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Today, we’re cooking up an Amish home-style meal, the easy way. Stick around to see how it’s done.

When it comes to Amish cooking, there’s no question that the Amish know what they’re doing in the kitchen. Whether it’s making shoofly pie or scrapple, Dutch cabbage rolls or slippery pot pie, “Amish cooking,” means hearty, wholesome, and made the old-fashioned way. Today, we’re making an Amish-inspired casserole, except we’re using a few off-the-shelf shortcuts to make it weeknight easy.

We start by browning a good amount of ground beef, along with a chopped onion, and a bit of minced garlic. While that finishes up, we drain some cooked egg noodles and set them aside. Now that our beef is done, we add it to the same pot we cooked our pasta in, along with our drained noodles. To give this dish its creaminess, we toss in cream of mushroom soup, some milk, a splash of Worcestershire sauce, some tomato soup, and a few spices. We spoon this into a baking dish and into the oven it goes, until it’s heated through and the top is all crispy. There you have it, a dish that’s simple to make, full of flavor, and is sure to bring your family around the table. To get the recipe for our “Amish Country Casserole,” all you have to do is visit our website. I’m Howard, in the Mr. Food Test Kitchen, where today we found an “Amish inspired way,” for you to say…“OOH IT’S SO GOOD!!(



If coming up with new ways to make chicken week after week is challenging for you, then we've got an idea that’ll make you a kitchen hero.

I think it’s pretty common that many of us get stumped when it comes to finding new ways to cook chicken. So, to change things up, we’re making a super easy and cheddar cheesy chicken that I think you’re going to love. In fact, it’s so good, I’m betting it’ll become one of your new weeknight favorites. What do you say we get started? We begin by making a cracker crumb coating by combining crushed cheese crackers with sesame seeds, fresh chopped parsley, and a little salt ‘n’ pepper. The cheese crackers are our secret ingredient, which gives this dish its big cheddar taste. Now, after trimming some chicken breasts, we dip them in some melted butter and then into the cheesy crumb mixture. These go onto a baking sheet and into the oven until the chicken is cooked through and the coating is nice ‘n’ crisp. This may sound basic, but the taste is out-of-this-world. And don’t plan on having any leftovers, because when you serve this crunchy, cheesy chicken as-is or with some honey mustard dressing for dipping, they’re going to gobble them up! To get the recipe for our “Cheesy Baked Chicken,” simply visit our website. I’m Howard, with Kelly in the Mr. Food Test Kitchen, where today we found a “secret cheesy” way for you to say… “OOH IT’S SO GOOD!!(”



Grab your culinary passport and your appetite, because today we’re making a dish from northern Italy. It’s risotto and it’s creamy, easy to love, and so versatile.

What do you say I share a recipe with you that in the past you may have been intimidated by? It’s risotto and it originates in northern Italy. Over the years, it’s become crazy popular here in the States. And once you find out how easy it is to make, you’ll wonder why you didn’t do it sooner. The first thing you want to do is warm some chicken broth in a saucepan. And we’ll come back to this in a second. Now in a large saucepan, we sauté some onions and mushrooms in a butter until they’re tender. Then, we stir in some Arborio rice, garlic, and a bit of wine, and cook that until the wine is absorbed. Here’s the trick to making a creamy risotto. Slowly add in the warmed chicken broth, one cup at a time, stirring it until it’s absorbed. Right before serving, stir in a bit more butter, some Parmesan cheese, parsley, and pepper, and it’s done. See I told you it was easy. And once you take your first forkful, I have a pretty good feeling this’ll become part of your monthly dinner routine. You could even add some cooked shrimp or chicken to it. To get the recipe for our “Creamy Mushroom Risotto,” all you have to do is visit our website. I’m Howard, in the Mr. Food Test Kitchen, where today we found a “northern Italian way,” for you to say…“OOH IT’S SO GOOD!!(”



Today we’re going to show you how to cut, and the funny thing is…we’re not using a knife! Stick around and I’ll show you what I mean.

