Schlotzsky’s Original Sandwich Copycat

Schlotzsky's is a chain based sandwich shop which originated in Austin, TX.  The Original sandwich consists of a sourdough bun, with deli meats, cheeses and marinated black olives.  The taste of this sandwich is very unique and I am very pleased that this copycat recipe nailed it.

Schlotzsky’s is a chain based sandwich shop which originated in Austin, TX. The Original sandwich consists of a sourdough bun, with deli meats, cheeses and marinated black olives. The taste of this sandwich is very unique and I am very pleased that this copycat recipe nailed it.

Schlotzsky’s Original Sandwich Copycat

6 Servings - Serving Size: 1 Slice

Schlotzsky’s Original Sandwich Copycat

Schlotzsky’s is a chain based sandwich shop which originated in Austin, TX. The Original sandwich consists of a sourdough bun, with deli meats, cheeses and marinated black olives. The taste of this sandwich is very unique and I am very pleased that this copycat recipe nailed it.

Ingredients:

  • 1 freshly baked 11 inch sourdough bun (Schlotzsky’s Sourdough Bread Copycat)
  • 1/2 ounce creamy garlic dressing, any brand
  • 1 ounce parmesan cheese, freshly grated
  • 2+1/2 ounces cheddar cheese, shredded
  • 2+1/2 ounces mozzarella cheese, shredded
  • 1/4 pound honey ham, sliced thin
  • 1/8 pound cotto salami, sliced thin
  • 1/8 pound genoa salami, sliced thin
  • 1 can (4 ounce) chopped black olives
  • 1 tablespoon garlic powder
  • 1 teaspoon dried oregano
  • 2 ounces olive oil
  • 1/2 ounce yellow mustard
  • 1/2 head lettuce, shredded
  • 1 large tomato sliced
  • 1/2 white onion, sliced thin

Directions:

  1. Heat oven to 375 degrees. In a small bowl, combine black olives, garlic powder, oregano and olive oil, set aside.
  2. With a sharp bread knife, carefully slice the bread in half horizontally. Place each half of the bread, crust side down, on a foil-lined baking sheet.
  3. Starting from the outside in, squeeze 6 spiral rings of the creamy garlic dressing on each bun.
  4. Next, sprinkle each bun evenly with the parmesan cheese. Now, spread the cheddar cheese evenly over the bottom bun. Spread the mozzarella evenly over the top bun. Place in the middle of the oven and bake until the cheese has just begun to melt, about 5 minutes. Remove from the oven.
  5. On the bottom bun, spread the marinated olive mixture evenly over the cheddar cheese.
  6. Now cover the olive mixture with the ham slices, overlapping slightly. Remove top bun from cookie sheet. Place bottom bun with ham back in the oven to let the ham heat up for about 5 minutes.
  7. While the ham warms, for the top, or mozzarella bun, squeeze from the outside in, 5 rings of yellow mustard.
  8. Cover the mustard layer evenly with the cotto salami. Then top evenly with the genoa salami.
  9. Remove the bottom or cheddar bun from the oven and put the top or mozzarella bun in the oven to let the meats heat up, approximately 5 minutes.
  10. Finally, on the bottom cheddar bun, cover with the shredded iceberg lettuce, just enough to cover the meat. Now add the tomato slices evenly, and the onion slices.
  11. Now, take the top mozzarella bun and very carefully, slap it on top.
  12. Cut into wedges of 4, 6 or 8 and serve.
http://www.thehungryhoarder.com/2012/07/16/schlotzskys-original-sandwich-copycat/

Recipe slightly adapted from Dinner Night

Schlotzsky’s Sourdough Bread Copycat

Schlotzsky's is a chain based sandwich shop which originated in Austin, TX.  This is a copycat recipe of their signature sourdough bun used for their sandwiches.  This recipe is right on the money.

Schlotzsky’s is a chain based sandwich shop which originated in Austin, TX. This is a copycat recipe of their signature sourdough bun used for their sandwiches. This recipe is right on the money.

Schlotzsky’s Sourdough Bread Copycat

6 Servings - Serving Size: 1 Slice

Schlotzsky’s Sourdough Bread Copycat

Schlotzsky's is a chain based sandwich shop which originated in Austin, TX. This is a copycat recipe of their signature sourdough bun used for their sandwiches. This recipe is right on the money.

Ingredients:

  • 1/2 cup warm water
  • 1 tablespoon sugar
  • 2+1/4 teaspoons rapid rise dry yeast
  • 6 ounces milk warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda dissolved in 1 tablespoon water
  • 2+1/2 cups all purpose flour

Directions:

  1. Combine warm water, sugar and yeast in a large bowl.
  2. Let stand for 5 minutes until frothy and bubbly.
  3. Using a dough hook, mix in the milk, baking soda/water, salt and 1 cup of flour until well mixed.
  4. Add the remaining 1 1/2 cups flour until dough is thick and sticky.
  5. Spray the inside of a 11" spring form pan with cooking spray.
  6. Drop the dough in the pan and try to spread dough to edges.
  7. Dough will spread out quite a bit when rising.
  8. Cover pan loosely with plastic wrap sprayed on the inside with cooking spray.
  9. Place pan in a warm place and let dough rise for about 1 hour. *See photo below
  10. Preheat oven to 375F.
  11. Remove plastic wrap and bake for 20 minutes or until golden brown.
  12. Brush the top of the bread lightly with butter.
  13. Cool completely in pan.
http://www.thehungryhoarder.com/2012/07/16/schlotzskys-sourdough-bread-copycat/

Recipe slightly adapted from Dinner Night

Samoas Girl Scout Cookies Copycat

My son begged for these during his first tour to Iraq. The cookies do have holes in them but by the time I got done messing with the caramel/coconut stuff I wasn’t in the mood to make another hole in that. So next time I make them, they won’t have any holes in the middle as that was a waste of time.

Samoas Girl Scout Cookies Copycat

20 Servings - Serving Size: 2 Cookies

Samoas Girl Scout Cookies Copycat

My son begged for these during his first tour to Iraq. The cookies do have holes in them but by the time I got done messing with the caramel/coconut stuff I wasn’t in the mood to make another hole in that. So next time I make them, they won’t have any holes in the middle as that was a waste of time.

Ingredients:

    Cookie
  • 1 cup butter, soft
  • 1/2 cup sugar
  • 2 cups all purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk
  • Topping
  • 3 cups shredded coconut
  • 12 ounces chewy caramels
  • 1/4 teaspoon salt
  • 3 tablespoons milk
  • 8 ounces semisweet chocolate chips

Directions:

    Cookie
  1. Preheat oven to 350F.
  2. In a large mixing bowl, cream together butter and sugar.
  3. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all).
  4. The dough should come together into a soft, not-too-sticky ball.
  5. Add in a bit of extra flour if your dough is very sticky.
  6. Roll the dough (working in two or three batches) out between pieces of wax paper to about ¼-inch thickness (or slightly less) and use a 1½-inch cookie cutter to make rounds.
  7. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole.
  8. Repeat with remaining dough.
  9. Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.
  10. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
  11. Topping
  12. Preheat to 300F.
  13. Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden.
  14. Cool on baking sheet, stirring occasionally, set aside.
  15. Place the caramels in a large microwave-safe bowl with milk and salt.
  16. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.
  17. When smooth, fold in toasted coconut with a spatula.
  18. Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 teaspoons per cookie.
  19. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
  20. While topping sets up, melt chocolate in a small bowl.
  21. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.
  22. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
  23. Transfer all remaining chocolate into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
  24. Let chocolate set completely before storing in an airtight container.
http://www.thehungryhoarder.com/2012/07/03/samoas-girl-scout-cookies-copycat/

Recipe from Baking Bites

Shrimp Stuffed Mushrooms

My daughter and I threw these together one evening when we were having a little “girls night in”.

Shrimp Stuffed Mushrooms

8 Servings - Serving Size: 3 Mushrooms

Shrimp Stuffed Mushrooms

My daughter and I threw these together one evening when we were having a little “girls night in”.

Ingredients:

  • 1 pound large button mushrooms
  • 2 tablespoons butter, melted, divided
  • 1 teaspoon minced garlic
  • 3 green onions, sliced
  • 4 ounces cream cheese, softened
  • ¼ cup provolone cheese, shredded
  • 1 cup panko bread crumbs, divided
  • 1 can tiny shrimp, drained
  • 2 ounces mozzarella, shredded

Directions:

  1. Preheat oven to 375F.
  2. Remove stems from mushrooms and mince.
  3. In a small skillet saute 1 tablespoon butter, green onion, minced mushroom stems and minced garlic until tender.
  4. In a medium bowl, combine sauteed vegetable mix with cream cheese.
  5. Stir till blended well.
  6. Fold in provolone, ½ cup bread crumbs and shrimp.
  7. In separate bowl, combine remaining 1 tablespoon of butter with remaining ½ cup bread crumbs.
  8. Toss until crumbs are evenly coated
  9. Stuff mushrooms with prepared filling.
  10. Top with bread crumb mix and mozzarella cheese.
  11. Place in a baking dish sprayed lightly with cooking spray.
  12. Bake for approximately 15 minutes or until cheese is melted and starts to brown.
  13. Let cool in pan for 10 minutes before serving.
http://www.thehungryhoarder.com/2012/07/03/shrimp-stuffed-mushrooms/

Crockpot Mini Hawaiian Meatballs

My mom use to make meatballs like this when I was a kid. I didn’t really care for bell pepper as a child but have acquired a taste for them over the years. This crockpot meal is quick, easy and tasty.

Crockpot Mini Hawaiian Meatballs

5 Servings

Crockpot Mini Hawaiian Meatballs

My mom use to make meatballs like this when I was a kid. I didn't really care for bell pepper as a child but have acquired a taste for them over the years. This crockpot meal is quick, easy and tasty.

Ingredients:

  • 1/2 green bell pepper, cut into 1" strips
  • 1 (8 ounce) can of unsweetened pineapple tidbits, drained and juice reserved
  • 1 pound of precooked frozen mini meatballs (approximately 25 meatballs)
  • 1 cup of brown sugar
  • 1/2 teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 1/3 cup of vinegar
  • 1 tablespoon soy sauce

Directions:

  1. Place bell pepper, drained pineapple and meatballs in crockpot.
  2. Sprinkle with ground ginger.
  3. In a small bowl, blend reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.
  4. Pour liquid over meatballs, stirring gently to coat.
  5. Cook on low for 3-4 hours or until sauce starts to thicken.
  6. Serve over steamed white rice.
http://www.thehungryhoarder.com/2012/07/02/crockpot-mini-hawaiian-meatballs/

Recipe adapted from Six Sisters’ Stuff

Chinese Lemon Chicken

This dish was pretty good, my lemon sauce was not very yellow so I added a drop of food coloring. I wanted my lemon chicken to look lemony, I may have over done it.

Chinese Lemon Chicken

4 Servings

Chinese Lemon Chicken

This dish was pretty good, my lemon sauce was not very yellow so I added a drop of food coloring. I wanted my lemon chicken to look lemony, I may have over done it.

Ingredients:

  • 6 ounces lemon curd
  • 1 tablespoon water
  • 1 pound boneless skinless chicken breast, cut into bite sized pieces
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 3/4 cup flour
  • 2 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 1/2 cups chicken stock
  • 3 green onions, sliced

Directions:

  1. Blend the lemon curd and water in a small saucepan on very low heat.
  2. In a skillet, heat up the vegetable oil.
  3. Place the flour, salt and pepper in a ziplock bag.
  4. Add the chicken pieces to the bag, seal and shake to coat all pieces.
  5. Cook the chicken in batches, shaking off any excess flour before placing in the pan.
  6. You may need to add more oil before all are cooked.
  7. Place cooked chicken on a paper towel lined plate to absorb any excess oil.
  8. Once all the chicken is cooked, put the vinegar in the pan to take up any crispy pieces at the bottom of pan.
  9. Stir in the chicken stock and then the lemon curd, blend well.
  10. Place the chicken back in the pan with the sauce, toss well to make sure all the chicken is coated.
  11. Remove from heat, add green onions.
  12. Stir lightly to blend.
  13. Serve immdiately over rice if desired.
http://www.thehungryhoarder.com/2012/07/01/chinese-lemon-chicken/

Recipe adapted from Total City Girl

KFC Coleslaw Copycat

The coleslaw recipe was right on the money. I would recommend making it the day before you wish to serve it. When it sits in the refrigerator for awhile the flavors really have a chance to blend together.

KFC Coleslaw Copycat

16 Servings

KFC Coleslaw Copycat

The coleslaw recipe was right on the money. I would recommend making it the day before you wish to serve it. When it sits in the refrigerator for awhile the flavors really have a chance to blend together.

Ingredients:

  • 4 1/2 teaspoons tarragon vinegar
  • 6 1/2 tablespoons canola oil
  • 2 1/2 cups mayonnaise
  • 3/4 cup sugar
  • 2 carrots, chopped fine
  • 2 heads cabbage, shredded and chopped fine
  • 1 teaspoon celery seeds

Directions:

  1. In a medium bowl, mix oil and sugar.
  2. Add the tarragon vinegar.
  3. Beat in the mayonnaise until blended well and creamy.
  4. Fold in the celery seeds.
  5. Refrigerate dressing for at least 2 hours to allow the sugar to dissolve.
  6. Pour over chopped carrots and cabbage.
  7. Fold in well.
  8. Serve immediately.
  9. This is even very good the next day.
http://www.thehungryhoarder.com/2012/06/29/kfc-coleslaw-copycat/

Recipe adapted from Food

Maple Mashed Sweet Potatoes

These are so good I could eat them with every meal. I really enjoy sweet potatoes, and they are very good for you.

Maple Mashed Sweet Potatoes

4 Servings

Maple Mashed Sweet Potatoes

These are so good I could eat them with every meal. I really enjoy sweet potatoes, and they are very good for you.

Ingredients:

  • 3 large sweet potatoes
  • 4 tablespoons maple syrup, divided
  • 1/2 cup brown sugar
  • 3 tablespoons unsalted butter
  • 3 tablespoons heavy cream or half and half
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg

Directions:

  1. Peel and cut up sweet potatoes in large chunks.
  2. Place in pot and fill with enough water to cover the potatoes.
  3. Add 2 tablespoons maple syrup and stir.
  4. Heat to boiling and cook for 20 minutes or until tender.
  5. While the potatoes are boiling, melt the butter, brown sugar, remaining 2 tablespoons maple syrup, cream, vanilla and salt in a small saucepan over medium heat.
  6. Bring to boil and cook for about 5 minutes, stirring regularly, until it thickens a little, set aside.
  7. Once the potatoes are tender, drain all the liquid and return them to the pot.
  8. Mash with a potato masher.
  9. Slowly pour in the sugar mixture, a little at a time and stir/mash after each addition.
  10. Drizzle with maple syrup and sprinkle with nutmeg.
http://www.thehungryhoarder.com/2012/06/22/maple-mashed-sweet-potatoes/

Recipe adapted slightly from Cassie Craves

Maple Mustard Glazed Chicken

This chicken was so tender and juicy with just a hint of sweetness. Very tasty and seasoned perfectly.

Maple Mustard Glazed Chicken

4 Servings - Serving 1/2 Chicken Breast

Maple Mustard Glazed Chicken

This chicken was so tender and juicy with just a hint of sweetness. Very tasty and seasoned perfectly.

Ingredients:

  • 2 teaspoons olive oil
  • 2 chicken breasts, boneless skinless
  • salt and pepper to taste
  • ¼ cup + 2 tablespoons chicken broth
  • ¼ cup maple syrup
  • 1 teaspoon thyme
  • 2 cloves of garlic, sliced thin
  • 1 tablespoon cider vinegar
  • 1 tablespoon brown mustard

Directions:

  1. Preheat the oven to 400 degrees.
  2. Heat the oil in a large oven proof skillet over medium high heat.
  3. Season chicken with salt and pepper.
  4. Cook chicken 4-5 minutes on each side, or until golden brown.
  5. Remove the chicken from the skillet and set aside on a plate.
  6. Add the broth, syrup, thyme and garlic slices to the pan.
  7. Stir until well combined.
  8. Add the mustard and vinegar, scraping the pan to loosen any browned bits.
  9. Stir to blend well.
  10. Slice the chicken on the top in four or five lines, don’t slice through.
  11. Add the chicken back to the pan along with any juices from the plate.
  12. Place the skillet in the oven and bake for 10 minutes, or until the chicken is cooked through.
  13. Remove the skillet from the oven and let the meat rest for 5 minutes
  14. Serve with the extra sauce on the side.
http://www.thehungryhoarder.com/2012/06/22/maple-mustard-glazed-chicken/

Recipe slightly adapted from For the Love of Cooking

Avocado Mac & Cheese

What a great idea, using avocado to make a creamy sauce for pasta.

What a great idea, using avocado to make a creamy sauce for pasta.

Avocado Mac & Cheese

5 Servings

Avocado Mac & Cheese

What a great idea, using avocado to make a creamy sauce for pasta.

Ingredients:

  • 10 ounces dry elbow macaroni
  • 2 cloves garlic, minced
  • 2 avocados, peeled and pitted
  • 2 tablespoons fresh lime juice
  • 1/3 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 2 cups shredded pepper jack cheese

Directions:

  1. Bring salted water to a boil in a large pot.
  2. Add in macaroni, stir and cook al dente, about 8-10 minutes.
  3. Drain and set aside.
  4. In a food processor, add garlic, avocados, lime juice, cilantro, salt and pepper.
  5. Process until smooth and creamy, set aside.
  6. Place butter in a small saucepan and heat over medium heat.
  7. Whisk in flour to create a paste.
  8. Continue to whisk while adding milk.
  9. Whisk until smooth.
  10. Stir with a wooden spoon until sauce starts to thicken.
  11. Add in the cheese.
  12. Continue to stir until cheese is melted and sauce is creamy.
  13. Place macaroni in a large bowl.
  14. Pour the avocado sauce over the macaroni and stir until well coated.
  15. Add the cheese sauce and stir until macaroni is coated and creamy.
  16. Season with additional salt and pepper, to taste.
  17. Garnish with additional diced avocado chunks, if desired.
http://www.thehungryhoarder.com/2012/06/21/avocado-mac-cheese/

Recipe slightly adapted from Two Peas & Their Pod