FANCY FORTUNE COOKIES RECIPES

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SUNSHINE LEMON COOLER COOKIES RECIPE | TOP SECRET RECIPES



Sunshine Lemon Cooler Cookies Recipe | Top Secret Recipes image

Brothers Jacob and Joseph Loose had a dream of creating products in a bakery filled with sunshine. In 1912 they got their wish by opening the famous "Thousand Window Bakery" in Long Island City, New York. It was the largest bakery in the world until 1955. Today Sunshine Biscuits has moved to another location in Sayerville, New Jersey, where ovens the size of football fields bake like crazy every day. Sunshine is now owned by Keebler and continues to produce many baked treats you're familiar with, such as Hydrox Cookies, Saltine Crackers, Vienna Fingers, Cheez-it Crackers, and these sweet Lemon Coolers. By making a few simple adjustments to the Nilla Wafer clone recipe, we can create a cool copy of these awesome little citrusy wafer cookies dusted with lemon-flavored powdered sugar. To make that coating, we'll use a little unsweeteneed Kool-Aid lemonade drink mix combined with powdered sugar. Shake the cookies in a bag with this mixture—we'll call it bake 'n shake—and you've got yourself another tasty knock-off.  Source: Even More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 25 minutes0S

Prep Time 12 minutes30S

Cook Time 12 minutes30S

Number Of Ingredients 11

Nutrition Facts : Calories 140 calories

WISCONSIN MAC AND CHEESE (NOODLES ... - LET'S DISH RECIPES



Wisconsin Mac and Cheese (Noodles ... - Let's Dish Recipes image

Elbow macaroni is smothered in a creamy blend of cheddar and Monterey jack cheese is this Noodles and Co. copycat recipe.

Provided by Danelle

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 9

16 oz. elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups Half and Half or whole milk
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese, plus more for garnish
1 cup shredded Monterrey jack cheese

Steps:

  • Cook the pasta according to package directions until al dente. Do not overcook. Rinse with cold water and drain.
  • In a large sauce pan over medium heat, melt the butter. Add the flour and cook and stir another minute.
  • Slowly whisk in the Half and Half or milk. Cook and stir until the mixture begins to bubble and thicken.
  • Add the paprika, salt and pepper, and both cheeses. Cook and stir until the cheese is melted and the sauce is smooth. Stir in the cooked pasta and mix well.
  • Spoon mac and cheese into bowls and top with additional shredded cheddar, if desired.

Nutrition Facts : Calories 392 calories, CarbohydrateContent 25 grams carbohydrates, CholesterolContent 75 milligrams cholesterol, FatContent 25 grams fat, FiberContent 1 grams fiber, ProteinContent 16 grams protein, SaturatedFatContent 15 grams saturated fat, ServingSize 1, SodiumContent 490 grams sodium, SugarContent 5 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat

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