ALLRECIPES¨

CO P YC AT R E C I P E S ª

4 COPY THAT, COPYCAT Our

Allrecipes Allstars share their best-loved
copycat recipes from Allrecipes.com.

6 CUP O’ JOE & MO’ Start your day

with coffee-shop staples such as lattes,
cold brew, doughnuts, and muffins.

16 GIVE IT A WHIRL Enjoy blended

coffee drinks, smoothies, and shakes,
all from the comfort of your home.

20 START IT UP We’re knocking

off restaurant-favorite appetizers such
as dips, egg rolls, and wraps.

26 BRING ON THE BURGERS These

juicy patties hold a candle—and then
some—to fast-food and fast-casual giants.
87 34 BREAD WINNERS Fill your
kitchen with the cozy aromas of biscuits,
waffles, bagels, pretzels, and more.

42 LET IT ROLL Feel like a chef

when you master the art of the sushi
roll—in your own kitchen!

44 GO-TO LUNCHES Don’t relegate

soups and salads to the side. These
midday favorites take center stage.

50 STELLAR SPUDS Make

restaurant-worthy fries and tots at home.

52 FINGER-LICKIN’ CHICKEN Craving

saucy wings, dip-worthy nuggets, and
crispy fried sandwiches? We have chicken
covered—sides and sauces, too!
On the Cover
62 EARN YOUR BADGE
When you’ve devoured your Girl Scout
cookies, turn to these knockoffs.

68 HIT THE STANDS Get a taste

of fair foods and ballpark favorites
without leaving your home with these
blue-ribbon mainstays.

74 STREET EATS Gobble up recipes

inspired by street-stall standbys and
food-truck favorites.

80 TREAT YOURSELF Call on these

PHOTOGRAPHER
Carson Downing convenience-store cakes, cult-favorite
FOOD STYLIST cookies, and top-rated cheesecake when
Lauren McAnelly you need dessert.
PROP STYLIST
Sue Mitchell 88 RECIPE INDEX

ALLRECIPES.COM 1 COPYCAT RECIPES

 Copycat Recipes 2023
™

allrecipes specials allrecipes magazine

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or approval by their owners. All recipes were independently created and have not been reviewed or approved by any other parties.
 EDITOR’S
LETTER
They say imitation is the sincerest
form of flattery. With that sentiment
in mind, we created an entire special
issue dedicated to copycats and
knockoffs of best-loved dishes.

Every recipe comes from Allrecipes.com—the

world’s largest community of home cooks.
While the recipes may not be exactly like
the originals, they hit the spot all the same.
And, in some cases, we think they’re even
better. We’re looking at you, Sous Vide Egg
Bites (page 8)!

Skip the drive-through with our fast-food

imitators. Find recipes mimicking
Big Macs (page 29), Munchkins (page 7),
and Southern-style mashed potatoes
and gravy (page 60).

Get your meal started with restaurant

remakes of fan-favorite appetizers. Blooming
Onion, anyone? Find it on page 25.

Feeling nostalgic for all the goodies served

up at the fair, racetrack, or ballpark? Fry up
corn dogs, funnel cakes, and more on page 68.

The sweets in this issue will have dessert lovers

doing double takes. Find New Orleans-worthy
beignets on page 82. Skip the convenience
store run and whip up cream-filled cupcakes
(page 87) and chocolate peanut butter
cups (page 85) at home.

Follow us on social! @allrecipes And when you’ve devoured every last crumb of your Girl Scout cookies,
bake up our riffs (page 62) to hold you over until the gals in green come knocking
at your door again.

We just know you’ll love this special issue of Allrecipes. And if you have a
GET THE MAGAZINE
hankering for copycat recipes not included in this publication, visit Allrecipes.com
Allrecipes Copycat Recipes is available
for a limited time on newsstands, but our for even more.
flagship Allrecipes magazine can be
delivered to your home. Subscribe at
allrecipes.com/get-the-mag CAITLYN DIIMIG, RD
LETTERS & COMMENTS Senior Food Editor, Allrecipes
feedback@armagazine.com
ALLRECIPES.COM TECHNICAL SUPPORT:
Submit a request at our Help Center,
websupport.meredith.com/hc/en-us/
requests/new

ALLRECIPES.COM 3 COPYCAT RECIPES

 Knockoff recipes are viewed more than 100,000 times per year on
Allrecipes.com. Our Allrecipes Allstars—the most dedicated community
members—share their favorite dead-ringer dishes from the site.

C O PYC AT
PA N E RA COPYCAT CINNABONS, P. 83
B R O CCO L I -
C H E D DA R I’ve made a ton of cinnamon
S O U P, rolls, and these are by
P. 4 6
far the best! They’re
“I won first place
at my office soup soft, not too sweet, and
cook-off with perfectly cinnamony.”
this recipe. I was — Kim Shupe (@Kim)

told it was better

than the original.”
— Traci Eshleman
(@Ms. Chef Esh)
COPYCAT HONEY-MUSTARD DIPPING SAUCE, P. 54

C RAC K E R
B A R R E L - ST Y L E
H A S H B R OW N
CASSEROLE
“This takes no time
to throw together, and
it freezes well. It’s
“
“ T H I S TA ST E S J U ST
totally delicious and L I K E C H I C K- F I L -A ! N OW
indulgent.” I CAN MAKE IT WITH
— Pat Bernitt (@lutzflcat) I N G R E D I E N T S I A LWAYS
H AV E O N H A N D.”
Scan the code with — YO L A N DA G U T I E R R E Z ( @ YO LY )
your smartphone’s
camera (no app
download needed)
to get the recipe.

ALLRECIPES.COM 4 COPYCAT RECIPES

STARBUCKS
CARAMEL FRAPPÉ
COPYCAT, P. 16

SOUS VIDE
EGG BITES,
P. 8
“These egg bites
are similar to the
famous coffee shop
egg bites, but
are customizable

“
with your favorite
ingredients and are
double the size!
T H I S I S M Y A B S O LU T E Feel free to eat
FAVO R I T E D R I N K them plain; they are
F R O M S TA R B U C K S , A N D just as tasty!”
T H I S R EC I P E I S P R E T T Y — France Cevallos
DA R N C LO S E .” (@France C)

— FA I T H B E AC H N E T T L E S
( @ FA I T H N )

HOMEMADE
B I G M AC S ,
P. 2 9
“We love this recipe.
I made single-patty
burgers (aka Mac
Jr.’s) and quartered
BANG BANG
the sauce recipe,
SAUCE which was the
Scan the code
with your BANG BANG SAUCE perfect amount for
smartphone’s
“I love the Bang Bang five burgers. My
camera (no app
family flipped over
download
needed) to get Shrimp at Bonefish these—they really
the recipe.
Grill. I was so happy do taste just like
to find this delicious a Big Mac!
recipe for the sauce, I will definitely be
so now I can make making these
again.”
it at home.”
— Christina Perri
— Kim Mancuso (@Kim’s Cooking Now) (@Christina)
S K I P T H E L I N E S A N D E N J OY A

C O F F E E H O U S E S TA P L E AT H O M E .

PA I R YO U R M O R N I N G S I P P E R

WITH SWEET BAKED GOODS—OR

S TA R T Y O U R D AY W I T H S AV O R Y

EGG BITES.

ALLRECIPES.COM 6 COPYCAT RECIPES

 JOE & MO'
CUP O'
MUNCHABLE
flour mixture, if needed). Chill
dough, covered, until easy to handle,

DOUGHNUT HOLES
about 1 hour.
3. Roll dough until 1/2 inch thick on a
lightly floured surface. Cut doughnut
HANDS-ON 40 MIN TOTAL 1 HR, 45 MIN
MAKES 6 DOZEN
holes using a 11/2-inch round cutter.
SUBMITTED BY JULIANA HALE Dip cutter into flour between cuts and
NEW RECIPE GO ONLINE TO reroll dough as needed. Set a wire rack
RATE & REVIEW
inside a sheet pan.
C H O C O L AT E 4 cups flour 4. Pour oil to a depth of 21/2 to 3 inches
MUNCHABLE 2 tsp. baking powder in a 4-qt. pot or a deep-fat fryer.
DOUGHNUT 1/2 tsp. salt [You’ll need about 2 qt. oil.] Heat oil
HOLES
2 eggs to 365°F. (Use a frying thermometer
Decrease flour 11/4 cups sugar to monitor temperature to keep it as
to 31/2 cups. Add 1 tsp. vanilla close to 365°F as you can.)
2/3 cup unsweetened 2/3 cup milk 5. Working in batches of 5 or
Dutch-process 1/4 cup butter, melted 6 doughnut holes, fry, turning once
cocoa powder to Vegetable oil, for frying halfway through, until light and
flour mixture in Vanilla Glaze (p. 13) golden, about 2 minutes.
Step 1. 6. Transfer doughnut holes to
1. Stir together flour, baking powder,
B L U E B E R RY prepared rack. Let cool about
and salt in a bowl. In a large bowl,
MUNCHABLE 2 minutes; coat with Vanilla Glaze.
DOUGHNUT beat eggs, sugar, and vanilla with an
Let stand until glaze is set, about
HOLES electric mixer at medium speed until
30 minutes.
When stirring in thick, about 3 minutes. In a small bowl,
final flour mixture stir together milk and melted butter. armagazine.com/munchable-
in Step 2, add 1/2 cup 2. Add flour mixture and milk mixture doughnut-holes
coarsely crushed alternately to egg mixture, beating HIDDEN GEM

freeze-dried at low speed after each addition just PER GLAZED DOUGHNUT HOLE: 95 CAL;
5G FAT (1G SAT); 1G PRO; 13G CARB (0G FIBER,
blueberries. until combined (stir in the last of the 7G SUGARS); 38MG SODIUM
 EGG WHITE
& R OA ST E D
RED PEPPER
Replace whole eggs
with 10 egg whites.
After blending egg

SOUS VIDE
mixture in Step 2, stir
in 1/2 cup chopped
roasted red bell
EGG BITES peppers. Prepare
as directed.
HANDS-ON 10 MIN TOTAL 1 HR, 10 MIN
SERVES 6 SUBMITTED BY FRANCE C

★★★★★ 6 REVIEWS
6 eggs
1/2 cup cottage cheese
2 Tbsp. whipping cream
1/2 tsp. salt
B ACO N &
1. Fill a large pot with water and GRUYÈRE
heat with a sous vide immersion After blending
cooker to 170°F, according to egg mixture in
manufacturer’s directions. Step 2, stir in 1/2 cup
2. Add eggs, cottage cheese, shredded Gruyère
cream, and salt to a blender; cheese and 4 slices
blend until thoroughly combined, crumbled, crisp-
15 to 20 seconds. cooked bacon.
3. Coat 6 (4-oz.) Mason jars with Prepare as directed.
cooking spray. Divide egg mixture
among jars. Screw on lids until just
tightened. (Do not overtighten,
as the jars can burst in hot water.)
4. Submerge jars in prepared
water bath and cook with sous
vide, 55 minutes. Using tongs,
remove jars to a cooling rack.
If serving immediately, run a knife
along the outer edge and invert
onto a plate. (You can also
eat directly from the jar.) Let any
remaining jars cool; chill up to
1 week.
armagazine.com/sous-vide-
egg-bites
HIDDEN GEM
PER EGG BITE: 106 CAL; 7G FAT
(3G SAT); 8G PRO; 1G CARB (0G FIBER,
1G SUGARS); 321MG SODIUM
 JOE & MO'
CUP O'
COPYCAT
STARBUCKS
LEMON BREAD
HANDS-ON 10 MIN TOTAL 3 HR, 10 MIN
SERVES 12 SUBMITTED BY SB

★★★★☆ 50 REVIEWS
For Cake
1 (15.25-oz.) pkg.
yellow cake mix
1 (4.3-oz.) pkg. cook-
and-serve (non-instant)
lemon pudding mix
4 eggs
1 (8-oz.) container
sour cream (1 cup)
1/3 cup fresh lemon juice
1/3 cup milk
1/3 cup vegetable oil
“For more lemon For Glaze
flavor, I added 21/2 cups powdered sugar
1 teaspoon 3 Tbsp. fresh lemon juice,
of lemon extract or more to taste
to the icing.”
For Glaze
– JANE27
1. Preheat oven to 350°F. Line long
sides and bottom of a 5x9-inch loaf
pan with parchment paper, allowing
a 1-inch overhang.
2. Beat together cake mix, pudding
mix, eggs, sour cream, lemon juice,
milk, and oil in a large bowl with
an electric mixer at medium speed
until combined, about 2 minutes.
Pour into prepared loaf pan.
3. Bake until a toothpick inserted into
center comes out clean, about 1 hour.
Cool in pan 20 minutes. Turn out loaf
onto a wire rack to cool completely,
about 11/2 hours.
Make Glaze
4. Whisk together powdered sugar
and lemon juice in a bowl until
smooth. Spoon evenly over loaf;
let stand about 30 minutes before
slicing. (Transfer bread to an
airtight container. Store at room
temperature up to 2 days or
freeze up to 3 months.)
armagazine.com/copycat-
lemon-bread
PER SERVING: 419 CAL; 14G FAT (4G SAT);
5G PRO; 70G CARB (0G FIBER, 48G SUGARS);
364MG SODIUM

ALLRECIPES.COM 9 COPYCAT RECIPES

 EDITOR'S
T I P If using frozen blueberries, rinse them under cold water until the water runs clear, transfer to paper towels, and pat dry well before adding to avoid turning the batter gray.

“These were
fantastic! I used
a mini food
processor to
blend the crumb
mixture quickly.”
– SHERRIEJAM

TO-DIE-FOR BLUEBERRY MUFFINS HANDS-ON 15 MIN TOTAL 45 MIN MAKES 1 DOZEN SUBMITTED BY COLLEEN

★★★★★ 11,327 REVIEWS 1. Preheat oven to 400°F. Grease doubled it. We made it as directed and had
12 muffin cups or line with paper liners. about ¼ cup left over. We spread it on a
For Crumb Topping
Make Crumb Topping baking sheet and crisped it in a 350°F oven
1/2 cup sugar
2. Whisk together sugar, flour, and for a few minutes, then froze it to sprinkle
1/3 cup flour
cinnamon in a small bowl. Cut in butter with over ice cream, fruit, or pancakes.]
11/2 tsp. cinnamon
a fork or pastry blender until crumbly. 5. Bake until a toothpick inserted
4 Tbsp. butter, cubed
Make Muffins into centers comes out clean and tops
For Muffins
3. Whisk together flour, sugar, baking are golden brown, 20 to 25 minutes.
11/2 cups flour
powder, and salt in a bowl. In another bowl, Remove from muffin cups; cool
¾ cup sugar
whisk together oil, egg, and milk. completely on a wire rack.
2 tsp. baking powder
Stir milk mixture into flour mixture until
1/2 tsp. salt armagazine.com/to-die-for-
just combined. Fold in blueberries. blueberry-muffins
1/3 cup vegetable oil
4. Fill muffin cups two-thirds full with batter PER MUFFIN: 256 CAL; 11G FAT (3G SAT);
1 egg 3G PRO; 38G CARB (1G FIBER, 23G SUGARS);
and sprinkle with crumb topping. [Some
1/3 cup plus 1 Tbsp. milk 219MG SODIUM
reviewers halved the crumb topping; others
1 cup fresh blueberries

ALLRECIPES.COM 10 COPYCAT RECIPES

 THE DRINK THAT’S PINK
HANDS-ON 5 MIN TOTAL 10 MIN SERVES 2 

JOE & MO'

SUBMITTED BY JULIANA HALE

CUP O'
NEW RECIPE GO ONLINE TO RATE & REVIEW
Starbucks lovers, rejoice! Mock their famous

CAMPFIRE S’MORES LATTE Pink Drink in your own kitchen.

1/2 cup water 1. Add water, juice, and
HANDS-ON 10 MIN TOTAL 15 MIN 
SERVES 1 SUBMITTED BY HOUSE OF AQUA 1/4 cup white grape drink mix to a glass.
juice or white Stir to dissolve. Add tea
★★★★★ 3 REVIEWS 1. Pour espresso into a cranberry juice bag. Let stand 5 minutes
If you’re not in the mug; stir in marshmallow 1 (0.11-oz.) pkg. (it doesn’t have to
Midwest to score topping, sugar, and cocoa wild strawberry be hot). Remove and
a s’more-inspired until well blended. sugar-free drink discard tea bag.
2. Heat milk in a saucepan mix (such as 2. Fill 2 tall glasses
mocha from Caribou
over medium-low heat until Crystal Light) with ice. Add half the
Coffee, this drink is
just boiling, 3 to 5 minutes; 1 bag passion- strawberry-tea mixture
the next best thing. remove from heat and froth hibiscus tea (such and half the coconut
2 oz. hot brewed milk with a frothing wand as Tazo Passion) milk to each glass.
espresso or a whisk. Pour frothed 21/4 cups refrigerated Stir to combine. Stir in
3 Tbsp. marshmallow milk over espresso mixture. unsweetened strawberries (if using).
ice cream topping Top latte with whipped coconut milk
cream, graham cracker armagazine.com/the-
(such as Smucker’s) Freeze-dried drink-thats-pink
11/2 tsp. sugar crumbs, and miniature strawberries, or GLUTEN-FREE VEGAN
11/2 tsp. unsweetened chocolate chips. sliced fresh or PER 12 OZ.: 75 CAL; 5G FAT
cocoa powder armagazine.com/ frozen strawberries (5G SAT); 0G PRO; 7G CARB
(0G FIBER, 5G SUGARS);
1/2 cup milk campfire-smores-latte (optional) 36MG SODIUM
1/4 cup sweetened HIDDEN GEM QUICK
whipped cream PER 1 CUP: 432 CAL; 16G FAT
(10G SAT); 6G PRO; 65G CARB
1 tsp. graham cracker (0G FIBER, 55G SUGARS);
crumbs 93MG SODIUM

Miniature semisweet
chocolate chips
CLASSIC GLAZED DOUGHNUTS
HANDS-ON 45 MIN TOTAL 3 HR, 50 MIN MAKES 20 DOUGHNUTS AND 20 DOUGHNUT HOLES
SUBMITTED BY DINEHAUS NEW RECIPE GO ONLINE TO RATE & REVIEW
For pillowy doughnuts similar to those from popular nationwide
bakeries, this recipe uses tangzhong, or “water roux,” a baking
technique with origins in Japan.
1 cup plus 1/3 cup milk
41/4 cups plus 1/3 cup cake
flour, plus 2 to 4 Tbsp.
more for kneading
1 pkg. active dry yeast
(21/4 tsp.)
1 (5-oz.) can evaporated milk
or 1/2 cup plus 2 Tbsp. milk
1/2 cup butter, melted
and cooled
2 eggs
1/4 cup sugar
1 tsp. salt
1 tsp. vanilla extract
Vegetable oil, for frying
Vanilla Glaze (opposite)
1. For tangzhong, whisk together
1/3 cup milk and 1/3 cup cake flour
in a small saucepan. Cook, stirring
constantly, over medium heat until
a very thick paste forms, about
3 minutes (watch constantly—it
thickens quickly). Cool briefly.
2. In another small saucepan,
heat remaining 1 cup milk to 105°F
to 115°F. Transfer milk to large bowl
of a stand mixer; stir in yeast and
let stand 5 minutes.
3. Add evaporated milk, melted
butter, eggs, sugar, salt, vanilla, the
cooled tangzhong, and 2 cups cake
flour to stand mixer. Using paddle
attachment, beat at low speed until
mixture is smooth, about 3 minutes.
Gradually beat in remaining 21/4 cups
cake flour to make a soft dough.
Continue beating at low speed until
dough is smooth, 2 to 3 minutes.
Dough will be soft.
4. Turn dough out onto a lightly
floured surface. Knead dough until
smooth, 2 to 3 minutes. Be careful
not to add too much flour. (If dough
begins to stick to surface, use a
bench scraper to lift dough from
surface and add a dusting of flour. If
your dough is too soft to knead, chill,
covered, 2 hours or up to overnight
before kneading.) Shape dough into
a ball. Transfer to a lightly greased
bowl, turning once to grease surface;
cover. Let rise in a warm place until
doubled in size, 1 to 11/2 hours.
 
no stand
mixer? no
problem!
5. Punch down dough and turn out
onto floured surface. Roll dough into If you don’t have
a 10x15-inch rectangle about 1/2 inch a stand mixer,
thick. If dough springs back, let it prepare dough
rest 10 minutes. Lightly flour 2 large as directed,
baking sheets. except stir
6. Cut dough using 3-inch and 1-inch together dough
round cutters to create doughnuts ingredients in
and doughnut holes. Arrange cutouts a large bowl
1 inch apart on prepared baking (the dough will
sheets. Cover with a towel and let be soft). Chill
cutouts rise in a warm place until very dough, covered,
light and fluffy, about 1 hour. [If you until easy to
have scraps, gently knead together, handle, at least
being careful not to overwork dough; 2 hours or up to
let rest 10 minutes before cutting.] overnight. Turn
7. Arrange wire racks in two 10x15- chilled dough
inch rimmed baking pans (one for out onto a well-
cooling, one for glazed doughnuts). floured surface
About 20 minutes before doughnuts and continue
are done rising, pour oil to a depth of as directed in
21/2 to 3 inches in a large skillet or a Step 4.
deep-fat fryer; heat to 365°F. [You’ll
need about 2 qt. oil.]
8. Working in batches of 2 or 3, fry
doughnuts, turning once halfway
through, until golden, about
90 seconds. Transfer to prepared
cooling rack to cool slightly. Repeat
with remaining doughnuts. Working
in batches of 6, fry doughnut holes,
constantly moving with a slotted
spoon, until evenly golden, about
1 minute. Transfer to prepared cooling
rack to cool slightly.
9. Dip warm doughnuts and
doughnut holes into Vanilla Glaze,
turning to coat both sides. Arrange
on second prepared rack to allow
glaze to set, about 30 minutes.
(Store at room temperature in a
loosely covered container up to
1 day. Or freeze unglazed doughnuts
in an airtight container up to 1 month.
Heat frozen doughnuts in a 350°F
oven for about 10 minutes. Glaze as
directed while still warm.)
armagazine.com/classic-glazed-
doughnuts
HIDDEN GEM
PER SERVING (1 DOUGHNUT AND
1 DOUGHNUT HOLE): 370 CAL; 18G FAT
(8G SAT); 5G PRO; 47G CARB (1G FIBER,
22G SUGARS); 226MG SODIUM
 JOE & MO'
CUP O'
VA N I L L A
GLAZE
Whisk together
3 cups
powdered
sugar, 1/2 cup
melted butter,
1 Tbsp. vanilla
extract, and
1/8 tsp. salt.
Whisk in 5 to
6 Tbsp. hot
water, 1 Tbsp.
at a time,
until desired
consistency. [If
glaze thickens,
stir in additional
hot water, 1 tsp.
at a time.]

