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Wendy's

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    Score: 3.50. Votes: 2

    Over 5,000 Wendy's restaurants around the world serve the hamburger with the square patty that hangs over the edge of the bun. It's the burger that inspired the 1984 award-winning ad campaign with a little old lady crying out, "Where's the beef?" This secret recipe to create a lower-fat clone of the famous burger asks the question, "Where's the fat?" By using super-lean ground beef, fat-free mayonnaise, and fat-free cheese, we have cut the fat to less than half of what is in the original. Now you can have two cloned burgers for less than the fat found in one original.

    Nutrition Facts
    Serving size–1 sandwich
    Total servings–1
    Calories per serving–335 (Original–420)
    Fat per serving–10g (Original–21g)

    Source: Top Secret Recipes Lite by Todd Wilbur. 

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    Score: 5.00. Votes: 3

    The secret to duplicating the taste of this great Wendy's burger comes down to recreating the spicy Southwestern pepper sauce. And, if you want to stay true to the original burger, you'll have to get yourself some sliced yellow and white colby Jack cheese. Look for the marbled cheese in the deli section—I used Tillamook brand. Cook up some bacon, slap it all together, and you'll have one of the best homemade hamburgers on the planet.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 5.00. Votes: 1

    To make a version of this frozen treat at home, with fat reduced by about 75 percent, you will need fat-free vanilla ice cream, Nestle Quick, and low-fat milk. Oh, and a blender.

    Nutrition Facts
    Serving size–1 16-ounce
    Total servings–2
    Calories per serving–470 (Original–440)
    Fat per serving–2g (Original–11g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    The Classic Greek Pita used the same salad base and dressing as the clone for the Chicken Caesar Pita, but replaces the chicken and Parmesan with a Greek topping that's a breeze to make. Even though Wendy's uses a pocketless pita that can be tough to find in stores, you can use the more common pocketed pita, just without opening the pocket. Instead, you heat up the pita, then fill up the center and fold it like a soft taco.  

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 4

    Early in 1997 Wendy's introduced its selection of cold "Fresh Stuffed" pita sandwiches—a nice change of pace from the typical fast food fare. Basically what you're getting is a small salad wrapped in a warm pita bread. You might be saying to yourself "That doesn't sound like much for 3 bucks!" Then I would say, "Perhaps, but what if you could make a clone yourself for a mere fraction of that?" You would say, "Cool, man! Lay it on me." And then I would say, "Here you go." 

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.88. Votes: 209

    Dave Thomas, Wendy's late founder, started serving this chili in 1969, the year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an great copy of the version of chili served in the early 90s. Try topping it with some chopped onion and Cheddar cheese, just as you can request in the restaurant.

    Source: Top Secret Recipes by Todd Wilbur.

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    Score: 4.73. Votes: 11

    When sales of this once limited-offering sandwich exceeded expectations, Wendy's made it a permanent menu item. Now you can re-create the spicy kick of the original with a secret blend of spices in the chicken's crispy coating. Follow the same stacking order as the original, and you will make four sandwich clones here at a fraction of the cost of the real thing.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.41. Votes: 51

    First served at Wendy's in 1969, the Frosty continues as a favorite in fast food shakes. This clone recipe is an improved version of the recipe that appeared in my first book, Top Secret Recipes. I've designed this new version for a one-person serving and have given it less of an intense chocolate flavor that's more like the real thing. I find the smaller yield also helps to make the shake blend better.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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