Copycat Bell Beefer Burger

A long time ago when I was growing up with Pebbles Flintstone, Taco Bell had a burger on their menu. The burger was originally called The Bellburger but was later changed to Bell Beefer and Bell Beefer Supreme. The Supreme version had shredded lettuce, cheese and tomatoes on it. This was on the menu from the 1970’s to the 1990’s. I loved this burger. It was taco meat, diced onions, shredded lettuce, diced tomatoes, cheese and mild taco sauce. I was gifted a bottle of Red Duck Mild Organic Taco Sauce. I am going to be very honest, this is my favorite taco sauce I have ever tasted. I have already ordered 5 more bottles. Yes, it is that good! The Bell Beefer kind of resembles a Sloppy Joe but so much better.

Ingredients:

1 1/2 pounds of ground chuck

1 cup onions, diced

Garlic salt and pepper

1 packet taco seasoning

1 8 ounce bottle of Red Duck Organic Taco Sauce*, or your favorite taco sauce

Sharp Cheddar Cheese, grated (optional)

Iceberg lettuce, shredded (optional)

Tomatoes, diced (optional)

Place beef in a skillet. Season with garlic salt and pepper. Add diced onions and cook until meat is no longer pink. The onions should be translucent. Drain off all fat. Sprinkle taco seasoning over beef and combine. (DO NOT FOLLOW THE DIRECTIONS ON THE TACO SEASONING PACKET) Pour one bottle of Red Duck Mild Organic Taco Sauce and stir to combine. Lower heat and simmer thoroughly about 10 minutes. Serve on buns, add cheese, lettuce and tomatoes if desired. Enjoy! Espero que te guste! #ad #redDuck #sponsored

Just cheese please.

*redDuck can be found on Amazon or ordered directly from the redDuck website. I ordered off their website and the shipping was free. If you are lucky to live in the Pacific Northwest, you can probably find it in your grocery stores.

The Bell Beefer Supreme Burger

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Copycat Chicken Salad Chick Pimento Cheese

Since moving to Florida in 1978, I have embraced all things southern. Born and raised in Southern California, my Mom was from North Carolina. I would say I am a southerner. 😉 I am a frequent diner at Chicken Salad Chick. One thing I enjoy is their pimento cheese. It’s made a little differently than what you think pimento cheese you have seen before. This one is made with grated cheese that you grate yourself. No package grated cheese. Even the restaurant grates theirs.

Ingredients:

1 8 ounce package of sharp cheddar cheese (I used Cabot’s)

1/2 cup mayonnaise

1 teaspoon of apple cider vinegar

1 teaspoon of Worcestershire Sauce

1/2 teaspoon of pepper, or more to taste

1/2 teaspoon of salt, or more to taste

1/4 teaspoon of garlic powder

1 4 ounce jar of diced pimentos, drained and blotted with paper towels

2 Tablespoons of finely minced onions (can be grated) or more if desired

Grate cheese using the largest holes of a box grater or food processor. Set aside and refrigerate. In a small size mixing bowl make the dressing for the pimento cheese. Combine mayonnaise, apple cider vinegar, Worcestershire Sauce, pepper, salt and garlic powder. Whisk ingredients together to combine. Add drained dice pimentos and onions, stirring to incorporate. Now it’s time to add the cold grated cheese to this mixture. This is delicious as a sandwich, a burger on crackers or just by itself. Enjoy!

***Chicken Salad Chick sells a spicy version of pimento cheese and it would be the same recipe adding chili powder/and or red pepper flakes. You determine the heat.

Copycat Chicken Salad Chick Buffalo Barclay Chicken Salad

I love chicken salad. Recently I tried the Buffalo Barclay at Chicken Salad Chick. A delightful Buffalo Chicken Salad that not over spicy. However, I have suggestions if you would like to kick it up a notch if you like it hot and spicy. This recipe is low carb, depending on how you eat it. Plain as as scoop, low carb, as a sandwich, not low carb!

