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.

Fat Ronnie’s Fried Onion Rings!

All the recipes in this folder belongs to CopyKat recipes!

2 cups flour

1  1/2 tsp. salt

1 tsp. ground pepper

1/2 tsp. baking powder

1 cup buttermilk

1 large sweet onion

Vegetable Oil for frying


*Place buttermilk in one bowl and set aside. Mix flour, salt, pepper and baking powder in a seperate bowl. Heat oil to 375 degrees for frying. Dredge onion rings in flour mixture first, then dip in buttermilk and then coat with flour mixture again. Place onion rings in hot oil-don’t crowd. When onion rings are golden brown, remove from oil and drain on paper towels. More salt may be added to your taste.

Secret Kiss Cupcakes

3-1/3 cups all-purpose flour

2 cups sugar

1 cup baking cocoa

2 tsp. baking soda

1 tsp. salt

2 cups buttermilk

1 cup butter, melted

2 eggs, lightly beaten

2 tsp. vanilla extract

30 milk chocolate kisses

1 can fudge frosting


*In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. Combine the buttermilk, butter, eggs and vanilla. Add to the dry ingredients until blended. Fill paper-lined muffin cups 2/3 full. Press a chocolate kiss until batter completely covers candy. Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing the cupcakes from pans to wire racks to cool completely. Frost cupcakes. 18 servings

Coffee Cake Muffins

This recipe and photo is also credited to Taste of Home:

1/4 cup packed brown sugar

1/4 cup chopped pecans

1 tsp. ground cinnamon

1-1/2 cups all-purpose flour

1/2 cup sugar

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 egg

3/4 cup milk

1/3 cup canola oil


1/2 cup confectioners’ sugar

1 T. milk

1 tsp. vanilla extract


*In a small bowl, combine the brown sugar, pecans and cinnamon; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened. Spoon 1 tablespoon of batter into paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons of batter. Sprinkle with remaining nut mixture. Bake at 400 degrees for 22-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire racks. Combine glaze ingredients; spoon over muffins. 12 servings

Chocolate Chip Pumpkin Bread

This recipe for chocolate chip pumpkin bread is courtsey of Taste of Home.

3 cups all-purpose flour

2 tsp. ground cinnamon

1 tsp. salt

1 tsp. baking soda

4 eggs

2 cups sugar

2 cups canned pumpkin

1-1/2 cups canola oil

1-1/2 cups semisweet chocolate chips


*In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour the batter into two greased 8x4x2 inch loaf pans. Bake at 350 degrees for 60-70 mintues or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 2 loaves