CopyKat Recipes

KFC Sweet Corn

Stephanie Manley — Sun, 15 Mar 2026 16:14:33 +0000

KFC Sweet Corn is one of those simple side dishes that often gets overlooked on the menu, but once you try it, you realize how perfectly it completes the meal. The tender, sweet corn kernels are lightly salted and coated with melted butter, adding just the right balance of sweetness to crispy fried chicken, creamy mashed potatoes, and rich gravy.

The best part is how easy it is to recreate this classic KFC side dish at home. With just a few basic ingredients like frozen corn, butter, and salt, you can make buttery, sweet corn in only a few minutes. It’s the perfect quick side dish when you need something simple that goes with almost any meal.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes KFC Sweet Corn the perfect recipe to copycat at home?

KFC Sweet Corn may seem simple, but it is the perfect side dish to balance a plate of crispy fried chicken, mashed potatoes, and gravy. The tender kernels are lightly salted and coated with melted butter, adding just the right touch of sweetness and freshness to the meal.

The best part is how easy it is to recreate at home. With just frozen corn, butter, water, and salt, you can make this classic KFC side dish in just a few minutes.

Why this recipe works

Frozen sweet corn cooks quickly and retains its natural sweetness. Melting butter directly in the saucepan creates a light glaze that coats every kernel for the same simple flavor KFC serves.

Ingredients and their roles

For KFC Corn at home, you’ll need:

Sweet corn, frozen – Delivers corn frozen at the height of freshness, so you can have great-tasting corn any time of year with zero prep work.
Water – Helps heat the corn evenly in the saucepan and thins the butter into a nice glaze.
Salt – Brings out the flavor of sweet corn and balances its natural sweetness.
Unsalted butter – Adds richness to the sweet corn. Using unsalted butter lets you control the dish’s salt level.

How to make KFC Sweet Corn

To prepare KFC corn at home:

Add the frozen corn to a saucepan and place it on the stovetop over medium-low heat.
Pour the water into the saucepan with the corn and give it a stir.
Sprinkle in the salt and drop in the unsalted butter.

Stir until the butter melts and the corn is warmed through.
Remove from the heat and give it one last stir before serving.

What to serve with KFC corn

Sweet corn pairs well with just about anything, but it’s particularly good with meat. Whether you go with chicken or beef, corn is a versatile side dish. Here are three tasty recipes that would be great with KFC Sweet Corn.

The Original KFC Fried Chicken with 11 Herbs and Spices – Legend says this is an old Sander’s family recipe. Maybe it is, maybe it isn’t, but there is no doubt about how delicious this version tastes. If you love fried chicken, you ought to try making this old-school favorite.

Boston Market Meatloaf – Classic all-beef meatloaf is tough to beat. But this homemade version of Boston Market’s Meat Loaf makes theirs even better by adding diced tomatoes and a tomato sauce glaze. The acidity from the tomatoes cuts through the fat from the meat, making the meatloaf feel less heavy.

Smoked Pork Belly – If you are fortunate enough to have a smoker, Smoked Pork Belly needs to be on the menu regularly. The contrast between the crispy, smoky exterior and the rich, tender interior is incredibly satisfying. Serve the sliced pork belly over rice, mixed in with Mac ‘n Cheese, or as a main with your favorite sides, including corn.

Storing and reheating instructions for KFC Sweet Corn

Refrigerator Storage: Allow the corn to cool to room temperature before transferring it to an airtight container. Store the corn along with any remaining butter sauce to keep the kernels moist. Refrigerate for up to 3 days.

Reheating Method: For the best flavor and texture, reheat the corn in a small saucepan over medium-low heat. Add a splash of water and a little extra butter if needed, then stir occasionally until heated through.

Microwave Reheating: Place the corn in a microwave-safe bowl and add a tablespoon of water or butter. Cover loosely and heat in 30-second intervals, stirring between each burst, until hot.

Freezing: Sweet corn can be frozen, though the texture may soften slightly after thawing. Store cooled corn in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a little butter.

More KFC copycat recipes

Love the sides at KFC? Recreate them at home!

Find lots of easy side dish recipes to make for dinner.

Print Add to Collection

KFC Sweet Corn

This KFC Sweet Corn copycat recipe recreates the simple side dish made with tender sweet corn, butter, and salt for a quick and delicious restaurant-style side.

Course Side Dish

Cuisine American

Keyword KFC Recipes

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 126kcal

Author Stephanie Manley

Ingredients

1 pound frozen sweet corn
1/2 cup water
1 teaspoon salt
2 tablespoons butter

Instructions

Combine all the ingredients in a small saucepan.
Place the saucepan over medium-low heat until the corn is warmed through.

Nutrition

Irish-inspired copycat dinners and sides for St. Patrick’s Day

Stephanie Manley — Sat, 14 Mar 2026 15:39:00 +0000

Every March, I get that same craving for cozy Irish-pub food — tender corned beef, buttery potatoes, steamy bowls of soup, and warm bread to dip into a Guinness sauce. But the long lines, the noise, and the overpriced plates that somehow still disappoint? I’ll pass. A few years back, I started doing my own pub night at home, and honestly, I haven’t looked back. I can bake the corned beef with a sweet-and-tangy crust exactly how I like it, keep the cabbage perfectly tender, and pile my plate high with colcannon or champ without anyone rushing me out the door. This roundup is my go-to collection of Irish-inspired mains and hearty sides that feel made for March — comforting, simple, and built to feed a hungry crowd. Some are classic Irish dishes, some are beloved copycat restaurant favorites, and all of them deliver that warm, satisfying payoff you’re after. If you want the full pub-night experience without ever leaving your kitchen, these are the recipes I pull out every single time.

Baked Corned Beef with Brown Sugar and Mustard

If you’ve only ever boiled corned beef, this is the upgrade I want you to try for St. Patrick’s Day. I love how the Dijon and brown sugar bake into a sweet-savory crust that balances the saltiness perfectly. It slices beautifully for dinner, and the leftovers are made for sandwiches the next day.

Check out this recipe

Long John Silvers Fish Batter Copycat Recipe

Long John Silvers Fish Batter recipe is perfect for fish, and so much more

Check out this recipe

Irish Coddle

When I want something hearty and a little different, I make coddle. You get sausage, bacon, potatoes, and onions all cozying up together with a splash of Guinness—pure Irish comfort. It’s the kind of dish that feels like it was made for a chilly March evening.

Check out this recipe

Jason’s Deli Irish Potato Soup

This one is rich, creamy, and absolutely loaded the way a good restaurant bowl should be. I finish it with cheddar and bacon because that’s the “don’t skip it” moment that makes it taste like the real deal. It’s perfect as a starter for your St. Patrick’s Day spread—or as dinner with bread on the side.

Check out this recipe

Raglan Road Guinness Dipping Sauce

Raglan Road's Guinness Dipping sauce is legendary. Serve with homemade Irish soda bread.

Check out this recipe

Cheesecake Factory Shepherd’s Pie

If you want a true copycat dinner that feels restaurant-worthy, this is the one I reach for. The filling is savory and cozy, and that mashed potato topping finishes with a gorgeous crust that makes everyone hover around the pan. It’s a perfect St. Patrick’s Day main when you want comfort food with a little extra polish.

Check out this recipe

Colcannon – Irish Mashed Potatoes

Colcannon is one of those sides that instantly makes dinner feel Irish-inspired. I love the creamy potatoes mixed with cabbage—simple ingredients, big comfort payoff. Put this next to corned beef and you’ve basically built a St. Patrick’s Day plate that everyone remembers.

Check out this recipe

Irish Champ Potatoes

When I want mashed potatoes with a little personality, champ is my answer. The green onions give it that fresh pop that cuts through rich mains like stew or corned beef. It’s simple, affordable, and exactly the kind of side I want on St. Patrick’s Day.

Check out this recipe

Fried Cabbage and Sausage

If you want a one-pan dinner that feels like it belongs in a neighborhood pub, this is it. I love how the cabbage turns tender and flavorful with sausage and bacon—simple, hearty, and budget-friendly. It’s a great St. Patrick’s Day option when you want comfort food without a long ingredient list.

Check out this recipe

Easy Reuben Casserole Recipe

I included this because it gives you all the Reuben flavor without the messy sandwich juggling. Corned beef, sauerkraut, Swiss, and that creamy dressing bake into a hot, bubbly casserole that’s made for a St. Patrick’s Day crowd. It’s comfort food with deli energy—and everyone goes back for seconds.

Check out this recipe

Southern Boiled Cabbage with Bacon

When I’m serving corned beef, I always want a cabbage side on the table—and this is a simple, flavorful way to do it. The bacon gives the cabbage that smoky richness that makes it hard to stop “taste testing.” It’s not fussy, it feeds a crowd, and it fits right into a St. Patrick’s Day menu.

Check out this recipe

Raglan Road Bread and Butter Bread Pudding

This Raglan Road Bread and Butter Bread Pudding is the dessert that closes out a proper pub night, and I'm so glad I found a copycat worth making at home. The trick is in the layering — sturdy bread soaking up a rich crème anglaise, finished warm with caramel sauce and raisins, just like the version that stopped Stephanie in her tracks at Disney's Food and Wine Festival. It's the kind of indulgent, cozy ending that makes the whole meal feel complete.

Check out this recipe

Copycat McDonald’s Shamrock Shake

The Shamrock Shake is basically the edible mascot of St. Patrick's Day, and this copycat recipe means you don't have to wait for McDonald's to bring it back — or settle for whatever size they're serving this year. I love that you can dial in the mint exactly how you like it and make as many as your crew needs. It's the perfect sweet finish to a full pub-night spread.

Check out this recipe

Jimmy John’s Kickin’ Ranch

Stephanie Manley — Sun, 08 Mar 2026 16:17:14 +0000

Jimmy John’s Kickin’ Ranch is one of those sauces that instantly transforms an ordinary sandwich into something memorable. Creamy ranch dressing gets a bold upgrade with garlic and sweet cherry peppers, creating a tangy, slightly spicy sauce that beautifully cuts through rich meats and cheeses.

This easy copycat recipe recreates the signature flavor at home using simple ingredients and a blender. Whether you drizzle it on sandwiches, use it as a dip, or spread it on wraps, this Kickin Ranch delivers restaurant-style flavor with minimal effort.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes Jimmy John’s Kickin’ Ranch the perfect addition to your sandwich?

Do you want the easiest way to ramp up the taste of almost any sandwich? A squirt or two of Jimmy John’s Kickin’ Ranch is all you need. Imagine the best ranch dressing you’ve ever had. Now, give it a bit of an attitude, and you’ve got Kicking Ranch sauce. So what’s the secret? That’s easy: Extra garlic and a bunch of hot, sweet cherry peppers along with their brine.

The heat and tang from the peppers cut through heavy meats and rich cheeses, while the creamy ranch enhances the other sandwich fillings without overpowering them.

Kicking Ranch is not just for sandwiches, either. Check out the section below for other ideas on how to use the sauce!

Jimmy John’s Kickin’ Ranch ingredients and their roles in this recipe

For this Jimmy John’s Kickin’ Ranch recipe, you’ll need:

Hidden Valley Ranch Restaurant-Style Mix – Supplies the ranch dressing flavor profile. The restaurant-style version is essential here. It has a more intense taste that really makes all the difference in this recipe.
Granulated garlic – Boosts garlic flavor for an even stronger taste without the bitterness that can come from fresh garlic.
Whole buttermilk – Brings even more tang to the sauce. The fresh whole buttermilk hydrates the Hidden Valley Ranch Restaurant-Style Mix and loosens the mayonnaise. Whole buttermilk has a richer flavor and a smoother mouthfeel than reduced-fat buttermilk.
Mayonnaise – Creates the creamy consistency of the ranch. Helps carry the flavors of all the other ingredients.
Hot sweet cherry peppers, drained (save the brine) – The source of the heat and tang in the ranch dressing. Once pureed, the hot, sweet cherry peppers also give the ranch a nice orange color.
Hot sweet cherry peppers brine – Bumps up the tang with a burst of vinegar that keeps the ranch from tasting flat.

How to make Jimmy John’s Kicking Ranch

To prepare this Jimmy John’s Kickin Ranch recipe at home:

Place all the ingredients into a blender.
Give the mixture a few brief pulses to break up the cherry peppers.
Then puree the ranch until it is smooth.
Transfer the ranch into an airtight container or a squeeze bottle and chill it for at least an hour to allow the flavors to come together. Shake or stir well before serving,

Other uses for Kickin Ranch besides as a sandwich spread

Sure, this Kickin’ Ranch recipe works as a condiment for sandwiches, but that is pretty limiting. After all, it’s so tasty you’ll want to use this ranch on just about everything. The good news is, you can. Anywhere you already love ranch dressing, you can use this version of ranch as an instant upgrade. Need a few more suggestions? Check out the dishes below.

Betty Crocker Suddenly Salad Ranch and Bacon – This homemade version of the supermarket boxed pasta salad kit is cheaper and so much tastier than the original. For an even bolder flavor, try substituting the Kickin’ Ranch sauce above for the mayo, ranch mix, and onion powder in the linked recipe.

Frank’s RedHot Buffalo Chicken Dip – Hot wing fans will appreciate this creamy, cheesy, and spicy Buffalo Chicken Dip. It’s loaded with tender chicken and your favorite hot wing flavors. Can’t get enough heat in your life? Replace the cooling ranch in the original recipe with Kickin’ Ranch!

Buffalo Fries – Do you remember Disco Fries from the 70s? Buffalo Fries embraces that tradition with flavors every wing king will love. Fresh out of the oven, the fries are topped with a garlic-butter sauce, Frank’s RedHot, ranch, blue cheese crumbles, and chopped green onions. Swap Kickin’ Ranch for regular ranch for extreme flavor.

How to store Jimmy John’s Kickin’ Ranch

Refrigerator Storage: Store in an airtight container for up to 5 days.
Freezer Storage: Not recommended due to dairy base.

Popular fast-food spicy sauces to make at home

Check out more of my easy recipes for dips and sauces to make.

Print Add to Collection

Jimmy John’s Kickin’ Ranch

Creamy Jimmy John’s Kickin' Ranch sauce made with buttermilk, ranch mix, garlic, and cherry peppers. A spicy ranch perfect for sandwiches and dipping.

Course Sauces

Cuisine American

Keyword Jimmy John’s Recipes

Prep Time 5

Chilling 1

Total Time 1 5

Servings

Calories 180kcal

Author Stephanie Manley

Ingredients

1 package Hidden Valley Ranch Restaurant-Style Dressing Mix
2 teaspoons granulated garlic
1 cup whole buttermilk
1 cup mayonnaise
1/3 cup drained hot sweet cherry peppers
1 tablespoon hot sweet cherry pepper brine

Instructions

Place all the ingredients into a blender. Blend until smooth.
Pour into an airtight container and refrigerate for at least 1 hour before serving.

Nutrition

Texas Roadhouse Grilled Salmon

Stephanie Manley — Sun, 01 Mar 2026 14:45:23 +0000

Texas Roadhouse became famous for its steaks, but regulars know the grilled salmon is equally impressive. This copycat recipe brings that signature buttery, citrus-kissed flavor straight to your home kitchen. Pan-searing creates the same golden crust you’d get at the restaurant, while a simple lemon butter sauce captures that bright, rich taste everyone loves.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes Texas Roadhouse Salmon a must-try entree?

Bring your favorite Texas Roadhouse Grilled Salmon inside with this pan-seared version that delivers the same bright, buttery flavor without ever leaving the house. Pan-seared Texas Roadhouse Salmon captures everything people love about the restaurant classic, yet it is quick enough for a weeknight and impressive enough for company.

Cooking the salmon in a hot cast-iron pan creates a beautifully golden crust, ensuring a moist interior and the perfect texture. A simple sauce of melted butter, fresh lemon zest, and a squeeze of lemon highlights. the richness of the salmon. With just a few ingredients and a little effort, you can have a steakhouse-quality meal at home.

Ingredients and their roles in this Texas Roadhouse Salmon recipe

For the salmon, you’ll need:

Skinless salmon – is the protein. Atlantic salmon has a higher fat content, offering a buttery, rich flavor that is not overly fishy and sears beautifully.
Unsalted butter – helps the salmon color and serves as the base for the sauce.
Kosher salt – enhances the taste of the other ingredients in this copycat Texas Roadhouse Salmon recipe.
Lemon zest – boosts the brightness of lemons with less of the sharpness of the juice.
Lemon juice, freshly squeezed – adds acidity to cut through the richness of the butter and the fattiness of the salmon.
Freshly ground black pepper – brings a mild warmth and sharpness to the dish.
Parsley – contributes a beautiful color and a hint of freshness as a garnish.

How to prepare salmon like Texas Roadhouse

Their salmon is grilled on a flatop grill, but you can prepare it in a skillet for similar results.

Clarify the butter by melting it in a small saucepan over low heat. Do not stir. In about 10 to 20 minutes, white solids will start to rise to the surface. Scrape the white bits off and discard them. Transfer the clarified butter to a bowl and set aside.
Pat the salmon fillets dry with a paper towel, then season both sides with kosher salt.
Place a cast-iron skillet over medium-high heat.
When the skillet is hot, add enough clarified butter to coat the bottom.
After the butter is hot, place the salmon in the skillet. Allow the fillets to sit untouched for three to four minutes to develop a golden crust.
Use a thin spatula to gently turn the fish over. If the fish sticks, just wait 30 more seconds and try again.
Pour the remaining clarified butter and one tablespoon of fresh lemon juice into the skillet.
Slightly tip the skillet to allow the butter to pool along the edge closest to you and use a spoon to drizzle it over the top of the salmon. Continue basting until the salmon is cooked through, about 2 to 5 minutes, depending on thickness.
Plate the salmon.
Spoon the remaining lemon-butter over the salmon and garnish with minced parsley to recreate the famous Texas Roadhouse Salmon sauce at home.

What to serve with Texas Roadhouse Salmon

The richness of this recipe begs for bright, acidic sides or something a little sweet. Light and simple sides that are vegetable-forward, like the ones below, are great options.

Air Fryer Brussels Sprouts – The air fryer transforms Brussels sprouts into a crispy, slightly sweet side dish that even kids love. This recipe is super flexible, so you can keep it simple or get a little more creative by using some of the flavor combos included. No matter how you season them, these will be a new favorite!

Grandma’s Three-Bean Salad – This classic cold salad combines green, wax, and kidney beans with a tangy vinaigrette for a crunchy and lightly tart side. Grandma’s Three-Bean Salad uses pantry-stable ingredients, takes only moments to make, and stores beautifully.

Air Fryer Asparagus – Everyone needs a go-to side that’s quick, easy, and delicious. Make this recipe yours! Season simply with onion powder and garlic powder, and in under 15 minutes, you have a beautifully cooked side that pairs with almost anything.

Storing and reheating instructions

Refrigerator Storage: Cool salmon and sauce separately. Store sauce in an airtight container and place salmon in a single layer in a flat-bottomed, tightly sealing container for up to 3 days. Note that the butter-lemon sauce will congeal when cold.

