Yes, we know they know dessert, but the restaurant food is so amazing, we are begging for them to open in BLONO.

The Cheesecake Factory has put up some recipes from their restaurant so you can try to make the dishes at home.

Some of the recipes include Cinnamon Roll Pancakes, Tuscan Chicken and Warm Crab and Artichoke Dip.

The Cheesecake Factory already sells its famous Brown Bread in some stores, and slices of delicious cheesecake through Hy-vee Market Grille, but have you explored their full dining food menu? It’s amazing and HUGE!

How about some CRISPY BRUSSEL SPROUTS?

INGREDIENTS

• 6 oz. Brussels Sprouts, washed and drained well
• 1 oz. Brussels Sprouts Leaves
• Pinch Coarse Salt
• 1 slice Bacon, cooked crisp, chopped
• 1 oz. Maple-Butter Glaze*

INSTRUCTIONS

1. Carefully remove some of the whole outer leaves from the Brussels sprouts and set aside.
2. Cut the Brussels sprouts into quarters and fry them until completely cooked, hot throughout and slightly crispy. Remove from the frying oil and allow to drain on paper towels.
3. Fry the Brussels sprout leaves until crispy. Remove from the frying oil and allow to drain on paper towels. Sprinkle a little coarse salt over the crispy leaves.
4. Place the quartered Brussels sprouts into a mixing bowl. Add the chopped bacon into the bowl. Drizzle the Maple Butter Glaze evenly over the ingredients and gently toss together. Place onto a serving plate or into a bowl.
5. Gently mound the crispy Brussels sprout leaves on top of the quartered Brussels sprouts.

Or some LEMON-RICOTTA PANCAKES

INGREDIENTS

• 1-3/4 cups All-Purpose Flour
• 1 Tbl. Baking Powder
• 1 tsp. Kosher Salt
• 1-1/2 cups Buttermilk
• 2 ea. Eggs
• 1 tsp. Vanilla
• 2 Tbls. Vegetable Oil
• 2 cups Fresh Ricotta Cheese
• 4 Tbls. Granulated Sugar
• 2 Tbls. Lemon Zest (minced)
• 2-1/2 tsps. Vegetable Oil

INSTRUCTIONS

1. Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
2. Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.
3. Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined.
4. Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
5. Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.
6. Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
7. Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.

Want more recipes? They have bunch available when you click HERE!