I have been in love with Sanders Milk Chocolate Hot Fudge Dessert Topping since I moved to Michigan in 1974. The love affair continues to this day as I continue to mail order this dessert topping. In January of 2020, I celebrated my birthday at Outback and had the Chocolate Fondue Flight. A new dessert on their menu. As soon as I dipped my fork in the chocolate, I thought it tasted just like Sanders. I asked the very nice manager if I could buy the boomerang for my new recipe. It was a yes and here is the Copycat Sanders Milk Chocolate Dessert Topping and my Copycat Chocolate Flight Fondue from Outback Steakhouse.
2 11 ounce bags of caramels
1/2 cup half and half
1 12 ounce bag milk chocolate chips
1 teaspoon vanilla
Peel caramels and place in a large bowl. Microwave for one and a half minutes. This will soften the caramels. Place bowl over a pot of boiling water, creating a double boiler. Melt the caramels, stirring occasionally until they are smooth in consistency. Once caramels are smooth, slowly add half and half and stir to incorporate the liquid into the caramels.
Next add the milk chocolate chips. My chips had melted in my move but they were still fine to use in the recipe. Stir until chocolate has completely melted into the caramel mixture. Once that is done, remove from heat and add the vanilla. Store in jars or air tight containers in the refrigerator. Microwave at 30 second intervals to re-warm, stirring between the intervals. This topping is great over ice cream, fruit, on a spoon 😉, or whatever you like dessert topping on. You will not want to buy the jar stuff at the grocery store anymore. Enjoy!
For my Chocolate Flight Fondue, I used brownie bites (from homemade brownies), fresh pineapple, sliced bananas and strawberries. Any fruit is great dipped in chocolate. Outback used strawberries, pineapple, brownie and pound cake. They also had a cup of whip cream which I omitted from mine. Nothing against whip cream, I prefer another option for dipping.
Last fall, I fell in love with Chic Fil A’s Frosted Caramel Coffee. That beverage disappeared off of their menu and was replaced with their Frosted Coffee. Yay! Don’t worry, I will tell you how to make both.
Vanilla Ice Cream (preferred but frozen yogurt could be used) You will want a 3 to 1 ice cream ratio over your cold brew coffee
3/4 cup Cold Brew Coffee, unsweet
Blend to incorporate in your blender. Pour in a glass and enjoy!
To make Caramel Coffee Frosted, add a pump or two of caramel coffee syrup. I love both flavors.
A long time ago when I was growing up with Pebbles Flintstone, Taco Bell had a burger on their menu. The burger was originally called The Bellburger but was later changed to Bell Beefer and Bell Beefer Supreme. The Supreme version had shredded lettuce, cheese and tomatoes on it. This was on the menu from the 1970’s to the 1990’s. I loved this burger. It was taco meat, diced onions, shredded lettuce, diced tomatoes, cheese and mild taco sauce. I was gifted a bottle of Red DuckMild Organic Taco Sauce. I am going to be very honest, this is my favorite taco sauce I have ever tasted. I have already ordered 5 more bottles. Yes, it is that good! The Bell Beefer kind of resembles a Sloppy Joe but so much better.
1 1/2 pounds of ground chuck
1 cup onions, diced
Garlic salt and pepper
1 packet taco seasoning
1 8 ounce bottle of Red Duck Organic Taco Sauce*, or your favorite taco sauce
Sharp Cheddar Cheese, grated (optional)
Iceberg lettuce, shredded (optional)
Tomatoes, diced (optional)
Place beef in a skillet. Season with garlic salt and pepper. Add diced onions and cook until meat is no longer pink. The onions should be translucent. Drain off all fat. Sprinkle taco seasoning over beef and combine. (DO NOT FOLLOW THE DIRECTIONS ON THE TACO SEASONING PACKET) Pour one bottle of Red Duck Mild Organic Taco Sauce and stir to combine. Lower heat and simmer thoroughly about 10 minutes. Serve on buns, add cheese, lettuce and tomatoes if desired. Enjoy! Espero que te guste! #ad #redDuck #sponsored
Just cheese please.
*redDuck can be found on Amazon or ordered directly from the redDuck website. I ordered off their website and the shipping was free. If you are lucky to live in the Pacific Northwest, you can probably find it in your grocery stores.
This was my dessert of choice from that Australian Steakhouse chain. It was called Sidney, only they spelled my name wrong. It should have been Cydnee’s Sinful Sundae. Sadly, it’s no longer on the menu. Today I have recreated this sundae and paired it with my friend Candi from The Devilish Dish’s Red Wine Dark Chocolate Hot Fudge Sauce.
Vanilla Ice Cream (I used 3 scoops)
1 cup coconut, toasted*
Strawberries, sliced Hot chocolate sauce, see recipe link
*Toast Coconut on a microwave safe plate in microwave. Cook for 30 second intervals until golden brown and toasty. Set aside and let cool completely.
Scoop ice cream into round balls. Roll in cooled toasted coconut and place in bowl. Add sliced strawberries. Add warm chocolate sauce on top of ice cream and strawberries. Top with whipped cream and a whole strawberry. Garnish with more toasted coconut. Enjoy!
Now if you want to be very naughty, put one of my Breakfast Brownies underneath the scoops of ice cream and continue building this decadent sundae.
This is a copy cat recipe from the Australian steakhouse chain restaurant. This multipurpose sauce can be used with so many different things. I have used it on The Big O Burger and it’s perfect with onion rings, fries, veggies or anything you want. I have linked The Big O Burger and Crumbs In My Mustachio’s Beer Battered Onion Rings with this sauce. My burger and sauce are pictured with Crumbs In My Mustachio’s recipe for her onion rings.
1/2 cup mayonnaise
2 Tablespoons of ketchup
1 1/2 Tablespoons of creamy horseradish, I used Inglehoffers
One pinch of salt
One pinch of black pepper
1/8 teaspoon of chili powder, or more for more heat
1/8 teaspoon of dried oregano
Combine all ingredients and mix well. Best if made a day ahead. Store in refrigerator.