12 Times “Cutthroat Kitchen” Sabotages Came From Satan Himself

Cutthroat Kitchen quickly rose to become one of the most popular shows on the Food Network. Hosted by Alton Brown, four chefs compete against each other to win a cash prize. Each chef starts with $25,000 and as the show goes on, they can buy sabotages for their fellow contestants. They have to be careful, though. If they do end up winning, they only take home whatever is left of their $25,000.

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But sometimes the sabotages contestants are given seem to cruel, even for a TV show that is literally about being cutthroat. These are some of the most intense sabotages to ever be thrown at contestants.

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One chef had to make gnocchi with his dominant hand taped to a potato masher. It was all fine until he ended up getting his hand stuck in the oven handle. Alton had to help him out, but it took a little time to get free.

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This sabotage has popped up a few times, and it’s pretty terrible. Chefs have to make all their cooking utensils, pots, and pans, from giant balls of tinfoil before they start cooking. Not ideal, to say the least.

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What’s more complicated than making crepes? Making crepes in a pan that is bent out of shape. Good luck getting that perfectly round shape and thin consistency.

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You only have 30 seconds to shop in Cutthroat Kitchen, which is hard enough in itself. But sometimes contestants lose their ingredients to a sabotage, and that’s exactly what happened here. This chef had to collect ingredients by inserting quarters into a gumball machine and hoping for the best.

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Having to cook in a kitchen with four other chefs running around can be tricky, but it become even worse when all your cooking has to be done inside a two-level cat house. One chef on top, one on the bottom, both in agony.

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Now, I’ve never had to chisel anything out of a brick of ice before, but I don’t think it’s that easy. I’d be willing to bet that the chefs who had to chisel all their ingredients out of an ice block, then cook an entire meal all in a span of 30 minutes would agree with me.

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Moving around in a ball pat is a lot harder than we remember it being as kids. Unfortunately for this chef, he had to prep his entire meal while inside of one. Those balls aren’t the most solid of work spaces, so it was a bit of a struggle.

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One episode was Superbowl themed, and all the dishes were somehow related to sports. The sabotages were also particularly awful, like when two chefs had to abandon their cooking stations and make chicken wings while on bleachers. Not only that, but they could only use ingredients they found “leftover” on the stands, like a half-eaten hot dog.

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Club sandwiches are a pretty standard sandwich, but there is nothing standard about having to cut and prep everything using run-of-the-mill golf clubs. In fact, some might say it’s downright evil!

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The tiny kitchen is a Cutthroat Kitchen fan favorite, where chefs have to cook their entire meal from a pint-sized kitchen that even a toddler would find small. Everything always comes out miniature, and chefs will spend a lot of money to avoid this sabotage.

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There aren’t many times in a day when I would say no to an ice cream cone, but I might have to if it meant I also had to wear the cone of shame.

In this particular instance, Chef Kyle chose not to spend ANY of his money on sabotages because he wanted to try and win the full $25,000.

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Swinging hammocks are definitely relaxing, unless of course you have to cook an entire meal on one. One chef had to prepare his pineapple upside down cake on a swinging hammock, and it was the least relaxing a hammock has ever been.

The chef’s tools kept falling through the holes, and he couldn’t keep anything standing up.

What do you think the worst sabotage is?

These Caramel Snickerdoodles Are Like Little Drops Of Heaven

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This is quite possibly the easiest dessert recipe I’ve ever made. That doesn’t mean they aren’t delicious! Everybody raved about them so much at the office that I made another batch on the weekend for my kids. Before I knew it they were gone. They couldn’t get enough! These things disappeared so fast I think I’ll make a double batch next time.

I give you… caramel snickerdoodles:

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Here’s everything you need to make them:

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Seriously, that’s it!

Start with one of the best inventions ever – premade crescentroll dough.

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Then add a caramel to each piece of dough and roll them into balls.

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Roll them around in some cinnamon sugar until they’re well coated.

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Toss them in the oven for 12 minutes and you’ve got one of the ooeyest-gooeyest treats you’ve ever had. Seriously, be careful because these things are addictive.

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Check out this quick video to see it all come together. The full recipe is printed below. Enjoy!

  • 1 tube of crescent roll dough
  • Caramel candies – one for each doodle
  • 1 cup of cinnamon/sugar
  1. Wrap one caramel in each crescent roll and make it in to a ball. Roll it in the cinnamon sugar.
  2. Place them onto a baking sheet about 1″ or so apart
  3. Bake them at 350 degrees for about 12 minutes, or until they’re firm and slightly puffy.
  4. Serve warm and Enjoy!

