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What makes Million Dollar Dip the can’t-miss party snack? 

Often dubbed “Million Dollar Crack Dip” for its addictive flavor, it is also known as “Neiman Marcus Dip,” but whatever you call it, one thing is sure, it’ll be a hit at any gathering.

The blend of cream cheese and cheddar pairs perfectly with the savory bacon bits, while the green onions add brightness. And then there’s the slivered almonds that bring the crunch. It’s a real crowd-pleaser no one will be able to resist. 

Why you’ll love this recipe 

A good dip is gold, and Million Dollar Dip with cream cheese is definitely a worthy party investment. It’s fast and easy to make, especially if you opt for prepackaged bacon bits.

And, since it’s better the day after making it, serving Million Dollar Crack Dip is a great way to take some pressure off of you on the day your guests arrive.

Million Dollar Dip ingredients

To make the best Million Dollar Dip recipe, you’ll need:

• Cream cheese – Creates the rich, creamy base that holds the dip together.
• Green onions add freshness and a mild onion flavor that keeps the dip from tasting too heavy.
• Mayonnaise – Smooths out the cream cheese and adds extra richness.
• Real bacon bits – Bring smoky, salty flavor throughout the dip.
• Cheddar cheese – Adds sharp cheesy flavor and more savory depth.
• Slivered almonds – Give the dip its signature crunch and a lightly nutty finish.

For a fresher taste, you can finely chop cold bacon instead of using bacon bits from a package.

How to make it 

To prepare the best Million Dollar Dip recipe:

1. Place the package of cream cheese on the counter to come to room temperature.
2. While waiting, rinse, dry, and slice the green onion into thin rounds. Reserve for later. 
3. Place the softened cream cheese and mayonnaise in a large mixing bowl. Mix on low using an electric mixer with a paddle attachment. If you don’t have an electric mixer, you can stir with a wooden spoon or spatula, but it won’t be as airy. Cream together until this has a creamy texture.
4. If desired, reserve a tablespoon of the sliced green onions, bacon bits, finely shredded cheddar cheese, and slivered almonds for a garnish.
5. Add sliced green onions, bacon bits, finely shredded cheddar cheese, and slivered almonds to the cream cheese mixture.

6. Mix at low speed until all the ingredients are fully incorporated.
7. Transfer the dip to an airtight container and chill for at least an hour before serving. For the best flavor, wait at least overnight before eating.  
8. To serve, place in a bowl. Garnish if desired. 

Possible recipe variations 

These small changes can change up the flavor of the dip:

• Toast the slivered almonds. Toast the slivered almonds in a dry pan over medium heat just for a minute or two to help bring out their flavor. 
• Garlic powder. You may want to add a teaspoon of garlic powder to this for an extra punch of flavor.
• Add cayenne pepper. A pinch or two of cayenne pepper will bring just a little heat to the dip. 
• Replace the mayonnaise with ranch dressing. For extra zest, swap the mayo for your favorite ranch dressing. Or add a tablespoon of ranch seasoning.
• Substitute the mayo with plain Greek yogurt or sour cream. Either are creamy swaps for those who don’t care for mayonnaise.

What to dunk in this dip

A dip isn’t a dip without something to dunk into it. This dip is super flavorful, so stick with bland dippers like:

• Pretzels. It’s a great alternative to the usual potato chips. Mini pretzels are great for dunking into this cheesy dip.
• Tortilla Chips. A classic thick chip option, corn tortilla chips give it a Mexican flair.
• Bagel chips. Sturdiness is the key when it comes to great dunkers, and bagel chops are pretty solid in that area.
• Crackers. Serve with your favorite cracker or buttery crackers like Ritz or Club, to complement the cheese and bacon in the dip.
• Triscuits. Triscuits may be boring crackers, but that is what makes them fantastic dippers. Triscuits are your best friends when you want the dip’s flavor to shine through.
• Fresh vegetables. Celery sticks, carrot sticks, and cucumber slices are classic options that taste good and are great if you are cutting carbs.  

What else can you serve with this dip to make a complete party?

Even Million Dollar Crack Dip can’t carry a party by itself. Try adding one or more of these other apps to kick your gathering into high gear:

• Cheddar Jalapeno Poppers
• Jason’s Deli Fruit Dip
• Marinated Cheese
• Texas Roadhouse Deviled Eggs with Candied Bacon

How to store the leftovers 

• Refrigerator Storage: Store in airtight containers for up to 3 days. Stir before serving if the dip firms up in the refrigerator.
• Reheating Method: This dip is meant to be served cold, so no reheating is needed. Let it sit at room temperature for 10 to 15 minutes if you want a softer texture before serving.
• Freezer Storage: Not recommended, as cream cheese and mayonnaise can separate and become grainy after thawing.

More dips to make

• Boudin Sausage Dip
• Caramel Apple Dip
• Cheesy Crab Dip
• Hot French Onion Dip
• Spicy Rotel Dip

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

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Million Dollar Dip

Creamy Million Dollar Dip with bacon, cheddar, green onions, and almonds. An easy make-ahead party dip everyone loves.

Course Appetizer

Cuisine American

Keyword Dip Recipe

Prep Time 5 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 10

Calories 351kcal

Author Stephanie Manley

Ingredients

• 8 ounces cream cheese softened
• 1 cup mayonnaise
• ¾ cup sliced green onions
• ⅓ cup real bacon bits or chopped crispy cooked bacon
• 8 ounces finely shredded cheddar cheese
• ½ cup slivered almonds

Instructions

• Place the cream cheese and mayonnaise in a medium bowl and use a mixer to blend until smooth and creamy. Fold in the sliced green onions, bacon bits, cheddar cheese, and almonds.
• Transfer the dip to an airtight container and refrigerate for at least 1 hour before serving. This dip is best when made the day before and chilled overnight.

Video

Notes

Chef’s Notes

• Finely shredded cheddar mixes in more smoothly than thicker shreds.
• For the best texture, start with fully softened cream cheese.
• Real chopped cooked bacon gives a fresher flavor than packaged bacon bits, but both work well.
• Toasted slivered almonds add deeper flavor and even more crunch.
• Overnight chilling gives the dip the best overall flavor.

Nutrition

Calories: 351kcal | Carbohydrates: 4g | Protein: 9g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 54mg | Sodium: 420mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 549IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

         

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What makes CAVA Crazy Feta so good?

One taste of CAVA Crazy Feta, and you are going to have a new obsession. Sure, the blend of punchy feta cheese, sweet sauteed onions, spicy jalapeno peppers, and rich olive oil that makes this dip is totally delicious, but it is the whipped texture that demands just one more spoonful. With the perfect proportions of salt, heat, and richness, Crazy Feta Dip turns ordinary pita chips into something truly special. And, since the CAVA Crazy Feta recipe is a cinch to make, there’s nothing keeping you from always having a bowl of it in your fridge for easy snacking.

CAVA Crazy Feta ingredients

For this CAVA Crazy Feta recipe, you’ll need:

• Feta (use the block in brine) – the base of this dip with its sharp, tangy, and salty flavor.  
• Jalapeno pepper – adds the heat, but since the ribs and seeds are removed, it is more subtle and doesn’t overpower the dish.
• White onion – gives a bit of a sharpness to help balance out the
• Olive oil (divided use) brings the other ingredients together and adds additional richness.
• Salt (or the brine from the feta cheese)- enhances the taste of all the other ingredients. The brine adds saltiness and loosens the dip if it is too thick.

How to make this CAVA Crazy Feta recipe

To prepare Crazy Feta Dip at home:

1. Finely chop the white onions and reserve.
2. Split the jalapeno peppers in half. Use a knife to cut out the ribs and remove all the seeds. Finely chop the jalapeno pepper and set it aside with the chopped onions.  If you are sensitive to hot peppers, wear gloves to protect your hands.
3. Place a small saucepan over low heat.
4. When the saucepan is hot, pour in two tablespoons of olive oil. After 30 seconds, add the reserved chopped white onion and jalapeno pepper.
5. Cook until the onions are translucent, about 5 minutes. Stir occasionally to prevent the vegetables from burning.
6. Transfer the cooked vegetables to a large bowl to cool.
7. Once the vegetables are room temperature, crumble the feta cheese into the bowl. Mix to combine.
8. Pour the remaining olive oil into the bowl, then use a hand mixer to combine the feta, onions, and jalapeno until the feta is smooth.  
9. Taste the dip and add some salt or a splash or two of the feta brine, if needed.

What to serve with CAVA Crazy Feta Dip

Crazy Feta Dip is an easy party appetizer, but when you are serving a crowd, why not add a few more Mediterranean-inspired dishes like the ones below?

Traditional Greek Salad – This one is so simple that it’s surprising how great it tastes. It starts with crisp lettuce, tangy tomatoes, crunchy cucumbers, salty feta, and briny black olives, but it is the homemade Greek dressing that makes this salad really superior.

Garlic Hummus – Bring the true taste of traditional hummus to your home with this Garlic Hummus recipe. Using canned garbanzo beans keeps this recipe quick and simple, but the authentic flavors you love are all here. Once you try this version, you won’t want to buy hummus at the grocery store again.

Greek-style Roasted Potatoes – These potato wedges are oven-roasted with garlic and lemon juice for a bright, yet savory flavor. For something like Greek Cheese Fries, try adding a dollop of warm CAVA Crazy Feta on top of the potatoes right when they come out of the oven.

How to store CAVA’s Crazy Feta

The safest thing to do is to throw out any dip that has been sitting out for more than 20 minutes. 

• Refrigerator Storage: Store in airtight containers for up to 4 days. Add a thin layer of olive oil on top to prevent drying.
• Reheating Method: Not required. Stir well before serving and allow to sit at room temperature briefly for the best texture.
• Freezer Storage: Not recommended, as texture becomes grainy after freezing.

More cheesy dips, spreads, and appetizers

• Baked Goat Cheese
• Cheddar Bacon Loaded Tots
• Homemade Boursin Cheese
• Jarlsberg Cheese Dip
• Smoked Gouda Cheese Dip

Check out more of my easy appetizer and dip recipes for any occasion.

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CAVA Crazy Feta Dip

Creamy whipped feta dip with jalapeno and onion just like CAVA. Tangy, spicy, and perfect for dipping or spreading.

Course Appetizer

Cuisine American

Keyword Cava Recipes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 16

Calories 117kcal

Author Stephanie Manley

Ingredients

• 4 tablespoons finely chopped jalapeño peppers seeds and pith removed
• 4 tablespoons finely chopped white onion
• 1/3 cup olive oil divided use
• 16 ounces feta in brine
• 1/2 to 1 teaspoon salt

Instructions

• Place the jalapeños, onions, and 2 tablespoons of olive oil in a small saucepan. Cook on low heat until the onions are translucent but not brown.
• Transfer the contents of the saucepan into a bowl and let cool.
• Remove the feta from the brine and crumble it into medium-sized bowl. Add the cooled jalapeños, onions, and olive oil. Mix with an electric mixer. Add the remaining olive oil and mix until smooth. Add 1/2 teaspoon of salt. Taste and adjust the seasoning with additional salt or feta brine.

