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Crush of the Month: How to Cake It with Yolanda Gampp

We make no secret of the fact that we worship at the shrine of sugar and the basilica of butter. We’re living the dessert dream and it’s only gotten more magical with the addition of Yolanda Gampp, our latest taste bud and most major of confectionary crushes. More

Crush of the Month: How to Cake It with Yolanda Gampp

How to Throw an Easy Hanukkah Party

The key to stress-free holiday entertaining is all in the planning. Being prepared and making your list of to-do`s in advance will make your party planning feel effortless. More

How to Throw an Easy Hanukkah Party

How to: Garlic 101

Love garlic? Breathe easy - we`ve got everything you need to know about this flavorful foodie favorite. More

How to: Garlic 101

How to: Herbs 101

Take this crash course in Herbs 101 and learn all there is to know about how to store and use them. More

How to: Herbs 101

How to: Poke 101

Forget Spam, poi and pineapple. Poké (pronounced poh-kay) is a Hawaiian staple that is quickly making its way to the mainland. More

How to: Poke 101

How to: Quinoa 101

Everything you ever wanted to know about quinoa (including pronunciation) but were too afraid to ask... More

How to: Quinoa 101

Lemonade Puppy Chow Recipe

Pucker up and get ready to dig in to this Lemonade Puppy Chow, a sweet and zesty snack mix that combines creamy white chocolate with tart lemon. More

Lemonade Puppy Chow Recipe

Pumpkin Spice Puppy Chow Recipe

Perfect for Fall (and all year round), this Pumpkin Spice Puppy Chow is the perfect harvest treat, a sweet and spicy combination of cinnamon cereal, white chocolate, gingersnap cookies and pumpkin pie spice. More

Pumpkin Spice Puppy Chow Recipe

S`Mores Puppy Chow Recipe

Forget the campfire and whip together this easy and amazing recipe for S`Mores Puppy Chow, a combination of chocolate, marshmallows and graham crackers. More

S`Mores Puppy Chow Recipe

Southwestern Chicken Corn Chowder Recipe

New England and Manhattan have hogged the spotlight long enough. There’s a new chowder in town – say goodbye to clams and crackers and ¡hola! to corn and tortillas. the taste of this creamy, flavor-packed chowder comes from the combo of sweet yellow kernels and nacho toppings. For an added Southwestern kick drizzle on some hot sauce and you’ll be warmed from your nose down to your toes. More

Southwestern Chicken Corn Chowder Recipe

A Pretty and Perfect Bridal Shower Party

Do you say "I don`t" when it comes to throwing a party? Well, now you can say "I do" because we`ve got a super pretty, fun and easy Bridal Shower that you can pull together in no time. More

A Pretty and Perfect Bridal Shower Party

How to Host a Bacon Bash

We don`t want to go with this little piggy to market. We want to go with the piggy who stayed home, because we want to pig out at the fun Bacon Party in full swing. More

How to Host a Bacon Bash

How to Throw a Cookie Party

Nothing cookie cutter (well, except the actual cookie cutters) about this easy and creative Milk and Cookies Party...getting your hand caught in the cookie jar has never been this much fun! More

How to Throw a Cookie Party

How to Throw a Hockey Party

Want to shoot AND score? Have the home ice advantage and throw this fun and easy Hockey Theme Party, complete with sticks, skates, pucks and trophies. This is one party you`ll want to go into overtime! More

How to Throw a Hockey Party

How to Throw a Pasta Party

Want to throw a party straight from the pantry? You can with this super fun and easy Pasta Party, a carb-fest guaranteed to satisfy every appetito! More

How to Throw a Pasta Party

How To Throw a Pizza Party

Get ready to easily transform your table into an Italian pizzeria, complete with delivery boxes, pizza cutters and fresh vegetables! More

How To Throw a Pizza Party

How to Throw a Space Bash

Houston, we have no problems throwing a party in outer space. This Out of This World Space party is an easy and inexpensive way to defy gravity! More

How to Throw a Space Bash

How to Throw a Vegas Theme Party

All bets are on that throwing this fun and easy Las Vegas Theme Party guarantees a full house of happy guests! What are you waiting for? Get rolling!

 More

How to Throw a Vegas Theme Party

EASY BAKING RECIPE - How to Make the Best Banana Bread


This bread is BANANAS, B-A-N-A-N-A-S! No seriously, Lisa nailed this recipe. She took the classic Banana Bread and transformed it into a decadent dessert by topping it with Peanut Butter Frosting & Bark.

Ingredients:

Chocolate Chunk Banana Bread
1 cup sugar
1/2 cup butter, softened
2 large eggs
1½ cups ripe bananas (3-4), mashed
1/2 cup sour cream
1 tsp vanilla extract
2½ cups flour
1 tsp baking soda
1/4 tsp kosher salt
1½ cups chopped semi-sweet or milk chocolate

Peanut Butter Frosting
1 cup smooth peanut butter
1 cup butter, softened
2 tbsp cream
2 tsp vanilla extract
4 cups icing sugar

Peanut Butter Bark
2 cups semi-sweet chocolate chips
1 cup peanut butter chips
1 cup mini Reese`s Peanut Butter Cups
1/4 cup Reese`s Pieces

Directions:

Chocolate Chunk Banana Bread
1) Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with non-stick cooking spray.
2) Using an electric mixer, cream together sugar and butter on medium speed until well blended, about 1 minute. Add the eggs, one at a time, beating well after each addition. Add mashed bananas, sour cream and vanilla. Beat on low speed until blended, about 30 seconds. With a wooden spoon, stir in flour, baking soda, salt and chocolate chunks just until moistened and the flour has disappeared. Spoon batter into prepared pan.
3) Bake 70 minutes, until lightly browned on top and cooked through. Cool 10 minutes in the pan before removing to cool on a wire rack.

Peanut Butter Frosting
1) For the frosting, using an electric mixer, cream peanut butter and butter on medium speed until combined. On low speed, add cream, vanilla and icing sugar. Raise speed to medium and beat until icing sugar is incorporated.

Peanut Butter Bark
1) Place semi-sweet chocolate chips in a medium bowl. Microwave for 30 seconds and stir. Continue to microwave in 20 second intervals, stirring after each interval, until smooth.
2) Meanwhile, place peanut butter chips in a small bowl. Microwave for 30 seconds and stir. Continue to microwave in 20 second intervals, stirring after each interval, until smooth. Tip: If the peanut butter is too thick, add 1-2 vegetable oil to thin it out.
3) Pour melted semi-sweet chocolate on baking sheet lined with wax paper. Drop lines of melted peanut butter and run a toothpick through it to make swirls. Top with mini Peanut Butter Cups and Reese`s Pieces. Place in freezer for 1-2 hours. When ready to serve, break into pieces and enjoy! More

EASY BAKING RECIPE - How to Make the Best Banana Bread

EASY DESSERT RECIPE - How to Make a Fruit Galette!


What`s easier than pie? Our Fruit Galette! It`s quick, easy, and completely stress-free because anything goes. Toss in seasonal and local fruits then roll and fold your way into the best dessert you`ve ever had!

Ingredients:

Crust
1¼ cups flour
¼ tsp kosher salt
½ cup butter, chilled and cubed
¼ cup sour cream
1 tbsp white vinegar
¼ cup ice water

Berry Filling
¼ cup sugar
1 tbsp cornstarch
1/8 tsp kosher salt
4 cups mixed berries, such as blueberries, blackberries, sliced strawberries, raspberries
¼ tsp vanilla extract

Egg Wash
1 egg yolk
1 tbsp milk
Coarse sugar, to sprinkle over crust

Directions:

1) To prepare the crust, using a food processor, pulse the flour, salt and cubed butter until it resembles course crumbs. Add sour cream, vinegar and ice water. Pulse 4-5 times until dough comes together. Pat into a ball, wrap and refrigerate 1 hour, or up to 2 days.
2) Preheat oven to 400ºF. In a medium bowl, combine sugar, cornstarch and salt. Toss in mixed berries and vanilla extract until well combined. Set aside.
3) On a lightly floured surface, roll into a 12-inch circle. Transfer dough to a parchment- lined baking sheet. Add fruit to the center, leaving a 1½-inch border and fold edges over. In a small bowl, whisk egg yolk and milk. Brush crust with egg wash and sprinkle with coarse sugar. Bake 40 minutes, until crust is golden.

Serves 6 More

EASY DESSERT RECIPE - How to Make a Fruit Galette!

EASY SUMMER RECIPE - How to Make Flank Steak Fajitas


Hello summer, we MEAT again! Nothing better than enjoying our Flank Steak Fajitas under the warm sun with family and friends. If you don`t make it at your next barbecue, it`ll be be a huge MISTEAK!

Ingredients:

2 lb flank steak

Marinade
2 tbsp olive oil
2 tbsp soy sauce
2 tbsp fresh lime juice
1 tbsp brown sugar
½ tsp ground cumin
½ tsp chili powder
½ tsp kosher salt
¼ tsp freshly ground black pepper

1 red bell pepper, sliced
1 yellow pepper, sliced
1 green pepper, sliced
1 medium yellow onion, halved and sliced

12-14 (6-inch) flour or corn tortillas

Garnish
1 ripe avocado, sliced
Salsa
Fresh flat-leaf Italian parsley, chopped

Directions:

1) Place the flank steak in a large sealable plastic bag. For the marinade, in a small bowl, whisk olive oil, soy sauce, lime juice, brown sugar, cumin, chili powder, salt and pepper. Reserve 2 tablespoons of marinade and pour remaining marinade over flank steak, seal bag and refrigerate at least 2 hours or overnight.
2) While the flank steak marinates, combine sliced peppers and onions with remaining marinade. Refrigerate until ready to cook.
3) Let flank steak come to room temperature before cooking. When ready to cook, preheat grill to medium-high heat and lightly oil grill grates. Remove meat from marinade and place on grill. Grill 5-6 minutes, flip and cook 5 minutes more until cooked through. Transfer meat to a cutting board and let rest 10 minutes.
4) Heat a large skillet over high heat and add pepper and onion mixture. Cook 5 minutes until peppers and onions are slightly charred. Remove from skillet and set aside.
5) When ready to assemble, thinly slice flank steak against the grain. Place steak down the center of each tortilla, top with pepper and onion mixture followed by sliced avocado, salsa and parsley. Roll tortilla and serve immediately.

Serves 6 More

EASY SUMMER RECIPE - How to Make Flank Steak Fajitas

How to BBQ the Perfect Steak


Watch as we share tips and tricks to grilling up a meat masterpiece. So fire up that grill and get ready to sizzle.
(Special thanks to guest Vlogger and Meat Connoisseur, Rob Levy.) More

How to BBQ the Perfect Steak

How To Cook A Turkey in 90 Minutes


This easy recipe for turkey-in-a-bag will have your turkey on the table in just 90 minutes!

Ingredients:

Turkey Marinade
1 (1.38oz/39g) envelope onion soup mix
2 cups apricot jam
1 cup French salad dressing
1 tbsp honey mustard
1 tbsp paprika
1 tsp garlic powder
1 tsp celery salt
1 tsp freshly ground black pepper

16-18 lb whole turkey
1 turkey-size (19”x23”) oven bag
1 tbsp flour

Directions:

1) Keep only bottom rack in oven. Preheat oven to 350°F.
2) In a medium bowl, combine envelope of onion soup mix, jam, French dressing, honey mustard, paprika, garlic powder, celery salt and pepper. Mix well and set aside.
3) Make sure the turkey cavity is empty. Rinse and pat the turkey dry. Sprinkle the bottom of the oven bag with flour and shake around the bag to prevent the bag from bursting during cooking. Place the oven bag in a large roasting pan with sides at least 2-inches high. Place the turkey in the bag and pour onion soup mixture over the turkey, making sure the entire turkey is covered with sauce. Seal the bag with the twist tie provided in the package. Cut 6 slits (each 1/2-inch long) in the top of the bag to allow the steam to escape. NOTE: You do not turn or baste the turkey during cooking.
4) Place the turkey in the oven until an instant-read thermometer inserted into the thickest part of the thigh reaches 180°F and the breast of the turkey at the thickest point reaches an internal temperature of 170°F. Don’t be surprised if the turkey takes under 2 hours as the bag dramatically speeds up cooking time...go by the thermometer dial, not the time in the oven.
5) When the turkey is done, slit the bagand lift out the turkey placing it on a large cutting board. Allow the turkey to rest for 20 minutes before carving.
6) For the gravy, take the sauce that remains in the roasting pan and strain it into a large saucepan. Allow it to sit for a few minutes and then skim off any fat that has come to the surface. Over high heat, reduce sauce to desired consistency. Taste for salt and pepper and pour over sliced turkey.

Serves 10-12 More

How To Cook A Turkey in 90 Minutes

How to Get Your Kids to Eat Vegetables - Brussels Sprouts Salad


We know how hard it is to get your kids to eat vegetables so we`ve made this easy and healthy Shredded Brussels Sprout & Kale Salad. Tricking your kids has never been tastier!

Ingredients:

Lemon Dressing
¼ cup olive oil
2 tbsp fresh lemon juice
2 tsp honey
2 tsp Dijon mustard
1 tsp minced shallots
1 tsp lemon zest
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Brussels Sprout Salad
4 cups finely shredded Brussels Sprouts (to shred sprouts, cut off the stems, halve them and cut into shreds)
4 cups thinly sliced kale
½ cup freshly grated Parmesan cheese
½ cup chopped roasted almonds

Directions:

1) For the dressing, in a jar combine olive oil, lemon juice, honey, Dijon mustard, minced shallots, lemon zest, salt and pepper. Shake well to combine and set aside.
2) To prepare the salad, combine shredded Brussels sprouts, sliced kale, Parmesan cheese and roasted almonds. Toss to coat with dressing, serve immediately.

Serves 4 More

How to Get Your Kids to Eat Vegetables - Brussels Sprouts Salad

How to Grill Vegetables


Move over meat – veggies are taking centre stage on the grill! From cauliflower steaks and skewered potatoes to crunchy corn and amazing asparagus, we`re showing you easy recipes for these delicious sides. Happy grilling! More

How to Grill Vegetables

How to Make 15 Minute Chicken Parmesan


Julie is flying solo in the kitchen in our latest video. Fear not! She`s sharing an easy weeknight recipe that you can whip up in no time. This 15-minute Chicken Parmesan is foolproof, juicy and delicious. Your family will love it and it won`t take hours to prepare!

Ingredients:

2 cup flour
2 large eggs, lightly beaten
1 cup panko (Japanese breadcrumbs)
1 cup freshly grated Parmesan cheese
6 boneless, skinless chicken breast halves
3 tbsp olive oil
2 cups chicken broth
1 cup tomato sauce
1/2 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese

Directions:

1) Place flour in a small bowl. In another bowl, lightly beat eggs. In a third bowl, combine panko and Parmesan cheese.
2) Place chicken between two sheets of wax paper and pound to even thickness, about 1/2-inch thick. Lightly coat chicken in flour mixture, shaking off excess. Dip into beaten eggs and then transfer to panko mixture, patting the crumbs on both sides.
3) In a large skillet, heat oil over medium-high heat. Add chicken and sauté until lightly browned, about 3 minutes per side. Reduce heat to low. Add chicken broth to pan, spread 3 tbsp tomato sauce on each chicken breast and sprinkle with mozzarella and Parmesan.
4) Cover skillet and simmer until chicken is cooked through, about 6 minutes.

Serves 6 More

How to Make 15 Minute Chicken Parmesan

How to Make Carrot Cake


We`re showing you how to make our award-winning, amazingly easy, one-bowl carrot cake with cream cheese frosting!

Ingredients:

Moist Carrot Cake
2 cups flour
3/4 cup packed brown sugar
1/2 cup sugar
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp kosher salt
1/2 cup vegetable oil
1/2 cup buttermilk
1 tsp vanilla extract
2 large eggs
2 large egg whites
3 cups shredded carrots (approx. 6-7 carrots)

Cream Cheese Icing
3 1/2 cups icing sugar
1 (8oz/250g) package cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla extract

Directions:

1) Preheat oven to 350°F. Coat two 9-inch round cake pans with non-stick cooking spray.
2) For the cake, in a large bowl, combine flour, brown sugar, sugar, baking soda, cinnamon and salt. Stir to combine. Make a well in the center and set aside.
3) In a medium bowl, whisk oil, buttermilk, vanilla, whole eggs plus 2 egg whites. Along with shredded carrots, add to flour mixture, stirring just until ingredients are incorporated and flour has disappeared. Divide batter evenly into prepared cake pans and bake 22-25 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes before removing and cool completely on wire racks before icing.
4) For the icing, in a large bowl beat icing sugar, cream cheese, butter and vanilla on low speed until blended. Scrape down the sides of the bowl and beat on medium speed for 30 seconds, until smooth and creamy.
5) To ice the cake, place 1 layer on a serving plate and spread with 3/4 cup of the icing. Top with remaining cake layer and spread remaining icing over the top and sides of the cake. Store cake in refrigerator.

Serves 10-12 More

How to Make Carrot Cake

How to Make Crepes


Tired of flipping Flapjacks? Had your fill of French Toast? Get ready to serve up these light and delicious Crepes for breakfast, or for dessert. We`ll show you step-by-step how quick and easy they are to make. More

How to Make Crepes

How to Make Fast Pho


Love Vietnamese Noodle Soup? It`s easy to make this delicious recipe at home. Watch as we show you how to make the best fast Pho.

Ingredients:

Pho Vegetable Broth
9 cups vegetable broth
2 large celery stalks, roughly chopped
1 large carrot, peeled and roughly chopped
4 large shallots, peeled and roughly chopped
3 small garlic cloves, chopped
1 (1-inch) piece of fresh ginger, peeled and chopped
1 tbsp soy sauce
1 cinnamon stick
1 dried bay leaf
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp anise seed
½ cup chopped fresh flat-leaf parsley, including stems

1 lb dried rice noodles, medium width
1 cup firm tofu, patted dry and sliced into 3-inch long, ½-inch thick pieces
2 cups bean sprouts
2 cups shredded napa cabbage
6 fresh basil leaves, cut into thin strips
1 lime, cut into 6 wedges

Directions:

1) In a large soup pot, bring vegetable broth, celery and carrots to a boil over medium heat. Add shallots, garlic, ginger, soy sauce, cinnamon stick, bay leaf, coriander seeds, cumin seeds, anise seed and flat-leaf parsley. Reduce heat to low and simmer covered for 45 minutes.
2) While the broth is cooking, bring a large pot of water to a boil over high heat. Add noodles and cook 3 minutes. Drain and divide among 6 bowls.
3) For the tofu, heat a medium, non-stick skillet over high heat. Add tofu slices and cook 2 minutes, flip slices and cook 2 minute more, until golden brown. Remove from heat and set aside.
4) When the broth is ready, strain through a fine mesh sieve. Discard solids and return broth to pot, keeping hot until ready to serve.
5) To assemble, each bowl, arrange bean sprouts, napa cabbage and tofu over noodles. Ladle hot broth over top, sprinkle with fresh basil and serve with lime wedge. More

How to Make Fast Pho

How To Make Homemade Chocolate Peanut Butter Cups


Watch and find out how you can make these delicious Chocolate Peanut Butter Cups from scratch.

Ingredients:

Chocolate Bottom Layer
¼ cup heavy cream
1 cup chopped semi-sweet chocolate

Peanut Butter Center
1 cup smooth peanut butter
¾ cup butter
1 cup graham cracker crumbs
1/3 cup sugar
½ tsp vanilla extract
¼ tsp kosher salt

Chocolate Top Layer
¼ cup heavy cream
¾ cup chopped semi-sweet chocolate

Caramelized Peanuts
1 cup roasted peanuts
½ cup sugar
1 tbsp water
Pinch of kosher salt

Directions:

1) For chocolate bottom layer, line 12 muffin cups with paper liners and coat with non-stick cooking spray. In a small saucepan, heat ¼ cup cream over medium heat just until hot. Remove from heat and whisk in 1 cup chopped semi-sweet chocolate. Distribute melted chocolate evenly between muffin cups and refrigerate for 15 minutes to allow the bottom chocolate layer to harden.
2) For the peanut butter layer, in a microwave-safe dish, melt peanut butter and butter together. Stir in graham cracker crumbs, sugar, vanilla extract and salt. Place a few tablespoons of peanut butter mixture over hardened chocolate, filling the muffin cup ¾ of the way up. Refrigerate for 15 minutes more to harden.
3) For the top layer of chocolate, in a small saucepan, heat ¼ cup cream over medium heat just until hot. Remove from heat and whisk in ¾ cup chopped semi-sweet chocolate. Distribute melted chocolate on top of the peanut butter layer. Garnish with caramelized peanuts. Chill until firm, at least 30 minutes before serving.
4) For the caramelized peanuts, combine peanuts, sugar and water in a small saucepan over medium heat. Stir continuously, until peanuts turn an amber color without burning them. Remove from heat, spread out on parchment paper, sprinkle with salt and let cool. Break into pieces and garnish peanut butter cups.

Yield: 12 peanut butter cups More

How To Make Homemade Chocolate Peanut Butter Cups

How to Make Homemade Dumplings


Watch as we show you how easy it is to make these delicious Edamame Dumplings from our new cookbook, Lick Your Plate. Grab those chopstix and get ready to dig in... More

How to Make Homemade Dumplings

How to Make Homemade Pie Crust


Pie crusts and pie eating contests! Our latest video is action packed as we dig in and show you how easy (and delicious) it is to make your own homemade pie crust! More

How to Make Homemade Pie Crust

How To Make Homemade Play Dough

Guest star, Tiffany Pratt from HGTV joins us in the Bite Me More kitchen as we whip up this fun, colourful & easy DIY recipe for Homemade Play-Dough.  More

How To Make Homemade Play Dough

How to Make Mini Toffee Cheesecakes

These mini cheesecakes, drizzled with melted chocolate and toped with chunks of crunchy Heath Bar, are little bites of heaven. Watch as we show you how to whip up this easy and delicious dessert for your friends and family. More

How to Make Mini Toffee Cheesecakes

How to Make Ricotta Gnocchi


Find out just how easy it is to make Ricotta Gnocchi in our latest video! The hardest part about it is pronouncing it (NOK-ee? NYO-ke? NEE-okee?).

Ingredients:

Gnocchi Dough
4 cups ricotta cheese
3 large eggs
1 cup freshly grated Parmesan cheese
1 tsp kosher salt
1/4 tsp freshly ground black pepper
4 cups flour

Tomato Sauce
2 tbsp olive oil
1 large carrot, peeled and chopped
1 small red onion, chopped
2 large garlic cloves, minced
2 (28oz/796ml) cans diced tomatoes, with liquid
2 tbsp tomato paste
1/8 tsp crushed red pepper flakes
2 tsp sugar
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Directions:

1) Dust 2 baking sheets with flour. Set aside.
2) For the dough, in a large bowl, using your hands or a wooden spoon, combine ricotta, eggs, Parmesan, salt and pepper. Add flour 1 cup at a time to form a soft dough. Transfer the dough to a lightly floured work surface and knead gently for 2 minutes.
3) Divide the dough into 6 pieces and roll each into a ball. Roll out each ball into 1/2-inch thick ropes. Cut each rope into 1-inch slices and gently place on prepared baking sheets. If not cooking right away, cover and place in refrigerator until ready to use.
4) For the sauce, in a large saucepan, heat oil over medium heat. Add carrot and onion, stirring for 3-5 minutes or until tender. Stir in minced garlic and cook until fragrant, about 1 minute. Add diced tomatoes, tomato paste and crushed red pepper flakes, bringing to a boil over high heat. Reduce heat to low and simmer uncovered for 15-20 minutes. Remove from heat and use a hand held or countertop blender to process until smooth. Season with sugar, salt and pepper.
5) To cook gnocchi, bring a large pot of lightly salted water to a boil over high heat. Drop pieces into boiling water and cook until gnocchi rise to the surface, about 2-3 minutes. Remove gnocchi using a slotted spoon and place in a serving bowl. Top with tomato sauce and serve.

Serves 8-10, yielding approximately 120 gnocchi More

How to Make Ricotta Gnocchi

How to Make S`mores French Toast


This deliciously decadent recipe for S`mores French Toast will have you singing Kumbaya by the campfire. With graham cracker crumbs, and oooey-gooey melted chocolate and marshmallows, this recipe is going to be a family favourite! More

How to Make S`mores French Toast

How to Make the Best Pancakes


We`ve got the recipe for not one, but three delicious pancakes. From pancakes with sprinkles, to strawberry pancakes, to pancakes with walnuts and maple syrup, you`re going to love these easy and delicious recipes! More

How to Make the Best Pancakes

How to Make the Best Pizza Cookie


We`ve taken our Cookies & Cream Blondie recipe from our newest cookbook, Lick Your Plate, and created the most delicious one skillet Cookie Pizza. This is one dessert recipe that everyone will love. Enjoy! More

How to Make the Best Pizza Cookie

How to Make the Best S`mores Cookies


This quick and tasty video shows you how to make our delicious Chewy S`mores Pudding Cookies from our newest cookbook, Lick Your Plate. Grab your chunks of chocolate and mini marshmallows and get ready to make your new favourite treat! More

How to Make the Best S`mores Cookies

How to Pack the Perfect Picnic


We`ve got the recipe for the ultimate Picnic Pasta Salad, as well as tips on what you need to bring along to stay cool and keep the bugs away. So if you want to plan a perfectly delicious picnic outing, watch.......

 More

How to Pack the Perfect Picnic

How to Pickle Vegetables at Home


Stuck in a pickle with all your extra veggies? Preserve to your heart`s content with our easy and quick Pickling Tutorial!

Ingredients:

1 cup water
1 cup rice vinegar
½ cup sugar
1 tsp kosher salt
1/8 tsp crush red pepper flakes

4 cups shredded Napa cabbage
½ cup peeled and shredded carrots
½ cup thinly sliced radishes
1 tbsp thinly sliced fresh ginger

Directions:

1) In a medium saucepan, bring water, rice vinegar, sugar, salt and red pepper flakes to a boil. Reduce heat to low and simmer for 2 minutes.
2) Remove from heat, stir in Napa cabbage, carrots, radishes and ginger. Cover and let stand at room temperature for 1 hour.
3) Drain and serve or store in the refrigerator. You can use quick pickled vegetables over rice or noodle bowls, condiment for sandwiches, in an egg omelet or added into a salad. More

How to Pickle Vegetables at Home

How to Use Pumpkin Purée 4 Ways - EASY FALL RECIPES


Oh my gourd! Pumpkin season is here and we`re using this ingredient for everything from breakfast to dessert.

1. PUMPKIN OATMEAL BREAKFAST COOKIE

Ingredients:

1½ cups old-fashioned oats
1½ cups almond flour
1 tsp ground cinnamon
½ tsp baking soda
½ tsp kosher salt
¼ tsp ground ginger
¾ cup pumpkin puree
½ cup almond butter
1/3 cup honey
¾ cup semi sweet chocolate chips
½ cup dried cranberries

Directions:

1) Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. In a large bowl, combine oats, almond flour, cinnamon, baking soda, salt and ginger. In a medium bowl, whisk together pumpkin puree, almond butter and honey. Pour into oat mixture and stir in chocolate and dried cranberries. Mix until ingredients are well combined. Drop ¼ cup dough onto prepared baking sheet. Bake 10-11 minutes until edges are golden.

Makes 12 cookies

2. PUMPKIN HUMMUS

Ingredients:

1½ cups canned chickpeas, rinsed and drained
½ cup pumpkin puree
5 tbsp olive oil
3 tbsp tahini
1 tbsp fresh lemon juice
1 garlic clove, chopped
1 tsp kosher salt
1 tsp ground cumin
¼ tsp chili powder
Pinch cayenne pepper

Olive oil, for garnish
Paprika, for garnish

Directions:

1) In a food processor, combine chickpeas, pumpkin puree, olive oil, tahini, lemon juice, garlic, salt, cumin, chili powder and cayenne pepper. Process until smooth. Remove and store in an airtight container in the refrigerator until ready to serve. When serving, drizzle with olive oil and sprinkle with paprika to garnish.

Makes 1¾ cups Pumpkin Hummus

3. SPICED PUMPKIN WAFFLES

Ingredients:

2¼ cups of flour
2 tsp ground cinnamon
2 tsp baking powder
½ tsp baking soda
½ tsp ground ginger
½ tsp kosher salt
¼ tsp ground nutmeg
1¾ cups whole milk
1 cup canned pumpkin purée
½ cup brown sugar
¼ cup melted butter
1 egg
1 tsp vanilla extract

Vegetable oil, for waffle iron

Whipped cream, for topping
Maple syrup, for topping

Directions:

1) For the waffles, in a large mixing bowl, combine flour, cinnamon, baking powder, baking soda, ginger, salt and nutmeg. Set aside.
2) Using a blender, combine milk, pumpkin purée, brown sugar, melted butter, egg and vanilla extract until smooth. Stir pumpkin mixture into flour mixture just until combined. Lumps in the batter are okay.
3) Brush a waffle iron lightly with vegetable oil and spoon batter into waffle iron, spreading quickly. Close lid and let cook 4-5 minutes, until the waffle is golden brown. Repeat with remaining batter and serve with a dollop of whipped cream and maple syrup.

*If you don`t have a waffle iron, you can make 18 large pancakes from the batter.

4. PUMPKIN BREAD PUDDING

Ingredients:

14 cups cubed challah (egg bread) or brioche
1/3 cup melted butter

3 cups whole milk
1 cup pumpkin puree
¾ cup brown sugar
½ cup heavy cream
4 eggs
2 egg yolks
1 tbsp molasses
2 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground allspice
½ tsp kosher salt

Brown Sugar Sauce
½ cup brown sugar
¼ cup butter
¼ cup heavy cream

Chopped toasted pecans, for garnish

Directions:

1) Preheat oven to 350ºF.
2) Place the cubed bread in a lightly greased 13x9-inch baking dish. Toss bread cubes with melted butter. In a large bowl, whisk milk, pumpkin puree, brown sugar, heavy cream, eggs, egg yolks, molasses, vanilla extract, cinnamon, ginger, allspice and salt. Pour over bread cubes, tossing gently to combine. Bake in preheated oven 45 minutes or until set and golden on top.
3) For the brown sugar sauce, melt brown sugar and butter in a small saucepan over medium heat. Stir in cream and continue cooking 2-3 minutes. Drizzle over baked bread pudding and sprinkle with pecans.

Serves 8-10 More

How to Use Pumpkin Purée 4 Ways - EASY FALL RECIPES

HOW TO: JELL-O Halloween Eyeballs


Feast your eyes (and stomachs!) on these perfect-for-Halloween JELL-O Eyeball Mini Pumpkin Cheesecakes.

Ingredients:

Graham Crust
1 cup graham cracker crumbs
2 tbsp brown sugar
4 tbsp melted butter

Pumpkin Cheesecake
2 (8oz) packages cream cheese, room temperature
¾ cup sugar
2 eggs
1 tsp vanilla extract
1/3 cup pumpkin puree (not pie filling)
1 tbsp flour
½ tsp pumpkin pie spice
¼ tsp ground cinnamon
Pinch kosher salt

2 cups sour cream
2 tbsp sugar
1 tsp vanilla extract

JELL-O Eyeballs
1 package (3oz/85g) Berry Blue JELL-O Jelly Powder
4 tbsp unflavored gelatin
1½ cups boiling water

Black decorating gel, for eyeballs
Red decorating gel, for eyeballs

Directions:

1) Preheat oven to 325ºF. Line muffin tins with 18 cupcake liners and coat with non-stick cooking spray.
2) For the crust, in a small bowl, combine graham cracker crumbs, brown sugar and melted butter. Stir together with a fork until well blended. Press a heaping spoonful of the mixture into the bottom of each cupcake line. Set aside.
3) For the cheesecake, using an electric mixer, combine cream cheese and sugar. Beat at medium speed until well combined. Add eggs on low speed, one at a time, beating well after each addition. Add vanilla, pumpkin puree, flour, pumpkin pie spice, cinnamon and salt mixing until smooth and creamy. Fill each cup with the cheesecake mixture and bake in preheated oven for 10 minutes. Reduce heat to 275ºF and continue to bake 15 minutes more. Remove from oven, increase heat to 350ºF and let mini cheesecakes cool slightly.
4) Meanwhile, in a small bowl, whisk sour cream, sugar and vanilla together. Top each cheesecake with sour cream mixture and return to oven for 6-8 minutes. Let cool completely and refrigerate before garnishing.
5) For the JELL-O eyeballs, lightly grease egg dish molds, or any eyeball-shaped small bowl in your kitchen. Combine JELL-O and gelatin in a bowl. Add boiling water and whisk to completely dissolve. Pour a small amount into each mold and refrigerate until set.
6) Using the black decorating gel, place a small dot in the center of each pumpkin cheesecake. Remove JELL-O eyeballs from old and place the eyeball over the pupil, using the red decorating gel create squiggly veining around the eyeball. Refrigerate until ready to serve.

Makes 18 mini cheesecakes More

HOW TO: JELL-O Halloween Eyeballs

HOW TO: JELL-O Halloween Spider Cookies


This Halloween, learn how to make these ginger spider cookies, complete with jiggly JELL-O legs!

Ingredients:

JELL-O Legs
1 package (3oz/85g) Grape JELL-O Jelly Powder
4 tbsp unflavored gelatin
3 cups boiling water
80 bendable plastic straws, straws extended

Ginger Cookies
¾ cup butter, room temperature
½ cup sugar
¼ cup brown sugar
1 egg
1 tsp vanilla extract
6 tbsp blackstrap molasses
2½ cups flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp kosher salt

Chocolate Ganache
4½ oz semi-sweet chocolate, chopped
½ cup heavy cream

Eyeball candies, for decorating spider

Directions:

1) For the JELL-O legs, combine Grape JELL-O and gelatin in a bowl. Add boiling water and whisk to completely dissolve. Place an elastic band around the straws and place in a tall container. Pour JELL-O mixture into the straws. Place container in the refrigerator until firm, about 4 hours. When the JELL-O is firm, your legs are ready to come out. Remove the straws from the container, peeling away any JELL-O on the outside of the straws. Using your fingers, slowly press from the empty end of the straw until the legs squeeze out. Refrigerate JELL-O legs until ready to garnish cookies.
2) For the ginger cookies, preheat oven to 350ºF. Using an electric mixer, on medium speed cream butter, sugar and brown sugar until light and fluffy. Add egg and vanilla, mixing until well incorporated. Add molasses, mixing on low speed until combined. Add flour, baking soda, cinnamon, ginger and salt. Mix on low speed just until combined. Using ¼ cup of dough, roll into a ball and place on a parchment-lined baking sheet. Flatten each dough ball slightly. Bake cookies 9-10 minutes, until golden around the edges. Let cookies cool before garnishing.
3) For the chocolate ganache, place the chopped chocolate into a medium bowl. Heat the cream in a small saucepan, over medium heat until it just comes to a boil. Remove from heat and pour over chocolate. Whisk until smooth. Refrigerate ganache for 20-25 minutes to firm up slightly before decorating.
4) To assemble your spider cookies, place a ginger cookie on a serving dish, arrange 4 spider legs on each side of the cookie and top with a spoon of ganache that will help hold the legs in place. Place the eyes of the spider on the ganache and serve.

Makes 10 spider cookies More

HOW TO: JELL-O Halloween Spider Cookies

HOW TO: JELL-O Halloween Worm Meringue Brains


What`s wiggly, jiggly and delicious? Why, JELL-O worms in a crunchy meringue atop a scary berry sauce!

Ingredients:

JELL-O Worms
1 package (3oz/85g) Raspberry JELL-O Jelly Powder
4 tbsp unflavored gelatin
3 cups boiling water
¾ cup heavy cream
90-100 bendable plastic straws, straws extended

Meringue Nests
4 egg whites
Pinch kosher salt
¾ cup sugar
1 tsp cornstarch
¼ cup sugar
1 tsp white vinegar

Berry Sauce
1½ cups quartered fresh strawberries
1½ cups fresh raspberries
½ cup sugar
2 tsp fresh lemon juice

Cool Whip Dessert Topping, for garnish

Directions:

1) For the JELL-O worms, combine Raspberry JELL-O and gelatin in a bowl. Add boiling water and whisk to completely dissolve. Set aside for 10 minutes. Meanwhile, place an elastic band around the straws and place in a tall container. Pour cream into JELL-O (no need to stir, worm coloring is better without stirring) and pour mixture into the straws. Place container in the refrigerator until firm, about 4 hours. When the JELL-O is firm, your worms are ready to come out. Remove the straws from the container peel away any JELL-O on the outside of the straws. Using your fingers, slowly press from the empty end of the straw until the worm squeezes out. Refrigerate until ready to use.
2) For the meringues, preheat oven to 250ºF. Line 2 baking sheets with parchment paper. Place the egg whites and salt in the bowl of an electric mixer. Using the whisk attachment, whip on high speed until soft peaks form. Gradually add ¾ cup sugar, mixing until stiff peaks form. In a small bowl, combine cornstarch and ¼ cup sugar. Fold cornstarch mixture and vinegar into egg whites. Spoon meringue onto prepared baking sheets making 6 (3-inch round) meringue circles. Bake for 30 minutes, turn off oven and let cool for 2 hours in closed oven.
3) For the berry sauce, combine strawberries and raspberries in a blender. Remove from blender and press mixture through a fine mesh sieve and pour into a medium saucepan. Add sugar and lemon juice and bring to a boil over medium heat. Cook 5 minutes, stirring frequently, skimming off any foam. Reduce heat to low and continue to cook for 10 minutes. Remove from heat and cool until ready to assemble.
4) To assemble, spread berry sauce over a serving plate. Place meringue on top of sauce, top with a heaping spoon of Cool Whip Dessert Topping and pile high with JELL-O worms.

Serves 6 More

HOW TO: JELL-O Halloween Worm Meringue Brains

Tahini 101 – How to Use Tahini


Tahini it may concern, you can use tahini for more than just hummus. Watch how we use it in a healthy smoothie and a delicious dressing!

1. BANANA TAHINI SMOOTHIE

Ingredients:

1 cup almond milk
1 large ripe banana
4 pitted dates, roughly chopped
2 tbsp quick cooking oats
1 tbsp tahini paste
Pinch ground cinnamon
Few drops vanilla extract
6 ice cubes

Directions:

1. Using a blender, combine almond milk, banana, dates, oats, tahini paste, cinnamon, vanilla extract and ice cubes. Blend until smooth, serve immediately.

Serves 1

2. TAHINI DRESSING

Ingredients:

1lb asparagus, trimmed and steamed
¼ cup tahini paste
1/3 cup water
1 tbsp fresh lemon juice
½ tsp lemon zest
¼ tsp kosher salt
Pinch cayenne pepper

Sesame seeds, for garnish

Directions:

1. Lay cooked asparagus on a serving platter. For the dressing, in a small bowl whisk tahini paste, water, lemon juice, lemon zest, salt and cayenne pepper. Drizzle over asparagus and garnish with sesame seeds.

Serves 6 More

Tahini 101 – How to Use Tahini

COOKING TIPS – Artichokes 101


Okie, dokie, artichokie! We got down to business and simplified the art of preparing and cooking a globe artichoke. Find out how in our video!

Directions:

1. Rinse artichokes under cold water and pat dry. Cut a lemon in half and have it ready to rub over any exposed areas to prevent the artichoke from browning.

2. Remove any leaves from the stem and cut the stem to 1 inch. Using a serrated knife, cut 1 inch off the top of the artichoke. Make sure to rub lemon over stem and cut off top to prevent browning.

3. Using scissors, remove thorny tips from the leaves.

4. Rinse artichoke under cold water once again, spreading apart leaves. Soak artichokes in a bowl of cold water with lemon juice while preparing remaining artichokes.

5. To steam artichokes, fill a medium pot with 1 inch of water and place a steamer basket in it. Bring water to a boil and reduce heat to low. Place artichokes in the steamer basket stem-end up. Cover and steam 40–50 minutes, depending on size.

6. The artichokes are done when you can easily pull an outer leaf. As well, the stem will be quite tender.

7. To serve, dip leaves in aioli, hollandaise sauce or a vinaigrette. To reach the artichoke heart, once finished with the outer leaves, cut off the fragile leaves in the center. Remove choke using a spoon and enjoy the artichoke heart.
 More

COOKING TIPS – Artichokes 101