Tag Archives: Denny’s

More Delicious Copycat Denny’s Recipes!

More Delicious Copycat Denny’s Recipes!

Scram Slam

The Scram Slam is a signature breakfast featuring a hearty combination of vegetables and scrambled eggs with sides such as sausage, bacon, and hash browns for the perfect start to your morning.

Serves 2 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 2 tablespoons butter, divided
  • ¼ cup diced onions
  • ¼ cup green bell pepper, diced
  • 1 cup mushrooms, sliced
  • 6 eggs, beaten
  • 1 cup shredded cheddar cheese
  • Salt to taste
  • ½ cup diced tomatoes

Sides

  • Breakfast sausages
  • Bacon slices
  • Hash browns

Directions

  1. In a medium saucepan or skillet, heat 1 tablespoon of butter over medium heat.
  2. Add the onion and stir cook for 1 minute. Add green pepper and mushrooms and stir cook for 4–5 minutes until softened and tender. Transfer to a plate and set aside.
  3. Add the remaining butter to the skillet and scramble the eggs for 3-4 minutes over medium heat. Add the cheese and stir until it melts completely.
  4. Add the vegetables mixture and season with salt and pepper to taste. Stir-cook until the eggs are scrambled to your satisfaction.
  5. Divide the mixture onto two serving plates. Top with the diced tomatoes.
  6. Serve warm with sides of your choice.

 

 

Fluffy Pancakes

Another amazing pancake recipe from one of the most popular pancake brands in the USA. When you visit Denny’s outlet in the morning, chances are high that you will see someone enjoying these. Don’t miss these simple yet delicious pancakes.

Serves 4 | Prep. time 10 minutes | Cooking time 8–10 minutes

Ingredients

  • 1¾ cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg, slightly beaten
  • 1½ cups buttermilk
  • 3 tablespoons cooking oil
  • Butter and syrup for serving

Directions

  1. In a mixing bowl, mix the sugar, flour, baking powder, salt, and baking soda.
  2. In another mixing bowl, whisk the egg. Add the buttermilk and cooking oil; mix well.
  3. Combine the mixtures and mix well to make a smooth batter.
  4. Grease a griddle with some oil and heat it over medium heat.
  5. Pour in ¼ of the batter and form a circle.
  6. Cook the pancake on both sides until evenly brown. Repeat with the remaining batter.
  7. Serve warm with butter and favorite syrup.

 

 

BBQ Chicken Sandwich

Enjoy a grilled and seasoned chicken breast topped with some crispy onion rings and Cheddar cheese on a bun with tomato, lettuce, a sweet hickory spread.

Serves 2 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

  • 2 chicken breast fillets, skinless
  • Vegetable oil
  • Ground black pepper
  • Salt
  • 2 tablespoons butter, melted
  • 2 hamburger buns
  • 2 leaves green lettuce
  • 4 tomato slices
  • 2 slices Cheddar Cheese
  • BBQ sauce

Crunchy Onion Rings

  • 1 cup onion, thinly sliced and separated into rings
  • 1 cup all-purpose flour
  • 1 cup milk
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 cups vegetable oil for frying

Sweet Hickory spread

  • 2 teaspoons all-purpose flour
  • 2 tablespoons white vinegar
  • 3 tablespoons butter
  • 1 cup onion, minced
  • ¼ cup water
  • ¼ cup molasses
  • ⅛ teaspoon hickory salt or ⅛ teaspoon salt + ⅛ teaspoon liquid hickory smoke

Directions

  1. Make the sweet hickory spread by melting the butter in a saucepan over medium heat. Add onion and sauté for 7-10 minutes until it starts to brown.
  2. Turn the heat down to low before adding the flour. Once the flour is mixed in, let it simmer for a minute.
  3. Then, add the rest of the sweet hickory spread ingredients. Let the sauce simmer for 5 minutes until it thickens. Remove from heat and set aside.
  4. Prepare the onion rings. Pour the milk into a large bowl. In another bowl, combine salt, pepper, and flour.
  5. Dip the onion rings into the flour mixture first, then the milk, and back into the flour. Arrange the coated rings in a place.
  6. Once all rings are coated, heat the cooking oil in a saucepan over medium-low heat. When the oil is hot, fry the onion rings until it turns golden brown.
  7. Drain on paper towels.
  8. To cook the chicken, over medium heat, preheat a griddle pan. Pound the chicken with a kitchen mallet until its thickness is about ½ inch.
  9. Rub them with some vegetable oil and season with salt and pepper. Grill the fillets for 4-6 minutes per side until cooked.
  10. On the same pan, toast the hamburger buns with some butter until light brown.
  11. To build the sandwich, first spread the sweet hickory spread on the bottom bun. Add the lettuce, tomato slices, grilled chicken breast, and a Cheddar slice, in that order.
  12. Stack a handful of onion rings on the sandwich before topping it with the top bun.
  13. On the side, serve with a small bowl of BBQ sauce.