Do you know someone who would love this dessert? Make sure to share this recipe with them!

These 3 Ingredient Chicken Tenders Will Have Your Kids Cleaning Their Plates And Asking For Seconds

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I’m a big fan of any recipe that only requires a few ingredients and very little preparation. Recipes like this one are very easy to whip up in a few minutes after I walk in the door. No measuring, no mixing, no waiting… that’s how I like it!

All you need to make these delicious chicken strips are Doritos, Mayo and of course a bag of Doritos!

Let’s get started.

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First, crush the Doritos into small pieces…

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…then brush them with mayo…

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…and coat the strips in the Doritos.

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Throw it in a 400F oven for 20 minutes and you have some of the best chicken strips you’ve ever tasted, trust me.

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If you want to make these at home, here’s the recipe:

  • 1 Bag of Doritos
  • Chicken breast(s) cut into strips
  • 1/4 cup mayonnaise
  1. Preheat oven to 400°.
  2. Crush the Doritos into small pieces. Pour into a shallow dish.
  3. Cover the tenders lightly in mayo, then press both sides into the crushed Doritos.
  4. Place on an ungreased baking sheet and bake 15-20 minutes.

Enjoy!

Do you know someone who loves Doritos? Make sure to share this recipe with them!

Here’s a quick video that walks you through all the steps.

Ice Cream Sandwich Cake is the Easiest Cake You’ll Ever Make

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Prepare yourself for the perfect party dessert! This ice cream sandwich cake is summer’s yummiest treat with its delicious layers of ice cream, chocolate and caramel sauce all smothered in creamy whipped topping. No one will know it only took 5 ingredients and 15 minutes to make!

The thought of making ice cream cake can be daunting – but trust me – this cake is so simple to whip up whenever the craving strikes! All you need are a box of ice cream sandwiches, chocolate and caramel sauce, whipped topping and some colorful sprinkles. No baking or fussy techniques required!

If you’re looking for more ice cream desserts, give these ones a try!

Chipwich Ice Cream Sandwich

Snickers Brownie Ice Cream Cake

Copycat Dairy Queen Ice Cream Cake

Scroll down to see how you can make this awesome frozen treat at home!

  • 9 ice cream sandwiches, unwrapped
  • Caramel sauce
  • Chocolate sauce
  • Whipped topping
  • Sprinkles

Place 3 ice cream sandwiches side-by-side on a plate.

       

       

Spread caramel sauce on top, followed by chocolate sauce.

       

       

Add another 3 ice cream sandwiches. Again… spread caramel sauce and chocolate sauce. Add your last 3 ice cream sandwiches, and then cover the whole thing with whipped topping.

       

       

Top with sprinkles, if desired.

Freeze for several hours, then take the cake out of the freezer and slice to serve. You can drizzle with additional sauce, if desired.

How easy was that? Time to grab a fork and dig in!

Do you know someone who loves ice cream cake? Make sure to share this recipe with them!

Watch our video below that shows how to make this amazing Ice Cream Sandwich Cake.

Homemade Peanut Butter Cups Will be Your New Favorite Treat

Reese’s Peanut Butter Cups are one of my favorite candies, so when I saw that you could make them at home I was beyond excited! And guess what? The results are absolutely amazing. The creamy peanut butter filling paired with the smooth chocolate coating is deeply satisfying (especially if you’re a peanut butter and chocolate addict like myself).

There’s no baking, special equipment or techniques needed to pull off this dessert. All you need to have on hand are mini muffin liners, a mini muffin tin and a fridge where the cups can cool. Satisfying a chocolate and peanut butter craving has never been so easy!

Here’s how you can make this mouthwatering treat at home.

Line a mini-muffin tin with paper liners; set aside. Line a baking sheet with parchment paper; set aside.

In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly.

       

       

Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool.

       

       

Meanwhile, melt the chocolate chips and shortening together in the microwave on 50{49382ccf8aa3307257579caf6f867159d328eca730a0976815a1bacefc5bc6ee} power in 30-second increments, until completely melted, stirring after each burst.

Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.

       

       

Use a heaping teaspoon to scoop out the peanut butter mixture. Roll it into a ball, and then flatten it slightly into a disk. Place on the prepared baking sheet lined with parchment paper. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for about 30 minutes.