If you’re like me, it almost seems impossible to eat a bowl of soup, a crock of chili or a saucy stew without having some kind of bread to dunk in them. And to me, nothing is better than freshly baked biscuits. That way, we can get every last drop. To make them, we start by mixing some flour with baking powder and baking soda, a bit of salt and a little sugar. After it’s mixed, we cut in some shortening and cold butter. If you’ve never cut shortening or butter into dry ingredients, you do it with a pastry cutter, like this one, or you can use a couple of forks. The idea is to create a coarse crumb mixture, so that we end up with biscuits that are super flaky. Now, we stir in some buttermilk and mix this until the dough is moist. We roll this out, until it’s about a 1/2-inch thick and, with a biscuit cutter or drinking glass, we cut out circles, put them on a tray, and bake them off. That’s it! In minutes, when they’re golden, they’re ready to serve. Sure, you can slather them with butter and eat them as-is, but I think they’re best when dunked in any of our comforting favorites. To get the recipe for our “Better Buttermilk Biscuits,” all you have to do is visit our website. I’m Howard, in the Mr. Food Test Kitchen, where today we found “the ultimate dunking way” for you to say…“OOH IT’S SO GOOD!!(”


Candy bar, chocolate bar, or sweet treat. Well, whatever you call them, they’re downright tasty, and almost addictive.

I’d like to share something with everyone that I recently discovered after looking over your recipe requests. You all love your sweets. And I don’t blame you, so do I. And if homemade candy is on the top of that list, then you’re going to love the ooey-gooey candy bar we’re making today. We begin by melting some butter in a soup pot along with a package of marshmallows just until they’re melted. We take this off the heat and stir in a good amount of peanut butter crunch cereal. After placing this in a baking dish, we melt some more butter in a sauce pan and add equal amounts of sweetened condensed milk and corn syrup, some brown sugar and a splash of vanilla. Once this thickens up, we pour it over the cereal mixture and after it sets, which takes about 15 minutes, we top it with some chocolate that we’ve melted in the microwave. Once the chocolate firms up, it’s ready to cut into bars. After trying a bunch of these, our test kitchen team thought these were even better than any candy bar that you can buy at the checkout line. To try these for yourself, all you have to do is go online and look for our, “Whatdoyoucallem Bars.” I’m Howard, with Kelly, in the Mr. Food Test Kitchen, where today we found a “sinfully rich way” for you to say …“OOH IT’S SO GOOD!!(”



Whether you’re a dunker or a dipper, you’ll love what we’re whipping up today. It’s a homemade onion board that tastes like it just came from the bakery.

You know, this is the time of year when we find ourselves craving soups and stews, since they tend to warm us up from the inside-out. If you’re like me, then no bowl of soup, chili, or stew is complete unless there’s something to dunk in it. So, let me share with you an Old World-style onion board that’s good for dipping, dunking, or wiping the bowl clean. We start by browning a large onion in some butter until it’s golden. While that finishes up, we roll out a loaf of frozen bread dough that we’ve thawed, and place it on a rimmed baking sheet. Once it fits perfectly, we brush it with a beaten egg and spread the sautéed onions over it. This looks amazing. Now, we sprinkle on some poppy seeds and a bit of Parmesan cheese and into the oven it goes. There you have it, a perfect fresh-from-the-oven solution to dip or dunk into all your comforting favorites. To be honest, it’s so good, I could eat half of this before it ever gets to the table. To get the recipe for our “Parmesan Onion Board,” all you have to do check out our website. I’m Howard, in the Mr. Food Test Kitchen, where today we found a “freshly baked way,” for you to say…“OOH IT’S SO GOOD!!(”


Get ready to be surprised by how fast we can make a slow-roasted classic. You won’t want to miss this one!

Today we’re talking’ brisket. No, not the kind you find at a barbecue competition. This brisket doesn’t require any seasoning rub or long hours in a smoker it. The kind we’re making today is more of a slow-cooked pot roast and it goes together like this. This is a fresh beef brisket, not to be confused with a pickled, corned beef brisket that we would serve on St. Patty’s day. To get this ready for the oven, all we have to do is throw together a basic sauce made from ketchup, mustard, and brown sugar. Now we take a cup of this and add some water to it and pour it into a roasting pan. We place the brisket on top of that, fat-side up, and slather it with the rest of our sauce. At this point, the oven does the rest of the work. Once it’s fork-tender, which takes a few hours, all you have to do is slice it across the grain and it’s ready to serve. To say this brisket is full of flavor is an understatement and it’s so tender! To get the easy recipe for our “Crowd-Pleasing Brisket,” all you have to do is visit our website. I’m Howard, in the Mr. Food Test Kitchen, where today we found a “slow roasted way,” for you to say…“OOH IT’S SO GOOD!!(”


Some say chicken soup cures whatever ails you. It just might, everything from the sniffles to a hungry belly.

