THE MOST TRUSTED COPYCAT RECIPES
THE MOST TRUSTED COPYCAT RECIPES
IHOP Banana Macadamia Nut Pancakes copycat recipe by Todd Wilbur

IHOP Banana Macadamia Nut Pancakes

Not rated yet
  • $0.00
Qty:  

Menu Description: "Two sweet golden pancakes, grilled with fresh sliced banana, drizzled with a rum-butter flavored glaze and crowned with creamy whipped topping and toasted macadamia nuts."

This is the best of three varieties of pancakes that IHOP introduced as "Hawaiian Pancakes" in the summer of 2009. The country's largest flapjack house flavors the new pancakes with imitation banana flavoring and a yellow coloring, since real bananas will eventually turn a prepared batter brown. But we are going to use this batter right away so I've incorporated real mashed banana in this batter to add the perfect sweetness and much better real banana flavor. A clone for the delicious rum-butter glaze is also included here, but these pancakes are also great when drizzled with plain old maple syrup

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Get This

Rum-Butter Glaze
  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/3 cup water
  • 1/4 cup dark brown sugar
  • 1 teaspoon butter flavoring
  • 1/4 teaspoon imitation rum flavoring
Garnish
  • 6 tablespoons chopped macadamia nuts
  • Canned whipped cream
_main
  • 1 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 1/2 cups buttermilk
  • 1 cup mashed banana (approx. 2 ripe bananas)
  • 1/4 cup butter, melted
  • 24 to 27 banana slices (from 1 to 1 1/2 bananas)
Do This

1. Make rum-butter glaze by combining the sugars, corn syrup, and water in a small saucepan over medium heat. Stir often until the sugars dissolve and mixture begins to boil. Continue simmering for 1 minute, then turn off heat, add flavorings, and set aside.

2. Combine flour, sugar, baking soda, and salt in a medium bowl.

3. In a separate large bowl, beat the egg with an electric mixer. Mix in the buttermilk, mashed banana, and butter.

4. Combine dry ingredients with the wet mixture and mix well until the batter is smooth and no lumps appear.

5. Preheat a griddle or large skillet to medium heat. Spray cooking surface with a coating of non-stick spray and measure 1/2 cup portions of batter onto hot griddle. Press three banana slices onto each pancake and then sprinkle on 2 teaspoons of chopped macadamia nuts. Cook pancakes for 2 minutes or until the first side is golden brown, then flip and cook for another 1 1/2 to 2 minutes or until done. Serve a stack of two pancakes, drizzled with rum-butter glaze, sprinkled with an additional tablespoon of chopped macadamia nuts, and crowned with a swirl of whipped cream.

Serves 4 (8 to 9 pancakes).

Get New Secret Recipes
Be the first to get Todd's latest hacked recipes, sent to your inbox every week. Just enter your email.
Reviews
There are no reviews for this product yet...

YOU MAY ALSO LIKE

  • Score: 5.00 (votes: 1)
    Annual TSR Club (Best Deal!)

    per month

    ($23.88 annually)*
    Save $19.16 vs. monthly

    Includes eight (8) 79¢ recipes of your choice each month!

    Read more
    • 33% off
  • 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.

    Read more
  • Score: 4.83 (votes: 6)
    IHOP Funnel Cakes

    International House of Pancakes Funnel Cake Carnival promotion brought the famous fairground food to the masses for a limited time. As you would expect from the name, the first thing you'll need to make proper funnel cakes is, of course, a funnel. The funnel is used to swirl batter into hot oil where it will fry to a happy golden brown in about a minute on each side. Find a funnel with an opening that is at least 1/2-inch wide so that your funnel cakes will have approximately the same thickness as the IHOP version. For the frying, shortening works the best since that's what IHOP uses, but you can also use vegetable or canola oil. I used a trans fat-free shortening from Smart Balance and it worked great. Load your oil or shortening into a small saucepan with about a 6-inch diameter. This way the batter won't spread out when you funnel it into the oil, and you'll get funnel cakes that are all about the same size. When it's time to serve the dish, arrange two funnel cakes on a plate, dust them with powdered sugar, top 'em off with fruit and whipped cream, and enjoy fairground-style funnel cakes without any scary carnies watching you eat. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Score: 3.67 (votes: 3)
    Einstein Bros. Bagels Bagels

    According to legend, in 1683 a Jewish baker shaped dough into the form of a riding stirrup to honor King Sobieski of Poland, a skilled horseman who had saved the Austrian people from Turkish invaders. Three hundred years later, this Boulder, Colorado chain is the biggest seller of what has become Americas favorite bagel brand. Since the first Einstein Bros. Bagel store opened in 1995, the chain has quickly expanded into 38 states. Today there are around 450 Einstein Bros. Bagel stores serving 16 varieties of the chewy bread snack. The company also owns Noah's Bagels, giving them another 140 stores. Each company has its own style of bagel, but both brands often win awards in local bagel contests. The company strives to open a new Einstein Bros. or Noah's somewhere in the country each business day.

    Here are clone recipes for three of the chains most popular bagels plain, everything, and jalapeno. You'll notice the special ingredient that sets these bagels apart from others is molasses. That gives the bagels a sweet flavor as well as a slightly dark tint.

    Nutrition Facts
    Serving size–1 bagel
    Total servings–4
    Calories per serving–Plain 337, Everything 356, Jalapeno 340
    Fat per serving–Plain 1g, Everything 2g, Jalapeno 1g

    Source: Top Secret Recipes Lite by Todd Wilbur. 