Place a peanut butter patty on top of each chocolate-lined muffin tin.

       

       

Then use a scoop or spoon to add more melted chocolate on top and around each peanut butter patty. (If the melted chocolate firmed up, just pop it back into the microwave at 50{49382ccf8aa3307257579caf6f867159d328eca730a0976815a1bacefc5bc6ee} power for 30 seconds or so to re-melt.)

       

       

Refrigerate again for 30 minutes, then they’re ready to serve! Store in the refrigerator or freezer.

Now it’s time to dig in! Can you resist eating them all in one sitting?

Do you know someone who would love this dessert? Make sure to share this recipe with them!

Watch our video below that shows you how to make these mouthwatering Homemade Peanut Butter Cups.

Maple Bacon Breakfast Pie Means You Can Have Pie For Breakfast

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Who says you can’t have pie for breakfast? Maple bacon breakfast pie is by far the most delicious way to start your day, plus it’s super easy to whip up on a lazy Sunday morning.

Simply take all your favorite breakfast ingredients – bacon, eggs, milk, cooked potatoes and cheese – combine them in a pre-made crust, and ta-da! You have an amazing pie fit for any breakfast or brunch gathering. To make it even more impressive, top the pie with a lattice made of bacon glazed in maple syrup (is your mouth watering yet?). Once it’s out of the oven cut yourself a slice or two (or three!) and dig in!

Looking for more breakfast recipes? Give these tasty ones a try!

Breakfast Sausage Sliders

Maple French Toast Casserole

Crescent Bacon Breakfast Ring

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Here’s how to make this mouthwatering pie.

  • 1 Pillsbury Refrigerated Pie Crust
  • 2 cups whole milk
  • 4 large eggs
  • 3 green onions, sliced
  • 1 cup shredded savory cheese (like Gouda or cheddar)
  • 3 slices thick cut bacon, cooked and crumbled
  • 2 cups cooked diced potatoes, drained, or frozen hash browns, thawed and drained
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 10 slices thick cut bacon
  • Maple syrup for brushing

Preheat the oven to 350ºF.

Whisk the eggs, milk, salt and pepper together in a large mixing bowl. Add the cheese, potatoes, green onions, and crumbled bacon and stir to combine.

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Lay the pie crust in the bottom of a 9-inch pie dish.

Pour the egg mixture into the pie pan. Bake for 35-40 minutes or until the quiche is firm enough to lay the bacon on. Remove the pie and increase the temperature to 450ºF.

Weave the bacon into a lattice on top of the pie. Brush each strip of bacon with maple syrup.

Cover the edges of the pie with aluminum foil to prevent burning. Note: The bacon will shrink a lot, so it’s fine that the bacon is hanging over the sides. Return the pie to the oven and bake for 10-15 minutes or until the bacon is done. Tip pie dish carefully to drain any bacon grease. (If you like extra crispy bacon you could put the pie under the broiler for a couple of minutes, or until the bacon has reached your preferred doneness.)

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Let the pie sit for 5 minutes before serving.

Check out that bacon weave! If that doesn’t get your mouth watering, then I don’t know what will.

Do you know someone who would devour this breakfast pie? Make sure to share this recipe with them!

Watch our video below that shows how to make this irresistible Maple Bacon Breakfast Pie.

Kick Off Popsicle Season With Cookies and Coconut Cream Pops

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If you’re an Oreo lover, you’ll go crazy for these delicious frozen treats. They’re an absolutely delicious summertime dessert that’s super simple to whip up. All you need are a box of Oreos, a can of coconut milk and popsicle molds. It doesn’t get easier than that!

The creamy coconut milk pairs perfectly with the filling from the Oreos – it really is the perfect flavor combination! Also, using coconut milk means you end up with a delightfully smooth and creamy popsicle without the icy consistency that you would get using regular milk. These are guaranteed to be a huge hit all summer long!

If you don’t like Oreos, you can try substituting your favorite cookie (just make sure they fit inside the molds you’re using!). Give these a try and let us know how they turn out.

Looking for more frozen treats? Check these ones out:

Dole Whip Popsicles

Peanut Butter Cup Pops

Watermelon Margarita Poptails

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Here’s how to make these delicious frozen treats.

Shake the can of coconut milk well and pour it into a small mixing bowl.Take 6-8 cookies and crush them. You can do this by putting them in a small food processor, or into a baggie and then using a rolling pin to roll over it and crush the cookies. They don’t have to be completely crushed, you can leave as much texture in as you like.

