Marathon Bar

The Marathon Bar was introduced by Mars Candy Company in 1973. It wasn’t subtle — an eight-inch-long chocolate bar made of braided caramel coated in milk chocolate. Despite its memorable size and shape, the product was discontinued in 1981 after declining sales. If you’re feeling nostalgic, a similar product called the Curly Wurly is still sold in the U.K.

Space Dust Sizzling Candy

Space Dust was a carbonated candy produced by General Foods in the 1970s, offering a fizzy texture similar to Pop Rocks. The product was discontinued in the 1980s following public concerns about Pop Rocks, including rumors that the candy could be dangerous when consumed with soda. Pop Rocks were later reintroduced, but Space Dust never made it back.

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This Is What Your Table Would Have Looked Like at a 1970s Dinner Party: 7 Groovy Recipes

Plus, tips for hosting a retro-themed night

Kraft Squeez-A-Snak

Kraft Squeez-A-Snak was a processed cheese-based spread packaged in tube-like containers. It came in flavors including garlic, pimento, bacon and hickory smoke, designed to be spread onto crackers or other foods. The product has since been discontinued, though other Kraft products like Cheez Whiz remain on the market.

Koogle

Chocolate-flavored peanut butter might sound like a modern invention, but Kraft got there first. Koogle was a flavored peanut butter introduced in 1971, sold in flavors such as chocolate, banana, cinnamon and vanilla. Despite its novelty, the product was discontinued by the end of the 1970s.

Jell-O Pudding Pops

Few ’70s snacks had the commercial success of Jell-O Pudding Pops. Introduced in test markets in 1978 with a national rollout in 1979, the frozen dessert came in flavors including chocolate, vanilla, butterscotch and banana. The product generated $100 million in its first year and tripled that amount within five years. Even with that blockbuster start, Pudding Pops were discontinued in 2004 due to declining sales. Jell-O has a recipe on its website if you want to make your own.

Pizza Spins

Pizza Spins were pizza-flavored snack chips introduced in the late 1960s and popular into the early 1970s. Their run was brief — the product was discontinued in 1975 after a short production run.

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10 Weirdest State Fair Foods in America You Won’t Believe People Created

Growing up, state fairs were a yearly tradition, and let’s be honest—the food was just as fun as the games we played. State fairs as the Wild West of food—anything goes, and the weirder, the better. I’m talking giant portions, unlikely pairings and deep-fried everything. But some of the concoctions out there go way beyond […]

Reggie Bar

The Reggie Bar, produced by Curtiss Candy Company and named after Reggie Jackson, was introduced in the late 1970s. It contained peanuts, caramel and chocolate. The bar was discontinued in 1981 and briefly re-released in 1993 following Jackson’s induction into the National Baseball Hall of Fame. Then, in 2023, the candy returned — this time produced by Sai Chocolates in Pennsylvania with input from Reggie Jackson himself.

Jell-O 1-2-3

Jell-O 1-2-3 was introduced in 1969 as a layered gelatin dessert mix that separated into multiple textures during preparation. The multi-step process was part of the appeal — and part of the challenge. The product was gradually phased out beginning in the mid-1980s and discontinued in 1996.

Many of these snacks were discontinued due to shifting tastes, corporate changes or recipe updates, but they remain popular in online discussions and nostalgia-driven content. Here’s a look at the most talked-about snacks—and which ones you can actually buy again.

The retro snacks that have already made a comeback

Dunkaroos launched in 1990 and were discontinued in the United States in 2012. After years of continued demand, the snack returned to store shelves in 2020.

Oreo Cakesters were first released in 2007 and discontinued in 2012. They returned to store shelves in January 2022 after a 10-year hiatus, with additional flavors introduced.

Food

Hostess Suzy Q’s Are Back! Find Out Where You to Find Them Near You

It’s not uncommon for companies to reverse changes related to their products, stores or restaurants when customers vocalize their displeasure. Last month’s Cracker Barrel hubbub is a prime example of that. Another company that is no stranger to this? The American bakery company Hostess Brands, which has regularly introduced and re-introduced products based on public […]

Altoids Sours were launched by Wrigley in the early 2000s and packaged in metal tins. They were discontinued around 2010 due to declining sales, which sparked a resale market and online following along with modern knockoffs. They are officially back as “Retro Sours” produced by Iconic Candy, featuring the original Tangerine, Mango and Citrus flavors. They are available on Amazon.

Trix Yogurt launched in 1992 and was discontinued in 2016 due to declining popularity. It returned in 2021 with reformulated ingredients, including the removal of high-fructose corn syrup. They are commonly sold in 8-count variety packs, primarily at retailers like Walmart.

