Cheesecake Factory Pineapple Cheesecake Pops

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Ingredients

  • 2 Slices Original cheesecake

  • 20 oz. can Dole Crushed Pineapple in heavy syrup

  • 1 Tbl. Diced Maraschino Cherries

  • ½ Fresh Lime

Directions

  1. Place 2 Slices Original cheesecake in a mixing bowl. Using a rubber spatula, evenly incorporate all of the cheesecake ingredients and crust together to create a filling with the consistency of a thick pudding.

  2. Add Crushed Pineapple with Syrup. Use spatula to evenly incorporate the Pineapple into the cheesecake mixture.

  3. Add Diced Maraschino Cherries.

  4. Squeeze juice from ½ Lime into the mixture. Use spatula to evenly incorporate the Maraschino Cherries and Lime Juice into the cheesecake mixture.

  5. Transfer the mixture into a pitcher with a narrow spout.

  6. Pour the mixture into the Popsicle Mold being careful not to fill beyond the fill line.

  7. Snap the popsicle sticks into place, and place filled Popsicle Mold Holder into the freezer.

  8. Freeze overnight.

  9. Remove popsicles from mold holder. Pour hot water over individual molds for approx. 30 seconds to release popsicles.

Costco Peanut Butter Pie Copycat Recipe

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GRAHAM CRACKER CRUST

Ingredients:

1 ½ cups graham cracker crumbs (11 graham crackers)

2 Tablespoons sugar

1 Tablespoons brown sugar packed

7 Tablespoons butter melted

  • Crush the crackers – Process your graham crackers in a food processor (or place them in a large ziploc bag and use a rolling pin to crush them) until you have fine, sandy crumbs.

  • Add the sugars – Transfer your crumbs to a bowl and stir in the sugars.

  • Melted butter – Pour in melted butter and toss everything together with a fork.

  • Mix it up – Toss the ingredients together until all of the crumbs are moistened and the mixture is well-combined.

  • Press into your pan – Transfer your crumbs to your pie plate or springform pan and press them tightly into the bottom of the pan and up the sides.

  • Smooth the sides – Use your fingers to press the crumbs firmly all around the sides of the pie pan to make a nice even edge.

PEANUT BUTTER FILLING

  • 8 tbsp butter, softened

  • 1 1/2 cups peanut butter

  • 1 cup powdered sugar

CHOCOLATE PIE FILLING

  • 2(3.4 to 3.9-oz.) pkg. instant chocolate pudding and pie filling mix

  • 2 3/4cups cold milk

CHOCOLATE GANACHE (OPTIONAL)

  • 1 cup semisweet chips

  • 1/2 cup heavy cream

Instructions

  1. Press the graham cracker mixture into a pie dish. Freeze for at least 10 minutes while preparing the filling and ganache.

  2. Use an electric mixer to whisk together the peanut butter, the softened butter, and the powdered sugar until smooth. Pour the filling into the prepared pie crust.

  3. Over medium-low heat, mix together the heavy cream and chocolate chips until melted and smooth. Spread the ganache over the peanut butter layer.

  4. Chill for at least one hour before serving.

Cheesecake Factory Lemon Raspberry Cream Cheesecake

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Ingredients

Crust

  • 1 1/2 cups chocolate cookie crumbs, such as crumbled Oreo cookies (filling removed)

  • 1/3 cup butter, melted (I used a 1/4 cup)

Filling

  • 1/2 cup raspberry preserves (I used a raspberry pie filling)

  • 1/4 cup water

  • 4 (8 ounce) packages cream cheese

  • 1 1/4 cups granulated sugar

  • 1/2 cup sour cream

  • 2 teaspoons vanilla extract

  • 5 eggs (I used 4 eggs)

  • 4 ounces white chocolate, chopped into chunks

Optional Garnish

  • 2 ounces shaved white chocolate (optional)

  • Fresh whipped cream

Instructions

  1. Preheat oven to 475 degrees.

  2. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.

  3. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool.

  4. Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.

  5. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.

  6. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.

  7. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.

  8. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.

  9. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.

  10. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.

  11. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.

