#1 McDonald’s Big Mac

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  • Super Secret Big Mac Sauce
  • ¼ cup Miracle Whip
  • ¼ cup Regular Mayonnaise
  • 2 tablespoons French Salad Dressing
  • ½ tablespoon Sweet Relish
  • 2 teaspoons Dill Pickle Relish
  • 1 teaspoon Sugar
  • 1 teaspoon Dried, Minced Onion
  • 1 teaspoon Vinegar (white)
  • 1 teaspoon Ketchup
  • ⅛ teaspoon Salt

Mix together all ingredients in a bowl and let it sit for 1 hour before using.

Everything Else

  • 1 Regular-Sized Sesame Seed Bun
  • 1 Regular Sized Plain Bun (only the “heel” or bottom half)
  • 2 Beef Patties (2 ounces each flattened to bun size)
  • 2 tablespoons Big Mac Sauce (see above)
  • 2 teaspoons Reconstituted Onions
  • 1 slice Real American Cheese
  • 2 slices Hamburger Pickle
  • ¼ cup Shredded Lettuce

Toast the “inner” sides of the sesame bun and both sides of the bottom half of the regular bun. Broil or grill both all-beef patties just like you were making regular burgers. Spread 1 tablespoon of sauce on each toasted side of the buns and add ¼ cup shredded lettuce to the regular bun and ¼ cup to the heel of the sesame bun. On the bottom of the plain bun, layer one slice of real American cheese on top of the lettuce. On the middle bun, put two slices of pickle on top of the lettuce. Place one cooked meat patty on each bun. Stack the middle bun on top of the bottom bun and then place the sesame-covered crown on top.


#2 KFC’s Coleslaw


  • 8 cups Finely Diced Cabbage (equivalent to approximately 1 head)
  • ¼ cup Diced Carrots
  • 2 tablespoons Minced Onions
  • 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
  • Finely dice the cabbage and carrots. Place the cabbage and carrots into a

large bowl and mix in the minced onions. Place remaining ingredients in a food processor and use a regular blade to mix ingredients until smooth. Pour mix over the cabbage/carrot/onion mix and blend well. Place the covered bowl in the refrigerator for several hours or overnight before serving. Enjoy!

#3 KFC’s Finger-Lickin’-Good Chicken


  • 4 Chicken Leg Quarters
  • 3/4 cup Flour
  • 1 tablespoon Salt
  • 1 tablespoon Pepper
  • 2 teaspoons Monosodium Glutamate (MSG)
  • 1 1/2 teaspoons Paprika
  • * 1 Oiled Pan (Peanut or Canola Oil)

Preheat your oven to 375°F (195°C). Slice Chicken Leg Quarters into 8 pieces (4 legs, 4 thighs). Mix the dry ingredients together and moisten the chicken. Place 1 or 2 pieces of chicken in the dry mix and cover well (you might want to use a Ziploc bag). Afterward, place the chicken pieces onto an oiled pan. Place pan into the oven and bake for 40-50 minutes until chicken is cooked. (Half-way through baking, spoon oil from pan on chicken to brown properly.)

#4 Coca-Cola

** We’ll bet you never thought this would be on the list!! **


  • 2.4 kg Sugar (or high-fructose corn syrup may substitute for ½ the sugar)
  • (Various) Water
  • 37 g Caramel
  • 3.1 g Caffeine
  • 11 g Phosphoric Acid
  • 1.1 g Coca Leaf (plus toluol for cocaine extraction)
  • 0.37 g Kola Nuts (finely powdered)
  • 22 g Alcohol (20%)
  • 30 g Lime Juice (allegedly an ingredient – Coca-Cola now denies its use)
  • 0.88 g Lemon Oil
  • 0.47 g Orange Oil
  • 0.20 g Cassia Oil (might also be known as Chinese cinnamon)
  • 0.07 g Nutmeg Oil
  • (Traces) Coriander Oil (optional)
  • (Traces) Lavender Oil (optional)
  • (Traces) Neroli Oil (optional)
  • 4.9 g Alcohol (95%)
  • 19 g Glycerin (from vegetables only)
  • 1.5 g Vanilla Extract
  • (Various) Water, Chlorinated

Dissolve sugar in just enough water for a full dissolution. Add the caramel, caffeine and phosphoric acid.

