KFC, Applebee's, Boston Chicken, Burger King, Cinnabon®, Hard Rock Cafe, McDonald's® , Mrs Fields, Outback Steakhouse®, Red Lobster, Planet Hollywood'

KFC, Applebee's, Boston Chicken, Burger King, Cinnabon®, Hard Rock Cafe, McDonald's® , Mrs Fields, Outback Steakhouse®, Red Lobster, Planet Hollywood's, and more secret recipes 3

numberSECRET%2...piece'%20s%20Chocolate%20Peanut%20Butter%20Ice%20Cream%20Pie.txt

KC Masterpiece' s Chocolate Peanut Butter Ice Cream Pie

Serves 12

Ingredients

15 chocolate sandwich cookies

1/2 cup dry roasted peanuts

vegetable cooking spray

4 tablespoons butter or margarine

3 quarts chocolate ice cream

(7) 1.8 ounce packages milk chocolate covered peanut butter cups

(1) 8 ounce jar milk chocolate fudge topping

1/4 cup strong brewed coffee

2 tablespoons coffee flavored liqueur

Preparation

Preheat oven to 400 degrees. In a food processor or blender,

blend chocolate sandwich cookies and peanuts until finely chopped.

Spray 9-inch pie plate with vegetable cooking spray. Reserve 1

tablespoon cookie mixture for garnish. In pie plate, mix butter

or margarine and remaining cookie mixture by hand. Press mixture

onto bottom and up side of pie plate. Bake 8 minutes. Cool crust

completely on wire rack.

Meanwhile, place chocolate ice cream in refrigerator about 40

minutes to soften slightly. Coarsely chop milk chocolate covered

peanut butter cups. In a large bowl mix softened ice cream with

chopped peanut butter cups. Spoon ice cream mixture into cooled

cookie crust. Sprinkle reserved crumb mixture on top. Freeze until

firm, at least 6 hours or overnight.To serve, let pie stand at

room temperature 15 minutes for easier slicing. Meanwhile, in a

1-quart saucepan over low heat, heat milk chocolate fudge topping

until hot; stir in coffee and liqueur until blended. Cut pie

into wedges and serve with warm fudge sauce.

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numberSECRET%2...0Loads%20more/Kellogg's®%20Cocoa%20Rice%20Krispies%20Treats®.txt

Kellogg's® Cocoa Rice Krispies Treats®

It's the Rice Krispies Treat for all you chocolate lovers.

By simply replacing regular Rice Krispies with Kellogg's

Cocoa Krispies, then adding a bit of cocoa to the recipe,

we can clone the exact flavor of the product you otherwise

have to buy in boxes in the grocery store. This recipe makes

16 of the crunchy brown bars, or the equivalent of two boxes

of the real thing.

3 tablespoons margarine

1/4 teaspoon salt

5 cups miniature marshmallows

1/2 teaspoon vanilla

4 teaspoons cocoa

6 cups Cocoa Krispies cereal

non-stick cooking spray

1. Combine margarine and salt in a large saucepan over low heat.

2. When margarine has melted, add marshmallows and vanilla and stir

until marshmallows have melted. Add cocoa and stir well. Remove

from heat.

3. Add Cocoa Krispies and stir until the cereal is well coated with

the melted marshmallow mixture.

4. Spray a 9 x 13-inch baking dish with a light coating of non-stick

cooking spray. Pour the mixture into the dish and, using wax paper

or lightly greased hands, press down until it's flat in the dish.

Cool. Slice into 16 bars.

Makes 16 bars.

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numberSECRET%2...s®%20Peanut%20Butter%20Chocolate%20Rice%20Krispies%20Treats®.txt

Kellogg's® Peanut Butter Chocolate Rice Krispies Treats®

When Kellogg's reacted to spectacular sales of its Rice Krispies

Treats with two new varieties of the popular and addictive snack,

TSR got on the case. It seems we've all tasted the original Rice

Krispies Treats. The homemade version is the next homework

assignment in Cooking 101, after learning how to boil water.

And the Kellogg's store-bought packaged version has been available

to the lazier of us for several years now. This variety, however,

puts that whole Reese's "You got your peanut butter in my chocolate"

thing to work. The crunchy bar has just a touch of nutty essence

that builds nicely on the other familiar flavors. But don't be

fooled by that dark "chocolatey" coating on top. It's not actually

chocolate, but rather a melt-resistant custom blend of cocoa and

uh, stuff, that tastes a lot like chocolate; and that happens to

work better for the product from a manufacturing, shipping, and

shelf-life aspect. But here in kitchen cloning land, we don't have

to worry about those things. So get ready to walk on the wild side,

people, as we step up to the microwave and melt some real chocolate

chips for topping our cinch of a crunchy clone.

1 tablespoon margarine

3 tablespoons peanut butter

1/8 teaspoon salt

5 cups miniature marshmallows

1/2 teaspoon vanilla

6 cups Rice Krispies cereal

1 12-ounce bag milk chocolate chips

non-stick cooking spray

1. Combine margarine, peanut butter, and salt in a large saucepan

over low heat.

2. When peanut butter and margarine have melted, add marshmallows

and vanilla and stir until marshmallows have melted. Remove from

heat.

3. Add Rice Krispies and stir until cereal is well coated with the

melted marshmallow mixture.

4. Spray a 9 x 13-inch baking dish with a light coating of non-stick

cooking spray. Pour the Rice Krispies mixture into the dish and,

using wax paper or lightly greased hands, press down until it's

flat in the dish. Cool.

5. Prepare the topping by pouring the chocolate chips into a glass

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numberSECRET%2...s®%20Peanut%20Butter%20Chocolate%20Rice%20Krispies%20Treats®.txt

dish. Microwave for 2 minutes on 50 percent power. Stir gently.

Microwave for an additional minute on 50 percent power. Stir gently

once more until smooth. If the mixture hasn't completely melted,

zap it again for another 30 seconds.

6. Use a spatula to spread a thin layer of chocolate over the top

of the Rice Krispies mixture. Cool at room temperature

(at least 72 degrees), or chill until firm. Slice into 16 bars.

Makes 16 bars.

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numberSECRET...20Pizza%20Hut.%20Loads%20more/Kenny%20Rogers%20BBQ%20Sauce.txt

BBQ Sauce like Kenny Rogers

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories : Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----WALDINE VAN GEFFEN VGHC42A-----

1 cup Applesauce

1/2 cup Heintz ketchup

1 1/4 cups Light brown sugar -- pack

6 tablespoons Lemon juice

Salt and pepper

1/2 teaspoon Paprika

1/2 teaspoon Garlic salt

1/2 teaspoon Cinnamon

In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5

minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)

making sure sugar is completely dissolved. Allow to cook without

stirring for 15 minutes on lowest possible heat, uncovered. Transfer to

top of double boiler over simmering watr if to be used as a basting

sauce for ribs or chicken during baking; or cool sauce and refrigerate

covered to use in 30 days. Sauce freezes well.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Download...20Hut.%20Loads%20more/Kenny%20Rogers%20BBQ%20Sauce.txt08/06/2009 18:26:13

numberSECRET%...%20Loads%20more/Kenny%20Rogers%20Roasters®%20Corn%20Muffins.txt

Kenny Rogers Roasters® Corn Muffins

He knows when to hold em, and he knows when to fold em. And

lately he's been folding em quite a bit as Kenny Rogers Roasters

restaurants across the country have bolted their doors for lack

of interest. Looks like that whole "home meal replacement"

think hasn't worked out too well for this fire-roasted chicken

chain. But that doesn't mean that Kenny didn't know how to make

awesome corn muffins that are served with every meal. And since

it's becoming harder and harder to find a Kenny Rogers Roasters

outlet, we have no choice but to duplicate these at home if we

want to re-create this part of the Kenny experience.

1/2 cup butter

2/3 cup sugar

1/4 cup honey

2 eggs

1/2 teaspoon salt

1 1/2 cups all-purpose flour

3/4 cup yellow cornmeal

1/2 teaspoon baking powder

1/2 cup milk

3/4 cup frozen yellow corn

1. Preheat oven to 400 degrees.

2. Cream together butter, sugar, honey, eggs, and salt in a large

bowl.

3. Add flour, cornmeal, and baking powder and blend thoroughly.

Add milk while mixing.

4. Add corn to mixture and combine by hand until corn is worked in.

5. Grease a 12-cup muffin pan and fill each cup with batter. Bake

for 20 to 25 minutes or until muffins begin to turn brown on top.

Makes 12 muffins.

number...s%20more/Kenny%20Rogers%20Roasters®%20Corn%20Muffins.txt08/06/2009 18:26:13

numberSECRET%...cDonalds.%20Pizza%20Hut.%20Loads%20more/KFC®%20Bean%20Salad.txt

KFC Bean Salad

1 16-oz can green beans (Blue Lake or some good quality)

1 16-oz can wax beans

1 16-oz can kidney beans

1 medium green pepper, sliced and chopped

1 medium-sized white onion sliced and cut up

1/2 cup vegetable oil

1/2 cup cider vinegar

3/4 cup sugar

1 1/2 teaspoons salt

1/2 teaspoon black pepper

Drain and rinse kidney beans well. Drain additional beans

and combine all ingredients together. Marinate and refrigerate

overnight. Bean salad tastes better after 3 or 4 days. Makes

about 7 cups.

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numberSECRET...cDonalds.%20Pizza%20Hut.%20Loads%20more/KFC®%20Cole%20Slaw.txt

KFC® Cole Slaw

If you've ever seen a clone recipe for KFC Cole Slaw floating

around on the Internet, it probably looks like this. That's

because this formula has become one of the most copied & pasted

recipes from the first book, "Top Secret Recipes." It's also

one of the most requested recipes on the TSR Message Board. So,

to fulfill all those requests, and to stake claim to a recipe

that's rarely sourced as a TSR original, here's the killer recipe

to clone the world's best slaw. And, because I love to out-clone

the "copycats", I'm going to take it one step further. Tune in

next week for an original version of this clone recipe that tastes

just like the real thing but includes only five ingredients...and

is completely fat free! Don't believe it? Be here next Monday.

8 cups finely chopped cabbage (about 1 head)

1/4 cup shredded carrot (1 medium carrot)

2 tablespoons minced onion

1/3 cup granulated sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup milk

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 tablespoons white vinegar

2 1/2 tablespoons lemon juice

1. Be sure cabbage and carrots are chopped up into very fine pieces

(about the size of rice).

2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk,

vinegar, and lemon juice in a large bowl and beat until smooth.

3. Add the cabbage, carrots, and onion, and mix well.

4. Cover and refrigerate for at least 2 hours before serving.

Serves 10-12.

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numberSECRET...izza%20Hut.%20Loads%20more/KFC®%20Cole%20Slaw%20Fat%20Free.txt

KFC® Cole Slaw Fat Free

It doesn't get much easier than this. If you like the taste

of KFC Cole Slaw, but don't like the 10.5 grams of fat per

3/4 cup serving, you're going to love this recipe. Using

fat free Miracle Whip and sugar you can make a guiltless

dressing to recreate the taste of the world's most famous

cole slaw. The most work you'll do on this one is chopping

the cabbage, carrot and onion into tiny, rice-size bits.

That's an important step, if you want the texture of the

original. Plus, the chopping action may help burn off what

little calories you consume eating this original Top Secret

Recipes fat free conversion of a fast food favorite.

1 cup fat free Miracle Whip

1/4 cup sugar

8 cups cabbage, finely minced

1/4 cup carrot, shredded then minced

2 tablespoons minced onion

1. Combine Miracle Whip with sugar in a large bowl. Mix well

with electric beater until sugar is dissolved.

2. Add cabbage, carrot, and onion, and toss well. Be sure

cabbage and carrot are chopped into very small pieces, about

the size of rice.

3. Cover and chill for at least two hours before serving.

Serves 8.

Nutrition Facts

Serving size – Approx. 3/4 cup

Total servings – 8

Fat (per serving) – 0g

Calories (per serving) – 57

Original

Fat (per serving) – 10.5g

Calories (per serving) – 210

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numberSECRE...20Pizza%20Hut.%20Loads%20more/KFC®%20Honey%20BBQ%20Wings®.txt

KFC® Honey BBQ Wings®

Once a regular menu item, these sweet, saucy wings are now

added to the KFC menu on a "limited-time-only" basis in many

markets. So how are we to get that sticky sauce all over our

faces and hands during those many months when we're cruelly

denied our Honey BBQ Wings? Now it's as easy as whipping up a

clone that re-creates a crispy breading on the chicken wings,

and then slathering those puppies in a tasty knock-off of the

sweet, tangy honey BBQ sauce. "Limited-time-only" signs -

we laugh in your direction!

Sauce

1 1/4 cup ketchup

1/3 cup white vinegar

1/4 cup molasses

1/4 cup honey

1 teaspoon liquid smoke

1/2 teaspoon salt

1/4 teaspoon onion powder

1/4 teaspoon chili powder

6 to 8 cups vegetable shortening

1 egg, beaten

1 cup milk

2 cups all-purpose flour

2 1/2 teaspoons salt

3/4 teaspoon pepper

3/4 teaspoon MSG

20 chicken wing pieces

1. Combine the sauce ingredients in a small saucepan over medium

heat. Stir until ingredients are well combined and bring to a boil.

Then reduce heat and simmer uncovered for 15 to 20 minutes.

2. As sauce is simmering, heat up 6 to 8 cups of shortening in

a deep fryer set to 350 degrees.

3. Combine the beaten egg with the milk in a small bowl.

4. In another small bowl, combine the flour, salt, pepper, and MSG.

5. When shorteningl is hot, dip each wing first in the flour mixture,

then into the milk and egg mixture, and back into the flour. Arrange

wings on a plate until each one is coated with batter.

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6. Fry the wings in the shortening for 9 to 12 minutes or until light

golden brown. If you have a small fryer, you may wish to fry 10 of

the wings at a time. Drain on paper towels or a rack.

7. When the sauce is done, brush the entire surface of each wing with

a light coating of sauce. Serve immediately.

Makes 2 to 4 servings (20 wings).

Tidbits

Liquid smoke is a flavoring found near the barbecue sauces and

marinades. Use hickory-flavored liquid smoke if you have a choice.

MSG is monosodium glutamate, the solid form of a natural amino acid

found in many vegetables. It can be found in stores in the spice

sections and as the brand name Accent flavor enhancer. MSG is an

important component of many KFC items.

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numberSECRET%...s.%20Pizza%20Hut.%20Loads%20more/KFC®%20Kentucky%20Biscuits.txt

Kentucky Biscuits

1 1/2 cups flour

1 1/2 teaspoon salt

1 Tablespoon sugar

1 Tablespoon baking powder

2/3 cup milk

1/3 cup vegetable shortening

Preheat oven to 425ºF. Sift together flour,

salt, sugar and baking powder into mixing bowl.

Make a well in the flour mix and add the milk.

Add shortening and begin kneading with hands

(to cut in) the vegetable shortening and flour

in the milk until thoroughly mixed. Add milk,

if needed to form, and mix. Turn onto floured

board, and knead gently 6 to 8 times. Pat dough

to 1/2-inch thickness. Cut into biscuits. Place

on baking sheet and brown in oven 10-13 minutes.

