One of my favorite restaurants to eat at is Outback Steakhouse. Outback was founded here in Tampa Florida in 1988. The original restaurant on Henderson Bouvelard is still open. I have so many favorites that I have tried and enjoyed the many years since I have been dining there. Their Salted Caramel Cookie Skillet is my latest favorite. The star is the cookie with white chocolate chips, toffee bits and pretzels. Just the cookies alone would be delicious. Outback changes their menu frequently so when I find something I like, I try to figure it out so I can enjoy it at home after it vanishes from the menu.
1 c flour
1/2 t baking soda
1 stick butter, room temperature
6 T granulated sugar
6 T brown sugar
2 t vanilla
3/4 cup white chocolate chips
3/4 cup toffee chips
1/2 cup pretzels, crushed into small pieces (I placed mine in a plastic bag and crushed them with a rolling pin)
Vanilla Ice Cream
Salted Caramel ice cream topping
Preheat oven to 350 degrees.
Whisk together flour, baking soda and salt in a separate bowl and set aside. Mix together softened, granulated and brown sugar. Add egg and vanilla and blend well. Stir in white chocolate chips, toffee chips and pretzels.
No skillet? No worries, just make a big cookie on a cookie sheet and eat it from a bowl when the cookie is baked. I highly recommend parchment paper or a silpat on your cookie sheet if you are just baking cookies.
Place cookie dough in a small cast iron skillet or make big cookies on a cookie sheet. Bake 8-11 minutes for normal size cookies. If you are making larger dessert size or skillet size cookies on a cookie sheet, they will take longer. I used a 6″ cast iron skillet and mine baked about 16 minutes. Time will vary with the size of cookies you make. Top with a big scoop of vanilla ice cream and salted caramel ice cream topping. Serve warm. This recipe yields 4 very large cookies. Enjoy!
Why is this Olive Garden Chicken? I marinated my boneless, skinless chicken breasts in Olive Garden Salad Dressing. Makes for moist, tender and yummy tasty chicken breast. I grilled these on my grill but you could bake them and shoot them under the broiler right before they are done.
I used a copper grill mat on my BBQ grill. I will remove it and the sauce/char will come right off. Keeps your grill clean too. My Dad is not a big fan of char on meat. I like it. ☺️
1 large bottle Olive Garden Italian Salad Dressing or your favorite Italian dressing
Boneless, skinless chicken Breasts
Look how juicy the chicken breast is.
Place chicken breasts in a container and pour dressing over the chicken. Make sure dressing covers the chicken. Cover and leave in refrigerator for a minimum of 4 hours. You can marinate longer, 6-8 hours or overnight. I prefer overnight. If you decide to use plastic bags to marinate, make sure you double bag or place in a bowl while they are marinating.
Grill, bake/broil until done. If you are grilling, grill over medium high heat. Check chicken with an instant read thermometer. Cooked chicken is 165 degrees. Remove your chicken about a minute before it’s done because it will continue to cook after it’s removed from the heat. You can also baste the dressing on your chicken near the end of cooking if desired. Pair with your favorite sides. These chicken breasts freeze and reheat well. Enjoy
I remember my Mom cooking banana pudding with sliced bananas on the stove when I was growing up. It came from a box but still a sweet memory. I took that memory and converted it to a homemade Banana Pudding Pie. Simple, delicious and easy to make. My Dad even had seconds, so I know it was good!
Crust:1 11 ounce box of vanilla wafer cookies
1 sick of butter, melted
Preheat oven to 350 degrees. Crush cookies and stir in melted butter. Form a crust in your pie plate. Bake shell for 8 minutes and set aside.
Pudding Pie Filling:
1 1/2 cups sugar
1/4 cup flour
2 Tablespoons cornstarch
2 cups of milk, divided
3 egg yokes, beaten
2 Tablespoons butter
3 bananas sliced
2 teaspoons vanilla
In a saucepan, add sugar, flour and cornstarch and whisk together. Over medium heat, add one cup of milk and whisk, add in egg yokes and butter. Pour in the remaining cup of milk and start adding the sliced bananas. Bring to boil and stir frequently to prevent scorching and burning. Once pudding is very thick, remove from heat and stir in vanilla. Pour in pie shell and refrigerate overnight or until set and firm. Decorate with whip cream. Enjoy!
I first saw a version of this casserole on The Today Show. I had to change the ingredients to my liking so I have created this very versatile breakfast casserole that would be prefect for brunch, lunch or dinner paired with a salad.