Reheating Method: Place salmon in a deep baking dish in a preheated 275°F oven. Spoon the congealed butter-lemon sauce over the fillets and add a few drops of water. Cover loosely with aluminum foil and bake for 10-15 minutes until warmed through. The gentle heat prevents overcooking.

Freezing: Not recommended, as salmon loses texture when frozen and thawed. Enjoy within 3 days for the best quality.

The good news is that you don’t even need to warm the salmon. It is delicious cold in a salad or grain bowl.

More Texas Roadhouse copycat recipes

Check out more of my easy seafood recipes to make for dinner.

Print Add to Collection

Texas Roadhouse Salmon

Tender, flaky salmon with lemon butter sauce is the highlight of this Texas Roadhouse copycat recipe.

Course Main Course

Cuisine American

Keyword Texas Roadhouse Recipes

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 743kcal

Author Stephanie Manley

Ingredients

4 ounces butter divided use
2 8-ounce fillets salmon skin removed
2 teaspoons salt
1 teaspoon lemon zest
2 tablespoons lemon juice divided use
1/2 teaspoon finely minced parsley for garnish
ground black pepper to taste
4 lemon wedges to serve

Instructions

Melt the butter in a small saucepan over low heat. Once melted and separated, set aside the clear gold liquid (clarified butter) and discard the white milk solids.
Season the salmon with salt on both sides.
Place a cast-iron skillet over medium-high heat. Add enough clarified butter to coat the bottom of the skillet. Once the butter is hot, add the salmon fillets. Leave the salmon alone for 3 to 4 minutes to allow a golden-brown crust to form; moving it too early may cause it to stick.
Using a fish spatula, carefully flip the salmon fillets. Immediately add the remaining clarified butter and 1 tablespoon of lemon juice to the pan. As the butter bubbles, use a spoon to continuously baste the salmon with the lemon butter for an additional 2 to 5 minutes, depending on the thickness of the fish.
Transfer the salmon to a serving plate and drizzle any remaining lemon butter from the skillet over the top. Sprinkle with the remaining tablespoon of lemon juice and the minced parsley. Sprinkle with black pepper if desired. Serve with fresh lemon wedges.

Notes

Atlantic salmon works best for this recipe due to its higher fat content and buttery flavor.
Don’t skip clarifying the butter. Regular butter will burn at the high heat needed for proper searing.
A cast-iron skillet holds heat better than stainless steel, creating superior browning.
The salmon is done when it flakes easily with a fork and reaches 125-130°F for medium or 145°F for well-done.

Nutrition

Texas Roadhouse Deviled Eggs

Stephanie Manley — Sun, 22 Feb 2026 15:56:05 +0000

Deviled eggs are good. Deviled eggs topped with candied bacon are unforgettable. Texas Roadhouse took a classic party appetizer and added a sweet, smoky crunch that makes them completely addictive. Now you can make them anytime you want.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes the Texas Roadhouse Deviled Eggs so good?

People don’t usually go to a restaurant just for the deviled eggs, do they? But if your local Texas Roadhouse has them on the menu, you just might!

What makes the Texas Roadhouse Deviled Eggs so addictive is not the classic filling made with heavy mayonnaise, sweet pickle relish, mustard, and seasonings, no matter how great it tastes. No, what customers can’t get enough of is the candied bacon on top. It adds the perfect sweet, smoky crunch that keeps people talking.

Sadly, not every Texas Roadhouse location offers Deviled Eggs. So, if yours doesn’t, this copycat version lets you enjoy the same crave-worthy appetizer at home anytime you want.

Ingredients and their roles in this recipe

For the candied bacon, you’ll need:

Real bacon bits – the base for the candied bacon with its smoky and savory flavor and satisfying crunch. I start with these because they are dehydrated, contain less fat, and have a better texture than fresh bacon bits.
Light brown sugar – provides a more complex sweetness than white sugar.
Garlic powder – adds a mild aroma, balancing the sweetness of the brown sugar.
Onion powder – rounds out the seasoning with more aromatics.

For the deviled eggs, you’ll need:

Hard-cooked eggs – the whites serve as the base of the dish while the yolks add flavor and richness to the filling.
Heavy mayonnaise – gives the filling an extra-creamy mouthfeel.
Mustard – cuts through the richness of the mayo and egg yolks with its acidity, preventing the filling from tasting flat.
Sweet pickle relish – adds a sweet, tangy component to the filling.
Onion powder – acts as a savory aromatic that balances out the richness of the yolks and mayo.
Garlic powder – provides another savory layer of flavor.

For garnishing this Texas Roadhouse Deviled Eggs recipe, you’ll need:

Paprika powder- a classic deviled egg garnish that adds color and a mild earthiness.
Candied bacon, from the recipe above – the stars of the show. Top the deviled eggs with a savory, smoky, sweet, and crunchy component.
Parsley – adds color and a touch of freshness, brightening the dish.

How to make Texas Roadhouse Deviled Eggs

To prepare the candied bacon:

Preheat your oven to 350°F.
Place a silicone mat on a baking sheet and set it aside.
In a small mixing bowl, stir together the bacon bits, light brown sugar, garlic powder, and onion powder.
Spread the seasoned bacon bits on the silicone mat-lined baking sheet.
Bake the bacon until the sugar starts to caramelize, about 8 to 10 minutes. Keep an eye on the bacon to prevent it from burning.
Place the baking tray on a wire rack to cool.

To prepare Deviled Eggs like Texas Roadhouse:

Peel the hard-boiled eggs and slice them in half lengthwise.
Remove the yolk, being careful not to tear the egg white. Place the yolks in a medium mixing bowl.
Plate the egg whites on the serving dish.
Use a fork to mash the egg yolks until smooth.
Add the heavy mayo, mustard, sweet pickle relish, onion powder, and garlic powder and stir well.
Taste and adjust seasoning, if necessary.

Transfer the egg yolk mixture to a piping bag and fill the egg whites. If you don’t have a piping bag, use a spoon.
Chop the candied bacon into small pieces and sprinkle it over the deviled eggs.
Garnish the eggs with a dusting of paprika and a sprinkle of finely chopped parsley.
Cover the eggs loosely with plastic wrap and chill for at least an hour before serving.

What to serve with deviled eggs

Balance your party table with a selection of light, bright appetizers. Here are a few good ones to try.

Cool Whip Fruit Dip – This one is super simple and light. Sweetened Cool Whip and tangy sour cream, combined with a touch of vanilla, make a refreshing dip for sliced fruit, berries, and Nilla Wafers.

Air Fryer Shrimp Tempura – Cut out the oil while keeping all the flavor with this easy Shrimp Tempura-style recipe made in the air fryer. These shrimp are crunchy, tender, and delicious served with your favorite dipping sauce.

Hooters’ Fried Pickles – These addictive pickle nickels have the crunchiest buttermilk batter and just the right amount of zing from the sliced dill pickles. Don’t forget to serve them with a bowl of your favorite dipping sauce.

Make-ahead and storage tips for this Texas Roadhouse Deviled Eggs recipe

Streamline your prep time on the day of the party by using these make-ahead tips and storage tips:

Make the filling the day before to allow the flavors to meld. Store the filling in an airtight container, and keep the unfilled egg whites on a plate covered with plastic wrap to prevent drying.
Save time by peeling the hard-boiled eggs the day before and keeping them in an airtight container for up to two days.
Prepare the candied bacon up to a day before and keep it in a covered container in the fridge.

Just to be safe, discard any deviled eggs you serve; any extras you didn’t serve can last up to 24 hours, tightly covered, in the fridge.

We do not recommend freezing deviled eggs.

More copycat recipes for Texas Roadhouse appetizers and sides

Check out more of my easy appetizer recipes to make for any fun occasion.

Print Add to Collection

Texas Roadhouse Deviled Eggs

Creamy deviled eggs topped with caramelized bacon make this Texas Roadhouse copycat recipe a standout appetizer.

Course Appetizer

Cuisine American

Keyword Texas Roadhouse Recipes

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 161kcal

Author Stephanie Manley

Ingredients

Candied Bacon

1/3 cup real bacon bits (Costco ones are great; these need to be larger-sized)
2 teaspoons brown sugar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Deviled Eggs

12 hard-cooked eggs
1/2 cup heavy mayonnaise
2 teaspoons mustard
3 teaspoons sweet pickle relish
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika for garnish
1/4 teaspoon finely chopped parsley for garnish

Instructions

Preheat the oven to 350°F. Line a baking sheet with a silicone mat.
In a small bowl, combine the bacon bits, brown sugar, garlic powder, and onion powder. Mix well.
Transfer the mixture to the prepared baking sheet and spread it out in an even layer. Bake until the sugar begins to caramelize, about 8 to 10 minutes. Remove from the oven and let cool on the baking sheet.
Peel the hard-cooked eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter.
Mash the yolks with a fork until smooth. Add the mayonnaise, mustard, sweet pickle relish, onion powder, and garlic powder. Stir until the mixture is creamy and fully combined. Taste and adjust the seasoning if needed.
Pipe or spoon the yolk mixture evenly into the egg white halves.
Chop the cooled candied bacon into small pieces if needed and sprinkle it generously over the filled eggs.
Lightly dust the tops with paprika and finish with a sprinkle of finely chopped parsley. Refrigerate until ready to serve. For best flavor and texture, serve within 24 hours.

Nutrition

Domino’s Parmesan Bread Bites

Stephanie Manley — Sun, 15 Feb 2026 17:37:00 +0000

Domino’s Parmesan Bread Bites are irresistible because they deliver everything you want from garlic bread in a perfectly shareable form. Each bite bakes up crisp on the outside and soft on the inside, then gets brushed with a warm garlic margarine and coated in savory Parmesan. They are an easy win for parties, game night, or as a side for pizza and pasta. Best of all, they freeze beautifully, so you can make a double batch and have a warm pizzeria-style snack ready in minutes, anytime.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes the Domino’s Parmesan Bread Bites so irresistible?

Upgrade your garlic bread game with Parmesan Bread Bites just like the ones they serve at Domino’s. These light and fluffy bites are loaded with savory Parmesan and punchy garlic, baking up crisp on the outside and soft on the inside. Small and perfect for sharing, they are a great addition to any party, game night, or as an easy side for pizza and pasta.

Perhaps best of all, Parmesan Bread Bites are incredibly convenient because they freeze so well and can be heated from frozen. Go ahead and make a double batch so you’ll always have a warm, pizzeria-style snack ready in minutes.

Ingredients you will need

For baking these Bread Bites, you’ll need:

All-purpose flour – keeps the Bites from sticking to the work surface.
Margarine (you can use butter) – provides the bread with a rich taste and carries the flavor of the other Domino’s Parmesan Bread Bites ingredients without burning as butter may.
Garlic – gives these Bites their signature taste.
Pre-made Pizza dough, store-bought or homemade, bakes into a crisp, chewy base. Do not use canned pizza dough, use the dough sold in plastic bags, or make homemade pizza dough.
Parmesan cheese – adds a salty, nutty umami flavor and crunchy coating.
Dried parsley – looks great and provides a subtle herbal element to balance the richer ingredients.

For serving the Bites, you’ll need

Marinara sauce or Pizza sauce (optional) – adds a touch of sweetness and acidity, highlighting the garlic and cheese.

How to make Domino’s Parmesan Bread Bites

To prepare Parmesan Bread Bites like Domino’s:

Preheat the oven to 475°F.
While the oven heats up, mince the garlic and add it to a small saucepan over low heat.
Add the margarine or butter to the saucepan and swirl it around to coat the garlic.
Heat the saucepan over a flame while stirring occasionally to prevent the garlic from burning. You may need to adjust the heat. When the garlic is golden, about ten minutes, remove the saucepan from the heat and cover to keep warm.
Line a baking sheet with parchment paper for easier cleanup. Set aside.
Dust your work surface with flour.
Divide the pizza dough in half and roll each half into a log about an inch thick.
Cut each dough log into 10 equal-sized pieces.
Generously brush the pizza dough pieces with the garlic margarine on all sides, then place them on the prepared baking sheet. Keep the leftover garlic margarine covered for later.
Bake the Bites in the oven for 8 to 10 minutes, or until they turn a nice color. To allow the Bites to cook evenly, flip the pieces after about five minutes.
While the Domino’s Parmesan Bread Bites are baking, stir the Parmesan cheese into the remaining garlic margarine.
When the Bites come out of the oven, brush them with additional Parmesan garlic margarine. If the margarine has thickened up, reheat it over low heat.
Plate the Bites and garnish them with a sprinkling of dried parsley. Serve with a small bowl of warm marinara sauce on the side, if desired.

What to serve with them

You can definitely enjoy these Bites with your favorite pizza sauce, but they also work like traditional garlic bread. Below are three excellent recipes that pair well with Parmesan Bread Bites.

Carrabas Mussels in White Wine Sauce – Mussels don’t have to be a restaurant-only dish. This version made with white wine, garlic, and onions is a quick, easy dish that can still impress your guests.

Olive Garden Capellini Pomodoro – Say “No” to jarred sauces and recreate the Capellini Pomodoro from Olive Garden right in your own kitchen. With minimal ingredients, this fresh tomato sauce comes together in minutes yet still bursts with flavor. It’s healthy, delicious, and so easy to make.

Wings and Things Garlic Buffalo Wings – These battered wings take traditional hot wings to the next level of yum by adding a subtle hint of garlic and a crisp coating. These wings may be a little tamer than most Buffalo Wings, but they definitely deliver when it comes to taste.

Storing and Reheating Instructions

Refrigerator Storage: Cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Reheating Method: Reheat on a baking sheet in a 350°F oven for 6 to 8 minutes. If reheating from frozen, add 2 to 3 minutes.
Freezing: Arrange cooled bites on a baking sheet and freeze until solid. Transfer to a freezer-safe container and store for up to 1 month.

More copycat Domino’s recipes

Check out more of my easy recipes for bread to make for dinner.

Print Add to Collection

Domino’s Parmesan Bread Bites

Golden bread bites brushed with garlic butter and topped with Parmesan and parsley.

Course Appetizer, Breads

Cuisine Italian

Keyword Domino’s Recipes

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 333kcal

Author Stephanie Manley

Ingredients

4 ounces margarine
2 teaspoons finely minced garlic
flour for sprinkling
16 ounces refrigerated pizza dough
3 tablespoons Parmesan cheese
1/2 teaspoon dried parsley
marinara sauce to serve (optional)

Instructions

Place the margarine in a small pot over low heat. When it melts, add the garlic and sauté for about 10 minutes, stirring occasionally. Turn off the heat and set aside.
Preheat the oven to 475°F and line a baking sheet with parchment paper.
Sprinkle a small amount of flour onto a work surface. Place the pizza dough onto the floured surface and cut the dough into 20 equally sized pieces.
Place the dough on the prepared baking sheet and brush each piece with some of the garlic-infused margarine. Bake for 8 to 10 minutes, or until golden brown.
While the bread bites are baking, add the Parmesan cheese to the remaining margarine.
Remove the bread bites from the oven. Brush them heavily with the remaining margarine and sprinkle with dried parsley. Serve with marinara sauce, if desired.

Notes

Use store-bought pizza dough sold in bags. You will need to look in the refrigerator section of your grocery store. We do not recommend canned pizza dough, as it will not rise properly.

If you want to use homemade pizza dough, this recipe is a favorite of ours.

Nutrition

Culver’s Tartar Sauce

Stephanie Manley — Thu, 12 Feb 2026 14:24:40 +0000

Culver’s tartar sauce is not your average tartar sauce. It is rich, balanced, and layered with briny flavor that cuts beautifully through fried seafood.

The heavy mayonnaise gives it that thick, ultra-smooth base. Sweet and dill relishes create contrast. Capers and green olives add little bursts of salt and brightness. Pimentos bring a pop of color and subtle sweetness. The result tastes as if it came straight from the restaurant.

Once you make it from scratch, you may never buy a jar again. This sauce is perfect on fish sandwiches, crab cakes, and more.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes Culver’s Tartar Sauce so unique?

Rich and well-balanced, with just the right amount of acidity to cut through the fat, Culver’s Tartar Sauce is a must-have addition to your favorite seafood dishes. The heavy mayonnaise guarantees a decadent, ultra-smooth base, while the combination of sweet and dill pickle relishes, capers, and chopped green olives brings layers of briny tang and mild sweetness.

Onion powder provides a subtle, savory element that doesn’t overpower the sauce, and the pimentos add their own flavor and a pop of color. This is a classic tartar sauce with a touch of extra you won’t find in a bottle. Why not try this easy tartar sauce recipe?

Tartar Sauce ingredients and their roles in this recipe

This Culver’s Tartar Sauce recipe can be made with easy-to-find pantry staples.

Sweet pickle relish – adds sweetness and a bit of acidity.
Dill pickle relish – ramps up the tang and adds a distinctive dill flavor.
Capers – bring briny pops of flavor and enhance the sauce’s overall complexity.
Onion powder delivers a deep onion flavor without the sharpness of raw onion.
Pimentoes – mainly here for color, although they have a little sweetness.
Green olives – increase brininess and add a touch of bitterness, keeping the other flavors in check.
Heavy mayonnaise – is the base of the sauce. Heavy mayo contains more eggs than regular mayonnaise, resulting in a much thicker, richer consistency and flavor.

How to make this tartar sauce

To prepare this copycat Culver’s Tartar Sauce recipe:

Add the sweet pickle relish, dill pickle relish, caper, onion powder, and pimentos to the bowl of a food processor.
Roughly chop the green olives and add them to the bowl.
Pulse several times until all the ingredients are roughly the same size.
Spoon the heavy mayo into the food processor bowl, along with the other ingredients. Pulse a few more times until everything is well mixed.
Transfer the tartar sauce into an airtight container and chill for at least an hour, but ideally overnight, before serving. Waiting will allow the flavors to meld.

What to serve Culver’s Tartar Sauce with?

You can use this sauce as a mayo substitute, but dried seafood is perhaps the best food to enjoy with tartar sauce. Below are three seafood recipes that should suit almost everyone.

Classic Beer-battered Fish and Chips – Sure, Brits don’t usually dip fried fish in tartar sauce, but then they don’t have Culver’s Tartar Sauce, do they? This recipe is a classic pub-style Fish and Chips, with a light batter made with beer. The bitterness in the beer works especially well with tartar sauce, so give it a try.

Long John Silver’s Fish – For most people, this is what they think of when they imagine fish sticks. The batter is extra crunchy thanks to club soda, and the fish is mild and a little sweet. But it is the distinctive seasonings that really set this fried fish apart from its British cousin.

Beer-battered Fried Shrimp – Beer is the secret ingredient that keeps the batter light, while delivering a mighty crunch. The seasoning is mild to let the shrimp’s flavor come through. But if you prefer it spicy, go ahead and add some Old Bay Seasoning or cayenne pepper.

Make-ahead tips and how long it will last

Preparing the Culver’s Tartar Sauce recipe in advance is a good idea, as it will improve in flavor over the first three days. It is best to toss any unused sauce after a week just to be on the safe side. To ensure the tarter sauce lasts as long as possible, always use clean utensils to serve it and return it to the fridge immediately after use. This will last in an airtight container for up to 7 days.