    Read more
  • Score: 5.00 (votes: 18)
    Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

    Menu Description: "Our creamy cheesecake with chunks of white chocolate and swirls of imported seedless raspberries throughout. Baked in a chocolate crust and finished with white chocolate shavings and whipped cream."

    Use my Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake recipe below to make a home version of the cheesecake that many claim is the best they've ever had. Raspberry preserves are the secret ingredient that is swirled into the cream cheese that's poured into a crumbled chocolate cookie crust. Yum. No wonder this cheesecake is the number one pick from the chain's massive list of cheesecake choices.

    Love Cheesecake Factory? Find more of my recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
     

    Read more
  • Score: 4.40 (votes: 5)
    Popeyes Famous Fried Chicken

    Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.

    While making my Popeyes Fried Chicken copycat recipe, I tested several spices and I found that the right blend of cayenne and white pepper bring the same heat as the original. Try my recipe below and see what you think. 

    You might also like to get your hands on my recipes for Popeyes Chicken Sandwich and Popeyes biscuits. Find all of my Popeyes copycat recipes here.

    Source: More Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 5)
    Olive Garden Steak Gorgonzola Alfredo

    Menu Description: "Grilled beef medallions drizzled with balsamic glaze, served over fettuccine tossed with spinach and gorgonzola-alfredo sauce."

    This menu item builds on Olive Garden's great Alfredo sauce recipe with the addition of Gorgonzola cheese. The tangy cheese sauce works well with the sweet-and-sour balsamic reduction drizzled over the beef medallions. 

    You'll want to track down three 6-ounce sirloin steaks or whatever cut you prefer and slice each of them into four 1 1/2-ounce fillets. Get pounding with a kitchen mallet and make those steaks about 1/2-inch thick, and they will grill up to the same size as the medallions on the original dish. Between the pounding and the meat tenderizer in the beef seasoning, you will turn even the cheapest cut of beef into a tender morsel. Build your dish as described below, and you will have re-created the taste and presentation of the original rich, tasty, fulfilling dish.

    Try my Olive Garden Steak Gorgonzola Alfredo copycat recipe below, and find more of your favorite dishes from Olive Garden here.  

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 14)
    T.G.I. Friday's Dragonfire Chicken

    Menu Description: "Marinated chicken breast topped with fiery kung pao sauce, mandarin oranges and pineapple pico de gallo."

    This Friday's low-fat creation does not skimp on flavor. A marinade, a spicy sauce, and a fresh salsa all pitch in for some big-time taste bud satisfaction. Sprinkle mandarin orange sections over the top if you've got 'em, and you will completely re-create the look and taste of this great dish at home.

    Try my T.G.I. Friday's Dragonfire chicken recipe below, and click here for dessert ideas.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 5)
    IHOP Pumpkin Pancakes

    During the holiday season, this particular hotcake flavor sells like...well, you know. Pumpkin pancakes are one of 16 varieties off flapjacks served at this national casual diner chain. Follow my IHOP Pumpkin Pancake recipe below to make your own delicious version with a little canned pumpkin, some spices and traditional buttermilk pancake ingredients. Get out the mixer, fire up the stove, and track down the syrup.

    Check out my other clone recipes for famous items from IHOP here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.14 (votes: 14)
    Applebee's Bourbon Street Steak

    Menu Description: "This succulent 10 oz. steak is jazzed up with Cajun spices and served with sautéed onions, mushrooms, garlic mashed potatoes and garlic toast."

    This Cajun-style dish is named after the famous street in the French Quarter in New Orleans, so you won't need any booze for this recipe unless it's for you to drink while you're making it. Plan to make this dish 12 to 24 hours in advance, so the steaks have time to soak up the goodness. This marinating time will also give the meat tenderizer a chance to do its thing, but don't go longer than 24 hours or the protein fibers may become so tender that they turn mushy. 

    For my Applebee's Bourbon Street Steak recipe below, I used McCormick brand tenderizer, which uses bromelian, a pineapple extract, to tenderize the meat. Lawry's (Adolph's) meat tenderizer, uses papain from papayas, to tenderize the proteins, but this brand also brings other spices into the mix and will alter the flavor of your finished product. Both of these tenderizers contain a lot of salt, so we won't need to include salt in the marinade formula. 

    Try my copycat recipe for Applebee's almond rice pilaf as great side-dish.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.96 (votes: 23)
    BJ's Restaurant and Brewhouse Parmesan Crusted Chicken Breast

    Menu Description: "Our marinated chicken breast coated with Parmesan cheese and crunchy panko breadcrumbs, lightly pounded and pan fried to a golden brown. Served with white cheddar mashed potatoes and steamed broccoli and topped with a lemon Chardonnay butter sauce, sun-dried tomatoes, fresh basil and Parmesan cheese."

    My Parmesan Crusted Chicken Breast copycat recipe lays out a great way to prepare that 4-pack of chicken breasts you dropped into your shopping cart. While you're at the market, head down the aisle where the Asian foods are parked and pick up some Japanese breadcrumbs, also called "panko" breadcrumbs. Combining these coarse breadcrumbs with shredded Parmesan cheese makes a crispy breading for the chicken that doesn't even need a sauce to taste good. Still, the lemony Chardonnay butter sauce used at the restaurant is cloned here too, so you'll have the complete flavor experience. You'll want to plan ahead a bit for this dish since the chicken fillets will need to marinate in the brine solution for 2 to 3 hours. 

    This dish goes great with BJ's White Cheddar Mashed Potatoes. Find more of my BJ's Brewhouse copycat recipes here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 6)
    Chili's Quesadilla Explosion Salad

    Menu Description: "Fajita-marinated chicken, corn relish, mixed cheese, cilantro, diced tomato and crispy tortilla strips. Garnished with a chipotle-ranch drizzle and cheese quesadilla wedges. Served with our citrus-balsamic dressing."

