Denny's is a full-service pancake house/coffee shop/fast casual family restaurant chain. It operates over 1,600 restaurants in the United States

Denny's is known for always being open, serving breakfast, lunch, dinner, and dessert around the clock. Unlike many other restaurant chains, Denny's does not close on holidays or nights, except where required by law. This site will provide news and copycat recipes for items on the menu at Denny's restaurants.

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New Menu Items at Cheddar’s Casual Cafe


Cheddar’s Casual Cafe New Items: 


  • BBQ Chicken Platter: Slow roasted chicken quarters glazed with honey barbecue sauce, served with French fires and coleslaw, $8.79-$8.99
  • BBQ Chicken & Half Rack of Ribs: Slow-roasted chicken quarters and slow-smoked baby back ribs glazed with honey barbecue sauce and served with choice of two sides, $13.79-$14.49
  • 20 ounce Bone In Ribeye: Bone in rib eye with steak seasoning grilled to guest’s preference and served with choice of two sides, $19.99
  • Salmon & Strawberry Salad (pictured): Blackened salmon, mixed greens, spinach, Asiago cheese, tomatoes, strawberries, candied pecans and strawberry vinaigrette, $9.99-$10.49
  • Blackened Redfish with Crab Sauce: Blackened redfish topped with crab sauce, served over rice with choice of two sides, $13.99-$14.99
  • Peach Crisp à La Mode: Peach slices baked with cinnamon and vanilla, covered in golden crisp topping, drizzled with caramel sauce and served with two scoops of vanilla ice cream, $4.99

Availability: Permanent at all 96 corporate locations

Denny's Upgrades Pancakes

Denny’s Corp. is launching a revamped version of its pancakes July 12 at its more than 1,700 restaurants, along with an aggressive marketing campaign across multiple media channels.

The new Buttermilk Pancakes are twice as thick as the chain's previous version. The batter has also been upgraded and now includes eggs, vanilla and buttermilk added at each restaurant.


To promote the fluffier pancakes, Denny's has introduced four limited time pancake meals:


  • Sticky Bun Pancakes: with cinnamon sauce and cream cheese icing
  • Strawberries & Cream Pancakes: filled with white chocolate chips and topped with sweetened strawberries and vanilla cream sauce
  • Double Berry Banana Pancakes: which has blueberries cooked in the pancakes and strawberries and bananas on top
  • Peanut Butter Cup Pancakes: with chocolate chips and white chocolate chips in the pancakes, topped with hot fudge and peanut butter sauce

Each meal is served with two eggs, hash browns and choice of bacon or sausage.

The Double Berry Banana and Strawberries & Cream builds will be available until the middle of October 2016 and are at a suggested price of $10.99. The other two are $10.69 and will remain on the menu through the rest of the year.


New Menu Items at Sunny Street Cafe


Sunny Street Café Releases New Summer Specials Menu

New items include the Avocado Breakfast Sandwich – fried egg, avocado, tomatoes, a little mayo and a dash of Sunny Street’s hot sauce, which is served on a toasted brioche bun. Also new for breakfast is Churro French Toast. Traditional french toast is dipped in a sweet cream batter then flash fried, dusted in cinnamon sugar, topped with a tres leches drizzle, and served with a side of chocolate dipping sauce.

Returning to the lineup is the Chipotle Chicken Quesadilla. It’s made with chipotle lime marinated chicken breast that’s char grilled, chunks of smashed avocado, tomatoes, red onion and cheddar jack cheese, then stuffed into a golden, crispy quesadilla. It’s become one of the restaurant’s most popular summer items.

Also back for the summer is Iced Coffee. Double brewed and chilled over coffee ice cubes, guests have a choice between regular, mocha, or caramel.



The seasonal muffin is the Chocolate Banana Brûlée Muffin. Like all Sunny Street Café muffins, these are made from scratch daily and are popular with catering as well.


About Sunny Street Café

Sunny Street Café  operates 17 franchised locations in Ohio, Texas, Missouri, Illinois, Alabama, and Edmonton, Alberta, open daily from 6:30 a.m. to 2:30 p.m. Restaurants feature a wide variety of breakfast and lunch fare, including signature dishes such as “big as the plate” buttermilk pancakes, Stuffed Biscuits and Gravy, TexMex Omelette, Southwest Turkey Club, Buffalo Chicken Salad, homemade soups, fresh fruit, and from-scratch muffins. Restaurants also offer full service catering, take out and special event hosting.

Banana Cream Pie



BANANA CREAM PIE
Max and Erma's Restaurant Recipe

1 vanilla wafer pie crust (recipe below)

Filling:
1 (12 oz.) package instant vanilla pudding mix
2 cups Half and Half
2 cups heavy whipping cream
3 bananas, sliced 1/4 inch thick

To  Serve:
1 can aerosol whipped cream
1 bottle chocolate syrup
additional fresh banana slices (for garnish)

To make the  Filling: Place the half and half and whipping cream in a mixing bowl. Add vanilla pudding. Mix on low speed for 1 minute. Scrape the sides of the bowl to make sure ingredients get mixed smoothly and completely. Whip on medium speed for 2 minutes and then on high speed for 2 minutes.

To make the Pies: Spoon about 1 1/2 ounces of pudding mixture into cooled baked crust. Layer with 4 banana slices. Spoon about 2 1/2 ounces of pudding mixture over banana slices. Layer with 4 additional banana slices. Spoon about 2 1/2 ounces of pudding on top of bananas. Fill crusts out to the sides, mounding the pudding in the middle. Smooth the top of the pie with a spoon. Cover the pie top with plastic wrap and refrigerate at least 1/2 hour before serving.

To Serve: Remove pie from aluminum pie plate and carefully place in center of dessert plate. Cover the top of pie with a mound of aerosol whipped cream. Drizzle with a small amount of chocolate syrup around the pie. Top with a fresh banana slices. Serve immediately.


Vanilla Wafer Pie Crust:

1 1/2 cups finely crushed vanilla wafer cookies
1/3 cup butter or margarine, melted

Preheat oven to 350 degrees. Combine ingredients well, and press on bottom and up sides of pie pan.
Bake in oven for 10 minutes. Let crust cool completely before filling. Makes one 9 inch pie crust

Squash Casserole



SQUASH CASSEROLE
Black Eyed Pea Restaurant Copycat Recipe

Casserole:
5 pounds medium yellow summer squash, cleaned and cut into 2 inch lengths
1/2 cup chopped onion
1 cup soft bread crumbs(crumble a few slices of bread/rolls in a food processor)
2 large eggs
1 stick butter
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon black pepper

Topping:
1/2 cup soft bread crumbs
2 tablespoons butter, melted
     
Cut the tips off  of the squash and cut each squash into 3 or 4 pieces. Drop the squash and chopped onion into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain well in colander and mash, allowing excess liquid to drain.

Combine with beaten eggs, 1 cup breadcrumbs, butter, sugar, salt, onion, and pepper. Turn into a greased 3 quart casserole. Toss the remaining bread crumbs with melted butter and sprinkle over top of casserole. Bake at 350 degrees for 30 minutes, until lightly browned. Serves 4-6.

Chocolate Croissant Bread Pudding



CHOCOLATE CROISSANT BREAD PUDDING
Cheddar's Casual Cafe Copycat Recipe

3 cups whole milk
1/2 vanilla bean, split and seeds scraped
1/4 teaspoon salt
3/4 lb milk chocolate, cut into 1/2-inch pieces
6 large eggs
6 large croissants, cut into 1 inch cubes, (about 1 pound, day old is fine)

Preheat the oven to 350 degrees. In a medium saucepan, combine whole milk with the vanilla bean and seeds and the salt; bring to a simmer. Cover and allow the milk stand off the heat for 15 minutes. Discard the vanilla bean. Add half of the chopped milk chocolate to the warm milk and whisk until smooth. Let the milk and chocolate mixture cool for 15 minutes. Whisk in the eggs. In a 9 x 13 inch baking dish, toss the croissant cubes with the remaining chopped milk chocolate.

Pour the chocolate custard over the croissant pieces; press lightly to submerge them in the custard. Bake for 30 minutes, until the bread pudding is risen and set. Let the chocolate bread pudding cool slightly, then cut it into squares and serve warm, with ice cream. Serves 12.

To Make Ahead:. The bread pudding can be refrigerated overnight. Be sure to rewarm the pudding before serving.

Notes:  Cheddar's serves this dessert with vanilla ice cream, caramel sauce and sliced almonds.

Chocolate Pie



CHOCOLATE PIE
Black Eyed Pea Restaurant Copycat Recipe

2 cups flour
1 1/2 cup semisweet chocolate chips
1 1/2 cup chopped pecans
1/2 cup light corn syrup
1/4 cup sugar
1/4 cup brown sugar
4 egg whites
3 tablespoons baking powder
1 1/2 tablespoon unsweetened cocoa powder
1 pinch salt
1 (9 inch) unbaked pie shell

Heat the oven to 350 degrees. Mix all the ingredients well, in a large bowl. Pour into pie shell. Bake for 35 to 40 minutes.  Serve pie warm from the oven with whipped cream or ice cream.

Watermelon Fizz



WATERMELON FIZZ
Max & Erma's Restaurant Recipe

1 ounce Monin Watermelon Syrup
Sprite, as needed to fill
garnish, 3 maraschino cherries

Fill a 16 ounce glass with ice. Add the Monin Watermelon Syrup and fill with Sprite to rim of glass. Garnish with 3 cherries. Makes 1 serving.