The retro snacks that the fans are still fighting for

Planters PB Crisps were launched in 1992 as peanut-shaped cookies with a crunchy shell and peanut butter filling. They remain one of the most requested discontinued snacks online. There’s a website campaigning for their return called pbcrisps.com that kicked off in 2022, and Nutty Nostalgic launched a PB Crisps-inspired product called 90s Crisps in 2023, which you can buy here.

Butterfinger BB’s were introduced as bite-size versions of the candy bar and were discontinued in 2006 due to production issues. They briefly returned as Butterfinger Bites in 2009 and were later reformulated after Ferrero acquired the brand in 2018.

Hershey Swoops were introduced in 2003 and discontinued in August 2006. A 2004 market research study found only 14% of consumers were aware of the product.

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9 New Oreo Flavors Coming in 2026—Here's What We're Most Excited for

For most people, a new year means new beginnings. New health milestones, new work goals, new promises, and if you’re anything like us, new Oreo products to look forward to! If you’re a fan of the classic cookie, get excited, because over the next few weeks, Oreo is rolling out nine new and returning products […]

The complicated comebacks of the snacks fans want to see

3D Doritos were introduced as puffed, air-filled, 3D triangular snacks. After being discontinued, Frito-Lay relaunched a revamped version called Doritos 3D Crunch in December 2020. However, these later versions also vanished from shelves by 2023.

Crystal Pepsi launched in 1992 and reached about 1% of the soft drink market in its first year, valued at $474 million. It was discontinued in 1994 after competition and product strategy challenges. It was later re-released for limited runs in the 2010s following consumer campaigns.

Fruitopia was a fruit-flavored drink line launched by the Coca-Cola Company in 1994, marketed as a caffeine-free alternative to soda, though it was made mostly from juice concentrate. The drink was popular in the mid-1990s but declined in sales and was phased out in the United States by 2003. The brand still exists internationally and in some U.S. locations, including McDonald’s.

Whether it’s a petition website, a nostalgic knockoff or a full relaunch, the demand for these snacks shows no sign of fading. For fans still holding out hope, some of these favorites are just a click away.

The ingredients in the peach cobbler dessert recipe

While cobbler can be made with any fruit, peach cobbler stands out for all the right reasons. Sliced peaches are transformed into a sweet filling–with the help of sugar, vanilla extract and cinnamon. This filling is topped with a biscuit or cake topping before it’s baked. The result is a tender and fruity dish to enjoy warm with ice cream or whipped cream. 

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Blackberry Cobbler Is a Berrylicious Summertime Delight — Easy 5-Ingredient Recipe

This baker's shortcut ensures a fluffy topping to enjoy with juicy in-season blackberries

Why you should bake peach cobbler in a crockpot

The biggest perk of crockpot peach cobbler is that you don’t have to keep a close eye on it as it bakes. You can simply assemble the dessert in your crockpot and let it cook on low. Because this appliance uses gentle moist heat, the cobbler won’t dry out during cooking time. The baking time is around four hours, but it’s worth it for a hassle-free version of this cozy dessert delight. 

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Chicken Cobbler Is an Easy One-Pot Dish Full of Comforting Flavors: 2 Recipes

This trick creates an ultra-flaky biscuit topping — no rolling or shaping needed

A delicious crockpot peach cobbler recipe

Below, you’ll find a crockpot peach cobbler recipe from the Slow Cooking Perfected YouTube channel. The recipe whips up a simple cake batter to pour over the peaches and bake in the crockpot. Use any fresh, frozen or canned peaches you fancy and enjoy a taste of fruity magic!

Crockpot Peach Cobbler

Ingredients:

Peach filling:

• 5 cups sliced peaches (fresh, canned or frozen)
• ¼ cup sugar
• 1 tsp cinnamon
• 1 tsp nutmeg

Cake topping:

• 1½ cups self-rising flour
• 1 cup sugar
• 1 tsp salt
• 1½ cups milk
• 1 stick (½ cup) melted butter

Directions:

• Active: 15 mins
• Total time: 4 hrs 15 mins
• Yield: 6 servings

1. In a bowl, lightly toss the peach slices with the sugar, nutmeg, and cinnamon.
2. In another bowl, mix together the self-rising flour, sugar, salt, and milk. Try to avoid any lumps.
3. Next, in the slow cooker, add the butter and spread evenly.
4. Add the coated peach slices. Evenly spread the cake batter mix over the top of the peach slices in the slow cooker.
5. Cook on low for 4 hours or until the cobbler is cooked in the middle.
6. Serve and enjoy.