Starbucks Strawberry Acai Refresher Copycat

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Ingredients:

  • Water

  • Sugar

  • White grape juice concentrate

  • Natural flavors (I assume that’s the passion fruit)

  • Citric Acid (additive/preservative) 

  • Natural Green Coffee Flavor (caffeine)

  • Freeze Dried Strawberry Pieces

  1. First, make sure the powdered products dissolve with a small electric whisk.

  2. Add powdered ingredients with two tablespoons of water to a bowl and whisk together.

  3. Once the slurry is made, transfer it into your pitcher.

  4. Slowly pour in the rest of the liquid ingredients, then add the passion fruit puree, to taste.

  5. Pour into a pitcher or bottle to keep in the fridge. Gently stir or shake before serving. Pour over glass and top with fresh, frozen or freeze-dried strawberry slices.

Cheesecake Factory Carrot Cake

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Ingredients:

  • ⅓ cup sour cream

  • ⅓ cup heavy whipping cream

  • 7 teaspoons vanilla extract

  • ⅔ cup sugar

  • 1 cup sugar

  • 1 cup light brown sugar

  • 4 packages cream cheese

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 6 large eggs

  • 1 teaspoon table salt

  • 1 Tablespoon ground cinnamon

  • 2 cups all-purpose flour

  • 1 cup vegetable oil

  • 3 cups carrots

  • ½ cup canned crushed pineapples

  • 2 ¼ cup walnuts

  • ½ cup butter

  • 2 ½ cups powdered sugar

  • 9-inch springform pan

  • 9-inch cake pans

  • mixing bowls

  • stand mixer

  • cooling rack

  • food coloring 

How to make Carrot Cake Cheesecake: 

STEP ONE: First, fill 9×13-inch pan half full with water, place it on the lowest oven rack, and preheat the oven to 325 degrees F. Spray a 9-inch springform pan with cooking spray and set it aside.

STEP TWO: Next, make the cheesecake layer. Bake for 40-45 minutes and then let it cool completely before freezing for at least 4 hours.

STEP THREE: Now preheat the oven to 325 degrees F in preparation for baking the carrot cake. Spray two 9-inch round cake pans and set them aside while you make the carrot cake.

STEP FOUR: Bake for 40-45 minutes. Let the cake cool before removing it from the pans. 

STEP FIVE: Make the cream cheese icing. Be sure not to overmix.

STEP SIX: Finally, assemble the layers and then ice the cake with the remaining icing and garnish with walnuts before serving.

Reese's Pieces Chocolate Fudge Brownies

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Ingredients

  • dash salt

  • 3-1/2 cups powdered sugar

  • 6 tablespoons hot water

  • PEANUT BUTTER DRIZZLE (recipe follows)

  • 3 tablespoons REESE'S Peanut Butter Chips

  • 1 teaspoon shortening

  • BROWNIE FROSTING(recipe follows)

  • 1/2 cup butter or margarine

  • 2/3 cup HERSHEY'S Cocoa

  • 1 teaspoon vanilla extract

  • eggs

  • 1-1/2 cups REESE'S MINI PIECES Candy, divided

  • water

  • vegetable oil

  • 1 package (19.8 oz.) fudge brownie mix

Directions

  1. Heat oven to 350°F. Grease bottom of 13x9x2-inch baking pan.

  2. Prepare brownie mix as directed on package for fudge-like brownies. Spread half of brownie batter into prepared pan.

  3. Sprinkle 3/4 cup candies over batter. Carefully spread remaining batter over candy.

  4. Bake 28 to 30 minutes or until wooden pick inserted 2 inches from side of pan comes out clean. Remove from oven to wire rack; cool slightly.

  5. Prepare and spread CHOCOLATE FROSTING over brownie.

  6. Sprinkle and gently press remaining 3/4 cup candies over frosting.

  7. Prepare and drizzle PEANUT BUTTER DRIZZLE over candy. Cool completely in pan. Makes 12 brownies.

 

Next, the instructions said to mix up the brownie mix first:

After mixing it up, I put half of the batter in the 13x9 baking dish.

I added a layer of Reese's peanut butter chips:

After 30 min. bake time, the brownies are done!! Yum, look at all those peanut butter chips!

The next part of the recipe is to prepare the chocolate frosting:

CHOCOLATE FROSTING:

Melt 1/2 cup butter or margarine in saucepan over low heat. Remove from heat; add 2/3 cup HERSHEY'S Cocoa stirring until smooth. Add 1 teaspoon vanilla and dash of salt. Gradually add 3-1/2 cups powdered sugar with 6 tablespoons hot water, stirring until smooth. About 2 cups frosting.

I melted a stick of butter, Hershey's cocoa and vanilla. 

Then I gradually added in the powdered sugar:

After the frosting was throughly mixed, I spread it over the cooled brownies. Nothing is better than homemade frosting!

