movie night

A sesame-scented dough is slathered with kimchi compound butter to create the ultimate savory breakfast roll.  

Cheesy Kimchi Rolls

all-purpose flour,

sugar

(1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

salt

water

sesame oil

eggs

Cooking spray

cabbage kimchi (from

garlic

scallions

extra-sharp cheddar cheese,

black pepper

white sesame seeds

Place 8 tablespoons of the unsalted butter in a medium bowl and let sit at room temperature to soften while you make the dough. 

Instructions

Place 4 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 1 packet active dry yeast, and 2 teaspoons kosher salt in the bowl of a stand mixer fitted with the hook attachment and whisk to combine. (Alternatively, place in a large bowl if kneading by hand.)

Place 1 cup warm water (about 125ºF),1/4 cup toasted sesame oil, and 2 large eggs in a medium bowl and whisk to combine. Turn the mixer speed on to low and slowly pour in the egg mixture. Once all the egg mixture is incorporated, Increase the speed to medium-low and knead until the dough is smooth, soft, and forms a ball, 7 to 8 minutes. After 5 minutes, if the dough is sticking to the edges of the bowl, add more flour 1 tablespoon at a time. (If mixing by hand, stir until a shaggy dough forms, then knead on a work surface until a finger pressed into the dough springs back, about 7 minutes.)

Gently remove the dough from the bowl and coat the bowl in cooking spray. Return the dough to the bowl. Tightly cover the bowl in plastic wrap and let the dough rise in a warm place until nearly doubled in size, about 1 1/2 hours. Meanwhile, make the filling when the butter in the bowl is softened.

Make the dough: 

Prepare the following: Drain 2 cups cabbage kimchi in a fine-mesh strainer, pressing out any excess liquid with a rubber spatula. Place the kimchi in the bowl of a food processor and pulse until coarsely chopped, about 10 pulses. (Alternatively, chop the kimchi by hand.) Return the kimchi to the strainer and press out any excess liquid.

Heat a medium non-stick skillet over medium heat. Add the kimchi and cook until some liquid has evaporated, 4 to 5 minutes. Transfer back to the strainer to drain and cool.

Mince 4 garlic cloves and add to the bowl with butter. Thinly slice 3 medium scallions. Reserve 2 tablespoons of the greens for garnish, then add the remaining scallions to the bowl with butter. Add the cooled kimchi, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine.

Grate 6 ounces sharp white cheddar cheese on the large holes of a box grater (about 1 1/2 cups). Coat a 9x13-inch baking dish with cooking spray. 

Make the filling: 

When the dough is ready, punch it down and transfer onto a lightly floured work surface. Flour a rolling pin and roll the dough into a 24x10-inch rectangle (about 1/3-inch thick), with a longer side closer to you.

Evenly spread the kimchi filling onto the surface of the dough, then sprinkle with the cheese. Starting at the bottom, roll the dough up tightly into a log, using a bench scraper as needed to help release the dough from the work surface. Pinch the seam together at the top.

Position the log seam-side down. Trim 1 inch off each end of the log and discard. Cut the log crosswise into 15 pieces. Arrange the rolls cut-side up in the baking dish, 5 across and 3 down.

Loosely cover in plastic wrap and let rise at room temperature for 25 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Melt the remaining 2 tablespoons unsalted butter in the microwave or in a small saucepan.

Uncover and brush the butter onto the rolls. Sprinkle with 2 tablespoons white sesame seeds. Bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, 30 to 35 minutes.

Fill and assemble the rolls: 

Flavored with an unlikely combination of seasoning packets, pepperoncini peppers, and butter, this weeknight-friendly dinner is like no other pot roast you&#x27;ve ever tasted. 

Instant Pot Mississippi Pot Roast 

unsalted butter

beef chuck roast

vegetable or canola oil

(1-ounce) packet ranch salad dressing and seasoning mix

(1-ounce) packet

Cut 1 stick unsalted butter into 8 pieces. Trim off any large pieces of surface fat from 1 (3-pound) boneless beef chuck roast. Pat dry with paper towels.

Heat 1 tablespoon vegetable or canola oil in a 6-quart or larger Instant Pot or electric pressure cooker on the highest Sauté setting until shimmering. Add the roast and sear on all sides until browned, about 10 minutes total. Transfer to a plate. 

Pour 1/4 cup water into the pressure cooker, scrape up any browned bits, and simmer until almost evaporated, 1 to 2 minutes. Turn off the pressure cooker. 

Return the roast and any accumulated juices to the pressure cooker. Sprinkle the roast with 1 packet ranch mix and 1 or 2 packets au jus gravy mix. Top with the butter. Pour 1/2 cup brine from 1 jar pepperoncini peppers over the roast. Add 10 pepperoncini peppers.

