(Better Than) Applebee’s Spinach and Artichoke Dip

April 21, 2013 by Leave a Comment

applebee's spinach and artichoke dip

(Better Than) Applebee’s Spinach and Artichoke Dip

I’ve heard people say they’re nuts about the Applebee’s Spinach and Artichoke Dip.  I’m really not much of a fan of chain restaurants.  We have an Applebee’s in our town and I think I’ve only been there a few times (only because someone else chose the location).  I have nothing against Applebee’s.  We just choose to frequent mom and pop restaurants (see our road trip family rules).

Forget the chains.  I have a Spinach and Artichoke Dip recipe that I would put up against any restaurant recipe.  Honestly, I’ve never come across a better version.  Yes, I’m bragging.

Frugal Tip:  Instead of going out to eat, invite another couple over this weekend.  This is the perfect thing to serve at a casual party.  In my opinion, it’s so much more fun (and frugal) to invite people over to your home instead of going out to a restaurant.

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(Better Than) Applebee’s Spinach and Artichoke Dip
 
Do you love Applebee’s Spinach and Artichoke dip? This version is even better!
Ingredients
  • 1 14-oz. can artichokes, drained and chopped
  • ½ of a 10-oz. package frozen spinach, thawed and drained (re-freeze the remainder to use the next time)
  • 2 cloves garlic, minced
  • ½ C. sour cream
  • ¼ C. mayonnaise
  • ¼ C. cream cheese, softened
  • ¼ C. Romano cheese, grated
  • ¼ C. Parmesan cheese, grated
  • Panko bread crumbs (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine all ingredients except for the Parmesan cheese and mix well.
  3. Spread the dip in a baking dish and top with Parmesan cheese. Next, sprinkle Panko bread crumbs on top with a little pat of butter here and there.
  4. Bake until completely heated through and the cheese begins to bubble and brown.
  5. Serve with crackers, cocktail rye, pita, tortilla chips or even veggies.

 

Filed Under: Appetizers, Copycat Recipes Tagged With: , , , ,

Copycat Orange Julius Recipe

April 4, 2013 by Leave a Comment

copycat orange julius recipe

 

Orange Julius has been around ever since I can remember.  They were always one of my favorite mall treats as a teen, and I still enjoy them today.  My mom has been making this copycat version for years and years.  It’s pretty close to the original, and a great way to enjoy this yummy mall treat at home for less.

Copycat Orange Julius Recipe

6 oz. frozen orange juice concentrate
1 C. milk
1 C. water
1/2 C. sugar
1 tsp. vanilla
6-8 ice cubes (about 1 1/2 C. ice)

Combine ingredients in a blender. Blend until frothy. This makes enough for about 4 large glasses or 6 small ones.

Note:  I originally posted this Copycat Orange Julius Recipe and photo on Mommysavers.com.

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Benihana Fried Rice Copycat Recipe

November 29, 2012 by 2 Comments

benihana fried rice recipe copycat

Rice recipes are inherently frugal.  Problem is, too many people don’t make it correctly.  When it comes to making rice, the right type of rice is important.   Believe it or not, not all rice is created equally.  A true risotto requires arborio rice, sushi a sticky short-grain, and for certain Indian dishes only Basmati will do.  Also, attention to detail in its preparation is equally important.  When it comes to making fried rice, the key is to use cold, day-old rice.  Who knew?

I was browsing the internet for a copycat version of the Benihana Fried Rice.  All the recipes I saw didn’t include those important details!  Plus, adding garlic to the butter was omitted in many of them.  It makes a big difference.   My whole family loved this dish, and my husband said, “This is the best fried rice you’ve ever made.”  This recipe is definitely a keeper.   My only regret is not making more.  Sadly, there are no leftovers.

 

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Benihana Fried Rice Copycat Recipe
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 C. cooked Jasmine rice, day old and cold
  • 5 Tbsp. butter
  • 2-3 cloves garlic, minced
  • ½ tsp. ginger
  • 1 C. chopped onion
  • 1 C. chopped carrots
  • ⅔ C. chopped green onions
  • 3 Tbsp. sesame seeds, toasted
  • 5 Tbsp. soy sauce
  • 3 eggs
Instructions
  1. In a 350 degree oven, toast your sesame seeds for 15-20 minutes until light brown. Meanwhile, In a large skillet, melt the butter along with the minced garlic and ginger over medium heat. When garlic is translucent, add the onions, green onions, and carrots. Add the cold, cooked rice and soy sauce. Cook until the rice starts to get slightly brown and crispy. Push rice/vegetable mixture to the side of the skillet, and scramble the eggs. Once scrambled, mix in to the rice/vegetable mixture. Add sesame seeds at the end of the process and serve.

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