Classic No Bake Cookies

INGREDIENTS

• 1/2 cup (115 grams) butter (sliced into pieces)

• 2 cups (400 grams) granulated sugar

• 1/2 cup (120 ml) milk

• 1/4 cup (20 grams) unsweetened cocoa powder

• 1/2 cup (125 grams) creamy peanut butter

• 1 teaspoon pure vanilla extract

• 3 cups (300 grams) quick-cooking oats

INSTRUCTIONS

• Before getting started, make sure to gather all of your ingredients and measure everything out. Line two large baking sheets with parchment paper and set aside.

• Combine the butter, sugar, milk, and unsweetened cocoa powder in a large saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil and allow to boil for 60 seconds stirring occasionally.

• Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.

• Drop spoonfuls of the mixture onto the prepared baking sheets 

• Allow to cool for 20 to 30 minutes, serve, and enjoy!

Delicious Chocolate Dipped Oreos

▢1 package Oreo cookies any flavor variety

• ▢16 ounces candy melts white, dark or a combination

• ▢1 cup sprinkles

INSTRUCTIONS 

• Place the candy melts in microwave safe bowl. Microwave in 30 second increments until melted, stirring occasionally.

• Use a fork to dip each Oreo in the chocolate. Gently tap the fork against the side of the bowl to remove any excess chocolate from the Oreos.

• Place the Oreos on a sheet of parchment paper. Add sprinkles to the top of each Oreo, then let the cookies sit until completely dry.

• Serve, or store in an airtight container for up to 2 weeks. 

NOTES

1. I HIGHLY recommend using Ghirardelli Melting Wafers for the best results. 

2. Be sure to scrape all the excess chocolate off the bottom of your Oreos so that the chocolate won’t pool and create a “foot” at the bottom of your cookies.

3. After you dip the cookies, tap the cookie against the side of the bowl so that excess chocolate drips off.

Perfect Cheese Quiche

This is perfect for cozy winter weekends or any time of year:

• 1/2 to 1 cup shredded cheese (2 to 4 oz.)

• 1 Basic Egg & Lemon Juice piecrust (9-inch), baked

• 1/2 to 1 cup filling (see below)

• 6 EGGS

• 1 cup milk

• 1/2 tsp. dried thyme leaves OR other herb; tsp. salt

  Yields: 6 Servings

DIRECTIONS

1. HEAT oven to 375°F. SPREAD cheese evenly in bottom of piecrust.TOP with filling in an even layer.

2. BEAT eggs, milk, salt and thyme in medium bowl until blended. Carefully POUR over filling in piecrust.

3. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes. LET STAND 5 minutes. CUT into wedges.

4. You can also add in other mix-ins like bacon, sausage, veggies and more!

Cheesecake Factory Peppermint Stick Chocolate Swirl Cheesecake Copycat

Servings: 8 Slices

Prep:30minutes

Cook:1hour hr 40minutes

Referigerate:4hours

Total:6hours hrs 10minutes

Ingredients 

Peppermint Bark

• ▢4 oz white chocolate high quality, broken into pieces

• ▢4 oz semisweet chocolate high quality, broken into pieces

• ▢1 tsp vegetable oil or coconut or canola oil, divided

• ▢1/4 tsp peppermint extract divided

• ▢1/3 cup candy cane crushed

Oreo crust

• ▢24 Oreos with the filling, finely crushed

• ▢5 tbsp unsalted butter melted

Cheesecake Filling

• ▢32 oz cream cheese softened

• ▢1 1/4 cups sugar

• ▢3/4 cup sour cream

• ▢3 tbsp all-purpose flour

• ▢1/4 tsp salt

• ▢2 tsp vanilla extract

• ▢2 tsp peppermint extract

• ▢3 eggs

• ▢peppermint bark chopped into small pieces

White Chocolate Ganache

• ▢5 1/2 oz white chocolate high quality, finely chopped

• ▢1/2 cup heavy whipping cream

Garnish

• ▢3/4 cup whipped cream

• ▢crushed candy cane or hard peppermint candies crushed

• ▢dark chocolate pieces

Instructions 

Peppermint Bark

• Melt 4 oz. high quality white chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto parchment paper lined tray or baking sheet. Place in the freezer for 15-20 minutes.

