Copycat Cookbook

Your Ultimate Guide to Preparing Recipes from your

Favorite Restaurants at Home

BY: Ivy Hope

Copyright © 2021 by Ivy Hope

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 Table of Contents
Introduction
Chapter 1: Chicken recipes
Chicken Casserole
Chicken and Dumplings
Chicken Pot Pie
Chili’s Cajun Chicken
Chipotle’s Mexican Grill Marinated Chicken
Chuy’s Elvis Green Chili Fried Chicken
Butter Chicken
Chapter 2: Pasta recipes
Fettuccine Alfredo
Linguine with Anchovies and Mushrooms
Rotini with Sausage and Asparagus
Toasted Ravioli
Roasted Vegetable Pasta Salad
Coleslaw Pasta Salad
Buffalo Chicken Pasta Bites
Garden Pasta Dish
Cajun Chicken Pasta
Fettuccine with Shrimp and Zucchini
Chapter 3: snack recipes
Crispy Cheesy Chips
 Brined Chicken Bites
Red Lobster Fudge Overboard
Chang’s Fried Rice
Garlic Mashed Potatoes
Cheesecake Factory Oreo
Applebee's Blondie Brownies
McDonald’s Apple Pie
Chapter 4: Soup recipes
Denny’s Broccoli Cheese Soup
Mimi’s Cafe French Market Onion Soup
Squash Soup
Chicken Noodle Soup
Chili’s Chicken Enchilada Soup
Pappasito’s Cantina Tortilla Soup
Cheddar and Bacon Soup
Chicken Egg Drop Soup
Applebee’s Tomato Basil Soup
Hard Rock Cafe Homemade Chicken Noodle Soup
Minestrone Soup
Chicken Gnocchi Soup
Chapter 5: Dessert recipes
Cinnabon’s Monkey Bread
Starbucks Chia Latte Copycat
Oriental Salad Dressing
 El Charro Café’s Hot Chocolate
Chi Chi’s Bloody Mary
Spinach Artichoke Dip
New York Cheesecake
Carraba’s Dessert Rosa
Starbucks’ Iced Lemon Pound Cake
Buca Di Beppo’s Tiramisu
Magnolia Bakery’s Vanilla Cupcakes
Longhorn Chocolate Stampede
Ben & Jerry’s Chunky Monkey Ice Cream
TGI Friday’s Oreo Madness
KFC’s Chocolate Chip Cake
Applebee’s Triple Chocolate Meltdown
Conclusion
About the Author
Author's Afterthoughts
 Introduction

It is now easy to prepare and enjoy recipes from your favorite restaurants at
the comfort of your home, thanks to copycat recipes. With copycat recipes,
you get to save your money and have fun enjoying your favorite meals. You
can make many different recipes from various famous restaurants around the
world. It can be a dessert from Applebee or a steak from Texas Roadhouse
that you have always been enjoying. It can also be from Cheesecake Factory,
Olive Garden, McDonald’s, or Starbucks. If you are a lover of the
restaurants’ great recipes, they are easy to make, and the processes are not
complex. Once you learn how to make the delicious recipes at your home,
you will not need to visit the restaurants as often as you did before making
copycat recipes.
Copycat recipes are based on home-cooked food. In addition to making a
recipe like that of any restaurant, you have the opportunity to make some
modification of choice to the recipe you are making. They will give you
positive changes in the way you prepare them. You will not want to turn back
once you go the way of copycat recipes. There are high calories in food
prepared in restaurants, and you also do not know the nutrition info of the
food. While preparing copycat recipes at home, you get to make healthy
meals which you can know the nutritional info.
This book contains copycat recipes that are easy to make and are
mouthwateringly delicious.
Happy cooking!
Chapter 1: Chicken recipes
 Chicken Casserole

If you need an easier way of preparing a casserole, then this one should be
the best option. This chicken casserole is a perfect combintion of specially
chosen ingredients. It is a delicious meal preferable for the entire family.
Serving size: 4
Cooking time: 1 hour and 20 minutes
Ingredients:
Crust
1 cup yellow cornmeal
1/3 cup all-purpose flour
1 tablespoon sugar
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons baking powder
2 tablespoons vegetable oil
¾ cup buttermilk
1 egg
Filling
½ cup sliced celery
¼ cup chopped yellow onion
2½ cups cooked chicken breast, cut into bite sized pieces
1 teaspoon salt
¼ teaspoon ground pepper
1 (10.5 ounces) can condensed cream of chicken soup
1¾ cups chicken broth
2 tablespoons butter
½ cup melted butter

Instructions:
Start by preheating the oven to 375°F.
To make the crust, in a large bowl, put together all of the crust ingredients
until smooth.
Dump the mixture into a buttered or greased 8×8-inch baking dish. Bake for
about 20 minutes, then remove from oven and allow to cool. Reduce oven
temperature to 350°F.
Crumble the cooled cornbread mixture. Add to a large mixing bowl along
with ½ cup of melted butter. Set aside.
Make the chicken filling by adding the butter to a large saucepan over
medium heat. Let it melt, then add the celery and onions and cook until soft.
Add the chicken broth, cream of chicken soup, salt and pepper. Stir until
everything is well combined. Add the cooked chicken breast pieces and stir
again. Cook for 5 minutes at a low simmer.
Transfer the filling mixture into 4 individual greased baking dishes or into a
greased casserole dish. Top with the cornbread mixture and transfer to the
oven.
Bake for 35–40 minutes for a large casserole dish or 25–30 minutes for
individual dishes.
 Chicken and Dumplings

Do you need to enjoy the comfort of every meal session? Do you need to
build your body with a healthier delicacy? The hearty chicken and dumplings
is a great choice for you. Enjoy the sweetness in every moment.
Serving size: 4
Cooking time: 20 minutes
Ingredients:
2 cups flour
2 tablespoons butter
½ teaspoon baking powder
1 pinch salt
3 cups cooked chicken
2 quarts chicken broth
1 scant cup buttermilk

Instructions:
Make the dumplings by combining the baking powder, flour and salt in a
large bowl. Using two knives or a pastry cutter, cut the butter into the flour
mixture. Then, stir in the milk a little at a time until it forms a dough ball.
Cover your countertop with enough flour that the dough will not stick when
you roll it out. Roll out the dough relatively thin, then cut into squares to
form dumplings.
Flour a plate and transfer the dough from the counter to the plate.
Bring the chicken broth to a boil in a large saucepan, then drop the dumplings
in one by one, stirring continually. The excess flour will thicken the broth.
Cook for about 20 minutes or until the dumplings are no longer doughy.
Add the chicken, stir to combine, and serve.
 Chicken Pot Pie

This chicken pot pie isn’t any diffcult in preparation. With few chosen
ingredients such as peas, potatoes, corns, etc., you are sure to have your day
start at a heathier mode.
Serving size: 8
Cooking time: 30 minutes
Ingredients:
½ cup butter
1 medium onion, diced
1 (14.5 ounces) can chicken broth
1 cup half and half milk
½ cup all-purpose flour
1 carrot, diced
1 celery stalk, diced
3 medium potatoes, peeled and diced
½ cup frozen peas
3 cups cooked chicken, diced
 1 teaspoon chicken seasoning
½ teaspoon salt
½ teaspoon ground pepper
1 single refrigerated pie crust
1 egg
Water

Instructions:
Preheat the oven to 375°F.
Next, in a large skillet, heat the butter over medium heat, add the leeks and
sauté for 3 minutes.
Sprinkle flour over the mixture. Continue to stir constantly for 3 minutes.
Whisking constantly, blend in the chicken broth and milk. Bring the mixture
to a boil. Reduce heat
Add the carrots, celery, potatoes, salt, pepper, and stir to combine. Then,
cook for 10-15 minutes or until veggies are cooked through but still crisp.
Add chicken and peas. Stir to combine.
Next, transfer chicken filling to a deep 9-inch pie dish.
Fit the pie crust sheet on top and press the edges around the dish to seal the
crust. Trim the excess if needed.
Then, in a separate bowl, whisk an egg with 1 tablespoon of water, and brush
the mixture over the top of the pie. With a knife, cut a few slits to let steam
escape.
Bake the pie in the oven on the middle oven rack 20 to 30 minutes until the
crust becomes golden brown.
10.Lastly, let the pie rest for about 15 minutes before serving.
 Chili’s Cajun Chicken

Do you need a creamy, tastier and sweeter meal? Chilli’s Cajun Chicken is
preferably the best option. It has an amazing taste that will keep you
preparing it as a daily meal for the family.
Serving size: 4
Cooking time: 25 minutes
Ingredients:
2 tablespoons olive oil
12 ounces boneless skinless chicken breast
2 tablespoons Cajun spice
2 tablespoons butter
4 garlic cloves, minced
1½ cups heavy cream
½ cup grated parmesan, plus more to garnish
1 pound dry penne pasta
2 cups tomatoes, diced
2 tablespoons chopped fresh parsley
Instructions:
First, heat the oil in a large non-stick skillet. Season the chicken with the
Cajun spice on both sides and cook until it is browned and cooked through.
Remove it to a plate. Then, keep it warm.
Add the butter to the hot pan and add the garlic. Cook 2 minutes or so, until it
is fragrant. Then stir in the cream. Cook a few minutes over medium-low heat
until it begins to thicken, and then stir in the parmesan cheese.
Meanwhile, cook the pasta according to the package instructions.
Stir the pasta into the sauce and mix well. You can add more cream if needed.
Slice the chicken breasts.
Lastly, spoon the pasta and sauce onto serving plates and top with some
chicken breast slices. Add some tomato and parsley, and garnish with a bit
more parmesan cheese.
 Chipotle’s Mexican Grill Marinated Chicken