ALLRECIPES.COM 13 COPYCAT RECIPES

KNOCKOFF
STARBUCKS
PUMPKIN BREAD
HANDS-ON 15 MIN TOTAL 1 HR, 45 MIN
SERVES 8 SUBMITTED BY JNGHOB09

123 REVIEWS
A 15-ounce can of pumpkin
puree contains about 13∕4 cups
pumpkin. Use leftover canned
pumpkin to make the Pumpkin
Cream Cold Brew recipe
(opposite).
1½ cups flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. nutmeg
½ tsp. salt
½ tsp. baking powder
½ tsp. ground cloves
4 eggs
1 cup white sugar
¼ cup packed light brown sugar
½ tsp. vanilla extract
1 cup canned pumpkin
¾ cup vegetable oil
¼ cup pepitas (optional)
1. Preheat oven to 350°F. Grease
a 4x8-inch loaf pan.
2. Stir together flour, cinnamon, "By far the best
baking soda, nutmeg, salt, baking pumpkin loaf
powder, and cloves in a large bowl. recipe I've made.
3. In another large bowl, beat It's moist and
together eggs, white sugar, brown just the right
sugar, and vanilla with an electric density and not
mixer at high speed until combined, overly sweet.
about 30 seconds. Beat in pumpkin Rather than use
and oil. Add flour mixture; mix the individual
until batter is blended and smooth. spices (I was
Pour batter into prepared pan. missing a few),
Sprinkle pepitas (if using) over top. I used 4 tsp. of
4. Bake until top is dark brown and a pumpkin pie
toothpick inserted into center comes spice and added
out clean, about 1 hour. 1 tsp. more of
5. Let bread cool in pan 30 minutes. cinnamon."
Turn out bread onto a wire rack to – SOOKIE
cool completely.
armagazine.com/starbucks-
pumpkin-bread
PER 1-INCH SLICE: 439 CAL; 24G FAT (4G SAT);
6G PRO; 53G CARB (2G FIBER, 33G SUGARS);
373MG SODIUM
 JOE & MO'
CUP O'
PUMPKIN CREAM
COLD BREW
HANDS-ON 15 MIN TOTAL 15 MIN
SERVES 4 SUBMITTED BY YOLY

★★★★★ 2 REVIEWS
If you like, use
sugar-free syrups.
1 cup heavy cream
1/2 cup canned pumpkin
6 Tbsp. pumpkin pie syrup
(such as Torani)
Ice
2 cups cold-brew coffee
1/4 cup vanilla syrup
(such as Torani)
Pumpkin pie spice,
for garnish
1. For pumpkin cream, put
cream, pumpkin, and pumpkin
pie syrup in a bowl. Mix with
an electric mixer or immersion
blender at high speed until
creamy and slightly thickened.
2. Add ice to 4 (12-oz.) glasses.
Add 1/2 cup coffee and 1 Tbsp.
vanilla syrup to each glass.
Stir to combine. Top with 1/2 cup
pumpkin cream. Garnish with
pumpkin pie spice (if using).
Serve immediately.
armagazine.com/pumpkin-
cream-cold-brew
QUICK GLUTEN-FREE
PER GLASS: 334 CAL; 22G FAT
(14G SAT); 2G PRO; 33G CARB (1G FIBER,
31G SUGARS); 18MG SODIUM

ALLRECIPES.COM 15 COPYCAT RECIPES

STARBUCKS MOCHA
CARAMEL FRAPPÉ C A RA M E L
F RA P P É

FRAPPÉ Replace caramel sauce

with chocolate-flavor syrup

COPYCAT or chocolate ice cream

topping. Blend as directed.
HANDS-ON 5 MIN TOTAL 5 MIN Top with whipped cream
SERVES 2 SUBMITTED BY KILEY and drizzle with additional
HEIDTBRINK
chocolate syrup.
★★★★ 224 REVIEWS PER GLASS: 300 CAL; 4G FAT
(2G SAT);6G PRO; 61G CARB (1G FIBER,
2 cups ice 56G SUGARS); 80MG SODIUM

1 cup brewed black

coffee, cooled (tip,
opposite)
1 cup low-fat milk
1/3 cup caramel-flavor
sauce or ice cream
topping, plus more
for garnish
3 Tbsp. sugar
Sweetened
whipped cream
1. Blend ice, coffee, milk,
caramel sauce, and sugar in
a blender on high speed until
smooth, 30 to 60 seconds.
2. Pour into 2 (16-oz.) glasses.
Top with whipped cream
and drizzle with additional
caramel sauce.
armagazine.com/starbucks-
frappe-copycat
QUICK GLUTEN-FREE
PER GLASS: 344 CAL; 9G FAT
(6G SAT); 4G PRO; 61G CARB (0G FIBER,
47G SUGARS); 147MG SODIUM
WHITE
CHOCOLATE
FRAPPÉ
Replace caramel sauce with
Homemade White Chocolate
Sauce (below). Omit sugar.
Blend as directed. Top with
whipped cream and drizzle
with additional Homemade
White Chocolate Sauce.
HOMEMADE WHITE
C H O CO L AT E S AU C E
Pour 1/3 cup whipping cream
into a small saucepan over
medium heat; heat until just
boiling. Remove from heat;
add 1 cup white chocolate
chips. Whisk gently until white
chocolate chips are melted
and blended into cream. Let
cool until slightly thickened,
about 15 minutes.
PER GLASS: 354 CAL; 38G FAT
(30G SAT); 5G PRO; 61G CARB (0G
FIBER, 61G SUGARS); 185MG SODIUM

ALLRECIPES.COM 16 COPYCAT RECIPES

 MOCHA
F RA P P É

WHITE
C H O CO L AT E
F RA P P É

M A K E Y O U R G O -T O

SMOOTHIE, SHAKE, OR

BLENDED COFFEE

DRINK IN THE

C O M F O R T O F YO U R

O W N H O M E . S I M P LY

W H I P O U T YO U R
editor’s tip
BLENDER OR FOOD
Brew coffee
by using 1 Tbsp.
ground coffee
PROCESSOR FOR
beans per 1 cup
water in your
coffee maker BLISS ON DEMAND.
(or increase to
2 Tbsp. ground
coffee for
stronger flavor).
COPYCAT
SHAMROCK SHAKES
HANDS-ON 10 MIN TOTAL 10 MIN
SERVES 2 SUBMITTED BY JULIE KIMBALL
FITZGERALD
★★★★ 42 REVIEWS
21/2 cups vanilla ice cream
3/4 cup milk
1/4 tsp. mint extract, or to taste
1/4 tsp. vanilla extract
9 drops green food coloring
2 Tbsp. chocolate-flavor syrup
Sweetened whipped cream
Green decorating sugar,
for garnish
1. Add ice cream, milk, mint extract, vanilla,
and food coloring to a blender. Blend
until smooth.
2. Drizzle chocolate syrup around inside
walls of 2 (14- to 16-oz.) glasses; pour
shake into glasses. Top with whipped
cream and garnish with green sugar.
armagazine.com/shamrock-shakes
QUICK GLUTEN-FREE
PER GLASS: 513 CAL; 25G FAT (16G SAT); 10G PRO;
61G CARB (2G FIBER, 55G SUGARS); 193MG SODIUM
DADDIO’S HACKED
ORANGE JULIUS
HANDS-ON 10 MIN TOTAL 10 MIN
SERVES 4 SUBMITTED BY PERCYJONES
★★★★ 7 REVIEWS
1/2 to 3/4 cup ice cubes
1/2 (12-oz.) can orange juice
concentrate (6 oz.)
1/2 cup milk
1/2 cup half-and-half
1 banana, peeled and sliced
1/3 cup sugar
1 pasteurized egg
1 Tbsp. powdered nondairy creamer
1 tsp. vanilla extract
Orange wheels, halved,
for garnish
Put ice cubes in a blender; pulse until
crushed. Add juice concentrate, milk, half-
and-half, banana, sugar, egg, creamer, and
vanilla. Blend on high speed until smooth,
about 1 minute; pour into 4 (8-oz.) glasses
and garnish with orange wheels.
armagazine.com/daddios-hacked-julius
HIDDEN GEM QUICK GLUTEN-FREE
PER GLASS: 240 CAL; 6G FAT (4G SAT); 5G PRO;
42G CARB (1G FIBER, 36G SUGARS); 53MG SODIUM
RECHARGE-STYLE
STRAWBERRY
MANGO SMOOTHIE
HANDS-ON 10 MIN TOTAL 10 MIN
SERVES 1 SUBMITTED BY LINDA BREWER
NEW RECIPE GO ONLINE TO RATE & REVIEW
1 banana, peeled, sliced,
and frozen
1/2 cup frozen cubed mango
1/2 cup frozen sliced strawberries
1/3 cup orange-pineapple-apple juice
blend (such as Welch’s)
1/3 cup unsweetened coconut water
Fresh strawberry, for garnish
Add frozen banana, mango, strawberries,
juice, and coconut water to a blender.
Blend until smooth, stopping to scrape
sides as needed. Pour into a 16-oz. glass;
garnish with fresh strawberry. DA D D I O ’ S
H AC K E D
armagazine.com/recharge-smoothie O RA N G E
HEALTHY GLUTEN-FREE VEGAN
JULIUS
PER GLASS: 241 CAL; 1G FAT (0G SAT); 2G PRO;
61G CARB (5G FIBER, 35G SUGARS); 89MG SODIUM
COPYCAT DEE’S
CHOCOLATE
PEPPERMINT
MILKSHAKE
HANDS-ON 5 MIN TOTAL 5 MIN
SERVES 1 SUBMITTED BY CUSINELOVER
★★★★☆ 6 REVIEWS
5 ice cubes
5 striped round peppermint candies
1 Tbsp. dark chocolate chips
(such as Ghirardelli 60% Cacao)
1/4 cup milk, or as needed
4 scoops vanilla bean ice cream,
softened
1/2 tsp. peppermint extract
3 drops red food coloring
Sweetened whipped cream
1 maraschino cherry, for garnish
Blend ice cubes, peppermint candies,
chocolate chips, and 1/4 cup milk in a
blender until evenly blended and slightly
grainy. Add ice cream, peppermint extract,
and food coloring; blend until smooth.
Add more milk as needed and blend until
desired consistency is reached. Pour into
an 8-oz. glass. Top with whipped cream
and garnish with cherry.
armagazine.com/dees-chocolate-
peppermint-milkshake
HIDDEN GEM QUICK GLUTEN-FREE
PER GLASS: 536 CAL; 22G FAT (13G SAT); 9G PRO;
70G CARB (1G FIBER, 60G SUGARS); 144MG SODIUM
 A WHIRL
GIVE IT
R E C H A R G E - ST Y L E
ST RAW B E R RY
M A N G O S M O OT H I E

CO PYC AT D E E ’ S
C H O C O L AT E P E P P E R M I N T
MILKSHAKE

CO PYC AT
SHAMROCK
SHAKES

ALLRECIPES.COM 19 COPYCAT RECIPES

E V E R YO N E K N OW S A P P E T I Z E R S

A R E T H E B E S T PA R T O F

D I N I N G O U T. B U T W I T H T H E S E

RECIPES FOR POPULAR DIPS,

F R I E D FA R E , W R A P S , A N D

ROLLS, THERE’S NO NEED TO

L E AV E T H E H O U S E .

ALLRECIPES.COM 20 COPYCAT RECIPES

 S TA R T
IT UP
CHEF JOHN’S
CHICKEN
LETTUCE
WRAPS P. 25

BLOOMING
ONION AND
DIPPING
SAUCE P. 25
 “I’ve made this
so many times.
And each time
my guests all
agree that it’s
better than what
you get at
restaurants. I go
ahead and use
the whole cream
cheese package
just to make it
easier.”
– PUTIGER00

ARTICHOKE AND SPINACH DIP, RESTAURANT-STYLE

HANDS-ON 15 MIN TOTAL 1 HR, 5 MIN SERVES 12 SUBMITTED BY TERRAD

★★★★ 2,101 REVIEWS
For dippers, try tortilla or pita
chips or assorted vegetables.
4 cloves garlic, unpeeled
1 (14-oz.) can artichoke hearts,
drained and chopped
1 (10-oz.) pkg. frozen
chopped spinach, thawed
and drained thoroughly
11/4 cups Alfredo sauce
1 cup shredded mozzarella
cheese (4 oz.)
1/3 cup grated Parmesan cheese
4 oz. cream cheese, softened
1. Preheat oven to 350°F.
2. Bake garlic in a small baking dish until
soft, 20 to 30 minutes. Remove from oven.
When cool enough to touch, squeeze
softened garlic from skins.
3. Stir together garlic, artichoke hearts,
spinach, Alfredo sauce, mozzarella,
Parmesan, and cream cheese in an 8-inch
square baking dish. Spread evenly.
4. Bake until cheeses are melted and
bubbly, about 30 minutes. Serve warm.
armagazine.com/artichoke-spinach-dip
VEGETARIAN
PER 1/4 CUP: 153 CAL; 12G FAT (6G SAT); 7G PRO;
5G CARB (1G FIBER, 1G SUGARS); 485MG SODIUM

ALLRECIPES.COM 22 COPYCAT RECIPES

 S TA R T
IT UP
“These are so
much better
than the ones
from Chili’s.”
– DEANN
MATHENEY

AVO C A D O RA N C H S AU C E Halve, peel, and pit 1 avocado.

(Save one half for another use.) Blend avocado half and ½ cup ranch dressing
in a blender or small food processor until smooth. Makes ⅔ cup.

SOUTHWESTERN
1tsp. cumin corn, black beans, spinach, jalapeño,
1tsp. chili powder cilantro, cumin, chili powder, cayenne,

EGG ROLLS
HANDS-ON 25 MIN TOTAL 50 MIN
SERVES 12 SUBMITTED BY JACKIE
1,212 REVIEWS
2 Tbsp. vegetable oil
2 (5-oz.) boneless, skinless
chicken breasts
¾ tsp. salt
¼ tsp. black pepper
¼ cup finely chopped green onion
¼ cup finely chopped red bell pepper
⅔ cup frozen whole-kernel corn
½ cup canned black beans,
drained and rinsed
¼ cup frozen chopped spinach,
thawed and drained
2 Tbsp. seeded and minced
jalapeño pepper
1 Tbsp. chopped fresh cilantro
⅛ tsp. cayenne pepper
1½ cups shredded Monterey Jack
cheese (6 oz.)
12 (6-inch) flour tortillas
Vegetable oil, for frying
Avocado Ranch Sauce (above)
1. Heat 1 Tbsp. oil in a deep, heavy 10-inch
skillet (preferably cast-iron) over medium
heat. Season chicken with ¼ tsp. salt and
the black pepper. Add chicken to skillet;
cook, turning once halfway through,
8 to 10 minutes, or until an instant-read
thermometer inserted into the thickest part
registers 165°F. Remove chicken from skillet.
2. Add remaining 1 Tbsp. oil to skillet and
heat over medium heat. Stir in green onion
and bell pepper. Cook, stirring occasionally,
until tender, about 5 minutes.
3. Meanwhile, chop chicken (you should have
about 1½ cups) and return to skillet. Stir in
and remaining ½ tsp. salt; cook, stirring
frequently, until tender, about 5 minutes.
Remove from heat and stir in cheese
until melted. Wipe out skillet.
4. Wrap tortillas with a damp paper towel.
Microwave on High until hot and pliable,
about 1 minute.
5. Spoon about 3 Tbsp. chicken mixture
onto each tortilla. Tuck ends of tortillas
over mixture, then roll sides tightly around
mixture. Secure with toothpicks.
6. Pour oil to a depth of 1 inch in skillet or a
deep-fat fryer; heat to 350°F. [You’ll need
about 1 qt. oil for a 10-inch skillet.] Working
in batches, fry egg rolls, turning once
halfway through, until golden brown, about
5 minutes. Transfer to paper towels to drain.
Serve with Avocado Ranch Sauce.
armagazine.com/southwestern-egg-rolls
PER EGG ROLL: 300 CAL; 21G FAT (6G SAT); 12G PRO;
18G CARB (1G FIBER, 1G SUGARS); 544MG SODIUM
GREEN BEAN FRIES
HANDS-ON 20 MIN TOTAL 45 MIN
SERVES 8 SUBMITTED BY RINNE77

★★★★ 132 REVIEWS

Green beans steal the show
in this popular TGI Fridays
copycat appetizer.
SPECIAL
Vegetable oil, for frying S AU C E
1 lb. fresh green Stir together
beans, trimmed 1/2 cup
1/2 cup water mayo, 1/4 cup
1 cup flour ketchup,
2 tsp. mustard,
CHRISSY’S TANGY
1 egg
1/3 cup milk 2 tsp. minced
2 cups seasoned bread sweet or

1
crumbs
tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. salt
Special Sauce (far right)
1. Preheat oven to 250°F. Pour oil
to a depth of 2 inches in a deep,
heavy-bottomed skillet or pot
(preferably cast-iron) or a deep-fat
fryer; heat to 375°F. [You’ll need
about 3 to 4 cups oil for a 3-qt. pot.]
2. Meanwhile, add beans and water
to a saucepan. Cover and bring
to a boil. Cook until beans are bright
green and crisp-tender, about
4 minutes. Drain and transfer to
a bowl of ice water.
3. Put flour in one bowl. In another
bowl, whisk together egg and milk.
In a third bowl, stir together bread
crumbs, chili powder, garlic powder,
onion powder, and salt. Drain beans
and toss with flour to coat, shaking
off excess. Dip beans into egg
mixture and then into bread crumbs
to coat, shaking off any excess.
4. Working in batches, fry beans
until golden and crispy, 1 to
2 minutes. Using a slotted spoon,
transfer beans to paper towels to
drain. [We cooked ours in 8 batches,
returning oil to 375°F between
batches.] Keep fries warm in a
200°F oven while frying remaining
beans. Serve with Special Sauce
for dipping.
armagazine.com/green-bean-fries
PER 10 FRIES AND 11/2 TBSP. SAUCE: 307 CAL;
26G FAT (4G SAT); 4G PRO; 16G CARB
(2G FIBER, 5G SUGARS); 519MG SODIUM
SEAFOOD DIP dill pickles,
1 tsp. steak
HANDS-ON 10 MIN TOTAL 50 MIN seasoning,
SERVES 8 SUBMITTED BY CHRISSY
DECOSMO FESSLER
and 1/8 tsp.
cayenne
★★★★ 6 REVIEWS pepper in a
It’s been a decade since Olive small bowl.
Garden had its creamy shrimp Makes 3/4 cup.
dip on the menu. Die-hard
fans can rejoice with this
recipe. Chrissy added crab
to take this dip over the top.
1 cup marinara sauce
1 (8-oz.) pkg. cream
cheese, softened
4 oz. white cheddar cheese,
shredded (1 cup)
3/4 cup frozen cooked, peeled,
deveined, tail-off extra-
small shrimp (61-70 count),
thawed, coarsely chopped
1 (6-oz.) can crabmeat,
drained and flaked
2 tsp. Old Bay seasoning
2 tsp. Worcestershire sauce
1/2 tsp. black pepper
Chopped fresh parsley,
for garnish
Desired dippers, such as
crostini, crackers, and/or
mini bell pepper halves
1. Preheat oven to 350°F. Spread
marinara in an even layer in bottom
of an 8-inch or 9-inch square baking
dish. Stir together cream cheese,
cheddar, shrimp, crabmeat, Old Bay,
Worcestershire, and pepper in a
bowl. Spoon over marinara in dish
and spread into an even layer.
2. Bake until top is golden
brown, 30 to 40 minutes. Let stand
5 to 10 minutes. Garnish with parsley
and serve with desired dippers.
armagazine.com/chrissys-tangy-
seafood-dip
HIDDEN GEM
PER 1/2 CUP: 346 CAL; 21G FAT (10G SAT);
12G PRO; 25G CARB (2G FIBER, 7G SUGARS);
841MG SODIUM

