FROM ALLRECIPES.

COM, THE WORLD’S LARGEST FOOD

COMMUNITY—MORE THAN 60 MILLION HOME COOKS!

R ECIPES
TM

INDULGE!
MILLION
78
DOLLAR
SPAGHETTI Top-Rated,
Ultra-Rich
Dishes
Ooey-Gooey
Mac & Cheeses
Creamy
Casseroles
Luxurious
Chocolate
Desserts

“The best recipe I’ve had in a long time. My family can’t get enough of it!” - Pam A.

Summer
2025
ALLRECIPES.COM
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as long as they’re the best.

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Eggland’s Best eggs have more of the delicious, farm-fresh,
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 MILLION
DOLLAR RECIPES
2025

CONTENTS

FRIED RICE
WITH YUM YUM
SAUCE
p. 33

ALL IN TRIED & TRUSTED

7 KICK-BACK 19 DISH IT OUT 32 DINNER FIX 46 CHILL OUT
BARBECUE Serve up one of Get rich quick with Homemade frozen
Hosting a summer these family-favorite flavorful 30-minute custard and must-
cookout is a breeze with casseroles. dinner recipes. have sauces.
these recipes.
28 PREP SCHOOL 40 KEEPERS 50 RISE AND
14 JUST CURIOUS Grill a restaurant-worthy Indulgent recipes worth DINE
Foodie facts, delicious steak at home with making again and again. Start the day with
dates, and healthy tips. these tips. decadent recipes.

16 TOP IT OFF
Finish off burgers with
ultra-rich fixings.

ALLRECIPES.COM 1 MILLION DOLLAR RECIPES 2025

 FROM ALLRECIPES.COM, THE WORLD’S LARGEST FOOD
COMMUNITY—MORE THAN 60 MILLION HOME COOKS!

ON THE
Million Dollar
R ECIPES COVER
INDULGE!
MILLION
78
DOLLAR
SPAGHETTI Top-Rated,
Ultra-Rich
Dishes PHOTOGRAPHER
Ooey-Gooey
Mac & Cheeses
Creamy
Casseroles
CARSON DOWNING
Luxurious
Chocolate
Desserts

FOOD STYLIST
KELSEY MOYLAN
“The best recipe I’ve had in a long time. My family can’t get enough of it!” - Pam A.

PROP STYLIST
Summer
2025

BREANNA GHAZALI
ALLRECIPES.COM

FRESH FINDS
57 BIG DIPPERS
Share the wealth with
party-ready dips.

62 SUN-UP
SLIDERS
Feed a crowd with
these a.m. handhelds.

6 4 M AC AT TAC K
Upgrade macaroni
with these cheesy and
tasty renditions.

7 0 D E AT H BY
C H O C O L AT E
To-die-for desserts for
chocolate lovers.

76 NICE SLICE
Dreamy pies: custard,
cannoli, peach, BUTTERMILK
and more.
PIE
84 GET STUFFED p. 77
Biscuit bombs are
bursting with flavor.

88 THE
IN EVERY ISSUE
SWEET SPOT
5 W H AT ’ S C O O K I N G @ A L L R E C I P E S M AG A Z I N E
Crowd-pleasing and
over-the-top cakes, 95 RECIPE INDEX
brownies, and bars. 9 6 L A S T C A L L Keep cool with this icy dessert cocktail.

MILLION DOLLAR RECIPES 2025 2 ALLRECIPES.COM

 MILLION DOLLAR RECIPES TM 2025

Senior Food Editor Caitlyn Diimig, RD Photographers Jason Donnelly, Carson Downing,
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MILLION DOLLAR RECIPES 2025 4 ALLRECIPES.COM

 STRIKE IT RICH

W H AT ’ S We’re not talking about dollar

signs or the money in a bank
account. In this issue of Allrecipes

COOKING magazine, we’re celebrating food

in all its delicious extravagance
with a million dollar takeover.
@ALLRECIPES MAGAZINE These recipes are indulgent,
decadent, and over-the-top. And
affordable. Our promise: seven
figures not required.

STAFF FAVES FROM THIS ISSUE You can expect more themed
issues of Allrecipes magazine—
FIND US just like this one. We’re rolling
out new sections, too. Tried
and Trusted is where you’ll find
ON SOCIAL
recipes that stand the test of time
and strategies to get meals on the
table (page 19).
Turn to the Fresh Finds section
P. 2 9 P. 6 0
FAC E B O O K
(page 57) for riffs on food trends,
seasonal ingredients, and modern
GRILLED MILLION facebook.com/
STEAK DOLLAR DIP recipes for modern times.
allrecipes
Holly Dreesman Emily Nienhaus Parties, fun with food, and
food stylist culinary specialist answers to cooking conundrums
remain in the All In section
I N S TAG R A M (page 7).
@allrecipes I hope this issue brings you all
sorts of cooking inspiration. Feel
free to send me a note at
[email protected].
TIKTOK
Have a million dollar recipe
@allrecipes
P. 4 8 P. 5 4 you love? Share the wealth and
upload it to allrecipes.com.
MARSHMALLOW O O E Y- G O O E Y
HOT FUDGE SAUCE CINNAMON BUNS YOUTUBE
Go ahead, indulge!
Steph Hunter Juliana Hale @allrecipes – C A I T LY N D I I M I G , R D
design director culinary specialist SENIOR FOOD EDITOR

PINTEREST
@allrecipes

APPLE NEWS
allrecipes
P. 2 3 P. 1 2

PEPPERONI U LT I M AT E
CASSEROLE C OW B OY C AV I A R
Carson Downing Caitlyn Diimig, RD
senior photographer senior food editor

GET THIS! ON ALLRECIPES.COM, RECIPES WITH NAMES

S U C H A S “ M I L L I O N D O L L A R ” A N D “ M I L L I O N A I R E ” H AV E
R E A C H E D N E A R LY 5 M I L L I O N V I E W S I N T H E PA S T Y E A R .

ALLRECIPES.COM 5 MILLION DOLLAR RECIPES 2025

 IF YOU
CRAVE IT
YOU CAN
SAVE IT
EASY GRIP
DOUBLE
ZIPPER

SCAN FOR MORE

EXPANDABLE INSPIRATION
BOTTOM
 G E T-T O G E T H E R S , N OV E LT I E S , A N D
T H E L AT E S T F U N W I T H F O O D

all in

CHOCOL ATE
CHIP COOKIE
BARS
p. 13
PHOTOS: JASON DONNELLY; FOOD STYLING: HOLLY DREESMAN; PROP STYLING: ADDELYN EVANS

K I C K - B A C K B A R B E C U E p. 8 J U S T C U R I O U S p. 14
T O P I T O F F : H A M B U R G E R H E L P E R S p. 16

ALLRECIPES.COM 7 MILLION DOLLAR RECIPES 2025

 ALL IN

PEACH-ORANGE
ICED TEA
p. 13

SUMMER DAYS ARE MADE FOR COOKOUTS, BUT HOSTING

DOE SN’ T NEED TO BE COMPLICATED. THE SE BARBECUE
CLASSICS—SAUCY RIBS, SPICY CORNBREAD, CREAMY
SL AW, AND MOR E —ALLOW F OR SIMPLIF IED AND MAK E -
AHEAD PREP SO YOU CAN HAVE MORE FUN IN THE SUN.

PHOTOS: JASON DONNELLY; FOOD STYLING: HOLLY DREESMAN; PROP STYLING: ADDELYN EVANS

SOUTHERN-STYLE
GRILLED
BARBECUE RIBS
p. 10

CREAMY
COLESLAW
p. 10

MILLION DOLLAR RECIPES 2025 8 ALLRECIPES.COM

 JALAPEÑO-
CHEDDAR
CORNBREAD WITH
BROWN SUGAR-
CINNAMON BUTTER
p. 11

ULTIMATE
COWBOY CAVIAR
p. 12
 ALL IN

Southern-Style Creamy Coleslaw 2 (14-oz.) pkg. shredded

cabbage with carrot
Grilled HANDS-ON 5 MIN TOTAL 1 HR, 5 MIN (coleslaw mix)
SERVES 8 SUBMITTED BY JD BAILEY
Barbecue Ribs 1. For dressing, whisk together
(pictured on p. 8) ★★★★★ 169 REVIEWS
mayonnaise, sugar, vinegar, lemon
HANDS-ON 15 MIN TOTAL 2 HR, 15 MIN A spoonful of prepared juice, horseradish, onion powder,
SERVES 8 SUBMITTED BY MYSST horseradish gives this slaw celery salt, mustard powder, salt,
★★★★★ 224 REVIEWS a spicy kick. and pepper in a large bowl until
A two-part cooking process— 1 cup mayonnaise sugar has dissolved.
steaming then grilling—requires ¼ cup sugar 2 . Add coleslaw mix to dressing;
minimal supervision and results 2 Tbsp. seasoned rice vinegar gently toss until well coated. Chill,
1½ Tbsp. lemon juice covered, at least 1 hour (or up to
in extra-tender meat with a
1 Tbsp. prepared horseradish 3 days). If needed, serve with a
charred crust and smoky flavor. slotted spoon.
½ tsp. onion powder
2 racks pork loin baby back ribs ½ tsp. celery salt VEGETARIAN GLUTEN-FREE
(about 4 lb.) ½ tsp. mustard powder PER ¾ CUP: 255 CAL; 21G FAT (3G SAT);
2G PRO; 15G CARB (2G FIBER, 11G SUGARS);
1⅔ cups water ½ tsp. salt 560MG SODIUM
⅔ cup cider vinegar ½ tsp. black pepper
1 cup ketchup
½ cup packed brown sugar
⅓ cup Worcestershire sauce
¼ cup yellow mustard
¼ cup butter
1 tsp. hot sauce (such as
Tabasco)
⅛ tsp. salt
1. Preheat oven to 350°F. Put ribs in
2 (10x15-inch) rimmed sheet pans.
Stir together 2/3 cup water and 1/3 cup
vinegar in a bowl; pour evenly over
ribs. Cover pans tightly with foil.
Bake, basting ribs with juices halfway
through, until almost done (meat
will begin to retract, exposing the rib
tips), about 11/2 hours.
2 . Meanwhile, for sauce, stir
together ketchup, brown sugar,
Worcestershire, mustard, butter,
hot sauce, salt, and remaining
1 cup water and 1/3 cup vinegar in a
medium saucepan. Bring to a boil
over medium-high heat. Reduce
heat to low. Simmer, uncovered,
stirring occasionally, until reduced to
21/4 cups and sauce reaches brushing
consistency, 1 to 11/4 hours. Transfer
1 cup of sauce to a bowl for basting.
3. Preheat outdoor grill to medium
heat (350°F to 375°F). Lightly oil
grill grates.
4 . Transfer ribs to grill, discarding
cooking liquid. Grill over medium
heat, turning halfway through, until
browned, about 15 minutes. Baste
top of ribs generously with reserved
1 cup sauce; grill 8 minutes. Turn
ribs, baste again, and grill until a rib
rack, when lifted with tongs in the
middle, sags in a reversed U shape,
an exposed bone tip turns easily
when twisted, and a toothpick easily
penetrates the meat between ribs,
about 8 minutes more.
5. Transfer ribs to a cutting board CREAMY
or platter and serve with remaining
11/4 cups sauce.
COLESLAW
PER ¼ RACK: 346 CAL; 17G FAT (8G SAT);
24G PRO; 25G CARB (0G FIBER, 22G SUGARS);
699MG SODIUM

MILLION DOLLAR RECIPES 2025 10 ALLRECIPES.COM

 T TIP
HO

Chile peppers
contain oils that
can irritate your
skin and eyes. Wear
plastic or rubber
gloves when
working with them.