If your week is quite busy, Chipotle’s Mexican Grill Marinated Chicken is

definitely the best option. You can always grill it in preparation for a busy
week, hence reducing your workload in cooking. Store it in a flavoured
container and prepare to overcome the sweetness.
Serving size: 4
Cooking time: 8 minutes
Ingredients:
2½ pounds organic boneless and skinless chicken breasts or thighs
Olive oil or cooking spray

Marinade
7 ounces chipotle peppers in adobo sauce
2 tablespoons olive oil
6 garlic cloves, peeled
1 teaspoon black pepper
2 teaspoons salt
½ teaspoon cumin
 ½ teaspoon dry oregano

Instructions:
Pour all the marinade ingredients in a food processor or blender and blend
until you get a smooth paste.
Next, pound the chicken until it has a thickness between ½ to ¾ inch. Place
chicken into an airtight container or re-sealable plastic bag such as a Ziploc.
Pour the marinade over the chicken. Then, stir until well coated. Place the
chicken in the refrigerator. Let marinate at least 8 hours or up to 24 hours.
Then, cook the chicken over medium to high heat on an oiled and preheated
grill for 3 to 5 minutes per side. The internal temperature of the chicken
should be 165°F before you remove it from the heat. You can also cook it in a
heavy-bottomed skillet over medium heat with a little olive oil.
Let rest before serving. If desired, cut into cubes to add to salads, tacos, or
quesadillas or serve as is.
 Chuy’s Elvis Green Chili Fried Chicken

If you need a thrilling and fantastic moment with friends, this meal should be
a greater consideration. Give it a try, and your family will find it out as a
favorite dish. Enjoy its sizzling sweetness.
Serving size: 4
Cooking time: 25 minutes
Ingredients:
For the chicken
4 (6 ounces) chicken breasts
2 cups buttermilk
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper

Other ingredients
1 large bag plain potato chips
 1 cup grated Cheddar
½ cup grated Monterey Jack

For the sauce

3 tablespoons butter
¼ cup flour
¼ cup sweet onion, diced
2 cups chicken stock
2 teaspoons ancho chili powder
1 teaspoon ground cumin
½ teaspoon cayenne powder
1 cup canned green chilies, with juice
1½ cups diced tomatoes, with juice

Instructions:
First, cover the chicken breasts with plastic wrap and pound them to ½-inch
thickness.
Second, in a mixing bowl, combine the buttermilk, paprika, salt and pepper.
Add the chicken breasts. Then, stir to coat. Cover and refrigerate for 1 hour.
Prepare the sauce. Then, in a saucepan, melt the butter and gradually add the
flour. Add the onion, whisk well, and cook for 5 minutes.
Slowly mix in the chicken stock. Add the spices and cook to thicken.
Next, reduce the heat and add the chilies and tomatoes.
Crush the chips and place them in a wide, shallow bowl.
Place a large, deep pan over medium-high heat and fill it with oil to a depth
of ¼ inch. Heat the oil to 350°F.
One at a time, remove the chicken pieces from the buttermilk and let most of
the liquid drain off. Lay the pieces in the chips and turn to coat, pressing
gently.
10.Carefully place the chicken pieces into the oil and cook until the
chips are golden brown.
11.Lastly, drain on paper towels and serve with chili sauce and
shredded cheese.
 Butter Chicken

It is one of the most common meals in many restaurants. However, this

version has easier preparation procedures with specially chosen ingredients.
The ingredients are easily accessible; hence no helter-skelter works in
finding the required ingredients in different food stores. Create a healthier
schedule by trying out the mouthwatering meal.
Serving size: 6
Cooking time: 20 minutes
Ingredients:
1 ½ lb. cubed chicken breast, cut into 2-inch cubes
3 teaspoons ginger, grated
3 teaspoons garlic, minced
4 lb. almond yogurt
1 tablespoon coconut oil
2 tablespoons garam masala

For the Sauce:

 5 lb. tomatoes, crushed
1 white onion, quarter
2 teaspoons minced garlic
2 teaspoons grated ginger
½ cup heavy cream
1 teaspoon red chili powder
½ tablespoon garam masala
1 tablespoon ground coriander
2 teaspoons cumin
2 tablespoons unsalted butter
1 ½ teaspoons salt

Instructions:
Place the chicken breast cubes into a large bowl, add 1 teaspoon each of
garlic and ginger. Add yogurt and garam masala and stir to combine.
Refrigerate the chicken to marinate it for at least 30 minutes.
In the meantime, make the sauce. Add the following to a blender, tomatoes,
onion, ginger, garlic and all the spices. Blend until smooth.
Remove the chicken from the refrigerator and put it in a large skillet over
medium heat. Add oil and let it melt. Add chicken and cook until the pieces
turn brown on each side.
Add in the sauce and allow it to cook for about 6 minutes. Add cream and
butter and stir.
Cook for 2 more minutes. Add salt to season. Remove from heat.
Top with cilantro and serve.
Chapter 2: Pasta recipes
 Fettuccine Alfredo

Do you need a sauce that considers only simpler but sweeter ingredients?
Fettuccine Alfredo is a great consideration. Some heavy butter, garlic,
parmesan cheese and other necessities, all incorporated together, bring
about the sweetness of this favorite meal.
Serving size: 6
Cooking time: 25 minutes
Ingredients:
½ cup butter, melted
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
2/3 cup parmesan cheese, grated
1 pound fettuccine, cooked
Instructions:
Melt the cream cheese in the melted butter over medium heat until soft.
Add the heavy cream and season the mixture with garlic powder, salt, and
pepper.
Next, reduce the heat to low. Allow the mixture to simmer for another 15 to
20 minutes.
Remove the mixture from heat and add in the parmesan. Stir everything to
melt the cheese.
Lastly, pour the sauce over the pasta and serve.
 Linguine with Anchovies and Mushrooms

Do you really love mushrooms? This combination of linguine and anchovies

will enhance an aroma. Your kids will keep yearning for it day by day. Just a
few ingredients and preparation steps, you are ready to set the table with
sweetness.
Serving size: 4
Cooking time: 30 minutes
Ingredients:
½ cup extra-virgin olive oil
2 tablespoons fresh minced garlic
¼ (2 ounces) cup anchovy fillets packed in olive oil, drained
2 pounds mussels in shells, rinsed and cleaned
1 cup white wine
1 pound linguine pasta
½ cup pine nuts, toasted
¼ cup parsley, chopped
Instructions:
Heat the olive oil in a skillet over low heat. Add the garlic and anchovies.
Sauté until garlic is golden brown and anchovies turn to a paste.
Add the mussels and white wine. Simmer on medium heat until the mussels
open, stirring frequently.
Cook the linguine according to the package instructions. Drain, then mix into
the skillet with the sauce.
Transfer to a serving plate. Garnish with pine nuts and parsley. Serve.
 Rotini with Sausage and Asparagus

If you are actually in a hurry for a pending or an over delayed work, you
need not stay hungry. Rotini with Sausage and Asparagus is a perfect
substitute and will leave you full. Some parmesan cheese, butter, sweet
Italian sausage and other essential ingredients will do you better. Enjoy!
Serving size: 4
Cooking time: 45 minutes
Ingredients:
½ pound sweet or hot Italian sausage, casing removed
2 tablespoons extra-virgin olive oil
1 pound fresh asparagus
½ cup heavy cream
1 pound rotini pasta, cooked according to the package instructions
2 tablespoons butter
Parmesan cheese, grated
Salt and pepper to taste

Instructions:
In a sauté pan, heat the oil over medium heat. Completely cook the sausage
while breaking it into pieces. Drain the liquid.
Next, cut about 2 inches off the bottom of the asparagus and cut the
remaining stems into 1-inch pieces. Boil until tender. Remove the tips and set
aside.
In a pot, heat the heavy cream and asparagus stems together over medium
heat. Cover and simmer for 10–12 minutes.
Then, cook the rotini according to the package instructions. Drain, then add
to the cream sauce. Add parmesan, butter, salt and pepper, and cooked
sausage. Simmer.
Transfer to a platter. Garnish with asparagus tips. Serve.
 Toasted Ravioli

Most appetizers come with distinct but sweet tastes. Everyone has their
favorites. However, you will do yourself good when you consider Toasted
Raviolli because it is one of a kind. Prepare and enjoy it fresh. Remember to
invite friends to this perfect meal.
Serving size: 6
Cooking time: 10 minutes
Ingredients:
1 (1 pound) package meat ravioli, thawed
2 eggs
¼ cup water
1 teaspoon garlic salt
1 cup flour
1 cup breadcrumbs
½ teaspoon oregano
1 teaspoon basil
Grated parmesan (for garnish)
Instructions:
Add the eggs and water to a small bowl. Beat together.
To another bowl, add the oregano, basil, garlic salt, and bread crumbs.
Combine together.
To a third bowl, add the flour. Heat oil to 350°F.
Dip the ravioli in the flour, then the eggs, then the breadcrumbs. Repeat for
each and set aside.
Place in oil. Then, fry until golden brown. Place on a cooling rack or paper
towel to drain some of the oil. If desired, sprinkle with parmesan. Serve with
marinara sauce.
 Roasted Vegetable Pasta Salad

