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Everyone likes poppyseed cookies even if they do tend to be overshadowed by other cookies. This is a very popular poppyseed cookie recipe that you are sure to love yourself. In fact you better make two batches.

2 c All-purpose flour
1/2 ts Baking powder
1 1/2 ts Freshly grated lemon zest
1 ts Ground corriander
2 tb Poppy seeds
1/4 c Salted butter; softened
1 c White sugar
2 lg Egg yolks
1 lg Egg
1 1/2 ts Pure lemon extract

Preheat oven to 300-degrees F. In a medium bowl combine flour, baking
soda, lemon zest coriander and poppyseeds. Mix well with a wire whisk and
set aside.

In a large bowl cream butter and sugar with electric mixer at medium
speed until mixture forms a grainy paste. Scrape down sidw of bowl, then
add yolks, egg and lemon extract. Beat at medium speed until light and
fluffy. Add the flour mixture and mix at low speed just until combined. Do
not overmix.

Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches
apart. Bake for 23-25 minutes until cookies are slightly brown along edges.
Immediately transfer cookies with a spatula to a cool surface.

Here’s a way to clone the famous and very popular Bloody Mary
Mix from that couple with only a letter as a last name. It’s
a simple-to-make blend of tomato juice and spices with some
prepared horseradish and canned jalapeno juice thrown in for
a “spicier, zestier” drink. Mix this with vodka over ice and
you’ve got a delicious cocktail. But if you’re not in the mood
to get zoinked, this clone recipe is also a great way to kick
up your tomato juice, just for drinking straight.

1 46-ounce can tomato juice
4 tablespoons lime juice
3 tablespoons juice from canned jalapenos (nacho slices)
3 tablespoons vinegar
2 tablespoons sugar
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon onion powder
dash garlic

1. Combine all ingredients in a 2-quart pitcher. Store covered
in the refrigerator.

2. Directions for mixing a drink, as per the original mix: “Add
3 parts Mr & Mrs T Rich & Spicy Bloody Mary Mix to 1 part vodka,
gin, rum or tequila, over ice. Mr & Mrs T Rich & Spicy Bloody
Mary Mix is also delicious by itself. Simply pour over ice and
serve.

Makes 52 ounces.

If you want the authentic Hard Rock Cafe Pig Sandwich experience,
you just have to serve your clone of that pulled-pork sandwich
with this creamy, delicious cole slaw on the side. Even if you
don’t whip up the sandwich, you’ll want to dive into a batch of
this secret slaw. It’s just too easy to make, and Who Wants to
be a Millionaire? isn’t on tonight. But be sure to let the stuff
hibernate in the fridge for a day or two after you toss it.
That’s the only way to get the flavors up to dancing the perfect
tastebud mambo.

1 1/3 cups mayonnaise
3 tablespoons white vinegar
2 tablespoons plus 2 teaspoons granulated sugar
2 tablespoons milk
dash salt
8 cups chopped cabbage (1 head)
1/2 cup shredded carrot

1. Combine all ingredients except the cabbage and carrots in a
large bowl and blend until smooth with an electric mixer.

2. Add cabbage and carrots and toss well.

3. Cover and chill overnight in the refrigerator. The flavors
fully develop after 24 to 48 hours.

Serves 6 to 8 as a side dish.

Serving Size : 3 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Applesauce
1/2 cup Heintz ketchup
1 1/4 cups Light brown sugar — pack
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon

In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5
minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
making sure sugar is completely dissolved. Allow to cook without
stirring for 15 minutes on lowest possible heat, uncovered. Transfer to
top of double boiler over simmering watr if to be used as a basting
sauce for ribs or chicken during baking; or cool sauce and refrigerate
covered to use in 30 days.

Sauce freezes well.

Coconut cookies are a fantastic change from the cookies that we see and eat otherwise. While recipes abound for chocolate chip or oatmeal cookies there are not many recipes for good coconut cookies.

Categories: Cookies
Yield: 30 servings

2 1/4 c Flour
1/2 ts Baking soda
1/4 ts Salt
3/4 c Light brown sugar
1/2 c Sugar
3/4 c Butter; softened
2 lg Eggs
2 ts Vanilla
1/2 c Sweetened shredded coconut
1 c Chopped raw cashews;
-unsalted
1 c Chopped dates
1/4 c Sweetened shredded coconut
Reserved for topping

Preheat oven to 300*F. In a medium bowl combine flour, soda and salt.
Mix well with a wire whisk and set aside. In a medium bowl combine sugars
with an electric mixer at medium speed. Add butter and mix to form a grainy
paste. Add eggs and vanilla, and beat until smooth. Add flour mixture,
coconut, cashews and dates. Blend at low speed just until combined. Drop by
rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart.

Sprinkle tops lightly with reserved coconut. Bake for 23-25 minutes or
until bottoms turn golden brown. With a spatula, transfer to a cool, flat
surface.

I am a big fan of salsa and this is a great salsa, nothing like the crap that comes out of a can. If you want the salsa kicked up a bit you can always add some extra diced jalapeno peppers.

Serving Size : 1 Preparation Time :0:15
Categories : Salsas Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cn Stewed Tomatoes (14 Oz.) — sliced
2 Large Green onions — snipped*
1 Large Ripe Tomato — cored and diced
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1 Ds Tabasco=AE Sauce — or to taste

Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato,
salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once
from heat. Put half of mixture through blender just to mince fine but not to
puree. Return to remaining half of mixture. Cool and refrigerate in tightly
covered container to use with a few weeks. Freezes well to use within 6=
months.

NOTE-For hot salsa, add 1 ts canned green chopped chilis or to taste,
freezing unused chilis to use in other recipes.

Them’s the biscuits served at America’s most popular stop
for breakfast, partners - simple to make and gosh darn tasty.
Get yourself some Bisquick and buttermilk and crank up the
oven for a clone that’s become one very frequent request.

2 cups Bisquick baking mix
2/3 cups buttermilk
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons margarine, melted and divided

1. Preheat oven to 450 degrees.

2. Combine the baking mix, buttermilk, sugar, salt, and half of
the melted margarine in a medium bowl. Mix until well blended.

3. Turn dough out onto a floured surface and knead for about 30
seconds, or until dough becomes elastic.

4. Roll dough to about 3/4-inch thick and punch out biscuits using
a 3-inch cutter. Arrange the punched-out dough on an ungreased
baking sheet, and bake for 10 to12 minutes or until the biscuits
are golden on top and have doubled in height.

5. Remove the biscuits from the oven and immediately brush each one
with a light coating of the remaining melted margarine. Serve warm.

Makes 8 biscuits.

This nationwide chain, which is known for it’s big bargain
breakfasts, serves an impressive number of non-breakfast
items as well. In 1997, I.H.O.P. dished out over 6 million
pounds of french fries and over half a million gallons of
soft drinks. But it’s the Country Griddle Cakes on the breakfast
menu that inspired this Top Secret Recipe. The unique flavor
and texture of this clone comes from the Cream of Wheat in the
batter. Now you can have your pancakes, and eat your cereal too.

nonstick spray
1 1/4 cups all-purpose flour
1 1/2 cups buttermilk
1/3 cup instant Cream of Wheat (dry)
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt

1. Preheat a skillet over medium heat. Apply nonstick spray.

2. Combine all ingredients in a large bowl with a mixer set on
high speed. Mix until smooth.

3. Pour the batter by 1/3-cup portions into the hot pan and cook
pancakes for 1-2 minutes per side or until brown. Repeat with
remaining batter.

Makes 8-10 pancakes.

Yes, this actually exists. On an excursion through some New
England states I practically drove off the road when I first
saw a sign advertising lobster at this fast food chain. I just
had to get a closer look. That’s when I discovered that this
unique sandwich is served only at select McDonald’s locations,
mostly in Maine, for a limited time only during the summer months.
It’s basically a lobster salad served on a hoagie roll with some
lettuce, but with fresh Maine lobster, is quite tasty.
Since you can’t get this anywhere else, I figured this sandwich
was a prime candidate for kitchen cloning. Here’s a recipe to
make a version of your own that has never before been published.

1\2 cup cooked Maine Lobster (fresh is best)
1\2 tablespoon mayonnaise
pinch salt
1 lettuce leaf
small hoagie roll

1. Mix together lobster, mayonnaise and salt.

2. Slice hoagie roll length wise, and spread the lettuce leaf on
the bottom half.

3. Spread lobster over lettuce. Top off sandwich with top half of
the roll.

Makes 1 sandwich.

Louisianna chef Paul Prudhomme, America’s number
one Dom DeLuise look a like, hit it big in supermarkets
with his magical brand of Cajun spice blends. Chef Paul
developed his seasonings after years of making little
batches and passing them out to customers in the restaurants
where he worked. Now his Magic Seasoning Blends come in
several varieties and are produced in a whopping 30,000-
square-foot plant by 38 employees. Fortunately, it’ll take
only one of you in a small kitchen to make a clone of one
of the most popular versions of the blend. Use it when you
barbecue, roast, grill, or sauté your favorite chicken, turkey,
duck, or Cornish game hens.

1 1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon rubbed sage
dash cumin

Combine all ingredients in a small bowl. Store in a covered
container. Sprinkle on any poultry to taste.

Makes 4 teaspoons.