Costco Archives - The Slow Roasted Italian

Costco Onion and Cheese Pinwheels

Donna Elick — Mon, 08 Sep 2025 10:00:00 +0000

Dreading those long clubhouse lines just to grab a pack of Costco Onion and Cheese Pinwheels? Make them at home with this easy copycat recipe!! Flaky golden layers of puff pastry wrap around a rich, savory swirl of caramelized onions and melty cheese, finished with a buttery brush and a bold hit of everything bagel seasoning. Every bite is bursting with creamy, salty, toasty goodness. They taste like your favorite bakery treat, but better… because you made them fresh, with extra cheese and zero regrets.

Costco Onion and Cheese Pinwheels

Let’s be honest, you didn’t come here for a light appetizer. Unlike more traditional roll ups, these pinwheels are unapologetically rich, golden, and cheese-loaded, just the way I like ‘em.

The onions roast up sweet and sticky, the sauce melts like a dream, and when that puff pastry puffs? Let’s just say… no one’s stopping at one.

I’ve made these for everything from cozy nights in to holiday brunch boards, and they disappear every. single. time.

They’re like Costco’s version… but better, because you made them yourself (and maybe added a little extra cheese, just sayin’).

Plus, they’re vegetarian-friendly! But if you’re craving something even heartier, I’ve got breakfast sausage and meat lover’s pizza pinwheel recipes too.

Pair these pinwheels with a side of Orzo pasta salad to make it a whole Costco meal!

And finish the meal off with another Costco favorite: chocolate muffins!

INGREDIENT NOTES

Puff Pastry: You can use either refrigerated or frozen sheets, as long as they are fully thawed before rolling. Keep them chilled, though!
Yellow Onions: The type of onion does make a difference. Yellow onions caramelize beautifully, though red onions or shallots can be used for a touch of sweetness.
Unsalted Butter & Flour: Combine the two to make a roux, which thickens and holds together the cheese sauce.
Whole Milk: Fat is essential to a rich, creamy sauce. For an even more luscious texture, use half & half or simply replace the milk with a little heavy cream.
Cheese: Swiss melts beautifully, while parmesan adds a nutty, salty finish. Shred them both fresh for the best flavor and melt!
Everything Bagel Seasoning: You can find this most places these days, though I often buy mine at TJ’s. If needed, make your own with sesame seeds, poppy seeds, dried garlic and onion, and a pinch of salt.

VARIATIONS

Bolder Flavor: Add a pinch of red pepper flakes to the filling for a kick.

Meaty Add-In: Layer finely chopped bacon or prosciutto for an extra savory boost.

Breakfast Sandwich: Slice a Costco onion and cheese pinwheel in half (like a bagel), then add a fried egg and a slice of cheese.

PINWHEELS RECIPE FAQ

Why is my cheese sauce lumpy?

Temperature is usually the culprit, but make sure you properly cook the roux for the best results.

Melt the butter, then whisk in the flour and cook until it starts to smell slightly nutty. Continue whisking while you slowly pour in the milk. This usually goes better if the milk has been warming on the counter.

Finally, turn the heat down to low (or off!) before stirring in the cheese a handful at a time until completely smooth.

Why do my pinwheels keep falling apart?

Puff pastry will stick to itself when wet, so brush a little bit of water along the edge before pressing it onto the roll. You can use a pastry brush or simply your finger to do so.

It’s also important to chill the stuffed dough for at least 15 minutes. This will help it hold together when you transfer to the sheet pan to bake.

Can I freeze these for later?

Yes, but it’s best to freeze them before baking and not after, or you’ll lose that flaky texture.

Once assembled, place each pinwheel on a tray and freeze until firm (1-2 hours). Gently stack them in a freezer bag and store for up to 1 month.

Bake onion and cheese pinwheels from frozen for 25-30 minutes at 400°F, or until golden brown and cooked in the center.

When I was developing this recipe, I wanted more than just a flaky pinwheel. I wanted structure, contrast, and that bakery-style depth of flavor.

The real secret to making these stand out is what’s happening under the surface: caramelization, emulsification, and lamination.

Roasting the onions triggers caramelization, the slow breakdown of natural sugars, which transforms sharp raw onions into sweet, complex flavor bombs. That step alone makes these pinwheels irresistible.

The cheese sauce starts with a roux, which provides not only thickness but also ensures that when you whisk in the milk, the sauce forms a stable emulsion. This helps suspend the fat in the mixture evenly so you get a smooth, creamy filling that won’t weep or separate during baking.

Rolling and chilling the puff pastry is all about preserving its laminated structure, giving you layers of dough and butter that puff into crisp, golden flakes when exposed to high heat. A short chill sets the shape and locks in clean layers for that perfect spiral every time.

I tested this pinwheel recipe multiple ways, and each adjustment made it better. In the end, this version nails the balance: sweet and savory, soft and crisp, gooey and structured. Every bite is exactly what you want it to be.

DONNA’S PRO TIPS

Chill Before Slicing: Don’t skip this step! It helps the rolls hold their shape and keeps the filling from squishing out.
Use a Serrated Knife: It slices cleanly through puff pastry without smashing the layers.
Serve Warm: These are best within 30 minutes of baking. If prepping ahead, reheat gently to bring back the flakiness.
Go All-In On the Topping: Be generous with the everything bagel seasoning. It’s the crunchy, salty, herby finish these swirls deserve.
Freeze Like a Pro: Freeze before baking to keep them crisp and beautiful. No soggy reheats here!

TOOLS NEEDED

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Costco Copycat Recipes

Sweet Kale Salad (Costco Copycat)

Copycat Costco Chicken Salad

Copycat Costco Pinwheels

Homemade Costco Chicken Bake

Costco Onion and Cheese Pinwheels

Costco Onion and Cheese Pinwheels are soft and gooey on the inside, crisp and crackly on the outside… and super easy to make at home!

Course Appetizer

Cuisine American

Method Oven

Prep Time 30

Cook Time 45

Total Time 1 15

Servings -16 pinwheels

Calories 332cal

Author Donna Elick

Ingredients

2 sheets puff pastry thawed
2 medium yellow onions finely diced (2 cups)
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons unsalted butter plus more for brushing
2 tablespoons all-purpose flour
1 cup whole milk
4 ounces Swiss cheese shredded (about 1 cup), plus 2 ounces extra (about 1/2 cup) for topping
2 ounces parmesan cheese grated (about 1/2 cup)
3 tablespoons everything bagel seasoning

Instructions

Preheat the Oven and Prepare the Pan: Preheat the oven to 375°F. Prepare a baking sheet with parchment paper. Spread the diced 2 medium yellow onions directly onto the prepared sheet, drizzle with 1 tablespoon extra virgin olive oil, and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper. Toss to coat, then spread into an even layer and roast for 20 to 25 minutes, stirring halfway through, until golden and caramelized. Let cool.
Make the Cheese Sauce: In a saucepan, melt 2 tablespoons unsalted butter over medium heat. Stir in 2 tablespoons all-purpose flour and cook for 1 to 2 minutes, whisking constantly.
Add the Milk: Slowly pour in the 1 cup whole milk while whisking to avoid lumps. Cook until the mixture thickens, about 3 to 4 minutes.
Stir in the Cheese: Add the shredded 4 ounces Swiss cheese and grated 2 ounces parmesan cheese. Stir until smooth, then fold in the roasted onions. Taste and adjust seasoning with additional salt and pepper, if needed. Let the mixture cool to room temperature.
Prepare the Puff Pastry: Increase oven temperature to 400°F. On a lightly floured surface, roll out 2 sheets puff pastry to smooth the creases.
Add the Filling: Spread the onion and cheese mixture evenly over both sheets, leaving a 1/2-inch border around the edges. Sprinkle the remaining 1/2 cup of shredded Swiss cheese evenly over the filling.
Roll and Chill: Roll each sheet tightly into a log from the long side. Seal the edges with a bit of water. Chill the logs in the refrigerator for 15 to 20 minutes to firm up.
Slice the Pinwheels: Line a baking sheet with parchment paper. Slice each log into 1 1/2-inch thick rounds and place them on the baking sheet, spaced about 2 inches apart.
Top and Bake: Brush the tops with melted butter and sprinkle generously with 3 tablespoons everything bagel seasoning. Bake for 20 to 25 minutes, or until puffed and golden brown.
Cool and Serve: Let the pinwheels cool slightly before serving. Enjoy warm or at room temperature.

Notes

Make-Ahead Tips: Assemble the pinwheel logs and refrigerate them for up to 24 hours before slicing and baking. You can also prep the onion-cheese filling 1 to 2 days ahead and store it in the fridge.

Reheating Tips: Reheat leftover pinwheels in a 350°F oven for 5 to 7 minutes to restore crispness. Avoid microwaving, which will soften the pastry.

Freezing Tips: Freeze unbaked pinwheel slices on a tray until solid, then transfer to a freezer bag. Bake from frozen at 400°F, adding 5 to 7 extra minutes.

Cheese Swaps: Gruyère or sharp white cheddar make great substitutes for Swiss cheese. Pecorino Romano works beautifully in place of parmesan.

Onion Options: Red onions or shallots offer a sweeter profile and work just as well.

Seasoning Shortcut: No everything bagel seasoning? Make your own with sesame seeds, poppy seeds, dried garlic, dried onion, and a pinch of salt.

Nutrition

Originally published September 2025

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The post Costco Onion and Cheese Pinwheels appeared first on The Slow Roasted Italian.

Costco Pizza (Copycat)

Donna Elick — Mon, 01 Sep 2025 10:00:00 +0000

I live for Costco Pizza, and this copycat is every bit as cheesy, saucy, and crave-worthy as the real deal… only better, because it’s homemade. With a bold red sauce, gooey layers of cheese, and that signature crispy edge, it’s comfort food that hits hard. Bonus? You can top it with whatever you’d like! Recreate a Costco cheese pizza or load it up with meats, veggies, and extra seasonings. This one’s for all my food court lovers!

Costco Pizza

I fell in love with the Costco food court pizza when Munchkin was little and we’d make a lunch date out of our weekly shopping trips.

There’s something about that gooey cheese and crispy bottom that just gets you.

But let’s be honest: the line is always too long, and one slice is never enough.

So of course, I had to recreate it at home… with better ingredients, a homemade sauce that is everything, and three kinds of cheese (because… can you really ever have enough cheese?).

This Costco pizza copycat is what dreams are made of, and it’s quicker than waiting for your number to be called.

I’ve got a whole laundry list of Costco recipes for you to choose from, like their awesome chicken salad!

And while we’re talking about food court favorites, don’t miss my recipes for their savory chicken bake or a cool and creamy mocha freeze!