ALLRECIPES.COM 24 COPYCAT RECIPES

 CHEF JOHN’S CHICKEN
R E C I P E S F R O M P. 2 1
LETTUCE WRAPS
HANDS-ON 35 MIN TOTAL 50 MIN
MAKES 20 WRAPS SUBMITTED BY CHEF JOHN
★★★★ 140 REVIEWS
For Filling
11/2 lb. boneless, skinless chicken
thighs, coarsely chopped
1 (8-oz.) can water chestnuts,
drained and minced
1 cup chopped shiitake mushroom caps
1/2 cup minced yellow onion
1/3 cup chopped green onion
1 Tbsp. less-sodium soy sauce
1 Tbsp. freshly grated ginger
2 tsp. brown sugar
1/4 tsp. salt
2 Tbsp. vegetable oil
For Glaze
1/4 cup low-sodium chicken broth
1/4 cup rice vinegar
4 cloves garlic, minced
2 Tbsp. less-sodium soy sauce
1 Tbsp. ketchup
2 tsp. sesame oil
1 tsp. brown sugar
1/2 tsp. crushed red pepper
1/2 tsp. dry mustard
11/2 Tbsp. chopped fresh cilantro
11/2 Tbsp. chopped fresh basil
11/2 Tbsp. chopped green onion
For Wraps
1 head iceberg lettuce, cored and
quartered [Remove outer leaves and
small inner leaves. Use remaining
leaves for serving.]
Prepare Filling
1. Stir together chicken, water chestnuts,
mushrooms, yellow onion, green onion,
soy sauce, ginger, brown sugar, and salt in
a bowl. Chill, covered, up to 4 hours.
2. Heat vegetable oil in a large nonstick
skillet over medium-high heat. Add chicken
mixture; cook, stirring frequently, until chicken
is starting to brown, about 4 minutes.
Make Glaze
3. Meanwhile, whisk together broth, rice
vinegar, garlic, soy sauce, ketchup, sesame
oil, brown sugar, crushed red pepper,
and dry mustard in a bowl.
4. Pour half of the glaze into chicken mixture;
cook, stirring frequently, over medium-high
heat until chicken begins to caramelize and
brown, 15 to 20 minutes.
5. Reduce heat to medium-low, pour
remaining glaze into chicken mixture, and cook
until heated through and slightly reduced,
about 3 minutes more. Stir in cilantro, basil,
and green onion.
Assemble Wraps
6. Serve chicken mixture in lettuce leaves.
armagazine.com/chef-johns-chicken-
lettuce-wraps
PER WRAP: 51 CAL; 2G FAT (0G SAT); 4G PRO; 4G CARB
(1G FIBER, 1G SUGARS); 148MG SODIUM
BLOOMING ONION
AND DIPPING SAUCE
HANDS-ON 20 MIN TOTAL 30 MIN
S TA R T
SERVES 4 SUBMITTED BY JACKIE
IT UP
★★★★ 275 REVIEWS
For Coating
1 cup milk
1 egg
1 cup flour
3/4 tsp. salt
3/4 tsp. cayenne pepper
1/2 tsp. paprika
1/4 tsp. black pepper
1/4 tsp. dried oregano
1/8 tsp. dried thyme
1/8 tsp. cumin
For Onion
1 (14- to 16-oz.) sweet onion
Vegetable oil, for frying
Dipping Sauce (below)
Make Coating
1. Whisk together milk and egg in a bowl.
In a large bowl, stir together flour, salt,
cayenne, paprika, black pepper, oregano,
thyme, and cumin.
Prepare Onion
2. Slice 1 inch off top of onion and remove
papery skin. Remove a 1-inch-diameter core
from middle of onion, using an apple corer
or paring knife, leaving very bottom of root
end intact. Use a large, sharp knife to slice
about three-fourths of the way down center of
onion; turn onion 90 degrees and slice again.
Keep slicing each section in half until you have
16 sections, being careful not to cut through
bottom of onion.
3. Spread sections apart. [To help keep them
separate, you can plunge onion into boiling
water for 1 minute and then into ice water.]
4. Dip onion into milk mixture and then into
flour mixture to coat, separating the petals
and sprinkling flour mixture between them.
Dip onion into milk mixture, then into flour
mixture to coat once more.
5. Pour oil to a depth of 2 inches in a large
saucepan or a deep-fat fryer; heat to 350°F.
[You’ll need about 5 cups oil for a 3-qt pot.]
Fry onion, cut side up, turning once halfway
through, until golden brown, about 8 minutes.
Using tongs, transfer onion to a wire rack to
drain. Serve with Dipping Sauce.
armagazine.com/blooming-onion
PER 1/4 ONION AND ABOUT 3 TBSP. SAUCE: 505 CAL;
37G FAT (6G SAT); 7G PRO; 37G CARB (2G FIBER,
8G SUGARS); 882MG SODIUM
D I P P I N G S AU C E
Stir together 1/2 cup mayo, 2 Tbsp.
cream-style horseradish sauce, 1 Tbsp.
ketchup, 1/4 tsp. each paprika and
salt, 1/8 tsp. each dried oregano and
cayenne pepper, and a pinch black
pepper in a small bowl. Makes 2/3 cup.
THERE’S NO NEED TO HIT THE

D R I V E -T H R O U G H O R B U R G E R J O I N T

W I T H T H E S E R E C I P E S . YO U ’ L L F L I P

F O R O N E O F T H E S E O P T I O N S —T H E Y ’ R E

OOZING WITH CHEESE, SAUCES, AND

O V E R -T H E -T O P T O P P I N G S .

ALLRECIPES.COM 26 COPYCAT RECIPES


COPYCAT IN-N-OUT
DOUBLE-DOUBLE
ANIMAL-STYLE BURGER
HANDS-ON 50 MIN TOTAL 1 HR, 5 MIN
SERVES 4 SUBMITTED BY NICOLE HOPPER
NEW RECIPE GO ONLINE TO RATE & REVIEW
1/2 cup mayonnaise
11/2 Tbsp. ketchup
1 Tbsp. sweet pickle relish
1 tsp. sugar
3/4 tsp. white vinegar
1 Tbsp. butter
1 Tbsp. plus 1 tsp. canola oil
3 cups finely chopped yellow
onions (2 onions)
3/4 tsp. salt
4 Tbsp. water
1 lb. ground chuck or
80% lean ground beef
1/2
tsp. black pepper
3Tbsp. mustard
8slices American cheese (6 oz.)
4hamburger buns, toasted
(see “Nice & Toasty,” p. 33)
16 dill pickle chips
4 (1/4-inch-thick) slices tomato
2 leaves iceberg lettuce, roughly torn
1. For sauce, stir together mayonnaise,
ketchup, relish, sugar, and vinegar in a
small bowl.
2. Heat butter and 1 Tbsp. oil in a
medium nonstick skillet over medium heat.
Add onions and 1/4 tsp. salt; cook, stirring
occasionally, until onions are tender and
golden brown, about 20 minutes. When
skillet starts to become dry, add 1 Tbsp. water.
Continue cooking, stirring often, adding
more water as needed, 1 Tbsp. at a time, until
onions are very soft, deeply browned, and
jammy, 10 to 15 minutes more. [You may not
need to use all the water.] Remove from heat.
THE BURGERS
BRING ON
3. Shape beef into 8 (3/8-inch-thick) patties,
about 4 inches in diameter; sprinkle with
pepper and remaining 1/2 tsp. salt.
4. Heat remaining 1 tsp. oil in a large cast-iron
skillet over medium-high heat. Working in
batches as needed, add patties to skillet.
Spread 2 tsp. mustard over top of each
patty. Cook until browned, about 2 minutes
per side. Top patties with cheese and
onions. Cook, covered, about 30 seconds,
until cheese is melted and an instant-
read thermometer inserted into centers
registers at least 160°F. Layer patties to
create 4 stacks.
5. Spread sauce onto bun bottoms.
Fill each bun with 4 pickles, a tomato slice,
lettuce, and 1 patty stack.
armagazine.com/animal-style-burger
HIDDEN GEM
PER DOUBLE-PATTY BURGER: 920 CAL; 68G FAT
(23G SAT); 36G PRO; 41G CARB (4G FIBER, 13G SUGARS);
2,261MG SODIUM
CHEF JOHN’S JUICY LUCY
HANDS-ON 15 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY CHEF JOHN
31 REVIEWS
Cheddar cheese oozes from the
center of this burger, which was
born in a Minneapolis bar in the
1950s. Some say it was the 5-8
Club, which serves a “Juicy Lucy,”
while others credit Matt’s Bar,
where it’s a “Jucy Lucy.” If you
can’t get to Minnesota, this recipe
will do the trick.
1½ lb. ground beef
2 tsp. Worcestershire sauce
½ tsp. garlic powder
⅛ tsp. cayenne pepper
ALLRECIPES.COM
4 slices sharp cheddar cheese
½ tsp. kosher salt
½ tsp. black pepper
4 hamburger buns, toasted
8 slices tomato
4 leaves lettuce
Pickles, ketchup, and
mustard (optional)
1. Mix together beef, Worcestershire,
garlic powder, and cayenne in a large
bowl. Divide mixture into 8 (3-oz.) balls,
then press into patties about 4 inches
in diameter.
2. Cut a 3½-inch round from each
cheese slice using a cookie cutter
28 COPYCAT RECIPES
or the rim of a glass. Sprinkle 4 patties
with ¼ tsp. each salt and black pepper,
then top with cheese rounds and leftover
cheese pieces. Top with remaining
4 patties and gently press edges
together to seal. Sprinkle with remaining
¼ tsp. each salt and black pepper.
3. Heat a grill pan over medium-high
heat. Grill patties 5 minutes per side
or until an instant-read thermometer
inserted into top patties (before reaching
cheese) registers 160°F. Serve in buns
with tomato slices and lettuce, and (if
using) pickles, ketchup, and mustard.
[We’re such cheeseheads that we topped
ours with an extra slice of cheddar.]
armagazine.com/chef-johns-juicy-lucy
QUICK
PER BURGER: 613 CAL; 36G FAT (15G SAT); 43G PRO;
26G CARB (1G FIBER, 6G SUGARS); 769MG SODIUM
“This recipe is
amazing. My
husband and
sons no longer
want to go out
to eat at the
local burger
pubs—they’d
rather have this.
Before serving,
I give the burger
time to rest,
which makes
it so much
more juicy.”
– STEPHANIE
MOYLE BARBER
 THE BURGERS
BRING ON
HOMEMADE
BIG MACS
HANDS-ON 15 MIN TOTAL 40 MIN
SERVES 2 SUBMITTED BY NICK

25 REVIEWS
10 oz. 85% lean ground beef
½ tsp. salt
½ tsp. black pepper
4 hamburger bun bottoms
2 hamburger bun tops
¼ cup Big Mac-Style Sauce
(below)
2 Tbsp. finely chopped onion
¼ cup shredded lettuce
8 dill pickle slices
4 slices American cheese
1. Shape beef into 4 (⅓-inch-thick)
patties, about 4 inches in diameter.
Sprinkle patties with salt and pepper.
Put patties on a wax paper-lined tray.
Freeze 15 minutes to firm up patties.
2. Heat a large dry skillet over
medium heat. Working in two
batches, toast the cut sides of
bun bottoms and tops until lightly
golden, 1 to 2 minutes.
3. Cook patties in skillet over
medium-high heat about 2 minutes
per side, or until browned and an
instant-read thermometer inserted
into centers registers at least 160°F.
4. For each burger, layer the
following: 1 bun bottom, 1 Tbsp.
sauce, 1½ tsp. onion, 1 Tbsp. lettuce,
2 pickle slices, 1 burger patty,
and 1 slice cheese. Repeat layers
once, then top each burger with
bun top.
armagazine.com/big-macs
PER DOUBLE-PATTY BURGER: 840 CAL; 56G FAT
(20G SAT); 43G PRO; 38G CARB (2G FIBER,
“This was great! 7G SUGARS); 2,319MG SODIUM
One Big Mac
easily feeds two
people. I made
half the sauce B I G M AC - ST Y L E S AU C E
and still had Stir together 2 cups mayonnaise,
plenty.” 2 Tbsp. mustard, 2 Tbsp. sweet pickle
Ð CHEF MO relish, 1½ tsp. white wine vinegar,
and 1 tsp. each garlic powder, onion
powder, and paprika in a bowl.
Makes 2¼ cups. Chill, covered, at least
10 minutes or up to 1 week.

GET SAUCY
Use leftover Big Mac-Style Sauce as a dip for fries or potato tots, a drizzle for nachos, or a spread for sandwiches.
RED ROBIN-STYLE
WHISKEY-SAUCED
BURGER WITH
ONION STRAWS
HANDS-ON 35 MIN TOTAL 1 HR, 45 MIN
SERVES 4 SUBMITTED BY NICOLE HOPPER
NEW RECIPE GO ONLINE TO RATE & REVIEW
1 cup very thinly sliced sweet
onions (8 oz.)
11/2 cups buttermilk
Vegetable oil, for frying
3/4 cup flour
3/4 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1/2 tsp. smoked paprika
[Or substitute regular paprika.]
1/4 tsp. celery salt
1/4 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
11/2 lb. ground chuck or
80% lean ground beef
1 Tbsp. canola oil
1/4 cup bottled whiskey-flavor
barbecue sauce, plus more
for serving
4 slices cheddar cheese
4 sesame seed hamburger buns
1/2 cup mayonnaise
4 slices tomato
1 cup shredded iceberg lettuce
1. In a bowl, soak onions in buttermilk
at room temperature 1 hour.
2. Pour oil to a depth of 11/2 inches in a
deep, heavy-bottomed skillet or pot or a
deep-fat fryer; heat to 350°F. [You’ll need
about 5 cups oil.] Meanwhile, for breading,
whisk together flour, 1/4 tsp. salt, the
black pepper, cayenne, and 1/4 tsp. paprika
in a large bowl. Remove onions from
buttermilk, allowing excess to drip off. Toss
onions in breading until well coated.
3. Set a wire rack on a rimmed baking sheet.
Working in 3 batches, fry onions, turning
occasionally to break up any clumps, until
crisp and golden, 1 to 2 minutes. Transfer
ALLRECIPES.COM 30 COPYCAT RECIPES
to wire rack to drain. Repeat with
remaining onions.
4. For rub, stir together 1/2 tsp. smoked
paprika, the celery salt, chili powder,
garlic powder, onion powder, and
remaining 1/2 tsp. salt in a small bowl. Shape
beef into 4 (3/4-inch-thick) patties, about
4 inches in diameter. Brush patties with oil;
sprinkle both sides with rub.
5. Preheat grill to medium-high heat (375°F
to 400°F) and lightly oil grate. Grill patties,
uncovered, about 5 minutes or until slightly
charred. Flip patties; brush barbecue sauce
evenly over patties. Continue cooking
about 3 minutes more or until charred and a
thermometer inserted into centers registers
160°F. Top patties with cheese; grill, covered,
until cheese is melted, about 1 minute more.
Grill buns, cut sides down, uncovered, until
toasted, 30 seconds to 1 minute.
6. Spread buns with mayonnaise and
additional barbecue sauce. Fill buns with
patties, onion straws, tomato, and lettuce.
Serve immediately.
armagazine.com/red-robin-whiskey-burger
PER BURGER: 1,117 CAL; 74G FAT (19G SAT); 44G PRO;
65G CARB (3G FIBER, 16G SUGARS); 1,320MG SODIUM
 THE BURGERS
BRING ON
ALMOST
WHITE CASTLE
HAMBURGERS
HANDS-ON 15 MIN TOTAL 25 MIN
SERVES 12 SUBMITTED BY FRANK DAVID

★★★★★ 105 REVIEWS

11/2 lb. ground chuck or
80% lean ground beef
⅓ cup plain bread crumbs
“I grew up on 1 egg
White Castle, and 1 (1-oz.) pkg. dry onion
this is the closest soup mix
I’ve ever come to 2 Tbsp. water
the real thing.” 1/2 tsp. black pepper
– VICKY BENDER
24 (21/2-inch) square dinner rolls
1/2 cup finely chopped
white onion
24 pickle slices
1. Preheat oven to 400°F.
2. Stir together beef, bread crumbs,
egg, onion soup mix, the water,
and pepper in a large bowl until
combined. Press evenly into
a 10x15-inch jelly roll pan. Prick meat
mixture all over with a fork.
3. Bake about 8 minutes or until an
instant-read thermometer inserted
into center registers 160°F. Drain
any grease. Cut into 24 (21/2-inch)
squares. Fill each roll with 1 patty,
1 tsp. onion, and 1 pickle slice.
armagazine.com/almost-white-
castle-hamburgers
QUICK
PER 2 MINI BURGERS: 313 CAL; 13G FAT (4G SAT);
15G PRO; 33G CARB (0G FIBER, 7G SUGARS);
629MG SODIUM

to make ahead Prepare through Step

3. Cut parchment paper into 4-inch-wide strips.
Arrange burgers on parchment. Roll parchment
over burgers and fold like a present to close.
Wrap parchment with foil; freeze up to 2 weeks.
When ready to serve, unwrap foil and parchment;
discard. Microwave on Medium until hot,
1 to 2 minutes.
COPYCAT FIVE GUYS BURGER HANDS-ON 10 MIN TOTAL 35 MIN SERVES 2 SUBMITTED BY NICOLEMCMOM

★★★★★ 1 REVIEW
To better emulate Five Guys,
wrap burgers in foil.
1 lb. ground chuck or
80% lean ground beef
4 thick slices American cheese
2 tsp. ketchup
2 tsp. mustard
2 sesame seed burger buns
1 Tbsp. mayonnaise
1 tsp. cayenne pepper hot sauce
(such as Frank’s RedHot)
2 thick slices tomato
1/2 cup shredded iceberg lettuce
6 pickle slices
2 Tbsp. diced onion
1. Shape beef into 4 (1/4-inch-thick) patties.
2. Heat a large skillet over medium-
high heat. Cook patties until
browned and cooked to desired
doneness, 4 to 5 minutes per side.
Top each patty with a slice of cheese;
cook 1 minute more. Layer one patty onto
a second patty. Repeat with remaining
patties to create 2 stacks.
3. Spread ketchup and mustard on bun
bottoms. Spread mayonnaise on bun tops
and drizzle with hot sauce. Layer bun
bottoms with stacked patties, tomato,
lettuce, pickles, and onion; add bun tops.
armagazine.com/five-guys-burgers
HIDDEN GEM QUICK
PER DOUBLE-PATTY BURGER: 952 CAL;
63G FAT (24G SAT); 54G PRO; 38G CARB (2G FIBER,
8G SUGARS); 1,877MG SODIUM

ALLRECIPES.COM 32 COPYCAT RECIPES

 SMASHBURGER-

THE BURGERS
BRING ON
STYLE MUSHROOM
SWISS BURGER
WITH TRUFFLE SAUCE
HANDS-ON 40 MIN TOTAL 40 MIN
SERVES 4 SUBMITTED BY NICOLE HOPPER
NEW RECIPE GO ONLINE TO RATE & REVIEW

1/2 cup mayonnaise

2 tsp. fresh lemon juice
3/4 tsp. truffle oil
1 tsp. finely chopped fresh parsley
1 clove garlic, grated
11/4 tsp. salt
1/2 tsp. plus 1/8 tsp. black pepper
3 Tbsp. unsalted butter
6 cups sliced cremini
mushrooms (16 oz.)
5 (4-inch) sprigs fresh thyme
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. paprika
11/4 lb. ground chuck
4 slices Swiss cheese
4 kaiser rolls, halved and toasted
(tip, below left)
1. Whisk together mayonnaise, lemon
juice, truffle oil, parsley, garlic, 1/4 tsp. salt,
and 1/8 tsp. pepper in a small bowl.
2. Melt butter in a large cast-iron
skillet over medium-high heat. Stir in
mushrooms and thyme sprigs; cook,
stirring occasionally, until mushrooms
are tender and golden brown, about
10 minutes. Discard thyme sprigs. Stir
in 1/2 tsp. salt and the Worcestershire.
Transfer mushroom mixture to a bowl;
keep warm for serving. Wipe out skillet.
3. For rub, stir together garlic powder,
nice & onion powder, paprika, and remaining
toasty 1/2 tsp. each salt and pepper. Divide beef
into 4 (4-oz.) portions; gently shape
into balls.
To toast sliced 4. Heat same skillet over medium-high
buns, heat heat. Working in batches as needed,
1 tsp. canola oil add meat portions to dry skillet; press
in a large cast- down firmly with a flat spatula or grill
iron skillet over press into 41/2-inch-diameter patties.
medium heat. Sprinkle evenly with rub. Cook 2 minutes
Toast buns, per side or until well browned. Top
cut sides down, patties with cheese and cook about
until golden 30 seconds, until cheese is melted and
and crisp on an instant-read thermometer inserted
edges, 1 to into centers registers at least 160°F.
2 minutes. 5. To assemble burgers, spread bun tops
and bottoms with truffle sauce. Fill buns
with patties and sautéed mushrooms.
armagazine.com/mushroom-swiss-
smashburger
PER BURGER: 868 CAL; 63G FAT (21G SAT); 38G PRO;
35G CARB (2G FIBER, 3G SUGARS); 1,371MG SODIUM
F I L L YO U R K I T C H E N W I T H T H E

S M E L L O F B E S T- L O V E D B R E A K FA S T

R E C I P E S A N D B A K E D G O O D S —T W I S T

UP MALL PRETZELS, FEAST ON

F R O M - S C R AT C H B A G E L S , O R W H I P

U P R E S TA U R A N T- W O R T H Y B I S C U I T S

A N D WA F F L E S .

