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Here is what you'll need! Neapolitan Brownie Bombe Servings: 12 INGREDIENTS 2 packages brownie mix, divided ⅔ cup vegetable oil, divided ⅔ cup water, divided 2 egg, divided 1½ quarts strawberry ice cream, softened 1 quart vanilla ice cream, softened ½ quart chocolate ice cream, softened Cocoa powder PREPARATION Preheat your oven to 350ºF/180ºC. In a medium bowl, mix 1 package of the brownie mix, ⅓ cup oil, ⅓ cup water, and one egg until just combined. Pour the mix into a half sheet pan lined with parchment paper, and spread with a spatula until even. Repeat with the other brownie mix and bake for 13 to 15 minutes, until the brownies are fudgy yet firm, and let cool. Once cool, cut one pan of the brownies into 4 rectangular shapes, 8 triangular shapes, and one circle. Line a large glass mixing bowl with plastic wrap and fit the brownies into it like a puzzle, placing the circular one on the bottom and working around it. Once the inside is covered, press down firmly on all the brownies until the outer shell forms. Make sure there are no openings in the outer layer. Scoop the strawberry ice cream onto the brownie shell and smooth with a spatula. Cover with plastic wrap and press a smaller bowl into the ice cream. Freeze for 3 hours, until the strawberry layer is solid. Unwrap and repeat with the vanilla ice cream, covering it well and pressing the smallest bowl into it and freezing for two hours. While freezing, cut a circle into the other pan of brownies the circumference of the large bowl. Uncover the now frozen vanilla layer, fill the divot with chocolate ice cream, and cover with the cut circle of brownie. Eat the brownie leftovers or save for another bombe! Press the circle to secure it and freeze the completed bombe for one hour. Carefully remove the bombe from the freezer and flip it over onto a cutting board or serving platter. It may need to thaw a couple minutes before it dislodges from the bowl. Once you can lift the bowl up easily, uncover the dome-shaped bombe and dust with cocoa powder. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/... MUSIC Stylus_Main Licensed via Warner Chappell Production Music Inc.

Here is what you'll need! ICE CREAM SANDWICH CAKE Servings: 9 INGREDIENTS 12 ice cream sandwiches 2 pints of chocolate ice cream, softened 1 8-ounce container whipped topping 12 sandwich cookies, crushed PREPARATION 1. In an 8x8-inch square baking dish, place a layer of ice cream sandwiches in aluminum foil-covered dish. 2. Top layer of sandwiches with a layer of chocolate ice cream. Add another layer of ice cream sandwiches, and another layer of chocolate ice cream. Freeze for 1 hour. 3. For the icing, combine whipped topping with crushed sandwich cookies until well mixed and cover frozen cake. 4. Garnish with more crushed sandwich cookies and serve immediately or freeze. 5. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/... MUSIC River Rapids Ride Licensed via Warner Chappell Production Music Inc.

Here is what you'll need! Giant Cookie Ice Cream Sandwich INGREDIENTS 2 cups brown sugar 2 cups white sugar 2 cups butter, melted 4 eggs 5 cups flour 2 teaspoons baking powder 1 teaspoon salt 4 cups semisweet chocolate chips 5 cups vanilla ice cream, slightly softened Mini chocolate chips PREPARATION Preheat oven to 375°F/190°C. In a large bowl, whisk together the brown sugar, white sugar, and melted butter. Add in the eggs and vanilla, and whisk until combined. Add in the flour, baking powder, and salt, and mix together until just combined. Add in the chocolate chips and mix again. Spay two round pans with nonstick cooking spray and separate the cookie dough into each pan. Pat down the dough with a spatula until the surface is even, and bake for 35 minutes or until golden brown. While the cookies are baking, place plastic wrap in a springform pan. Pour softened vanilla ice cream into the springform pan and spread evenly. Freeze until solid, about 1 hour. Once the cookies have baked and cooled, turn them over onto a tray. Place the ice cream disk on top of one half and cover with the other half. With your hand press the mini chocolate chips to the outside of the cookie. Freeze again until solid. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/... MUSIC Fast & Furry Us Licensed via Warner Chappell Production Music Inc.

