Main dish

Loaded BBQ Hot Dog

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Loaded BBQ Hot Dog
Take your hot dog game to the next level with our Loaded BBQ Dog.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
BBQ Sauce
  • 1½ teaspoons paprika
  • 1½ teaspoons chili powder
  • ½ teaspoon cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ⅔ cup ketchup
  • 3 tablespoons sugar
  • ¼ cup apple cider vinegar
Slaw
  • 2 carrots, shredded
  • ½ head green cabbage, shredded
  • ⅔ cup mayonnaise
  • 1 tablespoon sugar
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons salt
  • 1 teaspoon pepper
Assembly
  • 1 pack of Ball Park® Bun Size Angus Beef hot dogs
  • Hot dog buns
  • 2 cups pulled pork
Instructions
Make BBQ sauce:
  1. Whisk all ingredients together in a sauce pot. Bring to a simmer for 5 minutes. Remove from heat and set aside.
Make slaw:
  1. In a large bowl, mix the carrots and cabbage together. In a small bowl, whisk together the mayonnaise, sugar, apple cider vinegar, salt, and pepper, until smooth. Pour the dressing over the slaw and mix. Set aside.
  2. Place the Ball Park® Bun Size Angus Beef hot dogs​ on a cutting board. Slice V-shaped slits into the Ball Park® Bun Size Angus Beef hot dogs​, being careful to not cut all the way through.
  3. Heat up grill to medium-high heat. Grill Ball Park® Bun Size Angus Beef hot dogs​, basting with the BBQ sauce, until slightly charred on all sides.
  4. Place Ball Park® Bun Size Angus Beef hot dogs​ in buns. Add a spoonful of BBQ sauce on the hot dogs. Place a few tablespoons of pulled pork on top. Drizzle with more BBQ sauce. Top each dog with coleslaw. Serve!

Watch the recipe video here:

Loaded BBQ Hot Dog

Loaded BBQ Hot DogTake your hot dog game to the next level with our Loaded BBQ Dog.

Posted by Tasty on Thursday, August 23, 2018

Salads

Layered Salad

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Layered Salad
Salad never looked so good! (Via The Pioneer Woman - Ree Drummond)
Author:
Cuisine: Italian
Recipe type: Salad
Ingredients
Salad:
  • 2 heads iceberg lettuce, chopped
  • 4 tomatoes, cut into wedges
  • 8 ounces baby spinach
  • 8 Perfect Hard Boiled Eggs, recipe follows, chopped
  • Salt and freshly ground black pepper
  • 1 pound bacon, cooked and chopped
  • 1 bunch green onions, thinly sliced
  • 8 ounces grated sharp Cheddar
  • One 10-ounce bag frozen peas, partially thawed
Dressing:
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1½ teaspoons sugar
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
Perfect Hard Boiled Eggs:
  • 8 eggs
Instructions
For the salad:
  1. In a clear glass bowl, layer the salad ingredients in the order they appear above, concentrating the ingredients around the perimeter of the bowl and filling in any gaps in the center with lettuce as needed. Start with a good layer of iceberg on the bottom, followed by the tomato wedges, spinach and Perfect Hard Boiled Eggs. Sprinkle the egg layer generously with salt and pepper. Layer on the bacon, green onions and Cheddar, and end with the peas.
For the dressing:
  1. Combine the mayonnaise, sour cream and sugar in a small bowl and mix well.
  2. Pour the dressing over the top of the peas and spread evenly, bringing the dressing all the way out to the edges of the bowl. Sprinkle with the dill and parsley. Cover and refrigerate until serving.
Perfect Hard Boiled Eggs:
  1. Place the eggs in a saucepan, cover with water and bring to a boil. Turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain off the water and add ice to the pan on top of the eggs. Set aside to chill.

Watch the recipe video here:

Layered Salad

Salad never looked so good! (Via The Pioneer Woman – Ree Drummond)Save the recipe: https://foodtv.com/2S05j5K.

Posted by Food Network on Sunday, April 1, 2018

Main dish

Caramel Apple Monkey Bread

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Caramel Apple Monkey Bread
Ooey-gooey caramel apple monkey bread!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 Granny Smith apples
  • Squeeze of lemon
  • 3 cans refrigerated biscuits
  • 2 boxes Private Selection Milk Chocolate Sea Salt Caramels 1 teaspoon vanilla extract
  • 3⁄4 cup heavy cream
Instructions
  1. Preheat oven to 350oF.
  2. Peel apples, then chop into a small dice (each piece will be 1⁄4”-1⁄2” big). Toss apples with a squeeze of lemon to prevent browning.
  3. Unwrap biscuits and cut each biscuit into quarters. Flatten each biscuit quarter, place 2-3 apple pieces inside and fold biscuit into a ball around the apples. Place ball in a greased bundt pan. Repeat with the rest of the biscuits and apples.
  4. Place Private Selection Milk Chocolate Sea Salt Caramels in a saucepan. Pour vanilla extract and heavy cream on top. Heat over medium-low heat, whisking continuously, until caramels melt into a smooth sauce.
  5. Pour sauce on top of monkey bread.
  6. Bake bread for 50-60 minutes, covering halfway through with foil if the top gets too dark. (While baking, place a sheet tray on the rack to catch any falling caramel sauce.)
  7. Remove from oven. Flip out of pan and let cool for a few minutes before serving.

Watch the recipe video here:

Caramel Apple Monkey Bread

Ooey-gooey caramel apple monkey bread!

Posted by Tasty on Sunday, November 11, 2018

Main dish

Hainanese Chicken Rice

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Hainanese Chicken Rice
Our coworker Niki made her recipe for Hainanese Chicken Rice and it is DELICIOUS! ✨
Author:
Cuisine: Japan
Recipe type: Main dish
Ingredients
HAINANESE CHICKEN
  • 3 lb whole chicken, giblets removed (1.3 kg)
  • ¼ cup kosher salt, divided (60 g)
  • 4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
  • 1 bunch fresh scallion
  • 1 gal cold water, plus more as needed (3.7 L)
  • 2 tablespoons sesame oil
HAINANESE RICE
  • ¼ cup sesame oil (60 mL)
  • 2 tablespoons chicken fat, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon kosher salt
  • 2 cups long grain rice, rinsed and drained (400 g)
  • 2 cups reserved chicken poaching broth (480 mL)
CHILI SAUCE
  • 2 tablespoons sambal
  • 2 tablespoons sriracha
  • 2 teaspoons sugar
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon lime juice
  • 2 tablespoons reserved chicken poaching broth
GINGER GARLIC SAUCE
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons garlic, finely minced
  • kosher salt, to taste
  • 3 tablespoons peanut oil
  • 1 tablespoon rice vinegar
SOY DIPPING SAUCE
  • reserved fried garlic and ginger
  • 1 tablespoon oyster sauce
  • 3 tablespoons dark sweet soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons reserved chicken poaching broth
  • 2 cucumbers, thinly sliced, for serving
  • 1 bunch fresh cilantro, for serving
Instructions
  1. To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
  2. Remove any excess fat from the chicken and set aside for later.
  3. Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
  4. Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
  5. Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
  6. Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
  7. After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
  8. In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
  9. Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
  10. Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
  11. While the rice is cooking, carve the chicken for serving.
  12. Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
  13. Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
  14. Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
  15. Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
  16. Enjoy!

Watch the recipe video here:

Our coworker Niki made her recipe for Hainanese Chicken Rice and it is DELICIOUS! ✨FULL RECIPE: https://tasty.co/recipe/hainanese-chicken-rice

Posted by Tasty on Sunday, November 11, 2018

Main dish

Jalapeno Popper Chicken Dippers

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Jalapeno Popper Chicken Dippers
JALAPEÑO POPPER CHICKEN DIPPERS
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 450g cream cheese, softened in microwave
  • 3 jalapeños, finely diced
  • 8 rashers streaky bacon, cut into strips and fried
  • Sea salt
  • 200g cheddar, finely grated
  • 100g mozzarella, finely grated
  • 3 chicken breasts, shredded
  • Freshly ground black pepper
  • 100g flour
  • 3 eggs, beaten
  • 150g panko breadcrumbs
  • 2 litres groundnut oil
Instructions
  1. Mix the cream cheese, jalapenos, cooked bacon, sea salt, cheddar, mozzarella and chicken breasts together. Season to taste.
  2. Smooth into a 20cm square clingfilm lined tin. Set in the freezer until solid but not quite frozen - roughly 2 hours.
  3. Cut into squares.
  4. Place the flour, eggs and panko in separate bowls.
  5. Dip each of the squares in the flour and shake off the excess, then dip in the egg and finally in the panko to give them an even coating.
  6. Heat the oil to 170°C/340°F and fry them in batches of 3.
  7. Dip in BBQ sauce.

Watch the recipe video here:

Jalapeno Popper Chicken Dippers

Posted by Twisted on Sunday, November 11, 2018

Main dish

Keto Bacon Cauliflower “Mac” ‘N’ Cheese

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Keto Bacon Cauliflower “Mac” ‘N’ Cheese
Keto Bacon Cauliflower “Mac” ‘N’ Cheese
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 strips bacon
  • 4 cups water (960 mL)
  • 1 large head cauliflower
  • 2 teaspoons kosher salt, divided
  • 4 oz cream cheese (115 g)
  • ⅓ cup heavy cream (80 mL)
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2 cups shredded cheddar cheese (200 g)
  • fresh parsley, finely chopped, for garnish
Instructions
  1. In a large pan over medium-high heat, cook the bacon for 6 minutes, or until crisp. Remove the bacon from the pan, pat off excess grease with a paper towel, then chop and set aside.
  2. Add the water to a medium pot and bring to a boil.
  3. While the water heats up, chop the cauliflower into small pieces.
  4. Add 1 teaspoon of salt and the cauliflower to the boiling water, then cover and cook for 4 minutes, or until slightly tender. Drain the cauliflower and set aside.
  5. In the same saucepan, combine the cream cheese, heavy cream, remaining teaspoon of salt, the cayenne, and paprika. Stir to combine, then cook for 4 minutes, until smooth and thick.
  6. Fold in the cauliflower, then add the cheddar cheese. Stir until the cheese has melted, then fold in the bacon.
  7. Scoop into serving bowls and garnish with parsley.
  8. Enjoy!

Watch the recipe video here:

Keto made easy with this bacon cauliflower mac and cheese ?Get The Recipe: https://tasty.co/recipe/keto-bacon-cauliflower-mac-n-cheese

Posted by Tasty on Sunday, November 11, 2018

Main dish

Strawberry Shortcake Trifle

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Strawberry Shortcake Trifle
Spring is coming! Strawberry Shortcake Trifle needs to be on your "to-make" list. ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Pound Cake:
  • 2 sticks (1 cup) unsalted butter, at room temperature, plus more for the pan
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1½ cups granulated sugar
  • 5 large eggs
  • ¼ cup heavy cream
  • 2 teaspoons vanilla
  • Strawberries:
  • One 12-ounce jar strawberry preserves
  • 2 pounds strawberries, trimmed and halved
  • 1 tablespoon lemon juice
  • Sugar, optional
  • Cream Layer:
  • 16 ounces cream cheese, at room temperature
  • ⅔ cup confectioners' sugar
  • 3½ cups heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla
Instructions
Special equipment:
  1. a 9-by-5-inch loaf pan; a trifle bowl
For the pound cake:
  1. Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
  2. Whisk the flour, baking powder and salt together in a medium bowl.
  3. In a large bowl, combine the butter and sugar, and beat with an electric mixer on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. After the last egg, continue to beat on high speed for 5 minutes. Beat in the heavy cream and vanilla. Add the flour mixture and beat on low until just incorporated.
  4. Spoon the batter into the prepared loaf pan and bake until a wooden pick inserted into the center comes out clean, about 1 hour 10 minutes. Cool the pound cake in the pan for 10 minutes, then turn it out onto a rack to cool completely. (The pound cake can be made up to 2 days ahead; store at room temperature, well wrapped.)
For the strawberries:
  1. Heat the strawberry preserves in a medium saucepan over medium-high heat until just warm. Add the strawberries and ¼ cup water, and bring to a simmer; simmer until the strawberries are just beginning to soften, about 5 minutes. Stir in the lemon juice. Add a little sugar to taste if desired. Cool completely. (The strawberries can be made up to 1 day ahead; refrigerate in an airtight container.)
For the cream layer:
  1. In a large bowl, beat together the cream cheese and confectioners' sugar with an electric mixer until very smooth and light. Add a little bit of the cream, and beat to loosen. Beat in the remaining cream, a little at a time, until the mixture just holds stiff peaks, stopping occasionally to scrape the bottom of the bowl with a rubber spatula. Beat in the lemon juice and vanilla.
To assemble the trifle:
  1. Cut the pound cake into 1½-inch cubes. Spoon a little more than a quarter of the cream into the bottom of a trifle bowl. Top with a third of the pound cake, followed by a third of the strawberries and their juices. Repeat the layers, starting with cream, then cake, then strawberries. Top with the remaining cream and a few strawberries. Cover and refrigerate at least 4 hours and up to overnight.

Watch the recipe video here:

Strawberry Shortcake Trifle

Spring is coming! Strawberry Shortcake Trifle needs to be on your "to-make" list. ??Watch Valerie Bertinelli's #HomeCooking Saturdays 12|11c.

Posted by Food Network on Friday, March 16, 2018

Main dish

Italian Egg Bread Bowl

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Italian Egg Bread Bowl
Because breakfast is better in a bread bowl! ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 round loaf good-quality Italian bread
  • Olive oil, for drizzling, plus 2 tablespoons
  • Kosher salt and freshly ground black pepper
  • 8 ounces loose sweet Italian sausage
  • 1 small Spanish onion, halved and thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 jarred Calabrian chiles, thinly sliced
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tablespoons torn fresh basil
  • 10 large eggs, whisked until frothy
  • 6 ounces grated provolone
  • ¼ cup grated Parmesan
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Using a serrated knife, slice about 1 inch off the top crust of the Italian bread. Carefully tear out the insides of the loaf, leaving about ¾-inch of bread to form a shell. Put the loaf on the prepared baking sheet, drizzle inside with some olive oil, and season with salt and pepper. Bake until slightly crispy, about 10 minutes. Cool on a baking rack while you make the eggs. Preheat the broiler.
  3. Heat the 2 tablespoons olive oil in a large skillet over high heat. Add the sausage and cook, breaking it up with a wooden spoon, until golden brown. Remove the sausage to a paper-towel-lined plate.
  4. Add the onion and the green and red peppers to the skillet; cook, stirring occasionally, until softened, about 4 minutes. Reduce the heat slightly, then add the chiles, sausage, parsley and basil; toss to combine. Stir in the eggs and about two-thirds of the provolone and cook, stirring, until the eggs just begin to set, less than 1 minute.
  5. Pour the egg mixture into the bread shell and top with the Parmesan and the remaining provolone. Broil until the cheese is melted and bubbly and the eggs are just cooked through, about 3 minutes. (You can use a cake tester to check--insert it into the eggs to see if it comes out with raw egg on it.)
  6. Transfer to a cutting board, let set for 1 or 2 minutes, and then slice into 4 to 6 wedges.

Watch the recipe video here:

Italian Egg Bread Bowl

Because breakfast is better in a bread bowl! ??Don't miss Bobby Flay on a new #BeatBobbyFlay, tonight at 10|9c!

Posted by Food Network on Thursday, March 22, 2018

Main dish

Special Burger Sauce

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Special Burger Sauce
This Special Burger Sauce will completely transform your summer grilling game ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup mayonnaise
  • 3 tablespoons yellow mustard
  • 2 tablespoons sweet relish
  • 1 tablespoon ketchup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
Instructions
  1. Combine the mayonnaise, mustard, relish, ketchup, vinegar, garlic powder, onion powder and paprika in a medium bowl and whisk until well blended.

Watch the recipe video here:

Special Burger Sauce

This Special Burger Sauce will completely transform your summer grilling game ?#TheKitchen > Today at 11a|10c

Posted by Food Network on Saturday, July 7, 2018

Main dish

Avocado Emoji Swiss Roll

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Avocado Emoji Swiss Roll
Your favorite emoji gives this rolled cake a playful look and hints at what's inside: a sweet frosting made with real avocados.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Inlay Paste:
  • 7 tablespoons unsalted butter, softened
  • ⅔ cup confectioners' sugar
  • 2 large egg whites
  • 1 cup all-purpose flour
  • Juniper green gel food color
  • Neon yellow gel food color
  • Brown gel food color
Cake Roll:
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 tablespoon vegetable oil
  • 2 tablespoons buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Confectioners' sugar, for sprinkling
Avocado Frosting:
  • 2 ripe avocados
  • ½ lemon
  • 3 to 4 cups confectioners' sugar
Cake Assembly:
  • ¼ cup granulated sugar
Instructions
For the inlay paste:
  1. In the bowl of an electric mixer, cream together the butter and confectioners' sugar. Add the egg whites and beat again until incorporated, about 2 minutes. Sift the flour into the mixing bowl and beat on low speed until just combined. Divide the mixture between four bowls. Tint the first bowl of paste with the juniper green food color; begin with ⅛ teaspoon, mixing and adding a little color at a time, until a dark green color is achieved. Tint the second bowl of paste with a dab (the amount picked up on the end of a toothpick) of juniper green food color and dabs of neon yellow food color. Mix until a light avocado color is achieved. Tint the third bowl with two dabs of neon yellow gel food color and mix until bright yellow is achieved. Tint the fourth bowl using the brown food color; begin with ⅛ teaspoon and add more until a dark brown color is achieved. Transfer each color to a piping bag with a small hole snipped in the end. You may also fit each bag with a small round decorator tip, if desired.
  2. Cut a sheet of parchment paper to fit inside a 15-by-10-inch jelly roll pan. Print the Avocado Emoji Template (link below) and trace the pattern onto the piece of parchment paper using a pencil. Flip the paper over so that the side with the drawn emojis is touching the pan. You should be able to see the images through the paper. Pipe a line of yellow paste around the face (oval part) of the avocado, then use the brown paste to fill in the round shape in the center (the avocado pit). Fill in the yellow outline using the light green paste. Finally, use the dark green to pipe the avocado shell-shape. Transfer the pan with the piped images to the freezer while you prepare the cake batter.
For the cake roll:
  1. Preheat the oven to 350 degrees F.
  2. In the bowl of an electric mixer, beat the eggs on high speed using the whip attachment until they lighten in color considerably and have the appearance of yellow cake batter, about 5 minutes. With the mixer still running, slowly add the granulated sugar and oil to the whipped eggs. Next, add the buttermilk and vanilla extract.
  3. Sift together the flour, baking powder and salt. Slowly add the dry ingredients to the liquid ingredients. Mix until well combined. Pour the batter into the prepared jelly roll pan and over the inlay paste emojis. Smooth the batter using a rubber spatula to distribute it evenly.
  4. Lay a large cotton tea towel on a work surface. Sprinkle the towel with confectioners' sugar and rub the sugar into the towel with your hands. Set aside.
  5. Bake until the cake springs back when pressed with fingers, 10 to 12 minutes (check at 10 minutes). Immediately turn the cake out onto the tea towel--do this without delay! Peel off the parchment to reveal the avocado design. Gently flip the cake over so that the avocados are against the tea towel. Immediately roll the cake into the tea towel, beginning at the narrow end. Roll as evenly as possible. Place the cake in the towel on a refrigerator shelf and chill for 1 hour.
  6. For the avocado frosting: Halve and pit the avocados. Using a spoon, scoop the avocado from the skins and place in the bowl of an electric mixer. Squeeze the juice from the lemon half into the bowl over the avocados. Mix on high speed until the avocados are creamed with just a few pea-sized solid pieces of avocado in the mixture. Add the confectioners' sugar a little at a time until thick, spreadable frosting forms.
For the cake assembly:
  1. Remove the cake from the refrigerator and gently unroll; allow the most tightly rolled end to remain slightly curled. Apply the avocado frosting to the cake in a smooth even layer using an offset spatula. Re-roll the cake and then roll it up in the tea towel. Refrigerate until firm, about 1 hour.
  2. Combine the granulated sugar and ¼ cup water in a saucepan and place over medium-high heat. Heat, stirring, until the sugar is melted. Transfer to a small bowl and allow to cool to just warm.
  3. Remove the cake from the refrigerator. Brush the outside of the cake with the simple syrup using a pastry brush. Apply the syrup in an even layer to remove the dusty confectioners' sugar appearance. Serve the cake immediately or cover with plastic wrap and refrigerate until ready to serve.

Watch the recipe video here:

Avocado Emoji Swiss Roll

Your favorite food emoji is coming to LIFE in this Avocado Swiss Roll ?? This is all we’ve avo wanted, SprinkleBakes!Catch new episodes of #HolidayBakingChampionship Mondays at 9|8c! Save the recipe: http://bit.ly/2F4uiQ8

Posted by Food Network on Thursday, November 8, 2018