We do not recommend freezing this.

More Culver’s copycat recipes

Favorite fast food sauces

Check out more of my easy recipes for sauces right here on CopyKat!

Print Add to Collection

Culver’s Tartar Sauce

Creamy, tangy Culver’s tartar sauce made with sweet and dill relish, capers, and rich mayo. The perfect seafood dipping sauce.

Course Sauces

Cuisine American

Keyword Culvers Recipes

Prep Time 10

Chilling 1

Total Time 1 10

Servings

Calories 197kcal

Author Stephanie Manley

Ingredients

1 tablespoon sweet pickle relish
1 tablespoon dill pickle relish
1 teaspoon capers
3 green olives chopped
1/2 teaspoon onion powder
1/2 teaspoon pimentos
1 cup heavy mayonnaise

Instructions

Place the sweet pickle relish, dill pickle relish, capers, green olives, onion powder, and pimentos in a food processor. Pulse until everything is finely chopped.
Add the mayonnaise and pulse a few times to combine.
Cover and refrigerate for 1 hour before serving.

Nutrition

Copycat Waffle House Waffles with Crispy Edges

Stephanie Manley — Tue, 10 Feb 2026 18:26:14 +0000

Waffle House waffles have a distinct appeal. The edges are crisp and lacy, the center stays tender, and they are not overly sweet. This easy copycat recipe brings the diner experience home, but it starts the night before, so the batter can fully hydrate and develop a better texture. One bite makes it clear the wait is worth it.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes these so good?

Bring the Waffle House restaurant experience home with this copycat Waffle House Waffles recipe. You know you already love the incredible waffles from Waffle House, with their extra-crispy edges and tender, fluffy centers. These waffles are delicious enough to enjoy with nothing more than sliced fruit, but aren’t too sweet to enjoy drenched in butter and real maple syrup.

Serve them for a celebration-worthy breakfast or as breakfast-for-dinner comfort food. One bite, and it’s clear that needing to start the recipe the night before is more than worth it.

Waffle House Waffles ingredients and their roles in this recipe

For copycat Waffle House Waffles, you’ll need:

All-purpose flour – provides the structural gluten for these waffles.
Cornstarch – lightens the waffle batter and weakens the gluten, resulting in a fluffier center.
White granulated sugar– sweetens the waffle batter and helps the waffles develop a golden color when cooked.
Baking soda – reacts with the buttermilk, giving the waffles a fluffy, tender texture.
Baking powder – provides more rise than baking soda and buttermilk alone.
Salt – enhances the taste of the other ingredients in the recipe.
Egg – adds richness and contributes to the waffles’ soft, fluffy interior. Helps to bind the batter.
Half-and-half – boosts the fat content of the waffles for that melt-in-your-mouth characteristic of Waffle House Waffles.
Buttermilk – gives the waffles a tang and, when combined with other ingredients, helps them stay fluffy.
Vanilla extract deepens the waffle’s flavor profile.
Unsalted butter – adds richness to the waffles and helps prevent sticking to the waffle iron.

How to make Waffle House Waffles

To prepare the batter for these copycat Waffle House Waffles:

In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking soda, baking powder, and salt. Mix well and break up any clumps.
In a separate medium mixing bowl, whisk together the egg, half-and-half, buttermilk, and vanilla extract.
Melt the unsalted butter and slowly add it to the wet ingredients while mixing constantly.
Pour the wet mixture into the dry ingredients.
Use a rubber spatula to gently combine everything. Small lumps in the batter are okay, but dry patches are not. Be careful not to overmix at this point.
Cover the bowl with plastic wrap and refrigerate overnight.

To make the waffles:

Take out the batter and place it on the counter. It will be thicker than the night before because the flour will be fully hydrated. If it is way too thick, you can stir in a tablespoon of half-and-half, but don’t make it too thin.
Heat the waffle iron until hot. Remember, you will also need to fully reheat the waffle iron between waffles for the best results.
Scoop the recommended amount of batter onto your waffle iron (typically between 1/2 and 2/3 cup) and close the machine.
Cook until the waffle stops steaming, and the exterior is golden brown.
Reheat the waffle iron and repeat with the remaining dough.

What to serve with Copycat Waffle House Waffles

You can enjoy any of your favorite breakfast sides with these waffles. If you want to try something now, below are three exceptional recipes you can try.

Easy Copycat Dunkin’s Snackin’ Bacon – These thick-cut, smoky bacon strips are coated in brown sugar and fresh-ground black pepper before baking for the perfect balance of sweet and savory. Easy to make, and almost impossible to resist, Dunkin’ Snackin’ Bacon may be the ultimate breakfast side.

McDonald’s Fruit and Yogurt Parfait – Tangy, fruity, crunchy, and sweet, the Fruit and Yogurt Parfait from McDonald’s has everything you want from a light breakfast treat. The layers of vanilla yogurt, mixed berries, and granola make this parfait utterly irresistible alongside a golden waffle.

Authentic Vietnamese Coffee – Coffee is an important part of breakfast, and if you want the boldest coffee that doesn’t require an expensive machine, Vietnamese coffee is the answer. Vietnamese coffee delivers a robust brew with a cheap cup-top brewer. Add condensed milk for a hit of sweetness and the full Vietnamese coffee experience.

Storing and reheating leftovers

Refrigerator Storage: Cool cooked waffles completely, then stack with parchment between them in a food-safe bag for up to 3 days.

Reheating Method: Reheat directly on the oven rack in a 350-degree Fahrenheit oven or toaster oven until hot and crisp. You can also toast from chilled or frozen.

Freezing: Freeze waffles in a single layer, then stack with parchment and store in a freezer bag for up to 1 month.

Love Waffle House? Try these copycat recipes!

More copycat breakfast favorites

Check out more of my easy recipes for breakfast and the best restaurant copycat recipes right here on CopyKat!

Print Add to Collection

Waffle House Waffles

Make Waffle House-style waffles at home with crisp edges, fluffy centers, and classic diner flavor using this easy overnight batter method.

Course Breakfast

Cuisine American

Keyword Waffle House Recipes, Waffle Recipes

Prep Time 10

Cook Time 15

Chilling 12

Total Time 12 25

Servings

Calories 323kcal

Author Stephanie Manley

Ingredients

1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/3 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg lightly beaten
1 cup half-and-half
1/2 cup buttermilk
1 teaspoon vanilla extract
4 tablespoons unsalted butter melted

Instructions

Place the flour, cornstarch, sugar, baking soda, baking powder, and salt in a large bowl and whisk to combine. Make sure the cornstarch is evenly distributed with no clumps.
In a separate bowl, combine the egg, half-and-half, buttermilk, and vanilla and whisk until smooth. Slowly drizzle in the melted butter while whisking constantly to prevent it from solidifying when it hits the cold dairy.
Pour the wet mixture into the dry ingredients. Stir gently with a rubber spatula just until combined. Do not overmix. It is perfectly fine (and preferred) if small lumps remain in the batter.
Cover the bowl tightly with plastic wrap and place it in the refrigerator overnight.
The next morning, preheat your waffle iron. To achieve a golden-brown crust, lightly brush the waffle iron plates with melted butter or spray with cooking spray before adding the batter.
Scoop approximately 1/2 to 2/3 cup of batter (depending on your iron size) onto the preheated waffle iron plate. Close the iron and cook until the steam stops rising, about 4 to 6 minutes. The waffles should be golden and crispy on the outside but tender on the inside.

Notes

Optional additions:

Pecans – sprinkle about 1 tablespoon of pecans over the waffle when you pour it into the waffle maker for their famous pecan waffles.
Chocolate Chips – sprinkle about 1 tablespoon of chocolate chips over the waffle after you have poured the batter into the waffle maker for the chocolate chips version.

Nutrition

Texas Roadhouse Ranch Dressing

Stephanie Manley — Thu, 05 Feb 2026 17:32:15 +0000

Texas Roadhouse may be famous for its rolls, but longtime fans know the ranch dressing is just as crave worthy. It is thick, creamy, and perfectly balanced with tangy buttermilk and savory herbs. Unlike bottled ranch, this version tastes fresh and restaurant-made. This easy copycat recipe recreates the exact flavor using a simple technique and a short ingredient list. Once you make it at home, you may never go back to store-bought ranch again.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes this Texas Roadhouse Ranch Dressing the best ranch dressing you’ll try this year?

Texas Roadhouse customers all have their own favorite menu items. But when they order a salad to go with their meal, most agree that the best dressing is ranch. Texas Roadhouse Ranch Dressing is surprisingly rich and creamy. It has a distinct buttermilk tang, a must-have for a good ranch, but the extra creaming base keeps the acidity in check so it never taste too sharp.

A bold blend of onion, garlic, herbs, and black pepper brings everything together for a perfectly balanced ranch dressing that is better than anything you can buy in a bottle.

Texas Roadhouse Ranch ingredients and their roles in this recipe

For the recipe for Texas Roadhouse Ranch Dressing, you’ll need:

Hidden Valley Restaurant-Style Dressing Mix – this is the source of the bold flavors. The restaurant-style dressing mix delivers a more robust taste than the normal dressing mix. This mirrors how most restaurants prepare their in-house dressing.
Heavy mayonnaise provides the thick, extra-creamy base for the dressing. Heavy mayonnaise contains more egg yolks than regular mayo, resulting in a much thicker, richer product. If you can’t find heavy mayo, you can use regular mayonnaise.
Buttermilk adds zip to the dressing and thins the heavy mayo just enough to let it pour and coat the ingredients evenly.

How to make this Texas Roadhouse Ranch recipe

To prepare this recipe for Texas Roadhouse Ranch Dressing:

In a small bowl, combine the Hidden Valley Restaurant-Style Dressing Mix, heavy mayonnaise, and buttermilk.
Whisk together.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

What to serve with the ultimate ranch dressing

Ranch is super versatile. You can use it as a dressing on salads, a dipping sauce, or even a spread. Below are three recipes that are so much better with a dollop of Texas Roadhouse Ranch Dressing.

Texas Roadhouse House Salad – When you want a simple, yet satisfying salad, this is the one you want to make. Texas Roadhouse House Salad combines two varieties of lettuce, shaved cheddar cheese, hard-boiled eggs, sweet and tangy grape tomatoes, and crunchy croutons for a refreshingly light and delicious starter or side salad.

Texas Roadhouse Deviled Eggs – dunk these eggs into ranch for an extra bit of flavor. These are made with savory candied bacon for an extra bit of flavor.

Hooters’ Signature Wings – Battered, deep-fried, and then tossed in a unique Buffalo sauce, these wings are hot and spicy, just the way you like. Cool your taste buds down with a couple of celery and carrot sticks, and don’t forget a big bowl of Texas Roadhouse Ranch Dressing for dipping.

McDonald’s Bacon Ranch McCrispy – One bite of a McDonald’s Bacon Ranch McCrispy and you may have found a new favorite sandwich. The crispy battered chicken breast is topped with smoky bacon, pickles, and plenty of ranch dressing, all piled high on a potato roll. Add sliced tomatoes and lettuce to make it a Deluxe!

Make-ahead tips and storage instructions

Do you want a more intense flavor? Try preparing this Texas Roadhouse Ranch recipe a day ahead to allow all the flavors to meld together and intensify. For the best taste, try to wait at least 12 hours before using the dressing. The ranch will keep in the fridge inside an airtight container for up to five days.

The dressing will thicken up over time. To thin it out, add a tablespoon of buttermilk and stir. Keep adding buttermilk and stirring until it reaches your preferred consistency.

Love ranch dressing? Try these recipes!

Check out more of my easy recipes for salad dressing and the best restaurant copycat recipes right here on CopyKat!

Print Add to Collection

Texas Roadhouse Ranch Dressing Copycat

Make Texas Roadhouse Ranch Dressing at home with this easy copycat recipe. Rich, creamy, and packed with bold buttermilk flavor.

Course Sauces

Cuisine American

Keyword Salad Dressing Recipe, Texas Roadhouse Recipes

Prep Time 5

Resting 1

Total Time 1 5

Servings

Calories 89kcal

Author Stephanie Manley

Ingredients

1 package Hidden Valley Ranch Restaurant-Style Dressing & Recipe Mix (0.4 ounces)
1 cup heavy mayonnaise
1 1/4 cups buttermilk

Instructions

Combine all the ingredients in a small bowl and mix well.
Let rest for 1 hour before serving.

Notes

Heavy mayonnaise is best to use, as it contains more eggs. We recommend Hellman’s, Duke’s, Blue Plate, or Ken’s Steakhouse extra-heavy mayonnaise.

Nutrition

Texas Roadhouse House Salad

Stephanie Manley — Sun, 01 Feb 2026 18:54:00 +0000

The Texas Roadhouse House Salad is the ideal starter because it is simple, crisp, and perfectly balanced. Extra-crispy iceberg keeps everything refreshing, while romaine adds a mild bitterness that pairs well with rich cheddar and hard-boiled egg. Finish it with juicy grape tomatoes and plenty of croutons for that savory crunch, then serve your favorite dressing on the side. It is a straightforward salad that tastes as if it came straight from the restaurant.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes the Texas Roadhouse House Salad the ideal starter?

Allow the House Salad at Texas Roadhouse to set the tone for your meal with its simple ingredients and fresh flavors. The combination of extra crisp iceberg lettuce and slightly bitter romaine provides the perfect contrast to the richness of the shaved cheddar cheese and hard-boiled eggs.

Finish your House Salad with sliced grape tomatoes for a sweet and tangy element and plenty of flavored croutons for a big, savory crunch. Serve with your favorite salad dressing on the side and enjoy.

Texas Roadhouse House Salad ingredients and their roles in this recipe

For this Texas Roadhouse House Salad recipe, you’ll need:

Iceberg lettuce – offers texture over flavor. The thick, crunchy leaves keep the salad light and refreshing without being bitter.
Romaine lettuce – offers slightly less crunch, but has a subtle bitterness that highlights the other ingredients.
Hard-boiled eggs – add protein, richness, and help fill you up.
Cheddar cheese, block – adds a rich, salty element to the salad.
Grape tomatoes – deliver a sweet, tangy flavor with a burst of juice.
Croutons – finish the salad with a savory, satisfying crunch.

How to make a Texas Roadhouse House Salad at home

To prepare a Texas Roadhouse House Salad recipe:

Rip the iceberg and romaine lettuce into bite-sized pieces. Rinse and dry well.
Mix the two lettuces in a large mixing bowl.

Divide the mixed lettuce into four salad bowls.
Chop peeled hard-boiled eggs and top the individual salads.
Shave wide, thin shavings of cheddar cheese over the top of the eggs.
Rinse and dry the grape tomatoes. Slice them in half lengthwise and add to the salad bowls.
Garnish each salad with croutons and serve them immediately with your choice of dressing.

What to serve with the House Salad from Texas Roadhouse

A House Salad is light enough to enjoy a hearty main course afterward. So why not choose something worthwhile, such as one of the following copycat recipes inspired by the dishes served at the original Texas Roadhouse?

Texas Roadhouse Smothered Chicken – This pan-seared chicken breast is covered in sauteed earthy mushrooms, sweet onions, savory Monterey Jack cheese, and plenty of butter. It’s easy, filling, and delicious, making Smothered Chicken the kind of chicken dish even steak lovers will happily eat.

Texas Roadhouse Chicken Fried Steak – These batter-coated steaks come out of the deep-fryer incredibly tender and flavorful. A heavy hand with the homemade white gravy finishes the dish with classic Southern flair.

Texas Roadhouse Herb-crusted Chicken – Herb-crusted Chicken may be a little healthier than other options at the Texas Roadhouse, but it surely delivers when it comes to taste. The seasonings give the chicken a wonderful flavor, but the charred Lemon-Butter Sauce elevates this dish from a good meal to a must-try recipe.

Storage instructions

Store leftover assembled salad in an airtight container in the refrigerator and eat within 1 day.

Make-ahead tips

Prep lettuce and store it in a plastic bag with a folded paper towel for up to 3 days.
Store hard-boiled eggs in an airtight container for up to 5 days.
Do not cut tomatoes in advance. Slice right before serving to prevent mushiness.
Keep croutons sealed at room temperature and add at serving time.

More Texas Roadhouse copycat recipes

Check out more of my easy recipes for salads and the best copycat restaurant recipes right here on CopyKat.

Print Add to Collection

Texas Roadhouse House Salad

A crisp, classic Texas Roadhouse House Salad made with iceberg, romaine, cheddar, eggs, and tomatoes. Simple, fresh, and just like the restaurant.

Course Salad

Cuisine American

Keyword Salad Recipes, Texas Roadhouse Recipes

Prep Time 10

Total Time 10

Servings

Calories 205kcal

Author Stephanie Manley

Ingredients

3 cups iceberg lettuce torn into bite-sized pieces
3 cups romaine lettuce torn into bite-sized pieces
2 hard-boiled eggs chopped into large pieces
1 cup thick-cut shredded cheddar cheese do not use finely shredded cheese
1 cup grape tomatoes cut in half lengthwise
1 cup croutons

Instructions

Place the iceberg and romaine lettuce in a large bowl and toss to combine.
Divide the lettuce among 4 bowls. To each bowl add a quarter of the chopped eggs, cheddar cheese, and grape tomatoes. Top each salad with 1/4 cup of croutons.

Nutrition

Marinated Cheese

Stephanie Manley — Tue, 27 Jan 2026 20:55:35 +0000

Marinated cheese is the perfect party appetizer because it looks fancy, tastes bold, and requires almost no last-minute work. You mix a simple herb-forward marinade, slice the cheese, and let time do the heavy lifting in the refrigerator. The longer it rests, the better it tastes, which makes it ideal for prepping the day before a gathering.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Why you should try this recipe

This Marinated Cheese appetizer feels indulgent, but it is super simple to throw together. There’s no need for expensive ingredients, and it works for just about any kind of event, from a casual game day snack table to passed hors d’oeuvres at a cocktail party.

Since this appetizer requires a long marination, you can prepare it the day before to reduce stress on the day of your event. Even better, the flavors continue to improve as it sits, making it taste better the longer it rests. Set it out with crackers or sliced bread, and it delivers a big flavor with very little effort.

Ingredients and their roles

Extra-virgin olive oil – gives the marinade a rich, somewhat fruity taste and carries the flavor of the seasonings.
Vinegar (either white or apple cider vinegar is a good choice) – balances the richness of the cheese with a sharp tang.
Fresh parsley, chopped – adds freshness and color.
Green onions, chopped – lend a mild onion flavor that is less intense than that of a bulb onion.
Garlic, finely minced – delivers an aromatic savoriness to the marinade.
White granulated sugar helps create a sweet-and-sour element in the dish.
Salt – enhances the flavor of all the other ingredients.
Ground black pepper – supplies a subtle warmth and a slight bitterness.
Red pepper flakes – adds restrained heat and color.
Oil-packed sundried tomatoes, finely chopped – build on the sweet and tart elements of the dish and enhance the umami.
Cheddar cheese, block – provides sharp, firm bites that stand up to the marinade.
Cream cheese, block and chilled – lends a mildly tart creaminess to the dish.

How to make this Marinated Cheese recipe

To prepare the marinade for this dish:

In a small bowl, combine the olive oil, vinegar, chopped parsley, chopped green onions, garlic, white granulated sugar, salt, ground black pepper, red pepper flakes, and finely chopped sundried tomatoes.
Whisk together well, cover with plastic wrap, and refrigerate until needed.

To assemble and marinate the cheese:

Slice both blocks of cheese down the middle, the long way. The cream cheese needs to be very cold for it to slice well.
Then slice both blocks of cheese the short-way into quarter-inch slices.
Stand the pieces of cheese on their edge next to each other in a deep baking pan. Alternate the cheddar and cream cheese pieces. If you want to create a spiral pattern, use a deep pie dish instead of a baking dish.
Pour the marinade over the cheese. Make sure the cheese slices are evenly covered.
Cover the dish with plastic wrap and refrigerate for about 8 hours.

To serve:

Remove the cheese from the fridge and let it come to room temperature. It will take about 30 minutes, so plan ahead.

What to serve with this Marinated Cheese recipe

Serve Marinated Cheese with crackers on the side and add another appetizer or two to give your guests some variety. The recipes below are great choices.

Crispy Jalapeno Poppers – Add a little spice to your snack table with these bite-sized apps. They start with cheddar cheese-stuffed jalapeno slices and then are coated in breadcrumbs and fried until golden brown. Serve with your favorite dipping sauce.

Classic Deviled Eggs – These classic Southern apps are easy and inexpensive to make. Red onions, mustard, and mayo transform the yolks into a snack everyone knows and loves.

Dill Pickle Dip – Pickle aficionados won’t be able to get enough of this Dill Pickle Dip. It starts with a blend of cream cheese and sour cream, then adds chopped pickles, pickle juice, minced onions, and Worcestershire sauce, for a tangy kick. Serve with crackers.

How to store the leftovers

Refrigerator Storage: Store any marinated cheese that was not served, covered tightly, in the refrigerator for up to 3 days.
Reheating Method: Not applicable. Serve at room temperature after resting about 30 minutes.
Freezing: Not recommended. Cream cheese texture changes after freezing.

Love cheesy appetizers? Try these recipes!

Find lots of easy recipes for appetizers right here on CopyKat!

Print Add to Collection

Marinated Cheese

Creamy, tangy, and packed with herbs, this marinated cheese is an easy party favorite.

Course Appetizer

Cuisine American

Keyword Cheese Recipes

Prep Time 15

Chilling 8

Total Time 8 15

Servings

Calories 280kcal

Author Stephanie Manley

Ingredients

1/2 cup extra-virgin olive oil
1/2 cup white or apple cider vinegar
3 tablespoons freshly chopped parsley
3 tablespoons finely chopped green onions (white and green parts)
3 teaspoons minced garlic
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
2 tablespoons oil-packed sundried tomatoes finely chopped
8 ounces cheddar cheese (must be a block—do not use shredded cheese)
8 ounces cream cheese chilled, (must be very cold so it can be sliced)
crackers for serving

Instructions

To prepare the marinade, place the olive oil, vinegar, parsley, green onions, garlic, sugar, salt, ground black pepper, red pepper flakes, and sundried tomatoes in a small bowl. Whisk to combine. Set aside.
Slice the block of cheddar cheese in half lengthwise. Then slice it crosswise into 1/4-inch slices. Repeat with the block of cream cheese.
Place the cheese slices in a serving dish that is at least 1-inch deep, alternating between cheddar and cream cheese. A 9-inch baking dish works well for this, or you can use a deep-dish pie plate if you prefer to arrange the cheese in a spiral.
Pour the marinade over the cheese.
Cover and refrigerate for at least 8 hours or overnight.
Remove the dish from the refrigerator and allow it to come to room temperature before serving with crackers.

Nutrition

Taco Bell Dirty Mountain Dew Baja Blast Dream Soda

Stephanie Manley — Sun, 25 Jan 2026 19:51:56 +0000

The Dirty Mountain Dew Baja Blast Dream Soda from Taco Bell is one of those limited-time treats that instantly becomes unforgettable. It takes the electric citrus fizz of Baja Blast and softens it with a lightly sweet vanilla cream, turning a familiar soda into something that feels indulgent and nostalgic at the same time. This drink sits right at the intersection of dessert and refreshment, which is exactly why the dirty soda trend has taken off.

If you missed it on the menu or want to enjoy it anytime without a drive-thru run, this copycat version delivers the same creamy balance and refreshing finish using simple ingredients you can keep on hand.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes the Taco Bell Dirty Mountain Dew Dream Soda so good?

The limited-time Dirty Mtn Dew Baja Blast Dream Soda from Taco Bell is the chain’s nod to the dirty soda trend. This creation tops ice-cold Mountain Dew Baja Blast with a vanilla-flavored cream for a one-of-a-kind flavor combination. The cream mellows the sharp citrus fizz of Baja Blast and turns it into part drink, and part treat. If you can’t get to your local Taco Bell before it disappears from the menu, try making it at home with this spot-on copycat recipe.

Dirty Baja Blast ingredients and their roles

For the cream mixture for Dirty Mountain Dew Baja Blast, you’ll need:

Whole milk – provides the dairy base without adding the richness of heavy cream, ensuring the drink remains refreshing.
Heavy cream – a classic element of all dirty sodas, heavy cream lends a silkiness and an indulgent mouthfeel.
White granulated sugar – sweetens the cream mixture, reducing the bite of the soda’s acidity.
Vanilla extract – flavors the cream, contributing more than just additional body to the recipe.
Salt – enhances the taste of the other ingredients.

To finish the Baja Blast Dirty Soda, you’ll need:

Cream mixture (recipe below) – transforms an ordinary Baja Blast into a Dirty Baja Blast.
Mountain Dew Baja Blast – adds citrus, fizz, and an electric lime color to the drink. It wouldn’t be a Taco Bell Dirty Baja Blast without the Baja Blast.

How to make a Taco Bell Dirty Baja Blast

To prepare the cream mixture:

In a medium mixing bowl, combine all the ingredients for the cream mixture.

Stir well until the granulated white sugar dissolves. Remember, you are not making whipped cream, so do not stir too vigorously.
Transfer the cream mixture to an airtight container and refrigerate until you are preparing the drinks. The cream can be kept chilled for up to a week.

To make a Dirty Mountain Dew Baja Blast

Fill the serving glass three-quarters of the way with fresh ice.
Pour in the Mountain Dew Baja Blast until it is about an inch and a half below the rim of the glass.
Add a tablespoon of the prepared cream mixture to the glass.
Using a long-handled spoon, gently stir to avoid releasing too much fizz until the drink is fully mixed.

What to serve with a Baja Blast Dirty Soda

This refreshing drink pairs well with just about anything, but it’s particularly good with burgers, sandwiches, and other fast-food favorites. Below are a few copycat recipes that would be ideal to munch on while sipping a Dirty Mountain Dew Baja Blast.

Whataburger Patty Melt – This is an old-school patty melt with a thick beef patty, cheese, sauce, and plenty of caramelized onion, all held together with toasted bread. A Baja Blast Dirty Soda has just enough acidity to cut through the richness of the patty melt without overpowering the flavor.

Wingstop’s Buffalo Chicken Sandwich – Fans of hot wings will love this spicy chicken sandwich, which starts with a deep-fried, breaded chicken breast drenched in Buffalo sauce. Top each filet with pickle slices and serve on a soft bun for the perfect combo of heat, crunch, and tang. Be sure to have plenty of Taco Bell Dirty Baja Blast on hand to cool your taste buds.

Taco Bell Soft Taco – You can’t forget a true classic like Soft Tacos from Taco Bell. Simple, but definitely not basic, these soft tortillas are packed with seasoned ground beef, crispy lettuce, ripe tomatoes, and sharp cheddar cheese. Add sour cream, diced onions, sliced jalapenos, or your other favorite toppings to customize this OG recipe.

More dirty soda and copycat Taco Bell recipes

Check out more of my easy recipes for drinks and the best copycat Taco Bell recipes right here on CopyKat!

Print Add to Collection

Taco Bell Dirty Mountain Dew Baja Blast

This Taco Bell Dirty Baja Blast Dream Soda copycat blends crisp Baja Blast with a smooth vanilla cream for a refreshing dirty soda you can make at home.

Course Drinks

Cuisine American

Keyword Dirty Soda Recipe, Taco Bell Recipes

Prep Time 10

Total Time 10

Servings

Calories 166kcal

Author Stephanie Manley

Ingredients

1/2 cup whole milk
1/4 cup heavy cream
3 tablespoons sugar
3/4 teaspoon vanilla extract
1/16 teaspoon salt
ice
12 ounces Mountain Dew Baja Blast

Instructions

Combine the whole milk, heavy cream, sugar, vanilla extract, and salt in a small bowl. Mix well.
Pour the mixture into an air-tight container and refrigerate. This will stay fresh for about 1 week.
Fill a large drinking glass 3/4 of the way full with ice. Pour Mountain Dew Baja Blast into the glass until it reaches about 1 1/2 inches from the top. Add one tablespoon of the prepared cream and stir with a bar spoon until blended.

Nutrition

McDonald’s McRib Sandwich

Stephanie Manley — Thu, 22 Jan 2026 20:43:26 +0000

If you love the McDonald’s McRib, this copycat McRib recipe lets you make the famous sandwich at home anytime you want. Instead of waiting for the limited-time release, you can enjoy tender pork patties shaped like ribs, coated in sweet smoky barbecue sauce, and served on a soft hoagie roll with pickles and onions. This homemade McRib tastes remarkably close to the original fast-food favorite, with fresh ingredients and simple preparation. It is a classic McDonald’s copycat sandwich that delivers the same bold flavor and nostalgic appeal, without relying on the drive-thru.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes the McRib so good?

When the McRib finally shows up for a limited time on the McDonald’s menu each year, it’s a few good weeks. Then they’re gone again. Sad times indeed. But, not when you can prepare a pretty great McDonald’s McRib sandwich at home. This copycat recipe has it all: the boneless “ribs” patty, the soft roll, the tang of the pickles, and the sharpness of the onions. And, of course, you can’t forget the famous McDonald’s McRib sauce. It’s pretty much the same thing, just without the disappearing act.

McDonald’s McRib ingredients and their roles

For the rib patties, you’ll need:

Pork butt roast (pork shoulder or Boston butt) – these cuts are fatty enough to remain juicy after grinding and cooking, but have enough connective tissue to get the patties a bit of spring, like the originals.
Cold water – helps the pork to turn into a paste instead of remaining crumbly. This mimics the smooth texture of the original McRib.
White sugar – adds a touch of sweetness and encourages the meat to brown more deeply.
Salt – enhances the flavor of the other ingredients in the patty.

For assembling the McDonald’s McRib sandwich, you’ll need:

Kraft BBQ Sauce Original Flavor – is a great substitute for the McDonald’s McRib sauce as it has a similar sweet and smoky taste to the original.
Six-inch hoagie rolls (the cheaper, the better in this case) offer a squashy consistency that soaks up the sauce and doesn’t add much flavor to the sandwich.
Unsalted butter – helps the hoagie rolls to toast up crispier.
Dill pickle slices – supply a tang that contrasts beautifully with the fat from the meat and the sweetness in the sauce.
White onion, sliced into thin half moons – gives a bit of sharpness and crunch to the sandwich.

How to make this McDonald’s McCrib copycat recipe

To prepare the McRib patties:

Trim some of the fat from the pork butt roast, then rough-chop it into cubes about an inch across. Place in the bowl of a food processor.
Add the cold water, white sugar, and salt to the food processor bowl with the meat.
Process the meat until it forms a thick meat paste. It will be sticky.
Divide the meat paste into four equal portions.
Wet your hands and work on parchment paper on top of a baking tray. Form each portion into a rectangle about 3 inches wide and 7 inches long. If you want, you can create the illusion of “ribs” by lightly pressing parallel indentations across the width of the patties with the greased round handle of a wooden cooking spoon.
Cover the formed patties with another piece of parchment paper. Place the baking tray in the freezer for about two hours, or until the patties are frozen solid. At this point, you can stack the frozen patties between pieces of parchment paper and place them in an airtight, freezer-safe container for up to a month.

To cook the McRib patties:

Warm up a griddle over high heat.
When the griddle is hot, add the frozen patties with the “ribs” side up.
Cook for 3 to 4 minutes on the first side and then flip and cook for 3 to 4 minutes on the other side. Check to ensure an internal temp of at least 145 with an instant-read thermometer.
Remove the cooked patties from the griddle.
Use a spatula to scrape off any stuck-on meat from the griddle.

To assemble the McRibs:

Cut the hoagie rolls in half to form the top and bottom of the buns.
Lightly butter the cut side of the rolls and place them butter-side down on the hot griddle.
Toast the bread and place the bottom of the buns on a clean work surface.
Use tongs to dip pork patties into a bowl of the Kraft BBQ sauce. Be sure to coat the patties completely.
Place one sauced patty on each of the bottom buns.
Arrange pickle and onion slices on top of the patties, and cover with the top bun.
Serve immediately.

What to serve with this sandwich

The McRib is so full of flavor that you don’t need much from the sides. It’s best to keep things simple. Below are three great options that would go perfectly with this hearty sandwich.

Wingstop Fries – French fries are a classic pairing, but this version, adapted from Wingstop, is not your ordinary fast-food offering. So what makes them so special? It is the salty-sweet seasoning that turns bagged frozen fries into something really special.

Grandma’s Three Bean Salad – For something a little more nutritious, but still delicious, you can’t go wrong with this dump-and-stir recipe. This three-bean salad tosses succulent wax beans, tender-crisp green beans, and hearty kidney beans with a sweet-and-tart vinaigrette. It tastes great and stores wonderfully for make-ahead meals.

Cracker Barrel Cucumber, Tomato, and Onion Salad – Light and fresh, yet bursting with flavor, this simple salad is a snap to prepare. The tomatoes’ sweet tang balances the sharpness of the onions, and the cucumbers bulk up the salad while adding a satisfying crunch. A quick marinade in vinaigrette adds an extra punch of flavor to the vegetables.

Storing and reheating instructions

Refrigerator Storage: Store patties in an airtight container for up to 3 days. Store rolls and toppings separately. Use the rolls within 1 day for the best texture.
Reheating Method: Heat oven to 325°F. Place the patties on a baking sheet and loosely cover with foil for 10 minutes. Remove foil, add split rolls cut-side up for 2 to 3 minutes, then assemble with sauce, pickles, and onions.
Freezing: Freeze uncooked patties (with parchment between) in a freezer-safe container for up to 1 month. Thawing is not required. Cook from frozen.

More McDonald’s copycat recipes

Check out more of my easy sandwich recipes and the best copycat McDonald’s recipes right here on CopyKat!

Print Add to Collection

McDonald’s McRib Sandwich

A homemade version of the McDonald’s McRib, made with juicy pork patties, tangy barbecue sauce, pickles, and onions on a soft roll.

Course Main Course

Cuisine American

Keyword McDonald’s Recipes

Prep Time 25

Cook Time 10

Freezing 2

Total Time 2 35

Servings

Calories 599kcal

Author Stephanie Manley

Ingredients

1 to 1 1/4 pounds boneless pork butt (pork shoulder or Boston Butt) cut into 1-inch cubes
3 tablespoons cold water
2 teaspoons sugar
1 teaspoon salt
3 tablespoons butter
4 6-inch hoagie rolls center split
1 cup Kraft Original Slow Simmered Barbecue Sauce plus more for serving
12 slices dill pickle
1/2 cup thinly sliced white onion

Instructions

Place the cubed pork, cold water, sugar, and salt into a food processor. Process until the meat is smooth and sticky, resembling ground pork.
Divide the processed pork into four portions, each weighing about 4 ounces. Moisten your hands with cold water to prevent sticking and form each portion into a roughly 7×3-inch rectangular patty.
Place the patties between two pieces of parchment paper on a baking sheet. Freeze until completely solid, about 2 hours, to ensure the patties hold their shape during cooking.
Preheat a griddle or cast-iron skillet over high heat until it is very hot, but not yet smoking. Place the frozen pork patties directly onto the hot griddle. Cook for about 3 to 4 minutes per side, until golden brown and cooked through (an internal temperature of 145°F for pork that you ground from a pork butt). Remove the patties from the griddle and let them cool for a few minutes.
While the patties are cooling, spread 1/2 tablespoon of softened butter on the cut side of each hoagie roll. Place the rolls cut side down on the hot griddle until lightly browned, about 1 minute.
Pour the barbecue sauce into a large, shallow bowl. Using tongs, dip each pork patty into the sauce, ensuring both sides are fully coated. Let any excess sauce drip back into the bowl.
To build the sandwiches, place a pork patty onto the bottom half of a toasted hoagie roll. Top the patty with 2 pickle slices and about 2 tablespoons of sliced onions. Cover with the top bun and serve immediately.

Notes

To achieve the same size pickle slices that McDonald’s uses (about 1/8 inch by 2 inches), start with a large dill pickle and slice it yourself. You can find individual large pickles sold as snack packs.

Nutrition

Mild Green Chile Queso

Stephanie Manley — Sun, 18 Jan 2026 15:19:17 +0000

This mild green chile queso is fast, smooth, and reliably creamy. Sautéed onion and green chiles add real flavor without overwhelming heat, while American cheese gives you that classic, velvety melt that stays stable on the stove. Serve it with chips, then keep it warm for drizzling over nachos, burgers, fries, tacos, or quesadillas. This is a fan favorite at my house. This is the perfect addition for watching the game.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes this mild Green Chili Queso the perfect cheese dip to try?

Do you think you’ve already tried truly great queso? Think again. This Green Chile Queso recipe is a distinct departure from the classic version, combining sautéed green chile peppers with creamy American cheese. This queso with green chiles comes together in just minutes, but the result is a cheesy sauce that balances richness with mild heat.

Enjoy Green Chile Queso as a dip with chips, or spoon it over quesadillas, burgers, fries, tacos, or just about anything else that could use a boost of ooey-gooey cheesy comfort.

Green Chili Queso ingredients and their roles

For this Green Chili Queso recipe, you’ll need:

White onion – heat softens and sweetens it, making it the ideal base for the queso while tempering the heat from the green chiles.
Green chile peppers, large. Anaheim and Hatch peppers are both great options – they supply gentle heat to the queso, and distinguish this Green Chile Queso recipe from standard queso. Both Anaheim and Hatch peppers are mild enough not to overpower the other flavors, but still deliver substantial chile flavor.
Unsalted butter – helps to saute the onions and chile peppers and adds richness to the queso.
American cheese – melts easily without breaking and is a good substitute for traditional Mexican cheeses that can be difficult to find in most supermarkets.
Whole milk – loosens the cheese and creates a smooth and creamy dip.

