Mystic Chai Tea Mix (Instant Chai Tea Mix)

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1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
2 teaspoons vanilla extract
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom**Cardamom powder is very expensive. If you have a coffee bean grinder, buy the w hole seeds (much cheaper) and grind them to a powder yourself)

Mix the vanilla into the sugar, let it dry, then break the sugar into small lumps.

In a large bow l, combine milk powder, non-dairy creamer, sugar - vanilla mixture, and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.

To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.

You can spice it up even further by adding 1 teaspoon nutmeg and allspice, and 1/4 teaspoon white pepper.

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Red Lobster Bisquick Rolls (Cut Down)

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3/4 c Cheese -- cheddar, grated.
2/3 c Milk
1 c Butter -- melted

Place Biscuit in bow l. Cut butter into 1/4" pieces.
Place butter on top of biscuit. Stir with fork until butter is completely coated with biscuit. Make a well in mixture and add milk and cheese. Stir only until blended. Place in an ungreased biscuit pan with the sides of biscuits touching... this keeps them soft.
Brush melted butter with seasonings.
Bake at 450 degrees for 9 minutes.

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Outback Steakhouse Bloomin' Onion

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1/3 Cup Cornstarch; more if
-needed
1 1/2 Cups Flour
2 Teaspoons Garlic; mince
2 Teaspoons Paprika
1 Teaspoon Salt
1 Teaspoon Pepper
24 Oz Beer
4 Vidalia Or Texas Sweet
-Onions; (4 to 6) = 4 Inch Diameter
Seasoned Flour: as needed
2 Cups Flour
4 Teaspoons Paprika
2 Teaspoons Garlic powder
1/2 Teaspoon Pepper
1/4 Teaspoon Cayenne
Chili Sauce:
1 Pt Mayonnaise
1 Pt Sour cream
1/2 Cup Tomato chili sauce
1/2 Tablespoon Cayenne

Mix cornstarch, flour and seasonings until well blended.
Add beer, mix w ell. Cut about 3/4" off top of onion and peel.
Cut into onion 12 to 16 vertical w edges but do not cut through bottom root end. Remove about 1" of petals from center of onion.
Dip onion in seasoned flour and remove excess by shaking.
Separate petals to coat thoroughly with batter.
Gently place in fryer basket and deep-fry at 375 to 400 for 1-1/2 minutes. Turn over and fry 1-1/2 minutes longer or until golden brow n.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.
SEASONED FLOUR- Combine flour, paprika, garlic powder, pepper and cayenne and mix w ell.

CREAMY CHILI SAUCE-Combine mayo, sour cream, chili sauce and cayenne and mix well.
Note: Dip the onion TWICE - first into the egg wash, then into the flour mixture, then back in the egg wash and again into the flour mixture.
Gently place in fryer basket and deep-fry at 375 to 400~ 1-1/2 minutes.
Turn over and fry 1-1/2 minutes longer or until golden brow n. Drain on paper towels. Place onion upright in shallow bow l and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.

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Olive Garden Hot Artichoke and Spinach Dip

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1 (8 oz.) pkg. Cream Cheese
1 can 14 oz. Artichoke Hearts, drained, chopped
1/2 cup Frozen Spinach chopped
1/4 cup Mayonnaise
1/4 cup Parmesan Cheese
1/4 cup Romano Cheese
1 clove Garlic, finely minced
1/2 tsp. dry Basil
1/4 cup Mozzarella Cheese, grated
1/4 tsp. Garlic Salt
Dash Salt and Pepper to taste

Allow cream cheese to come to room temperature. Cream together mayonnaise, parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well.

Add the artichoke hearts and spinach and mix until blended.

Store in a container until you are ready to use.

Spray pie pan with Pam, pour in dip, and top with Mozzarella cheese. Bake at 350 for 25 minutes or until the top is browned. Serve with toasted bread.

