10 Copycat Outback Steakhouse Recipes

Growing up, going to Outback Steakhouse was a special treat for my family. It was always a fun occasion to get dressed up and head out for a delicious meal.

Just kidding… I actually didn’t hear about Outback Steakhouse until a friend raved about it to me recently. But since then, I’ve become a huge fan of their flavorful dishes.

That’s why I’ve been on a mission to recreate some of my favorite Outback meals at home, and let me tell you, I’ve nailed it! From their famous Bloomin’ Onion to their juicy steak, I’ve discovered 10 copycat Outback Steakhouse recipes that are just as good, if not better, than the real thing.

In this blog post, I’m excited to share these recipes with you so you can enjoy the flavors of Outback Steakhouse from the comfort of your own home. So, get ready to impress your taste buds and your family with these amazing copycat recipes.

Outback Steakhouse Bread

We’ll walk you through the steps of making the ideal bread dough, which includes mixing flour, yeast, sugar, and other necessary components. We’ll go through how to knead the dough so that it’s smooth, elastic, and somewhat sticky. The dough will rise to perfection, yielding a light and fluffy loaf that is a delight to eat.

The golden-brown crust of Outback Steakhouse bread provides a delicious crunch to each mouthful. We’ll go through how to make that gorgeous crust, such as coating the dough with melted butter or an egg wash before baking. These final touches will enhance the texture and look of your handmade bread.

With this Outback Steakhouse bread recipe, you can bring the warm and inviting atmosphere of the restaurant right into your own home. Each mouthful transports you to Outback Steakhouse, from the excellent bread dough to the golden exterior and soft inside. So grab your ingredients, roll up your sleeves, and get ready to fill your kitchen with the delectable scent of freshly baked bread. Prepare to create memorable memories around the dinner table by enjoying Outback Steakhouse’s renowned bread with your family and friends.

Ingredients:

4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon active dry yeast
1 teaspoon salt
1/4 cup unsalted butter, melted
1 1/2 cups warm water (around 110°F/43°C)
1/4 cup unsalted butter, softened (for brushing)

Instructions:

In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well.
Add the melted butter to the dry ingredients and gradually pour in the warm water. Stir with a wooden spoon or mix with your hands until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic.
Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until the dough doubles in size.
Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.
Punch down the risen dough to release any air bubbles. Transfer it to a floured surface and divide it into 8 equal pieces.
Shape each piece into a round ball and place them on the prepared baking sheet, leaving some space between each roll. Cover the rolls with a kitchen towel and let them rise for an additional 30 minutes.
Bake the rolls in the preheated oven for about 20-25 minutes, or until they turn golden brown on top.
Remove the rolls from the oven and brush the tops with the softened butter while they are still hot.
Let the rolls cool slightly before serving. Enjoy your delicious homemade Copycat Outback Steakhouse Bread!

Outback Steakhouse Alice Springs Chicken

Perfectly grilled chicken breasts serve as the core of Outback Steakhouse’s Alice Springs Chicken. We’ll go through how to marinate the chicken to infuse it with flavor while keeping it moist and tender on the grill. We’ll walk you through the grilling process, whether you use a gas or charcoal grill, to get those lovely grill marks and smokey tastes that improve the overall flavor of the food.

The mix of smokey bacon and sautéed mushrooms is one of the signatures of Alice Springs Chicken. We’ll show you how to fry bacon to crispy perfection and sauté mushrooms to bring out their earthy tastes. These savory components provide depth and richness to the meal, perfectly complimenting the grilled chicken.

Alice Springs Chicken may be eaten alone or with wonderful sides. We’ll propose side dishes that compliment the tastes, like as roasted vegetables, mashed potatoes, or a crisp garden salad. These accompaniments will finish out the dish and give a well-rounded eating experience.

Ingredients:

4 boneless, skinless chicken breasts
Salt and black pepper, to taste
8 slices bacon
1 tablespoon vegetable oil
1 cup sliced mushrooms
1/2 cup diced yellow onion
2 cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup barbecue sauce
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions:

Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
In a skillet, cook the bacon until crispy. Remove the bacon from the skillet and set aside on a paper towel-lined plate to drain excess grease. Crumble the bacon into small pieces.
In the same skillet, add the vegetable oil over medium heat. Sauté the sliced mushrooms, diced onion, and minced garlic until the mushrooms are browned and the onion is translucent. Remove from heat and set aside.
In a small bowl, mix together the Dijon mustard, honey, and barbecue sauce.
Place the seasoned chicken breasts on a baking sheet. Brush each chicken breast with the mustard-honey-barbecue sauce mixture.
Divide the sautéed mushroom-onion mixture evenly among the chicken breasts, spreading it over the top.
Sprinkle the crumbled bacon over the mushrooms and onions.
Mix together the shredded Monterey Jack cheese and shredded cheddar cheese, then sprinkle the cheese mixture evenly over the chicken breasts.
Bake the chicken in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Remove the chicken from the oven and let it rest for a few minutes.
Optional: Garnish the chicken with chopped fresh parsley before serving.

Outback Steakhouse’s Blooming Onion Recipe

The crispy covering is an important part of the Blooming Onion’s attractiveness. We’ll go over the materials and procedures for making a tasty and crispy coating that sticks precisely to the onion petals. Each step, from the batter to the seasoned flour combination, contributes to the delicious crunch.

We’ll go over how to deep-fry the Blooming Onion to get a crispy surface while keeping the interior delicate. From oil temperature to cooking time, we’ll walk you through the steps to guarantee your onion is perfectly cooked. You’ll produce a golden brown masterpiece with our help that will have your visitors begging for more.

When serving the Blooming Onion, presentation is essential. We’ll teach you how to arrange the petals to highlight the onion’s lovely bloom and make it an eye-catching centerpiece. In addition, to improve the aesthetic appeal and add a touch of freshness, serve the Blooming Onion on a dish with fresh herbs or lemon slices.

Ingredients:

1 large sweet onion
2 cups buttermilk
1 1/2 cups all-purpose flour
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper (optional)
Vegetable oil, for frying
Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons creamy horseradish sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)

Instructions:

Cut approximately 1/2 inch off the top and bottom of the onion. Peel the onion, leaving the root end intact. Slice off a small portion of the root end so that the onion can sit flat.
Using a sharp knife, make vertical cuts around the onion, spacing them about 1/2 inch apart. Be careful not to cut all the way through. The cuts should go about 3/4 of the way down to the root end.
Place the onion in a bowl and pour buttermilk over it, ensuring it gets inside the cuts as well. Let it soak for about 30 minutes.
In a separate bowl, combine the flour, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Mix well.
Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
Remove the onion from the buttermilk and gently shake off any excess. Dredge the onion in the flour mixture, ensuring it is well coated, including inside the cuts.
Carefully lower the coated onion into the hot oil, root end facing up. Fry for about 4-5 minutes, then carefully flip it over and fry for an additional 4-5 minutes, or until golden brown and crispy.
Once cooked, remove the blooming onion from the oil and let it drain on a paper towel-lined plate.
To make the dipping sauce, combine mayonnaise, ketchup, creamy horseradish sauce, paprika, salt, dried oregano, black pepper, and cayenne pepper (if using) in a bowl. Mix well.
Serve the Copycat Outback Steakhouse Blooming Onion hot with the dipping sauce on the side.

Copycat Outback Steakhouse Wedge Salad

The Outback Steakhouse Wedge Salad is built around a delightfully crisp and delicious wedge of iceberg lettuce. We’ll walk you through the steps of choosing and preparing the perfect wedge, ensuring it retains its crunch while providing a pleasing basis for the other components. Each bite will provide a crisp and delightful crunch, allowing the salad’s flavors to shine.

Bacon crumbles enhance any wedge salad with their delicious, smoky flavor. We’ll show you how to make precisely cooked bacon that adds a crispy texture and a blast of flavor to your salad. We’ll advise you to obtain the correct texture and enhance the entire experience of the salad, whether you want your bacon crispy or somewhat chewy.

You can bring the tastes of Outback Steakhouse to your own table with this Copycat Outback Steakhouse Wedge Salad dish. Crisp iceberg lettuce, acidic blue cheese dressing, and savory bacon crumbles combine to make a salad that is both refreshing and filling. So gather your ingredients, arrange your wedges, and top with the acidic dressing. Prepare to enjoy the taste of Outback Steakhouse in the comfort of your own home. Prepare to wow your family and friends with a traditional salad that will leave them wanting more.

Ingredients:

1 head iceberg lettuce
4 slices cooked bacon, crumbled
1/2 cup cherry tomatoes, halved
1/4 cup diced red onion
1/4 cup crumbled blue cheese
1/4 cup ranch dressing
2 tablespoons chopped chives or green onions
Salt and black pepper, to taste

Instructions:

Rinse the head of iceberg lettuce under cold water and pat it dry with a paper towel. Place it on a cutting board.
Cut the lettuce into quarters, creating four wedge-shaped pieces. Remove any excess core if desired.
Arrange the lettuce wedges on individual plates or a serving platter.
Sprinkle the crumbled bacon, cherry tomatoes, diced red onion, and crumbled blue cheese evenly over the lettuce wedges.
Drizzle the ranch dressing over the top of each wedge.
Sprinkle the chopped chives or green onions over the salad for added freshness and garnish.
Season with salt and black pepper to taste.
Serve the Copycat Outback Steakhouse Wedge Salad immediately and enjoy!

Copycat Outback Steakhouse Walkabout Soup

We’ll dig into the seasoning secrets that make the Outback Steakhouse Walkabout Soup so wonderful to properly capture its soul. From Worcestershire sauce to thyme and garlic, each ingredient contributes to the tastes being elevated to produce a gratifying and strong taste experience. We’ll supply measures and directions to guarantee that the seasoning is correctly balanced and enriches the overall flavor of the soup.

The silky and creamy finish of Outback Steakhouse Walkabout Soup adds a delightful flavor to the meal. We’ll go through how to get that creamy texture without dominating the tastes. We’ll show you how to obtain the desired creaminess, whether you use a dab of heavy cream or a dollop of sour cream.

You can reproduce the warm and soothing aromas of Outback Steakhouse in your own home with this Copycat Outback Steakhouse Walkabout Soup recipe. Every taste of this substantial soup will transport you to a pleasant eating experience, from the rich beef broth to the tender meat, veggies, and creamy finish. So grab your ingredients, heat up your stockpot, and prepare to enjoy the hearty tastes of Outback Steakhouse Walkabout Soup. Prepare to wow your family and guests with a restaurant-quality cuisine that will offer joy and comfort to any occasion.

Ingredients:

6 cups chicken broth
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
3 cups sliced fresh mushrooms
1/2 cup butter
3/4 cup all-purpose flour
2 cups cooked and cubed chicken breast
1 cup cooked and crumbled bacon
1 cup heavy cream
Salt and black pepper, to taste
Shredded cheddar cheese, for garnish
Chopped green onions, for garnish

Instructions:

In a large pot, bring the chicken broth to a simmer over medium heat.
Add the diced onion, celery, carrots, and sliced mushrooms to the pot. Simmer for about 15 minutes, or until the vegetables are tender.
In a separate saucepan, melt the butter over medium heat. Stir in the flour to form a roux. Cook the roux for about 2-3 minutes, stirring constantly.
Slowly whisk in the simmering chicken broth, making sure to eliminate any lumps.
Transfer the roux mixture back to the large pot with the simmering broth and vegetables. Stir well to combine.
Add the cooked and cubed chicken breast and crumbled bacon to the pot. Stir to incorporate.
Reduce the heat to low and stir in the heavy cream. Simmer for an additional 10 minutes, stirring occasionally.
Season the soup with salt and black pepper to taste. Adjust the seasonings as needed.
Ladle the Copycat Outback Steakhouse Walkabout Soup into bowls. Garnish each bowl with shredded cheddar cheese and chopped green onions.

Outback Steakhouse Copycat Coconut Shrimp

The golden and crispy skin of the Outback Steakhouse Coconut Shrimp contrasts beautifully with the soft shrimp inside. We’ll walk you through the stages of making a coating mixture laced with shredded coconut, breadcrumbs, and a spice combination to produce that delicious crunch. Each bite has a delightful texture that will take you to the beach.

Outback Steakhouse Coconut Shrimp is frequently served with delightful dipping sauces that complement the tastes. We’ll reveal how to make the tangy and sweet mango dipping sauce that goes so well with the crispy shrimp. We’ll also provide different dipping sauce options, such as a zesty citrus aioli or a fiery pineapple salsa, so you can customize your dipping experience.

You can bring the flavors of the tropics into your own home with Outback Steakhouse Copycat Coconut Shrimp. There’s no need to wait for a trip to enjoy this delectable cuisine. We’ll walk you through the process, offer our tips and techniques, and give you step-by-step directions to guarantee your coconut shrimp is picture-perfect every time. Prepare to enjoy the flavors of the tropics right at home.

Ingredients:

1 pound large shrimp, peeled and deveined (tails on)
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
2 large eggs
1 cup sweetened shredded coconut
1 cup Panko breadcrumbs
Vegetable oil, for frying
Sweet chili sauce or orange marmalade, for dipping

Instructions:

In a shallow bowl, combine the all-purpose flour, salt, paprika, garlic powder, onion powder, and black pepper. Mix well.
In a separate bowl, beat the eggs.
In another shallow bowl, combine the sweetened shredded coconut and Panko breadcrumbs.
Dip each shrimp into the flour mixture, shaking off any excess.
Dip the flour-coated shrimp into the beaten eggs, allowing any excess to drip off.
Press the shrimp into the coconut and breadcrumb mixture, ensuring they are evenly coated. Gently press the coconut mixture onto the shrimp to adhere.
Place the coated shrimp on a baking sheet lined with parchment paper and refrigerate for about 15 minutes to help set the coating.
Meanwhile, heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Carefully add the shrimp to the hot oil in small batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until the shrimp are golden brown and crispy.
Use a slotted spoon or tongs to transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
Serve the Outback Steakhouse Coconut Shrimp hot with sweet chili sauce or orange marmalade on the side for dipping.

Outback Steakhouse Mac and Cheese

The right blend of creaminess and cheesiness is the focus of Outback Steakhouse Mac & Cheese. Every mouthful is a perfect marriage of silky smooth cheese sauce and delicate pasta. We’ll walk you through the process of achieving the perfect consistency and creaminess that will leave you wanting more. Prepare to be engulfed in an unparalleled creamy and silky cheese sensation.

While the cheese takes center stage, Outback Steakhouse Mac & Cheese allows for taste variations. Add crispy bacon, sautéed onions, or sliced tomatoes to your mac & cheese to make it your own. These additives give fresh layers of taste and texture to the meal, taking it to new heights. Make it your own by letting your imagination run wild.

Outback Steakhouse Mac & Cheese is a filling main meal that may be served alone or with other dishes. Serve with a delicious steak, grilled chicken, or roasted vegetables as a side dish. Its creamy and soothing flavor makes it a favorite at potlucks and family gatherings. Discover the many possibilities of this dish’s adaptability.

Ingredients:

8 ounces elbow macaroni
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 teaspoon mustard powder
Salt and black pepper, to taste
Optional toppings: crispy bacon, chopped green onions

Instructions:

Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat.
Add the flour to the melted butter and whisk continuously for 1-2 minutes to create a roux.
Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps.
Bring the mixture to a simmer and cook for about 5 minutes, or until it starts to thicken.
Reduce the heat to low. Stir in the shredded cheddar cheese and shredded Monterey Jack cheese until melted and smooth.
Stir in the mustard powder, salt, and black pepper. Taste and adjust the seasoning as needed.
Add the cooked macaroni to the cheese sauce and stir until well coated.
Remove the mac and cheese from heat and let it sit for a few minutes to thicken.
Serve the Outback Steakhouse Mac and Cheese hot. Optional: Top each serving with crispy bacon and chopped green onions for added flavor and garnish.

Outback Steakhouse Potato Soup

Beyond its creamy base, Outback Steakhouse Potato Soup boasts layers of rich, savory flavors. The combination of potatoes, onions, garlic, and herbs creates a robust and comforting taste profile. We’ll guide you through the steps to achieve the ideal balance of seasonings, allowing the flavors to harmonize and develop into a bowl of pure deliciousness.

Outback Steakhouse Potato Soup is the ideal side dish for a steakhouse-inspired lunch. Its creamy, substantial taste pairs well with the powerful flavors of a nicely cooked steak. The soup, whether served as an appetizer or as a side dish, lends a touch of refinement and warmth to any steakhouse feast. Give yourself and your loved ones the entire steakhouse experience right in your own home.

Outback restaurant Potato Soup is a wonderful gastronomic delight—a creamy, rich, and soothing delicacy that transports you to a restaurant. This soup is perfect for every occasion because to its creamy potato base, rich ingredients, and adaptability. So collect your ingredients, make a pot of bliss, and relish the flavor of Outback Steakhouse in every mouthful. Prepare to be delighted with Outback Steakhouse Potato Soup, a dish that both warms the heart and delights the soul.

Ingredients:

4 cups russet potatoes, peeled and diced
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups chicken broth
2 cups whole milk
1 cup heavy cream
1/2 cup diced yellow onion
1/2 cup diced celery
1/2 cup diced carrots
1 teaspoon garlic powder
Salt and black pepper, to taste
1 cup shredded cheddar cheese
1/2 cup chopped green onions
1/4 cup cooked and crumbled bacon

Instructions:

In a large pot, melt the butter over medium heat. Add the diced onions, celery, and carrots. Cook until the vegetables are tender, stirring occasionally.
Sprinkle the flour over the cooked vegetables and stir well to combine, forming a roux. Cook for an additional 2-3 minutes, stirring constantly.
Gradually whisk in the chicken broth, ensuring that there are no lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot and cook until they are tender, about 15-20 minutes.
Using a potato masher or the back of a spoon, lightly mash some of the potatoes to thicken the soup while still leaving chunks for texture.
Stir in the whole milk and heavy cream. Season the soup with garlic powder, salt, and black pepper to taste. Continue to simmer for an additional 10 minutes, stirring occasionally.
Remove the pot from heat and stir in the shredded cheddar cheese until melted and incorporated into the soup.
Serve the Outback Steakhouse Potato Soup hot. Garnish each bowl with chopped green onions and crumbled bacon.

Outback Steakhouse Baked Potato

Outback Steakhouse provides a variety of delectable toppings for its Baked Potato, and you can do the same. Classic alternatives like sour cream and chives are available, as are extravagant ones like melted cheese and bacon pieces. We’ll give you ideas for topping combinations and help you create your own trademark masterpiece. The toppings give your Outback-inspired baked potato taste, richness, and a personal touch.

While the Outback Steakhouse Baked Potato is ideal as a side dish with steak, it may also be used to enhance a number of other dishes. We’ll look at the adaptability of this traditional potato and recommend ways to combine it with different meats like grilled chicken, roasted veggies, or even as the star of a vegetarian dish. Discover how this potato pleasure can improve any meal.

While the Outback Steakhouse Baked Potato pairs well with steak, it may also be used to complement a variety of other meals. We’ll look at the versatility of this classic potato and suggest ways to pair it with other proteins such as grilled chicken, roasted vegetables, or even as the star of a vegetarian dinner. Discover how this potato delight can enhance any meal.

Ingredients:

1 large russet potato
Olive oil
Salt, to taste
Butter, for serving
Sour cream, for serving
Bacon bits, for serving
Chopped chives or green onions, for serving

Instructions:

Preheat your oven to 425°F (220°C).
Wash and scrub the potato thoroughly to remove any dirt. Pat it dry with a paper towel.
Pierce the potato several times with a fork to allow steam to escape during baking.
Rub the potato with olive oil and sprinkle it with salt.
Place the potato directly on the oven rack and bake for about 45-60 minutes, or until the potato is tender when pierced with a fork.
Remove the potato from the oven and let it cool slightly.
Using a sharp knife, make a lengthwise cut across the top of the potato, being careful not to cut all the way through.
Gently squeeze the ends of the potato to open it up.
Fluff the inside of the potato with a fork.
Add a pat of butter to the potato and let it melt.
Top the baked potato with sour cream, bacon bits, and chopped chives or green onions.
Serve the Outback Steakhouse Baked Potato hot as a side dish.

Outback Steakhouse Cheese Fries

Outback Steakhouse Cheese Fries are built on precisely cooked, crispy fries. We’ll go through how to get that golden surface and fluffy interior, whether you’re buying frozen fries from the supermarket or preparing them from yourself. We’ll make sure your fries have the perfect foundation for the cheesy delight to come, from appropriate frying techniques to seasoning ideas.

To elevate your Cheese Fries, we’ll offer savory toppings that provide a blast of flavor and texture. These toppings, which range from crispy bacon crumbles to chopped green onions, improve the whole experience. We’ll provide you advice on how to prepare and incorporate various toppings, allowing you to personalize your Cheese Fries.

You can make the irresistible mix of crispy fries, melting cheese, and savory toppings in your own home with this recipe for Outback Steakhouse Cheese Fries. These cheese fries will satisfy your want for a cozy snack whether you’re hosting a game night, having a family event, or simply craving a soothing snack. So, take your favorite dipping sauce, collect your ingredients, and get ready to enjoy Outback Steakhouse Cheese Fries. Prepare to taste the ideal combination of flavors and textures that will have everyone asking for seconds.

Ingredients:

4-5 large russet potatoes
Vegetable oil, for frying
Salt, to taste
2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/4 cup chopped green onions
Ranch dressing, for serving

Instructions:

Wash and scrub the potatoes thoroughly. Cut them into long, thin strips to resemble fries.
Fill a large pot or deep fryer with vegetable oil and heat it to 350°F (175°C).
Working in batches, carefully add the potato strips to the hot oil and fry them for about 4-5 minutes, or until golden brown and crispy.
Use a slotted spoon or tongs to transfer the fried potatoes to a paper towel-lined plate to drain excess oil. Sprinkle them with salt while still hot.
Preheat your oven to 400°F (200°C).
Arrange the fried potato strips on a baking sheet or oven-safe platter.
Sprinkle the shredded cheddar cheese evenly over the fries.
Place the baking sheet or platter in the preheated oven and bake for about 5 minutes, or until the cheese is melted and bubbly.
Remove the cheese fries from the oven and sprinkle them with the crumbled bacon and chopped green onions.
Serve the Outback Steakhouse Cheese Fries hot with ranch dressing on the side for dipping.

Keren Tayler

My name is Keren Tayler. I am a stay-at-home mama to three lovely girls, Sarah + Rachel + Hannah. Prior to becoming a mom, I had a successful career in the accounting field, steps away from becoming a CPA. I decided to give up on my career in order to raise my own kids (as opposed to letting a nanny do it, no judgment here :)) I learned a lot and I love sharing it with other moms. Along the way, I also became a Certified Food Handler.