Ingredients:

I rotisserie chicken, skin off and deboned

1/2 cup mayonnaise

5 Tablespoons sour cream

5 Tablespoons Buffalo Wing Sauce (I used Sweet Baby Ray’s) or for a spicier taste, use Franks RedHot Wing Sauce

Salt and pepper to taste

1 cup chopped celery

Place chicken in your stand mixer. Use your mixer to shred the chicken. Add the remaining ingredients and mix well. For low carb, eat as is or make a salad and use ranch dressing for a drizzle. Or enjoy as a sandwich. I think you will find this recipe delicious. Enjoy!

Copycat Lemon Passion Cake

This is a recipe from Macaroni Grill. I had to make this cake after I tried it. My sweet server told me the ingredients, my job was to figure out the measurements and the recipe go duplicate it. There are a couple of steps to this recipe but it is guaranteed to please.

Ingredients for cake:

3 cups flour less 6 Tablespoons

6 Tablespoons Cornstarch

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

4 eggs, extra large room temperature

1 egg white, room temperature

1 1/2 cups sugar

2 1/2 teaspoons (or 3 for bolder lemon taste) lemon extract

3/4 vegetable oil

1 cup buttermilk

Preheat oven to 350 degrees. Butter or prepare a 13 x 9 pan and set aside.

Whisk together flour, cornstarch, baking powder, baking soda and salt. Set aside.

In a mixing bowl, beat eggs and egg white. Add the sugar and combine. Mix for 3 minutes. Add lemon extract and vegetable oil and combine. Alternate flour mixture with buttermilk ending with flour.

Pour batter into prepared pan. Bake for 25-30 minutes, or until a cake tester comes out clean. Cool completely and prepare simple syrup.

Simple Syrup:

1 1/2 cups water

1 1/2 cups sugar

Simmer in pan until sugar is dissolved. This can be made in advance. Poke holes in cake, I used a straw. Pour simple syrup evenly over cake.

Poke holes in cake and evenly pour simple syrup over cake. Allow simple syrup to soak in cake before brushing on the lemon curd.

Lemon Curd Ingredients

1 stick of butter

1 Tablespoon lemon zest

1/2 cup fresh lemon juice, about 4 lemons

1 cup of sugar

Strain zest from lemon curd.

Brush a thin layer of lemon curd on cake before frosting with Lemon Whip Cream Frosting.

Place all ingredients in a saucepan. Over medium low heat, whisk ingredients together. Whisk frequently to prevent scorching. The lemon curd should have a smooth consistency, not thick. Strain lemon curd to remove zest. This lemon curd is smooth and so tasty. Cool lemon curd. Using a pastry brush, spread a thin layer of lemon curd over the cake that has soaked up the simple syrup. Save remaining lemon curd for frosting. Leftovers can be used on scones or biscuits.

Lemon Whip Cream Frosting:

Ingredients:

1 pint of heavy whipping cream

1 8 ounce package cream cheese

1/2 – 1 cup powdered sugar

3 or more heaping Tablespoons lemon curd*

Plain whip cream for garnish, optional

Caramel drizzle on plate, optional

Chill mixing bowl and attachment(s) in refrigerator for a minimum of 30 minutes. Beat cream cheese until smooth. Your cream cheese needs to be cold, not room temperature. Add heavy cream and mix on low, increasing speed of the mixer. Add in 1/2 cup sugar and lemon curd. Taste it to see if you want it sweeter and more lemony*. The cake at the restaurant had a subtle lemon flavor, not overpowering. You make taste however you desire. Frost over cooled cake. Refrigerate cake.

Copycat Sassy Scotty Ranch Chicken Salad

I have stated before, I am crazy about the restaurant, Chicken Salad Chick. Best chicken salads ever. This is a copycat recipe for their ranch flavored chicken salad plus a bonus recipe.

Ingredients:

1 rotisserie chicken, deboned and shredded

1/2 cup Cheese, grated or more to taste

5 strips of bacon, cooked, drained and crumbled

1/2 cup celery, sliced

3 Tablespoons of green onions, sliced

Salt and pepper to taste

Dressing Ingredients:

1/2 cup mayonnaise

2 Tablespoons of sour cream

3 Tablespoons of Ranch salad dressing

When you are not home and without your Kitchen Aid, I use kitchen shears to shred chicken.

