Copycat Recipes – Dixie's Kitchen (2024)

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Copycat Broccoli Cheddar Chicken

Cracker Barrel copycat. I think they only have this on their menu for their Wednesday special. It was sooo delicious, I had to try it at home. Both my husband and daughter say this is a keeper. Mouth watering delicious!

• 4 boneless skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 – 1/2 teaspoon pepper
• 1 cup milk (I used whole milk)
• 1 can cheddar cheese soup
• 1/2 teaspoon paprika
• 6 oz. shredded Cheddar cheese
• 8 oz. frozen chopped broccoli, defrosted
• 1 1/2 – 2 cups crushed pieces Ritz crackers

Preheat oven to 350 degrees and lightly grease a casserole dish. Season chicken with salt and pepper and place in prepared dish.

In a medium bowl, mix together milk, soup, paprika and cheddar cheese. Pour half of the cheese mixture over chicken. Scatter broccoli pieces over cheese mixture. Top with Ritz cracker pieces and remaining cheese mixture.

Place in oven and bake for 45 minutes.

(I use the smallest chicken breasts that I can find, but if you need to use larger ones, I cut them in half horizontally. If you use the larger and don’t cut them in half, they will need to cook longer by at least 10 minutes.)

Also, if you like a crunchy topping, mix 1/2 cup of the crumbs and a tablespoon of melted butter and sprinkle on top.

Serves 4.

“With God, all things are possible.”

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Copycat Chick-fil-a Sauce

If you like Chick-fil-a sauce like I do, you need to try this. It is spot on and delicious!!

• 1/2 cup mayonnaise
• 2 teaspoons prepared mustard
• 1 teaspoon lemon juice
• 2 tablespoons honey
• 1 tablespoon smoky BBQ sauce (I used Bull’s Eye Original)

Whisk all ingredients together. Enjoy!

“God is our refuge in times of trouble.”

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Chicken & Noodles

This is my husband’s favorite meal. He asks for it every year for his birthday along with apple dumplings. It’s so yummy!

• 9 cups hot water
• 3/4 cup chopped carrots
• 3/4 cup chopped celery
• 1 cup chopped onion
• 1 1/2 tablespoons chicken bouillon (or soup base)
• 3/4 cup butter (1 1/2 sticks)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 lb. cooked boneless, skinless chicken breast, torn into large pieces
• 1 (16-oz.) bag Reames frozen noodles

In a large stock pot, mix water, carrots, celery, onions, chicken bouillon, butter, salt, pepper and chicken pieces.

Bring to a boil, turn to low heat and simmer for 30 minutes.

Add noodles and simmer on medium-low heat for an additional 10 minutes. (I think cooked mine a little longer.)

Serve.

Makes 6 – 8 servings.

“Dark fears flee in the light of God’s presence.”

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Blueberry Muffins

I love Panera Bread’s blueberry muffins. So this is my Copycat recipe of it.

• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup sugar
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1/2 cup buttermilk
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups frozen blueberries (or fresh)
• Turbinado sugar

Preheat oven to 375 degrees. Grease a 12-cup muffin pan or line with paper liners.

Whisk the egg in a medium bowl until pale and evenly combined, about 30 seconds. Add the vanilla and sugar and whisk vigorously until thick, about 30 seconds. Slowly whisk in the melted butter, add the buttermilk and whisk until combined.

Reserve 1 tablespoon of the flour. Whisk together the remaining flour, baking powder, and salt in a large bowl. Using a rubber spatula, gently fold in the egg mixture until just combined. Toss the blueberries with the reserved flour and fold into the batter until just combined.

Divide the batter among the muffin cups and sprinkle a little turbinado sugar on top. Bake until light golden brown and a toothpick inserted into the center of muffin comes out clean. Bake for 22 to 28 minutes, rotating the pan halfway through the baking. Cool muffins in pan for 10 minutes and then turn out on a wire rack to cool. Serve warm or room temperature. (They can be stored in an airtight container for up to 3 days.)

“Greater love has no one than this: to lay down one’s life for one’s friends.”

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Copycat Benihana Ginger Salad Dressing

After having ginger dressing on a salad at a local restaurant, my daughter was in search of a recipe just as good. She found this one and has been making it ever since. We had never had ginger dressing before and we both fell in love with it. I love it over iceberg lettuce. Making the dressing is as simple as dumping the ingredients into a blender, mixing it up and popping it into the frig to chill.