Makes about 9 biscuits.

number...zza%20Hut.%20Loads%20more/KFC®%20Kentucky%20Biscuits.txt08/06/2009 18:26:13

numberSECRET...20Pizza%20Hut.%20Loads%20more/KFC®%20Macaroni%20&%20Cheese.txt

KFC® Macaroni & Cheese

Here's a clone for another of KFC's famous side dishes.

We'll use easy-to-melt Velveeta, with its very smooth

texture, as the main ingredient for the cheese sauce.

Then a bit of cheddar cheese is added to give the sauce

a sharp cheddary zing like the original. It's a very simple

recipe that will take only 15 minutes to prepare. That's

great news if you're a lazy cook like me who wants to dig right

into the tasty vittles. Weeell doggies!

6 cups water

1 1/3 cups elbow macaroni

4 ounces Velveeta cheese

1/2 cup shredded cheddar cheese

2 tablespoons whole milk

1/4 teaspoon salt

1. Bring water to a boil over high heat in a medium saucepan.

Add elbow macaroni to the water and cook it for 10 to 12 minutes

or until tender, stirring occasionally.

2. While the macaroni is boiling, prepare the cheese sauce by

combining the remaining ingredients in a small saucepan over

low heat. Stir often as the cheese melts into a smooth consistency.

3. When the macaroni is done, strain it and then pour it back into

the same pan, without the water.

4. Add the cheese sauce to the pan and stir gently until the

macaroni is well coated with the cheese. Serve immediately while hot.

Makes about 3 servings.

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numberSECRET%...t.%20Loads%20more/KFC®%20Old-Fashioned%20Huckleberry%20Cake.txt

KFC Old-Fashioned Huckleberry Cake

1 egg, beaten

3 Tablespoons butter, softened

2/3 cup sugar

1 teaspoon vanilla or almond extract

2 teaspoons baking powder

1 1/2 cups cake flower

1/2 teaspoon salt

1/3 cup milk

1 1/2 cups berries (huckleberries or blueberries)

Preheat oven to 350ºF. Combine egg and butter. Gradually add

sugar into egg mixture and beat until light. Add extract. In

a separate bowl sift together baking powder, cake flour, salt.

Add the flour to the egg mixture alternately with milk. Beat well.

Fold in the berries and pour into an 8-inch cake pan. Bake about

35-40 minutes or until done.

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numberSECRET...cDonalds.%20Pizza%20Hut.%20Loads%20more/KFC®%20Pecan%20Pie.txt

KFC Pecan Pie

4 Eggs, slightly beaten

1 cup dark corn syrup

pinch of salt

1/3 cup sugar

1 Tablespoon lemon juice or vinegar

4 Tablespoons melted butter

2 teaspoons vanilla

2/3 cup pecan halves

1 9-inch unbaked pie shell

Preheat oven to 325-350ºF. Mix together the first seven

ingredients listed above. Stir in 2/3 cup pecan halves.

Pour the mixture into an unbaked pie shell. Bake 35-40 minutes.

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numberSECRET%...onalds.%20Pizza%20Hut.%20Loads%20more/KFC®%20Potato%20Salad.txt

KFC® Potato Salad

Here's a simple clone for the potato salad that is purchased

as a side dish from America's largest fast food chicken chain.

Some of the skin is left on the potatoes in the real thing, so

you don't have to peel them too thoroughly. Just be sure to

chop your potatoes into cubes that are approximately 1/2-inch thick,

and then let the salad marinate for at least 4 hours so that the

flavors can properly develop. If you let the salad chill overnight,

it tastes even better.

2 pounds russet potatoes

1 cup mayonnaise

4 teaspoons sweet pickle relish

4 teaspoons sugar

2 teaspoons minced white onion

2 teaspoons prepared mustard

1 teaspoon vinegar

1 teaspoon minced celery

1 teaspoon diced pimentos

1/2 teaspoon shredded carrot

1/4 teaspoon dried parsley

1/4 teaspoon pepper

dash salt

1. Lightly peel the potatoes (you don't have to get all of the

skin off) then chop them into bite-size pieces and boil in 6 cups

of boiling, salted water for 7 to10 minutes. The potato chuncks

should be tender, yet slightly tough in the middle when done.

Drain and rinse potatoes with cold water.

2. In a medium bowl, combine remaining ingredients and whisk until

smooth.

3. Poured drained potatoes into a large bowl. Pour the dressing

over the potatoes and mix until well combined.

4. Cover and chill for at least 4 hours. Overnight is best.

Makes 6 cups (about 8 servings).

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numberSECRET%...20Pizza%20Hut.%20Loads%20more/KFC®%20Puffy%20Meat%20Patties.txt

KFC Puffy Meat Patties

3 egg yolks

8 ounces ground beef

1 teaspoon salt

1/4 teaspoon baking powder

1 teaspoon black pepper

1 Tablespoon (more or less) minced parsley

1 small onion grated or finely chopped

3 egg whites, beaten until soft peaks form

vegetable shortening or oil

Beat yolks until they are lemon-colored. Add the ground beef,

salt, baking powder, pepper, parsley and onion. Mix thoroughly.

Last, fold in the stiffly beaten egg whites and blend gently.

In a 10-inch skillet heat about 1/8 inch of shortening until hot.

Spoon heaping teaspoons of the meat mixture into medium heat

skillet. Let cook about 2 minutes on each side-- do not turn

meat until browned on first side (cook to 165ºF

internal temperature). Serve as soon as done with potatoes,

vegetables, or as desired. Serves 4 to 6.

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numberSECRET%2...s.%20Pizza%20Hut.%20Loads%20more/KFC®%20Refrigerator%20Rolls.txt

KFC Refrigerator Rolls

1 cup shortening

1 cup sugar

1 cup mashed potatoes

1 quart milk

1 cake yeast

10 to 12 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons baking powder

Preheat oven to 400ºF. Cream shortening and sugar until light

and fluffy. Add potatoes and cream again. In separate pot,

heat milk to lukewarm, and dissolve yeast. Pour milk mixture

into shortening, sugar and potatoes. Add enough flour (about 4 cups)

to make like cake dough consistency. Stir in salt. Cover. Let rise

2 hours, stir in balance of flour (about 6 to 7 cups), baking soda

and baking powder to make like biscuit dough--knead. Cover and

refrigerate 1/2 hour, make into rolls. Let rise until double in

size. Bake about 15-20 minutes. Refrigerate and use over 5 or 6

days. Makes 24 rolls.

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numberSECRET...izza%20Hut.%20Loads%20more/KFC®%20Southern%20Spoon%20Bread.txt

KFC Southern Spoon Bread

3 cups milk

1 teaspoon salt

1 Tablespoon sugar

1 1/4 cups corn meal

3 eggs

1 Tablespoon baking powder

2 Tablespoons cold water

2 Tablespoons butter

Preheat oven to 400ºF. In pan, heat milk, salt and sugar to

a moderate temperature. Add corn meal and cook as mush

(about 5 minutes). Beat together eggs, baking powder, water

and butter. Add to corn meal mixture. Pour into buttered

1 1/2 quart baking dish. Bake for 25 to 30 minutes.

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numberSECRET%...%20.McDonalds.%20Pizza%20Hut.%20Loads%20more/KFC®%20Waffles.txt

KFC Waffles

2 cups sifted flour

1/2 cup vegetable shortening

1 teaspoon salt

1 teaspoon baking powder

1 Tablespoon cornmeal

1 teaspoon baking soda

1 3/4 cups buttermilk

2 large eggs

Sift all dry ingredients together, then cut in the shortening

(as for pie crust). Add the buttermilk and unbeaten eggs,

mix until smooth. Preheat the waffle iron. Pour into lightly

greased waffle iron. Yield will vary depending on size of

waffle iron.

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numberSECRET...0Hut.%20Loads%20more/Koo%20Koo%20Roo®%20Santa%20Fe%20Pasta.txt

Koo Koo Roo® Santa Fe Pasta

With Southwestern-style dressing, corn, peppers and fresh cilantro,

this is an addicting clone from a quickly growing fast food concept.

Koo Koo Roo's "California Style" flame broiled and rotisserie

chicken meals come with a wide selection of very tasty side dishes,

including Tangy Tomato Salad, Garlic Mashed Potatoes, and Confetti

Rice. This cold Santa Fe Pasta salad is one of the favorites on the

long list of 24 sides. And here's the TSR clone recipe to help you

make a version of your own that tastes as good as the real thing.

1 16-ounce package Rotini pasta

4-5 quarts water

Dressing

1 1/4 cups V-8 juice

1 1/2 tablespoons olive oil

1 tablespoon red wine vinegar

1 1/2 teaspoons chili powder

3/4 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup grated Parmesan cheese

1/2 cup cooked yellow corn kernels

1/3 cup chopped cilantro

1/4 cup chopped green onion

2 tablespoons diced red bell pepper

2 tablespoons diced green bell pepper

1 chicken breast fillet, cooked and diced

1. Prepare the pasta by bringing 4-5 quarts of water to a rolling

boil in a large saucepan. Add pasta to the pan, and when water

begins to boil again, cook for 8-11 minutes. Pasta should be al dente,

or mostly tender but with a slight toughness in the middle.

2. Whisk all of the dressing ingredients together in a small bowl.

Cover and chill the dressing until you're ready to use it.

3. When pasta is done, pour it into a large bowl. Add the dressing,

then toss.

4. Add the remaining ingredients to the pasta, and toss until combined.

Cover and chill for several hours before serving.

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Serves 8.

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numberSECRET%...Kraft®%20Deluxe%20Original%20Macaroni%20&%20Cheese%20Dinner.txt

Kraft® Deluxe Original Macaroni & Cheese Dinner

It's time to clone America's best-selling brand of instant

macaroni & cheese. This recipe is for the "Deluxe" variety

of this popular product - that is, the one that comes with

an envelope of thick cheese sauce, rather than the dry,

powdered cheese. I think the "Deluxe" version, with it's

two-cheese blend, is the better tasting of the two, although

it's gonna hit you a bit harder in the wallet at the supermarket.

But now, with this Top Secret Recipe, you can make creamy

macaroni & cheese that taste like Kraft's original at a fraction

of the price of the real deal. You gotta love that!

8 cups water

2 cups uncooked elbow macaroni

1/3 cup shredded cheddar cheese

1/2 cup Cheez Whiz

2 tablespoons whole milk

1/4 teaspoon salt

1. Bring 8 cups (2 quarts) of water to a boil over high heat in

a large saucepan. Add elbow macaroni to water and cook for

10 to 12 minutes or until tender, stirring occasionally.

2. As macaroni boils, prepare sauce by combining cheddar cheese,

Cheez Whiz, and milk in a small saucepan over medium low heat.

Stir cheese mixture often as it heats, so that it does not burn.

Add salt. When all of the cheddar cheese has melted and the sauce

is smooth, cover pan and set aside until macaroni is ready.

3. When macaroni is ready, strain water, but do not rinse the

macaroni.

4. Using the same pan you prepared the macaroni in, combine the

macaroni with the cheese sauce, and mix well.

Makes about 4 cups.

number...20Deluxe%20Original%20Macaroni%20&%20Cheese%20Dinner.txt08/06/2009 18:26:14

numberSECRET%2...%20Hut.%20Loads%20more/Kraft®%20Shake'n%20Bake®%20(Original).txt

Kraft® Shake'n Bake® (Original)

Need a recipe that copies Shake'n Bake in a pinch?

Or maybe you don't feel like going to the store for

the real thing. Here's the TSR solution for a quick

clone that will give you the same texture and flavor of

Kraft Shake'n Bake using very common ingredients. You may

notice the color is a bit different in this clone when

compared to the real thing. That's because this recipe doesn't

include beet powder - a hard to find ingredient that lends a

dark orange tint to the original. But after you sink your teeth

into the chicken (baked the same way as described on the

Shake'n Bake box) and you'll swear it's the same stuff. When

you're ready to get shaking and baking, use this breading on

2 1/2 pounds of chicken pieces or on 2 pounds of boneless,

skinless chicken breasts.

1/2 cup plus 1 tablespoon corn flake crumbs

2 teaspoons all-purpose flour

1 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon sugar

scant 1/4 teaspoon garlic powder

scant 1/4 teaspoon onion powder

1. Combine all ingredients in a small bowl and stir to combine.

2. Prepare chicken following the same technique as described on

the box of the original mix using 2 1/2 lbs. of bone-in chicken

(6 to 8 pieces, with or without skin) or 2 lbs. boneless skinless

chicken breast halves. Preheat your oven to 400 degrees, then moisten

the chicken with water. Use a large plastic bag for the coating

and use the same steps as described on the original package:

"Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag

with coating mixture. Discard any remaining mixture and bag. Bake

at 400 degrees in ungreased or foil-lined 15 x 10 x 1-inch baking

pan until cooked through -

BONE-IN: 45 minutes/BONELESS: 20 minutes."

Serves 4.

number...20Loads%20more/Kraft®%20Shake'n%20Bake®%20(Original).txt08/06/2009 18:26:14

numberSECRET%2...%20Hut.%20Loads%20more/Kraft®%20Thousand%20Island%20Dressing.txt

Kraft® Thousand Island Dressing

Here's a quick clone for one of the best-selling thousand

island dressings around. Use this one on salads or on burgers

(such as the In-N-Out Double-Double clone) as a homemade

"special sauce." It's easy, it's tasty, it's cheap and it

can be made low fat simply by using low-fat mayo. Dig it.

1/2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon white vinegar

2 teaspoons sugar

2 teaspoons sweet pickle relish

1 teaspoon finely minced white onion

1/8 teaspoon salt

dash of black pepper

1. Combine all of the ingredients in a small bowl. Stir well.

2. Place dressing in a covered container and refrigerate for

several hours, stirring occasionally, so that the sugar dissolves

and the flavors blend.

Makes about 3/4 cup.

number...20Loads%20more/Kraft®%20Thousand%20Island%20Dressing.txt08/06/2009 18:26:14

numberSECRET%2...20Hut.%20Loads%20more/La%20Victoria's%20Green%20Taco%20sauce.txt

Almost La Victoria's Green Taco sauce

Recipe By : Bill Wight via chile-heads

Serving Size : 1 Preparation Time :0:00

Categories : Mexican Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 lbs. Anaheim or New Mex. chiles -- Roast -- peel, deseed

1 lb. Yellow Hungarian Wax chiles -- seeded and chopped

1 Serranos and jalapeno -- seeded and chopped

2 1/2 lbs. Tomatillos -- slice 1/8" thick

7 lbs. Green tomatoes -- slice 1/4" thick

1/2 bunch Cilantro -- rough chop

4 cloves Garlic

1 med. White onion -- chopped

1/4 cup Lime juice

1/4 cup Apple cider vinegar

2 Tbs. Salt

4 Tbs. Corn Starch

Heat a large cast iron skillet to hot and toast the tomatoes and tomatillos

without any oil. Do just one layer at a time and give each slice a nice

dark brown color on both sides without burning. Remove when toasted to a

glass bowl. Do not deglaze the pan.