• Melt 4 oz. high quality semi-sweet chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto white chocolate layer, sprinkle with crushed candy cane and place in the freezer

• When the bark is chilled completely, cut it into small pieces and save it in the freezer until ready to make the cake.

Crust

• Line the bottom of 9 inch springform pan with parchment paper and grease the sides of the pan, then place springform pan on a double thickness of heavy-duty foil and securely wrap foil around pan to make sure no water gets in during the baking.

• Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into bottom of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.

Filling

• Preheat oven to 350 degrees.

• In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, salt and extracts. Add eggs one at a time and beat on low speed just until combined.

• Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently stir the pieces into the cheesecake filling and pour over the Oreo crust, smooth the top and place springform pan in a large roasting pan and add 1 inch of hot water to larger pan.

• Reduce temperature to 325 degrees and bake the cake for 70-90 minutes (until center is just set and top appears dull).Turn off the oven and leave the cheesecake in the oven for additional 30 minutes.

• Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer, then refrigerate for at least 4 hours or overnight.

White Chocolate Ganache

• Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth. Cool and pour over the cheesecake. When the ganache is set run a thin knife around the edge of the cake and remove sides of pan.

• Garnish with whipped cream, crushed candy cane and chopped chocolate.

• Store in the fridge.

Giordano Copycat Pizza Recipe

Ingredients

Crust

• ¾ cup water (room temperature)

• 1/2 teaspoon active dry yeast

• 1 tablespoon granulated sugar

• 16 ounces (3 cups) all-purpose flour

• ¾ teaspoon salt

• 1/3 cup vegetable oil

• 6 tablespoons margarine, softened

Sauce

• 28- ounce can whole peeled tomatoes

• ½ cup canned petite diced tomatoes

• 2 tablespoons vegetable oil

• 1 teaspoon garlic powder

• 1 teaspoon dry basil

• ¾ teaspoon salt

• ¼ teaspoon ground black pepper

• 1 tablespoon fresh basil

Pizza

• 24 ounces (about 6 cups) freshly shredded mozzarella cheese (room temperature)

• 1 tablespoon margarine, softened (for greasing the pan)

• 1 tablespoon grated Romano cheese

• 1 tablespoon grated Parmesan cheese

Toppings (optional)

• Italian sausage, cooked

• Pepperoni

• Onions

• Mushrooms

• Green peppers

You will also need

• A pizza stone

• A 10-inch deep dish pizza pan

Instructions

• Make the dough for the pizza one to two days before you plan to build the pizza. You can make the dough in a standing mixer or stir it by hand. Start by dissolving the yeast and sugar in the water in a small bowl.

• Combine the flour and salt in a large bowl. Add the oil, margarine and yeast solution, then mix well until the dough forms a ball. Don’t knead the dough too much. Place the dough into a covered container and store it in your refrigerator for 1 to 2 days.

• Make the sauce by dumping the canned tomatoes into a medium saucepan and cook over medium heat until simmering for 5 minutes, then use a potato masher to smash the tomatoes into smaller bits. The sauce should still be a little chunky. Add the remaining sauce ingredients, except the basil, and cook for 10 more minutes, stirring occasionally. Add the fresh basil and cook for another 5 minutes. Cover and cool. You can make this sauce when you make the dough and keep it stored in your refrigerator until pizza time.

• A couple hours before you plan to make the pizza, take the dough out of the refrigerator and let it warm up to room temperature. When you are ready to make the pizza, place a pizza stone into your oven and preheat the oven to 425 degrees F.

• Slice off one-third of the dough and set it aside, then roll the larger portion of dough into a circle that is 16 inches across. Place this dough into a 10-inch deep dish pizza pan or cake pan with a 2-inch high edge that has been rubbed with 1 tablespoon of softened margarine. Arrange a single layer of each of the fillings you choose onto the dough. Fill the dough with the cheese and use your hands to make it even all the way around.

