend around the corner! Things have been quite hectic around here. Between volleyball for my 2 girls, and a nasty virus/strep going around the house, things have been out of sorts. Everything was kind of on hold last week, b/c my 4 y/o was sick, and when you have a little one that is sick (high fever, headache, feeling miserable) he/she only wants their mommy! Thankfully, towards the end of the week, he started feeling better. Just in time for dentists appointments and Number One’s 12th birthday! Yikes…I have a child that is almost a teenager!! (and the tween years are proving to be challenging as well.) So, I feel stretched a little thin right now. So much to catch up on, and so much to do this week. BUT, I definitely wanted to share these homemade peanut butter eggs asap!

Homemade better-than-Reese’s Peanut Butter Eggs!!

I kid you not, these things are SO.GOOD. And better yet, they are EASY. Except for the whole dipping in chocolate thing. I really suck at that. Ever since the allergy doctor told me that I had a false positive on my peanut allergy test…I’ve been a little peanut butter obsessed. (He said that adults can NOT develop a peanut allergy, but you can to all other nuts. I’ve been testing the theory out, and I have had no problems eating peanut butter. I may need stretchier pants due to peanut butter cup consumption, but no rash, itching or hives!) So…enough rambling, on with the copycat recipe! I’ve played around with ingredients and combos, and this is my favorite ratio.

Homemade Peanut Butter Eggs

1/2 cup peanut butter* (your favorite brand, but I don’t recommend the kind that has to be stirred)

1/2 cup powdered sugar

1/4 cup finely ground graham cracker crumbs (I ground my own in a food processor)

a good pinch of salt (this amount will vary depending on your preference, and peanut butter used. Start with a small pinch, mix, taste, and add more if needed.)

chocolate chips (about a cup)

coconut oil/butter/crisco – if needed to thin out chocolate, I used about a teaspoon of coconut oil

*I think these would still be delicious with Sunbutter or WowButter if you need to avoid nuts. They won’t taste exactly the same, but still good! I made a version with soynut butter that was quickly devoured.

Add all ingredients into a bowl and mix, mix, mix. It’s thick and difficult to incorporate, but keep at it and it will come together. Or, use a mixer/food processor. I didn’t try this, since I was working with a fairly small quantity. However, it only makes a few, so feel free to double the recipe. I wish I had!
After mixing the ingredients together, form into ‘egg’ shapes, place on wax paper, and place in freezer to get nice and firm. I didn’t time this, but maybe 20-30 minutes? While the eggs are in the freezer, melt your chocolate (and oil/butter if needed) in a microwave safe bowl. (Place in microwave for 1 minute, stir well, continue heating in 30 second intervals until completely melted)
When chocolate is melted, remove peanut butter eggs from freezer. Dip peanut butter into chocolate, one at a time, to coat. When peanut butter is completely covered in chocolate, place on wax paper to cool and harden. If the peanut butter starts to soften too much, put back in freezer.

Other than me not being much of a chocolatier, these were pretty easy to make, and they tasted great. My girls and I loved them, and I just had to compare them to a real Reese egg, and I have to say, I thought mine were better! I think it’s because the homemade version had more filling and a thicker layer of chocolate. I also used a semi-sweet chocolate instead of milk. YUM.

This made about 6 good size eggs…but I also did some taste testing of the filling 😉 Research people. Research!

I am linking this recipe up at (Monday) , , , ,, , , , , , , , (Tuesday) , , , , , ,, , (Wednesday) , , , , , , , , (Thursday) , , , , , (Friday) , , , , , ,, , , , ,, , (Saturday) , , , , (Sunday) ;

This recipe was featured at

Bourbon Chicken

March 7, 2013November 22, 2015 Kim

This is called Bourbon Chicken, but I made a few small changes in the recipe, and it tasted just like General Tso’s Chicken to me. Since I’ve never actually ordered Bourbon Chicken, I left the name, b/c who knows, maybe they taste the same. Whatever you want to call it, you can also call it delicious! This was SO good, and the closest I have come to restaurant flavor at home. The best part…it’s not FRIED!

