THE MOST TRUSTED COPYCAT RECIPES
THE MOST TRUSTED COPYCAT RECIPES
Nabisco Honey Maid Grahams copycat recipe by Todd Wilbur

Nabisco Honey Maid Graham Crackers

Score: 5.00 (votes: 3)
Reviews: 3
  • $0.79
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The beginning of the graham cracker goes back to the early 1800s when Sylvester Graham thought his new invention was the secret to a lifetime of perfect health, even sexual prowess—certainly extraordinary claims for a cracker. But this came from the man thought to be quite a wacko in his time, since he had earlier claimed that eating ketchup could ruin your brain. So, while his crispy whole wheat creation was not the cure for every known ailment, the sweet crackers still became quite a fad, first in New England around the 1830s and then spreading across the country. Today, graham crackers remain popular as a low-fat, snack-time munchable, and, most notably, as the main ingredient in smores.

You don't need to use graham flour for my honey graham cracker recipe, since that stuff is similar to the whole wheat flour you find in your local supermarket. 

Try my recipes for cinnamon and chocolate graham crackers in my book: Low-Fat Top Secret Recipes.

Nutrition Facts
Serving size–2 crackers
Total servings–22
Calories per serving–120
Fat per serving–3g

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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  • 3/4 cup plus 1 tablespoon granulated sugar
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Reviews
Nancy
Jan 20, 2006, 22:00
I've recently found out I've got a form of celiac disease, which means I can't eat anything with gluten (wheat, rye, barley or oats). One of the things I've really missed that there isn't a commercial substitute for is graham crackers. This recipe worked out wonderfully using a gluten-free baking mix called Pamela's Ultimate Pancake and Baking Mix in place of all three cups of the flour. I've posted a rave about this recipe and Top Secret Recipes in the celiac disease message board I go to, so I'm sure there will be a ton of happy celiacs. The true test of this recipe -- my 2yo and my very, very picky 3yo both like them.
chefzilla
Aug 15, 2005, 22:00
GREAT Recipe!

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  • Score: 5.00 (votes: 15)
    Jimmy Dean Breakfast Sausage

    Before he became America's sausage king, Jimmy Dean was known for crooning the country hit "Big Bad John." That song came out in 1962 and sold more than 8 million copies. His singing success launched a television career on ABC with The Jimmy Dean Show, where Roy Clark, Patsy Cline, and Roger Miller got their big breaks. The TV exposure led to acting roles for Jimmy, as a regular on Daniel Boone, and in feature films, including his debut in the James Bond flick Diamonds are Forever. Realizing that steady income from an acting and singing career can be undependable, Jimmy invested his show-biz money in a hog farm. In 1968 the Jimmy Dean Meat Company developed the special recipe for sausage that has now become a household name. Today the company is part of the Sara Lee Corporation, and Jimmy retired as company spokesman in 2004.

    My Jimmy Dean breakfast sausage copycat recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket—make it lean pork if you like—or grind some up yourself if you have a meat grinder.

    Check out more of my famous breakfast copycat recipes here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    King's Hawaiian Original Hawaiian Sweet Rolls

    A recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S.

    King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original King's Hawaiian Rolls, but with clean ingredients, and without the dough conditioners found in the packaged rolls.

    Use my King's Hawaiian Sweet Rolls copycat recipe for sandwiches, sliders, or simply warmed up and slathered with soft European butter.

    This recipe was our #3 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 1)
    Bush's Country Style Baked Beans

    In the Bush’s Beans commercials, Duke, the family golden retriever, wants to sell the secret family recipe, but the Bush family always stops him. The dog is based on the Bush family’s real-life golden retriever, and the campaign, which began in 1995, made Bush’s the big dog of the canned baked beans market practically overnight. Their confidential baked beans formula is considered one of the top 10 biggest recipe secrets in the U.S.

    Bush Brothers & Company had been canning a variety of fruits and vegetables for over 60 years when, in 1969, the company created canned baked beans using a cherished recipe from a family matriarch. Sales jumped from 10 thousand cases in the first year to over 100 thousand cases in 1970. And just one year later sales hit a million cases. Today Bush’s makes over 80 percent of the canned baked beans sold in the U.S., and the secret family recipe remains a top food secret, despite Duke’s attempts. A replica of the original recipe book—without the original recipe in it (drat!)—is on display at the company's visitor center in Chestnut Hill, Tennessee.

    I chose to hack the “Country Style” version of Bush’s Beans because I don’t think the Original flavor has enough, uh, flavor. Country Style is similar to Original, but richer, with more brown sugar. My Bush's Country Style baked beans copycat recipe starts by soaking dry small white beans in a brine overnight. The salt in the water helps to soften the skins, but don’t soak them for more than 14 hours or the skins may begin to fall off. You can skip this step if you've got a fancy Instant Pot using my directions below. 

    My first versions tasted great but lacked the deep brown color of the real Bush’s beans, which include caramel coloring—an ingredient that can be hard to find on its own. I eventually discovered that the “browning” sauce, Kitchen Bouquet, will add the dark caramel color needed to our home version of the beans so that they’ll look just like the real thing.

    This recipe was our #5 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4).

    Check out this list of our most popular recipes of all-time.

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  • Score: 4.44 (votes: 9)
    Olive Garden Breadsticks

    Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a great Olive Garden breadstick hack was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested Olive Garden breadstick copycat recipe.

    Complete the bottomless experience with my Olive Garden Italian salad dressing recipe.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 5)
    Rao's Homemade Marinara Sauce

    Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.

    If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using my easy Rao's Homemade Marinara Sauce copycat recipe.

    The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.

    After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.

    This recipe was our #1 most popular in 2020. Check out the other four most unlocked recipes for the year: Olive Garden Lasagna Classico (#2), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

    Check out this list of our most popular recipes of all-time.

    You might also like my recipes for Rao's Bolognese sauce and Rao's Meatballs here.

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  • Score: 4.94 (votes: 35)
    Auntie Anne's Pretzels

    The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. 

    Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in my secret underground laboratory, I've created a better Auntie Anne's copycat recipe with a superior way to re-create the delicious mall treats at home. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions.

    Find more of my copycat recipes for famous muffins, bagels, and rolls here

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 4)
    Thomas' English Muffins

    Samuel Bath Thomas immigrated from England to New York City and opened his first bakery there in 1880. That is where Thomas created skillet bread that would one day become the famous muffins known for their craggy texture when split in half. This hack for Thomas’ English Muffins uses a special kneading process to give the muffins the "nooks and crannies" they are famous for, making craters in the finished bread to better hold on to melted butter and jam.

    I have seen several recipes that claim to re-create these muffins, but none produce the large air pockets that a proper Thomas' English Muffin recipe requires, in addition to great flavor and a perfectly cooked interior. To ensure proper nooks and crannies and muffins that are cooked all the way through, I've included some important steps.

    The dough you'll make here is like a ciabatta dough in that it is very wet. So rather than kneading the dough, you stretch and fold it over several times on a well-oiled surface. Then, when the portioned-out dough has proofed on baking sheets for another 1½ to 2 hours, you par-bake the muffins.