Lock the lid on and make sure the pressure valve is set to seal. Set to cook under HIGH pressure for 55 minutes. It will take about 15 minutes to come up to pressure.

When the cook time is up, let the pressure naturally release for 15 minutes. Quick release any remaining pressure. Shred the roast into bite-sized pieces with tongs.

This extra-cheesy, pillowy focaccia pizza is the ultimate homemade pie for your next pizza night.

How to Make the Best-Ever Focaccia Pizza

kosher salt, divided

dry yeast

olive oil, divided

red wine vinegar

Red pepper flakes

low-moisture mozzarella cheese, shredded (about 2 cups)

ricotta cheese (about 1 cup)

Parmesan

basil leaves

Mix the dough and let it rise. Place 4 1/2 cups all-purpose flour, 2 1/2 teaspoons of the kosher salt, and 1 1/2 teaspoons instant or active dry yeast in a large bowl and stir with a wooden spoon or rubber spatula to combine. Add 1 3/4 cups lukewarm water and 3 tablespoons of the extra-virgin olive oil and stir until no dry flour remains and a shaggy dough forms. Knead in the bowl a few times, sprinkling with a little more flour if needed, until a rough, sticky ball of dough forms. Tightly cover with plastic wrap and let rise at room temperature for 2 hours.

Chill the dough. After 2 hours, the dough will have puffed and doubled in size. Refrigerate the bowl of dough at least 8 hours and up to 24.

Turn the dough out onto a baking sheet. Drizzle 2 tablespoons of the extra-virgin olive oil onto a 13x18-inch rimmed baking sheet. Remove the bowl of dough from the refrigerator and use your hands to transfer the dough to the prepared baking sheet (save the plastic wrap to use again to cover stretched dough and wash the bowl to use for making the sauce). Turn to coat in the oil, then gently press and flatten the dough until about 1-inch thick. (The dough will not reach the edges of the baking sheet.) Cover loosely with plastic wrap and let rest for 10 minutes. Meanwhile, strain the tomatoes.

Strain the tomatoes. Pour 1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can with their juices into a fine mesh strainer set over the now-clean large bowl to drain the thin tomato water.

Stretch and shape the dough. Uncover the dough and use your fingertips to stretch the dough to the edges of the baking sheet. If it starts to shrink back, let it rest for a few minutes, then try again. Cover again and let rest until puffed and slightly risen, about 25 minutes. Meanwhile, heat the oven and make the sauce.

Heat the oven. Arrange a rack in the lower third of the oven and heat the oven to 475°F.

Make the sauce. Discard the tomato water that has accumulated in the bowl and pour the strained tomatoes in their sauce into the bowl. Carefully crush the tomatoes with your hands into bite-sized pieces. Grate or mince 2 garlic cloves and add it to the bowl. Add the remaining 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, remaining 1/2 teaspoon kosher salt, and a generous pinch of red pepper flakes. Stir to combine.

Assemble the focaccia pizza. Shred 8 ounces low-moisture mozzarella cheese (about 2 cups). Use your fingertips to gently dimple the surface of the dough. Sprinkle 1 cup shredded mozzarella evenly over the dough, leaving about a 1/2-inch border around the edges. Spoon the tomato sauce over the cheese and gently spread it the best you can with the back of the spoon (some spots without sauce are okay). Sprinkle with the remaining 1 cup mozzarella. Dollop 1 cup whole-milk ricotta cheese in small spoonfuls over the top.

Bake the focaccia pizza. Bake until the focaccia pizza is golden-brown around the edges and the cheese has melted, 17 to 20 minutes. Meanwhile, finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) and tear 4 large fresh basil leaves. 

Let cool, garnish, slice, and serve. Remove the pizza from the oven and sprinkle all over with the Parmesan. Let cool for 5 minutes. Sprinkle with the basil and more red pepper flakes, if desired. Cut into 12 squares and serve. 

A crunchy, salty, savory, sweet, and spicy assorted snack mix that I genuinely can&#039;t stop eating! Perfect for a cozy movie night paired with chilled white wine, or as salty midday snack.

Crunchy Vegan Snack Mix

popcorn (lightly salted)

pretzels

plantain chips (salted)

wasabi peas (vegan*)

Combine in a very large mixing bowl and gently toss with tongs until evenly distributed. Serve as is or warm in a 350 degree oven for about 5 minutes then dig in! This snack pairs nicely with some cold sparkling water (mango or lime are my favorites!) or a crisp glass of chilled white wine. Enjoy!

