The Pioneer Woman, aka Ree Drummond, recently shared her Nacho Cheese Casserole recipe on Food Network’s YouTube Channel, and our mouths are watering just watching it.

“If you’re looking for a weeknight dinner that everyone is gonna love, you can’t get any better than Nacho Cheese Casserole,” Drummond says in the video. She adds that this dinner “completely disappears” without a crumb because it’s that good.

How to Make

Drummond starts by adding olive oil and flour to a skillet to create the sauce for the casserole. She adds a few other liquid ingredients and spices, continuing to whisk. She leaves it to stay warm, while browning meat on a separate skillet, topped with flavorful seasonings.

Now it’s time for the most important part of the dish: the cheese! This “very simple” recipe requires grated sharp cheddar cheese and pepper jack cheese mixed together. Easy right?

She pours the sauce into the browned meat, then assembles it in the casserole dish. It starts with a layer of crushed Doritos nachos chips, followed by a layer of the beef mixture, then the cheese. Repeat this layering once, then finish with a final layer of chips and cheese on top.

Once it’s done cooking, sprinkle your favorite toppings. Drummond uses chopped lettuce, diced tomatoes, sour cream, and other ingredients, but you can use whatever feels good to you.   

She scoops it up and serves a healthy heaping on a plate, and we’ve never seen something so delicious looking! Other casseroles pale in comparison to this cheesy, beefy, crunchy scrumptiousness.

The Comments

“Looks delish! I have added this to my grocery list for dinner tonite [sic]. Thank you for sharing your wonderful recipes with us,” one person commented.

“That looks EZ to make, im going to give it a shot.  Thank you 😂😂😂” someone else wrote.

Drummond has shared sports-related meals before — like her amazing chili that went perfectly with the Super Bowl — so we know this one will be just as good.

Get The Pioneer Woman’s full Nacho Cheese Casserole recipe HERE.

Before you go, check out our slideshow below:

On Feb 26, De Laurentiis uploaded a video of a bubbling cocktail, topped with ice cream. Of course, this piqued our interest, so we ran to the post to see what this drink was! She posted it onto her page called @thegiadzy with the caption, “This cocktail is a twist on a Venetian dessert called Sgroppino, but we added a bit of vodka to turn it into more of an elegant cocktail. Just a little bit of vodka has a neutral flavor, but it gives it that extra bit of a kick that we love. It’s so fizzy and refreshing, and perfect for spring! Tap the link in our bio for our Italian Sorbetto Cocktail #recipe!”

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As De Laurentiis said, Sgroppino is a classic Venetian dessert cocktail, but she adds not only some citrusy ice cream to it but vodka as well. In the recipe, she claims the neutral taste of vodka “gives it that extra bit of a kick!” Sign us up.

The super-simple drink only takes five minutes to make, perfect for a mixology beginner looking to serve us something quick.

Now, De Laurentiis didn’t specify what type of vodka, so just grab whichever ones your favorite, along with some lemon sorbet and Prosecco Italian sparkling white wine, to name a couple.

This cocktail is super easy, only using three straightforward steps to create a perfect beverage!

Check out De Laurentiis’ Italian Sorbetto Cocktail (Sgroppino) recipe HERE.

In search of more summer recipes? Giada De Laurentiis has plenty:

There must be something in the air (maybe everyone’s New Year’s resolutions?) because we feel like we’re getting this message from pretty much all of our favorite food celebs right now: eat. your. breakfast. First, Martha Stewart shared her recipe for breakfast cookies so good, you might want to scarf one down for dessert, too, and now Giada De Laurentiis has a recipe that’ll make you eager to get up in the morning.

On March 1, De Laurentiis shared video recreating her muffin recipe with the caption reading, “To say we’re obsessed with this recipe is an understatement 😍 The texture is absolutely amazing – nobody would ever guess these are gluten free. We also love these with chocolate chips, but feel free to omit or add in your other favorite mix-ins for banana bread. And if all that isn’t good enough, these muffins are dairy free, too! 🤯 Tap the link in our bio for our Gluten Free Banana Bread Muffins #recipe!”

In the past, De Laurentiis has said “I really like a carb in the morning,” and we’re much the same. But though these muffins do have plenty of healthy carbs to keep your energy up all morning (and pair wonderfully with a hot cup of coffee), they’ve also got plenty of protein, too, thanks to the inclusion of almond butter, almond flour, and an egg.

Since it’s a gluten-free recipe, almond flour is one of the bases for these muffins. We like almond flour from King Arthur, which is finely ground and not gritty.

De Laurentiis also calls for fine white rice flour, which helps add a bit of chew to the muffins, and to hold everything together.

These gluten-free banana muffins are seasoned with vanilla and cinnamon, with a scant handful of dark chocolate chips thrown in for good measure. The bitterness of the chocolate helps counteract the sweetness of the bananas, and let’s be honest — it’s always fun to eat chocolate for breakfast. There are lots of health benefits to chocolate, too, so add a few extra if you feel like it.

The muffins that come out of the oven are fragrant with cinnamon and bananas, have a mildly nutty flavor that’s super-satisfying, and are dotted through with melted pockets of bittersweet chocolate. No offense to our pillows, but we just might be willing to abandon our beds a few minutes early in the morning if it meant extra time to enjoy one of these gluten-free banana muffins before the day gets going.

Before you go, check out our gallery:

Watch: Ina Garten’s Spiced Apple Cider Recipe Is the Only Drink You’ll Need This Winter

Potato salad is a controversial food to talk about, because it seems like everyone grew up eating a different version. Even celebrity chef potato salad recipes can’t seem to agree on what’s right. Challenge one variety, and its steadfast defenders are bound to come out of the woodwork. But let’s be adults about this and try to agree on one thing: when potato salad is bad, it’s really bad. We’re talking dry, mushy, flavorless, boring potato salad, the kind you’ve probably gotten from tubs at the deli or scooped onto your plate at a potluck. If you’d rather have a potato salad that’s bursting with flavor and loaded with texture to boot, then we’ve got the recipe for you: a crispy potato salad that’s going viral on TikTok, and for good reason.

This viral potato salad recipe, which is sort of a cross between traditional American potato salad and German potato salad, is all about texture. It requires a few extra steps, but the end result is so worth it. First, you’ll boil your potatoes. When they’re tender, add them to a parchment lined sheet pan, smash them with the bottom of a heavy glass, then drizzle them liberally with olive oil, salt, and pepper, the roast until crispy.

Then comes the creamy dressing. It’s rich but not heavy, thanks to a base of Greek yogurt and light mayo. It gets flavor boosted with lemon juice (acid is something sorely lacking from most American potato salads), salt and pepper, chili powder, garlic, dill, chives, and celery leaves. You could also add a squirt of whole grain mustard and some chopped parsley to liven things up even more.

Next up? Some more crunch. Chopped cucumber and celery add a fresh snap to each bite of the potato salad, while crispy bacon adds umami and and a smoky flavor. Some people add chopped pickles, too. Vegetarian? Swap the bacon for crispy coconut bacon or crispy roasted chickpeas that have been seasoned with smoked paprika.

The crispy potatoes get roughly chopped, then tossed with the dressing. The end result is a potato salad that’s loaded with flavor and texture, a mixture so good, it might just steal the spotlight from whatever you serve it with. And one thing’s for sure — after you share this with your friends and loved ones, you’re going to be the go-to potato salad person for all of your group’s parties and potlucks.

Before you go, check out our gallery:

Watch: We Tried Ina Garten’s Overnight Mac & Cheese & We Totally Get Why It Broke the Internet

The Barefoot Contessa shared a new video on Instagram for her “Ask Ina” series, this time spilling the secret behind her fabulous baked chicken recipe.

Chicken with Goat Cheese & Basil

“Everyone needs a few dishes you can assemble in 10 minutes, then throw in the oven for 30 to 40 minutes while you drink a glass of wine,” she wrote in the caption. Amen, girl! “This is one of my favorite recipes for when I’m too tired to cook but really want a hot meal!” she added.

In the video, Garten reveals this is “the easiest dinner I know how to make.” You start with chicken breast, which Garten requested is boneless with the skin still on. She slides an herb goat cheese underneath the skin, adds a few seasonings, then puts it in the oven to bake.

The Big Secret

But here’s the kicker: she actually underbakes the chicken! *Cue record scratch here.* Why would you underbake chicken, a vessel for salmonella and food poisoning?

Garten explains more in her caption. “Take the chicken out when its internal temperature reaches 155 to 160 degrees, and let it rest under a sheet of aluminum foil for 10 minutes,” she said. “It will keep cooking to 165 degrees, at which point it will still be hot and fully cooked.”

If you’ve ever had gooey cookies that turned hard while sitting on a baking sheet outside of the oven, then you get it. Still, undercooking chicken is a little nerve-wracking. In Ina we trust, though!

Controversy in the Comments

Fans praised this recipe. “Ina—this looks YUM. You just solved what’s for dinner tonight 🤩♥️” Jennifer Garner commented. Someone else said, “Will definitely be trying this!”

“This one is on heavy rotation in our house thanks to you. We love it!!” another person praised.

Others were a little more hesitant. “It’s easy dinner but I just see salmonella everywhere,” one person wrote. “It looks good. I’m sure it taste amazing. Sorry I just touching all that chicken and then all the stuff.”

“Who gonna tell her that chicken ain’t done,” someone else said.