4 everything bagels, (plain or onion can be used) torn into pieces
3 Tablespoons of chopped onion
1 8 ounce block of cream cheese, room temperature
1/4 pound sliced ham, torn into pieces or 1 pound bacon cooked and crumbled
2 cups milk
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 1/2 cups shredded cheddar cheese
Butter for 13 x 9 pan, be generous or it will stick
Butter inside of 13 x 9 pan. Place torn bagels in bottom of buttered pan. Sprinkle chopped onion on top of bagels. Dot the top of the casserole with softened cream cheese. Tear up ham and spread over casserole. In a bowl or blender, mix eggs, milk, pepper and mustard. Pour blended egg mixture over casserole. Top with shredded cheese. Cover tightly with foil and place in refrigerator for a minimum of 2 hours or overnight.
Take casserole out of the fridge and preheat oven to 350 degrees. Bake 45 minutes. Let stand for 10 minutes before serving.
This is probably one of the most fun desserts I have had the pleasure in making and eating. The tortillas fry up quickly (even faster if you have an air fryer) and this dessert comes together very fast. One plate can feed several people. This dessert will definitely have you licking your fingers. 😉
Flour tortillas (I fried 6)Strawberries, washed, dried and cut into bite size pieces
Hot fudge ice cream topping, warmed
Nuts, chopped, optional
Whip cream, optional
Fry to a golden brown.
Fry flour tortillas in oil heated to 350 degrees. Once crisp, remove from pan and place on a plate lined with paper towels. Drain and blot the tortillas. While still warm, sprinkle both sides with the cinnamon sugar mixture. Cut into wedges, I used my pizza cutter. Make a layer of cinnamon sugar chips and layer of strawberries. Drizzle warm chocolate sauce over chips and strawberries. I sprinkled mine with chopped nuts. Continue layering, with chips, strawberries, chocolate and nuts. Whip cream makes a great addition to this recipe. Enjoy!
Optional Air Fryer Directions:
Lightly mist tortillas with extra virgin olive oil, grape seed, coconut oil or (light oil). Crisp in air fryer and immediately sprinkle cinnamon sugar on both sides of crisp tortilla. Cut into wedges when cool enough to handle. Layer chips, strawberries, warmed chocolate sauce, nuts and whip cream.
1/2 cup sugar
2 teaspoons of cinnamon
When it’s warm, I want salad for meals. Here is a quick and easy salad that you make ahead later in a bowl and toss the next day. Perfect for when you are entertaining and you actually make it ahead of time. I think you will really like this salad I made in the food processor. Easy and delicious. This low carb and delicious. You would never know that a low carb salad could taste this great.
1 head of iceberg lettuce
1 head of cauliflower or several bunches of broccoli, I used broccoli
Small bunch of scallions, white and green snipped
2 10 ounce boxes of frozen peas, or a bag
1 cup grated Parmesan or Italian Blend cheese
1 pound of bacon cooked crisp, drained well and crumbled
I Chopped the lettuce and broccoli in the food processor. Layer the above ingredients in a large salad bowl. Top with dressing and cover tightly. Next day, toss and serve.
1 1/2 cups of mayonnaise
1 dry packet of Italian Seasoning
Add seasoning to mayonnaise and blend well. Put on top of layered salad and refrigerate overnight. Toss salad and serve. Enjoy.
This recipe brings back many sweet memories of my Mom. My Mom loved muffins of every kind. When she was undergoing treatment for her cancer, she had a very hard time swallowing. She could however, still eat and swallow muffins. I would make different flavors a couple of times of week. Lemon Poppy Seed muffins were her favorite. In your memory Mom with love.
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup sugar
1/2 stick butter, room temperature
2 eggs, room temperature
1 teaspoon vanilla
Zest of 2 large lemons
Juice of two large lemons*
3/4 cup of sour cream
1 1/2 Tablespoons of poppy seeds
Preheat oven to 450 degrees. In a small bowl, whisk flour, salt and soda and set aside. Blend sugar and butter together in a separate bowl. Add eggs, vanilla, lemon zest and lemon juice. Blend in sour cream. Blend or stir in poppy seeds.
Line with baking cups or spray your muffin with nonstick cooking spray. I bake muffins either way, so it’s your choice. Fill each muffin cavity about 2/3 full. Bake for 13 minutes or until a cake tester is inserted and comes out clean. Yields a bakers dozen, lucky 13! Enjoy!
*Using fresh lemon juice produces a subtle taste of lemon. If you prefer a stronger taste, omit the juice and use lemon extract. I actually prefer real lemon juice and lemon zest. Also, make sure you microwave your lemon(s) for 15 seconds on high and you will easily get twice the juice. This tip works on all citrus.