Love cookie dough? This cheesecake is about to blow your mind. DIRECTIONS 1. Preheat oven to 350 degrees F. Pat cookie dough in a 9" springform pan wrapped in foil. 2. Make the cheesecake: Bring a medium saucepan or teakettle full of water to a boil. 3. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat cream cheese on medium, scraping down the bowl as necessary, until completely smooth, 3 to 4 minutes. Add sugar and salt and beat, scraping down bowl as necessary, until smooth and fluffy, 3 to 4 minutes. Add vanilla and beat for 30 seconds. Add the eggs, 1 at a time, beating for 1 minute after each addition and scraping down the bowl as necessary. Add the sour cream and heavy cream and beat on low until fully incorporated and completely smooth, about 1 minute. 4. Pour about a third of the cheesecake batter into the cookie dough crust then sprinkle with about a third of the chocolate chips. Add another third of the batter, followed by another third of the chocolate chips. Add the rest of the batter, smooth the top of the cheesecake, and sprinkle with the rest of the chocolate chips. Place the cheesecake in a deep roasting pan and set it on the middle rack of the oven. Carefully pour enough boiling water into the roasting pan to come about halfway up the sides of the springform pan. Bake until the top is just starting to brown and crack, about 1 hour and 30 minutes. Turn off oven, prop open door with a wooden spoon, and let cheesecake slowly cool in its water bath for 1 hour. 5. Remove roasting pan from oven, then carefully lift the springform pan out of the water and remove the foil. Set cheesecake on a rack and let come to room temperature. Once completely cool, loosely cover with plastic wrap and refrigerate at least 4 hours, but preferably overnight. When ready to serve, carefully remove the sides of the springform pan. 6. Make the frosting: In a large bowl with a hand mixer or bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, butter, powdered sugar, brown sugar, and vanilla. Season with salt and fold in mini chocolate chips. 7. Dollop frosting on top of cheesecake. Top each frosting circle with half a cookie, then cover cheesecake sides with crushed cookies. INGREDIENTS FOR THE CRUST 1 package refrigerated cookie dough (such as Pillsbury) FOR THE CHEESECAKE 4 (8-oz.) bars cream cheese, at room temperature 1 1/4 c. sugar 1/2 tsp. kosher salt 1 tbsp. pure vanilla extract 4 large eggs, at room temperature 3/4 c. sour cream 1/2 c. heavy cream 3/4 c. mini chocolate chips Broken chocolate chip cookies, for cheesecake sides FOR THE FROSTING 4 oz. cream cheese, softened 1/4 c. butter, softened 1/4 c. powdered sugar 2 tbsp. brown sugar 1/2 tsp. vanilla pinch of kosher salt 1/4 c. mini chocolate chips SUBSCRIBE to delish: http://bit.ly/SUBSCRIBEtoDELISH FOLLOW for more #DELISH! Facebook: https://www.facebook.com/delish/ Twitter: https://twitter.com/DelishDotCom Instagram: https://www.instagram.com/delish/ Pinterest: https://www.pinterest.com/source/deli... Google+: https://plus.google.com/+delish/posts