In a large bowl, combine all ingredients except for the dressing ingredients. In a separate bowl, add ingredients for dressing and mix well. Add to chicken salad and combine. This is great on a sandwich, eaten as is or made into a big salad, recipe below.

A scoop of chicken salad is great on a bed of your favorite lettuce.

Bonus Recipe!

Chicken Salad Salad

Lettuce, I used Romaine

Celery

Green onions

Bacon

Cheese

Tomato

Croutons

Chicken salad from the recipe above, prepared

Additional ranch dressing

Mix together in a large salad bowl and enjoy!

Copycat Chicken Salad Chick Grape Salad

To be perfectly honest, I have never heard of or tried grape salad until recently. I thought perhaps it might be a Southern recipe but as I was doing my research, come to find out it originated in Minnesota. When it comes to copycat recipes, my recipe may not be the exact recipe or ingredients but the taste is the same. I first tried this grape salad at a new restaurant near me, Chicken Salad Chick. The restaurant is not new, just the location near me is new. So far the chains are only located in the South. I love this grape salad. I am hooked. Now you can make this salad at home even if you do not have a Chicken Salad Chick near you.

Ingredients:

8 oz softened cream cheese, room temperature

1 cup sour cream

â…“ cup brown sugar

1 teaspoon vanilla

4 pounds (10 cups) seedless grapes (red and green all sizes are fine, I used both red and green like the restaurant)

1/2 cup finely chopped pecans, or more if desired

Lightly cover top with brown sugar

Whip the cream cheese until fluffy. Add sour cream, brown sugar and vanilla combine together. In a large bowl place 10 cups of red and green grapes. Stir in cream cheese mixture. Cover and refrigerate. Just before serving, add the toppings. The chick tops with brown sugar only if you need to be nut free. Keep refrigerated. Enjoy!

Other options:

Fat free or reduced fat sour cream and cream cheese can be used. I personally would use full fat but that’s me.

I did use Splenda Brown Sugar instead of regular brown sugar. I could not tell the difference.

Outback’s Salted Caramel Cookie Skillet


One of my favorite restaurants to eat at is Outback Steakhouse.  Outback was founded here in Tampa Florida in 1988. The original restaurant on Henderson Bouvelard is still open. I have so many favorites that I have tried and enjoyed the many years since I have been dining there. Their Salted Caramel Cookie Skillet is my latest favorite. The star is the cookie with white chocolate chips, toffee bits and pretzels. Just the cookies alone would be delicious. Outback changes their menu frequently so when I find something I like, I try to figure it out so I can enjoy it at home after it vanishes from the menu.


Ingredients:

1 cup flour
1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick butter, room temperature

6 Tablespoons granulated sugar

6 Tablespoons brown sugar

1 Egg

2 teaspoon vanilla

3/4 cup white chocolate chips

3/4 cup toffee chips

1/2 cup pretzels, crushed into small pieces (I placed mine in a plastic bag and crushed them with a rolling pin)

Vanilla Ice Cream

Salted Caramel ice cream topping


Preheat oven to 350 degrees.

Whisk together flour, baking soda and salt in a separate bowl and set aside. Mix together softened, granulated and brown sugar. Add egg and vanilla and blend well.  Gradually add dry ingredients and combine with wet ingredients. Stir in white chocolate chips, toffee chips and pretzels.


No skillet?  No worries, just make a big cookie on a cookie sheet and eat it from a bowl when the cookie is baked. I highly recommend parchment paper or a silpat on your cookie sheet if you are just baking cookies.
Place cookie dough in a small cast iron skillet or make big cookies on a cookie sheet. Bake 8-11 minutes for normal size cookies. If you are making larger dessert size or skillet size cookies on a cookie sheet, they will take longer. I used a 6″ cast iron skillet and mine baked about 16 minutes. Time will vary with the size of cookies you make. Top with a big scoop of vanilla ice cream and salted caramel ice cream topping. Serve warm. This recipe yields 4 very large cookies.  Enjoy!