Add the Reese's Pieces and you are all set! Cut into squares, eat and enjoy!

Starbucks Apple Crisp Macchiato

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What you need:

  • Apple juice

  • Brown sugar

  • Cinnamon sticks

  • Ground nutmeg

  • Apple

  • Lemon juice

  • Salt

  • Water

  • 2% milk, or other milk of your choice

  • Espresso or strong brewed coffee

How to Make Starbucks Apple Crisp Macchiato

You’ll need to make an apple syrup, brown sugar syrup, and then the macchiato.

Apple Cinnamon Syrup

  1. In a small saucepan or skillet, combine apple juice, brown sugar, cinnamon sticks, nutmeg, lemon juice, chopped apple, and salt.

  1. Bring to a boil, then reduce heat and simmer on low for about 20 minutes.

  1. Remove from the heat and allow syrup to cool to room temperature.

  2. Strain and pour the syrup into a glass container. Refrigerate.

Brown Sugar Simple Syrup

  1. Heat water in the microwave for 30 seconds.

  2. Add brown sugar and stir.

  3. Pour the brown sugar syrup into a glass container. Refrigerate

Apple Crisp Macchiato Assembly

  1. Place brown sugar syrup in a mug.

  2. Heat milk and froth it with a milk frother.

  3. Pour the frothed milk into the mug.

  4. Spoon froth over the milk.

  5. Pour espresso over the milk. Do not stir.

  6. Drizzle the apple crisp syrup on top.

Cheesecake Factory White Chocolate Raspberry Cheesecake Recipe

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Ingredients

Crust

  • 1 1/2 cups chocolate cookie crumbs, such as crumbled Oreo cookies (filling removed)

  • 1/3 cup butter, melted (I used a 1/4 cup)

Filling

  • 1/2 cup raspberry preserves or raspberry pie filling

  • 1/4 cup water

  • 4 (8 ounce) packages cream cheese

  • 1 1/4 cups granulated sugar

  • 1/2 cup sour cream

  • 2 teaspoons vanilla extract

  • 5 eggs (I used 4 eggs)

  • 4 ounces white chocolate, chopped into chunks

Optional Garnish

  • 2 ounces shaved white chocolate (optional)

  • Fresh whipped cream

Instructions

  1. Preheat oven to 475 degrees.

  2. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.

  3. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool.

  4. Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.

  5. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.

  6. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple of minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.

  7. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.

  8. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.

  9. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.

  10. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.

  11. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.

Starbucks Pumpkin Spice Latte Copycat Recipe

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Pumpkin Spice Latte

  • ▢2 espresso shots

  • ▢3 tablespoons pumpkin spice sauce

  • ▢1 ¼ cup steamed or hot milk

  • ▢pinch pumpkin spice

Whipped Cream

  • ▢¼ cup heavy cream

  • ▢1 tablespoon vanilla syrup

INSTRUCTIONS

  • Whisk heavy cream and vanilla syrup to make whipped cream. Set aside.The quickest and easiest way to make whipped cream for drinks is to use a handheld milk frother.

  • Put espresso, pumpkin spice sauce, and hot or steamed milk into a mug. Stir.

  • Top with whipped cream and a sprinkle of pumpkin spice.Use a spoon to add the whipped cream on top of the drink.

Red Robin Pumpkin Spice Milkshake Copycat Recipe

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Ingredients:  

2 cups vanilla reduced-fat ice cream, softened
1 cup fat-free milk
2/3 cup canned pumpkin
1/4 cup packed brown sugar
3/4 teaspoon pumpkin-pie spice
3 tablespoons frozen whipped topping, thawed
Pumpkin-pie spice (optional)

Directions:

Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.

Choco Taco Copycat Recipe

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The Choco Taco is being discontinued, but you can make it from home!

