How to Make Our Copycat Applebee’s Beer Cheese Rec…

Inspired by: Firecracker Shrimp Cavatappi

I created this creamy pasta dish when I needed to use up some marinara. Red pepper flakes give it a little heat, which my family loves. It’s super versatile, so try it with chicken or stir in some fresh basil, too. —Lorri Stout, Gaithersburg, Maryland

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Inspired by: Fire Grilled Veggies

I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. —Shelly Graver, Lansdale, Pennsylvania

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Inspired by: Sirloin Stir-Fry

Inspired by: Sirloin Stir-Fry

Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. —Joy Zacharia, Clearwater, Florida

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Inspired by: Garlicy Green Beans

This is a perfect way to use up your garden’s green beans. The Cajun flavor makes it different from your regular green bean recipe. —Shannon Lewis, Andover, Minnesota

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Inspired by: Oriental Chicken Salad

I love their crunchy, citrusy salad so much that once I made my husband drive an hour to the nearest Applebee’s restaurant just so I could eat it! It was time to come up with my own version. I’m completely happy with the results—and my husband is, too! Find more of my recipes at my blog, mandysrecipeboxblog.com. —Mandy Bird, Holbrook, Idaho

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Inspired by: Chicken Tender Platter

One of my mom’s favorite chicken recipes used fresh sage. Her version was smothered with gravy, but we like these panko-crusted tenders as they are. —Deb Perry, Traverse City, Michigan

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Inspired by: Brew Pub Pretzels

My husband, friends and family love these soft, chewy pretzels. Let your machine mix the dough, then all you have to do is shape and bake these fun snacks. —Sherry Peterson, Fort Collins, Colorado

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Inspired by: Boneless Honey BBQ Wings

I received the recipe for these yummy wings from a cousin on Vancouver Island during a visit there a few years ago. They’re an appealing appetizer, but also a favorite for Sunday lunch with rice and a salad. —Joan Airey, Rivers, Manitoba

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Inspired by: Three-Cheese Chicken Cavatappi

As a cattle rancher, my husband’s a big fan of beef. For him to comment on a poultry dish is rare. But he always tells me, “I love this casserole!” I first tasted it at a potluck; now, I fix it for my family (we have a 3-year-old daughter) once or twice a month, and I’m asked to take it to most every get-together. —Rochelle Brownlee, Big Timber, Montana

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Inspired by: Capresse Mozzarella Chicken

I love a Caprese salad of tomatoes, basil and cheese, so why not try a chicken caprese? You can grill this dish, but my family agrees it’s juicier straight from the oven. —Dana Johnson, Scottsdale, Arizona

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Inspired by: All-Day Brunch Burger

To feed my daughter’s hungry cowboy friends after a rodeo, I created these with leftover burgers, hollandaise and bacon. They were a huge hit! —Bonnie Geavaras-Bootz, Scottsdale, Arizona

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Inspired by: Spinach and Artichoke Dip

I’m a fan of classic dishes but frequently tweak them a bit to suit my family’s tastes. My cheesy spinach dip is a little lighter than other versions I’ve seen and pairs well with bagel chips. —Jenn Tidwell, Fair Oaks, California

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Inspired by: Fiesta Lime Chicken

Make-ahead marinade is your best friend when feeding a crowd. This one for grilled chicken is good to know and very easy to memorize. —Marybeth Wright, Maitland, Florida

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Inspired by: Fish and Chips

A British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with white fish like cod or haddock. —Linda Schend, Kenosha, Wisconsin

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Inspired by: Chicken Quesadilla

I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you’re good to go. —Julie Merriman, Seattle, Washington

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Inspired by: Grilled Shrimp Skewer

When I was in second grade, my class put together a cookbook. I saw this recipe from one of my friends, and I thought my mom would like it. —Charlotte Roos, Minneapolis, Minnesota

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Inspired by: Southwestern Steak Salad

Pasta salad loaded with steak, peppers and onions makes both my boyfriend and me happy. Plus, it’s versatile! We serve it hot, room temperature or cold. —Yvonne Starlin, Westmoreland, Tennessee

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Inspired by: Chicken Tortilla Soup

Put a little spice in your menu with my favorite Anaheim pepper recipe. The peppers, jalapenos and cayenne heat up this full-flavored tortilla soup. —Johnna Johnson, Scottsdale, Arizona

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Inspired by: BBQ Brisket Tacos

Inspired by: BBQ Brisket Tacos

When I have leftover steak, it’s time to make cilantro tacos. Set out bowls of toppings like lettuce, tomatoes, sour cream, avocado and salsa. That’s a fiesta. —Patti Rose, Tinley Park, Illinois

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Inspired by: Chicken Fajita Rollup

For a weekend lunch with company, we grill chicken and peppers to stuff inside pita pockets. The dressing doubles as a grilling sauce and a sandwich spread. —Clara Coulson Minney, Washington Court House, Ohio

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Inspired by: Chicken Caesar Salad

My Caesar with grilled chicken is a healthier alternative to heavy meat and potatoes dishes. After grilling the kabobs, we serve them family style. —Melissa Adams, Tooele, Utah

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Inspired by: Clubhouse Grille

We’re crazy for BLTs. A nearby roadside stand carries gorgeous tomatoes every summer. We load up, then stuff our sandwiches with the usual suspects, plus smoked turkey and cheese. —Pamela Shank, Parkersburg, West Virginia

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Inspired by: Blue Ribbon Brownie

We can’t resist brownie sundaes. I combined an affogato (coffee-based beverage) idea with a brownie to get this decadent sundae that mixes it all in there: warm, cold, sweet and salty. —Julie Merriman, Seattle, Washington

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Inspired by: Fire Roasted Chicken Salad Wrap

As an Italian-American, I love, love, love garlic, tomatoes and basil, all of which are musts for good bruschetta. This recipe was created in celebration of the first tomatoes to come out of our home garden this year. —Gina Rine, Canfield, Ohio

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