In a blender, combine the onion, cilantro, chiles, tomatoes, garlic and

tomatillos in batch sizes to half-fill the blender jar. Pur|e. If any

dark brown liquid collects in the bottom of the toasted tomato and

tomatillo bowl, add this to the last blender load.

Mix the cornstarch in the lime juice/vinegar. In a large stewing pot,

combine the blender loads, add the cornstarch mixture and heat until the

sauce comes to a low boil, mixing constantly. Be careful here, if you

don't mix constantly the thick sauce will tend to erupt in hot little

geysers of taco sauce that could burn you. Allow sauce to cool and add

salt to taste. Transfer to clean jars, filling them 3/4 full and freeze

what you can't use in a few weeks. Be careful not to fill the jars too

full or they'll break when you freeze them.

I made a batch of sauce last year and it tastes just fine after a year in

the freezer. The sauce keeps OK in my refrigerator for at least a month.

* Adjust heat level to your personal taste. The La Victoria sauce is mild.

3 to 4 quarts

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NOTES : Here is a recipe that I think comes close to the taste and texture of

La Victoria's Green Taco sauce.

Per serving: 258 Calories; 3g Fat (8% calories from fat); 11g Protein; 58g

Carbohydrate; 0mg Cholesterol; 4371mg Sodium

NOTES : Half a recipes is plenty!

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numberSECRET%2...ds.%20Pizza%20Hut.%20Loads%20more/Lawry's®%20Seasoned%20Salt.txt

Lawry's® Seasoned Salt

This seven-ingredient clone of Lawry's Seasoned Salt can be

made in a small bowl, but is best used when poured into an

old spice bottle that you've cleaned out and saved. You've

saved one of those somewhere, right?

2 tablespoons salt

2 teaspoons sugar

1/2 teaspoon paprika

1/4 teaspoon turmeric

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon cornstarch

1. Combine all ingredients in a small bowl and mix well.

2. Pour blend into an empty spice bottle with shaker top to store.

Makes 1/4 cup.

number...zza%20Hut.%20Loads%20more/Lawry's®%20Seasoned%20Salt.txt08/06/2009 18:26:15

numberSECRET%...t.%20Loads%20more/Lawry's®%20Taco%20Spices%20&%20Seasonings.txt

Lawry's® Taco Spices & Seasonings

This is a clone for the stuff you buy in 1- ounce packets to

create, as the package says, "a fun-filled Mexican fiesta in

minutes." Isn't that so true? In fact, thanks to Lawry's my

last Mexican fiesta was filled with so much fun that I had to

take a siesta the next day. I owe it all to that fabulous little

packet of seasoning. And now I promise you just as much fun with

this TSR clone. Golly, maybe even a tad more fun if you're lucky.

Just mix the ingredients together in a small bowl, then add it to

1 pound of browned ground beef along with some water and let it

simmer. Before you know it you'll be up to your nostrils in good

old-fashioned, taco-making fun. Better rest up, gosh darn it.

1 tablespoon flour

1 teaspoon chili powder

1 teaspoon paprika

3/4 teaspoon salt

3/4 teaspoon minced onion

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon sugar

1/8 teaspoon ground oregano

1. Combine all of the ingredients in a small bowl.

2. To prepare the meat filling for the tacos as described on the

original package instructions:

"In large skillet, brown 1 pound ground beef until crumbly; drain

fat. Add spices & seasoning and 2/3 cup water; mix thoroughly.

Bring to a boil; reduce heat to low, and cook, uncovered,

7 to 10 minutes, stirring occasionally. Spoon meat filling into

warmed taco shells or tortillas. Top with shredded lettuce,

grated cheddar cheese and chopped tomato. Use fresh salsa and

guacamole if desired."

Makes meat filling for 12 tacos (about 3 tablespoons each).

number...ads%20more/Lawry's®%20Taco%20Spices%20&%20Seasonings.txt08/06/2009 18:26:15

numberSECRET%2...ut.%20Loads%20more/Little%20Debbie®%20Oatmeal%20Creme%20Pies.txt

Little Debbie® Oatmeal Creme Pies

These soft, creme-filled sandwich cookies were the first snacks

produced by McKee Foods back in 1960. It was his 4-year old

granddaughter Debbie after which founder O.D. McKee named his

line of snack cakes. O.D. was inspired by a picture of the

little girl in play clothes and a straw hat, and that's the

image we still find today on every package. The secret to cloning

these mouth-watering snacks is re-creating the soft, chewy

consistency of the oatmeal cookies. To duplicate the texture,

the cookies are slightly underbaked. Then you whip up some of

the easy-to-make creme filling with marshmallow creme and spread

it between two of the oatmeal cookies to complete the sandwich.

Next stop, yum city!

Cookies

1 cup margarine

3/4 cup dark brown sugar

1/2 cup sugar

1 tablespoon molasses

1 teaspoon vanilla

2 eggs

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/8 teaspoon cinnamon

1 1/2 cups 1-minute Quaker Oats

Creme Filling

2 teaspoons very hot water

1/4 teaspoon salt

2 cups marshmallow creme (1 7-ounce jar)

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla

1. Preheat oven to 350 degrees.

2. In a large bowl, cream together margarine, sugars, molasses,

vanilla, and eggs.

3. In a separate bowl combine the flour, salt, baking soda, and

cinnamon.

4. Combine the dry ingredients with the wet ingredients. Mix in

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the oats.

5. Drop dough by tablespoonfuls onto an ungreased baking sheet.

Bake for 10 to 12 minutes, or until cookies are just starting to

darken around the edges. They will still appear moist in the center.

Be careful not to overcook - when cooled, the cookies should be soft

and chewy.

6. While the cookies bake, prepare the filling. Use a small bowl to

dissolve the salt in 2 teaspoons of very hot water. Set this

solution aside to cool.

7. Combine the marshmallow creme, shortening, powdered sugar, and

vanilla in a medium bowl and mix well with an electric mixer on

high speed until fluffy. Add the cooled salt solution to the filling

mixture and combine with the mixer.

8. Assemble each creme pie by spreading the filling over one side of

a cookie (the flat side) and press another cookie on top, making a

sandwich. Repeat for the remaining cookies and filling.

Makes 2 dozen creme pies.

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numberSECRET%...s%20more/Lone%20Star%20Steakhouse®%20Baked%20Sweet%20Potato.txt

Lone Star Steakhouse® Baked Sweet Potato

It saddles on up next to your entree at this huge steakhouse

chain, but it's not what it claims to be. Sure, the menu says

"baked sweet potato," but you're actually getting a sweet and

tender red-skinned yam underneath all that yummy melted butter

and cinnamon/sugar. And don't just get any yam for this top secret

clone. You want to use garnet yams, if you have a choice. Then be

sure to cook them long enough that the sugar in the yams begins

to squirt out and burn in a couple of spots. Each yam should be

tender, but not mushy. The skin on the outside will turn from red

to greyish-brown, and inside it will be a hearty shade of black.

4 garnet yams

3 tablespoons granulated sugar

1 1/2 teaspoons cinnamon

1/2 cup whipped butter

1. Preheat oven to 400 degrees. Bake yams for 45 to 75 minutes

(bigger yams take longer to cook). When they are done, the outside

will have darkened and the inside will be soft. You may see liquid

from the potato oozing out and charring. When the potato is sliced

open, the inside of the skin will be charred black from the

caramelizing sugar in the potato. This is a perfectly cooked potato.

3. To serve, slice a potato down the center. Add two tablespoons of

whipped butter, then sprinkle some cinnamon/sugar over the top.

Makes 4 servings.

number...e/Lone%20Star%20Steakhouse®%20Baked%20Sweet%20Potato.txt08/06/2009 18:26:15

numberSECRET%2...izza%20Hut.%20Loads%20more/Lone%20Star%20Steakhouse®%20Chili.txt

Lone Star Steakhouse® Chili

When the weather gets cold it's time to fire up the stovetop.

This chain makes a tasty chili that warms the bones on a nippy

fall day. This clone recipe is easy-to-make, low-fat and

delicious. And if it's super brisk outside, you might want to add

an additional tablespoon of diced jalapeno to aggressively stoke

those internal flames.

1 pound ground beef

1 diced onion

1 tablespoon diced fresh jalapeno pepper

1 15-ounce can kidney beans with liquid

1 14.5-ounce can peeled diced tomatoes

1 8-ounce can tomato sauce

1 cup water

1 tablespoon white vinegar

1 teaspoon salt

1 teaspoon chili powder

1/4 teaspoon garlic powder

1 bay leaf

Garnish

grated cheddar cheese

diced onion

canned whole jalapeno chili peppers

Hot enough for you?

1. Brown ground beef in a large saucepan over medium heat. Drain fat.

2. Add onion and pepper and sauté for about two minutes.

3. Add remaining ingredients and simmer for 1 hour, stirring

occasionally. Serve one cup in a bowl with the optional cheese,

diced onion and whole jalapeno garnish on top.

Makes 4 servings.

number...ut.%20Loads%20more/Lone%20Star%20Steakhouse®%20Chili.txt08/06/2009 18:26:15

numberSECRET%...%20more/Lone%20Star%20Steakhouse®%20Lettuce%20Wedge%20Salad.txt

Lone Star Steakhouse® Lettuce Wedge Salad

Why waste time chopping up the lettuce when you can just

hack a head into four chunks, dress it up and serve? This

unique presentation is not only easy to make, but also a

deliciously different way to serve your next salad. The creamy

bleu cheese dressing is a cinch to make from scratch and tastes

much better than anything you'll buy in a store. Add a bit of

extra crumbled bleu over the top, some freshly diced tomatoes,

and you're well on your way to a fancy-pants side salad that'll

surely impress.

Bleu Cheese Dressing

3/4 cup mayonnaise

1/2 cup buttermilk

1/4 cup crumbled bleu cheese

1/2 teaspoon sugar

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon salt

1 head iceberg lettuce

1 cup crumbled bleu cheese

1 cup diced tomato (1 large tomato)

Do the wedge.

1. Use an electric mixer to combine all ingredients for bleu

cheese dressing in a medium bowl.

2. Slice a head of iceberg lettuce into quarters through the

stem end. Cut the stem off of the wedges and arrange each one

on a plate.

3. Spoon about 1/4 cup of bleu cheese dressing over each lettuce

wedge.

4. Sprinkle 1/4 cup of crumbled bleu cheese over the dressing.

5. Sprinkle 1/4 cup of diced tomato over the top and serve.

Makes 4 servings.

number.../Lone%20Star%20Steakhouse®%20Lettuce%20Wedge%20Salad.txt08/06/2009 18:26:15

numberSECRET%2...0Pizza%20Hut.%20Loads%20more/Long%20John%20Silver's%20Batter.txt

Long John Silver's Batter

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Seafood Dressings

Fish And Seafood

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

LAWRIE (RGGW25A)

Bisquick

Pancake mix

Club soda

With wire whisk whip together equal parts Bisquick & boxed pancake mix with

club soda till it's the consistency of buttermilk. Moisten fish fillets in

water & then coat lightly but evenly in flour. Let dry on waxed paper 5

minutes. Spear pieces one at a time with tip of sharp knife & coat in

batter. Deep fry in 385F oil, about 4 minutes each side, till crispy and

browned. Do not use tongs or coating will break apart.

numberS...20Hut.%20Loads%20more/Long%20John%20Silver's%20Batter.txt08/06/2009 18:26:15

numberSECRET%2...20Pizza%20Hut.%20Loads%20more/Marie%20Calendar's%20Cornbread.txt

Marie Calendar's Cornbread

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Breads Dressings

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 box corn muffin mix -- (9 oz)

1 box yellow cake mix -- (9 oz)

Prepare corn muffin mix per directions on box and cake mix per directions

on box in separate bowl. Pour prepared yellow cake mix into prepared corn

muffin mix and stir well. Pour into greased 9x12x2 pan and bake 350F for

30 to 35 min until toothpick comes out clean.

numberS...%20Hut.%20Loads%20more/Marie%20Calendar's%20Cornbread.txt08/06/2009 18:26:15

numberSECRET%2...a%20Hut.%20Loads%20more/Marie%20Callendar's%20Honey%20Butter.txt

Marie Callendar's Honey Butter

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Copycat Spreads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Van Geffen VGHC42A

1/4 pound Butter

1/2 cup Honey

6 slices Bacon; cook crisp -- crumble

Beat butter in a 1-1/2 qt bowl with electric mixer, high speed, till light

and fluffy. Gradually on reduced speed, beat in honey and bacon, beating till

thoroughly combined and smooth. Keep refrigerated in covered container to

serve within a week.

numberS....%20Loads%20more/Marie%20Callendar's%20Honey%20Butter.txt08/06/2009 18:26:15

numberSEC...ads%20more/MARIE%20CALLENDAR'S%20POTATO%20CHEESE%20SOUP.txt

ALMOST MARIE CALLENDAR'S POTATO CHEESE SOUP

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Copy cat Soup

Restaurant

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 c Potatoes -- peeled and

Cubed

2 c Chopped onion

4 c Chopped celery

2 ts Salt

4 c Water

4 c Half-and-half

6 tb Butter or margarine

1 c Shredded sharp cheddar

Cheese

Place potatoes, onions, celery, and salt in the 4 c of

water in a large pot. Simmer about 15 minutes until

vegetables are tender. Put in blender and puree until

chunky. Return soup to pot and add half-and-half,

butter, and cheese. Simmer until hot. Do NOT Boil.

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numberSECRET%....%20Pizza%20Hut.%20Loads%20more/MCDonald's%20Apple%20Muffin.txt

MCDonald's Apple Muffin

Yield: 24 copycat Servings

21 oz Apple pie filling

3 Eggs

2 ts Apple pie spice

18 oz Yellow cake mix

Beat all together with electric mixer on medium-speed.

Divide batter equally between 24 paper-lined cupcake

wells. Bake 350~ 25 to 30 minutes or until knife inserted

comes out clean. Cool before peeling off paper liners.

number...za%20Hut.%20Loads%20more/MCDonald's%20Apple%20Muffin.txt08/06/2009 18:26:16

numberSECRET%...0Pizza%20Hut.%20Loads%20more/McDonald's%20Big%20Mac%20Sauce.txt

McDonald's Big Mac Sauce

Yield: 2 Cups

1 c Miracle Whip

1/3 c sweet relish

1/4 c French dressing (orange not red)

1 T sugar

1/4 t black pepper

1 t minced onion

Mix Ingredients Well.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downloads...0Hut.%20Loads%20more/McDonald's%20Big%20Mac%20Sauce.txt08/06/2009 18:26:16

numberSECRET...20Pizza%20Hut.%20Loads%20more/McDonald's®%20Arch%20Deluxe®.txt

McDonald's® Arch Deluxe®

In 1996, McDonald's set out to target more educated tastebuds

in a massive advertising campaign for its newest burger creation.