Get Garten’s full Chicken with Goat Cheese & Basil recipe on page 114 of her cookbook At Home or online HERE.

Before you go, check out Garten’s best dinner recipes below:

Comfort Food

The Pioneer Woman (aka, Ree Drummond) lives on a cattle ranch, so she has access to more beef than most people — but that includes the not-so-good parts. “When you have a whole beef in your freezer, all the good stuff disappears first,” Drummond explains in a new Food Network video shared to YouTube. “The steaks, the really good chuck roasts, and then you’re left with a freezer full of meat you’re not sure what to do with.”

To ensure it doesn’t go to waste, Drummond thawed out the “odd cuts of meat” in her freezer and used some of them to make a delicious Slow-Cooker Sunday Stew! This recipe is “out-of-this-world scrumptious,” according to her.

Directions

She starts by browning meat, then preparing the slow-cooker for the stew. “Big chunks” of onion forms the bottom layer, followed by carrots, and other food and spice ingredients. “With stew, there aren’t many rules at all,” she explained.

Drummond adds potatoes and rump roast meat at the end, as well as fried bacon, because when she makes comfort food, she goes all out! “A little bacon makes everything more delicious,” she explains.

After adding some more ingredients to the stew — including several liquids! — Drummond sets the stew on low for six hours. When it’s ready to eat, she serves it with buttery parsley lemon noodles on the side to make an already delicious meal even better!

The Comments

People were looking forward to trying Drummond’s recipe, which is no surprise. “I love love all Rees Drummonds recipes.. always,” one person wrote.

Someone else commented, “Your best recipe yet!” Another wrote, “Mmmm😋Yummy👍.”

If there’s one thing the Pioneer Woman succeeds at, it’s making comfort foods. And this one just took the top spot in our kitchens because it’s tasty and resourceful!

Get Drummond’s full Slow-Cooker Sunday Stew recipe HERE.

Before you go, check out Ina Garten’s easy weeknight dinner recipes below:

Stewart took to Instagram to share her creation, writing, “”Rich, buttery pound cake is always a crowd-pleaser, but this orange barley version will have friends and family eyeing another slice. The secret weapons? Cream cheese for a subtle tang, low-in-gluten barley flour for a delicate crumb, and orange zest, which adds a scrumptious spin on flavor. And the glaze? It’s a simple, delicious mix of confectioners’ sugar, orange juice, and orange liqueur. Get the recipe at the link in our bio. 📷: @jonathan.lovekin.”

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Does that not sound delicious? Don’t even get us started on the glaze, it’s ingredients turn this loaf into a sugary, citrusy treat. “It’s a simple, delicious mix of confectioners’ sugar, orange juice, and orange liqueur,” Stewart writes. How could you not fall in love with this?

Although it takes over three hours to make, the majority of that time is baking and cooling time. It only takes 25 minutes to prep, meaning the hours of inactive time can be spent finishing up those errands around the house. This recipe is pretty basic in terms of steps, making it one we would consider to be a beginner-level dessert.

Definitely check this one out for yourself, you seriously won’t be disappointed. Especially after taking that first nostalgic bite.

Check out Martha Stewart’s Orange-Barley Pound Cake.

Before you go, check out Martha Stewart’s Best Dinner Recipes below:

“Can’t choose between salty and sweet? Then these chocolate-chip cookies may be your new favorite treat! Chock-full of crunchy extras like cereal flakes, pretzels, and toffee bits, this “everything cookie” will delight every type of snacker. Get the recipe at the link in our bio. 📷: @chrisrsimpson,” she wrote on Instagram.

Taking just 20 minutes to prep, Stewart’s Everything Cookies require all the usual cookie-making suspects, including softened unsalted butter, dark-brown sugar, granulated sugar, baking powder, baking soda, eggs, pure vanilla extra, flour, and salt (Stewart specifically uses Diamond Crystal). But this irresistible batch of Everything Cookies wouldn’t be quite the same without your four star ingredients: flaked corn cereal, semisweet chocolate, chopped mini pretzels and Heath toffee bits.

Start by making your cookie dough in your mixer, starting with your sugars, baking powder, baking soda and salt, followed by the eggs, vanilla and flour. And finally beat in the cereal, chocolate, pretzels and toffee.

Next, the fun part: Scoop balls of dough onto your baking sheets. Be sure to place some parchment paper down first. Bake for just under 10 minutes, and then remove the cookies from the oven to “bang” your sheet on the counter. Why?

“Extra-large scoops of dough don’t just deliver outsize delight: After you bang the sheets halfway through baking, you end up with the perfect ratio of super-chewy centers to crispy edges,” Stewart says.

Bake again for just under 10 minutes, let cool, and eat!

Get the full recipe at Stewart’s website.