How to make Green Chile Queso

To prepare this Green Chile Queso recipe:

Dice the onions and green chiles. Set to the side.
Place a medium saucepan over medium heat, then add the unsalted butter.
Stir the butter until it stops foaming, then add the diced white onions and green chiles.
Sauté the onions and green chiles until the onions are translucent, about five minutes.
While the onions cook, shred the American cheese.
Reduce the heat to medium-low and add the American cheese.
Stir in the whole milk.
Continue to stir until the cheese melts and there are no more lumps.
Transfer the queso to a serving bowl and serve warm.
Garnish with chopped cilantro or sliced green onions if you desire
If serving at a party, we like to put this in a small slow cooker on the warm setting.

What to serve with Green Chile Queso

While this queso dip is great on its own, it is even better when you offer your guests a few additional dishes to go with it. Here are three delicious recipes that make rooting for your favorite team even tastier!

Tortino’s Pepperoni Pizza Rolls – These bite-sized pizza pockets are everyone’s favorites. This copycat recipe makes it easy to recreate the frozen snacks at home by using wonton wrappers instead of dough. The results are extra-crunchy pizza rolls that are stuffed with jarred pizza sauce, low-moisture mozzarella, and plenty of savory pepperoni.

Hooters’ Fried Pickle Chips – This appetizer may sound a bit odd at first, but one taste, and you’re sure to become a fan. The dill pickle chips, tossed in well-seasoned flour, fry up crisp and golden, delivering a tart kick. Serve these Fried Pickle Chips with your favorite dipping sauce, such as Raising Cane’s or Wingstop Ranch Dip.

Texas Roadhouse Rattlesnake Bites – Green Chile Queso offers mild heat, but Texas Roadhouse Rattlesnake Bites turn up the flame. These seasoned cheese balls are studded with pickled jalapeno peppers and then rolled in breadcrumbs. Once fried, their crunchy exterior and cheesy middle make them irresistible. Serve them warm with Cajun Horseradish Sauce for an extra kick.

Storing and reheating instructions for queso with green chiles

Although the queso will taste best the same day you prepare it, you can save any extra queso you did not serve. Cool the queso to room temperature and then transfer it to an airtight container. Place the container in the fridge for up to three days. Green Chile Queso does not freeze well. The longer the queso sits in the fridge, the thicker it will become, but that is normal.

Spoon the chilled queso into a small saucepan, add a few splashes of whole milk to loosen it, and stir. Heat the thinned queso over low heat. Stir frequently and don’t allow the queso to simmer, or you risk the cheese separating. Serve warm.

Love queso? Try these recipes!

Check out more of my easy recipes for dips and the best Mexican food recipes right here on CopyKat!

Print Add to Collection

Green Chile Queso

A simple stovetop Green Chile Queso that’s creamy, melty, and perfect for dipping tortilla chips or spooning over nachos.

Course Appetizer

Cuisine Mexican

Keyword Dip Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 249kcal

Author Stephanie Manley

Ingredients

1/2 cup chopped white onion
2 large green chili peppers such as Anaheim or Hatch peppers finely diced
2 tablespoons butter
1 pound American cheese
1/3 cup milk

Instructions

Place the onions and peppers in a skillet over medium heat. Add the butter and sauté until the onions are translucent.
Add the American cheese and milk and reduce the heat to medium-low. Cook, stirring frequently, until the cheese is melted.

Nutrition

David’s Cookies Butter Pecan Meltaways Copycat

Stephanie Manley — Thu, 15 Jan 2026 19:30:40 +0000

IButter Pecan Meltaways from David’s Cookies are all about taste and texture. They are rich and buttery without feeling heavy, with a tender shortbread bite that truly “melts,” plus a satisfying pecan crunch. The powdered sugar finish gives them that classic bakery look and a sweet, delicate first bite.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes David’s Cookies Butter Pecan Meltaways so good?

Butter Pecan Meltaways from David’s Cookies are all about taste and texture. These superb cookies taste rich and decadent, but somehow they never seem overly heavy. With a shortbread-style that uses plenty of real butter, Butter Pecan Meltaways almost, well, melt in your mouth, but they still provide a satisfying crunch thanks to the chopped pecans.

When you need something a little special for a bake sale, the holiday season, or when you want to treat yourself and your family, you can’t go wrong with this copycat David’s Cookies Butter Pecan Meltaways recipe.

Why you’ll love this recipe

Everyone loves eating cookies, but making them can sometimes be a hassle. However, these cookies are pretty straightforward. Just mix and bake, but there are a number of secrets why these beauties have such an incredible texture (don’t skip to the end to discover all of them). The dough comes together quickly with pantry staples, and the cookies freeze wonderfully, so you can always have a tasty treat on hand for unexpected company.

Ingredients and their roles

For this David’s Cookies Butter Pecan Meltaway, you’ll need:

Unsalted butter gives these cookies a much richer and more decadent flavor than using butter and margarine, as other copycat recipes often call for.
White granulated sugar – sweetens the dough slightly and gives the cookies a smoother texture by dissolving well during the creaming process.
Water increases the dough’s hydration, helping fully dissolve the white sugar and reduce crumbs. The addition of water is one of the secrets behind these cookies’ incredible texture.
Vanilla extract – rounds out the buttery flavor without overpowering the pecans’ taste.
Pecans, chopped – add crunch and lend a nutty, buttery flavor all their own. The pecan pieces give the cookie both its crunch and its name.
All-purpose – the reduced amount of AP flour adds just enough structure to the cookies so they come together, but they remain soft and buttery.
Powdered sugar – decorates the top of the cookies and offers more sweetness.

How to make David’s Butter Pecan Meltaways

To prepare the dough for the copycat David’s Butter Pecan Meltaways:

Add the unsalted butter and white granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix on MEDIUM speed until all the sugar dissolves and the color of the butter lightens. Stop once or twice to scrape down the sides with a rubber spatula. This is a critical step (and another secret) for the cookies’ proper texture, so take your time, but don’t over-whip.
Reduce the stand mixer speed to LOW, then add the water and the vanilla extract. Mix until everything is just combined. The dough should be smooth and silky.
With the mixer on, add the crushed pecans and sprinkle in the AP flour. Turn off the mixer when you can’t see any flour. Do not mix too long, or you risk a dense cookie.
Transfer the cookie dough to a mixing bowl, then cover it with plastic. Chill the dough in the fridge for at least four hours to allow the butter to set and the flour to fully hydrate.

To bake the cookies:

Preheat the oven to 325°F.
While the oven is warming up, form the cookies by rolling about 2 teaspoons of dough into a ball and placing it on an ungreased baking tray, about 2 inches apart. Although these cookies won’t spread much, they will cook more evenly with plenty of room between them.
Use a flat-bottomed glass to gently press the dough balls until they are about 3/8 inch thick.
Bake in the preheated oven until the cookies are set, but still pale. Do not overcook them.
Remove the cookies from the hot baking tray and let them cool on a wire rack until they are just warm.
Place the powdered sugar in a bowl and roll the cookies, one at a time, into it. Return the cookies to the rack and allow them to cool completely before storing.

What to serve with David’s Butter Pecan Meltaways

Sure, cookies and milk may be a classic combo, but there are so many more intriguing options for you to try, like the ones below.

Homemade Starbucks Vanilla Latte – This latte is bursting with sweet vanilla flavor that contrasts beautifully with the espresso’s slight bitterness. Pairing a Starbucks Vanilla Latte with a Butter Pecan Meltaway heightens the cookie’s vanilla notes.

Neiman Marcus Chocolate Chip Cookies – If serving one cookie is good, then serving two different ones must be better. Right? This Neiman Marcus Chocolate Chip Cookies copycat recipe has become an infamous legend for being called out by the store for not being authentic, but the combination of oatmeal, chocolate chips, and a ton of chopped nuts makes it pretty tasty no matter the providence.

Hot Buttered Rum – This old, old school cocktail seems more at home in a Dickens novel than a modern dining table, but if you’ve never tried it, you don’t know what you are missing. The butter adds a luxurious flavor and mouthfeel to the rum while the spices make this a festive drink that perfectly complements Meltaways.

Instructions for keeping Butter Pecan Meltaways fresh for a long time

Room Temperature Storage: Store in an airtight container for up to 5 days. Place parchment or wax paper between layers to protect the powdered sugar coating.
Reheating Method: Not recommended. These are best enjoyed at room temperature for the proper meltaway texture.
Freezing: Freeze in a freezer-safe container for up to 2 months, separating layers with parchment. Thaw at room temperature in the container. Re-dust with powdered sugar if needed.

Check out more of my easy recipes for cookies and the best DIY recipes right here on CopyKat!

Print Add to Collection

David’s Cookies Butter Pecan Meltaways

Buttery shortbread-style pecan cookies that melt in your mouth, finished with a snowy powdered sugar coating.

Course Dessert

Cuisine American

Keyword Cookie Recipes

Prep Time 15

Cook Time 20

Chilling 4

Total Time 4 35

Servings cookies

Calories 87kcal

Author Stephanie Manley

Equipment

1 #60 Cookie Scoop

Ingredients

1 cup butter
1/2 cup granulated sugar
2 teaspoons water
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup chopped pecans
1 cup powdered sugar

Instructions

In a large mixing bowl, cream together the butter and sugar. Add the water and vanilla and mix well. Mix in the flour and pecans.
Refrigerate the dough for 4 hours.
Portion the dough into 48 balls. (Each ball should be 2 teasoons, or a #60 cookie scoop.)
When ready to bake, preheat the oven to 325°F.
Shape the chilled dough into balls and place them on an ungreased cookie sheet. Gently press the cookies down with a glass or a coffee cup to flatten the tops.
Bake for about 20 minutes. Remove the cookies from the pan and transfer to a cooling rack to cool slightly.
Roll the cookies in powdered sugar while they are still warm.

Nutrition

Buffalo Fries

Stephanie Manley — Mon, 12 Jan 2026 15:09:40 +0000

Game day snacks have one job: keep everyone happy while the clock keeps moving. These Buffalo Ranch Fries do exactly that. They start with crispy fries, then get hit with a buttery garlic buffalo wing sauce, finished with tangy blue cheese and a cool ranch drizzle. It is the kind of tray that pulls people back for “just one more bite” until suddenly it is gone.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Why Buffalo Fries are the perfect game day treat

When you are rooting for the home team, you don’t want hunger to get in the way. What better way to rev up your spirits and fill your stomach than with Buffalo Ranch Fries?

Game day snacks have one job: keep everyone happy while the clock keeps moving. These Buffalo Ranch Fries do exactly that. They start with crispy fries, then get hit with a buttery garlic buffalo sauce, finished with tangy blue cheese and a cool ranch drizzle. It is the kind of tray that pulls people back for “just one more bite” until suddenly it is gone.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Why Buffalo Fries are the perfect game day treat

When you are rooting for the home team, you don’t want hunger to get in the way. What better way to rev up your spirits and fill your stomach than with Buffalo Ranch Fries?

It all starts with crispy French fries drizzled with homemade buffalo sauce. But then things get even more wild with a sprinkling of blue cheese crumbles and some ranch. Finish with a handful of chopped fresh green onions, and you have fries that are worthy of the biggest game of the year.

Buffalo Ranch Fries ingredients and their roles in this recipe

For this Buffalo Fries recipe, you’ll need:

Ore-Ida Fast Food French Fries – thin fries that resemble the ones served at famous chain restaurants. They bake up crispy in the oven or air fryer so they can stand up to being doused in sauce.
Garlic – provides the aromatic component to the buffalo sauce, giving it more complexity than straight-up butter and hot sauce.
Unsalted butter – gives the buffalo sauce a rich mouthfeel and tempers the spice from the hot sauce.
Hot sauce (Frank’s Original Red Hot Sauce recommended) – is the backbone of the buffalo sauce. Frank’s Original Red Hot sauce is the go-to for buffalo sauce purists.
Worcestershire sauce – contributes umami and slightly sweet, fruity notes.
Blue cheese crumbles – add a bit of sharpness and funk to the dish.
Ranch dressing – provides the classic ranch flavor that goes with hot wings.
Green onion tops – add a bit of freshness and a touch of crunch.

How to make this Buffalo Fries recipe

To bake the fries:

Prepare the French fries according to the package instructions. While the fries are cooking, there is plenty of time to make the buffalo sauce.

To prepare the buffalo sauce;

Chop the garlic and set it aside.
Add the unsalted butter to a small saucepan over medium-low heat. Stir occasionally.
When the butter stops foaming, add the chopped garlic and cook for about a minute.
Pour in the hot sauce and Worcestershire sauce.
Decrease the heat to low and simmer the sauce until it thickens slightly. Remove the saucepan from the heat and cover it.

To finish Buffalo Ranch Fries:

Transfer the hot fries to an oven-proof serving dish.
Spoon ribbons of homemade buffalo sauce over the fries and add a handful of blue cheese crumbles.
Return the fries to the oven for about a minute, or until the blue cheese crumbles melt slightly.
Remove the fries from the oven and drizzle with ranch dressing.
Thinly slice the tops of the green onions and garnish the fries with them.
Serve hot with additional ranch dressing for dipping.

What to serve with Buffalo Fries

You and your friends are going to love these Buffalo Ranch Fries, but even great French fries won’t satisfy the biggest cravings on their own. Below are three more recipes that will make you the snacking MVP.

Air Fryer Corn Ribs – Better than corn chips, these Corn Ribs are bursting with flavor. Unlike other recipes, these Corn Ribs are baked in the air fryer rather than fried in oil. That means they are better for you, but with plenty of garlic powder, smoky paprika, and other seasonings, these Corn Ribs are a must-try. Serve warm with your favorite dip sauce.

Crispy Fried Zucchini Chips – This simple recipe is going to surprise. Not a fan of zucchini? Well, you can see if your mind changes after you try these zucchini slices dipped in egg, tossed in cracker crumbs, and then fried to a golden brown. This recipe is the answer to the question of how you’re going to use up all that darn zucchini in your garden.

Garlic Hummus – You can’t get the best hummus in the supermarket; you have to make it at home. This easy recipe is simple, yet delicious, and it only takes just minutes to blitz in a food processor. However, the difference between homemade and store-bought hummus will surprise you. You’ll never buy a tub of it again.

Reheating and storing instructions

Refrigeration

Store leftover buffalo sauce in an airtight container in the refrigerator for up to 3 days. Store cooked fries in a separate airtight container for best texture.

Reheating Method

Reheat fries on a baking tray in a preheated 400°F oven for about 10 minutes. Flip the fries midway through reheating. Assemble the recipe after reheating for best results.

Reheating Assembled Fries

If the fries are already assembled, place them on a baking tray, cover with aluminum foil, and warm at 400°F for about 10 minutes. Do not flip them.

Freezing

Freezing is not recommended. The sauce and toppings do not reheat well and the fries lose their crisp texture.

More recipes for fries

Check out more of my easy recipes for side dishes and the best appetizer recipes right here on CopyKat!

Print Add to Collection

Easy Buffalo Ranch Fries

Crispy fries tossed in a buttery Buffalo sauce and topped with blue cheese crumbles, ranch drizzle, and green onions make this easy Buffalo Fries recipe a total crowd-pleaser.

Course Appetizer, Side Dish

Cuisine American

Keyword French Fries Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 561kcal

Author Stephanie Manley

Ingredients

6 tablespoons butter
4 teaspoons chopped garlic
1 1/2 cups hot sauce (Frank's RedHot Original Cayenne Pepper Sauce recommended)
2 teaspoons Worcestershire sauce
28 ounces frozen Ore-Ida Fast Food French Fries
3 ounces blue cheese crumbles
1/2 cup ranch dressing mix
2 tablespoons finely sliced green onions greens only

Instructions

To make the Buffalo sauce, melt the butter in a small saucepan over medium-low heat. Add the garlic and sauté until fragrant. Add the hot sauce and Worcestershire sauce and cook until heated through. Then lower the heat to a simmer.
Place the frozen french fries in a single layer on a large baking sheet and bake according to the package directions. (For extra crispy fries, deep fry in vegetable oil and drain on a paper towel.)
Remove the fries from the oven and transfer to a platter or serving dish. Drizzle the prepared Buffalo sauce over the fries and sprinkle with blue cheese crumbles.
Pop the fries back in the oven for a moment, just until the cheese melts slightly and sticks to the fries.
Drizzle half of the ranch dressing mix over the fries and serve the remaining as a dipping sauce. Garnish with sliced green onions.

Nutrition

Buffalo Ranch Fries ingredients and their roles in this recipe

For this Buffalo Fries recipe, you’ll need:

Ore-Ida Fast Food French Fries – thin fries that resemble the ones served at famous chain restaurants. They bake up crispy in the oven or air fryer so they can stand up to being doused in sauce.
Garlic – provides the aromatic component to the buffalo sauce, giving it more complexity than straight-up butter and hot sauce.
Unsalted butter – gives the buffalo sauce a rich mouthfeel and tempers the spice from the hot sauce.
Hot sauce (Frank’s Original Red Hot Sauce recommended) – is the backbone of the buffalo sauce. Frank’s Original Red Hot sauce is the go-to for buffalo sauce purists.
Worcestershire sauce – contributes umami and slightly sweet, fruity notes.
Blue cheese crumbles – add a bit of sharpness and funk to the dish.
Ranch dressing – provides the classic ranch flavor that goes with hot wings.
Green onion tops – add a bit of freshness and a touch of crunch.

How to make this Buffalo Fries recipe

To bake the fries:

Prepare the French fries according to the package instructions. While the fries are cooking, there is plenty of time to make the buffalo sauce.

To prepare the buffalo sauce;

Chop the garlic and set it aside.
Add the unsalted butter to a small saucepan over medium-low heat. Stir occasionally.
When the butter stops foaming, add the chopped garlic and cook for about a minute.
Pour in the hot sauce and Worcestershire sauce.
Decrease the heat to low and simmer the sauce until it thickens slightly. Remove the saucepan from the heat and cover it.

To finish Buffalo Ranch Fries:

Transfer the hot fries to an oven-proof serving dish.
Spoon ribbons of homemade buffalo sauce over the fries and add a handful of blue cheese crumbles.
Return the fries to the oven for about a minute, or until the blue cheese crumbles melt slightly.
Remove the fries from the oven and drizzle with ranch dressing.
Thinly slice the tops of the green onions and garnish the fries with them.
Serve hot with additional ranch dressing for dipping.

What to serve with Buffalo Fries

Reheating and storing instructions

Refrigeration

Store leftover buffalo sauce in an airtight container in the refrigerator for up to 3 days. Store cooked fries in a separate airtight container for best texture.

Reheating Method

Reheat fries on a baking tray in a preheated 400°F oven for about 10 minutes. Flip the fries midway through reheating. Assemble the recipe after reheating for best results.

Reheating Assembled Fries

If the fries are already assembled, place them on a baking tray, cover with aluminum foil, and warm at 400°F for about 10 minutes. Do not flip them.

Freezing

Freezing is not recommended. The sauce and toppings do not reheat well and the fries lose their crisp texture.

More recipes for fries

Check out more of my easy recipes for side dishes and the best appetizer recipes right here on CopyKat!

Print Add to Collection

Easy Buffalo Ranch Fries

Crispy fries tossed in a buttery Buffalo sauce and topped with blue cheese crumbles, ranch drizzle, and green onions make this easy Buffalo Fries recipe a total crowd-pleaser.