• Roll the smaller portion of dough out to a 12-inch circle. The dough should be thinner than the bottom dough. Place this dough onto the pizza and press it down onto the cheese in the corner all the way around. Press the edges of the two doughs together then use a knife to trim the dough even with the top of the pan. Slice a few holes in the center of the dough so that it doesn’t puff up as it bakes.

• Use a spoon to spread about 1¼ cups of the sauce over the dough. Spread the sauce to the edge of the dough. At the restaurant, to indicate what’s inside the pizza, they’ll add one piece of each of the fillings onto the top of the pizza, in the middle. That’s handy when lots of pizzas are in the oven and they all look the same.

• Bake the pizza for 35 to 40 minutes until it begins to brown on top. Spin the pizza around about halfway through the baking so that it browns evenly.

• Combine the Romano and Parmesan cheeses in a small bowl. When you take the pizza out of the oven sprinkle it with the cheese blend.

• Run a flexible spatula around the edge of the pizza to make sure it’s loose, then get the spatula under the pizza while holding the pan (using a mitt) with the other hand and scoop the pizza out onto a pizza pan or cutting board for slicing. Slice the pizza 3 times through the middle with a large sharp knife, making 6 slices.

Starbucks Sugar Cookie Latte Copycat

WHAT YOU'LL NEED

• 4 cup hot brewed Starbucks® Holiday Blend

• 1/2 cup boiling water

• 1/2 cup granulated sugar

• 1 tsp vanilla extract

• 1/2 tsp almond extract

• 2 cup 3.25% whole milk

• 1/2 cup white chocolate chips

STEP 01

In a heatproof bowl, stir together boiling water and sugar until sugar dissolves. Stir in vanilla and almond extract.

STEP 02

Heat milk in saucepan set over medium-low heat; cook, stirring often, for 3 to 5 minutes or until steaming. Whisk with frother or hand blender until frothy.

STEP 03

Divide white chocolate chips and flavored simple syrup between 2 large mugs; stir in coffee. Pour frothed milk over coffee.

TIPS

1. Substitute Starbucks® Pike Place® Roast for Holiday Blend if desired.

2. Garnish each serving with a sprinkle of holiday-colored sugar, or rim the mug with colored sugar. Serve with a sugar cookie if desired.

Chick Fil A Caramel Crunch Milkshake Copycat

Ingredients

• Blondie Crumbles

• ½ cup unsalted butter, melted

• ½ cup + 2 tablespoons brown sugar

• 1 egg

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

• 1 teaspoon baking powder

• 1 cup all purpose flour

• Milkshake

• 3 cups vanilla ice cream

• 2 tablespoons butterscotch sauce

• ¼ cup caramel sauce

• ½ cup whole milk

• 1 teaspoon vanilla extract

• Topping

• Blondie Bits

• Whipped Cream

• Maraschino Cherry

Instructions

1. Preheat the oven to 350 degrees fahrenheit.

2. In a bowl add the melted butter and brown sugar. Mix together. Allow to cool for a couple minutes before adding the egg. (To ensure it doesn’t start cooking from the hot butter)

3. Mix in the egg and vanilla into the mixture.

4. Add all dry ingredients of salt, baking powder and flour. Use a rubber spatula to fold together until a thick blondie batter is formed.

5. Take a small baking dish and spray with nonstick baking spray. Pour in the batter, spreading evenly.

6. Bake in the oven for 25 minutes or until the top is slightly golden brown.

Chick Fil A Tortilla Chicken Soup Copycat

INGREDIENTS

• ▢2 tablespoons butter

• ▢1 white onion, diced

• ▢1 red bell pepper, diced

• ▢1 tablespoon garlic, minced

• ▢2 teaspoons salt

• ▢2 teaspoons chili powder

• ▢2 teaspoons ground cumin

• ▢1 teaspoon paprika

• ▢1/8 teaspoon cayenne pepper

• ▢1/2 teaspoon sugar

• ▢10 ounces canned tomatoes with green chiles, (I use Rotel)

• ▢6 cups chicken broth

• ▢30 ounces canned navy beans, drained, rinsed and divided

• ▢15 ounces canned black beans, drained and rinsed

• ▢15 ounces canned yellow corn, drained and rinsed

• ▢4 cups shredded cooked chicken

• ▢1/2 cup heavy cream

• ▢1/4 cup sour cream

• ▢2 tablespoons lime juice, (roughly 1 lime)

Optional Garnishes

• ▢chopped cilantro or flat leaf parsley

• ▢tortilla strips

• ▢jalapeno slices

• ▢lime wedges

INSTRUCTIONS

• In a large soup pot over medium-low heat, melt butter. Add onion and bell pepper and cook just until translucent, about 5 minutes. Add garlic and saute for 1 minute.