    After baking, the muffins are cooked on a griddle or in a pan until dark brown on both sides, then they must cool. This is the hardest part. The muffins will be too soft to open for at least four hours, and now you have to fight off the temptation to eat one. It’s hard, I know. The muffins smell great and you’ve waited all this time, but resist for now and your patience will be rewarded.

    When the muffins have had their rest, split them with a fork and toast them as you would any English muffin.

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  • Score: 5.00 (votes: 9)
    Texas Roadhouse Rolls & Cinnamon Butter

    I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.

    Discovering the secret to making rolls at home that taste as good as Texas Roadhouse Rolls involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.

    Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.

    This recipe was our #1 most popular in 2019. Check out the other four most unlocked recipes for the year: KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 6)
    Olive Garden Lasagna Classico

    Crafting an Olive Garden’s signature Lasagna Classico recipe became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.

    I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice.

    This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version.

    This recipe was our #2 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 4.81 (votes: 47)
    Cinnabon Cinnamon Rolls

    In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

    Use my Cinnabon Cinnamon Rolls copycat recipe below to make delicious homemade Cinnabon, or try my improved recipe here, which I perfected with the help of Cinnabon HQ.

    Source: More Top Secret Recipes by Todd Wilbur.

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  • Not rated yet
    Sweet Baby Ray's Honey Barbecue Sauce

    Brothers Dave and Larry Raymond came up with a top secret recipe for barbecue sauce that was so good they entered it in Chicago’s Rib Fest barbecue competition in the late ‘80s. The fourth time they entered, in 1985, they took home the 2nd place trophy. By the following year, they were selling bottles of their now-famous sauce in stores, and the brand became a huge success.

    The brothers sold their $30-million-a-year sauce business in 2005, and the brand kept growing. By 2008, Sweet Baby Ray’s was America's #2 best-selling barbecue sauce.

    Now, with my Sweet Baby Ray's Honey Barbecue Sauce copycat recipe, you can make 2 cups of a taste-alike sauce with mostly common ingredients plus pineapple juice, celery salt, and tamarind paste to help nail down the familiar award-winning taste.

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  • Score: 4.55 (votes: 44)
    Girl Scout Cookies Thin Mints

    If those cute little cookie peddlers aren't posted outside the market, it may be tough to get your hands on these thin mint cookies—the most popular cookies sold by the Girl Scouts every spring. One out of every four boxes of cookies sold by the girls is Thin Mints. 

    My Girl Scout cookie thin mint recipe uses an improved version of the chocolate wafers created for my Oreo cookie clone in the second TSR book, More Top Secret Recipes. That recipe creates 108 cookie wafers, so when you're done dipping, you'll have the equivalent of three boxes of the Girl Scout Cookies favorite. That's why you bought those extra cookie sheets, right? You could, of course, reduce this recipe by baking only one-third of the cookie dough for the wafers and then reducing the coating ingredients by one-third, giving you a total of 36 cookies. But that may not be enough to last you until next spring.

    Click here for more of your favorite Girl Scout Cookies

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Update 11/16/17: You can make an even better clone using a chocolate product that wasn't available when I created this recipe. Rather than using the semi-sweet chocolate chips combined with shortening and peppermint for coating the cookies, use Ghirardelli Dark Melting Wafers. You will need 2 10-ounce bags of the chips, mixed with 1/2 teaspoon of peppermint extract (and no shortening). Melt the chocolate the same way, and dip the cookies as instructed.

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  • Score: 4.75 (votes: 12)
    Duncan Hines Moist Deluxe Chocolate Cake Mix

    Let's say you want to make some chocolate cake from one of the popular mixes that come in a box but you don't have much of a craving for propylene glycol, polyglycerol esters of fatty acids, or cellulose gum. Well, if you're making cake from a box mix, that's probably what you'll be eating. Many of those additives are what give the cake you make with Duncan Hines cake mix its deluxe moistness. 

    The good news is you can use my Duncan Hines chocolate cake mix recipe below, and come very close to duplicating the store-bought cake mix with very simple dry ingredients and a little shortening. By combining the dry stuff, then thoroughly mixing in the shortening, you will have a mix that is shelf-stable until you add the same wet ingredients in the same amounts required by the real thing. It's a great way to make good, old-fashioned chocolate cake without the hard-to-pronounce additives.

    You can also try my Duncan Hines yellow cake mix recipe for a moist yellow cake from scratch.

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  • Score: 4.39 (votes: 31)
    Outback Steakhouse Honey Wheat Bushman Bread

    Along with your meal at this huge national steakhouse chain, comes a freshly baked loaf of dark, sweet bread, served on its own cutting board with soft whipped butter. One distinctive feature of the bread is its color. How does the bread get so dark? Even though my Outback Honey Wheat Bushman bread copycat recipe includes molasses and cocoa, these ingredients alone will not give the bread its dark chocolate brown color. Commercially produced breads that are this dark—such as pumpernickel or dark bran muffins–often contain caramel color, an ingredient used to darken foods. Since your local supermarket will not likely have this mostly commercial ingredient, we'll create the brown coloring from a mixture of three easy-to-find food colorings—red, yellow and blue. If you decide to leave the color out, just add an additional 1 tablespoon of warm water to the recipe. If you have a bread machine, you can use it for kneading the bread (you'll find the order in which to add the ingredients to your machine in "Tidbits"). Then, to finish the bread, divide and roll the dough in cornmeal, and bake.

    Check out more of my copycat Outback Steakhouse recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 3)
    Qdoba 3-Cheese Queso

    There are many acceptable ways to formulate good queso, but to make this specific queso the Qdoba way, the ingredients must be correct – and most copycat recipes seem to get it wrong. A few recipes get one of the peppers and two of the cheeses right, but pretty much every recipe out there is a bit of a mess that I will now save you from.

    Quesos can be made with a variety of cheeses that include queso fresco, asadero, and Muenster, but this particular queso includes a cheese you probably didn’t expect: Swiss. That cheese is slow to melt, so we’ll shred it first, along with the Jack. And you won't need to gum up the queso with flour or cornstarch by making a roux because the white American cheese in the mix contains either sodium citrate or sodium phosphate—additives that help the cheese melt smoothly and stay that way. 

    Authors of recipes that call for tomatoes in this dish haven’t looked closely. Those are red bell peppers and they are roasted, peeled, and seeded along with the poblano and jalapeños before they are diced and added to the cheese sauce. The sauce cooks on low heat, never bubbling, so that it stays smooth and creamy.

    When done, your queso might seem thin in the pan, but it will thicken as it cools to a perfect consistency for dipping tortilla chips, or as a topping for tacos and burrito bowls.

