http://www.topsecretrecipes.com/recipes.htm
They also have a "search" button on their site.
The link below has a bunch of KFC recipes
http://www.recipesource.com/misc/copycat/kfc/
Top Secret Recipes version of Nabisco Oreo® Cookie by Todd Wilbur
At one time Nabisco actually conducted a study that determined that 50 percent of Oreo consumers twist the cookie apart before eating it. I guess this is important information, since it concerns the world's top-selling cookie. Historians at Nabisco aren't sure who came up with the idea for this sandwich cookie back in 1912, but they do know that it was introduced along with two other cookie creations that have long since died. The name may have come from the Greek word for mountain, oreo, which would once have made sense because the first test version was hill-shaped. When the Oreo was first sold to the public, it was much larger than today's cookie, but it kept shrinking over the years until Nabisco realized it had become much too small and had to enlarge it again to today's current 1 3/4-inch diameter.
In 1975, Nabisco figured we couldn't have too much of a good thing, so the company gave us Double Stuf Oreos, with twice the filling. A smart move. Today Double Stuf holds its own rank as the fifth most popular cookie in America.
Cookie
One 18.25-ounce package Betty Crocker chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
2 tablespoons brown paste food coloring (optional)*
Filling
3 3/4 cups powdered sugar
1/2 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 cup shortening
2 tablespoons hot water
1. Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
2. Preheat oven teo 350° F.
3. On a lightly floured surface, roll out a portion of the dough to just under 1/16 inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good). Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of nonstick spray. Bake for 10 minutes. Remove wafers from the oven and cool completely.
4. As the cookies cool, combine the filling ingredients well with an electric mixer.
5. With your hands form the filling into balls about 1/2 to 3/4 inch in diameter.
6. Place a filling ball in the center of the flat side of a cooled cookie and press with another cookie, flat side down, until the filling spreads to the edge.
Tidbits: If the cookie dough seems too tacky, you can work in as much as 1/4 cup of flour as you pat out and roll the dough. Use just enough flour to make the dough workable but not tough.
This may be obvious to you, but you can expand your own homemade line of Oreos by creating your own versions of Double Stuf® or the giant Oreos called Oreo Big Stuf®. Just add twice the filling for Double Stuf, or make the cookie twice the size for Big Stuf. Go crazy. Try Triple Stuf or Quadruple Stuf or Quintuple Stuf ... somebody stop me.
The brown paste food coloring gives the cookies the dark brown, almost black color of the originals. If you do no use the paste food coloring be sure to change the amount of water added to the wafer cookies from 3 tablespoons to 1/4 cup. The coloring can be found with cake decorating supplies at art supply and craft stores.
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chairborne commando, you have got to try this, it
is so good, but warning it will just about put you
in sugar shock
Make some homemade vanilla ice-cream, crush
up a bag of oreo cookies and put them in the
mix from the beginning when you start your
ice cream maker, it is so good even people
who don't like sweets come back for seconds!
I put my oreos in a ziplock bag and smash
them up with a rolling pin pressing down on them.
I make it in double batches, if I serve it for
guests as it doesn't last long.