• To the pot, add tomatoes with green chiles, spices and sugar. Stir to combine, then add chicken broth. Stir again.

• Add in half of the navy beans and all of the black beans corn and cooked chicken. Stir to combine.

• Turn heat to medium-high and let soup come to a bubble, then reduce heat to medium and allow soup to simmer, uncovered, for 30 minutes.

• Add the reserved can of navy beans to a medium-sized mixing bowl. Using a fork or spoon, mash the beans until they are a bit mushy and thick. Add the mashed beans to the pot of soup, and stir to combine.

• To a small bowl, add sour cream and a few spoonfuls of hot soup broth; whisk until smooth. (This tempers the sour cream so that it doesn’t curdle.) Add mixture to the soup and stir to combine.

• Add in heavy whipping cream and lime juice, and stir to combine.

• Ladle soup into serving bowls. If desired, top with tortilla strips, cilantro, and jalapeno slices. Serve with lemon wedges and enjoy!

Chick Fil A Peppermint Chip Milkshake Copycat Recipe

Ingredients: 

• Vanilla Bean Ice Cream 

• Whole Milk 

• Peppermint Extract 

• Red Food Coloring 

• Peppermint Candy Canes, crushed 

• Mini Chocolate Chips 

• Whipped Cream (for garnish) 

• Maraschino Cherries (for garnish) 

How to Make Chick-Fil-A Peppermint Milkshake at home: 

• Step 1 – Place the ice cream, milk, peppermint extract and chocolate chips in a blender.  Blend on low speed until the mixture is combined.  Add in the red food coloring and blend until the shake is a pink color. Add a little bit of food coloring at a time.  

• Step 2 – Add in the candy canes and blend until smooth and well combined. 

Chick Fil A Lemon Pie Copycat

Ingredients (Pie Shell):

• 1 ¼ cups Graham cracker crumbs

• ⅓ cup Margarine (Melted)

• Vanilla wafers (16)

Ingredients (Pie Filling):

• 4 pasteurized eggs

• 1 can sweetened condensed milk

• ½ cup fresh squeezed lemon juice

Ingredients (Meringue Mix and Pie Top):

• 6 egg whites

• ½ cup sugar

• 1 teaspoon cream of tartar

• 1 teaspoon vanilla

          Directions:

1. Measure graham cracker crumbs into mixing bowl. Melt margarine Measure melted margarine into bowl with graham cracker crumbs and blend thoroughly using large spatula be sure to use margarine immediately after melting it so that it will blend well). Place graham cracker mixture into aluminum pie plate for base of the pie. Spread and pack mixture evenly over bottom of pie plate, using bottom of metal measuring cup.

2. Stand vanilla wafers around the edge of each pie plate with flat side of wafer facing outside of the pan. Gently press each wafer into pie base. Make sure that edges of wafers are not broken. (Note: Usually 16 wafers will fit evenly around the perimeter of the plate. This allows for pie to be cut into 8 even slices, each with two wafers.) Set aside pie shell until it is time to fill it.

3. Combine condensed milk and eggs in mixing bowl. Mix by hand with whisk until well blended. Slowly pour in strained lemon juice. Once all juice has been added, mix by hand for an additional 30 seconds. (Note: Lemons should be stored in refrigerator and squeezed just prior to use. Do not use lemon juice that has been frozen.) Fill pie shell with 2 cups of filling.

4. Shake pie pan gently to settle filling and distribute evenly in pie shell. (Note: pie shells must be filled immediately after mixing or filling will become too firm to pour from measuring cup. Pies may be topped immediately after filling. It is not necessary to refrigerate or freeze pies before topping them.)

