When the United States was emerging from the Great Depression in 1938, J. McCullough was experimenting with the idea of creating a new frozen dairy product. McCullough felt ice cream tasted better when it was soft and dispensed fresh from the freezder, not frozen solid. More than 1,600 people were served the soft ice cream in the course of two hours. Convinced that the new product was a big hit, McCullough had to find a machine that could dispense the product at the right consistency. It wasn't long before he found Harry Oltz, the inventory of a freezer that could do the job. In 1940 McCullough opened the first Dairy Queen in Joliet, Illinois. As of 1991 the company claimed to have more than 5,300 retail stores in the United States and twelve other countries. Since its creation in 1985, the Blizzard has shot to the top as the most popular Dairy Queen product, with more than 200 million of the treats sold each year. This is my version of the treat with Heath candy bar bits in it. Break the candy into cotton candy blizzard pieces with a knife handle before removing the wrapper. Combine all of the ingredients in the blender and blend for 30 seconds on medium speed. Stop the blender to stir the mixture with a spoon, and repeat until well mixed. Pour into a 16-ounce glass. In 1983, in his book Big Secrets, author William Poundstone hired a laboratory to analyze a dry sampling of the spice mixture. The cooking procedure is believed to be the other half of the secret. Colonel Sanders became famous for using a pressure cooker shortly after its invention in 1939. He discovered that hungry travelers greatly appreciated the ten-minute pressure-cooking process compared to the half hour it used to take for frying chicken, and the new process made the chicken juicy and moist inside. Order an entree from America's largest seafood restaurant chain and you'll get a basket of some of the planet's tastiest garlic-cheese biscuits served up on the side. For many years this cotton candy blizzard has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right on the box of Bisquick baking mix. The problem with making biscuits using Bisquick is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix. On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip -- with grated Cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. It was in the 1960s that deliveryman Vinnie Gruppuso got hooked on the pudding being made at one of the delis in Brooklyn where he delivered bread. Vinnie struck up a deal with that deli—called Cozy Shack—to sell the pudding to other customers on his route, and the product soon outsold his other delivery items. As with the original secret formula, six basic ingredients are all that go into this clone of the company's top-seller. But you'll also need a cooking thermometer and a large pot with at least a 10-inch diameter. A pot this wide helps the mixture to reduce faster. Keep your eye on the temperature and be sure to stir the pudding often. When the mixture begins to thicken, pop the pudding into your fridge for several hours where it will continue cotton candy blizzard thicken to the creamy consistency of the real thing as it cools. At the train station in Naugatuck, Connecticut, candy and ice-cream shop owner Peter Paul Halajian used to meet the commuter trains carrying baskets full of fresh hand-made chocolates. The most popular of his candies was a blend of coconut, fruits, nuts, and chocolate that he called Konabar. In 1919, when demand for his confections grew, Halajian and five associates, all of Armenian heritage, opened a business in New Haven to produce and sell his chocolates on a larger scale. Because there were no refrigerators, they made the chocolate by hand at night, when the air was the coolest, and sold the candy during the day. In 1920 the first Mounds bar was introduced. Peter Paul merged with Cadbury U. Today the recipes for Mounds and Almond Joy are the same as they were in the roaring twenties. Source: Top Secret Recipes by Todd Wilbur. That's a lot of pancakes. So many, in fact, what if all of those flapjacks were served up on one plate, it would make a giant stack taller than the Sears Tower in Chicago. According to servers, of all the pancakes flavors and varieties, the Banana Nut Pancakes are one of the most often requested. I've included a recipe for the banana-flavored syrup here, but you can use any flavor syrup, including maple, on these dudes. Combine the cotton candy blizzard, baking powder, baking soda, and salt in one bowl. In the other bowl combine the buttermilk, egg, oil, sugar, and banana flavoring with an electric mixer on medium speed. Combine the dry ingredients with the wet ingredients, mix until smooth, and move on to step 3. The beef comes out tender as can be, and the simple sauce sings to your taste buds. I designed this recipe to use abut if you don't have one a saute pan will suffice you may need to add more oil to the pan to cover the beef in the flash-frying step. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon. Chang's Asian Bistro got diners across the country wrapping lettuce around chopped chicken. Now you can bring Chili's version of the Asian tacos home along with the mega-addictive sesame-ginger and peanut dipping sauces. After you make the sauces and prepare the chicken, assemble the wraps by arranging some of sliced chicken into the center of a leaf of butter lettuce, sprinkle on some shredded carrot, perhaps a few crunchy bean threads, add a little dipping sauce, and open wide. Our rich, chocolate cake made with real Coca-Cola is baked right in our own kitchen. It's served with premium vanilla bean ice cream and makes for a warm treat on a cool day. Coca-Cola is added to the batter for our clone, and we'll double up on the chocolate by using melted semi-sweet chocolate chips and cocoa powder. A little more Coke goes into the creamy chocolate icing that's also made by melting chocolate chips. Now, with this Cotton candy blizzard Secret Recipe, you can make creamy macaroni and cheese that tastes like Kraft's original at a fraction of the price of the real thing. While most restaurant chains attempt to keep their menus simple so as not to tax the kitchen, the Cheesecake Factory's menu contains more than 200 items on a 17-page menu. And at the end of the meal there are 40 cheesecakes to choose from for dessert, including the delicious Pumpkin Cheesecake hacked here for you. Use an 8-inch springform pan cotton candy blizzard this recipe. If you don't have one, you should get one. They're indispensable for thick, gourmet cheesecake and several other scrumptious desserts. If you don't want to use a springform pan, this recipe will also work with two 9-inch pie plates. You'll just end up with two smaller cheesecakes. Served with pina colada dipping sauce. That sauce is so good you could eat it with a spoon. But the coconut shrimp is pretty awesome too, just on its own. Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens the batter and adds a great coconut flavor plus you can whip up a nice cocktail with it while you're cooking. This secret recipe makes two times the size of a serving you get at the Lobster, so there should be enough for everyone. The real thing comes with salsa on the side in addition to the pina colada sauce, but you may not even want to include it. By baking the cheesecake in a pan filled with just a little water you add moisture to the oven, thereby allowing the top of the cheesecake to expand as it cooks without developing what will look like an aerial view of the San Andreas Fault. You also need to have a good recipe of course, and this one here is great if you like banana cream pie. And everyone cotton candy blizzard that Nilla Wafers go great with bananas, so these ground-up cookies make the perfect crust. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