INGREDIENTS

RIPPLE FUDGE NO-CHURN ICE CREAM:

  • Fudge:

  • 1/3 cup heavy cream

  • 2 tablespoons brown rice syrup (you could also use corn syrup)

  • 1/3 cup light brown sugar

  • 2 tablespoons unsweetened cocoa powder

  • 1/4 teaspoon kosher salt

  • 3.5 ounces bittersweet chocolate (chopped or chips)

  • 1 tablespoon unsalted butter

  • 1/2 teaspoon pure vanilla extract

  • Ice Cream Base:

  • 2 cups heavy cream

  • 1 14-ounce can sweetened condensed milk

CHOCO TACO SHELLS:

  • 2 whole eggs

  • 2 large egg whites

  • 1 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1/4 cup + 1 tablespoon light brown sugar

  • 1 cup all-purpose flour

  • 4 tablespoons unsalted butter melted and warm

  • 2 tablespoons milk

ASSEMBLY: 

  • 6 ounces bittersweet chocolate or semi-sweet chocolate

  • Sprinkles for topping

  • Chopped pistachios for topping

  • Coconut flakes for topping

INSTRUCTIONS

TO MAKE THE FUDGE:

  • In a medium saucepan, combine everything except the butter and vanilla. Bring to a simmer. Cook for 3 minutes, stirring occasionally, until melted and smooth. Remove from the heat and stir in the butter and vanilla. Cool for about 10 minutes. Meanwhile, let’s make the ice cream base.

TO MAKE THE ICE CREAM:

  • Add the heavy cream and sweetened condensed milk to the bowl of a stand-up mixer. Using the whisk attachment, beat until soft peaks form, about 5 minutes. Line a loaf pan or other freezer-safe container with parchment. Add about 1/3 of the ice cream base to the container. Smooth out the top and add a few tablespoons of fudge sauce. Using a knife, swirl the fudge sauce into the ice cream. Repeat the layers until you’ve worked your way through all of the ice cream. You should end up with about 1/2 cup of fudge sauce. Place it in the a fridge-safe container (lasts up to 1 week). Transfer the ice cream to the freezer until firm, about 4 hours, ideally overnight.

  • In a medium bowl, whisk together the eggs, egg whites, salt, vanilla extract and sugar. Mix in the flour until no specks of white appear. Pour in the butter and salt and mix once more until very smooth.

TO MAKE THE CHOCO TACO SHELLS:

  • If you’re using a waffle cone maker, take the time to pre-heat it. Drop a tablespoon of batter onto the center of the maker. Close and cook for 1 to 2 minutes. Remove immediately and transfer to the center of two layered paper towels. Immediately place the edge of a smallish book in the center and wrap the paper towels/waffle cone around the book, shaping it into a taco. Press on it for 1 minute, then remove and allow to cool completely. Repeat until you’ve worked your way through all of the batter. You should end up with about 20 choco taco shells.

TO ASSEMBLE THE CHOCO TACOS:

  • Line a baking sheet with parchment. Remove the ice cream from the fridge and allow to come to room temperature for about 10 minutes. Using a teaspoon, spoon it into the choco taco shells and transfer to the baking sheet. Transfer the tacos to the freezer for about 1 hour. (This particular ice cream is sort of soft so it needs this long; if you’re using store-bought ice cream, then it will take less time to refreeze!)

  • Meanwhile, add melt the 6 ounces of Scharffen Berger bittersweet chocolate chunks over a double-boiler or in the microwave (for about 1 minute, stirring at the 30 second mark). Dip the tops of the choco tacos in the chocolate; immediately top the chocolate with sprinkles, pistachios or coconut flakes. Transfer back to the freezer to refreeze for about 15 minutes or until you’re ready to serve.

Cheesecake Factor Lemon Meringue Cheesecake Recipe

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You’ll need:

1/3 cup of lemon juice (juice of 2 lemons, a little bottled ok)
Zest from 2 lemons (or to taste)
1 (14 oz) can sweetened condensed milk, (don't use evaporated milk)
1 (8 oz) package Cool Whip, thawed (light ok)
1 9-inch prepared graham cracker pie crust
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In a mixing bowl add the lemon zest and lemon juice, stir to mix well.
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Using a whisk, beat in the sweetened condensed milk until the mixture is smooth and uniform.
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Using a rubber spatula, carefully fold in the cool whip until mixture is uniform and well mixed. Be sure not to deflate the Cool Whip while mixing.
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Spoon mixture into prepared graham cracker pie crust and place in the refrigerator to chill and set. At least 2 hours.
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Serve chilled.
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Makes 6 to 8 servings.

Cheesecake Factory Basque Cheesecake Copycat Recipe

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  • Unsalted butter (for pan)

  • 2 lb. cream cheese, room temperature

  • 1 1/2 cups sugar

  • 6 large eggs

  • 2 cups heavy cream

  • 1 tsp. kosher salt

  • 1 tsp. vanilla extract

  • 1/3 cup all-purpose flour

Preparation

Step 1

Place a rack in middle of oven; preheat to 400°. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.