5. Place filled pie shells in freezer until ready to be topped with meringue mix, If not topping right away. (Note: shelf life to pie shells held in freezer is 72 hours.)Combine egg whites, sugar, cream of tartar and vanilla in separate mixing bowl.

6. Set mixer on low speed setting and blend for one minute. Turn mixer off and scrape edges of bowl with large spatula. Set mixer on second speed setting and blend for six minutes or until whip marks form in meringue mix. Turn mixer off and scrape bowl again. Set mixer on medium setting for 1 ½ minutes or until the meringue peaks. (Note: peaking is achieved when mixture remains stiff when pulled into a peak with the spatula.) Turn mixer off and disconnect wire whip attachment from mixer shaft. Lightly tap whip on edge of mixer bowl to remove excess meringue. Scrape meringue from sides of bowl with large spatula. Top pie with meringue mix.

7. Place pie in preheated broiler oven, at 375 degrees, for about 2 ½ minutes, until meringue is lightly browned and then remove pie from oven. Place pie in freezer for a minimum of two hours before slicing. (Note: shelf life for frozen lemon pie is 72 hours.)

8. Remove pie from freezer. Cut pie in half using kitchen knife, then into quarters, and finally into eighths, with two vanilla wafers per slice. (Note: Place knife in hot water to rinse off crumbs and meringue between each cut. This will prevent crumbs from marring appearance of pie.)  Shelf life for thawed pie slice is 48 hours.

Starbucks Gingerbread Loaf Copycat

Ingredients:

• 1 1/2 cups flour

• 2 teaspoons cinnamon

• 1 teaspoon ground ginger

• 3/4 teaspoons ground cloves

• 1/2 teaspoon ground mustard

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1/2 cup (1 stick) unsalted butter, room temperature

• 1 cup sugar

• 1 teaspoon fresh orange zest

• 2 Tablespoons fresh orange juice

• 1 egg

• 1 cup natural applesauce (no added sugar)

Frosting

• 4 oz. cream cheese, room temperature

• 1 Tablespoon butter, room temperature

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon pure orange extract

• 1/2 teaspoon fresh orange zest

• 1 1/2 cups powdered sugar

Directions:

1. Preheat oven to 350°F.  Grease and flour (or line with parchment paper) a 9"x 5" loaf pan.

2. In a medium bowl, add flour, spices, salt and baking soda.  Whisk to combine, then set aside.

3. In the bowl of an electric mixer, beat butter until smooth.  Add sugar and blend until fully combined and fluffy.  Add orange zest and blend.

4. Add fresh orange juice and blend.  Add egg and blend.  Add apple sauce and blend.

5. Add flour mixture while slowly mixing.  Stir just until all ingredients are well combined.

6. Pour/scoop batter into prepared pan and bake 40-50 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs (but no wet batter).  Cool loaf at least 1 hour before frosting.

7. Prepare frosting by beating the cream cheese with an electric mixer until fully smooth.  Add butter and blend.

8. Add about half of the powdered sugar and blend well.  Add extracts and zest and blend.

9. Add remaining powdered sugar and beat until fully incorporated and frosting is smooth and fluffy.

10. Spread frosting onto cooled cake.

Costco Pumpkin Spice Loaf Copycat

INGREDIENTS

• Flour

• Baking soda

• Baking powder

• Spices: cinnamon, pumpkin pie spice, salt

• Butter

• Sugar

• Eggs

• Canned pumpkin

• Vanilla

• Cream cheese

• White chocolate

INGREDIENTS

FOR THE BREAD

• 2 cups flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 2 teaspoons pumpkin pie spice

• 3/4 cup butter, softened

• 1 1/4 cups sugar

• 2 eggs

• 1 (15 oz.) can pumpkin puree

• 2 teaspoons vanilla

FOR THE CINNAMON SWIRL

• 1 tablespoon cinnamon

• 2/3 cup sugar

FOR THE FROSTING

• 8 ounces cream cheese, softened

• 1/2 cup butter, softened

• 1 teaspoon vanilla

• 2 cups powdered sugar

• 1 bar white chocolate

INSTRUCTIONS

1. Preheat oven to 325 degrees. Line 2 loaf pans with parchment paper and spray with non-stick cooking spray. In a small bowl, combine the cinnamon and the sugar for the swirl; set aside.

