Main dish

Apple Pie Bars

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Apple Pie Bars
Fall is here! Make Ina Garten's Apple Pie Bars to celebrate! ? ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the crust:
  • 1 pound (4 sticks) unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, lightly packed
  • 2 teaspoons pure vanilla extract
  • 4 cups all-purpose flour
  • 1½ teaspoons kosher salt
  • ½ cup chopped walnuts
  • 1 teaspoon ground cinnamon
For the apple filling:
  • 1½ pounds Granny Smith apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
  • 1½ pounds Golden Delicious apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 4 tablespoons (1/2 stick) unsalted butter
Instructions
  1. Preheat the oven to 375 degrees.
  2. For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan and press it lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
  3. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.
  4. Reduce the oven to 350 degrees.
  5. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a ½-inch border.
  6. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.

Watch the recipe video here:

How To Make Ina's Apple Pie Bars

Fall is here! Make Ina Garten's Apple Pie Bars to celebrate! ? ?Watch the premiere of #BarefootContessa: Cook Like a Pro > Sunday at 12:30|11:30c.Get the recipe: https://foodtv.com/2J0d9W1!

Posted by Food Network on Saturday, October 20, 2018

Main dish

Eggplant Nachos

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Eggplant Nachos
Eggplant Nachos
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • 2 teaspoons dried oregano
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 eggplants
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cups cooked chicken, shredded (250 g)
  • ½ lime, juiced
  • 1 cup shredded monterey jack cheese (100 g)
  • 1 cup shredded cheddar cheese (100 g)
  • 1 cup guacamole, to serve (225 g)
  • pickled jalapenos, to serve
  • fresh cilantro, chopped, to serve
  • salsa, to serve
  • cooking oil spray
Instructions
  1. Preheat oven to 250˚F (120˚C).
  2. In a small bowl mix together the paprika, garlic powder, onion powder, cumin, oregano, cayenne pepper, salt, and pepper. Set aside.
  3. On a cutting board, take one of the eggplants and cut off one end.
  4. Thinly slice the eggplant into ¹⁄₁₆ of an inch (1 mm) slices. Repeat with the rest of the eggplant.
  5. Generously spray a sheet tray with cooking oil spray.
  6. Place the eggplant slices on the sheet tray. The slices will be touching but should not overlap. Lightly sprinkle each slice with the seasoning mix.
  7. Flip each eggplant slice. Spray the eggplant slices with more cooking oil spray. Lightly sprinkle the seasoning mixture over each eggplant slice.
  8. Bake for one hour, or until the chips are crisp.
  9. In a pan, heat the olive oil over medium heat. Once the oil is hot, add the onion and pepper, and stir until caramelized.
  10. Add the chicken and the rest of the spice mixture leftover from the chips and mix thoroughly.
  11. In a ovenproof dish or cast-iron skillet place, an ovenproof ramekin in the center. Remove eggplant chips from the sheet pan and place around the ramekin. Place chicken mixture on top of the chips. Sprinkle Monterey Jack cheese over the chicken. Sprinkle cheddar cheese over the Monterey Jack cheese. Broil on high for 5 minutes.
  12. Place dollops of guacamole over the nachos and top with pickled jalapeños. Pour salsa into the ramekin and sprinkle with cilantro. Serve immediately.
  13. Enjoy!

Watch the recipe video here:

Loaded Eggplant "Nachos"

Nachos with a delicious, crispy twist ?FULL RECIPE: https://tasty.co/recipe/eggplant-nachos

Posted by Tasty on Sunday, October 21, 2018

Breakfast

Cheesy Potato Cake

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Cheesy Potato Cake
Do you love savoury? This cheesy potato "cake" is made for you ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 5 russet potatoes, medium
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • ¼ cup grated parmesan cheese (30 g)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup heavy cream (240 mL)
  • 3 cups shredded cheddar cheese (300 g)
  • 3 cups gruyère cheese, shredded (300 g)
  • 9 slices ham
  • fresh parsley, chopped, for garnish
Instructions
  1. Preheat the oven to 375˚F (190˚C).
  2. Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
  3. In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
  4. Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
  5. Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
  6. Add a final layer of potato slices around the center of the pan
  7. Top with the remaining cheddar and Gruyère cheese.
  8. Cover with greased aluminum foil and bake for 40 minutes.
  9. Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
  10. In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
  11. Slowly add in the cream, whisking until fully incorporated.
  12. Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
  13. Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
  14. Cool for at least 30 minutes, then slice and serve.
  15. Garnish with fresh parsley.
  16. Enjoy!

