Have you ever eaten at a favorite restaurant and longed for the recipe for one of your favorite menu items? For several years, I've compiled a folder of copycat recipes for some of my favorite restaurant and snack fare. For the next two weeks, I'll share some of those with you.

One of my favorite candy bars is hyped as the light, fluffy dessert that doesn't weigh you down. You'll love its fluffy center and milk chocolate covering. My favorite seafood restaurant (hint: DiMaggio) makes the most awesome crab dip. You'll love it. And, who isn't a fan of those delicious steakhouse onion blooms and spicy dip? Try all of these!

Happy eating!
  Light       Fluffy         Candy         Bars
3 C. sugar
3/4 C. light corn syrup
3/4 C. water
1/8 tsp. salt
3 egg whites
1/3 C. semi sweet chocolate chips
24 oz. milk chocolate chips

In a large saucepan over medium heat, combine sugar, corn syrup, water and salt. Heat, stirring constantly until boiling. Beat egg whites until stiff peaks form. When the sugar mixture reaches 270 degrees on a candy thermometer, remove from heat and pour in thin strands over egg whites, blending completely with mixture on low speed. Continue beating until candy begins to harden to the consistency of dough. This may take 20 minutes, so you probably want to use a stand mixer. Add the semisweet chocolate chips. The candy MUST be doughy before adding the chocolate or it will not set. When chocolate is thoroughly blended, press it into a greased 9- inch square pan. Refrigerate for 30 minutes or until firm. With a sharp knife, cut the candy in half down the middle of the pan and then in 7 segments to create 14 pieces. Melt the milk chocolate chips in the microwave, stirring often, just until melted. Dip each bar in chocolate to coat and place on waxed paper. Cool at room temperature for 2 hours.
              Crab       Dip
2 oz. cream cheese, softened
4 tsp. diced onion
1 T. butter, softened
4 tsp. finely diced green pepper
1/4 C. sour cream
1/4 tsp. seasoned salt
1/8 tsp. paprika
1 T. mayonnaise
1/4   C.   shredded   mozzarella
  cheese
1 6-oz. can crabmeat, drained

Mix cream cheese, mayo, sour cream and butter until smooth. Blend in seasoned salt and paprika. Stir in yellow onions, crabmeat, green pepper and cheese. Place in a lightly greased small baking dish and place in a preheated oven at 350 degrees until mixture is heated and bubbly, about 10 minutes. Serve with corn chips.
Steakhouse                   Onion         Bloom
1/3 C. cornstarch
1 1/2 C. flour
2 tsp. minced garlic
1 tsp. salt
2 tsp. pepper
1 C. beer (more if needed)
1 recipe seasoned flour
4 big sweet onions

Mix cornstarch, seasoned flour and seasonings until well blended. Add beer, mixing well. Cut about three-fourths inch off top of onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end. Remove about an inch of petals from the center. Separate lightly. Dip onion in seasonings and shake off excess. Separate petals to coat thoroughly. Dip in batter, then dip in flour mixture again. Gently palace in fryer basket and deep fry in hot oil at 375 to 400 degrees for 90 seconds. Turn over and fry an additional 90 seconds. Drain well on paper towels. Place onion upright in shallow bowl and remove center core. Serve hot with dipping sauce.
Seasoned Flour
2 C. flour
4 tsp. paprika
2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. cayenne pepper
Dipping sauce
1 pint mayonnaise
1 pint sour cream
1/2 C. chili sauce
1/2 tsp. cayenne
Combine all ingredients and whisk together until well blended.