blueberry coffee cake muffin

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Plumb Loco Moco

Episode | From: Chopped

It's wild times in the Chopped kitchen as the chefs get loco with Loco Moco, a Hawaiian comfort food, in round one. It's three cheers for the pom pom mushrooms in the entree basket, and the finalists are challenged to use a weird coffee and a crunchy cake in their desserts.

Grilling on the Mississippi

Episode | From: Semi-Homemade Cooking

Sandra grills up a tasty feast on the banks of the Mississippi. First up, a light Broccoli and Mozzarella Salad, then a delicious Beef Fajita Pie done on the grill. Mouth watering Southwestern Chicken with Mango Peach Salsa will delight, and for dessert a Lemon Blueberry Cake. Sandra whips up a pitcher of Swamp Water for cocktail time.

Just Me and the Girls

Episode | From: The Pioneer Woman

The guys are away and so it's 24 hours of just Ree Drummond and the girls. She's whipping up a Blueberry Crumb Cake for breakfast while they play with the new puppies. For dinner it's Petite Filets with Wasabi Cilantro Cream, over-the-top decadent Lobster Mac and Cheese, and Paige's latest vegetable obsession, Lemony Broccolini.

Cast Iron Skillet

Episode | From: Kelsey's Essentials

Kelsey's favorite kitchen essential takes center stage — the cast iron skillet. It's so versatile, it works magic in the oven or on top of the stove. Cumin Scallops seared to perfection for Tacos With Tomatillo Guacamole, crispy-bottom Skillet Corn Cakes With Bacon and Skillet Blueberry Cobbler — all prepared in one essential pan. Kelsey's Cast Iron Skillet rules!

Breakfast-Dinner Mash-Up

Episode | From: Trisha's Southern Kitchen

Today, Trisha Yearwood's invited her friend and social media manager Bryan over as her official taste tester. They're making wildly inventive meals that fuse together breakfast and dinner ingredients, such as Corn Cakes and Country Ham Scramble with Red Eye Gravy, a Flannel Hash, Sweet Smoky Hot Sauce, and a Peaches and Cream Trifle with Blueberry Sauce.

Cookout Potluck

Episode | From: The Pioneer Woman

Ree Drummond is updating potluck cookout classics with three showstopping sides and a super special sweet. First, Blueberry Crisp Dump Cake combines two absolute favorites in one beautiful dessert. Then, it's all about sides with crowd-pleasing Hot Honey Corn, a big batch of Maple Bourbon Baked Beans, and Perfect Crunchy Coleslaw that everyone will love.

A Meal for All the Senses

Episode | From: Valerie's Home Cooking

After receiving a letter from a visually impaired fan who needs help in the kitchen, Valerie Bertinelli reaches out to Chef Christine Ha, who is blind, for help with recipes that use all the senses. The menu includes Easy Vegetable Bolognese with Spaghetti Squash, No-Fuss Fancy Garlic Bread, Blueberry Rosemary Bramble and Strawberry Shortcake Ice Cream Cake.

The Big Easy

Episode | From: Brunch @ Bobby's

Inspired by what he calls one of the greatest food cities in America, Bobby creates a brunch menu that would make New Orleans proud. To start, he'll mix up a Spiked Iced Chicory Coffee that will make your taste buds think you're sipping it on Bourbon Street. And no trip to the Big Easy is complete without a few Beignets. Bobby pairs this perfect brunch snack with a Homemade Blackberry Jam. Then Bobby gives a NOLA twist to a classic Eggs Benedict, with his Poached Eggs, Tasso Ham & Griddled Tomato with Cajun Hollandaise on English Muffins.

Dragons and Belt Buckles, Oh My!

Episode | From: Dallas Cakes

A groom's cake with a Game of Thrones theme isn't complete without a sculpted ice dragon and an intricately carved Iron Throne. The ultimate block party celebrates Chinese New Year with a cake so over the top it literally smokes. Then, to commemorate the 100th anniversary of the Fort Worth Stockyards Championship Rodeo, 24 layers of cowboy coffee cake are turned into the world's largest belt buckle, and the real question is whether it will hold up to being delivered right to the arena floor.