Watch the recipe video here:

Cheesy Potato "Cake"

Do you love savoury? This cheesy potato "cake" is made for you ?FULL RECIPE: https://tasty.co/recipe/cheesy-potato-cake

Posted by Proper Tasty on Sunday, October 21, 2018

Dessert

No-Bake S’mores Ice Cream Cake

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No-Bake S’mores Ice Cream Cake
This no-bake s'mores ice cream cake is a childhood favorite that's perfect for grown-ups!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup graham cracker (85 g)
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup butter, melted (115 g)
  • 1 pt chocolate ice cream (345 g)
  • 4 cups marshmallow, divided (200 g)
  • 1 cup chocolate chips (175 g)
  • 8 oz chocolate (225 g)
  • 2 cups heavy cream (480 g)
  • ⅓ cup rum (80 mL)
Instructions
  1. Place graham crackers in a zipper storage bag and crush with a rolling pin until the cookies are fully crushed.
  2. Transfer the graham cracker crumbs to a bowl, and add in the sugar, cinnamon, and salt, stirring to combine. Add in the melted butter and mix well.
  3. In a buttered 6-inch (15 cm) springform pan, add the graham cracker mixture and press firmly to form an even layer. Chill in the fridge for 30 minutes.
  4. In a medium size bowl, combine softened ice cream, half of the marshmallows, and chocolate chips.
  5. Pour over the graham cracker crust and freeze over night.
  6. Microwave the chocolate and heavy cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
  7. Pour the ganache over the ice cream cake. Freeze for 30 minutes.
  8. In a medium bowl, combine rum and remaining half of the marshmallows. Let sit for 15 minutes.
  9. Pour the marshmallows over the ice cream cake. Using a torch, brown the marshmallows on top of the cake.
  10. Slice and serve.
  11. Enjoy!

Watch the recipe video here:

No-Bake S'mores Ice Cream Cake

This no-bake s'mores ice cream cake is a childhood favorite that's perfect for grown-ups! FULL RECIPE: https://tasty.co/recipe/no-bake-smores-ice-cream-cake

Posted by Tasty on Sunday, October 21, 2018

Main dish

Sunny’s Bacon Cheeseburger Casserole

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Sunny's Bacon Cheeseburger Casserole
Bacon ? Cheeseburger ? Casserole ? (We dare you not to drool over this one.)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Beef:
  • 8 strips bacon, chopped
  • 1 tablespoon olive oil
  • 2 pounds ground chuck (80 percent beef, 20 percent fat)
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons Mexican oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
Sauce:
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2 cups whole milk, at room temperature
  • 1 pint (2 cups) heavy cream, at room temperature
  • 2 tablespoons yellow mustard
  • Kosher salt
Casserole:
  • 2 pounds frozen cheese ravioli, thawed
  • 8 slices Swiss cheese
  • 2 plum tomatoes, seeded and chopped
  • 8 slices American cheese
  • 8 ounces shredded Cheddar and Monterey Jack cheese blend
  • 1 head iceberg lettuce, finely shredded (like straw)
  • ¼ cup thinly sliced red onion (like paper thin!)
  • 2 tablespoons pickle juice
Instructions
For the beef:
  1. In a large pan with straight sides on medium-high heat, add the bacon and cook, while stirring, until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate. Leave the bacon fat in the pan and add the olive oil, beef, onion powder, garlic powder, oregano, salt and pepper. Brown the beef while breaking it up into bits, about 10 minutes. Remove the beef with a slotted spoon to a plate and reserve. Leave the fat in the pan for the sauce.
For the sauce:
  1. Add the butter and flour to the already-hot pan from the beef. If the butter begins to brown, lower the heat while working it into the flour. Cook, stirring, for a few minutes, then raise the heat and slowly whisk in the milk. Once it begins to thicken slightly, add the heavy cream and continue to cook until the sauce reduces a bit more and thickens as well. Add the mustard. The sauce will not be thick like gravy, but not as thin as water either. Taste and season with a pinch of salt.
For the casserole:
  1. Preheat the oven to 350 degrees F.
  2. Using a 13-by-9-inch casserole dish, layer starting at the bottom with: a few spoonfuls of sauce to cover the bottom, half of the ravioli in 1 layer, the Swiss cheese, half of the beef, half of the tomatoes, half of the remaining sauce, the remaining ravioli in 1 layer, the American cheese, the remaining beef, the remaining tomatoes, the remaining sauce and the reserved bacon. Top with all of the shredded cheese blend. Bake until the edges are bubbly and the cheese begins to brown, 30 to 35 minutes.
  3. Toss the lettuce and onion in a large bowl with the pickle juice. Serve each portion of casserole with a mound of this garnish over the top.

Watch the recipe video here:

Bacon Cheeseburger Casserole

Bacon ? Cheeseburger ? Casserole ? (We dare you not to drool over this one.)#TheKitchen > Tomorrow at 11a|10c

Posted by Food Network on Friday, June 22, 2018

Main dish

Homemade Apple Cider

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Homemade Apple Cider
You can make apple cider with no added sugar in your crock pot! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 granny smith apples, sliced
  • 4 red delicious apples, sliced
  • 1 orange, sliced
  • 1 ½ tablespoons whole allspice
  • 1 ½ tablespoons whole clove
  • 3 cinnamon sticks
  • 8 cups water (1.9 L)
Instructions
  1. Place fruit and spices into a slow cooker.
  2. Add 8 cups of water.
  3. Cook on high heat for 3-4 hours.
  4. Uncover the slow cooker, and mash the softened fruit with a potato masher.
  5. Cover again and cook on low for 1-2 hours.
  6. Strain out fruit and spices from the slow cooker into a cheesecloth in a bowl.
  7. Wait about 20-30 minutes for the cheesecloth to cool. Squeeze out cider from cheesecloth into the bowl. Pour the cider back into the slow cooker.
  8. Serve warm.
  9. Enjoy!

Watch the recipe video here:

No-Added-Sugar Apple Cider

You can make apple cider with no added sugar in your crock pot! ?Full Recipe: https://tasty.co/recipe/homemade-apple-cider

Posted by Tasty on Friday, October 19, 2018

Main dish

Ravioli alla Bobbi

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Ravioli alla Bobbi
Dinner in 20 minutes ✅
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 18 ounces fresh cheese ravioli
  • 2 tablespoons salted butter
  • 3 cloves garlic, minced
  • 1 medium onion, finely diced
  • 2 cups broccoli florets, broken into small pieces
  • 8 ounces thin asparagus, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 1 cup low-sodium chicken broth
  • ½ cup heavy cream
  • ¾ cup diced cooked ham
  • ¼ cup grated Parmesan, plus more for serving
  • 2 tablespoons store-bought pesto
  • ½ cup halved cherry tomatoes
  • Handful of fresh basil leaves, torn, for serving
Instructions
  1. Bring a pot of water to a boil. Cook the ravioli in the boiling water according to the package instructions.
  2. Meanwhile, melt the butter in a large skillet over medium-high heat and add the garlic and onions. Cook, stirring, for 1 minute. Add the broccoli and asparagus and cook, stirring, 1 minute. Season with salt and pepper. Splash in the broth, then cook until the liquid reduces a bit, 2 to 3 minutes. Stir the cream into the skillet and reduce the heat to a simmer. Stir in the ham, Parmesan and pesto and cook for a couple of minutes to allow the sauce to thicken.
  3. Drain the ravioli, then add them to the sauce with the tomatoes and toss. Sprinkle with the basil and extra Parmesan before serving. Enjoy.

Watch the recipe video here:

How to Make Ree's Quickest Ravioli Dinner

Dinner in 20 minutes ✅Watch The Pioneer Woman – Ree Drummond tomorrow at 10a|9c!Save the recipe: https://foodtv.com/2Ad9UI2!

Posted by Food Network on Friday, October 19, 2018

Cake

Cookie Dough Layered ‘Box’ Cake

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Cookie Dough Layered 'Box' Cake
Cookie Dough Layered 'Box' Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
CAKE
  • 1 box yellow cake mix, prepared
  • 2 cups chocolate chips (350 g)
COOKIE DOUGH
  • 4 cups flour (500 g)
  • 2 cups brown sugar (440 g)
  • 2 cups butter, softened (460 g)
  • 4 tablespoons milk
  • ½ cup chocolate chips (85 g)
  • 2 teaspoons vanilla
  • 2 teaspoons salt
  • ½ cup chocolate chips, chopped (85 g)
BUTTERCREAM
  • 2 ½ sticks butter, unsalted
  • 2 ½ cups powdered sugar (400 g)
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Prepare 1 box of yellow cake mix according to instructions on box.
  3. Add chocolate chips to the cake batter.
  4. Grease two 8-inch (20 cm) cake pans, and pour batter into each pan. Bake according to box instructions.
  5. Remove cake from pans and let cool.
  6. Prepare for the cookie dough by evenly spreading flour out on a baking tray and baking for 5 minutes. This will cook out any potential bacteria in the raw flour.
  7. In a large bowl, mix flour, sugar, butter, vanilla, milk, chocolate chips, and salt until combined evenly. If flour is clumpy after baking, use a siever to help get out the clumps.
  8. Take a cake pan and line it with plastic wrap. Then fill the pan with half of the cookie dough mixture.
  9. Take the other half of the cookie dough mixture, and roll it into small balls to be used as a garnish.
  10. Refrigerate cookie dough layer and dough balls for 30 minutes.
  11. In a large bowl, mix butter, powdered sugar, heavy cream, vanilla extract, and salt with hand mixer.
  12. Use a serrated knife to cut the round top off of the cake so the cakes are even and flat. Spread a light layer of buttercream at the center of the cake stand.
  13. Place the first cake on a cake stand, and spread a light layer of buttercream at the center.
  14. Remove cookie dough layer from the pan using the plastic wrap, and place layer on top of the cake. Spread a light layer of buttercream at the center of the cookie dough layer.
  15. Place second cake on top. Shave down the edges of the cake if necessary so that each layer evenly fits over the other. Add the remaining amount of buttercream to the top layer of cake, and frost the cake completely.
  16. Top with cookie dough balls.
  17. Slice and serve.
  18. Enjoy!

Watch the recipe video here:

Cookie Dough Layered Cake

Are you a cookie dough lover? This cake is for you ?!FULL RECIPE: https://tasty.co/recipe/cookie-dough-layered-box-cake

Posted by Tasty on Saturday, October 20, 2018

Dessert

Caramel Rose Apple Pie

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Caramel Rose Apple Pie
Caramel Rose Apple Pie
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 apples
  • 1 lemon, juiced
  • ½ cup granulated sugar (100 g)
  • ½ cup brown sugar (110 g)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 prepared pie dough
  • ¼ cup heavy cream (60 mL)
Instructions
  1. Peel the apples and place them in a large bowl with enough water to cover. Squeeze lemon juice in the water to prevent the apples from browning. Working with 1 apple at a time, cut around the core, discarding the core and removing the "cheeks." Slice the cheeks very thin.
  2. In a large bowl, combine the granulated sugar, brown sugar, cinnamon and nutmeg. Stir to combine. Add the sliced apples, stir to coat, and let sit for 30 minutes.
  3. Line a pie dough in a 9-inch (23-cm) cast-iron pan, and prick the dough with a fork all around. Chill in the fridge until very firm, 20-30 minutes.
  4. Working in batches, remove the apples from the cinnamon-sugar mixture by taking a handful at a time and carefully squeezing them with your hands to remove the excess moisture. Place the drained apples in a separate large bowl, reserving the liquid to make the caramel sauce.
  5. Preheat the oven to 375˚F (190˚C).
  6. Working from the outside in, line the apple slices on the pie dough by overlapping each slice to create a rose shape. Roll up 1 apple slice tightly and place it in the center, creating a bud shape. Cover the pan with foil and bake for 30 minutes. Uncover and bake for 10 minutes more, or until golden brown. Remove from the oven and let cool for 10 minutes.
  7. In a saucepan, bring the reserved cinnamon-sugar liquid to a boil. Once the liquid is reduced by half, 10-15 minutes, add the heavy cream and stir well.
  8. To serve, pour the caramel sauce over the apple pie.
  9. Enjoy!

Watch the recipe video here:

Caramel Rose Apple Pie

This caramel rose apple pie is mesmerisingly beautiful ??FULL RECIPE: https://tasty.co/recipe/caramel-rose-apple-pie

Posted by Proper Tasty on Saturday, October 20, 2018

Main dish

Pumpkin Cinnamon Rolls

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Pumpkin Cinnamon Rolls
Recipe of the Day: The Pioneer Woman - Ree Drummond's Pumpkin Cinnamon Rolls ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dough:
  • 1½ cups whole milk
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • 1 package (2¼ teaspoons) active dry yeast
  • 1 cup pumpkin puree
  • 4½ cups all-purpose flour, plus more for flouring, sprinkling and rolling
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon (heaping) baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Melted butter, for buttering pans
Filling:
  • 1 stick (1/2 cup) butter, melted
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 cup finely chopped pecans
Frosting:
  • 8 ounces cream cheese, softened
  • 1¾ cups to 2 cups powdered sugar
  • ¼ cup whole milk, plus more if needed
  • 2 tablespoons butter, melted
  • Dash of salt
Instructions
  1. For the dough:
  2. In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.
  3. Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
  4. After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining ½ cup flour until totally combined.
  5. Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
  6. Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.
For the filling:
  1. Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with ½ cup to ¾ cup chopped pecans.
  2. Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into ½- to ¾-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.
  3. Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
For the frosting:
  1. While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting.
  2. Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.

Watch the recipe video here:

The Pioneer Woman's Pumpkin Cinnamon Rolls

Recipe of the Day: The Pioneer Woman – Ree Drummond's Pumpkin Cinnamon Rolls ?? Save the recipe: https://foodtv.com/2Chf9HX

Posted by Food Network on Saturday, October 20, 2018