We watched while Ronald McDonald golfed, danced, and leisurely

hung out with real-life grown-up humans, instead of the puffy

Mayor McCheese and that bunch of wacko puppets. Supposedly the

Arch Deluxe, with the "Adult Taste", would appeal to those dancers

and golfers and anyone else with a sophisticated palate. But let's

face it, we're not talking Beef Wellington here. The Arch Deluxe

is just a hamburger, after all, with only a couple of elements

that set it apart from the other menu items. The big difference

is the creamy brown mustard spread on the sandwich right next to

the ketchup. And the burger is assembled on a sesame seed potato

roll (which actually tastes very much like your common hamburger bun).

Also, you can order the burger with the optional thick-sliced

peppered bacon, for an extra ka-ching. Okay, so the plan hasn't

quite worked out the way Micky D's had hoped. Sales of the Arch

Deluxe have been disappointing, to say the least. That's why I

thought this would be a good recipe to clone. You know, for all

of you who have been struggling to get by without the Arch Deluxe

in your lives. The Arch Deluxe may have gone on to join the McD.L.T

and the McLean Deluxe on the great list of fast food duds from our

past. But you can now create a delicious kitchen facsimile of your

own with this recipe. And hopefully, in the meantime, Ronald has

gone back to work.

1 tablespoon mayonnaise

1/2 teaspoon brown mustard (French's "Hearty Deli" is good)

1 sesame seed hamburger bun

1/4 pound ground beef

1 slice American cheese

1 to 2 tomato slices

1 to 2 lettuce leaves, chopped

1/2 tablespoon ketchup

2 tablespoons chopped onion

1. In a small bowl, mix together the mayonnaise and the brown mustard.

Set aside.

2. Grill the face of each of the buns on a griddle or frying pan over

medium heat.

3. Roll the ground beef into a ball and pat it out until it's

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approximately the same diameter as the bun.

4. Cook meat on hot griddle or frying pan for about 5 minutes per

side or until done. Be sure to lightly salt and pepper each side of

the patty.

5. Build the burger in the following order, from the bottom up:

On Bottom Bun

beef patty

American cheese slice

1 to 2 tomato slices

lettuce

On Top Bun

mayo/mustard

ketchup

onions

6. Slap the top onto the bottom and serve hot.

Makes one burger.

Tidbits

If you can find thick-sliced pepper bacon in your supermarket, you

can add it to the burger just as you could at the restaurant chain.

Cut one slice in half after cooking and place the slices next to

each other onto the bottom bun before adding the beef patty.

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numberSECRET...zza%20Hut.%20Loads%20more/McDonald's®%20Big%20Mac%20Sauce®.txt

McDonald's® Big Mac Sauce® ("Special Sauce")

If you like Big Macs, it's probably because of that tasty

"secret" spread that is plopped onto both decks of the world's

most popular double-decker hamburger. So what's so special

about this sauce? After all, it's basically just thousand island

dressing, right? Pretty much. But this sauce has a bit more sweet

pickle relish in it than a typical thousand island salad slather.

Also, I found that this clone comes close to the original with the

inclusion of French dressing. It's an important ingredient -

ketchup just won't do it. That, along with a sweet & sour flavor

that comes from vinegar and sugar, makes this sauce go well on

any of your home burger creations, whether they're Big Mac clones

or not. This is the closest "special sauce" clone you'll find

anywhere.

1/2 cup mayonnaise

2 tablespoons French dressing

4 teaspoons sweet pickle relish

1 tablespoon finely minced white onion

1 teaspoon white vinegar

1 teaspoon sugar

1/8 teaspoon salt

1. Combine all of the ingredients in a small bowl. Stir well.

2. Place sauce in a covered container and refrigerate for several

hours, or overnight, so that the flavors blend. Stir the sauce a

couple of times as it chills.

Makes about 3/4 cup.

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numberSECRET%2...nalds.%20Pizza%20Hut.%20Loads%20more/McDonald's®%20BigXtra!®.txt

McDonald's® BigXtra!®

McDonald's roll-out of the BigXtra! is another bomb dropped on

the battlefield of the latest burger war. Burger King took the

first shot by introducing the Big King - a pretty good clone of

McDonald's signature Big Mac, with a bit more meat and no middle bun.

Then Mickey D's fired back with a clone of Burger King's popular

Whopper, to be exact. That's just under 5 ounces of ground beef,

stacked on a huge sesame seed bun, with the same ingredients you

would find piled on the Whopper - lettuce, onion, tomato, ketchup,

mayo, and pickles. Plus McDonald's addition of a special spice

sprinkled on the beef as it cooks. It's all very tasty.

Especially if you like Whoppers. Today the Big Xtra! is less extra,

having been shrunk down and renamed Big 'N Tasty.

1 large sesame seed bun (4 3/4-inch diameter)

5 ounces ground beef

seasoned salt

ground black pepper

2 teaspoons ketchup

1 tablespoon mayonnaise

1 tablespoon chopped onion

3 pickle slices (hamburger style)

1/2 cup chopped lettuce

1 large tomato slice

non-stick cooking spray

1. Form the ground beef into a very large patty on wax paper.

Make it approximately 5 1/2 to 6 inches in diameter (the meat

should shrink to the perfect size for the buns when cooked). Freeze

this patty for a couple hours before cooking.

2. Grill the faces of the hamburger bun in a hot skillet over medium

heat. Grill until the buns are golden brown. Leave pan hot.

3. Grill the frozen patty in the pan for 2 to 3 minutes per side.

Sprinkle one side with seasoned salt and ground black pepper.

4. Prepare the rest of the burger by first spreading the 2 teaspoons

of ketchup on the face of the top bun. Follow the ketchup with the

tablespoon of mayonnaise.

5. Stack the onion onto the top bun next, followed by the pickles and

lettuce. Add the tomato slice to the top of the stack.

6. When the beef patty is done cooking, use a spatula to arrange it on

the bottom bun. Turn the top of the burger over onto the bottom and

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serve.

Makes 1 hamburger.

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numberSECRET%2...onalds.%20Pizza%20Hut.%20Loads%20more/McDonald's®%20Biscuits.txt

McDonald's® Biscuits

Them's the biscuits served at America's most popular stop

for breakfast, partners - simple to make and gosh darn tasty.

Get yourself some Bisquick and buttermilk and crank up the

oven for a clone that's become one very frequent request.

2 cups Bisquick baking mix

2/3 cups buttermilk

2 teaspoons sugar

1/4 teaspoon salt

2 tablespoons margarine, melted and divided

1. Preheat oven to 450 degrees.

2. Combine the baking mix, buttermilk, sugar, salt, and half of

the melted margarine in a medium bowl. Mix until well blended.

3. Turn dough out onto a floured surface and knead for about 30

seconds, or until dough becomes elastic.

4. Roll dough to about 3/4-inch thick and punch out biscuits using

a 3-inch cutter. Arrange the punched-out dough on an ungreased

baking sheet, and bake for 10 to12 minutes or until the biscuits

are golden on top and have doubled in height.

5. Remove the biscuits from the oven and immediately brush each one

with a light coating of the remaining melted margarine. Serve warm.

Makes 8 biscuits.

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numberSECRET%2...zza%20Hut.%20Loads%20more/McDonald's®%20Breakfast%20Burrito®.txt

McDonald's® Breakfast Burrito®

It was in the late seventies, shortly after McDonald's had

introduced the Egg McMuffin, that the food giant realized the

potential of a quick, drive-thru breakfast. Soon, the company

had developed several breakfast selections, including the Big

Breakfast with eggs, hash browns, and sausage. Eventually one

out of every four breakfasts eaten on the go would be served

at McDonald's - an impressive statistic indeed. The newest

kid on the McBreakfast block is this morning meal in a tortilla,

first offered on the menu in 1991.

4 ounces breakfast sausage

1 tablespoon minced white onion

1/2 tablespoon minced mild green chilies (canned)

4 eggs, beaten

salt

pepper

4 8-inch flour tortillas

4 slices American cheese

On the side

salsa

1. Preheat a skillet over medium heat. Crumble the sausage

into the pan, then add the onion. Sauté the sausage and onion

for 3 to 4 minutes or until the sausage is browned.

2. Add the mild green chilies and continue to sauté for 1 minute.

3. Pour the beaten eggs into the pan and scramble the eggs with

the sausage and vegetables. Add a dash of salt and pepper.

4. Heat up the tortillas by steaming them in the microwave in

moist paper towels or a tortilla steamer for 20 to 30 seconds.

5. Break each slice of cheese in half and position two halves

end-to-end in the middle of each tortilla.

6. To make the burrito, spoon 1/4 of the egg filling onto the

cheese in a tortilla. Fold one side of the tortilla over the

filling, then fold up about two inches of one end. Fold over the

other side of the tortilla to complete the burrito (one end should

remain open). Serve hot with salsa on the side, if desired.

Makes 4 burritos.

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numberSECRET...%20Hut.%20Loads%20more/McDonald's®%20Ham%20&%20Egg%20Bagel.txt

McDonald's® Breakfast Bagel Sandwiches®

Ham & Egg Bagel

Sauce

2 tablespoons mayonnaise

1 teaspoon creamy dill mustard

4 eggs

salt

ground black pepper

1 teaspoon butter

8-ounces deli-sliced ham (2 to 3 slices per sandwich)

4 plain bagels

8 slices Kraft Singles American cheese

1. First prepare the sauce by combining the mayonnaise with

the dill mustard in a small bowl. Set this aside until you

are ready to use it.

2. To prepare the eggs it's best to make one at a time in a

small 6-inch skillet. If you have more than one of these small

pans, you can save a little time.

3. Beat an egg in a small bowl with a whisk until it is smooth,

but not foamy. Add a pinch of salt and pepper to the egg. Heat

a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter

to the pan. When the butter has melted add the egg to the pan.

Swirl the pan so that the egg spreads evenly. As the egg begins to

cook, use a spatula to pull in a couple of the edges so that raw

egg flows from the top onto the hot pan. Cook for 2 to 3 minutes,

then fold over one of the edges of the egg using a spoon or fork.

Fold it down about an inch. Fold the opposite end over as well.

Then fold the remaining two edges over, creating a small rectangular

or square mini-omelet. Flip the little omelet over and turn off the

heat.

4. Heat up the ham in a covered dish in the microwave for 1 minute.

This will make it hot, and keep it from drying.

5. Slice a bagel in half and place it with the faces up on a baking

sheet. Grill the faces of the bagel halves in your oven, set on

broil, until golden brown. You may also use a toaster oven for this

step, but be sure to place the sliced bagel halves onto a small

baking sheet or on aluminum foil.

6. When the bagels are toasted, spread about 1/2 tablespoon of the

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sauce onto the face of the top bagel half.

7. Place a slice of cheese onto the face of each bagel half.

8. Place the finished omelet onto the cheese on the bottom half of

the sandwich.

9. Place the ham onto the egg.

10. Finish by flipping the top half of the sandwich over onto the

bottom. Heat for 15 seconds in microwave if needed to warm.

Makes 4 servings.

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McDonald's® Hot Mustard Sauce

I finally got on the case to bring you the definitive kitchen

clone for this one - and it's a cinch! Tie one hand behind

your back and witness plain old ground dried mustard mixing

it up with sweet and sour flavors in a saucepan over medium heat.

The cornstarch wrangles around in there to thicken and stabilize

while Captain Habanero pops in for the perfect spicy punch.

Use it for dipping, use it for spreading, use it again and again,

since you'll make about a cup of the stuff. And McDonald's will

be glad that we no longer need to hoard the little blister packs

from the restaurants.

1/2 cup water

1/2 cup corn syrup

1/3 cup plus 1 tablespoon white vinegar

2 tablespoons ground dried mustard

4 teaspoons cornstarch

1 tablespoon granulated sugar

1 tablespoon vegetable oil

1/2 teaspoon turmeric

1/2 teaspoon salt

10-14 drops habanero hot sauce

1. Combine all ingredients in a small uncovered saucepan. Whisk

until smooth.

2. Turn heat to medium and bring mixture to a boil, stirring often.

Sauce should thicken in 2 to 3 minutes after it begins to boil.

Remove sauce from heat and chill in refrigerator in a covered

container.

Makes 1 cup.

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numberSECRET%...izza%20Hut.%20Loads%20more/McDonald's®%20Lobster%20Sandwich.txt

McDonald's® Lobster Sandwich

Yes, this actually exists. On an excursion through some New

England states I practically drove off the road when I first

saw a sign advertising lobster at this fast food chain. I just

had to get a closer look. That's when I discovered that this

unique sandwich is served only at select McDonald's locations,

mostly in Maine, for a limited time only during the summer months.

It's basically a lobster salad served on a hoagie roll with some

lettuce, but with fresh Maine lobster, is quite tasty.

Since you can't get this anywhere else, I figured this sandwich

was a prime candidate for kitchen cloning. Here's a recipe to

make a version of your own that has never before been published.

1\2 cup cooked Maine Lobster (fresh is best)

1\2 tablespoon mayonnaise

pinch salt

1 lettuce leaf

small hoagie roll

1. Mix together lobster, mayonnaise and salt.

2. Slice hoagie roll length wise, and spread the lettuce leaf on

the bottom half.

3. Spread lobster over lettuce. Top off sandwich with top half of

the roll.

Makes 1 sandwich.

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numberSECRET%2...cDonalds.%20Pizza%20Hut.%20Loads%20more/McDonald's®%20Shakes.txt

McDonald's® Shakes

All right, it's the middle of summer and it's dang hot out.

Wouldn't it be nice if we could whip up a little something

to help keep those beads of sweat from rollin'? Check out

how simple it is to recreate any of the three flavors of

McDonald's thick shakes from scratch. Just three ingredients

to each clone. And the secret ingredient for the chocolate

and strawberry flavors is Nesquik mix. How McEasy is that?

Throw everything in a blender and press a button -- the one

on the right. And if you want your shake thicker, just put

it in the freezer for a while. That's it!

Vanilla Shake

2 cups vanilla ice cream

1 1/4 cups low fat milk

3 tablespoons sugar

Chocolate Shake

2 cups vanilla ice cream

1 1/4 cups low fat milk

2 tablespoons chocolate flavor Nesquik mix

Strawberry Shake

2 cups vanilla ice cream

1 1/4 cups low fat milk

3 tablespoons strawberry flavor Nesquik mix

1. Combine all ingredients for the shake flavor of your choice

in a blender and mix on high speed until smooth. Stop blender,

stir and blend again, if necessary to combine ingredients.

2. Pour into two 12-ounce cups.

Serves 2.

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numberSECRET%...0Hut.%20Loads%20more/McDonald's®%20Spanish%20Omelet%20Bagel.txt

McDonald's® Breakfast Bagel Sandwiches®

Spanish Omelet Bagel

Sauce

2 tablespoons mayonnaise

1 teaspoon creamy dill mustard

2 teaspoons minced green pepper

2 teaspoons minced white onion

4 eggs

1 teaspoon butter

salt

ground black pepper

8 ounces breakfast sausage

4 plain bagels

4 slices Kraft Singles American cheese

4 slices Kraft Singles Monterey Jack cheese

1. First prepare the sauce by combining the mayonnaise

with the dill mustard in a small bowl. Set this aside

until you are ready to use it.

2. To prepare the eggs it's best to make one at a time

in a small 6-inch skillet. If you have more than one of

these small pans, you can save a little time.

3. First preheat pan over low heat. Add 1/4 teaspoon of butter.

Add 1/2 teaspoon of minced green pepper along with 1/2 teaspoon

minced white onion to the pan and sauté for a couple minutes,

or until soft.

4. Beat an egg in a small bowl with a whisk until it is smooth,

but not foamy. Add a pinch of salt and pepper to the egg. Add the

egg to the pan with the vegetables. Swirl the pan so that the egg

spreads out. As the egg begins to cook, use a spatula to pull in a

couple of the edges so that raw egg flows from the top onto the hot

pan. Cook for 2 to 3 minutes, then fold over one of the edges of the

egg using a spoon or fork. Fold it down about an inch. Fold the

opposite end over as well. Then fold the remaining two edges over,

creating a small rectangular or square mini-omelet. Flip the little

omelets over and turn off the heat.

5. Press the sausage into four 2-ounce patties approximately the size

of the bagel. Cook the sausage in a large skillet over medium heat

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until brown. Drain when done.

6. Slice a bagel in half and place it with the faces up on a baking

sheet. Grill the faces of the bagel halves in your oven, set on

broil, until golden brown. You may also use a toaster oven for this

step, but be sure to place the sliced bagel halves onto a small

baking sheet or on aluminum foil.

7. When the bagels are toasted, spread about 1/2 tablespoon of the

sauce onto the face of the bottom bagel half.

8. Place a slice of Monterey Jack cheese onto the face of the bottom

bagel half.

9. Place a sausage patty on the cheese on the Jack cheese.

10. Place the finished omelet onto the sausage and then place the

American cheese on the omelet.

11. Finish the sandwich with the bagel top and heat for 15 seconds

in the microwave if needed to warm. Repeat for remaining servings.

Makes 4 servings.

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McDonald's® Breakfast Bagel Sandwiches®

Steak & Egg Bagel

Sauce

2 tablespoons mayonnaise

1 teaspoon creamy dill mustard

1 teaspoon vegetable oil

1 slice of white onion, quartered

1 14-ounce pkg. Steak-Umm chopped steak (7 steaks)

4 eggs

1 teaspoon butter

salt

ground black pepper

4 plain bagels

8 slices Kraft Singles American cheese

1. First prepare the sauce by combining the mayonnaise with

the dill mustard in a small bowl. Set this aside until you

are ready to use it.

2. Heat 1 teaspoon of vegetable oil in a medium skillet over

medium heat. Separate the onion slices and sauté in the oil until

light brown.

3. Heat a large skillet over medium/high heat. Break up the sandwich

steak into the hot pan and cook until brown. Drain off fat. Add the

grilled onions to the meat and stir.

4. To make the eggs it's best to make one at a time in a small 6-inch

skillet. If you have more than one of these small pans, you can save

a little time.

5. Beat an egg in a small bowl with a whisk until it is smooth, but

not foamy. Add a pinch of salt and pepper to the egg. Heat a small

6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan.

When the butter has melted add the egg to the pan. Swirl the pan so

that the egg spreads evenly. As the egg begins to cook, use a spatula

to pull in a couple of the edges so that raw egg flows from the top

onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the

edges of the egg using a spoon or fork. Fold it down about an inch.

Fold the opposite end over as well. Then fold the remaining two edges

over, creating a small rectangular or square mini-omelet. Flip the

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little omelet over and turn off the heat.

6. Slice a bagel in half and place it with the faces up on a baking

sheet. Grill the faces of the bagel halves in your oven, set on

broil, until golden brown. You may also use a toaster oven for this

step, but be sure to place the sliced bagel halves onto a small

baking sheet or on aluminum foil.

7. When the bagels are toasted, spread about 1/2 tablespoon of the

sauce onto the face of the top bagel half.

8. Place a slice of cheese onto the face of each bagel half.

9. Divide the meat into four portions and stack one portion onto the

cheese on the bottom bagel half.

10. Place the finished omelet onto the meat on the bottom half of the

sandwich.

11. Finish by flipping the top half of the sandwich over onto the

bottom. Heat for 15 seconds in microwave if needed to warm.

Makes 4 servings.

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numberSECRET...ds%20more/McDonald's®%20Sweet%20&%20Sour%20Dipping%20Sauce.txt

McDonald's® Sweet & Sour Dipping Sauce

This recipe clones one of those sauces you get with your

order of McNuggets at the world's largest hamburger outlet.

Now, instead of shoving a fistful of the little green packs

into your backpack, you can make up a batch of your own to

use as a dip for store bought nuggets, chicken fingers, fried

shrimp, and tempura. Or you can even use this as a sauce

for the traditional Chinese sweet and sour dish (with pineapple,

bell pepper, onion, and sautéed chicken or pork.) It's a

simple recipe that requires a food processor or a blender,

and the sauce will keep well for some time in the fridge.

1/4 cup peach preserves

1/4 cup apricot preserves

2 tablespoons light corn syrup

5 teaspoons white vinegar

1 1/2 teaspoons cornstarch

1/2 teaspoon soy sauce

1/2 teaspoon yellow mustard

1/4 teaspoon salt

1/8 teaspoon garlic powder

2 tablespoons water

1. Combine all ingredients except the water in a food processor

or a blender and puree until the mixture is smooth.

2. Pour mixture into a small saucepan over medium heat. Add water,

stir, and bring mixture to a boil. Allow it to boil for five

minutes, stirring often. When the sauce has thickened, remove

it from the heat and let it cool. Store sauce in a covered

container in the refrigerator.

Makes about 3/4 cup.

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numberSECRET%2...20Pizza%20Hut.%20Loads%20more/McDonald's®%20Yogurt%20Parfait.txt

McDonald's® Yogurt Parfait

This one's super easy to make, plus it's low fat and delicious.

The yogurt in the original is very sweet and creamy, like Yoplait.

So that's the brand that you should use, although any brand of

vanilla yogurt will work fine. If you use Yoplait, you'll need two

6-ounce containers of the stuff per serving. For the granola,

just look for one that contains mostly oats. It should be crunchy

and sweet (such as "maple" flavor) and can also include puffed

rice bits. You can even make these a day or two ahead of time.

Keep them covered in the fridge, and hold off on the granola

topping until you serve 'em up or it'll get mighty soggy.

4 cups vanilla-flavored low-fat yogurt (or 8 6-ounce containers

of Yoplait)

2 10-ounce boxes sliced strawberries with sugar added, thawed

1/3 cup frozen blueberries, thawed

1/2 cup crunchy, sweet granola

1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.

2. Add 1/2 cup of strawberries into the glass on top of the yogurt.

3. Add 1 tablespoon of blueberries to the glass.

4. Pour 1/2 cup of yogurt over the fruit.

5. Sprinkle granola over the top and serve. Repeat for remaining

3 servings.

Makes 4 servings.

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numberSECRET%...ut.%20Loads%20more/Mimi's%20Cafe®%20Carrot%20Raisin%20Bread.txt

Mimi's Cafe® Carrot Raisin Bread

It's dark, moist and delicious. And it comes in a bread basket

to your table at this French-themed west coast casual restaurant.

Now the tastiest carrot bread ever can be yours to create at home

with a couple of grated carrots, molasses, raisins and chopped

walnuts. You'll be baking this one in the oven for at least an

hour. That should be enough time to warm up the house and send

amazing smells wafting through every room. Line the carpet with

newspaper to catch the family drool.

1 1/2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup vegetable oil

1 cup plus 2 tablespoons granulated sugar

3 eggs

1/4 cup molasses

1/2 teaspoon vanilla extract

1 cup shredded carrot

1 cup raisins

3/4 cup chopped walnuts

Dark, moist carrot bread is a Mimi's Cafe specialty. Now it's yours.

1. Preheat oven to 350 degrees.

2. Combine flour, cinnamon, baking powder, baking soda, and salt in

a large mixing bowl.

3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla

with an electric mixer. Add shredded carrot and mix. Add raisins

and walnuts and mix well by hand.

4. Pour flour mixture into the other ingredients and stir until

combined.

5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60

minutes, or until done.

Makes 2 loaves.

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numberSECRET%...oads%20more/Mimi's%20Cafe®%20French%20Market%20Onion%20Soup.txt

Mimi's Cafe® French Market Onion Soup

You might not imagine a tough World War II flying ace would

open a restaurant called "Mimi's," but that's exactly what

happened in the 70's. Arthur J. Simms flew spy missions over

France during the war and helped liberate a small French town

near Versailles. After the war Arthur ran the commissary at

MGM studios in Hollywood, stuffing the bellies of big-time celebs

like Judy Garland, Clark Gable and Mickey Rooney. He later

joined his son Tom in several restaurant ventures including one

called "French Quarter" in West Hollywood. This was the prototype

for the French-themed Mimi's Cafe. In 1978, the first Mimi's

opened in Anaheim, California. Today there's over 40 Mimi's in

the chain with a new one opening every other week; all of them

serving this amazing onion soup that can now be part of your

culinary repertoire. Oui!

1/4 cup butter

3 medium white onions, sliced

3 14-ounce cans beef broth (Swanson is best)

1 teaspoon salt

1/4 teaspoon garlic powder

3 tablespoons Kraft grated parmesan cheese

6 to 12 slices French bread (baguette)

6 slices Swiss cheese

6 slices mozzarella cheese

6 tablespoons shredded parmesan cheese

You've just cloned a batch of the best onion soup from any chain.

Got spoon?

1. Sauté onions in melted butter in a large soup pot or saucepan

for 15 to 20 minutes or until onions begin to brown and turn

transparent.

2. Add beef broth, salt and garlic powder to onions. Bring mixture

to a boil, then reduce heat and simmer uncovered for 1 hour. Add

the grated parmesan cheese in the last 10 minutes of cooking the

soup.

3. When soup is done, preheat oven to 350 degrees and toast the

French bread slices for about 10 to 12 minutes or until they begin

to brown. When bread is done, set oven to broil.

4. Build each serving of soup by spooning about 1 cup of soup into

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an oven-safe bowl. Float a toasted slice or two of bread on top of

the soup, then add a slice of Swiss cheese on top of that. Place a

slice of mozzarella on next and sprinkle 1 tablespoon of shredded

parmesan cheese over the top of the other cheeses.

5. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes

or until the cheese begins to brown.

Makes 6 servings.

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numberSECRE...r%20&%20Mrs%20T®%20Rich%20&%20Spicy%20Bloody%20Mary%20Mix.txt

Mr & Mrs T® Rich & Spicy Bloody Mary Mix

Here's a way to clone the famous and very popular Bloody Mary

Mix from that couple with only a letter as a last name. It's

a simple-to-make blend of tomato juice and spices with some

prepared horseradish and canned jalapeno juice thrown in for

a "spicier, zestier" drink. Mix this with vodka over ice and

you've got a delicious cocktail. But if you're not in the mood

to get zoinked, this clone recipe is also a great way to kick

up your tomato juice, just for drinking straight.

1 46-ounce can tomato juice

4 tablespoons lime juice

3 tablespoons juice from canned jalapenos (nacho slices)

3 tablespoons vinegar

2 tablespoons sugar

2 teaspoons prepared horseradish

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon onion powder

dash garlic

1. Combine all ingredients in a 2-quart pitcher. Store covered

in the refrigerator.

2. Directions for mixing a drink, as per the original mix: "Add

3 parts Mr & Mrs T Rich & Spicy Bloody Mary Mix to 1 part vodka,

gin, rum or tequila, over ice. Mr & Mrs T Rich & Spicy Bloody

Mary Mix is also delicious by itself. Simply pour over ice and

serve."

Makes 52 ounces.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downloa...Mrs%20T®%20Rich%20&%20Spicy%20Bloody%20Mary%20Mix.txt08/06/2009 18:26:17

numberSECR...20Loads%20more/MRS%20FIELDS'%20APPLE%20OATMEAL%20COOKIES.txt

MRS FIELDS' APPLE OATMEAL COOKIES

Categories: Cookies, Mimi

Yield: 48 servings

2 1/2 c Flour

1 c Quick oats (not instant)

1/2 ts Salt

1 ts Soda

1 ts Cinnamon

1/4 ts Cloves

2 ts Grated lemon zest

1 c Dark brown sugar, packed

3/4 c Butter

1 lg Egg

1/2 c Unsweetened applesauce

1/2 c Honey

1 c Fresh apple, peeled and

Finely chopped (1 med apple)

1 c Raisins (6 oz)

Topping:

1/2 c Quick oats

Preheat oven to 300*F.

In a medium bowl combine flour, oats, salt, soda, cinnamon,

cloves and lemon zest. Mix well and set aside. Cream sugar and butter

together in a large bowl using an electric mixer. Add egg, applesauce

and honey and beat at medium speed until smooth. Add the flour

mixture, fresh apple and raisins, and blend at low speed until just

combined. Dough will be quite soft. Drop by rounded tablespoons onto

ungreased baking sheets, 1 1/2 inches apart. If you wish, sprinkle

cookies with oats. Bake 23-25 minutes or until bottoms are golden.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downlo...20more/MRS%20FIELDS'%20APPLE%20OATMEAL%20COOKIES.txt08/06/2009 18:26:17

numberSECRET%20RECIPES%20.McDonalds.%20Pizza%20Hut.%20Loads%20more/MRS%20FIELDS'%20APPLESAUCE%20OATIES.txt

MRS FIELDS' APPLESAUCE OATIES

Recipe By :

Serving Size : 48 Preparation Time :0:00

Categories : Cookies

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 c Quick oats

1 1/2 c Flour

1 tsp Baking powder

1/2 tsp Soda

1/2 tsp Salt

1 tsp Cinnamon

1/2 tsp Nutmeg

1 c Lt brown sugar -- packed

1/2 c Sugar

1/2 c Butter -- softened

1 lg Egg

3/4 c Applesauce

1 c Semisweet chocolate chips

1 c Raisins

1 c Chopped walnuts

Preheat oven to 375*F.

In a medium bowl combine oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Mix well with a wire whisk and set aside. In a large bowl combine sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Add egg and applesauce, and blend until smooth. Add the flour mixture, chocolate chips, raisins and walnuts. Blend at low speed just until combined. Drop dough by tablespoons onto lightly greased baking sheets, 2 inches apart. Bake 12-14 minutes or until light brown. Immediately transfer cookies with a spatula to a cool flat surface.

numberSECRET%20RECIPE....%20Pizza%20Hut.%20Loads%20more/MRS%20FIELDS'%20APPLESAUCE%20OATIES.txt08/06/2009 18:26:17

numberSECRET%2...ut.%20Loads%20more/Mrs%20Fields%20Apricot%20Nectar%20Cookies.txt

Mrs Fields Apricot Nectar Cookies

Categories: Cookies

Yield: 36 servings

2 3/4 c All-purpose flour

1 ts Baking soda

3/4 c White sugar

1/4 c Dark brown sugar; packed

1 c Salted butter; softened

1 lg Egg

1/4 c Apricot nectar

1/2 c Apricot preserves

1/4 c Dried apricots; chopped

Preheat oven to 300-degrees. In a medium bo wl combine flour and baking

soda. Mix well with a wire wish and set aside.

In a large bowl blend sugars with an electric mixer at medium speed. Add

butter and mix to form a grainy paste. Scrape down sides of bowl. Then add

egg, apricot nectar and apricot preserves; beat at medium speed until

smooth. Add the flour mixture and apricots, and blend on low just until

combined. Do not overmix.

Drop by rounded tablespoonfuls onto ungreased baking sheets 1-1/2

inches apart. Bake 22-24 minutes or until cookies just begin to brown at

bottom edges. Remove from oven and let cookies cool on baking sheet 5

minutes before transferring to a cool flat surface with spatula.

numberS...oads%20more/Mrs%20Fields%20Apricot%20Nectar%20Cookies.txt08/06/2009 18:26:17

numberSECRET%...20Hut.%20Loads%20more/Mrs%20Fields%20Banana%20Nut%20Cookies.txt

Mrs Fields Banana Nut Cookies

Recipe By :

Serving Size : 48 Preparation Time :0:00

Categories : Cookies

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 2/3 C FLOUR

1/2 Tsp SODA

1/4 Tsp SALT

1 C LT BROWN SUGAR -- PACKED

1/2 C SUGAR

1 C BUTTER -- SOFTENED

1 Lg EGG

1 Tsp BANANA LIQUEUR OR EXTRACT

3/4 c MASHED RIPE BANANA

2 c SEMISWEET CHOCOLATE CHIPS

1 c CHOPPED WALNUTS

PREHEAT OVEN TO 300*F. IN A MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT.

MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH AN EXLECTRIC MIXER, BLEND

SUGARS AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY PASTE, SCRAPING

DOWN THE SIDES OF THE BOWL. ADD EGG, LIQUEUR AND BANANA, AND BEAT AT

MEDIUM SPEED UNTIL SMOOTH. ADD THE FLOUR MIXTURE, 1 CUP OF THE CHOCOLATE

CHIPS AND THE WALNUTS AND BLEND AT LOW SPEED UNTIL JUST COMBINED. DROP BY

ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2 INCHES APART. SPRINKLE

COOKIES WITH CHOCOLATE CHIPS, 6 TO 8 PER COOKIE. BAKE 25-27 MINUTES UNTIL

COOKIE EDGES BEGIN TO BROWN. TRANSFER IMMEDIATELY TO A COOL SURFACE.

number...20Loads%20more/Mrs%20Fields%20Banana%20Nut%20Cookies.txt08/06/2009 18:26:18

numberSECRET%...a%20Hut.%20Loads%20more/Mrs%20Fields%20Black%20and%20Whites.txt

Mrs Fields Black and Whites

Categories: Cookies

Yield: 36 servings

2 1/4 c All purpose flour

1/2 c Unsweetened cocoa powder

1/2 ts Baking soda

1/4 ts Salt

1 c Dark brown sugar; packed

3/4 c White sugar

1 c Salted butter; soft

3 lg Eggs

2 ts Pure vanilla extract

5 1/4 oz Semisweet chocolate bar

- coarsely chop

5 1/4 oz White chocolate bar;

-coarsely chop

Preheat oven to 300 degrees (yes, it says 300) In a medium bowl combine

flour, cocoa, soda and salt. Mix well with a wire whisk. Set aside. Blend

sugars in a large bowl using an electric mixer set at medium speed. Add

butter and mix to form a grainy paste, scraping down the sides of the bowl.

Add eggs and vanilla, and beat at medium speed until smooth. Add the flour

mixture and chocolates, and blend at low speed until just combined. Do not

overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2

inches apart. Bake 23-25 minutes. Transfer cookies immediately to a cool

flat surface. Yield: 3 dozen.

*NOTE: I just made her oatmeal cookies, also 300 degrees for 23-25 minutes

and found I had to leave them in the oven a little longer.

number....%20Loads%20more/Mrs%20Fields%20Black%20and%20Whites.txt08/06/2009 18:26:18

numberSECR...Hut.%20Loads%20more/MRS%20FIELDS'%20BLACK%20AND%20WHITES.txt

MRS FIELDS' BLACK AND WHITES

Categories: Cookies, Mimi

Yield: 36 servings

2 1/4 c Flour

1/2 c Cocoa powder

1/2 ts Soda

1/4 ts Salt

1 c Dark brown sugar, packed

3/4 c Sugar

1 c Butter, softened

3 lg Eggs

2 ts Vanilla extract

1 c Semisweet chocolate bar

Coarsely chopped (5 1/4 oz)

1 c White chocolate bar

Coarsely chopped (5 1/4 oz)

Preheat oven to 300*F. In a medium bowl combine flour, cocoa,

soda and salt. Mix well and set aside.

Blend sugars in a large bowl using an electric mixer set at medium

speed. Add butter and mix to form a grainy paste, scraping down

sides of bowl. Add eggs and vanilla, and beat at medium speed until

smooth. Add the flour mixture and chocolates, and blend at low speed

until just combined. Drop by rounded tablespoons onto ungreased

cookie sheets, 2 in apart. Bake 23-25 min. Transfer to cooling rack.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downlo...oads%20more/MRS%20FIELDS'%20BLACK%20AND%20WHITES.txt08/06/2009 18:26:18

numberSECRET%2...20Loads%20more/Mrs%20Fields%20Butterscotch%20Pecan%20Cookies.txt

Mrs Fields Butterscotch Pecan Cookies

Categories: Cookies

Yield: 30 servings

2 1/2 c Flour

1/2 ts Soda

1/4 ts Salt

1 1/2 c Dark brown sugar; packed

1 c Butter; softened

2 lg Eggs

2 ts Vanilla extract

1 c Chopped pecans (4 oz)

1 c Whole pecans (3 oz)

Caramel glaze:

8 oz Caramels

1/4 c Heavy cream

PREHEAT OVEN TO 300*F. IN A BOWL COMBINE FLOUR, SODA AND SALT. MIX WELL

AND SET ASIDE. IN A LARGE BOWL WITH ELECTRIC MIXER, BEAT SUGAR AND BUTTER.

MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS

AND VANILLA, AND BEAT AT MEDIUM SPEED UNTIL SOFT AND LUMPY (?). ADD THE

FLOUR MIXTURE AND CHOPPED PECANS JUST UNTIL COMBINED. DROP DOUGH BY

ROUNDED TABLESPOONS 2 INCHES APART ONTO AND UNGREASED COOKIE SHEETS. PLACE

1 WHOLE PECAN IN CENTER OF EACH COOKIE. BAKE 23-25 MINUTES OR UNTIL COOKIE

EDGES BEGIN TO BROWN LIGHTLY. TRANSFER IMMEDIATELY TO COOL, FLAT SURFACE

WITH A SPATULA.

TO PREPARE THE CARAMEL GLAZE: MELT THE CARAMELS WITH THE CREAM IN A SMALL

SAUCEPAN OVER LOW HEAT. STIR WITH A SPOON UNTIL SMOOTH. REMOVE FROM HEAT.

DRIZZLE COOLED COOKIES WITH THE CARAMEL GLAZE IN DESIRED PATTERN USING A

SPOON OR FORK.

numberS...%20more/Mrs%20Fields%20Butterscotch%20Pecan%20Cookies.txt08/06/2009 18:26:18

numberSECRET%2...0Hut.%20Loads%20more/Mrs%20Fields%20Carrot%20Fruit%20Jumbles.txt

Mrs Fields Carrot Fruit Jumbles

Categories: Cookies

Yield: 48 servings

2 1/2 c Flour

1 ts Soda

1/2 ts Baking powder

1/2 ts Ground cloves

2 ts Cinnamon

1/4 ts Salt

1 c Quick oats (not instant)

3/4 c Dark brown sugar; packed

3/4 c Sugar

1 c Butter; softened

2 lg Eggs

2 ts Vanilla extract

2 c Grated carrots (2-3 medium

Carrots)

1/2 c Crushed pineapple; drained

1 c Chopped walnuts (4 oz)

Preheat oven to 350*f. In a medium bowl combine flour, soda, baking

powder, cloves, cinnamon, salt and oats. Mix well with a wire whisk and set

aside. In a large bowl with an electric mixer, blend sugars. Add butter and

mix to form a grainy paste. Scrape down sides of bowl. Add eggs and vanilla

and beat at medium speed until light and fluffy.. Add carrots, pineapple

and nuts, and blend until combined. Batter will appear lumpy. Add flour

mixture and blend at low speed until just combined. Drop by rounded

teaspoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake 13-15

minutes, taking care not to brown cookies. Immediately transfer cookies

with a spatula to a cool, flat surface.

numberS...0Loads%20more/Mrs%20Fields%20Carrot%20Fruit%20Jumbles.txt08/06/2009 18:26:18

numberSECRET%...oads%20more/Mrs%20Fields%20Cashew%20and%20Coconut%20Cookies.txt

Mrs Fields Cashew and Coconut Cookies

Categories: Cookies

Yield: 30 servings

2 1/4 c Flour

1/2 ts Baking soda

1/4 ts Salt

3/4 c Light brown sugar

1/2 c Sugar

3/4 c Butter; softened

2 lg Eggs

2 ts Vanilla

1/2 c Sweetened shredded coconut

1 c Chopped raw cashews;

-unsalted

1 c Chopped dates

1/4 c Sweetened shredded coconut

Reserved for topping

Preheat oven to 300*F. In a medium bowl combine flour, soda and salt.

Mix well with a wire whisk and set aside. In a medium bowl combine sugars

with an electric mixer at medium speed. Add butter and mix to form a grainy

paste. Add eggs and vanilla, and beat until smooth. Add flour mixture,

coconut, cashews and dates. Blend at low speed just until combined. Drop by

rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart.

Sprinkle tops lightly with reserved coconut. Bake for 23-25 minutes or

until bottoms turn golden brown. With a spatula, transfer to a cool, flat

surface.

number...more/Mrs%20Fields%20Cashew%20and%20Coconut%20Cookies.txt08/06/2009 18:26:18

numberSECRET%2...ut.%20Loads%20more/Mrs%20Fields%20Chocolate%20Chip%20Cookies.txt

Mrs Fields Chocolate Chip Cookies

Categories: Cookies

Yield: 112 servings

2 c Butter

2 c Sugar

2 c Brown suga

4 Eggs

2 ts Vanilla

4 c Flour

5 c Oatmeal flour*

1 ts Salt

2 ts Baking powder

2 ts Baking soda

24 oz Chocolate chips

3 c Chopped nuts

8 oz Hershey bar(grated)

Preheat oven to 375 F. Cream butter and sugars together, add flour,

oatmeal powder, salt, baking powder, and baking soda. Then add chips,

chocolate and nuts. Bake on ungreased coolkie sheet, golf-ball sized dough,

2 inches apart,for 6 minutes. Makes 112 cookies OATMEAL POWDER- Premeasure

5 cups oatmeal. Put in blender or processor, and grind until powdered.

number...ads%20more/Mrs%20Fields%20Chocolate%20Chip%20Cookies.txt08/06/2009 18:26:18

numberSECRET%2...ut.%20Loads%20more/Mrs%20Fields%20Chocolate%20Mint%20Cookies.txt

Mrs Fields Chocolate Mint Cookies

Categories: Cookies

Yield: 36 servings

2 2/3 c All-purpose flour

1/2 ts Baking soda

1/4 ts Salt

1/2 c Unsweetened cocoa powder

3/4 c Light brown sugar; packed

2/3 c White sugar

1 c Salted butter; softened

3 lg Eggs

1 ts Pure mint extract

10 oz Mint chocolate chips

Preheat oven to 300-degrees. In a medium bowl combine flour, soda, salt

and cocoa powder. Mix well with a wire whisk and set aside.

In a large bowl blend sugars with an electric mixer at medium speed.

Add butter and beat to form a grainy paste. Scrape sides of bow, then add

eggs and mint extract. Beat at medium speed until light and fluffy. Add

the flour mixture and chocolate chips, and blend at low spead just until

combined. Do not overmix Drop dough by rounded tablespoonsfuls onto

ungreased cookie sheets, 1-1/2 inches apart.

Bake for 19-21 miuntes. Immediately transfer cookies with a spatula to

a cool, flat surface.

number...ads%20more/Mrs%20Fields%20Chocolate%20Mint%20Cookies.txt08/06/2009 18:26:18

numberSEC...oads%20more/MRS%20FIELDS%20CHOCOLATE%20RAISIN%20COOKIES.txt

MRS FIELDS CHOCOLATE RAISIN COOKIES

Categories: Cookies, Mimi

Yield: 48 servings

1 c BUTTER,DIVIDED

2 oz UNSWEETENED BAKING CHOCOLATE

2 1/4 c FLOUR

1/2 ts SODA

1/4 ts SALT

1 c DARK BROWN SUGAR, PACKED

1/2 c SUGAR

2 lg EGGS

2 ts VANILLA EXTRACT

1 1/2 c RAISINS

1 c SEMISWEET CHOCOLATE CHIPS

PREHEAT OVEN TO 300*F. IN A DOUBLE-BOILER OVER HOT BUT NOT BOILING

WATER, MELT 1/2 CUP BUTTER AND THE CHOCOLAT. REMOVE FROM HEAT AND SET

ASIDE. IN MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT. IN A LARGE

BOWL WITH AN ELECTRIC MIXER BLEND SUGARS AT MEDIUM SPEED UNTIL

FLUFFY. ADD THE REMAINING 1/2 CUP BUTTER AND MIX TO FORM A GRAINY

PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS AND VANILLA, AND

BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD MELTED CHOCOLATE AND

BLEND UNTIL THOROUGHLY COMBINED. ADD THE FLOUR MIXTURE, RAISINS AND

CHOCOLATE CHIPS. BLEND JUST UNTIL COMBINED. DROP BY ROUNDED

TABLESPOONS ONTO UNGREASED BAKING SHEETS 2 INCHES APART. BAKE FOR

20-22 MIN OR UNTIL SET. TRANSFER TO COOL, FLAT SURFACE IMMEDIATELY

WITH A SPATULA.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downl...ore/MRS%20FIELDS%20CHOCOLATE%20RAISIN%20COOKIES.txt08/06/2009 18:26:18

numberSECRET%...a%20Hut.%20Loads%20more/Mrs%20Fields%20Choconut%20Macaroons.txt

Mrs Fields Choconut Macaroons

Categories: Cookies

Yield: 20 servings

1/4 c Sugar

2 tb Pure almond paste

1 c Shredded sweetened coconut

1/3 c Mini semisweet choc chips

3 lg Egg whites

1/2 ts Cream of tartar

Preheat oven to 325d F. Combine almond paste and sugar in a medium bowl.

Using

your fingers, work paste into sugar completely. Add coconut and chocolate

chips

and stir to combine. In a clean medium-sized bowl beat egg whites until

fluffy

using absolutely clean beaters. Add cream of tartar and beat on high until

stiff

peaks form. Add half of beaten egg whites to coconut mixture and combine

to

lighten. Fold in remaining whites gently being careful not to deflate.

Drop by rounded teaspoons onto lightly greased cookie sheets. Bake 20

minutes

until tops are lightly browned. Cool 1 minute on cookie sheets before

transferring cookies to a cool surface.

number....%20Loads%20more/Mrs%20Fields%20Choconut%20Macaroons.txt08/06/2009 18:26:18

numberSECRET%...Hut.%20Loads%20more/Mrs%20Fields%20Cinnamon%20Maple%20Rings.txt

Mrs Fields Cinnamon Maple Rings

Categories: Cookies

Yield: 48 servings

2 c All-purpose flour

1/4 c Sugar

1 c Butter; chilled

Sliced into 8 pieces

1/4 c Maple syrup; chilled

2 tb Ice water; or as needed

Filling:

1/4 c Sugar

4 ts Ground cinnamon

Topping:

1/4 c Maple syrup

Recipe by: Ruth Burkhardt (KKBG35A)

Combine flour and sugar in a medium bowl using an electric mixer set

on medium speed. Add butter and mix until the dough forms small, pea-sized

pellets. Add chilled maple syrup and 2 Tbl water, and mix on low speed

until dough can be formed into a ball, do not overmix or the dough will be

tough! Separate dough into 2 balls andflatten into disks. Wrap dough

tightly in plastic wrap or place in plastice bags. Refrigerate for 2 hrs.

To Prepare the Filling: Combine the sugar and cinnamon in a small bowl.

Preheat oven to 325d F. Using a floured rolling pin on a floured

board, roll one piece of dough into a rough rectangle 10 inches wide, 15

inches long, and 1/8 inch thick. Sprinkle dough with half of the

cinnamon-sugar filling. Starting with smaller side, roll dough up tightly

into a cylinder. Wrap each roll in plastic wrap and refrigerate for 1 hour.

Using a sharp thin knife, cut 1/4 inch slices from each roll. Place

slices on ungreased baking sheets, 1 inch apart. Brush tips lightly with

1/4 cup maple syrup. Bake for 16-17 minutes or until light golden brown.

Immediately transfer cookies to a cool, flat surface.

number...Loads%20more/Mrs%20Fields%20Cinnamon%20Maple%20Rings.txt08/06/2009 18:26:18

numberSECRET%2...ds.%20Pizza%20Hut.%20Loads%20more/Mrs%20Fields%20Gingersnaps.txt

Mrs Fields Gingersnaps

Categories: Cookies

Yield: 30 servings

2 1/2 c Flour

1/2 ts Soda

1/4 ts Salt

2 ts Ginger

1 ts Crystallized ginger; diced

1/2 ts Allspice

1/2 ts Black pepper

1 1/4 c Dark brown sugar; packed

3/4 c Butter; softened

1 lg Egg

1/4 c Unsulfured molasses

Preheat oven to 300d F. In a medium bowl combine flour, soda, salt,

ginger, crystallized ginger, allspice and pepper. Mix well and set aside.

In a large bowl, mix sugar and butter with an electric mixer set at medium

speed. Scrape down sides of the bowl. Add egg and molasses, beat at medium

speed until light and fluffy. Add the flour mixture and mix at low speed

just until combined. Chill the dough in the refrigerator for 1 hour--the

dough well be less sticky and easier to handle. Form dough into balls 1

inch in diameter. Place onto ungreased cookie sheets, 1 1/2 inches apart.

Bake 24-25 minutes. Use a spatula to immediately transfer cookies to a

cool, flat surface.

numberS...izza%20Hut.%20Loads%20more/Mrs%20Fields%20Gingersnaps.txt08/06/2009 18:26:19

numberSECRET%2...nalds.%20Pizza%20Hut.%20Loads%20more/Mrs%20Fields%20Krispies.txt

Mrs Fields Krispies

Categories: Cookies, Mimi

Yield: 36 servings

2 c Flour

1/4 ts Salt

1/2 ts Soda

1/2 c Dark brown sugar, packed

1/2 c Sugar

3/4 c Butter, softened

1 lg Egg

2 ts Vanilla extract

1 c Crispy rice chocolate bar

Coarsely chopped

Preheat oven to 300*F. In a medium bowl combine flour, salt and

soda. Mix well and set aside. In a large bowl blend sugars with an

electric mixer at medium speed. Add butter and mix to form a grainy

paste. Scrape down sides of bowl and add egg and vanilla. Beat at

medium speed until light and fluffy. Add flour mixture, rice cereal

and chocolate chunks. Blend at low speed just until blended. Drop by

rounded tablespoons onto ungreased cookie sheet 2inches apart. Bake

for 22-24 minutes. Immediately transfer cookies to a cool flat

surface.

numberS...20Pizza%20Hut.%20Loads%20more/Mrs%20Fields%20Krispies.txt08/06/2009 18:26:19

numberSECRET%...Hut.%20Loads%20more/Mrs%20Fields%20Lacy%20Oatmeal%20Cookies.txt

Mrs Fields Lacy Oatmeal Cookies

Categories: Cookies

Yield: 96 servings

1 c Rolled oats; quick-cooking

1/4 c All-purpose flour

1/2 ts Salt

1 1/2 ts Baking powder

1 c Granulated sugar

1/2 c Butter; softened

1 Egg

1 ts Vanilla extract

Recipe by: Mrs. Fields Cookie Book

Preheat oven to 325 degrees; cover baking sheets with foil, then coat

with nonstick cooking spray. In a medium bowl, combine the oats, flour,

salt and baking powder; mix well with a wire whisk and set aside. In a

large bowl, combine the sugar and butter with an electric mixer on medium

speed to form a grainy paste. Add the egg and vanilla extract; beat until

smooth. Add the flour mixture and blend just until combined.

Drop the dough by teaspoonfuls 2 1/2 inches apart onto the cookie

sheets. Bake for 10 to 12 minutes, or until the edges begin to turn golden

brown. Let cool, then peel the cookies from the foil with your fingers. Be

sure to respray the cookie sheets between batches.

number...Loads%20more/Mrs%20Fields%20Lacy%20Oatmeal%20Cookies.txt08/06/2009 18:26:19

numberSECRET%2...ds%20more/Mrs%20Fields'%20Lemon%20Chocolate%20Chip%20Buttons.txt

Mrs Fields' Lemon Chocolate Chip Buttons

Categories: Cookies, Mimi

Yield: 48 servings

2 c Flour

1/2 ts Soda

1 ts Ground coriander

3/4 c Butter, softened

1 c Sugar

2 lg Eggs

1 1/2 ts Lemon extract

1 1/2 c Miniature chocolate chips

Preheat oven to 300* F. In a medium bowl combine flour, soda and

coriander with a wire whisk, set aside. In a large bowl cream butter

and sugar with an electric mixer at medium speed to form a grainy

paste. Add eggs and lemon extract, and beat well. Scrape down sides

of bowl. Add the flour mixture and the chocolate chips, and blend at

low speed just until combined. Drop dough by teaspoons onto

ungreased baking sheets, 1 1/2 inches apart. Bake for 14-15 minutes

on center rack of oven. Do not brown. Immediately transfer with a

spatula to a cool surface.

numberS...re/Mrs%20Fields'%20Lemon%20Chocolate%20Chip%20Buttons.txt08/06/2009 18:26:19

numberSE...oads%20more/MRS%20FIELDS%20LEMON%20MACADAMIA%20COOKIES.txt

MRS FIELDS LEMON MACADAMIA COOKIES

Recipe By :

Serving Size : 36 Preparation Time :0:00

Categories : Cookies

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 c FLOUR

1/2 ts BAKING SODA

1/4 ts SALT

1 c LT BROWN SUGAR,PACKED

1/2 c SUGAR

1/2 c BUTTER, SOFTENED

4 oz CREAM CHEESE, SOFTENED

1 lg EGG

1 t LEMON EXTRACT

1 1/2 c MACADAMIA NUTS, UNSALTED

-PREHEAT OVEN TO 300* F. IN A MEDIUM BOWL COMBINE FLOUR, SODA AND

SALT. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WELL WITH

AN ELECTRIC MIXER SET AT MED SPEED. ADD THE BUTTER AND CREAM CHEESE,

AND MIX TO FORM A SMOOTH PASTE. ADD THE EGG AND LEMON EXTRACT, AND

BEAT AT MEDIUM SPEED UNTIL LIGHT AND SOFT. SCRAPE DOWN SIDES OF BOWL

OCCASIONALLY. ADD THE FLOUR MIXTURE AND NUTS. BLEND AT LOW SPEED JUST

UNTIL COMBINED. DO NOT OVERMIX. DROP BY ROUNDED TABLESPOONS ONTO

UNGREASED COOKIE SHEETS, 2 INCHES APART. BAKE 23-25 MIN. IMMEDIATELY

TRANSFER TO A COOL FLAT SURFACE. YIELD APPROX 3 DOZEN

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Down...ore/MRS%20FIELDS%20LEMON%20MACADAMIA%20COOKIES.txt08/06/2009 18:26:19

numberSECRET...Loads%20more/Mrs%20Fields%20Lemon%20Poppy%20Seed%20Cookies.txt

Mrs Fields Lemon Poppy Seed Cookies

Categories: Cookies

Yield: 1 servings

2 c All-purpose flour

1/2 ts Baking powder

1 1/2 ts Freshly grated lemon zest

1 ts Ground corriander

2 tb Poppy seeds

1/4 c Salted butter; softened

1 c White sugar

2 lg Egg yolks

1 lg Egg

1 1/2 ts Pure lemon extract

Preheat oven to 300-degrees F. In a medium bowl combine flour, baking

soda, lemon zest coriander and poppyseeds. Mix well with a wire whisk and

set aside.

In a large bowl cream butter and sugar with electric mixer at medium

speed until mixture forms a grainy paste. Scrape down sidw of bowl, then

add yolks, egg and lemon extract. Beat at medium speed until light and

fluffy. Add the flour mixture and mix at low speed just until combined. Do

not overmix.

Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches

apart. Bake for 23-25 minutes until cookies are slightly brown along edges.

Immediately transfer cookies with a spatula to a cool surface.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downloads...0more/Mrs%20Fields%20Lemon%20Poppy%20Seed%20Cookies.txt08/06/2009 18:26:19

numberSECRET%2...0Pizza%20Hut.%20Loads%20more/Mrs%20Fields%20Linzer%20Cookies.txt

Mrs Fields Linzer Cookies

Categories: Cookies

Yield: 24 servings

Cookies

1 1/2 c Flour

1/2 c Ground almonds

1/2 ts Baking powder

1/4 ts Salt

1/2 ts Cinnamon

3/4 c Butter; softened

3/4 c Sugar

2 Egg yolks

1 ts Vanilla

1 ts Almond extract

Filling:

1/2 c Raspberry jam

1 ts Grated lemon peel

Topping

1/4 c Confectioners' sugar

1/2 c Sliced almonds (2 oz)

Preheat oven to 300d F. In medium bowl combine flour, almonds, baking

powder, salt and cinnamon with wire whisk. In large bowl with an electric

mixer cream butter and sugar. Add egg yolks, the vanilla and almond

extracts, and beat at medium speed until light and fluffy. Add the flour

mixture and blend at low speed until just combined. Roll dough into 1 1/2

inch balls. Place 2 inches apart on ungreased baking sheet. With index

finger press an indentation in center of each ball to hold filling.

Bake 22-24 minutes or until just golden brown on bottom. Transfer

cookies to a cool,, flat surface. In a small bowl combine jam and grated

lemon peel. Place 1/2 teaspoon of filling mixture in center of cooled

cookie. If you wish to add an extra decorative touch, sift confectioners'

sugar over cookies and place sliced almonds in the jam filling.

number...0Hut.%20Loads%20more/Mrs%20Fields%20Linzer%20Cookies.txt08/06/2009 18:26:19

numberSECRET%...0Hut.%20Loads%20more/Mrs%20Fields%20Malted%20Milk%20Cookies.txt

Mrs Fields Malted Milk Cookies

Categories: Cookies

Yield: 42 servings

1/8 c All purpose flour

3/4 c Plain malted milk powder

1/2 ts Baking soda

1/4 ts Salt

1 c White sugar

1/2 c Light brown sugar; firmly

1 c Salted butter; softened

2 lg Eggs

2 ts Pure vanilla extract

2 tb Sweetened condensed milk

12 oz Milk choc. chips

Preheat oven to 300. In medium bowl combine flour, malted milk powder,

soda and salt. Mix well with a wire whisk. Set aside Blend sugars in a

large bowl using an electric mixer set at medium speed. Add butter and mix,

occasionally scraping down the sides of the bowl. Add the eggs, vanilla and

condensed milk, and beat at medium speed until light and fluffy. Add the

flour mixture and choc. chips, and blend at low speed until just combined.

Do not overmix.

Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches

apart. Bake 24-25 minutes until cookies are slightly brown along the edges.

Transfer cookies immediately to a cool surface with a spatula.

number...0Loads%20more/Mrs%20Fields%20Malted%20Milk%20Cookies.txt08/06/2009 18:26:19

numberSECRET%2...t.%20Loads%20more/Mrs%20Fields%20Maple%20Pecan%20Butterballs.txt

Mrs Fields Maple Pecan Butterballs

Categories: Cookies

Yield: 24 servings

1 1/4 c Flour

1/2 ts Soda

1 ts Cinnamon

3/4 c Pecans; finely ground in

Food processor or blender

1/2 c Butter; softened

2/3 c Sugar

1/4 c Maple syrup

1 lg Egg

Recipe by: Ruth Burkhardt (KKBG35A)

Preheat oven to 300d F. In a medium bowl combine flour, soda, cinnamon

and finely ground pecans. For extra flavor, saute pecans in 1 Tbl butter

until slightly browned. Mix ingredients well with a wire whisk and set

aside. In a medium bowl cream butter and sugar with an electric mixer

until mixture forms a grainy paste. Add syrup and egg and beat until

slightly thickened. Add the flour mixture and blend at low speed just

until combined. Place dough in plastic bag and refrigerate until firm,

about 1 hour. Remove dough from refrigerator and shape into 1-inch balls.

Place cookies on ungreased cookie sheets 1 inch apart. Bake 17-18 minutes

or until cookie bottoms are golden brown. Immediately transfer to a cool,

flat surface.

numberS...ads%20more/Mrs%20Fields%20Maple%20Pecan%20Butterballs.txt08/06/2009 18:26:19

numberSECRET%2...onalds.%20Pizza%20Hut.%20Loads%20more/Mrs%20Fields%20Marbles.txt

Mrs Fields Marbles

Categories: Cookies

Yield: 30 servings

2 c All purpose flour

1/2 ts Baking powder

1/4 ts Salt

1/2 c Light brown sugar

1/2 c White sugar

1/2 c Salted butter; softened

Egg

1/2 c Sour cream

1 ts Vanilla

1 c Chocolate chips

Preheat oven 300. In med bowl, combine flour, baking powder, and salt

with wire whisk. Set aside. Combine sugars in a lg bowl using an electric

mixer set at med speed. Add butter and beat until batter is grainy. Add

egg, sour cream, and vanilla, and beat at med speed until light and fluffy.

Scrape bowl. Add flour mixture and blend at low speed until just combined.

Do not overmix.

Place chocolate chips in double boiler over hot but not boiling water.

Stir constantly until melted. OR, microwave, stirring every 20 sec until

melted. Cool chocolate for a few minutes and pour over cookie batter. Using

a wooden spoon or rubber spatula, lightly fold melted chocolate into the

dough. Do not mix chocolate completely into cookie dough. Drop by rounded

T's, 2" apart, onto ungreased cookie sheets. Bake 23-25 mins. Do not brown.

Quickly transfer cookie to a cool surface.

number...20Pizza%20Hut.%20Loads%20more/Mrs%20Fields%20Marbles.txt08/06/2009 18:26:19

numberSECRET%...0Hut.%20Loads%20more/Mrs%20Fields%20Mocha%20Chunk%20Cookies.txt

Mrs Fields Mocha Chunk Cookies

Categories: Cookies

Yield: 48 servings

2 1/2 c All-purpose flour

1/3 c Unsweetened cocoa powder

1/2 ts Baking soda

1/4 ts Salt

2 ts Instant coffee crystals

- (french roast or other

Coffee)

2 ts Coffee liqueur

1 c White sugar

3/4 c Dark brown sugar; packed

1 c Salted butter; softened

2 lg Eggs

10 oz Semisweet chocolate bar

- coarsely chopped

Preheat oven to 300 degrees. In a medium bowl combine flour, cocoa,

soda and salt. Mix well with a wire whisk and set aside. In a small bowl

dissolve coffee crystals in coffee liqueur and set aside. In a large bowl

blend sugars with an electric mixer at medium speed. Add butter and mix to

form a grainy paste. Scrape adown sides of bowl. Then add eggs and

dissolved coffee crystals, and beat at medium speed until smooth. Add the

flour mixture and chocolate chunks, and blend at low speed just until

combined. Do not overmix.

Drop by rounded tablespoonfuls onto ungreased cookie sheet, 2 inches

apart. Bake for 23-25 minutes. Immediately transfer cookies with a spatula

to a cool, flat surface.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Downloads...Loads%20more/Mrs%20Fields%20Mocha%20Chunk%20Cookies.txt08/06/2009 18:26:19

numberSE...%20more/MRS%20FIELDS%20NUTTY%20WHITE%20CHUNK%20COOKIES.txt

MRS FIELDS NUTTY WHITE CHUNK COOKIES

Categories: Cookies, Mimi

Yield: 1 servings

2 1/4 c FLOUR

1/2 ts SODA

1/4 ts SALT

1 c LT BROWN SUGAR, PACKED

1/2 c SUGAR

3/4 c BUTTER, SOFTENED

2 lg EGGS

2 ts VANILLA EXTRACT

1 c PECANS, CHOPPED (4 0Z)

1 1/2 c WHITE CHOCOLATE BAR (8 OZ)

COARSELY CHOPPED

PREHEAT OVEN TO 300* F. IN A MEDIUM BOWL COMBINE FLOUR, SODA AND

SALT MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH AN ELECTRIC MIXER

BLEND SUGARS AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY

PASTE, SCRAPING DOWN THE SIDES OF BOWL. ADD EGGS AND VANILLA AND

BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE,

PECANS AND WHITE CHOCOLATE AND BLEND ON LOW SPEED UNTIL JUST

COMBINED. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2

INCHES APART. BAKE 20-22 MIN. OR UNTIL EDGES JUST BEGIN TO TURN

GOLDEN BROWN. TRANSFER COOKIES TO A COOL FLAT SURFACE.

file:///D|/cersil/Ayat%20ayat%20Cinta/new%202/Down...MRS%20FIELDS%20NUTTY%20WHITE%20CHUNK%20COOKIES.txt08/06/2009 18:26:19

numberSECRET%...20more/Mrs%20Fields'%20Orange%20Chocolate%20Chunk%20Cookies.txt

Mrs Fields' Orange Chocolate Chunk Cookies

Categories: Cookies, Mimi

Yield: 1 servings

2 1/2 c Flour

1/2 ts Baking soda

1/4 ts Salt

1 ts Grated orange peel

1 c Sugar

1/2 c Light brown sugar, packed

1 c Butter, softened

2 lg Eggs

1 ts Orange extract

1 1/2 c Semisweet chocolate bar

Coarsely chopped (8 oz)

Preheat oven to 300*F. In a medium bowl combine flour, soda,

salt and orange peel. Mix well and set aside. In a large bowl blend

sugars with electric mixer at medium speed. Add butter and beat to

form a grainy paste, scraping sides of bowl as needed. Add eggs and

orange extract, and beat at medium speed until light and fluffy. Add

the flour mixture and chopped chocolate. Blend on low speed just

until mixed. Drop by rounded tablespoons onto ungreased cookie

sheets, 1 1/2 inches apart. Bake for 22-24 minutes until cookies are

slightly brown along the edges. Transfer cookies immediately to a

cool surface.

number...Mrs%20Fields'%20Orange%20Chocolate%20Chunk%20Cookies.txt08/06/2009 18:26:20

numberSECRET%2...izza%20Hut.%20Loads%20more/Mrs%20Fields%20Original%20Cookies.txt

Mrs Fields Original Cookies

Categories: Cookies

Yield: 30 servings

1/2 c Butter

1/2 c Sugar

1/2 c Brown sugar

1 Egg

1/2 ts Vanilla

1 1/4 c Oatmeal

2 oz Plain hershey bar

1 c Flour

1/4 ts Salt

1/2 ts Baking powder

1/2 ts Baking soda

6 oz Chocolate chips

Put oatmeal in blender, blend till powder, set aside. Grate hershey bar

in blender or by hand, set aside.

Cream together butter, sugar and brown sugar. In large bowl, mix

oatmeal, flour, salt, baking powder, and baking soda. Blend in butter and

sugar mix to dry ingredients. Add chocolate chips and grated hershey bar.

Make golfball size cookies, bake on ungreased cookie sheet for 6

minutes at 375 degrees.

numberS...Hut.%20Loads%20more/Mrs%20Fields%20Original%20Cookies.txt08/06/2009 18:26:20

numberSECRET%...20Hut.%20Loads%20more/Mrs%20Fields%20Party%20Time%20Cookies.txt

Mrs Fields Party Time Cookies

Categories: Cookies

Yield: 36 servings

3/4 c Salted butter; soft

1/3 c Sugar

1 ts Vanilla

1/3 ts Almond extract

1 c Flour

1 c Semisweet chocolate chips

1 c Slivered almonds

Preheat oven to 350 F. Cream butter and sugar together in a medium bowl

using an electric mixer set at medium speed. Add extracts and beat well.

Scrape bowl. Add flour, chocolate chips and almonds, and blend on low speed

until just combined. Do Not Overmix. Shape rounded tablespoonsful into 1

1/2 inch balls and place on ungreased baking sheets, 2 inches apart. Press

balls with palm of hands or bottom of drinking glass into 1/2 inch thick

rounds. Bakes 15-17 minutes or until cookies just begin to brown. Transfer

cookies to a cool, flat surface.

number...20Loads%20more/Mrs%20Fields%20Party%20Time%20Cookies.txt08/06/2009 18:26:20

numberSECRET%2...ads%20more/Mrs%20Fields%20Peanut%20Butter%20Chocolate%20Bars.txt

Mrs Fields Peanut Butter Chocolate Bars

Categories: Cookies

Yield: 24 servings

8 md Butter cookies

1/4 c Salted butter; melted

Chocolate layers:

2 1/2 c Milk choc chips(15 oz)

Peanut butter filling:

1 1/2 c Creamy peanut butter

1/2 c Salted butter; softened

3 c Confectioners' sugar

2 ts Pure vanilla extract

*Crush cookies until finely ground. Add butter & mix. Press crumb

mixture into bottom of 8x8 baking pan & bake 10 mins. at 325 F. Cool to

room temperature. *Melt chocolate. Pour half into pan & smooth evenly over

crust. Place pan in refrigerator. Keep remaining choc. warm. *Blend peanut

butter & butter together until smooth using electric mixer. Slowly beat in

confectioners' sugar & vanilla. Beat until smooth. Spread mixture over

chilled chocolate layer. Pour remaining warm chocolate over top & spread

smoothly. Chill in refrigerator one hour. Yields 24-36 bars.

numberS...ore/Mrs%20Fields%20Peanut%20Butter%20Chocolate%20Bars.txt08/06/2009 18:26:20

numberSECRET%2...Hut.%20Loads%20more/Mrs%20Fields%20Peanut%20Butter%20Cookies.txt

Mrs Fields Peanut Butter Cookies

Categories: Cookies

Yield: 1 servings

2 ts Vanilla

1 c Peanut butter; creamy

3 Eggs

1 c Butter; softened

1 1/4 c Sugar

1 1/4 c Dark brown sugar

1/4 ts Salt

1/2 ts Baking soda

2 c Flour

Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and

salt. Mix well with a wire whisk. In a large bowl, blend sugars using a

mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs,

peanut butter, and vanilla. Mix at medium speed until light and fluffy.

Add the flour mixture and mix at low speed until just mixed. (Do not

overmix). Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2

inches apart. With a wet fork, gently press a crisscross pattern on top of

the cookies.

Bake for 8-22 minutes until cookies are slightly brown along the edges.

Transfer cookies immediately to cool surface with a spatula

numberS...Loads%20more/Mrs%20Fields%20Peanut%20Butter%20Cookies.txt08/06/2009 18:26:20

numberSECRET%2...e/Mrs%20Fields%20Peanut%20Butter%20Cream%20-Filled%20Cookies.txt

Mrs Fields Peanut Butter Cream -Filled Cookies

Categories: Cookies, Snacks, Peanut butt

Yield: 36 servings

Mmmm----------------

-----------cookies-----

1 1/2 c All-purpose flour

1/2 ts Baking soda

1/2 ts Ground cinnamon

1 c Quick oats (not instant)

1 c Light brown sugar, firmly

- packed

1/2 c Salted butter, softened

1 lg Egg

1 ts Pure vanilla extract

Mmmmm---------------

------------filling---- -- ¥

3/4 c Smooth peanut butter

1/4 c Salted butter, softened

2 tb Half-and-half

1 ts Pure vanilla extract

1 1/2 c Confectioners sugar

Preheat overn to 325-degrees F. In medium bowl combine flour, soda,

cinnamon and oats. Mix well with a whire whisk. Set aside. Cream

sugar and butter in a large bowl using an electric mixer set at medium

speed. Add the flour-oat mixture, and blend at low speed until just

combined. Do not overmix. Separate dough into two balls, flatten

them into disks, and wrap each tightly in plastic wrap or a plastic bag.

Chill 1 hour. On floured board using a floured rolling pin, roll out

one disk to 1/4 inch thickness. Cut cookies with a 2-inch round fluted

cookie cutter dipped in flour. Repeat procedure with the second disk,

reworking scraps until all the dough is used. Bake cookies on ungreased

baking sheets 1/2 inch aprt for 13-15 minutes or until bottoms turn

light brown. Transfer immediately to a cool, flat surface with a

spatula. When cookies are cool, spread 1 tablespoon of peanut butter

filling on the bottom side of a cookies. Top with another cookie-bottom

side toward the filling-to make a sandwich. Repeat with the remaining

cookies and filling : Yield: 3 1/2 dozen cookies.

numberS...0Fields%20Peanut%20Butter%20Cream%20-Filled%20Cookies.txt08/06/2009 18:26:20

numberSECRET%2...re/Mrs%20Fields%20Peanut%20Butter%20Oatmeal%20Ranch%20Cookie.txt

Mrs Fields Peanut Butter Oatmeal Ranch Cookie

Categories: Cookies

Yield: 42 servings

3/4 c Whole wheat flour

3/4 c Flour

1/2 ts Baking powder

1 c Oats/old fashioned or quick

1 c Light brown sugar

1/2 c Butter; softened

1/2 c Creamy peanut butter

1/4 c Honey

2 lg Eggs

2 ts Vanilla

1 c Raisins

1/2 c Sunflower seeds

Preheat oven to 300*F. In a medium bowl combine flours, baking powder

and oats. Mix well with a wire whisk and set aside. In a large bowl beat

sugar and butter with an electric mixer at medium speed to form a grainy

paste. Blend together the peanut butter, honey, eggs and vanilla. Scrape

down sides of bowl. Add the flour mixture, raisins and sunflower seeds.

Blend at low speed just until combined. Drop by rounded tablespoonfuls onto

ungreased baking sheets, 2 inches apart. Bake for 23-25 minutes until

bottoms turn golden brown. Immediately transfer cookies with a spatula to a

cool, flat surface.

number...0Fields%20Peanut%20Butter%20Oatmeal%20Ranch%20Cookie.txt08/06/2009 18:26:20

numberSECRET%...zza%20Hut.%20Loads%20more/Mrs%20Fields%20Pecan%20Pie%20Bars.txt

Mrs Fields Pecan Pie Bars

Categories: Cookies

Yield: 1 servings

Pastry:

1 1/2 c All-purpose flour

1/2 c Salted butter; chilled

5 tb Ice water; (5 to 6)

Filling:

5 tb Salted butter

1 c Dark brown sugar; firmly pac

-k

1/2 c Light corn syrup

2 ts Pure vanilla extract

3 lg Eggs; beaten

1 1/2 c Chopped pecans

Preheat oven to 350-degrees F. In a medium bowl combine flour and

chilled butter with a pastry cutter until dough resembles coarse meal. Add

water gradually and mix just until dough holds together and can be shaped

into a ball. Or, use a food processor fitted with metal blade to combine

four and butter until they resemble coarse meal. Add watter by

tablespoonfuls and process just until a dough ball begins to form. Wrap

dough tightly in a plastic scrap or a plastic bag. Refrigerate 1 hour or

until firm.

On floured board using a floured rolling pin, roll out dough into a

10x10-inch pan. Fold dough in half and then into quarters. Place it in an

8x8-inch baking pan. Unfold the dough and press it into the corners and up

along the sides of the pan. Refrigerate 15 minutes.

TO PREPARE THE FILLING: Melt 5 tablespoons of butter in medium saucepan

over medium heat. Remove from heat, and stir in sugar and corn syrup. Mix

until smooth. Add vanilla and eggs, and beat with spoon until thoroughly

combined. Fold in chopped pecans. Pour the pecan filling into the

pastry-lined pan. If dough extends beyond filling minsture trim dough with

a knife. Place pan in center of oven and bake 50-60 minutes or until

filling is set. Cool on wire rack. Cut into 2x2-inch square, and top each

with a pecan half. Serve at room temperature or chilled.

number...ut.%20Loads%20more/Mrs%20Fields%20Pecan%20Pie%20Bars.txt08/06/2009 18:26:20