    My Qdoba 3-cheese queso copycat recipe was our #2 most popular in 2021. Check out the other four most unlocked recipes for the year: Panda Express Chow Mein (#1), Panda Express Fried Rice (#3), Outback Baked Potato Soup (#4), Chipotle Carne Asada (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 4.67 (votes: 6)
    Panda Express Chow Mein

    I got lucky on the day I picked up a box of chow mein from this huge Chinese chain because they had just run out. This meant that I could watch from the sidelines as they whipped up a fresh batch in a giant wok over a high flame in the completely visible kitchen, and I was able to take plenty of mental notes. The whole dish took just a few minutes for the enthusiastic chef to prepare, and before I knew it I was out the door with a huge box of hot chow mein ready for hacking. 

    Just like the real Panda Express Chow Mein, the beauty in this re-creation is its simplicity. There are only seven ingredients, and the prep work is low-impact. I used dry chow mein noodles (also called Chinese stir fry noodles) which are easy to find and cheap, and dark soy sauce to get that great caramel color. And if you don’t have a wok for this, a large skillet with sloped sides for tossing will work just fine.

    This recipe was our #1 most popular in 2021. Check out the other four most unlocked recipes for the year: Qdoba 3-Cheese Queso (#2), Panda Express Fried Rice (#3), Outback Baked Potato Soup (#4), Chipotle Carne Asada (#5).

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  • Score: 5.00 (votes: 1)
    Panda Express Fried Rice

    A popular staple of any Chinese chain is fried rice, so it better be good, and the version served at Panda Express most certainly is. Here's my easy Panda Express Fried Rice recipe for when you need a stress-free, low-cost side for your entrées. But I do suggest that you cook the white rice several hours or even a day or two before you plan to make the finished dish. I found that the cooked rice called for in this recipe works best when it's cold. 

    As for a shortcut, bagged frozen peas and carrots will save you from the hassle of petite-dicing carrots since the carrots in those bags are the perfect size to produce an identical clone. And they're already cooked. 

    This recipe was our #3 most popular in 2021. Check out the other four most unlocked recipes for the year: Panda Express Chow Mein (#1), Qdoba 3-Cheese Queso (#2), Outback Baked Potato Soup (#4), Chipotle Carne Asada (#5).

    Check out this list of our most popular recipes of all-time.

    Read more
  • Score: 4.00 (votes: 2)
    KFC Chicken Pot Pie (Improved)

    KFC's Chicken Pot Pie is a classic. It's packed with lots of shredded white and dark meat chicken, potatoes, peas, and carrots; all of it swimming in a delicious creamy gravy and topped with a tantalizing flakey crust. It seems more like homemade food than fast food. And now it can be made at home better than ever before with this improved hack of my original recipe (found here). The crust now has a better flavor (more butter!), and the gravy tastes closer to the original with the addition of more spices.

    You can make my KFC Chicken Pot Pie copycat recipe using ramekins or small oven-safe baking dishes, or get some recyclable aluminum pot pie pans you can find in many supermarkets. Those pans are the perfect size for four single servings, and they make cleanup easy after the feast.

    Find more of my KFC copycat recipes here.

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  • Not rated yet
    Haagen-Dazs Vanilla Ice Cream

    If I told you that Häagen-Dazs Vanilla Ice Cream was formulated generations ago on a dairy farm in the rolling hills of Denmark, you’d probably believe me. It sounds true because that’s precisely what Rueben Mattus wanted you to think when he created his new ice cream brand in 1960. In the Bronx in New York City.

    Mattus used a marketing technique called “foreign branding.” To set his brand apart from others, Mattus created the impression that his new ice cream was an exotic, special recipe made with hard-to-obtain ingredients. To come up with the name, Mattus sat at his kitchen table in the mornings blurting out non-sensical words until he eventually landed on one that sounded Danish: Häagen-Dazs. The word is meaningless, it’s not Dutch, and it even includes an umlaut, which doesn’t exist in the Danish alphabet.

    While the name may suggest a fancy, complicated recipe for ice cream, the Häagen-Dazs label is one of the simplest and cleanest you'll find for any major ice cream brand. There are just five very ordinary ingredients and nothing else: cream, skim milk, cane sugar, egg yolks, vanilla extract. And those will be the ingredients we’ll use in our hack.

    To create my Häagen-Dazs Vanilla Ice Cream copycat recipe, I played with the ratios through many batches until I finally honed in on the right combination for a perfect French vanilla ice cream, prepared like custard, but with less egg, and just enough butterfat to re-create the smooth mouthfeel of the original.

    Cook your ice cream base with the simple instructions, then get it cold and into an ice cream maker. After 30 minutes of churning grab a spoon, because you'll have a heaping quart of the best homemade ice cream you’ve ever tasted, and it's best when served a little soft.

    Try using your freshly made ice cream in one of my famous shake recipes here.

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  • Score: 5.00 (votes: 1)
    Walker's Shortbread

    Joseph Walker used only the best ingredients to make the famous pure butter shortbread recipe he created in 1898 at his Bakery in Aberlour, Scotland. More than a century later Walker's is one of the bestselling shortbreads in the world and it’s still made with the same four quality ingredients: flour, butter, sugar, and salt.

    But just knowing the ingredients still leaves you a long trip away from great shortbread—a fact that’s best confirmed by giving any other copycat recipe a try. If a recipe calls for all-purpose flour and/or standard granulated sugar and salt, you’re destined for disappointment.  

    The secret ingredient in a perfect Walker's Shortbread cookie is pastry flour. It has less gluten than all-purpose flour and will produce a tender bite mirroring the original cookies, but it still provides a stable structure that won’t spread out when baked. My favorite pastry flour is Bob’s Red Mill.

    There is no leavening in these cookies (that’s why they're called shortbread), so the sugar and salt are whipped into the butter until it’s fluffy which works in air bubbles that provide a lift to your shortbread when baked. Standard sugar and salt grains won’t easily dissolve in the butter, so I'm using superfine sugar here (baker’s sugar) and superfine salt (popcorn salt) to produce perfect shortbread with a clean bite that’s free of any detectable sugar or salt granules.

    Try my Walker's Shortbread copycat recipe below, and click here for more great famous cookie recipes.

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  • Score: 5.00 (votes: 2)
    Cracker Barrel Meatloaf

    The Southern-themed chain famous for its gift shops filled with made-in-America products and delicious homestyle food is also known to have a particularly good meatloaf. This dish ranks high in popularity, right up there with the Chicken ‘n Dumplins and the Hash Brown Casserole, so a good Cracker Barrel Meatloaf recipe is long overdue.

    Making meatloaf is easy. What’s hard is making it taste like the meatloaf at Cracker Barrel which is tender and juicy, and flavored with onion, green pepper, and tomato. I sought to turn out a moist and tender loaf of meat, and one that’s not dry and tough, but my first attempts were much too dense. I wasn’t happy about that, but my dog was thrilled.

    After playing around with the eggs-to-breadcrumbs-to-milk ratios and being careful to use gentle hands when combining everything and pressing it into the loaf pan, the final batch was a winner and I get to pass it along to you.    

    It's best to use a meatloaf pan here which has an insert that lets the fat drip to the bottom, away from the meat. A regular loaf pan will still work, but you’ll want to pour off the fat in the pan before slicing. 

    Satisfy your Cracker Barrel cravings with more of my copycat recipes here.

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  • Score: 4.88 (votes: 16)
    Cheesecake Factory Original Cheesecake

    Menu Description: "Our famous Original cheesecake recipe! Creamy and light, baked in a graham cracker crust. Our most popular cheesecake!"

    Oscar and Evelyn Overton's wholesale cheesecake company was successful quickly after it first started selling creamy cheesecakes like this clone to restaurant chains in the early 1970's. When some restaurants balked at the prices the company was charging for high-end desserts, Oscar and Evelyn's son David decided it was time to open his own restaurant, offering a wide variety of quality meal choices in huge portions, and, of course, the famous cheesecakes for dessert. Today, the chain has over 87 stores across the country, and consistently ranks number one on the list of highest grossing single stores for a U.S. restaurant chain.

    Baking your cheesecakes in a water bath is part of the secret for producing beautiful cheesecakes at home with a texture similar to those sold in the restaurant. The water surrounds your cheesecake to keep it moist as it cooks, and the moisture helps prevent ugly cracking. You'll start the oven very hot for just a short time, then crank it down to finish. I also suggest lining your cheesecake pan with parchment paper to help get the thing out of the pan when it's done without a hassle.

    My Cheesecake Factory original cheesecake recipe is so easy, even a 2-year-old can make it as shown in this video.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 3.56 (votes: 9)
    Taco Bell Taco Seasoning Mix

    This is a simple recipe to clone the contents of the seasoning packet that bears the Taco Bell logo found in most grocery stores these days. You probably expect the seasoning mix to make meat that tastes exactly like the stuff you get at the big chain. Well, not exactly. It's more like the popular Lawry's taco seasoning mix, which still makes good spiced ground meat, and works great for a tasty bunch of tacos.

    Try my Taco Bell Seasoning Mix recipe below, and find more cool Taco Bell copycat recipes here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 3)
    Costco (Kirkland) Blueberry Muffins

    Three things make Costco Blueberry Muffins special: they’re huge, they’re moist, and berries are bursting out of the top of each one. Now your home muffins can be just as special using a similar recipe and freshly unlocked tricks from our favorite big-box store.

    Obviously, you get huge muffins by using a huge muffin pan, so you’ll need a jumbo or “Texas-size” muffin pan if you want your muffins the same size as the originals. You can certainly make standard muffins with this batter in a standard-size muffin pan, but in this case, bigger is definitely better.

    To get muffins that are moist like Kirkland's, you’ll need oil. I noticed many muffin recipes use butter, but I found it made the muffins taste more like butter cake or pound cake than true muffins. Looking at the ingredients listed on the package of Kirkland muffins, you won’t find any butter in there. Just oil. For my Costco Blueberry Muffin copycat recipe, some of that oil comes from margarine (for a mild butter flavor and thicker batter), and the rest is vegetable oil.

    As for the blueberries, if you add them straight into the batter the juice frozen on the outside of the berries will streak your batter blue, so be sure to rinse the berries before you add them. And to make your muffins look as irresistible as those at Costco, we’ll use another one of their tasty tricks: press 4 blueberries into the batter in each cup just before the pan goes into the oven so that every baked muffin is sure to have several tantalizing berries popping out of the top.

    Find more favorite famous bread recipes here

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  • Score: 5.00 (votes: 2)
    KFC (Kentucky Fried Chicken) Potato Wedges

    “Don’t call them fries,” says KFC about its popular side made with sliced, skin-on russet potatoes. What sets these potatoes apart from all the others is the secret breading made with a similar seasoning blend to the one used for Colonel's Original Recipe Fried Chicken. To achieve the proper crispiness, the potatoes are par-fried, frozen, then fried again until golden brown.

    One important ingredient that completes the flavor is MSG. Monosodium glutamate is a food additive derived from glutamic acid, which is an important amino acid found in abundance in nature, food, and in you right now. Over the last 60 years of study and use, MSG has not only been found harmless in normal amounts, but tests have shown glutamate to be a chemical messenger that benefits gut health, immunity, and brain functions such as memory and learning. In addition to all of that, it imparts a unique savoriness that enhances flavors in other ingredients and makes your food taste amazing. Using MSG in your food is, literally, smart cooking.

    Another important ingredient is ground Tellicherry black pepper, a select black pepper from India. Winston Shelton, a friend of Harland Sanders who invented the first high-volume pressure fryers for KFC, confirmed this. Shelton recalled seeing the ingredient when Sanders showed him the secret formula for the fried chicken seasoning he had scribbled on a piece of paper.

    While we were shooting the first episode of my TV Show, Top Secret Recipe, Winston pulled me aside and whispered to me that Tellicherry pepper is crucial to creating the unique KFC aftertaste. It was a great tip, and fortunately, we caught that moment on camera and you can see it in the show. Later, I conducted a side-by-side taste test with common black pepper and Tellicherry black pepper and discovered Winston was right. If you want the best taste for your copycat KFC Potato Wedges, you'll need Tellicherry pepper, which you can find online and in some food stores. Be sure to grind it fine before using it.

    For my KFC Potato Wedges recipe, just two russet potatoes are all it takes to make the equivalent of a large serving of fried potato wedges, which will be enough for at least four people.

    Get more of my KFC copycat recipes here.

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  • Score: 5.00 (votes: 4)
    Pei Wei Wei Better Orange Chicken

    This 220-unit downscaled version of P.F. Chang’s China Bistro targets the lunch crowd with a smaller menu that features bento boxes, bowls, and small plates. Obviously, a clone is needed for this one, stat.

    The name “Wei Better Orange Chicken” is a competitive callout to Panda Express's signature orange chicken, which is made with pre-breaded and frozen chicken. Pei Wei claims its orange chicken is prepared each day from scratch with chicken that is never frozen, so we’ll craft our clone the same way. But rather than assemble the dish in a wok over a high-flame fast stove like they do at the restaurant, we’ll prepare the sauce and chicken separately, then toss them with fresh orange wedges just before serving.

    By the way, Pei Wei Better Orange Chicken goes very well with white or brown rice, so don’t forget to make some.

    This recipe was our #4 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Chipotle Mexican Grill Carnitas (#5).

    Check out this list of our most popular recipes of all-time.

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  • Not rated yet
    Werther's Original Hard Candies

    The famous hard caramel candy created in 1903 in the German town of Werther is easy to duplicate at home as long as you’ve got a candy thermometer and some rounded silicone candy molds. Realistically, you can make these candies any shape you want (one time I made some in a gummy-bear mold!), but the best shape for hard candies is something smooth and rounded. That’s what works best for a candy designed to be sucked on, rather than chewed. Just be sure to get enough molds to hold 50 or more bite-size candies at once.      

    My Werther's candy recipe calls for fresh cream and butter just like the original, which was invented in Germany over 100 years ago and is now sold throughout Europe and North America. 