ALLRECIPES.COM 34 COPYCAT RECIPES

 WINNERS
BREAD

WAFFLE HOUSE-STYLE WAFFLES

HANDS-ON 35 MIN TOTAL 1 HR, 35 MIN SERVES 4 SUBMITTED BY NICOLE HOPPER NEW RECIPE GO ONLINE TO RATE & REVIEW

11/2 cups flour Pure maple syrup, and/or 3. Preheat waffle iron to medium-high;
2 Tbsp. cornstarch chocolate chips, for serving lightly coat with cooking spray.
1 tsp. salt Pour about 2/3 cup batter onto waffle iron.
1. Whisk together flour, cornstarch,
1/2 tsp. baking powder Cook until golden and crisp on edges,
salt, baking powder, and baking soda
1/2 tsp. baking soda 4 to 6 minutes. Transfer to a plate; keep
in a bowl.
1 egg warm. Repeat with remaining batter.
2. In a large bowl, whisk together egg,
1/4 cup sugar 4. Serve waffles with maple syrup,
sugar, butter, and vanilla until mixture
1/4 cup butter, softened, chocolate chips, and/or additional butter.
is smooth. Whisk in half-and-half
plus more for serving
and buttermilk. Add flour mixture; stir armagazine.com/waffle-
1 tsp. vanilla extract house-waffles
until just combined and a few lumps
1 cup half-and-half PER 1 (7-INCH) TOPPED WAFFLE: 567 CAL;
remain. (Do not overmix.) Chill, covered, 28G FAT (17G SAT); 10G PRO; 70G CARB
1/2 cup buttermilk
at least 1 hour or up to overnight. (1G FIBER, 29G SUGARS); 1,054MG SODIUM
TRUCK-STOP
BUTTERMILK
PANCAKES “In a word: Wow!
These taste
HANDS-ON 40 MIN
TOTAL 40 MIN SERVES 18  nearly identical
SUBMITTED BY STEVE WHITING to the ones we
buy at Village
★★★★ 850 REVIEWS
Inn. This is going
2 eggs on my faves list.”
⅔ cup milk – MIKE FERGUSON
2 Tbsp. butter, melted
2 cups buttermilk
2 cups flour
2 Tbsp. sugar
2 tsp. baking powder
2 tsp. baking soda
1/8 tsp. salt
Desired toppings, such “I added vanilla
as pure maple syrup, per other
fresh berries, and/or banana suggestions.
slices, for serving They rise great,
are light, and
1. Whisk together eggs, milk,
have great
butter, and buttermilk in a large
flavor. Try them
bowl. In another large bowl, stir
with chocolate
together flour, sugar, baking powder,
chips.”
baking soda, and salt; stir into egg
– NYTRDR
mixture just until blended. Adjust the
thickness of the batter to your liking,
adding more flour or buttermilk,
as necessary.
2. Heat a large skillet or griddle over
medium heat and coat with cooking
spray. Pour batter 1/4 cup at a time
into skillet; cook until bubbles
appear on surface, 11/2 to 2 minutes.
Turn and cook until browned on
other side, 11/2 to 2 minutes more.
Transfer to a plate; keep warm.
Continue with remaining batter.
Serve with desired toppings.
armagazine.com/truck-stop-
pancakes
PER PANCAKE: 92 CAL; 3G FAT (1G SAT);
3G PRO; 14G CARB (0G FIBER, 3G SUGARS);
273MG SODIUM

to store Put batter in an airtight container.

Chill, covered, up to 2 days. Whisk before
using. For freezer pancakes, layer pancakes
between layers of wax paper in an airtight
container; freeze up to 1 month. To serve,
wrap a frozen pancake in paper towels.
Microwave on High, turning once halfway
through, about 1 minute per pancake.

ALLRECIPES.COM 36 COPYCAT RECIPES

 WINNERS
BREAD
HOMEMADE BAGELS
HANDS-ON 30 MIN TOTAL 1 HR, 15 MIN SERVES 8 SUBMITTED BY PLAWHON

★★★★ 282 REVIEWS Punch down dough and put it on a

This recipe gets darn clean work surface. [We found this
close to the chewiness of dough rolled best on a clean work
a real New York bagel. surface. A floured surface dried
it out.] Cut dough into 8 equal-
4 to 41/4 cups bread flour size pieces, about 4-oz. each. Pat
11/2 to 13/4 cups water each piece into a 1/4-inch-thick
3 Tbsp. sugar rectangle. Starting at the long
2 Tbsp. vegetable oil end, roll rectangle into a tight log;
1 Tbsp. instant yeast roll back and forth to lengthen to
1 tsp. salt 10 to 12 inches. Hold one end of
1/2 cup honey log in your palm. Loop other end
Everything bagel around your hand, overlapping
seasoning (optional) ends by 1 to 2 inches. Press and roll
1. Stir together 4 cups bread
onto work surface with the heel of
flour, 11/2 cups water, the sugar, oil, your hand to seal. Gently reposition
yeast, and salt in a large bowl. bagel so seam is on bottom
[Start at the low end of flour and ring of dough has an even
and water. The dough should be thickness. Repeat with remaining
smooth and slightly sticky. Add dough pieces.
4. Bring 4 qt. water to a boil in
up to 1/4 cup water if it’s too dry,
or up to 1/4 cup flour if it’s too sticky.] an 8-qt. pot. Add 1/2 cup honey.
2. Mix with an electric mixer at low
[Boiling bagels provides a chewy
speed 8 minutes, repositioning outer crust. Honey browns the
bagels as they bake.] Boil bagels
freeze now, dough as necessary. Mix at
two at a time, turning once halfway
bake later medium-low speed 8 minutes more.
through, until they puff, about
With floured fingers, pinch off a
walnut-size piece, then flatten and 1 minute. Remove bagels with a
Follow directions very gently stretch until slightly slotted spoon; transfer to prepared
through Step 4. translucent. [It should form a thin, baking sheet, seam sides down.
Freeze bagels 5. Sprinkle wet bagels with
translucent “windowpane.” If it
on a parchment- tears right away, continue to knead everything bagel seasoning (if
lined baking in mixer.] using). Bake until bagels are golden
sheet until firm. 2. Transfer dough to a very large
brown, 12 to 14 minutes. Cool on a
Transfer to a greased bowl, turning to coat. wire rack at least 15 minutes. Slice
freezer-safe zip- Cover with a damp kitchen towel. and serve as desired.
top bag; freeze Let rise at room temperature until armagazine.com/homemade-
up to 2 months. doubled in size, about 30 minutes. bagels
Thaw bagels on 3. Preheat oven to 425°F. Line a PER PLAIN BAGEL: 300 CAL; 5G FAT (1G SAT);
9G PRO; 55G CARB (2G FIBER, 5G SUGARS);
a parchment- baking sheet with parchment paper. 294MG SODIUM
lined baking
sheet in fridge
18 to 24 hours.
Let stand at room
temperature
15 to 20 minutes.
Bake as directed.
 GET IN
SHAPE
Twist pretzel
dough ropes into
desired shapes.
Here are a few
we like:
BIG PRETZELS
Make a U with each
rope. Twist strands
together about
3 inches from ends.
Press ends into
bottom of U.
PRETZEL
B RA I D S
Cut a rope into
thirds. Press strands
together at one end,
then braid strands
and tuck ends under.
PRETZEL
LO O P S
Cut a rope into
fourths. Twist two
strands together,
shape into a ring,
and press ends
together. Repeat
with other two
strands.
PRETZEL
BITES
Fold rope in half
and twist tightly,
pressing ends
together to seal.
Then cut the twist
into 1-inch pieces.

MALL PRETZELS
HANDS-ON 30 MIN TOTAL 3 HR
SERVES 12 SUBMITTED BY JEANNIE YEE
★★★★ 1,227 REVIEWS
1 (0.25-oz.) pkg. active
dry yeast (21/4 tsp.)
2 Tbsp. packed brown sugar
11/8 tsp. salt
31/2 cups warm water (105°F to 115°F)
3 cups all-purpose flour
1 cup bread flour
2 Tbsp. baking soda
11/2 Tbsp. butter, melted
2 Tbsp. coarse kosher salt and/or
poppy seeds (optional)
1. Dissolve yeast, brown sugar, and 11/8 tsp.
salt in 11/2 cups warm water in a large bowl.
Stir in both flours. Turn out dough onto a
floured surface; knead until smooth and
elastic, about 8 minutes. Transfer to a
large greased bowl, turning to coat. Let
rise, covered, at room temperature 1 hour.
[Dough is ready when it springs back slowly
when poked with a finger. If it springs back
quickly, let it rest a few more minutes and
test again.]
2. Preheat oven to 450°F. Adjust racks to
upper and lower thirds of oven. Line 2 large
baking sheets with foil.
3. Stir together remaining 2 cups warm
water and the baking soda in a bowl. Turn
dough out onto a lightly floured surface and
cut into 12 equal-size pieces, about 21/2 oz.
each. [Use only a tiny sprinkle of flour on the
work surface. This dough is easier to shape if
it clings to the counter a bit.]
4. Roll each piece into a 3-foot pencil-thin
rope to make a pretzel about 4 inches in
diameter. [If dough shrinks back when
rolling out ropes, roll each piece only to half
the length needed. By the time you finish
them all, the first rope will have relaxed
enough to roll out to full length.] Twist into
a pretzel shape (above) and dip into baking
soda mixture. Transfer to prepared baking
sheets, 6 per sheet, about 2 inches apart.
Let rise 15 to 20 minutes.
5. Bake until golden brown, 8 to 10 minutes,
switching position of baking sheets halfway
through. Brush pretzels with butter and,
if you like, sprinkle with kosher salt and/or
poppy seeds. Cool on a wire rack 15 minutes
before serving. (Store at room temperature
in a zip-top plastic bag up to 2 days or
freeze up to 1 month. To reheat, wrap chilled
or thawed pretzels individually in foil and
bake 5 minutes in a 450°F oven.)
armagazine.com/mall-pretzels
PER PRETZEL: 178 CAL; 2G FAT (1G SAT); 5G PRO;
34G CARB (1G FIBER, 2G SUGARS); 336 MG SODIUM

ALLRECIPES.COM 38 COPYCAT RECIPES

 WINNERS
BREAD
GARLIC KNOTS
HANDS-ON 20 MIN 
TOTAL 40 MIN SERVES 8 
SUBMITTED BY NICHOLE HOPPER 
NEW RECIPE GO ONLINE TO
RATE & REVIEW

13/4 cups self-rising flour,

plus more for kneading
3/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. Italian seasoning
1 cup plain whole-milk
Greek-style yogurt
1 Tbsp. unsalted
butter, melted
1 Tbsp. olive oil
1/2 tsp. dried parsley
Flaky sea salt, for garnish
1. Preheat oven to 425°F. Line a
SELF-RISING FLOUR baking sheet with parchment paper
To see how to or a silicone baking mat.
make your own 2. Stir together flour and 1/4 tsp.
self-rising flour, each garlic powder, salt, and Italian
scan the code seasoning in a bowl. Stir in yogurt
with your phone. until mixture forms a shaggy dough.
No app download 3. Transfer dough to a well-floured
needed. work surface. Knead until mostly
smooth, 3 to 4 minutes. If needed,
add additional flour, 1 tsp. at a time,
to keep dough from being too sticky.
4. Shape dough into a ball; press
down gently to form a disk. Divide
dough into 8 equal-size wedges
(a bench scraper is handy). Roll each
wedge into a rope about 10 inches
long. Tie into knots. Arrange knots
about 2 inches apart on prepared
baking sheet.
5. Bake until knots are lightly
browned, about 15 minutes.
6. Meanwhile, whisk together melted
butter, oil, parsley, and remaining
1/2 tsp. garlic powder and 1/4 tsp.
salt in a small bowl. Brush still-warm
knots with butter mixture and
sprinkle with flaky salt. Cool
5 minutes before serving. Store
cooled knots in an airtight container
at room temperature up to 2 days.
armagazine.com/garlic-knots
HIDDEN GEM
PER GARLIC KNOT: 164 CAL; 5G FAT (2G SAT);
6G PRO; 25G CARB (1G FIBER, 1G SUGARS);
616MG SODIUM
 CINNAMON-
HONEY
BUTTER
Beat together
1/2 cup softened
butter, 1/2 cup
powdered sugar,
1/2 cup honey,
and 1 tsp.
cinnamon until
light and fluffy.
Makes 1 cup.

CHEF JOHN’S BUTTERMILK BISCUITS  HANDS-ON 15 MIN TOTAL 30 MIN SERVES 9 SUBMITTED BY CHEF JOHN

★★★★ 1,165 REVIEWS
Make sure to use frozen butter and
cold buttermilk for this recipe.
4 cups flour
4 tsp. baking powder
2 tsp. salt
1/2 tsp. baking soda
3/4 cup plus 2 Tbsp. unsalted butter,
cut into thin slices and frozen
11/2 cups cold buttermilk, plus 2 Tbsp.
for brushing
Cinnamon-Honey Butter
(above), butter, honey, and/or
desired jams, for serving
1. Preheat oven to 425°F. If you like,
line a baking sheet with a silicone mat
or parchment paper.
2. Whisk together flour, baking powder,
salt, and baking soda in a very large bowl.
Cut butter into flour mixture with a pastry
blender or fork until mixture resembles
coarse crumbs. Make a well in center
of mixture. Pour in 11/2 cups buttermilk;
stir until dough forms.
3. Turn dough out onto a well-floured
surface and gently pat into a rectangle.
Fold in thirds. Rotate dough 90 degrees,
gather any crumbs, and press back
into a rectangle. Repeat twice.
4. Roll dough to 3/4-inch thickness. With
a 3-inch biscuit cutter or glass, cut out
rounds, pressing straight down. Press scraps
together once, patting to 3/4-inch thickness,
and cut additional rounds. Transfer to
prepared baking sheet. Press an indentation
into top of each dough round with
your thumb (this helps them rise evenly).
5. Brush tops with remaining 2 Tbsp.
buttermilk. Bake until browned, 15 to
20 minutes. Store cooled biscuits in an
airtight container at room temperature up
to 1 day or freeze up to 3 months. Serve with
Cinnamon-Honey Butter or desired toppings.
armagazine.com/chef-johns-
buttermilk-biscuits
QUICK
PER BISCUIT: 380 CAL; 19G FAT (12G SAT); 7G PRO;
45G CARB (2G FIBER, 2G SUGARS); 891MG SODIUM

ALLRECIPES.COM 40 COPYCAT RECIPES

 WINNERS
BREAD
“These came
out perfect and
tasted better
than the
restaurant ones.”
– CAROLINE
SHREEVE

CHEDDAR
BISCUITS
HANDS-ON 20 MIN TOTAL 30 MIN
MAKES 20 BISCUITS  
SUBMITTED BY COOKIE

1,340 REVIEWS
4½ cups baking mix
1⅓ cups milk
¾ cup shredded cheddar
cheese (3 oz.)
2 tsp. garlic powder
½ cup butter, melted
¼ tsp. salt
⅛ tsp. onion powder
⅛ tsp. dried parsley
Flaky salt (optional)
1. Preheat oven to 450°F.
Line 2 baking sheets with foil.
2. Stir together baking mix,
milk, cheese, and 1 tsp. garlic
powder in a large bowl until just
combined. Drop by heaping
spoonfuls on prepared baking
sheets about 1½ inches apart.
3. Bake until biscuits are golden
brown, 8 to 10 minutes.
4. Meanwhile, stir together
HOMEMADE
BAKING MIX melted butter, salt, onion
If you don’t have powder, parsley, and remaining
baking mix on 1 tsp. garlic powder in a small
hand, scan this bowl. Brush over biscuits while
code with your still warm. Sprinkle with flaky
phone for a salt (if using).
DIY recipe. No
app download armagazine.com/cheddar-
needed. biscuits
QUICK
PER BISCUIT: 178 CAL; 10G FAT (5G SAT);
4G PRO; 19G CARB (1G FIBER, 2G SUGARS);
435MG SODIUM
HOMEMADE SUSHI ROLLS
HANDS-ON 30 MIN TOTAL 1 HR, 3O MIN MAKES 4 ROLLS (32 PIECES)
SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW
11/3 cups sushi rice
1 (4-inch) piece kombu
(dried kelp) (optional)
2 Tbsp. rice vinegar
2 Tbsp. sugar
3/4 tsp. salt
4 (8-inch) sheets nori
(seaweed)
Desired fillings (right)
1. Put rice into a large deep
bowl. Fill with cold water and
rub rice together with hands
until water turns milky white.
Drain cloudy water, being
careful not to pour out rice.
Repeat three or four times
until you can see rice through
3 inches of water; drain.
2. Transfer rice to a saucepan;
add kombu (if using) and 3 cups
water. Let stand 30 minutes.
Cover; bring to a boil over
high heat. Reduce heat to low;
simmer 10 minutes. Remove
from heat and let stand,
covered, 5 minutes.
3. Meanwhile, stir together
vinegar, sugar, and salt in a
small bowl until dissolved.
4. Remove and discard kombu;
stir in vinegar mixture until
no lumps remain. Spread rice
mixture onto a rimmed 9x13-
inch baking sheet. [Spreading
helps cool rice and prevents it
from continuing to cook.] Let
cool to room temperature.
5. Lay one sheet of nori on a
sushi mat lined with plastic
wrap; spread 1 cup rice over
nori with damp fingers, leaving
a 1-inch border along one
edge. Arrange desired fillings
crosswise just off-center of
rice. Carefully lift filled edge of
nori and roll over filling toward
unfilled edge, tucking as you
roll. Brush unfilled edge of nori
with water; press to seal. Cut
each roll into 8 pieces. Repeat
with remaining nori, rice, and
fillings. To make ahead, chill,
covered, up to 4 hours.
armagazine.com/sushi-rolls
 
PHILADELPHIA ROLL
Trim and quarter half a
cucumber. Thinly slice each
quarter lengthwise to make
8 spears. Cut 4 oz. cream
cheese into 4 sticks. After
spreading rice on nori (do
not leave a border), sprinkle
each roll with 1 tsp. each white
sesame seeds and black
sesame seeds. Carefully flip
over. Arrange 2 oz. cold smoked
salmon, the cucumber, and
cream cheese sticks in a line
across the sheet about one-
third from the top. Roll and
cut as directed. Makes 4 rolls.
CALIFORNIA ROLL
Trim and quarter half a
cucumber. Thinly slice each
quarter lengthwise to make
8 spears. Slice 1 avocado
into 8 slices. Trim 31/2 oz.
imitation crab (surimi) into
4 sticks. Evenly arrange
cucumber, avocado, and crab
in a line on rice about one-third
of the way from tops of rice. PHILADELPHIA
Layer each roll with 2 cucumber ROLL
spears and 2 slices avocado.
Roll and cut as directed.
Makes 4 rolls.
S P I CY T U N A R O L L
Trim and quarter half a CALIFORNIA
cucumber. Thinly slice each ROLL
quarter lengthwise to make
8 spears. Slice 1 avocado
into 8 slices. Very thinly slice
1 small carrot lengthwise to
get 1/2 cup matchsticks. Stir
together 1 (5-oz.) can solid
white tuna in water, drained;
1 Tbsp. mayonnaise; 1 tsp.
wasabi paste; and 1/2 tsp.
chile-garlic paste in a small
bowl. Evenly arrange carrot,
cucumber, and avocado in a
line on rice across the sheet
about one-third from the top.
Spread a line of tuna alongside
vegetables. Roll and cut as
directed. Makes 4 rolls.
S P I CY T U N A
ROLL

MAKE POPULAR

SUSHI ROLLS IN

YO U R OW N K I T C H E N .

S TA R T W I T H T H E

BASE RECIPE, THEN

CHANGE IT UP WITH

Y O U R FAV O R I T E

FILLINGS.

ALLRECIPES.COM 43 COPYCAT RECIPES

SOUPS AND SALADS ARE SO MUCH

M O R E T H A N J U S T S TA R T E R S

O R S I D E D I S H E S . F O R A S AT I S F Y I N G

M I D D AY M E A L , S K I P T H E TA K E O U T

COUNTER AND DISH UP HOMEMADE

V E R S I O N S O F Y O U R FAV O R I T E

BIG-BOWL SOUPS AND ENTREE SALADS.

ALLRECIPES.COM 44 COPYCAT RECIPES

 LUNCHES
G O -T O
COPYCAT CHEESECAKE FACTORY
SANTA FE SALAD
HANDS-ON 30 MIN TOTAL 1 HR, 55 MIN SERVES 6 SUBMITTED BY LOLSMAGRL

★★★★☆ 2 REVIEWS 1. Add chicken to a large zip-

top plastic bag. Pour teriyaki
4 boneless, skinless chicken
marinade into bag; seal and turn
breasts (about 10 oz. each)
to coat. Chill at least 1 hour or up
1/2 cup teriyaki marinade
to overnight.
3 (5-inch) corn tortillas,
2. Preheat oven to 350°F.
cut into strips
Spread tortilla strips on a baking
2 tsp. plus 2 Tbsp. olive oil
sheet; drizzle with 2 tsp. oil
1 (16-oz.) can whole-kernel
and toss to coat. Bake until
corn, drained and rinsed
crispy, 10 to 15 minutes.
1 (15-oz.) can black beans,
3. Remove chicken from marinade,
drained and rinsed
allowing excess to drip off; discard
1 (10-oz.) head romaine
marinade. Heat remaining 2 Tbsp.
lettuce, chopped (8 cups)
oil in a large ovenproof skillet
Peanut-Cilantro Sauce
over medium heat. Add chicken;
(below)
cook until browned, turning once
11/2 cups shredded Monterey
halfway through, about 10 minutes.
Jack cheese (6 oz.)
Transfer skillet to oven; bake
about 10 minutes more or until an
instant-read thermometer inserted
into centers registers 165°F. Let
cool about 5 minutes; slice into
thin strips.
4. Toss together corn, black beans,
and lettuce in a large bowl; drizzle
with half the Peanut-Cilantro
Sauce. Top with cheese, chicken,
and tortilla strips; serve with
remaining sauce.
armagazine.com/cheesecake-
factory-santa-fe-salad
HIDDEN GEM
PER 2 CUPS: 723 CAL; 42G FAT (11G SAT);
59G PRO; 31G CARB (7G FIBER, 8G SUGARS);
1,004MG SODIUM

P E A N U T- C I L A N T R O S AU C E
Blend 1/4 cup chopped fresh cilantro; 2 Tbsp. peanut
butter; 1 tsp. lime zest; 1 Tbsp. each lime juice,
red wine vinegar, and brown sugar; 3 cloves minced
garlic; and 1 tsp. each black pepper and sesame oil in a
blender or food processor. Slowly pour in 1/2 cup olive oil
and blend until smooth. Makes about 3/4 cup.
CHEESE PLEASE Change up the cheese in this soup. Just use one that melts well, such as Gruyère, Gouda, and/or Fontina.