Extract cocaine from coca leaf and dry. Soak coca leaves and kola nuts in the alcohol. (Since the early 1900s, Coca-Cola used California white wine fortified to 20 percent strength as the preferred soaking solution. However, they may use a simpler mixture nowadays.) After the soak, remove the coca and kola and pour in the liquid mix (sugar/water/caramel/caffeine/acid). Add the lime juice or substitute citric acid and sodium citrate at the equivalent strength. Set this syrup aside.

Mix together the lemon oil, orange oil, cassia oil (and if so desired, the optional coriander, lavender and neroli oils) with the 95% alcohol. Shake mixture in a covered container. Pour in 2.7 grams of water and allow mixture to sit for 24 hours at 60 °F (15.5 °C). A “cloudy” layer should separate from the mixture after letting the liquid stand. Remove the clear part of the mix and pour in the syrup.

To the syrup, add the glycerin, vanilla extract and chlorinated water to make 1 gallon of syrup.

And Vwala! The super secret I bet you’d never think you’d find on the internet!

#5 Heinz #57 Ketchup


  • 1 (6 oz.) Can Tomato Paste (with garlic)
  • ½ cup Light Corn Syrup
  • ¼ cup White Vinegar
  • ¼ cup White Balsamic Vinegar
  • ¼ cup Water
  • 1 tablespoon Sugar
  • 1 teaspoon Salt
  • ¼ teaspoon onion powder
  • * Saucepan

Combine ingredients in a saucepan on medium heat. Stir slowly until mix comes to a boil – reduce heat and simmer for about 30 minutes. Continue to stir often. Remove from heat and cover until mix cools. Store in a covered container inside a refrigerator.

#6 Applebee’s World Famous Mudslide


  • 2 cups Vanilla Ice Cream
  • 2 oz. Kahlua Coffee Liqueur
  • 1 dash Chocolate Syrup
  • * Whipped Cream (canned)
  • * 16-oz. Wine Glass
  • * Blender
  • * Straw (spoon optional)

Scoop out two cups of ice cream and place in a blender. Add Kahlua and blend into a smooth mixture.

Swirl chocolate syrup around the inside of the glass. (You can do this by holding the glass by the stem with one hand and twirling it as you squeeze the chocolate syrup bottle – the goal is to make one continuous spiral.)

Pour the ice cream mixture into the glass and top with whipped cream. Drizzle with chocolate, add a straw and serve.

#7 Taco Bell Quesadillas



  • ¼ cup Mayonnaise
  • 2 teaspoons Minced Jalapeño Slices
  • 2 teaspoons Jalapeño Juice, from Minced Jalapeños
  • ¾ teaspoon Sugar
  • ½ teaspoon Cumin
  • ½ teaspoon Paprika
  • ⅛ teaspoon Cayenne Pepper
  • ⅛ teaspoon Garlic Powder
  • 1 dash Salt

Combine ingredients until smooth.

  • 4 Flour Tortillas
  • 4 Chicken Tenderloins
  • 1 cup Cheddar Cheese, Shredded
  • 1 cup Monterey Jack Cheese, Shredded
  • 2 slices Processed Cheese
  • * Vegetable oil
  • * Skillet
  • * Spatula

Cook chicken in vegetable oil and cut into thin slices. Preheat skillet over medium heat. Lay one tortilla onto hot skillet and sprinkle with ¼ cup of each shredded cheese and ½ cheese slice on one side of the tortilla. Place ¼ cup chicken slices on tortilla on the same half that is covered with cheese – space the chicken pieces evenly. Spread 1 tablespoon of sauce on the empty side of the tortilla. Fold the tortilla over and gently press with a spatula. When the cheese is melted, remove the quesadilla and slice into 4 pieces.