Here’s what you need: 1 package pre-made cookie dough optional extra for topping 3 8-oz packages of cream cheese, softened 1 cup granulated sugar 1 cup sour cream 1/2 tsp vanilla extract 3 eggs Preheat oven to 350°F/180°C. Press a package of pre-made cookie dough into a springform pan. In a bowl, mix the cream cheese and sugar until fluffy. Add sour cream and vanilla and mix. Add the eggs, one at a time, mixing thoroughly after each one. Pour into springform pan. optional drop half teaspoonfuls of cookie dough on top of the cheesecake batter. Bake for 1 hour, cool completely, then refrigerate overnight. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5 Here is what you'll need! Chocolate Mousse Cheesecake INGREDIENTS Crust 20 chocolate sandwich cookies ¼ cup brown sugar 7 tablespoons butter, melted Cheesecake 32 ounces cream cheese, softened 4 ounces melted semisweet chocolate 1 tablespoon cocoa powder 1½ cups sugar 2 teaspoon vanilla extract 4 eggs 1 ½ cup heavy cream ¼ cup powdered sugar Chocolate Ganache 16 ounces chocolate chips 2 cups heavy cream, hot PREPARATION Preheat oven to 300˚F/150˚C. Place cookies in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the cookies. Pour the cookie crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand. Pour the crumbs into a 9-inch spring pan. Press the crumb firmly into the pan, making sure to coat the bottom evenly. Once the crust has been formed, place it in the refrigerator to firm up. Add cream cheese, melted chocolate, cocoa powder, and sugar to a large bowl and whisk, either by hand or with an electric mixer, until all the ingredients are incorporated. (NOTE: If mixing by hand, it is recommended to microwave the cream cheese before whisking in order to soften it up.) Add vanilla extract and eggs, and continue to whisk until mixture is smooth and glossy. In a separate bowl, combine heavy cream and powdered sugar. Whisk until the cream develops a mousse-y texture and soft peaks form. Adding a small amount at a time, carefully fold in the whipped cream into the cream cheese batter, being careful not to let the air out of the fluffy mixture. Fold just until incorporated. Once combined, pour the batter over the prepared cookie crust inside the springform pan. Use a spatula to smooth out the top. Give the pan a slight jiggle to release any large air bubbles that may be trapped in the batter. Place the filled pan on top of a sheet of aluminium foil and fold the foil up the sides on the outside of the pan. Then place the wrapped pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The aluminium foil will keep water from seeping into the bottom of the pan and the paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan with about 1 inch of hot water. Bake at 300˚F/150˚C for 60-70 minutes--checking every 15-20 minutes to add more hot water to the larger dish, as necessary. Once out of the oven, immediately run a small sharp knife around the outside of the cheesecake to release it from the pan. Allow the cheesecake to cool completely before removing it from the pan. Prepare the ganache by combining chocolate chips with hot cream. Stir until chocolate is completely melted and ganache is smooth and glossy. Pour ganache evenly over the cooled cheesecake. Refrigerate the ganache covered cake for 30 minutes before cutting and serving. Enjoy! Sources/Reference http://www.rockrecipes.com/chocolate-... http://tastesbetterfromscratch.com/ch...

Here is what you'll need! No-Bake Cookies And Cream Cheesecake Serves 6-8 INGREDIENTS 36 chocolate sandwich cookies 5 tablespoons melted butter 800 grams cream cheese ⅓ cup sugar 1 tablespoon vanilla extract 1 cup milk, warm 8 grams gelatin PREPARATION 1. Separate the cream from the cookies into 2 different bowls. 2. Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside 1/2 cup of the crumbs for later. 3. Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand. 4. Press the cookie crumbs in an even layer into the bottom of a 9-inch springform pan. Set aside. 5. In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps. 6. In a measuring cup, mix the milk with the gelatin until dissolved. Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat. 7. Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top. 8. Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours. Unclasp the ring of the springform pan, slice, then serve! MUSIC Drinks With the Sphinx Licensed via Warner Chappell Production Music Inc. Cheesecake de Galletas y Crema sin horno Sirve 6-8 INGREDIENTES 36 galletas de chocolate (sandwich) 5 cucharadas de mantequilla derretida 800 gramos de queso crema ⅓ taza de azúcar 1 cucharada de extracto de vainilla 1 taza de leche tibia 8 gramos de grenetina PREPARACION Separar las galletas del centro cremoso y dividir en 2 recipientes. Colocar las galletas en una bolsa plástica y triturarlas con un rodillo hasta que esten hechas migajas. Reserva ½ taza de galletas. En un recipiente combinar las migajas de galleta con la mantequilla derretida hasta que parezca arena mojada. Coloca las mezcla anterior en el fondo de un molde desmontable de 9 pulgadas/ 22 cm de diametro. Presionar la mezcla en una capa uniforme. Reservar a un lado. En una olla a fuego bajo, mezcla el queso crema, azúcar, el centro cremoso de las galletas, y el extracto de vainilla. Mezclar constantemente hasta que la mezcla esté libre de grumos. En una taza mezclar la leche y la grenetina hasta que se disuelva por completo y luego verter a la mezcla de queso crema. Mover constantemente hasta que comience a burbujear. Remover del fuego. Verter la mezcla anterior sobre la capa de galleta en el molde. Alisar la superficie de la mezcla con una espátula. Espolvorear la superficie con el resto de las migajas de galleta. Refrigerar por lo menos 4 horas. Desabroche el molde, rebane y sirva! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Drinks With the Sphinx Licensed via Warner Chappell Production Music Inc. Made by BFMP www.buzzfeed.com/videoteam.

