KFC Pecan Pie

4 Eggs, slightly beaten
1 cup dark corn syrup
pinch of salt
1/3 cup sugar
1 Tablespoon lemon juice or vinegar
4 Tablespoons melted butter
2 teaspoons vanilla
2/3 cup pecan halves
1 9-inch unbaked pie shell

Preheat oven to 325-350ºF. Mix together the first seven ingredients listed above. Stir in 2/3 cup pecan halves. Pour the mixture into an unbaked pie shell. Bake 35-40 minutes.

KFC Old-Fashioned Huckleberry Cake

1 egg, beaten
3 Tablespoons butter, softened
2/3 cup sugar
1 teaspoon vanilla or almond extract
2 teaspoons baking powder
1 1/2 cups cake flower
1/2 teaspoon salt
1/3 cup milk
1 1/2 cups berries (huckleberries or blueberries)

Preheat oven to 350ºF. Combine egg and butter. Gradually add sugar into egg mixture and beat until light. Add extract. In a separate bowl sift together baking powder, cake flour, salt. Add the flour to the egg mixture alternately with milk. Beat well. Fold in the berries and pour into an 8-inch cake pan. Bake about 35-40 minutes or until done.

KFC® Macaroni & Cheese

Here's a clone for another of KFC's famous side dishes. We'll use easy-to-melt Velveeta, with its very smooth texture, as the main ingredient for the cheese sauce. Then a bit of cheddar cheese is added to give the sauce a sharp cheddary zing like the original. It's a very simple recipe that will take only 15 minutes to prepare. That's great news if you're a lazy cook like me who wants to dig right into the tasty vittles. Weeell doggies!

6 cups water
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup shredded cheddar cheese
2 tablespoons whole milk
1/4 teaspoon salt

1. Bring water to a boil over high heat in a medium saucepan. Add elbow macaroni to the water and cook it for 10 to 12 minutes or until tender, stirring occasionally.

2. While the macaroni is boiling, prepare the cheese sauce by combining the remaining ingredients in a small saucepan over low heat. Stir often as the cheese melts into a smooth consistency.

3. When the macaroni is done, strain it and then pour it back into the same pan, without the water.

4. Add the cheese sauce to the pan and stir gently until the macaroni is well coated with the cheese. Serve immediately while hot. Makes about 3 servings.

Kentucky Biscuits

1 1/2 cups flour
1 1/2 teaspoon salt
1 Tablespoon sugar
1 Tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening


Preheat oven to 425ºF. Sift together flour, salt, sugar and baking powder into mixing bowl. Make a well in the flour mix and add the milk. Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed. Add milk, if needed to form, and mix. Turn onto floured board, and knead gently 6 to 8 times. Pat dough to 1/2-inch thickness. Cut into biscuits. Place on baking sheet and brown in oven 10-13 minutes. Makes about 9 biscuits.

KFC® Honey BBQ Wings®

Once a regular menu item, these sweet, saucy wings are now added to the KFC menu on a "limited-time-only" basis in many markets. So how are we to get that sticky sauce all over our
faces and hands during those many months when we're cruelly denied our Honey BBQ Wings? Now it's as easy as whipping up a clone that re-creates a crispy breading on the chicken wings, and then slathering those puppies in a tasty knock-off of the sweet, tangy honey BBQ sauce. "Limited-time-only" signs - we laugh in your direction!

Sauce
1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder

6 to 8 cups vegetable shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
20 chicken wing pieces

1. Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 15 to 20 minutes.

2. As sauce is simmering, heat up 6 to 8 cups of shortening in a deep fryer set to 350 degrees.

3. Combine the beaten egg with the milk in a small bowl.

4. In another small bowl, combine the flour, salt, pepper, and MSG.

5. When shorteningl is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is coated with batter.

6. Fry the wings in the shortening for 9 to 12 minutes or until light golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.

7. When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately. Makes 2 to 4 servings (20 wings).

Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and marinades. Use hickory-flavored liquid smoke if you have a choice. MSG is monosodium glutamate, the solid form of a natural amino acid found in many vegetables. It can be found in stores in the spice sections and as the brand name Accent flavor enhancer. MSG is an important component of many KFC items.

KFC® Cole Slaw Fat Free

It doesn't get much easier than this. If you like the taste of KFC Cole Slaw, but don't like the 10.5 grams of fat per 3/4 cup serving, you're going to love this recipe. Using fat free Miracle Whip and sugar you can make a guiltless dressing to recreate the taste of the world's most famous cole slaw. The most work you'll do on this one is chopping the cabbage, carrot and onion into tiny, rice-size bits. That's an important step, if you want the texture of the original. Plus, the chopping action may help burn off what little calories you consume eating this original Top Secret Recipes fat free conversion of a fast food favorite.

1 cup fat free Miracle Whip
1/4 cup sugar
8 cups cabbage, finely minced
1/4 cup carrot, shredded then minced
2 tablespoons minced onion


1. Combine Miracle Whip with sugar in a large bowl. Mix well with electric beater until sugar is dissolved.

2. Add cabbage, carrot, and onion, and toss well. Be sure cabbage and carrot are chopped into very small pieces, about the size of rice.

3. Cover and chill for at least two hours before serving. Serves 8.


Nutrition Facts
Serving size – Approx. 3/4 cup
Total servings – 8
Fat (per serving) – 0g
Calories (per serving) – 57

Original
Fat (per serving) – 10.5g
Calories (per serving) – 210

KFC® Cole Slaw

If you've ever seen a clone recipe for KFC Cole Slaw floating around on the Internet, it probably looks like this. That's because this formula has become one of the most copied & pasted recipes from the first book, "Top Secret Recipes." It's also one of the most requested recipes on the TSR Message Board. So, to fulfill all those requests, and to stake claim to a recipe that's rarely sourced as a TSR original, here's the killer recipe to clone the world's best slaw. And, because I love to out-clone the "copycats", I'm going to take it one step further. Tune in next week for an original version of this clone recipe that tastes just like the real thing but includes only five ingredients...and is completely fat free! Don't believe it? Be here next Monday.

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).

2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.

3. Add the cabbage, carrots, and onion, and mix well.

4. Cover and refrigerate for at least 2 hours before serving. Serves 10-12.

KFC Bean Salad

1 16-oz can green beans (Blue Lake or some good quality)
1 16-oz can wax beans
1 16-oz can kidney beans
1 medium green pepper, sliced and chopped
1 medium-sized white onion sliced and cut up
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper


Drain and rinse kidney beans well. Drain additional beans and combine all ingredients together. Marinate and refrigerate overnight. Bean salad tastes better after 3 or 4 days. Makes about 7 cups.