Jalapeño-Cheddar
Cornbread
HANDS-ON 10 MIN TOTAL 35 MIN
SERVES 9 SUBMITTED BY JESSICA

★★★★★ 6 REVIEWS
Fresh jalapeño peppers take this
cheesy cornbread to spicy new
levels. If you like, swap out the
jalapeños for mini sweet peppers.
1 cup yellow cornmeal
1 cup flour
¼ cup sugar
1 Tbsp. baking powder
1 tsp. salt
1 tsp. black pepper
¼ cup plus 1 Tbsp. vegetable oil
¾ cup shredded sharp cheddar
cheese (3 oz.)
1 small onion, minced (½ cup)
2 jalapeño peppers, seeded and
minced (see “Hot Tip,” above)
(2 Tbsp.)
1 cup buttermilk
1 egg, lightly beaten
Brown Sugar-Cinnamon Butter
(optional) (recipe, left)
1. Preheat oven to 400°F. Put an 8- to
10-inch cast-iron skillet in oven while
it preheats.
2 . Whisk together cornmeal, flour,
TOPMOST HOST TIME IT RIGHT Brown Sugar- sugar, baking powder, salt, and black
Perishable food Cinnamon Butter pepper in a large bowl. Slowly stir
should not be left out in ¼ cup oil until mixture is crumbly.
HANDS-ON 5 MIN TOTAL 5 MIN
TAKE STOCK for more than 2 hours. MAKES 1 CUP SUBMITTED BY SHORECOOK
Stir in ½ cup cheese, the onion, and
A day or two ahead of If needed, divide food jalapeños. Add buttermilk and egg;
★★★★★ 55 REVIEWS stir gently just until blended (do
the party, ensure you between two dishes.
not overmix).
have enough serving Keep the second dish Beat together ½ cup softened butter,
3. Carefully remove hot skillet from
platters, plates, in the fridge until it ¼ cup packed dark brown sugar,
oven; add remaining 1 Tbsp. oil and
utensils, napkins, ice, needs to be rotated in and ¼ tsp. cinnamon in a medium
carefully swirl to grease bottom and
and drinks for guests. for serving. bowl with an electric mixer at high
sides. Pour batter into skillet.
speed until light and creamy, about
FINISHING 4 . Bake until golden brown and a
PROVIDE 30 seconds. (To store, chill, covered,
toothpick inserted near the center
SHADE TOUCHES up to 2 weeks.)
comes out clean, 20 to 25 minutes.
An umbrella stand, Herbs and flowers PER 1 TBSP.: 64 CAL; 6G FAT (4G SAT); 0G PRO;
3G CARB (0G FIBER, 3G SUGARS); 47MG SODIUM Sprinkle remaining ¼ cup cheese
large tree, or even from your garden on cornbread immediately after
access to an air- tucked into small removing from oven. Cool slightly
conditioned garage vases, old wine before serving. (Store cooled
can keep guests cool bottles, or jars make cornbread in an airtight container
and comfortable. for no-fuss table up to 4 days.) If you like, serve with
decorations. Brown Sugar-Cinnamon Butter.
PER 1 PIECE: 271 CAL; 12G FAT (4G SAT);
6G PRO; 33G CARB (2G FIBER, 8G SUGARS);
514MG SODIUM

ALLRECIPES.COM 11 MILLION DOLLAR RECIPES 2025

Ultimate 1¼ tsp. cumin ⅓ cup chopped pickled
HE ON
Cowboy Caviar
1 tsp. salt jalapeño peppers, or other E T
1 tsp. sugar pickled peppers M
IO
TA

HANDS-ON 30 MIN TOTAL 2 HR, 30 MIN 1 tsp. smoked paprika Corn tortilla chips, for
N

SERVES 14 SUBMITTED BY CHEF JOHN ½ tsp. ground chipotle pepper, serving

or to taste To reduce the
★★★★★ 20 REVIEWS 1. For dressing, whisk together oil,
¼ tsp. garlic powder pungent flavor
Beans, corn, briny-sweet vinegar, lime juice, garlic, cumin,
1 (15-oz.) can whole kernel of the red onion,
peppers, and seasonings galore salt, sugar, paprika, chipotle, and
corn, drained and rinsed
create a cold dish that works garlic powder in a large bowl. put the chopped
1 (15-oz.) can black beans,
as a dip or a side. It’s ideal 2 . Add corn, black beans, black- onion in a fine-
drained and rinsed
make-ahead party food, too— eyed peas, bell pepper, tomato, mesh sieve and
1 (15-oz.) can black-eyed
onion, roasted red peppers, and rinse under cold
it’s even tastier the next day! peas, drained and rinsed
jalapeños to bowl with dressing. water; drain well
1 large green bell pepper,
⅓ cup avocado oil or other Stir to combine. Chill, covered, before adding
chopped (1½ cups)
vegetable oil at least 2 hours (or up to 5 days),
1 medium tomato, chopped to the mixture in
⅓ cup seasoned rice vinegar tossing occasionally. Serve with
(1 cup) Step 2.
2 Tbsp. lime juice (about corn tortilla chips.
⅔ cup finely chopped red
1 medium lime) HIDDEN GEM GLUTEN-FREE VEGAN
onion
3 medium cloves garlic,
⅓ cup chopped jarred roasted PER ½ CUP: 125 CAL; 6G FAT (1G SAT);
minced (1 Tbsp.) 3G PRO; 15G CARB (3G FIBER, 4G SUGARS);
red peppers, drained 540MG SODIUM

MILLION DOLLAR RECIPES 2025 12 ALLRECIPES.COM

 ALL IN

T RA RI
X

CH
E
Spread with a
Peach-Orange 8 cups boiling water
layer of vanilla or
4 Earl Grey tea bags
Iced Tea Ice, for serving
chocolate frosting
or dust with
HANDS-ON 10 MIN TOTAL 1 HR, 15 MIN
1. Put peach slices, orange sections, powdered sugar
SERVES 8 SUBMITTED BY ANGELA L
and sugar in a heatproof pitcher. before serving.
★★★★★ 6 REVIEWS Mash fruit using a wooden spoon or
Peach and mandarin orange potato masher; stir in boiling water
add naturally sweet flavor, but and tea bags. Let steep 5 minutes,
for sweeter iced tea, add 1/2 cup then remove tea bags. Chill until cool,
Chocolate Chip
to 1/2 cup sugar in Step 1. about 1 hour (or up to 1 day). Cookie Bars
2 . To serve, remove fruit using a (pictured on p. 7)
1 large peach, sliced, plus more slotted spoon, or strain through HANDS-ON 25 MIN TOTAL 2 HR, 5 MIN
for garnish a fine-mesh sieve. Serve over ice. SERVES 20 SUBMITTED BY AMANDA
1 mandarin orange or HOLSTEIN
Garnish glasses with peach slices NEW RECIPE GO ONLINE TO RATE & REVIEW
clementine, peeled and and/or orange sections. These classic bars are sweet
sectioned, plus more for
HEALTHY GLUTEN-FREE VEGAN in more ways than one—
garnish
PER 1 CUP: 9 CAL; 0G FAT; 0G PRO; 2G CARB
1 Tbsp. sugar, or to taste (0G FIBER, 2G SUGARS); 0MG SODIUM
they require much less
hands-on time than scooping
individual cookies.
1⅓ cups white sugar
⅔ cup packed light brown sugar
1 cup unsalted butter, softened
MAKE IT A 2 eggs
2 tsp. vanilla extract
COCK TAIL 3 cups flour
Add 1½ oz. peach 1 tsp. baking powder
brandy or peach 1 tsp. kosher salt
whiskey to a ¾ tsp. baking soda
2 cups miniature semisweet
single serving.
chocolate chips
1 cup chopped toasted walnuts
1. Preheat oven to 350°F. Line
bottom and sides of a 9x13-inch
baking pan with heavy-duty foil,
leaving a 2-inch overhang on all
sides; lightly coat with cooking spray.
2 . Beat together white sugar, brown
sugar, and butter in a medium bowl
with an electric mixer at medium
speed until light and fluffy, scraping
down sides as needed, about
3 minutes. Add eggs, one at a time,
beating at low speed after each just
until incorporated. Beat in vanilla.
3. In another medium bowl, whisk
together flour, baking powder, salt,
and baking soda; gradually beat
into butter mixture until almost fully
incorporated, scraping down sides
as needed, about 2 minutes. Stir in
chocolate chips and walnuts.
4 . Transfer dough to prepared
pan, spreading into an even layer.
Bake, rotating pan halfway through,
until golden brown and set, about
40 minutes. Let cool completely
in pan on a wire rack, about 1 hour.
Using foil overhang as handles, lift
PEACH-ORANGE
cookie out of pan onto a cutting
ICED TEA board; cut into 20 bars to serve.
PER 1 BAR: 359 CAL; 19G FAT (10G SAT);
5G PRO; 47G CARB (2G FIBER, 30G SUGARS);
140MG SODIUM

ALLRECIPES.COM 13 MILLION DOLLAR RECIPES 2025

 ALL IN

JUST
JUNE CURIOUSFoodie facts, delicious dates,
CU
CUTT T H E
SSUG
U G AR
27 If you’re looking to
is National Ice and other miscellanea good cooks
reduce the added
Cream Cake are thinking about this season. sugar in baked
Day. Celebrate
BY VICTORIA SOLIZ bars and cakes, try
with the
using unsweetened
Mocha Chip
applesauce. Replace
Icebox Cake on
up to half of the white
page 93.
or brown sugar in a
$58 IS THE AVERAGE AMOUNT OF recipe with an equal
MONEY SPENT ON FOOD PER amount of applesauce;
reduce any other
DAY PER PERSON WHEN TRAVELING liquid ingredients
IN THE UNITED STATES. in the recipe by
¼ cup for each cup
of applesauce used.
Reducing sugar can
result in a dry product,
but applesauce adds
back moisture as well
WELL- To save
as natural sweetness.

INF O RMED money, pack

Should cake be stored your own
munchies.
H E ALT H Y
in the fridge? Any cake
that includes a fresh Scan the code
for road-trip
PETS
fruit topping or filling, While giving your pet
whipped cream, or a snacks. a treat is a great way
cream cheese frosting to teach them new
should be refrigerated. tricks, overindulging
Uncut frosting-free can put your pet’s
cakes and uncut health at risk. The
cakes frosted with American Veterinary
buttercream, fondant, Medical Association
or ganache should be suggests working with
stored under a cake your vet to determine
lid, cover, or bowl at your pet’s calorie
PHOTOS: (CHIPS AND SUGAR) GETTY IMAGES

room temperature goals. Limit treats to

for up to four days. less than 10 percent
Chilling a cake can of daily calorie
suck all the moisture needs and reduce
out of it and cause it the amount of their
to become stale and regular food by an
the frosting to harden. amount roughly equal
If you’ve already cut FO L LOW T H AT FO R K to the calories in the
into the cake, cover Fort Fairfield, Maine, is home to the annual Maine Potato treats. You can also
any exposed crumb Blossom Festival. The nine-day event—slated for July 12–20, try encouraging your
with plastic wrap or 2025—showcases barbecue cook-offs, a potato tot eating four-legged friend
cover with additional contest, and mashed potato wrestling matches. The 78-year- with nonfood rewards,
frosting to prevent old festival also includes a parade, potato decorating, and such as belly rubs and
moisture loss. fireworks, as well as food trucks and a beer garden. playtime with toys.

MILLION DOLLAR RECIPES 2025 14 ALLRECIPES.COM

 Purina trademarks are owned by Société des Produits Nestlé S.A.

®
 ALL IN

TOP IT OFF

HAMBURGER
HELPERS
Grab a few napkins, then add one (or all!) of these toppers to your
burgers for handhelds dripping with flavor.

MILLION DOLLAR RECIPES 2025 16 ALLRECIPES.COM

 Jammy Onion Quick-Pickled
and Bacon Topper Jalapeño Rings
HANDS-ON 15 MIN TOTAL 45 MIN HANDS-ON 5 MIN TOTAL 1 HR 20 MIN SOME LIKE
MAKES 1 ¼ CUPS MAKES 2 CUPS SUBMITTED BY CHEF JOHN
SUBMITTED BY CHEF JOHN
386 REVIEWS IT HOT
127 REVIEWS
Heat ¾ cup each water and white
Heat a large heavy saucepan over vinegar, 3 Tbsp. sugar, 1 Tbsp. kosher
medium heat. Add 8 oz. bacon, salt, 1 tsp. minced fresh garlic, and Capsaicin, the
coarsely chopped; cook, stirring ½ tsp. dried oregano in a medium chemical compound
frequently, until crispy, about saucepan over high heat, stirring that makes chile
10 minutes. Drain bacon and until salt and sugar dissolve. Bring
drippings through a fine-mesh sieve peppers spicy, is
mixture to a boil, then stir in 10 large
placed over a small bowl; reserve found mostly in
jalapeño peppers, sliced and seeded
drippings. Transfer bacon to a cutting the membranes
if desired (tip, right) (about 2 cups)
board; when cool enough to handle, and remove from heat. Let mixture and seeds. To keep
finely chop. Return saucepan to cool 10 minutes. Pack peppers into these rings mild,
medium heat; add 1 tsp. reserved 2 (8-oz.) jars using tongs or a slotted omit the seeds and
bacon drippings and 1 tsp. butter; spoon. Ladle vinegar mixture over membranes before
cook until butter melts. Stir in 3 cups peppers until covered. Seal jars; pickling.
chopped onions and ¼ tsp. salt; let cool to room temperature, about
cook, stirring occasionally, until 1 hour. Chill until ready to serve (or up
onions are soft and translucent, 7 to to 1 month).
PHOTO: BRIE GOLDMAN; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: BREANNA GHAZALI

10 minutes. Stir in 2 Tbsp. each brown

AL SA
CI
HEALTHY GLUTEN-FREE VEGAN
sugar and sherry vinegar, ¼ tsp.
PER 1 TBSP.: 7 CAL; 0G FAT (0G SAT); 0G PRO;
each fresh thyme leaves and black

UC
SPE
2G CARB (0G FIBER, 1G SUGARS); 105MG SODIUM
pepper, and ⅛ tsp. cayenne. Stir in

E
bacon and 2 Tbsp. water; cook over
medium heat until mixture is a brick- Caramelized Onions
HANDS-ON 5 MIN
brown color and thick consistency, HANDS-ON 20 MIN TOTAL 35 MIN TOTAL 5 MIN
10 to 15 minutes. Remove from heat. MAKES 1 ½ CUPS MAKES 1 CUP
Add 1 tsp. each balsamic vinegar SUBMITTED BY MARINA DELIO SUBMITTED BY NICOLE
NEW RECIPE GO ONLINE TO RATE & REVIEW MCLAUGHLIN
and extra-virgin olive oil and ¼ tsp.
fresh thyme leaves; stir until shiny Heat 3 Tbsp. olive oil in a very
and well combined. (To store, chill in large skillet over medium heat. Add 2 REVIEW
an airtight container up to 5 days or 3 medium yellow, white, and/or red
Stir together ⅔ cup
freeze up to 1 month.) onions, halved lengthwise and thinly
mayonnaise, 3 Tbsp.
GLUTEN-FREE
sliced (4 cups). Sprinkle with ¾ tsp.
ketchup, 2 Tbsp.
PER 2 TBSP.: 77 CAL; 4G FAT (1G SAT); 4G PRO;
salt. Reduce heat to medium-low.
sweet pickle relish,
7G CARB (1G FIBER, 4G SUGARS); 205MG SODIUM Cook, covered, stirring occasionally,
1½ tsp. white
until onions are tender, 15 minutes.
vinegar, ½ tsp.
Uncover and increase heat to
sugar, and ¼ tsp.
medium-high. Add 1 Tbsp. red wine
each salt and black
vinegar, scraping up any browned
pepper in a small
bits from bottom of skillet with a
bowl. (To store,
wooden spoon. Continue cooking
chill, covered, up to
until onions are uniformly browned
2 weeks.)
and very soft, about 7 minutes more.
PER 1 TBSP.: 69 CAL; 7G FAT
Remove from heat. (To store, chill, (1G SAT); 0G PRO; 2G CARB
covered, up to 4 days.) (0G FIBER, 1G SUGARS);
139MG SODIUM
HIDDEN GEM GLUTEN-FREE VEGAN
PER ¼ CUP: 82 CAL; 7G FAT (1G SAT); 1G PRO;
5G CARB (1G FIBER, 2G SUGARS); 293MG SODIUM

FOR MORE TASTY BURGER IDEAS, SCAN THE CODE.