INGREDIENT NOTES

Pizza Sauce: So much easier to make than you might think! Mix a can of tomato sauce with water, then doctor it up with all kinds of spices and seasonings.

Let it sit and voila! Yummy homemade pizza sauce! For even more robust flavor, look for double-concentrated tomato sauce.
Dough: I usually take the shortcut and grab this from the store. But if you want to make it from scratch, I’ve got recipes for a classic Italian pizza dough and another made with just 2 ingredients.
Cheese: Here’s the secret to Costco cheese pizza: 3 cheeses!! Combine provolone and parmesan with low-moisture mozzarella (for that stretchy, gooey melt), and grate it all fresh.
Oil: A little EVOO on the pan prevents sticking and helps the bottom of the crust get crispy.
All-Purpose Flour: For stretching out the dough.

VARIATIONS

Classic Pepperoni: Add slices of pepperoni over the cheese before baking.

Veggie Lover’s: Top with sautéed mushrooms, bell peppers, and onions.

Extra Cheesy: Add dollops of ricotta or burrata just before baking.

Meat Lover’s: Combine your choice of pepperoni, bacon crumbles, Italian sausage, and more.

Hawaiian Style: Top with diced ham and pineapple chunks.

Garlic Crust: Brush the crust edges with garlic butter for a bold finish.

COSTCO FOOD COURT PIZZA FAQ

How spicy is the sauce?

It’s got a little kick from the red pepper flakes, but nothing too intense. Feel free to leave those out if you’re dishing this up to kiddos or prefer something more mild.

Can I use store-bought ingredients?

You bet! Dough, jarred sauce, bagged shreds… each time-saver will still deliver pizza-parlor perfect results.
My one note is that pre-shredded cheese is a little muted and doesn’t melt quite as well. So for the richest taste and gooiest cheese pull, go fresh if you can!

How big is the pizza at Costco?

A Costco food court pizza is 18” and gets you 12 slices (or 6 giant ones).

This copycat version isn’t quite as large, coming in at 12-14” and only 8 slices. So if you’re feeding a crowd, consider making two.

What’s the best way to reheat leftover pizza?

You’ll want to return your slices to the oven to get the crust nice and crispy again. 5-7 minutes at 375°F should do it, or a little less time in the air fryer (as long as the slices fit!).

Sure, you can warm leftovers in the microwave in a fraction of the time, but the texture just isn’t the same. Heat in 30-second bursts until warmed.

I’ve tested this crust and cheese combo with every pizza dough I could get my hands on: store-bought, homemade, frozen… and this method nails that crispy-on-the-bottom, gooey-on-top vibe every time.

The sauce is scaled for balance. Not too sweet, not too acidic, with just enough spice to make you swoon. Letting the sauce rest (even 30 minutes!) makes all the difference so the flavors really settle in.

And starting with room-temperature dough? That’s the trick to shaping and stretching without a fight.

DONNA’S PRO TIPS

Use fresh, frozen (thawed) or homemade dough, just as long as it’s room temp before starting.
Let the sauce rest. The flavor gets richer as it sits.
If your crust browns before the cheese bubbles, move it to a lower oven rack.
Shred your cheese from the block for better melt and flavor.
If your dough springs back, give it a rest… literally. Cover and let it sit 5–10 more minutes.
Use a pizza stone if you have one for the crispiest bottom!

TOOLS NEEDED

Pizza pan or large baking sheet
Medium mixing bowl
Measuring spoons
Cheese grater
Rolling pin or your hands!

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Costco Recipes

Copycat Costco Tortellini Pasta Salad

Copycat Costco Shrimp Ceviche

Copycat Costco Chocolate Muffin Recipe

Copycat Costco Pinwheels

Costco Pizza (Copycat)

Make Costco Pizza from scratch and save yourself a shopping trip! It’s just as cheesy, saucy, and crispy-edged as the food court version.

Course Main

Cuisine Italian

Method Oven

Prep Time 20

Cook Time 15

Total Time 35

Servings -6

Calories 611cal

Author Donna Elick

Ingredients

For the Pizza Sauce

1 can (6 ounces) tomato paste
1 1/2 cups water
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon fresh ground black pepper
1/4 teaspoon red pepper flakes

For the Pizza

1 pound store-bought pizza dough at room temperature
8 ounces low-moisture mozzarella cheese shredded (about 2 cups)
4 ounces provolone cheese shredded (about 1 cup)
2 ounces parmesan cheese shredded (about ½ cup)
Extra virgin olive oil for greasing pan
All-purpose flour for dusting surface

Instructions

Preheat the Oven and Prepare the Pan: Preheat oven to 475°F. Lightly grease a large pizza pan or baking sheet with extra virgin olive oil.
Make the Pizza Sauce: In a medium mixing bowl, stir together 1 can (6 ounces) tomato paste and 1 1/2 cups water until smooth. Add 1 teaspoon granulated sugar, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon fresh ground black pepper, and 1/4 teaspoon red pepper flakes. Stir well and let sit for 30 minutes to allow flavors to meld.
Stretch the Dough: Lightly flour your work surface and hands. Stretch the 1 pound store-bought pizza dough into a 12–14-inch round. If the dough is tight, cover and rest for 5–10 minutes before trying again.
Assemble the Pizza: Transfer the stretched dough to the prepared pan. Spread sauce over the dough, leaving a ½-inch border. Top with 8 ounces low-moisture mozzarella cheese, followed by 4 ounces provolone cheese, then 2 ounces parmesan cheese.
Bake: Bake for 12–15 minutes, until the cheese is bubbling and golden and the crust is crispy and lightly browned.
Cool and Serve: Remove from oven and cool for 5 minutes. Slice and serve hot.

Notes

Make-Ahead Tips: The sauce can be made up to 3 days in advance and stored in the fridge or frozen for up to 3 months. Dough should be brought to room temp before stretching.

Storage: Wrap leftovers in plastic wrap or foil. Store in the refrigerator for up to 3 days.

Reheating: Reheat slices in a 375°F oven for 5–7 minutes for the crispiest results. Microwave in a pinch.

Freezing: Freeze leftover sauce in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight.

Customization Ideas: Try pepperoni, mushrooms, or onions on top. Pre-cook veggies to reduce moisture.

Nutrition

Originally published September 2025

The post Costco Pizza (Copycat) appeared first on The Slow Roasted Italian.

Copycat Costco Key Lime Pie

Donna Elick — Mon, 25 Aug 2025 10:00:00 +0000

Costco Key Lime Pie is loaded with bright citrus flavor and tucked inside a crisp graham cracker crust, then finished with clouds of real whipped cream. Sweetened condensed milk brings that classic silky texture, while sour cream adds depth and tang. It’s smooth. It’s tart. It’s sweet. It’s sunshine in a slice. And it’s so easy to make this show-stopping dessert from scratch, there’s no reason to keep buying key lime pie at Costco at all!!

Costco Key Lime Pie

As a Florida girl, let me tell you… Key Lime Pie isn’t just dessert. It’s a rite of passage.

I grew up on the real-deal stuff. Tart, creamy, and piled high with whipped cream. And let’s just say… I’ve had my fair share of bad imitations.

So when I set out to copycat the Costco version, I wasn’t messing around. This one has that classic Florida flavor… zingy citrus, buttery graham crust, and a filling so smooth it practically hums.

I’ve brought copycat Costco key lime pie to BBQs, birthdays, and yes, even breakfast… and it always disappears. One bite and you’ll see why it’s a sunshine state legend.

After I finish a meal of Orzo pasta salad, this pie really puts the cherry on top!

Can’t get enough of that Florida-famous flavor? Try key lime cheesecake or these thick, pie-inspired cookies next!

And don’t miss another Costco dessert favorite: chocolate muffins!

INGREDIENT NOTES

Sweetened Condensed Milk: Use full-fat for the best texture and richness. In a pinch, coconut condensed milk will work, but note the smaller can size and slight flavor change.
Key Lime Juice: Key limes are smaller (and sweeter) than the typical limes you find at the store, so you’ll need at least a dozen for this recipe.

Freshly squeezed juice gives the most authentic flavor, but Nellie and Joe’s bottled key lime juice is a close second.
Sour Cream: Adds smooth tang and helps the pie filling set up creamy and thick. Greek yogurt works in a pinch.
Egg Yolks: These make the filling extra dreamy and luxuriously smooth. Use room temperature yolks to help things emulsify evenly.
Graham Cracker Crust: Homemade tastes the best and holds together a bit better than store-bought crusts, but take the shortcut if you need it!
Whipped Cream: Skip the canned stuff and make it from scratch! Add some powdered sugar and vanilla extract when whipping heavy cream for a sweet and stable topping.

VARIATIONS

Tropical Twist: Add a splash of coconut extract or shredded toasted coconut to the filling.

Mango Key Lime Pie: Fold ¼ cup mango purée into the filling before baking.

Extra Tangy: Add 1 tablespoon of lime zest to the filling for a citrus-loaded bite.

Mini Pies: Divide the filling into mini tart pans or cupcake liners with graham cracker crust.

Lower Sugar: Use low-sugar sweetened condensed milk and skip the sugar in the crust.

KEY LIME PIE COSTCO FAQ

Can I use regular limes instead of key limes?

Yes, but the flavor will be a little less floral and a little sharper. Still yummy though!

How do I know when the pie is done baking?

The key lime filling will be just set, especially around the edges, but still jiggly in the center. Don’t worry, it’ll finish setting once it’s been cooled and chilled.

Does the key lime pie from Costco need to be refrigerated?

Yes, as does the homemade version. Wrap tightly in plastic and enjoy within 3 days. It’s best to add the whipped cream just before serving so it doesn’t deflate or weep.

Want to freeze it instead? After wrapping in plastic, add a layer of foil. Freeze for up to 2 months and thaw in the fridge before serving. Again, wait to add the whipped cream until it’s time to serve.

After testing this recipe side-by-side with the key lime pie at Costco, I focused on building the same silky texture and bold citrus flavor but with fresher ingredients and more balance.

The key to a luscious, creamy filling is emulsifying the egg yolks with the sweetened condensed milk and sour cream. When gently baked, the proteins slowly set without curdling, giving you that custard-like texture that holds its shape but melts in your mouth.

Letting it chill fully is non-negotiable. That cold set transforms the filling from soft to sliceable, and the whipped cream? Total harmony.

This Costco key lime pie recipe is foolproof, fresh, and always a crowd-pleaser.

DONNA’S PRO TIPS

Use room temp ingredients. It helps the filling blend smoothly without lumps.
Don’t overbake. The pie should jiggle slightly in the center. It’ll finish setting in the fridge.
Let it chill completely. Three hours minimum. More is even better!
Whip the cream cold. A cold bowl and beaters make the fluffiest whipped cream.
Add some flair. Pipe the whipped cream with a star tip, then sprinkle with lime zest. You can even add lime slices or sugared peels.
Make it ahead. This pie is even better the next day. It’s a party trick that keeps on giving!

TOOLS NEEDED

9-inch pie plate
Mixing bowls
Whisk or silicone spatula
Hand or stand mixer
Measuring cups and spoons
Citrus juicer and zester
Offset spatula or spoon for spreading
Cooling rack

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Costco Recipes

Copycat Costco Chicken Salad

Vanilla Sheet Cake Recipe (Costco Copycat!)

Homemade Costco Chicken Bake

Copycat Costco Mac and Cheese

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Copycat Costco Key Lime Pie

Costco Key Lime Pie is zesty, creamy, and outrageously refreshing. Once you taste it, you’ll wonder why you ever bought one from the store!

Course Dessert

Cuisine American

Method Oven

Prep Time 20

Cook Time 25

chill time 3

Total Time 3 45

Servings

Calories 326cal

Author Donna Elick

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
5 tablespoons granulated sugar
6 tablespoons unsalted butter melted

For the Filling:

2 14-ounce cans sweetened condensed milk
3/4 cup fresh key lime juice about 15 key limes or bottled key lime juice
1/2 cup sour cream room temperature
2 large egg yolks room temperature

For the Whipped Topping:

1 cup heavy whipping cream chilled
1 tablespoon powdered sugar
1 teaspoon pure vanilla extract

Instructions

Preheat the Oven: Preheat oven to 350°F. Set aside a 9-inch pie plate.
Make the Crust: In a medium mixing bowl, combine 1 1/2 cups graham cracker crumbs, 5 tablespoons granulated sugar, and 6 tablespoons unsalted butter. Stir until the texture resembles wet sand.
Press the Crust: Press the mixture into the pie dish, covering the bottom and sides evenly. Use the back of a spoon or measuring cup to press it firmly.
Bake the Crust: Bake for 8 minutes. Remove from the oven and set aside to cool completely.
Make the Filling: In a large mixing bowl, whisk together 2 14-ounce cans sweetened condensed milk, 3/4 cup fresh key lime juice, 1/2 cup sour cream, and 2 large egg yolks until smooth and fully combined.
Add the Filling to the Crust: Pour the filling into the cooled crust. Use a spatula to smooth the top.
Bake the Pie: Bake for 15 to 20 minutes, just until the filling is set but still slightly jiggly in the center. Do not allow the top to brown.
Cool the Pie: Place the pie on a cooling rack and let it cool at room temperature for 30 minutes.
Chill the Pie: Cover with plastic wrap and refrigerate for at least 3 hours, or until fully set and chilled.
Make the Whipped Topping: Using a stand or hand mixer, beat the cold 1 cup heavy whipping cream on high speed until soft peaks form. Add 1 tablespoon powdered sugar and 1 teaspoon pure vanilla extract. Continue whipping until stiff peaks form.
Top the Pie: Spread or pipe the whipped cream over the chilled pie. Garnish with lime zest or crushed graham crackers, if desired.
Serve: Serve cold. Store leftovers in the refrigerator.

Notes

Make-Ahead Tips: This pie is perfect for prepping ahead. It needs at least 3 hours to chill, but you can make it a day in advance with no loss of texture or flavor.

Storage: Cover tightly with plastic wrap and refrigerate for up to 3 days. Add fresh whipped cream just before serving for the best texture.

Freezing Instructions: Wrap the pie tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. Do not freeze with whipped topping, add it fresh after thawing.

Ingredient Swaps: Use Greek yogurt instead of sour cream for a tangier flavor. If you can’t find key lime juice, fresh regular lime juice will still give you a delicious pie with a slightly different flavor.

Presentation Tips: Pipe whipped cream in swirls and top with lime slices or sugared peels for a polished look.

Crust Shortcut: In a pinch, use a store-bought graham cracker crust.

Nutrition

Originally published August 2025

The post Copycat Costco Key Lime Pie appeared first on The Slow Roasted Italian.

Sweet Kale Salad (Costco Copycat)

Donna Elick — Mon, 18 Aug 2025 10:00:00 +0000

Sweet Kale Salad is crunchy, colorful, and full of bold, fresh flavor… and it’s even better than the Costco classic!! We’re talkin’ broccoli, brussels, cabbage, and kale all tossed with sweet dried cranberries and roasted pepitas. Don’t even get me started on the dreamy, homemade poppyseed dressing… creamy, zippy, and perfectly balanced. Everything comes together for a sweet and savory side (or meal!) that’s guaranteed to be your new favorite way to eat your greens!

Sweet Kale Salad

This is hands-down my favorite salad on the planet. I fell in love with the sweet kale salad at Costco years ago, and surprise, surprise, I decided I had to make it even better.

This version??? Total obsession. I make it for lunch, dinner… heck, I’d eat it for breakfast.

The poppyseed dressing is SO dreamy… zippy, creamy, sweet, and tangy… and don’t even get me started on those crunchy seeds and chewy cranberries.

And listen, I know kale gets a bad rap sometimes, but not here!!! It’s chopped, balanced with cabbage and Brussels, and practically sings once that dressing hits.

Honestly, I am the only one in my family who will eat this salad. But, I’m okay with that. More for me.

And when this says that it serves 4, that is with someone who has self-control. In my house, this recipe serves one… and that is me. {{yeah baby}}

INGREDIENT NOTES

Broccoli Stalks: We’re only using the firm, light green part… not the darker green buds on top (save those florets for something else!). The outer layer is extra tough, so peel that off first.
Cabbage & Brussels Sprouts: Remove any pale or damaged outer leaves before slicing.
Kale: Use curly or lacinato kale. Remove the stems, then chop the leafy part into small pieces.
Dried Cranberries: For chewy, sweet pops of color. Dried cherries or golden raisins would be yummy too!
Pepitas: Pumpkin seeds add another type of crunch. I like them roasted and salted.
Extra Virgin Olive Oil: The best choice for salad dressings! The flavor is unmatched. If you need a sub, avocado oil is the next best choice.
Sugar: Just a little to balance the acidity. Use granulated so it dissolves more easily.
Apple Cider Vinegar: Adds plenty of tang and acidity but isn’t as intense as white vinegar.
Lemon: You’ll need both the juice and the zest in the sweet kale salad dressing.
Egg Yolk: Use pasteurized eggs for safety, or replace with mayo or Dijon mustard.
Poppy Seeds: Stir these in last so the dressing can emulsify properly and stay smooth.

VARIATIONS

Apple Crunch: Mix in thinly sliced apples or pears for extra sweetness and snap.

Citrus Twist: Swap lemon juice with orange juice and zest for a sunny variation.

Fall Harvest: Include roasted butternut squash and toasted walnuts.

Protein Boost: Add grilled chicken, shrimp, or seared salmon on top.

Wholesome Vegan Version: Use vegan mayo instead of egg yolk and swap the sugar with maple syrup.

COSTCO SWEET KALE SALAD FAQ

Can I use a bagged salad mix?

Freshly chopped veggies make a huge difference in both texture and flavor, and you’ll be hard pressed to get a mix with all this goodness in it… unless you just buy sweet kale salad from Costco. And that kinda defeats the purpose of this recipe, amirite??

If you’re looking for a shortcut, you could get away with bag of chopped kale and shredded green cabbage. You may still need to chop them a bit smaller, but it’ll save you some prep time!

Is the poppyseed dressing sweet?

Yes, but perfectly balanced with the lemon and vinegar so it isn’t too sweet. Just creamy, vibrant, and perfectly craveable.

How can I make the dressing thicker?

Add a pinch (¼ teaspoon) of xanthan gum while blending to thicken the poppyseed dressing right up!

Can I save leftover Costco sweet kale salad?

The greens will continue to soften the longer they sit, so dressed salad is best enjoyed the same day. But you can prep everything up to 3 days ahead, then store the salad and dressing separately in the fridge!

It’s a great option for meal prep. Just toss the salad with dressing whenever you’re ready to eat.
After testing this sweet kale salad about a dozen different ways, I realized the key is all in the texture balance and that dressing.

Chopping the greens super thin (yes, even the kale!) makes them tender and tossable, not tough. Using egg yolk in the dressing helps emulsify it into something rich and glossy, just like the Costco version, but with even more flavor.

Lemon zest adds brightness, the sugar balances the tang, and the poppy seeds give it that signature crunch. It’s all about hitting that sweet-savory-crunchy-creamy note in every bite.

This is the version I go back to again and again… and I guarantee once you taste it, you will too.

DONNA’S PRO TIPS

Chop it thin!!! This makes even tough greens like kale feel tender and balanced.
Massage the chopped kale with a little oil to make it even more tender and flavorful.
Use fresh lemon juice and zest. It makes the dressing come alive.
Blend before adding poppy seeds. Keeps the texture smooth and creamy.
Dress just before serving. It helps keep everything crisp.
Make extra!!! The dressing is so good you’ll want it on everything.

TOOLS NEEDED

Cutting board and knife
Large mixing bowl
Medium mixing bowl
Whisk
Immersion blender or countertop blender
Measuring cups and spoons
Jar or container for leftover dressing

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Costco Recipes

Copycat Costco Tortellini Pasta Salad

Copycat Costco Pinwheels

Copycat Costco Chicken Salad

Copycat Costco Mac and Cheese

Sweet Kale Salad (Costco Copycat)

My Sweet Kale Salad is everything you love about the Costco version, but made even better from scratch! Bold, bright, and utterly craveable.

Course Salad

Cuisine American

Method Mixed

Prep Time 15

Total Time 15

Servings (1 cup per serving)

Calories 272cal

Author Donna Elick

Ingredients

For the Salad:

1 cup broccoli stalks thinly sliced (from about 1 to 2 heads broccoli)
1 cup Brussels sprouts thinly sliced (from about 8 to 10 sprouts)
1 cup green cabbage thinly sliced
1 cup kale chopped
1/4 cup dried cranberries
1/4 cup pepitas pumpkin seeds

For the Poppyseed Dressing:

1/3 cup extra virgin olive oil
2 tablespoons water
2 tablespoons sugar
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon kosher salt
1 large egg yolk pasteurized, for food safety
1 teaspoon poppy seeds
1/2 teaspoon onion powder

Instructions

Prep the Veggies: Wash and dry all vegetables thoroughly. Thinly slice the broccoli stalks, Brussels sprouts, and green cabbage. Chop the kale.
Assemble the Salad: In a large mixing bowl, combine the 1 cup broccoli stalks, 1 cup Brussels sprouts, 1 cup green cabbage, and 1 cup kale. Add 1/4 cup dried cranberries and 1/4 cup pepitas. Toss gently to combine. Set aside.
Make the Dressing Base: In a medium mixing bowl, whisk together 1/3 cup extra virgin olive oil, 2 tablespoons water, and 1 large egg yolk until smooth and emulsified.
Add Flavor: Stir in 2 tablespoons sugar, 2 tablespoons apple cider vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon kosher salt, and 1/2 teaspoon onion powder until fully combined.
Blend: Using an immersion blender (or countertop blender), blend the dressing until slightly thickened and lighter in color.
Finish the Dressing: Stir in 1 teaspoon poppy seeds and whisk again until evenly distributed. Taste and adjust seasoning if needed.
Dress the Salad: Pour about half the dressing over the salad and toss well to coat. Serve immediately with extra dressing on the side or stored for later use.

Notes

Make-Ahead Tips: Prep the veggies and dressing up to 3 days ahead. Store separately in airtight containers and dress just before serving for best texture.

Dressing Substitutions: If you’re concerned about raw egg, swap the yolk with 1 teaspoon Dijon mustard or 1 tablespoon mayonnaise as an emulsifier.

Texture Tip: Add a pinch (¼ teaspoon) of xanthan gum while blending to create a thicker dressing.

Storage: Store leftover undressed salad in the fridge for up to 3 days. Dressed salad is best enjoyed the same day.

Nutrition

Originally published August 2025

The post Sweet Kale Salad (Costco Copycat) appeared first on The Slow Roasted Italian.

Copycat Costco Mocha Freeze

Donna Elick — Mon, 04 Aug 2025 10:00:00 +0000

Make an energizing Costco Mocha Freeze in the comfort of your kitchen… no membership required! It’s a cool, creamy blend of bold coffee and rich chocolate, blended into a smooth, icy drink that rivals the popular food court treat. Just 3 ingredients and 5 minutes to perk up any day!

Costco Mocha Freeze

This is one of those “treat yourself” moments that takes 5 minutes and makes you feel like you’ve hit the food court jackpot, without the Costco lines.

I mean… can you really ever have enough chocolate drizzle?

This cold brew mocha freeze Costco copycat is my go-to when I want something bold, icy, and just indulgent enough to feel like a splurge (without blowing the day).

It’s less work than a frappuccino and lighter than a mocha shake, and it’s easy to scale if you feel like sharing.

No secret menu here: just a blender and your favorite cold brew. You’re gonna want to keep a stash of chocolate syrup in your fridge… trust me!

I pair this with Orzo pasta salad and it’s just like I got lunch from Costco (except a lot cheaper!)

The Costco recipes don’t stop there! Our Copycat Key Lime Pie pairs perfectly with a homemade Mocha Freeze for the ultimate Costco-inspired night!

Ingredient Notes and Substitutions

Cold Brew Coffee – Use a strong cold brew for the richest flavor. Regular coffee will become too diluted between the milk and the ice.
Milk – I like to use whole milk for ultimate creaminess, but any milk (even non-dairy ones) or creamer will do the trick. Don’t overthink it too much… use what you have!
Chocolate Syrup – Keep a bottle of Hershey’s handy or make a batch from scratch. Sugar-free varieties will work too.
Ice Cubes – Here’s where you need to pay a bit of attention. Make a fresh batch with filtered water to avoid a funky freezer burn taste. Or, make ice cubes out of cold brew for ultra coffee flavor.

How to Make a Mocha Freeze Like Costco

Making this drink couldn’t be easier. Just break out your blender, toss everything in, and let it whirl!

The secret to the most authentic Costco mocha freeze actually happens before you start blending…

Grab your drinking glasses and drizzle chocolate sauce down the inside, rotating and swirling as you go.

Actual glassware (not plastic) is the best option, but we have to make do with what we have sometimes, right?

For a frosty boost and a perfect presentation, place the glasses in the freezer ahead of time. It will keep your drink colder for longer and prevent the chocolate from sliding down the sides and pooling at the bottom.

Once blended, pour the coffee mocha freeze into each glass. Sometimes there’s an air bubble or two, so I like to gently tap the base of the glasses on the counter to help everything settle.

Now, get to sipping!

Prep Ahead

Drizzle glasses and freeze
Make cold brew (if needed)

Over the years, I’ve tested enough copycat drinks to know when one truly hits the mark.

This one nails the Costco vibe with a strong coffee flavor that’s never bitter, a rich swirl of chocolate, and a frosty texture that melts just slowly enough!

Using cold-brew coffee keeps things smooth and naturally bold, while blending the ice with just the right amount of milk gives you that perfect in-between texture: not slushy, not watery, just dreamy.

And drizzling the glass before you blend? It’s a little trick that makes it look and feel like a $6 treat from the café. Every detail matters… and this one delivers.

Donna’s Pro Tips

For best results, chill your glasses before pouring in the mocha freeze.
Use a high-powered blender to get the smoothest texture.
Make it extra indulgent: Add a scoop of vanilla or chocolate ice cream.
Double the batch and freeze leftovers in popsicle molds for a fun summer treat.
Keep the swirl design intact: Drizzle chocolate on the glass first, then freeze the glass for 10 minutes.

Flavor Variations

With a little extract or spice, you can explore a whole world of flavors with this slushie drink!

Or maybe just add a swirl of whipped cream and some shaved chocolate to make your Costco mocha freeze a little more indulgent.

Mocha Peppermint Freeze: Add ⅛ teaspoon peppermint extract.
Caramel Swirl: Swap (or add to) the chocolate syrup with caramel sauce.
Vanilla Mocha: Add ½ teaspoon pure vanilla extract.
Espresso Boost: Include ½ teaspoon instant espresso powder.
Spiced Mocha: Add a pinch of cinnamon or nutmeg.

Drink syrups are another way to really get the most out of this copycat recipe. You could try a new flavor every month!

Enjoy seasonal favorites like pumpkin spice and Irish cream or fancier flavors like pistachio, cinnamon dolce, and coconut.

Storing Leftovers (or a Double Batch!)

Frozen drinks like this Costco cold brew mocha freeze are best enjoyed right out of the blender. The texture just isn’t the same if you try to save it for later.

That doesn’t mean you should toss your leftovers, though! Pour them into a silicone popsicle mold so you can slurp on that coffee flavor for dessert.

It typically takes at least 4 hours to freeze homemade ice pops, but I usually just plan to enjoy them the next day.

Once firm, remove the pops from the mold and wrap each one in parchment or plastic wrap. You can then stack them in a large freezer bag for easy snacking.

Costco Cold Brew Mocha Freeze FAQ

How do I make it thicker?

Add a few extra ice cubes or use a little less liquid. Ice cream will thicken it up real fast, but the texture will be less like a slushie and more like a milkshake.

Can I make it sweeter?

Sure! Include extra chocolate syrup in the blender, or add another sweetener like honey or maple syrup to your mocha freeze Costco copycat.

You can also swap the milk with your favorite coffee creamer to sweeten up this drink and add extra flavor.

Do you need a membership to get a cold brew mocha freeze at Costco?

Yes, a warehouse membership is required to purchase anything from the food court.

If you’re already a regular shopper, it’s an added bonus. But if you just have a craving for the mocha freeze at Costco, this copycat recipe will save you the added cost!

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Drink Recipes

Easy Applebee’s Oreo Milkshake Copycat Recipe

Jamocha Shake (Arby’s Copycat 4-Ingredient Recipe)

Starbucks Pink Drink Recipe Copycat (Caffeine-Free)

Iced Cinnamon Dolce Latte (Starbucks Copycat Recipe)

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Copycat Costco Mocha Freeze

This frosty Costco Mocha Freeze tastes just like the original, but you can make it at home with 3 ingredients… and no food court lines!

Course Drink

Cuisine American

Method Mixed

Prep Time 5

Total Time 5

Servings

Calories 177cal

Author Donna Elick

Ingredients

1 cup cold-brew coffee unsweetened or lightly sweetened
1/3 cup Hershey’s chocolate syrup
1 1/2 cups ice cubes
1/2 cup milk or milk alternative
Extra chocolate syrup for garnish

Instructions

Prepare the Glasses: Drizzle chocolate syrup along the inside of two serving glasses. Rotate and tilt the glasses to create streaks or swirls. Set aside.
Blend the Base: Add 1 1/2 cups ice cubes to a blender. Pour in 1 cup cold-brew coffee, 1/3 cup Hershey’s chocolate syrup, and 1/2 cup milk or milk alternative.
Blend Until Smooth: Blend on high for 30 to 45 seconds or until the ice is fully crushed and the drink is thick and frosty.
Adjust Texture and Sweetness: Check the consistency. If too thick, add a splash more milk or coffee and blend again. Taste and add more chocolate syrup for additional sweetness, if desired.
Serve: Pour the mocha freeze into the prepared glasses. Tap glasses gently on the counter to settle. Top with extra chocolate drizzle, if desired.
Enjoy: Serve immediately while cold and refreshing.

Notes

Make-Ahead Tips: For best results, prep the glasses in advance and freeze them until ready to use.

Storage: This drink is best served fresh. If you have leftovers, freeze in popsicle molds for a frozen treat.

Customization Ideas: Try adding a dash of cinnamon, peppermint extract, or vanilla extract to change the flavor profile.

Dairy-Free Option: Swap the milk for almond, oat, soy, or coconut milk.

Nutrition

Originally published August 2025

The post Copycat Costco Mocha Freeze appeared first on The Slow Roasted Italian.

Copycat Costco Chicken Salad

Donna Elick — Mon, 28 Jul 2025 10:00:00 +0000

Costco Chicken Salad takes this classic dish to new heights! Say bye-bye to store-bought meals with this easy copycat recipe. With zesty seasonings, fresh herbs and vegetables, and juicy, succulent chicken, there’s no way this simple, easy dish won’t satisfy.

Costco Chicken Salad

Costco’s classic chicken salad is a cult favorite for very good reason!!

Basically, they’re keeping it simple and scrumptious with juicy, tender shredded chicken, a few key spices, and the right combination of sour cream and mayonnaise.

It’s mouthwateringly tangy, succulent, and downright delicious!

But here’s the thing… you don’t need to buy their prepared version to enjoy it. Nope! You can save some money by whipping up a homemade version that’s arguably even tastier than the original!

See, I’m something of a chicken salad aficionado — have you checked out my saucy barbecue, spicy Southwestern, or herbal lemon basil versions yet?

If you’re on a chicken salad kick, our Chicken Salad with Grapes and Apples is a lighter version with added fruit and a tangy Dijon dressing!

That’s all to say… I’m not new to chicken salad, and I guarantee this copycat Costco chicken salad recipe will be your new favorite!!

Try more of our Costco copycat recipes like Onion and Cheese Pinwheels & Homemade Pizza!

Or try Costco dessert copycats like our creamy & tart Key Lime Pie Copycat!

Ingredient Notes and Substitutions

Rotisserie Chicken – The original chicken salad from Costco is, of course, made from rotisserie meat!

I recommend shredding it while it’s still warm to make it easier to handle. It really starts to stick to the bones once it cools. You can also do this with a food processor or stand mixer!
Celery & Onion – Dice these up super finely and mix them thoroughly into the meat for a good balance of flavor and texture in every bite.
Mayonnaise & Sour Cream – Fatty ingredients like these are key to a rich, full-flavored chicken salad!

However, you can easily substitute the mayonnaise with Greek yogurt for a healthier, tangier option.
Lemon Juice – I like my Costco chicken salad super tangy! Reduce to 2 tablespoons if you want your dressing a little less intense.
Parsley – Sub in fresh parsley for a brighter, more vibrant taste. You can also substitute with chives, green onions, or dill!
Garlic Powder – Adds savory goodness without any large chunks of fresh cloves. You can substitute this ingredient with onion powder.
Paprika – Substitute with chili powder or cayenne to give your Costco rotisserie chicken salad a little kick.

Tips and Tricks to Make Costco Rotisserie Chicken Salad at Home

Give it a little crunch.

Add some crunch factor to your Costco chicken salad by tossing sliced almonds, cashews, chopped walnuts, or sunflower seeds into this dish.

Toasted nuts are usually crunchier — and they have a better flavor too!

You can usually find them pre-toasted, but it’s easy to toast them in a dry skillet for the same effect.

Make it ahead of time for convenience and extra flavor!

Making this dish ahead of time isn’t only time-effective. It gives the meat more time to soak up all of those yummy seasonings, which makes it taste even better the next day!

I’d recommend whipping it up the day before for best results.

Like a sweeter salad?

Diced apples, halved grapes, and dried cranberries are super fresh (and healthy!) extras that’ll give your meal a little more sweetness.

You can also add a teaspoon of honey to both offset the tanginess of the dressing and make it a little sweeter. Add that right to the dressing before it’s mixed in with the meat.

Prep Ahead

Shred rotisserie meat
Chop vegetables
Whisk the dressing

Kitchen Tools You Will Need

Mixing Bowls – You’ll want large and medium bowls for this recipe, and this set has them all.
Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Whisk – Mix this up with a good whisk (this one is my favorite) — or just use a fork!

Serving Suggestions

There are tons of ways to enjoy your Costco chicken salad! Spoon it onto sliders or sliced bread to make sandwiches, serve it as a wrap, or scoop it onto some buttery homemade croissants.

Want to make it a low-carb meal? Serve it in lettuce wraps, with low-carb crackers, over a bed of fresh greens, or even stuff it into an avocado!

As for sides, crispy sweet potato fries and Costco rotisserie chicken salad is a match made in tasty heaven, and a fresh summer fruit salad always hits the spot!

Or pair another Costco favorite, Orzo pasta salad, as a small side!

Storing and Freezing Chicken Salad from Costco

Keep your yummy leftovers in an airtight container and refrigerate for up to 3 days.

With all of the mayonnaise and sour cream in the mix, it’s very important that you don’t leave it at room temperature for longer than two hours!

This Costco chicken salad recipe is also awesome for making in bulk and freezing! Just let it thaw in the fridge for at least a few hours before you want to serve it.

Thawing will go a lot quicker if you portion and freeze it separately, too — pro tip!

Costco Chicken Salad Recipe FAQ

Can I add extra protein to this recipe?

You sure can! A few of our usual favorite add-ins are perfect for this — chopped hard-boiled eggs, crumbled bacon, and nuts.

And if you substitute the mayonnaise with Greek yogurt (or just a portion of it), that adds protein too!

How many people can I feed with this copycat recipe?

This recipe yields 6 servings. It’s super easy to double (or even triple!) too, so if you have lots of hungry mouths to feed, it won’t take you any longer to do so.

Just note that if you make a lot it will take longer than 30 minutes to chill, so plan accordingly or chill in separate batches.

Is it better to make chicken salad with freshly baked or rotisserie chicken?

I’m personally a fan of rotisserie — it’s quick, it’s easy, and it’s cheap! It’s also the closest to the original chicken salad from Costco.

However, you can absolutely make this recipe with poached, baked, or grilled poultry if that’s what you have at home… or if that’s just what you prefer! It’s all a matter of what you like best.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Costco Copycat Recipes

Homemade Costco Chicken Bake

Copycat Costco Chocolate Muffin Recipe

Copycat Costco Shrimp Ceviche

Copycat Costco Pinwheels

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Copycat Costco Chicken Salad

Costco Chicken Salad is a mouthwatering combo of tender chicken and crunchy veggies in a zesty homemade dressing. Make it in 15 minutes!

Course Main

Cuisine American

Method Mixed

Prep Time 15

chill time 30

Total Time 45

Servings

Calories 442cal

Author Donna Elick

Ingredients

4 cups shredded rotisserie chicken about 1 whole rotisserie chicken
2 stalks celery finely chopped
1/4 cup yellow onion finely minced
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup freshly squeezed lemon juice about 1 large lemon
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon dried parsley or 1 tablespoon fresh chopped parsley

Instructions

Shred the Chicken: Remove the meat from the rotisserie chicken, discarding the skin and bones. Shred into bite-sized pieces and place in a large mixing bowl.
Chop the Vegetables: Finely chop the celery and onion, then add them to the bowl with the chicken.
Prepare the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, and lemon juice until smooth and creamy.
Add Seasonings: Stir in the garlic powder, paprika, salt, black pepper, and parsley until fully incorporated.
Combine & Chill: Pour the dressing over the chicken mixture and gently fold everything together until evenly coated.
Refrigerate & Serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled on a sandwich, over greens, or with crackers. Enjoy!

Notes

Make-Ahead Tips: This chicken salad can be prepared a day in advance for even better flavor.

Storage: Store in an airtight container in the refrigerator for up to 3 days. Do not leave at room temperature for more than 2 hours.

Customization Ideas: Add dried cranberries, diced apple, or halved grapes for a hint of sweetness.

Crunch Factor: Stir in sliced almonds, chopped walnuts, or sunflower seeds for extra texture.

Substitutions: Swap Greek yogurt for mayonnaise for a healthier, tangier option. Fresh chopped parsley, chives, or dill can be used in place of dried parsley.

Nutrition

Originally published July 2025

The post Copycat Costco Chicken Salad appeared first on The Slow Roasted Italian.

Vanilla Sheet Cake Recipe (Costco Copycat!)

Donna Elick — Mon, 21 Jul 2025 10:00:00 +0000

This Vanilla Sheet Cake Recipe combines tender, moist vanilla cake with a creamy mousse filling and the fluffiest buttercream frosting. Don’t let all the steps fool you — this dessert comes together in just over an hour and is super easy to make. Perfect for birthdays, celebrations, holidays, and special occasions!

Vanilla Sheet Cake Recipe

No matter how hard I try, the pull of the Costco bakery is just too hard to resist. And once they started selling their sheet cakes by the half-sheet size, it was all over!

Munchkin always asks if we can grab one just because, but I don’t need that grocery bill to be any higher.

Thankfully, it’s easy to replicate at home with this simple vanilla sheet cake recipe!

I’ve been working on all kinds of Costco copycat recipes lately, which means I can skip the prepared section and focus solely on ingredients.

That also means party prep is even easier with dupes of their roll ups, tortellini salad, and chicken bake. Even their chocolate muffins can be made at home!

Another Costco dessert you can make at home is our Copycat Key Lime Pie Recipe! It’s creamy, perfectly tart, and every bit as impressive as the one you find at Costco!

Ingredient Notes and Substitutions

Cake Flour – Creates a more tender crumb because it has less protein than all-purpose flour. If you don’t have any, you can make a quick substitute.

Measure out 1 cup of AP flour, then remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Use this mixture in place of 1 cup of cake flour.
Sugar – Use granulated sugar for the cake layers and then powdered sugar for the mousse and buttercream.
Unsalted Butter – There’s almost 2 full pounds of butter to make this vanilla sheet cake recipe! I like using unsalted so I can control the amount of salt myself.
Eggs – You’ll need 2 whole eggs plus 8 more egg whites to create a light and fluffy texture in the cake. Save those yolks to make pastry cream later!
Whole Milk – For richness and flavor, though it helps keep the cake tender as well. It’s in every step of this copycat Costco sheet cake recipe, so make sure you have plenty on hand.
Heavy Cream – Keep this in the refrigerator until just before whipping for best results. It needs to be super cold to get those stiff peaks!
Instant Vanilla Pudding – All you need is the powdered mix! It flavors the mousse and helps it set. Substitute with a cheesecake flavor for a richer filling.

Tips and Tricks When Making This Recipe for Vanilla Sheet Cake

Use the right tools for each layer.

It’s tempting to start mixing and stirring to get this dessert built, but some careful attention makes all the difference!

Whisk together the dry ingredients to help break up any lumps and ensure an even reaction in the batter. Also, sift the powdered sugar for the smoothest buttercream.

The type of mixing bowl doesn’t matter as much for the cake and frosting, but you’ll get the best results using a metal bowl when making the mousse.

Pop the bowl and the beaters in the fridge or freezer for 10 minutes so they’re nice and chilled before getting started.

It’s also much faster to whip heavy cream with the whisk attachment instead of regular beaters, though those will work for everything else.

If using a stand mixer, use the paddle attachment for the cake batter and then the whisk attachment for the mousse and frosting.

Level the cakes before decorating.

A flat, even surface keeps the mousse from shifting and the cake layers from sliding apart.

Use a cake leveler if you have one… otherwise, a serrated knife will do the trick!

Chill in stages.

First, make sure the cake layers are completely cool before stacking and decorating.

Once you smooth on the mousse, chill the first cake layer for 10-15 minutes before placing the second one on top. This helps the mousse set and prevents shifting or sliding later.

Frost the entire cake, then chill again before decorating for a firmer base. Pop your copycat Costco sheet cake in the fridge a final time after piping your designs to help the frosting crust over and set.

Prep Ahead

Soften cream cheese and butter
Bring eggs to room temperature
Line and grease cake pans

Kitchen Tools You Will Need

9×13 Cake Pans – Use the metal kind with straight edges for cleaner lines, not just any baking dish with rounded edges towards the bottom.
Parchment Paper – Extra insurance to keep your cake from sticking to the pan!
Stand Mixer or large mixing bowls with a Hand Mixer to make the batter, mousse filling, and buttercream frosting.
Serrated Bread Knife – Makes trimming cakes super easy!
Offset Spatula – This spatula has so many uses and is perfect for smoothing the filling between the cake layers and the frosting on the outside.

Decorating Ideas

For a true copycat Costco sheet cake recipe, you’ll need a piping bag and some decorating tips!

Use a star tip to create a border around the outer edge of the cake or to pipe swirl designs wherever you’d like.

You can even make simple buttercream roses with a star tip or more intricate ones with petal and leaf tips.

And if that’s too complicated, you can never go wrong with edible flowers!

Munchkin loves it when I add sprinkles on top, but if those aren’t your thing, try shaved chocolate or cookie crumbles instead.

Storage and Make-Ahead Tips

Get a jump start by making the sheet cakes and mousse filling a day ahead of time. It’s best to make the buttercream fresh.

Wrap each cake layer tightly in plastic wrap once cool and stack them on the counter. Keep the mousse in the refrigerator until you’re ready to assemble.

Once fully assembled, store your copycat Costco sheet cake in the refrigerator for up to 3 days. It has the best texture and flavor if you let it come to room temperature before serving.

Want to make this recipe for vanilla sheet cake months in advance? By all means! Freeze cooled and wrapped cake layers for up to 3 months, then thaw them overnight in the fridge before decorating.

The buttercream can also be frozen for up to 3 months. Store it in an airtight container, then bring it to room temperature and re-whip before using.

Copycat Costco Sheet Cake FAQ

How do you make sheet cake extra moist?

Start with room temperature ingredients to make mixing easier, and avoid overmixing, as that is guaranteed to create dry, dense cake layers.

Another way to add extra moisture to this vanilla sheet cake recipe is by adding an extra egg yolk or swapping the milk with buttermilk.

Can I change the flavor of the mousse filling?

Yes! Mix in lemon or orange zest for citrus flavor or cocoa powder for a chocolate version.

If you want it really fruity, add some fresh fruit puree or your favorite preserves. You can also fold in fresh raspberries or strawberries (chop them up first) for a speckled layer.

What’s the best way to get super smooth buttercream?

After adding the powdered sugar, beat the frosting for at least 2 minutes on high speed. A little extra milk will also help smooth it out if it’s not coming together just right.

Just make sure not to add too much liquid, or the buttercream will be too soft for piping.

How do you make buttercream frosting less sweet?

A pinch of salt goes a long way to balancing the sweetness in frosting! You may hear to simply use less sugar, but that often messes with the consistency of the buttercream itself.

Many commercial bakeries make their buttercream with hi-ratio shortening, which makes it super smooth and fluffy but also super sweet.

Instead, we’re using real butter in this recipe for vanilla sheet cake to create a more balanced flavor.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Cake Recipes

Guinness Chocolate Cake

Dr Pepper Chocolate Cake

Cream Cheese Coffee Cake

Orange Pound Cake

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Vanilla Sheet Cake Recipe (Costco Copycat!)

This Vanilla Sheet Cake Recipe is a delicious dupe of Costco sheet cake. Easy to make, assemble, and decorate — no special order needed!

Course Dessert

Cuisine American

Method Oven

Prep Time 45

Cook Time 35

Total Time 1 20

Servings -24

Calories 898cal

Author Donna Elick

Ingredients

For the Vanilla Sheet Cake:

5 1/2 cups cake flour
4 cups granulated sugar
2 tablespoons baking powder
1 teaspoon kosher salt
1 1/2 cups 3 sticks unsalted butter, softened
8 large egg whites
2 large whole eggs
2 cups whole milk
2 teaspoons pure vanilla extract

For the Mousse:

1 cup heavy cream cold
8 ounces cream cheese softened
1/2 cup powdered sugar
1/2 cup whole milk
3.4 ounce package instant vanilla pudding mix

For the Buttercream:

2 cups unsalted butter, softened 4 sticks
8 cups powdered sugar
2 teaspoons pure vanilla extract
6 – 7 tablespoons whole milk adjust as needed for consistency

Instructions

For the Sheet Cakes:

Preheat the Oven: Preheat the oven to 350°F. Grease and line two 9×13-inch cake pans with parchment paper.
Mix the Dry Ingredients: In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
Incorporate the Butter: Add the softened butter and mix on low speed until the mixture forms coarse crumbs.
Add the Eggs: Mix in the egg whites and whole eggs, one at a time, until fully incorporated.
Finish the Batter: Slowly pour in the milk and vanilla extract, mixing on medium speed until smooth.
Bake the Cakes: Divide the batter evenly between the pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the Mousse:

Whip the Heavy Cream: In a large bowl, beat the heavy cream on high speed until stiff peaks form. Set aside.
Blend the Cream Cheese & Sugar: In a separate bowl, beat the cream cheese and powdered sugar until smooth.
Add the Pudding: Gradually mix in the milk and pudding mix, beating until thickened and smooth.
Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until fully combined. Refrigerate until needed.

For the Buttercream:

Beat the Butter: In a large bowl, beat the softened butter on medium speed until smooth.
Incorporate the Sugar & Vanilla: Gradually add the powdered sugar, then mix in the vanilla extract.
Adjust Consistency: Add milk, one tablespoon at a time, until the frosting reaches a spreadable consistency. Beat on high for 1–2 minutes to make it fluffy.

To Assemble:

Trim the Cakes: Use a serrated knife to trim any domed tops to create even layers.
Add the Mousse Layer: Place one cake layer on a serving tray and spread an even layer of mousse over the surface.
Layer the Cakes: Place the second cake on top, aligning the edges.
Frost the Cake: Spread the buttercream frosting evenly over the top and sides of the cake.
Decorate: Use a piping bag with a star tip to create borders or decorative swirls. Top with rainbow sprinkles, shaved chocolate, or crushed cookies if desired.
Serve: Slice into portions and enjoy!

Notes

Make-Ahead Tips: The sheet cakes and mousse can be made a day in advance. Wrap cakes tightly and refrigerate mousse until assembly.

Storage: Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best texture and flavor.

Freezing: Wrap cooled cakes tightly in plastic wrap and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before decorating.

Buttercream can also be stored in an airtight container in the freezer for up to 3 months. Bring to room temperature and re-whip before using.

Decorating Tips: If sprinkles aren’t your style, try topping with edible flowers, shaved chocolate, or cookie crumbles.

Leveling the Cake: For a flat, even surface, use a cake leveler or a serrated knife. This helps prevent the mousse from shifting.

Chilling the Mousse: After layering the mousse, chill the first cake layer for 15–20 minutes before adding the second layer. This helps the mousse set and prevents shifting.

Whipping Tips: For best results, chill your mixing bowl and beaters for 10 minutes before whipping the heavy cream to ensure stiff peaks form quickly.

Nutrition

Originally uploaded July 2025

The post Vanilla Sheet Cake Recipe (Costco Copycat!) appeared first on The Slow Roasted Italian.

Copycat Costco Tortellini Pasta Salad

Donna Elick — Mon, 07 Jul 2025 10:00:00 +0000

My Costco Tortellini Pasta Salad copycat recipe is full of fresh and flavorful ingredients like cheese tortellini, juicy tomatoes, briny olives, and spicy salami. And don’t forget about those creamy mozzarella pearls too! Tossed in Italian dressing, it’s the perfect cold side dish for backyard parties, potlucks, picnics, or just plain old lunch at home!

Costco Tortellini Pasta Salad

I have always been a big fan of supermarket pasta salad, and Costco tortellini pasta salad is no different!

The one thing I don’t like about it? Sometimes it gets this weird, overly tangy flavor, especially after a few days in the fridge.

Well, the best way to avoid that supermarket taste is to make things ourselves, my friends! That was my thinking when I headed to the kitchen to whip up my version of the tortellini pasta salad at Costco, anyway.

I absolutely LOVE using tortellini in pasta salad, so this was right up my alley. It’s kind of like my recipes for Tuscan tortellini pasta salad or pizza pasta salad, but a little bit simpler!

The hardest part of making it is boiling the tortellini, and even that is super duper easy. This is one of those beginner-friendly, foolproof recipes that I love sharing here on the blog.

It’ll be perfect for warm weather parties or meal prep for a week of lunches!

For more of my Costco favorites, try my sweet kale salad copycat recipe, Mediterranean style orzo pasta salad, or chicken salad!

Ingredient Notes and Substitutions

Cheese Tortellini – I love using tortellini over regular pasta in salads… it bulks the whole thing up, and I’ll never say no to extra cheese!
Grape Tomatoes – For a pop of juicy goodness in every bite! Use cherry tomatoes if that’s all you have, and be sure to try my slicing hack when prepping them.
Black Olives – I decided to keep the black olives whole, just like the tortellini pasta salad at Costco. Either head to the olive bar at the grocery store or use canned!
Red Onion – For a slight bite. I didn’t want this to come out too oniony, so I went with milder red ones over stronger, more pungent yellow onions.
Mozzarella Pearls – Basically mini mozzarella balls, these creamy and soft delights are the perfect cheese for tortellini salad!

You could also always chop a bigger mozz, or opt for shredded Parmesan or feta if you need to.
Salami – I just love this spicy deli meat. It adds more protein, flavor, and pairs well with the other ingredients in Costco tortellini pasta salad!

Pepperoni, prosciutto, or bacon bits are good subs.
Tuscan Italian Dressing – Store-bought or homemade dressing would both work. You could also try balsamic vinaigrette or Caesar dressing for a different twist!

Tips and Tricks to Make Tortellini Pasta Salad like Costco

Cook the tortellini to al dente and don’t forget to rinse.

Since the cheese-filled pasta will sit in the dressing and soak up some of its moisture, it’s important not to overcook it!

Al dente (about 1-2 minutes less than the package directions) is perfect for keeping them from becoming soggy or mushy.

Make sure to rinse the tortellini under cold water to stop the cooking process too!

Drain the other ingredients well.

Something else to keep in mind when prepping is to drain the olives and mozzarella pearls well before adding them to the mix.

You’ll get rid of any excess sodium on the olives and prevent any extra liquid from watering down the dressing.

Moisture control is clearly very important in this recipe… or any pasta salad recipe really!!

Chill before serving.

You’re going to want to leave the assembled salad in the fridge for at least 30 minutes before digging in.

Not only does it taste better cold, but you’ll also give all of the flavors the chance to really meld together.

If you’ve got time for it, chilling for several hours is your best bet! You could even make your Costco tortellini pasta salad 1 day in advance and store it in the fridge until ready to serve.

Toss gently.

You don’t want to break up the tortellini as you go!

Mix the salad with a silicone spatula in a soft folding motion. It will keep the pasta from ripping and help keep your salad looking fresh.

Prep Ahead

Boil the tortellini
Chop the tomatoes and salami
Prepare the dressing (if using homemade)

Kitchen Tools You Will Need

Large Pot and Strainer to cook and drain the tortellini.
Large Bowl – This one is my go-to!
Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Serving Suggestions

I’ve seen many a tortellini pasta salad from Costco at parties, barbecues, and potlucks, so I will definitely be making mine from scratch from now on!

It’s always such a hit at gatherings and pairs super well with burgers, hot dogs, chips, and dips.

I prefer to pair this with easy air fryer arancini & garlic roasted broccoli to make a filling meal!

Or for a tasty meal at home, serve it with some garlic Parmesan breadsticks and lemon chicken bites for your main, and a fresh fruit salad for a fun summertime dessert.

Easy Customization Ideas

There are so many ways to make a Costco tortellini salad your own!

Add roasted red peppers, marinated artichoke hearts, or sundried tomatoes for some easy extra flavor.
Chopped basil or parsley would be a welcome garnish!
Try using grilled chicken, cubed ham, or cooked shrimp instead of salami if deli meats aren’t your thing.
A pinch of red pepper flakes or a dash of hot sauce along with the dressing would bring some heat!

Storing Leftover Costco Tortellini Salad

Leftover tortellini salad will keep well in an airtight container in the refrigerator for up to 3 days. But like I said, it may actually taste even better after all of that chilling time!

If you notice it starts to dry out, you can always refresh it with a little extra dressing before serving.

Either toss it all together if you know it’ll be gone by round two, or drizzle a little extra over an individual serving before mixing it all up.

Costco Tortellini Pasta Salad FAQ

Can I use frozen tortellini instead of fresh?

Sure thing! Simply cook according to the package instructions, but remember to pull them off the heat once al dente, the same as if they were fresh.

Also, ensure they’re fully cooked before mixing with the other ingredients.

Are there any other mix-ins that work well?

Yes! Try adding cucumber, roasted zucchini, banana peppers, or toasted pine nuts to Costco tortellini salad for more flavor and texture.

Can I make this pasta salad ahead of time?

Yes — remember that it will taste even better the longer it’s left to chill. Within good reason, of course… don’t leave it in the fridge for weeks at a time!

If you do plan on making yours ahead, I suggest adding a bit less dressing than you normally would so it doesn’t go soggy. Then, incorporate a little more just before serving so it looks and tastes fresh!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Tortellini Salad Recipes

Bacon Ranch Pasta Salad Recipe with Tortellini + Video

Easy Pizza Pasta Salad Recipe with Tortellini + Video

Greek Tortellini Salad

Creamy Cold Tortellini Salad (Pasta Salad Recipe)

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Copycat Costco Tortellini Pasta Salad

Copycat Costco Tortellini Pasta Salad is super easy to make with cheese tortellini, mozzarella, black olives, salami, and Italian dressing!

Course Salad

Cuisine Italian

Method Mixed

Prep Time 15

chill time 30

Total Time 45

Servings

Calories 280cal

Author Donna Elick

Ingredients

12 ounces cheese tortellini
1 cup grape tomatoes halved (about 10 ounces)
1/2 cup whole black olives
1/4 cup finely diced red onion
1 cup mozzarella pearls
1/2 cup salami diced or cut into small strips
1/2 cup Tuscan Italian dressing store-bought or homemade

Instructions

Cook the Tortellini: Prepare the tortellini according to package instructions in a large pot of salted boiling water. Drain well and rinse under cold water to stop the cooking process. Set aside to cool completely.
Combine the Ingredients: In a large mixing bowl, mix the cooled tortellini, grape tomatoes, red onion, black olives, salami, and mozzarella pearls until evenly combined.
Add the Dressing & Chill: Pour half of the Italian dressing into the pasta salad and gently toss to coat. Cover with plastic wrap and refrigerate for at least 30 minutes to allow flavors to develop.
Final Toss & Serve: Before serving, toss the pasta salad with the remaining Italian dressing. Serve cold and enjoy!

Notes

Make-Ahead Tips: This salad can be prepared a day in advance and stored in the refrigerator until ready to serve.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop—refresh with a little extra dressing before serving.

Customization Ideas: Add roasted red peppers, marinated artichoke hearts, or sundried tomatoes for extra flavor. Fresh chopped basil or parsley also makes a great addition.

Protein Swaps: Replace the salami with grilled chicken, cubed ham, or cooked shrimp for variety.

Cheese Alternatives: If mozzarella pearls aren’t available, try diced fresh mozzarella, shredded parmesan, or crumbled feta cheese.
Spice It Up: Add a pinch of red pepper flakes for a little heat.

Nutrition

Originally published July 2025

The post Copycat Costco Tortellini Pasta Salad appeared first on The Slow Roasted Italian.

Copycat Costco Shrimp Ceviche

Donna Elick — Wed, 11 Jun 2025 10:00:00 +0000

My copycat Costco Shrimp Ceviche is full of fresh, bold flavors! Featuring tender shrimp, colorful vegetables, and chopped cilantro, all tossed in a vibrant lime dressing, it’s perfect for hot summer days, parties, or a quick app for a backyard dinner. Serve with tortilla chips, salad, or whatever else tickles your fancy!

Costco Shrimp Ceviche

The first time I saw shrimp ceviche at Costco I thought to myself, “Wow, they really do have everything here!”

Confession time: I was a bit of a late adopter when it came to big bulk stores. But once I started going, I haven’t been able to stop since.

I’ve also started recreating my favorite finds so I can enjoy them whenever I want at home.

So far I’ve made their rotisserie chicken salad recipe, mac and cheese, chicken bake, turkey pinwheels, chocolate muffins… and next up is this fabulous Costco shrimp ceviche!!

It’s light, zesty, and so refreshing — and so incredibly easy to make. Simply prep the ingredients, combine, and let the refrigerator do the rest.

I love it as an appetizer, on top of some greens for a lazy lunch, and I may or may not have already been caught sneaking spoonfuls straight from the fridge.

Prepare to be totally impressed by this Costco shrimp ceviche recipe!!

Ingredient Notes and Substitutions

Shrimp – Make sure to use large, cooked shrimp (21-25 count per pound) that have been peeled and deveined with the tails removed.

Smaller shrimp can also work, but may require extra chopping to make all of the other ingredients the same size!

Red Onion – For an added sharp, almost sweet bite and crunch! I like red onion best as they’re relatively mild when raw.

Shallots would be even milder, while green onions are much less pungent.

Bell Peppers – I’m using all 3 colors — red, green, and orange — to make shrimp ceviche like Costco!

They also add crunch and sweetness, plus a pop of color.

Limes – Freshly squeezed lime juice has the best flavor!! Avoid using bottled lime juice for this recipe — it’s worth running out to the store to grab some limes.
Olive Oil – Adds richness and balances out all of the acidity from the citrus. Avocado oil is another option or omit the oil completely to make it lighter.
Cilantro – For freshness! If you’re not in the cilantro fan club, try parsley instead.

Tips and Tricks to Make Perfect Shrimp Ceviche like Costco

Use the freshest shrimp possible.

Since shrimp is clearly the star of this dish, quality matters.

Make sure to use fresh (or freshly frozen) shrimp. And if you are working from frozen, take the time to thaw it properly.

Pre-cooked shrimp works great for this Costco shrimp ceviche recipe, but avoid ones that are overcooked or dry.

Dice the vegetables evenly.

So everyone gets a little bit of everything in each bite!

Finely chop the red onions and bell peppers to around the same size so that every spoonful of ceviche has a good balance of shrimp and veggies.

This also helps them absorb the lime juice and seasonings properly.

Taste before you serve.

The amount of salt and pepper can vary depending on your preferences and how naturally salty your shrimp are.

The lime juice may taste too tangy too!

Be sure to test the ceviche before serving and adjust how much salt you add. You can also mellow out the lime juice with some orange juice — it will bring a hint of sweetness to the mix as well!

Don’t skip the resting time.

Chilling your copycat Costco shrimp ceviche for at least 30 minutes allows the flavors to meld together.

This step is key for a well-rounded flavor, but don’t hesitate to leave it in the fridge for up to 2 hours to make it even more intense!

Prep Ahead

Cook and/or thaw the shrimp if needed
Dice the vegetables
Squeeze the lime juice

Kitchen Tools You Will Need

Large Bowl – This one is my go-to!
Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Citrus Juicer – This gets every last drop out, which makes juicing lemons and limes so much easier.

Serving Suggestions

Costco shrimp ceviche makes for an excellent appetizer or a refreshing light meal. The flavorful seafood speaks for itself and doesn’t need much!

I like to serve it with homemade tortilla chips, tostadas, or over a crisp bed of lettuce. A bowl of homemade guacamole with some Mexican Street Corn Salad on the side would also be yummy.

Make the dish your own and add extras like diced avocado or chopped tomatoes for more texture, flavor, and color.

I often stir in some chopped jalapeño or serrano pepper for a hint of spice… we loooove spicy food in my house!

Storage and Make Ahead

Remember that if you plan on serving this for a party, you can make it up to 2 hours in advance and chill it in the fridge until ready to serve!

Ceviche is best enjoyed fresh, but leftovers will keep well in an airtight container in the refrigerator for up to 2 days.

Understand the texture of the shrimp may start to break down the longer it sits. Good thing it’s so easy to make a new batch with just 15 minutes of prep time!

Costco Shrimp Ceviche Recipe FAQ

Can I use raw shrimp instead of cooked?

Absolutely! Authentic ceviche is served essentially raw — the citrus juice “cooks” the shrimp while also infusing it with flavor.

If you go the raw route, dice the shrimp into bite-sized pieces. Let it sit in the lime juice for at least 30 minutes (or until it turns opaque and pink) before incorporating it with the other ingredients.

What about frozen shrimp?

Yes, you can also use frozen seafood to make shrimp ceviche like Costco. Just make sure to thaw it fully and pat dry to get rid of any excess moisture.

How do I keep the shrimp from getting mushy?

Another reason to use high-quality seafood! You should also aim to serve your Costco shrimp ceviche recipe within 24-48 hours for the best texture.

Can I add extra vegetables?

Of course! Diced cucumber or cherry tomatoes would add some nice color, or try mango for a unique twist.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Shrimp Recipes

Easy Smoked Shrimp Recipe with Lemon Butter (30-Minutes)

Best Ever Coconut Shrimp Recipe (Cheddar’s Copycat)

Copycat Olive Garden Shrimp Alfredo + Video

Spicy Shrimp Tacos Recipe with Cilantro Lime Sauce

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Copycat Costco Shrimp Ceviche

Costco Shrimp Ceviche is fresh and flavorful! So easy to make with pre-cooked shrimp, it’s tossed in lime juice and chilled before serving.

Course Salad

Cuisine American

Method Mixed

Prep Time 15

Chill Time 30

Total Time 45

Servings

Calories 140cal

Author Donna Elick

Ingredients

24 ounces cooked large shrimp peeled, deveined, and tails removed
1/2 cup red onion finely diced
1/2 cup red bell pepper finely diced
1/2 cup green bell pepper finely diced
1/2 cup orange bell pepper finely diced
1/3 cup freshly squeezed lime juice about 3–4 limes
2 tablespoons extra virgin olive oil
1/4 cup fresh cilantro finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon coarse black pepper

Instructions

Prepare the Shrimp: Place the whole cooked shrimp in a large mixing bowl.
Add the Vegetables: Stir in the red onion, red bell pepper, green bell pepper, and orange bell pepper until evenly distributed.
Dress the Ceviche: Pour the lime juice and olive oil over the shrimp and vegetables. Gently toss to coat everything evenly.
Season & Mix: Sprinkle the chopped cilantro, salt, and black pepper over the mixture. Stir gently to combine, adjusting seasoning if needed.
Chill & Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!

Notes

Make-Ahead Tips: This ceviche can be made a few hours ahead and kept in the refrigerator until ready to serve.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The shrimp may lose some texture as it sits.

Customization Ideas: Add diced avocado or chopped tomatoes for extra texture and flavor. Stir in chopped jalapeño or serrano pepper for a spicy kick.

Serving Suggestions: Serve with tortilla chips, tostadas, or over a crisp lettuce bed for a refreshing appetizer or light meal.

Balancing Acidity: If the lime juice tastes too tangy, add a small splash of orange juice to mellow the acidity and bring in a hint of sweetness.

Nutrition

Originally published June 2025

The post Copycat Costco Shrimp Ceviche appeared first on The Slow Roasted Italian.

Copycat Costco Chocolate Muffin Recipe

Donna Elick — Tue, 27 May 2025 10:00:00 +0000

My version of the iconic Costco Chocolate Muffin is so easy to make with simple pantry ingredients! Start with bloomed cocoa powder, then add some sour cream for extra moisture and plenty of melty chocolate chips. You’ll get giant, bakery-style results every time that you won’t be able to resist!!

Costco Chocolate Muffin

I’ll be the first to say it… I love Costco!! Their selection is ENORMOUS, and with a bunch of recipes to test each and every week, we go through a lot of ingredients in our house… and fast!

Every couple of weeks or so before I go I ask everyone in the house if they want anything specific. Both my husband and daughter always request something sweet.

We are all obsessed with the bakery section. But one treat that stands out amongst the rest is definitely the famous Costco chocolate muffin!

My version is just as good (if not better, ahem). These muffins are rich, indulgent in the best way, and totally bursting with deep chocolate flavor.

And, they’re super easy to make with some key tips and tricks!

This Costco double chocolate muffin recipe is just the latest in my growing collection! Try my blueberry muffins, corn muffins, pumpkin streusel muffins, and apple cinnamon muffins next.

For more Costco goodness, try my Costco Pinwheels, Onion and Cheese Pinwheels, Mac and Cheese, and Chicken Bake!

Or more Costco dessert recipes like Key Lime Pie!

Ingredient Notes and Substitutions

All-Purpose Flour – Regular AP flour works well for these Costco chocolate muffins. Make sure to measure correctly by spooning and leveling to prevent dry and crumbly results!
Unsweetened Cocoa Powder – Provides that yummy, deep chocolate flavor. Natural, unsweetened cocoa powder works best.

Dutch-processed cocoa could also be used, but understand it may alter the flavor a bit.

Granulated Sugar – For sweetness of course! Sugar also surprisingly adds moisture. In fact, it’s considered a wet ingredient!
Baking Soda & Baking Powder – Both are needed to help the muffins rise. If yours has been sitting in the cupboard for a while, double-check it’s not expired.
Vegetable Oil – Also keeps the muffins moist. Melted butter is a decent sub, but it will give you a denser texture.
Eggs – Binds everything together, and the extra yolk incorporates even more richness.
Hot Water – Needed to “bloom” the cocoa powder. Not only does this enhance the chocolate flavor, but it also makes it easier to dissolve into the Costco chocolate muffin batter.
Vanilla Extract – Adds to the overall sweetness.
Sour Cream – My secret ingredient for extra moist and rich muffins! Don’t substitute with low-fat sour cream — it’s just not the same.

If you do need an alternative, Greek yogurt is your best bet.

Chocolate Chips – I like semi-sweet chips like in the chocolate muffins at Costco, but you could also try milk chocolate, dark chocolate, or even white chocolate for variety.

Whatever you choose, make sure they’re high-quality for the best melt.

Tips and Tricks to Make Perfect Costco Chocolate Muffins

Don’t skip the blooming step!

It bears mentioning twice!

Combining the cocoa powder with hot water so it “blooms” makes it taste even more chocolaty. It also prevents any dry, powdery lumps from messing with the batter.

Let it cool slightly before adding it to the wet ingredients so you don’t end up with scrambled eggs.

Use room temperature ingredients.

Bring the eggs and sour cream to room temperature first for the best texture.

Eggs that are too cold can cause the Costco chocolate muffin batter to seize, and cold sour cream won’t incorporate as smoothly.

All of the above could cause the muffins to go flat!

Fill the muffin cups generously.

For big, bakery-style muffins, fill your jumbo muffin cups about ¾ full.

This helps create a high, domed top just like the chocolate muffins at Costco.

Check for doneness early.

I usually start around the 25-minute mark to ensure nothing has burned.

You’ll know they’re done when a toothpick comes out clean with a few moist crumbs but no wet batter.

If you leave them in for too long, the muffins will come out too dry, so be careful!

Prep Ahead

Bring the sour cream and eggs to room temperature
Measure out and divide the cocoa powder and chocolate chips

Kitchen Tools You Will Need

Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Jumbo Muffin Tin & Liners
Cooling Racks – Cool a large batch of treats without taking up a lot of counter space.

How to Get Bakery-Style Muffins

There are a couple of easy tips and tricks you can use to get results that are exactly like the chocolate muffins at Costco!

Use a jumbo muffin tin to get the right size.
Sprinkle extra chocolate chips on top just before baking.
Bake at a higher temperature (375°F) to help create that nice domed top.

And don’t forget to fill each muffin cup ¾ full too. It’s another crucial step to getting the bakery look and feel!

Storage and Reheating

Chocolate muffin batter will keep in the refrigerator for up to 24 hours if you want to whip it up the night before you plan on baking!

Baked muffins will keep in an airtight container at room temp for up to 3 days.

Alternatively, store them in the fridge for up to 1 week or in the freezer for 3 months. I suggest wrapping each muffin separately in plastic wrap first if you do want to freeze them!

Thaw frozen muffins at room temperature or warm in the microwave for 20-30 seconds until warmed through.

Costco Double Chocolate Muffin FAQ

Can I use a standard-sized muffin tin instead of a jumbo one?

Yes — if you don’t have a bigger muffin tin, you can use a standard 12-cup tin.

I still recommend filling them ¾ of the way up, but you’ll have to reduce the baking time to 18-22 minutes so they don’t dry out.

And if you’re only missing the jumbo liners, simply lightly grease the tin instead!

Can I use Dutch-processed cocoa powder instead of unsweetened cocoa?

I wouldn’t. Yes, I chose natural, unsweetened cocoa powder in this Costco chocolate muffin recipe for its rich and deep flavor. But, I also use it because it reacts with the baking soda, helping everything rise.

Dutch-processed cocoa is less acidic, so both the taste and texture will change if you use it.

What makes Costco muffins so moist?

It’s all thanks to the ingredients! Sour cream and vegetable oil add moisture and make Costco chocolate muffins tender, and the extra egg yolk adds richness.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Muffin Recipes

Easy Banana Coffee Cake Muffins with Pecans Recipe

Starbucks Blueberry Muffins (Best Copycat Recipe)

Pumpkin Streusel Muffins Recipe

Apple Cinnamon Muffins Recipe with Streusel Topping

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👉 Buy your copy now and start cooking the meals you love!

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Copycat Costco Chocolate Muffin Recipe

Learn how to make my Costco Chocolate Muffin recipe to get bakery-style treats at home! Rich, chocolaty, indulgent, and great for snacking.

Course Breakfast, Dessert

Cuisine American

Method Oven

Prep Time 15

Cook Time 30

Total Time 45

Servings jumbo muffins

Calories 882cal

Author Donna Elick

Ingredients

1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup unsweetened cocoa powder divided
1/2 cup hot water
1 cup granulated sugar
1/3 cup vegetable oil
2 large eggs plus 1 yolk at room temperature
2 teaspoons pure vanilla extract
3/4 cup sour cream at room temperature
15 ounces semi-sweet chocolate chips about 2 1/2 cups, divided

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 6-cup jumbo muffin tin with jumbo cupcake liners or lightly grease each cup.
Bloom the Cocoa Powder: In a small bowl, whisk together 1/4 cup of cocoa powder and 1/2 cup of hot water until smooth. Set aside to cool slightly.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, remaining 1/2 cup of cocoa powder, baking powder, baking soda, and salt until evenly combined.
Prepare the Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, vegetable oil, eggs, egg yolk, and vanilla extract until smooth and well combined. Stir in the sour cream and the cocoa mixture, mixing until fully incorporated.
Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing, as this can lead to dense muffins.
Fold in the Chocolate Chips: Reserve 1/2 cup of chocolate chips for topping. Gently fold the remaining 2 cups of chocolate chips into the batter.
Fill & Top the Muffins: Evenly distribute the batter among the prepared muffin cups, filling each about three-quarters full. Sprinkle the reserved 1/2 cup of chocolate chips on top of each muffin.
Bake the Muffins: Bake for 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs but no wet batter.
Cool & Serve: Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!

Notes

Make-Ahead Tips: The batter can be mixed up to 24 hours in advance and stored in the refrigerator before baking.

Storage: Store muffins in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week or freeze for up to 3 months.

Freezing: Wrap each muffin individually in plastic wrap, then place in a freezer bag. Thaw at room temperature or warm in the microwave for 20–30 seconds.

Customization Ideas: Swap semi-sweet chocolate chips for dark chocolate, milk chocolate, or white chocolate chips for a different flavor twist.

Nutrition

Originally published May 2025

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