I prepared mine in my cast iron skillet, but I think it could be made in any frying pan.

Bourbon (or General Tso’s!) Chicken

adapted from – my changes are in italics

2 lbs. boneless chicken breasts – cut into bite size chunks

1 T. olive oil

3/4 t. crushed red pepper flakes

1-2 cloves of garlic, minced

1 t. fresh ginger, minced

1/4 cup orange juice

1/3 cup light brown sugar & Stevia blend

2 T. ketchup

1 T. rice wine vinegar

1/2 cup water

1/3 cup reduced sodium soy sauce

1 T. cornstarch

Notes: I mixed my brown sugar with Stevia in the Raw to decrease the sugar a little, but you can use all brown sugar if desired. I also used orange juice instead of apple (b/c that’s what I had on hand), and I used fresh ginger and rice wine vinegar since I had them. You could use ground ginger and apple cider vinegar as per original recipe instead. Also, this is spicy so adjust the red pepper accordingly. I used a generous 3/4 tsp and thought it was delicious, but it was too hot for the rest of the fam. (I left some plain cooked chicken out for the kids.)

Heat olive oil in a large skillet.
Add red pepper flakes and stir for about 30 seconds.
Add chicken and cook until lightly browned.
Remove chicken from pan and add remaining ingredients, heating over medium heat until well blended and dissolved.
Add chicken back into pan with sauce and bring to a hard boil. Reduce heat and simmer for about 20 minutes uncovered.

I served mine over brown rice, with green onions and sesame seeds. If you like Chinese food, I would recommend giving this a try!

I am linking this recipe up at (Monday) , , , ,, , , , , , , , (Tuesday) , , , , , , ,, , (Wednesday) , , , , , , , , (Thursday) , , , , , (Friday) , , , , , ,, , , , ,, (Saturday) , , , , (Sunday)

Olive Garden Copycat Zuppa Toscana – Lightened Up!

February 18, 2013November 22, 2015 Kim

Oh yes! The perfect cold weather comfort food. I mean seriously, this is the food version of a warm, fuzzy blanket in front of a blazing fire when it is snowing outside, with a cup of hot cocoa in hand. Which almost describes my weekend, seeing as how our downstairs heating unit went out this week…so we spent a lot of time huddled up in the living room in front of the fireplace, b/c for whatever reason, it takes a week for the part to come in. These heat people need to get with the program, I mean helloooo? What about over night delivery?! Anyway. That’s a gripe for another day. This soup is so warm and comforting, it will make you forget about the frigid temps.

Not only is it delicious, it’s also pretty good for you, thanks to reducing the cream and a good amount of the superfood, kale! Yes, under all that cream and sausage, there has been a leafy green hiding. Even better, these changes were made without sacrificing the flavor we know and love from this very popular soup.

I’ve had a few friends waiting patiently for me to get this recipe posted since I put a pic on FB the other day, so here goes!

Olive Garden Copycat Zuppa Toscana – lightened up!

adapted from

1 lb Italian Chicken Sausage (see notes)

3 medium baking potatoes, with skins (1/8 to 1/4 inch slices-see notes)

1 large chopped onion

1/8-1/4 cup bacon bits (optional)

2 cloves minced garlic

2 1/2 (packed) cups kale, stalks removed and chopped

16 oz. chicken broth

1 quart water

1/2 cup heavy cream

1/4 cup fat free half and half

1/4 cup skim milk

NOTES:

I used Spicy Chipotle Chicken Sausage b/c that is what I had on hand. Hot Italian Chicken Sausage would be excellent however.
Slicing the potatoes in varying widths helps add texture to the soup. The very thinly sliced potatoes ‘dissolve’ into the broth, making it thicker and creamier.
I used a 1/2 cup heavy cream b/c I happened to have some leftover from another recipe, however, next time, I will only use half-and-half and milk. Cream is delicious, but not really necessary, and will reduce the fat even more by leaving it out.

Directions

Remove sausage from casings and cook in a large pot over medium high heat until done.

Remove sausage, add onions, and cook on medium heat until translucent.

Add garlic to onions and cook until fragrant (about 30 seconds or so).

Add sausage back to pot, then add broth and water.

Bring to a boil, and add potatoes.

Cook on medium high until potatoes are done.

Add bacon bits to soup if using. I used about an 1/8 cup of Hormel Peppered Bacon Bits.

Taste, and add salt and pepper if desired. I didn’t add any.

Turn heat to low, and add kale, cream (if using), half-and-half, and skim milk.

Heat through, and serve!

VERDICT – This soup was creamy, delicious, filling with a slightly spicy kick. In my opinion, it tasted very much like the original, but I have only had it at Olive Garden once, a few months ago. However, this is definitely on my list to make again very soon.

I may be linking this recipe up at (Monday) , , , ,, , , , , , , , (Tuesday) , , , , , , ,, , (Wednesday) , , , , , , , , (Thursday) , , , , , (Friday) , , , , , ,, , , , ,, (Saturday) , , , , (Sunday)

DIY Twix Bars {w/Biscoff} – recipe update; Peanut free option

December 17, 2012November 24, 2015 Kim

I’ve started this post several times. This morning I woke up with renewed energy and determination to block out the horrible events of , and make this a great week for myself and my children. Then I took my three kids to school. I cried after I dropped each one of them off. The realization that I cannot protect them all of the time hit me. The despair of what has happened in that small Connecticut town hit me with renewed force. I cried all the way home. I can’t block it out. I can refuse to watch the news. I can avoid the newspapers, etc. But the tragedy of that day’s events is embedded into my heart and mind. However, I also realized I can curl up in despair this week before Christmas and mourn for those poor children and teachers and families, or I can honor their memory in the best way I can and continue to make this a wonderful holiday for my children. My children, that I feel so blessed to have and that I love with all my heart. So, I came home (which I know I am so fortunate to be able to do), turned on the Christmas music and the Christmas lights, said a prayer for the victims and guidance for myself, and started this post again. (I also broke out the Christmas M&M’s but let’s keep that just between me and you.)

I made these Homemade Twix Bars a couple of years ago. They were delicious. On Friday, in an effort to avoid the news and reality, my youngest two kids and I made them again. But this time, I made a little change. And this time….they taste almost exactly like a Twix candy bar! (which happens to be one of my favorites!) They are soooo good.

DIY “Twix” Bars

Club Crackers (or store brand)

1 c. Graham Crackers, crushed

3/4 c. Brown Sugar

1/3 c. White Sugar

1/3 c. skim milk

1/2 c. light butter

For frosting –

1/3 cup peanut butter (or PB replacement – I used )

1/3 cup Biscoff spread

1 cup semi-sweet chocolate chips

Place a single layer of Club crackers in the bottom of a 13×9 baking pan, set aside.
In a saucepan, combine graham cracker crumbs, sugars, milk and butter and bring to a boil. Continuously stir and boil for 4-5 minutes. The mixture will thicken and have a caramel consistency, and pull away from the sides of the pan.
Pour caramel mixture over the crackers and spread evenly to coat. Careful, it’s HOT.
Immediately top with another layer of Club crackers, pressing down slightly.
Chill for about 30 minutes. (I don’t think we waited that long!)
While bars are chillin’ – combine peanut butter/wowbutter, Biscoff and chocolate chips in a microwaveable bowl. Microwave for one minute. Stir well to combine. Microwave in 15 second increments if needed until mixture is smooth.
Pour chocolate mixture over cooled bars and spread evenly. Allow to cool, then cut into “Twix” bars or squares. ENJOY!

Verdict? SO GOOD!! We all loved them and my kids agreed that they tasted very much like a Twix candy bar. They are definitely a keeper! They would make a great addition to your cookie tray, to give as gifts, or just enjoy with your family. It’s also a great recipe to make with the kids b/c they can layer the bottom layer of crackers (just make sure they understand that the crackers need to be touching each other. We had a few gaps 🙂 which made the caramel stick to the bottom of the pan.) An adult needs to handle the caramel mixture b/c it does get super hot. I also did the second layer of crackers to prevent any burns. The kids can also measure things out for you, stir the chocolate mixture, and help spread the frosting. Most of all, the kids can help eat them!

I hope everyone has a great week, holds their loved ones a little tighter, and prays to make this world a safer, better place for us all.

I’m sharing this recipe with – , ,, , , , , , , , , ,

Egg McMuffin Casserole

November 5, 2012November 24, 2015 Kim

Where did my weekend go?! My kids had school on Saturday to make up for one of the missed days due to the storm. School. On Saturday! It’s not even right. It was only a half day, but it really screwed up my weekend. I shouldn’t complain however, there are far worse things going on right now. For those of us who enjoy a super easy meal, I gotcha covered. This Egg McMuffin Casserole is SO easy, and unlike other breakfast casseroles, it doesn’t have to sit for hours before baking…but it can! We had this for dinner, but obviously, it would be good for breakfast too!

Egg “McMuffin” Casserole

4 English muffins, split *I used Nature’s Own 100 calorie multi-grain
6 oz Canadian bacon
1 cup cheddar cheese *I used a blend of cheeses
4 eggs *I used half Egg Beaters & 2 Eggland’s Best eggs
1 1/4 cup skim milk
salt
pepper

Preheat over to 325 degrees F.
Grease an 8-inch square baking dish.
Cube English muffins and chop Canadian bacon.
Add half of the cubed English muffins in a single layer.
Top with half of the Canadian bacon and 1/2 cup of the cheese.
Layer the remaining English muffins and Canadian bacon and 1/2 cup more cheese.
Whisk together the eggs, milk, salt, and pepper in a medium bowl until combined. Pour the egg mixture evenly over the casserole.
Wrap the baking dish with plastic wrap and place refrigerate for at least 1 hour, or up to 1 day.
Bake 45 to 50 minutes.

adapted from

Verdict? This was good. It tasted like the traditional breakfast casseroles I have made in the past, not really an Egg McMuffin from the golden arches, but that could be b/c I altered the recipe some and did not use American cheese, which is what is on a McMuffin. I like the fact that it only has to sit for an hour, but can sit all day. Of course, Mr. Three is allergic to eggs, so he had something different. But knowing him, he would not have eaten it anyway! It also can be whipped up super fast, so if you wanted to put it together in the morning and leave it until dinner time, you could. (Or the night before, to have for breakfast.) We had grits on the side, because grits are super awesome, and grapes. Easy peasy.

I’m linking up at , ,, , ,, , , , ,, , , , , , , and

Homemade Brownie Larabars

May 15, 2012December 8, 2015 Kim

Do you eat ?

They are made only with fruit and nuts. And my favorites, of course, contain chocolate. When I saw over at Chocolate Covered Katie’s blog, I knew I wanted to give it a try. I found a large container of dates at Sam’s Club the other day, and decided it was time.

Homemade Brownie Larabars

from

1 cup walnuts
1 and 1/3 cups pitted dates
1 tsp vanilla extract
3-4 T cocoa powder (I used Hershey’s Dark cocoa)
1/8 tsp salt (optional)
chocolate chips (optional) (of course I used chocolate chips! Ghirardelli 60% chips)

Blend all the ingredients, using a food processor, Magic Bullet, etc. Form into bars. (bars are sticky, so I placed in between waxed paper and shaped them into ‘bars’)

Verdict? They taste just like Larabars! Wholesome ingredients that are great for an energy boost or quick snack on-the-go. You can change up the nuts and add different fruits to make your own varieties of bars.

I’m linking this recipe up with at All the Small Stuff, @ 33 Shades of Green, @ iBlog4Me,Wow Me Wednesday at , , , , , , , , , , for Savory Sunday