Cinnabon’s Cinnamon Roll Icing

All credits go to CopyKat recipes!

 

1 lb. margarine

2 pkg. cream cheese

2 lbs. powdered sugar (8 cups unsifted)

2 tsp. lemon juice or lemon extract

2 tsp. vanilla extract

 

*Allow the margarine and cream cheese to reach room temperature, then beat them together in a bowl with a mixer. Slowly add in all the powdered sugar. Once all of the sugar is in the bowl, mix for at least an additional 12 minutes. When the icing is almost done, add in the lemon juice or extract and the vanilla.

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Luby’s Stuffed Jalapenos

1 pkg. cream cheese, softened

1/4 cup mayonnaise

2 T. dried chives

1 T. minced pimento peppers (from a jar)

1 can whole pickled jalapeno peppers, spiced in half and seeds removed.

 

*Whip the softened cream cheese with an electric mixer, then add the mayonnaise, chives, and pimentos. Blend the filling until smooth and fluffy. Fill the jalapenos with the cream cheese mixture and enjoy! Cover and store the jalapenos in the fridge until ready to serve.

Jack in the Box’s Rice Krispies Shake

1 T. marshmallow fluff

1 cup vanilla ice cream

2 T. milk

2 T. Rice Krispies

 

*In a small bowl or glass, combine the marshmallow fluff and the milk-if u don’t combine them first, it’s really hard to mix the fluff in properly into the ice cream. Scoop the ice cream into a large glass and add the milk mixture. Stir until it reaches the consistency you desire. You can use a blender to do this if you like. Use a spoon to stir in the Rice Krispies just before serving.

Luby’s Grits

2 cups whole milk

3/4 cups 5 minute grits

4 tsp. sugar

1/2 tsp. salt

1 T. butter

 

*In a medium pot, pour milk in and heat until the milk simmers over medium heat. Add grits, salt and sugar, whisk in, and simmer for about 5 minutes. Stir continually while the grits swell and finish cooking. When grits are done in about 5 minutes, stir in butter.

TGI Friday’s Baked Potato Skins

10 baked potato skin halves (empty)

1 T. melted butter

seasoned salt

1 diced green onion

1/2 cup bacon, diced and fried crisp (5)

3/4 cup shredded cheddar cheese

 

*Heat oven to 375 degrees. Brush potato shells with melted butter and sprinkle salt to taste. Bake for 15-20 minutes until crisp but not dry and hard. Remove and sprinkle with cheese, bacon and onion. Place in oven until cheese is melted. Serve with sour cream.

Red Lobster’s Cheddar Bay Biscuits

2 cups Bisquick

2/3 cups milk

1/2 cup shredded cheddar cheese

1/2 cup melted butter or margarine

1/4 tsp. garlic powder

 

*Heat oven to 450 degrees. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8-10 minutes until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from the cooking sheet.

Churches’ Honey Biscuits

2 cups flour

4 tsp. baking powder

1/2 tsp. salt

2 tsp. sugar

1/2 cup vegetable shortening

1 tsp. cream of tarter

2/3 cup whole milk

1/2 stick of butter (melt in small pan & set aside)

1/3 cup honey

 

*Place flour, baking powder, sugar, salt, and cream of tarter in a mixing bowl. Work in the shortening until the mixture feels like cornmeal. Pour milk into flour and mix well. Knead about 12-15 times. Break dough into about 1/4-1/3 cup size balls. Roll dough into balls and pat to 1/2 thickness. Brush with melted butter and place on a baking sheet. Place biscuits into a 450 degree oven and bake 10-12 minutes. Pour honey into remainder of butter and bring to a boil. Remove from heat and set aside. When biscuits are done, remove from oven and immediately brush with honey butter.