 STRESS-FREE
A N D FA M I LY- A P P R O V E D

tried& trusted
PHOTOS: JAKE STERNQUIST; FOOD STYLING: HOLLY DREESMAN; PROP STYLING: ADDELYN EVANS

PEPPERONI
CASSEROLE
p. 23

D I S H I T O U T p. 20 P R E P S C H O O L : G R I L L E D S T E A K p. 28 D I N N E R F I X p. 32
K E E P E R S p. 40 C H I L L O U T p. 46 R I S E A N D D I N E p. 50

ALLRECIPES.COM 19 MILLION DOLLAR RECIPES 2025

 TRIED & TRUSTED

CHEESEBURGER
POTATO TOT
CASSEROLE
p. 24

Y O UR
S A RE T H E SE
M A IN I N G .
- O N E C A LL H T .
L- I N H E S T R I G
A L H I G N E
O M EY H ’ S O D D O
A N D H E D IS T F O
C Y E R O L M F O R
SA U S CO
CAS A R E
K E S
L Y BA
BUBB

MILLION DOLLAR RECIPES 2025 20 ALLRECIPES.COM

PHOTO (CHICKEN CASSEROLE): JASON DONNELLY; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: NATALIE GHAZALI

EN CASS EROLE
OL LAR CHICK
MILLION D
p. 24

Before topping, I added some barely

steamed broccoli (it finishes
cooking in the oven) and I added shredded
cheddar cheese to the topper.”
- HOMECHEFNEIGH
 SSER OLE
LE T C A
TA S KIL
E N FA JI
CHICK
 TRIED & TRUSTED

Pepperoni Casserole
(pictured on p. 19)
HANDS-ON 15 MIN TOTAL 1 HR
SERVES 12 SUBMITTED BY CKROPER

★★★★ 124 REVIEWS

Who needs delivery when you can
make this pantry-friendly pizza-
inspired dish instead?
1 (16-oz.) pkg. rotini pasta
1 lb. bulk Italian sausage
1 (24-oz.) jar marinara sauce
1 (24-oz.) container cottage

My grocery store did not have poblano cheese

3 cups shredded mozzarella

peppers, so I used two Anaheim cheese (12 oz.)

1 (2.25-oz.) can sliced black
chiles, which I picked from my garden.” olives, drained
1 (5-oz.) pkg. sliced pepperoni or
– LINDACAST miniature sliced pepperoni
1. Set one oven rack in center and one
rack about 6 inches from heat source.
Chicken Fajita Streamline dinner
by prepping the Preheat oven to 350°F. Lightly grease
Skillet Casserole ingredients for this a 9x13-inch broiler-safe baking dish.
HANDS-ON 20 MIN casserole ahead of Cook pasta in a large pot of lightly
TOTAL 45 MIN SERVES 6 time. You can slice salted boiling water according to
SUBMITTED BY NICOLE MCLAUGHLIN package directions until al dente;
the peppers and
★★★★ 6 REVIEWS onion, and shred the drain well.
chicken up to one 2 . Meanwhile, cook sausage in a
1 Tbsp. olive oil large skillet over medium heat until
day in advance.
2 poblano peppers, thinly sliced browned, stirring and breaking up
(2½ cups) lumps. Remove from heat and pour
1 medium yellow or orange bell off grease.
pepper, thinly sliced (1¼ cups) 3. Stir together cooked pasta,
1 medium white onion, thinly 1. Preheat oven to 375°F. Heat oil sausage, and marinara in prepared
sliced (1⅓ cups) in a large, oven-safe skillet over baking dish.
1½ tsp. chili powder medium-high heat. Add poblanos, 4 . Stir together cottage cheese,
¾ tsp. salt bell peppers, and onion; cook, stirring mozzarella, and olives in a medium
½ tsp. cumin occasionally, until browned, about bowl; spoon over pasta mixture in
½ tsp. black pepper 5 minutes. Stir in chili powder, salt, dish. Top with pepperoni slices.
¼ tsp. garlic powder cumin, black pepper, and garlic 5. Bake, covered, on center rack, until
2½ Tbsp. butter powder. Continue cooking, stirring hot and bubbly, about 30 minutes.
2 Tbsp. flour often, until vegetables are soft, Uncover and broil 6 inches from heat
1 (10-oz.) can diced tomatoes 1 to 2 minutes. Remove vegetables source until top is lightly browned,
with green chiles from skillet. about 5 minutes.
1¼ cups low-sodium chicken broth 2 . Add butter to skillet and melt
PER 1 CUP: 462 CAL; 20G FAT (9G SAT);
2½ cups shredded cooked chicken over medium heat. Gradually whisk 27G PRO; 43G CARB (2G FIBER, 12G SUGARS);
952MG SODIUM
(from 1 rotisserie chicken) in flour; cook, whisking constantly,
1 (15-oz.) can pinto beans, until golden, about 1 minute. Stir in
drained and rinsed tomatoes and broth; cook, stirring
2 cups shredded yellow and/or constantly, until thick and creamy,
white sharp cheddar cheese about 3 minutes. Remove from
PPRO
(8 oz.)
3 cups broken tortilla chips
heat and stir in chicken and beans.
Spread into an even layer and
-A
VE
KID

Desired toppings, such as sprinkle with 1 cup cheese. Spread

D

cilantro, sour cream, pico de reserved peppers and onions evenly

gallo, and lettuce (optional) over cheese. Top with chips and
OMIT BLACK OLIVES
remaining cheese.
3. Bake until bubbly and lightly AND USE PLAIN
browned on top, about 15 minutes.
PORK SAUSAGE
Serve with desired toppings.
PER 1½ CUPS: 530 CAL; 29G FAT (13G SAT);
O R S W E E T I TA L I A N
31G PRO; 38G CARB (5G FIBER, 3G SUGARS);
1.110MG SODIUM SAUSAGE.

ALLRECIPES.COM 23 MILLION DOLLAR RECIPES 2025

 TRIED & TRUSTED

MAKE
AHEAD
Freeze, covered, up to Million Dollar
4 months. To reheat, Chicken Casserole
thaw in the refrigerator (pictured on p. 21) Million Dollar
6 hours or up to HANDS-ON 10 MIN
Spaghetti
TOTAL 45 MIN SERVES 8
overnight, then bake SUBMITTED BY AMANDA STANFIELD
HANDS-ON 10 MIN TOTAL 45 MIN
according to directions.
★★★★ 183 REVIEWS SERVES 8 SUBMITTED BY COQUI30

Creole seasoning ups the ante in ★★★★ 347 REVIEWS

this creamy chicken bake. Even Just a handful of ingredients
better? It only takes 10 minutes to is all you need to dress simple
Cheeseburger get it into the oven. spaghetti to the nines.
Potato Tot Casserole 1 (10.5-oz.) can condensed cream 5 Tbsp. butter
(pictured on p. 20) of chicken soup 8 oz. spaghetti
HANDS-ON 15 MIN ½ cup cottage cheese 1 lb. lean ground beef
TOTAL 1 HR SERVES 8 ½ cup sour cream 1 (24-oz.) jar marinara sauce
SUBMITTED BY STACEY PREVETTE
4 oz. cream cheese, softened 1 (8-oz.) container cottage
★★★★ 17 REVIEWS 1½ tsp. Creole seasoning, plus cheese
Stacked with beef, onion, cheese, more for garnish 1 (8-oz.) pkg. cream cheese,
and crispy potato nuggets, this 1 tsp. garlic powder softened
½ tsp. onion powder ¼ cup sour cream
casserole is all about the layers of
4 cups shredded cooked chicken 1 (8-oz.) pkg. shredded Italian-
flavor. Microwaving the onions
(from 1 rotisserie chicken) blend cheeses (2 cups)
first helps soften and mellow ¼ cup chopped fresh parsley, plus Grated Parmesan cheese, for
them. For extra sweetness, use a more for garnish garnish
sweet onion, such as Vidalia or 30 buttery round crackers (such as
1. Preheat oven to 350°F. Grease
Walla Walla. Ritz), crushed (1¼ cups)

PHOTO (SPAGHETTI): JASON DONNELLY; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: NATALIE GHAZALI
a 2- to 3-qt. baking dish with
¼ cup unsalted butter, melted
1 large onion, chopped (2 cups) 1 Tbsp. butter. Bring a large pot of
1 cup shredded mozzarella
2 lb. ground beef lightly salted water to a boil. Cook
cheese (4 oz.)
2 (10.5-oz.) cans reduced-fat, spaghetti according to package
reduced-sodium condensed 1. Preheat oven to 350°F. Stir together directions; drain.
golden mushroom soup condensed soup, cottage cheese, 2 . Meanwhile, heat a large skillet
3 cups shredded sharp cheddar sour cream, cream cheese, Creole over medium-high heat. Add ground
cheese (12 oz.) seasoning, ½ tsp. garlic powder, and beef; cook, stirring occasionally, until
1 (32-oz.) pkg. frozen bite-size the onion powder in a medium bowl browned, 5 to 7 minutes. Pour off
potato nuggets until smooth. Fold in chicken and grease. Transfer beef to a large bowl
Desired toppers, such as parsley until evenly coated. and stir in marinara. In a medium
ketchup, mustard, chopped 2 . In a medium bowl, stir together bowl, stir together cottage cheese,
tomato, pickles, and/or crushed crackers, melted butter, and cream cheese, and sour cream.
shredded lettuce remaining ½ tsp. garlic powder. 3. Add half of the spaghetti to
3. Spoon chicken mixture evenly prepared dish; spread evenly with
1. Preheat oven to 350°F. Coat
into a 2-qt. baking dish. Sprinkle cottage cheese mixture. Top with
a 9x13-inch baking dish with
evenly with mozzarella and the remaining spaghetti. Slice remaining
cooking spray.
cracker mixture. 4 Tbsp. butter and arrange slices over
2 . Put onion in a microwave-safe bowl
4 . Put baking dish on a foil-lined spaghetti. Spread beef mixture over
and add enough water to cover. Cover
baking sheet. Bake until crackers spaghetti and butter in an even layer.
and microwave on High until soft, 7 to
are golden brown and edges are Sprinkle with Italian-blend cheeses.
8 minutes; drain.
bubbly, about 35 minutes. Garnish 4 . Bake until sauce is bubbly and
3. Meanwhile, cook ground beef in a
with additional Creole seasoning cheese is melted, about 30 minutes.
large nonstick skillet over medium-
and parsley. Garnish with Parmesan.
high heat, stirring and breaking up
PER ¾ CUP: 412 CAL; 28G FAT (13G SAT); 26G PRO; PER 1 CUP: 541 CAL; 33G FAT (18G SAT); 29G PRO;
lumps, until browned, 5 to 7 minutes. 14G CARB (2G FIBER, 4G SUGARS); 856MG SODIUM 32G CARB (2G FIBER, 7G SUGARS); 852MG SODIUM
Pour off grease.
4 . Transfer beef to prepared baking
dish and spread onion pieces evenly
IT STA
over top. Spread condensed soup over T
ND

onions, then sprinkle cheese evenly

LE

over soup. Arrange frozen potato

nuggets over cheese.
I F Y O U H AV E T I M E , L E T Y O U R C A S S E R O L E
5. Bake until heated through and top
is crispy, about 30 minutes. Serve with S TA N D 5 T O 1 0 M I N U T E S A F T E R C O M I N G
desired toppers.
O U T O F T H E H OT OV E N . T H I S W I L L A L LOW
HIDDEN GEM
PER 1¼ CUPS: 741 CAL; 50G FAT (18G SAT);
I T T O F I R M U P S L I G H T LY A N D H O L D A
34G PRO; 39G CARB (5G FIBER, 2G SUGARS);
1,086MG SODIUM BETTER CUT EDGE FOR EASY SERVING.

MILLION DOLLAR RECIPES 2025 24 ALLRECIPES.COM

 MILLION
DOLLAR
SPAGHETTI
 A special blend
of spices in this
home-style
casserole will go
over big with both
kids and adults.
Serve it with chili
dog must-haves:
mustard and onion.

DOG MAC
CHILI
 TRIED & TRUSTED

Chili Dog Mac

HANDS-ON 15 MIN TOTAL 1 HR, 40 MIN
SERVES 12 SUBMITTED BY CHEF JOHN

★★★★ 21 REVIEWS
1 Tbsp. olive oil
1 lb. ground beef
1 large onion, chopped (2 cups)
2 tsp. kosher salt, plus more to
taste
4 cloves garlic, minced
3 Tbsp. chili powder
2 tsp. cumin
1 tsp. smoked paprika
1/2 tsp. black pepper
1/2 tsp. dried Mexican oregano or
dried oregano
⅛ tsp. cinnamon
⅛ tsp. cayenne pepper, or to taste
1 (28-oz.) can crushed tomatoes
21/2 cups water SSER OLE
M E LT C A
1
1
lb. hot dogs, sliced
medium desired-color bell
TUNA
pepper, diced (1 cup)
8 oz. elbow macaroni (2 rounded
cups)
2 cups shredded white cheddar
cheese (8 oz.)
2 cups shredded Monterey Jack
cheese (8 oz.)
Finely chopped white onion, for
garnish
Yellow mustard, for serving
1. Heat oil in a 6-qt. pot over high
heat. Add ground beef. Cook, Tuna Melt Casserole 1. Preheat oven to 400°F. Grease a
9x13-inch baking dish.
stirring and breaking up lumps, HANDS-ON 25 MIN TOTAL 55 MIN 2 . Bring a pot of lightly salted water
about 2 minutes. Add onion and salt; SERVES 6 SUBMITTED BY JULIANA HALE
NEW RECIPE GO ONLINE TO RATE & REVIEW to a boil. Cook egg noodles according
cook, stirring frequently, until beef
For an updated spin on tuna to package directions. Drain noodles
is browned and onion is translucent,
noodle, try this baked version of and return to pot.
about 5 minutes. Pour off grease.
3. Melt 3 Tbsp. butter in a large
2 . Add garlic, chili powder, cumin, the classic hot sandwich. If you
skillet over medium heat. Add onion,
paprika, black pepper, oregano, like it spicy, use jalapeños instead
celery, and garlic. Cook, stirring
cinnamon, and cayenne to pot. Cook, of the capers. frequently, until tender, about
stirring constantly, 2 minutes.
1 (12-oz.) pkg. wide egg noodles 6 minutes. Gradually stir in flour,
3. Stir in crushed tomatoes, water, hot
4 Tbsp. butter salt, and cayenne. Cook, stirring
dogs, and bell pepper. Bring mixture
1/2 cup chopped onion constantly, until flour is lightly golden,
to a simmer. Reduce heat to medium-
1/2 cup chopped celery about 1 minute. Whisk in milk. Cook,
low and simmer, uncovered, stirring
2 medium cloves garlic, minced whisking constantly, until thickened
occasionally, to allow flavors to meld,
(2 tsp.) and bubbly. Gradually stir in 1 cup
about 30 minutes. Remove from heat.
3 Tbsp. flour cheese. Cook, stirring constantly, until
4 . Meanwhile, preheat oven to
1/2 tsp. salt cheese melts and sauce is smooth.
400°F. Bring a large pot of lightly
⅛ tsp. cayenne pepper 4 . Stir sauce, tuna, capers, and
salted water to a boil. Cook macaroni
31/2 cups whole milk mustard into noodles. Transfer to
1 minute less than directed on
2 cups shredded sharp cheddar prepared dish.
package; drain macaroni.
cheese (8 oz.) 5. Melt remaining 1 Tbsp. butter. Toss
5. In a large bowl, stir together
1 (12-oz.) can chunk white tuna bread cubes with melted butter and
cheddar and Monterey Jack cheeses.
(packed in water), drained seafood seasoning. Arrange tomato
Transfer drained pasta and 2 cups of
3 Tbsp. drained capers or slices over noodle mixture. Sprinkle
cheese mixture to pot with chili. Stir
chopped pickled jalapeños with remaining 1 cup cheese. Top with
until combined. Transfer mixture to a
2 tsp. Dijon mustard seasoned bread cubes. Bake until
9x13-inch baking dish. Sprinkle with
2 slices sourdough or artisan hot and bubbly and bread cubes are
remaining cheese mixture.
bread, cut in 1/2-inch cubes lightly browned, 25 minutes.
6. Bake, uncovered, until bubbly, 30 to
35 minutes. Let stand 15 minutes. (11/2 cups) HIDDEN GEM
Garnish with white onion and serve 1/2 tsp. seafood seasoning (such as PER 1½ CUPS: 660 CAL; 29G FAT (17G SAT);
35G PRO; 63G CARB (5G FIBER, 11G SUGARS);
with mustard. Old Bay) 1,042MG SODIUM
2 large Roma tomatoes, sliced or
PER 1 CUP: 455 CAL; 30G FAT (14G SAT); 24G PRO;
24G CARB (2G FIBER, 5G SUGARS); 943MG SODIUM halved crosswise and sliced

ALLRECIPES.COM 27 MILLION DOLLAR RECIPES 2025

 TRIED & TRUSTED

PREP SCHOOL

GRILLED STEAK
Follow this guide for grilling tender and juicy steak
every time. A compound butter or crab topper serve
up a restaurant-worthy experience in your own backyard.

PHOTOS: CARSON DOWNING; FOOD STYLING: HOLLY DREESMAN; PROP STYLING: BREANNA GHAZALI

STEAK
OSCAR
TOPPING
p. 30

COWBOY
BUTTER
p. 30

MILLION DOLLAR RECIPES 2025 28 ALLRECIPES.COM

 YOUR GUIDE TO
GRILLING STEAK

START STEP 3
For both grills: Once
WITH grill is hot, lightly oil
grill grates. Grill steaks
according to timings
(page 30), turning
1 (1¼- to 1½-lb.)
halfway through. The
T-bone, porterhouse,
meat’s temperature A B
or ribeye steak, about
will continue to rise
1 to 1½ inches thick.
during resting. Pull
steak from grill at the
STEP 1 low end of your desired
If you like, marinate steak doneness (page
steak (recipe, page 30) (C). If steaks start
30) (A). Pat steak dry to burn or you have a
with paper towels— flare-up, move them
excess moisture can to a cooler zone of
inhibit searing (B). the grill.
Brush each side of
steak with ½ tsp.
olive oil. Sprinkle
STEP 4
Transfer steaks to a
each side with ½ tsp.
cutting board and
cracked black pepper
loosely tent them with
and ¼ tsp. kosher
foil (D). A cutting
salt. Let stand at
board with a lip or
room temperature C D
indentation to catch
30 minutes. This will
juices prevents messy
allow the seasonings
drips. Allow them to
to penetrate the meat
rest 5 to 10 minutes.
and create a perfect
Slice against the grain
crust the moment it
(below right) and
hits the grill grates.
serve with desired
toppers (page 30).
STEP 2
Preheat grill. For a
gas grill: Heat grill to
medium-high heat GET
(375°F to 400°F). For
a charcoal grill: Create
THE LOOK
a two-zone fire. This
sets up one side for
charring and searing To achieve
and the other for crosshatch grill
gentle cooking. Start marks, get
E F
by lighting your coals the first sear, then
in a pile on one side of rotate 90
the grill. Once coals are degrees and sear
preheated, use tongs again. Turn over AGAINST THE GRAIN
to spread the hot coals steaks halfway When grilled steak has finished resting, identify which direction
in an even layer on one through cooking the muscles fibers are running. Slice against the grain by aligning
side of the grill, leaving time, sear and your knife’s edge perpendicular to the muscle fibers (F).
the other side empty. then rotate 90 Cutting against the grain ensures a tender bite and easier eating
Replace grill grate, degrees and sear experience. Slicing the steak parallel to the muscle fibers (with
cover, and allow grill to again (E). the grain) results in chewy and tough bites of meat.
heat about 15 minutes.
Be sure to keep the lid
vents open.

ALLRECIPES.COM 29 MILLION DOLLAR RECIPES 2025

 TRIED & TRUSTED

TIMINGS
The thickness of a
steak will impact
grill timings.

For a 1-inch-
UPGRADE STEAK WITH A
thick steak: MARINADE AND DELUXE TOPPERS.
Grill 10 to
12 minutes for
medium-rare, or Marinade Steak Oscar Cowboy Butter
12 to 15 minutes for Steak Topping (pictured on p. 28)
for medium. (pictured on p. 28) HANDS-ON 10 MIN
HANDS-ON 10 MIN TOTAL 2 HR, 10 MIN
TOTAL 4 HR, 10 MIN HANDS-ON 10 MIN MAKES ½ CUP SUBMITTED BY
For a 1½-inch- MAKES 2 CUPS (ENOUGH FOR TOTAL 20 MN SERVES 6 MARIANNE WILLIAMS
2 ½ TO 3 L B. STEAK) SUBMITTED BY JESSICA E WILSON
thick steak: SUBMITTED BY STEVESKAT 4 REVIEWS
Grill 15 to 25 REVIEWS
613 REVIEWS ½ cup unsalted butter,
19 minutes for ¾ cup unsalted butter
1 cup vegetable oil softened
medium-rare, or 2 (6-oz.) cans lump
½ cup less-sodium soy 4 medium cloves garlic,
18 to 23 minutes crabmeat, drained and
sauce finely chopped (4 tsp.)
for medium. picked over 1 Tbsp. chopped fresh
⅓ cup red wine vinegar 1 lb. asparagus, trimmed
¼ cup lemon juice (from parsley
1 (0.9-oz.) pkg. dry 1 Tbsp. chopped fresh
2 medium lemons)
béarnaise sauce mix chives
DONENESS 3 Tbsp. Worcestershire
(such as Knorr)
Use an instant- sauce 2 tsp. Dijon mustard
1 cup whole milk 1 tsp. lemon zest
read meat 2 Tbsp. Dijon mustard
3 medium cloves garlic, 1. Melt ½ cup butter in a small ½ tsp. lemon juice
thermometer to
minced (1 Tbsp.) saucepan over low heat. Gently 1 tsp. smoked paprika
determine 1 tsp. kosher salt
1 Tbsp. black pepper stir in crab; simmer gently
steak doneness. ½ tsp. black pepper
2 tsp. onion powder 10 minutes.
Rare: 2 . Insert a steamer basket into ½ tsp. chopped fresh
Whisk together oil, soy thyme
120°F to 130°F a medium skillet; add water
sauce, vinegar, lemon juice, ¼ tsp. chili powder
to just below the bottom
Medium-rare: Worcestershire, mustard, garlic, ¼ tsp. crushed red pepper
of basket. Bring to a boil,
130°F to 135°F pepper, and onion powder.
covered, over high heat. Add 1. Combine butter, garlic,
Medium: (Makes 2 cups marinade,
asparagus to basket; steam, parsley, chives, mustard, lemon
enough for 2½ to 3 lb. steak.)
135°F to 145°F covered, until crisp-tender, 2 to zest and juice, smoked paprika,
Add steak to a large zip-top
6 minutes (cooking time will salt, black pepper, thyme,
Medium-well: plastic bag set in a dish. Pour
vary depending on thickness of chili powder, and crushed
145°F to 155°F marinade over steak in bag;
asparagus spears). red pepper in a small food
Well-done: turn steak to coat. Seal bag and
3. Meanwhile, in another small processor. Cover and process
chill at least 4 hours (or up to saucepan, whisk together
155°F to 160°F until well combined.
24 hours). béarnaise sauce mix and milk. 2 . Transfer butter mixture
Add remaining ¼ cup butter; to a piece of plastic wrap,
bring to a boil over medium then wrap and roll into a log.
heat, whisking constantly. Holding both ends of plastic
Reduce heat to low and wrap, twist the log until tight
KEEP IT CLEAN simmer, whisking constantly, and uniform in shape. Chill at
For both gas and charcoal grills, use a grill brush until sauce has thickened, least 2 hours (and up to 5 days)
to carefully clean the grates of your grill after about 1 minute. Remove from to allow flavors to meld and
each use while the grates are still hot. The heat heat. Stir in crab mixture. mixture to firm.
will help to loosen the residue. To serve, spoon crab sauce
HIDDEN GEM GLUTEN-FREE
over grilled steak, then top PER 1 TBSP.: 107 CAL; 12G FAT
with asparagus. (7G SAT); 0G PRO; 1G CARB (0G FIBER,
0G SUGARS); 175MG SODIUM
SCAN THE CODE FOR QUICK
PER SERVING (ABOUT ½ CUP CRAB
TIPS ON DEEP-CLEANING SAUCE AND 2 OZ. ASPARAGUS): 319 CAL;
25G FAT (15G SAT); 15G PRO; 8G CARB
YOUR GRILL. (2G FIBER, 3G SUGARS); 342MG SODIUM

MILLION DOLLAR RECIPES 2025 30 ALLRECIPES.COM

®

*
 TRIED & TRUSTED

DINNER FIX
Get rich quick with dishes ready in 30 minutes or less. These
decadent recipes won’t break the bank either.

PHOTOS: CARSON DOWNING; FOOD STYLING: HOLLY DREESMAN; PROP STYLING: BREANNA GHAZALI
FETTUCCINE
W I T H S H R I M P,
TO M ATO E S ,
AND SPINACH
CREAM SAUCE
p. 36
 KEEP IT Fried Rice with a plate. Remove wok from heat;
carefully wipe out wok. Return wok
CRISPY Yum Yum Sauce to high heat.
HANDS-ON 15 MIN TOTAL 25 MIN 2 . Heat remaining 3 tsp. oil. Add
Leftover long-grain SERVES 4 SUBMITTED BY LINDA BREWER carrots, salt, and pepper; cook,
NEW RECIPE GO ONLINE TO RATE & REVIEW
rice, such as stirring constantly, 2 minutes. Stir in
jasmine, provides 4 tsp. canola oil peas and green onions; cook, stirring
the best texture for 4 eggs, lightly beaten constantly, until peas are heated
fried rice dishes. ⅔ cup chopped carrots through, 1 to 2 minutes. Reduce heat
Freshly cooked rice ¼ tsp. salt to medium. Stir in garlic; cook until
and/or short-grain ¼ tsp. black pepper fragrant, about 30 seconds.
1cup frozen peas 3. Add rice, scrambled eggs, and
rice will be stickier
4 green onions, sliced (1 cup), soy sauce to wok. Cook, stirring until
and fail to crisp.
plus more for garnish heated through, 2 to 3 minutes. Top
3 cloves garlic, minced servings with Yum Yum Sauce. Serve
4 cups chilled cooked rice (see with chili crisp and garnish with
“Keep It Crispy,” left) green onion and/or cilantro.
¼ cup less-sodium soy sauce, or QUICK VEGETARIAN
to taste PER SERVING (1½ CUPS FRIED RICE AND
Yum Yum Sauce (below right) 2 TBSP. SAUCE): 504 CAL; 20G FAT (4G SAT);
14G PRO; 64G CARB (3G FIBER, 12G SUGARS);
Chili crisp, for serving 1,079MG SODIUM
Chopped fresh cilantro, for
garnish YUM YUM SAUCE
1. Heat a wok or large skillet over
high heat; add 1 tsp. oil. To scramble Stir together ¼ cup each
eggs, cook eggs in hot oil, gently mayonnaise and sweet chile
folding occasionally with a spatula, sauce in a small bowl. Chill,
until eggs reach desired consistency, covered, until ready to use
about 2 minutes. Transfer eggs to (or up to 4 days). Makes ½ cup.

EXTRA
RICH
For even more
decadence, top
each serving with
a fried egg.

ALLRECIPES.COM 33 MILLION DOLLAR RECIPES 2025

 TRIED & TRUSTED

GET THE
LOOK
Thin the sour
cream with milk
Zucchini Soup
to reach drizzling with Farina
consistency. HANDS-ON 5 MIN TOTAL 30 MIN
SERVES 4 SUBMITTED BY RICKNLIA

★★★★ 2 REVIEWS
Farina is milled wheat and is
often enjoyed as a hot breakfast
cereal. Here, it provides a
silky texture to this refreshing
yet hearty soup.
3 Tbsp. butter
1/4 cup chopped onion
2 green onions, chopped
(1/4 cup)
4 cups low-sodium vegetable
broth
11/2 lb. zucchini (3 medium), cut in
1-inch pieces (about 5 cups)
11/2 Tbsp. red wine vinegar
1 tsp. dried dill
1/4 cup dry farina cereal (such as
Cream of Wheat)
4 oz. cream cheese, softened
and cut up
1/2 tsp. salt
1/4 tsp. black pepper, plus more
for garnish
Sour cream or plain Greek
yogurt, for serving
Fresh dill, for garnish
1. Melt butter in a large saucepan
over medium heat. Add onion
and green onions; cook, stirring
frequently, until softened, about
5 minutes. Add broth, zucchini,
vinegar, and dill; bring to a boil.
Gradually stir farina into broth
S E T Y O U R S I G H T S Zucchini provides the antioxidants lutein and mixture. Reduce heat to low, loosely
zeaxanthin, which research shows reduces the risk of developing age-related cover saucepan, and simmer, stirring
macular degeneration—a disease that causes vision loss. Avoid cooking occasionally, until zucchini is tender,
zucchini over high heat to preserve nutrient content. about 15 minutes.
2 . Remove saucepan from heat.
Blend soup with an immersion
blender until smooth. Add cream
cheese; blend again until fully
incorporated. Season with salt and
pepper. Serve topped with sour
cream or yogurt. Garnish servings
with fresh dill and/or additional
black pepper.
H O N E Y- HIDDEN GEM QUICK VEGETARIAN
M U S TA R D PER 1⅔ CUPS: 267 CAL; 19G FAT (11G SAT);
6G PRO; 20G CARB (3G FIBER, 7G SUGARS);
PRETZEL 595MG SODIUM
PORK CHOPS
p. 36 S M O OT H O P E R AT I O N

If you don’t have an immersion

blender, let soup cool slightly
(about 5 minutes). Transfer to a
blender and, working in batches
if needed, cover and blend
until smooth.

MILLION DOLLAR RECIPES 2025 34 ALLRECIPES.COM

 TRIED & TRUSTED

Fettuccine with
Shrimp, Tomatoes,
and Spinach Ground Beef
Cream Sauce Honey-Mustard Stroganoff
HANDS-ON 20 MIN TOTAL 25 MIN
(pictured on p. 32)
Pretzel Pork Chops SERVES 4 SUBMITTED BY BRENDA
HANDS-ON 15 MIN TOTAL 30 MIN (pictured on p. 34)
SERVES 4 ★★★★ 857 REVIEWS
SUBMITTED BY BRENDA VENABLE HANDS-ON 10 MIN TOTAL 30 MIN Traditional stroganoff uses steak
SERVES 4 SUBMITTED BY NICOLE
★★★★★ 3 REVIEWS MCLAUGHLIN and a roux-based sauce. Here,
ground beef and condensed soup
8 oz. fettuccine pasta ★★★★★ 5 REVIEWS
cut down on extra steps and
1 Tbsp. unsalted butter
2 eggs, beaten reduce cooking time.
1 Tbsp. olive oil
2 tsp. hot sauce (such as
1 lb. large shrimp (31-35/lb.), 8 oz. egg noodles
Tabasco)
thawed if frozen, peeled and 1 lb. 85% lean ground beef
3 cups honey-mustard pretzels
deveined, tails intact if desired (such as Dot’s Honey Mustard 1 (10.5-oz.) can condensed
1 large shallot, thinly sliced Homestyle Pretzels) cream of mushroom soup
(1/2 cup) 1 cup low-sodium beef broth or
4 center-cut, bone-in pork
2 cloves garlic, minced (2 tsp.) milk
chops, about 3/4 to 1 inch thick
1/2 tsp. crushed red pepper 1 Tbsp. garlic powder, or to taste
1 tsp. kosher salt
1/4 tsp. salt 1/2 cup sour cream
3/4 tsp. black pepper
1/4 tsp. black pepper 1/2 tsp. black pepper
2 Tbsp. olive oil
1/2 cup dry white wine 11/2 Tbsp. stone-ground mustard 1/4 tsp. salt
1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
1 Tbsp. mayonnaise
2 cups baby spinach
1 Tbsp. honey 1. Bring a large pot of lightly
1 cup whipping cream
1 tsp. cider vinegar salted water to a boil. Cook egg
2 cups halved cherry tomatoes
Grated Parmesan cheese, for 1. Preheat oven to 400°F. Set a wire noodles according to package
garnish rack inside a 10x15-inch rimmed directions; drain.
baking sheet. 2 . Meanwhile, cook beef in a large
1. Bring a large pot of lightly salted skillet over medium heat, stirring and
2 . Whisk together eggs and hot
water to a boil. Cook pasta according sauce in a shallow dish. Crush breaking up lumps, until browned,
to package directions; drain, 5 to 10 minutes. Pour off grease.
pretzels in a food processor (or put
reserving about 1/2 cup pasta water. 3. Add condensed soup, broth, and
in a zip-top plastic bag and crush
2 . Meanwhile, heat butter and oil garlic powder to empty pasta pot.
with a rolling pin); put into a second
in a large skillet over medium heat Cook over medium heat, stirring
shallow dish.
until butter is melted. Add shrimp occasionally, until mixture reaches a
3. Season pork chops evenly with
to skillet. Cook, turning halfway 3/4 tsp. salt and 1/2 tsp. pepper. Coat simmer. Whisk in sour cream, pepper,
through, until shrimp is pink and and salt until smooth. Stir in noodles
each pork chop in egg mixture,
opaque, about 4 minutes. Remove and ground beef until combined. Top
allowing excess to drip off, then
shrimp from skillet; keep warm. servings with parsley.
dredge in pretzel crumbs, pressing
3. Add shallot to skillet; cook,
to coat. QUICK
stirring occasionally, until softened,
4 . Heat oil in a large skillet over PER 1½ CUPS: 572 CAL; 26G FAT (10G SAT);
2 minutes. Stir in garlic, crushed medium-high heat. Working in two 31G PRO; 52G CARB (0G FIBER, 4G SUGARS);
515MG SODIUM
red pepper, salt, and black pepper. batches, cook pork chops, turning
Cook, stirring frequently, until
halfway through, until golden brown,
fragrant, about 30 seconds. Add MAKE IT A MEAL
about 4 minutes. Transfer chops to
wine and parsley; bring to a boil. Stir
prepared baking sheet. Roast about
in spinach. Cook until just wilted, To bulk up this dish, add
10 minutes or until an instant-read
about 2 minutes. Stir in cream; return thermometer inserted into thickest mushrooms. After cooking
to boiling. Simmer over medium parts registers 145°F. ground beef in Step 2,
heat until slightly thickened, about
5. Meanwhile, for sauce, whisk transfer beef to a medium
3 minutes. Add shrimp and tomatoes
together mustard, mayonnaise, bowl using a slotted spoon;
to skillet; cook just until heated
honey, vinegar, and remaining 1/4 tsp. reserve 2 tsp. drippings in
through, about 2 minutes. Remove
each salt and pepper in a small skillet. Add one 8-oz. pkg.
from heat. If sauce is too thick, stir in microwave-safe bowl. Microwave on
1 Tbsp. pasta water at a time, to reach sliced cremini or button
High until warmed through, about
desired consistency. mushrooms; cook over medium
15 seconds. Serve pork chops with
4 . Add pasta to skillet; toss gently heat, stirring occasionally,
mustard sauce.
until combined. Garnish servings until tender and lightly
HIDDEN GEM QUICK
with Parmesan. browned, about 5 minutes.
PER SERVING (1 CHOP AND ABOUT 1 TBSP.
HIDDEN GEM QUICK SAUCE): 636 CAL; 35G FAT (8G SAT); Stir cooked mushrooms into
45G PRO; 30G CARB (1G FIBER, 7G SUGARS);
PER 2 CUPS: 599 CAL; 30G FAT (16G SAT);
30G PRO; 50G CARB (2G FIBER, 6G SUGARS);
1,038MG SODIUM noodle mixture in Step 3.
310MG SODIUM

MILLION DOLLAR RECIPES 2025 36 ALLRECIPES.COM

 GROUND
BEEF
STROGANOFF

ALLRECIPES.COM 37 MILLION DOLLAR RECIPES 2025

Smoky, Savory,
Perfectly Grilled
PORTABELLA MUSHROOMS
Portabellas are rich and savory with a dense, firm texture, making
them a fantastic choice for the grill. Season and grill whole portabella
caps or sear thick slices to serve as a hearty and satisfying entrée.

Make This Portabella Satay Tonight

ADVERTISEMENT

THE STAR INGREDIENT OF

SUMMER COOKING:

MUSHROOMS
Whether you’re hosting a backyard barbecue or
scrambling to fix a weekday breakfast, mushrooms
upgrade summer meals with ease and flavor.

BOOST ANY BREAKFAST:

Looking for a satisfying start to the day? Sliced white button mushrooms
give breakfast a boost of savory flavor and smart nutrition. Sauté them
with a pinch of salt and pepper, add spinach to the pan when they’re
done cooking, and fold the delicious duo into an omelette or spoon over
ricotta-topped toast. Mushrooms are a fat-free, low-cal way to infuse
your breakfast with irresistible umami goodness.

FAMILY DINNERS
IN A FLASH:
When summer heat calls for
a lighter meal, skip the heavy
casserole and create a refreshing
mushroom taco bar. Simply
sauté, grill, or roast a variety of
mushrooms, then serve them
with tortillas, salsa, cheese, and
any other fivings you have on
hand. Easy to customize, these
mushroom tacos are a delightful
CRUSH YOUR way to spice up your weekly
summer menu, turning any night
NEXT COOKOUT:
into a festive Mushroom Monday
The portabella mushroom cap is
or Taco Tuesday.
nature’s unbeatable veggie burger.
Simply wipe clean with a damp
SCAN THE QR
paper towel and marinate the
CODE FOR MORE
portabella caps in your favorite TIPS ON HOW TO
vinaigrette. Grill the mushrooms MAKE THE MOST
to perfection, ofering a rich, OF MUSHROOMS
THIS SUMMER.
meaty tevture that satisfies both
vegetarians and carnivores.
Portabella burgers are a sizzling
showstopper that will be a hit
at any cookout.
 TRIED & TRUSTED

KEEPERS
These hidden gems are worth adding to your
recipe box. In this issue: ultra-rich and indulgent
ideas for dinnertime or potlucks.

Five Cheese
Ziti al Forno
HANDS-ON 10 MIN
TOTAL 50 MIN SERVES 8
SUBMITTED BY JULIANA HALE

★★★★ 18 REVIEWS
To reduce the sodium, use
low-sodium marinara and
Alfredo sauces.
1 lb. ziti pasta
2 (24-oz.) jars marinara
sauce
1 (15-oz.) jar Alfredo sauce
1 (8-oz.) pkg. shredded
Italian-blend cheeses
(2 cups)

PHOTOS: BRIE GOLDMAN; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: BREANNA GHAZALI
1 cup ricotta cheese
¼ cup Italian-seasoned
panko bread crumbs
½ cup freshly grated
Parmesan cheese
2 Tbsp. unsalted butter,
melted
2 medium cloves garlic,
minced (2 tsp.)
1. Preheat oven to 375°F. Grease
a 9x13-inch baking dish. Bring a
large pot of lightly salted water
to a boil. Cook pasta 1 minute
less than directed on package;
This looked like it was drain pasta and transfer to

going to be too wet so a large bowl.

2 . Add marinara sauce, Alfredo
I withheld the last couple sauce, 11/2 cups Italian-blend
cheeses, and the ricotta cheese
of spoonfuls of marinara to pasta; toss to combine.

sauce, but after baking it Transfer pasta mixture to

prepared dish. Top with
was just right.” remaining 1/2 cup Italian-
blend cheeses.
– MODESTSTOVE2521 3. For topping, in a small bowl,
stir together panko, Parmesan,
melted butter, and garlic.
Sprinkle over pasta mixture in
baking dish.
4 . Bake until hot and bubbly
and top is golden brown,
about 30 minutes. Let stand
10 minutes before serving.
HIDDEN GEM VEGETARIAN
PER 1½ CUPS: 570 CAL; 26G FAT
(14G SAT); 23G PRO; 62G CARB (6G FIBER,
10G SUGARS); 1,387MG SODIUM

ALLRECIPES.COM 40 MILLION DOLLAR RECIPES 2025

 HIGH-PROTEIN
FIBER
B VITAMINS*
VITAMIN C
ZINC
CALCIUM
ANTIOXIDANTS†
VITAMIN D
OMEGA-3 ALA‡
COMPLETE,
BALANCED
NUTRITION®
SHAKE

N TLY
INSTA oupon
$4
SAVE .com/insta ntc
ensure

Use as part of a healthy diet.

* Vitamin B12 and folate.
† Vitamins C & E and selenium.
‡ 450mg plant-based omega-3 fatty acid ALA (30% of 1.6g DV).
© 2025 Abbott 202521565/February 2025 LITHO IN USA
 2 . Cook bacon in a large skillet
Million Dollar over medium heat, stirring
Baked Beans occasionally, until crisp, about
HANDS-ON 15 MIN 10 minutes. Using a slotted
TOTAL 1 HR, 30 MIN spoon, transfer bacon to
SERVES 8 SUBMITTED BY KATHRYN
HENDRIX, RDN a paper towel-lined plate.
Pour off all but 2 Tbsp.
★★★★ 7 REVIEWS drippings from skillet. Add
10 oz. thick-cut slices bacon, ground pork, onion, and bell
cut in 1-inch pieces pepper to skillet. Cook over
8 oz. ground pork medium heat, stirring and
1 medium onion, chopped breaking up lumps, until
(1 cup) meat is browned and cooked
1 medium red bell pepper, through, 8 to 10 minutes.
chopped (1 cup) 3. Stir together baked beans,
2 (28-oz.) cans baked ketchup, brown sugar, mustard,
beans molasses, Worcestershire,
¼ cup ketchup and vinegar in a large bowl. Stir
2 Tbsp. brown sugar in pork mixture and 1/2 cup of
2 Tbsp. Dijon mustard the bacon. Transfer to prepared
1 Tbsp. molasses baking dish. Sprinkle with
1 Tbsp. Worcestershire remaining bacon.
sauce 4 . Bake until hot and bubbly
2 tsp. cider vinegar and top is caramelized, 55 to
60 minutes.
1. Preheat oven to 350°F.
Lightly coat 2 (11/2-qt.) or HIDDEN GEM
1 (3-qt.) baking dish(es) with PER ⅔ CUP: 466 CAL; 18G FAT (7G SAT);
30G PRO; 51G CARB (7G FIBER, 23G
cooking spray. SUGARS); 1,489MG SODIUM

I was never a huge fan

of baked beans, but this is
so much better than your
standard baked beans.”
– REZZY
PHOTO (POTATO SALAD): KELSEY HANSEN; FOOD STYLING: HOLLY DREESMAN; PROP STYLING: ADDELYN EVANS TRIED & TRUSTED

Million Dollar ⅓ cup finely sliced chives, pieces and transfer to a

plus more for garnish large bowl.
Potato Salad 2 (1-oz.) dill pickle spears, 3. Meanwhile, make dressing:
HANDS-ON 25 MIN TOTAL 50 MIN chopped (¼ cup) Stir together Parmesan,
SERVES 16 ⅓ cup crispy fried onions mayonnaise, sour cream,
SUBMITTED BY IZY HOSSACK
mustard, salt, and remaining
1. Fill a large bowl with ice
★★★★★ 30 REVIEWS 1/4 cup pickle juice in a medium
water. Put eggs in a small pot
bowl. Pour over hot potatoes
4 eggs and cover with water. Bring
and stir to coat. Let cool.
3 lb. Yukon Gold potatoes, to a boil over high heat, then
4 . Fry bacon in a large skillet
peeled and cut into remove pot from heat. Let
over medium heat, turning
2-inch pieces stand, covered, 10 minutes.
halfway through, 5 to 7 minutes.
½ cup dill pickle juice Drain eggs and place in ice bath
Drain on paper towels; transfer
1 cup finely grated to cool completely. Peel and
quarter eggs. to a cutting board and chop.
Parmesan cheese (4 oz.)
5. Add quartered eggs, celery,
½ cup mayonnaise 2 . Meanwhile, add potatoes
and 1/4 cup pickle juice to a large bacon, chives, and chopped
½ cup sour cream
pot of cold salted water. Bring pickle to potatoes; toss
1 Tbsp. Dijon mustard
to a boil over high heat; reduce gently to combine. Top with
¼ tsp. salt, plus more to
heat to medium and simmer fried onions and garnish with
taste
until potatoes are tender, 10 to additional chives.
6 slices bacon
2 medium stalks celery, 15 minutes. Drain potatoes and PER ½ CUP: 186 CAL; 11G FAT (3G SAT);
6G PRO; 17G CARB (2G FIBER, 1G SUGARS);
chopped (⅔ cup) let cool; chop into bite-size 390MG SODIUM

ALLRECIPES.COM 43 MILLION DOLLAR RECIPES 2025

 TRIED & TRUSTED
ADVERT I SEMENT

Bring the Flavor

to the BBQ
Want to add some zest to your cookout?
These seriously flavorful Hidden Valley
Ranch recipes will spice up your
favorite summer foods.

Ranch Burger
• 2 pounds lean ground beef
• 1 packet Hidden Valley Original Ranch
Seasoning, Salad Dressing & Recipe Mix

• 1 teaspoon freshly ground black pepper

PHOTO: JASON DONNELLY; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: NATALIE GHAZALI

• 6 hamburger buns, lightly toasted

• 1 medium tomato, sliced
• 6–8 butter lettuce leaves
Chicken Bacon Ranch Pasta Salad
• 1 pound penne pasta
• 2 tablespoons olive oil
Chicken Bacon 1. Toss together chicken, cheese, • 3 tablespoons Hidden Valley Original
and bacon. Arrange about 1/3 cup Ranch Seasoning, Salad Dressing
Ranch Rolls of mixture in center of an egg roll & Dip Mix Shaker
wrapper. Using a brush or finger, wet
HANDS-ON 20 MIN TOTAL 40 MIN
SERVES 16 edges of wrapper with water; fold
• 1 cup sour cream
SUBMITTED BY NICOLE MCLAUGHLIN
NEW RECIPE GO ONLINE TO RATE & REVIEW bottom corner over filling. Fold in • 2 ½ cups shredded cooked chicken
sides, then roll up wrapper, sealing
1 (25-oz.) pkg. frozen crispy edge with more water as needed.
• ¾ pound bacon, cooked and crumbled
chicken strips (such as Tyson Repeat with remaining chicken • 1 cup freshly grated Parmesan cheese
Crispy Chicken Strips) or mixture and wrappers. (optional)
chicken fingers, cooked as 2 . Pour oil to a depth of 1 inch in a
directed and cut into ½-inch deep, heavy-bottomed pot or a deep Get cooking! Full instructions and
pieces fryer; heat to 350°F (you’ll need 2 to
2 cups shredded cheddar cheese more at HiddenValley.com.
3 cups of oil). Working in batches,
(8 oz.) fry 2 to 3 rolls at a time, turning
12 slices bacon, crisp-cooked and occasionally, until golden brown
crumbled and crisp, 3 to 5 minutes. Drain on
16 egg roll wrappers a paper towel-lined plate. Repeat
Vegetable oil, for frying with remaining rolls. Let stand 5 to
Ranch dressing, for serving 10 minutes before serving. Serve with
ranch dressing.
HIDDEN GEM
PER 1 ROLL: 331 CAL; 18G FAT (5G SAT);
18G PRO; 25G CARB (1G FIBER, 0G SUGARS);
801MG SODIUM

For safe meat preparation, reference the USDA website.

ALLRECIPES.COM 45 MILLION DOLLAR RECIPES 2025
 TRIED & TRUSTED

CHILL
OUT Celebrate sunny days with an
old-fashioned ice cream social.
Scoop up frozen vanilla custard, then
let guests customize their bowls SUPREME
with epic make-ahead sauces that keep S T R AW B E R RY
hosting simple and sweet. TOPPING
p. 48

PHOTOS: BRIE GOLDMAN; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: BREANNA GHAZALI

S A LT E D
CARAMEL
SAUCE
p. 48

PRALINE
SUNDAE
TOPPING
p. 48

MILLION DOLLAR RECIPES 2025 46 ALLRECIPES.COM

FROZEN
VANILLA CUSTARD
HANDS-ON 10 MIN TOTAL 7 HR, 15 MIN
MAKES 4 CUPS SUBMITTED BY CHEF JOHN

★★★★★ 33 REVIEWS
⅔ cup sugar
5 egg yolks
Dash of salt
2 cups whipping cream
1 cup milk
2½ tsp. vanilla extract
1. Beat together sugar, egg yolks, and
salt in a medium bowl with an electric
mixer at medium-high speed until
mixture becomes fluffy and changes
from dark golden to pale yellow, about
2 minutes.
2 . Heat cream and milk in a heavy
medium saucepan over medium heat,
stirring occasionally to prevent sticking,
just until mixture starts to simmer
and little bubbles begin to appear on
the surface, 5 to 8 minutes. Remove
from heat.
3. Whisk a ladleful of hot cream mixture MARSHMALLOW
into egg yolk mixture. Add another HOT FUDGE
ladleful and whisk thoroughly before SAUCE
adding the next (this will prevent p. 48
the eggs from curdling). Gradually
add egg yolk mixture to remaining
EXTRA
cream mixture in saucepan, whisking
constantly. Return saucepan to medium-
low heat. Cook and stir until mixture RICH
coats the back of a spoon (165°F), about
8 minutes. Whisk in vanilla, then let cool
completely, about 45 minutes. (To cool Round out your
more quickly, place bowl in a larger ice cream bar
bowl filled with ice water.) with Belgian-style
4 . Pour cooled mixture into an airtight
butter waffle
container. Chill, covered, 4 hours (or up
cookies, sprinkles,
to overnight).
maraschino
5. Pour cold custard mixture into an
ice cream maker and freeze according cherries, and
to manufacturer’s directions until it sweetened
reaches consistency of soft ice cream, whipped cream.
about 20 minutes. Quickly transfer to
an airtight container. Freeze until firm
enough to scoop, at least 3 hours (or up
to 1 month).
PER ½ CUP: 326 CAL; 26G FAT (15G SAT); 4G PRO;
20G CARB (0G FIBER, 20G SUGARS); 53MG SODIUM
 TRIED & TRUSTED

I ll’ add some espresso

powder next time. It SALTED
really brings out CARAMEL SAUCE
SUPREME the chocolate flavor.” (pictured on p. 46)
HANDS-ON 15 MIN TOTAL 15 MIN
– TERI MAKES 1 ¼ CUPS SUBMITTED BY KATHRYN
STRAWBERRY HENDRIX, RDN, LD
NEW RECIPE GO ONLINE TO RATE & REVIEW
TOPPING Serve sauce with flaky salt, such
(pictured on p. 46) as Maldon, to take it over the top.
HANDS-ON 5 MIN TOTAL 20 MIN
1 cup sugar
MAKES 1 ½ CUPS SUBMITTED BY BRAD G
REYNOLDS MARSHMALLOW ¼ cup water
★★★★★ 782 REVIEWS HOT FUDGE SAUCE ⅔ cup whipping cream
Sweet summer berries star in this (pictured on p. 47) 5 Tbsp. butter, cut up
¼ tsp. salt
quintessential ice cream topper. HANDS-ON 10 MIN TOTAL 10 MIN
MAKES 3 ¼ CUPS SUBMITTED BY JENNY
1. Cook sugar and water in a 1½-qt.
1 lb. fresh strawberries, hulled
★★★★★ 29 REVIEWS heavy-bottomed saucepan over
and halved
medium heat, stirring occasionally,
⅓ cup sugar 30 large marshmallows
until sugar dissolves.
1 tsp. vanilla extract (optional) ⅔ cup whole milk
2 . Attach a candy thermometer to side
¼ cup butter
1. Cook strawberries, sugar, and (if of saucepan. Increase heat to medium-
⅛ tsp. salt
using) vanilla in a medium saucepan high. Boil, occasionally swirling
1(12-oz.) pkg. semisweet
over medium-high heat, stirring and pan to disperse caramel evenly,
chocolate chips
mashing strawberries until they release about 8 minutes or until caramel is a
1½ tsp. vanilla extract
their juices, about 2 minutes. Reduce deep-amber color and thermometer
heat to medium-low and simmer until Cook marshmallows, milk, butter, and registers 360° to 370°F. Remove
sauce is thickened, about 15 minutes. salt in a large saucepan over low heat, from heat.
Remove from heat. stirring often, until marshmallows 3. Slowly whisk in cream until smooth.
2 . Using an immersion blender, lightly melt, about 5 minutes. Add chocolate (Be careful, as the mixture will bubble
blend strawberries until desired chips and vanilla. Cook, stirring often, up vigorously.) Whisk in butter until
consistency. (Or mash mixture until chocolate is melted and sauce is smooth and incorporated. Stir in salt;
with a potato masher until desired smooth, about 5 minutes more. Serve let cool slightly before serving. (To
consistency.) (To store, chill mixture in warm. (To store, chill in an airtight store, transfer sauce to a jar; let cool
an airtight container up to 5 days.) container up to 2 weeks.) completely. Chill up to 2 weeks.)
PER 2 TBSP.: 34 CAL; 0G FAT; 0G PRO; 9G CARB PER 2 TBSP.: 112 CAL; 6G FAT (4G SAT); 1G PRO; PER 2 TBSP.: 183 CAL; 12G FAT (7G SAT); 1G PRO;
(1G FIBER, 7G SUGARS); 0MG SODIUM 16G CARB (1G FIBER, 12G SUGARS); 37MG SODIUM 21G CARB (0G FIBER, 21G SUGARS); 108MG SODIUM

PRALINE SUNDAE TOPPING

(pictured on p. 46)

For a thicker HANDS-ON 10 MIN TOTAL 30 MIN

MAKES 3 ½ CUPS
1. Melt butter in a large saucepan over
low heat. Stir in marshmallows, brown
consistency, I use a SUBMITTED BY BEA CARTER

★★★★ 53 REVIEWS
sugar, corn syrup, and salt. Bring to a

5-oz. can of boil over low heat, stirring constantly,

about 15 minutes. Continue boiling over
PHOTO: (SPRINKLES) ISTOCKPHOTO

6 Tbsp. butter
evaporated milk and ½ (12-oz.) pkg. large low heat, stirring constantly, 1 minute
more. Remove from heat; let cool
whisk it in slowly, marshmallows (about 24)
1¾ cups packed brown sugar 5 minutes.

adding just a little 3 Tbsp. light corn syrup

⅛ tsp. salt
2 . Stir in evaporated milk, pecans,
and vanilla until combined. Let cool
at a time, in Step 2.” 1 (12-oz.) can evaporated milk
¾ cup chopped pecans, toasted
completely before serving. (To store,
chill in an airtight container up to
– ERKEE 1½ tsp. vanilla extract 1 month.)
PER 2 TBSP.: 162 CAL; 6G FAT (3G SAT); 2G PRO;
26G CARB (0G FIBER, 23G SUGARS); 62MG SODIUM

MILLION DOLLAR RECIPES 2025 48 ALLRECIPES.COM

 YOU’RE WELCOME
Maryland,
by the numbers.
Withbfibvebdistinctbregions,bMarylandbisbfiblledbwithbdiversebexperiencesb
andblandscapesbwaitingbtobbebdiscovered.bForbabuniquebviewbintobthisb
uniquebstate,blet’sblookbatbitsbmostbnoteworthybnumbers.

is how many acres of state parks Maryland

boasts. It’s a huge number, and it
FortbMcHenry
includes everything from the expansive, PhotobCredit:bKenbStanekbPhotography

mountainous terrain in Western Maryland

to the tranquil coastlines and wild ponies
of Assateague Island. Outdoor lovers can
fly-fish in the mountains’ winding rivers,
birdwatch across the Chesapeake Bay’s
wetlands or hike and bike the state’s Trail is when our national anthem, “The Star-Spangled
System Second-to-None. Banner,” was written. It was penned by Francis
Scott Key near Baltimore’s Fort McHenry. With
its beautifully preserved grounds and frequent
historical re-enactments, this national monument
is a great place to dive into Maryland’s past.

Heading east, it’s easy to see why Maryland is

considered The Most Powerful Underground
Railroad Storytelling Destination in the World.
The Eastern Shore offers multiple landmarks
honoring Freedom Fighter icons like Harriet
Tubman and Frederick Douglass. Sites such as
the Bucktown General Store and the Harriet
Tubman Underground Railroad Visitors Center
provide a compelling mix of historically accurate
experiences and modern-day interpretations.

And of course, Maryland’s many town centers are

not to be missed. Cities like Annapolis, Frederick
and Baltimore provide unmatched historical
charm through their preserved architecture,
GreenbRidge
StatebForest cobblestone streetways, walking tours and more.
 is the typical order size for steamed crabs. Eating crabs in
Maryland is about more than tasting the state’s culinary

Real Maryland treasure. It’s about taking part in a communal rite of passage.
All visitors are invited and encouraged to find a crab house,
Crab Cakes sit down and connect over this delicious and truly unique
experience. Some of the most popular stops can be found
I N GRE DIE N TS:
along the famed Crab & Oyster Trail, a driving journey
that celebrates the culinary delights and rich heritage of
Maryland’s seafood.

Beyond the world-famous steamed crabs, crab cakes and

raw oysters, travelers will also discover an impressive range of
authentic international fare and an ever-expanding lineup of
100 craft breweries, 70 wineries and 30 distilleries.

STE P 1 :

STE P 2:

STE P 3:

ENTIRELY MARYLAND
Distinctly Different
MONTGOMERY
COUNTY

VisitMontgomery.com/Weekend
 true talbot. true chesapeake.

flavors
scan for our
new travel guide

EASTON • OXFORD •
S T. M I C H A E L S • T I L G H M A N I S L A N D
Nick’s Fish House
410-770-8000 | TourTalbot.org

is how many miles is how many designated

of shoreline Maryland Scenic Byways there are in
offers. Whether in, Maryland. Covering more
on or by the water, than 2,400 miles, these
there are endless experiences to soak up. beautiful driving routes span the state and
With so many activities and an expansive help visitors effortlessly discover historical
state-wide water trail system, all anchored by points of interest, picturesque overlooks and
the magnificent Chesapeake Bay, the only quaint spots to dine and shop. It just goes to
question is where to start. show that the best way to explore Maryland is
by taking the road less traveled.
Water lovers can charter historic sailboat
tours, enjoy deep sea fishing excursions, is how many Maryland visits it
soak up the sun on Ocean City’s beaches, will take for your family to enjoy a
indulge in waterfront seafood feasts and so delightfully unexpected getaway.
much more.

Waredaca
Brewing
Company
 Happy Place

Do more of what you love at VisitFrederick.org

YOU’RE WELCOME
Burnside Bridge
Antietam National Battlefield

History - It's in Our Nature.

YOU’RE WELCOME
to Make it a Historic Adventure!

visithagerstown.com
 PROMOTION

I N G O O D TA S T E
RECIPES, PRODUCTS, EVENTS, AND PROMOTIONS
Monica Chavez, @house.of.esperanza

BE PARTY READY TRANSFORM BURGERS A N E W WAY T O

WITH HELLMANN’S S AV E R E C I P E S
Get your home summer-ready
with easy refresh tips, like stocking Add Hellmann’s mayonnaise Found a recipe you loved on
up on fresh condiments and as a secret ingredient inside Allrecipes? Just tap the heart
discarding expired ones with your burger mixture for the icon on any recipe to save it
confidence in Glad® ForceFlex™ juiciest burgers. Make them for later. Then, find everything
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Find recipe inspiration at
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on Instagram.
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*vs. Glad 13-gal. ForceFlex bag. Certain
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 TRIED & TRUSTED

PHOTOS: BRIE GOLDMAN; FOOD STYLING: SAMMY MILA; PROP STYLING: JOSEPH WANEK AND GABRIEL GRECO
MINI CROQUE
MONSIEUR
CASSEROLES
p. 54

RISE
& DINE
Start your day feeling like a million bucks W H E N
YOU SERVE UP ONE OF THESE
MOR NING CR OW D -PLE A SER S. S TUF F ED F R ENCH TOA S T, BR E AK FA S T C A S SER OLE S,
CANDIED BACON, AND MORE—THERE’S SOMETHING FOR EVERYONE.

MILLION DOLLAR RECIPES 2025 50 ALLRECIPES.COM

 PB&J Stuffed French Toast
HANDS-ON 10 MIN TOTAL 20 MIN
SERVES 4 SUBMITTED BY NICOLE MCLAUGHLIN

★★★★ 2 REVIEWS
Use thick-cut bread slices to stand
up to the decadent filling.

8 thick slices brioche egg mixture to soak in just

(about ¾-inch thick) slightly; transfer dipped
4 Tbsp. peanut butter sandwich to a plate,
4 Tbsp. desired-flavor allowing excess mixture
jelly to drip off. Repeat with
3 eggs remaining sandwiches.
½ cup whole milk 3. Melt 2 tsp. butter in a
½ tsp. cinnamon large skillet over medium
4 tsp. butter heat. Cook 2 sandwiches,
Maple-flavor syrup turning once, until
and/or powdered golden and toasted,
sugar, for serving 6 to 8 minutes. Transfer
to a clean plate; cover
1. Spread 4 brioche
to keep warm. Repeat
slices evenly with peanut
with remaining butter
butter and jelly; top with
and sandwiches. Serve
remaining brioche slices to
sandwiches with syrup
make 4 sandwiches.
and/or powdered sugar.
PHOTO: (CHEESECAKE PANCAKES) KELSEY HANSEN; FOOD STYLING: HOLLY DREESMAN; PROP STYLING: ADDELYN EVANS

2 . Whisk together eggs,

milk, and cinnamon HIDDEN GEM QUICK
PER 1 SANDWICH: 483 CAL; 22G FAT
in a shallow dish. Dip (8G SAT); 15G PRO; 59G CARB
1 sandwich in egg mixture, (3G FIBER, 20G SUGARS);
570MG SODIUM
turning once, allowing

EXTRA RICH
Level up pancakes
with a cream cheese
swirl and a fresh
strawberry topper.
For even more
richness, serve with
powdered sugar
and/or sweetened
whipped cream.

CHEESECAKE
PANCAKES
p. 52
 Cheesecake 6. Pipe a swirl of cream
cheese onto each pancake,
Pancakes starting from center. Coat
(pictured on p. 51)
pancake tops with cooking
HANDS-ON 15 MIN TOTAL 30 MIN spray. Flip and cook 2 to
SERVES 10
SUBMITTED BY JULIANA HALE 3 minutes more. Repeat with
NEW RECIPE GO ONLINE TO RATE remaining batter and cream
& REVIEW
cheese mixture. Serve with
8 oz. fresh strawberries, strawberry topping.
hulled and chopped HIDDEN GEM QUICK
¾ cup strawberry jam PER 1 PANCAKE AND ABOUT 3 TBSP.
4 oz. cream cheese, TOPPING: 287 CAL; 10G FAT (3G
SAT); 5G PRO; 45G CARB (1G FIBER,
softened 25G SUGARS); 341MG SODIUM

5 Tbsp. sugar
2 tsp. whole milk Candied Bacon
¼ tsp. vanilla extract HANDS-ON 10 MIN
1¾ cups flour TOTAL 1 HR, 5 MIN SERVES 12
SUBMITTED BY CHEF JOHN
2 tsp. baking powder
½ tsp. baking soda ★★★★ 155 REVIEWS
¼ tsp. salt A candied mixture of
1 egg, lightly beaten brown sugar, maple
1½ cups buttermilk
syrup, rice vinegar, and

PHOTO: (CANDIED BACON) KELSEY HANSEN; FOOD STYLING: HOLLY DREESMAN; PROP STYLING: ADDELYN EVANS
3 Tbsp. vegetable oil
black pepper upgrades
CANDIED 1. For topping, stir together bacon to million-
BACON strawberries and jam in a dollar status.
small saucepan. Simmer
over medium heat until jam ¼ cup packed brown
melts and mixture is heated sugar
through. Remove from heat; 2 Tbsp. rice vinegar
cover to keep warm. 2 Tbsp. pure maple
2 . Meanwhile, for cream syrup
cheese swirl, combine cream ¼ tsp. black pepper
cheese, 3 Tbsp. sugar, the 1 lb. thick-cut slices
milk, and vanilla in a medium bacon
bowl; beat with an electric 1. Preheat oven to 350°F.
mixer at medium speed until Whisk together brown sugar,
smooth. Transfer to a pastry vinegar, maple syrup, and
bag or a zip-top plastic bag pepper in a small bowl.
with a corner snipped off. 2 . Arrange bacon slices in an
3. For pancake batter, even layer on a wire rack set
The rice vinegar is stir together flour, baking
powder, baking soda, salt,
on a foil-lined large rimmed

crucial and makes and the remaining 2 Tbsp.

baking sheet.
3. Bake 10 minutes. Turn
all the difference. sugar in a large bowl.
4 . In a medium bowl, whisk
slices; bake 5 minutes more.
Increase oven temperature
I recommend together egg, buttermilk,
and oil. Add egg mixture all
to 375°F. Brush bacon with

doubling the candy at once to flour mixture. Stir

brown sugar mixture; bake
about 40 minutes more,
mixture. My just until moistened (batter
will be slightly lumpy).
basting with brown sugar
mixture every 5 minutes,
family and friends 5. Heat a very large nonstick
skillet or griddle over
until bacon is browned and

love it so much!” medium heat. Coat with

cooking spray. Pour ⅓-cup
desired crispiness. Let cool
slightly before serving.
– B R I G H T TA R O 8 53 8 GLUTEN-FREE
portions of batter into skillet.
PER 1 SLICE: 194 CAL; 11G FAT (4G SAT);
Reduce heat to medium- 17G PRO; 7G CARB (0G FIBER,
low. Cook pancakes until 6G SUGARS); 632MG SODIUM

bottoms are golden brown,

edges are slightly dry, and
bubbles form at edges,
2 to 3 minutes.

MILLION DOLLAR RECIPES 2025 52 ALLRECIPES.COM

 TRIED & TRUSTED

O O E Y-
GOOEY
CINNAMON
BUNS
p. 54

The buns were light and fluffy. Try adding maple syrup to the
sauce next time to give them extra gooeyness. It’s a keeper.”
– MSBOOTHEEL

ALLRECIPES.COM 53 MILLION DOLLAR RECIPES 2025

 TRIED & TRUSTED

Ooey-Gooey stirring well after each

addition, until dough comes
Cinnamon Buns together. (Stir by hand or I used cubed regular sourdough bread
(pictured on p. 53)
mix with an electric mixer at
HANDS-ON 25 MIN
TOTAL 3 HR, 10 MIN SERVES 15
medium speed.) and the recipe turned out fantastic!”
SUBMITTED BY DAKOTA KELLY 4 . Turn dough out onto a – C AT H Y R
lightly floured surface and
★★★★★ 1,150 REVIEWS knead until a soft, elastic,
Light and fluffy buns sticky dough forms, about Mini Croque 3. Meanwhile, whisk together
eggs, half-and-half, and
are coated in a brown 8 minutes. Form dough into a Monsieur 1/2 tsp. each salt and pepper
sugar glaze for a sweet ball and put in a large, lightly
start to the morning. greased bowl, turning to Casseroles in a medium bowl.
(pictured on p. 50) 4 . In a large bowl, toss
coat. Cover; let rise in a warm
For Dough place (75°F to 80°F) until HANDS-ON 20 MIN together toasted English
½ cup warm water TOTAL 1 HR, 15 MIN
doubled in size, about 1 hour. SERVES 8 SUBMITTED BY muffin cubes, ham, and
(about 110°F) Make Glaze NICOLE MCLAUGHLIN 2 cups Swiss cheese. Divide
1 (0.25-oz.) pkg. active 5. Meanwhile, grease a mixture among prepared
dry yeast ★★★★★ 1 REVIEW
9x13-inch baking pan. Melt ramekins. Evenly pour egg
1 tsp. plus ¼ cup white Easily feed a crowd with mixture into each ramekin,
butter in a small saucepan
sugar over medium heat. Whisk in this casserole version of pressing lightly with back
½ cup whole milk brown sugar until smooth. the French classic. of a spoon to submerge
¼ cup unsalted butter Pour glaze into prepared English muffin cubes in egg
10 Tbsp. butter
1 tsp. salt pan, tilting pan to spread mixture. Let stand 10 minutes
2 Tbsp. Dijon mustard
2 eggs into an even layer; sprinkle before baking.
12 sourdough English
4 cups flour with pecans. muffins, cubed 5. Sprinkle ramekins with
For Glaze Make Filling 8 eggs remaining 1 cup Swiss
1 cup unsalted butter 6. Stir together brown sugar, 1¼ cups half-and-half cheese. Transfer ramekins
1 cup packed brown pecans, and cinnamon in a ¾ tsp. salt to a large rimmed baking
sugar small bowl. ¾ tsp. black pepper sheet. Bake, uncovered, 20 to
½ cup chopped pecans Assemble Rolls 8 oz. sliced deli ham, 25 minutes, until a knife
For Filling 7. When dough has doubled torn into bite-size inserted in center comes out
¾ cup packed brown in size, turn it out onto a pieces clean and an instant-read
sugar lightly floured surface. Roll 3 cups shredded Swiss thermometer registers 160°F.
½ cup chopped pecans into a 14x18-inch rectangle. or Gruyère cheese 6. Meanwhile, melt
1 Tbsp. cinnamon Spread softened butter over (12 oz.) remaining 4 Tbsp. butter in
¼ cup unsalted butter, dough, leaving a 1/2-inch ¼ cup flour a medium saucepan over
softened border. Evenly sprinkle with ⅛ tsp. nutmeg medium heat. Whisk in flour,
filling. Starting on a long end, 2 cups whole milk
Make Dough nutmeg, and remaining
tightly roll up dough to form 3 Tbsp. freshly grated
1. Pour the warm water into 1/4 tsp. each salt and pepper.
a log; pinch seam to seal. Cut Parmesan cheese
a liquid measuring cup. Add Whisk in milk. Cook, stirring
log crosswise into 15 equal Chopped fresh green
yeast and 1 tsp. white sugar; constantly, until thickened
portions. Arrange rolls, cut onions, for garnish
stir until dissolved. Let stand and bubbly; cook 1 minute
sides down, over glaze in
until foamy, about 10 minutes. 1. Preheat oven to 375°F.
more. Remove from heat
prepared pan. Cover; let rise
2 . Meanwhile, warm milk in a Lightly grease 8 (12-oz.) and let stand until casseroles
in a warm place (75°F to
small saucepan over medium broiler-proof ramekins. are done.
80°F), until doubled in size,
heat until it just starts to Arrange oven racks with 7. Remove ramekins from
1 to 11/2 hours.
bubble around edges; do 8 . Preheat oven to 375°F. one in center and one about oven and preheat broiler.
not boil. Remove from Uncover rolls and bake 6 inches from heat source. Pour cream sauce evenly
heat. Stir in butter, salt, and until golden brown, about 2 . Melt 6 Tbsp. butter in over ramekins and top evenly
remaining 1/4 cup white sugar 25 minutes. a small saucepan over with Parmesan. Broil until
until melted. Let cool until 9. Let cool in pan 3 minutes, medium-low heat; whisk in bubbly and tops are lightly
lukewarm (120°F to 130°F). then invert onto a serving mustard. Put English muffin browned, 2 to 3 minutes.
3. Lightly whisk eggs in platter so glaze is on top. cubes in a large bowl. Drizzle Let stand 5 minutes before
a large bowl. Add yeast Scrape any remaining with melted butter mixture; serving. Garnish with
mixture, lukewarm milk glaze from pan onto rolls. toss to coat evenly. Spread green onions.
mixture, and 11/2 cups flour; Serve warm. onto 2 (10x15-inch) baking HIDDEN GEM
stir until well combined. PER 1 ROLL: 464 CAL; 25G FAT sheets. Bake on center rack PER RAMEKIN: 690 CAL; 41G FAT
Stir in remaining 21/2 cups (12G SAT); 6G PRO; 56G CARB until lightly toasted, 18 to (23G SAT); 35G PRO; 48G CARB
(3G FIBER, 8G SUGARS);
(2G FIBER, 29G SUGARS);
flour, 1/2 cup at a time, 179MG SODIUM 20 minutes. 1,275MG SODIUM

MILLION DOLLAR RECIPES 2025 54 ALLRECIPES.COM

 ®

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 F L AVO R S , I D E A S , A N D R E C I P E S
T O S AVO R R I G H T N OW

fresh finds
PHOTOS: BRIE GOLDMAN; FOOD STYLING: SAMMY MILA; PROP STYLING: JOSEPH WANEK

MILLION
DOLLAR DIP
p. 60

B I G D I P P E R S p. 58 S U N - U P S L I D E R S p. 62
M A C A T T A C K p. 64 D E A T H B Y C H O C O L A T E p. 70 N I C E S L I C E p. 76
G E T S T U F F E D p. 84 T H E S W E E T S P O T p. 88

ALLRECIPES.COM 57 MILLION DOLLAR RECIPES 2025

 FRESH FINDS

F O R C O M F O R T YO U C A N S C O O P,

L O O K N O F U R T H E R T H A N T H E S E C H E E S Y,

C R E A M Y, A N D D E C A D E N T D I P S .

WHITE
CHIKEN CHILI
DIP

MILLION DOLLAR RECIPES 2025 58 ALLRECIPES.COM

 SOFTENING
CREAM CHEESE

To soften cream cheese,

put unwrapped cream
cheese on a microwave-
safe dish and microwave
on High, 15 seconds. WHITE
CHICKEN
CHILI DIP
HANDS-ON 10 MIN TOTAL 50 MIN
SERVES 24 SUBMITTED BY NICOLE
MCLAUGHLIN
NEW RECIPE GO ONLINE TO RATE &
REVIEW
No broth? No problem.
All the flavors and texture
of white chicken chili but
in a creamy dip.
2 tsp. olive oil
½ cup finely chopped onion
1 (15-oz.) can white beans,
such as great northern or
cannellini beans, rinsed and
drained
¾ cup sour cream
1 (8-oz.) pkg. cream cheese,
softened (tip, above left)
2 (4-oz.) cans diced green
chiles
2 Tbsp. hot sauce (such as
Tabasco), or to taste
1½ tsp. chili powder
¾ tsp. salt
½ tsp. cumin
2 cups chopped cooked
chicken
2 cups shredded pepper Jack
cheese (8 oz.)
PHOTOS: BRIE GOLDMAN; FOOD STYLING: SAMMY MILA; PROP STYLING: JOSEPH WANEK

Chopped fresh cilantro

and/or fresh jalapeño
pepper slices, for garnish
Tortilla chips and/or corn

FRIED chips, for serving

1. Preheat oven to 375°F. Heat oil

PICKLE DIP
in a small skillet over medium-high
heat. Add onion; cook, stirring
frequently, until softened, about
HANDS-ON 10 MIN
3 minutes.
Wavy and/or salt-and-
TOTAL 1 HR, 10 MIN SERVES 6 2 . Place beans in a medium bowl
SUBMITTED BY CATHERINE JESSEE vinegar potato chips, for
and mash with a fork until slightly
serving, plus crushed chips
★★★★ 8 REVIEWS for garnish
creamy but still retain some shape.
Toasted panko, chopped Add cooked onions, the sour
1. Stir together 1/2 cup chopped cream, cream cheese, green chiles,
pickles, and crushed potato
pickles, the cream cheese, hot sauce, chili powder, salt, and
chips top off this sour cream- sour cream, and pickle juice in cumin; stir until combined. Fold in
based dip that mimics fried a medium bowl until smooth chicken and pepper Jack cheese
pickles but with far less effort. and combined. until combined. Transfer mixture
2 . Chill, covered, at least to a 11/2- to 2-qt. baking dish.
¾ cup drained and chopped
dill pickles (from one 6-oz. 30 minutes (or up to 3 hours). 3. Bake until bubbly and
jar) Bring to room temperature before lightly browned on top, about
1 (8-oz.) pkg. cream cheese, serving, about 30 minutes. Top 30 minutes. Let stand 5 to
softened (tip, above) with panko, dill, and remaining 10 minutes before serving. Garnish
1/4 cup chopped pickles. Garnish with cilantro and/or jalapeños.
½ cup sour cream
with crushed potato chips. Serve Serve with tortilla chips.
2 Tbsp. dill pickle juice, or
with potato chips. HIDDEN GEM
more to taste
¼ cup seasoned panko bread HIDDEN GEM VEGETARIAN PER ¼ CUP DIP: 120 CAL; 8G FAT (4G SAT);
7G PRO; 5G CARB (1G FIBER, 2G SUGARS);
crumbs, toasted PER ¼ CUP DIP: 182 CAL; 17G FAT (10G SAT); 229MG SODIUM
3G PRO; 5G CARB (0G FIBER, 2G SUGARS);
1½ tsp. chopped fresh dill 387MG SODIUM

ALLRECIPES.COM 59 MILLION DOLLAR RECIPES 2025

 FRESH FINDS

MILLION 6 slices bacon occasionally, until crisp and evenly

1½ cups mayonnaise browned, 8 to 10 minutes. Drain
DOLLAR DIP 2 cups shredded sharp bacon on a paper towel-lined
(pictured on p. 57) cheddar cheese (8 oz.) plate; roughly chop.
HANDS-ON 15 MIN TOTAL 1 HR, 15 MIN ½ cup thinly sliced green 2 . Stir together mayonnaise
SERVES 24 SUBMITTED BY CHEF JOHN
onions and cheese in a medium bowl.
★★★★ 66 REVIEWS ½ cup sliced almonds, toasted Gently stir in bacon, green
This 1950s dip is also known Pinch of cayenne pepper onions, almonds, and cayenne.
as “Neiman Marcus Dip.” It Desired dippers, such as Chill, covered, at least 1 hour
debuted at the Zodiac Room— crackers and/or vegetables, (or up to 3 days). Serve with
the restaurant located at the for serving desired dippers.
flagship Neiman Marcus 1. Cook bacon in a large skillet PER 2 TBSP. DIP: 153 CAL; 15G FAT (4G SAT);
3G PRO; 1G CARB (1G FIBER, 0G SUGARS);
department store. over medium-high heat, turning 181MG SODIUM

MILLION DOLLAR
HANDS-ON 10 MIN TOTAL 2 HR, 15 MIN
SERVES 32 SUBMITTED BY
PEPPERBELLYPETE
NEW RECIPE GO ONLINE TO RATE &
REVIEW

QUESO DIP 1 lb. ground beef sirloin

8 oz. bulk pork sausage
1¼ lb. yellow or white block
American cheese, cubed
1 (15-oz.) jar roasted garlic
Alfredo sauce
4 oz. pepper Jack cheese,
cubed
4 oz. cheddar cheese, cubed
1 (10-oz.) can diced tomatoes
and green chiles (such as
Ro-Tel)
1 (4-oz.) can diced green
chiles
¼ cup sliced green onions
(4 green onions; green and
pale green parts only)
1 Tbsp. chili powder
2 tsp. Worcestershire sauce
2 tsp. cayenne pepper hot
sauce (such as Frank’s
RedHot)
Pickled jalapeño slices, for
serving
Tortilla chips, for serving
1. Working in batches if needed,
cook beef and sausage in a
very large skillet over medium
heat, stirring and breaking up
lumps, until browned and cooked
through, about 8 minutes. Transfer
to a 4-qt. slow cooker.
2 . Add American cheese, Alfredo
sauce, pepper Jack cheese,
cheddar cheese, diced tomatoes,
green chiles, green onions, chili
R E H E AT powder, Worcestershire, and
hot sauce; stir to combine. Cook
Place dip in a microwave- on High 2 to 3 hours. