Copycat Chick-fil-A Cookies


I am an addict.

I love Chick-Fil-A chocolate chunk cookies. I can attribute at least 5 pounds on my hips totally to these circles of deliciousness.

That being said, I am a frugal gal who hates to throw down just over a dollar every time my craving wins out. So what did I do? I scoured the web along with the Chick-Fil-A ingredient list and tried to come up with an equally delicious cookie.

I think my experiment was a S.U.C.C.E.S.S! (The house full of teenagers that come to bible study at my house on Wednesday nights agreed. Three of them actually work at Chick-Fil-A!!)

When digging around online I came across two blogs that have also attempted a copy cat. Check them out here and here. I tried both and they were pretty good! The recipe I landed on is a little different than theirs. After WAY too many batches, I think it is as close as I am going to get without hacking into someone’s computer system! (No…of course that thought never entered my mind…..)

Stop by and let me know what you think!

Here is the Recipe: (Step by Step Pictures are below)

2 1/2 Cups All-Purpose Flour
1/2 Cup Quick Oats
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 1/3 C Dark brown sugar
1/3 C Sugar
1/2 C Crisco or Lard
8 TBS Butter at room temperature (NOT Margarine
3 TBS Honey or Corn Syrup
2 tsp. Vanilla
2 eggs (at room temperature
1 1/2 cups semi-sweet Chocolate Chunks
1/2 cup milk chocolate chips


Mix the flour, oats, baking powder and baking soda


In a different bowl combine the dark brown sugar, sugar, crisco, butter, honey (or corn syrup) and vanilla


Add room temperature eggs.  This helps the cookies to rise better than using cold eggs.   You also want to wait to add the eggs after your have beat your other wet ingredients so the eggs don’t get over beaten.  This keeps the cookies from getting too dense or tough.  (I know…seems tedious but amazing cookies are in the details!)

Incorporate the dry ingredients and the chocolate.  Don’t over mix, just until all the flour is mixed in.


Use a BIG FAT Ice Cream scoop and dish out on your cookie sheet.

Bake at 350 for 8-11 minutes.  You want to pull them out when you just start to see browning on the edges.

Let cool…….If you can wait 🙂


Copycat Starbucks Iced Lemon Pound Cake

Thought for the day…very little is needed to make life happy:)

Starbucks Lemon Loaf 5

1 box yellow cake mix
3.4 ounce instant or cook and serve Lemon pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice
2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice

Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Divide cake batter between two prepared loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through
Remove and let cool for 15 minutes before removing loaves from pans.

To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired. Makes about 24 slices
Note: You can make this same recipe into cupcakes, small loaves and even a layered cake. Adjust baking time accordingly. removing loaves from pans and Enjoy!

Copycat Red Lobster Cheddar Biscuits

I have a confession to make.  I have never actually had the famous biscuits from Red Lobster…..or at least I don’t remember them.  Hubs and I aren’t big sea food fans and have only visited the place a couple of times.  However, I recently bought a mix from Wal-Mart that was supposed to be a replica of these famous biscuits.


So being the frugaltastic girl I am, I decided to take a stab at making my own. I started with my regular old biscuit recipe and added to it. I did cut the recipe in half and it made 14 cheesy, buttery biscuits.

Here is what you need:

1/2 of the basic biscuit recipe
1 cup grated sharp cheddar cheese
1/3 cup melted butter
2 garlic cloves, pressed
2 TBS Parmesan cheese
1 1/2 tsp Italian seasoning.


20140130-100829.jpgOnce your biscuit dough is ready, place the grated cheese on top and fold it over.

20140130-100836.jpgContinue folding it until the cheese is evenly mixed in.

20140130-100842.jpgPull off pieces and drop them on the pan. You don’t want them to be perfectly shaped. Leave the crevices on top for your buttery topping after they bake.  You won’t regret it!!!

Bake your biscuits on 450 degrees for 8-10 minutes.

20140130-100900.jpgWhile they bake, melt your butter.  Stir in the parmesan cheese, garlic and Italian seasoning.


20140130-100907.jpgAs soon as the biscuits come out of the oven, brush the butter mixture over the top.


DIY Bisquick Pancake Mix

I used to buy Bisquick all the time so I could make a quick batch of pancakes for breakfast.  I was almost out one morning, and instead of buying another box I decided to make my own (with the help of Google).  I make up this mix and keep it in an airtight container.  Remember not to over mix the batter, if there are a few lumps, and there will be, don’t try to work them out. Over mixing will make your pancakes tough, not tender.  You want tender pancakes right?  I promise, you’ll be glad you did, maynard:) Enjoy!


4 C All Purpose Flour
3 T Baking Powder
2 tsp Baking Soda
1 tsp Salt
2 T Sugar

When you’re ready to use it, just beat up one egg in bowl…add one cup of the dry mixture and one cup milk.  You can also add 1 Tablespoon of melted butter or oil.

Pasta Carbonara

I love, love, love,  Carbonara it’s one of my favorite pasta meals and super easy to make.  If your looking for a traditional recipe,  you won’t find any peas,  cream, onions and/or garlic in a carbonara it’s basically just bacon, eggs, and pasta .  But, I came across this recipe on The Pioneer Woman and had to try it.  It was so delish.  In my search for recipes, I came across several other cooking sites that mentioned adding zucchini, chicken, shrimp, mushrooms, tomatoes etc..  it’s a great meal to add your favorites and enjoy!


 6 slices bacon, chopped
salt and ground black pepper to taste
3/4 cups Heavy Cream
3 cloves garlic
1 1/2 cups grated Parmesan cheese
3 Large eggs
1 pound spaghetti or farfalle pasta
2 cups frozen peas


Cook pasta according to package directions.  While pasta is cooking, Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. 20140104-095329.jpg

Pour off all of the bacon grease, but don’t clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. 20140104-095420.jpg

In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.


When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.  Halfway through, add the peas, bacon, and sautéed onion/garlic. Finish adding the sauce, stirring until it’s all combined.  Serve immediately with extra Parmesan. Yummo!

Copycat Starbucks Raspberry Swirl Bread

We all love Starbucks, right?  But let’s be honest, those $5 price tags can sure add up quickly.  I recently posted  a wonderful recipe for    Copycat Starbucks Iced Lemon Pound Cake  and after trying their fabulous Raspberry Swirl Bread the other day, of course I wanted to try my hand at making my own.  I’ll will say, it took more time to prepare this delicious bread than I thought but it was totally worth it.  When I thought about all that money I saved  (I even had enough to freeze for later) It made for a sweet and frugalistic deal.
What you will need for the Raspberry pound cake:
¼ cups Milk
3 whole Eggs
¼ teaspoons Raspberry Extract
1 teaspoon Vanilla
¼ teaspoons Almond Extract
½ cups Raspberries
1-½ cup Cake Flour
¾ cups Sugar
¾ teaspoons Baking Powder
15 Tablespoons Butter, Softened

Preheat oven to 350 F. Lightly grease a 9×5 loaf pan with non-stick spray.  In a medium sized bowl, whisk together milk, eggs, and raspberry, vanilla and almond extracts. (Raspberry extract is optional but is a great addition if raspberries are not available or are very ripe—it just adds touch of flavor). Set aside.20130717-125620.jpg

Set a mesh strainer over a small bowl. Use a spatula to push and mash the raspberries through the strainer. The seeds and pith will be left behind and the raspberry juice will be in the bowl. Set aside the raspberry juice and discard the seeds and pith.


Sift flour, sugar and baking soda into the bowl of a stand mixer.Fit mixer with paddle attachment, and turn on low. Add in softened butter and mix on low until the flour/butter mixture has combined. It doesn’t have to be completely smooth, but just make sure majority of flour and butter has been mixed together. Slowly pour the eggs/milk mixture into the stand mixer in a steady stream. Continue to beat on low or medium-low until thoroughly mixed.20130717-124011.jpg

Remove stand mixer bowl from mixer and pour about 1/3 to 1/2 of the batter into a separate bowl. Into the smaller bowl of batter, stir in the raspberry juice.  Alternate pouring the two batters into the prepared loaf pan, smoothing out the batters with a spoon between each addition. Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean. Remove pan from oven and set it on a wire rack. Let bread rest in the loaf pan for 10-15 minutes, then turn it out of the pan and allow bread to complete cooling.


Super Moist…


For the Cream Cheese Frosting:

¼ cups Butter, Softened

¼ cups Cream Cheese, Softened

1 cup Powdered Sugar

In a bowl using a stand or hand mixer, beat together softened butter and cream cheese until smooth. Slowly add in powdered sugar and combine until smooth.  Spread frosting over the top of the cooled pound cake. Let it rest, then slice and serve.  Enjoy!

Chocolate Spice Cake

This is without a doubt, the best chocolate sheet cake. Ever! Ok, maybe I’m a little partial because it’s my grandmother’s secret recipe.  But I’m not the only one that thinks so.  Our grandparents owned their own BBQ restaurant in the late 70’s and she tells me customers would come by just to purchase a slice of this goodness I BELIEVE her!  The icing is really what makes this cake.  It’s moist beyond imagination, chocolatey and rich. Neat Fact: 100 percent of the time this cake will cause moans and groans from adults and kids… it’s just a weird side effect of awesome.  This is great for potluck, small groups or a picnic dessert and feeds a lot of people.  I hope you savor this as much as our family has!

momma macs bbq

Chocolate Spice Cake


 2 cups of sifted flour

2 Cups of sugar

1 teaspoon Baking Soda

1 teaspoon cinnamon

1/2 cup of butter or margarine

1/2 cup Crisco shortening

4 tablespoons cocoa

1 cup of water

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla

Sift together flour, sugar, soda and cinnamon.  Heat butter, shortening water and cocoa in small pan.  Bring to boil and add dry ingredients.  Mix well and blend in buttermilk, eggs, and vanilla. Pour into a greased 9×13 inch baking dish.  Bake at 375 degrees for 25 minutes or until done.  While still a little warm, spread the delicious icing on top.

Chocolate Spice Cake 2


1/2 cup butter melted

3 tablespoons of cocoa

6 tablespoons of milk

1 lb of confectioner’s sugar

1 teaspoon vanilla

1 cup of chopped pecans

mix together until well blended.



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