Step 2

Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.

Step 3

Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.

Step 4

Turn off mixer and sift flour evenly over cream cheese mixture using a fine-mesh sieve. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.

Step 5

Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.

Step 6

Let cool slightly and then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature.

Cheesecake Factory Very Cherry Cheesecake

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  • 1 package Cream cheese, at room temperature (8 oz)

  • 1/2 cup Sugar

  • 2 Eggs

  • 1/4 cup Sour cream

  • 1 teaspoon Vanilla extract

  • 3/4 cup All-purpose flour

  • 1/2 teaspoons Baking powder

  • 1/4 teaspoon Salt

  • 1/4 cup Butter, melted (1/2 stick)

  • 1 can Cherry pie filling (21 oz)

INSTRUCTIONS 

  • Preheat the oven to 325 degrees F (160 degrees C). Grease and flour a 9-inch springform pan.

  • In a large bowl, beat cream cheese and sugar until smooth. Next, beat in eggs, one at a time, then in sour cream and vanilla extract.

  • Combine flour, baking powder, and salt. Gradually, add to cream cheese mixture, mixing until well blended. Pour batter into prepared pan.

  • Bake for 60 minutes. Cool cheesecake on a wire rack for 10 minutes before removing from pan to cool completely.

  • Spread cherry pie filling over top of cheesecake. Refrigerate for at least 2 hours before serving.

Copycat KFC Famous Bowl Recipe

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Here are all the ingredients you need to make the KFC Famous Bowl at home:

  • Mashed Potatoes. We like the mashed potatoes, Main St. Bistro All Natural Mashed Potatoes, 2 x 32 oz from Costco, quick and easy to make.

  • Gravy. Heinz brown gravy is our favorite.

  • Corn. Any kind of corn, canned, fresh or frozen works.

  • Crispy Chicken. We like Costco rotisserie chicken. Tyson popcorn chicken is also good.

  • Shredded Cheddar Cheese. Any kind of shredded cheese.

Assemble into layers and enjoy!

Cheesecake Factory Fried Mac and Cheese Recipe

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INGREDIENTS

4 or 5 pieces of bacon

½ pound large elbow macaroni

2 tablespoons butter

1 cup whole milk heated

1 tablespoon flour

3/4 cup grated sharp cheddar cheese

3/4 cup grated smoked Gouda cheese

3/4 cup shredded Italian blend cheese

salt and pepper (I don’t think I put enough in so be generous)

Another ½ cup all-purpose flour

1 teaspoon salt

½ teaspoon ground black pepper

1 teaspoon cayenne pepper

½ teaspoon paprika

½ teaspoon sugar

2 eggs

3 tablespoons milk

1 box Panko bread crumbs

Peanut oil (or canola. Whatever you have available)

INSTRUCTIONS

  1. Put your bacon in the oven at 425 degrees and cook for about 15min (You don’t want the bacon all the way cooked because it’ll cook more when you put it in the fryer!). Let cool and then cut into little pieces and set aside.

  2. Cook the macaroni according to the instructions on the box. Also set aside for the moment.

  3. In a saucepan, melt your butter.

  4. Once the butter is melted, mix in the flour making sure there are no lumps.

  5. Add the milk (Make sure not to wait too long, or else that butter might burn!) and cook on medium heat for about 4 minutes until the sauce thickens.

  6. Remove the sauce from the heat and mix in all the cheese.

  7. Immediately fold in cooked macaroni and bacon, and season with salt and pepper.

  8. Chill in the refrigerator for two hours.

  9. Now shape the cold macaroni and cheese into balls. These weren’t as big as Cheesecake Factory’s cheese balls, just a little smaller, but not bite sized. You can make them any size you want though!

  10. Place the formed balls into the freezer for an hour or so.

  11. Take them out of the freezer and compress them into even tighter balls and put them back in the freezer for another 45 min or so.

  12. Set up three bowls.In the first bowl, combine the flour, salt, black pepper, cayenne pepper, paprika, and sugar.In the second bowl, whisk together the eggs and milk.In the third bowl, put in a pile of Panko.

  13. Heat up your oil in your deep fryer (I use this one) or large, deep skillet.

  14. Roll each ball in the flour mixture, then the egg mixture, and finally the Panko.

  15. Drop each ball in the fryer until lightly golden brown.

  16. Remove balls from fryer and let dry on a paper towel to drain off excess oil.

  17. Serve immediately!