2. In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Whisk to combine.

3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Mix in the eggs, pumpkin puree and vanilla until smooth.

4. Spread 1/4 of the batter into a loaf pan. Top with 1/4 of the cinnamon sugar mixture. Add another 1/4 of the batter and top with another 1/4 of the cinnamon sugar mixture. Gently run a sharp knife through the loaf to swirl the batter. Repeat with the rest of the batter in the second loaf pan.

5. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

6. Meanwhile, make the frosting by beating the cream cheese, butter and vanilla until smooth. Gradually add the powdered sugar until frosting reaches desired consistency.

7. Spread the frosting over the cooled loaves. Grate the white chocolate bar over the loaves to coat with white chocolate shavings.

Starbucks Peppermint Brownie Cake Pop Copycat

INGREDIENTS

• 1 1/2 cups

• 3/4 cup (1 1/2 sticks) butter or margarine

• 3 (1 ounce) squares unsweetened chocolate

• 3 eggs, beaten

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour*

• 1 cup prepared butter cream frosting

• 1/2 cup finely chopped peppermint candy, divided

• 36 lollipop sticks

• 1 package (20 ounces) vanilla or chocolate almond bark, chopped

• *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

1. Preheat oven to 350°F.1

2. Spray an 8 x 8 inch baking pan with cooking spray.2

3. Combine sugar, butter, and chocolate in a heavy saucepan; heat over low heat stirring occasionally until chocolate is melted and mixture is smooth. Cool.3

4. Add eggs one at a time until well combined. Stir in vanilla and flour. Spread into prepared pan.4

5. Bake for 30-35 minutes or until knife inserted in center comes out clean. Cool completely.5

6. Crumble brownies into a large bowl. Add frosting; beat on low speed with an electric mixer until combined.6

7. Stir in 1/4 cup of candy. Using ice cream scoop shape into 1 1/2 inch balls. Place on prepared pans. Freeze for 30 minutes.7

8. Remove from freezer; insert lollipop stick; freeze 60 minutes more or until firm.8

9. Melt almond bark over a double boiler until melted. Dip brownie pops into melted candy; tapping off excess chocolate.9

10. Sprinkle with additional chopped peppermint candy, if desired. Place on prepared tray.  Allow coating to set.10

11. Store in covered containers in refrigerator until ready to serve.  Allow to come to room temperature to serve.

Starbucks Baked Apple Croissant Copycat Recipe

INGREDIENTS:

• Unsalted butter

• Peeled diced apples

• Granulated sugar

• Apple cider or juice

• Ground cinnamon

• Cornstarch

• Water

• Thawed puff pastry

• Powdered sugar

Melt butter in a medium skillet over medium-low heat. Add the apple, sugar, apple cider, and cinnamon. Stir so the apples are coated. Once the mixture bubbles, cook the apple for three minutes. Mix the cornstarch and water in a small bowl. Pour the mixture into the pan and stir until the liquid thickens. Remove the pan from the heat.

• Cut the thawed puff pastry sheet into six rectangles.

• Divide the apple filling equally amount the rectangles and then roll the dough up. Pinch the ends to seal the dough.

• Place the croissants on a prepared baking sheet.

• Bake the apple croissants for 15 to 18 minutes at 375° or until the puff pastry is golden brown. Allow the croissants to cool before glazing them.

• How to make glaze for croissants: Whisk melted butter, powdered sugar, and apple cider until smooth. Drizzle the glaze over the top of the cooled croissants.

