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Have you even been out to a restaurant and had delicious food that you wish that you could make at home? Well now you can, this page is dedicated to finding copy cat recipes of favorite meals we have had at restaurants so that we can enjoy making them for ourselves and our families without the huge cost that may incur.


Olive Garden’s White Chocolate Rasberry Cheesecake

Smiley : February 21, 2012 9:00 am : Copy Cat Recipes, Dessert, Olive Garden, Recipes

This is one of my favorite desserts to eat. Chocolate and rasberry are a perfect pair together. There are only two places around that I like to get this scrumptious desert from, Olive Garden and the Cheesecake Factory. Enjoy.


 Picture from Olive Garden


 1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages creamcheese
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract


 1. Preheat oven to 325 degrees F (165 degrees C).

2. In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.

3. Press mixture onto the bottom of a 9 inch springform pan.

To make raspberry sauce: In a medium sauce pan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil.

4. Continue boiling until sauce is thick and clear. Strain sauce through a mesh strainer to remove seeds. Set aside.

5. In the top of a double boiler, heat white chocolate chips and half-and-half, stirring occasionally, until chocolate is melted and smooth.

6. Remove from heat and allow to cool to luke warm.

7. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs, one at a time.

8. Blend in vanilla and melted white chocolate chips. Pour half of batter over crust.

9. Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining batter into pan. Spoon another 3 tablespoons of raspberry sauce over the top of the batter. Swirl batter with the tip of a knife to create a marbled effect.

10. Bake in the preheated oven for 55 to 60 minutes, or until filling is set.

11. Allow to cool, cover with plastic, and refrigerate for 8 hours before removing from pan.

12. Serve with remaining raspberry sauce.




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Carrabba’s Italian Grill’s Pasta Weesie

Smiley : February 14, 2012 6:31 pm : Carrabba's Italian Grill, Copy Cat Recipes, Main Dishes, Recipes

When I visit Carrabba’s Italian Grill I always get their Pasta Weesie. Its Pasta, shrimp, mushroom, creamy, and cheesy goodness all in one. I love that they aren’t skimpin’ on the large shrimp either. When they say large, its the truth. When I make this recipe at home I add even more shrimp. Ok, can you tell me that I am shrimp-aholic, yes  I confess… Enjoy!

pasta weesie

picture from:



8 jumbo shrimp
1/4 cup sautéed mushrooms
pinch minced garlic
1 tablespoon sliced green onions
1/4 cup lemon butter
1/2 cup alfredo sauce
1/2 cup grated romano cheese
Heavy hand of fettuccine

Lemon Butter Sauce:

2 tablespoons clarified butter (you’ll need about 1/2 stick of butter; directions follow)
2 tablespoons finely chopped yellow onions
2 tablespoons finely chopped garlic
4 tablespoons fresh lemon juice
2 tablespoons dry white wine
2 tablespoons cold butter
salt and pepper


Lemon Butter Sauce (This can be done ahead of time)

1. To clarify butter; Melt 1/2 stick of butter over low heat. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top, and discard sediment.


To Make the Sauce:

1. Heat clarified butter, add onion and garlic, and saute until transparent. Add lemon juice and white wine, and season to taste with salt and pepper. Simmer 2-3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.


To Make the Pasta and Shrimp:

1. Saute the shrimp until nearly done. Add garlic, green onions and mushrooms. Finish with lemon butter. In a separate pan, warm alfredo to simmer. Add cooked fettuccine and romano cheese. Plate pasta and top with shrimp mixture. Enjoy!


Recipe from: Family CookBook Project

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