Course Appetizer, Side Dish

Cuisine American

Keyword French Fries Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 561kcal

Author Stephanie Manley

Ingredients

6 tablespoons butter
4 teaspoons chopped garlic
1 1/2 cups hot sauce (Frank's RedHot Original Cayenne Pepper Sauce recommended)
2 teaspoons Worcestershire sauce
28 ounces frozen Ore-Ida Fast Food French Fries
3 ounces blue cheese crumbles
1/2 cup ranch dressing mix
2 tablespoons finely sliced green onions greens only

Instructions

To make the Buffalo sauce, melt the butter in a small saucepan over medium-low heat. Add the garlic and sauté until fragrant. Add the hot sauce and Worcestershire sauce and cook until heated through. Then lower the heat to a simmer.
Place the frozen french fries in a single layer on a large baking sheet and bake according to the package directions. (For extra crispy fries, deep fry in vegetable oil and drain on a paper towel.)
Remove the fries from the oven and transfer to a platter or serving dish. Drizzle the prepared Buffalo sauce over the fries and sprinkle with blue cheese crumbles.
Pop the fries back in the oven for a moment, just until the cheese melts slightly and sticks to the fries.
Drizzle half of the ranch dressing mix over the fries and serve the remaining as a dipping sauce. Garnish with sliced green onions.

Nutrition

Jason’s Deli Broccoli Cheese Soup

Stephanie Manley — Thu, 08 Jan 2026 16:41:51 +0000

Jason’s Deli Broccoli Cheese Soup is the kind of comfort food that tastes far more indulgent than the ingredient list suggests. The signature is the texture: a smooth, velvety cheese base with tender broccoli in every spoonful. This copycat version keeps the method simple and dependable, using pantry-friendly seasonings, creamy half-and-half, and deli-style American cheese for that classic, ultra-smooth melt.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes Jason’s Deli Broccoli Cheese Soup so remarkable?

A warm bowl of soup is the ultimate comfort food, especially when it is as rich and cheesy as this Jason’s Deli Broccoli Cheese Soup recipe. It’s a classic soup that offers up big flavors with simple, everyday ingredients. Start with broccoli simmered in a spiced chicken broth, add in the creamy half-and-half, and finish with plenty of American cheese for a smooth, velvety consistency that feels luxurious and tastes divine.

Broccoli Cheese Soup ingredients and their roles in the recipe

For this copycat Jason’s Deli Broccoli Cheese Soup recipe, you’ll need:

Broccoli, frozen- is the namesake for this soup and provides both color and flavor. Using frozen broccoli makes this soup super convenient to cook during the winter. If you want to use fresh broccoli, blanch it first.
Water – serves as the cooking medium and as the base for soup stock.
Salt – enhances the flavor of the other ingredients in this recipe.
Half-and-half – adds just the right amount of richness to the soup.
Chicken bouillon – turns the water into a savory chicken broth.
Turmeric – adds herbal flavor and an appetizing color to the soup.
Onion powder – lends a touch of onion flavor without the sharpness of fresh onions.
Black pepper, freshly ground – supplies a bit of warmth without overpowering the taste of the broccoli, while the bite still manages to balance the creaminess.
Cornstarch – thickens the soup.
American deli-style cheese, not Velveeta – melts smoothly and has a milk taste that is both classic and complements the other ingredients in the recipe perfectly.

How to make Broccoli Cheese Soup like Jason’s Deli

To cook the broccoli:

Add the frozen broccoli, one cup of water, and salt to a stockpot, then place it over medium heat.
Cover the pot and cook the broccoli until it turns bright green, about ten minutes.
Drain the broccoli and chop any large florets into bite-sized pieces.

To cook the soup:

In the same stockpot over medium-high heat, add 1.5 cups of water, half-and-half, a chicken bouillon cube, turmeric, black pepper, and onion powder.
Stir the cornstarch into a cup of water until it dissolves. Add it to the pot.
Bring the soup broth to a boil and stir continuously until it thickens. Reduce to a simmer.
Break the American cheese up or grate it into the pot.
Stir often until the cheese melts and the soup is smooth.
Add the cooked broccoli to the pot and stir to combine.
Simmer for 10 to 15 more minutes. Stir occasionally and adjust the temperature to keep the soup at a low simmer.
Taste and adjust the seasonings. Serve hot.

What to serve with this soup

In the middle of winter, a bowl of steaming Broccoli Cheese Soup is a welcome lunch. But you can add a few sides to turn this splendid soup into a marvelous meal. Try one, or all, of the three tasty options below.

Jason Deli’s Garlic Toast – Quick and easy to prepare, but bursting with garlicky flavor, these toasts are great for dunking in a savory soup. This no-butter recipe makes these garlic toasts a lighter version of traditional garlic bread.

Starkist Tuna Creations Sandwich – Do you love tuna melts, but want something a little less humdrum? This version uses Starkist Tuna Creations’ Sweet and Spicy flavor for an extra kick. Add in the optional sliced hard-boiled egg, and you have a familiar comfort food that’s just a little different enough to get your taste buds going.

Cheesy Pull Apart Bread – Half an hour and a few standard ingredients transform a store-bought sourdough loaf into something amazingly delicious and incredibly easy. You don’t need to be a baker or even a decent cook to do this recipe justice. All you need is savory, smoky bacon, cheddar cheese, and dry ranch mix.

Storing and reheating instructions for Jason Deli’s Broccoli Cheese Soup

Refrigerator Storage – Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3 days.
Reheating Method – Reheat gently to avoid separating the dairy and cheese. For a single serving, microwave at 50% power in 45-second bursts, stirring after each burst and covering with a paper towel. For multiple servings, reheat on the stovetop over medium-low heat, stirring often and adding a few spoonfuls of water as needed to loosen the soup.
Freezing – Not recommended because dairy-based cheese soups can separate and turn grainy after thawing.

More Jason’s Deli copycat recipes

Check out more of my easy recipes for soup and the best copycat fast food recipes right here on CopyKat!

Print Add to Collection

Jason’s Deli Broccoli Cheese Soup

Make Jason’s Deli broccoli cheese soup at home with frozen broccoli, half-and-half, and smooth American cheese for a creamy classic.

Course Soup

Cuisine American

Keyword Jason’s Deli Recipes

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 363kcal

Author Stephanie Manley

Ingredients

32 ounces frozen broccoli
1/2 teaspoon salt
3 1/2 cups water divided use
1 1/2 cups half-and-half
1 teaspoon chicken bouillon
1/8 teaspoon turmeric
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/4 cup cornstarch
12 ounces American cheese (use American cheese from the deli, not Velveeta)

Instructions

Place the frozen broccoli, salt, and 1 cup of water in a large pot over medium heat. Cover and cook for about 10 minutes, stirring occasionally, until the broccoli is tender and bright green. If the broccoli is large, use a spoon to break it into smaller pieces. Drain in a colander and set aside.
In the same pot over medium-high heat, combine the half-and-half, chicken bouillon, turmeric, onion powder, ground black pepper, and 1 1/2 cups of water. Mix well.
Combine the cornstarch with 1 cup of water and whisk until fully blended. Pour the cornstarch slurry into the soup and bring to a boil, stirring constantly until thickened. Reduce the heat to a simmer.
Add the cheese, stirring occasionally until the cheese is melted. Then add the broccoli and simmer for 10 to 15 minutes, stirring occasionally. Taste and adjust the seasoning with additional salt if desired.

Nutrition

Jason’s Deli Garlic Toast

Stephanie Manley — Sun, 04 Jan 2026 20:46:32 +0000

Jason’s Deli garlic toast is the kind of garlic crostini that makes a bowl of soup feel like a full meal. Thin slices of French baguette are brushed with a garlicky oil-and-salt blend, then broiled until crisp and golden, just like the deli version. The garlic mellows under the heat, so you get big flavor without a harsh bite, plus that light crunch that beats crackers and most croutons. This recipe is built on the same flavor logic the restaurant uses, and the ratios are easy to repeat whether you are making a few slices or a whole tray for a crowd. Best of all, this uses simple ingredients, so it is easy to make.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes Jason’s Deli Garlic Toast the perfect addition to your favorite soup?

This version of baguette garlic toast is bursting with garlicky goodness and adds just the right amount of crunch to transform even simple soups into delicious, filling meals. It begins with slices of fresh banquette brushed with oil, sprinkled with minced garlic, and seasoned with a generous pinch of salt.

Under the broiler, the bread crisps up beautifully, golden brown, while the garlic softens and mellows. The result is a light and crunchy topping that’s superior to croutons or crackers for soup, chili, or as a side with a large bowl of mussels.

Why you’ll love this recipe

Simplicity in cooking often yields the best flavors, and Jason’s Deli Garlic Toast proves it. This recipe comes together in minutes without sacrificing taste. It is versatile and relies on ingredients most people have on hand, or can easily find at the local supermarket.

There isn’t any butter that can burn or fancy seasoning to buy. Best of all, it is almost as easy to prepare this dish for a crowd as it is for a solo supper, and, if you must, it’s easy to dress up with Parmesan cheese, grated tomatoes, or herbs.

Jason’s Deli Garlic Toast ingredients and their roles

For this Jason’s Deli Garlic Toast recipe, you’ll need:

French baguette – slices form the base of the garlic bread. French baguettes use a lean dough to produce a light and airy crumb and a thin, crispy crust, unlike the more traditional Italian bread, which is chewy and denser.
Garlic – fresh garlic cloves are the key aromatic in this recipe, with its heat-mellowed sharpness still coming through in each bite.
Canola oil – promotes even browning without adding extra flavor. Since canola oil is neutral, it won’t overpower the real star of the show, the garlic.
Olive oil – is here more for flavor than for its browning function. Olive oil lends its uniquely fruity, peppery, and slightly bitter flavor profile to the garlic toast, giving it a distinctive “Italian” taste.
Salt – enhances the flavor of all the other ingredients.

How to make baguette garlic toast

To prepare this copycat Jason’s Deli Garlic Toast recipe:

Use a serrated knife to cut the French baguette into half-inch slices. Cutting the bread at an angle will give you longer slices, which work well when serving garlic bread with pasta or mussels.
Turn on the broiler in your oven.
While the broiler is coming up to temperature, peel and mince the garlic. Add the minced garlic to a small mixing bowl.
Pour both oils into the mixing bowl with the minced garlic and sprinkle the salt over the top. Stir well.
Brush one side of the sliced baguettes with the seasoned oil and place them oil-side up on a baking tray.
Place the tray under the broiler until the bread begins to brown, about 2 to 3 minutes. Don’t walk off because the bread can burn quickly.
Carefully remove the baking tray and flip the bread over. Brush the seasoned oil on the other side of the bread.
Return the tray to under the broiler and cook until golden brown.
Serve warm.

What to serve garlic toast with

Garlic bread works in a salad, a soup, or as a side dish. Below are three dishes that will benefit from a few garlicky slices of bread.

Fresh Tomato Soup – With a base of homemade oven-roasted tomatoes and heavy cream, This Soup is loaded with nostalgic flavors. While you probably enjoyed a grilled cheese with your tomato soup growing up, garlic toast is a much more refined addition that still gives you that crunch you want.

Carrabbas Mussels in White Wine Sauce – People don’t cook mussels enough at home. That’s a shame because not only are they delicious, but they’re easy to make. This version captures coastal cooking by adding a touch of Pernod to the classic white wine and garlic sauce, highlighting the sweetness of the mussels.

Indiana Style Chili – Think you need all afternoon to cook a chili? You don’t. This Midwestern-style chili cooks in under half an hour using mostly canned ingredients. But that doesn’t mean it’s not tasty; it is! Serve garlic bread on the side instead of traditional Fritos.

Storing and reheating this copycat Jason’s Deli Garlic Toast

While you should try to eat the garlic toast as soon as possible, if you do have any leftovers, there’s no need to throw them away. Just let the slices of garlic bread cool on a wire rack, then transfer them to a paper bag. You can keep the bread in the bag on the countertop for up to 24 hours. Warm the bread on a baking tray in a preheated 350°F oven for about five minutes. After three minutes, turn the slices over and finish reheating until the edges are crispy.

And yes, you can freeze baguette garlic toast for up to a month, and it will still taste great when you reheat it from frozen. Warm the bread on an ungreased baking tray in a preheated 375°F oven for 10 to 12 minutes. Flip the bread halfway through the cooking time.

Love garlic bread? Try these recipes!

Find lots of easy bread recipes and the best copycat restaurant recipes right here on CopyKat!

Print Add to Collection

Jason’s Deli Garlic Toast

Crisp baguette slices brushed with garlicky oil, then broiled until golden. The perfect crunchy side for soup, chili, and mussels.

Course Breads

Cuisine American

Keyword Jason’s Deli Recipes

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 51kcal

Author Stephanie Manley

Ingredients

1/4 cup canola oil
1/4 cup olive oil
3 teaspoons finely minced garlic
1/4 teaspoon salt
1 French baguette cut into 1/2-inch slices

Instructions

Preheat the broiler in the oven.
In a small bowl, combine the canola oil, olive oil, minced garlic, and salt. Mix well.
Brush one side of each baguette slice with the garlic oil.
Place the slices oil side up on a baking sheet and broil for 2 to 4 minutes. They should be golden brown and crunchy on the edges, but watch closely to make sure the garlic does not burn. Remove from the oven.
Flip the baguette slices, brush the other side with garlic oil, and broil for 1 to 2 minutes until the other side just begins to toast.

Nutrition

Cracker Barrel Chicken and Rice

Stephanie Manley — Tue, 30 Dec 2025 20:36:46 +0000

Cracker Barrel’s Chicken and Rice succeeds because it leans on a few proven fundamentals: properly cooked long-grain rice, well-seasoned chicken browned for flavor, and a pan gravy that builds depth from sautéed mushrooms and a classic roux. This copycat version keeps the ingredient list practical and the method straightforward, while delivering the same “complete dinner” feel Cracker Barrel is known for. You get tender chicken cutlets, fluffy rice that tastes like more than plain rice, and a savory herb gravy that ties everything together. Add a simple vegetable on the side, and you have a reliable weeknight dinner that eats like comfort food.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes this Cracker Barrel Chicken and Rice recipe so good?

When you’re looking for flavor without fussiness, you can’t go wrong with this recipe. This dish is simple to make with inexpensive ingredients that you probably already have at home, and it will have everyone in your family cleaning their plate. The tender chicken, well-seasoned rice, and the herb gravy come together in a perfect main. Add a side or two, and make an everyday dinner feel like a midweek celebration.

Chicken and Rice ingredients and their roles

For the seasoned rice, you’ll need:

Long-grain rice – cooks up fluffy instead of gummy, and absorbs flavors well.
Water – used for cooking the rice.
Dry chicken bouillon – flavors the water and the rice.
Unsalted butter – adds a little richness to the rice and prevents the grains from sticking.

For the chicken, you’ll need:

Boneless skinless chicken breast – the main protein of this dish. Chicken is mild enough to take on other flavors.
Seasoned salt – a one-stop blend of salt and seasonings to easily flavor the chicken breasts.
Vegetable oil – necessary for cooking the chicken. Using a neutral oil won’t introduce any new flavors.

For the mushroom herb gravy, you’ll need:

Unsalted butter – adds richness and combines with the flour to form a roux.
Cremini mushrooms sliced ¼ inch thick – introduce an earthy element to the gravy.
All-purpose flour – thickens the gravy.
Chicken broth – is the base of the gravy and supplies the umami flavor.
Whole milk – lends body and a touch of creaminess to the gravy.
Poultry seasoning – boosts the traditional poultry flavors.

For garnish, you’ll need:

Parsley, chopped – adds a touch of freshness to contrast with the gravy’s heaviness.

How to make this Cracker Barrel Chicken and Rice recipe

To prepare the seasoned rice:

Rinse the long-grain rice in a sieve until the cold water runs clear.
Place the rinsed long-grain rice, water, and dried chicken bouillon in a medium saucepan and bring to a boil over high heat.
Reduce the heat to a simmer, cover the saucepan, and cook until all the water is absorbed, about 18 to 20 minutes. Remove the covered saucepan from the stove.
Keep the rice covered for five more minutes, then uncover and fluff with a fork. Stir in the unsalted butter right before plating.

To cook the chicken:

Split the chicken breasts in half horizontally, then season both sides with seasoned salt.
Place a large skillet over medium heat. When it is hot, add vegetable oil.
Sauté the chicken breasts in batches for 4 or 5 minutes per side until they are lightly browned and just cooked through. Place the chicken on a plate and put it in the oven set to WARM.
Repeat with the remaining chicken, making sure the pan reaches temperature before adding the chicken.

To prepare the mushroom herb gravy:

Place the same unwashed skillet that you used to cook the chicken over medium heat.
Add the butter and let it melt.
When the foam subsides, add the sliced cremini mushrooms. Sauté the mushrooms until they are tender.
Sprinkle the flour over the mushrooms and saute for about a minute more.
Slowly add the chicken broth, stirring until the flour dissolves.
Pour in the whole milk and poultry seasoning.
Increase the heat to high and simmer the gravy for a few minutes, stirring occasionally.

To serve:

Add the cooked chicken breasts to the skillet with the gravy and turn the cutlets to coat.
Plate the seasoned rice and top with the chicken. Spoon additional gravy over the top of the chicken.
Garnish with chopped parsley and serve immediately.

What to serve with Chicken and Rice

Since this dish already contains a protein and starch, all that is missing is a vegetable. Make your favorite or try one of the veggie-forward recipes below to complete your meal.

Outback Steakhouse Sweet Potato – Delicious sides don’t have to be complex. Take these baked sweet potatoes from Outback Steakhouse, for example. They are dead easy to make, but the spiced compound butter topping transforms them into a real delicacy.

Red Lobster Roasted Brussels Sprouts – Don’t skip this recipe because you think you don’t like Brussels sprouts. Oven-roasting them brings out their natural sweetness, and a quick toss in brown butter gives them a rich, slightly nutty flavor. Nutritious, delicious, and definitely worth making.

Oven Roasted Asparagus – This foolproof side dish uses just four ingredients and goes with just about everything. Simple seasonings keep it versatile, but you can easily gussy it up with your favorite spice blends or by adding a drizzle of cheese or hollandaise sauce.

Storage and reheating instructions

To store, allow the food to cool to room temperature, then transfer the rice, chicken, and gravy into separate airtight containers—place in the fridge and reheat within three days.

To reheat, preheat the oven to 325°F. Place the chicken in an oven-proof container and add a tablespoon of chicken stock or water. Cover tightly with aluminum foil. Warm the chicken in the preheated oven for 15 to 20 minutes.

Meanwhile, microwave the rice until warm, about 1.5 minutes. Heat the gravy in the microwave in 60-second bursts until hot.

More copycat Cracker Barrel chicken recipes

Check out more of my easy chicken dinner recipes and the best copycat Cracker Barrel recipes right here on CopyKat!

Print Add to Collection

Cracker Barrel Chicken and Rice

This Cracker Barrel Chicken and Rice copycat recipe features tender chicken served over buttery seasoned rice and topped with mushroom gravy.

Course Main Course

Cuisine American

Keyword Cracker Barrel Recipes

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 710kcal

Author Stephanie Manley

Ingredients

Seasoned Rice

1 cup long-grain rice
2 cups water
1 teaspoon dry chicken bouillon
1 1/2 tablespoons butter

Chicken

1/2 pound boneless skinless chicken breast
1/2 teaspoon seasoned salt
2 teaspoons vegetable oil

Mushroom Herb Gravy

1 1/2 tablespoons butter
4 ounces cremini mushrooms sliced 1/4 inch thick
1 1/2 tablespoons flour
1 cup chicken broth
2 tablespoons milk
1/4 teaspoon poultry seasoning
chopped parsley for garnish

Instructions

Seasoned Rice

Rinse the rice under cool water until it runs mostly clear.
Place the rice, water, and dry chicken bouillon in a medium saucepan. Stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low, cover the pan, and simmer until the water is absorbed, about 18 to 20 minutes. Remove the pan from the heat and keep it covered for 5 minutes.
Fluff the rice with a fork. Then add the butter and mix gently until it melts and coats the rice. Keep warm.

Chicken

Slice the chicken breasts in half horizontally to create thinner cutlets. Sprinkle both sides with seasoned salt.
Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook until the internal temperature reaches 165°F, about 4 to 5 minutes per side. Transfer to a plate and keep warm.

Mushroom Herb Gravy

Place the butter in the same skillet and let it melt (do not wipe out the skillet). Add the sliced mushrooms and sauté until tender and lightly browned, about 4 to 5 minutes. Sprinkle the flour over the mushrooms, mix well, and cook for 1 minute.
Slowly pour the chicken broth into the skillet, stirring constantly to dissolve the flour. Add the milk and poultry seasoning and simmer over low heat until thickened, about 2 to 3 minutes.
Return the chicken to the skillet and spoon the gravy over the top. Cook for 1 to 2 minutes until warmed through.
Serve the chicken and herb gravy over the seasoned rice and garnish with freshly chopped parsley.

Nutrition

Skippers Tartar Sauce

Stephanie Manley — Sun, 28 Dec 2025 15:17:21 +0000

If you grew up dunking crispy fish into that cool, tangy sauce from Skippers, you already know the appeal. This copycat Skippers tartar sauce is quick to mix, made with simple ingredients, and tastes like the classic bottled version, creamy, bright, and packed with pickle flavor. It takes just a few minutes to stir together, then the refrigerator does the rest, giving the flavors time to meld into that familiar, craveable dip you want with fried seafood.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes this copycat Skippers Tartar sauce so good?

This Skippers Tartar Sauce brings the flavor of fish shacks to your home with a quick, simple recipe that uses fresh ingredients. The richness of the mayonnaise is lightened by the brightness of a splash of white vinegar and plenty of dill pickle relish, creating that classic tartar sauce texture. A touch of sugar tames the acidity, while the chopped onions balance the sauce with just the right amount of sharpness.

And since the Skippers Tartar Sauce recipe comes together in minutes and improves when chilled, you can prep this sauce ahead of time and keep any extra in your fridge, so you’ll never need to repurchase tartar sauce.

Tartar sauce ingredients and their roles in the recipe

To prepare this Skippers Tartar Sauce recipe, you’ll need:

Mayonnaise – provides the creamy base for the tartar sauce.
White granulated sugar – brings sweetness to balance the acidity of the other ingredients.
White vinegar – adds a tang that pairs well with fried foods and helps to thin out the mayo.
Salt – enhances the flavor of the other ingredients in the sauce.
Dill pickle relish – pumps up the acidity, adds bursts of flavor, and helps to create the classic tartar texture and taste.
White onions – sharpen the sauce, prevent it from tasting flat, and add even more crunch.

How to make Tartar Sauce like Skippers

For homemade Skippers Tartar Sauce:

In a small mixing bowl, combine the mayonnaise, granulated sugar, vinegar, salt, and dill pickle relish.
Finely chop the white onion and add it to the mixing bowl along with the other ingredients.
Stir the sauce until all the ingredients are well mixed. Then cover the mixing bowl with plastic wrap and place it in the fridge for at least an hour before using.

What to serve with Skippers Tartar Sauce

Tartar sauce pairs well with any seafood, especially when it is fried. Below you can find three recipes that can significantly benefit from a dollop or two.

Long John Silver’s Fish – These fried fish sticks are America’s answer to British Fish and Chips and typically come with hush puppies. There is nothing fancy here, just fillets of white fish coated in seasoned flour and fried until crunchy and golden brown. But it’s that simplicity that allows the flavor of the fish to shine through; a true classic.

Classic Beer Battered Fish and Chips – For those who want something a little more traditional, Beer Battered Fish and Chips is a pub classic you will find everywhere in the UK. The beer in the batter adds a unique flavor that elevates the taste without overpowering the fish. The fries are a simple addition that helps round out the meal.

Maryland Crab Cake – These crab cakes are a favorite of guests dining at ocean-side restaurants in Maryland. The lump crabmeat lends a mild sweetness to these golden-brown and crispy patties, making them a wonderful starter or even a main course.

Storage instructions for the tartar sauce, and how long will it last?

Although it is best to discard any tartar sauce that is not served, you can keep the extra unserved sauce in an airtight container in the fridge for up to five days. The sauce will actually taste better after a day or two in the refrigerator, but the onions may start to release their liquid and lose their crunch. Give the sauce a good stir before using.

More copycat recipes for dips and dressings

Check out more of my easy recipes for dips and sauces, and the best DIY recipes right here on CopyKat!

Print Add to Collection

Skippers Tartar Sauce

Creamy Skippers tartar sauce is made with mayo, dill relish, onion, and a splash of vinegar. Ready in minutes and better after chilling.

Course Sauces

Cuisine American

Keyword Homemade Sauce

Prep Time 5

Chilling 1

Total Time 1 5

Servings

Calories 144kcal

Author Stephanie Manley

Ingredients

1/2 cup mayonnaise
1 tablespoon sugar
2 teaspoons white vinegar
1/4 teaspoon salt
3 tablespoons dill pickle relish
3 tablespoons finely chopped white onions

Instructions

Combine all the ingredients in a small bowl. Mix well.
Cover and refrigerate for 1 hour before serving.

Nutrition

Crispy Wingstop Fries Recipe with Sweet and Salty Seasoning

Stephanie Manley — Tue, 09 Dec 2025 18:39:47 +0000

iWingstop French Fries have a reputation for being completely unforgettable. Their signature sweet-and-salty seasoning, the crispy edges from leaving the skins on, and that perfect balance of flavor make them one of the most addictive sides in fast food. This Easy Copycat Recipe gives you the same irresistible taste at home with minimal effort. Since frozen natural cut fries already have the ideal texture, you can skip the hassle of slicing potatoes and still enjoy fries that turn out crispy, golden, and delicious every time. With a simple homemade seasoning blend and a quick fry, you can recreate Wingstop-style fries that pair perfectly with burgers, wings, and any comfort food meal.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes Wingstop French Fries so unforgettable?

There’s just something about Wingstop seasoned fries that’s utterly addictive. Maybe it is because leaving the skin on gives these fries extra crunch and flavor? Or perhaps it is the liberal seasoning with that one-of-a-kind sweet-and-salty flavor? Whatever the reason, this copycat Wingstop Fries recipe is spot on and super easy to make at home.

There’s no need to waste time cutting potatoes because frozen fries work great here, and you still wind up with crispy and delicious French fries that taste as great as they do at the restaurant.

Wingstop Fries recipe ingredients and their roles

For copycat Wingstop fries, you’ll need:

Canola oil – has a high enough smoke point to cook the fries without adding any additional flavor.
Table salt – gives the fries a savory boost and balances out the sugar.
White granulated sugar – provides sweetness that contrasts with the salt and pepper without contributing other flavors.
Cane sugar – offers less intense sweetness and notes of molasses for added complexity.
Black pepper, fresh, finely ground – delivers a sharp bite with mild heat.
Garlic powder – brings some of the pungency of fresh garlic but without the harshness to round out the seasonings.
Frozen natural-cut fries with the skins still on them – are the base for the dish. Keeping the skins on gives the fries a rustic look while adding flavor and texture.

How to make Wingstop French Fries

To prepare copycat Wingstop Fries at home:

Pour the canola oil into a deep fryer or a pot with a heavy base. Attach a deep-fry thermometer to the side.
Heat the oil over medium-high heat until it reaches 350°F.
While the oil is heating, in a small bowl, combine the table salt, both sugars, finely ground fresh black pepper, and garlic powder. Mix well.
Remove the frozen French fries from the back and discard any ice crystals.
Place a wire rack on top of a rimmed baking tray near where you will be frying.
When the oil is at 350°F, add a handful of the frozen fries. Watch the thermometer and don’t let it fall below 325°F.
Cook the fries until golden brown, 3 to 5 minutes, depending on their size.
Use a slotted spoon or the deep fryer basket to remove the cooked fries and place them on the wire rack to drain for a minute.
Transfer the fries to a large heat-resistant mixing bowl and add a good pinch of the prepared seasoning. Toss the fries well to coat and serve immediately.
Repeat with the remaining frozen fries.

What to serve with Wingstop Fries

When fries are this tasty, you’ll want a main course that is equally delicious. Here are three classic dishes that deserve to be served with Wingstop seasoned fries.

Burger King Whopper – When it comes to true classic fast-food burgers, it’s tough to beat a Whopper. The simple combination of fresh tomatoes, tangy pickle slices, sharp onions, crisp iceberg lettuce, and a flame-grilled beef patty on a sesame seed bun is pretty much all you need for burger perfection.

Palm Steak a la Stone – Take Steak Frites to the next level of yum with Palm Steak a la Stone. Imagine perfectly broiled steak topped with seared pimentos, sauteed onions, melted butter, and a generous sprinkle of parsley.

Chipotle Chicken Avocado Melt – Lots of folks think avocado has had its day, but this Chipotle Chicken Avocado Melt proves otherwise. The combination of smoky chicken breast, buttery avocado, creamy smoked gouda, mildly hot pepper, and smooth chipotle sauce on a focaccia bread is anything but ordinary.

Reheating and storage instructions for copycat Wingstop Fries

Refrigerator Storage: Store fries in airtight containers for up to 2 days. Keep fries in a single layer if possible for the best texture.
Reheating Method: Reheat gently in a 375-degree air fryer for 5 minutes, shaking halfway. For oven reheating, bake at 400 degrees for 8 to 12 minutes. Avoid microwaving, as the fries may become soggy.
Freezing: Not recommended, as fries lose their crispness after freezing once cooked.

Favorite Wingstop copycat recipes

Check out more of my easy side dish recipes and the best fast food copycat recipes right here on CopyKat!

Print Add to Collection

Wingstop Fries Easy Copycat Recipe

Make crispy, perfectly seasoned Wingstop Fries at home! This copycat recipe has the same sweet, salty, and garlicky flavor you love.

Course Side Dish

Cuisine American

Keyword Wingstop Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 625kcal

Author Stephanie Manley

Ingredients

2 tablespoons white sugar
2 tablespoons cane sugar
1 teaspoon finely ground black pepper
1/2 teaspoon garlic powder
1/4 cup table salt (do not use kosher salt)
28 ounces frozen natural-cut french fries with skins
oil for frying

Instructions

Prepare the spice blend by combing the white sugar, salt, cane sugar, finely ground black pepper, and garlic powder in a small bowl. Mix well.
Pour enough oil into a deep fryer or heavy-bottomed pot so that the fries can float freely. Heat the oil to 350°F (175°C) as measured by a deep-fry thermometer.
For maximum crispiness, do not thaw the frozen fries before cooking, but be sure to remove any ice crystals before placing the fries into the oil to prevent the hot oil from splattering.
Working in batches, carefully lower a handful of frozen fries into the hot oil using a slotted spoon or fry basket. Avoid crowding the pot, as this will lower the oil temperature. Fry for 3 to 5 minutes, or until the fries are golden brown and crispy. Thicker fries may take a bit longer. Use the slotted spoon or basket to remove the fries from the oil. Place the fries on a wire rack resting over a baking sheet to drain. Repeat with the remaining fries.
Season the hot fries liberally with the spice blend and serve immediately.

Notes

You will have some of the seasoning blend left over. Do not use the entire seasoning blend on one batch of French fries.

Nutrition

Chipotle Mexican Grill Red Chimichurri Sauce

Stephanie Manley — Sun, 30 Nov 2025 21:06:21 +0000

Looking for a versatile sauce that can elevate any dish from bland to bold? Look no further than this Chipotle Red Chimichurri Sauce! With its complex blend of smoky, tangy, and fresh flavors, this sauce is the perfect addition to grilled meats, pan-seared chicken, sandwiches, and more. Plus, it comes together easily and lasts for days in the fridge or even longer in the freezer, ensuring you’ll always have a flavorful meal at your fingertips.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes Chipotle Red Chimichurri Sauce a must-make?

When you need something to up the flavor of just about anything, you could hardly do better than Chipotle Red Chimichurri Sauce. This complex sauce is bold and smoky, with plenty of acidity and fresh herbs for balance. Use it on grilled meat, pan-seared chicken, sandwiches, as a dipping sauce, or almost any way you can imagine.

The sauce comes together easily and lasts in the fridge for days, and in the freezer for much longer, so you’ll never have to suffer another bland meal.

Chipotle Red Chimichurri ingredients and their roles in the recipe

For Chipotle Red Chimichurri Sauce, you’ll need:

Garlic cloves – the sharp, aromatic flavor is mellowed by slow roasting, providing subtle sweetness and complexity.
Vegetable oil – helps to roast the garlic without burning it. Adds body and fat to the sauce, which helps all the flavors come together.
Lime juice, freshly squeezed – adds a sharp tang and a subtle bitterness that works well with the smoky flavor of the chipotle powder.
Lemon juice, freshly squeezed – lends brightness that is less sharp than lime juice.
Red wine vinegar – gives the fermented tang that is the heart of traditional chimichurri sauce.
McCormick Chili powder – warms the sauce with a bit of heat from the blend of spices.
Chipotle powder – pumps up the flavor and adds a touch of smokiness to the sauce.
Red pepper flakes – boost the spice level.
Salt – enhances the flavor of the other ingredients in the recipe.
Cilantro – enlivens the sauce with fresh herbs and balances the smokiness and tang.

How to make Chipotle Red Chimichurri Sauce

To lightly roast the garlic:

Preheat the oven to 350°F.
Cut about a quarter-inch off the top of the garlic bulb, then drizzle with vegetable oil.
Wrap the cut garlic bulb in aluminum foil and place it directly on the oven rack to cook for 10 minutes.
Remove the roasted garlic and allow it to cool.
Unwrap the room-temperature roasted garlic and squeeze out the garlic cloves.

To finish the sauce:

Add the lemon juice, lime juice, red wine vinegar, McCormick Chili powder, chipotle powder, salt, and vegetable oil to the bowl of a food processor.
Pulse four or five times.
Mince the garlic, then add it to the food processor bowl along with the cilantro. Pulse once or twice. Do not puree the cilantro.
Transfer the sauce to an airtight container and chill for at least half an hour before using to allow the flavors to meld.

What to serve the sauce with

Chipotle Red Chimichurri Sauce goes with a lot more than just Latin dishes. Here are some great ways to use it:

Buc-ee’s Brisket Breakfast Taco – Slow-smoked brisket and scrambled eggs wrapped in a warm tortilla is one of the most popular breakfasts at the mega gas stations, but it can be a bit on the dry side. Up the famous chain by slathering on Red Chimichurri Sauce for extra flavor.

Chicken Croquettes with Zucchini and Onions – These crispy pan-fried Chicken Croquettes, loaded with fresh zucchini and onions, make wonderful appetizers or a light supper served with a salad. Pump up the flavor with a bit of chimichurri sauce on the side.

Jojo’s Potatoes – These lightly seasoned batter-dipped potato wedges outdo typical French fries. The buttermilk batter makes these potatoes extra crunchy and ensures a fluffy interior. Serve them with a variety of your favorite dipping sauces for a great side or snack everyone will love.

How to store the sauce, and how long will it last?

The flavor of Chipotle Red Chimichurri Sauce will improve after the first day in the fridge, but it will also begin to separate. But that’s okay. Just stir the sauce well before serving.

Chimichurri Sauce should last up to a week in the fridge, but if you want to keep it for longer, you can freeze it for up to a month. Defrost the sauce in the fridge overnight before using. To avoid having to defrost all the sauce at once, try freezing the sauce in an ice cube tray and transferring the frozen cubes of sauce to a larger freezer-safe container.

More Chipotle copycat recipes

Check out more of my easy recipes for dips and sauces, and the best fast food copycat recipes right here on CopyKat!

Print Add to Collection

Chipotle Red Chimichurri Sauce

Elevate any meal with this bold, smoky, and tangy Chipotle Red Chimichurri Sauce. With its complex blend of roasted garlic, fresh herbs, and spices, this versatile sauce is perfect for grilled meats, sandwiches, and more!

Course Sauces

Cuisine Mexican

Keyword Chipotle Recipes

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 149kcal

Author Stephanie Manley

Ingredients

1 whole bulb garlic
1 tablespoon lemon juice
1 tablespoon lime juice
2 tablespoons red wine vinegar
2 tablespoons McCormick chili powder
1/2 teaspoon chipotle powder
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup vegetable oil
1/3 cup finely minced cilantro

Instructions

Preheat the oven to 350°F.
Place a bulb of garlic in a square of aluminum foil and spray with nonstick cooking spray. Wrap the garlic in the foil and bake for 8 to 10 minutes. Let cool. Peel the garlic and mince very finely.
In a food processor, combine the lemon juice, lime juice, red wine vinegar, McCormick chili powder, chipotle powder, red pepper flakes, salt, and oil. Pulse a few times. Add the cilantro and roasted garlic. Pulse once or twice more.
Pour the mixture into an airtight container and refrigerate for 30 minutes before serving.

Video

Nutrition

Homemade Five Guys Cajun French Fries

Stephanie Manley — Tue, 18 Nov 2025 14:26:06 +0000

If you have ever ordered Cajun French Fries at Five Guys, you already know how unforgettable they are. These fries are extra crispy with fluffy centers and a bold Cajun flavor that makes every bite addictive. The secret is not only the seasoning. It is the peanut oil and a simple two-step frying method that creates a texture very similar to a restaurant experience. These fries are perfect for game day, burger night, or when you want a fast-food-style treat without leaving the house.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes the Five Guys Cajun French Fries so good?

There is something special about Five Guys fries, and especially the chain’s Cajun French Fries. The extra-crispy exterior and soft, fluffy interiors, loaded with Cajun seasoning, are addictive. But it’s not just the Five Guys Cajun Fries seasoning that makes this recipe so delicious. The peanut oil and the double-frying cooking method are just as essential.

Do yourself a favor and ditch the store-bought frozen fries, and make your own with this Five Guys Cajun Fries recipe.

Cajun Fries ingredients and their roles

For Cajun Fries from Five Guys, you’ll need:

Russet Potatoes, large – with the perfect amount of starch, russet potatoes fry up golden brown and crispy, with fluffy interiors.
Peanut oil – delivers a slightly nutty flavor to the fries, making them unique. Since peanut oil can handle high heat without breaking down, you wind up with less greasy fries.
McCormick Cajun seasoning – delivers the smoky, garlicky, and slightly spicy flavor that everyone wants from Cajun seasoning.

How to make Five Guys Cajun Fries

To prepare the potatoes for this Five Guys Cajun Fries recipe:

Scrub the potatoes under running water and dry them well. Do not remove the peel.
Use a sharp knife or a fry cutter to cut the potatoes into strips that are 1/4 or 1/3 of an inch thick.
Soak the cut fries in cold water for 1 to 2 hours. Change the water after the first 30 minutes to remove the starch. Don’t skip this step if you want to enjoy crispy fries.
Drain the fries and dry them well.

To fry the potatoes for the first time:

Pour at least two inches of peanut oil into a heavy-bottomed pot or deep fryer.
Set the pot over medium-high heat or heat up the deep fryer.
Attach a deep-fry thermometer to the side of the pot and continue heating the peanut oil until it reaches 300°F.
Place a handful of the dried cut potatoes into the oil and cook for about five minutes. You do not want the fries to take on any color at this point, but they should soften.
Drain the fries on a paper towel.
Allow the peanut oil to reach 300°F again, and then repeat the process with the remaining dried potatoes.

To fry the potatoes for the second time:

Bring the peanut oil up to 375°F.
Once the peanut oil is at the proper temperature, add a few handfuls of the fries. Ensure the oil temperature does not drop too much.
Cook the fries for 4 minutes, until they have a nice golden brown color.
Remove them from the peanut oil and drain on a wire rack placed over a rimmed baking sheet for a few seconds, then transfer them to a large mixing bowl while still hot and add the Cajun seasoning. Toss to coat.
Repeat with the remaining fries.

What to serve with Cajun-style Five Guys Fries

Cajun Fries from Five Guys pair perfectly with just about anything, but they are especially delicious when paired with traditional fast food dishes. Below are three copycat recipes from your favorite chains that you can make at home.

Five Guys Hot Dogs – Forget lame hot dogs boiled in dirty water; these dogs are split and grilled to perfection. Served on a buttered, crispy roll with your favorite toppings, these are the real deal! Check out the recipe for the real secret as to why Five Guys Hot Dogs taste so great!

Sonic Double Smasher Burger – Smash burgers are getting popular these days, but for the best taste, stick with one of the OGs, Sonic. Double Smasher Burgers have the same char and toppings you love from the classic drive-in chain, but cost less than half of what you would pay at the restaurant!

Whataburger Chicken Strips – There are chicken strips, and then there are Whataburger Chicken Strips. These strips are marinated in buttermilk for tenderness and then dipped in seasoned flour for an extra-crunchy exterior. Serve with your favorite sauce on the side.

How to reheat and store Cajun Style Five Guys Fries

Spread any extra fries on a towel-lined wire rack and let them cool to room temperature. Dab as much grease as possible from the fries before transferring them to an airtight container and storing them in the fridge, where they can last up to three days.

The best way to reheat Cajun Fries is in an air fryer; however, if you don’t have one, a standard oven can be used as an alternative. Preheat the air fryer to 375°F and then cook the fries for about 5 minutes, shaking them halfway through the cooking time. If you use a standard oven, place the fries on a baking tray and bump the temp to 400°F. You’ll also need to increase the cooking time to about 8 minutes.

Since some of the Five Guys Cajun Fries seasoning will come off, be sure to re-season the fries before serving.

Popular copycat French fries

Check out more of my easy side dish recipes and the best fast food copycat recipes right here on CopyKat!

Print Add to Collection

Five Guys Cajun Fries

Crispy fries with bold Cajun flavor, this Five Guys Cajun Fries copycat is easy to make and seriously delicious.

Course Side Dish

Cuisine American

Keyword Five Guys Recipe

Prep Time 20

Cook Time 10

Soaking and Cooling 3

Total Time 3 30

Servings

Calories 394kcal

Author Stephanie Manley

Ingredients

4 large russet potatoes
2 quarts peanut oil
2 tablespoons McCormick Cajun seasoning

Instructions

Scrub the potatoes well under running water, leaving the skins on. Cut the potatoes into long, even sticks, about 1/4 to 1/3 inch thick.
Immediately place the cut fries into a large bowl of cold water. Let them soak for at least 1 to 2 hours. Change the water after 30 minutes. This step is crucial as it removes excess starch, which helps the fries get crispy and prevents them from sticking together.
Drain the potatoes and lay them out in a single layer on a clean kitchen towel or paper towels. Pat them completely dry. Any moisture left on the potatoes will cause the hot oil to splatter dangerously and will result in soggy fries.
Pour the peanut oil into a deep fryer or heavy-bottomed pot until it reaches a depth of 2 to 3 inches. Attach a thermometer to the side of the pot, ensuring the tip is submerged but not touching the bottom of the pot. Heat the oil to 300°F.
Carefully add a handful of thoroughly dried potatoes to the hot oil. Do not overcrowd the pot, as this will lower the oil temperature. Fry for about 5 to 7 minutes until the fries are soft and cooked through, but pale and limp—they should not have any color. Using a spider or slotted spoon, remove the fries from the oil and let them drain on a wire rack or paper towel–lined baking sheet. Continue this process in batches until all the potatoes have been blanched. Let the blanched fries cool at room temperature for at least 30 minutes (or up to a few hours).
Heat the oil to 375°F.
Working in small batches, return the cooled, blanched fries to the hot oil. Fry for 2 to 4 minutes, or until golden brown and crispy on the outside.
Quickly remove the fries from the oil and let them drain for only a few seconds before transferring to a large mixing bowl. Liberally sprinkle the Cajun seasoning over the hot fries and toss vigorously to coat.

Video

Nutrition

Japanese Clear Soup (Hibachi Restaurant Style)

Stephanie Manley — Tue, 11 Nov 2025 16:06:08 +0000

This Japanese Clear Soup is exactly what you’ve been trying to recreate from your favorite hibachi restaurant – that light, savory broth they serve before your meal that somehow tastes incredibly complex despite looking so simple. The secret lies in the combination of caramelized aromatics, dual stock bases, and those signature crispy fried onions on top that make it instantly recognizable.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes Japanese Clear soup the perfect recipe to make at home?

When you want a simple broth that doesn’t fall short in flavor, you can’t go wrong with Clear Japanese Soup. The fragrant aromatics provide a savory foundation for this clear broth, while the carrots add a subtle sweetness to temper the taste. Mixing chicken and beef stock with the mushrooms creates a complex umami base that is both light and satisfying. The sprinkling of sliced scallions helps cut through the richness of the other ingredients and adds a touch of freshness to the soup, while the garnish of fried onions adds texture.

Enjoy this Japanese Clear Soup recipe as written for a light starter, or add a few simple ingredients, such as sauteed tofu, boiled udon noodles, or steamed gyoza, for a more filling version.

Clear broth ingredients and their roles in this recipe

For this Japanese-style clear broth soup, you’ll need:

Soybean oil – sautes the aromatics and adds a subtle flavor without being overpowering.
Garlic cloves – flavor the soybean oil to give it a mellow garlic note.
White onion, large – forms the aromatic base of the soup, with a subtle sweetness.
Carrot – provides the broth with an earthy sweetness without adding any additional sweeteners.
Chicken stock made from chicken base – supplies a light, savory base with a hint of saltiness.
Beef stock made from beef base – enriches the soup with a deeper flavor.
Water – dilutes the broth, resulting in a cleaner and more subtle taste.
Salt – enhances the flavor of the other ingredients.
Scallions – finish the soup with a burst of freshness and color.
White button mushrooms – tame the salty elements with some earthiness and contribute a touch of umami.
French Fried Onions – add a little crunch and a burst of savory flavor.

How to make Clear Japanese Soup

To prepare the Clear Broth Soup:

Place a heavy-bottomed 8-quart stockpot over medium heat. When the pot is warm, add the soybean oil.
While the pot and oil are heating up, smash the garlic cloves using the flat of your chef’s knife. Peel and cut the onion into large chunks. Do the same to the carrot. Place all the prepared veggies to the side for later.
Lightly brown the crushed garlic in the hot oil. Carefully adjust the temperature so the cloves do not burn. Remove the golden brown garlic and discard the cloves, or use them in another recipe.
Brown the chunks of carrots and onions in the garlic-flavored soybean oil until well caramelized.
Add the chicken stock and beef stock, then pour in the water. Cover the pot and simmer over low heat for 45 minutes.
Strain out the mushy vegetables and discard them. Taste the broth and adjust the seasoning by adding more salt, if necessary.

To finish this Japanese Clear Soup recipe:

Ladle the soup into a serving bowl.
Cut off the root end of the scallions and rinse them under running water. Dry well and cut the green part of the scallions into thin rounds. Float some of the cut scallions in the soup.
Scrub the white button mushrooms clean and cut them into slices as thinly as possible. Add two or three slices to the soup.
Finish by garnishing the top of the soup with a teaspoon of French-fried onions.

What to serve with this Japanese Clear Broth Soup

Besides adding more ingredients to the clear broth to turn it into a meal, it’s perfect for enjoying alongside lighter dishes. This broth is quite versatile, so it doesn’t matter if the recipes are Asian-inspired or not. Below are a few options you may want to try.

Crispy Japanese Chicken Katsu with Homemade Tonkatsu Sauce – Chicken Katsu is more than Japanese fried chicken. The Panko breadcrumbs guarantee an extra-crunchy coating and tender, juicy boneless chicken. But what makes this dish a true must-try recipe is the rich and tangy Tonkatsu sauce made from scratch.

Easy Whole Roasted Chicken with Lemon and Herbs – A simple roasted chicken can taste magical if you know all the secrets. But the secrets aren’t too mysterious: Buy a good whole chicken and follow this easy recipe for the juiciest meat and crispiest skin with minimal effort.

Shrimp Tempura – With its crunchy, lighter-than-air batter surrounding tender, perfectly cooked shrimp, the thought of making Shrimp Tempura at home can be intimidating. But don’t worry. If you can make fried chicken, you can master this classic Japanese dish. Serve with a side of tentsuyu dipping sauce for an authentic restaurant experience.

Storage and reheating instructions for Clear Japanese Soup

Refrigerator: Store broth in an airtight container for up to 3 days
Freezer: Portion into individual servings or ice cube trays; freeze up to 3 months
Pro tip: Cool to room temperature before storing to maintain clarity

Reheating:

Warm gently in a saucepan over medium-low heat
Stir occasionally but don’t boil (this clouds the broth)
Add fresh garnishes just before serving

More Japanese food recipes

Favorite broth-based soup recipes

Check out more of my easy Asian food recipes and the best soup recipes right here on CopyKat!

Print Add to Collection

Japanese Clear Soup

This Japanese Clear Soup tastes exactly like what they serve at hibachi restaurants! Made with a combination of chicken and beef stocks, caramelized vegetables, and topped with mushrooms, scallions, and crispy fried onions. Light yet flavorful, this copycat recipe is perfect as a starter or light meal. Ready in under an hour!

Course Soup

Cuisine Japanese

Keyword Soup Recipes

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 134kcal

Author Stephanie Manley

Ingredients

2 teaspoons soybean oil
6 cloves garlic peeled and smashed
1 large white onion peeled and cut into large pieces
2 large carrots peeled, and cut into large chunks
4 cups chicken stock made from chicken base
4 cups beef stock made from beef base
4 cups water
2 to 3 teaspoons salt
2 tablespoons french-fried onions
4 scallions green part, thinly sliced
8 ounces white button mushrooms washed, stems removed, and sliced paper-thin

Instructions

Place the soybean oil in an 8-quart stockpot over medium heat. Add the garlic and cook until golden brown. Do not allow it to burn. Remove the garlic and discard it.
Add the onions and carrots to the pot and sauté until caramelized. Add the chicken stock, beef stock, and water and simmer for about 45 minutes. Strain out the vegetables. Taste the broth and add salt to taste, about 2 to 3 teaspoons.
To serve, place about 1 teaspoon of french-fried onions, 1 teaspoon of green onions, and 1 tablespoon of white button mushrooms in each bowl. Ladle the broth on top.

Video

Nutrition

Totino’s Pepperoni Pizza Rolls

Stephanie Manley — Thu, 06 Nov 2025 14:48:21 +0000

Go ahead, admit it. Totino’s Pepperoni Pizza Rolls were a defining food of your youth – those little pockets of molten cheese and pepperoni that powered you through countless study sessions, gaming marathons, and late-night snack attacks. But here’s the thing: you can make them better at home. This copycat recipe captures everything you loved about the original – that crispy shell, gooey cheese center, and zesty pepperoni punch – while using quality ingredients you actually recognize. No more mystery meat or unpronounceable preservatives, just pure pizza roll perfection

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Why do homemade pizza rolls taste the best?

Go on, admit it. Totino’s Pepperoni Pizza Rolls powered you through countless study groups, gaming sessions, and generally fueled your teenage years. But now that you are older, why not make a homemade version that is not only healthier but also tastier? This copycat recipe is bursting with the zesty pepperoni, gooey cheese, and tangy sauce you remember, but you can use better-quality ingredients.

Make copycat Totino’s Pizza Rolls for yourself, or give your kids an elevated version of an after-school classic.

Copycat Totino’s Pizza Rolls ingredients and their roles

For these pepperoni pizza rolls, you’ll need:

Shredded low-moisture mozzarella cheese – gives that pizza cheese pull everyone wants and adds an element of creaminess. Using low-moisture mozzarella cheese helps minimize the amount of liquid trapped in the pizza rolls.
Pizza sauce – completes the traditional pizza taste of the rolls with its sweet and tangy flavor. Provides a great dipping sauce option for those who want it.
Pepperoni, chopped into small pieces – provides the zesty, meaty tang that contrasts nicely with the cheese and crunchy crust.
Square wonton wrappers (about 25 wrappers) – hold the filling together and bake up nice and crisp. Using wonton wrappers lets you skip making the dough from scratch.
Canola or vegetable oil – is the medium for frying the pizza rolls. Using a neutral oil won’t add any flavors to the pizza rolls.
Water – seals the wonton wrappers so they won’t split during frying.

How to make copycat Totino’s Pepperoni Pizza Rolls

To prepare the pizza rolls for frying:

In a large mixing bowl, stir together the mozzarella cheese, pizza sauce, and chopped pepperoni with a wooden spoon. Set aside for later.
On a clean work surface, lay a single wonton wrapper in a diamond shape.
Using a tablespoon, portion the filling mixture in the center of the wonton wrapper.
Dip one finger in the water and moisten the edges of the wonton wrapper.
Fold the bottom point of the wrapper over the filling to meet the top point. Press down the edges to seal in the filling.
Fold the left and right points in to meet in the middle, and then fold the top point down to form a roll. Press the seams lightly to seal.
Place the rolls on a baking tray and form the remaining rolls.
Let the rolls sit for 10 minutes or freeze for 15 minutes to prevent them from opening while frying.

To fry the pizza rolls:

Fill a deep, heavy-bottomed pot or Dutch oven with a few inches of vegetable oil.
Attach a deep-fry thermometer to the side of the pot.
Heat the oil over medium-high until it reaches 360°F. You don’t want the oil to drop below 350°F or exceed 375°F, so you will need to adjust the flame as needed.
Place a paper towel-lined wire rack on top of a baking tray near the stove.
Fry the pizza rolls in batches for 2 to 3 minutes per side, or until golden brown.
Use a slotted spoon or a cooking spider to remove the pizza rolls, then place them on a wire rack to drain.
Serve hot with extra pizza sauce or your favorite sauce.

What to serve with Totino’s Pizza Rolls

Pepperoni Pizza Rolls are wonderful on their own, but they are even better when you serve them as part of a meal. Below are a few suggestions that complement them well.

Olive Garden Salad – You don’t need a fancy salad to serve with pizza rolls, and the classic “all-you-can-eat” salad from Olive Garden is perfect. It is more than basic with the addition of black olives and pepperoncini, but it’s light enough to let the rolls be the star of the meal.

Toasted Raviolis – Are you planning a snack buffet? If you are, then you need to make Toasted Raviolis for it! This version is similar to what you can find at Olive Garden, featuring a crunchy breadcrumb crust and a beefy interior. Toasted Raviolis are simple to make, but will really impress your guests.

Tiramisu. No meal is complete without a bit of dessert. This Tiramisu recipe can be streamlined; it takes only 30 minutes to put together, but it’s a true classic. With coffee-infused sponge cake, a rich cream cheese filling, and a light dusting of cocoa powder, you and your guests will love this sweet treat!

Storage and reheating instructions for Totino’s Pizza Rolls

Refrigerate: Cool completely, then store in an airtight container for 2-3 days
Freeze: Flash-freeze on a baking sheet, then transfer to freezer bags for up to 1 month
Reheat from fridge: Bake at 375°F for 8-10 minutes until crispy
Reheat from frozen: Bake at 375°F for 12-15 minutes (no need to thaw)
Air fryer reheat: 350°F for 5-6 minutes for ultimate crispiness

More DIY recipes for supermarket favorites

Check out more of my easy appetizer recipes and the best DIY recipes on CopyKat!

Print Add to Collection

Totino’s Pepperoni Pizza rolls

These copycat Totino's Pizza Rolls taste even better than the original! Made with wonton wrappers for that signature crispy shell, filled with real mozzarella cheese, zesty pepperoni, and pizza sauce. Ready in 30 minutes and perfect for parties, game day, or satisfying those late-night cravings!

Course Appetizer

Cuisine Italian

Keyword Totino’s Recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 391kcal

Author Stephanie Manley

Ingredients

1 cup shredded low-moisture mozzarella cheese
3/4 cup pizza sauce plus extra for dipping
1/2 cup pepperoni chopped into small pieces
1 package square wonton wrappers about 25 wrappers
water for sealing
canola or vegetable oil for frying

Instructions

In a medium bowl, combine the mozzarella cheese, pizza sauce, and chopped pepperoni. Mix well.
Lay a wonton wrapper on a flat surface in a diamond shape. Place a heaping spoonful of the cheese and pepperoni mixture in the center. Avoid overfilling. Dip your fingertip in water and lightly moisten the edges of the wrapper. Fold the bottom corner up over the filling to form a triangle. Fold in the left and right corners toward the center. Fold the top corner down, creating an envelope shape. Press all edges firmly to seal. Repeat with the remaining wrappers and filling.
To strengthen the seal of the wrappers, let the pizza rolls sit for 5 to 10 minutes or freeze for 10 to 15 minutes.
In a deep heavy-bottomed pot, heat the oil to 350°F to 375°F.
Fry the pizza rolls in small batches for 2 to 3 minutes per side until deeply golden brown and crispy.
Transfer to a paper towel–lined plate to drain. Serve hot, accompanied by extra pizza sauce for dipping.

Nutrition