       

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Fold the crushed cookies into the coconut milk, don’t mix too much, just fold.

       

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Spoon a small amount of the mixture into the bottom of your popsicle molds.

       

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Insert a whole cookie into each of the molds. Carefully insert a popsicle stick into the molds, the stick will fit right into the filling of the cookie and stand by itself.

       

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Fill the molds with the rest of the cookies and cream mixture.

Freeze until solid. This will take several hours.

To remove the popsicles, fill your sink with hot water, and immerse the mold up to, but not over the top lip and hold for 15 seconds. Remove from the water and then gently remove the popsicles.

To store for later, wrap each popsicle well with waxed paper, and then put in freezer baggies.

Enjoy!

  • 1 can coconut milk (you can also use coconut cream)
  • approximately 15 Oreo cookies
  1. Fold the crushed cookies into the coconut milk, don’t mix too much, just fold.
  2. Spoon a small amount of the mixture into the bottom of your popsicle molds.
  3. Insert a whole cookie into each of the molds. Carefully insert a popsicle stick into the molds, the stick will fit right into the filling of the cookie and stand by itself.
  4. Fill the molds with the rest of the cookies and cream mixture.
  5. Freeze until solid. This will take several hours.
  6. To remove the popsicles, fill your sink with hot water, and immerse the mold up to, but not over the top lip and hold for 15 seconds. Remove from the water and then gently remove the popsicles.
  7. To store for later, wrap each popsicle well with waxed paper, and then put in freezer baggies.
  8. Enjoy and let us know how they turned out!
  9. See below for our video showing how we made these delicious Cookies and Coconut Cream Pops.

Upgrade Your Friday Night Pizza Nights With This Easy-To-Make Pizza Braid

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It’s time to get creative for your next pizza night! This pizza braid is a fun and easy twist on a typical pizza recipe that you can whip up in less than 30 minutes with only 5 ingredients. No muss no fuss!

All you need to recreate this at home is a roll of pre-made pizza crust, marinara sauce, pepperoni slices, mozzarella cheese and a pinch of Italian seasoning. If you want to take this recipe to the next level, the pizza braid is really easy to customize with your favorite pizza toppings. Adding ham, sausage, onions, green peppers, mushrooms and black olives quickly transforms this basic pepperoni pizza braid into a deluxe…yum! Time to grab a slice for yourself!

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Here’s how to make it.

  • 1 can (8 oz) Pillsbury™ refrigerated pizza crust
  • 1/3 cup marinara pasta sauce
  • 1/2 cup shredded cheese (such as mozzarella and Cheddar)
  • Pepperoni slices
  • 1/2 tsp Italian seasoning
  • 2 tbsp butter (optional)

Heat oven to 350°F. If desired, line cookie sheet with cooking parchment paper.

Unroll 1 can (8 oz) Pillsbury™ refrigerated pizza crust onto paper-lined or directly on ungreased cookie sheet. Using fingers or rolling pin, press or roll dough to form 14×10-inch rectangle.

Spread 1/3 cup marinara sauce lengthwise down center of dough.

       

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Top with 1/2 cup shredded cheese and desired amount of pepperoni slices.

       

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With pizza cutter or knife, cut dough into strips on both sides of toppings.

       

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Fold 1 strip up over toppings; fold 1 strip from opposite side over first strip. Repeat to form a braided appearance.

Brush the finished braid with 2 tbsp melted butter and top with 1/2 tsp Italian seasoning.

       

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       Bake 18 to 20 minutes or until light golden brown. Remove from cookie sheet to cutting board. Cut into slices; serve warm.

Enjoy!

Check out our video below that shows just how easy this Pizza Braid is to make!

Loaded Hasselback Potatoes Are The Perfect Side Dish

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Fans of baked potatoes rejoice! We have finally found the perfect potato recipe. Loaded hasselback potatoes are basically regular baked potatoes on steroids. They’re so delicious that you’ll want to eat them every day.

Although these potatoes are only a side dish, they will definitely steal the show and be the star of your dinner plate. The thin slices allow all the delicious ingredients to get right into the potato ensuring every bite is full of flavor. I added garlic, cheddar, bacon, guacamole, blue cheese, sour cream, jalapenos, green onions and hot sauce to mine, but you can add whatever ingredients you like best. Once you take that first bite, loaded hasselback potatoes are set to be your new favorite go-to potato recipe!

Craving more potato recipes? Give these ones a try!

Dill Pickle Potato Salad

Twice Baked Cheesy Potato Casserole

Parmesan Potato Stacks

Scroll down to see how to make these delicious Hasselback Potatoes!

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  • 6 medium russet potatoes
  • 6 tablespoons salted butter
  • 1 clove garlic, minced or grated
  • 6 slices thick cut bacon, chopped
  • 8 ounces sharp cheddar cheese, sliced
  • 1/2 cup greek yogurt or sour cream
  • 4 whole green onions, chopped
  • 1/4 cup pickled jalapeños (optional)
  • 1/2 cup guacamole (optional)
  • 1/2 cup buffalo sauce (optional)
  • 1/2 cup blue cheese, crumbled (optional)

Preheat the oven to 400°F.

Slice the potatoes thinly (about an 1/8 inch) without cutting all the way through the bottom. Place the potatoes on a prepared baking sheet. Carefully rub the garlic on the insides of the slices and then stuff the sliced butter between a few of the cuts. Season the potatoes with salt and pepper.

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Bake until crispy on the top and tender in the middle, about 1 hour.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Remove and drain on a paper towel.

Remove the potatoes from the oven and stuff the slices of cheese in between a few of the slits. Grate any remaining cheese and sprinkle it over top of the potatoes. Sprinkle on the bacon. Return the potatoes to the oven until the cheese has melted, about 5 minutes.

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Assemble the toppings and remove the potatoes from the oven. Top with with sour cream and green onions. Add any remaining topping as desired!

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Enjoy your new favorite potato recipe and let us know how they turned out! Did you add any extra ingredients?

Do you know someone who loves baked potatoes? Make sure to share this recipe with them!

Watch our video below that shows you how to make these irresistible Hasselback Potatoes.

Frozen Margarita Cake Is A Refreshing Hot Weather Treat

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This frozen margarita cake is perfect for those days when you would prefer to eat your cocktail, rather than drink it! Every bite is like a little taste of the tropics with it’s refreshing lemon-lime flavors paired with some “zing” from the tequila. It tastes just like a margarita…only better!

This cake is boozy, but if you prefer to omit the tequila it won’t affect the deliciousness of the dessert – the tangy citrus flavors are yummy all on their own! Also, it comes together really easily – with no baking required – but if you’re short on time you can substitute a store-bought pie crust to shave off a couple minutes from the prep work. So, if you’re in the mood for a dessert that tastes like summer, you’ll have to give this frozen margarita cake a try!

See below for the full instructions so you can make this mouthwatering dessert at home!

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Crust

  • 2 cups crushed graham cracker crumbs
  • 2 tbsp sugar
  • 1/2 cup melted butter

Cake Filling

  • 1 12 oz can of frozen concentrated margarita mixer
  • 2 1/2 cups vanilla ice cream
  • 2 1/2 cups lime sherbet
  • optional 2 tbsp tequila

Whipped Topping

  • 1 cup heavy whipping cream
  • 2 tbsp sugar

About 20 minute before, set out ice cream, sherbet and margarita mix to soften.

Combine graham cracker crumbs and sugar, mix well.

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Add melted butter to graham cracker crumbs, stir until completely combined.

Press crumbs into bottom of springform pan. Place pan in freezer.

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Combine vanilla ice cream, sherbet, margarita mix and optional tequila. Keep stirring until everything is completely combined.

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Add ice cream mixture to springform pan. Smooth out top and place springform pan back in the freezer for at least a hour.

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When ready to serve, whip heavy cream til soft peaks form. Add sugar and continue whipping until the cream forms stiff peaks.

Add whipped cream to top and decorate with lime slices (optional).

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You can serve immediately or return to freezer for a few minutes to allow whipped cream to harden more.

Enjoy!

Check out our video below to see how we made this yummy cake!

No-Bake Cake Batter Truffles Will Be The Star Of Your 4th of July Celebrations

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Do you love peanut butter? Cookie dough? Brownies? Yes? Well you’re in luck, because this dessert has it all!

Peanut Butter Brownie Bars are the sweet treat that lets you have it all. No more eating plain old brownies, cookies, or peanut butter – those days are over! This recipe has literally combined everything delicious into one irresistible bar so every bite is more amazing than the last.

For anyone who doesn’t like

Strawberry Blueberry Trifle Is The Perfect Last Minute 4th Of July Dessert

Strawberry blueberry trifle is an easy last minute dessert for all of your 4th of July festivities. The red, white and blue layers along with the star design on top make this a beautiful dish that’s guaranteed to impress your guests.

This dessert may look complicated, but in fact it only takes about 30 minutes to make and requires no baking! All you need to do to recreate this tasty treat is layer angel food cake cubes, brush with syrup, top with cream and fruit and repeat! So simple! This trifle is best served the day-of and can be refrigerated until ready to eat.

Equipment Suggestions:

Trifle Dish

Pastry Brush

Ingredients:

  • 17 oz angel food cake, cut into 1″ cubes
  • 1 lb fresh strawberries, hulled and sliced
  • 1 lb fresh blueberries

Lemon Syrup Ingredients

  • ¼ cup water
  • 2 Tbsp sugar
  • 2 Tbsp lemon juice (from ½ medium lemon)

Frosting Ingredients

  • 2 packages (8 oz each) cream cheese, softened at room temp
  • ¾ cup granulated sugar
  • 2 cups heavy whipping cream
  • ½ tsp vanilla

Directions:

Lemon Syrup

In a measuring cup, combine ¼ cup water, 2 Tbsp sugar and 2 Tbsp lemon juice and stir until sugar is dissolved. Set aside until needed.

Trifle Cream

Beat together 1 lb cream cheese and ¾ cup sugar on medium speed until creamy and smooth. With mixer on, pour in 2 cups heavy cream then turn mixer to medium/high and continue beating until consistency of whipped cream. Add ½ tsp vanilla and beat until incorporated.

Assembling Trifle

Place ⅓ of  sliced angel food cake into the bottom of your trifle dish and brush with ⅓ of the syrup.

Add ⅓ of  cream and loosely spread it over cake pieces. Add ½ of the sliced strawberries.

Repeat with remaining ingredients (adding ½ of the blueberries for the second fruit layer).

Frost the top with last ⅓ of cream and decorate with remaining fruit.

Enjoy!

Serve This Rustic Stuffed Bread With Lunch Or Dinner

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Want some deliciously stuffed bread, but don’t want to go through the hassle of baking from scratch? This Mushroom Stuffed Bread will satisfy your cravings as a rustic bite that can double as a side at dinner, or can stand on its own for a quick and filling lunch on the go.

In just 15 minutes, this herb filled cheesy bread will be ready to serve. This recipe is really something so simple but delicious that you’ll want to make all the time with different ingredients – mushrooms can easily be swapped out for cold cuts, other veggies, or try this with different cheese variations like feta or havarti.

If you like bread stuffed with delicious ingredients, then you’ll love these recipes!

Cheesy Garlic Bread Pizza Dip

Sloppy Joe Bread

Bread Bowl Fondue

Scroll down to see how to make this irresistible meal!

  • 4 part-baked petit pains or rolls
  • 8 small mushrooms, chopped
  • ½ cup (120g) cream cheese
  • 2 tbsp sour cream
  • 1 tbsp mayonnaise
  • 1 garlic clove, peeled and crushed
  • ¾ cup (75g) firmly packed mature cheddar cheese, grated
  • pinch of freshly ground black pepper
  • Chopped fresh parsley for garnish
  • Bacon crumble for garnish

Preheat oven to 200c/400f.

Take the part baked rolls out of the packaging and place on a cutting board. Using a sharp knife, carefully cut out an oblong hole from the top of the rolls. Scoop out the bread, ensuring you don’t piece the bottom of the rolls. Place the rolls on a baking tray. Discard the scooped out bread (or save and cook later with some drizzled on garlic butter).

Mix together the mushrooms, cream cheese, sour cream, mayonnaise and garlic in a bowl. Stir in half the cheese and the black pepper.

Spoon the mixture into the bread rolls and top with the remaining cheese.

Place in the oven and cook for 10 minutes – until the bread and cheese is golden brown.

Remove from the oven and sprinkle with fresh parsley and bacon crumble before serving.

Wow! These look absolutely amazing, I can’t wait to take a bite of that melty, cheesy, bacon goodness.

Do you know someone who would love this dish? Make sure to share this recipe with them!

Watch our video below that shows how to make this mouthwatering Mushroom Stuffed Bread.

This Sweet Treat Will Satisfy Your Peanut Butter Chocolate Cravings

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Oreo Peanut Butter Pie is the ultimate chocolate lover’s dream – with the crumbly Oreo crust, creamy peanut butter filling, and chocolate topping, this pie will satisfy all of your sweet tooth cravings. It doesn’t get much easier than this with just 6 ingredients to make from start to finish.

This pie will do for birthdays, parties and celebrations, but really, any day will be made better when this dessert is involved. Throw together this rich spin on a chocolate peanut butter cup this weekend for a sweet treat that only takes 1 hour to chill before all the slices can be eaten up!

Craving more chocolate and peanut butter recipes? Give these ones a try!

Peanut Butter Lasagna

Party Size Peanut Butter Cup

Peanut Butter Cup Pops

Scroll down to see how to make this irresistible Peanut Butter Pie.

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  • 1 (14.3 oz) package whole Oreos (about 36 Oreos)
  • 1 cup (16 tablespoons) butter, divided
  • 1 1/2 cups + 2 tablespoons creamy peanut butter, divided
  • 1 cup powdered sugar
  • 1 cup chocolate chips
  • 1/2 cup heavy whipping cream

Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.

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Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.

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Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat.

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Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth.

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Pour the chocolate layer over the peanut butter layer.

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Refrigerate, covered, at least 1 hours until ready to serve.

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You’ll Love This Twist On Meatball Subs

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Love meatball subs? Can’t get enough of spaghetti and meatballs? You’ll love this two-bite twist that has the best of both worlds – a cheesy meatball center and doughy garlic bread outside, perfect enough to dip in some marinara sauce.

These are so effortless to put together – just flatten out some biscuit dough, stuff with a meatball, cheese and sauce, then seal up the edges and brush with garlic butter. Once golden-brown in the oven and skewered, these make for an amazing appetizer or even the main event at your next party!

Looking for more meatball recipes? Give these ones a try!

Crock Pot Meatball Sandwiches

Spaghetti and Meatball Burger

Slow Cooker Honey Buffalo Meatballs

Keep scrolling to see how to make these Meatball Bombs at home!

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  • 1 can (12 oz) Pillsbury refrigerated biscuits
  • 8 cooked Italian-style meatballs (if using frozen, let thaw completely)
  • 1 cup marinara/pasta sauce
  • 1 cup shredded cheese (mozzarella or Italian blend)
  • 4 tablespoons butter, melted
  • 2 garlic cloves, minced
  • 1/2 teaspoon Italian seasoning
  • pinch of salt

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

Using your hands or a rolling pin, flatten each biscuit into a 4 inch round.

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Place 1 meatball and 2 tablespoons marinara in center of each dough round. Top with 2 tablespoons of cheese.

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Wrap dough around meatball and cheese, pressing edges to seal. Place seam side down, leaving room for spreading on prepared baking sheet. Continue until all biscuits have been completed.

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In a small bowl, whisk together melted butter, garlic, Italian seasoning and salt. Evenly spoon on top of each biscuit.

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Bake for 18 to 20 minutes, or until golden brown. Serve warm!

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Wow! These so good! Let us know how yours turned out.

Do you know someone who loves meatballs? Make sure to share this recipe with them!

Watch our video below that shows you how to make these mouthwatering Meatball Bombs.

Tequila Sunrise Popsicles Are The Perfect Summer Booze-Filled Treat

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Popsicles aren’t just for kids! It’s time to kick back, relax and celebrate warm weather with these frozen tequila pops. They’re the perfect boozy treat for a hot summer day, and after trying them you’ll definitely want to keep a batch in your freezer all year long.

To make these frozen treats at home all you only need are 4 ingredients: pineapple juice, fresh pineapple puree, tequila and grenadine. The addition of the grenadine gives these pops a really beautiful gradient of color that will make it seem like you spent hours concocting these delicious treats. To make these kid-friendly you can simply leave out the tequila. Remember to enjoy responsibly!

Looking for more boozy drinks and treats? We’ve got you covered with this delicious recipes:

Boozy Watermelon Margarita Poptails

Margarita Melon

Champagne Margaritas

Scroll down to see how we made these delicious boozy popsicle treats.

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  • 2 cups pineapple juice
  • 1 lb, fresh pineapple, peeled and pureed
  • 3/4 cup tequila
  • 1/4 cup grenadine

Combine and stir pineapple juice, pureed pineapple and tequila.

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Fill popsicle wells 3/4 way up with pineapple mixture.

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Pour 1 teaspoon of grenadine into each well.

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Insert popsicle sticks and freeze for 24 hours.

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If your popsicle mold does not have a top, cover the top with foil and outline each well with your fingers. Cut a tiny slit in the middle of each well and insert popsicle stick.

Once your pops are frozen they’re ready to be enjoyed! Run your popsicle mold under warm water to help loosen your tequila treats

Do you know someone who loves fruity cocktails? Make sure to share this recipe with them.

Watch our video below to see how we made these Tequila Sunrise Popsicles.

Mexican Street Corn Keeps Your Taste Buds Guessing

The first time I had Mexican street corn, I was in heaven. While I’ve always loved that classic butter corn on the cob, this was the good stuff with loaded toppings that had my taste buds guessing.

Here, we show you how to make Mexican corn three ways – the first has tangy feta and garlic mayo, then we’ve got some sour cream, taco seasoning and cheddar cheese, and last (but not least) a cob with kick including sour cream, pickled jalapeno and everyone’s fave sriracha. Don’t forget the cilantro, and with a quick cook-time you’ll be bringing some spice to the fiesta!

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Ingredients:

For Street Corn

  • 6 Tablespoons Mayonnaise
  • ½ Teaspoon Garlic Powder
  • 1 Cup Queso Fresco, Crumbled
  • 6 Tablespoons Fresh Cilantro, Roughly Chopped
  • 1 Teaspoon Chipotle Chili Powder
  • 2 Limes, Quartered

For Tex Mex Corn

  • 1 teaspoon taco seasoning
  • ¼ cup orange cheddar
  • 2 tablespoons sour cream

For Spicy Corn

  • 1 tablespoon sriracha
  • 2 tablespoons sour cream
  • 2 tablespoons pickled jalapeno sliced, chopped

Directions:

Preheat oven to 350 degrees F. Place corn in husks directly on the oven rack. Bake for 35-40 minutes or until fork tender.

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To make the Street Corn, in a small bowl combine garlic powder and mayonnaise.

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Brush finished corn with garlic mayo. Sprinkle queso fresco and chili powder over top of corn.

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To make the Tex Mex Corn, brush finished corn with sour cream. Sprinkle with taco seasoning and cheddar cheese.

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To make the Spicy Corn, brush finished corn with sour cream. Sprinkle with jalapeno and drizzle sriracha as desired.

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Squeeze fresh lime juice over completed corn cobs and top with cilantro if desired.

It’s Wing Night With These Jack Daniel’s Honey BBQ Wings

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I’ve never come across an easier or more delicious way to make chicken wings than this recipe! Get your wings extra-saucy by dry-baking them after a quick toss in oil and salt and pepper, then throwing them in this kickin’ Jack Daniel’s honey BBQ sauce.

You can easily make a huge batch of these for a party. Throw a wing night tonight and serve these up with some ranch dip and veggies for a meal that will have you licking your fingers.

Here are some more chicken recipes to kick your dinners up a notch!

Carolina Hot Wings

Ginger Tzatziki Chicken Wraps

General Tso Chicken

Keep scrolling to see how Jack Daniel’s can turn your regular wings from boring to amazing!

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For the chicken

  • 1 dozen chicken wings, thawed and patted dry
  • ¼ cup Vegetable oil
  • Salt and black pepper

For the JD honey BBQ sauce

  • 1/4 cup Jack Daniel’s Tennessee whiskey
  • 1/4 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup ketchup
  • 1 tablespoon vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons tomato paste
  • 1-2 tablespoons honey
  • Pinch of cayenne pepper (optional)

For the chicken, preheat the oven to 400F. Line a rimmed baking sheet with foil and set a wire rack on top.

In a large bowl, add the chicken wings, enough oil to coat the wings, and a few pinches of salt and pepper then toss together.

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Spread into a single layer on the sheet and bake 50-60 minutes or until crispy and fully cooked.

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While the wings are cooking, make the sauce. In a medium saucepan, heat the Jack Daniel’s. When hot, add the onion and garlic. Cook until the onions start to soften.

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Stir in the ketchup, vinegar, Worcestershire sauce, brown sugar, molasses, tomato paste, and 1 tablespoon honey. Bring to a boil. Cook until reduced and thickened, about 10-15 minutes, stirring often. Taste the sauce and add the extra tablespoon of honey if needed.

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When the wings come out of the oven, toss them in sauce and serve immediately.

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I don’t know about you, but I’m totally craving these wings now!

Do you know someone who loves chicken wings? Make sure to share this recipe with them!

Check out our video below that shows you how to make these amazing Jack Daniel’s Chicken Wings.