Valerie Bertinelli pulls out all the stops to celebrate her son Wolf's birthday. She's got all of his favorites on the menu: Spatchcock Roasted Chicken with Salsa Verde, Garlicky Broccoli Fusilli, Oven-Baked Sweet Potato Fries with Homemade Ranch Dressing -- all expanded to feed a party that just keeps on growing. For the birthday boy's dessert, she makes his very favorite Vanilla Cake with Vanilla Cream Cheese Frosting!
Martina McBride hosts a Christmas brunch to reconnect with friends during the busy holiday season. Her guest list includes Faith Hill, Karen and Kimberly of Little Big Town and Sheryl Crow -- and her menu is equally star-studded! There's Red Pepper Quiche, Green Beans with Goat Cheese and Warm Bacon Dressing, creamy Yogurt Parfaits and County Fair Orange Cake. And it wouldn't be a proper brunch without a DIY Mimosa Bar!
Noah Cappe starts his midway culinary adventure in Prospect, Pennsylvania, at the Big Butler Fair with the massively monstrous Challenge Burrito and the Crabby Patty Melt, in which a crab cake is stuffed into a grilled cheese. Then, it's off to the State Fair Meadowlands in New Jersey, where Noah samples Jibaritos, a Puerto Rican steak and plantain sandwich, and taste tests the State Fair Funnelwich -- a mashup of funnel cake and French toast. Plus, Noah visits the Macoupin County Fair in Carlinville, Illinois, where the menu includes the Breakfast Shoe -- a morning take on the classic Illinois sandwich -- the BBQ-stuffed Fat Sammy and cereal-coated doughnuts called Cereal Bombs.
In the Silence of the Yams pre-heat challenge, bakers make yam desserts that evoke classic scary movie cliches from chainsaws and hockey masks to bloody knives and creepy dolls. In the main heat, the bakers turn a pumpkin patch into a "bundtkin patch" by creating a pumpkin patch out of mini bundt cakes.
CCC has some killer cakes on the books this week with a haunted chapel w/zombie bride & groom. And it's the Great Pumpkin Charlie Brown cake, and a six-foot long replica of a Hershey Bar for Milton Hershey School's 100th Birthday.
Three chefs hope to score a hole in one when they Recreate the Dunkin' Donuts Glazed Pumpkin Cake Donut, but one chef gets bold by not using pumpkin in their donuts! In the Innovate Round, it's a battle between sweet and savory. Set sail to a new world of snack-inspired creations on this episode of Rewrapped!
Today's semi homemade recipes are stress free and sure to impress. It's a Zesty Yellow Pepper Soup, followed by Butternut Squash Ravioli, Sandra's Crown Roast, and a Spiced Pumpkin Bundt Cake.
Nancy Fuller and her husband, David, have some time to themselves before the holidays kick into full gear and their family gathers together. So they're spending the day snuggled up inside with comforting classics including Penne with Meaty Ragu, Three Cheese and Herb Garlic Bread, a Poppy Seed and Lemon Angel Food Cake and an Old Fashioned with Rye to top it off. David also has a surprise for Nancy for the occasion.
Nancy Fuller and her husband, David, have some time to themselves before the holidays kick into full gear and their family gathers together. So they're spending the day snuggled up inside with comforting classics including Penne with Meaty Ragu, Three Cheese and Herb Garlic Bread, a Poppy Seed and Lemon Angel Food Cake and an Old Fashioned with Rye to top it off. David also has a surprise for Nancy for the occasion.
The Kitchen is merry and bright this holiday season with Katie Lee's Prime Rib and Sunny Anderson's Sage Potatoes. Marcela Valladolid shows how to set a holiday table that sparkles, and Jeff Mauro makes his seasonal Orange Cranberry Wreath Cake. Then it's time to Pass the Cheese and Cracker House before Geoffrey Zakarian makes a Flame of Love cocktail. Plus the gang gets some party etiquette advice from manners expert Thomas Farley.