    I'm a happy camper on a Saturday afternoon when diving into one of these big salads, served up with a Presidente Margarita to help relieve my hangover from a Friday night hoo-ha. For the last several years, this has been the go-to salad when you're dining at Chili's. The chicken marinade is delicious, the corn relish is a great touch, and the citrus-balsamic vinaigrette totally rocks. And where else can you get a salad that includes slices of cheese quesadilla on the side? I love it. If you're a fan of the original, my 4-serving Chili's Quesadilla Explosion salad copycat recipe will bring it home.

    Craving more of your favorite dishes from Chili's? See if I hacked your favorites here

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur

    Read more
  • Score: 4.83 (votes: 6)
    Little Debbie Oatmeal Creme Pies

    These soft, creme-filled sandwich cookies were the first snacks produced by McKee Foods back in 1960. It was his 4-year-old granddaughter Debbie after whom founder O.D. McKee named his line of snack cakes. O.D. was inspired by a picture of the little girl in play clothes and a straw hat, and that's the image we still find today on every package. The secret to cloning these mouth-watering snacks is re-creating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked. Then you whip up some of the easy-to-make creme filling with marshmallow creme, and spread it between two of the oatmeal cookies to complete your homemade Little Debbie Oatmeal Cream Pies.

    Find my lighter version of Little Debbie Oatmeal Cream Pies here

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 10)
    Emeril's Original Essence

    On his Food Network TV show Emeril Lagasse mentions "Essence" almost as much as "Bam!" and "Kick it up a notch!" He claims to put his special spice blend on "everything but ice cream." He suggests using it all your meats, veggies and pasta, and combining it with oil to use as a marinade. If you can't get your hands on the version that's sold in the bottle here's how to whip up a quick clone at home. (This recipe I created to clone the taste of the bottled product found in stores is different from the recipe in Emeril's cookbooks.)

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 1)
    Super Pretzels Pretzels

    Gerry Shreiber, a college dropout, wasn't happy with the metalworking business he had been operating for about seven years with a friend, so the two decided to sell out. Shreiber's take was about $60,000, but he needed a new job. One day he wandered into a Philadelphia waterbed store and struck up a conversation with a man who mentioned his investment in a troubled soft pretzel company called J & J soft Pretzels. Shreiber convinced the man to let him tour the rundown plant, and in 1971 he bought the company for $72,000. At the time J & J had at least ten competitors in the soft pretzel business, but over the years Shreiber devised a strategy that would eliminate this competition and help his company grow—he bought most of them out.

    Today J & J Super Pretzels are uncontested in the frozen soft pretzel market, and they currently constitute about 70 percent of the soft pretzels that are sold in the country's malls, convenience stores, amusement parks, stadiums, and movie theaters.

    Source: More Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 2)
    Red Lobster Bacon-Wrapped Stuffed Shrimp

    It's shrimp, it's bacon, it's cheese; what's not to like about this bacon-wrapped shrimp? It's one of the groovy appetizers on the Red Lobster menu, and now you can re-create it at your crib. 

    For my Red Lobster bacon-wrapped shrimp recipe below, you'll need to find some large shrimp, and a wooden skewer or toothpicks. Cook the bacon about halfway to done before you begin. Mix up clones of Red Lobster's top secret seasoning and cilantro-ranch dipping sauce, and you're minutes away from a great appetizer or party finger food dish. 

    For other bacon-inspired dishes, try making Red Lobster's bacon-wrapped scallops recipe

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.44 (votes: 9)
    Panda Express Orange Flavored Chicken

    This delicious crispy chicken in a citrusy sweet-and-sour sauce is the most popular dish at the huge Chinese take-out chain. Panda Express cooks all of its food in woks. For my Panda Express Orange Chicken recipe below, you can use a wok, a heavy skillet, or a large sauté pan.

    Find more copycat recipes for your favorite Panda Express dishes here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 4.96 (votes: 24)
    Boston Market Meatloaf

    In the early 90's Boston Chicken was rockin' it. The home meal replacement chain's stock was soaring and the lines were filled with hungry customers waiting to sink their teeth into a serving of the chain's delicious rotisserie chicken. The chain was so successful with chicken, the company quickly decided it was time to introduce other entrée selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf. 

    Offering the other entrées presented the company with a dilemma: what to do about the name. The bigwigs decided it was time to change the name to Boston Market, to reflect a wider menu. That meant replacing signs on hundreds of units and retooling the marketing campaigns. That name change, plus rapid expansion of the chain and growth of other similar home-style meal concepts, sent the company into a tailspin. By 1988, Boston Market's goose was cooked, and the company filed for bankruptcy. Soon McDonald's stepped in to purchase the company, with the idea of closing many of the stores for good, and slapping Golden Arches on the rest. But that plan was scrapped when, after selling many of the under-performing Boston Markets, the chain began to fly once again.  Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country.

    Use my Boston Market Meatloaf copycat recipe below to copy the flavor of that first non-chicken dish, a delicious barbecue sauce-covered ground sirloin meatloaf. You might also like to try my Boston Market side-dish recipes here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 1)
    GrandMa's Peanut Butter Big Cookies

    Make my Grandma's Big Peanut Butter cookies recipe below, and when your cookies are cool, be sure to seal them up real tight in something like Tupperware or a Ziploc bag. That's the way to keep them moist and chewy, like the original GrandMa's Big Cookies. In fact, he real product claims to be the only national cookie brand that guarantees the freshness of the product or double your money back. That confident guarantee comes from the current manufacturer, Frito-Lay, which purchased the GrandMa's Cookies brand from General Mills back in 1980.

    You might also like my copycat for GrandMa's Big Raising Cookies. 

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Update 1/13/17: For an improved recipe, replace the 1/2 cup shortening with 3/4 cup softened unsalted butter. Also, reduce the baking soda to 1 1/2 teaspoons. 2 teaspoons is too much. Also, raising the oven temperature a little—to 300 degrees F—will help with browning and still keep the cookies chewy. Bake for 15 to 18 minutes.

    Read more
  • Score: 5.00 (votes: 4)
    GrandMa's Oatmeal Raisin Big Cookies

    GrandMa's Cookie Company was founded back in 1914 by Foster Wheeler, but it wasn't until 1977 that the company introduced the popular Big Cookie. This large, soft cookie comes two to a pack and is offered in several varieties, including oatmeal raisin. Now you can bake up a couple batches of your own with my GrandMa's oatmeal raisin cookies copycat recipe. Just be sure not to over bake these. You want the cookies soft and chewy when cool—just like a happy grandma would make. Be sure to take the cookies out of the oven when they are just beginning to turn light brown around the edges.

    You might also like my copycat for GrandMa's Peanut Butter Big Cookies.

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Update 1/13/17: For an improved GrandMa's Big Cookies recipe, replace the 1/2 cup shortening with 3/4 cup softened unsalted butter. Also, reduce baking soda to 1 1/2 teaspoons and cinnamon to 1/2 teaspoon. Raising the oven temperature a little—to 300 degrees F—will help with browning and still keep the cookies chewy. Bake for 15 to 18 minutes.

    Read more
  • Score: 4.94 (votes: 18)
    DoubleTree Hotel Chocolate Chip Cookies

    When you check in at one of more than 250 hotels run by this U.S. chain, you are handed a bag from a warming oven that contains two soft and delicious chocolate chip cookies. This is a tradition that began in the early 80s using a recipe from a small bakery in Atlanta. All the cookies are baked fresh every day on the hotel premises. The chain claims to give out about 29,000 cookies every day. 

    Raves for the cookies from customers convinced the hotel chain to start selling tins of the cookies online. But if you've got an insatiable chocolate chip cookie urge that can't wait for a package to be delivered, you'll want to try my DoubleTree Hotel Chocolate Chip cookie copycat recipe below. Just be sure to get the cookies out of the oven when they are barely turning brown so that they are soft and chewy in the middle when cool. 

    Now that you're in the swing of things, try baking more famous cookies from my recipes here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Update 4/10/20: In April, Hilton Hotels released the actual recipe for the DoubleTree Hotels Signature Cookie for the first time. You can view that recipe and compare it to this clone recipe I created in 2002. I got pretty close!

    Read more
  • Score: 4.90 (votes: 10)
    Applebee's Baked French Onion Soup

    It may not be listed on the menu, but this is Applebee's most ladled soup each and every day. Just be sure you have some oven-safe soup bowls on hand before you jump into my Applebee's Baked French Onion Soup recipe, since you're going to pop the dish under the broiler to brown and melt the cheese on top. Under the gooey melted provolone of the original version you get from Applebee's is a unique round crouton that's made from bread that looks like a hamburger bun. So that's what we'll use for our clone.

    Find more of your favorite dishes from Applebee's here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • 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.

    Read more
  • 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 copycat 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.

    Read more
  • Score: 4.30 (votes: 10)
    Jack in the Box Taco

    Older than both McDonald's and Burger King, Jack in the Box is the world's fifth-largest hamburger chain, with 1,089 outlets by the end of 1991 in thirteen states throughout the West and Southwest. The restaurant, headquartered in San Diego, boasts one of the largest menus in the fast food world.

    The Jack in the Box Taco has been served since the inception of the chain, with very few changes over the years. I've duplicated this classic here in my Jack In the Box taco recipe below for you to enjoy anytime.

    If you're a fan of Jack in the Box Jumbo Jack or any of Jack's Shakes click here for my clone recipes.

    Source: Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 2)
    Dole Dole Whip

    The real Dole Whip is a non-dairy dessert that includes artificial flavoring, a small amount of real pineapple juice, and more gums than a candy store. Everything in this Hawaiian ice cream is combined in a powdered form including the pineapple juice in 4.4-pound bags that are sold to soft-serve machine operators at fairs, sporting events, and amusement parks. On the back of the Dole Whip mix are instructions to dissolve the powder in 2 gallons of cold tap water, then immediately pour the syrup into a soft serve machine and hit the switch.  

    Up until now, almost all recipes that claim to reproduce Dole Whip—including one shared by Disneyland during the coronavirus outbreak—include ice cream, to make what is supposed to be a "non-dairy" dessert one that is quite full of dairy. The results you get from these recipes may be tasty, but they are nothing like Dole Whip because Dole Whip is sorbet and sorbet isn't made with ice cream.

    One thing that makes Dole Whip special is its creamy consistency, which may lead some people to believe it has dairy in it. Dole Whip creates this thickness with the assistance of six different natural gums and gels: cellulose gum, xanthan gum, locust bean gum, guar gum, karaya gum, and pectin. In addition, there is a small amount of coconut fat solids in the mix to help simulate the fat found in dairy.

    For my Dole Whip copycat recipe, I limited the gels to two that are easy to find: unflavored gelatin and pectin. When these two ingredients are heated, then cooled, they form a gel similar to what’s in the real Dole Whip, and the result is a thick-and-creamy consistency. Another trick often used to help thicken sorbets is the use of viscous corn syrup to replace much of the sugar. Corn syrup will give the sorbet body and it helps tone down the acidic pineapple juice.

    But the best part of this recipe, unlike the real thing, is that it contains all-natural ingredients and it's mostly made of real Dole pineapple juice, plus a little tangerine juice to round out the flavor and enrich the color. This homemade Dole Whip is ridiculously easy to make (you'll need an ice cream maker) and fans of the real thing will love it. Plus, now you can have this DIY Dole Whip whenever you want—no amusement park required.

    Click here for more of my hacks of delicious desserts and sweet treats. 

    Read more
  • 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.

    Read more
  • 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.

    Check out all my top secret recipes for famous bread here

    Read more
  • 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.

    Read more
  • Score: 5.00 (votes: 3)
    Panda Express Beijing Beef

    The problem with adding sauce to fried food is that the wet sauce makes the crunchy fried food not so crunchy. Panda Express manages to keep the crispy beef in Beijing Beef crispy even though it may be sitting for over 20 minutes in the sauce on its way to a hungry you. My early attempts at hacking my favorite dish at the massive Chinese food chain all resulted in gummy, soggy beef pieces that were more like flat dumplings than the delicious, crunchy strips of joy they were meant to be.

    Then finally, on one batch, I decided to fry the coated beef for much longer than I intuitively felt it should be cooked, resulting in dark browning on the cornstarch coating and an even darker piece of meat beneath it. I anticipated a beef jerky experience, but when I took a bite, I found it to be delicious! It wasn’t tough and chewy as I expected it to be. And when this seemingly overcooked beef was stirred into the sauce, it stayed crispy until served, just like the real thing. Now, with the soggy beef problem solved, we’ve finally got a great Panda Express Beijing Beef copycat recipe.

    Try more of my Panda Express copycat recipes here.

    Read more
  • Score: 4.80 (votes: 5)
    BJ's Restaurant and Brewhouse Avocado Egg Rolls

    Menu Description: "Crispy golden wontons wrap a tantalizing blend of avocados, cream cheese, sun-dried tomatoes, red onions, cilantro, pine nuts, chipotle peppers and spices. Served with a sweet tamarind sauce."

    Avocado egg rolls or spring rolls seem to be increasing in popularity as an appetizer at casual chains, but they are a bit more of a high maintenance menu item than, say, southwestern egg rolls, or other spring roll variations. Since avocados are quick to oxidize and turn brown, these rolls must be made and served within a 2 to 12-hour timeframe. Also, cooks must be careful not to over fry the egg rolls or the avocado inside will become too hot, turn brown, and taste pretty gross. So, if you're planning to serve these later in the day, make them in the morning and let them chill out in your fridge until it's time to fry them up. You can also make the tamarind sauce early in the day and park it in the fridge. You'll need a little tamarind paste for this sauce, which can be found at Whole Foods or specialty stores. If you don't want to clone the sauce as served in the restaurant, you can always use your favorite sweet and/or spicy bottled dipping sauces. Creamy southwestern-style dipping sauces are also awesome on these. 

    Try my BJ's avocado egg rolls copycat recipe below, and find of your favorite BJ's recipes here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
     

    Read more
  • Score: 4.33 (votes: 6)
    Cracker Barrel Double Chocolate Fudge Coca-Cola Cake

    Menu Description: "A Cracker Barrel tradition. Our rich, chocolate cake made with real Coca-Cola is baked right in our own kitchen. It's served with premium vanilla bean ice cream and makes for a warm treat on a cool day."

    Cracker Barrel's signature dessert is moist and chocolaty, with just a hint of Coke flavor. Coca-Cola is added to the batter for our clone, and we'll double up on the chocolate by using melted semi-sweet chocolate chips and cocoa powder. A little more Coke goes into the creamy chocolate icing that's also made by melting chocolate chips. Be sure to slide on down to the "Tidbits" at the bottom of the recipe for a great way to easily get the cake out of your baking pan in one piece. Make sure you have some milk on hand before you take a bite of out of this decadent Cracker Barrel Double Chocolate Fudge Coca-Cola Cake recipe!

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Score: 4.67 (votes: 3)
    Buffalo Wild Wings Parmesan Garlic Sauce

    Menu Description: "Roasted garlic and Parmesan sauce with Italian herbs."

    Buffalo Wild Wings had a record day on Super Bowl Sunday 2007 when the chain sold 3.4 million wings! One year later the chain announced the opening of its 500th store. As the biggest buffalo wing chain in the country continues to grow, so does its selection of delicious sauces. Creamy, and slightly spicy, this Parmesan Garlic Sauce is one of several new sauces BWW added to its menu. Our Top Secret clone starts by roasting a few peeled garlic cloves in your oven. Add mayo and Parmesan cheese to the soft, roasted garlic, plus some corn syrup, lemon juice, red pepper flakes and an assortment of dried herbs and you've got yourself an addictive sauce that's as good on finger food as it is on a salad. Bake up some breaded chicken nuggets or fry up some wings, then simply toss 'em in some of this delicious sauce and serve.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 4)
    Buca di Beppo Garlic Bread and Garlic Bread with Mozzarella

    Get the mints ready. The secret to re-creating Buca di Beppo's garlic bread starts with using the right kind of bread and lots of fresh garlic. Bakers at each restaurant start baking bread early each day, so you'll want to find a freshly baked loaf of focaccia in your market's bakery, and cut it in half through the middle using a large serrated knife. The better the foccacia, the better your garlic bread will turn out. 

    In my Buca di Beppo Garlic Bread recipe below, the garlic cloves are sliced very thin using a sharp knife and a steady hand. Arrange these slices over the top of the generously buttered bread. Add shredded mozzarella first if it's that version of the garlic bread you're making. Then, just make sure you each consume at least one slice when the lightly brown garlic bread comes out of the oven so that everyone's breath is equally stinky. 

    Make the uber popular Chicken Limone from Buca di Beppo with my recipe here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 10)
    Cheesecake Factory Thai Lettuce Wraps

    Menu Description: "Create your own Thai lettuce rolls! Satay chicken strips, carrots, bean sprouts, coconut curry noodles and lettuce leaves with three delicious spicy Thai sauces—peanut, sweet red chili and tamarind-cashew."

    Cheesecake Factory's #1 appetizer is finally fauxed, and I've got every secret component for an impressive knockoff here in one recipe: delicious duplicates of the three amazing dipping sauces, perfect sweet-and-sour cucumber slices, and an easy coconut curry marinade clone for the chicken that also doubles as a sauce for the noodles. 

    Get ready to blow everyone away when you unveil this build-it-yourself Cheesecake Factory Thai Lettuce wraps copycat recipe at the table. The final dish will serve twice as many people as the restaurant version, and you'll most likely have enough leftover sauces to serve it again if you want to get more chicken.

    Click here for more amazing Cheesecake Factory copycat recipes.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Score: 4.88 (votes: 8)
    Gordon Biersch Warm Apple Bread Pudding

    Menu Description: "With vanilla ice cream and sticky bun caramel sauce."

    I've been searching for the restaurant chain with the best bread pudding recipe, and I think I've found it here at Gordon Biersch. This small, yet growing, microbrewery chain serves great beer, awesome pizza, and a bread pudding that is downright amazing. It could be described as what would materialize out the other side if Jeff Goldblum threw an apple pie, some bread pudding and a cinnamon roll into his teleportation machine from "The Fly," and everything came out the other side combined into a single awesome dessert. The sautéed apples laid into the middle of the bread pudding make other bread puddings I eat now seem like they're missing something. And the homemade caramel sauce, with just a little brown sugar thrown into our clone version, adds a sticky bun flavor you'll have dreams about. No matter how big your dinner feast was, everyone will still somehow find room for this. 

    The original at the restaurant is baked in a deep pan, and the pudding is sliced and served on its side, so for my Gordon Biersch Warm Apple Bread Pudding copycat recipe, you'll want to use the biggest loaf pan you can find. I used a 3-inch deep 10x5-inch loaf pan, and it was full. If your pan is smaller, you may have to leave a bit out. The pudding will swell up out of the pan as it cooks, but it will shrink back down as it cools. Fun to watch. You may want to make this the day before so that the bread pudding can set up in the fridge. When you are ready to serve, nuke a serving for 1 minute until warm, then add the sauce and ice cream and a handful of pecans. It appears the restaurant chain uses egg bread in the pudding, but Texas Toast thick-sliced white bread may be easier to find, and it works just as well.

    Gordon Biersch also makes amazing garlic fries. Click here to try this recipe.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Score: 4.62 (votes: 13)
    Pepperidge Farm Soft Baked Snickerdoodle Cookies

    The easiest recipes often make the best food, and this simple clone reproduces one of my favorites. The cinnamon-and-sugar-topped snickerdoodles from Pepperidge Farm's line of soft cookies taste really good and are a perfect chewy consistency—eating just one an exercise in futility. The steps here are pure Baking 101, but don't wander too far from the kitchen when the cookies go in the oven so that they don't overbake. You want to yank the cookies out of the oven when they are just slightly browned and still soft. After they cool, store the cookies in an airtight container to keep them soft and chewy. Use my Pepperidge Farm Soft Baked Snickerdoodle Cookies recipe below for cookie perfection. 

    Find more recipes for your favorite famous cookies here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 9)
    Romano's Macaroni Grill Lemon Passion Cake

    Menu Description: "Citrus cake soaked in a sweet cream, topped with lemon mousse and finished off with our fresh Italian whipped cream and caramel."

    When creating this delicious dessert, chefs at Romano's must have been thinking about Tres Leches Cake that is popular throughout Latin America. The traditional Mexican recipe describes a dense vanilla cake soaked with three types of milk: whole milk, sweetened condensed milk, and evaporated milk. This creates a very moist and rich dessert that is an excellent finish to pretty much any meal. Romano's twist on the traditional favorite is the addition of citrus juices to the cake, a creamier soaking liquid, and a tangy lemon topping. 

    I first tried re-creating the cake with boxed mixes, but they all produce cakes that are much too light and moist, and inevitably turn to mush when soaked in the sweet liquid. The final solution is a scratch cake recipe yielding denser, yet still moist citrus cake, that holds up to the eventual drenching. You will want to eat this dessert within a day or two of the soaking, or it may start to fall apart. Store any leftovers in the fridge.

    Try my Romano's Lemon Passion Cake recipe below, and check out my popular recipe for Romano's Macaroni Grill Penne Rustica here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Score: 4.75 (votes: 8)
    Houston's House Vinaigrette

    This delicious house vinaigrette is a Houston's favorite, and a home carbon copy is just minutes away. All you'll need are a few basic ingredients, plus tarragon-infused white wine vinegar. If you have trouble tracking down the tarragon vinegar, plain white wine vinegar will work just fine. Use a measuring cup with a spout or a squirt bottle to slowly drizzle the oil into the other ingredients while mixing. This technique will create a thick emulsion that won't separate as your dressing chills out in the fridge.

    Houston's also makes a killer Honey-Lime Vinaigrette which I've cloned here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Score: 4.39 (votes: 54)
    Maid-Rite Loose Meat Sandwich

    It's been an Iowa tradition since 1926, and today this sandwich has a huge cult following. It's similar to a traditional hamburger, but the ground beef is not formed into a patty. Instead, the lightly seasoned meat lies uncompressed on a white bun, dressed with mustard, minced onion, and dill pickles. Since the meat is loose, the sandwich is always served with a spoon for scooping up the ground beef that will inevitably fall out.

    When this clone recipe for Maid-Rite was originally posted on our website several years ago, it elicited more e-mail than any recipe in the site's history. Numerous Midwesterners were keyboard-ready to insist that the clone was far from accurate without the inclusion of a few bizarre ingredients, the most common of which was Coca-Cola. One letter states: "You evidently have not ever had a Maid-Rite. The secret to the Maid-Rite is coke syrup. Without it you cannot come close to the taste." Another e-mail reads: "Having lived in the Midwest all of my life and knowing not only the owners of a Maid-Rite restaurant but also many people who worked there, I can tell you that one of the things you left out of your recipe is Coca-Cola. Not a lot, just enough to keep the meat moist."

    On the flip side, I received comments such as this one from an Iowa fan who lived near Don Taylor's original Maid-Rite franchise: "The secret to the best Maid-Rite is the whole beef. Don had a butcher shop in his basement where he cut and ground all his beef. Some people still swear they added seasoning, but that is just not true. Not even pepper."

    Back in my lab, no matter how hard I examined the meat in the original product—which was shipped to me in dry ice directly from Don Taylor's original store in Marshalltown, Iowa—I could not detect Coca-Cola. There's no sweetness to the meat at all, although the buns themselves seem to include some sugar. When the buns are chewed with the meat, the sandwich does taste mildly sweet. I finally decided that Coca-Cola syrup is not part of the recipe. If it is added to the meat in the Maid-Rite stores, it's an insignificant amount that does not have any noticeable effect on the flavor.

    Also, the texture is important, so adding plenty of liquid to the simmering meat is crucial. My Maid Rite sandwich copycat recipe requires 1 cup of water in addition to 1/4 cup of beef broth. By simmering the ground beef in this liquid for a couple of hours, the meat will tenderize and become infused with a little flavor, just like the real thing.

    When the liquid is gone, form the ground beef into a 1/2 cup measuring scoop, dump it onto the bottom of a plain hamburger bun, then add your choice of mustard, onions, and pickles. Adding ketchup is up to you, although it's not an ingredient found in Maid-Rite stores. Many say that back in the early days "hobos" would swipe the ketchup and mix it with water to make tomato soup. Free ketchup was nixed from the restaurants way back then, and the custom has been in place ever since.

    Just think of all the famous sandwiches you can make at home. I've hacked the Popeye's Chicken Sandwich, McDonald's Big Mac, Chick-fil-A Chicken Sandwich, and many more. See if I've duplicated your favorite here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 2)
    Boston Market Butternut Squash

    Here's a technique for making flavorful butternut squash that's crazy easy. Most of your time will be spent cutting the squash into 1-inch cubes so that you can steam it. Use a sharp peeler to remove the tough skin, then skip on over to the chopping block (but please, no skipping with a sharp knife). You can alternately use a microwave to cook the squash whole (see Tidbits), although I prefer the texture from good old-fashioned steaming. After the squash is cooked, mash it up, mix in the other ingredients, and you've got a great side that fits right in with many meals, especially spicy dishes. Since this squash comes in varying sizes, you may want to start with just 1/4 teaspoon of salt, give it a taste, then add more as needed.

    Try my Boston Market Butternut Squash copycat recipe below, and find more of your favorite Boston Market copycat recipes here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

    Read more
  • Score: 4.89 (votes: 9)
    Chili's Boneless Buffalo Wings

    Menu Description: "Breaded chicken breast tossed in spicy wing sauce. Served with cool bleu cheese dressing."

    My Chili's Boneless Buffalo Wings recipe re-creates the piquant flavor of traditional Buffalo chicken wings, but the bones and skin are left back in Buffalo. That's because these "wings" are actually nuggets sliced from chicken breast fillets, then breaded and fried, and smothered with the same type of spicy wing sauce used on traditional wings. If you like the flavor of Buffalo wings, but wish you could use a fork, your spicy dreams have come true. Serve up your copycat Chili's Boneless Buffalo Wings with some celery sticks and bleu cheese dressing on the side for dipping.

    Try more of my Chili's copycat recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 4.94 (votes: 36)
    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.

    Read more
  • Score: 5.00 (votes: 2)
    Taco Bell Hot Taco Sauce

    Here's a way to make plenty of hot sauce that tastes just like the stuff people are pouring over the tacos at Taco Bell. If you like it even hotter, check out my recipes for Taco Bell Diablo SauceFire Border Sauce, and Lava Sauce.

    Now that you've got your sauce, whatcha gonna slather it on?  Find all your favorite Taco Bell copycat recipes here

    Source: More Top Secret Recipes by Todd Wilbur.

    Read more
  • Score: 4.75 (votes: 8)
    McDonald's Cinnamon Melts

    Everyone knows the center of a cinnamon roll is the best part. With that in mind, McDonald's designed a cinnamon pastry where every bite is coated with the same deliciously gooey cinnamon and brown sugar filling that you discover only after working your way through the dry, doughy part of traditional cinnamon rolls. It's sort of like monkey bread, whereby chunks of dough are tossed in cinnamon sugar and then baked in a deep cake pan. 

