Copykat Recipes: "In the Garden"

by Stephanie Manley

It's March, and I think this month we will start off with a little soup. I don't know about you, but I feel like a little Italian food. We are gonna start off with some Olive Garden Zuppa Toscana Soup, followed by one of my favorites: Olive Garden Alfredo. Now, I know some of you diehards are going to cringe at the thought of putting a little cream cheese in the sauce, but I think it helps make the thickening process go much easier. And finally we will finish with a little Sara Lee Pound Cake. We needed something a little lighter to finish up with. Remember you can find many more of these recipes at

Olive Garden Zuppa Toscana

  • 1 1/2 C. spicy sausage links -- 12
  • 2 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
  • 3/4 C. onions, diced
  • 6 slices bacon
  • 1 1/2 tsp. minced garlic
  • 2 C. kale leaves, but in half, then sliced
  • chicken base
  • 2 T. chicken base
  • 1 qt. water
  • 1/3 C. heavy whipping cream

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half length-wise, then cut at an angle into 1/2 inch slices.

Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional 1 minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.

Olive Garden Alfredo Sauce

  • 1 pint of heavy cream
  • 1 stick of butter
  • 2 T. cream cheese
  • 1/2 - 3/4 C. Parmesan cheese
  • 1 tsp. garlic powder

In a saucepan melt butter. When butter is melted add cream cheese. When the cream cheese is softened add heavy cream. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper. I have done this with half and half, and it seems to do all right. But I wouldn't try it with plain milk.

Sara Lee's Pound Cake

  • 1 stick butter
  • 3/4 C. sugar
  • 3 eggs
  • 1 C. cake flour
  • 2 T. dry powdered milk
  • 1 T. corn syrup
  • juice of half a small lemon
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla
  • 1/4 tsp. nutmeg
  • 1/2 tsp. baking powder
  • 1/4 tsp. mace (optional)

Allow butter to reach room temperature, if you can try to use unsalted butter. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg, and mace. Make sure everything is well blended, and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes, checking for done-ness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.

Thanks again,
Stephanie Manley

You'll find a wealth of recipes at Copykat Recipes Visit them today. Don't tell the Girl Scouts, but you'll even find a thin mint cookie!

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