Copycat Butter Beer Recipe

Copycat Butter Beer Recipe

As soon as we heard Harry Potter World was opening, we made it a goal that one day we would visit! That day finally came this year. We were able to go for our Anniversary this year. It was an amazing experience. There was so much detail to the place, that it really felt like you were there. One of the things I was looking forward to was trying the legit Butter Beer. Our personal favorite was the original. Be prepared to pay a lot of money if you want the real deal! I wanted to try recipes as soon as we got home so it would be fresh in our mind. 

Above is the frozen version. It was good but a little to slushy for my taste. We ate at the Leaky Cauldron and the Three Broomsticks. The food at The Leaky Cauldron was more like eating in England and the food at the Three Broomsticks was more like what you would expect in Harry Potter.  

We were worried when we saw a line to get into the restaurant, but it was fast moving. We had our food in our hands in 10 minutes. The food at the Three Broomsticks was great. If you are choosing between the two, I would definitely eat here. 

I wish we had a place like this closer to us but a copycat version of Butter Beer will have to do until we can make it back!

The closest recipe I've tried came from Intoxicology. They actually give several recipes to try. It was so close I don't feel the need to try any others, and it is super easy to make. My kids were thrilled to try it. 

Ingredients
Cream Soda
Butterscotch Jell-o
Whip Cream
Powdered Sugar
Caramel (My favorite is Smucker's Salted Caramel Topping)

The Drink at Harry Potter World is very cold, and it is also not very fizzy. To make this close to the version I wet a mug and give it a quick drip dry and stick the empty mug in the freezer. In a separate cup I pour in the Cream Soda and a large scoop of the salted Caramel. I use the Tablespoon size spoon in my silverware set and make it heaping. Stir for quite a while. This helps combine the caramel and get out some of the carbonation. Set aside in the fridge or freezer to chill. If you want to put it in the freezer, you can add it to the mug. In a bowl, whip 1/2 cup Whipping Cream, 1/4 cup powdered sugar, and 2 teaspoons of Butterscotch Jello Powder. The trick to this is to not whip it until it is firm like you would normally do to make whip cream. You want it to set up but still have movement to it. If you lift up your beater it will foam off, not drip and not stick on. Once this is made you can take two heaping spoonfulls of the cream and top it off on your mug of butter beer. If desired, drizzle a little caramel on top of the whip cream. 

Enjoy!

Copycat Tuna Helper Creamy Broccoli

Copycat Tuna Helper Creamy Broccoli

Kevin and I have always enjoyed the Creamy Broccoli Tuna Helper in a box. For years now I have really cut back and limited the added ingredients and artificial things the food companies add to our food. My eyes were opened when Abby started having health problems with her bladder. We went on a more natural diet (slowly) and it healed some of her problems. I have searched for years for a copycat type version of this meal and haven't had any luck. The other day I saw a box and thought I would just give it a try and make it on my own. We loved it. I hope you enjoy as well.

Copycat Tuna Helper Creamy Broccoli

9 Tablespoons real Butter

1/2 cup flour

1 can of Chicken Broth (14.5 oz)

1 cup milk

Parsley

salt and pepper

1 box of Rotini Pasta (cooked and drained)

Broccoli, cooked mostly, but not all the way through

can of Tuna, drained 

Real Parmesan Cheese (optional)

Preheat the oven to 350. Cook and drain the pasta noodles. Meanwhile, in a sauce pan, melt the butter over medium heat.    

Slowly add the flour and stir well. Cook the butter and flour for a few minutes as it bubbles and then slowly add the chicken broth and milk. Cook over medium heat, stirring occasionally, until the mixture starts to boil and thicken.

Sprinkle in the Parsley (about 3/4 teaspoon) and Salt and Pepper to taste. I would start with 1/4 tsp pepper and 1/2 tsp salt, then adjust the seasoning the way you like it. Cook and drain the broccoli so that it is mostly cooked but not all they way through. I had a microwave bag and did it for 5 minutes.

Add the broccoli to the sauce and stir well. Drain the tuna and add to the sauce as well. I only used 1 can but you can add an extra can since this recipe makes quite a bit.

In a large baking dish, combine the cooked and drained pasta with the sauce.

Sprinkle real Parmesan Cheese on top. 

Cover with foil and bake for 20 minutes. If you aren't a fan of tuna you can always substitute with cooked (and seasoned) chicken. 

Copycat Tuna Helper Creamy Broccoli

9 Tablespoons real Butter

1/2 cup flour

1 can of Chicken Broth (14.5 oz)

1 cup milk

Parsley

salt and pepper

1 box of Rotini Pasta (cooked and drained)

Broccoli

can of Tuna 

Real Parmesan Cheese (optional)

Preheat the oven to 350. Cook and drain the pasta noodles. Meanwhile, in a sauce pan, melt the butter over medium heat. Slowly add the flour and stir well. Cook the butter and flour for a few minutes as it bubbles and then slowly add the chicken broth and milk. Cook over medium heat, stirring occasionally, until the mixture starts to boil and thicken. Sprinkle in the Parsley (about 3/4 teaspoon) and Salt and Pepper to taste. I would start with 1/4 tsp pepper and 1/2 tsp salt, then adjust the seasoning the way you like it. Cook and drain the broccoli so that it is mostly cooked but not all they way through. I had a microwave bag and did it for 5 minutes. Add the broccoli to the sauce and stir well. Drain the tuna and add to the sauce as well. I only used 1 can but you can add an extra can since this recipe makes quite a bit. 

In a large baking dish, combine the cooked and drained pasta with the sauce. Sprinkle real Parmesan Cheese on top. Cover with foil and bake for 20 minutes. I didn't add enough salt when I made it so we sprinkled a little more on top. 

If you aren't a fan of tuna you can always substitute with cooked (and seasoned with garlic and onion salt) chicken. 

Copycat Red Robin Teriyaki Chicken Burger

Red Robin Copycat Teriyaki Chicken Burger

Kevin and I love it whenever we can make it to Red Robin for a date night. We both order the same thing every time. We just have no desire for anything else. The burger I always order is the Teriyaki Chicken Burger, hold the lettuce and tomato. I crave this burger so I was excited when I found the recipe for the Teriyaki sauce. It has been so long ago that I can't remember where I found it, but there are several sites that have the same thing. 

Teriyaki Sauce

7 oz of water 

1/2 Cup Soy Sauce

1/2 Cup Brown Sugar

1/4 tsp Onion powder

1/4 tsp Garlic powder

3 Tablespoons Cornstarch

7 oz is 3/4 cup plus 2 Tbsp Water. I use a baby bottle or a liquid measuring cup that shows ounces. Add all ingredients into a sauce pan and stir well. Cook over medium heat until the sauce boils and thickens. Set aside. 

Teriyaki Chicken Burger

Chicken Breast

Slices of Swiss Cheese

Teriyaki Sauce

Bun

Mayo (optional)

Pineapple Slices

Lettuce and Tomato (optional)

Preheat the oven to 350. Heat a frying pan to medium heat. When it is hot, add a little olive oil to coat and cook the chicken on both sides until almost cooked through. In the last few minutes of cooking, add a few spoonfuls of Teriyaki Sauce on top of the chicken. I've cooked it raw with the sauce before and it overpowered the chicken. At the same time you add the sauce, throw in 2 slices of pineapple for each burger you plan to make. Cook them for a few minutes on each side in the teriyaki sauce. Once the chicken is finished cooking, it is time to assemble. 

I use a cookie sheet and line it with foil. Put on the bottom bun and add a spoonful of teriyaki sauce. Then add the chicken and an extra spoonful of sauce. Add the 2 slices of pineapple, slightly offset, and then top with 2 slices of swiss cheese. In the picture I separated the cheese and had one on the chicken and one on top of the pineapple. Depending on the level of sauce you like, you can add a little more on top. If desired, spread mayo on the top of the bun and put on top. Cook in the oven till the cheese is melted. The bun will be nice and toasted. 

These pictures don't show enough sauce for my liking but you can play around with it and decide what you like. This tastes just like the burgers at Red Robin and really satisfy my craving. 

I use this teriyaki sauce recipe for stir fry as well. You can substitute chicken with a burger as well. Enjoy!