Molly tops her crispy matzo crust with chocolate, peanut butter chips, pistachios and dried fruit for a kosher for Passover take on a Midwestern treat!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Matzo Magic Bars
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 2 hr 50 min (includes cooling and chilling time)
Active: 25 min
Yield: 12 bars

Ingredients

Vegetable oil cooking spray, for the pan
1 cup (120 grams) matzo meal
3 tablespoons (46 grams) granulated sugar
Pinch kosher salt
1/2 cup unrefined coconut oil, melted
1/3 cup (52 grams) dried cherries (or other dried fruit, chopped if desired)
1 1/4 cups (230 grams) dairy-free chips (combination of dark chocolate, peanut butter and vegan rainbow chips)
1/2 cup (70 grams) roasted and salted pistachios, coarsely chopped
1/2 cup (30 grams) unsweetened coconut flakes
One 11.6-ounce can sweetened condensed coconut milk
1 teaspoon vanilla extract
Sprinkles, for garnish

Directions

Place an oven rack in the middle position. Preheat the oven to 350 degrees F.

Grease the bottom and sides of a 9-inch square baking pan with cooking spray. Line the pan with a strip of parchment paper to overhang on two sides by 2 inches.

In the prepared baking pan, add the matzo meal, sugar, and salt. Pour the coconut oil over the matzo mixture and gently stir to combine. Then, using a spatula or the flat bottom of a glass or dry measuring cup, pat down the matzo into an even layer to form a crust.

Top with the dried cherries in an even layer, then top with a layer of your preferred dairy-free chocolate, peanut butter and/or vegan rainbow chips. Sprinkle on the pistachios and coconut flakes. Open the can of condensed coconut milk, pour in the vanilla and stir gently to combine. Pour the condensed coconut milk evenly over the bars.

Bake until the coconut is toasted and golden all over and the bars are set, 25 to 30 minutes. Garnish with the sprinkles and cool completely in the pan. Chill in the fridge for at least 1 hour before cutting into 16 bars. Store in the refrigerator in an airtight container.

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Molly Yeh’s Matzo Magic Bars | Girl Meets Farm | Food Network


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These sandwich cookies are chewy, crunchy, salty and sweet! Molly says these no-bake treats are perfect for tailgating or any fun gathering!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Miso Caramel Cracker Cookies
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 30 min (includes chilling and setting times)
Active: 30 min
Yield: about 36

Ingredients

11 ounces store-bought caramels
2 tablespoons heavy cream
1 1/2 tablespoons white miso paste
About 2 1/2 sleeves butter crackers, such as Ritz (about 72 crackers)
8 ounces chopped dark chocolate or dark chocolate chips
Flaky salt, such as Maldon, for topping
Sprinkles, for topping

Directions

In a medium pot, combine the caramels and heavy cream. Heat over medium low, stirring, until the caramels are melted and the mixture is smooth, about 7 minutes. Stir in the miso and remove from the heat. Let cool for a few minutes, so the caramel can thicken slightly.

Arrange half of the crackers salty-side down on a baking sheet lined with parchment and dollop on about 1 teaspoon caramel per cracker (or as much as will fit without spilling over the edges…but it’s ok if it spills off a little). Top each with another cracker salty-side up. Refrigerate for 30 minutes.

In a double boiler or a microwave in 30-second increments, melt the chocolate, stirring until smooth. Let cool slightly.

Dip the crackers halfway into the chocolate and place back on the baking sheet. Sprinkle with flaky salt and sprinkles. Let set in the refrigerator or at room temperature until the chocolate is firm, about 30 minutes.

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Molly Yeh’s Miso Caramel Cracker Cookies | Girl Meets Farm | Food Network


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Ina’s shortbread cookie recipe is possibly the easiest you’ll ever find.
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Shortbread Cookies
RECIPE COURTESY OF INA GARTEN
Total: 1 hr 15 min
Prep: 15 min
Inactive: 30 min
Cook: 30 min
Yield: 20 cookies
Level: Easy

Ingredients

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle 1/2 of each cookie with just enough chocolate to coat it.

2008, Ina Garten, All Rights Reserved
 
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Ina Garten’s Shortbread Cookies | Barefoot Contessa | Food Network


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This tender roasted squash is packed with sausage and creamy white beans.

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Sausage and White Bean-Stuffed Spaghetti Squash
Recipe courtesy of Food Network Kitchen
Total: 1 hr 25 min
Active: 40 min
Yield: 2 servings
Level: Easy

Ingredients

1 large spaghetti squash (about 3 pounds)
Kosher salt
2 tablespoons olive oil
8 ounces sweet Italian sausage, casing removed and crumbled
1 pint cherry tomatoes, halved
2 teaspoons fresh thyme leaves, chopped
1/4 teaspoon red pepper flakes, plus more for serving, optional
2 cloves garlic, thinly sliced
1/2 cup dry white wine
1/2 cup heavy cream
One 15.5-ounce can white beans, drained and rinsed
One 5-ounce package baby spinach
2 tablespoons grated Parmesan

Directions

Preheat the oven to 425 degrees F. Cut the squash in half lengthwise using a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and cook until tender, the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes. Separate the strands of squash by scraping the flesh with a fork. Leave the scraped strands inside the squash.

Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and taking care to keep some larger chunks, until it just starts to brown and crisp up, 5 to 6 minutes. Add the tomatoes, thyme, red pepper flakes and garlic and cook, stirring, until just fragrant, about 1 minute. Pour in the wine and cook until reduced by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon salt and bring to a boil. Lower the heat to medium and simmer until the sauce reduces by half, 3 to 4 minutes. Add the white beans and spinach to the skillet and cook, stirring frequently, until the spinach just wilts and is still vibrant green, 1 to 2 minutes.

Divide the sausage mixture between the 2 squash halves and mix with the squash strands until well combined. Sprinkle each squash half with 1 tablespoon Parmesan and serve with more red pepper flakes, if using.

Copyright 2017 Television Food Network, G.P. All rights reserved.

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Roasted Stuffed Spaghetti Squash | Food Network


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Alton shares his technique for making perfect-every-time baby-back ribs.

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Get the recipe: http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe.html

Who Loves Ya Baby Back Ribs
Recipe courtesy of Alton Brown
Total: 4 hr 35 min
Active: 1 hr 10 min
Yield: 2 slabs ribs
Level: Intermediate

Ingredients

2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Directions

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

Recipe courtesy of Alton Brown

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