This isn’t your average meatball recipe

Ina Garten’s take on spaghetti and meatballs is elevated in all the right ways, thanks to a few thoughtful upgrades that set it apart from your typical recipe. She uses a rich blend of ground veal, pork and beef for tender and flavorful meatballs, then mixes in a generous amount of freshly grated Parmesan for extra savoriness. “It’s definitely unusual in meatballs, but I think it gives it lots of flavor,” says Ina, who uses a finely grated version. 

A touch of nutmeg adds subtle warmth, while warm water—a trick she borrowed from Rao’s, a NYC Italian restaurant—keeps the so meatballs moist and delicate, “you won’t believe it.”

Instead of skipping straight to the sauce, she browns the meatballs first for a golden crust, then simmers them in a red wine–spiked tomato sauce until everything is perfectly melded. The result is a restaurant-worthy comfort dish that feels special enough for company and simple enough for a cozy night in.

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Ina Garten's Mac and Cheese Recipe Deserves a Spot at the Grown-Up Table

If you ask Ina Garten, mac and cheese isn’t just for kids. And one bite of her grown-up version proves it. In a cozy episode of Barefoot Contessa, Ina brings a sophisticated twist to the ultimate comfort food, loading it up with three different types of cheeses and crispy bacon. “This is such a cozy […]

Ina’s tips for the best spaghetti and meatballs

This dish may seem simple, but Ina’s smart little upgrades make all the difference:

• Mix by hand. Ina mixes everything by hand, but gently, almost like fluffing. “They’re a cook’s best tool,” she says of her hands. 
• Brown before simmering. Rather than dropping the raw meatballs into the sauce to simmer, Ina insists on searing them first. “I’m just gonna keep turning them so they brown evenly on all sides,” she explains, being careful not to crowd the pan. Searing also deepens the flavor of the sauce.
• Cook everything in one pan. Less cleanup and more flavor; it’s a win-win! “I’m using the same pan because it’s got all that great flavor from the meatballs,” Ina notes.

Food

Ina Garten’s Meatloaf Recipe Is the Cozy Comfort Dish Everyone Needs

A good meatloaf always brings me back to childhood. Maybe it’s the warmth of the oven, the aroma of parmesan cheese wafting through the kitchen, or the comforting idea of my father’s recipe that I still can’t seem to recreate. But when it comes to giving classic dishes a little gourmet flair without overcomplicating them, […]

Ina Garten’s spaghetti and meatballs recipe

Want to serve this dish like Ina? “I finish with a bunch of basil right in the middle, and some big spoons for serving,” she says, making it easy for guests to dig in. “I can’t wait to see their faces.” Here’s Ina’s official recipe for this rustic and impressive dinner.

Ingredients:

Meatballs

• ½ lb. ground veal
• ½ lb. ground pork
• 1 lb. ground beef
• 1 cup fresh white bread crumbs (4 slices, crusts removed)
• ¼ cup seasoned dry breadcrumbs
• 2 Tbs. chopped parsley
• ½ cup freshly grated Parmesan
• 2 tsp. kosher salt
• ½ tsp. black pepper
• ¼ tsp. ground nutmeg
• ¾ cup warm water
• 1 extra-large egg, beaten
• Olive oil and vegetable oil, for frying

Sauce

• 1 Tbs. olive oil
• 1 onion, diced
• 1½ tsp. garlic, minced
• ½ cup red wine
• 1 (28-oz.) can crushed tomatoes
• 1 Tbs. chopped parsley
• Salt and pepper, to taste

Pasta and garnish

• 1½ lbs. spaghetti
• Fresh basil, for garnish
• Extra Parmesan, for serving

Directions:

• Total time: 2 hours
• Yield: 6 servings 

1. In a large bowl, combine all meatball ingredients and mix gently with your hands. Form into 16 meatballs.
2. Heat equal parts olive oil and vegetable oil in a large skillet over medium-low heat. Brown meatballs in two batches, turning to sear all sides, 10 minutes per batch. Transfer to a paper towel-lined plate.
3. Pour off excess oil from the pan. Add olive oil and diced onion, cooking until tender, five to 10 minutes. Then, add the garlic and cook for an additional minute.
4. Turn the heat to high and pour in the red wine, scraping up the browned bits, for three minutes. Stir in crushed tomatoes, parsley, salt and pepper. Return meatballs to the sauce and simmer for 25–30 minutes over the lowest heat, uncovered.
5. Meanwhile, cook spaghetti according to package directions. Drain and transfer to a serving bowl. Spoon meatballs and sauce over pasta. Garnish with fresh basil and Parmesan.