Want to spice of up your life? Make this Buffalo Flavored Popcorn Recipe in minutes. It’s a great snack to take on the go or save for later.

Buffalo Popcorn Recipe by Tasty

paprika

cayenne pepper

hot sauce

olive oil

coconut oil

popcorn kernals

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a small bowl, mix together the paprika, cayenne, and salt. Set aside.

In a separate small bowl, mix together the sugar, hot sauce, and olive oil. Set aside.

Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid.  Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.

Uncover and drizzle the hot sauce mixture over the popcorn. Carefully toss to coat.

Sprinkle the spice mixture over the popcorn and stir to coat evenly.

Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.

https://vid.tasty.co/output/126950/landscape_480/1552343159

These one-bowl brownies are fudgy and decadent, with a hint of coffee flavor.

Coffee Brownies Recipe

chocolate

vanilla extract

all-purpose flour

cocoa powder

instant coffee or espresso powder

baking powder

Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray, then line with parchment paper so that it hangs over two sides of the pan. Lightly coat the parchment with cooking spray. 

Coarsely chop 12 ounces of semi-sweet or bittersweet chocolate. Place in a medium microwave-safe bowl and add 1 stick unsalted butter. Microwave in 30-second intervals, stirring between each, until the mixture is melted and smooth, about 1 minute and 30 seconds total.

Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar, and whisk to combine. Add 2 large eggs and 1 teaspoon vanilla extract, and whisk to combine. 

Place 1 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 2 tablespoons instant coffee or espresso powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking powder in a small bowl and whisk to combine.

Pour the flour mixture into the chocolate mixture and stir until just combined with no streaks of flour. Transfer the batter to the baking pan and spread into an even layer.

Bake until a tester comes out with just a few crumbs, about 35 minutes. Let cool 1 hour before removing the brownie slab from the pan and cutting.

Here&#x27;s how to make Cheetos&#x27; new Flamin&#x27; Hot Cheetos Popcorn at home. 

Flamin’ Hot Cheetos Popcorn 

cheddar cheese powder

hot smoked paprika

garlic powder

onion powder

vegetable oil

popcorn kernels, preferably mushroom popcorn

Flamin’

Place 1/3 cup cheddar cheese powder, 1 teaspoon hot smoked paprika, 1/2 teaspoon kosher salt, 1/2 teaspoon granulated sugar, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/8 teaspoon cayenne pepper in a small bowl, and stir with a fork to combine.

Measure out 1/2 cup popcorn kernels. Heat 3 tablespoons vegetable oil in a large, heavy bottomed pot with a tight-fitting lid, such as a Dutch oven, over medium-high heat until shimmering. Add 2 to 3 of the popcorn kernels. When they pop, add the remaining popcorn kernels. Cover and shake the pot back and forth while the popcorn pops, until the popping slows (there’s no popping for 10 seconds), 6 to 8 minutes total popping time.

Pour the popcorn out onto a rimmed baking sheet to cool. Meanwhile, return the pot to medium-high heat and add 6 tablespoons unsalted butter. When melted, add 3 cups Flamin’ Hot Cheetos and toast until fragrant, about 1 minute. Return the popcorn to the pot and remove from the heat. 

Using a large spatula, toss the popcorn with the buttery Cheetos. Sprinkle with the cheddar cheese mixture and toss until evenly coated. Serve warm or at room temperature. 

These sweet-and-salty cookies come together in just one bowl — no mixer required.

Buttered Popcorn Sugar Cookies Recipe

unpopped popcorn kernels, divided

baking soda

brown sugar

Flaky salt (optional)

Heat 1 tablespoon vegetable oil in a large, heavy-bottomed pot with a lid over medium-high heat until shimmering. Add 1 teaspoon of the popcorn kernels to test if the oil is hot enough. Once a few kernels start popping, add the remaining popcorn kernels. (Be careful, the popping kernels can fly out of the pot!) Cover the pot and cook, shaking the pot occasionally, until the popcorn stops popping and there is about 5 seconds of silence between each pop, 2 1/3 to 3 minutes total.

Pour the popcorn into a large bowl, taking care not to include any unpopped kernels. (Makes about 5 1/2 cups.)

Carefully wipe out the inside of the pot with a paper towel to remove any stuck pieces of popcorn. Place back onto the stovetop over low heat. Add 2 sticks (1 cup) unsalted butter and cook, stirring occasionally, until fully melted but not browned, 2 to 3 minutes. Immediately pour into a large, heat-proof bowl and let cool on the counter for 30 minutes.