COPYCAT PANERA BROCCOLI-CHEDDAR SOUP

HANDS-ON 15 MIN TOTAL 1 HR, 5 MIN  21/2 cups shredded sharp 2. Gradually add milk, whisking
SERVES 4 SUBMITTED BY GILDAWEN
cheddar cheese (10 oz.) constantly, then whisk in broth. Bring
★★★★ 1,413 REVIEWS 3/4 tsp. salt to a boil over medium-high heat.
1/2 tsp. black pepper Reduce heat and simmer, whisking
5 Tbsp. butter
occasionally, 20 minutes. Add broccoli,
1/2cup chopped onion 1. Melt 1 Tbsp. butter in a large saucepan
carrot, and celery; simmer until
1/4cup flour over medium-high heat. Cook onion,
vegetables are tender, about 20 minutes.
2 cups milk stirring occasionally, until softened,
3. Reduce heat to low; add cheese
2 cups low-sodium chicken broth 4 to 5 minutes. Reduce heat to
and cook, stirring, until melted,
11/2cups coarsely chopped medium-low; add remaining 4 Tbsp.
about 1 minute. Stir in salt and pepper.
broccoli florets butter and cook, stirring occasionally,
1 large carrot, cut into until melted. Add flour and cook, armagazine.com/copycat-broccoli-
matchsticks (1 cup) whisking constantly, until paste forms, cheddar-soup
PER 11/3 CUPS: 570 CAL; 44G FAT (26G SAT);
1 stalk celery, thinly sliced (1/2 cup) about 3 minutes. 22G PRO; 20G CARB (3G FIBER, 0G SUGARS);
1,131MG SODIUM

ALLRECIPES.COM 46 COPYCAT RECIPES


ALMOST WENDY’S CHILI
HANDS-ON 25 MIN TOTAL 1 HR, 35 MIN SERVES 10 SUBMITTED BY TJY99
★★★★★ 653 REVIEWS
“After trying several Wendy’s
chili recipe copycats and
adjusting them to my tastes,
I’ve concocted what I think is
the best.” — TJY99
2 Tbsp. olive oil
2 lb. ground beef
1 cup chopped onion,
plus more for garnish
2 stalks celery,
chopped (2/3 cup)
1 green bell pepper,
chopped
3 (14.5-oz.) cans no-salt-
added stewed tomatoes
1 (10-oz.) can no-salt-added
diced tomatoes with
green chiles
1 (15-oz.) can no-salt-added
tomato sauce
1 cup water
2 (1.25-oz.) pkg. chili
seasoning
1 (16-oz.) can kidney
beans, undrained
1 (16-oz.) can pinto
beans, undrained
1/8 tsp. salt
1/8 tsp. black pepper,
plus more for garnish
1 Tbsp. white vinegar
Sour cream and/or
shredded cheddar
cheese (optional)
LUNCHES
G O -T O
1. Heat oil in a large pot over
medium-high heat. Press beef
into pot to form 1 large patty.
Cook until bottom is browned,
8 to 10 minutes. Break beef
into crumbles; cook, stirring, until
no longer pink, about 5 minutes
more. Drain off grease.
2. Stir in onion, celery, and
bell pepper; cook until onion
is translucent, about 5 minutes.
Add tomatoes, tomatoes
with chiles, tomato sauce, and
water. Stir in chili seasoning.
3. Stir in kidney and pinto beans,
salt, and black pepper; bring to
a boil. Reduce heat to low and
simmer 1 hour. Stir in vinegar.
Serve chili with sour cream,
cheese, and additional onion and
black pepper (if using).
armagazine.com/almost-
wendys-chili
GLUTEN-FREE
PER 11/3 CUPS: 366 CAL; 16G FAT (5G SAT);
24G PRO; 32G CARB (9G FIBER,
12G SUGARS); 721MG SODIUM
 “This is so good!
I made the
mistake of
making it hours
ahead of time
and the ramen
got soggy. But it
was still very
good. I used
bagged coleslaw
mix and will
definitely make
this again.”
– LINDA

RAMEN-CABBAGE CRUNCH SALAD

3. Meanwhile, add ramen noodles to a large
zip-top bag and crush with a rolling pin.
4. Melt butter in a skillet over medium heat.
HANDS-ON 15 MIN TOTAL 1 HR, 35 MIN SERVES 6 SUBMITTED BY JUANITA
Add crushed noodles, the almonds, and
350 REVIEWS ½ cup white sugar sesame seeds; cook, stirring occasionally,
We added chicken to this recipe ¼ cup white vinegar until toasted and browned, about 5 minutes.
to mimic the ramen salad served 1 head napa cabbage, Remove from heat and let cool.
at Applebee’s. shredded (10 cups) 5. In a small saucepan, bring white sugar,
1 bunch green onions, vinegar, and remaining ¾ cup oil to a boil;
1 cup canola oil chopped (1½ cups) cook 1 minute. Remove from heat; cool.
¼ cup plus 2 Tbsp. less-sodium Stir in remaining 2 Tbsp. soy sauce.
1. Stir together ¼ cup each oil and soy
soy sauce 6. Toss together cabbage and green onions
sauce, the brown sugar, and garlic in a
2 Tbsp. light brown sugar in a large bowl. Add noodle mixture and
large bowl. Add chicken and toss to coat.
2 cloves garlic, chopped soy sauce mixture; toss to coat. Roughly
Chill, covered, about 1 hour.
4 boneless, skinless chicken breasts chop chicken into bite-size pieces; serve
2. Preheat grill to high (400°F to 450°F);
(about 2 lb.) salad topped with chicken.
lightly oil grates. Grill chicken, uncovered,
2 (3-oz.) pkg. ramen noodles,
turning once halfway through, about armagazine.com/ramen-cabbage-
seasoning packets discarded
15 minutes or until lightly charred and an crunch-salad
½ cup butter
instant-read thermometer inserted into PER 2 CUPS: 927 CAL; 65G FAT (18G SAT); 44G PRO;
1 cup blanched sliced almonds 46G CARB (5G FIBER, 22G SUGARS); 650MG SODIUM
thickest parts registers 165°F. Remove from
2 tsp. sesame seeds
grill and let rest, at least 15 minutes.
 LUNCHES
G O -T O
SUPER-DELICIOUS
ZUPPA TOSCANA
HANDS-ON 25 MIN 
TOTAL 1 HR, 25 MIN SERVES 8 
SUBMITTED BY SOUPORSWEETS

★★★★★ 2,269 REVIEWS

We liked it best with Yukon
Golds, but other spuds work
here, too.
1 lb. mild Italian sausage
1 tsp. crushed red pepper,
plus more for garnish
4 slices bacon, cut into
1/2-inch pieces
1 large onion, diced
(2 cups)
1 Tbsp. minced garlic
8 cups low-sodium
chicken broth
2 lb. Yukon Gold potatoes,
cut into 1-inch cubes
(6 cups)
1 cup whipping cream
1/2 bunch lacinato kale,
stemmed and coarsely
chopped (2 cups)
1. Cook sausage and crushed
red pepper in a large pot over
medium-high heat, stirring to
break up large pieces, until evenly
browned, 10 to 15 minutes.
Drain and transfer to a bowl.
Wipe out pot.
2. Add bacon to pot; cook
over medium heat until crisp,
about 10 minutes. Stir in onion
and garlic; cook, stirring, until
onion is soft and translucent,
about 5 minutes.
3. Stir in broth and bring to a boil
over high heat. Add potatoes;
simmer, uncovered, until fork-
tender, about 20 minutes. Reduce
heat to medium-low. Stir in
“This soup cream, kale, and cooked sausage;
is as good cook until heated through.
or better than Garnish with additional crushed
Olive Garden’s.” red pepper.
– CHERYL SPICE
armagazine.com/super-
delicious-zuppa-toscana
PER 1½ CUPS: 458 CAL; 31G FAT
(14G SAT); 17G PRO; 25G CARB (3G FIBER,
5G SUGARS); 1,033MG SODIUM

ALLRECIPES.COM 49 COPYCAT RECIPES

CHEF JOHN’S
FRENCH FRIES
HANDS-ON 10 MIN TOTAL 50 MIN
SERVES 4 SUBMITTED BY CHEF JOHN
★★★★★ 182 REVIEWS
1 (10-oz.) russet potato,
cut lengthwise into
1/4-inch-thick strips
Vegetable oil, for frying
1 tsp. salt
1. Soak potato strips in a large
bowl of water, about 30 minutes.
Drain; pat with paper towels until
thoroughly dry.
2. Pour oil to a depth of 11/2 inches
in a deep, heavy-bottomed pot or a
deep-fat fryer; heat to 275°F. [You’ll
need about 5 cups oil for a 5-qt. pot.]
Working in batches, fry potatoes,
turning occasionally, about 5 minutes.
[This is to begin the cooking process;
they should not be golden brown at
this point.] Using a slotted spoon,
transfer potatoes to paper towels
to drain; cool completely.
3. Heat oil to 350°F. Working in
batches, fry potatoes again, turning
occasionally, until golden brown,
5 to 6 minutes. Transfer to paper
towels to drain. Sprinkle with salt.
armagazine.com/chef-johns-
french-fries
PER 1/2 CUP: 116 CAL; 7G FAT (1G SAT);
2G PRO; 13G CARB (1G FIBER, 0G SUGARS);
585MG SODIUM
A R BY ’ S - ST Y L E
C U R LY F R I E S
Trim and curly-cut 2 lb. russet
potatoes (tip, opposite); soak as
directed in Step 1. Whisk together
1 Tbsp. each paprika and smoked
paprika, 2 tsp. salt, 1 tsp. each garlic
powder and onion powder, 1/2 tsp.
cayenne pepper, and 1/4 tsp. black
pepper in a large bowl. Whisk in
11/4 cups water. Add drained potatoes
to seasoning mixture; toss to coat,
allowing excess mixture to drip off.
Pour vegetable oil to a depth of
2 inches in a deep, heavy-bottomed
pot or a deep-fat fryer. Heat to 350°F
over medium-high heat. Working
in batches, fry potatoes, turning
occasionally, until golden and crisp,
4 to 6 minutes. Transfer to paper
towels to drain. Season with 1 tsp.
salt and additional paprika.
HOMEMADE TOTS
HANDS-ON 15 MIN TOTAL 45 MIN
SERVES 4 SUBMITTED BY
SHAYSFOODJOURNEY
★★★★ 27 REVIEWS
2 (10-oz.) russet potatoes, peeled
2 Tbsp. chopped fresh parsley
1 Tbsp. flour
11/2 tsp. salt
1 tsp. seasoned pepper
(such as Lawry’s)
1/2 tsp. onion powder
Vegetable oil, for frying
1. Put potatoes in a pot; cover with water
by 1 inch. Bring to a boil; reduce heat.
Simmer until potatoes are just softened,
15 to 20 minutes; drain. Cool until safe
to handle, 10 to 15 minutes.
2. Shred potatoes on the large holes
of a box grater; drain excess water. Put
shredded potatoes in a large bowl. Stir in HOMEMADE
parsley, flour, salt, seasoned pepper, and TOT S
onion powder until potatoes are coated.
Shape potato mixture into 16 tots.
3. Pour oil to a depth of 11/2 inches in a
deep, heavy-bottomed pot or a deep-
fat fryer; heat to 350°F. [You’ll need
about 5 cups oil for a 5-qt. pot.]
4. Working in batches, fry tots, turning
once halfway through, until golden
brown and crispy, 3 to 4 minutes. Transfer
to paper towels to drain.
armagazine.com/homemade-tots
PER 1/2 CUP: 230 CAL; 14G FAT (2G SAT); 2G PRO;
26G CARB (2G FIBER, 2G SUGARS); 879MG SODIUM
STEAK FRIES
HANDS-ON 10 MIN TOTAL 35 MIN
SERVES 4 SUBMITTED BY ANDREW PYZDEK
★★★★★ 5 REVIEWS
2 Tbsp. olive oil A R BY ’ S - ST Y L E
1 Tbsp. grill seasoning C U R LY F R I E S
4 (10-oz.) russet potatoes,
scrubbed and cut into eighths
1 tsp. salt
1. Preheat oven to 500°F. Whisk together
oil and grill seasoning in a large bowl.
Add potato wedges and toss to coat.
2. Line 2 baking sheets with foil; coat
with cooking spray. Arrange potato
wedges in a single layer on prepared
baking sheets.
3. Bake, turning once halfway through,
until golden and crispy, 25 to 30 minutes.
Sprinkle with salt.
armagazine.com/steak-fries
PER 11/2 CUPS: 284 CAL; 7G FAT (1G SAT); 6G PRO;
51G CARB (4G FIBER, 2G SUGARS); 845MG SODIUM
 CHEF JOHN’S
FRENCH FRIES

P O -TAY-T O ,

P O -TA H -T O .

N O M AT T E R H O W

Y O U S AY I T, W E

C A N A L L AG R E E

ON THESE

editor’s tip F L AV O R - PA C K E D

To make curly
fries, trim ends
TAT E R S I D E S .
of potatoes to
square them off.
Use a spiralizer
or curly-fry cutter,
according to
manufacturer’s
instructions.
Trim spirals to
2 to 5 inches.

ST E A K
FRIES

ALLRECIPES.COM 51 COPYCAT RECIPES

RULE THE ROOST WITH ONE OF

THESE CHICKEN-CENTRIC RECIPES.

E N J O Y K N O C K O F F S O F R E S TA U R A N T

S TA P L E S A N D FA S T- F O O D C U LT

F AV O R I T E S . A N D D O N ’ T F O R G E T

THE SIDES!

ALLRECIPES.COM 52 COPYCAT RECIPES

 LICKIN’ CHICKEN
FINGER-
CHICKEN
NUGGETS (AND
TENDERS) P. 54

ZAXBY-STYLE
DIPPING
SAUCE P. 54

COPYCAT
HONEY-MUSTARD
DIPPING SAUCE
P. 54
R E C I P E S F R O M P. 5 3

CHICKEN NUGGETS (AND TENDERS)

HANDS-ON 20 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY MEGAMI

61 REVIEWS 2. Whisk together egg and water in

The secret to the crunchy coating
is the sesame seeds—don’t leave
them out.
Vegetable oil, for frying
1 egg, beaten
⅓ cup water
⅓ cup flour
1½ Tbsp. sesame seeds, toasted
1½ tsp. salt
1½ lb. boneless, skinless chicken
breast, cut into 1-inch pieces
[For chicken tenders, cut into
½-inch-thick strips.]
1. Pour oil to a depth of about 1½ inches
in a deep, heavy-bottomed skillet or
pot; heat to 350°F. (For chicken tenders,
heat oil to 375°F.) [You’ll need about
4 cups oil for a 12-inch skillet or pot.]
a large bowl. Stir in flour, sesame seeds,
and 1 tsp. salt until smooth.
3. Line a baking sheet with paper
towels and arrange a wire rack in baking
sheet. Dip chicken pieces in batter to
coat, draining off any excess. Working
in batches, fry chicken, turning once
halfway through, until golden brown,
about 4 minutes or until an instant-
read thermometer registers 165°F. (For
chicken tenders, fry chicken, turning
once halfway through, 4 to 6 minutes.)
Transfer to wire rack to drain. Season
with remaining ½ tsp. salt.
armagazine.com/chicken-nuggets
QUICK
PER 10 TO 12 NUGGETS: 394 CAL; 21G FAT
(3G SAT); 41G PRO; 9G CARB (1G FIBER, “This sauce is
0G SUGARS); 952MG SODIUM
excellent. Don’t
be afraid of the
gochujang
paste. If you
can’t handle
heat, just cut
down on the
amount, but

COPYCAT ZAXBY-STYLE don’t leave it out

completely.”

HONEY-MUSTARD DIPPING SAUCE – TRACY T

DIPPING SAUCE HANDS-ON 5 MIN TOTAL 2 HR, 5 MIN

SERVES 6 SUBMITTED BY FRANNY

HANDS-ON 5 MIN TOTAL 5 MIN 47 REVIEWS

SERVES 8 SUBMITTED BY GEORGIA
½ cup mayonnaise
6 REVIEWS ¼ cup ketchup
If you’re craving Chick-fil-A’s ½ tsp. garlic powder
famous dipping sauce, these four ¼ tsp. Worcestershire sauce
ingredients will satisfy. ½ tsp. cracked black pepper
1 cup mayonnaise Whisk together mayonnaise, ketchup,
¼ cup yellow mustard garlic powder, Worcestershire,
¼ cup barbecue sauce and pepper in a bowl until smooth.
¼ cup honey Chill, covered, at least 2 hours or
up to 3 days.
Stir together mayonnaise, mustard,
barbecue sauce, and honey in a small armagazine.com/zaxbys-
bowl until smooth. dipping-sauce
PER 2 TBSP.: 137 CAL; 14G FAT (2G SAT); 0G PRO;
armagazine.com/copycat- 3G CARB (0G FIBER, 2G SUGARS); 211MG SODIUM

honey-mustard
QUICK VEGETARIAN GLUTEN-FREE
PER ABOUT 3 TBSP.: 238 CAL; 21G FAT (3G SAT);
1G PRO; 12G CARB (0G FIBER, 11G SUGARS);
339MG SODIUM

ALLRECIPES.COM 54 COPYCAT RECIPES


CRISPY
GOCHUJANG
CHICKEN
HANDS-ON 45 MIN TOTAL 1 HR, 5 MIN
SERVES 6 SUBMITTED BY SHELBY LYNN
★★★★★ 10 REVIEWS
2 Tbsp. unseasoned
rice vinegar
3 tsp. minced garlic
2 tsp. minced fresh ginger
3/4 tsp. black pepper
1/4 tsp. salt
3 (6-oz.) boneless,
skinless chicken breasts,
cut into 1-inch pieces
6 Tbsp. honey
1/4 cup packed light
brown sugar
1/4 cup cider vinegar
3 Tbsp. gochujang
2 Tbsp. less-sodium soy sauce
1/2 cup cornstarch
Vegetable oil, for frying
Hot cooked rice, for serving
Sliced green onion, for
garnish
LICKIN’ CHICKEN
FINGER-
1. Whisk together rice vinegar, 1 tsp.
each garlic and ginger, 1/4 tsp.
pepper, and the salt in a large bowl.
Add chicken and toss to coat. Let
marinate at room temperature 20 to
30 minutes.
2. For sauce, stir together honey,
brown sugar, cider vinegar,
gochujang, soy sauce, and remaining
2 tsp. garlic, 1 tsp. ginger, and 1/2 tsp.
pepper in a large saucepan. Bring
to a simmer, stirring frequently,
over medium heat. Reduce heat to
low; cook, stirring occasionally, until
slightly thickened, 3 to 4 minutes.
Remove from heat; keep warm.
3. Add cornstarch to another
large bowl. Remove chicken from
marinade, allowing any excess to
drip off; discard marinade. Add
chicken to cornstarch; toss to coat.
4. Line a baking sheet with paper
towels and arrange a wire rack in
baking sheet. Pour oil to a depth
of 1 inch in a deep, heavy-bottomed
skillet or a deep-fat fryer; heat to
350°F. [You’ll need about 4 cups
oil for a 12-inch skillet.] Working
in batches, remove chicken from
cornstarch and pat to remove excess
cornstarch. Add chicken to oil
and cook, turning once halfway
through, until golden brown,
about 4 minutes. Transfer chicken
to wire rack to drain. Repeat with
remaining chicken.
5. Once all chicken is browned,
continue to heat oil to 350°F.
Working in batches, add chicken
to oil once more; cook until
deeply golden, about 40 seconds.
Transfer chicken to pot with sauce.
6. Heat sauce and chicken
over medium-low heat, stirring
frequently, until warmed through
and well coated, about 3 minutes.
Serve over rice (if using) and garnish
with green onions.
armagazine.com/crispy-
gochujang-chicken
HIDDEN GEM HEALTHY
PER 6 TO 7 CHICKEN PIECES: 332 CAL;
9G FAT (1G SAT); 20G PRO; 43G CARB
(0G FIBER, 29G SUGARS); 509MG SODIUM
RESTAURANT-STYLE TEQUILA-LIME CHICKEN
pepper, cayenne, cumin, and chili powder
in a small bowl until smooth. Chill, covered,
until ready to serve or up to 3 days.
HANDS-ON 30 MIN TOTAL 2 HR, 30 MIN SERVES 4 SUBMITTED BY ROBBIE RICE
Cook Chicken
★★★★ 210 REVIEWS 1/4 tsp. salt 3. Set oven rack about 6 inches from heat
1/4 tsp. dried dill source and preheat broiler. Remove chicken
For Marinade
1/4 tsp. paprika from marinade, allowing excess to drip off;
1 cup water
1/4 tsp. black pepper discard marinade. Transfer chicken to a
1/3 cup teriyaki sauce
1/8 tsp. cayenne pepper lightly greased baking sheet or broiler-safe
2 Tbsp. lime juice
1/8 tsp. ground cumin baking dish; broil, turning once halfway
1 Tbsp. silver tequila
1/8 tsp. chili powder through, 10 to 12 minutes or until an instant-
2 tsp. minced garlic
For Serving read thermometer registers 165°F. Remove
1 tsp. liquid smoke flavoring
1 cup shredded cheddar-Jack from oven and transfer to a 9x13-inch baking
1/2 tsp. salt
blend cheese (about 4 oz.) dish. Leave oven on broil.
1/4 tsp. ground ginger
2 cups tortilla strips Assemble Servings
4 boneless, skinless chicken
Pico de gallo (optional) 4. Spread each chicken breast with
breasts (11/2 lb.)
about 2 Tbsp. dressing; reserve remaining
For Dressing Prepare Marinade dressing. Top each with 1/4 cup cheese.
1/4 cup mayonnaise 1. Whisk together water, teriyaki sauce, Broil until cheese has melted, about
1/4 cup sour cream lime juice, tequila, garlic, liquid smoke, salt, 3 minutes. Remove and let cool slightly,
1 Tbsp. milk and ginger in a small bowl. Add chicken about 5 minutes. Serve chicken with
2 Tbsp. finely chopped tomato to a large zip-top bag; pour in marinade. tortilla strips, reserved dressing, and pico
11/2 tsp. finely chopped seeded Seal bag and turn to coat; chill 2 to 3 hours. de gallo (if using).
jalapeño pepper Prepare Dressing
1 tsp. onion powder 2. Meanwhile, stir together mayonnaise, sour
armagazine.com/restaurant-style-tequila-
1/4 tsp. dried parsley lime-chicken
cream, milk, tomato, jalapeño, onion powder, PER SERVING (1 CHICKEN BREAST, 1/2 CUP STRIPS, AND
1/4 tsp. hot sauce (such as Tabasco) parsley, hot sauce, salt, dill, paprika, black 3 TBSP. DRESSING): 502 CAL; 28G FAT (9G SAT); 47G PRO;
11G CARB (1G FIBER, 2G SUGARS); 1,020MG SODIUM

ALLRECIPES.COM 56 COPYCAT RECIPES

COPYCAT FRIED CHICKEN SANDWICHES
4. In a separate dish, whisk together egg,
milk, and remaining 1/2 cup buttermilk.
5. Remove chicken from marinade, allowing

LICKIN’ CHICKEN
HANDS-ON 20 MIN TOTAL 2 HR, 40 MIN SERVES 4 SUBMITTED BY CHEF JOHN
excess to drip off; discard marinade. Dip
★★★★★ 22 REVIEWS Canola oil, for frying chicken into breading, coating both sides;

FINGER-
Chef John created this recipe that’s 4 soft hamburger buns, split, shake off excess. Dip into egg mixture and
a cross between the Popeyes and toasted, and buttered dip once more into breading to coat again,
Chick-fil-A chicken sandwiches. You 6 Tbsp. mayonnaise shaking off excess. Repeat dipping into egg
Lettuce leaves, tomato slices, mixture and breading once more. Let stand
get the best of both worlds and, what’s
and/or dill pickle slices (optional) on a wire rack to dry, at least 15 minutes.
more, this DIY version never runs out,
6. Meanwhile, pour oil to a depth of 1 inch
not even on Sundays. 1. Using the flat side of a meat mallet,
lightly flatten chicken pieces between in a 10-inch skillet; heat to between 350°F
2 (8-oz.) boneless, skinless chicken and 375°F. [Use a frying thermometer to
2 pieces of plastic wrap to an even
breasts, halved crosswise monitor temperature to keep it between
thickness (about 1/2 inch).
11/2 cups buttermilk 350°F and 375°F as best you can.] Fry
2. For marinade, whisk together 1 cup
2 Tbsp. dry ranch dressing mix chicken in hot oil, turning once, 3 to
buttermilk, 1 Tbsp. ranch dressing mix,
(such as Hidden Valley) 5 minutes or until golden and crispy and
2 tsp. salt, and the hot sauce in a large bowl.
4 tsp. kosher salt an instant-read thermometer inserted in
Cut two 1/2-inch-deep slashes into top
Dash hot pepper sauce, centers registers 165°F. Transfer to a clean
side of each chicken piece. Add chicken
or to taste wire rack to cool.
to marinade and toss until well coated.
11/3 cups flour 7. Spread buns with mayonnaise.
Chill, covered, 2 to 4 hours.
2 Tbsp. cornstarch Serve chicken in buns with lettuce, tomato,
3. Meanwhile, for breading, stir together
11/2 tsp. cayenne pepper (optional) and/or pickles (if using).
flour, cornstarch, cayenne (if using),
1/2 tsp. black pepper
and black pepper in a shallow dish. armagazine.com/copycat-fried-
1 egg, lightly beaten
Stir in remaining 1 Tbsp. ranch dressing chicken-sandwiches
1/4 cup milk
mix and 2 tsp. salt. PER SANDWICH: 772 CAL; 40G FAT (8G SAT); 38G PRO;
62G CARB (2G FIBER, 6G SUGARS); 1,504MG SODIUM

“The only thing

I did differently
was to use
boneless,
skinless thighs
instead of
breasts. It tasted
way juicier!”
– FRUITDOGLIKE

HOT TIP
If you like spicy foods, add more heat by stirring hot sauce into the mayo.
AUSSIE-RESTAURANT COPYCAT CHICKEN
HANDS-ON 35 MIN TOTAL 1 HR, 20 MIN
★★★★ 2,203 REVIEWS
2 lb. boneless, skinless
chicken breasts, pounded
to 3/4-inch thickness
1 tsp. seasoning salt
(such as Lawry’s)
1/2 cup mustard
1/2 cup honey
1/4 cup mayonnaise
1 Tbsp. dried onion flakes
6 slices bacon, halved crosswise
2 cups sliced fresh cremini
mushrooms (8 oz.)
2 cups shredded Colby-Jack
cheese (8 oz.)
2 Tbsp. chopped fresh parsley
SERVES 4 SUBMITTED BY BECKIE
1. Pat chicken dry and sprinkle both
sides with seasoning salt. Chill,
covered, about 30 minutes.
2. For sauce, in a small bowl, stir
together mustard, honey, mayonnaise,
and dried onion flakes. Transfer half
of the sauce to another bowl; reserve.
3. Preheat oven to 350°F. Heat
a 12-inch ovenproof skillet over
medium-high heat. Add bacon; cook,
turning occasionally, until crisp, about
4 to 6 minutes. Transfer bacon to paper
towels to drain. Pour bacon drippings
into a small bowl and wipe out skillet,
discarding any solids.
4. Heat 1 Tbsp. bacon drippings in
same skillet over medium-high heat.
Add mushrooms; cook, stirring
occasionally, until softened, about
6 minutes. Transfer mushrooms
to a bowl.
5. Add 1 Tbsp. bacon drippings to same
skillet. Add chicken; cook, turning once
halfway through, until browned, about
10 minutes. [Chicken will not be cooked
through at this point.]
6. Spoon sauce evenly over chicken;
top with mushrooms, bacon, and
cheese. Bake 15 to 20 minutes, or until
an instant-read thermometer inserted
into thickest parts of chicken registers
165°F. Let cool about 3 minutes.
Sprinkle with parsley and serve with
reserved sauce.
armagazine.com/aussie-chicken
PER SERVING (6 OZ. CHICKEN, ¼ CUP
MUSHROOMS, AND ¼ CUP SAUCE): 967 CAL;
54G FAT (20G SAT); 74G PRO; 42G CARB
(2G FIBER, 37G SUGARS); 1,671MG SODIUM

“Add a splash
or two of
Worcestershire
sauce when the
seasoned
chicken is sitting
in the fridge. The
honey makes
it pleasantly
sweet, but not
overly so.”
– NANCY SIMONS

to make
ahead
Make sauce
ahead of time.
Chill, covered,
up to 3 days.

ALLRECIPES.COM 58 COPYCAT RECIPES


CHEF JOHN’S
NASHVILLE HOT
CHICKEN
HANDS-ON 20 MIN TOTAL 3 HR
SERVES 8 SUBMITTED BY CHEF JOHN
★★★★ 67 REVIEWS
1 cup buttermilk
1/4 cup pickle brine
2 Tbsp. Louisiana-style hot
sauce (such as Crystal)
1 egg
1 (31/2-lb.) whole chicken,
cut into 8 pieces
2 cups flour
21/2 tsp. salt
1/4 cup butter
1/4 cup lard or butter
2 Tbsp. cayenne pepper
11/2 Tbsp. packed light brown sugar
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. black pepper
Vegetable oil, for frying
1. Whisk together buttermilk, pickle
brine, hot sauce, and egg in a large
bowl. Add chicken pieces to marinade
and stir to coat. Chill, covered, at least
2 hours or up to overnight.
LICKIN’ CHICKEN
FINGER-
2. Arrange a wire rack in a rimmed
baking sheet. Stir together flour and
2 tsp. salt in a shallow dish. Remove
chicken from marinade, allowing
excess to drip off; reserve marinade.
Working in batches, toss chicken in
flour mixture until thoroughly coated.
Return chicken to marinade, tossing to
coat. Remove chicken from marinade,
allowing excess to drip off. Coat chicken
in flour mixture once more; transfer
to wire rack. Repeat with remaining
chicken. Allow chicken to stand at room
temperature 15 minutes.
3. Add butter and lard (or more butter)
to a medium saucepan. Add cayenne,
brown sugar, paprika, garlic powder,
black pepper, and remaining 1/2 tsp. salt.
Cook, stirring frequently, until melted
and smooth. Remove from heat and
keep warm.
4. Pour oil to a depth of 11/2 inches in a
deep, heavy-bottomed skillet or a deep-
fat fryer; heat to 350°F. [You’ll need
about 4 cups oil for a 12-inch skillet.]
Working in 2 batches, fry chicken
skin-sides down, turning once halfway
through, 15 to 20 minutes or until an
instant-read thermometer registers
165°F. (Maintain an oil temperature
of 325°F, adjusting heat as needed.)
Transfer chicken to a clean wire rack.
To serve, brush chicken with sauce.
armagazine.com/chef-johns-
nashville-hot-chicken
PER PIECE: 606 CAL; 41G FAT (13G SAT); 30G PRO;
29G CARB (1G FIBER, 4G SUGARS); 1,155MG SODIUM
 COPYCAT KFC GRAVY
HANDS-ON 40 MIN TOTAL 40 MIN
SERVES 8 SUBMITTED BY DECOMPILECODEX

11 REVIEWS
3 Tbsp. butter to form a thick paste.
1 small onion, Cook, stirring often,
finely chopped until golden brown,
5 Tbsp. flour about 20 minutes.
2 tsp. beef 2. Add beef bouillon

COPYCAT KFC bouillon base

2 tsp. chicken
and chicken bouillon
to skillet, and gradually

MASHED POTATOES bouillon base

2½ cups water
whisk in the water until
no lumps remain. Bring
HANDS-ON 20 MIN TOTAL 40 MIN SERVES 6  1 tsp. black pepper mixture to a boil over
SUBMITTED BY NICOLE HOPPER  medium heat; cook,
NEW RECIPE GO ONLINE TO RATE & REVIEW 1. Melt 1½ Tbsp. butter
stirring frequently,
3 lb. russet liquid has evaporated in a large skillet or until thickened, about
potatoes, peeled and potatoes are dry, medium saucepan 8 to 10 minutes. Stir
and cut into about 1 minute. Process over medium heat. in pepper and serve
1-inch pieces hot potatoes through Add onion; cook, immediately.
1 Tbsp. salt a potato ricer into a stirring frequently, until
translucent and tender, armagazine.com/
¾ cup half-and-half large bowl. copycat-kfc-gravy
½ cup butter 3. Meanwhile, heat about 5 minutes. Add
HIDDEN GEM
¼ tsp. black pepper half-and-half and butter remaining 1½ Tbsp.
PER ⅓ CUP: 71 CAL; 5G FAT
Chopped fresh in a small saucepan butter and stir until (3G SAT); 1G PRO; 6G CARB

parsley, for over medium-low melted; whisk in flour (0G FIBER, 1G SUGARS);
595MG SODIUM
garnish heat until warmed
and butter is melted,
1. Cover potatoes with
about 3 minutes;
cold water by 1 inch in a
gradually pour into
large saucepan. Stir in
riced potatoes. Stir to
1½ tsp. salt. Bring to a
incorporate; season with
boil over medium-high
pepper and remaining
heat. Boil until potatoes
1½ tsp salt. Garnish
are fork-tender but
with parsley.
still hold their shape,
about 10 minutes; drain. armagazine.com/kfc-
2. Return potatoes mashed-potatoes
to saucepan. Cook GLUTEN-FREE

over low heat, stirring PER 1 CUP: 338 CAL; 19G FAT
(12G SAT); 5G PRO; 39G CARB
occasionally, until excess (3G FIBER, 4G SUGARS);
827MG SODIUM

“This recipe
is spot-on. KFC
gravy is my
favorite, and
this did not
disappoint. The
secret is the
beef bouillon.”
– SHERRI
ROBINSON

ALLRECIPES.COM 60 COPYCAT RECIPES

 LICKIN’ CHICKEN
FINGER-
“Very awesome!
Try adding
honey to your
sauce. It cuts the
heat a bit and
adds flavor.”
Ð DKMAIL

COPYCAT COLESLAW
HANDS-ON 15 MIN TOTAL 2 HR, 15 MIN
SERVES 8 SUBMITTED BY MARSHA
NEW RECIPE GO ONLINE TO RATE & REVIEW

RESTAURANT-STYLE
For a slaw that looks similar to what you’d
find at KFC, we suggest chopping the

BUFFALO CHICKEN WINGS

coleslaw mix before mixing with the dressing.
1 (14- to 16-oz.) 2. In another bowl,
pkg. coleslaw mix whisk together HANDS-ON 15 MIN TOTAL 2 HR SERVES 6 SUBMITTED BY KELLY
¼ cup finely mayonnaise, sugar, milk,
2,560 REVIEWS 2. Pour oil to a depth of 2 inches
chopped yellow buttermilk, vinegar,
in a deep, heavy-bottomed
onion salt, and pepper until ½ cup flour
pot or a deep-fat fryer; heat
½ cup mayonnaise smooth. Pour dressing ¼ tsp. cayenne pepper
to 375°F. [You’ll need about
¼ cup sugar over slaw; stir well ¼ tsp. paprika
6 cups oil for a 5-qt. Dutch
2 Tbsp. milk and chill at least 2 hours ¼ tsp. salt
oven.] Meanwhile, stir together
2 Tbsp. buttermilk or up to overnight. 1(2-lb.) pkg. chicken
butter, hot sauce, black pepper,
2 Tbsp. white wine wings and drumettes
armagazine.com/ and garlic powder in a small
vinegar copycat-coleslaw Vegetable oil, for frying
saucepan over low heat
½ tsp. salt ¼ cup butter
GLUTEN-FREE until butter is melted. Transfer
⅛ tsp. black pepper ¼ cup hot sauce
PER ½ CUP: 139 CAL; 11G FAT to a large bowl.
(2G SAT); 1G PRO; 10G CARB Dash black pepper
1. Stir together (1G FIBER, 9G SUGARS); 3. Working in batches as
255MG SODIUM Dash garlic powder
coleslaw mix and onion necessary, add wings to hot oil.
in a large bowl. 1. Stir together flour, cayenne, Fry until parts of wings begin
paprika, and salt in a small bowl. to brown, 10 to 15 minutes.
Put chicken wings in a large dish Remove wings from oil and
or bowl. Sprinkle flour mixture transfer to bowl with butter
over wings; toss to coat. Chill, sauce; toss to coat. Serve warm.
covered, 1 to 1½ hours. armagazine.com/buffalo-wings
PER 2 PIECES: 475 CAL; 37G FAT
(12G SAT); 28G PRO; 8G CARB (0G FIBER,
0G SUGARS); 665MG SODIUM
P O L I S H E D O F F T H AT L A S T B O X

FROM THE NEIGHBORHOOD

T R O O P S A L E S A N D C A N ’ T WA I T

UNTIL THE GALS IN GREEN

COME KNOCKIN’? BAKE UP THESE

C O P Y C AT C O O K I E A N D B A R

R E C I P E S F O R FA M I L I A R F L AV O R S

T O T I D E YO U OV E R .

ALLRECIPES.COM 62 COPYCAT RECIPES

 YO U R B A D G E
EARN
LEMONADE-LIKE
COOKIES
HANDS-ON 40 MIN 
TOTAL 1 HR, 20 MIN MAKES 3 DOZEN
SUBMITTED BY COLLEEN WEEDEN
NEW RECIPE GO ONLINE TO RATE & REVIEW

1 cup cold unsalted butter,

cut into thin slices
1/2 cup white sugar
2 tsp. lemon zest
1 tsp. kosher salt
1/4 tsp. vanilla extract
21/4 cups flour
1 cup powdered sugar
2 to 3 Tbsp. lemon juice
1. Preheat oven to 300°F. Line 2 cookie
sheets with parchment paper.
2. Put cold butter, white sugar, lemon
zest, salt, and vanilla in a bowl; slowly
stir together until butter has started to
soften and ingredients come together.
Add flour to butter mixture. Flour
your hands and, using fingertips, rub
mixture together until buttery crumbs
form, 1 to 2 minutes. Press mixture into
a ball.
3. Transfer dough to lightly floured
work surface; press into a 1/2-inch-thick
disk. Cover with plastic wrap. Roll to
1/4-inch thickness. Cut dough with
a 2-inch round cutter, rerolling scraps
if needed.
4. Arrange cutouts 1 inch apart on
prepared cookie sheets. Use a sharp
knife to score 1/2-inch decorative lines
around edges of cookie, cutting toward
the center. Use a toothpick or skewer
to poke small decorative holes
between lines.
5. Bake until light brown around
edges, 22 to 25 minutes. Transfer to
a wire rack to cool completely.
6. For glaze, stir together powdered
sugar and lemon juice; brush a thin
layer over each cookie. Let stand until
set, about 30 minutes.
armagazine.com/lemonade-cookies
HIDDEN GEM
PER COOKIE: 98 CAL; 5G FAT (3G SAT); 1G PRO;
112G CARB (0G FIBER, 6G SUGARS); 32MG SODIUM

to store Layer cookies between wax paper

in an airtight container. Chill up to 5 days or freeze up
to 3 months.
CHOCOLATE-
PEANUT BUTTER
COOKIES
HANDS-ON 30 MIN TOTAL 1 HR, 40 MIN
MAKES 4 DOZEN 
SUBMITTED BY COLLEEN WEEDEN
NEW RECIPE GO ONLINE TO RATE
& REVIEW

1 cup butter, softened

¾ cup white sugar
½ tsp. salt
2 egg yolks
2 tsp. vanilla extract
2 cups flour
1 cup powdered sugar
1 cup peanut butter
½ cup heavy cream
8 oz. milk chocolate, chopped
8 oz. chocolate-flavor candy
coating, chopped
1. Beat butter in a large bowl with
an electric mixer at medium speed
30 seconds. Add white sugar and salt;
beat until combined. Beat in egg yolks
and vanilla. Beat in flour until dough
forms. Chill, covered, until dough is
easy to handle, about 1 hour.
2. Preheat oven to 375°F. On a
lightly floured surface, roll dough
to ¼-inch thickness. Cut with a
2-inch cookie cutter, rerolling scraps
if needed. Arrange cutouts 2 inches
apart on an ungreased cookie sheet.
Bake until light brown, 7 to 8 minutes.
Transfer to a wire rack over wax paper
to cool completely.
3. In another bowl, stir together
powdered sugar, peanut butter,
and cream. Spread 2 tsp. onto each
cookie, leaving centers slightly
mounded. Arrange on wire rack.
4. Heat milk chocolate and candy
coating in a small saucepan over
low heat until melted. Spoon over
cookies to cover, allowing excess
to drip off. Let stand until set.
armagazine.com/chocolate-peanut-
butter-cookies
HIDDEN GEM
PER COOKIE: 165 CAL; 11G FAT (6G SAT); 2G PRO;
16G CARB (1G FIBER, 11G SUGARS); 89MG SODIUM

to store Layer cookies between wax paper

in an airtight container. Chill up to 5 days or freeze
up to 3 months.

ALLRECIPES.COM 64 COPYCAT RECIPES

 YO U R B A D G E
CARAMEL-COCONUT

EARN
COOKIE BARS
HANDS-ON 30 MIN TOTAL 1 HR, 50 MIN
MAKES 2 DOZEN 
SUBMITTED BY COLLEEN WEEDEN
NEW RECIPE GO ONLINE TO RATE & REVIEW

11/2 cups flour

1 Tbsp. cornstarch
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1/4 cup white sugar
1/4 cup packed brown sugar
1 egg yolk
1 tsp. vanilla extract
1 (13.4-oz.) can dulce de leche
3 Tbsp. milk
1 (14-oz.) pkg. sweetened
flaked coconut
1 (12-oz.) pkg. semisweet
chocolate chips
1. Preheat oven to 350°F. Line
a 9x13-inch baking pan with foil,
extending foil over edges.
Coat foil with cooking spray.
2. For crust, stir together flour,
cornstarch, baking powder, and salt
in a small bowl. In a large bowl, beat
butter with an electric mixer at medium
speed 30 seconds. Add both sugars
and beat at medium to high speed until
light and fluffy. Beat in egg yolk and
vanilla. Beat in flour mixture (mixture
will be crumbly). Press onto bottom of
prepared pan. Bake until edges are light
brown, 10 to 12 minutes.
3. Meanwhile, combine dulce de
leche and milk in a medium bowl.
Stir in coconut.
4. Sprinkle 11/2 cups chocolate chips over
hot crust; let stand 5 minutes. Spread
chocolate over crust. Carefully spread
coconut mixture over chocolate layer.
Bake 10 minutes more. Cool in pan
on a wire rack.
5. Microwave remaining chocolate chips
in a small bowl, stirring once halfway
through, until melted and smooth,
30 to 45 seconds. Drizzle over coconut
mixture. Chill, covered, until set, about
1 hour. Using foil, lift out uncut cookies.
Cut into bars.
armagazine.com/ caramel-coconut-
cookie-bars
HIDDEN GEM
PER BAR: 278 CAL; 14G FAT (10G SAT); 3G PRO;
37G CARB (3G FIBER, 26G SUGARS); 160MG SODIUM

to store Layer bars between wax paper

in an airtight container. Chill up to 3 days or freeze
up to 3 months.
CHOCOLATE-
COVERED MINTY
COOKIES
HANDS-ON 30 MIN TOTAL 2 HR, 40 MIN
MAKES 2 DOZEN SUBMITTED BY COLLEEN
WEEDEN NEW RECIPE GO ONLINE TO
RATE & REVIEW

½ cup butter, softened

½ cup sugar
¼ tsp. salt
1egg yolk
½ to ¾ tsp. peppermint extract
1cup flour
¼ cup unsweetened
cocoa powder
8 oz. semisweet
chocolate, chopped
8 oz. dark chocolate
candy melts
1. Beat butter in a large bowl with
an electric mixer at medium speed
about 30 seconds. Beat in sugar and
salt until combined. Beat in egg yolk
and peppermint extract. Mix in flour
and cocoa. Shape dough into a 6-inch
roll. Wrap in plastic wrap or wax
paper. Chill until firm enough to slice,
about 2 hours, or freeze about 1 hour.
2. Preheat oven to 375°F. Cut roll
into ⅛- to ¼-inch slices. Arrange
2 inches apart on an ungreased cookie
sheet. Bake until edges are firm,
7 to 8 minutes. Cool on cookie sheet
on a wire rack (cookies are too
delicate to remove until cooled).
3. Microwave semisweet chocolate
and candy melts in a small bowl,
stirring twice, until melted and
smooth, 1 to 2 minutes.
4. Dip each cookie into melted
chocolate, allowing excess to drip off.
Arrange on wax paper-lined trays.
Chill until set.
armagazine.com/chocolate-minty-
cookies
HIDDEN GEM
PER COOKIE: 150 CAL; 9G FAT (6G SAT);
1G PRO; 18G CARB (1G FIBER, 13G SUGARS);
62MG SODIUM

to store Layer cookies between wax

paper in an airtight container. Chill up to 5 days
or freeze up to 3 months.
 YO U R B A D G E
EARN
HALF & HALFS
Dip half the cookie
in the marshmallow
icing and half in

S’MORES COOKIES
the chocolate icing.
Let set.
S A N DW I C H E S HANDS-ON 30 MIN TOTAL 1 HR, 40 MIN MAKES 3 DOZEN
SUBMITTED BY COLLEEN WEEDEN NEW RECIPE GO ONLINE TO RATE & REVIEW
Dip one side
of a cookie in ⅓ cup plus 3 to 4 Tbsp. milk
marshmallow icing. 1/4 cup honey
Dip one side of 1 Tbsp. vanilla extract
another cookie in 2 cups all-purpose flour
chocolate icing; ¾ cup packed brown sugar
sandwich cookies, 1/2 cup whole-wheat flour
icing sides facing 1 tsp. baking soda
in. Let set. 1/2 tsp. salt
1/2 cup cold butter plus
2 Tbsp. softened butter
1/2 (7-oz.) jar marshmallow
creme
1 cup powdered sugar
12 oz. milk chocolate,
chopped
2 tsp. vegetable shortening
1. Stir together ⅓ cup milk, the
honey, and vanilla in a small bowl.
In a large bowl, stir together
all-purpose flour, brown sugar,
whole-wheat flour, baking soda,
and salt. Cut in 1/2 cup cold butter,
using a pastry blender, until
mixture resembles coarse crumbs.
Stir in milk mixture just until
combined. If needed, knead gently
to form a ball. Divide dough into
fourths. Wrap each portion
in plastic wrap and chill until easy
 
Arrange 1 inch apart on an
ungreased cookie sheet. Prick
with a fork. Bake until edges are
firm, 7 to 9 minutes. Remove;
cool on a wire rack. Repeat with
remaining dough.
3. For marshmallow icing, stir
together marshmallow creme,
powdered sugar, and remaining
2 Tbsp. softened butter in a bowl.
Stir in enough of the remaining
3 to 4 Tbsp. milk to reach dipping
consistency. Dip cookies into
icing, allowing excess to drip off.
Arrange on wire racks set over
wax paper; let stand until set.
4. For chocolate icing, microwave
chocolate and shortening in a
small bowl, stirring twice, until
smooth, about 90 seconds.
Spoon about 1 Tbsp. melted
chocolate over each cookie
to coat. Let stand on a wire rack
set over wax paper until set.
armagazine.com/s’mores-
cookies
HIDDEN GEM
PER COOKIE: 159 CAL; 7G FAT
(4G SAT); 2G PRO; 24G CARB (1G FIBER,
17G SUGARS); 103MG SODIUM

to handle, about 1 hour. to store Layer cookies between

2. Preheat oven to 350°F. On
a lightly floured surface, roll
1 portion of dough into a 6-inch
square. Cut into 2-inch squares.
wax paper in an airtight container.
Chill up to 5 days. Bring to room temperature
before serving.

ALLRECIPES.COM 67 COPYCAT RECIPES

B R I N G T H E G O O D TA S T E S O F T H E

FA I R , T R A C K , A N D B A L L PA R K T O YO U R

K I T C H E N . T H E S E FA N - FAV O R I T E

G R A N D S TA N D F O O D S W I L L T R A N S P O R T

Y O U T O S U M M E R D AY S F I L L E D W I T H

COLD LEMONADE AND DEEP-FRIED

DELICIOUSNESS.

ALLRECIPES.COM 68 COPYCAT RECIPES

 S TA N D S
HIT THE
WISCONSIN
FRIED CHEESE
CURDS
HANDS-ON 15 MIN TOTAL 30 MIN
SERVES 16 SUBMITTED BY MARKG238

★★★★ 75 REVIEWS
For deep-fat frying, choose a
high-smoke-point vegetable oil
with a neutral flavor, such
as corn, canola, or sunflower oil.
¾ cup light beer or lager
2 eggs
1/4 cup milk
1 cup flour
1/2 tsp. salt
11/2 lb. cheese curds,
broken apart
Vegetable oil, for frying
Ranch dressing, for serving
Fresh chopped dill
and/or cracked black
pepper, for garnish
1. Whisk together beer, eggs, and
milk in a large bowl. Add flour and
salt; whisk to form a smooth, thin
batter. Working with about 6 cheese
curds at a time, put curds into batter
and stir to coat. Remove curds with
a wire strainer, shaking to remove
excess batter.
2. Pour oil to a depth of 11/2 inches
in a medium saucepan or a deep-
“We laid the fat fryer; heat to 375°F. [Use a
cheese curds flat frying thermometer to monitor
on a cookie temperature to keep it as close
sheet in the to 375°F as you can.] Working in
freezer for a few batches, fry curds until golden
minutes before brown, 1 to 2 minutes. Drain on
dipping them paper towels. (Keep warm on
in the batter. a baking sheet in a 200°F oven.)
This keeps the Repeat with remaining curds.
cheese from Serve hot with ranch dressing and
puddling in the garnish with dill and pepper.
hot deep fryer.”
armagazine.com/fried-
– COOKINGMAMA
cheese-curds
QUICK VEGETARIAN
PER ⅓ CUP: 291 CAL; 23G FAT (9G SAT);
12G PRO; 7G CARB (0G FIBER, 0G SUGARS);
354MG SODIUM
PA R T Y P R E P If serving a group, transfer cheese sauce to a 1½-qt. slow cooker. Cover and use Warm setting to hold sauce up to 2 hours.

“If you like nacho

cheese sauce at
a ballgame, this
is the recipe for
you. Reserve the
good cheeses
for other times.
Make this when
you need
nostalgia.”
– TAKIEDA

NACHO CHEESE SAUCE HOT BEEF SUNDAES

HANDS-ON 5 MIN TOTAL 20 MIN HANDS-ON 15 MIN TOTAL 15 MIN SERVES 4 SUBMITTED BY CINDI
SERVES 12 SUBMITTED BY MARY ANN PUTMAN
★★★★★ 1 REVIEW 1 cup shredded cheddar
★★★★ 573 REVIEWS Use leftover mashed potatoes, cheese (4 oz.)
1/4 cup butter roast beef, and gravy, or— 1/2 cup sour cream
1/4 cup flour for a time-saver—pick up 4 cherry tomatoes
2 cups milk refrigerated mashed potatoes Divide mashed potatoes among
14 slices processed and pot roast and a jar of 4 bowls. Top with roast beef and
American cheese (11 oz.) gravy at the grocery store. gravy. Sprinkle with cheese and top
1/2 tsp. salt with sour cream. Top each sundae
1 (12-oz.) pkg. bite-size 2 cups hot cooked with a cherry tomato.
round tortilla chips mashed potatoes
1/2 cup drained pickled 11/2 cups shredded roast beef armagazine.com/hot-beef-sundaes
sliced jalapeños (12 oz.), heated through HIDDEN GEM QUICK

1 cup beef gravy, heated PER 1⅔ CUPS: 545 CAL; 33G FAT (15G SAT);
1. Melt butter in a saucepan over medium heat. 37G PRO; 24G CARB (2G FIBER, 3G SUGARS);
through 920MG SODIUM
Whisk in flour until a paste forms. Pour in milk
and stir until mixture thickens.
2. Add cheese and salt; cook, stirring frequently,
until cheese melts, 3 to 4 minutes. Serve cheese to store Transfer sauce to an airtight container. Chill, covered, up
with tortilla chips and pickled jalapeños. to 5 days. To reheat, transfer to a microwave-safe dish.
armagazine.com/nacho-cheese-sauce Microwave, stirring every 15 seconds, until heated through
PER ¼ CUP SAUCE AND ABOUT 20 TORTILLA CHIPS: and smooth, 30 to 45 seconds.
305 CAL; 20G FAT (9G SAT); 8G PRO; 24G CARB
(1G FIBER, 3G SUGARS); 749MG SODIUM

ALLRECIPES.COM 70 COPYCAT RECIPES

 CORN DOGS

S TA N D S
HIT THE
HANDS-ON 10 MIN TOTAL 25 MIN
SERVES 8 SUBMITTED BY SUZZANNA

★★★★ 713 REVIEWS

1cup yellow cornmeal
1cup flour
1/4cup sugar
4 tsp. baking powder
1/4tsp. salt
⅛ tsp. black pepper
1egg, lightly beaten
1cup milk
Vegetable oil, for frying
8 hot dogs
8 (6- to 8-inch) wooden
skewers
Ketchup and mustard,
for serving
1. Combine cornmeal, flour, sugar,
baking powder, salt, and pepper
in a bowl. Stir in egg and milk until
smooth. [If batter seems too thick
for dipping, add 2 to 3 Tbsp. milk. To
make dipping easier, pour batter into
a 1-qt. jar or a tall, wide-mouthed
glass and chill about 10 minutes
while frying oil heats.]
2. Pour oil to a depth of 11/2 to
3 inches in a deep, heavy-bottomed
skillet or pot; heat to 365°F. [Buy
at least 2 quarts of oil to ensure you
have enough to submerge hot dogs
“As a former while they are skewered. An oil depth
carny, I love of 1½ inches will work in an 8-inch or
these! Make sure wider skillet, but you’ll need 3 inches
your batter is in a smaller saucepan.]
ice-cold. This will 3. Pat hot dogs dry, then insert a
make it thicker wooden skewer a little more than
and it will resist halfway into each.
‘melting’ off into 4. Working with 2 hot dogs at
the oil before a time, dip hot dogs into batter,
it firms up from twirling until well coated, then
frying.” submerge in hot oil (keeping
– KERI wooden skewers out of oil) and
fry until lightly browned, about
3 minutes. Drain on paper towels.
Repeat dipping and frying with
remaining hot dogs. Serve
warm with ketchup and mustard.
armagazine.com/corn-dogs
QUICK
PER CORN DOG: 453 CAL; 31G FAT (8G SAT);
11G PRO; 34G CARB (2G FIBER, 9G SUGARS);
804MG SODIUM
FUNNEL CAKES IV
HANDS-ON 10 MIN TOTAL 20 MIN
SERVES 8 SUBMITTED BY TINA
★★★★★ 533 REVIEWS
32/3 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 cups milk
3 eggs
1/4 cup white sugar
Vegetable oil, for frying
1/2 cup powdered sugar
1. Stir together half of the flour, the
baking powder, and salt in a bowl.
2. Beat milk, eggs, and white sugar
with an electric mixer in a large bowl
until combined. Add flour mixture
and beat until smooth. Continue to
add remaining flour, 1/4 cup at a time,
just until batter is still thin enough
to run through a funnel. You may not
need to use all of the flour.
3. Pour oil to a depth of 1 to
1½ inches in a 4-qt. Dutch oven
or a deep-fat fryer; heat to 375°F.
[You’ll need about 4 cups oil for
a 4-qt. pot.]
4. Put your finger over the bottom
opening of a funnel, and fill funnel
with a generous 1/2 cup of the batter.
Hold funnel close to surface of oil,
and release batter into the oil while
making a circular motion. [If you
don’t have a funnel, you can use a
squeeze bottle instead.] Fry until
bottom is golden brown. Use tongs
and a wide spatula to turn the cake
over carefully. Fry 1 minute more.
Drain on paper towels, then sprinkle
with 1 Tbsp. powdered sugar.
Repeat with remaining batter
and powdered sugar.
armagazine.com/funnel-cakes-iv
QUICK
PER FUNNEL CAKE: 423 CAL; 15G FAT (3G SAT);
10G PRO; 61G CARB (2G FIBER, 17G SUGARS);
321MG SODIUM
ALLRECIPES.COM 72 COPYCAT RECIPES
 S TA N D S
HIT THE
“My daughter
had a lemonade
stand and
had to make
30 batches
because it was
so good.”
– INES PEDRON

BEST
LEMONADE
EVER
HANDS-ON 30 MIN 
TOTAL 2 HR, 30 MIN
SERVES 10 SUBMITTED BY JO

2,252 REVIEWS
Use a juicer or citrus
reamer to make this recipe
easier to prepare.
1¾ cups sugar
8 cups cold water
1½ cups freshly squeezed
lemon juice (6 large
lemons)
1. Stir together sugar and 1 cup
water in a small saucepan. Bring
to a boil, stirring to dissolve
sugar. Remove from heat; cool to
“This one’s a room temperature. Chill, covered,
keeper. This about 2 hours.
recipe is quite 2. If necessary, strain seeds and
sweet, so if your pulp from lemon juice. In a pitcher,
taste preference stir together chilled syrup,
runs closer the lemon juice, and remaining
to tart, go easy 7 cups water. Serve over ice.
on the sugar.” armagazine.com/best-
– CURTISLEE lemonade-ever
GLUTEN-FREE VEGAN
PER 1 CUP: 145 CAL; 0G FAT (0G SAT);
0G PRO; 38G CARB (0G FIBER,
36G SUGARS); 6MG SODIUM
T U R N YO U R H O M E K I T C H E N I N T O

T H E S T R E E T- F O O D V E N D O R O F Y O U R

D R E A M S . Y O U ’ L L B E T H E FAV O R I T E

S T O P O N T H E B LO C K W H E N YO U

S E RV E U P C H I CAG O D O G S , P O U T I N E ,

CHURROS, AND MORE.

ALLRECIPES.COM 74 COPYCAT RECIPES

 STREET
E AT S
KOFTA KEBABS
HANDS-ON 15 MIN TOTAL 55 MIN SERVES 8 SUBMITTED BY SRKELZ

★★★★★ 302 REVIEWS garlic mixture, 3 Tbsp. parsley, the

onion, coriander, cumin, cinnamon,
7 cloves garlic, minced allspice, cayenne, ginger, and black
11/8 tsp. kosher salt pepper in a large bowl. Add lamb and
editor’s tip 4 Tbsp. chopped fresh parsley, mix until well blended. Chill, covered,
plus more for garnish at least 30 minutes or up to 2 hours.
If using wooden 3 Tbsp. grated onion 2. Meanwhile, for sauce, stir together
skewers, soak 1 tsp. ground coriander yogurt, the water, tahini, lemon
in water at least 1 tsp. cumin zest, and lemon juice in a small bowl.
30 minutes before 1 tsp. cinnamon Stir in the remaining garlic, 1 Tbsp.
assembling kebabs 1/4 tsp. ground allspice parsley, and 1/8 tsp. salt.
and grilling. 1/4 tsp. cayenne pepper 3. Shape 1/4 cup of meat mixture
1/4 tsp. ground ginger to form a 4-inch oval around 1 skewer.
1/4 tsp. black pepper Repeat with remaining meat mixture
1 lb. ground lamb to create 8 kebabs.
1 (8-oz.) carton plain 4. Preheat an outdoor grill to medium
Greek-style yogurt heat (350°F to 375°F) and lightly
3 Tbsp. water oil grate. Grill kebabs, turning once
2 Tbsp. tahini halfway through, 8 to 10 minutes
1 tsp. lemon zest or until an instant-read thermometer
2 Tbsp. lemon juice inserted into thickest parts registers
8 (8-inch) skewers 160°F. Serve with sauce and garnish
(see tip, above left) with additional parsley.
1. Using a mortar and pestle or the flat armagazine.com/kofta-kebabs
side of a chef’s knife on your cutting HEALTHY GLUTEN-FREE
board, mash together half of the garlic PER KEBAB: 186 CAL; 13G FAT (5G SAT); 13G PRO;
and 1 tsp. salt into a paste. Mix together 4G CARB (1G FIBER, 1G SUGARS); 223MG SODIUM
 diy buns
To make your

CHICAGO DOG
2 tsp. mustard own poppy
1 Tbsp. sweet pickle relish seed bun,
1 Tbsp. finely chopped onion brush the top
HANDS-ON 10 MIN TOTAL 15 MIN 
SERVES 1 SUBMITTED BY ELSAW 2 fresh tomato wedges of a bun with
1 pickle spear 1 tsp. melted
★★★★★ 210 REVIEWS 2 sport peppers, pickled butter, then
This hot dog is a Windy City serrano peppers, or sprinkle with
classic. The frank must be pepperoncini 1 tsp. poppy
all-beef, the bun must be poppy Dash celery salt seeds. Set
seed, and the ingredients the bun on a
Put hot dog in bun. Top with
must be piled onto the bun (in this order) mustard, relish, onion,
baking sheet
in the order specified. And and broil until
tomatoes, pickle, peppers, and
whatever you do, don’t spoil it begins
celery salt.
the splendor of this Chicago to toast, about
armagazine.com/chicago-dog 1 minute.
dog with ketchup! QUICK VEGETARIAN GLUTEN-FREE
1 beef hot dog, cooked PER CHICAGO DOG: 357 CAL; 20G FAT
(8G SAT); 11G PRO; 34G CARB (2G FIBER,
1 poppy seed hot dog bun 9G SUGARS); 1,459MG SODIUM

(tip, right)

ALLRECIPES.COM 76 COPYCAT RECIPES

 POUTINE
juices evaporate and beef starts
to brown, 5 to 7 minutes. Add

HANDS-ON 25 MIN 
TOTAL 55 MIN SERVES 8  Stir until butter is melted.
SUBMITTED BY CHEF JOHN
11 REVIEWS
1 Tbsp. vegetable oil
1 lb. boneless beef chuck,
finely chopped [Partially
freeze beef to make it
easier to chop.]
4 Tbsp. butter
1 cup diced onion
½ tsp. salt, plus more to taste
½ tsp. black pepper, plus more
for garnish
Pinch cayenne pepper,
plus more to taste
⅓ cup flour
4 cups beef broth
1 (30-oz.) pkg. frozen
french fries
1 cup fresh cheese curds
Sliced green onion,
for garnish
“Love this
recipe! You can 1. Drizzle oil into a large saucepan
use mozzarella and heat over high heat. Add beef.
STREET
E AT S
butter and reduce heat to medium.
2. Add diced onion, salt, black
pepper, and cayenne. Cook, stirring
occasionally, until onion is softened,
2 to 3 minutes. Stir in flour. Cook,
stirring constantly, until flour smells
nutty, 2 to 3 minutes. Pour in broth
and bring to a simmer over high
heat, stirring constantly. Reduce
heat to medium. Simmer, uncovered,
stirring and scraping bottom
and sides of saucepan occasionally,
until gravy thickens to desired
consistency, 15 to 20 minutes.
Season to taste with additional
salt and cayenne.
3. Meanwhile, prepare fries
according to package directions.
4. Top fries with cheese curds
and gravy. Garnish with green onion
and black pepper.
armagazine.com/poutine
HIDDEN GEM
PER SERVING: 390 CAL; 19G FAT (8G SAT);
21G PRO; 33G CARB (3G FIBER, 1G SUGARS);
942MG SODIUM

cheese if you Cook, stirring occasionally, until

can’t find
cheese curds.”
– B_32

VEG UP!
For a meat-free version, make this with caramelized mushrooms and a quality vegetable stock.
 “I grew up
on the border
of Mexico in
South Texas.
I absolutely
loved elote as
a kid and love
them still as an
adult! So easy!” “Delicious
– JEANENE CADY recipe. We
added some
Tajín (chile-lime
seasoning). My
oldest loved it.”
– FAITH N

ELOTE
(MEXICAN CORN
ON THE COB)
HANDS-ON 10 MIN TOTAL 20 MIN
SERVES 4 SUBMITTED BY BLAKLEYL

267 REVIEWS
4 ears fresh sweet
corn, shucked
¼ cup butter, melted
¼ cup mayonnaise
½ cup grated cotija cheese
Finely chopped fresh
cilantro, for garnish
Lime wedges, for serving
1. Preheat an outdoor grill to
medium-high heat (375°F
to 400°F) and oil grate.
2. Grill corn, covered, turning
occasionally, until corn is hot and
lightly charred, 7 to 10 minutes.
3. Brush corn with melted butter.
Spread evenly with mayonnaise;
sprinkle with cheese. Garnish
with cilantro and serve with
lime wedges.
armagazine.com/elote
VEGETARIAN GLUTEN-FREE
PER EAR: 333 CAL; 28G FAT (12G SAT);
6G PRO; 19G CARB (2G FIBER, 6G SUGARS);
403MG SODIUM

ALLRECIPES.COM 78 COPYCAT RECIPES

 CHURROS WITH
CARDAMOM

STREET
E AT S
AND CHOCOLATE
HANDS-ON 20 MIN TOTAL 45 MIN 
SERVES 8 SUBMITTED BY NOMASTE

★★★★★ 2 REVIEWS
8 cardamom pods, seeded
and hulls discarded
1 (2-inch piece) cinnamon stick
1 star anise pod (optional)
1/2 cup plus 3 Tbsp. sugar
4 Tbsp. whipping cream
2 oz. dark chocolate (70%)
2 Tbsp. chocolate-hazelnut spread
(such as Nutella)
1 Tbsp. unsalted butter
1 cup water
1/3 cup vegetable oil
1/2 tsp. salt
1 cup flour
1 egg
Vegetable oil, for frying
1. Put cardamom seeds, cinnamon stick,
and star anise (if using) in a spice grinder
and blend to a fine powder. Transfer to a
large shallow dish and stir in 1/2 cup sugar.
2. For chocolate sauce, stir together
cream, chocolate, chocolate-hazelnut
spread, butter, and 1 Tbsp. sugar in
a small saucepan. Cook, stirring often
to prevent burning, over low heat,
3 to 5 minutes. Remove from heat;
keep warm.
3. For churros, bring the water to a
boil in a saucepan. Stir in 1/3 cup oil, the
remaining 2 Tbsp. sugar, and the salt.
Add flour and remove from heat. Stir
continuously and vigorously with a
wooden spoon until dough balls
up and follows spoon around pan,
1 to 2 minutes. Let cool 10 minutes.
Beat in egg with a wooden spoon.
4. Pour oil to a depth of 1 to 11/2 inches
in a medium saucepan; heat to 375°F.
[You’ll need about 3 cups oil for
a 2-qt. pan.]
5. Meanwhile, fit a piping bag with
spice it up a large star tip. Add dough to bag.
6. Carefully squeeze dough out
of bag directly into hot oil, cutting it off
Typically tossed at 4-inch lengths. Fry churros, three at a
in cinnamon- time, turning every minute, until golden
sugar, these brown, about 3 minutes. (Do not crowd
churros level up pan.) Drain on paper towels.
with additions 7. Toss warm churros in cinnamon-sugar
of star anise and mixture. Serve with chocolate sauce
cardamom. for dipping.
armagazine.com/churros-with-
cardamom-and-chocolate
HIDDEN GEM
PER 2 CHURROS: 349 CAL; 22G FAT (6G SAT);
4G PRO; 36G CARB (2G FIBER, 22G SUGARS);
160MG SODIUM
W H E N YO U R S W E E T T O O T H I S

CALLING, ANSWER FROM HOME WITH

ONE OF THESE CLASSICS. THERE’S

S O M E T H I N G F O R E V E R YO N E :

DECADENT ICE CREAM SANDWICHES,

INDULGENT CINNAMON ROLLS,

R E S TA U R A N T- W O R T H Y C H E E S E C A K E ,

AND CONVENIENCE-STORE CUPCAKES.

ALLRECIPES.COM 80 COPYCAT RECIPES

 GERMAN
CHOCOLATE COOKIES

YO U R S E L F
T R E AT
HANDS-ON 15 MIN TOTAL 2 HR, 40 MIN 
MAKES 1 DOZEN 
SUBMITTED BY CARLA MAENIUS

★★★★ 79 REVIEWS
To better resemble over-the-top
Crumbl Cookies, we took
Carla Maenius’ original recipe
that makes 60 small cookies and
instead made 12 ginormous ones.
1 cup sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, lightly beaten
1 tsp. vanilla extract
11/2 cups sweetened flaked coconut
11/2 cups chopped pecans
1 (15.25-oz.) pkg. German
chocolate cake mix
⅓ cup butter, melted
3 oz. milk or dark
chocolate, melted
2 Tbsp. finely chopped
pecans, toasted
2 Tbsp. finely chopped sweetened
flaked coconut, toasted
1. Preheat oven to 350°F. Line 2 large
baking sheets with parchment paper.
2. For topping, whisk together sugar,
milk, ½ cup butter, egg yolks, and vanilla
in a heavy 2-qt. saucepan. Cook over
medium heat, stirring frequently, until
thickened and bubbly, 10 to 13 minutes.
Stir in 1½ cups coconut and 1½ cups
pecans. Remove from heat and cool
to room temperature, about 2 hours.
3. Reserve 1¼ cups of the topping
“I drizzled mixture. Combine cake mix, melted
sweetened butter, and remaining topping
condensed milk mixture in a large bowl. Stir by hand
over the top and until thoroughly moistened. Let
it made them stand 5 minutes.
even better. 4. Using a ⅓-cup measuring cup, portion
Heavenly!” dough and roll into balls. Arrange balls
– TERESIA 4 inches apart on prepared baking
HORN GLENN
sheets. Gently flatten dough balls to
2¾ inches in diameter. Using your thumb,
make an indention in center of each disk
that is about 2½ inches in diameter and
about ½ inch deep. Fill each indention
with about 2 Tbsp. reserved topping.
5. Bake until edges are set, 15 to
17 minutes. Let cookies cool on baking
sheets about 5 minutes; transfer to
a wire rack to cool completely.
6. Drizzle cookies with melted chocolate
and sprinkle with 2 Tbsp. pecans and
2 Tbsp. coconut.
armagazine.com/german-
chocolate-cookies
PER COOKIE: 579 CAL; 36G FAT (17G SAT); 6G PRO;
61G CARB (3G FIBER, 44G SUGARS); 464MG SODIUM
BEIGNETS
HANDS-ON 30 MIN TOTAL 4 HR, 45 MIN
SERVES 16 SUBMITTED BY GINAMPLS

★★★★ 248 REVIEWS

3/4 cup warm water
(105°F to 115°F)
1 (0.25-oz.) pkg. active
dry yeast (21/4 tsp.)
4 Tbsp. white sugar
1/2 cup evaporated milk
1 egg
1/2 tsp. salt
31/2 cups flour
2 Tbsp. vegetable shortening
Vegetable oil, for frying
2 Tbsp. powdered sugar
1. Pour warm water into a large
bowl. Stir in yeast and 1 Tbsp. white
sugar. Allow yeast mixture to stand “These beignets
until a foam layer forms on top, remind me of
about 10 minutes. Add remaining the ones from
3 Tbsp. white sugar, the evaporated the original
milk, egg, and salt. Blend well. Café du Monde
Mix in 2 cups flour and beat in New Orleans.
until smooth. Beat in shortening, I’ll probably add
and stir in remaining 1½ cups flour. a little vanilla
Chill, covered, at least 4 hours and to the dough
up to 24 hours. to enhance
2. Divide dough in half. On a the flavor
generously floured surface, roll each next time.”
portion into a 6x12-inch rectangle, —LIL’ MENEHUNE
about ¼ inch thick. Cut each
rectangle into 8 (3-inch) squares.
3. Pour oil to a depth of 2½ to
3 inches in a 4-qt. pan or a deep-
fat fryer; heat to 360°F. [You’ll
need about 4 cups oil.] Working in
batches, fry squares until golden
brown, 2 to 3 minutes. (If beignets
do not pop up, oil is not hot
enough.) Drain on paper towels.
4. Dust powdered sugar over hot
beignets. Serve warm.
armagazine.com/beignets
PER BEIGNET: 192 CAL; 8G FAT (1G SAT);
4G PRO; 16G CARB (1G FIBER, 5G SUGARS);
86MG SODIUM

ALLRECIPES.COM 82 COPYCAT RECIPES

 COPYCAT CINNABONS

YO U R S E L F
T R E AT
HANDS-ON 30 MIN 
TOTAL 3 HR, 5 MIN SERVES 12 
SUBMITTED BY MARSHA FERNANDEZ

5,930 REVIEWS
1 cup warm milk (80°F to 90°F)
2 eggs, at room temperature
⅓ cup butter, melted
½ cup white sugar
1⅛ tsp. salt
4½ cups bread flour
2¼ tsp. instant yeast, fast-rising yeast,
or bread machine yeast
1 cup packed brown sugar
2½ Tbsp. cinnamon
⅓ cup plus 2 Tbsp. butter, softened
4 oz. cream cheese, softened
1½ cups powdered sugar
½ tsp. vanilla extract
1. Preheat oven to 200°F. Stir together
milk, eggs, melted butter, white sugar, and
1 tsp. salt in a large bowl. Add flour and
yeast. Mix with an electric mixer at low
speed until dough forms a ball and cleans
the side of the bowl, 5 to 10 minutes. Turn
off oven. Cover bowl with plastic wrap,
transfer to oven with door ajar, and let stand
10 minutes. Close oven door; let dough rise
until doubled in size, about 70 minutes.
2. Turn dough out onto a lightly floured
surface. Let rest, covered, 10 minutes.
Meanwhile, stir together brown sugar and
cinnamon in a small bowl.
3. Roll out dough into a 12x20-inch
rectangle. Spread with ⅓ cup softened
butter; sprinkle with cinnamon-sugar
mixture, leaving a 1-inch border along one
long end. Brush border with water.
4. Starting from the other long end, tightly
roll up dough to form a log. Pinch edge
to seal seam. Using unwaxed, unflavored
dental floss or a serrated knife, cut log
into 12 (1½-inch-thick) rolls. Arrange rolls,
spaced evenly apart, on a parchment-lined
“Everyone loved 10x15-inch rimmed baking sheet.
them. My friends 5. Cover and let rise until nearly doubled in
said they were size, about 45 minutes.
better than 6. Preheat oven to 375°F. Bake rolls until
Cinnabon! golden brown and cooked through, 15 to
Thanks for the 20 minutes. [To check for doneness, use
great recipe.” a paring knife to pull up centermost roll. If
—SHELLY dough is still sticky and raw-looking, bake
FLETCHER about 5 minutes more.]
7. For frosting, beat together cream
cheese, powdered sugar, vanilla, and
remaining 2 Tbsp. softened butter and
⅛ tsp. salt. Spread hot rolls with half the
frosting. Cool on baking sheet 10 minutes;
spread with remaining frosting. Serve warm.
armagazine.com/copycat-cinnabons
PER ROLL: 504 CAL; 18G FAT (10G SAT); 9G PRO;
78G CARB (2G FIBER, 40G SUGARS); 370MG SODIUM

ALLRECIPES.COM 83 BOOKAZINE TITLE


CLASSIC CHOCOLATE ICE CREAM SANDWICHES
HANDS-ON 30 MIN TOTAL 2 HR, 50 MIN SERVES 6 SUBMITTED BY CHEF JOHN
9 REVIEWS
½ cup plus 1 Tbsp. flour
⅓ cup sifted Dutch-process
cocoa powder
¼ tsp. salt
¼ tsp. baking soda
3 Tbsp. butter, softened
¼ cup white sugar
2 Tbsp. light brown sugar
½ tsp. vanilla extract
⅓ cup milk, at room temperature
6 scoops vanilla ice cream (3 cups)
1. Preheat oven to 350°F. Line a baking
sheet with a silicone liner or parchment
paper; coat with cooking spray.
ALLRECIPES.COM
2. Whisk together flour, cocoa, salt,
and baking soda in a medium bowl until
combined. [Sift mixture if it is clumpy
or chunky.]
3. Stir together butter, white sugar, brown
sugar, and vanilla in a large bowl with a
spatula until a smooth paste forms. Add
flour mixture to butter mixture; stir in
milk until batter is smooth and stiff. Chill,
covered, about 15 minutes. Drop 12 scoops
(about 1 tablespoon each) of batter onto
prepared baking sheet about 2 inches apart.
4. Bake until tops of cookies no longer look
wet and shiny, 9 to 10 minutes. Remove
from oven; tap and shake pan on the
counter about five times to settle and
84 COPYCAT RECIPES
“So easy and
tasty! I made
these using
a mold and it
worked out
perfectly.
I suggest lightly
greasing the
mold first.”
– NAOMI WEISZ
compress cookies. Let cookies cool to
room temperature on pan, about 15 minutes.
5. Transfer baking sheet to freezer and
freeze until cookies are firm, 15 minutes.
6. Remove cookies from pan. Poke 10 to
12 holes in surface of each cookie with sharp
end of a chopstick. Return to freezer until
ready to assemble.
7. When ready to assemble, turn 1 cookie
upside down, place 1 scoop ice cream on
top, and top with a second cookie. Repeat
with remaining cookies and ice cream. Serve
immediately, or wrap in plastic wrap and
transfer to a zip-top plastic bag and freeze
up to 1 month.
armagazine.com/ice-cream-sandwiches
HIDDEN GEM
PER ICE CREAM SANDWICH: 306 CAL; 15G FAT
(9G SAT); 5G PRO; 41G CARB (2G FIBER, 27G SUGARS);
260MG SODIUM
 YO U R S E L F
T R E AT
to store
Transfer to
an airtight
container and CHOCOLATE
PEANUT
chill up to
1 week or freeze
up to 1 month.
Enjoy as a
frozen treat,
BUTTER CUPS
HANDS-ON 5 MIN TOTAL 2 HR
or thaw slightly. MAKES 1 DOZEN 
Do not store SUBMITTED BY SHAUNNSMOM
at room
★★★★ 309 REVIEWS
temperature.
1 (11.5-oz.) pkg. milk chocolate
chips (about 11/2 cups)
3/4 cup peanut butter
1/2 cup powdered sugar
1/4 tsp. salt
1. Trim 12 paper muffin cup liners
to half of their height.
2. Put half the chocolate chips in a
microwave-safe container. Microwave
on High, stirring every 30 seconds,
until melted, about 90 seconds.
Spoon melted chocolate into muffin
cups, filling halfway. With a spoon,
draw the chocolate up the sides
of the cups until evenly coated.
Chill until firm, about 30 minutes.
3. Stir together peanut butter,
powdered sugar, and salt in a small
bowl; divide evenly among cups.
Put the remaining half of the
chocolate chips in a microwave-safe
container. Microwave on High, stirring
every 30 seconds, until melted, about
90 seconds. Spoon over peanut
butter. Spread chocolate to edges of
cups. Chill until firm, about 1 hour.
armagazine.com/chocolate-peanut-
butter-cups
GLUTEN-FREE
PER PEANUT BUTTER CUP: 242 CAL; 16G FAT
(7G SAT); 5G PRO; 25G CARB (3G FIBER,
21G SUGARS); 135MG SODIUM

COPYCAT CHEESECAKE
FACTORY VANILLA
BEAN CHEESECAKE
HANDS-ON 45 MIN TOTAL 27 HR, 5 MIN
SERVES 8 SUBMITTED BY LITTLEBIT86
6 REVIEWS
1¼ cups graham cracker crumbs
⅓ cup melted butter
1¼ cups white sugar
3 (8-oz.) pkg. cream cheese, softened
1(8-oz.) container sour cream
2 Tbsp. cornstarch
2 Tbsp. butter, softened
2 vanilla beans, split lengthwise,
seeds scraped and reserved
3 cups whipping cream, plus more
for garnish
¼ cup plus 1½ Tbsp. powdered sugar
2 (4-oz.) bars white baking
chocolate, chopped
ALLRECIPES.COM
1. Preheat oven to 350°F. Stir together
graham cracker crumbs, melted butter,
and ¼ cup white sugar in a bowl.
Spread evenly in a 9-inch springform pan;
press into bottom and up sides of pan.
2. Add 2 pkg. cream cheese, the sour cream,
cornstarch, and remaining 1 cup white
sugar to a large bowl; beat with an electric
mixer at medium-low speed until sugar is
dissolved. Add softened butter and seeds
from 1 vanilla bean; mix until smooth.
Pour over graham cracker crust.
3. Bake until top is lightly golden, 40 to
45 minutes. Turn off oven. Let cheesecake
stand in oven 30 minutes. Remove from
oven and cool completely in pan on a wire
rack, 1 to 2 hours.
4. For mousse layer, beat 2 cups whipping
cream in a chilled bowl with an electric
mixer at medium-low speed until soft peaks
form. Add ¼ cup powdered sugar, 1 Tbsp.
at a time, beating after each addition until
stiff peaks form; chill until ready to use.
5. Microwave white chocolate in a
microwave-safe bowl on Medium in
86 COPYCAT RECIPES
“Amazing!
Tastes just like
Cheesecake
Factory! It’s
time-consuming
to make, but
well worth it!”
– WENDY BERGER
30-second intervals until melted,
stirring after each interval; let cool.
6. Beat remaining pkg. cream cheese
with an electric mixer at medium-low
speed until fluffy. Beat in melted white
chocolate until smooth. Fold in chilled
whipped cream (from Step 4). Spread
over cooled cheesecake. Chill 1 to 2 hours.
7. For vanilla bean whipped cream layer,
beat remaining 1 cup whipping cream in
a chilled bowl with an electric mixer at
medium-low speed until soft peaks form.
Beat in remaining vanilla bean seeds and
1½ Tbsp. powdered sugar until stiff peaks
form. Spread over cheesecake. Chill,
covered, until firm, at least 1 day or up to
5 days. (Or transfer to an airtight container
and freeze up to 2 weeks.) To serve, remove
sides from pan and garnish cheesecake
with additional whipped cream.
armagazine.com/copycat-cheesecake-
factory-vanilla-bean-cheesecake
HIDDEN GEM
PER SLICE: 1,228 CAL; 100G FAT (60G SAT); 12G PRO;
78G CARB (0G FIBER, 65G SUGARS); 506MG SODIUM
 CREAM-FILLED

YO U R S E L F
T R E AT
CUPCAKES
HANDS-ON 25 MIN 
TOTAL 45 MIN MAKES 3 DOZEN 
SUBMITTED BY KATHRYN HENDRIX
NEW RECIPE GO ONLINE TO
RATE & REVIEW

3 cups flour
3 cups white sugar
1 cup unsweetened
cocoa powder
2 tsp. baking soda
1 tsp. plus 1 pinch salt
2 eggs
1 cup plus 3 Tbsp. milk
1 cup vegetable oil
1 cup water
2 tsp. vanilla extract
2 cups powdered sugar
1/4 cup butter, softened
1/4 cup shortening
1 cup chocolate frosting
3/4 cup vanilla frosting
1. Preheat oven to 375°F. Line
36 muffin cups with paper cups.
2. Whisk together flour, white sugar,
cocoa, baking soda, and 1 tsp. salt in a
large bowl. Add eggs, 1 cup milk, the
oil, the water, and 1 tsp. vanilla. Mix
with an electric mixer at low speed
until smooth, about 2 minutes.
Fill prepared muffin cups a little over
half full (use a #20 or 3-Tbsp. scoop).
3. Bake until a toothpick inserted
in centers comes out clean, 18 to
22 minutes. Transfer from pans to
wire racks to cool completely.
extra 4. Meanwhile, for filling, combine
shiny powdered sugar, butter, shortening,
and remaining 3 Tbsp. milk, 1 tsp.
vanilla, and pinch salt in another large
For a
bowl. Using clean beaters, mix with
glimmering,
an electric mixer at high speed until
smooth finish,
fluffy, about 5 minutes. Insert a large
put chocolate
round tip into a pastry bag; fill with
frosting in a
filling. Push tip through top of each
microwave-
cooled cupcake to fill; wipe excess
safe bowl and
frosting off to create a smooth top.
microwave until
5. Frost tops with chocolate frosting.
pourable, about
Insert a small round tip into a clean
20 seconds. Dip
pastry bag; fill with vanilla frosting.
each cupcake
Pipe frosting across tops of cupcakes
top in warmed
in loops. Transfer cupcakes to an
frosting.
airtight container. Store at room
temperature up to 3 days or freeze
up to 3 months.
armagazine.com/cream-filled-
cupcakes
HIDDEN GEM
PER CUPCAKE: 273 CAL; 12G FAT (3G SAT);
2G PRO; 40G CARB (0G FIBER, 30G SUGARS);
189MG SODIUM
 APPETI ZER S & SNACKS 79 Churros with Cardamom 75 Kofta Kebabs

recipe index 22 Artichoke and

Spinach Dip,
Restaurant-Style
84
and Chocolate
Classic Chocolate
Ice Cream
77
30
Poutine
Red Robin-Style
Whiskey-Sauced Burger

Allrecipes® Copycat Recipes™ (ISSN 2328-0263), 2023. Allrecipes Copycat Recipes is published annually in March by Meredith Operations Corp., 1716 Locust St., Des Moines, IA 50309-3023. Allrecipes is a registered trademark in the United States. © Meredith Operations Corp. 2023. All rights reserved. Printed in the U.S.A.
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ALLRECIPES.COM 88 COPYCAT RECIPES