 

 

Slow-Cooked Pot Roast

Slowly cooked to culinary perfection, this pot roast is a go-to recipe for all roast fans. Its mouthwatering aroma never fails to attract the attention of everyone at the dining table.

Serves 6-8 | Prep. time 15 minutes | Cooking time 8 hours

Ingredients

  • 1 cup warm water
  • 1 tablespoon beef base
  • ½ pound fresh mushrooms, sliced
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, minced
  • 3 pounds beef chuck roast, boneless
  • ½ teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • ¼ cup butter, cubed
  • ⅓ cup all-purpose flour
  • ¼ teaspoon salt

Directions

  1. In a bowl, whisk the beef base and water.
  2. Add the onion, mushrooms, and garlic. Mix in the pepper.
  3. Pour the mixture into a 5–6 quart slow cooker. Add the Worcestershire sauce.
  4. Lock the lid in place.
  5. Cook for 8 hours on the LOW setting until the meat is tender.
  6. Arrange the roast on a serving platter. Cover it with foil.
  7. Strain the cooking liquid into a container. Keep the veggies, too.
  8. Skim the fat from the cooking liquid.
  9. In a medium saucepan or skillet, heat the butter over medium heat.
  10. Add the flour and stir-cook until smooth.
  11. Pour in cooking liquid and bring to a boil.
  12. Simmer for 1–2 minutes until thickened.
  13. Mix in the veggies.
  14. Serve the roast with the gravy.

 

 

Caramel Apple Crisp

Even if you have tasted hundreds of apple crisps before, this one surely stands out from the crowd with the addition of melt-in-your-mouth caramel flavors. Make it at home and get ready for a lovely dessert surprise.

Serves 12 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

  • 3 cups old-fashioned oats
  • 2 cups all-purpose flour
  • 1½ packed cups brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup cold butter, cubed
  • 8 cups peeled tart apples, thinly sliced
  • 1 (14-ounce) package caramels, halved
  • 1 cup apple juice
  • Vanilla ice cream for serving
  • Caramel sauce for serving

Directions

  1. Preheat the oven to 350°F (177°C).
  2. In a mixing bowl, mix the flour, oats, brown sugar, and cinnamon.
  3. Add the butter cubes and combine until the mixture is crumbly.
  4. Add half of the mixture to a greased 13×9-inch baking dish.
  5. Gently press to make an even crust covering the entire bottom surface.
  6. Make a layer of half of the apples, followed by half of the caramels.
  7. Add the remaining oat mixture on top.
  8. Repeat the layers with the remaining ingredients.
  9. Top with half of the apple juice.
  10. Bake for 30 minutes. Pour on the remaining apple juice and bake for 15–20 minutes more until the apples are tender.
  11. Serve warm with vanilla ice cream drizzled with caramel sauce.

 

 

Strawberry Milkshake

It’s a perfect time to cool off your mind, body, and soul with this rich and thick strawberry milkshake from Denny’s.

Serves 2 | Prep. time 5 minutes

Ingredients

  • ⅓ cup 2% milk
  • 1½ cups vanilla ice cream
  • ½ cup unsweetened frozen strawberries
  • 1 tablespoon strawberry preserves

Directions

  1. Add all of the ingredients to a blender or food processor.
  2. Blend until smooth.
  3. Pour into two chilled glasses.
  4. Serve chilled.

 

 

 

***These recipes and more are found in Lina Chang’s Copycat Cookbook: Making Denny’s Most Popular Recipes At Home. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Delicious Denny’s Copycat Recipes!

Delicious Denny’s Copycat Recipes!

If you’re craving for some Denny’s recipes, then these copycat recipes are just the ones for you!

Chicken Fajita Breakfast Skillet

Pan-grilled tender chicken and roasted crisp potatoes star in this filling breakfast skillet from the iconic food chain. You won’t mind having it for dinner as well.

Serves 4 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 4 cups Russet baking potatoes, scrubbed and diced
  • 2 tablespoons olive oil
  • Salt to taste
  • 1 tablespoon vegetable oil
  • 4 chicken cutlets, thinly sliced and cut into bite-sized pieces
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • 1 cup diced bell peppers
  • 1 cup diced onion
  • 1 cup shredded cheddar cheese
  • 4 eggs
  • 1 cup salsa
  • ½ cup sour cream
  • Chopped cilantro and fresh avocado slices to garnish

Directions

  1. Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, toss the potatoes and olive oil.
  3. Place the potatoes on a baking sheet and sprinkle with salt.
  4. Roast for 30–35 minutes.
  5. Season the chicken with salt and pepper.
  6. In a medium saucepan or skillet, heat the vegetable oil over medium heat.
  7. Add the chicken and stir-cook until evenly brown.
  8. Mix in the onions and peppers.
  9. Reduce heat and cook until chicken is cooked thoroughly and veggies are softened.
  10. Remove from heat.
  11. Scramble the eggs with some oil in another skillet. Set aside.
  12. Add the potatoes to the chicken mixture and mix well. Sprinkle on the cheese and add the scrambled eggs.
  13. Top with salsa and sour cream.
  14. Serve warm with cilantro and avocado slices on top.

 

 

Ultimate Omelet®

Denny’s ultimate omelet is a fresh and flavorful breakfast for egg lovers. It is served with a versatile cheese sauce to make it simply irresistible. Enjoy this classic and hearty breakfast.

Serves 1 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 2 large eggs
  • Salt and pepper to taste
  • 2 bacon strips, diced
  • 1 breakfast pork sausage, casing removed and chopped
  • 2 medium white mushrooms, sliced thin
  • 1 tablespoon diced onions
  • 1 tablespoon fire-roasted red bell pepper
  • 1 tablespoon diced tomatoes
  • 1 tablespoon butter
  • 2 tablespoons shredded cheddar cheese
  • Buttered toasts and breakfast potatoes for serving

Directions

  1. In a mixing bowl, whisk the eggs and season with salt and pepper to taste. Set aside
  2. Heat a medium saucepan or skillet over medium heat.
  3. Add the diced bacon and stir-cook until the bacon is crisp, about 3 minutes. Drain over paper towels and set aside.
  4. In the same skillet, add the sausage if it’s not pre-cooked and stir cook until cooked through. Add the onion and stir cook for 1 minute. Add mushrooms and stir cook for 1-2 minutes until mushrooms are soft. Add red peppers and tomatoes, stir cook for another 2 minutes. Add bacon stir a few times, remove from heat, and set aside.
  5. In a medium non-stick skillet, melt the butter over medium-low heat. Add the whisked eggs and let cook until settled or desired doneness, about 3-4 minutes. Close the heat.
  6. Add the mushroom-bacon mixture on one side of the omelet. Top with shredded cheese and fold the other half on top. Let the cheese melt for 1-2 minutes.
  7. Transfer to a plate and serve warm with buttered toasts and potatoes as desired.

 

 

Vegetable and Beef Barley Soup

If you’re looking for a beefy, rich soup, then here is one that will satisfy your cravings. This dish will definitely whet your appetite.

Serves 4 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • ½ pound ground beef
  • 16 ounces frozen mixed vegetables
  • 1 can (14.5 ounces) tomatoes, diced, with juice
  • ¼ cup barley
  • 32-ounce beef broth
  • Salt and pepper

Preparation

  1. Place the ground beef in a pot and cook until brown.
  2. Add in the vegetables, tomatoes, barley, and broth, and bring the entire mixture to a simmer.
  3. Add salt and pepper for seasoning and leave the mixture to simmer for at least 40 minutes.
  4. Ladle the soup into bowls and serve. The longer you leave the soup to simmer, the better it will taste.

 

 

Bacon Slamburger

Hash browns and bacon supplement the beef patty in this iconic Slamburger from Denny’s. Its simplicity mixed with a smart combination of ingredients make it a true treat for burger fans.

Serves 1 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • Monterey Jack queso cheese sauce to taste
  • 1 tablespoon vegetable oil
  • 1 ground beef patty, about ¼ pound
  • ½ cup frozen hash browns, thawed
  • 1 egg
  • 1 sesame bun, toasted
  • 2 slices bacon, cooked

Directions

  1. Warm cheese sauce in a saucepan and set aside.
  2. In a medium saucepan or skillet, heat some oil over medium heat.
  3. Add the bun and toast both sides. Set aside.
  4. Cook the hash browns as directed on the pack. Set aside.
  5. In a medium saucepan or skillet, heat some oil over medium heat.
  6. Add the beef patty and cook until evenly brown, about 4-5 minutes per side for medium.
  7. Add the beef patty to the bun bottom.
  8. Add the hash browns on top.
  9. In a medium saucepan or skillet, heat some oil over medium heat.
  10. Crack the egg into the saucepan and cook sunny side up to your satisfaction.
  11. Add the cooked egg over the hash browns.
  12. Add a dollop of cheese sauce and the bacon slices.
  13. Add the bun top.
  14. Serve fresh.

 

 

Onion Rings

Who’s in for those lovely and extra crispy onion rings from Denny’s? These golden rings work like a charm whenever they hit the table.

Serves 4 | Prep. time 20 minutes | Cooking time 10–15 minutes

Ingredients

  • 1 cup thinly sliced onion
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups canola oil

Directions

  1. Make rings by separating the sliced onion.
  2. Add the milk to a mixing bowl.
  3. In another mixing bowl, mix the flour, salt, and pepper.
  4. Coat the onion rings with the flour mixture, then with the milk, and then again with the flour mixture.
  5. Add the canola oil to a large cooking pot/deep-frying pan and heat over medium heat until shimmering, approximately 375°F (190°C).
  6. Add a handful of onion rings and fry for 3–5 minutes until evenly brown.
  7. Drain over paper towels. Fry the remaining onion rings in batches.
  8. Serve warm.

 

 

New York Cheesecake

Who can say no to a cheesecake that has achieved cult-like status in the culinary world? This popular dessert from Denny’s has everything you want to bring a big smile to your face.

Serves 6–8 | Prep. time 10 minutes | Cooking time 80 minutes

Ingredients

Crust

  • 1½ cups graham cracker crumbs
  • ½ cup butter, melted
  • 1 teaspoon cinnamon
  • ¼ cup sugar
  • Butter or vegetable oil for greasing

Filling

  • 3 pounds cream cheese
  • 1¾ cups sugar
  • 1¼ cups sour cream
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 6 eggs
  • 1 teaspoon lemon peel, grated

Topping (optional)

  • 1 cup strawberry syrup or more as needed
  • Fresh strawberries, for garnish

Directions

  1. Preheat the oven to 350°F (175°C). Butter or grease a 9-inch spring cake pan or round baking pan.
  2. Fill a medium oven-safe saucepan with water and place it in a corner of the oven to prevent the cheesecake from cracking.
  3. In a mixing bowl, mix the butter, graham cracker crumbs, cinnamon, and sugar.
  4. Add the mixture to the spring cake pan or baking pan and press to make an even layer covering the surface.
  5. In another mixing bowl, mix the cream cheese and other filling ingredients. Add the eggs last and whip until smooth.
  6. Pour the mixture over the crust in the pan.
  7. Bake for about 20 minutes, then reduce heat to 275°F (135°C) and bake for 55–60 minutes more.
  8. Let cool completely. Cover with wax paper and place a plate over the wax paper to hold it down.
  9. Refrigerate until cool.
  10. To make the strawberry topping, slice the strawberries and mix with strawberry syrup in a bowl. With the back of a spoon bruise the strawberries and let rest until ready to serve.
  11. Slice and serve with strawberry syrup and sliced strawberries if desired.

 

 

 

***These recipes and more can be found in Lina Chang’s Copycat Cookbook: Making Denny’s Most Popular Recipes At Home. To get a copy of this book, click on the cover or here.

To download a copy of the featured recipes, click here.