Meanwhile, place 2 1/4 cups all-purpose flour, 3/4 teaspoon kosher salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda in a medium bowl and whisk until combined. Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 3 baking sheets (or as many as you have) with parchment paper.

Add 1 cup granulated sugar, 3/4 cup packed light brown sugar, 1 large egg, 1 large egg yolk, and 1 tablespoon vanilla extract to the bowl of melted butter. Whisk until completely smooth and glossy. Add the flour mixture and stir with a rubber spatula or wooden spoon until the flour is completely incorporated and a smooth dough forms. 

Smash the popcorn with your hands to break it up into small, irregular pieces. You want the popcorn to be slightly larger than the size of peas with random, whole pieces still intact. Discard any pieces of hard kernels that may still be stuck to the popcorn. Add to the dough and gently fold it in.

Scoop out the dough with a 1 1/2-inch wide cookie scoop or into 32 (about 2 rounded tablespoon) portions, and roll into balls. Place the dough balls at least 2 inches apart on the prepared baking sheets, 10 to 12 per sheet. Sprinkle the tops with flaky salt, if using. 

Bake 2 of the sheets, rotating the baking sheets from back to front and top to bottom halfway through, until cracks start forming, 11 to 13 minutes total. Err on the side of underbaking them (these cookies will not brown much). Let cool on the baking sheets for 5 minutes, then transfer onto a wire rack to cool completely.

Bake the last sheet of cookies on either rack, rotating the pan front to back halfway through baking. (If reusing one of the baking sheets, let it cool for 15 minutes before baking the last batch on it.) 

These sliders have it all: sweet slices of ham, irresistibly gooey Swiss cheese, squishy Hawaiian rolls, and a savory butter drizzled over top.

Ham and Cheese Sliders Recipe

Dijon mustard

Worcestershire sauce

(12-ounce) package Hawaiian sweet rolls,

Swiss cheese

deli ham (about 10 ounces)

poppy seeds

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Place 4 tablespoons unsalted butter in a small, microwave-safe bowl and microwave until melted, 20 to 30 seconds. (Alternatively, melt butter in a small saucepan over medium heat.) Add 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon onion powder, and 1/4 teaspoon kosher salt, and whisk to combine. 

Without separating the rolls, cut 1 package Hawaiian sweet dinner rolls in half horizontally with a serrated knife. Place the bottom half of the rolls in a 9x13-inch or 7x11-inch baking dish.

Arrange 6 slices of the Swiss cheese on the rolls, overlapping the slices as needed to completely cover. Fold and arrange 12 thin slices ham over the cheese, arranging a slice on each roll. Layer the remaining 6 slices Swiss cheese over the ham. Place the top half of the rolls over the cheese.

Brush the butter onto the top of the rolls, then sprinkle with 1 teaspoon poppy seeds. Cover the baking dish tightly with aluminum foil.

Bake until the sandwich is heated through and the cheese melts, about 20 minutes. Uncover and bake until the rolls are lightly browned, 7 to 8 minutes. Transfer the slab to a cutting board, then cut into individual sliders with a serrated knife before serving. 

Amaze your friends with the true flavor of buttered popcorn in cake form! Buttered Popcorn Cupcakes are delicious buttery treats that are perfect for the big game or family movie night. Please note, the Swiss meringue buttercream uses salted butter in this recipe, to convey the flavor of salty buttered popcorn. You may have buttercream left over if you don’t pipe a big double swirl as pictured. You may opt to halve the buttercream recipe if you plan for a more modest amount of frosting.

Buttered Popcorn Cupcakes

unsalted butter (softened)

eggs (at room temperature)

dram bottle LorAnn Buttered Popcorn Flavor (.125 oz)

fine grain sea salt

buttermilk (at room temperature)

salted butter (at room temperature)

dram bottle LorAnn Buttered Popcorn Flavor (.125 oz.)

Yellow gel food color

Orange gel food color

movie theater style popcorn (such as Brim’s)

Preheat the oven to 350°F. Line a cupcake pan with 12 paper liners.

In the bowl of an electric mixer, combine the butter and sugar and medium speed until fluffy and lightened in color. Beat in the eggs one at a time. Beat in the buttered popcorn flavor. Scrape down the bowl and mix to incorporate once more.

In a medium mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.

Add the flour mixture and buttermilk alternately to the creamed mixture. Begin and end with flour, and mix on low speed until just combined. Scrape down the bowl and fold together any bits of remaining butter or flour by hand.

Using an ice cream scoop, or a 1/4 cup measure, divide the batter evenly between the muffin cups.

Bake the cupcakes for 20 minutes or until they spring back when pressed in their centers. Allow them to cool in the pan for 3 -5 minutes, then transfer to a wire rack to cool completely.

Yellow butter cupcakes

Place a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.

In a large stainless-steel bowl, combine the egg whites and sugar. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.

Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the buttered popcorn flavor. Add drops of yellow gel food color until a bright yellow hue is achieved. Add 1 or 2 drops of orange food color to bring the hue closer to the color of theatre style buttery popcorn. Scrape down the bowl and beat on high speed until fluffy and the color is consistent.

Place the buttercream in a large pastry bag fitted with a large French piping tip, such as Ateco #828. Pipe a large double swirl of buttercream on top of each cupcake. Don’t top cupcakes with the popcorn until just before serving.

Just before serving or displaying cupcakes, top each with a handful of crunchy theater style popcorn. The popcorn will become hydrated over time, so serve within an hour of garnishing.

Buttered popcorn Swiss meringue buttercream

Enjoy your next movie night with one of the all-time best theater snacks - a soft pretzel - but in homemade form and with a sourdough twist.

Soft Sourdough Pretzels Recipe

starter,

milk, warmed (110-120 F)

brown sugar, divided

butter

bread flour

Add the sourdough starter, warm milk, 2 tablespoons brown sugar, and melted butter to the bowl of a stand mixer fitted with the dough hook attachment.

Turn the mixer on low and slowly add in the flour. Mix until the dough forms a soft ball.

Turn the dough onto a clean surface and knead the dough until smooth (about 2 minutes). Form the dough into a ball and place it into a clean, lightly-oiled bowl. Cover with plastic wrap and let it rise for about 2 hours, until the dough doubles in size.

Once the dough has risen, turn it onto a lightly floured surface. Form the dough into a rectangle and divide it into 12 equal pieces. Roll out each piece to 18-20 inches in length.

Shape each piece of dough into a pretzel. Do so by making a loose circle the dough strand, ends nearest you. Twist the ends together once or twice, then fold them over, pressing them gently into the round part of the dough. Place finished pretzels on lightly greased or parchment-lined cookie sheets. Place the cookie sheets into the freezer for 30 minutes to harden.

Preheat the oven to 450 F. Place a large pot on the stove and add 2 quarts of water to it. Bring to a boil and then add the baking soda and remaining 1 tablespoon of brown sugar. Let the sugar and baking soda dissolve.

Add pretzels 3 to 4 at a time to the water so that they aren't crowded. Let them boil in the water for 30 seconds on each side. Gently remove the pretzels from the water and add them back to the cookie sheets, evenly spaced.

In a small bowl whisk together the egg and the remaining 1 tablespoon of water. Brush the egg wash over the pretzels on the cookie sheets and sprinkle with pretzel salt if desired.

Bake in the preheated oven for 13-15 minutes until the pretzels are golden brown.

Receita de Hambúrguer Empanado deliciosa feita com MAGGI Caldo em Pó Carne, acém moído, alcatra moída e farinha panko

Receita de Hambúrguer Empanado

500 g de acém moído

500 g de alcatra moída

envelope de MAGGI® Caldo em Pó Carne

colheres (sopa) de água fria

pães de hambúrguer

ovos

xícara de farinha panko

Em um recipiente, coloque as carnes moídas, o MAGGI Caldo em Pó Carne e a água.

Misture muito bem para temperar por igual.

Modele 10 hambúrgueres médios (cerca de 6 cm de diâmetro) e empane, primeiro passando no ovo e, em seguida, na farinha panko.

Top 12 movie night recipes from across the web

The most viewed movie night recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheesy Kimchi Rolls

Instant Pot Mississippi Pot Roast

How to Make the Best-Ever Focaccia ...

Crunchy Vegan Snack Mix

Buffalo Popcorn Recipe by Tasty

Coffee Brownies Recipe

Flamin’ Hot Cheetos Popcorn

Buttered Popcorn Sugar Cookies Reci...

Ham and Cheese Sliders Recipe

Buttered Popcorn Cupcakes

Soft Sourdough Pretzels Recipe

Receita de Hambúrguer Empanado

Top 12 movie night recipes from across the web

The most viewed movie night recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Kimchi Rolls

Instant Pot Mississippi Pot Roast

How to Make the Best-Ever Focaccia ...

Crunchy Vegan Snack Mix

Buffalo Popcorn Recipe by Tasty

Coffee Brownies Recipe

Flamin’ Hot Cheetos Popcorn

Buttered Popcorn Sugar Cookies Reci...

Ham and Cheese Sliders Recipe

Buttered Popcorn Cupcakes

Soft Sourdough Pretzels Recipe

Receita de Hambúrguer Empanado

The most viewed movie night recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine