8 Favorite Copycat Restaurant Recipes

by Margielynn

We all have dishes from our favorite restaurants we wish we had the recipe! Choose from Texas Roadhouse, Chili's, Salt Grass Steakhouse, Applebees, Olive Garden and more!

I love collecting all my favorite copycat recipes! Most of the recipes are pretty much right on like the one you get in the restaurant.

I hope I have included one of your favorite restaurant recipes. Every time you get a craving, just pull the recipe out and make it right in your own kitchen!

I would love to baked some Texas Roadhouse buttery rolls and slather them with that scrumptious cinnamon butter! You know a bowl of Chili’s chicken enchilada soup would be so food with those hot rolls! We must have a dessert to finish up with, a big slice of Cracker Barrel double chocolate fudge Coca Cola cake would be scrumptious! Do I have you drooling yet?

Cracker Barrel Copycat Double Chocolate Fudge Coca Cola Cake Recipe

Cracker Barrel Double Chocolate Fudge Coca Cola Cake
Cracker Barrel Double Chocolate Fudge Coca Cola Cake

Do you have a craving for the Cracker Barrel's Double Chocolate Fudge Coca-Cola Cake? With this recipe, you can recreate it where it tastes much like the one you buy at the Cracker Barrel Restaurant. This recipe is great for a family gathering or potluck, it yields 24 servings.


  • 1 cup Coca-Cola

  • 2 cups sugar

  • 1 teaspoon vanilla

  • 1/2 cup oil

  • 1/2 cup buttermilk

  • 2 eggs

  • 3 tablespoons cocoa

  • 1 teaspoon baking soda

  • 1/2 cup or 1 stick margarine

  • 2 cups all-purpose flour

  • 1/2 teaspoon salt


  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Greased and floured the sheet cake pan.

  3. In a small pan, bring to a boil the cocoa, oil, Coca-Cola, and margarine.

  4. Combine the salt, sugar, and flour, add to the boiling mixture and beat well.

  5. Add the buttermilk, vanilla, baking soda and eggs; beat well.

  6. Pour into the greased and floured sheet cake pan.

  7. Bake at 350 degrees Fahrenheit for 20-25 minutes.

Yields: 24 servings.


  • You may use another type of nuts if you prefer.

Frosting Ingredients

  • 3 tablespoons cocoa

  • 1/2 cup or 1 stick of margarine

  • 1 teaspoon vanilla extract

  • 6 tablespoons cream or milk

  • 1 pound confectioners sugar

  • 1/2 to 1 cup chopped pecans


  1. In a small saucepan, combine the cream or milk, margarine, and cocoa; heat until the butter melts.

  2. Beat in the confectioner's sugar and the chopped pecans.

  3. Spread the frosting on the hot cake.

  4. Cool the cake and cut.

Chili's Copycat Chicken Enchilada Soup Recipe

Chili's Copycat Chicken Enchilada Soup
Chili's Copycat Chicken Enchilada Soup

Now you can make Chili’s delicious soup at home with this copycat recipe. If you have never eaten it before, you are in for a delicious experience.

To make this soup you will need chicken, onions, enchilada sauce, Velveeta cheese, and seasonings. This will be a warm soup to serve on a cold chilly day topped with cheddar cheese, crushed tortilla chips and pico de gallo.


  • 1 tablespoon vegetable oil

  • 1/2 cup onion, diced

  • 1 clove garlic, pressed

  • 1 pound chicken breast fillets, about 3 fillets

  • 1 cup masa harina

  • 4 cups chicken broth

  • 1 cup enchilada sauce

  • 3 cups water

  • 1 teaspoon chili powder

  • 16 ounces Velveeta cheese

  • 1 teaspoon salt

  • 1/2 teaspoon cumin


  1. Add 1 tablespoon of the oil to a large pot and heat over medium heat.

  2. Add the chicken breasts to the pot and brown for 4-5 minutes per side; set the chicken aside.

  3. Add the onions and the garlic to the pot and sauté‚ over medium heat for about 2 minutes.

  4. Add the chicken broth.

  5. In a medium bowl whisk masa harina with 2 cups of the water until blended.

  6. Add the masa harina mixture to the pot with onions and garlic.

  7. Add the remaining water, cheese, enchilada sauce, and spices to the mixture and bring mixture to a boil.

  8. Shred the chicken into small pieces and add it to the pot.

  9. Reduce the heat and simmer soup for 30-40 minutes or until the soup is thick.

  10. Garnish with the shredded cheddar cheese, crushed corn tortilla chips, and pico de gallo.

Pico de Gallo Ingredients and Instructions

Ingredients for Pico de Gallo:

  • 2 teaspoons chopped fresh jalapeño peppers, seeded

  • 2 medium tomatoes, diced

  • 1/2 cup diced onion

  • 1 pinch salt

  • 2 teaspoons finely minced fresh cilantro

Instructions for Pico de Gallo:

  • In a medium bowl mix all ingredients together.


  • In the Pico de Gallo you can leave the seeds in jalapeño pepper if you like it spicy.

  • The recipe may be doubled to make the number of servings you need.

Soup Toppings

  • Cheddar cheese, shredded

  • Corn tortilla chips, crushed

  • Pico de gallo

Texas Roadhouse Copycat Buttery Rolls And Cinnamon Butter Recipe

Texas Roadhouse Copycat Buttery Rolls And Cinnamon Butter
Texas Roadhouse Copycat Buttery Rolls And Cinnamon Butter

If you have ever dined at the Texas Roadhouse you have eaten their delicious buttery dinner rolls that they serve with their cinnamon butter. These recipes are real close to the rolls and cinnamon butter they serve at their restaurant. Now you can make up a batch of rolls and butter at home!


  • 2-1/4 ounce packages active dry yeast

  • 3 cups all-purpose flour

  • 1 teaspoon salt

  • 2 tablespoons granulated sugar

  • 1 1/4 cups warm water, 105 to 115 degrees Fahrenheit

  • 1 large egg, slightly beaten

  • 8 tablespoons butter, melted

  • 1/4 cup nonfat dry milk

  • 2 tablespoons butter flavored vegetable shortening


  1. Put 2 cups of flour in a large mixing bowl; add the yeast, salt, sugar and dry milk. Set aside.

  2. In a mixing bowl, combine the water and egg and stir to mix.

  3. Make a hole in the center of the dry ingredients, pour the water mixture into the well.

  4. Mix by hand, 150 strokes while scraping bottom and sides of the bowl.

  5. Add 1/2 of the melted butter and beat to combine.

  6. Add the remaining flour, about 1/3 cup at a time, beating to combine each addition.

  7. Cover the bowl with plastic wrap; set the dough in a warm place.

  8. Allow the batter to rise until doubled in bulk, about 1 hour.

  9. Coat the cups, bottoms, and sides of 12 cup muffin pan with shortening.

  10. Punch down the batter, it will be extremely soft and sticky.

  11. Drop by hand into prepared muffin cups to make 12 rolls.

  12. Brush dough with 1/2 remaining melted butter.

  13. Let rise in a warm place until doubled in size.

  14. Preheat the oven to 400 degrees Fahrenheit, bake the rolls on the middle rack for 16-18 minutes.

  15. Brush the tops of baked rolls with the remaining melted butter.


Tips From Margielynn

  • Make sure you let the dough rise doubled in bulk were stated.
  • You may double for more servings.

Copycat Texas Roadhouse Cinnamon Butter

  • 1 cup, 2 sticks butter, softened

  • 1/2 teaspoon corn syrup

  • 3/4 to 1 teaspoon cinnamon

  • 1/3 cup sweetened condensed milk, chilled


Place all the ingredients for the cinnamon butter in a food processor; blend until mixture is smooth. Serve with the hot rolls. This may be stored in the refrigerator.

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Texas Roadhouse Copycat Rattlesnake Bites Recipe

Texas Roadhouse Copycat Rattlesnake Bites
Texas Roadhouse Copycat Rattlesnake Bites

Texas Roadhouse copycat rattlesnake bites do not have any rattlesnake in the ingredients, but the jalapeño peppers provide the bite like a rattlesnake! They are full of spicy and cheesy deliciousness.

With this recipe you can make them at home any time. Rattlesnake bites are great for super bowl parties, or any other party or celebrations. Serve bites dipped in ranch dressing or Cajun horseradish sauce.


  • 12 large jalapeños, seeded and cut in half

  • 1 1/2 cup bread crumbs, seasoned or unseasoned

  • 1 large egg

  • 2 tablespoons milk

  • 1 teaspoon Parmesan, grated,

  • 1 tablespoon flour

  • 2 cups Monterey Jack cheese, shredded

  • salt and pepper to taste

  • vegetable oil, for frying


  1. Wash the jalapeños, cut in half and remove the seeds.

  2. Fill each half with grated Monterey Jack cheese, pack cheese down lightly.

  3. In a shallow bowl, mix the milk, egg, flour, Parmesan, salt, and pepper.

  4. Put the breadcrumbs in a flat dish.

  5. Dip the jalapeños in the egg mixture and then roll in the breadcrumbs.,

  6. Put in the freezer for 30 minutes.,

  7. Heat the oil in deep fryer to 350-375 degrees Fahrenheit.

  8. Remove the jalapeños from the freezer and deep fry in the hot oil until golden brown about 2 minutes.

  9. Drain the Rattlesnake bites on paper towels and serve immediately with ranch dressing or Cajun horseradish sauce.

Cajun Horseradish Dipping Sauce

  • 1/4 cup light mayonnaise

  • 1/4 cup prepared horseradish

  • 1/2 cup sour cream

  • 1 tablespoon chopped fresh chives

  • 1 teaspoon chopped garlic

  • Salt and black pepper to taste


In a medium bowl, stir together the horseradish, garlic, chives, sour cream, and mayonnaise; salt and pepper. Set aside.

  • You may want to double the recipes; these rattlesnake bites will disappear fast!


Applebee's Copycat Hot Artichoke and Spinach Dip Recipe

Applebee's Copycat Hot Artichoke and Spinach Dip
Applebee's Copycat Hot Artichoke and Spinach Dip

This copycat dip tastes much like the one they serve at Applebee's. With this recipe, you may now enjoy Applebee's delicious hot artichoke and spinach dip anytime you get a craving for it.

To get started making this yummy dip you will need frozen spinach, canned artichoke hearts, Parmesan-romano cheese mix, mozzarella cheese, Alfredo sauce, garlic, and cream cheese and you will be well on your way to having a quick and easy appetizer or snack at anytime you need one.


  • 14-ounce can artichoke hearts, drained and chopped roughly

  • 10-ounce package frozen chopped spinach, thawed

  • I/2 cup Mozzarella cheese, shredded

  • 10-ounces prepared Alfredo sauce

  • 1 cup Parmesan-roman cheese mix, shredded

  • 1 teaspoon garlic, minced

  • 4 ounces cream cheese, softened

  • black pepper, optional


  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Combine in a medium bowl thoroughly, the artichoke hearts, spinach, mozzarella cheese and black pepper.

  3. Spread the mixture evenly into an 8-inch x 8-inch baking dish.

  4. Bake until the cheeses are bubbling and melted, about 25-30 minutes.

  5. Serve the dip with chips, crackers or bread.

Tips From Margielynn

  1. This is delicious dipped with just about anything, even vegetables are great.

  2. Watch the dip when baking, do not overcook, just bake until hot, bubbling and the cheese is melted.

Olive Garden's Copycat Spaghetti Carbonara Recipe

Olive Garden's Copycat Spaghetti Carbonara
Olive Garden's Copycat Spaghetti Carbonara

Would you like to make the Olive Garden's spaghetti carbonara at home any time you get a craving? This copycat Olive Garden's spaghetti carbonara recipe is much like the one you get at this favorite restaurant.


  • ¼ cup olive oil

  • 24 slices thick bacon, cut into ½ inch strips and cooked

  • 6 tablespoons shallots, minced

  • 8 ounces mushrooms with stems, sliced

  • 2 teaspoons parsley, chopped finely

  • 3 turns of black peppercorns mill

  • salt to taste

  • 2 pounds spaghetti, cooked

  • 4 tablespoons Parmesan, grated


  1. Heat the olive oil in a heavy skillet over medium heat.

  2. Add the shallots and mushrooms; sauté until golden, but not brown.

  3. Add the bacon strips, mix well and remove from the heat.

  4. Add the spaghetti to the mixture and stir all the ingredients together well.

  5. Add the Bechamel sauce, parsley, salt, and pepper; mix well.

  6. Serve with Parmesan immediately.

Light Bechamel Sauce

  • 3 cups whole milk

  • 6 tablespoons butter or margarine

  • 6 tablespoons all-purpose flour

  1. Add to a heavy pan the butter, when melted add the flour.

  2. Cook on medium heat for 2 minutes, using a whisk constantly.

  3. Only cook the roux to a blond color no longer.

  4. Add the milk; do not use skim or low-fat milk.

  5. Bring the sauce to just below the boiling point.

  6. Remove from the heat and keep warm.

This recipe makes 4 servings.

Tips From Margielynn

  1. Only use whole milk for the Bechamel Sauce, no skim or low-fat milk.

  2. Do not brown the shallots or mushrooms; just sauté until golden.

Healthy Starbucks Copycat Recipes

Saltgrass Steakhouse Copycat Garlic Mashed Potatoes Recipe

Saltgrass Steakhouse Copycat Garlic Mashed Potatoes
Saltgrass Steakhouse Copycat Garlic Mashed Potatoes

Do you enjoy eating the garlic mashed potatoes at the Saltgrass Restaurant? With this easy copycat recipe, you will now be able to enjoy them at home whenever you desire. It's delicious served with steak or any type of meat that you like.


  • 5 medium russet potatoes, wash and scrub potatoes, the peelings are left on

  • 2 tablespoons butter, softened

  • 1/2-3/4 cups milk

  • 1/2 teaspoon salt

  • 3 tablespoons butter

  • 1/2 teaspoon ground fresh black pepper

  • 1 whole garlic head, measure out 1 1/2 teaspoon of crushed garlic after the roasting process

  • 1 1/2 teaspoons olive oil


  1. Preheat the oven to 375 degrees Fahrenheit.

  2. Wash and scrub the potatoes but leave the peelings on.

  3. Rub the potatoes with softened butter.

  4. Place the potatoes in a pan and bake at 375 degrees Fahrenheit, oven until the potato is soft when checked with a fork.

  5. The potatoes should take about a 1 – 1 1/4 hour.

  6. To prepare the garlic cut the top of the head of garlic off so you can see garlic cloves without any peelings covering them.

  7. Spoon the vegetable oil on top of garlic and wrap in foil.

  8. Place in the oven while baking the potatoes.

  9. Garlic will take about 30-45 minutes. Garlic should be soft and golden in color when finished baking.

  10. When the garlic is removed from the oven cool slightly; squeeze soft garlic from the head. It should take about 4-5 cloves, depends on the size of cloves. The crushed garlic should measure to be 1 1/2 teaspoon.

  11. You may use more garlic if you desire a stronger garlic flavor.

  12. When the potatoes are done, place in a large mixing bowl and chop slightly.

  13. Add salt, butter, pepper, and roasted garlic that have been mashed and measured.

  14. Add 1/2 cup of milk. Beat with an electric mixer until fluffy. There will be little lumps of potatoes that will not be completely mashed. The small lumps and peelings will give these potatoes a hearty flavor.

Tips From Margielynn

  • You may need to add more milk If the potatoes seem dry.

  • If you like a stronger garlic taste you may add more garlic.

The Cheesecake Factory Copycat German Chocolate Cheesecake Recipe

The Cheesecake Factory Copycat German Chocolate Cheesecake
The Cheesecake Factory Copycat German Chocolate Cheesecake

Cheesecake is my most crave-able dessert! The Cheesecake Factory has many flavors and they are so yummy. If the German chocolate cheesecake is your favorite flavor at the Cheesecake Factory, now you can fix it yourself!


  • 24 oz cream cheese, softened and cut into chunks

  • ¼ cup dairy sour cream

  • ½ cup granulated sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

Chocolate Cake
  • 2 cup granulated sugar

  • 4 ounces unsweetened chocolate

  • 4 eggs

  • ½ cup butter

  • 2 teaspoons vanilla extract

  • 1 ½ cups all-purpose flour

  • Chocolate Glaze for sides, recipe below

  • German Chocolate Topping, recipe below

  • Whipped cream for garnish, optional

Chocolate Glaze
  • ½ cup semisweet chocolate chips

  • 2 tablespoon whipping cream

German Chocolate Topping
  • 1/3 cup butter, cut into small pieces

  • 1 teaspoon vanilla extract

  • 2 egg yolks

  • 2/3 cup granulated sugar

  • 1 cup chopped pecans

  • 2/3 cup whipping cream

  • 1 cup flaked coconut


  1. In a large bowl of electric mixer or in a food processor with a metal blade, blend the cream cheese, eggs, sugar, sour cream and vanilla until smooth; set aside.

Chocolate Cake
  1. In large microwave-safe bowl, combine the butter and chocolate. Microwave on high power for two to three minutes, or until melted. Cool slightly.

  2. Beat in the eggs, sugar, and vanilla extract with a fork until smooth.

  3. Add the flour and mix well.

  4. Spoon into well-greased 9½ inch spring-form pan, spread evenly.

  5. Be very careful and spread the cheese mixture evenly over top of the chocolate batter.

  6. Bake in a preheated 425 degrees Fahrenheit oven for 15 minutes.

  7. Reduce the oven temperature to 350 degrees Fahrenheit and continue baking 55 to 60 minutes longer.

  8. Turn the oven off, open the oven door and let the cake cool completely to room temperature in the oven.

  9. Refrigerate until well chilled.

  10. Remove the sides from the springform.

  11. Invert the cake onto a serving plate, cheesecake will be on the bottom and chocolate cake on top.

Chocolate Glaze
  1. In a small microwave-safe bowl mix the chocolate chips and whipping cream.

  2. Microwave on high for 45 to 60 seconds.

  3. Beat until smooth; spread on the sides of cheesecake

German Chocolate Topping
  1. In a small microwave-safe bowl, beat the egg yolks.

  2. Stir in the butter, sugar and whipping cream.

  3. Microwave on high 4 minutes, stirring every minute.

  4. Remove from the microwave and stir in the vanilla.

  5. Stir in the coconut and pecans until blended.

  6. Refrigerate until mixture is of spreading consistency; spread on top of the cheesecake.

  7. Spread the sides with Chocolate Glaze.

  8. Spread the top evenly with German Chocolate Topping.

  9. Refrigerate the cheesecake until serving time.

  10. Garnish with whipped cream, if desired.

Tips From Margielynn

  1. Make sure your cream cheese is at room temperature before you start.

  2. When making the chocolate topping and glaze, watch closely, microwaves cook different according to watts.

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Which of these top chain restaurant is your favorite?

Updated: 12/07/2017, Margielynn
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Margielynn on 08/19/2017

Most of the time I can figure out the ingredients if I am familiar with them.

DerdriuMarriner on 08/19/2017

Margielynn, Can you fairly accurately guess the ingredients when you taste food not prepared by you?

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