Make-ahead and leftover notes

Like many of Ina’s classics, this one gets better with time. You can make the meatballs and sauce ahead of time and store them in the fridge for up to three days, or freeze them for later. Just reheat gently on the stove while the pasta cooks. It’s a great meal to prep ahead for guests, or just to have an Ina-approved dinner on a busy weeknight.

The basics of smoked mac and cheese

This version of mac and cheese follows the standard method of tossing tender macaroni in a cheese sauce and topping it with breadcrumbs. The only difference: it’s baked inside of a grill rather than the oven for a smoky kick. Using the grill also ensures the breadcrumb topping becomes extra golden brown once baked. Give this version a try and you’ll wonder why you didn’t make it sooner!

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3-Ingredient Stovetop Mac and Cheese Recipe Oozes Creamy Comfort

You just need three simple ingredients.

Ingredient that keeps smoked mac and cheese moist

Adding half-and-half to the mac and cheese is key to keeping it moist during baking. Since it’s thinner than heavy cream, it won’t thicken too much once you combine it with cheese and other ingredients for the sauce. But make no mistake, half-and-half still produces a luscious mac and cheese to serve with any meal. 

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The Internet Is Calling This Mac and Cheese Recipe “Immaculate”—Here’s Why

When it comes to comfort food, mac and cheese reigns supreme. Whether you prefer it from a box, on the stovetop or baked, it’s hard to say no to creamy and cheesy noodles.  But Tineke “Tini” Younger has taken the classic to viral heights. Known for her warm, relatable cooking content, the social media chef […]

Traeger’s smoked mac and cheese recipe

The grilling pros at Traeger share their Smoked Mac and Triple Cheese recipe–which uses a blend of cheeses for ultra-comforting, gooey results. A combination of hot sauce and dry mustard add a mild spice that compliments the dish’s smokiness. (Bonus: For an intense smoky flavor with no guesswork, try using a wood pellet grill such as the Traeger Woodridge. It delivers consistent and precise temperature control and consistent heat to achieve a flame-kissed taste every time.)

Smoked Mac and Triple Cheese

Ingredients:

• 2½ cups half-and-half, plus more as needed
• 5 tbsp unsalted butter, chilled, divided
• 8 oz cream cheese, cut in cubes
• 1 tsp hot sauce
• 1 tsp dry mustard 
• ¾ tsp freshly ground black pepper
• Kosher salt, for boiling
• 16 oz dried elbow macaroni
• 1½ cups shredded cheddar cheese
• 1½ cups shredded smoked mozzarella or Gouda cheese
• 2 tbsp unsalted butter, melted
• 1 cup panko breadcrumbs
• As needed: smoked paprika, for serving

Directions:

• Yield: 4 servings

1. Set the grill temperature to 180℉ and preheat with the lid closed for 15 minutes. 
2. In a well-seasoned 12-inch cast-iron skillet, combine the half-and-half, 4 tablespoons butter, cream cheese, hot sauce, dry mustard and black pepper.
3. Place the skillet on the grill grates, close the lid, and smoke for 30 minutes. 
4. While the sauce smokes, bring a large pot of salted water to a boil. Add the pasta and cook for 1 to 2 minutes less than stated on the package. Drain the pasta, rinse with cold water, and return to the pot. Add the cheddar and mozzarella cheeses and stir to combine.
5. Remove the sauce from the grill and whisk until smooth. Pour the smoked sauce over the pasta and cheese, stirring gently with a rubber spatula to coat the noodles.
6. Increase the grill temperature to 350℉ and preheat with the lid closed for 15 minutes.
7. Clean the cast iron skillet, then grease with the remaining tbsp of butter. Pour the macaroni and cheese into the skillet, smoothing the top.
8. In a small bowl, mix together the bread crumbs and melted butter until well combined. Sprinkle over the macaroni and cheese.
9. Place the skillet on the grill grates. Close the lid and bake the macaroni and cheese until it’s bubbling and the top is lightly browned, 30 to 40 minutes.
10. Dust the top lightly with the paprika before serving. Enjoy!

The basics of making rhubarb custard bars

Preparing these bars starts with the crust: flour, sugar and butter are combined and pressed into a baking pan. Then, the rhubarb custard filling is poured on top before the dessert is baked. Once the filling is set and cooled, cream cheese frosting is spread over the dessert and it’s sliced into individual bars. Rhubarb adds a perfectly tart flavor to these bars, which require just 25 minutes of active preparation.