#8 Neiman Marcus $250 Cookies (really?)

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  • 2 cups Butter
  • 4 cups Flour
  • 2 teaspoons Baking Soda
  • 2 cups Sugar
  • 5 cups Blended Oatmeal
  • 24 oz. Chocolate Chips
  • 2 cups Brown Sugar (packed)
  • 1 teaspoon Salt
  • 1 (8 oz.) Hershey Bar (grated)
  • 4 Eggs (large)
  • 2 teaspoons Baking Powder
  • 2 teaspoons Vanilla
  • 3 cups Nuts (chopped, your choice on type)
  • * Blender
  • * Cookie Sheet

Preheat the oven to 375°F (195°C). Blend oatmeal into a fine powder. Cream the butter and sugars. Add the eggs and vanilla. Combine with flour, oatmeal, salt, baking powder and soda. Mix in the chocolate chips, grated Hershey Bar and nuts. Roll the mix into balls and place 2 inches apart on a cookie sheet. Bake for 10 minutes or until golden.

#9 Reese’s Peanut Butter Squares


  • 1 ½ cups Graham Cracker Crumbs
  • 1 lb. Confectioners’ Sugar (3 to 3 ½ cups)
  • 1 ½ cups Peanut Butter
  • 1 cup Butter, melted
  • 1 (12 oz.) bag Milk Chocolate Chips

* 9×13 inch pan

Mix together the graham crumbs, sugar and peanut butter. Blend in the melted butter. Press the mixture evenly into a 9 x 13” pan. Melt chocolate chips (via a microwave or double boiler) and spread over peanut butter mixture. Chill until the desert sets and then cut into square bars.

#10 Starbucks’ Famous Pumpkin Scones


  • 2 cups All-Purpose Flour
  • 7 tablespoons Sugar
  • 1 tablespoon Baking Powder
  • ½ teaspoon Salt
  • ½ teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • ¼ teaspoon Ground Ginger
  • 6 tablespoons Butter (cold)
  • ½ cup Pumpkin (canned)
  • 3 tablespoons Half-and-Half Cream
  • 1 Egg (large)

* Baking sheet

* Baking oil (or parchment paper)

* Pastry knife, fork or food processor (to cut butter)

* Wire cooling rack


Preheat oven to 425°F (218°C). Lightly oil (or line with parchment paper) a baking sheet. Mix flour, sugar, baking powder, salt, and spices in a large bowl. Cut butter into the dry ingredients – the mixture should be crumbly and without chunks of butter. Set the mix aside.

In a separate bowl, gently mix (via whisk) pumpkin, half and half, and egg. Gently fold wet and dry ingredients together and form the combined dough into a ball. Pat out dough onto a lightly floured surface. Create a rectangle about 9 inches in length, 3 inches in width and 1 inch in thickness. Using a large knife (or pizza cutter), cut the dough twice through the width into three equal portions. Cut each of the 3 slices diagonally – there should now be 6 triangular slices of dough. Place on the baking sheet and bake for 14–16 minutes. The scones should turn light brown – place on wire rack to cool.

  • 1 cup Powdered Sugar
  • 1 tablespoon Powdered Sugar
  • 2 tablespoons Whole Milk

Plain Glaze

Combine powdered sugar and 2 tbsp milk together until smooth. Brush the plain glaze on the tops of each cooled scone.

  • 1 cup Powdered Sugar
  • 3 tablespoons Powdered Sugar
  • 2 tablespoons Whole Milk
  • ¼ teaspoon Ground Cinnamon
  • ⅛ teaspoon Ground Nutmeg
  • 1 pinch Ginger
  • 1 pinch Ground Cloves

Spiced Icing

Mix the ingredients for the spiced icing. Drizzle the spiced icing over each scone and allow the icing to dry prior to serving – it should be at least 1 hour. (A squirt bottle or whisk might work well for this.)