Nutrition

Calories: 117kcal | Carbohydrates: 2g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 396mg | Potassium: 31mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 160IU | Vitamin C: 5mg | Calcium: 141mg | Iron: 0.2mg

         

It is easy to make at home and recreates the same Texas Roadhouse flavor without needing a trip to the restaurant.

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Why you will love the Texas Roadhouse Armadillo Punch

Just like the quirky armadillos you find on the back roads of the Lone Star State, Texas Roadhouse Armadillo Punch is going to make you smile. The combination of coconut-flavored rum and orange, pineapple, and cranberry juice is sweet and light with just a tiny natural fruit tang. It’s the kind of drink you will be very happy to sip on during a lazy summer afternoon out by the pool.

Armadillo Punch ingredients and their roles in the recipe

For Texas Roadhouse Armadillo Punch, you’ll need:

• Malibu Original rum – serves as the base of this cocktail. Malibu rum, with its sweet, coconut flavor and lower alcohol content, sets the relaxed vibe for this cocktail.
• Orange juice – supplies the cocktail with a bright citrus burst and just a touch of acidity.
• Pineapple juice – tart and slightly sweet, pineapple juice goes well with the coconut rum and gives this drink its beachfront credibility.
• Cranberry juice – helps balance the sweetness of the other ingredients with serious tartness. The result is a well-balanced cocktail that is almost too easy to drink.
• Orange slice – adds a nice garnish to the drink.

How to make Armadillo Punch

To mix up the perfect Texas Roadhouse Armadillo Punch recipe at home:

1. Use a scoop to fill a hurricane glass with cubed ice and set it aside while you mix the drink.
2. Fill a cocktail shaker with ice and add all the ingredients except for the orange slice.
3. Place the lid on top of the shaker and shake vigorously until the outside is cold, about 10-15 seconds.
4. Strain the drink into the prepared hurricane glass.
5. Cut an orange slice in half, and garnish the glass with it. Add a straw and serve the Armadillo Punch immediately.

What to serve with your Armadillo Punch

A bite or two of grub goes great with this Texas Roadhouse Armadillo Punch recipe. Turn your home kitchen into a restaurant for an evening by making at least one of the Texas Roadhouse favorites below.

Texas Roadhouse’s Smothered Chicken – This is it, the Texas Roadhouse’s signature chicken dish. It comes loaded with earthy mushrooms, sweet onions, and plenty of Monterey Jack cheese. This is the kind of dish that even steak-eaters will love.

Texas Roadhouse Grilled Salmon – Fish doesn’t have to be disappointing, especially when you make this copycat Grilled Salmon recipe inspired by what they serve at the Texas Roadhouse. The seasonings are kept to a minimum, just a homemade lemon-butter sauce and plenty of parsley, but the taste is incredibly rich, yet fresh.  

Texas Roadhouse Rattlesnake Bites – When you aren’t looking for a full meal, but need something satisfying to nosh on, you can’t beat these Texas Roadhouse-style jalapeno poppers. Inside, they’re the perfect combo of jalapeno peppers and cheese, and the coating is well-seasoned and extra-crispy. Whatever you do, don’t forget to make the Cajun Horseradish Sauce for dipping (the recipe is included in the link).

Love fruity cocktails? Try these recipes!

• Joe’s Crab Shack Ya Ya Punch
• Olive Garden Italian Rum Punch
• Red Lobster Mai Tai
• Red Robin Screaming Red Zombie
• TGI Friday’s Island Rum Punch

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

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Texas Roadhouse Armadillo Punch Copycat

Fruity coconut rum cocktail with pineapple, orange, and cranberry juices, just like Texas Roadhouse.

Course Drinks

Cuisine American

Keyword Cocktail Recipe, Texas Roadhouse Recipes

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 164kcal

Author Stephanie Manley

Ingredients

• 1 ¼ ounces Malibu rum
• 2 ounces orange juice
• 2 ounces pineapple juice
• 2 ounces cranberry juice
• 1 orange slice cut in half

Instructions

• Place all ingredients except the orange slice into a shaker with ice, and shake vigorously. Pour into a hurricane glass.
• Garnish with half of an orange slice.

Nutrition

Calories: 164kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 3mg | Potassium: 232mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 143IU | Vitamin C: 40mg | Calcium: 18mg | Iron: 0.4mg

         

It is an easy dinner that works perfectly for weeknights, meal prep, or building your own rice bowls at home.

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What makes the Teriyaki Madness Salmon a unique way to serve salmon?

Rice bowls are trendy these days, and for good reason. They’re customizable, provide a balanced meal in one bowl, and are just darn tasty, especially the Salmon Teriyaki bowl from Teriyaki Madness. The grilled salmon may take center stage, but it is the homemade teriyaki sauce that gives it star power. A quick dip in the sauce before grilling and a drizzle on top after it comes off the heat give the fillets that classic glossy look and a sweet, savory taste. It’s a simple dish that delivers complex flavors that will delight your entire family.

Teriyaki Madness Salmon ingredients and their roles in the recipe

For the homemade teriyaki sauce, you’ll need:

• Reduced-sodium soy sauce – brings umami flavor, while its lower salt content ensures balance with the other ingredients.
• White granulated sugar – adds sweetness and helps to create a thick, syrupy consistency when the liquid is partially cooked off.
• Pineapple juice – provides natural, fruity sweetness and mild acidity that helps to tenderize the salmon.
• Garlic, minced or garlic powder – supplies a slight warmth to the sauce while balancing the sweetness from the sugar and pineapple juice.
• Fresh ginger, grated or ground ginger powder – builds the classic Asian flavor profile with mild heat and freshness.
• Black pepper – contributes a bit of bite.
• Cornstarch – thickens the sauce.
• Water – dissolves the cornstarch before adding it to the sauce.

To finish this Teriyaki Madness Salmon Teriyaki recipe, you’ll need

• Teriyaki sauce (from above) – creates the delicious glaze on top of the salmon.
• Salmon fillets (skinless is preferred) – provide the fatty richness needed to stand up to the sweet and savory flavors in the teriyaki sauce.
• Vegetable oil – keeps the salmon from sticking to the grill and helps evenly distribute heat.

How to make salmon with teriyaki glaze

To prep the sauce and salmon for this Teriyaki Madness Salmon Teriyaki recipe:

1. In a medium saucepan, combine the reduced-sodium soy sauce, white granulated sugar, pineapple juice, garlic, ginger, and black pepper. Stir well and bring the liquid to a boil over medium heat. Remove the saucepan from the heat when it starts to foam.
2. Pour off a cup of the sauce into a baking dish.
3. Place the salmon fillets into the sauce, cover, and chill for 30 minutes. Flip the salmon fillets after 15 minutes.
4. While waiting, return the remaining sauce in the saucepan to a simmer over medium-high heat.
5. In a separate bowl, dissolve the cornstarch in the water, stirring well.
6. Whisk the dissolved cornstarch into the simmering sauce. Continue to whisk until it reaches your desired consistency, about a minute or two.
7. Remove the saucepan from the heat and allow it to cool to room temperature while the salmon finishes marinating.

To grill the salmon fillets:

1. Preheat the grill to 350°F.
2. When the grill is hot, brush the grate with vegetable oil.
3. Place the salmon on the grill. If the skin is on, place the fillets skin-side down.
4. Cook for four to six minutes per side. The fish should not stick to the grill. If it does, cook a little longer and then flip.  
5. Remove the fish from the grill when the internal temperature reaches at least 130 degrees.
6. Drizzle some of the thickened teriyaki sauce over the salmon just before serving.

What to serve with teriyaki salmon

You can recreate Teriyaki Madness Salmon Teriyaki bowls by serving the teriyaki salmon over rice with Asian-style vegetables. Or you can plate the salmon and enjoy it with your favorite sides. The sides below will work well with this Teriyaki Madness Salmon Teriyaki recipe.

Behihana Fried Rice – It’s the garlic-butter sauce in this recipe that really makes the basmati rice pop with flavor. Add lightly sauteed carrots, onions, and scallions for a slightly sweet, pungent flavor profile that makes it the perfect base for teriyaki salmon.

Homemade Creamy Miso Dressing – This is the dressing you remember from the last time you went to a Japanese restaurant. It’s rich and tangy, with just the right amount of umami. Creamy Miso Dressing can transform simple greens and shredded carrots into a gourmet starter or side.

Panda Express Super Greens – Feed your family well with this ultimate vegetable side. It’s nutritious, delicious, and only takes a few minutes to transform broccoli, kale, and cabbage into something even your kids will love. The secret is the garlic-laced stock, which imparts such wonderful flavor to the vegetables.

Storage and reheating instructions for Salmon Teriyaki

• Refrigerator Storage: Store cooked salmon in an airtight container for up to 3 days. Store extra teriyaki sauce separately in the refrigerator for up to 1 week.
• Reheating Method: Reheat in a 275°F oven for 12 to 15 minutes in a covered dish with a small amount of water to prevent drying. Avoid microwaving as it can overcook the fish.
• Freezer Storage: Freeze cooked salmon in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Favorite Asian copycat recipes

• Japanese Clear Soup
• Ming’s Thai Chicken Salad
• Panda Express Hot Orange Chicken
• Pei Wei Mongolian Beef
• PF Chang’s Orange Chicken
• Teriyaki Madness Chicken Teriyaki

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

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Teriyaki Madness Salmon Copycat Recipe

Sweet and savory teriyaki-glazed salmon with pineapple, garlic, and ginger, just like Teriyaki Madness, is easy to make at home.

Course Main Course

Cuisine Japanese

Keyword Teriyaki Madness Recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Marinating 30 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 350kcal

Author Stephanie Manley

Ingredients

• 1 1/2 cups reduced-sodium soy sauce
• 1 1/4 cups sugar
• 1/3 cup pineapple juice
• 3 cloves garlic minced or 3/4 teaspoon garlic powder
• 1 tablespoon grated ginger or 3/4 teaspoon ginger powder
• 3/4 teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons water
• 4 skinless salmon fillets about 4 ounces each
• vegetable oil for oiling the grill grate

For Serving

• cooked white rice
• stir-fried mixed vegetables (e.g., cabbage, broccoli, zucchini, onions, carrots)

Instructions

• In a medium saucepan, combine the soy sauce, sugar, pineapple juice, garlic, ginger, and black pepper. Bring to a boil over medium heat, stirring occasionally. When the mixture begins to foam/rise, immediately remove from the heat.
• Remove 1 cup of the mixture from the saucepan. Set it aside and let it cool to room temperature. This will be used as a marinade.
• Place the salmon filets in the marinade and let marinate for 30 minutes to 2 hours—any longer and the salmon may become mushy.
• Combine the cornstarch and water in a small bowl and whisk to create a slurry.
• Place the saucepan with the remaining sauce over medium-high heat. Slowly whisk the cornstarch slurry into the sauce. Continue stirring until the sauce thickens to your desired consistency, about 1 to 2 minutes. Remove from the heat and let cool completely before transferring to an airtight container to refrigerate. The sauce will keep in the refrigerator for up to 2 weeks.
• Preheat the grill to 350°F. Oil the grill grate with vegetable oil to prevent sticking.
• Cook the salmon for 4 to 6 minutes per side or until the internal temperature reaches 130 to 145°F. The fish should release easily when cooked thoroughly.
• Drizzle some of the thickened sauce over the salmon and serve with rice and stir-fried vegetables.

Nutrition

Calories: 350kcal | Carbohydrates: 46g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 1199mg | Potassium: 701mg | Fiber: 0.4g | Sugar: 39g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg

         

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What makes the Starbucks Ham and Swiss Croissant perfect to recreate at home?

The Starbucks Ham and Swiss Croissant has become one of the most recognizable breakfast sandwiches served in coffee shops across the United States. The appeal comes from its balance of textures and flavors.

A flaky croissant crust surrounds warm savory ham and melty Swiss cheese. The slightly nutty flavor of Swiss pairs perfectly with the smoky richness of the ham, while the pastry provides a buttery crisp exterior.

This easy copycat version uses refrigerated crescent dough to recreate the same layered pastry texture without requiring traditional croissant laminating. The result is a quick homemade version that tastes remarkably close to the original.

Ingredients and their roles

For a Starbucks Ham and Cheese Croissant, you’ll need:

• Deli ham, cut thinly (Starbucks uses the hickory-smoked variety) – brings a savory, smoky flavor that balances the richness of the cheese and buttery crescent roll.
• Swiss cheese, cut thinly – melts fully, and adds a mild, nutty flavor and a moderate cheese pull to the sandwich.
• Crescent roll dough, refrigerated tube – acts as an easy and economical substitute for traditional croissants. The dough is easy to wrap around the filling, and it puffs up wonderfully in the oven.
• Egg – gives the top of the croissants a beautiful golden-brown color and a shiny gloss.

Water – thins the egg for the egg wash, allowing an even coating on the dough.

How to make a Starbucks Ham and Swiss Croissant

1. Preheat the oven to 350°F.
2. Heat a skillet over medium-high heat. Place the sliced ham in a single layer in the hot skillet and sear on both sides until lightly browned. Take the ham out of the skillet and lay it on paper towels to cool.
3. Cut the Swiss cheese slices in half to form two rectangles and put aside for later.
4. Open the tube of crescent rolls and divide the dough into the pre-scored triangles.
5. Take one triangle of dough and place it on the work surface with the widest edge closest to you.
6. Lay one piece of cut Swiss cheese on the bread. Place one slice of seared ham on top. If the ham is too wide, fold it to fit neatly on top of the cheese.
7. Fold the bottom edge of the dough over the filling. Continue to roll away from you. Place the filled croissant on a baking sheet with the exposed corner of the triangle underneath. This keeps the bundle from unraveling.
8. Continue folding the sandwiches with the remaining dough. Make sure there is at least an inch and a half between each sandwich on the baking sheet.
9. Mix together the egg and water to make an egg wash. Use a pastry brush to brush the egg wash onto the top and sides of the dough.
10. Bake in the preheated oven for 12 to 17 minutes, or until the tops are golden brown.
11. Place the baking sheet on a wire rack and let the food cool for about five minutes before serving.

What to serve with a Ham and Cheese Croissant from Starbucks

Ham-and-Swiss cheese-stuffed croissants make a great grab-and-go snack, but if you have time to sit down, why not add something extra to make it a real meal? Below are a few suggestions.

Starbucks London Fog Tea Latte – A London Fog Latte combines bright, citrusy bergamot-heavy Earl Grey with sweet vanilla simple syrup. Add a touch of steamed milk for one unbelievable beverage that’s so good even non-tea drinkers end up ordering it.

McDonald’s Fruit and Yogurt Parfait – Cold and creamy, with a touch of sweetness and a load of crunch. This parfait is loaded with fresh berries, low-fat vanilla yogurt, and plenty of granola. They’re easy to make and perfect for a snack or a healthy dessert.

Anthony’s Caesar Salad – Caesar Salads are quick and simple to prepare. You’ll forget all about those store-bought dressings when you try this homemade dressing that has all the zip and complexity of the classic Caesar dressing without using any raw eggs.

Storage and reheating instructions for a Starbucks Ham and Cheese Croissant

Refrigerator Storage: Store leftovers in an airtight container for up to 3 days. Allow croissants to cool completely before refrigerating.

Reheating Method: Reheat on a baking sheet in a 350°F oven for 8 to 10 minutes until warmed through.

Freezer Storage: Freeze croissants in airtight freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator, then reheat.

Love the food at Starbucks? Make these copycat recipes!

• Bacon and Gouda Breakfast Sandwich
• Blueberry Muffin
• Ham and Cheddar Egg Bites
• Grilled Cheese Sandwich
• Potato, Cheddar, and Chive Bake
• Tomato and Mozzarella Foccacia Sandwich

Check out more of my easy copycat Starbucks recipes to recreate the coffee shop experience at home.

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Starbucks Ham and Swiss Croissant

Make a Starbucks Ham and Swiss Croissant at home with flaky crescent dough, smoky ham, and melty Swiss cheese. An easy bakery style breakfast sandwich.

Course Breakfast

Cuisine American

Keyword Starbucks Recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Resting 5 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 174kcal

Author Stephanie Manley

Ingredients

• 8 slices hickory-smoked or Black Forest deli ham (or 4 slices cut in half)
• 1 tube refrigerated crescent roll dough
• 4 slices Swiss cheese cut in half
• 1 egg
• 1 1/2 tablespoons water

Instructions

• Preheat the oven to 350°F.
• Place a skillet over medium-high heat. Sear the ham slices for about 1 to 2 minutes per side, until browned and slightly crispy. Remove from the pan and let cool slightly on a paper towel. This will prevent the ham from melting the dough.
• Unroll the crescent roll dough onto a baking sheet and separate it into triangles along the perforated lines.
• Place a half-slice of Swiss cheese on the wide end of the triangle. Place the cooled ham on top of the cheese. The ham and cheese should fit neatly on the dough; if either one is too long, fold or cut it to fit the dough.
• Starting at the wide end with the filling, gently roll the dough toward the pointed tip.
• Make sure the crescent rolls are adequately spaced on the baking sheet so that they do not touch one another. The pointed tip of the dough should be tucked underneath each roll to prevent them from unrolling during baking.
• Combine the egg and water in a small bowl and beat with a fork or small whisk until well combined. Brush the egg wash over the crescent rolls.
• Bake for 12 to 17 minutes, or until the tops are golden brown. Let cool for 5 to 10 minutes before eating, as the cheese inside will be extremely hot.

Nutrition

Calories: 174kcal | Carbohydrates: 11g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 412mg | Potassium: 54mg | Sugar: 3g | Vitamin A: 100IU | Calcium: 80mg | Iron: 1mg

         

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.

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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:

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

4. Stir until the butter melts and the corn is warmed through.
5. 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!

• Brown Gravy
• Coleslaw
• Green Beans
• Mac and Cheese
• Mashed Potatoes

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

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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 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

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

Calories: 126kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 860mg | Potassium: 151mg | Fiber: 2g | Sugar: 5g | Vitamin A: 226IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.3mg

         

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.

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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:

1. Place all the ingredients into a blender.
2. Give the mixture a few brief pulses to break up the cherry peppers.
3. Then puree the ranch until it is smooth.
4. 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

• Arby’s Red Ranch
• Chipotle Adobo Ranch
• McDonald’s Hot Mustard
• Popeyes Blackened Ranch
• Taco Bell Chipotle Sauce

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

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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 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 10

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

Calories: 180kcal | Carbohydrates: 4g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 12mg | Sodium: 497mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 0.01mg | Calcium: 30mg | Iron: 0.1mg

         

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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.

1. 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.
2. Pat the salmon fillets dry with a paper towel, then season both sides with kosher salt.
3. Place a cast-iron skillet over medium-high heat.
4. When the skillet is hot, add enough clarified butter to coat the bottom.
5. 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.
6. Use a thin spatula to gently turn the fish over. If the fish sticks, just wait 30 more seconds and try again.
7. Pour the remaining clarified butter and one tablespoon of fresh lemon juice into the skillet.
8. 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.
9. Plate the salmon.
10. 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

• Chicken-Fried Sirloin
• Deviled Eggs
• Herb Crusted Chicken
• Smothered Chicken
• Rattlesnake Bites
• Roadkill (Smothered Hamburger Steak)

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

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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 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

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

Calories: 743kcal | Carbohydrates: 5g | Protein: 46g | Fat: 61g | Saturated Fat: 31g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 247mg | Sodium: 2791mg | Potassium: 1193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1519IU | Vitamin C: 26mg | Calcium: 54mg | Iron: 2mg

         

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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:

1. Preheat your oven to 350°F.
2. Place a silicone mat on a baking sheet and set it aside.
3. In a small mixing bowl, stir together the bacon bits, light brown sugar, garlic powder, and onion powder.
4. Spread the seasoned bacon bits on the silicone mat-lined baking sheet.
5. 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.
6. Place the baking tray on a wire rack to cool.

To prepare Deviled Eggs like Texas Roadhouse:

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

7. 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.
8. Chop the candied bacon into small pieces and sprinkle it over the deviled eggs.
9. Garnish the eggs with a dusting of paprika and a sprinkle of finely chopped parsley.
10. 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

• House Salad
• Ranch Dressing
• Rattlesnake Bites
• Green Beans
• Seasoned Rice

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

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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 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12

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

Calories: 161kcal | Carbohydrates: 2g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 194mg | Sodium: 194mg | Potassium: 87mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 304IU | Vitamin C: 0.04mg | Calcium: 28mg | Iron: 1mg

         

Comments

• In reply to John Fuller. So, for this recipe, I tried to ... by Stephanie Manley
• Why not have people make their own bacon bits.as It will be ... by John Fuller
• In reply to Deborah Doggart Singer. It is mayonnaise made ... by Stephanie Manley
• What is heavy mayonnaise? by Deborah Doggart Singer

 

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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:

1. Preheat the oven to 475°F.
2. While the oven heats up, mince the garlic and add it to a small saucepan over low heat.
3. Add the margarine or butter to the saucepan and swirl it around to coat the garlic.
4. 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.
5. Line a baking sheet with parchment paper for easier cleanup. Set aside.
6. Dust your work surface with flour.
7. Divide the pizza dough in half and roll each half into a log about an inch thick.
8. Cut each dough log into 10 equal-sized pieces.
9. 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.
10. 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.
11. While the Domino’s Parmesan Bread Bites are baking, stir the Parmesan cheese into the remaining garlic margarine.
12. 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.
13. 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

• Buffalo Chicken Pizza
• Cheddar Bacon Loaded Tater Tots
• Cinnastix
• Garlic Bread Twists

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

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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 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

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

Calories: 333kcal | Carbohydrates: 37g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 765mg | Potassium: 15mg | Fiber: 1g | Sugar: 5g | Vitamin A: 696IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 2mg

       

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:

1. Add the sweet pickle relish, dill pickle relish, caper, onion powder, and pimentos to the bowl of a food processor.
2. Roughly chop the green olives and add them to the bowl. 
3. Pulse several times until all the ingredients are roughly the same size.
4. Spoon the heavy mayo into the food processor bowl, along with the other ingredients. Pulse a few more times until everything is well mixed.
5. 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

• Butter Burgers
• Fried Cheese Curds

Favorite fast food sauces

• Arby’s Horsey Sauce
• Subway Baja Chipotle Sauce
• Whataburger Creamy Pepper Sauce
• Zaxby’s Zax Sauce

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

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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 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

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

Calories: 197kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 244mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 0.4mg | Calcium: 4mg | Iron: 0.1mg

       

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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:

1. In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking soda, baking powder, and salt. Mix well and break up any clumps.
2. In a separate medium mixing bowl, whisk together the egg, half-and-half, buttermilk, and vanilla extract.
3. Melt the unsalted butter and slowly add it to the wet ingredients while mixing constantly.
4. Pour the wet mixture into the dry ingredients.
5. 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.
6. Cover the bowl with plastic wrap and refrigerate overnight.

To make the waffles:

1. 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.
2. Heat the waffle iron until hot. Remember, you will also need to fully reheat the waffle iron between waffles for the best results.
3. Scoop the recommended amount of batter onto your waffle iron (typically between 1/2 and 2/3 cup) and close the machine.
4. Cook until the waffle stops steaming, and the exterior is golden brown.
5. 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!

• Hashbrowns
• Sausage, Egg, and Cheese Hashbrown Bowl
• Texas Bacon Patty Melt

More copycat breakfast favorites

• Denny’s Pancake Puppies
• Dunkin Pancake Wake Up Wrap
• IHOP Buttermilk Pancakes

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

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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 minutes minutes

Cook Time 15 minutes minutes

Chilling 12 hours hours

Total Time 12 hours hours 25 minutes minutes

Servings 6

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

Calories: 323kcal | Carbohydrates: 43g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 345mg | Potassium: 162mg | Fiber: 1g | Sugar: 14g | Vitamin A: 454IU | Vitamin C: 0.4mg | Calcium: 93mg | Iron: 2mg

       

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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:

1. In a small bowl, combine the Hidden Valley Restaurant-Style Dressing Mix, heavy mayonnaise, and buttermilk.
2. Whisk together.
3. 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!

• Chick-fil-A Avocado Lime Ranch
• Chipotle Adobo Ranch
• Classic Buttermilk Ranch
• Dill Pickle Ranch
• Popeyes Blackened Ranch
• Southwestern Ranch
• Wingstop Ranch

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

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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 minutes minutes

Resting 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 20

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

Serving: 2tablespoon | Calories: 89kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 192mg | Potassium: 22mg | Sugar: 1g | Vitamin A: 32IU | Calcium: 18mg | Iron: 0.03mg

       

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:

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

3. Divide the mixed lettuce into four salad bowls.
4. Chop peeled hard-boiled eggs and top the individual salads.
5. Shave wide, thin shavings of cheddar cheese over the top of the eggs.
6. Rinse and dry the grape tomatoes. Slice them in half lengthwise and add to the salad bowls.
7. 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

• Chicken Fried Sirloin
• Ranch Salad Dressing
• Fluffy Yeast Rolls
• Green Beans
• Roadkill
• Seasoned Rice
• Smothered Chicken

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

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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 minutes minutes

Total Time 10 minutes minutes

Servings 4

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

Calories: 205kcal | Carbohydrates: 11g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 122mg | Sodium: 278mg | Potassium: 314mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4065IU | Vitamin C: 8mg | Calcium: 243mg | Iron: 1mg

       

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:

1. 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.
2. Whisk together well, cover with plastic wrap, and refrigerate until needed.

To assemble and marinate the cheese:

1. Slice both blocks of cheese down the middle, the long way. The cream cheese needs to be very cold for it to slice well.
2. Then slice both blocks of cheese the short-way into quarter-inch slices.
3. 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.
4. Pour the marinade over the cheese. Make sure the cheese slices are evenly covered.
5. Cover the dish with plastic wrap and refrigerate for about 8 hours.

To serve:

1. 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!

• Baked Goat Cheese
• Beer Cheese Dip
• Goat Cheese Crostini
• Jarlsberg Cheese Dip
• Marinated Mozzarella Balls
• Smoked Gouda Cheese Dip

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

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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 minutes minutes

Chilling 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 10

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

Calories: 280kcal | Carbohydrates: 3g | Protein: 7g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 46mg | Sodium: 346mg | Potassium: 112mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 704IU | Vitamin C: 5mg | Calcium: 190mg | Iron: 0.3mg

       

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.

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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:

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

2. Stir well until the granulated white sugar dissolves. Remember, you are not making whipped cream, so do not stir too vigorously.
3. 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

1. Fill the serving glass three-quarters of the way with fresh ice.
2. Pour in the Mountain Dew Baja Blast until it is about an inch and a half below the rim of the glass.
3. Add a tablespoon of the prepared cream mixture to the glass.
4. 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

• Baja Blast Freeze
• Sonic Dirty Dr. Pepper
• Sonic Dirty Diet Coke
• Caramel Apple Empanada
• Double Decker Taco
• Meximelt

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

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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 minutes minutes

Total Time 10 minutes minutes

Servings 1

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

Calories: 166kcal | Carbohydrates: 38g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 40mg | Potassium: 19mg | Sugar: 37g | Vitamin A: 67IU | Vitamin C: 0.02mg | Calcium: 19mg | Iron: 0.1mg

       

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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:

1. 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.
2. Add the cold water, white sugar, and salt to the food processor bowl with the meat.
3. Process the meat until it forms a thick meat paste. It will be sticky.
4. Divide the meat paste into four equal portions.
5. 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.
6. 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:

1. Warm up a griddle over high heat.
2. When the griddle is hot, add the frozen patties with the “ribs” side up.
3. 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.
4. Remove the cooked patties from the griddle.
5. Use a spatula to scrape off any stuck-on meat from the griddle.

To assemble the McRibs:

1. Cut the hoagie rolls in half to form the top and bottom of the buns.
2. Lightly butter the cut side of the rolls and place them butter-side down on the hot griddle.
3. Toast the bread and place the bottom of the buns on a clean work surface.
4. Use tongs to dip pork patties into a bowl of the Kraft BBQ sauce. Be sure to coat the patties completely.
5. Place one sauced patty on each of the bottom buns.
6. Arrange pickle and onion slices on top of the patties, and cover with the top bun.
7. 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

• Bacon Ranch McCrispy
• Big Mac
• Big Mac Snack Wrap
• Classic Hamburger
• Quarter Pounder
• Smoky BLT Quarter Pounder

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

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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 minutes minutes

Cook Time 10 minutes minutes

Freezing 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 4

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

Calories: 599kcal | Carbohydrates: 68g | Protein: 35g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 108mg | Sodium: 5344mg | Potassium: 1158mg | Fiber: 7g | Sugar: 31g | Vitamin A: 1234IU | Vitamin C: 12mg | Calcium: 303mg | Iron: 14mg

       

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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:

1. Dice the onions and green chiles. Set to the side.
2. Place a medium saucepan over medium heat, then add the unsalted butter.
3. Stir the butter until it stops foaming, then add the diced white onions and green chiles.
4. Sauté the onions and green chiles until the onions are translucent, about five minutes.
5. While the onions cook, shred the American cheese.
6. Reduce the heat to medium-low and add the American cheese.
7. Stir in the whole milk.
8. Continue to stir until the cheese melts and there are no more lumps.
9. Transfer the queso to a serving bowl and serve warm.
10. Garnish with chopped cilantro or sliced green onions if you desire
11. 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!

• Applebee’s Queso Blanco
• Chili’s Skillet Queso
• Chipotle Mexican Grill Queso Blanco
• H-E-B Brisket Queso
• Monterey’s Little Mexico Queso
• Pappasito’s Queso
• Restaurant-style White Queso

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

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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 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

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

Calories: 249kcal | Carbohydrates: 4g | Protein: 11g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1021mg | Potassium: 106mg | Fiber: 1g | Sugar: 3g | Vitamin A: 640IU | Vitamin C: 2mg | Calcium: 608mg | Iron: 0.4mg

       

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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:

1. 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.
2. 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.
3. 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.
4. 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:

1. Preheat the oven to 325°F.
2. 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.
3. Use a flat-bottomed glass to gently press the dough balls until they are about 3/8 inch thick.
4. Bake in the preheated oven until the cookies are set, but still pale. Do not overcook them.
5. Remove the cookies from the hot baking tray and let them cool on a wire rack until they are just warm.
6. 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.

Love baking cookies? Try these copycat cookie recipes!

• Crumbl Sugar Cookies
• Girl Scout Samoas
• Keebler Pecan Sandies
• Panera Kitchen Sink Cookies
• Subway Footlong Chocolate Chip Cookie
• Walkers Shortbread Cookies

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

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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 minutes minutes

Cook Time 20 minutes minutes

Chilling 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 48 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

Calories: 87kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 31mg | Potassium: 16mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 119IU | Vitamin C: 0.02mg | Calcium: 4mg | Iron: 0.3mg

       

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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.

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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:

1. 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;

1. Chop the garlic and set it aside.
2. Add the unsalted butter to a small saucepan over medium-low heat. Stir occasionally.
3. When the butter stops foaming, add the chopped garlic and cook for about a minute.
4. Pour in the hot sauce and Worcestershire sauce.
5. 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:

1. Transfer the hot fries to an oven-proof serving dish.
2. Spoon ribbons of homemade buffalo sauce over the fries and add a handful of blue cheese crumbles.
3. Return the fries to the oven for about a minute, or until the blue cheese crumbles melt slightly.
4. Remove the fries from the oven and drizzle with ranch dressing.
5. Thinly slice the tops of the green onions and garnish the fries with them.
6. 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

• Five Guys Cajun Fries
• In-N-Out Animal-Style Fries
• Taco Bell Nacho Fries
• Wendy’s Baconator Fries
• Wingstop Seasoned Fries
• Wingstop Voodoo Fries

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

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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 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6

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

Calories: 561kcal | Carbohydrates: 53g | Protein: 7g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 3992mg | Potassium: 724mg | Fiber: 6g | Sugar: 1g | Vitamin A: 577IU | Vitamin C: 54mg | Calcium: 102mg | Iron: 2mg

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:

1. 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;

1. Chop the garlic and set it aside.
2. Add the unsalted butter to a small saucepan over medium-low heat. Stir occasionally.
3. When the butter stops foaming, add the chopped garlic and cook for about a minute.
4. Pour in the hot sauce and Worcestershire sauce.
5. 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:

1. Transfer the hot fries to an oven-proof serving dish.
2. Spoon ribbons of homemade buffalo sauce over the fries and add a handful of blue cheese crumbles.
3. Return the fries to the oven for about a minute, or until the blue cheese crumbles melt slightly.
4. Remove the fries from the oven and drizzle with ranch dressing.
5. Thinly slice the tops of the green onions and garnish the fries with them.
6. 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

• Five Guys Cajun Fries
• In-N-Out Animal-Style Fries
• Taco Bell Nacho Fries
• Wendy’s Baconator Fries
• Wingstop Seasoned Fries
• Wingstop Voodoo Fries

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

Print Add to Collection Go to Collections

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 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6

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

Calories: 561kcal | Carbohydrates: 53g | Protein: 7g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 3992mg | Potassium: 724mg | Fiber: 6g | Sugar: 1g | Vitamin A: 577IU | Vitamin C: 54mg | Calcium: 102mg | Iron: 2mg