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Sausage Stuffing Pull-Aparts

Sausage Stuffing Pull-Aparts


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Whether you’re in charge of bringing the stuffing or the dinner rolls to the holiday table, why not take advantage of this two-for-one deal? With sage sausage stuffed in a crescent roll, this pillowy tear-and-share is bursting with your favorite savory flavors of the season.MORE+LESS-

Make with

Pillsbury Crescents

8

oz bulk pork breakfast sausage

1 1/4

teaspoons dried sage leaves

3/4

teaspoon dried thyme leaves

2

tablespoons butter, melted

2

cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

Hide Images

  • 1

    Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.

  • 2

    In 10-inch skillet, cook sausage, onion and celery over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain. Add 1 teaspoon of the sage and 1/2 teaspoon of the thyme; cook 1 minute. Remove from heat; transfer to medium bowl. Cool 10 minutes, stirring occasionally.

  • 3

    In small bowl, mix melted butter with remaining 1/4 teaspoon sage and 1/4 teaspoon thyme.

  • 4

    Separate each can of dough into 8 triangles. On wide end of each triangle, spoon 1 generous tablespoonful of the sausage mixture. Roll up, starting at wide end, gently wrapping dough around sausage mixture and rolling to opposite point. Tuck ends underneath to enclose filling.

  • 5

    Arrange the stuffed crescents in 4x4 rows, 1/4 inch apart on cookie sheet.

  • 6

    Brush top of each roll with butter mixture. Bake 15 to 18 minutes or until golden brown.

Expert Tips

  • Heads up: The sausage filling is loose, so some may escape from the crescent roll during the rolling process. Just stuff any filling that’s fallen out into each end of the crescent before tucking the ends underneath.
  • These pull-aparts will taste best if you use breakfast sausage—sometimes called sage sausage—as opposed to other flavors, like Italian.

Nutrition Facts

Serving Size: 1 Roll
Calories
170
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
360mg
15%
Potassium
50mg
1%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
3g
Protein
4g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


35 Incredibly Easy Dutch Oven Recipes For Camping

Before we get to 35 easy Dutch oven recipes, let us just tell you a little bit about dutch ovens. We LOVE them. Everything from the even heat to the fact that they’re basically indestructible appeals to us. We do have a preference though, and we’ll tell you why.

Our favorite Dutch oven

We prefer a cast iron dutch oven that does not have an enamel coating, and there is a method to our madness. At the campsite, we like to clean our cast iron immediately and we’ll tell you how to do that below. As far as a specific Dutch oven, it’s hard to beat a 5 quart Lodge Dutch oven with dual handles. At 13 pounds it’s hefty enough to hold heat and move easily. The 7-quart model is great, but 18 pounds starts to get a little unwieldy, depending on the dish you’re making. On to how we clean it…

The only way to clean cast iron

Trust us. After you try this you’ll never use a spatula or salt or a cheap scrubbie ever again. What you want is a small piece of chainmail. That’s right. The same stuff a knight would wear galloping into battle. It will turn the nastiest, crustiest Dutch oven into a pristine piece of art in only a few minutes (and some of these Dutch oven recipes get pretty messy!) The amazing thing is that it somehow doesn’t affect that beautiful patina you’ve been working on for five years. There are several to pick from, but we like the LauKingdom XXL Chainmail Scrubber. It’s just a little bigger than the rest and will make you love cooking with cast iron even more than you already do. Now that we got that out of the way, check out these delicious recipes!


Christmas Tree Pull Apart Cheese Bread

I also stuffed the little dough balls with cheese before forming the dough into the shape of a Christmas tree. For the cheese, I used a combination of cream cheese and shredded Italian Blend cheese. You can also use a combination of ricotta cheese and shredded mozzarella. Feel free to add Parmesan for even more flavor. My son had so much fun helping me with this tree too. Kids love to play with dough!

After I spooned the cheese filling onto each piece of dough, he helped me form the balls and arrange the dough on the cookie sheet. After baking it, I brushed my tree with melted butter and minced garlic and then sprinkled it with freshly chopped basil and rosemary. You could also use fresh basil and Italian parsley too, or any other combination. It was so easy!


An inspired feast: 7 crowd-favorite recipes to share on Thanksgiving

Editor’s Note: “See the original version of this story in the Aspen Times Weekly to view the QR codes for recipe links: http://origin.misc.pagesuite.com/pdfdownload/087f9b66-5eef-4c0a-88b2-af7b7b1523be.pdf

In the spirit of ‘giving, the Farm Collaborative is offering a free bag of local ingredients to folks who sign up online before pickup at the FarmPark at Cozy Point Ranch (Highway 82) on Nov. 20 from 2 to 6 p.m. Each farm-to-fridge share contains enough produce—mostly winter root vegetables, grown within 35 miles of Aspen—to feed five or six people. The program was created in lieu of the annual Farm Collaborative (formerly Aspen TREE) Farm to Table Community Meal, held for the past 11 years in the Hotel Jerome ballroom, as the landmark venue is currently under renovation.

While the seated dinner for 1,500 at the Jerome requires some 250 community volunteers as cooks, hosts and servers, this year do-gooders can sign up to prep and jar food the weekend before, Nov. 16 and 17, in the Bumps kitchen at the base of Buttermilk, or to distribute bagged shares at the Farm Collaborative on Nov. 20. Then, in an effort to create a “virtual” community celebration, participants are urged to share photos of their home feast on social media.

Aspenites who pick up a Farm Collaborative free farm share box this year will find recipes curated by farm director Ben Armstrong and Bosq Aspen chef-owner Barclay Dodge.

Here are a few other crowd-pleasing favorites to inspire your Thanksgiving meal or Friendsgiving soirée—just scan the QR code with a mobile device (QR code reader app required) to view each link. Bon app!

Scan this QR code to reserve a free farm-to-fridge share from the Farm Collaborative.

CHAMPAGNE TURKEY

If a turkey walked into Cloud Nine Alpine Bistro after 2 p.m., this is what it might taste like. Offered on recommendation from an Aspen Times colleague who prepared it years ago to major kudos, this recipe makes an herb-crusted turkey stuffed with savory vegetables (and orange segments) and bathed in bubbly. It’s covered with foil for the first part of cooking to create epic oven steam a finishing blast of naked heat turns skin extra crispy. Ryan Lesar suggests doubling the quantity of rub (parsley, sage, rosemary, thyme, and lemon pepper) and using a disposable, foil roasting pan for transport and easy cleanup. Choose a bottle of cheap stuff, and save the Veuve Clicquot for sipping during three-plus hours of roasting time.

SOUR CREAM MASHED POTATOES

In 2015, Alison Roman—Instagram-famous kitchen queen, New York Times columnist, and author of the bestselling cookbook “Dining In” and the new “Nothing Fancy”—published a buzzy guide for first-time Thanksgiving feast home cooks, including an aerial photo of all ingredients necessary to make a traditional meal for eight people. Her step-by-step pictorial, “Potatoes and Butter: A Love Story,” breaks down a lush, winning formula for the starchy staple, including what a fork-smashed test potato should look like when cooked properly. Of the finished dish, Roman says, “maybe plop some extra butter on there, because you deserve the best.”

SQUASH & RADICCHIO SALAD WITH PECAN DRESSING

Chopped toasted pecans, citrus juice, shallot, maple syrup and Dijon mustard unite in a zippy, nutty vinaigrette for this salad of hardy winter vegetables (sliced and roasted butternut squash wilt-resistant radicchio). This “Absolutely, Positively Perfect Thanksgiving Menu” recipe from the Bon Appétit test kitchen offers a clean counterpoint to other rich dishes. Find all notes of flavor and texture within crunchy, sweet Asian pear shaved piave or Parmesan for a welcome dose of umami salt and whole parsley leaves lend brightness.

While homemade cranberry sauce is super simple to prepare (fresh cranberries, sugar, and citrus simmered until berries pop), you’ve likely got a long list of Thanksgiving prep ahead. Here’s a cheat-to-win tip from Ree “The Pioneer Woman” Drummond, hailed as one of the first American bloggers to make it in mainstream media: use canned cranberry, jazzed up with maple syrup, orange zest, thyme, and Port wine. (Sticklers for an all-scratch feast can make a base sauce also from her Food Network TV show, “The Pioneer Woman.”)

Introduced when element 47 opened in late 2012, these fluffy, chewy dinner rolls topped with a generous sprinkle of flaky Maldon sea salt have been a mainstay of The Little Nell’s dining program ever since. An original recipe dating to Boston’s Parker House Hotel circa 1870, the doughy pull-aparts are served at e47 in a piping-hot cast iron pan, complimentary before lunch and dinner.

This year the Nell features a three-course plated Thanksgiving feast (not buffet) with choices of appetizer, entrée, and dessert plus four family-style sides on Nov. 28 from 3 to 9 p.m.—infamous Parker House Rolls included, natch. ($100++, wine pairing optional, children’s pricing available RSVP required: 970-920-9330, thelittlenell.com )

SOUTHWEST CORN BREAD STUFFING WITH GREEN CHILE

Anyone else haul down to Carbondale specifically to eat the Santa Fe Corn Cakes with pure maple syrup at The Village Smithy? This Southwestern stuffing recipe using day-old cornbread, corn kernels, and green chile showcases similar flavors. Though generally I prefer sausage stuffing, I’ll bake this one—in a glass dish for browned, crispy edges stuffing the bird is for amateurs—and add a sprinkle of homemade maple-bacon bits for familiar Smithy flavor. Because, really, what isn’t made better by bacon?

APPLE PIE WITH CHEDDAR CHEESE CRUST

I baked this America’s Test Kitchen twist on classic apple pie once for the John Bemis Community Potluck Dinner , and it was a hit. While it did not nab top honors—good ’ol apple pie, apparently, is no match for chocolate desserts—I did receive a Great British Baking Show-style handshake from at least one stranger. Use yellow cheddar for a brilliant golden crust.


The Kitchen

Roasted Gnocchi and Veggies Sheet Pan Dinner 04:19

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Sheet Pan Fried Rice with Tofu 05:15

Sunny's Chicken Cordon Bleu 02:20

Spaghetti Aglio e Olio 04:03

Picadillo Stuffed Peppers 03:53

Brown Sugar Spiced Salmon 02:13

Slow Cooker BBQ Pulled Pork 01:48

Sunny's Chinese Chicken Salad 02:37

Jalapeno Popper Grilled Cheese 01:43

Geoffrey's Fettuccine Alfredo 05:01

The Kitchen Extras

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The Ultimate Bromance 21 Photos

Jeff and GZ are simply happier when they're together.

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Take this quiz to find out who is destined to be your new pal.

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Shake, pour, sip — that's all it takes to make these drinks.

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Get to know Food Network chefs' four-legged pals.

Try Spaghetti Pie 9 Videos

This hearty dinner is the ultimate in comfort food.

Top Recipes from The Kitchen 50 Photos

Check out the cast's comforting dishes, then learn how to make them.

Watch Full Episodes

Stay up to date on the latest kitchen hacks and go-to meal ideas.

Episodes

Hot Dogs, New Tricks

Jeff Mauro shares all the twists, turns and new takes on the beloved standby -- the hot dog -- and brings out his recipe for Hot Dog Curly Fries with Dippers! From Sunny Anderson's inventive Bulgogi Dog to Katie Lee Biegel's Barkin' Buffalo Dog, the Kitchen hosts have elevated these wieners to winners. Jeff shows off his foolproof Ultimate Cheesy and Spicy Reuben Brats, and there are three takes on pigs in a blanket: Sunny's BK Currywurst Pull-Aparts and guest chef Mary Giuliani's Cacio e Pepe and Carbonara versions. Then Jeff, Sunny and Katie all present new ideas for hot dog toppings in the ultimate celebration of this American classic.

Best Brunch Ever

Jeff Mauro has lovingly compiled his go-to brunch favorites. He revisits the other hosts' recipes and creates a Corned Beef Hash Brown Muffuletta that's to die for! Katie Lee Biegel fires up a Smoked Salmon Breakfast Pizza, and Sunny Anderson gets decadent with her Crazy Rich Chicken and Waffles. Guest chef Patrick Connolly impresses with Banana Bread French Toast with Peanut Butter Mousse topping. Jeff dishes up his Corned Beef Hash Benedict with gooey, cheesy Mornay sauce, and Geoffrey Zakarian's Lucky Green Baked Eggs are a huge hit.

Family Style: Summertime Faves with a Twist

The Kitchen is sharing favorite summer recipes with delicious twists! Jeff Mauro fires up the grill for his Boneless Riburger, and Sunny Anderson shares her Easy Grilled Garden State Salad inspired by her favorite New Jersey produce. Geoffrey Zakarian makes his summertime seafood staple, Fish and Chips with Spicy Tartar Sauce. Alex Guarnaschelli and Katie Lee put two twists on watermelon with Alex's Lime Cocktail with Watermelon Ice Cubes and Katie's LA Fruit Stand Fruit Salad. The hosts make cupcakes inspired by classic ice cream truck treats, from Jeff's Strawberry Shortcake Cupcake to Katie's Drumstick Cupcake, and take a look back at The Kitchen's favorite summertime games!

Sun's Out, Buns Out

The summer sun and buns are out -- burger, sandwich and hot dog buns, that is! Geoffrey Zakarian starts by sharing his tips for a moist and flavorful Mushroom Turkey Burger. Katie Lee makes a meatless Grilled Halloumi Sandwich with Watermelon Relish, and Sunny Anderson puts her amped-up meatloaf between two buns for her Meatloaf Burgers. Then, Alex Guarnaschelli elevates a traditional hot dog with her Hot Dogs with Mustard and Relish, and Jeff Mauro shares a burger from his neck of the woods, his Northwest Indiana-Style Smashed Burger. Finally, Geoffrey and his wife, Margaret, make a Boozy Cherry Milkshake that pairs perfectly with any burger or hot dog.

Hot Dogs, New Tricks

Jeff Mauro shares all the twists, turns and new takes on the beloved standby -- the hot dog -- and brings out his recipe for Hot Dog Curly Fries with Dippers! From Sunny Anderson's inventive Bulgogi Dog to Katie Lee Biegel's Barkin' Buffalo Dog, the Kitchen hosts have elevated these wieners to winners. Jeff shows off his foolproof Ultimate Cheesy and Spicy Reuben Brats, and there are three takes on pigs in a blanket: Sunny's BK Currywurst Pull-Aparts and guest chef Mary Giuliani's Cacio e Pepe and Carbonara versions. Then Jeff, Sunny and Katie all present new ideas for hot dog toppings in the ultimate celebration of this American classic.

Easy Breezy Summer Meals

The Kitchen is sharing the simplest summer recipes that make for easy, breezy summer meals. Katie Lee makes her favorite simple pasta, Baked Rigatoni with Tomato and Eggplant, and Jeff Mauro makes his Crispy Grilled Harissa Shrimp Greek Salad. Alex Guarnaschelli shares her Summery Corn Soup, the perfect cold soup for summer, and Geoffrey Zakarian transforms canned tuna into a delicious Salad Nicoise. Sunny Anderson makes a simple summer dessert, her Easy Raspberry Brookie Pie, and the hosts play Try or Deny with some trending mocktails.

Pour On Some Summer

Summer sauces are the star of the menu, starting with Katie Lee's Sweet and Spicy Grilled Chicken and Cucumber Salad and Geoffrey Zakarian's Seared Scallops with a Caper Honey Sauce. Sunny Anderson and Jeff Mauro share two new sauces for jazzing up grilled chicken: Lemon Pepper Sauce and Cherry Pepper Honey Mustard. Sunny also makes a T-Bone Steak with an "Any Herb" sauce, and Kansas City pitmasters Jason and Megan Day drop by to make a BBQ-inspired Potato Salad. For dessert, it's a head-to-head Sundae Sauce-off with Katie's Roasted Peach Sauce and Geoffrey's Boozy Chocolate Sauce.

Get Your Grill On

The Kitchen heads outdoors as the hosts get their grill ready for spring and put some grilling gadgets to the test in a Tool Takedown. Jeff Mauro makes a mouth-watering Grilled Braciole, and Marcela Valladolid makes Grilled Cole Slaw. Pit master Shannon Ambrosio takes over the grill with his Grilled Jerk Chicken, and Geoffrey Zakarian shakes up a Smoking Margarita.

A Spin on Spring

The Kitchen hosts spin the Seasonal Wheel of Produce to create recipes showcasing their favorite spring ingredients in delicious new ways. Sunny Anderson shines the spotlight on asparagus with her Grilled Asparagus Soup with Chili Cheese Ciabatta Toast. Alex Guarnaschelli dresses up Steamed Whole Artichokes with a Spicy Lemon Caper Mayonnaise. Geoffrey Zakarian revamps rhubarb for his Pork Tenderloin with Rhubarb Glaze and Roasted Spring Onions, and Katie Lee Biegel switches up Cauliflower "Risotto" with Spring Peas. Jeff Mauro freshens up radishes with his Radish, Avocado and Asparagus Salad, and Pepper Teigen stops by with the scoop on her new cookbook.

Our Brightest Summer Dishes

The Kitchen is sharing a bright and colorful spread of the best summer flavors, starting with Geoffrey Zakarian's Hanger Steak with Grilled Salsa and Katie Lee's Farmers Market Flatbread. There are cool dips to beat the heat, too, like Jeff Mauro's Chili Dipped Pineapple Guacamole and Geoffrey's Feta Yogurt Dip with Watermelon Sticks. The hosts collaborate on a summer roll bowl, and then Doug Quint and Bryan Petroff from Big Gay Ice Cream share unexpected savory ice cream toppings. Finally, everyone toasts to summer with Rainbow Mimosas.

Picnic Perfect

The Kitchen is creating the perfect picnic with dishes that are easy to prep and pack. Jeff Mauro makes the ideal sandwich for a crowd, his Sausage Muffuletta, and Katie Lee shares simple tips for quick pickles. Sunny Anderson and Geoffrey Zakarian remix cornbread mix with two tasty supermarket twists, and Chef Eden Grinshpan stops by to make a Grain and Sour Cherry Salad. Katie shares her secret ingredient for the best chocolate chip cookies ever, and the hosts share their favorite ideas to picnic like a pro.

Get Your Grill On

The Kitchen heads outdoors as the hosts get their grill ready for spring and put some grilling gadgets to the test in a Tool Takedown. Jeff Mauro makes a mouth-watering Grilled Braciole, and Marcela Valladolid makes Grilled Cole Slaw. Pit master Shannon Ambrosio takes over the grill with his Grilled Jerk Chicken, and Geoffrey Zakarian shakes up a Smoking Margarita.

Stove-Free Summer Nights

The Kitchen is beating the summer heat with dishes that don't require the stove. Geoffrey Zakarian thrills at the grill while making his Whole Chicken with Red Bliss Potatoes, Summer Squash and Chili Garlic Butter. Former White House Chef Sam Kass serves up a quick and easy Canned Salad, and Katie Lee throws everything in the bag to make her Bloody Mary Shrimp Ceviche Rice Bowl. Jeff Mauro pulls together Slow Cooker Crispy Carnitas, and then Geoffrey uses the leftovers for a simple Cubano Sandwich. For dessert, Sunny Anderson gathers store-bought treats to make a decadent Nunya' Business Chocolate, Cherry and Whip Trifle.

Dishes for Dad

The Kitchen is celebrating dads everywhere with Pop-pleasing dishes like Sunny Anderson's Pulled Pork Eggs Benedict and Katie Lee's Breakfast Sausage Egg and Cheeseburgers. The hosts double down on dessert with Jeff Mauro's Peanut Butter and Banana Milkshake and Geoffrey Zakarian's Rum Raisin Milkshake. Jeff's father, Gus Mauro, stops by to help make Cheesesteak Tacos, and then the hosts share three Father's Day gift ideas. Finally, Jeff and Geoffrey let their kids join in on the fun with a Dad Joke Cookie Cake.

Thanks a Brunch, Dad!

The Kitchen is serving up a scrumptious brunch that any dad will love! Katie Lee Biegel starts things off right with her Everything Bagel Breakfast Casserole. Jeff Mauro and Alex Guarnaschelli team up to sweeten Dad's day with Caramelized Grapefruit, Two Ways. Next, Jeff Mauro honors his own dad with Gus' Kitchen Sink Frittata Croissant Sandwich -- aka a "Croissata" -- and Alex whips up a Strawberry Pandowdy good enough to satisfy any father's sweet tooth. Geoffrey Zakarian mixes up a Hazelnut Shakerato coffee cocktail for a toast to Dad, and finally, Sunny Anderson decorates the perfect Father's Day "mug cake" to go with a spectacular Fried-Eggs-and-Bacon Cake made by all the hosts.

Cook-Out of Control!

The Kitchen hosts are amping up summer foods for an epic summer celebration. Alex Guarnaschelli kicks off the cookout with her Triple Decker Burger with Roasted Vegetables and Cheese Sauce. Next, Katie Lee Biegel brings seafood flair for a crowd with her Lobster Roll Panzanella, and Sunny Anderson shares the best hack for perfect Racked Wings with Mustard BBQ Sauce. Geoffrey Zakarian whips up Pistachio Falafel with a Cardamom-Yogurt Sauce for a tasty party bite, and last but not least, Jeff Mauro thinks on his feet and takes the party to the next level with his Grilled Biscuit Sundae with Peaches and Blueberries.

Summer Block Party

The Kitchen is throwing a summer block party bash! Jeff Mauro grills up crowd-pleasing Smoked Crispy Drumsticks with Maple Butter Hot Sauce, and TV host Sunny Hostin drops by with her perfect side dish, Shrimp, Corn and Bean Salad. Katie Lee whips up some Smoked Hummus, and Sunny Anderson makes her Orange Jalapeno Party Ribs. Baker Jocelyn Delk Adams brings some summer sweetness to the party with her Pink Lemonade Cake, and the gang shares the best block party prep tips. Finally, everyone toasts the neighborhood with Pink Lemonade Popcorn and a DIY Wine Spritzer Station.

Freshen Up Your Favorites

The Kitchen is stirring up weeknight favorite recipes, like Geoffrey Zakarian's Mediterranean Steak and Potatoes. Jeff Mauro steps up the classic red sauce routine with a One Pot Super Easy Fusilli, and cookbook author Gaby Dalkin takes over taco night with a Taco Skillet Bake. Sunny Anderson spices up chicken and rice with some Grilled Sweet and Spicy Chicken Thighs and Rice, and Katie Lee adds a surprise to her dessert with Peanut Butter Cup Stuffed Chocolate Chip Cookies. Finally, the hosts predict the coolest items to freshen up the freezer.

Thanks a Brunch, Dad!

The Kitchen is serving up a scrumptious brunch that any dad will love! Katie Lee Biegel starts things off right with her Everything Bagel Breakfast Casserole. Jeff Mauro and Alex Guarnaschelli team up to sweeten Dad's day with Caramelized Grapefruit, Two Ways. Next, Jeff Mauro honors his own dad with Gus' Kitchen Sink Frittata Croissant Sandwich -- aka a "Croissata" -- and Alex whips up a Strawberry Pandowdy good enough to satisfy any father's sweet tooth. Geoffrey Zakarian mixes up a Hazelnut Shakerato coffee cocktail for a toast to Dad, and finally, Sunny Anderson decorates the perfect Father's Day "mug cake" to go with a spectacular Fried-Eggs-and-Bacon Cake made by all the hosts.

Summer Plate-List

The Kitchen is jamming to a playlist -- or plate-list -- of summer's greatest hits, and Jeff Mauro dives in with Charred Tacos Al Pastor that are perfect for a pool party. The hosts whip up some easy snacks for a road trip and then take it to the shore with a snack shack favorite, Katie Lee's Shrimp Salad Roll. Geoffrey Zakarian ventures to the great outdoors for a campfire cookout with Grilled Whole Branzino, and Sunny Anderson hits up the state fair with Easy S'mores Funnel Cakes. Finally, the gang turns up the volume on summer cocktail hour with two new charcuterie bites.

Summer Party Helpline

The Kitchen Helpline is answering summer party questions and sharing recipes like Geoffrey Zakarian's Grilled Seafood Platter and Katie Lee's Peach Caprese with Balsamic Cherries. There are new ways to update a crudite platter, and food blogger Alejandra Ramos shares her secrets for Slow Cooker Pineapple Habanero Chicken Sandwiches. The hosts dish out their best tips and tricks for throwing an easy summer party, and cookbook author Fanny Slater stops by to join the fun with her Tropical Beach Bum Cake.

No-Sweat Summer Party

Summer party season is heating up and the Kitchen is ready with easy entertaining recipes and ideas. Katie Lee gives turkey a summer makeover with her Citrus Grilled Turkey Breast made with Pineapple Marmalade and Jeff Mauro keeps his side dish short and sweet with the Best Sweet Potato Potato Salad. Then, party prepping is made easy with three no-fail strategies and Geoffrey Zakarian whips up a sharable party plate of Spicy Mediterranean Cauliflower Fries. Finally, Food Network's Molly Yeh joins the celebration with her Party-Trick Peanut Butter Cake and the party wraps up with a tropical frozen treat -- a party in a pineapple!

Summer Upgrades

The Kitchen takes summer staples to the next level with trending new flavors and recipes like Geoffrey Zakarian's Tuna Steak Burger and Katie Lee's Greek Chicken and Orzo Pasta Salad. A summer side gets the sweet treatment in Jeff Mauro's Peach Bruschetta and Katie's Strawberry Bruschetta. Sunny Anderson grills up her Five-Star Glazed Chicken, which is sure to be a summer hit, and nutritionist Joy Bauer shares three healthy upgrades for frozen drinks. For dessert, the hosts put their spins on Waffle Brownie Ice Cream Sandwiches.

Summer Staycation

The Kitchen is using international flavors to turn summer vacation into a global staycation. Sunny Anderson brings Portuguese and South African flair with her Very Peri Chicken, and Geoffrey Zakarian adds a taste of Japan with his Shishito Peppers with Chili and Lime. Chef Edward Lee puts his twist on a Southern side dish, Korean-Style Succotash, and Sunny's Easy Tomato and Basil Lasagna Roll-Ups are a ticket to Italy. Chef Maneet Chauhan stops by with her Indian-inspired Naanzanella Salad, and the final stops are two destination desserts: Jeff Mauro's Italian Tiramisu Sundae and Geoffrey's "It's All Greek to Me" Sundae.

Spice It Up!

The Kitchen is firing on all cylinders with spicy, flavorful recipes -- from mild to off-the-charts spicy. Jeff Mauro cranks out his Fried Chicken Sandwich with Gochujang Glaze, and Chef Duff Goldman stops by to chat about his new discovery+ show. Katie Lee Biegel brings a spicy Chipotle Carrot Soup, and Geoffrey Zakarian spills his Iron Chef secrets to create the ultimate Shrimp Cocktail with Lemon. Sunny Anderson's got delicious Cauliflower in Pop Pop sauce, plus Alex Guarnaschelli and her co-hosts taste test some spicy snacks.

Summer's Perfect Meal

The Kitchen is plating up a perfect summer meal with dishes like Geoffrey Zakarian's Cheesy Stuffed Lamb Burger and Jeff Mauro's Butter and Chive Salt Potatoes. Chef Kardea Brown stops by to share her recipe for Grilled Watermelon Salad with Sweet and Spicy Vinaigrette, and Geoffrey's Strawberry Pie is the ultimate sweet summer treat. The hosts solve three common coleslaw crimes and then show how to set the perfect summer table.


Cream Cheese Spritz Cookies (Spritzgeback)

1 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup sugar
1 egg (yolk only)
1 teaspoon vanilla
1 teaspoon lemon zest
2 1/2 cups flour
1/2 teaspoon salt

Oven should be set to 350F

Mix butter and cream cheese together well. Add sugar, and mix until fluffy. Add egg yolks, vanilla and lemon peel. Mix well and then gradually add in the flour and salt.

Using a cookie press, press the cookies onto a parchment lined cookie sheet and bake for 12-14 minutes, or until lightly browned. If you don’t use parchment, just use an ungreased cookie sheet.

Allow to cool about 5 minutes before removing from the cookie sheet, and then remove and cool completely. These will keep fine in a tightly sealed container or bag, and freeze wonderfully.


Ooey Gooey Caramel Pull Apart Rolls Recipe

This is similar to other "monkey bread" or "pull aparts", but we much prefer using vanilla pudding rather than the more common butterscotch. It gives a more natural caramel flavor. So sticky so rich and so tasty! Read more This is a great holiday morning dish, and, you can prepare it the night before, refrigerate and bake in the morning. :) See less

  • rich
  • sticky
  • sweet
  • caramel
  • cinnamon
  • pull
  • apart
  • easy
  • bake
  • rich
  • sticky
  • sweet
  • caramel
  • cinnamon
  • pull
  • apart
  • easy
  • bake

Schedule your weekly meals and get auto-generated shopping lists.

  • 2lbs frozen dinner roll dough(you can also use the bread dough, or the equivalent, homemade, but I always use the frozen)
  • 3/4 cup butter
  • 1 1/2 cup brown sugar
  • 2 small packages cook and serve vanilla pudding(don't use instant)
  • 1t vanilla
  • 1/2 cup milk
  • 1t cinnamon

Ingredients

  • 2lbs frozen dinner roll dough(you can also use the bread dough, or the equivalent, homemade, but I always use the frozen) shopping list
  • 3/4 cup buttershopping list
  • 1 1/2 cup brown sugarshopping list
  • 2 small packages cook and serve vanilla pudding(don't use instant) shopping list
  • 1t vanillashopping list
  • 1/2 cup milkshopping list
  • 1t cinnamonshopping list

How to make it

  • Defrost rolls in the fridge(it's important that they don't rise)
  • Tear into bite size pieces(I tear the rolls into about half or third), a lil more than half the rolls and drop them into a sprayed 9X13 pan.
  • In medium sauce pan, melt butter and add sugar, pudding and milk.
  • Stir while cooking over medium low heat until sugar and butter are melted.
  • Add vanilla and cinnamon and stir to combine.
  • Pour caramel mixture over rolls in pan.
  • Top caramel with remaining dough, also broken into pieces.
  • Bake at 350 for about 30 minutes, or until rolls are baked through.
  • Let cool about 30 minutes then turn out upside down onto serving tray.
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The Cook

The Rating

5 Forks as always! I made these this morning for the kids. They love monkey bread so of course they loved these. Thanks for another awesome recipe Keni!

These sound great, have always used the butterscotch pudding, will try it with vanilla next time.As for dubchef, if you have nothing nice to say, why say it?


HOW TO MAKE THE BEST CHEESY BREAD IN THE WORLD!

Best bread – The best bread to use for Cheese and Garlic Crack Bread is crusty sourdough or another dense type of bread, but it works well with plain crusty loaves as well.

The reason it works better with sourdough is because the bread is denser so the bread tends to hold together better when you pull bits off. But believe me, there is no compromise on flavour if you use other types of bread! In fact, in the photo I chose to use a crusty Vienna loaf because it was on special.

Best cheese – I really recommend using mozzarella cheese for this, you want it to stretch and pull when you tear the pieces off.

Other flavourings – I kept the flavours quite simple, going for a garlic bread with cheese, but you can go really wild with the flavours for this! Ranch dressing, kick of chilli, other herbs – the possibilities are endless!

When it comes out of the oven, it’s all golden, crusty and buttery on the inside and you know that’s just the start of the eating experience that’s about to commence….

….then the devouring begins…. that cheesy pull! That buttery, garlicky bread!! And yet, and yet, there’s even more to come….


Cheesy Pull-Apart Garlic Bread

Gooey, golden and hot out of the oven! This 6-ingredient garlic bread is the answer to all life’s worries. Bake up a loaf in under 30 minutes, and commence drooling. This bread is so easy, and so addictively good!

When I was first learning to cook, I remember begging my mom for her garlic bread recipe to impress a new guy. How wrong I was about the guy, but her oh-so-easy garlic bread recipe has stuck with me for decades. Those fluffy, buttery pieces just begging to be pulled and swiped on a saucy plate. Always winning over friends and family, and of course, my husband can never get enough!

Her secret was simple: Buy a good crackling yet soft loaf (crusty Italian or sourdough work best), slice into it (but not all the way down), and stir up a simple mixture of butter, garlic and herbs (swipe it on the insides – be generous). Wrap it in foil, into a hot oven, and try not to watch your clock too intensely as your kitchen fills with the amazing garlicky aroma.

I have made this SO many times, and every time I pull it out of the oven, I’m suddenly surrounded with “oohs” and “omg, what is that.” It needs no fancy presentation on a table, and no explanation. Just peel open the foil and watch your hungry guests devour this delicious loaf. It is always the first thing to go, when I have friends and family for dinner. And I always regret not making more loaves!

Stop drooling and get baking. You are going to LOVE this luscious, cheesy garlic bread!


Martha's Recipe Cabinet

1 lb. sausage
1/2 cup chopped onion, more if you like
1/4 cup chopped green bell peppers, more if you like
3 large yellow squash, peeled, sliced, cooked and drained
3 cups cheddar cheese
2 1/2 cups dry stuffing mix
1 carton (6 oz.) plain yogurt
1/2 French fried onioins

Preheat oven to 350 degrees. In a large skillet brown sausage, onions and peppers. Pour off drippings. Stir in squash, 2 cups cheese, 2 cups dry stuffing and yogurt. Mix well and pour into a 2 quart casserole dish sprayed with non-stick spray. Bake 20 minutes. Remove from oven and top with 1 cup cheese, 1/2 cup stuffing and French fried onions. Bank another 5-10 minutes or until cheese melts. (Watch French fried onions so they don't burn. If they start browning too quickly, cover dish loosely with foil. Serves 6-8 as a main dish.