    I've hacked a lot of famous candy over the years. See if I copied your favorites here

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  • Not rated yet
    KFC Extra Crispy Fried Chicken (Improved)

    To get their Extra Crispy Chicken so crispy, KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy original recipe fried chicken that’s breaded just once and pressure fried.

    As with my KFC Original Fried Chicken recipe, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep-fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.

    On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for KFC Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.

    I first published my KFC Extra Crispy Fried Chicken recipe in Even More Top Secret Recipesbut recently applied some newly acquired secrets and tips to make this much-improved recipe of one of the most familiar fried chicken recipes in the world. 

    My improved KFC Extra Crispy Fried Chicken copycat recipe below was our #2 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 1)
    Jolly Rancher Hard Candy

    The name Jolly Rancher has a friendly Western sound to it, and that’s why Bill Harmsen picked the name for his Golden, Colorado confection company in 1949. Bill sold chocolate and ice cream, but it was his hard candies that got the most attention, and that’s where Bill focused his efforts and grew his business.

    The first Jolly Rancher hard candies came in just three flavors: apple, grape, and cinnamon. Eventually they added more flavors including cherry, orange, lemon, grape, peach, and blue raspberry. But today the main flavors have been cut to just five: cherry, watermelon, apple, grape, and blue raspberry. I’ve included clone recipes here for four of them: grape, cherry, watermelon, and green apple.

    The flavors are all sour, thanks to malic acid, a very tart natural ingredient often used to make sour candies. If you can’t find malic acid, you can duplicate the sour taste with easier-to-find citric acid. I found some at Walmart.

    You’ll also need super-strength flavoring from LorAnn in whichever flavors you chose to make. This is the most popular baking/candy flavoring brand, and you can find it online or in craft stores like Michael’s. Each small bottle is 1 dram, which is just under 1 teaspoon, and you’ll need one of those for each flavor.  

    Regardless of which flavors you choose to make, the base candy recipe will be the same. The hard candy is formed by bringing the sugar solution up to the “hard crack” stage, or the stage where the candy becomes hard and brittle when cool. You must get the candy to exactly 300 degrees F, and for that, you’ll need a candy thermometer.

    The thermometer is essential here and will help you determine when to add the coloring, when to remove the candy from the heat, and when to add the malic or citric acid. If you cook the candy too long, it will begin to caramelize and darken and won't taste right. If you add the acid before the candy cools to 265 degrees F, it will burn and turn bitter. If you add it too late, it may be hard to mix.

    My Jolly Rancher hard candy copycat recipe makes over 60 candies. When cool, crack the candies apart along their score lines, wrap them up in 4x4-inch cellophane candy wrappers, and you should have more than enough hacked homemade hard candies to fill a candy bowl.

    Click here to make more famous candy at home. 

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  • Score: 4.50 (votes: 12)
    Cinnabon Cinnamon Rolls (Improved)

    I made several discoveries on episode 2 of my CMT Show "Top Secret Recipe" that helped me improve significantly on the recipe for my first clone of Cinnabon Cinnamon Rolls that I first hacked many years ago in my book "More Top Secret Recipes". After interviewing the creator of the Cinnabon roll, Jerilyn Brusseau (aka "Cinnamom"), at her home in Seattle and visiting Cinnabon headquarters in Atlanta, I was able to sleuth out some important clues that make this the closest Cinnabon Cinnamon Roll copycat recipe you'll find. I learned about the unique gooey properties of a specific cinnamon found in Indonesia called Korintje cinnamon, which Cinnabon calls "Makara") and how to give the rolls their signature golden color (buttermilk and baking soda). I also discovered that the dough must rise in your refrigerator for at least 5 hours, and that adding some xanthan gum to the filling will keep the filling from leaking down into the pan as the rolls bake.

    Cinnabon master chefs allowed me to step into the development kitchen at Cinnabon headquarters for an up-close demonstration of the rolling and slicing techniques, so the instructions I have laid out for here come straight from the inside, and will give you beautiful rolls that look and taste just like those you get at the mall. In fact, if you follow these instructions carefully, being sure to weigh the ingredients rather than measuring by volume, everyone will be shocked that the delicious finished product came out of your very own kitchen. 

    Try my recipe for Cinnabon CinnaStix here

    Source: "Top Secret Recipes Step-by-Step" by Todd Wilbur.

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  • Score: 5.00 (votes: 2)
    KFC (Kentucky Fried Chicken) Buttermilk Biscuits

    In 1991 Kentucky Fried Chicken bigwigs decided to improve the image of America's third-largest fast-food chain. As a more health-conscious society began to affect sales of fried chicken, the company changed its name to KFC and introduced a lighter fare of skinless chicken.

    In the last forty years KFC has experienced extraordinary growth. Five years after first franchising the business, Colonel Harland Sanders had 400 outlets in the United States and Canada. Four years later there were more than 600 franchises, including one in England, the first overseas outlet. In 1964 John Y. Brown, Jr., a young Louisville lawyer, and Jack Massey, a Nashville financier, bought the Colonel's business for $2 million. Only seven years later, in 1971 Heublein, Inc., bought the KFC Corporation for $275 million. Then in 1986, for a whopping $840 million, PepsiCo added KFC to its conglomerate, which now includes Pizza Hut and Taco Bell. That means PepsiCo owns more fast food outlets than any other company including McDonald's.

    At each KFC restaurant, workers blend real buttermilk with a dry blend to create the well-known KFC buttermilk biscuits recipe that have made a popular menu item since their introduction in 1982. Pair these buttermilk biscuits with my KFC mac and cheese recipe and the famous KFC Original Recipe Chicken to complete your meal.

    Source: Top Secret Recipes by Todd Wilbur.

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  • Not rated yet
    McDonald's Chicken McNuggets

    When dippable tempura-battered chicken chunks made their debut at select McDonald’s restaurants in 1981, America couldn’t get enough…literally. Supply chain issues prevented the burger chain from meeting high demand in all markets for many months, and it wasn’t until two years after the McNuggets were first introduced that they were finally available at every McDonald’s in the country.

    The famous finger food was invented by McDonald’s first executive chef, Rene Arend, who discovered that reconstituted chicken blended with flavor enhancers, enrobed with tempura batter, and deep-fried until golden brown, made a simple, portable snack. The chicken was formed into four “B” shapes designed for dipping—the bell, the bow-tie, the ball, and the boot—and served along with child-friendly dipping sauces such as ranch and barbecue, so the breakout finger food product became a huge winner with kids.

    To make a home version that looks and tastes like McNuggets I dissected a real one and discovered that the chicken in the middle is coated twice: once with dry, seasoned breading, and then once more with wet batter before frying. The chicken in McNuggets is puréed not ground, and the best way to prepare it is with a food processor. “Ground” chicken in grocery stores is often puréed, then pushed through a die to look more appealing in the package, similar to how ground beef is presented. For my Chicken McNugget recipe below, it's best to use a home food processor, but if you don’t have one, ground chicken from your butcher will work.

    If I had to identify a secret ingredient in this hack it would be Knorr chicken bouillon powder. It contains many of the same ingredients found in real Chicken McNuggets, so once you get that crucial flavoring component, you’re well on your way to an amazing knockoff of an iconic American food.

    This recipe was our #5 most popular in 2022. Check out the other four most unlocked recipes for the year: Rao's Traditional Meatballs (#1), Chipotle Pollo Asado (#2), Wendy's Seasoned Potatoes (#3), Cheesecake Factory Spicy Cashew Chicken (#4).

    Check out this list of our most popular recipes of all-time.

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  • Score: 4.50 (votes: 2)
    Rao's Traditional Meatballs

    Tweaking a classic recipe with a few special prep tricks leaked to me by a server was the key to developing this spot-on hack for the famous meatballs from the iconic 125-year-old Italian dining room. With just two locations in the U.S. (Los Angeles and New York), sinking your fork into a fresh meatball at the restaurant requires quite a trip for most people, but my Rao's Traditional Meatballs recipe, refined through multiple batches, will make you a meatball master in your own kitchen, producing ten 5½-ounce meatballs that look and taste like the real thing.

    Fortunately, I could squeeze in a reservation at the Las Vegas Rao’s location a few weeks before it closed its doors forever at Caesar’s Palace in late November 2021. While there, I made sure to ask my server for any information about the recipe, and was informed about the secret two-step process described in this hack to create giant meatballs that are cooked through, but so moist that they practically crumble when cut with a fork.

    Rao’s has shared a meatball recipe in the past, but don’t be fooled. That recipe produces decent meatballs, but they are not the same as what’s served in the restaurant. If you want to make meatballs that taste like the classic original, use my Rao's meatballs recipe below.

    And when they're done, top the meatballs with your favorite marinara or use my hack here to re-create Rao’s famous sauce.

    This recipe was our #1 most popular in 2022. Check out the other four most unlocked recipes for the year: Chipotle Pollo Asado (#2), Wendy's Seasoned Potatoes (#3), Cheesecake Factory Spicy Cashew Chicken (#4), McDonald's Chicken McNuggets (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 3)
    Starbucks Banana Nut Bread

    It’s about time I hacked one of Starbucks all-time bestselling baked snacks. For my recipe, I settled on a blend of both baking powder and baking soda for a good crumb and dark crust that perfectly resembles the original. And I decided it best to go big on the dark brown sugar, not only for flavor but also because the extra molasses in the darker brown sugar triggers a helpful leavening boost from the baking soda. It’s also important to know that an accurate clone must have both walnuts and pecans in the mix, because that’s what’s really in it, according to the official Starbucks website ingredients info. All other copycats I saw got it wrong when it came to the nut blend, so if you want a true knock-off, try my Starbucks Banana Bread copycat recipe below.

    I've cloned a ton of drinks and treats from Starbucks. See if I hacked your favorite here.      

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  • Score: 5.00 (votes: 2)
    Panera Bread Baked Potato Soup

    Since Panera Bread makes all its ingredients known, it's not hard to find out that there’s no chicken broth in the original recipe, yet every copycat recipe I located online calls for chicken broth, as well as other ingredients clearly not found in Panera's version. Unlike those other recipes, I use the same or similar ingredients to those listed on the company’s website in my Panera Bread Potato Soup copycat recipe, so you can make the closest replica at home.

    One of the ingredients in the soup, according to the posted list, is yeast extract. This tasty ingredient adds an MSG-like savoriness to Panera’s soup, and we can duplicate it by using nutritional yeast—often called "nooch"—now found in many stores, including Whole Foods. A little bit of nooch will provide the umami deliciousness that replaces chicken broth or bouillon.

    Panera keeps its soup gluten-free by thickening it with a combination of rice flour and cornstarch, rather than wheat flour. I’ve included those ingredients as well so that your clone is similarly gluten-free. Use the steps below and in about an hour you’ll have 8 servings of a soup that is a culinary doppelganger to Panera Bread's Baked Potato soup, and at a mere fraction of the cost.

    Find recipes for more of your favorite Panera Bread dishes here.

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  • Score: 5.00 (votes: 7)
    Pizzeria Uno Chicago Deep Dish Pizza

    A requirement of any visit to Chicago is eating at least one slice of deep dish pizza in the city that perfected it. Deep dish pizza quickly became a Chicago staple after Ike Sewell and Ric Riccardo opened the first Pizzeria Uno in 1943 and served a hearty new style of pizza constructed in a high-rimmed cake pan. The yeast crust was tender and flakey, like a pastry, and the cheese was layered under the sauce so that it wouldn’t burn in a hot oven for the long cooking time.

    While researching a home hack of this now-iconic recipe, I discovered an unexpected technique that I hadn’t seen in other deep dish recipes. Employees told me the pizza crusts are partially cooked each morning to cut down on the wait time for customers. Before the restaurant opens each day, cooks press the dough into a pan and then sprinkle it with a little shredded cheese. The shells are then partially baked and set aside. Later, when an order comes in, the pizza is built into one of the par-baked crusts and finished off. This way customers get their food faster, and the tables turn over quicker.

    Copying that delicious, flakey crust was the task that took me the longest. After two weeks of baking, I finally settled on a formula that was a mash-up of yeast dough and pie crust and made a perfectly tender deep dish crust, with great flavor that exactly mimicked the original. If you like Uno, you'll love this! 

    Regarding the cheese: be sure your cheese is at room temperature, not cold, or it may not melt all the way through. Also, it’s best if you buy cheese by the block and shred it yourself. Pre-shredded cheese is dusted with cornstarch so that the shreds don’t stick together in the bag, and it won’t melt as smoothly as cheese you shred by hand.

    My Pizzeria Uno Chicago Deep Dish Pizza copycat recipe will make enough sauce for two pizzas. I just thought you should know that in case you get the urge to make another deep dish after this one disappears.

    This recipe was our #4 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Bush's Country Style Baked Beans (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 2)
    Cheesecake Factory Oreo Dream Extreme Cheesecake

    The Cheesecake Factory’s latest decadent dessert goes extreme with America’s favorite cookie. You’ll find Oreos in the middle of the cheesecake, in the cookie mousse layer, pressed onto the edge, sprinkled on the whipped cream, and even up on top where an Oreo wafer crowns each slice. In fact, I’ve designed my copycat Cheesecake Factory Oreo cheesecake recipe to use every Oreo in a standard size-package—all 36 of them!

    This beautiful cheesecake starts with a chocolate cake layer, topped with a layer of chocolate buttercream icing, followed by a no-bake cheesecake layer, Oreo cookie mousse, and more chocolate icing. It’s a chocolate lover’s—and Oreo lover’s—dream, and not surprisingly, one of Cheesecake Factory’s best sellers.

    When creating your own version of this dessert masterpiece at home, be sure to use a 10-inch springform pan. This is a big cheesecake, so you'll get 12 large slices out of it. The restaurant charges around 56 bucks for a whole cheesecake this big, but thankfully, you can use my Cheesecake Factory Oreo Dream Extreme Cheesecake copycat recipe for a homemade version will cost you much less than that.