• 1/2 cup minced onion
• 1/2 cup peanut oil
• 1/3 cup rice vinegar (we like the seasoned rice vinegar)
• 2 tablespoons water
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced celery
• 2 tablespoons ketchup
• 4 teaspoons soy sauce
• 2 teaspoons sugar
• 2 teaspoons lemon juice
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is pureed. Chill.

Makes 1 3/4 cups.

“Praise is the song of a soul set free.”

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Copycat “On The Border” Guacamole

Both my husband and I have just fallen in love with guacamole. Where have we been all this time? This copycat recipe of On The Border’s is so addicting!!! I double the lime juice and serve it with lime tortillas. Delicious!!

• 2 medium ripe avocados, chilled
• 1 lime wedge (I use 2)
• 1 tablespoon diced red onion
• 1/2 tablespoon minced jalapeno (more, if you like it hotter)
• 1 tablespoon chopped cilantro
• 2 tablespoons diced tomato
• 1/8 to 1/4 teaspoon salt

Mash avocados in a medium bowl, then add the juice of one lime wedge. Stir in onion, jalapeno, cilantro, tomato and salt to taste. Serve with tortilla chips.

Serves 2 to 4 as an appetizer. (You might want to make a double or triple.)

“Keep running the race with eternity in view.”

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Copycat KFC Cole Slaw

My grandson, Caleb, loves KFC Cole Slaw, so I had to make this for his birthday party along with his other favorite, BBQ ribs.

• 1/2 cup mayonnaise
• 1/3 cup sugar
• 1/4 cup milk
• 1/4 cup buttermilk
• 2 1/2 tablespoons lemon juice
• 1 1/2 tablespoons white vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 cups finely chopped cabbage (about 1 head)
• 1/4 cup shredded carrot (1 medium carrot)
• 2 tablespoons minced onion

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).

Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.

Add the cabbage, carrots, and onion, and mix well.

Cover and refrigerate for a least 2 hours before serving.

Serves 10 to 12.

“We are shaped and fashioned by what we love most.”

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This is what I made for dinner last night. Even though the picture doesn’t look like it, there is a lot of salad in the bowl. Way more than my husband and I could eat. So I took it out to my daughter, her husband and three growing boys. They still had some leftovers. I did throw in extra lettuce, pasta and cheese so that may have made a difference. I didn’t put any onion in it, but it definitely needed some. I served it with some warm bread from the oven. Comments were good to delicious, so it made my blog. My daughter now wants to make it.

• 4 cups cooked Ditalini pasta
• 3 cups chopped romaine lettuce
• 3 cups chopped iceberg lettuce
• 2 1/2 cups chopped red cabbage
• 2 fresh diced tomatoes
• 1 cup diced green onions
• 1 cup chopped bacon
• 4 oz. Gorgonzola cheese (use more if you like)

Cook Ditalini pasta according to package instructions. Cool and set aside.

Put romaine lettuce, iceberg lettuce and red cabbage in a salad spinner to remove excess water.

Combine romaine, iceberg, cabbage, tomatoes and green onions in large salad bowl.

Cook bacon according to package instructions.

Add cooked pasta, bacon and Gorgonzola cheese to salad.

Add dressing (to taste) before serving. Toss and enjoy!

Sweet Italian House Dressing

• 1/4 cup balsamic vinegar
• 2 cloves garlic, peeled and minced
• 1 teaspoon sugar
• 1/2 teaspoon oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil

Place vinegar, garlic, sugar, oregano, salt and pepper in a blender or food processor fitted with a metal blade. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified.

Store in airtight container in refrigerator for up to two weeks.

“Our surrender to God precedes His significant work in our life.”

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Chicago Dip

Thisis acopycat recipefor Houstan’s restaurant “Spinach and Artichoke Dip”.

• 1/2 cup (2-oz.) Reggiano cheese, grated
• 2 large cloves garlic
• 1 package (10-oz.) frozen chopped spinach, thawed, firmly squeezed to remove moisture
• 1 jar (6 1/4-oz.) artichoke hearts, drained, patted dry
• 1 (8-oz.) container soft garlic chive cream cheese
• 2 large eggs
• 1 cup (4-oz.) shredded Mozzarella or Italian mix cheese
• Tortilla chips, sour cream, salsa

Heat oven to 375 degrees. Put Reggiano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichoke, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in Mozzarella cheese.

Transfer to a 2 to 3 cup baking dish; bake until heated through, 20 to 25 minutes. Serve hot with tortilla chips, sour cream and salsa.

Yield: 16 servings

“Our loved ones may spurn our appeals, reject our message, oppose our arguments, despise our persons – but they are helpless against our prayers.”