Starbucks’s Lemon Loaf

Lemon loaves are both refreshing and energizing. Have a slice of Starbucks-style lemon loaf before your day begins.

Serves 8 – Preparation Time 15 minutes – Cooking Time 45 minutes

Nutrition facts per serving: Calories 425.2, Total Fat 18.7 g, Carbs 60 g, Protein 5 g, Sodium 310.8 mg

Ingredients

Bread

• 1½ cups flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup sugar
• 3 eggs, room temperature
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• ⅓ cup lemon juice
• ½ cup oil

Icing

• 1 cup + 1 tablespoon powdered sugar
• 2 tablespoons milk
• ½ teaspoon lemon extract

Preparation

1. Preheat oven to 350˚F, grease a 9×5×3-inch loaf pan with butter. Line the pan’s bottom with wax or parchment paper.
2. Mix the first four ingredients in a large bowl—this is your dry mixture.
3. Beat the eggs, butter, vanilla, and lemon juice together in a medium bowl until the mixture becomes smooth. This is your wet mixture.
4. Make a well in the middle of the dry mixture and pour the wet mixture into the well.
5. Mix everything together with a whisk or your hand mixer. Add the oil. Do not stop mixing until everything is fully blended and smooth.
6. Pour the batter into the pan and bake it for 45 minutes—the bread is ready when you can stick a toothpick into it, and it comes out clean.
7. While the bread is baking, make the icing by mixing the icing ingredients in a small bowl using a whisk or hand mixer until smooth.
8. When the bread is done baking, place it on a cooling rack and leave it for at least 20 minutes to cool.
9. When the bread is cool enough, pour the icing over the top. Wait for the icing to set before slicing.

 

 

Red Lobster’s Cheddar Bay Biscuit

You can make these biscuits in just under 40 minutes – and your guests and family will thank you for it!

Serves 9 – Preparation Time 15 minutes – Cooking Time 25 minutes

Nutrition facts per serving: Calories 160, Total Fat 10 g, Carbs 3 g, Protein 16 g, Sodium 380 mg

Ingredients

Biscuit

• 2½ cups Bisquick biscuit mix
• 4 tablespoons cold butter
• 1 cup sharp cheddar cheese, grated
• ¾ cup cold whole milk
• ¼ teaspoon garlic powder

Garlic Butter Glaze

• 2 tablespoons butter, melted
• ½ teaspoon garlic powder
• ¼ teaspoon dried parsley flakes
• 1 pinch salt

Preparation

1. Prepare your materials by preheating your oven to 450˚F and greasing a cookie sheet.
2. Lightly mix the biscuit mix and the butter so that they are combined, but small chunks remain.
3. Mix in the cheddar cheese, garlic powder, and milk by hand.
4. When the ingredients are evenly distributed, scoop 9 equal portions of the mixture onto the cookie sheet.
5. Bake the biscuits for 15 to 17 minutes, or until the tops turn light brown.
6. While the biscuits are baking, prepare the glaze by mixing all the glaze ingredients in a small bowl.
7. When the biscuits are done, transfer them to a cooling rack and brush the garlic butter glaze over the tops before serving.

 

 

Panera Bread’s Vegetarian Summer Corn Chowder

Have some bread with this delicious soup for dinner during a cold, rainy night. It’s comforting and warm.

Serves 6 – Preparation Time 10 minutes – Cooking Time 45 minutes

Nutrition facts per serving: Calories 320, Total Fat 20 g, Carbs 34 g, Protein 5 g, Sodium 1310 mg

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium red onion, diced
• 3 tablespoons all-purpose flour
• 2 russet potatoes, diced
• 5 cups unsalted vegetable stock
• ½ cup red bell pepper, diced
• ½ cup green bell pepper, diced
• 4 cups whole corn kernels
• ¼ teaspoon black pepper, ground
• 1 cup half-and-half cream
• Salt and pepper to taste
• Chives, thinly sliced, for garnish
• Bacon bits, for garnish

Preparation

1. Sauté the onion in butter and oil over low heat. When the onion becomes translucent, add in the flour and cook for another 5 minutes.
2. Dice the potatoes into quarter-inch cubes and add them to the simmering mixture. Add the broth, then turn the heat up and bring the mixture to a boil.
3. Reduce the heat to medium and continue simmering for 15 minutes.
4. Dice the bell peppers into quarter-inch cubes and add them to the mixture. Also, add in the corn, pepper, cream, salt, and pepper, and allow the mixture to simmer for another 15 minutes.
5. Transfer the soup to a bowl and garnish with chives and bacon, if desired.

 

Boston Market’s Chicken Pot Pie

This small dish is both nutritious and satisfying. In under an hour, you can make an entire meal!

Serves 4 – Preparation Time 10 minutes – Cooking Time 40 minutes

Nutrition facts per serving: Calories 450, Total Fat 30 g, Carbs 35 g, Protein 10 g, Sodium 680 mg

Ingredients

• 1 cup half-and-half
• 1 cup chicken broth
• 3 tablespoons all-purpose flour
• 2 cups shredded chicken breast, roasted, skinless
• 2 cups mixed frozen vegetables, thawed
• 2 tablespoons fresh flat-leaf parsley, chopped
• 2 tablespoons chives, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon lemon juice
• 1 teaspoon salt
• ½ teaspoon lemon zest, grated
• ½ teaspoon freshly ground black pepper
• 7 ounces ready-to-use refrigerated pie crust

Preparation

1. Preheat the oven to 425˚F.
2. Lightly flour a flat surface, and bring out 4 10-ounce ramekins.
3. Bring the half-and-half, broth, and flour to a boil while stirring with a whisk.
4. Reduce the heat and continue to simmer for another 4 minutes while continuing to whisk the mixture.
5. When the mixture thickens, add the remaining ingredients into the mix, except the pie crust.
6. When all the ingredients are cooked, turn off the heat and cover the pan. Set the mixture aside to work on the pie crust.
7. Place the pie crust on your floured surface and roll it into a circle with an 11-inch diameter. Cut the crust into quarters.
8. Scoop the warm chicken mixture into each of the ramekins. Cover the tops with the pie crust, letting it drape over the edges. Slice an X into each of the tops to allow the pie to cook completely.
9. Bake the pies for 25 minutes and remove from the oven. Let rest for 10 minutes before serving.

 

Chili’s Original Chili

There’s nothing like a delicious bowl of hot chili. Make this dish for your next meal.

Serves 4 – Preparation Time 30 minutes – Cooking Time 4 to 8 hours

Nutrition facts per serving: Calories 400, Total Fat 28 g, Carbs 14 g, Protein 23 g, Sodium 1050 mg

Ingredients

Spice Blend

• ½ cup chili powder
• ⅛ cup salt
• ⅛ cup ground cumin
• 1 tablespoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon of cayenne pepper

Chili

• 4 pounds chuck, ground for chili
• 3¼ cups water
• 16 ounces tomato sauce
• 1½ cups yellow onions, chopped
• 1 tablespoon cooking oil

Masa Harina

• 1 cup water
• 1 tablespoon masa harina
• Sliced green onions for garnish, if desired

Preparation

1. Place all of the spice blend ingredients in a bowl. Mix thoroughly and set the bowl aside.
2. Cook the meat over medium heat in a stockpot until it is brown. While the meat is cooking, thoroughly mix together the spice mix, water, and tomato sauce.
3. Add the spice mixture to the browned meat and bring to a boil.
4. While the chili is coming to a boil, sauté the onions in oil over medium heat.
5. When the chili is boiling and the onions are translucent, add the onions to the chili and stir.
6. Reduce the heat to low and allow the chili to simmer for an hour, stirring the mixture every 15 minutes.
7. In a bowl, mix the masa harina ingredients. When the chili has been cooking for an hour, add the masa harina mixture to the chili and cook for another 10 minutes.
8. Transfer the chili to a bowl, garnish green onions, if desired, and serve.

 

TCBY’s Chocolate Yogurt Pie

If you miss TCBY’s healthy pies but don’t want to leave your house, here’s how you can stay in your humble abode while satisfying your cravings.

Serves 2 – Preparation Time 10 minutes – Cooking Time 8 hours 30 minutes

Nutrition facts per serving: Calories 330, Total Fat 13 g, Carbs 49 g, Protein 4 g, Sodium 160 mg

Ingredients

• ⅔ cup butter
• 1¼ cups sugar
• 1 cup unsweetened cocoa powder
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 2 large eggs
• ½ cup all-purpose flour
• 1 pint TCBY chocolate yogurt
• Whipped cream
• Caramel syrup

Preparation

1. Before you begin, preheat the oven to 325˚F.
2. Place a heatproof bowl in simmering water and mix the butter, sugar, cocoa powder, and salt over the heat.
3. Continue stirring and heating the mixture until it becomes smooth. Remove the bowl from the heat and set aside.
4. When the mixture becomes a little cooler, mix in the vanilla extract and the eggs, one at a time. Make sure that the mixture is not too hot so that the eggs do not get cooked.
5. Beat the flour into the mixture with a wooden spoon until the entire mixture is thoroughly blended.
6. Transfer the mixture to a greased baking pan and then bake for 20 to 25 minutes.
7. Remove the pie from the oven and transfer to a cooling rack.
8. When the pie has cooled down, spread frozen yogurt over the surface and freeze for 10 to 15 minutes.
9. Garnish the yogurt pie with whipped cream and caramel syrup, and then return to the freezer for at least 8 hours.
10. Cut the pie into equal portions and serve.

 

 

 

***These recipes and more are found in Lina Chang’s Copycat Recipes – Vol. 2: Making Restaurants’ Most Popular Recipes at Home. To get your own copy, click on the cover below or click here.

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