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Strawberry Rhubarb Jam Recipe Use Just 4 Ingredients for the Sweetest Spread

Use this spread to add a fruity kick to your favorite treats!

Tips for storing rhubarb custard bars so they stay fresh

Rhubarb custard bars should be stored in the fridge to prevent the cream cheese topping from spoiling. Simply place the bars in an airtight container and refrigerate for up to four days. They’re perfect for making ahead–or for saving leftovers to enjoy throughout the week.

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Ina Garten’s Strawberry Rhubarb Crisp Is Perfect for a Spring Gathering

If there’s one thing Ina Garten always gets right, it’s a cozy, crowd-pleasing dessert. And her strawberry rhubarb crisp might just be the Barefoot Contessa’s most underrated springtime treat. Made with tender seasonal fruit and finished with a buttery oat topping, it’s the kind of nostalgic dessert that’s simple enough for a weeknight but special […]

A tasty and simple recipe for rhubarb custard bars

Whether you use fresh or frozen rhubarb, Taste of Home’s recipe for rhubarb custard bars guarantees decadent results every time! (Try this shortcut rhubarb pie for another yummy rhubarb dessert idea.)

Rhubarb Custard Bars

Ingredients:

• 2 cups all-purpose flour
• ¼ cup sugar
• 1 cup cold butter

Filling:

• 2 cups sugar
• 7 tbsp all-purpose flour
• 1 cup heavy cream
• 3 large eggs, beaten
• 5 cups finely chopped fresh or frozen rhubarb, thawed and drained

Topping:

• 6 oz cream cheese, softened
• ½ cup sugar
• ½ tsp vanilla extract
• 1 cup heavy cream, whipped

Directions:

• Active: 25 mins
• Total time: 50 mins
• Yield: 3 dozen

1. Preheat oven to 350°F.
2. In a bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 13-by-9-inch baking pan. Bake 10 minutes.
3. Meanwhile, for filling, combine sugar and flour in the bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over the crust. Bake until custard is set, 40 to 45 minutes. Cool.
4. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over the top. Cover and refrigerate until firm enough to cut, about 1 hour. Cut into bars. Serve immediately or store in the fridge up to 4 days.

A grown-up twist on mac and cheese

“When it comes to comfort food, I’d say mac and cheese is pretty high on anybody’s list,” says Ina. And while the dish speaks for itself most of the time, Ina’s grown-up version takes it to a new level. Instead of the familiar orange-hued stovetop variety, Ina’s mac and cheese is rich and creamy with a béchamel base, a blend of nutty Gruyère and sharp cheddar and a generous crumble of Roquefort blue cheese that adds just the right tangy kick.

And the add-ins don’t stop there. The dish feels both indulgent and thoughtful, with perfectly crisped bacon folded into the mix and a homemade herbed breadcrumb topping for crunch. It makes for an ideal night in with your favorite person. Ina even uses individual gratin dishes for this dinner-for-two dish. “The best part is that I can make it today and bake it off tomorrow,” she says. Prepping the dish the day before gives the flavors time to meld and frees up your evening.

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Martha Stewart’s Mac and Cheese Recipe: Rich and Cozy Goodness in Every Bite

When Martha Stewart says she has the ultimate recipe for a dish, I believe her—she is the queen of entertaining at the end of the day. This is especially true for her mac and cheese recipe, which is creamy on the inside with a crunchy topping. It’s perfect for those days when a bowl of […]

Ina’s tips for a better mac and cheese

This tutorial is full of little details that elevate this cheesy bake. Here are three of her best tips:

• Start with hot milk. To keep the béchamel smooth, Ina heats the milk before slowly whisking it into the butter-flour roux. This helps everything come together more easily and creates a velvety base for the sauce.
• Don’t overdo the thickness. Once the sauce coats the back of a spoon, it’s done. “You want it thickened, but not too thick,” says Ina. Letting it go too far can make the sauce gluey.
• Bake your bacon. We’re all used to frying bacon in a pan on the stove. But Ina has a way to keep cleanup to a minimum: cooking it in the oven. “Now, that’s a much better way to do bacon,” she says. “It’s not splattering all over the place.”

Food

The Internet Is Calling This Mac and Cheese Recipe “Immaculate”—Here’s Why

When it comes to comfort food, mac and cheese reigns supreme. Whether you prefer it from a box, on the stovetop or baked, it’s hard to say no to creamy and cheesy noodles.  But Tineke “Tini” Younger has taken the classic to viral heights. Known for her warm, relatable cooking content, the social media chef […]

Ina Garten’s grown-up mac and cheese recipe

Ready to make mac and cheese, but better? Here’s Ina’s official recipe that just might taste better than childhood.  