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T.G.I. Friday's Gazpacho

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1 cup tomato juice or V8 (for an additional vegetable kick)
1 teaspoon Tabasco
1 tablespoon granulated sugar
1 tablespoon salt (add salt in 1 teaspoon increments and
taste each time; it w ill depend on how ripe and juicy your
tomatoes are as to how much salt you need)
1 fresh squeezed lemon
2 medium size carrots, washed, peeled and rough chopped
1 red onion, washed, peeled and rough chopped*
2 medium size green peppers*
2 to 3 ribs celery, washed and rough chopped*
2 large ripe tomatoes
1 medium size cucumber, washed, peeled and seeded

* Amount of onion, green pepper and celery should be about the same.

Place all vegetables and seasoning (except salt) in blender in order as they appear and add 1 cup of tomato juice. Blend for 20 seconds to chop vegetables into small pieces (do not puree vegetables - Gazpacho should be like a small-diced salsa).

Add remaining juice and allow to sit in refrigerator for 4 hours for flavors to blend.
Taste and add salt as needed.

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Chili's Black Beans

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2 (15.5 oz.) Cans of Black Beans
1/2 tsp. Sugar
1/2 tsp. Chili Powder
1/2 tsp. Garlic Powder

Place in sauce pan and mix through. Let simmer for about 20 - 25 minutes. Place beans on the bottom of plate. They should cover the middle of the plate. Place Chicken Breast in the middle, your serving of rice on the side, a generous helping of pico de gallo.

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Applebee's Veggie Patch Pizza

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Ingredients:
1 (10-inch) flour tortilla
Butter-flavor oil, as needed
1/2 cup sliced mushrooms
Black pepper, to taste
Granulated garlic, to taste
Salt, to taste
4 ounces Hot Spinach and Artichoke Dip
1/2 teaspoon Italian seasoning
1/4 cup diced tomatoes
1/2 cup shredded mozzarella cheese
1 tablespoon shredded Parmesan/Romano cheese

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Starbucks Tazo Chai Tea

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2.5 cups water
6-8 green cardamompods
2 w hole black peppercorns
1-2 slices fresh ginger, peeled and diced
2 sticks cinnamon
1-2 cloves
2/3 cup (175 ml) milk
4 tsp honey
2-3 tsp loose black tea
Put the water in a saucepan, add the spices, and bring to a boil.
Turn down the heat and let simmer for 5 to 10 minutes. Add milk
and sugar and bring to a boil (or heavy simmer). Add tea, turn
off the heat, and let infuse for tw o to three minutes. Strain into
tw o cups and serve hot.

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Olive Garden Salad Mix

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1 bag American Blend Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Tomato Quartered

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T.G.I. Friday's 9 Layer Dip

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2 Strip Lean Bacon
1 16 0z Can Refried Beans Plain
1/2 C. Sour Cream
1/2 tsp. Taco Seasoning
3/4 C. Shredded Cheddar Cheese
3/4 C. Guacamole (Frozen or Prepared is Fine)
1/3 C. Diced Tomatoes (about 1 Romano Tomato)
1 Tbsp. Fresh Cilantro Chopped Finely
2 Tbsp. Sliced Black Olives
2 Tbsp. Finely Sliced Green Onions
Fry diced bacon until crisp, add refried beans and cook slow ly. Stir frequently until the bacon
and bacon drippings are mixed through about 15 minutes, remove from heat. Mix taco
seasoning with sour cream and set aside. Place ingredients in this order: Place refried beans on
serving platter spread out to 1 - 1 1/2 inches thick. 1/2 C. shredded cheese 1/2 C. prepared sour
cream3/4 C. guacamole diced tomatoes diced cilantro black olives sliced green onion 1/4 C.
cheese for garnish Serve with chips

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Chili’s Skillet Queso

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1 brick Kraft Velveeta Cheese (2 lb.)
2 cans Hormel No-Bean Chili
Just heat in together in a crock pot for a few hours or until melted. For the most accurate texture
mix sauce in a blender. Serve with heated corn chips.

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Applebee’s Mexi-Ranch Dip

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3 cups Reduced fat Ranch dressing
2 cups Pace Picante Sauce (medium)
1 cup water

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