    For my McDonald's Cinnamon Melts copycat recipe, the filling is mixed with margarine and spooned onto the dough chunks in layers. And you bake this in small, single-serving portions. As it turns out, a Texas-size muffin tin, which has cups that are about twice the size of a standard muffin tin, is the perfect pan for this. You can also use disposable aluminum pot pie pans that many markets carry. 

    Since my recipe makes a dozen servings, dig this: After the cinnamon melts have cooled, cover and freeze them. When you need a quick breakfast pastry or late-night snack, simply remove a melt from the pan, microwave for 35 seconds, or until hot (this is how McDonald's heats it, too), and you're instantly teleported to cinnamon roll paradise.

    Find more copycat recipes for your favorite McDonald's items here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 2)
    Krispy Kreme Original Glazed Doughnuts

    The automated process for creating Krispy Kreme doughnuts, developed in the 1950's, took the company many years to perfect. When you drive by your local Krispy Kreme store between 5:00 and 11:00 each day (both a.m. and p.m.) and see the "Hot Doughnuts Now" sign lit up, inside the store custom-made stainless steel machines are rolling. Doughnut batter is extruded into little doughnut shapes that ride up and down through a temperature and humidity controlled booth to activate the yeast. This creates the perfect amount of air in the dough that will yield a tender and fluffy finished product. When the doughnuts are perfectly puffed up, they're gently dumped into a moat of hot vegetable shortening where they float on one side until golden brown, and then the machine flips them over to cook the other side. When the doughnuts finish frying, they ride up a mesh conveyor belt and through a ribbon of white sugar glaze. If you're lucky enough to taste one of these doughnuts just as it comes around the corner from the glazing, you're in for a real treat—the warm circle of sweet doughy goodness practically melts in your mouth. It's this secret process that helped Krispy Kreme become the fastest-growing doughnut chain in the country. 

    As you can guess, the main ingredient in a Krispy Kreme doughnut is wheat flour, but there is also some added gluten, soy flour, malted barley flour, and modified food starch; plus egg yolk, non-fat milk, flavoring, and yeast. I suspect a low-gluten flour, like cake flour, is probably used in the original mix to make the doughnuts tender, and then the manufacturer adds the additional gluten to give the doughnuts the perfect framework for rising. I tested many combinations of cake flour and wheat gluten, but found that the best texture resulted from cake flour combined with all-purpose flour. I also tried adding a little soy flour to the mix, but the soy gave the dough a strange taste, and it didn't benefit the texture of the dough in any way.  I excluded the malted barley flour and modified food starch from my Krispy Kreme Doughnuts recipe, since these are difficult ingredients to find. These exclusions didn't seem to matter because the real secret in making these doughnuts look and taste like the original lies primarily in careful handling of the dough.

    The dough will be very sticky when first mixed together, and you should be careful not to over mix it, or you will build up some tough gluten strands, and that will result in chewy doughnuts. You don't even need to touch the dough until it is finished with the first rising stage. After the dough rises for 30 to 45 minutes, it will become easier to handle, but you will still need to flour your hands. Also, be sure to generously flour the surface you are working on when you gently roll out the dough for cutting. When each doughnut shape is cut from the dough, place it onto a small square of wax paper that has been lightly dusted with flour. Using wax paper will allow you to easily transport the doughnuts (after they rise) from the baking sheet to the hot shortening without deflating the dough. As long as you don't fry them too long—1 minute per side should be enough—you will have tender homemade doughnuts that will satisfy even the biggest Krispy Kreme fanatics.

    Find more recipes for your favorite iconic treats here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 1)
    T.G.I. Friday's Sizzling Shrimp

    T.G.I. Friday's engineered a system-wide rejuvenation by upgrading the look of the restaurants and replacing many old menu items with new, creative dishes, including several Atkins-approved low-carb selections. Though not low-carb (because of the potatoes) this new menu addition is still a healthy entrée choice, and the presentation is cool with the dish coming to your table in a sizzling iron skillet just like fajitas. 

    My T.G.I. Friday's Sizzling Shrimp recipe re-creates that same sizzling presentation in a large serving for two. If you want to serve more, add another 8 to 10 shrimp to the recipe—there are plenty of peppers and other stuff in there, so the recipe will still work. Pop an oven-safe skillet into the oven as the potatoes are baking. This way, when the dish is ready to serve, you transfer it to this blazing hot pan just before bringing it to the table. Ah, listen to that sizzle. Since this pan will be heating up in a very hot oven, be sure not to use a skillet with a plastic handle that could melt. A large cast-iron skillet is the best choice, if you've got one. If you don't have an oven-safe pan, you can always heat up your skillet on the stove top.

    Want more T.G.I. Friday's at home? Find more of my recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 8)
    P.F. Chang's Chang's Spicy Chicken (General Chu's)

    Menu Description: "Lightly-dusted, stir-fried in a sweet Szechwan sauce." (Our version of General Chu's.)

    The delicious sweet-and-spicy secret sauce is what makes this dish one of P. F. Chang's top picks. Once the sauce is finished, all you have to do is sauté your chicken and combine. You'll want to cook up some white or brown rice, like at the restaurant. If you can't find straight chili sauce for my P.F. Chang's spicy chicken recipe, the more common chili sauce with garlic in it will work just as well.

    Check out my other P.F. Chang's clone recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Read more
  • 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.

    Read more
  • 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.

     

    Read more
Never miss a secret
Subscribe to Todd Wilbur’s newsletter and be the first to know what’s free and what’s new!
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.

What's Hot