Ingredients:

• 4 oz. thick-sliced bacon
• Vegetable oil
• Kosher salt
• 2 cups cavatappi or macaroni
• 1½ cups milk
• 2 Tbs. unsalted butter
• 2 Tbs. all-purpose flour
• 4 oz. Gruyère, grated
• 3 oz. sharp white Cheddar, grated
• 2 oz. Roquefort or any blue cheese
• ¼ tsp. black pepper
• Pinch nutmeg

Topping

• 2 slices white bread, crusts removed
• 2 Tbs. fresh basil, chopped 

Directions:

• Total time: 1 hour 10 minutes
• Yield: 2 servings 

1. Preheat the oven to 400° F. Cook the bacon on a lined sheet pan for 15 to 20 minutes, until crisp. Remove and transfer the bacon to a paper towel-lined plate, then finely crumble.
2. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to package directions, six to eight minutes. Drain well.
3. In a small saucepan, heat the milk over medium heat until warm (do not boil).
4. In a larger pot, melt the butter and whisk in the flour. Cook over low heat for two minutes, stirring constantly. Then, slowly whisk in the warm milk. Continue stirring until thickened, about five to seven minutes. Remove from heat and stir in the cheeses and nutmeg until melted and smooth. Add the chopped bacon and cooked pasta, stirring gently to coat evenly.
5. Pour the mixture into two individual gratin dishes or a small baking dish.
6. In a food processor, pulse the bread slices and basil leaves into crumbs. Sprinkle on top of the mac and cheese.
7. Bake for 30 to 45 minutes, or until bubbly and golden on top. Let cool slightly before serving.

Storage and reheating notes

Just like Ina says, this grown-up mac and cheese is a dream to make ahead. After assembling, cover tightly and refrigerate for up to 24 hours before baking. Leftovers (if there are any) can be stored in an airtight container and reheated in the oven or microwave until warmed through.

Ingredients in fried pickle dip

This dip contains a blend of chopped pickles, sour cream, breadcrumbs, cream cheese and other ingredients. Not only do these ingredients create a thick and chunky spread, but their flavor will satisfy your salty snack cravings. While fried pickles have been popular for decades, fried pickle dip is a newer concept that’s gone viral in recent years. Premade versions of this dip can be found in stores like Costco. However, it’s just as easy to make at home.

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Charcuterie Nachos: I Tried the 5-Ingredient Viral Snack—Here’s What Happened

Although a tray of nachos always satisfies snack cravings, adding a flavor twist takes this appetizer staple to the next level. Charcuterie nachos are the latest snack trend that whips ups this treat using potato chips and Brie cheese rather than tortilla chips and cheddar. Similar to a traditional charcuterie board, these nachos incorporate salty, […]

Best chips for fried pickle dip

The process of making fried pickle dip is straightforward—just chop the ingredients, mix them together and serve. This leaves you with the important decision of figuring out what chips to serve it with. Potato chips are your best bet for added saltiness and crunch, especially wave-cut varieties. Your favorite cracker works well too, or opt for sliced veggies as a healthy alternative.

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These 2-Ingredient Onion Ring Chips Are Taking Over TikTok in the Best Way

TikTok has a new viral snack, and it only takes two ingredients to make. Content creator and cookbook author Stella Drivas, known for her Hungry Happens recipes, has taken the internet by storm yet again with her ultra-simple yet irresistibly crunchy onion ring chips. Her video back in February showcasing the low-carb snack has racked […]

A toss-together fried pickle dip recipe

This fried pickle dip recipe from Breanna Stark (@marriedtobbq) is a flavor-packed crowd-pleaser. For a crunchier texture, she caramelizes the panko in sizzling butter until it’s golden brown. It’s comfort food meets party dip, and we’re obsessed!

Fried Pickle Dip

Ingredients:

• ¼ cup butter
• 1 cup panko breadcrumbs
• 1 jar dill pickle spears, chopped
• 1 (16 oz) tub sour cream
• 1 (8 oz) brick softened cream cheese
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried dill
• 1 tbsp pickle juice

Directions:

• Yield: 4 to 6 servings

1. Melt the butter in a pan, then add the breadcrumbs and toast until golden brown. Set aside.
2. In a large bowl, add the sour cream, cream cheese, chopped pickles, and half of the toasted panko breadcrumbs. Add all of the seasonings and pickle juice, then mix until creamy and well-combined.
3. Transfer the mixture to a serving bowl and top with the remaining breadcrumbs and (optional) chopped chives.

What is Trisha Yearwood’s Southern chocolate pie?

If you’ve never had the pleasure, Southern chocolate pie is an old-school dessert made with simple ingredients that pack a rich punch. It typically has a flaky pastry crust, a cooked chocolate filling that thickens to a pudding-like texture and a crown of meringue that’s lightly browned in the oven.

Trisha’s version is a nostalgic nod to the one her mother used to make, as well as the diners her dad loved eating at when she was a kid. “They were always in a case and you could see all the pies and the meringue was huge,” she tells Ree. “And I was like, no matter how full I am I’m gonna have that pie for dessert.” 

This pie delivers all that childhood charm, plus a graham cracker crust. “Now, graham cracker is not really typical. But I love a graham cracker crust,” says Trisha. Ree agrees wholeheartedly: “It’s so delicious, soaked in butter.” And in true Southern fashion, Trisha adds, “Well, I’ve added a little extra butter today because that’s how we roll.”

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Trisha Yearwood Makes This Classic Breakfast Sausage Casserole for Dinner

When it comes to hearty Southern comfort food, Trisha Yearwood knows her way around the kitchen. The country music star and beloved Food Network host has a treasure trove of family recipes, but one of her all-time favorites is her breakfast sausage casserole. “Everybody in the South has a breakfast casserole,” Trisha says, and hers […]

Tips for perfect chocolate pie, straight from Trisha and Ree

Trisha and Ree may keep things light in the kitchen, but they’re full of great pie-making wisdom. Here are three tips from their Southern dessert session:

1. Don’t rush the filling. When making the chocolate mixture, add hot milk slowly and don’t turn the heat on too soon. This keeps the eggs from scrambling. Stir it gently until it thickens into a pudding-like consistency.
2. Use your food processor. To cut down on dishes, Ree recommends pouring the melted butter straight into the food processor as you pulse the graham crackers. This helps evenly distribute the butter and keeps cleanup simple.
3. Go big on meringue peaks. Trisha whips her egg whites until stiff peaks form, then spreads the meringue with a spatula, making decorative little peaks. “My momma always just took the spatula and tried to make tiny peaks on top of the pie,” she says. “This way they’ll get nice and brown.”

Food

7 Iconic Dolly Parton Recipes For Classic Southern Comfort & Sweet Treats

If there’s one thing Dolly Parton knows, it’s how to bring a little sparkle to our lives. Whether it’s through her music or her kitchen, she always delivers a touch of Southern charm. Now, I may not be able to Jolene my way into the Parton house for dinner, but I’ve found that you can […]

Trisha Yearwood’s southern chocolate pie recipe

Ready to turn your kitchen into a Southern diner? Follow Trisha’s official recipe below. If you’re serving a crowd, take a tip from Trisha herself: “When I make this pie, I’ll usually make two—one with meringue and one without.” We won’t judge if you double the recipe. 

Ingredients:

Crust

• 1 sleeve graham crackers (9 whole crackers)
• 2 Tbs. granulated sugar
• 6 Tbs. unsalted butter, melted

Filling

• 1 cup milk
• 1 cup granulated sugar
• 3 Tbs. all-purpose flour
• 1 Tbs. unsweetened cocoa powder
• 3 large egg yolks (whites reserved)
• 2 Tbs. unsalted butter
• ½  tsp. vanilla extract
• Pinch of salt

Meringue:

• ¼ cup granulated sugar 
• Dash of salt

Directions:

• Total time: 1 hour 40 minutes
• Yield: 8 servings

1. Preheat oven to 325° F. Pulse graham crackers and sugar in a food processor until crumbly. Add melted butter and pulse until combined. Then, press into a 9-inch pie dish and set aside.
2. In a saucepan, heat milk until hot but not simmering. In a separate saucepan, add sugar, flour and cocoa powder, then whisk until combined. Beat egg yolks, then add to the flour mixture. Slowly add hot milk, stirring. Place over medium heat and cook, stirring constantly, until thickened, about five minutes. The mixture will start to bubble for another two minutes. Remove from heat and stir in butter, vanilla and salt. 
3. Pour the filling into the crust, then let it chill in the fridge for 45 minutes.
4. Meanwhile, beat egg whites and a dash of salt until frothy, then gradually add sugar. Continue beating until stiff peaks form. Spread meringue over the chilled pie, creating small peaks with a spatula.
5. Bake for 15–20 minutes, until the meringue turns golden brown. Let cool completely before serving.

Storage and serving tips

This Southern chocolate pie is best served chilled or at room temperature. Once cooled, cover any leftovers loosely with foil or plastic wrap and store in the fridge for up to three days. The meringue may weep slightly after the first day, but the flavor stays rich and chocolatey.

What is Ree Drummond’s cheeseburger meatloaf?

“I have planned a menu that has ‘cowboy’ written all over it. Case in point: cheeseburger meatloaf,” Ree says at the start of the clip. The dish is a fun twist on her classic meatloaf recipe. It has all the usual comforts of traditional meatloaf, plus bacon, mustard and literal cubes of cheddar cheese. Yes, it may not be the quickest dinner ever, but if you ask us, it beats any drive-thru patty. 

So what makes it a cheeseburger? Ree upgrades that signature ketchup-based glaze, giving it a cheeseburger spin with yellow mustard and grated onion. “I don’t know how anybody eats meatloaf without ketchup,” she laughs. The meat mixture is equally indulgent. Ree combines ground beef with the milk-soaked bread, chopped cooked bacon, diced red onion and a little extra ketchup and mustard. She finishes by folding in cubes of cheddar. ”When this meatloaf bakes in the oven, these chunks of cheese just soften and start to ooze all over the place,” she explains. 

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Clever tips from Ree for the best meatloaf ever

As always, Ree makes comfort food feel totally doable (and fun if you like to get messy). Here are a few of her best tips to make this meatloaf just as mouthwatering at home:

1. Soak your bread in milk. Ree soaks cubed Texas toast in milk, a trick she uses in almost every meatloaf she makes. “This is how I start pretty much every meatloaf I make,” she says. It gives the meatloaf moisture and a rich, tender texture that breadcrumbs just can’t replicate.
2. Keep the shape flat. Forming the meatloaf into a flat, even rectangle helps it cook faster and more evenly. “The more dome your meatloaf has to it, the longer it takes to cook,” she says. And remember to mix with your hands: “It’s just the best way to make sure everything is totally mixed.” 
3. Tent your meatloaf. Since this meatloaf cooks in three stages, you don’t want to overcook it. That’s why Ree uses foil for the first hour of baking. But instead of sealing it tightly, she tents it over the meatloaf. This way, the foil doesn’t stick to the meat. 

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Ree Drummond’s cheeseburger meatloaf recipe

“I cannot imagine how good this is gonna be,” says Ree as she pulls out the bubbly, cheesy meatloaf from the oven. “I know those guys are gonna dig right in.” Follow her official recipe below and serve this with some Dill pickle chips on the side.

Ingredients:

• 6 slices Texas toast, cubed
• ½ cup milk
• 2 lbs. ground beef
• 6 slices cooked bacon, chopped
• 2 large eggs
• 1 red onion, finely diced
• 1 cup plus 2 Tbs. ketchup
• 1/4 cup plus 1 Tbs. mustard 
• 1 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 8 oz. cheddar, cut into small cubes, plus 1 cup grated cheddar
• ¼ cup grated yellow onion (from about 1/2 onion)

Directions:

• Total time: 2 hours 30 minutes (includes resting time)
• Yield: 4-6 servings 

1. Preheat oven to 350° F. Line a broiler pan with foil or spray with cooking spray.
2. In a medium bowl, combine cubed Texas toast and milk. Let it sit until the bread absorbs the milk.
3. In a small bowl, whisk together 1 cup ketchup, 1/4 cup mustard, grated onion, ½ teaspoon salt and ½ teaspoon pepper to make the sauce.
4. In a large bowl, combine ground beef, soaked bread, eggs, red onion, bacon, remaining ketchup, mustard, salt and pepper. Mix with hands until just combined. Then, fold in cubed cheddar, being careful not to over mix.
5. Transfer the mixture to the prepared pan and shape into a flat, even rectangle. Spoon half the sauce on top and spread with a spatula, then tent with foil. 
6. Bake covered for one hour. Remove foil, spread remaining sauce on top and bake uncovered for 40 minutes more. Sprinkle grated cheddar on top and return to the oven just until melted.
7. Let rest for 10 minutes before slicing and serving.

How to store and reheat cheeseburger meatloaf

Meatloaf leftovers are a gift from the comfort food gods. Once cooled, store slices in an airtight container in the fridge for up to four days. To reheat, warm in a 300° F oven, covered in foil, for about 15–20 minutes or until heated through. You can also reheat individual slices in the microwave. Bonus: leftover slices make amazing sandwiches with a swipe of mayo or extra ketchup.