Costco Pumpkin Pie Replica Recipe

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Have you ever heard anyone complain about Costco’s pumpkin pie? It’s so good & often sells out – so we thought we would bring you a replica recipe for you to try out on your own!

Ingredients:

1 Store Bought Pie Crust

Filling:

  • 1 large egg
  • 3 egg yolks
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt

Directions:

Prepare the Pie Crust

  1. Pre-heat the oven to 375°F
  2. Roll the chilled pie dough out on a floured board then position the pie crust in a 9-inch pie plate. Fold the edges of the pie dough under and crimp or press down with a fork. Freeze for 15 minutes. (See note 1)
  3. Line the pie crust with parchment paper and fill it with pie weights. (See note 2.)
  4. Bake for 15 to 20 minutes then remove the pie weights and bake for another 5 minutes. Remove the pie crust and set aside while you prepare the filling.
  5. **Reduce the oven temperature to 325°F

Prepare the Filling

  1. Whisk the egg and egg yolks in a large bowl. Add the rest of the ingredients and whisk until well blended.
  2. Pour the filling into the pre-baked pie shell and bake for 45 to 50 minutes. The center may jiggle like jello when you shake the pie plate… that’s fine, it will firm up when it is cool. (See note 3)
  3. Cool on a wire rack for 2 hours then cover with plastic wrap and store in the refrigerator until ready to serve. 

KFC Cole Slaw Copycat Recipe!

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Kentucky Fried Chicken’s Cole Slaw is a-m-a-z-i-n-g and we have a copycat recipe just for you!

Ingredients:

  • 1 head of cabbage
  • 1 medium carrot (about 1/4 cup)
  • 2 tablespoons minced onion
  • 1/2 cup mayonnaise
  • 1/3 cup granulated sugar
  • 1/4 cup milk
  • 1/4 cup buttermilk
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  1. Chop cabbage into chunks and run through your food processor, or chop finely.
  2. Combine all of the dressing ingredients in a large bowl, whisk well. Combine cabbage, carrots, and onion and toss well. Pour dressing over the slaw and turn to coat well.
  3. Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best.

RED LOBSTER CHEDDAR BAY BISCUITS COPYCAT RECIPE

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INGREDIENTS

  • 2 1/2 cups Bisquick baking mix
  • 4 Tablespoons butter (cold)
  • 1 cup shredded cheddar cheese
  • 3/4 cup whole milk
  • 1/4 teaspoon garlic powder
  • 2 Tablespoons butter (melted)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried parsley flakes
  • Pinch of salt

INSTRUCTIONS

  1. Preheat your oven to 400 degrees.
  2. In a medium mixing bowl, combine Bisquick and cold butter using a fork or pastry cutter. Don’t combine too thoroughly – there should be small chunks of butter in your mixture.
  3. Mix in cheese, milk and garlic powder by hand, only until combined.
  4. Drop 1/4 cup portions onto an ungreased baking sheet and bake for 15-17 minutes or until golden brown.
  5. In a small bowl, combine melted butter, garlic powder, parsley and salt. 
  6. Brush the garlic butter on top of the biscuits, making sure to use all of it.

Replica Recipe ~ P.F. Chang’s Mongolian Beef

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Replica Recipe ~ P.F. Chang’s Mongolian Beef
Recipe Type: Entree
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 2
Ingredients
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1 lb flank steak
  • 1/4 cup cornstarch
  • 2 large green onions, sliced on the diagonal into one-inch lengths
Instructions
  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  2. Don’t get the oil too hot.
  3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  5. Remove it from the heat.
  6. Slice the flank steak against the grain into 1/4″ thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
  7. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  8. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  9. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  10. Heat the oil over medium heat until it’s nice and hot, but not smoking.
  11. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  12. You don’t need a thorough cooking here since the beef is going to go back on the heat later.
  13. Stir the meat around a little so that it cooks evenly.
  14. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  15. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  16. Add the sauce, cook for one minute while stirring, then add all the green onions.
  17. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  18. Leave the excess sauce behind in the pan.

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Panda Express Chow Mein Replica Recipe

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Panda Express Chow Mein Replica Recipe
Recipe Type: Entree
Ingredients
  • 1 tablespoon vegetable oil
  • 2 scallions, trimmed, and cut crosswise into 1/2-inch thick pieces
  • 1 1/2 cups sliced Napa cabbage
  • 1/4 cup sliced celery
  • 1/4 cup bean sprouts
  • 1/4 teaspoon granulated sugar
  • 1/2 cup chicken broth
  • 1/2 tablespoon soy sauce
  • 1 teaspoon Oriental sesame oil
  • 1/2 tablespoon cornstarch, dissolved in 1 tablespoon cold water
  • Red pepper flakes, to taste
  • 1/4 pound cooked vermicelli noodles
Instructions
  1. In a large heavy skillet heat the vegetable oil until it is hot but not smoking and in it stir-fry the scallions, cabbage, celery and bean sprouts for 3 minutes, or until the cabbage is wilted. Add the sugar, broth, soy sauce, and sesame oil and simmer the mixture, covered, for 3 minutes. Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil. Season to taste with red pepper flakes. Simmer until heated through and serve over noodles.

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Panda Express Beijing Beef Replica Recipe

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Panda Express Beijing Beef Replica Recipe

Recipe Type: Entree
Cuisine: Chinese
Ingredients
  • 1 lb flank steak, sliced into thin strips
  • 6 tablespoons cornstarch, for dusting
  • oil, for frying
  • Marinade
  • 1 egg
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • Sauce
  • 4 tablespoons water
  • 4 tablespoons sugar
  • 3 tablespoons ketchup
  • 2 tablespoons vinegar
  • 1/4 teaspoon crush chili pepper
  • 2 teaspoons cornstarch
  • Vegetables
  • 1 teaspoon garlic, minced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 medium white onion, sliced
Instructions
  1. Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
  2. While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
  3. When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.
  4. Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.
  5. Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.

Recipe and photo source

Olive Garden Minestrone Soup Replica Recipe

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Olive Garden Minestrone Soup Replica Recipe

Recipe Type: Appetizer
Cook time:
Total time:
Serves: 8
Ingredients
  • 3 tablespoons olive oil
  • 1 cup minced white onion (about 1 small onion)
  • 1/2 cup chopped zucchini
  • 1/2 cup frozen cut Italian cut green beans
  • 1/4 cup minced celery (about 1/2 stalk)
  • 4 teaspoons minced garlic (about 4 cloves)
  • 4 cups vegetable broth (Swanson is good *note ( Do not use chicken broth!*)
  • 2 (15 ounce) cans red kidney beans, drained
  • 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
  • 1 (14 ounce) can diced tomatoes
  • 1/2 cup carrot (julienned or shredded)
  • 2 tablespoons minced fresh parsley
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 3 cups hot water
  • 4 cups fresh baby spinach
  • 1/2 cup small shell pasta
Instructions
  1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
  2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
  4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
  5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
  6. Makes about eight 1 1/2 cup servings.

 Recipe and photo source

P.F. Chang’s Mongolian Beef Replica Recipe

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P.F. Chang’s Mongolian Beef Replica Recipe

Recipe Type: Entree
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1 lb flank steak
  • 1/4 cup cornstarch
  • 2 large green onions, sliced on the diagonal into one-inch lengths
Instructions
  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  2. Don’t get the oil too hot.
  3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  5. Remove it from the heat.
  6. Slice the flank steak against the grain into 1/4″ thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
  7. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  8. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  9. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  10. Heat the oil over medium heat until it’s nice and hot, but not smoking.
  11. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  12. You don’t need a thorough cooking here since the beef is going to go back on the heat later.
  13. Stir the meat around a little so that it cooks evenly.
  14. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  15. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  16. Add the sauce, cook for one minute while stirring, then add all the green onions.
  17. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  18. Leave the excess sauce behind in the pan.

Recipe and Photo Source

Aunt Annie’s Soft Pretzel Replica Recipe

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Aunt Annie’s Soft Pretzel Replica Recipe

Recipe Type: Side Dish
Serves: 12
Ingredients
  • 1 1/2 cup warm water
  • 1 1/8 teaspoon active dry yeast
  • 2 tablespoons brown sugar
  • 1 1/8 teaspoon salt
  • 1 cup bread flour
  • 3 cups regular flour
  • 2 cups warm water
  • 2 tablespoons baking soda
  • to taste coarse salt
  • 4 tablespoons butter (melted)
Instructions
  1. et rise at least 1/2 hour.
  2. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 degrees F oven for about 10 minutes or until golden. Brush with melted butter and enjoy!
  3. Toppings: after you brush with butter try sprinkling with coarse salt. Or for Auntie Anne’s famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!
  4. * The longer and thinner you can make the dough rope, the more like Auntie Anne’s they will be.
  5. *Sweet butter, not regular butter, is one of her secrets!

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Olive Garden Sangria – Replica Recipe

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Olive Garden Sangria – Replica Recipe
Recipe Type: Beverage
Ingredients
  • 1.5 Liters Soleo Red Table Wine
  • 10 ounces grenadine
  • 16 ounces cranberry juice cocktail
  • 12 ounces sweet vermouth
  • 10 ounces simple syrup (5 oz. sugar diluted in 5 oz. water)
  • sliced strawberries
  • sliced oranges
  • crushed ice
Instructions
  1. Mix all ingredients except for ice. Pour sangria in glass and then add ice. Make sure there is fruit in every glass.

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