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.



Banana Cream Pie

Max and Erma's Restaurant Recipe

1 vanilla wafer pie crust (recipe below)

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

Black Eyed Pea Restaurant Copycat Recipe

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

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

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

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

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.

Chocolate Trifle

Cheddar's Casual Cafe Copycat Recipe

1 (19.8 oz.) package brownie mix
1 (3.9 oz.) package instant chocolate pudding mix
1/2 cup water
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) container frozen whipped topping, thawed
1 (12 oz.) container frozen whipped topping, thawed
1 (1.5 oz.) bar chocolate candy

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk.  Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish.  Refrigerate 8 hours before serving.

Monte Cristo Sandwich

Cheddar's Casual Cafe Copycat Recipe

1 quart oil for frying, or as needed
2/3 cup water
1 egg
2/3 cup all purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
8 slices white bread
4 slices Swiss cheese
4 slices turkey
4 slices ham
1/8 teaspoon ground black pepper
1 tablespoon confectioners' sugar for dusting

Heat 5 inches of oil in a deep fryer to 365 degrees. While the oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.

Assemble the sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut the sandwiches into quarters, and secure with toothpicks.

Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving. Serves 8.

Note:  Cheddar's has a Monte Dog on the children's menu that is made with all beef hotdogs dipped in the same batter used for these sandwiches.

Portabella Chicken Penne

Max and Erma's Restaurant Copycat Recipe

2 (5 oz.) chicken breasts, boneless and skinless
2 tablespoons olive oil
2 teaspoons black pepper
coarse ground
1 ounce clarified butter (see note)
3 ounces portabella mushroom caps sliced 1/2 inch thick
1 ounce sun-dried tomato reconstituted (see note)
1 ounce spinach thawed and well drained
2 teaspoons chopped garlic in water
1 cup Alfredo sauce
16 ounces penne pasta, cooked (1/2 pound dry)
1 ounce Romano cheese, shredded

Coat the chicken breasts with olive oil and black pepper. Grill the chicken breasts for 8 to 10 minutes, turning once until done. Cool slightly and slice on the bias, 8 to 10 pieces.

In  a saute skillet, heat clarified butter over medium heat until hot. Add  the mushrooms, tomatoes, spinach, garlic and chicken. Saute until  the mushrooms begin to soften. Add the Alfredo sauce and pasta. Cook until all ingredients are hot. Divide into 2 pasta bowls and garnish with Romano cheese. Serve with a warm garlic bread.

To clarify the Butter: Melt in a sauce pot over low heat until completely melted. Skim the foam off  the top of butter and chill. When the butter has solidified, poke a hole in the butter down to the milky liquid below. Pour off milky liquid leaving only the solidified butter. This butter can then be melted down and used in recipes calling for clarified butter.

To reconstitute Sun-Dried Tomatoes: Place a small saucepan on the stove and fill with just enough water to cover the tomatoes. Bring the water to a boil and remove from stove. Immediately add the sun-dried tomatoes and allow to steep for 5 minutes. Drain off any excess water. Allow to cook to room temperature. Tomatoes will keep refrigerated for 3 days.