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Dessert

Holiday Monster Cookies

These giant, saucer-sized cookies are packed with festive candies, peppermint chunks, salty pretzels and white chocolate chips, so they really live up to their name. Serve them as part of a cookie swap, for dessert on Christmas Day or as the special treat left for Santa — with a really big glass of milk!

Main dish

Nut and Seed Brittle

Nut and Seed Brittle
Nut and Seed Brittle recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup flax seeds
  • ½ cup unsalted sunflower seeds
  • ¼ cup sesame seeds
  • ½ cup slivered almonds
  • 1½ cups sugar
  • ½ cup corn syrup
  • 8 tablespoons (1 stick) salted butter
  • ½ cup water
  • ½ tablespoon flaked sea salt
Instructions
  1. Toast the seeds and almonds in a 350 degree oven for 8 to 10 minutes, shaking the pan once during the process.
  2. Line a baking sheet with parchment.
  3. Heat the sugar, corn syrup, butter and water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and allow the sugar to cook until it reaches 300 degrees F on a candy thermometer -- swirl the pan occasionally to ensure it cooks evenly, about 10 minutes.
  4. Carefully, but moving quickly, stir in the toasted seeds and nuts until everything is coated. Pour onto the prepared baking sheet, trying to disperse it as evenly as possible and using the back of a spoon as needed. Sprinkle over the sea salt and allow to cool completely, 1½ hours.
  5. Break the brittle into shards of desired size and store in an airtight container or pack into clear bags and tie with ribbon.

Watch the recipe video here:

So many seeds. So many nuts. Save The Pioneer Woman – Ree Drummond's recipe: https://foodtv.com/2XELQa3!

Posted by Food Network on Wednesday, June 12, 2019

Main dish

BUFFALO CHICKEN GRILLED CHEESE

BUFFALO CHICKEN GRILLED CHEESE
BUFFALO CHICKEN GRILLED CHEESE recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 rotisserie chicken breasts
  • 1⁄2 cup buffalo, chicken sauce
  • 1⁄4 cup sliced scallion
  • 8 sliced Texas toast thick bread
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese
  • 2 celery ribs, thinly sliced
  • 1 large carrot, thinly sliced
  • 1⁄4 cup crumbled blue cheese
  • 6 tablespoons unsalted butter, softened
  • 1 cup blue cheese dressing
Instructions
  1. Remove the skin and bones from the chicken and shred into a large bowl. Toss together with the buffalo sauce and scallions.
  2. To assemble the sandwiches, lay out 4 bread slices in a single layer. Brush the bread with 3 tablespoons of the softened butter, then turn the bread over. Top each bread slice with ¼ cup shredded cheddar cheese, ¼ cup shredded Monterey Jack cheese, buffalo chicken, sliced celery, carrots, and a tablespoon of blue cheese. Top each with a slice of bread and brush with remaining butter.
  3. Heat a skillet or griddle over moderate heat. Working in batches, cook sandwiches until bread is golden and crisp and cheese has melted, about 3 minutes per side. Transfer to a cutting board and cook the remaining sandwiches. Cut each in half and serve with blue cheese dressing for dipping.

Watch the recipe video here:

Buff chicken dip lovers, this one's for you 💕💕 Save the Genius Kitchen recipe: https://genius.kitchen/2ORyuHl

Posted by Food Network on Saturday, June 29, 2019