Pasta salads that are traditionally prepared without incorporation of many

other flavours are probably a preference for many. This roasted pasta salad
is unique and only requires vegetables which undergo roasting in a measured
time. Start your summer in style by trying out this dish.
Serving size: 7
Cooking time: 12 minutes
Ingredients:
3 onions
1 tablespoon coconut oil
1 cup grape berries
¼ cup olive oil
1 teaspoon yellow squash
½ cup squash
1 zucchini
1 teaspoon Italian seasoning Salt-pepper
½ cup pitted olives
1 lb. rigatoni
Instructions:
Turn-on Air Fryer and pre heat it into 380°F.
Mix chopped peppers, celery, squash, mushrooms, onion, zucchini, and cover
with coconut oil.
Add herbs and seasoning into the mix.
Roast veggies at the Air Fryer for about 1 2 minutes.
Make a bowl with all boiling drinking water.
Add salt into your water and cook rice for 9 minutes.
Place bread into a distinct plate and then add berries, vegetables, and olives.
Mix well.
Cover salad vinegar and chuck.
 Coleslaw Pasta Salad

Fun moments come with the use of special salads. The incorporation of some
traditional twist to this salad is fairy. With a range of essential ingredients,
you will keep enjoying it with friends all along.
Serving size: 1
Cooking time: 15 minutes
Ingredients:
4 pieces bacon
½ cup cream
3 cups macaroni
1 cup avocado
¼ cabbage
1 onion

Instructions:
Prepare bowl using tepid warm water and then boil macaroni for about 9
minutes.
Chop cabbage and lettuce.
Turn on Air Fryer and preheat around 400oF.
Chop onion and put on the hot skillet. Insert lettuce with cabbage and simmer
for three minutes.
Put macaroni with bacon into the Air Fryer for five full minutes.
Insert veggies with avocado and cream and cook for 2 minutes longer.
Drink fresh basil leaves.
 Buffalo Chicken Pasta Bites

If you need some tangy, sweet and delicious bite, just incorporate a measured
amount of warm sauce, ranch dressing, cheddar cheese and other favorites
and combine them procedurally. Your wonderful day is already here with
Buffalo Chicken Pasta Bites.
Serving size: 6
Cooking time: 20 minutes
Ingredients:
2 cups onion penne pasta
1 pack cream cheese
1/2 cup shredded cheddar cheese
3/4 cup ranch dressing
2 cups poultry
1/3 cup warm sauce

Instructions:
Turn-on Air Fryer and preheat around 375°F.
Boil pasta for 9 minutes. Add salt into the water at the center of boiling.
Make a combination of curry with hot and ranch sauce.
Cut poultry onto the pieces and placed to Air Fryer to get a quarter hour.
Add grilled chicken into the sauce. Mix all with mozzarella and cooked pasta.
Put the two cheeses towards the cover of the mixture and set it in to the Air
Fryer to get 20 minutes.
Drink fresh herbs.
 Garden Pasta Dish

A great desire for vegetables requires that you try this unique garden pasta
dish. Vegetables and other key ingredients all tossed together are ideal for
your family. Don’t hesitate to prepare it for a friend who has cravings for it.
Serving size: 3
Cooking time: 10 minutes
Ingredients:
1 tablespoon olive oil
½ pound Italian sausage, ground or minced
1 cup diced carrots
1-2 celery sticks, diced
½ cup small onion, diced
4 garlic cloves, crushed or minced
2 cans beans: 1 can red kidney beans, and 1 can Northern beans
1 carton poultry broth, (vegetable broth may be used as an
alternative)
1 cup pasta noodles
 2 cups diced tomatoes
½ cup parmesan cheese
Fresh parsley, sea salt and black pepper

Instructions:
Prepare a skillet with olive oil and heat before adding the minced sausage
meat.
Cook for 3-4 minutes, then add in the onions, garlic, carrots, celery, and other
vegetables and continue to cook until the sausage is well done, and
vegetables are tender.
Add the pasta noodles to boiling water in a pot, and cook until tender, then
drain in a colander and lightly rinse.
Pour in the beans, broth, tomatoes, and pasta. Continue to stir until well
combined.
Add sea salt and black pepper, then serve topped with fresh parsley and pasta.
 Cajun Chicken Pasta

It is stylistic pasta that requires some more ingredients. Some of the basic
necessities incorporated include avocado oil, heavy cream, chicken breasts
(which is among the major ingredients), and other key ingredients. A clear
observance of the few preparation procedures guarantees a dining table full
of sweetness. Enjoy!
Serving size: 3
Cooking time: 12 minutes
Ingredients:
2 chicken breasts, cut into small cubes
4 large zucchinis, spiralized
3 teaspoons Cajun Spice Mix
1 tablespoon butter, unsalted
1 tablespoon avocado oil
1 small green bell pepper, cored, sliced
1 small red bell pepper, cored, sliced
1 tablespoon minced garlic
 ½ cup heavy cream
½ teaspoon ground black pepper
1 teaspoon salt

Instructions:
Take a medium bowl, place chicken pieces in it, sprinkle with Cajun
seasoning, and then toss until well coated.
Take a large skillet pan. Place it over medium-high heat. Then, add butter and
oil and when the butter melts, add chicken pieces and then cook for 6 to 7
minutes until cooked and golden brown.
Switch heat to medium level, add garlic and bell pepper, cook them for 2
minutes until vegetables have turned tender-crisp, then stir until the cream
and simmer for 2 minutes.
Season with salt and black pepper. Remove the pan from heat and add
zucchini noodles. Then, toss until well combined.
Serve straight away.
 Fettuccine with Shrimp and Zucchini

Incorporation of some seafood and zucchini into your fettuccine is quite a

better thought. Some parsley, white wine and other essentials add up to the
sweetness and uniqueness of this meal. Enjoy!
Serving size: 4
Cooking time: 7 minutes
Ingredients:
1 pound dry fettuccine
½ cup extra-virgin olive oil
1 tablespoon chopped garlic
2 tablespoons parsley, chopped
1 medium zucchini
1 pound large shrimp
1 cup dry white wine
¾ teaspoon salt
¾ teaspoon black pepper
¼ cup butter
 6 lemon wedges
1 sprig parsley, chopped

Instructions:
Slice zucchini into approximately 2×¼-inch sticks. Peel and devein shrimp.
Cook pasta according to the package instructions. Drain and set aside.
In a sauté pan, heat the oil over medium heat. Cook garlic and parsley for 1
minute.
Add the zucchini slices and cook for 1 minute. Add the shrimp, wine, salt,
pepper, and butter. Stir and cook the shrimp for 5 minutes.
Toss the pasta into the saucepan. Mix well. Squeeze some lemon over the
pasta. Serve.
Chapter 3: snack recipes
 Crispy Cheesy Chips

If you are in a hurry, these crispy chessy chips are among the possible
preferable options. They are easier, quicker and special to prepare especially
for your kids. Enjoy!
Serving size: 8
Cooking time: 10 minutes
Ingredients:
4 cups mozzarella cheese, shredded
1 cup whey protein isolate

Instructions:
Put the cheese in a medium heatproof bowl. Melt the cheese by microwaving
it for a minute.
Remove the melted cheese from the microwave. Then, add in the whey
protein. Stir to combine to form a dough.
On your working space, spread a parchment sheet. Put half of the dough on
the set parchment paper and cover it using a parchment paper of the same
size.
Use hands and a rolling pin to shape the dough into a rectangle which is thin.
Then, use a pizza cutter to cut out the triangles.
Repeat for the remaining dough.
Move the triangles to 2 baking sheets with spaces in-between. Bake for about
10 minutes.
Allow about 5 minutes to cool. Serve with a dip.
 Brined Chicken Bites

You don’t need to waste away extra pickle juice. You can reserve it and add
value to these chicken bites. Layers of flavours along with the pickle juice
will keep you crunching and munching into the sweetness of the bites. Don’t
hesitate to prepare them on some cool morning or evening.
Serving size: 4
Cooking time: 20 minutes
Ingredients:
1 chicken breast, cut into 1-inch pieces
2 cups pickle juice
Avocado oil, as needed
½ teaspoon salt

Coating:
½ teaspoon garlic powder
1 tablespoon erythritol sweetener
1 tablespoon baking powder
½ cup whey protein powder
 ½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon paprika

Instructions:
Put the chicken pieces in a large plastic bag. Season with salt and add pickle
juice. Seal the bag.
Coat the chicken by turning it upside down and refrigerate for half an hour to
marinate.
Remove from the refrigerator. Then, let it rest for about 20 minutes at room
temperature. Use paper towels to dry it.
Pour oil in a pot over medium heat and then increase to 350 degrees F.
In the meantime, make the coating. Put all the coating ingredients in a
medium bowl and mix to combine.
Immerse the chicken pieces into the coating and place on a parchment paper-
lined baking sheet.
Put the pieces of chicken in the pot with oil and cook for about 6 minutes.
When ready, put in a plate lined with paper towels.
Repeat until you have fried all the chicken. Serve and enjoy.
 Red Lobster Fudge Overboard

Proper adherence to the short and simple preparation procedure automates

sweetness into the red lobster fudge. A few ingredients, such as eggs, butter,
sugar, milk, etc., are great essence. Enjoy!
Serving size: 4
Cooking time: 15 minutes
Ingredients:
For Pecan Brownies:
13 x 9 family size package brownie mix
Olive oil, required per the package instructions
Egg (required as per the number mentioned on the package)
½ cup pecans, chopped

For Chocolate Sauce:

½ cup butter
 4 unsweetened chocolate squares
1 (12 ounces) can evaporated milk
3 cups sugar
½ teaspoon salt

For Whipped Cream:

1 can canned whipped cream

Instructions:
For Pecan Brownies
Follow the Instructions mentioned on the brownie mix and then add
approximately ½ cup of the chopped pecans. Pour the prepared mixture into a
large pan. Bake as per the Instructions mentioned on the package.
For Chocolate Sauce:
Over low heat in a large, heavy saucepan, melt the butter & chocolate,
stirring constantly. Slowly add the sugar, alternately with evaporated milk,
starting & ending with sugar; continue to stir until smooth, for 5 minutes,
over medium heat. Stir in the salt.
For Whipped Cream:
Microwave the chocolate sauce and brownie in separate dishes; ensure it’s
hot.
After micro-waving the brownie; place a scoop of ice cream on top. Then,
drizzle the hot chocolate sauce on top of the ice cream and then top with the
whipped cream.
 Chang’s Fried Rice

It is probably true that one or two of your friends may prefer this meal as a
favorite. The first time that you try on the meal will keep you preparing it
every day. Take your time and ensure to come up with the best version.
Serving size: 2
Cooking time: 20 minutes
Ingredients:
1 cup jasmine rice
1¾ cups chicken broth/water
3 teaspoons sesame oil
2 eggs
1/3 cup shoestring carrots
1/3 cup frozen peas
¼ cup sliced green onion
1/3 cup fresh bean sprouts
3 tablespoons soy sauce
½ teaspoon ground mustard
 ½ teaspoon ginger
1 teaspoon garlic
2 teaspoons molasses

Instructions:
First, warm the chicken broth/water in a saucepan. Once it starts boiling, add
the rice. Then, reduce the temperature setting to cook until the liquid has been
absorbed (15 min.). The finished rice should be fluffy.
Whisk the molasses, garlic, ginger, mustard, and soy sauce.
When the rice is ready, set the pan aside off of the burner.
Prepare a stir fry pan on the heat with one teaspoon of the sesame seed oil.
Next, crack the eggs into the pan and scramble them. Mince the ginger and
garlic.
Add the rest of the oil and toss in the green onion, carrots, bean sprouts, and
peas to stir fry for three to four minutes.
Pour in the rest of the oil (1 tsp.) and rice. Stir fry it for three to four minutes.
Toss in the soy sauce mixture and continue to stir-frying for another three to
four minutes.
Serve with a garnish of green onions.
Lastly, reheat in the microwave for 1.5-2 minutes or throw it in a hot skillet
for five minutes.
 Garlic Mashed Potatoes

Mashing potatoes makes them more tender and sweeter. The addition of
garlic and other vital ingredients substantiates this meal into a fantastic
nutritious delicacy. You will have to wait for around an hour so as to enjoy
the already made meal.
Serving size: 4
Cooking time: 1 hour
Ingredients:
1 medium-sized garlic bulb, fresh
2 pounds red-skinned potatoes
½ cup milk
½ cup heavy cream
¼ cup butter
Salt and pepper to taste

Instructions:
Preheat the oven to 400°F.
Wrap whole garlic bulb with aluminum foil and bake it for 45 minutes, until
the garlic softens. Remove it from the oven. Then, let it cool in its wrapping.
Once cool, unwrap the garlic, peel off the outer layer, and squeeze the cooked
pulp out. Set it aside.
In the meantime, cut the potatoes and wash them, don’t remove the skin and
put them in a saucepan. Add water just to cover the potatoes. Boil until it
cooks thoroughly for about 20 minutes.
Drain the water. Then, add the other ingredients. Use the hands to mash.
Lumps can be left, depending on your preference. Serve.
 Cheesecake Factory Oreo

Do you need to see your kids devour this cheesecake as a result of its
sweetness? The addition of some little vanilla and cream will not disappoint.
Get your friends talking more about the sweet experience of preparing better
meals by trying this version.
Serving size: 5
Cooking time: 75 minutes
Ingredients:
2 tablespoons butter, melted
1½ pounds cream cheese, room-temperature
1½ cups Oreo cookie crumbs
1 cup sour cream at room-temperature
5 eggs
1 cup sugar
¼ cup flour
¼ teaspoon salt
 2 teaspoons vanilla extract
15 divided Oreo cookies, coarsely chopped

Instructions:
Oven is to be preheated to 375 ° F.
Combine the crumbs of butter and cookie, and press uniformly in a 10′′
greased pie plate. Put aside. Deposit aside.
Whisk the cream cheese until light. Shake the creamy cheese until light and
fluffy with an electric mixer. Stir in the butter, then add the eggs. Stir the sour
cream, flour, vanilla, sugar and salt together. Stir in 5 chopped cookies
gently.
Pour the mixture and the remaining chopped cookies into the pan and top.
Bake 75 minutes on the top rack.
Switch off the oven, open the door several inches, allowing the cake to rest 1
hour in the oven.
Chill overnight.
 Applebee's Blondie Brownies

These brownies are a load of flavours and will keep you yearning for more
and more. The final outcome will give your family a perfect moment of
delicious brownies. Give them a try and enjoy their sweetness.
Serving size: 12
Cooking time: 30 minutes
Ingredients:
1 cup flour
½ teaspoon baking powder
3 tablespoons baking soda
1/3 cup unsalted butter, melted
1 pinch salt
½ cup walnuts, chopped
1 1/3 cups brown sugar, packed
1 tablespoon vanilla extract
1 egg
½ cup vanilla baking chips
 ¼ cup unsalted butter
¼ cup maple syrup
½ teaspoon maple extract
1 (8 ounces) package softened cream cheese

Instructions:
Preheat the oven to 350 ° F.
Mix the flour together, baking soda, baking powder and salt. Stir the nuts in.
Put aside. Deposit aside.
Using an electric mixer to pound the butter and 1 cup of brown sugar
together. Beat in Vanilla and Egg.
Gradually beat dry mixture into a wet mix. Hand mix in the vanilla baking
chips.
Spread batter in a 9″ × 9″ × 2″ baking pan. Bake for 20–25 minutes or until
clean comes out a toothpick which is inserted in the middle. Set aside to chill.
Melt ¼ cup butter and maple syrup in a saucepan over low heat. Drop the
remaining 1/3 cup of brown sugar into the saucepan until dissolved.
Remove the casserole from oil, and beat until smooth in cream cheese and
maple extract. Return the casserole to low heat. Then, simmer until peanut
butter has consistency for around 5 minutes, then spread the mixture over the
top of the cooled brownies.
 McDonald’s Apple Pie

Most of the McDonald’s Apple pies are usually baked to meet the need of
being favorites in restaurants. However, you can prepare your own and enjoy
the sweetness that comes with it. All you need is to assemble all the basic
ingredients and follow its procedural way of preparation. Enjoy with friends
and family.
Serving size: 6
Cooking time: 15 minutes
Ingredients:
Oil, for frying
Powdered sugar, for dusting (optional)

Crust
1 cup unbleached all-purpose flour
½ teaspoon salt
1 teaspoon sugar
 6 tablespoons butter, cold and cut into cubes
¼ cup ice water

Filling
2 medium apples, peeled, cored and diced
½ cup apple cider
¼ cup sugar
1 teaspoon cinnamon
1½ tablespoons lemon juice
1/8 teaspoon salt
2 tablespoons flour

Instructions:
Prepare the crust. Then, place flour, sugar and salt into a food processor and
pulse a few times to mix.
Add butter and pulse to get a coarse mixture.
Add water and pulse just until mixture begins to adhere and form a dough.
Next, place on a floured surface and divide into 3 equal parts. Form each into
a thick disc, wrap in plastic wrap and refrigerate until firm (about 30 minutes
to 1 hour).
Prepare the filling. Place ingredients, except flour, in a saucepan and bring to
a boil. Reduce heat and simmer until apples are tender (about 10–15
minutes). Stir in flour and cook until slightly thickened (about 1½ minutes).
Remove from heat and let cool.
Next, roll out each third of the chilled dough over a floured surface to make
10-inch rectangles or ovals. Divide each into 2 to make 6 pieces.
Divide the filling into 6 and spoon into the center of each piece of dough.
Then, wet edges of the dough and fold over.
Press down edges with a fork to seal.
10.Deep fry in oil at 350°F, by batches, until golden brown (about
minutes on each side).
Drain on paper towels.
Lastly, dust with powdered sugar (if using) and serve.
Chapter 4: Soup recipes
 Denny’s Broccoli Cheese Soup

If you need to give your friends a fresh and cool treat at the start of the week,
Denny’s Broccoli Cheese Soup should quickly hit your mind. Its sweetness is
outstanding and only requires a few ingredients.
Serving size: 4
Cooking time: 1 hour 10 minutes
Ingredients:
1/8 teaspoon white pepper
¼ teaspoon salt
4 cups chopped broccoli florets
2¼ cups chicken broth
3 cups shredded mild cheddar cheese
1½ cups whole milk
¼ cup all-purpose flour
¼ cup butter

Instructions:
First, take a medium saucepan and melt butter in it over medium heat. Then,
add the flour and cook for 1 minute, while stirring constantly.
Prepare a roux by whisking some milk in the saucepan, adding some cheese
to it, and stirring until the cheese has melted.
Lastly, add the remaining ingredients, stir them all together and continue
cooking until the soup boils. Lower the heat. Then, let it simmer for 60
minutes while stirring often. Make sure the broccoli is tender before serving.
 Mimi’s Cafe French Market Onion Soup

This is another finger-licking soup that will keep your kids yearning for more
bowls. Give them memorable moments by properly preparing the soup
through combining of vital ingredients such as parmesan cheese, garlic
powder, etc.
Serving size: 6
Cooking time: 1 hour 40 minutes
Ingredients:
6 tablespoons shredded parmesan cheese
6 slices mozzarella cheese
6 slices Swiss cheese
6 to 12 slices French bread
3 tablespoons Kraft grated parmesan cheese
¼ teaspoon garlic powder
1 teaspoon salt
3 (14 ounces) cans beef broth
3 medium white onions, sliced
 ¼ cup butter

Instructions:
Melt some butter in a pot and sauté the onions in it for about 20 minutes, until
they become transparent (when they start browning).
Pour in the beef broth, and add the garlic powder and salt to the existing
onions. Boil the mixture, and when it reaches the boiling point, lower the heat
to low heat and simmer for 60 minutes uncovered. Pour in grated Parmesan
cheese in the last 10 minutes.
When the soup has finished cooking, prepare the oven by preheating it to
355°F in order to toast the baguette slices for 12 minutes. When done, take
them out and set your oven to broil.
To prepare a soup serving, take a cup of soup and pour it into a bowl which is
oven-safe. Then, place a slice of toasted baguette on top to float and top with
a slice of Swiss cheese. Add a mozzarella slice and drizzle a tablespoon of
the Parmesan cheese on top.
Put the bowl of soup on a baking sheet. Let it broil for about 6 minutes in the
oven.
 Squash Soup

Let you bowl steam with the hotness of a cool, creamy and delicious squash
soup. This soup is a perfect option for those observing a healthier schedule.
Therefore, it is loaded with a number of nutritious ingredients vital for body
health.
Serving size: 10
Cooking time: 45 minutes
Ingredients:
2 pounds butternut squash; peeled & cut into 1-inch cubes
½ teaspoon cinnamon
1 cup white onion, chopped
15 ounces pumpkin
2 cups vegetable stock
1 tablespoon honey
2 teaspoons curry powder or to taste
1 cup apple juice
2 tablespoons vegetable oil, divided
 1 tablespoon pumpkin seeds
½ cup heavy cream

Instructions:
First, preheat your oven to 350°F. Drizzle 1 tablespoon of vegetable oil on
top of the butternut squash; stir until coated well.
Second, bake in the preheated oven until the butternut squash is fork tender,
for 30 minutes. Do not let the squash brown.
Heat 1 tablespoon of the vegetable oil over moderate heat in a large stock pot
& sauté the onions for a couple of minutes, until translucent. As you sauté the
onions; sprinkle a small amount of salt on top of them. When done;
immediately add in the butternut squash, pumpkin, curry powder, vegetable
stock, apple juice, cinnamon, & honey. Heat through.
Next, bake the soup smooth using an immersion blender. Add cream to the
soup; give everything a good stir.
Toast the pumpkin seeds over moderate heat in a small skillet. Heat through
until fragrant, for a few minutes.
Immediately remove from heat. Serve and enjoy.
 Chicken Noodle Soup

Your meal session should probably not end without tasting the piping hotness
and sweetness of this special soup. Its constituents serve as the best healthy
ingredients, and they include celery and carrots among others.
Serving size: 6
Cooking time: 4 hours 15 minutes
Ingredients:
2 chicken breasts, boneless and skinless
1 cup egg noodles
2 cups water or as required onion, small, diced
2 cans chicken broth
1 teaspoon thyme
2 cups celery, diced
1 bay leaf
2 cups carrots, diced
1 teaspoon minced garlic or garlic salt
Pepper and salt to taste
Instructions:
Place the entire ingredients (except the egg noodles) in the bottom of your
crock pot; give everything a good stir until evenly combined.
Cover & cook 6 to 8 hours on low-heat or on high-heat for 3 to 4 hours
Just 30 minutes before you serve this soup, remove the chicken pieces and
shred.
Place them in the pot again. Turn on the high of your crock pot & add in the
egg noodles; let cook for half an hour.
Serve immediately and enjoy.
 Chili’s Chicken Enchilada Soup

This soup is rich in flavours and has essential ingredients vital for the body.
A blend of the ingredients requires great adherence to preparation
instructions. Serve while still hot to enjoy more.
Serving size: 6
Cooking time: 30 minutes
Ingredients:
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
5 cups chicken broth
1 cup masa harina
2 cups water
1 cup enchilada sauce
1 pound Velveeta®, cubed
2 cups shredded chicken
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
 ½ teaspoon black pepper
½ cup shredded Monterey Jack
½ cup shredded cheddar
Crushed tortilla chips, for topping

Instructions:
First, heat the oil in a Dutch oven or soup pot. Add the onion and cook until it
is softened. Add the garlic. Then, cook another minute, until it is fragrant.
Add the chicken broth and bring it to a boil.
Next, in a separate bowl, combine the masa harina with the water and mix
until smooth. Whisk the mixture into the broth.
Stir in the enchilada sauce and Velveeta. Then, cook, stirring occasionally,
until the soup thickens and the cheese is melted.
Then, add the chicken, chili powder, cumin, salt and pepper. Cook to heat
through.
Serve garnished with a blend of the cheeses and a generous topping of tortilla
chips.
 Pappasito’s Cantina Tortilla Soup

Your trip will not always be the best if you don’t consider tasting Pappasito’s
Cantina Tortilla Soup. It is the best ever, and your children and entire family
members will love it too.
Serving size: 4
Cooking time: 25 minutes
Ingredients:
1 large white onion, diced
3 medium carrots, sliced
1 tablespoon jalapeño pepper, minced
1 tablespoon salt
1 cup yellow squash, sliced
1 cup Roma tomatoes, diced
2 quarts chicken broth
1 cup zucchini, sliced

To garnish
 4 cups crispy corn tortilla chips
1½ cups shredded Monterey Jack cheese
2 cups corn kernels

Instructions:
First, in a soup pot or Dutch oven, combine the chicken stock, onion, and
carrots. Bring it to a simmer and cook for 10 minutes.
Add the jalapeño, zucchini, squash, and salt. Simmer until all the vegetables
are tender.
Add the tomatoes and cook to heat through.
Lastly, serve garnished with tortilla chips, corn and shredded cheese.
 Cheddar and Bacon Soup

What do you prefer to counter the colder weather? Most preferably, soups
are go-to meals when the weather seems unfavourable. A combination of
bacon and cheddar along with other vital ingredients will bring about a
finger-licking touch in a colder season. Give it a try because it won’t
disappoint.
Serving size: 8
Cooking time: 30 minutes
Ingredients:
3 cups cooked chicken, cubed
½ cup celery, diced
12 slices bacon, chopped, cooked
1 tablespoon minced garlic
3 cups shredded cheddar cheese
¼ teaspoon xanthan gum
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
 ½ medium white onion, peeled, chopped
1 cup heavy whipping cream
¼ cup butter, unsalted
1 tablespoon avocado oil
4 cups chicken broth
1 tablespoon water
1 teaspoon salt

Instructions:
Place a large pot over medium heat. Then, add oil and when hot, add onion
and celery and cook for about 5 minutes.
Melt the butter, pour in the chicken broth and then bring it to a boil.
Next, season the soup with black pepper, cayenne pepper, and salt. Stir until
mixed, switch heat to medium-low level, and simmer for 10 minutes.
Stir together water and xanthan gum in a small bowl. Add it mixture into the
soup and stir this until combined.
Add cream and cheese. Continue stirring until cheese has melted and blended
into the soup.
Then, add cooked chicken pieces along with three-fourth of the bacon, stir
until mixed and cook for 2 minutes until hot.
Lastly, ladle soup among four bowls, garnish with remaining bacon and more
cheese and serve.
 Chicken Egg Drop Soup

It is a hearty, yummy and delicious soup that covers up your dining table with
a range of flavours. Do you wish that your kid requests more? Give this soup
a try and ensure to incorporate all the vital ingredients.
Serving size: 4
Cooking time: 8 minutes
Ingredients:
4 medium green onions, sliced
8 medium mushrooms, sliced
4 teaspoons coconut aminos
1 ½ teaspoons sea salt
1 teaspoon grated ginger
1 teaspoon ground black pepper
4 cups chicken broth
4 eggs

Instructions:
First, place a medium saucepan over medium heat. add onion, mushroom and
ginger. Stir in black pepper and coconut aminos. Add in the broth and let the
mixture boil.
Lower the heat to low and then simmer for 2 minutes until mushrooms turned
tender.
Next, crack eggs in a small bowl and whisk until frothy.
Pour the egg into the soup in a steady stream and continue stirring until eggs
turn into ribbons in the soup.
Add salt to season. Serve.
 Applebee’s Tomato Basil Soup

Applebee’s Tomato Basil Soup is one of the comforting and creamy soups
you will ever taste. In just 45 minutes, you can ladle your soup into a
preferable bowl and let the family enjoy a delicious meal in the dining
moment.
Serving size: 6
Cooking time: 45 minutes
Ingredients:
¼ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon dried oregano
2 teaspoons minced fresh parsley
1/3 cup granulated sugar
1/3 cup minced fresh basil
¾ cup heavy cream
3 cups chicken broth
2 (28 ounces) cans crushed tomatoes
 1 teaspoon minced garlic
½ cup minced white onion
1 teaspoon extra virgin olive oil

Garnish:
Shredded parmesan cheese
Seasoned croutons

Instructions:
First, pour 1 tablespoon of olive oil into a large saucepan and place it over
medium heat. Add the garlic and onion and gently sauté them for about 1
minute. Add the chicken broth and crushed tomatoes, and boil the mixture,
then lower the heat to simmer for 20 minutes. Turn off the heat and leave it to
cool uncovered for about 30 minutes.
In a blender, pour in about half of the tomato mixture, and blend it on high
speed for about a minute. Pour the blended mixture into a bowl. Then, add
the rest of the mixture into the blender on high speed for a minute.
Lastly, pour all the tomato mixture into the saucepan, raise the heat to
medium, and then add the remaining ingredients. Bring the soup to a bubble,
then lower the heat and let it simmer for 20 minutes. Serve one cup of soup
with a garnish of 3 to 4 croutons on top and shredded parmesan cheese
sprinkled on it.
 Hard Rock Cafe Homemade Chicken Noodle Soup

This soup is one of a kind and entails a range of ingredients which include
onion, butter, vegetable oil and egg noodles among other essentials. The
ingredients are so nutritious hence adding up more health to the soup. Don’t
let the cold devour you while you can ladle some Hard Rock Cafe Homemade
Chicken Noodle Soup into your preferable bowl.
Serving size: 8
Cooking time: 1 hour 10 minutes
Ingredients:
3 cups wide egg noodles, dry
1 teaspoon minced fresh parsley
1 teaspoon freshly ground black pepper
1 teaspoon salt
4 cups water
4 cups chicken broth
 ½ cup diced celery
2 medium carrots, peeled and diced
1 cup diced onion
1 tablespoon butter
2 tablespoons vegetable oil
1 pound skinless chicken thigh fillets
1 pound skinless chicken breast fillets

Garnish:
Minced fresh parsley

Instructions:
First, pour 2 tablespoons of vegetable oil in a large pot over medium heat.
Sauté the chicken breasts and thighs for about 10 to 15 minutes, or until the
chicken gets slightly brown on both sides, and they are cooked through. Take
the chicken out of the pot and place them on a cutting board.
Lower the heat to medium-low, add the butter to the pot, then the celery,
carrot, and onion. Sauté the veggies for about 10 minutes, while stirring
constantly, until the carrots start to soften.
Slice the chicken into cubes, then add them into the large pot alongside the
chicken broth, water, veggies, salt, pepper, and a teaspoon of parsley. Boil
them all together, and when the soup reaches a boiling point, lower the heat
and let it simmer for 10 more minutes. Then, add noodles to the soup.
Continue to simmer for 15 more minutes until the noodles are soft.
Lastly, serve the soup in a bowl with sprinkled minced fresh parsley on top.
 Minestrone Soup

If you need to enjoy the hearty touch of a meal of Italian origin, then a proper
consideration is this minestrone soup. Don’t let vegetable leftovers go to
waste while you can convert them into a sweeter and mouth-watering soup.
You will enjoy.
Serving size: 8
Cooking time: 1 hour 20 minutes
Ingredients:
3 tablespoons olive oil
1 medium onion, diced
1 small zucchini, chopped
1 (14 ounces) can Italian-style green beans
1 celery stalk, diced
4 teaspoons minced garlic
1 quart vegetable broth
2 (15 ounces) cans red kidney beans, drained
2 (15 ounces) cans great northern beans, drained
 1 (14 ounces) can diced tomatoes with juice
½ cup carrot, shredded
½ cup dry red wine (optional)
½ cup tomato paste
1 teaspoon basil
1 teaspoon oregano
½ teaspoon onion and garlic powder
¼ teaspoon thyme
1 bay leaf
3 cups hot water
4 cups fresh spinach
1½ cups shell pasta
Salt and pepper to taste

Instructions:
In a large stockpot, heat olive oil and sauté onion, celery, zucchini and carrots
over medium heat.
Stir in garlic, green beans and tomato paste. Then add broth, red wine, hot
water, tomatoes, green beans, oregano, basil, onion powder, garlic powder,
thyme and bay leaf.
Bring soup to a boil. Reduce heat, cover and simmer for 45 minutes. Remove
bay leaf.
Mix in spinach and pasta. Cook for 30 minutes. Serve.
 Chicken Gnocchi Soup

The soup is thicker and creamy to ensure you enjoy every moment out of it. It
is easily and quickly prepared with a few vital ingredients. Therefore, there is
no need to move from store to store seeking the rarest ingredients.
Serving size: 4
Cooking time: 8 minutes
Ingredients:
1 tablespoon oil
1½ pounds chicken breast, cubed
½ cup celery, chopped
½ cup onion, chopped
1 cup matchstick carrots
2 cups chicken broth
 1 teaspoon thyme
3 cups half and half
1 (16 ounces) package gnocchi
2 cups fresh spinach

Instructions:
Place oil, chicken and celery in the Instant Pot. Sauté until meat is brown.
Mix in chicken broth, onion, carrots and thyme. Close the lid, then the
pressure release valve.
Set to Manual, High Pressure for 4 minutes. Once completed, quick release
pressure.
Open the lid and set to sauté. Add spinach, half and half and gnocchi. Leave
Instant Pot on sauté to heat the soup until it is boiling.
Let boil and keep stirring for 3 minutes or until gnocchi is cooked. Serve.
Chapter 5: Dessert recipes
 Cinnabon’s Monkey Bread

A perfect bread that loaded with all-time sweetness. It is a perfect choice

when eaten with some drink just to start the day powerfully. Give it a try, and
you will enjoy.
Serving size: 4
Cooking time: 20 minutes
Ingredients:
3 cans Cinnabon cinnamon roll dough
1 cup sugar
1 tablespoon cinnamon
½ cup (1 stick) butter, melted
½ cup brown sugar
2 tablespoons honey

Frosting
1 tablespoon milk
1 teaspoon butter
 2 cups powdered sugar

Instructions:
Preheat oven to 400°F. Grease a Bundt or loaf pan.
Cut each dough roll into half and roll into balls.
Combine sugar and cinnamon and place in a plastic bag or shallow dish.
Coat the dough with the cinnamon sugar.
Fit the dough into the pan.
In a bowl, stir the butter, brown sugar and honey together until all the sugar is
dissolved.
Pour the honey mixture evenly over the dough in the pan.
Bake until fragrant and browned, or with internal temperature of 190–200°F
(about 20 minutes).
If using frosting, prepare it while the bread is baking. Then, place ingredients
in a saucepan over low heat; stirring continuously until smooth. It should be a
good consistency for drizzling. Add a few drops of water or milk if too thick.
10.Let the bread cool down for about 5 minutes before removing
from the pan. Drizzle with frosting
 Starbucks Chia Latte Copycat

Starbucks Chia Latte Copycat is a money saver; hence preparing it will

lower a load of expenses on its various ingredients. The several ingredients
will turn your table into unforgettable sweetness.
Serving size: 5
Cooking time: 5 minutes
Ingredients:
Ground cardamom, for garnish
2 cinnamon sticks
1 star anise
6 cardamom pods
1/3 cup packed brown sugar
Ground cinnamon, for garnish
4 cups whole milk
6 black tea bags
2 tablespoons whole cloves
1 tablespoon black peppercorns
 1 1-inch piece fresh ginger, thinly sliced
4 cups water
1 tablespoon vanilla extract, pure

Instructions:
First, in a small pot, bring the water, sugar and spices to boil over medium
heat. You can reduce the heat and allow them to cook for like 5 minutes.
Bring the mixture back to a boil. Add the vanilla and tea bags and remove
from heat. Cover for 10 minutes and allow to steep. Then, strain tea bags and
discard spices.
Next, bring the milk to a simmer in a medium pot over medium heat. Turn off
heat and use a froth milk immersion blender.
Pour 3/4 cup chai tea and 1⁄2 cup warm milk into each mug, changing
amounts according to preferences. Round off each mug with milk foam and
cinnamon and cardamom sprinkled on the top.
 Oriental Salad Dressing

Tangness and sweetness all incorporated in a single dressing. It ia a perfect

option for a daily salad. Get the easy-to-access ingredients and strategically
prepare them according to the instructions. Enjoy a healthier meal.
Serving size: 2
Cooking time: 0 minutes
Ingredients:
3 tablespoons honey
1 teaspoon Dijon mustard
¼ teaspoon sesame oil
1 pinch red pepper flakes
1½ tablespoons rice wine vinegar
¼ cup mayonnaise
Salt and pepper to taste

Instructions:
In a small bowl, mix all ingredients together. Then, refrigerate. Serve on
salads.
 El Charro Café’s Hot Chocolate

Some chocolate on a busy and cold day is not bad anyway. It is easy and
quick to prepare, provided that the ingredients are set on the preparation
board. Don’t only enjoy the coolness of this chocolate alone while you can
share it with friends around.
Serving size: 4
Cooking time: 10 minutes
Ingredients:
6 cups whole milk
1 cup sugar
6 tablespoons cocoa powder or 4 squares Ibarra Mexican
chocolate
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Instructions:
Combine all the ingredients in a saucepan.
Warm over medium heat, stirring constantly. Do not boil the mixture.
Remove from heat. Then, use a hand whisk to whisk until frothy.
Pour chocolate into mugs and serve.
 Chi Chi’s Bloody Mary

If you are craving some tropical drinks, quickly rush to Chi Chi’s Bloody
Mary. It is easy to prepare, and the ingredients are easily accessible. It is
healthier and sweeter, and your entire family will keep loving it.
Serving size: 2
Cooking time: 0 minutes
Ingredients:
1 cup thick chunky salsa, medium
¼ cup vodka
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce
4–6 olives
2–3 celery sticks

Instructions:
Blend all the ingredients in a blender until smooth.
Pour into an ice-filled cocktail shaker and shake well.
Strain into glasses and add more ice.
Garnish with olives and celery, if desired.
 Spinach Artichoke Dip

It is a more healthy choice especially for anyone with underlying health

conditions. Spinach Artichoke Dip is cheesy and creamy hence the rare
outcome of sweeness that will keep you sticking to it on a daily basis.
Serving size: 8
Cooking time: 10 minutes
Ingredients:
3 tablespoons butter
3 tablespoons flour
1½ cups milk
½ teaspoon salt
¼ teaspoon black pepper
5 ounces spinach, frozen and chopped
¼ cup artichokes, diced
½ teaspoon chopped garlic
½ cup parmesan, shredded
½ cup mozzarella, shredded
1 tablespoon asiago cheese, shredded
1 tablespoon Romano cheese, shredded
 2 tablespoons cream cheese
¼ cup mozzarella cheese, for topping

Instructions:
First, melt butter over medium heat in a saucepan. Add flour and cook for
about 1–2 minutes. Add milk and stir until thick.
Season with salt and pepper to taste. Add spinach, diced artichokes, garlic,
cheeses and cream cheese to the pan. Stir until warmed.
Lastly, pour into a small baking dish. Sprinkle mozzarella cheese on top.
Then, place under the broiler. Broil until the top begins browning.
 New York Cheesecake

For an authentic cheesecake, consider incorporating key ingredients like

cream cheese, egg yolks, butter and much more. In less than an hour, be sure
to lick your fingers for the unending sweetness.
Serving size: 12
Cooking Time: 55 minutes
Ingredients:
5 (approximately 8 ounces) packages cream cheese, softened
1¾ cups sugar
2 cups graham cracker crumbs, finely crushed
½ cup butter or ½ cup margarine, melted
2 large egg yolks
1½ teaspoons vanilla
5 large eggs
1 teaspoon lemon, finely shredded
2 tablespoons all-purpose flour
1/3 cup whipping cream
Instructions:
Combine the graham cracker crumbs with melted butter in a bowl; give it a
good stir until combined well.
Press onto the bottom & approximately 2 ½ inches up the sides of a 9x3-inch
spring-form pan. Combine the cream cheese with flour, vanilla & sugar; mix
well. Beat using an electric mixer, on low speed until fluffy.
Add egg yolks and eggs; continue to beat until just combined, on low speed.
Stir in the lemon peel and whipping cream. Pour into the prepared pan. Place
pan in a shallow baking pan in the oven.
Bake until the middle appears nearly set, for 1 ½ hours, at 325 F. Let cool for
10 to 15 minutes. Loosen the crust from sides of pan.
Cool for half an hour more and then remove sides of pan. Let completely cool
and then chill for overnight.
Just before serving, don’t forget to garnish your cake with some fresh berries.
 Carraba’s Dessert Rosa

It is another great choice of a dessert that requires little preparation time. It

is loaded with a few ingredients vital for general body health. Consider it,
and the end outcome will be amazing.
Serving size: 12
Cooking time: 45 minutes
Ingredients:
1 box white cake mix
1 butter stick
6 egg yolks
½ cup sugar, divided
4 tablespoons all-purpose flour
1 pinch salt
2 cups milk
3 teaspoons vanilla extract, divided
8 strawberries, sliced
2 bananas, sliced
 1 can crushed pineapple
1 cup heavy cream
¼ cup sugar
Chocolate syrup

Instructions:
Make cake according to the package instructions but replace oil with butter.
Then, set aside to cool.
Start making pastry cream by adding egg yolks and ¼ cup sugar to a bowl.
Mix until smooth and liquid becomes lighter in color. Stir in flour and salt
until combined. Set aside.
Heat milk, remaining sugar and 2 teaspoons vanilla extract in a saucepan over
medium heat and boil. Then, while stirring, gradually pour about half of
scalding milk mixture into egg yolk/sugar mixture. Return saucepan to heat
and pour in egg yolk/sugar mixture. Continue to stir until sauce comes to a
boil Continue boiling for about 1 minute or until cream thickens, stirring
continuously. Turn off heat, then pour into a bowl. Mix in butter until melted.
Cover with bowl with plastic wrap and refrigerate for 1 hour.
For the fruit topping, add strawberries and bananas into individual bowls,
unmixed, and pour in juice of canned pineapples. Add pineapples to a
separate bowl. For whipped cream, whisk heavy cream in a bowl until a bit
firm. Whisk in sugar and remaining vanilla extract until you can form a firm
peak.
Assemble cake by slicing it into two layers. Return 1st layer onto pan, then
layer with pineapple and pastry cream. Top with 2nd cake layer, then top
with strawberries, followed by bananas. Drizzle chocolate syrup on top.
Right before serving, spread whipped cream onto individual cake slices.
 Starbucks’ Iced Lemon Pound Cake

Add some lemony taste to your cake and enjoy the fruity taste. It is a sweeter
cake that will keep everyone yearning for more. Just a few procedural
preparation instructions, you are ready to enjoy.
Serving size: 8
Cooking time: 50 minutes
Ingredients:
Loaf
1½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
3 large eggs
1 cup sour cream
1 cup granulated sugar
½ cup vegetable oil
2 tablespoons lemon zest
 1 tablespoon lemon extract, or to taste

Lemon Glaze
3 tablespoons lemon juice
1 cup powdered sugar

Instructions:
Preheat oven to 350°F. Grease and flour a loaf pan.
Next, in a bowl, combine baking powder, flour and salt. Set aside.
In a mixer bowl, beat the eggs, sugar and sour cream until well-blended.
Continue beating while adding oil in a stream.
Add lemon zest and extract and mix.
Next, add the flour mixture. Mix just to incorporate. The batter will be
lumpy.
Pour batter into prepared loaf pan and spread evenly with a spatula.
Then, bake for 40 minutes and then tent with foil.
Let bake until toothpick inserted at the center comes out with just a few
crumbs (about 10–12 minutes).
10.Place pan on a wire rack for loaf to cool completely.
11.Meanwhile, prepare the glaze. Whisk powdered sugar while
adding lemon juice gradually until the right consistency is
achieved.
12.Lastly, remove loaf from pan and drizzle with glaze.
 Buca Di Beppo’s Tiramisu

A perfect creation out of the most vital ingredients is Buca Di Beppo’s

Tiramisu. With a few preparation instructions, you are done quickly. Enjoy!
Serving size: 2
Cooking time: 0 minutes
Ingredients:
3 6-inch pieces round savoiardi
½ cup espresso rum mix
3 ounces zabaglione custard
9 ounces sweet mascarpone
½ ounce cocoa powder
1/8 cup biscotti, crumbled
Instructions:
Dip one round savoiardi in espresso rum mix and place in serving bowl
(about 3 inches deep and 7 inches wide).
Spread with a third of the zabaglione, then a third of the mascarpone.
Repeat with the rest of the dipped biscuits, zabaglione and mascarpone, to
make 3 layers.
Chill before serving.
Sprinkle with cocoa powder and crumbled biscotti.
 Magnolia Bakery’s Vanilla Cupcakes

You won’t technically enjoy your cupcake without the incorporation of

vanilla. Just enjoy a few pieces of it, and you will be full of sweetness.
Serving size: 24
Cooking time: 25 minutes
Ingredients:
1 teaspoon pure vanilla extract
1 cup whole milk
4 large eggs, at room temperature, lightly beaten
1 cup unsalted butter, at room temperature, cubed
2 cups granulated sugar
1½ cups self-rising flour
1¼ cups cake flour

Frosting
 1 teaspoon vanilla extract
2 tablespoons whole milk, + 1 tablespoon more if needed
1 cup (2 sticks) unsalted butter, at room temperature
4 cups powdered sugar
Food coloring of choice, if desired
Sprinkles, candy to decorate, if desired

Instructions:
Preheat oven to 350°F. Then, line cupcake pans with paper liners.
Next, in a large bowl, combine the self-rising flour, cake flour and sugar. Use
an electric mixer with paddle attachment and mix at low speed to blend.
Add butter, one cube at a time, until batter looks coarse.
Stir vanilla into milk and add to batter alternately with eggs, still at slow
speed. Scrape down sides of bowl as needed.
Fill the cupcake pans about ¾ full.
Bake until toothpick inserted at center comes out clean (about 20–25
minutes).
Next, place on wire rack and allow to cool completely.
Prepare frosting. Cream the butter and add vanilla. Keep mixing while adding
sugar a cup at a time. Add milk and mix until creamy. If too thick, add more
milk, a drop at a time. If desired, add a few drops of food color and mix.
Then, use a spatula or piping bag to frost the cupcakes.
Decorate, if desired
 Longhorn Chocolate Stampede

Another heaven of a meal is Longhorn Chocolate Stampede. Some chocolate

taste makes it sweeter and more enjoyable. Enjoy it with friends and family.
Serving size: 12
Cooking time: 1 hour
Ingredients:
Brownie Base
1 box fudge brownie mix, plus required ingredients*
Cake Layer
1 box devil’s food cake mix, plus required ingredients*

Mousse
3 ounces semisweet chocolate, coarsely chopped
3 ounces milk chocolate, coarsely chopped
2 cups heavy whipping cream, very cold
2 tablespoons powdered sugar
Ganache
1½ cups heavy whipping cream
2 tablespoons unsalted butter
18 ounces semisweet chocolate, chopped

Accompaniments
Whipped cream
Vanilla ice cream
Chocolate syrup
Use espresso or strong coffee when water is called for.

Instructions:
Prepare the fudge brownie and devil’s food cake according to packaging
instructions. Replace water for strong coffee or espresso. Use the same pan
size for both. After baking, cool slightly, then remove from pans and place on
wire rack to cool further. Both must be completely cooled before adding the
mousse layer.
Prepare the mousse. Melt the chocolate in the microwave or double boiler.
Using an electric mixer with the whisk attachment, whip the cold cream and
sugar until stiff peaks form. Then, fold one-third of the whipped cream into
the melted chocolate. Add it to the remaining whipped cream and fold gently
until uniform in color.
Spread the mousse evenly over the brownie base. Top with the devil’s food
cake layer. Cover with plastic wrap and refrigerate for 1 hour to overnight.
Prepare the ganache. In a heat-safe bowl, place the chocolate and butter.
Place the cream in a separate heat-safe bowl and bring to a boil over a double
boiler or using the microwave. For the microwave, heat for 1 minute and
whisk the cream. Heat again 10 seconds at a time until bubbling starts.
Remove immediately from microwave. For double boiler, whisk
continuously and remove from heat as soon as bubbling starts. Pour the
boiling cream into the chocolate-butter mixture and let stand for 2 minutes.
Let cool down to room temperature.
Spread the cooled ganache over the chilled layered cake-with-mousse.
Chill the whole cake for at least 6 hours to overnight.
Warm the knife first (you may dip it in hot water) and cut into 12 wedges.
Add dollops of whipped cream and scoops of ice cream.
Drizzle with chocolate syrup and serve.
 Ben & Jerry’s Chunky Monkey Ice Cream

This nuttiest chocolate ice cream is loaded with a range of reliable and
healthy ingredients. Walnut, lemon juice, vanilla extract and other
ingredients are all incorporated into the ice cream. Enjoy.
Serving size: 8
Cooking time: 30 minutes
Ingredients:
3 ripe bananas, peeled
1 tablespoon butter, diced
1/3 cup brown sugar, packed
1½ cups milk
2 tablespoons sugar, granulated
½ teaspoon vanilla extract
1½ teaspoons lemon juice, freshly-squeezed
¼ teaspoon sea salt
¼ cup walnuts, coarsely chopped
¼ cup chopped dark chocolate
Instructions:
Preheat oven or oven-type toaster to 400°F.
In a shallow baking dish, coat the banana slices with brown sugar and
sprinkle with butter.
Bake until sugar is caramelized and bananas brown (about 30–40 minutes), as
you occasionally stir.
Let cool slightly and combine with lemon juice, milk, vanilla, sugar and salt.
Use a blender or food processor to make into a smooth puree.
Cover with plastic wrap. Then, chill for about 4 hours.
Transfer to ice cream maker. Let churn following manufacturer’s
instructions.
Stir in walnuts and chocolate.
Freeze for about 4 hours or until of desired consistency.
 TGI Friday’s Oreo Madness

You can serve this sweet delicacy along with strawberries and get your
evening end in style. It is quick and easy to prepare. Enjoy!
Serving size: 18
Cooking time: 0 minutes
Ingredients:
1 (14 ounces) package Oreo cookies
½ cup (1 stick) butter, melted
5 cups vanilla ice cream
For drizzling: hot fudge and caramel toppings

Instructions:
Line muffin pans with cupcake liners.
If needed, let ice cream stand at room temperature to soften a little, for easier
spreading.
Next, place Oreos in a blender or food processor and pulse to break into
crumbs.
Transfer to a bowl. Then, stir in melted butter. Mix well.
Press about 2 tablespoons each of crumb mixture into muffin tins.
Top each with about ¼ cup ice cream, smoothening down with a spatula.
Cover with another 2 tablespoons of crumbs.
Then, cover and freeze until set (about 2 hours).
Remove from muffin tins.
10.Drizzle with toppings and serve.
 KFC’s Chocolate Chip Cake

It is a perfect choice for a dessert. It is sweet and requires little preparation

time just like many other desserts. Enjoy!
Serving size: 10
Cooking time: 45 minutes
Ingredients:
1 (3.4 ounces) package instant chocolate pudding
1 (15¼ ounces) box devil’s food cake mix
4 eggs, beaten
1 cup sour cream
½ cup water
½ cup canola oil
1½ cups chocolate chips
Cream cheese frosting
¼ cup butter, unsalted and softened
4 ounces softened cream cheese,
3 cups powdered sugar
 1 tablespoon milk

Instructions:
First, preheat the oven to 350°F. Grease and flour a Bundt cake pan.
Mix cake and pudding mixes together in a large bowl
Use an electric mixer at slow speed and add sour cream, eggs, water and oil
until blended.
Drop in chocolate chips and mix briefly to distribute.
Transfer to Bundt pan.
Bake until toothpick inserted near the center comes out clean (about 45–50
minutes).
Next, leave in pan to cool for 20 minutes.
Remove from pan and place on a wire rack.
Prepare the frosting. Then, use a mixer to beat butter and cream cheese
together until fluffy. Add the rest of the ingredients for frosting and beat 3–5
minutes longer. If too thick, add more milk drop by drop until the right
consistency is achieved.
10.Lastly, pipe or drizzle the frosting over the top of the cooled
cake. Let the frosting flow down the edges of the cake.
 Applebee’s Triple Chocolate Meltdown

It is one of the best and favorite desserts you will ever taste. Recreate some
moments of sweetness by incorporating a few basic ingredients such as
sugar, egg yolks, butter and semisweet chocolate chips.
Serving size: 3
Cooking time: 8 minutes
Ingredients:
4 ounces semisweet chocolate chips
½ cup (1 stick) butter
2 large whole eggs
2 large egg yolks
¼ cup sugar
2 tablespoons all-purpose flour
¼ teaspoon salt

Toppings
 4 ounces white chocolate
4 ounces semisweet chocolate
2 teaspoons vegetable shortening, divided
4 scoops vanilla ice cream

Instructions:
Preheat oven to 400°F. Grease muffin pans or ramekins and dust with sugar.
Melt chocolate chips with butter over a double boiler, whisking until smooth.
In a separate bowl, whisk together the whole eggs, yolks, and sugar until light
and fluffy.
Whisk both mixtures together.
Gradually add flour and salt, whisking until blended.
Distribute evenly into prepared pans and arrange on a baking sheet.
Bake until edges are done and centers are still soft (about 8 minutes).
Invert onto dessert plate.
Prepare toppings. Place each type of chocolate in separate, microwave-safe
bowls. Add a teaspoon of shortening to each bowl. Microwave for about 15
seconds and stir. Repeat until smooth.
Top the cake pieces with ice cream and drizzle with melted chocolate.
 Conclusion
Thank you for getting to the end of this book. I hope you have enjoyed every
recipe in the book. You are free to try any recipe in it, and you will see how
they are such a marvel for yourself.
 About the Author
Ivy’s mission is to share her recipes with the world. Even though she is not a
professional cook she has always had that flair toward cooking. Her hands
create magic. She can make even the simplest recipe tastes superb. Everyone
who has tried her food has astounding their compliments was what made her
think about writing recipes.
She wanted everyone to have a taste of her creations aside from close family
and friends. So, deciding to write recipes was her winning decision. She isn’t
interested in popularity, but how many people have her recipes reached and
touched people. Each recipe in her cookbooks is special and has a special
meaning in her life. This means that each recipe is created with attention and
love. Every ingredient carefully picked, every combination tried and tested.
Her mission started on her birthday about 9 years ago, when her guests
couldn’t stop prizing the food on the table. The next thing she did was
organizing an event where chefs from restaurants were tasting her recipes.
This event gave her the courage to start spreading her recipes.
She has written many cookbooks and she is still working on more. There is
no end in the art of cooking; all you need is inspiration, love, and dedication.
 Author's Afterthoughts

I am thankful for downloading this book and taking the time to read it. I
know that you have learned a lot and you had a great time reading it. Writing
books is the best way to share the skills I have with your and the best tips too.
I know that there are many books and choosing my book is amazing. I am
thankful that you stopped and took time to decide. You made a great decision
and I am sure that you enjoyed it.
I will be even happier if you provide honest feedback about my book.
Feedbacks helped by growing and they still do. They help me to choose
better content and new ideas. So, maybe your feedback can trigger an idea for
my next book.
Thank you again

Sincerely
Ivy Hope