Kopy Kat Recipes - M

Mrs. Fields Soft and Chewy Peanut Butter Cookie

2 cups flour
1/2 teaspoon soda
1/4 teaspoon salt
1 1/4 cup dark brown sugar; packed
1 1/4 cup sugar
1 cup butter
3 large eggs
1 cup creamy peanut butter
2 teaspoons vanilla extract

Preheat oven to 300 degrees. In a medium bowl combine flour, soda and salt. Mix well and set aside. In a large bowl blend sugars using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla, and 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 in apart. With a wet fork gently press a crisscross pattern on top of cookies. Bake for 18-22 minutes until cookies are slightly brown along edges.

Transfer cookies immediately to cool surface with a spatula. As a variation, add 2 cups coarsely chopped semisweet chocolate bar or 2 cups semisweet chocolate chips to the flour mixture, then bake as directed. Makes 3 1/2 dozen

Mrs. Fields Christmas Tree Cookies

2 cups all-purpose flour
1/4 tsp. salt
3/4 cup salted butter, softened
3/4 cup white sugar
1 large egg
1 tsp. pure vanilla extract
Colored sugars or other decorations

Preheat oven to 325 degrees. In a medium mixing bowl, combine the flour and salt with a wire whisk. In a large mixing bowl, cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well mixed.

Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix. Gather dough into a ball. Flatten the ball into a disk and wrap tightly in a plastic wrap or a plastic bag. Refrigerate 1 hour until firm.

On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface. Makes 3 dozen cookies

Marie Callender's Famous Golden Cornbread

1 1/4 cups all-purpose flour
3/4 teaspoon salt
3/4 cup yellow cornmeal
1 1/4 cups milk
2 tsp. baking powder
1/4 cup shortening
1/3 cup granulated sugar
1 egg

Honey Butter:
1/2 cup butter, softened
1/3 cup honey

Preheat oven to 400 degrees. Combine the flour, cornmeal, baking powder, sugar and salt in a medium bowl. Add the milk, shortening and egg and mix only until all the ingredients are well combined.

Pour the batter into a greased 8x8-inch pan. Bake for 25 to 30 minutes or until the top is golden brown. Let the cornbread cool slightly before slicing it with a sharp knife into 9 pieces. Serve with Honey Butter. Servings 8

Honey Butter: With an electric mixer on high speed whip the butter and honey together until smooth and fluffy. Store any left-over honey-butter, covered with plastic wrap, in the refrigerator.

Marie Callender's Potato Cheese Soup

8 cups peeled and cubed potatoes
2 cups peeled and chopped onions
4 cups chopped celery
2 teaspoons salt
4 cups half and half
6 tablespoons butter or margarine
1 cup shredded sharp cheddar cheese
4 tablespoons chopped fresh parsley;

Place potatoes, onions, celery and salt in water to cover in a large pot. Simmer until tender, about 15 minutes. Put in blender or food processor fitted with the metal blade and puree
until chunky.

Return to soup pot; add half-and-half, butter and cheese. Stirring, simmer until piping hot. (Do not boil.) Garnish with parsley if desired. Good served with corn bread. Makes 8 Servings

Marie Callender's Chicken Pot Pie

Filling
2 cups water
14 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 carrots, peeled and cubed (about 1 cup)
2 ribs celery, sliced (about 1 cup)
1 medium onion, chopped (about 3/4 cup)
2 tablespoons chicken bouillon granules
1/4 teaspoon black pepper
1/4 cup butter
4 tablespoons cornstarch
1 tablespoon flour
1 cup heavy whipping cream
1 cup frozen peas

To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally.

Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.

Marie Callender Pot Pie Crust
2 cups flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water

Heat oven to 400 degrees. Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form. Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend.

Add enough water to hold the dough together. Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate.

Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.

To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust. Seal crust and flute edge. Bake in a 400 degree oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.

Marie Callender's Lemon Cream Cheese Pie

Crust
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar

Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 egg

Lemon Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
dash salt
1 cup water
2 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon butter

Preheat oven to 350 degrees. Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.

Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.

As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.

Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving. Slice into 6 pieces to serve restaurant-size portions.

Marie Callender's Pumpkin Pie

1/4 cup butter, softened
1/4 cup shortening
1 1/4 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1 egg yolk
2 tablespoons ice water

Filling
2 eggs
1 (15-ounce) can pumpkin
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground cloves
3/4 cup whole milk

Prepare the crust by beating together the butter and shortening until smooth and creamy. Chill until firm. Sift together the flour, sugar and salt in a medium bowl.

Using a fork, cut the chilled butter and shortening into the dry ingredients, until the mixture has a consistent texture. Mix egg yolk and ice water into the dough then form it into a ball.

Roll dough flat on a floured surface and line a 9-inch pie pan. Prepare filling by beating two eggs. Add pumpkin and stir well to combine. Combine sugars, cinnamon, ginger and cloves in a small bowl. Stir spice mixture into the pumpkin. Stir in milk until well blended.

Pour filling into pie shell. Bake in a preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for another 45 to 55 minutes or until the edge of the pie and the crust is turning light brown. Makes 10 servings

Marie Callender's Banana Cream Pie

1 (9 inch) pie crust, baked and cooled
2 sliced bananas
1/4 cup soft beaten cream cheese
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 1/2 cup whole milk
1 1/2 cup evaporated milk
4 beaten egg yolks
2 tablespoons butter softened
1/8 cup sliced almonds
1 tablespoon vanilla

Mix in a 2 quart sauce pan sugar, cornstarch, salt, evaporated milk and whole milk. Cook over medium heat stirring constantly until mixture thickens and boils for 1 minute.

Remove from heat. Slowly pour half of the hot mixture in to eggs and stir until that mixture is completely incorporated. Then pour the egg mixture in to the pot with the other half of pudding and continue to cook on medium heat until it reaches boiling stage again.

Add cream cheese and mix thoroughly (use a hand mixer). It will dissolve the cream cheese better and make the pudding lighter and creamier. Remove from heat and add vanilla and butter, keep using the hand mixer until all is blended.

Let pudding stand for 15 minutes but while still warm pour half of pudding in pie shell and layer with bananas then pour remainder of pudding on top. When pie is completely cooled top with fresh whipped cream and garnish with sliced almonds.

Fresh Whipped Cream Topping
3/4 cup Chilled Whipping Cream
2 tablespoons Powdered Sugar
1 teaspoon Vanilla

Pour cream in to a glass or metal bowl and beat until soft peaks form gradually add powder sugar until all has been blended and then add vanilla slowly until it has also been blended . Mixture should have stiff peaks. The whipped cream may be put into a pastry bag and used for that added effect. Makes 10 servings

McDonald's Hot Apple and Cherry Pies

Spray gun with fresh water
Zip-type bags
Extra fry basket
4 to 6 cups vegetable oil (in fryer)
1 package Pillsbury apple or cherry turnovers

Unroll the turnover dough. Stretch four pieces out to about 4 x 5-inch rectangles on wax paper. Spread 1/2 of the pie filling on one dough, and the other half on another, leaving about 1/2 inch of dough around edges. Clear a 3/4-inch space lengthwise down the middle of both.

Place the remaining two doughs on top of the two with the filling. Crimp the edges. This will look like two giant pop-tarts. Cut both of them precisely down the middle, in the 3/4-inch space. Crimp those two edges.

Manipulate as needed to form an attractive, uniform shaped pie. They should look like small burritos, only crimped around the edges. Place all four, flat on wax paper, in the freezer.

After about 45 minutes, spray all sides of each pie with water mist. Return to the freezer for at least another hour. Place in a freezer bag and seal for future use, or deep-fry them. Preheat deep fryer to 375 degrees. Preheat oven to warm.

Quickly dip a frozen pie in cold water, making sure to immerse it entirely. Drop the pie into the hot oil. After all the pies are in the fryer, place the spare fryer basket over the top, sandwiching the pies between the two baskets.

This ensures the pies are fully submerged. It is important that the pies are fully submerged or a good portion of it won't cook correctly. Cook for 5 to 7 minutes, checking after 5 minutes. They should be golden brown. Six minutes is generally good.

After deep frying, carefully remove the cooked pies and drain for 1 minute on paper towels. Place directly on the oven rack in warmed oven. Warm for at least 10 minutes, and as long as 30 minutes.

McDonald`s Filet-O-Fish

1 frozen breaded whitefish patty
1 small, regular hamburger bun
1 tablespoon prepared tartar sauce
1/2 slice real American cheese
Dash salt
1 (12"x12") sheet of waxed paper (to wrap)

Pre-heat you fryer to 375-400 degrees. After its ready, cook fish 3-5 minutes until done. (Do not thaw first.) Remove and add a dash of salt.

Microwave the bun about 10 seconds, until hot and steamy. (Do not toast the bun) Add about 1 Tablespoon of prepared tartar sauce to crown side of the bun.

Place the cooked fish filet on top, add 1/2 slice American cheese centered on the fish, and add heel of the bun. Wrap in a 12"x12" sheet of waxed paper and warm in oven's lowest setting for 8-10 minutes. Makes 1 serving

McDonald`s Apple Muffins

21 ounces Apple pie filling
3 Eggs
2 teaspoons Apple pie spice
18 ounces Yellow cake mix

Beat all together with electric mixer on medium-speed. Divide batter equally between 24 paper-lined cupcake wells. Bake at 350 degrees for 25 to 30 minutes or until knife inserted comes out clean. Cool before peeling off paper liners. Makes 24 muffins

McDonald's Sweet And Sour Sauce For Nuggets

1 cup apricot preserves
3 tablespoons heinz 57 sauce
3 tablespoons italian dressing
3 tablespoons soy sauce

Combine all; Refrigerate up to 2 weeks. Makes 2 cups

McDonald's Special Sauce

1 cup miracle whip salad dressing
1/3 cup sweet relish
1/3 cup french dressing
1 tablespoon sugar
1/4 teaspoon black pepper
1 teaspoon dry minced onion

Combine all ingredients. Chill in refrigerator for one hour (at least) for flavors to blend. 1 3/4 cups

McDonald's Big Mac Sauce

1 cup salad dressing
1/4 cup minced pickles with a little pickle juice
1/3 cup french salad dressing
1 teaspoon brown sugar
1/4 teaspoon ground black pepper
1/4 cup very finely minced onion

Stir together and chill. Makes 2 cups

McDonald's Hot Mustard Sauce For Nuggets

1 tablespoon dijon mustard
2 tablespoons french's prepared mustard
2 tablespoons heinz 57 sauce
1/4 cup mayonnaise
1/4 cup sour cream

Mix all, cover and refrigerate to use within 30 days Makes 3/4 cup.

McDonald's Chicken McNuggets

Vegetable oil for frying
1 egg
1 cup water
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets, each cut into 6-7 bite sized pieces

Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir. Combine the flour, salt, Accent, pepper, onion powder and garlic powder in a one gallon size zip lock bag. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet into bite sized pieces.

Coat each piece with the flour mixture by shaking in the zip lock bag. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour.

Cover and refrigerate remaining egg mixture. After freezing, repeat the above coating process. Deep fry the McNuggets at 375 degrees for 10-12 minutes or until browned and crispy. (cook only about 9 at a time.) Drain on brown paper bags. Serve with your favorite sauce.

McDonald's Breakfast Burrito

1/4 pound Jimmy Dean regular, uncooked breakfast sausage
1 1/2 tablespoons re-hydrated dried chopped onion
1 4 ounce can of Old El Paso diced green chilies
1 Tablespoon canned diced tomatoes (drain liquid)
4 eggs, scrambled using McDonald's method
4 8-inch flour tortillas
4 slices Kraft deli-Deluxe real American cheese
On the side: Pace Picante Sauce

Preheat an electric griddle to 275 degrees. Break apart the sausage, and stir-fry it with the onions until the sausage is browned. Add about 1/4 can of diced green chilies plus an equal amount of diced tomatoes. Continue to stir-fry for about 1 minute.

Pour the scrambled eggs onto the griddle and mix the eggs with the sausage, onions, peppers and tomatoes. Do not add salt or pepper, McDonald's doesn't. Stir-fry until the eggs are done.

Microwave your tortillas for 20 to 30 seconds, just to slightly warm and soften them. Put 1/4 of the cooked egg-sausage mixture down the middle of each tortilla. Add two cheese halves evenly spaced lengthwise, and fold the tortilla 1/3 of the way up. Then fold again crosswise 1/3 of the way in, and again to complete.

Wrap each burrito in a 12x12 sheet of waxed paper, let sit for 5 minutes, then microwave 15 seconds on high. Serve with picante sauce if desired.

McDonald's Big Mac

1 regular sized sesame seed bun
1 regular sized plain bun
2 beef patties (2 ounces each flattened to bun size)
2 tablespoons Big Mac sauce
2 teaspoons reconstituted onions
1 slice real American cheese
2 hamburger pickle slices
1/4 cup shredded lettuce

Discard the crown half of the regular bun, retaining the heel. Toast both sides of the heel and the "inner" sides of the sesame bun. Cook the two-all-beef-patties just like regular burgers.

After the bun parts are toasted, put 1 tablespoon of sauce on each of the heels (toasted side). Then add 1/8 cup shredded lettuce to each. On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the lettuce.

When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.

McDonald's Egg McMuffin

1 jumbo egg
1 Thomas's english muffin
Butter
1 slice American cheese (real...not processed cheese food)
1 slice Canadian bacon
1 "12x12" sheet of wax paper
Non Stick Cooking Spray
Egg Ring, or a tuna can with the top and bottom off

Pre-heat an electric griddle to 275 degrees. Toast your english muffin by laying both sides face down on the griddle and applying pressure. Set aside. Lay your egg ring on the pre-heated grill. Spray with Pam to prevent sticking. Crack the egg and pour into egg ring on the grill.

Poke the yolk with a sharp instrument so it flows. Butter both toasted halves of the english muffin liberally with melted butter. Put a slice of American cheese on the bottom half. Carefully remove the ring, leaving the egg on the griddle.

You may have to "slice" around the edges if it sticks. Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle. Cook the egg 45-60 seconds after turning.

After about 30-45 seconds, "flip" the Canadian bacon, and remove the egg, placing it on the bottom half (cheesed half) of the english muffin. 20-30 seconds after flippng the Canadan bacon, remove. Put the Canadian bacon on top of the cooked egg, and cover with the top of the toasted english muffin.

McDonald's Hotcakes

2/3 cup 7-Up
1 egg
1 tablespoon sugar
1 tablespoon oil
1-1/2 cups Bisquick baking mix

Put all ingredients into blender on high speed for a few seconds until smooth. Let stand 10 minutes befor using 1/4 cup batter for each pancake on hot, oiled griddle, browning each side.

Marshall Field Frango Mint Chocolate Chip Cookies

1/2 cup butter
1/2 cup vegetable shortening
1 cup brown sugar (firmly packed)
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup grated (or very finely chopped) Frango mint chocolates
2 1/4 cups flour, unsifted
1 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts
1 1/2 cups chopped (about 1/4 pound) Frango mint chocolates

Cream butter, shortening and sugars until light. Add eggs, vanilla extract and grated Frango mint chocolates. Beat until creamy and well blended.

Sift flour, baking soda and salt together. Add sifted ingredients to beaten egg mixture, blending carefully. Beat about 20 seconds. Fold in chopped nuts and chopped Frango mint chocolates, blending well. Beat for 30 seconds.

Drop heaping teaspoons of cookie dough onto greased cookie sheets, allowing at least one-inch space between cookies. Bake in preheated 375 degree oven for 8 to 11 minutes. Remove cookies from cookie sheets and allow to cool on rack. Makes approximately 8 dozen cookies.

Marshall Field Frango Mint Chocolate Mousse

4 ounces Frango mint chocolates
1/2 cup granulated sugar
1/4 cup water
1 teaspoon unflavored gelatine
1 tablespoon water
4 egg yolks
4 egg whites, beaten
1 cup whipping cream
1 ounce (2 tablespoon) brandy

Chop Frango mint chocolates and melt. Combine 1/2 cup sugar and 1/4 cup water in saucepan and cook until sugar is dissolved and mixture is a little syrupy.

Combine gelatin and 1 tablespoon water. Add to hot syrup. Pour syrup slowly into melted Frango mint chocolates, stirring briskly. Return chocolate mixture to pan. Add egg yolks, one at a time, to mixture in pan. Heat gently stirring constantly for about one minute.

Remove pan from heat. Cool mixture; add brandy. Fold in egg whites that have been beaten to soft peaks. Whip cream. Fold into mixture. Chill until mousse is slightly firm.

Serve chilled. Spoon into sherbet dish. Garnish each serving with 1 teaspoon whipped cream and 1 teaspoon grated Frango mint chocolates or 1/2 teaspoon Frango mint liqueur. Makes 6 to 8 servings

Marshall Field Glamorama Cherries Jubilee

1 (16 ounce) can cherries, pitted
2 tablespoons butter, at room temperature
1/4 cup kirshwasser

Bring cherries to and cherry juice to a boil. Add kirshwasser and ignite with a lighter. Once liquor has burned off, remove from heat and whisk in butter. To serve pour over vanilla ice cream. Serves 4

Marshall Field Individual Fallen Mocha Cakes

8 tablespoons unsalted butter, plus extra for ramekins
8 ounces Coffee Frango chocolates, coarsely chopped
4 large eggs plus 1 large yolk, room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup granulated sugar
2 tablespoons all-purpose flour, plus extra for ramekins

Adjust oven rack to center position and heat oven to 400 degrees. Generously butter and flour eight 6-ounce ramekins. Tap out excess flour and position ramekins on a shallow roasting pan, or baking sheet.

Meanwhile melt 8 tablespoons butter and chocolates in a medium heat-proof bowl set over a pan of almost simmering water, stirring once or twice until smooth; remove from heat.

Beat eggs, yolk, vanilla extract, salt and sugar at highest speed in a bowl of a standing mixer with the whisk attachment until volume almost triples, color is very light, and mixture drops from beaters in a smooth, thick stream, about 5 minutes. (Alternatively beat for 10 minutes using a handheld electric mixer and a large mixing bowl.)

Scrape egg mixture over melted chocolate and butter; sprinkle flour over egg mixture. Gently fold egg and flour into chocolate until mixture is uniformly colored. Ladle or pour batter into prepared ramekins. (Can be covered lightly with plastic wrap and refrigerated up to 8 hours, return to room temperature before baking).

Bake until the cakes have puffed about 1/2 inch above rims of ramekins, have a thin crust on top, and jiggle slightly at center when ramekins are shaken very gently; 12 to 13 minutes.

Run a paring knife around inside edges of ramekins to loosen cakes and invert onto serving plates. Cool for 1 minute and lift off ramekins. Serve sprinkled with powdered sugar, whipped cream or ice cream if desired.

Marshall Field Marketplace Deli Cheese and Pasta

1 pound spiral pasta (or shells or macaroni)
3 cups whipping cream
1 pound sharp white Cheddar cheese, grated (divided)
1/2 teaspoon dry ground mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper (or to taste)
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt

Cook pasta in salted boiling water until tender. Drain, rinse and cool. Set aside. Pour cream in heavy-bottomed saucepan set over medium heat and warm slowly, stirring. Do not boil. When cream is hot, gradually whisk in 12 ounces of the cheese.

Whisk in mustard, Worcestershire, pepper, cayenne and salt. Remove from heat. Set pasta in large bowl. Pour cheese sauce over pasta and toss well to combine. Taste and adjust seasonings if needed.

Preheat oven to 350 degrees. Butter bottom of high-sided baking dish. There should be at least 1 inch of space at top of dish after pasta mix is added. Pour cheese and pasta mixture into dish.

Top with remaining 4 ounces of cheese. Cover and bake in preheated oven 40 minutes or until bubbling and golden brown. Makes 6 servings