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  • Score: 4.74 (votes: 27)
    Cracker Barrel Hash Brown Casserole

    Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long."

    In the late sixties, Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States.

    Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts and this casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices. My Cracker Barrel Hash Brown Casserole copycat recipe is designed for a skillet that is also safe to put in the oven (so no plastic handles). If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove.

    Love Cracker Barrel? Check out my other clone recipes here.

    Source Top Secret Restaurant Recipes by Todd Wilbur.

     

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  • Score: 5.00 (votes: 1)
    Fudgsicle Original Fudge Bars

    Re-creating this popular frozen ice pop is more than just mixing sugar and cocoa into skim milk and freezing it with a stick in the middle. In addition to the great chocolate taste, a Fudgsicle copycat recipe wouldn't be right if it didn't have the same creamy–and not at all icy–texture of the original.

    So how do we hack that? We'll use a little gelatin in the mix plus some fat-free half-and-half, which contains carrageenan a natural thickener found in the real fudge bars that improves the texture and helps prevent the formation of ice crystals. 

    For my Fudgsicle Fudge Bars copcyat recipe, simply combine the ingredients below in a saucepan over medium heat until the sugar is dissolved, then pour the creamy mixture into an ice pop mold. When the pops are semisolid, add the sticks. A few hours later, you'll have seven or eight perfect fudge pops with the same great taste and mouthfeel as the famous original product.

    Find more of my cool snack copycat recipes here.

    Source: "Top Secret Recipes Step-by-Step" by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Marie Callender's Chocolate Satin Pie

    Like the French Silk Pie that took first prize at the 1951 Pillsbury Bake-Off contest, Marie Callender’s Chocolate Satin Pie features a creamy chocolate mouse in an Oreo cookie crust and it's one of the most requested pies on the menu. The pie has become so popular that a frozen version is available in most supermarkets, but I found that version to be smaller and less delicious than the pies you get from the restaurant, so it's the fresh Marie Callender's Chocolate Satin Pie that I'm cloning here with this recipe.

    For the chocolate cookie crust, you'll just need to scrape the filling from 24 Oreo cookies, then grind or pound them down to fine crumbs. After adding butter and baking it, the crust is cooled and then loaded up with the smooth chocolate mousse filling, made with real dark chocolate, cream, and eggs, just like the original. After that, just chill until firm.

    When the filling has set in your refrigerator, top your taste-alike Marie Callender's Chocolate Satin Pie with homemade whipped cream (that recipe is here too), and some chocolate sprinkles, and no one will ever suspect it’s not the real deal.

    Find more of your favorite Marie Callender's recipes here

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  • Score: 5.00 (votes: 2)
    Wendy's Seasoned Potatoes

    Reviewers of Wendy’s tasty seasoned potatoes point out that the skin-on slices stay crispy even when cool. That tells us the breading is most likely made with a non-wheat flour blend, an assumption confirmed by the website ingredients list for the potatoes where nary a gram of wheat flour is included. Yep, these seasoned potatoes are gluten-free.

    Wendy’s uses a blend of food starches plus rice flour for the breading on their version, but my tests confirmed that cornstarch is all you’ll need for a great clone of Wendy's seasoned potatoes. The secret process starts by coating the potato slices with the dry breading mix, which contains salt. The salt in the blend will draw water out of the potatoes, magically transforming the dry breading into a wet batter in about 20 minutes.

    When all the breading is wet, the potatoes go into the oil for partial frying. After resting a bit, they get dropped in again until golden brown and crispy. And, thanks to the cornstarch, these potatoes will stay crispy, even when they’re completely cool. Pretty cool right? Give my Wendy's seasoned potatoes copycat recipe a try.

    This recipe was our #3 most popular in 2022. Check out the other four most unlocked recipes for the year: Rao's Traditional Meatballs (#1), Chipotle Pollo Asado (#2), Cheesecake Factory Spicy Cashew Chicken (#4), McDonald's Chicken McNuggets (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 4)
    Outback Steakhouse Baked Potato Soup

    Menu Description: “Creamy potato soup topped with melted cheese, bacon, and green onions.”

    It’s not called baked potato soup because the potatoes in it are baked. It’s called baked potato soup because it’s topped with shredded cheese, bacon, and green onion, and it tastes like a loaded baked potato. Other hacky hacks for this recipe miss that point and add over an hour to the preparation process by preheating an oven and baking the potatoes, all while hungry stomachs are growling on the sidelines. My version skips that part by adding the raw potatoes directly into the pot with the other ingredients, where they cook in 20 minutes, and the soup is ready to eat in less time than other recipes take just to get the potatoes done.

    Also, other clones add way too much flour to thicken the soup—¾ cup! Sure, flour is good at thickening, but it doesn’t add any flavor, so I found a better way. For my Outback Baked Potato Soup copycat recipe, I ended up using just a little flour to make the roux, then later thickening the soup mostly with dehydrated potato flakes, which are used to make quick mashed potatoes. The flakes not only do a great job of thickening the soup, but they also add more delicious potato flavor to the pot, just like the original soup.

    Top your finished soup with shredded cheese, crumbled bacon, and green onion, and every spoonful will taste like a fully decked-out baked potato.

    This recipe was our #4 most popular in 2021. Check out the other four most unlocked recipes for the year: Panda Express Chow Mein (#1), Qdoba 3-Cheese Queso (#2), Panda Express Fried Rice (#3), Chipotle Carne Asada (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 5.00 (votes: 4)
    Taco Bell Chalupa Supreme

    I’m not sure when it happened, but it appears Taco Bell recently changed its seasoned beef recipe. I hacked the recipe several years ago for the book TSR Step-by-Step, and I recall the recipe had much more oat filler, so that’s how I cloned it. Taco Bell came under fire in 2011 for the significant amount of oats in the recipe that the chain was listing as “spices,” and after that, Taco Bell was more transparent about ingredients. But somewhere along the way it appears the company tweaked the recipe to include less filler and more flavor, so I decided I had to create a new Taco Bell seasoned beef copycat recipe. 

    You can use my recipe below to make the famous Chalupa—which the restaurant makes by deep-frying the flatbread used for Gorditas. You can also use this new, improved Taco Bell seasoned beef recipe for anything you’re copying, whether it's tacos, burritos, Enchiritos, Mexican Pizzas, or a big pile of nachos.

    The secret ingredient in our hack is Knorr tomato bouillon. This flavor powder adds many ingredients found in the original recipe and provides the umami savoriness that’s required for a spot-on clone of the famous seasoned ground beef. To get the right flavor, you need to find "Knorr Tomato Bouillon with Chicken Flavor" powder, in a jar. Not the bouillon cubes.

    Try my Taco Bell Chalupa Supreme recipe below, and find copycat recipes for Taco Bell mild, hot or diablo sauce here.

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  • Score: 5.00 (votes: 6)
    Olive Garden Braised Beef Bolognese

    Braised Beef Pasta Menu Description: “Slow-simmered meat sauce with tender braised beef and Italian sausage, tossed with ruffled pappardelle pasta and a touch of alfredo sauce—just like Nonna’s recipe.”

