Menu Description: “Sliced bananas, vanilla ice cream, on warm banana nut bread, with hot butterscotch brandy sauce.”

This dish is a perfect example of why we must leave room for dessert. Warm banana nut bread is doused with homemade butterscotch brandy sauce and topped with sliced bananas, almonds, whipped cream, and a scoop of vanilla ice cream. What's not to like?

The easy-to-make banana nut bread recipe is made with brown sugar and cinnamon for an island taste you’ll love. And the fresh sauce formula is so good you’ll never again want to get your butterscotch topping out of a bottle.

Find more Bahama Breeze copycat recipes here. 

Nothing finishes a meal in the islands better than traditional rum cake. And the 37-unit island-themed Bahama Breeze chain knows how to do rum cake right with a mini Bundt-style serving, topped with ice cream, and smothered in three delicious sauces. It's no less than pure paradise for your mouth.

At the restaurant, they bake this single-serving cake in a mini Bundt cake pan, but if you don't have one of those you can use a jumbo muffin pan, or use small cake pans and slice the cake before serving. 

What makes this rum cake presentation special are the sauces: a rum sauce that soaks into the cake, a vanilla sauce that’s spooned onto the bottom of the plate, and the delicious raisin butterscotch sauce that oozes over the top and down the sides of the ice cream and cake. Of course, all these amazing sauces are hacked here for your food-cloning pleasure, and they're a breeze to make.

Combine all the flavors in one bite and you'll experience one of the best rum cakes you've ever tasted.

Menu Description: "Thick-cut and coconut breaded, with chili-horseradish and citrus-mustard dipping sauces."

Track down a couple large, sweet onions, and some shredded coconut for this Island-style twist on golden onion rings. Make 1-inch slices in each onion so that when the slices are separated you end up with at least 16 wide rings. The breading here will be enough for that many rings, although you might be able to squeeze out a few more. I've also got clones here for the diptastic sauces (check out the secret ingredient that gives the citrus-mustard clone its strong orange flavor without thinning out the sauce). When you're done, you'll have an impressive tower of rings that makes a kickin' appetizer or party dish for at least a half dozen of your crazy friends and family folks.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
 

Menu Description: "Crispy pastry with savory beef filling served with seasoned sour cream and apple-mango salsa."

This is a great finger food appetizer for your next small party since you'll end up with 14 to 16 empanada-like, beef-filled "patties" that will be enough for 6 or more people. My server called them "island-style Hot Pockets." What's cool is that you can make these days ahead of time and freeze them until the party's on. When the time comes, it takes just 5 minutes to fry the patties to a crispy golden brown. Serve them up alongside cool seasoned sour cream and this fantastic apple-mango salsa, and get on with the festivities.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.