Meet the cookie recipe that Sarah Copeland, a busy mama, turns to again and again. She demonstrates how to dump and stir the ingredients into one bowl, shape the cookies and use a food stylist's trick to stud the tops with extra melty chocolate.
This oven-baked zucchini Parm is crispy on the outside and tender on the inside, no deep frying necessary! The breaded zucchini is topped with sauce, lots of fresh mozzarella and Parmesan for an easy sheet pan recipe you'll come back to again and again.
A nod to cacio e pepe, this recipe is simple but luxurious. Pasta guru Linda Miller Nicholson shows us how to make a silky, creamy sauce by whirring up hot pasta water and pecorino in the blender -- then tossing it in the skillet with pasta.
Breakfast oatmeal that tastes like dessert with half the guilt! Chef Jackie Rothong puts love into every part of this recipe, and it definitely shows when you taste it. In a hurry? Not to worry! You can transform this dish into overnight oats easily.
Stuff corn tortillas with a cheesy Buffalo filling and bake until melted for an easy weeknight meal or game day snack that's ready in a half hour. While the recipe calls for rotisserie chicken, we also swap in leftover roast turkey if it's on hand.
The Rewrappers reach into the cookie jar and pull out morsels of fun in the Recreate Challenge when they take on the Entenmann's Original Recipe Chocolate Chip Cookie! They must then use the chewy, chocolaty treat in an original dish in the Innovate Challenge. The judges will determine which dish is just cookie-cutter and which Rewrapper is the smartest cookie of them all!