Cheesecake Factory Cookie Dough Cheesecake

Ingredients

Crust

• 2/3 package of Oreos, crushed

• 4 Tablespoons butter, melted

Cheesecake

• 2 1/2 pounds cream cheese, softened - cut into 1 inch chunks

• 1 1/2 cups granulated sugar

• 1/8 teaspoon salt

• 1/3 cup sour cream

• 2 teaspoons lemon juice

• 2 teaspoons vanilla extract

• 6 whole large eggs, plus 2 large egg yolks

• 1 Tablespoon butter, melted

Cookie Dough

• 1/2 cup butter, softened

• 3/4 cup light brown sugar

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• 1 (14 oz) can sweetened condensed milk

• 1 cup mini chocolate chips

Instructions

1. Prepare the Cookie Dough :In an electric mixer, beat together butter and sugar. Add vanilla. With mixer on low, slowly add in the flour, until completely incorporated. It will be very dry, that is ok. Beat in milk until well combined. Stir in chocolate chips. Roll into small 1 inch balls. Place in freezer for 45 minutes, or until completely frozen.

2. Preheat oven to 325º F.

To Make The Crust

1. Mix together the cookie crumbs and the melted butter.

2. Press into the bottom of a 9 inch springform pan. Use the bottom of a measuring cup to firmly press it into the bottom, keeping it off the sides.

3. Bake for 10 minutes. Let cool completely.

To Make The Cheesecake

1. Increase oven heat to 500º F.

2. Using an electric mixer beat cream cheese on low until broken up, about 1 minute. Scrape the sides as necessary.

3. Add 3/4 cup of sugar, and salt. Mix over low for about a minute, until well combined.

4. Beat in the remaining 3/4 cup of sugar.

5. Scrape the sides, add sour cream, lemon juice, and vanilla. Mix over low for 1 minute.

6. Mix in egg yolks until thoroughly combined. Add the whole eggs, 2 at a time, beating for about 1 minute after each addition.

7. Stir in about 1/2 of the frozen cookie dough balls, until evenly distributed.

8. Gently brush the top of the baked and cooled crust with the 1 Tablespoon of melted butter. Place springform pan on a baking sheet. Pour filling into the crust.

9. Bake for 10 minutes. Without opening the oven door reduce the temperature to 200º F. Bake for about 90 minutes, or until the center of the cheesecake is 150º F,

10. Remove from the oven and let cool on a wire rack for 5 minutes. Then run a knife around the edge to loosen the sides.

11. Let the cheesecake cool until it is just about room temperature - 2 1/2-3 hours.

12. Wrap tightly with plastic wrap and chill in the fridge for at least 3 hours before serving.

13. To remove the mold wrap a warm kitchen towel around the pan, and let set for 1 minute. Gently remove the sides. Cut into 14 slices, and top with whipped cream to serve.

Costco Sour Cream Pound Cake Copycat

Ingredients

• 1 cup butter, softened

• 3 cups sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup sour cream

• 2 teaspoons vanilla extract

• Confectioners' sugar, optional

Directions

1. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan.

2. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

Costco Four Berry Pie Copycat

Ingredients

• ▢homemade pie crust for a 9'' deep dish pan. This recipe makes 2 crusts: one for the bottom and one for the to

• ▢7 cups fresh or frozen blueberries, raspberries, strawberries and cranberries about 2 ⅓ cups of each type of berry*

• ▢1 cup granulated sugar (plus a little extra to sprinkle on top of the pie)

• ▢1 Tablespoon lemon juice

• ▢4 Tablespoons cornstarch

• ▢2 Tablespoons butter

• ▢1 large egg white beaten with a fork

Instructions

• Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat. 

• Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add ¼ cup more sugar.)

• Thicken filling: Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. 

• Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.

• Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).

• Add lattice top or a whole top with holes pricked on top for steam to escape. (See directions for lattice crust below).

• Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar. 

• Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown. 

• Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.

For the lattice crust:

• Roll out crust. Roll our your crust on a lightly floured counter or on a piece of parchment paper. (I like to place a piece of parchment paper on top of a damp kitchen towel to keep it from moving around).  Roll the pie crust into a large circle that's about 1-2 inches larger than then top edge of your pie dish. 

• Cut strips. Use a pizza cutter to strips.  cut them as wide as you'd like them to be (there's really no right or wrong way).  

• Lay first layer of strips.  Lay your longest strip across the middle of the pie then lay a few shorter strips on either side, parallel to each other and spaced evenly.  

• Fold pack even numbered strips.  Fold back the second and 4th strip and lay a shorter strip of dough perpendicular to other dough strips. Unfold those dough strips over the new strip.

• Fold back odd numbered strips: Fold back the first, third and fifth strips in the same direction and lay another dough strip across the pie. Unfold the first, third and fifth strips over the new strip.

• Repeat steps 4 and 5 until pie is covered with a lattice crust.

• Trim dough strips.  If you dough strips hang over the edge of the pie, trim them to the edge.

• Pinch crusts together.  Pinch the lattice top with the bottom crust to form one unified outer edge.  Crimp edges.

https://www.tasteofhome.com/article/costcos-giant-four-berry-pie/

Eat N Park Buckeye Copycat Pie

YIELDS:

8

PREP TIME:

20 mins

TOTAL TIME:

1 hr 20 mins

Ingredients

• 20

  Oreos, crushed

• 3 tbsp.

  butter, melted

• 1/2 c.

  (1 stick) butter, softened to room temperature

• 1 2/3 c.

  creamy peanut butter

• 1 1/4 c.

  powdered sugar

• 1 tsp.

  kosher salt

• 1/2 tsp.

  pure vanilla extract

• 1 1/2 c.

  chocolate chips

• 3/4 c.

  heavy cream

Directions

• Step 1In a large bowl, combine Oreos with melted butter. Stir until crumbs are uniformly moistened and press into pie dish.

  1. Step 2In a large bowl, combine butter, peanut butter, powdered sugar, salt, and vanilla. Using a hand mixer, whip ingredients until smooth. Spoon mixture into crust and smooth. Place in freezer while you make your ganache.

  2. Step 3Place chocolate chips in a medium heat-proof bowl. In a small sauce pan over medium heat, heat cream until cream starts to simmer. Pour over chocolate and let sit 5 minutes before whisking until smooth.

  3. Step 4Pour ganache over peanut butter and smooth. Refrigerate until set, about 1 hour. Serve.

Costco Lemon Meringue Cheesecake Copycat Recipe

Ingredients  

1x2x3x

Cheesecake

• ▢1 ½ cups graham crumbs

• ▢¼ cup melted butter

• ▢3 packages 8oz each cream cheese

• ▢⅔ cup sugar

• ▢3 eggs

Lemon Filling

• ▢1 cup sugar

• ▢⅓ cup corn starch

• ▢6 egg yolks

• ▢1 ½ cups water

• ▢2 lemons zested & juiced

• ▢1 tablespoon butter

Meringue

• ▢4 egg whites

• ▢½ teaspoon cream of tartar

• ▢⅓ cup sugar

Instructions 

Cheesecake

• Preheat oven to 350°F.

• Combine melted butter & graham crumbs. Press into a 9″ springform pan.

• With mixer on medium, beat cream cheese & sugar until blended. Mix in eggs.

• Pour cream cheese mixture over crust and bake for 35-40 minutes or just until center is set.

• Cool 5 minutes, run a butter knife around the edge to loosen. Cool on the counter 1 hour. Refrigerate 4 hours or overnight.

Lemon Filling

• Preheat oven to 350°F.

• Combine sugar, cornstarch, egg yolks and water in a large saucepan. Whisk constantly over medium heat until mixture reaches a boil. Stir in ½ cup lemon juice & zest from 2 lemons. Let boil 1 minute while stirring.

• Remove from heat and stir in butter.

Meringue

• Beat egg whites & cream of tartar on medium-high until soft peaks form. Continue mixing on medium-high adding in sugar a little bit at a time until stiff and glossy peaks form (about 5 minutes).

• Spread lemon filling over cheesecake layer. Immediately spread meringue over hot lemon filling.

• Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.

Costco Lemon Blueberry Bread

Ingredients

• 1/3 cup butter, melted

• 1 cup sugar

• 3 tablespoons lemon juice

• 2 large eggs, room temperature

• 1-1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup 2% milk

• 1 cup fresh or frozen blueberries

• 1/2 cup chopped nuts

• 2 tablespoons grated lemon zest

• glaze:

• 2 tablespoons lemon juice

• 1/4 cup sugar

Directions

1. In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest.

2. Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

3. Combine glaze ingredients; drizzle over warm bread. Cool completely.