Get the full recipe from delish: http://www.delish.com/cooking/recipe-... INGREDIENTS 1 box brownie mix, plus ingredients called for on box 16 oreos 4 Hershey's Cookies 'n' Creme Bars melted chocolate, for drizzling (optional) DIRECTIONS 1. Preheat oven to 350° and line a 8"-x-8” square pan with parchment paper. Prepare brownie batter according to package instructions. Pour batter into the prepared pan, then lay down the Oreos in an even layer. Press down on Oreos so that the batter covers them almost completely. 2. Bake until a toothpick inserted into the middle comes out mostly clean, about 35 minutes. Let cool completely. 3. Place unwrapped candy bars in a medium microwave-safe bowl. Microwave on 50 percent power until the candy bars are melted. Pour melted candy bars over the brownie and smooth out into an even layer with an offset spatula. 4. Let set in refrigerator for 10 minutes. Drizzle with melted chocolate, if desired, then slice into squares. SUBSCRIBE to delish: http://bit.ly/SUBSCRIBEtoDELISH FOLLOW for more #DELISH! Facebook: https://www.facebook.com/delish/ Twitter: https://twitter.com/DelishDotCom Instagram: https://www.instagram.com/delish/ Pinterest: https://www.pinterest.com/source/deli... Google+: https://plus.google.com/+delish/posts

Get the full recipe from delish: http://www.delish.com/cooking/recipe-... INGREDIENTS FOR THE CAKE 4 c. all-purpose flour 2 c. sugar 1 c. brown sugar 2 1/4 c. Dutch-processed cocoa powder 3 tsp. baking soda 3 tsp. baking powder pinch of kosher salt 1 1/2 c. melted butter 6 large eggs, lightly beaten 2 1/2 c. strong black coffee 2 1/2 c. buttermilk 1 tbsp. pure vanilla extract FOR THE FROSTING 3 c. butter, softened 7 1/2 c. powdered sugar 2 1/4 c. cocoa powder 1 tbsp. pure vanilla extract pinch of kosher salt 3/4 c. heavy cream (plus more if necessary) 4 c. semisweet chocolate chips, divided DIRECTIONS 1. Preheat oven to 350°. Line three 8” round cake pans with parchment and spray with nonstick cooking spray. 2. In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, baking powder and salt. Add the melted butter, eggs, coffee, buttermilk and vanilla and whisk until smooth. 3. Divide batter evenly among the cake pans. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool completely on wire racks before removing from pans. 4. Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks). 5. Frost cake between layers, and then cover the entire cake with frosting. Using your hands, cover the entire cake with 3 cups chocolate chips, using more if needed. In the microwave, melt the remaining cup of chocolate chips, then drizzle melted chocolate over cake and serve. SUBSCRIBE to delish: http://bit.ly/SUBSCRIBEtoDELISH FOLLOW for more #DELISH! Facebook: https://www.facebook.com/delish/ Twitter: https://twitter.com/DelishDotCom Instagram: https://www.instagram.com/delish/ Pinterest: https://www.pinterest.com/source/deli... Google+: https://plus.google.com/+delish/posts

Literally dead. DIRECTIONS 1. Make chocolate whipped cream: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat 3 cups heavy cream, powdered sugar, cocoa powder and vanilla until medium peaks form. 2. Make ganache: Place chocolate chips in a heatproof bowl. In a small saucepan over low heat, heat remaining 3/4 cups heavy cream just until it bubbles. Pour cream over chocolate chips and let sit 2 minutes, then whisk until smooth and no clumps remain. 3. Assemble lasagna: In a 9"-x-13” baking dish, spread a thin layer of chocolate whipped cream. Add a layer of Oreo Thins, then top with a layer of chocolate whipped cream. Drizzle over a layer of ganache and spread to make an even layer. Repeat until all ingredients are used up. Refrigerate 5 hours and up to overnight. (Refrigerate remaining ganache and reheat in microwave when ready to drizzle.) 4. Garnish with chocolate shavings, drizzle with remaining ganache and serve. INGREDIENTS 3 3/4 c. cold heavy cream, divided 1/2 c. powdered sugar 1/2 c. cocoa powder 1 tsp. pure vanilla extract 1 1/2 c. semisweet chocolate chips 2 1/2 packages Oreo Thins Chocolate shavings, for garnish SUBSCRIBE to delish: http://bit.ly/SUBSCRIBEtoDELISH FOLLOW for more #DELISH! Facebook: https://www.facebook.com/delish/ Twitter: https://twitter.com/DelishDotCom Instagram: https://www.instagram.com/delish/ Pinterest: https://www.pinterest.com/source/deli... Google+: https://plus.google.com/+delish/posts

GET RECIPE: https://www.sweetspicykitchen.com/des... Mint Chocolate Lasagna easy no-bake dessert with layers of Oreo crust, Mint cream cheese, Chocolate pudding, Cool Whip and Chocolate Curls on top. Mint Chocolate Lasagna is a special dessert for special occasions, such as Christmas and St. Patrick´s day.

If you love chocolate then chocolate lasagna is the layered dessert for you. It's full of creamy, dreamy flavors and textures that make your taste buds happy. You can print the recipe here https://amandascookin.com/chocolate-l... Ingredients 36 Oreo cookies 1 package regular cookies (do not remove cream centers) 6 Tablespoons butter melted 8 ounces cream cheese room temp 1/4 cup granulated sugar 2 tablespoons milk 1% 16 ounces Cool Whip non-fat, 2 (8-oz) containers, separated 7.8 ounces instant chocolate pudding 2 (3.9 oz) boxes UNPREPARED 2 3/4 cups milk 1% 3/4 cup miniature chocolate chips Instructions Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs. Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed. Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish. In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy. Add in the 2 Tablespoons of milk and sugar and mix well. Fold the contents of one of the 8 oz Cool Whip containers into the cream cheese mixture. Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes. While it's setting, to a large bowl, add the pudding mixes and 2 3/4 cups milk and beat on medium until it starts to thicken. Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes. Once set, gently spread the remaining 8 oz of Cool Whip over the top and sprinkle with mini chocolate chips. Cover with plastic wrap and let chill for at least 4 hours in the fridge or 1 hour in the freezer before you slice. Notes Do not remove the cream centers from the cookies. Use regular Oreos, not Double Stuff. 36 cookies = 3 cups of crumbs. Use 2 boxes of instant pudding, do not use Cook n Serve. For a fancier presentation, substitute shaved chocolate for the chocolate chips. Use a vegetable peeler to shave a bar of bittersweet chocolate, creating short or long ribbons to sprinkle on top. There's less sugar in a bittersweet bar, it simply shaves better creating prettier chocolate shavings. If you have extra time, I highly recommend popping the dessert into the freezer after each step. It makes it easier to spread each layer. If you prefer, you can use an equal amount of homemade whipped topping instead of Cool Whip. To substitute whisk 3 cups of heavy whipping cream until medium peaks form. You can make this dessert up to 3 days ahead, keep refrigerated.