    It’s a mistake to assume that a recipe posted to a restaurant chain’s website is the real recipe for the food served there. I’ve found this to be the case with many Olive Garden recipes, and this one is no exception. A widely circulated recipe that claims to duplicate the chain’s classic Bolognese actually originated on Olive Garden’s own website, and if you make that recipe you’ll be disappointed when the final product doesn’t even come close to the real deal. I won’t get into all the specifics of the things wrong with that recipe (too much wine, save some of that for drinking!), but at first glance it’s easy to see that a few important ingredients found in traditional Bolognese sauces are conspicuously missing, including milk, basil, lemon, and nutmeg.

    I incorporated all those missing ingredients into my Olive Garden Braised Beef Bolognese copycat recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo. The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb. Yes, it comes from Olive Garden, but this Bolognese is better than any I’ve had at restaurants that charge twice as much, like Rao’s where the meat is ground, not braised, and they hit you up for $30.  

    As a side note, Olive Garden’s menu says the dish comes with ruffled pappardelle pasta, but it’s actually mafaldine, a narrower noodle with curly edges (shown in the top right corner of the photo). Pappardelle, which is the traditional pasta to serve with Bolognese, is a very wide noodle with straight edges, and it’s more familiar than mafaldine, so perhaps that’s why the menu fudges this fact. In the end, it doesn’t really matter which pasta you choose. Just know that a wide noodle works best. Even fettuccine is good here.

    For the little bit of Alfredo sauce spooned into the middle of the dish, I went with a premade bottled sauce to save time. You can also make this from scratch if you like (I’ve got a great hack for Olive Garden’s Alfredo Sauce), but it’s such a small amount that premade sauce in either a chilled tub from the deli section or in a bottle off the shelf works great here.

    This recipe was our #3 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

    Check out this list of our most popular recipes of all-time.

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  • Score: 4.47 (votes: 19)
    Hidden Valley The Original Ranch Dressing

    It is true that ranch dressing was invented at Hidden Valley Ranch near Santa Barbara, California, by a real salad-wranglin' rancher. In the 50s and 60s, Steve Henson and his wife, Gayle, shared their 120-acre dude ranch with University of California at Santa Barbara students and other festive partiers for rousing weekend shindigs. The dozens of guests were served steak dinners and delicious salads topped with Steve's special blend of herbs, spices, mayonnaise, and buttermilk. As word got out about the fabulous dressing, more guests were showing up at the ranch and walking home with complimentary take-home jars filled with the stuff. 

    Eventually, Steve figured he could make a little cash on the side by packaging the dressing as a dry mix and selling it through the mail. At first, he was filling envelopes himself, but within a few months, Steve had to hire twelve more people to help with the packaging. Soon Steve had a multi-million dollar business on his hands with a product that for ten years he had been giving away for free. 

    Reverse-engineering Steve's special blend of herbs, spices, mayonnaise, and buttermilk was fairly simple. I could guess all the ingredients by taste. From there, I played around with amounts until I came up with the perfect Hidden Valley Ranch Dressing copycat recipe. Soon, you'll be throwing fabulous parties and "wow"-ing your friends with take-home jars of amazing Ranch dressing.

    Find all of your favorite salad dressing copycat recipes here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Chick-fil-A Frosted Lemonade

    Chick-fil-A’s popular Frosted Lemonade is a delicious, blended combination of lemonade and the chain’s trademarked Icedream soft serve product. Just like Dairy Queen’s famous soft serve, Icedream looks and tastes like ice cream, but it contains considerably less butterfat since it’s made with milk, rather than cream.

    For my Chick-fil-A Frosted Lemonade recipe though, cream-less ice cream is not a necessity. Regular ice cream works just fine here, although light ice cream, which is usually made with a milk base (Blue Bell Vanilla Light Ice Cream is one example), also makes a great clone.

    Give the fresh lemonade you make here a little time to chill in your freezer before adding it to your blender with the other ingredients. In a matter of seconds, when all the ice is crushed, you’ll have two frosty 16-ounce drinks that taste just like the real deal, but at a mere fraction of the cost.

    Try more of my Chick-fil-A copycat recipes like their famous chicken sandwich here

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  • Score: 5.00 (votes: 6)
    Applebee's Chicken Wonton Tacos

    Menu Description: “A deliciously different way to taco. Tangy grilled chicken, sweet Asian chile sauce and dumpling sauce stuffed into crispy wonton shells and topped with a crunchy slaw and cilantro mix.”

    Re-creating Applebee's Chicken Wonton Tacos requires cloning four parts; none of which are difficult: grilled chicken, coleslaw, secret dumpling sauce, and the crispy wonton shell to hold it all together. For the chicken, we’ll grill a couple of thighs and chop them up. Then we’ll use bottled sweet chili sauce—usually found in your grocery store where Asian foods are parked—to punch up the flavor.

    The coleslaw is easy with a dressing that has only five ingredients, and it’s best when it has some time to sit and marinate. You can slice the cabbage yourself, but a coleslaw kit that’s a combo of sliced cabbage and shredded carrots is a big time-saver. Just measure out 4 cups of the cabbage blend and mix it with the minced cilantro and dressing.  

    Wonton taco shells are not a thing you can usually find in stores, so we’ll make our own using wonton wrappers and a skillet of hot oil. When the oil is hot, add a wonton wrapper and use tongs to fold it over diagonally as it fries until it’s crispy on both sides. It takes less than a minute to fry each wonton taco shell, and you’ll get better as you go. Just be sure to leave plenty of room in the shell for the delicious fillings to come.

    Try my Applebee's Chicken Wonton Tacos recipe below, and find more copycat recipes from Applebee's here

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  • Score: 5.00 (votes: 2)
    Olive Garden Five Cheese Ziti al Forno

    Menu Description: “A baked blend of Italian cheeses, pasta, and our signature five-cheese marinara.”

    Creating my Olive Garden’s famous baked ziti copycat recipe would not be possible without a perfect clone of the chain’s popular five-cheese marinara sauce. I started with my previous recipe of the plain marinara for Olive Garden’s Chicken Parmigiana and enhanced it with the addition of five kinds of Italian cheese and heavy cream.  

    Determining which five types of cheese are in a prepared sauce is tough without some insider assistance, so before cooking I focused my efforts on convincing a server to ask the chef for the list…and I got it! The blend of cheese used here in the sauce comes straight from the kitchen of my local Olive Garden. When you taste it, you’ll know the intel was legit.

    After the sauce is added to the pasta it’s topped with a cheese-and-breadcrumb mix called “ziti topping,” then it’s browned under a salamander (for the restaurant version) or a broiler (for your version). The result is a beautiful dish with great sauce and a cheesy topping that should satisfy even the pickiest baked ziti fanatics.

    I've cloned a ton of dishes from Olive Garden. See if I hacked your favorite here.

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I'm Todd Wilbur, Chronic Food Hacker

For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original copycat recipes for you to use at home. Welcome to my lab.

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