When it comes to foods that we crave, nothing is as welcoming as a big bowl of soup. And when that soup is chicken soup, all the better. So let me share with you a recipe that’s a warm-you-up favorite as well as a way to help you get rid of the winter blues. We start by placing a whole chicken that’s been cut into quarters in a large soup pot along with some cut up carrots, celery and onions. Then we add some water. Yes, this is going to make a big pot of soup, but don’t worry, because it freezes great. For the part that gives this all its flavor, we add some salt, pepper and a couple spoonfuls of chicken base. And if you’re not familiar with chicken base, it’s a super-rich take on bouillon, that is, let’s say… spoonable. And you can find this in the soup aisle. After this comes to a boil, we‘ll turn it down the and let it simmer ‘til the chicken is fall-apart tender. After we remove the bones from the chicken, we chunk it up and back into the soup it goes along with some wild rice. That’s all there is to it. What we end up with is big pot of soup that is packed with so much goodness, it’s practically a meal by itself. To get this easy recipe, all you have to do is go to our website and look for, “Chicken & Wild Rice Soup“. I know you’ll be glad you did. I’m Howard in the Mr. Food Test Kitchen, where today we found a “warm and cozy way,” for you to say ...“OOH IT’S SO GOOD!!(”



I bet you can’t say “I love fluff-a-nutter” three times quickly with a mouth full of fluff-a-nutter. So now would be a great time to grab a glass of milk before we start going.

I remember as a kid I used to love fluff-a-nutter sandwiches. My brother and I would spread a thick layer of peanut butter on white bread and then top it with gobs of marshmallow cream. You know what, after all these years, I still love them. So to share my ooey-gooey nutty love for this combo, let me show you how easy it is to whip up a dessert that is based on these memories. The first thing we do is combine some peanut butter with sugar, a stick of butter that we melted, a bunch of eggs, vanilla, a good amount of flour and a touch of salt. After giving it a good mix, we spread this in a baking pan and pop it in the oven. Once it comes out and it’s still hot, we spoon on some marshmallow cream. After this cools, we top it with a simple peanut butter frosting that is so good I could eat it by the spoonful. And when we cut this and take our first bite, get ready to do a happy dance…it’s that good. Once you’re done dancing, you may want to grab a glass of milk to wash it down. To get the recipe for what we call, “Peanut Butter Marshmallow Cake,” all you need to do is go to our website. I’m Howard in the Mr. Food Test Kitchen, where today we found an “ooey-gooey memory making way, for you to

say...“OOH IT’S SO GOOD!!(”



A sheet pan meal that’s as fitting for breakfast as it is for dinner. And believe it or not it’s done in less than 15 minutes.

The last thing any of us want to do after making a meal is to clean up a bunch of pots and pans. That’s probably why sheet pan cooking has become so popular. If you’re not familiar with it, today’s recipe will introduce you to the concept. It’s a recipe that’s perfect for any time of day, including brinner (well that’s when you serve breakfast for dinner!). We start by cutting a hole in the center of 6 slices of country-style or sourdough bread, butter one side of it and place it butter side down on a baking sheet.

Next, we crack an egg into each hole and sprinkle it with some Parmesan cheese and a bit of salt and pepper. All that’s left to do now is to let this bake until the eggs are cooked just the way you like them. Once they’re done we top them with some crumbled bacon along with some sliced scallions. That’s it! Whether you serve this for a hearty breakfast or for a fun change-of-pace brinner, you’re going to love how all the flavors and textures come together. If you’d like to try the recipe for our “Sheet Pan Toad-in-a-Hole,” simply visit our website. I’m Howard, with hungry Kelly, in the Mr. Food Test Kitchen, where today we found an “easy breezy way,” for you to say… “OOH IT’S SO GOOD!!(”


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