Click here for the full recipe: mrfood.com/Cakes/Chocolate-Dessert-Lasagna As far as pudding cakes go, this no-bake, Chocolate Dessert Lasagna is one of the best. Who can resist a bite into these layers of creamy, dreamy, chocolateyness? Serve this cake anytime you need a chilled dessert to keep you feeling cool and satisfied! For more great recipes, sign up for our free newsletter: https://www.mrfood.com/section/subctr... Don’t Forget to Follow Us on Social Media! Facebook: https://www.facebook.com/MrFoodRecipes Pinterest: https://www.pinterest.com/mr_food/ Instagram: https://www.instagram.com/mrfoodtestk... Twitter: https://twitter.com/Mr_Food About The Mr. Food Test Kitchen The Mr. Food Test Kitchen is an established brand that keeps reinventing itself as it continues to grow. Today, the Mr. Food Test Kitchen TV segment is nationally syndicated through CBS worldwide distribution on 120+ TV stations, with a daily audience of over 2 million viewers. The brand continues to create Quick & Easy cookbook titles (with millions of books sold). The success of these cookbooks is based on triple-tested recipes developed in the Mr. Food Test Kitchen using readily available ingredients with easy-to-follow directions, as well as strictly adhering to the Quick & Easy philosophy Art Ginsburg used when he first started on TV over 30 years ago. This philosophy still holds strong today. MrFood.com is one of the nation’s fastest growing recipe websites since its re-launch in April 2010, with over 500,000 newsletter subscribers and millions of page views a week from fans around the world.

FULL RECIPE: https://www.mrfood.com/Misc-Salads/Ta... GET EVEN MORE FROM THE MR. FOOD TEST KITCHEN: www.mrfood.com https://www.facebook.com/MrFoodRecipes/ http://instagram.com/mrfoodtestkitchen/ https://twitter.com/mr_food The ranch-flavored tortilla chips and sweet-and-spicy French dressing really add a whole other layer of flavor to this impressive Taco Salad. Set this beautiful salad out in a clear bowl, and watch as they rush to fill their plates up!

Click here for the full recipe: https://www.mrfood.com/Cakes/Pumpkin-... Looking for a sweet and cozy way to welcome fall? We've got something that might help; our Hayride Pumpkin Squares are a perfect combination of pumpkin, cinnamon, and childhood memories! Picking fall apples, visiting the pumpkin patch, or making delicious desserts with loved ones, if this recipe wasn't part of your childhood, remember it's never too late to start sharing in the..."OOH IT'S SO GOOD!!" For more great recipes, sign up for our free newsletter: https://www.mrfood.com/section/subctr... Don’t Forget to Follow Us on Social Media! Facebook: https://www.facebook.com/MrFoodRecipes Pinterest: https://www.pinterest.com/mr_food/ Instagram: https://www.instagram.com/mrfoodtestk... Twitter: https://twitter.com/Mr_Food About The Mr. Food Test Kitchen The Mr. Food Test Kitchen is an established brand that keeps reinventing itself as it continues to grow. Today, the Mr. Food Test Kitchen TV segment is nationally syndicated through CBS worldwide distribution on 120+ TV stations, with a daily audience of over 2 million viewers. The brand continues to create Quick & Easy cookbook titles (with millions of books sold). The success of these cookbooks is based on triple-tested recipes developed in the Mr. Food Test Kitchen using readily available ingredients with easy-to-follow directions, as well as strictly adhering to the Quick & Easy philosophy Art Ginsburg used when he first started on TV over 30 years ago. This philosophy still holds strong today. MrFood.com is one of the nation’s fastest growing recipe websites since its re-launch in April 2010, with over 500,000 newsletter subscribers and millions of page views a week from fans around the world.

Click here for the full recipe: mrfood.com/Misc-Desserts/Ooey-Gooey-Pecan-Squares When Thanksgiving dinner has you feeling too stuffed to eat a whole slice of pecan pie, these Ooey-Gooey Pecan Squares are absolutely perfect. They have all the yumminess of a pecan pie, but they're easier to make, serve, and portion into smaller pieces, if needed. Everyone will love how ooey-gooey-good these are! For more great recipes, sign up for our free newsletter: https://www.mrfood.com/section/subctr... Don’t Forget to Follow Us on Social Media! Facebook: https://www.facebook.com/MrFoodRecipes Pinterest: https://www.pinterest.com/mr_food/ Instagram: https://www.instagram.com/mrfoodtestk... Twitter: https://twitter.com/Mr_Food About The Mr. Food Test Kitchen The Mr. Food Test Kitchen is an established brand that keeps reinventing itself as it continues to grow. Today, the Mr. Food Test Kitchen TV segment is nationally syndicated through CBS worldwide distribution on 120+ TV stations, with a daily audience of over 2 million viewers. The brand continues to create Quick & Easy cookbook titles (with millions of books sold). The success of these cookbooks is based on triple-tested recipes developed in the Mr. Food Test Kitchen using readily available ingredients with easy-to-follow directions, as well as strictly adhering to the Quick & Easy philosophy Art Ginsburg used when he first started on TV over 30 years ago. This philosophy still holds strong today. MrFood.com is one of the nation’s fastest growing recipe websites since its re-launch in April 2010, with over 500,000 newsletter subscribers and millions of page views a week from fans around the world.

Get a taste of the tropics with our Two Minute Hawaiian Pie. For a pie that can be put together in just 2 minutes, it tastes just as good as it looks! See the full recipe here; http://www.mrfood.com/Pie/Two-Minute-.... To sign up to receive our free quick and easy recipe eNewsletter, click here; http://www.mrfood.com/section/subctr.

Click here for the full recipe: https://www.mrfood.com/Potatoes-Rice/... German potato pancakes are a favorite side dish in the fall, especially during Oktoberfest. Now, we've made them even more fall-perfect by adding some apple to them. Our Apple Potato Pancakes are crispy-delicious with just a touch of sweetness! For more great recipes, sign up for our free newsletter: https://www.mrfood.com/section/subctr... Don’t Forget to Follow Us on Social Media! Facebook: https://www.facebook.com/MrFoodRecipes Pinterest: https://www.pinterest.com/mr_food/ Instagram: https://www.instagram.com/mrfoodtestk... Twitter: https://twitter.com/Mr_Food About The Mr. Food Test Kitchen The Mr. Food Test Kitchen is an established brand that keeps reinventing itself as it continues to grow. Today, the Mr. Food Test Kitchen TV segment is nationally syndicated through CBS worldwide distribution on 120+ TV stations, with a daily audience of over 2 million viewers. The brand continues to create Quick & Easy cookbook titles (with millions of books sold). The success of these cookbooks is based on triple-tested recipes developed in the Mr. Food Test Kitchen using readily available ingredients with easy-to-follow directions, as well as strictly adhering to the Quick & Easy philosophy Art Ginsburg used when he first started on TV over 30 years ago. This philosophy still holds strong today. MrFood.com is one of the nation’s fastest growing recipe websites since its re-launch in April 2010, with over 500,000 newsletter subscribers and millions of page views a week from fans around the world.

Click here for the full recipe: https://www.mrfood.com/Appetizers/Loa... You'll definitely be a host-favorite when you serve up these Loaded Potato Roll-Ups. Think of 'em like loaded baked potatoes wrapped up egg roll-style and full of creamy, flavorful goodness. Yup, you're gonna have a hard time not eating them all yourself! For more great recipes, sign up for our free newsletter: https://www.mrfood.com/section/subctr... Don't miss a single video from Mr. Food Test Kitchen! Subscribe now: https://bit.ly/35yHOJQ Don’t Forget to Follow Us on Social Media! Facebook: https://www.facebook.com/MrFoodRecipes Pinterest: https://www.pinterest.com/mr_food/ Instagram: https://www.instagram.com/mrfoodtestk... Twitter: https://twitter.com/Mr_Food About The Mr. Food Test Kitchen The Mr. Food Test Kitchen is an established brand that keeps reinventing itself as it continues to grow. Today, the Mr. Food Test Kitchen TV segment is nationally syndicated through CBS worldwide distribution on 120+ TV stations, with a daily audience of over 2 million viewers. The brand continues to create Quick & Easy cookbook titles (with millions of books sold). The success of these cookbooks is based on triple-tested recipes developed in the Mr. Food Test Kitchen using readily available ingredients with easy-to-follow directions, as well as strictly adhering to the Quick & Easy philosophy Art Ginsburg used when he first started on TV over 30 years ago. This philosophy still holds strong today. MrFood.com is one of the nation’s fastest growing recipe websites since its re-launch in April 2010, with over 500,000 newsletter subscribers and millions of page views a week from fans around the world.