Before you go, check out our slideshow below:

Braised Chicken with Potatoes, Olives, and Lemon

Get the recipe from Martha Stewart

No-Bake Crepe Cake

Need a showstopping easter dessert that’s super easy to bake and doesn’t even require any baking? Look no further than Martha Stewart’s Raspberry and Chocolate-Hazelnut Crepe Cake.

Get the recipe from Martha Stewart. 

Grilled Asparagus with Caper-Cornichon Vinaigrette

This platter of grilled asparagus and hard-boiled eggs is paired with a tangy cornichon and caper vinaigrette in an ode to the French sauce gribiche.

Get the recipe from Martha Stewart.

Potato Crusted Herb Quiche

There’s something about spring that just calls for fresh herbs and eggs. This potato-crusted quiche pairs those ingredients in a brunch dish you’ll want to keep eating all season long.

Get the recipe from Martha Stewart.

Slow-Roasted Salmon Salad with Barley and Golden Beets

Tender golden beets add an earthy sweetness to this salad made from succulent roasted salmon and herbed barley.

Get the recipe from Martha Stewart.

Creamy Asparagus Chicken

Juicy chicken braised in a white wine sauce is paired with spring asparagus and baby potatoes in this yummy dinner recipe. A dash of cream and some fresh dill round things out.

Get the recipe from Martha Stewart.

Quick Carrots and Snap Peas with Lemony Mustard Dressing

Sweet spring snap peas and farmer’s market fresh carrots are dressed in a lemony mustard vinaigrette to make this seasonal side dish, which comes together in less than 30 minutes.

Get the recipe from Martha Stewart.

Rhubarb-Raspberry Cheesecake Squares

Tangy, sweet, and creamy, this rhubarb-raspberry cheesecake is baked in a 9×13 pan and doesn’t require a water bath, meaning it’s a handy dessert recipe to keep in your back pocket for family gatherings.

Get the recipe from Martha Stewart.

Cheesy Asparagus Pasta

Think of this three-cheese asparaugus pasta bake as spring’s answer to the mac and cheese you survived on all winter.

Get the recipe from Martha Stewart.

Poached Chicken Sandwiches with Peas and Radishes

Sandwiches made with tender poached chicken and a pea, almond, and ricotta spread are topped with fresh peas, radishes, and mint for the ultimate spring brunch.

Get the recipe from Martha Stewart.

Orange-and-Poppy-Seed Sheet Cake

Fluffy orange-scented cake enriched with sour cream and topped with a poppyseed icing is just what we want to snack on while sipping tall glasses of iced tea this spring.

Get the recipe from Martha Stewart.

Steamed Carrots with Lemon and Sea Salt

Beautiful rainbow carrots are the star of this simple dish. Steam them to preserve their color, then drizzle with lemon juice and olive oil and a sprinkle of sea salt to bring out all of their sweet splendor.

Get the recipe from Martha Stewart.

One-Pot Penne with Shrimp, Feta, and Spring Vegetables

We love a one-pot meal for any season. This one pairs penne with shrimp, feta, and spring veggies like asparagus and snow peas for a fresh and vibrant meal with minimal cleanup.

Get the recipe from Martha Stewart.

Before you go, check out our slideshow below:

Watch: We Tried Ina Garten’s Overnight Mac & Cheese & We Totally Get Why It Broke the Internet

Fieri starts this recipe by roasting shallots and garlic in a small aluminum foil pouch for about 30 minutes or until tender. While the shallots and garlic are in the oven, boil your water and cook your pasta. Now is also the perfect time to fry up some chopped bacon.

“I’m going low and slow on the bacon because I really want to render down the fat,” Fieri says in the below video on Food Network’s Instagram page. When the bacon is crisp, remove it from the pan, but keep the bacon grease where it is.

When the shallots and garlic come out of the oven, chop them up, and toss them into the same frying pan your bacon was in, along with some flour to make a roux.

To the roux, add some warm cream (Fieri flavored his cream with a sprig of Thyme) and shredded Pepper Jack and Cheddar cheese. Season with salt and pepper before adding to your cooked pasta.

Finally, transfer your mixture into a casserole dish and add a sprinkling of panko bread crumbs on top, along with chopped parsley, your bacon bits, and a drizzle of olive oil. Toss the entire thing into the oven for about 20 minutes, and you’re ready to eat.

“It’s 4 am and I have a sudden craving for mac and cheese with bacon now,” one person commented on the Food Network post. “Hm. How’d that happen?” Another person wrote, “Oooooohhhhh maaaaaahhhhh gaaawwwwwwddddd.”

Try Guy’s Mac Daddy version of mac and cheese the next time you’re starving and you won’t look at comfort food the same way again.

Before you go, check out Ina Garten’s easy weeknight dinner recipes below: