Not that I don't love all of you who have mentioned Copycat on you sites and blogs. Thank you so much.
But this means that it's possible that everyday there are new people discovering our little site.
With that in mind and because it is the first of the month (okay, soon) I would like to take a moment to catch everyone up to speed. If you have been around awhile, you can skip this first part but you may want to read the "Email" section below.
The Best Copycat Restaurant Recipes Blog presents three (or more) recipes a week of your favorites for restaurants, stores and more (okay, that sounded stupid. Just look in the margin on the left, below the Adsense and you will get an idea. Or scroll down some and look at a few posts.)
Every Monday we have a new Favorite Dish from the likes of Applebees, KFC, TGI Fridays, Chilis, Cheesecake Factory, Olive Garden, Ruth's Chris Steakhouse, Macaroni Grill...the list goes on and on. These recipes are made for the home cook so that you can make your Restaurant Favorites at home.
We use Wednesday to Uncover a Gem of a recipe that you may not have tried but should. Last Wednesday, for instance, was The Original Brown Derby's Cobb Salad and included a music video and a clip of Lucy (scroll down to see this crazy entry.)
Sweet Fridays are just that -- SWEET! We usually have a cake, pie or candy recipe to start your weekend right.
We've include recipes for everything from main dishes to desserts, from drinks to candy bars and everything inbetween.
Want 31 Cookbooks from FREE?
During the month of March The Best Copycat Restaurant Recipes Blog gave away a free cookbook download each day. The bad news is the promotion is over.
The good news is you can still get ALL 31 cookbooks. For FREE!
Here's how to get any or all of them --
Just enter your name and email below. Then you will need to confirm your intentions by replying to an email we send you. You will only need to do this one time.
This serves three important purposes --
1. We know that you want to download something from us and someone is not spamming you.
2. We know that you are a person and someone is not spamming us.
3. Most importantly, it allows us to get to know you and keep up with you. The internet is a big place. You might forget us. We don't want that to happen.
After you enter your email follow the directions to your download.
Important Note: If you do not see the confirmation Email in your inbox -- Check your spam folder. We cannot control the settings of your email and it may have gone there.
Do not worry. We will NEVER spam you or sell your address. We hate spam as much (or more!) than you do.
If you have ANY problems or questions, leave a comment or contact us at:
Our email address is --
Which brings up...
I like Email.
I like getting Email from the people I know and sites that I read -- and, based on your responses, so do you.
With that in mind, I have decided, starting in May, to increase my emails to you.
I will still be sending out the newletter every Monday (I hope), but now I will be contacting you by email thoughout the week, possibly everyday of some weeks.
Why?
Because I want to. And, again based on your responses, I think the majority of you will like it.
That brings up another thing I like about email. I can easily ignore or delete the ones I don't like or want.
But, I hope you won't do that because here's what I have in store for you:
March pretty much ran me dry of cookbooks -- but I haven't stopped collecting. I
have several new good ones to share with you. Many of them will still be FREE.
I also have many more ebooks that, while I couldn't include them in March -- because they are not cookbooks -- that I think some of you will really enjoy reading.
I have a WEALTH of non-copycat recipes that I would like to share. Thay don't fit Copycat and I don't have the time for a new website (there are plenty of Recipe sites, anyway) but would love to give them to you in an email.
I also have a couple of very special projects I am working on that I don't want to mention yet. (I know, "everyone says that", but it's true!)
...and (say it with me) much, much more.
Here's the deal -- since you must sign up for my email anyway to get to the Member's Area, I'm ONLY gonna include these new goodies in the email and Member's Area. I'm not gonna mention them on the site (Oh, maybe from time-to-time for the new people) but basically, the email will be the only way to get them or even know about them.
So if you want them, sign up now or, if you are signed up, check your inbox.
Oh, one more thing -- I'm going to include ads and offers in the email (and continue to in the Member's Area.) Some emails may be only an offer.
I work very hard to find offers and ads for all my sites for products I think my readers would enjoy (it's really in my best interest to find popular offers) and, again based upon your responses, I think the majority of you either A. Like the offers or B. Don't mind the offers.
If I choose correctly and you do see something that appeals to you -- check it out. Don't cost nuttin' to look. If not, ignore it. Still don't cost nuttin'.
Stick around. I think you'll enjoy it.
If this sounds good to you but you haven't signed up yet -- do it now (and get your FREE 31 Cookbooks!) --
Just enter your name and email below. Then you will need to confirm your intentions by replying to an email we send you. You will only need to do this one time.
This serves three important purposes --
1. We know that you want to download something from us and someone is not spamming you.
2. We know that you are a person and someone is not spamming us.
3. Most importantly, it allows us to get to know you and keep up with you. The internet is a big place. You might forget us. We don't want that to happen.
After you enter your email follow the directions to your download.
Important Note: If you do not see the confirmation Email in your inbox -- Check your spam folder. We cannot control the settings of your email and it may have gone there.
Do not worry. We will NEVER spam you or sell your address. We hate spam as much (or more!) than you do.
If you have ANY problems or questions, leave a comment or contact us at:
Our email address is --
Horse and Colt with Fence
Art Print
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It's Kentucky Derby Week here in Louisville and to help celebrate, in our own small way, the Greatest Two Minutes in Sports, I am including all HOME GROWN Recipes this week. We have a couple of "local boys make good" stories and recipes today for you. Sit back and enjoy.
Oh one more thing -- I am going to the Kentucky Oaks on Friday and Kentucky Derby on Saturday. This won't actually affect the blog -- I just wanted to brag. ;)
In 1930, in the midst of the depression, Harland Sanders opened his first restaurant in the small front room of a gas station in Corbin, Kentucky (I've been there! - Mark.) Sanders served as station operator, chief cook and cashier and names the dining area "Sanders Court & Café."
In 1936 Kentucky Governor, Ruby Laffoon, makes Harland Sanders an honorary Kentucky Colonel (My Dad is a Kentucky Colonel -- but he doesn't run around in a white suit all the time - Mark) in recognition of his contributions to the state's cuisine.
By 1937 The Sanders Court & Café had added a motel and expanded to 142 seats. Fire destroyed it in 1939 but it is soon rebuilt and reopened.
Also in 1939, the pressure cooker is introduced. Soon thereafter Colonel Sanders begins using it to fry his chicken to give customers fresh chicken, faster and in 1940 he invents the famous "Original Recipe Chicken."
In the early 1950's The Colonel began to actively franchise his chicken business by traveling from town to town and cooking batches of chicken for restaurant owners and employees.
The first franchise restaurant opens in Salt Lake City. A handshake agreement stipulates a payment of a nickel to Sanders for each chicken sold.
In 1955 something happened that would change the eating habits of the world. An interstate highway is built to bypass Corbin, Kentucky thus taking away, all at once, the majority of the Colonel restaurant and motel business. Sanders sells the service station on the same day that he receives his first social security check for $105. After paying debts owed, he is virtually broke. He decides to go on the road to sell his Secret Recipe to restaurants.
In 1957 Kentucky Fried Chicken is first sold in buckets.
By 1960 the Colonel's hard work on the road begins to pay off and there are 190 KFC franchisees and 400 franchise units in the U.S. and Canada. By 1964 that number had increased to 600 franchised outlets in the United States, Canada and the first overseas outlet, in England.
By 1971 there were more than 3,500 franchised and company-owned restaurants in worldwide operation when Heublein Inc. acquired KFC Corporation.
20 Chicken Wings, tips removed
2 cups Flour
2 Eggs
2/3 cup Milk
1 Bottle KC Masterpiece Original BBQ Sauce
1/4 cup Honey
Oil for deep frying
2. Place the eggs and milk in a bowl and mix well. Set aside.
3. Mix together the BBQ sauce and honey. Set aside.
4. Put the flour into a bag, then shake the wings in it, to lightly coat.
6. Repeat 2−3 times.
7. Heat a large skillet or use your deep fryer. Heat oil until it's very hot (around 350 degrees).
8. Fry the wings until they're golden brown.
11. Dip each wing in the BBQ sauce and place on a greased cookie sheet. Make sure the pieces don't touch each other. Hint - place the larger pieces on the outer edges because its hotter there. This will help all the piece cook more evenly.
As a high school student working at a local pizza pub in Jeffersonville, Indiana, Papa John's founder John Schnatter realized that there was something missing from national pizza chains: a superior-quality traditional pizza delivered to the customer's door. His dream was to one day open a pizza restaurant that would fill that void. Today, there are more than 3,000 Papa John's restaurants worldwide.
Pride of the Stables I
Art Print
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In 1984, "Papa" John Schnatter knocked out a broom closet located in the back of his father's tavern (Mick's Lounge), sold his prized 1972 Z28 Camaro, purchased $1,600 worth of used restaurant equipment, and began selling his pizzas to the tavern's customers (My brother, Todd, ate in the Broom Closet Restaurant many times. I never knew about it back then, unfortunately -- Mark.) The customers loved the pizza so much that John was able to expand by moving into adjoining space, eventually leading to the opening of the first Papa John's restaurant in 1985.
Papa John's Garlic Sauce
Ingredients
1/4 − 1/2 stick Margarine
1/2 tablespoon Garlic Powder
1/4 teaspoon Salt
2. Put in salt and garlic powder (to taste).
3. Microwave for 5 seconds longer as the pizza get done or arrives from delivery.
They hooked up in what may be the Greatest Triple Crown Race of all time -- the 1978 Belmont. We'll have that for you in 5 weeks but here is there 7th meeting - the 1978 Kentucky Derby.
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