All Posts In Recipes

6 Glorious No-Mold Ice Pops That Will Make Summers Better Forever

by in Recipes, June 8th, 2016

Ice Cream Freezer PopsRight up there with an ice-cold glass of lemonade, there is nothing quite as capable of getting you through the dog days of summer like an ice pop. Though you could surely take a stroll through the freezer aisle, buy some pops and unwrap one without batting an eye, going the DIY route is the name of the game this summer. Don’t have ice pop molds? Not a problem. These homemade takes MacGyver the process so you don’t need any special equipment (besides the wooden ice pop sticks) to stay cool all summer long.

Your dentist may not be over the moon about all the sweet treats that you’re filling these little paper cups with, but the summer heat calls for some rule breaking. The Pioneer Woman uses the cups as vessels for her Ice Cream Freezer Pops, filling up each one with ice cream, crushed cookies and candies and spearing it with a stick for an easy summer party dessert.

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One Recipe, Two Meals: Stuffed Burgers with So. Much. Cheese.

by in Family, Recipes, June 7th, 2016

One Recipe, Two Meals: Stuffed BurgersWell, hey, summer! Take off your shoes and stay awhile.

We’ve had the rainiest spring, you guys. Like, record rainfall amounts. And while I completely love and adore thunderstorm-y days, I’m actually excited to feel the yard start to dry out and not be so dang squishy. It’s finally warm enough for the kids to play in the sprinklers and kiddie pool whilst taking down 13 ice pops at once. And it’s finally sunny enough for me to sit out on a blanket with a bottle of rosé and watch them gallivant for hours and hours.

Oh, wait. I do that year-round. Never mind.

BUT! What I don’t normally do is stuff burgers. As in, stuff enormous beefy burgers with fabulous cheeses: white cheddar for the littles and my homemade pimento cheese for the adults! If you’ve never made pimento cheese from scratch, I mourn for you. It is WONDERFUL. And when you wrap a mound of meat around it, gah. It’s even better. Can’t deal. Won’t.

Except I totally do deal.

Let’s make some before I weep myself into next season.

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8 Packable Summer Snack Ideas for Day Camp, Care Packages and More

by in Recipes, June 7th, 2016

S'mores GranolaSchool’s already out in many parts of the country. And that means even though it’s not official until June 20, summer has begun — whether you’re ready or not. We’ve rounded up our favorite energy-boosting and fill-you-up snacks, perfect for day camp, the pool, and care packages to sleepaway camp and even Grandma’s house. Bonus: none of them contain nuts or require refrigeration!

S’mores Granola (above)
Day campers may not get to toast marshmallows by the fire, but you can bring the flavors of the campfire to them at snack time with Food Network Kitchen’s granola. Combine the necessary ingredients of chocolate and marshmallows with graham cereal, oats and honey to make a sweet s’mores-inspired treat.

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7 Delicious Teacher Gifts Kids Can Help Make

by in Family, Recipes, View All Posts, June 6th, 2016

Rosemary BreadBefore your kids start chanting “no more pencils, no more books,” remind them they’ll need to thank their devoted teachers before the school year officially ends. A homemade gift is a nice touch — but an edible gift that your kids can help make is even better. Try one of these thoughtful (and easy!) ideas this year.

Rosemary Bread in a Flowerpot (above)

What better way to thank a teacher for helping students “bloom” this year? Kids can help mix, knead and shape the dough, which bakes right in a flower pot to a crusty finish.

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Risotto with Asparagus — Meatless Monday

by in Recipes, June 6th, 2016

Risotto with AsparagusSummer is nearly here, but that doesn’t mean you can’t indulge in comforting fare, especially when it stars seasonal produce. This Risotto with Asparagus, featured in Food Network Magazine, uses two kinds of cheese, nutty Parmesan and tangy Robiola, to pack in plenty of flavor and lend the signature creamy texture that risotto is known for. Using an aromatic thyme-and-asparagus broth instead of the usual chicken stock to slowly cook the rice keeps this risotto meatless without skimping on any of the taste. Serve tender asparagus tips on top to add a subtle texture to the plate.

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7 Dishes That Are Just As Good (If Not Better) As Burgers

by in Recipes, June 5th, 2016

Who doesn’t love a good burger? Vegetarians and vegans, of course. But for everyone else, the combination of toasted bun + melted cheese + thick, juicy patty is sheer perfection. Now that summer’s here, we’re looking for ways to turn everything into a burger — pizza, cheesesteaks, bagels and lox. No dish is immune to our scheming desire for meaty goodness sandwiched between buttery, toasty bread. Here’s how we’ve reimagined a few of our favorite dishes as summer’s reigning food of choice.

BBLT
What could possibly be better than a crisp, buttery BLT, hot off the griddle? All the components of a BLT surrounding a thick, smoky beef patty, obviously. We’ll call it the BBLT: Bacon, Beef, Lettuce and Tomato. Try Food Network Magazine’s BLT Burgers with Bacon Mayonnaise for dinner tonight, and you’ll never go back to the single B.

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Leftovers Done Right: Easy Grilled Pork Becomes Next-Level Quesadillas

by in Recipes, Shows, June 4th, 2016

Leftovers Done Right: Easy Grilled Pork Becomes Next-Level QuesadillasThere’s no doubt about it: Leftovers happen to the best of us. No matter how much you try to portion plan or how much you pile onto your plate, there’s bound to be some extra fixings from dinner from time to time. And when it comes to using up those leftovers, you can simply reheat them and enjoy them as they are, or you can follow the lead of The Kitchen co-hosts and transform them into an all-new dish. After Marcela Valladolid prepped her smoky-sweet pork tenderloin on this morning’s all-new episode, Katie Lee put the leftover grilled meat and apricot salsa to work in a cheesy quesadilla, guaranteeing the leftovers will be anything but boring the next day. Check out both of the dishes below to see how they’re made.

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No Grill? No Problem. 7 Summery Recipes You Can Make Indoors This Season

by in Recipes, June 3rd, 2016

Oven-Roasted Corn on the CobAs a mom of four kids who also blogs about food, I have to admit something: I don’t grill. I don’t even understand the appeal of grilling. It’s hot. It’s sometimes smoky, and the grill is definitely not next to a sink, my other pans or a counter to set a tray of food on. But I love the idea of grilled food. That’s why this list of summer foods to make indoors is so important. Cook inside, eat outside. Enjoy these dishes all summer long.

Oven-Roasted Corn on the Cob
This is the easiest dish you’ll make all season. The ingredients? Corn. Find out how plain corn on the cob is effortlessly transformed with just a quick roast in the oven.

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This Is What You Should Be Eating on National Doughnut Day

by in Recipes, June 3rd, 2016

Strawberry Fields DoughnutDid you know that the calories you eat on National Doughnut Day don’t count? (No, really, it’s true!) So take a giant, guilt-free bite out of this roundup of our best doughnut recipes, and discover where to find the most inventive, over-the-top doughnuts from around the country. Go ahead — this is the day to dough nuts!

Let’s Dough Crazy!
Food Network Magazine went on a coast-to-coast fried-dough binge, all in the name of journalism. The result? A dozen of the best doughnuts from around the country! See if your local spot made the cut.

12 Fun Doughnut Flavors from Food Network Magazine Read more

The Ultimate Banana Split Cake

by in Recipes, June 2nd, 2016

The Ultimate Banana Split CakeOnce the weather heats up, the first thing I crave is a homemade banana split: ice cream, strawberry topping and whipped cream, surrounded by bananas covered in hot fudge. A classic for sure.

Turning that classic summertime dessert into a cake was a brilliant suggestion from a good friend who shares the same passion for those amazing flavors as I do! One word of advice: Be sure to time out your recipe. The fantastic frozen banana bites should be made ahead of time and properly chilled before you add them to the cake. You may also notice that I used a canned strawberry pie filling — this was very intentional! It really adds to the authentic banana-split flavor.

Once the cake is fully assembled, it should be eaten right away. Leftovers are not an issue, as it is so good people always want more.

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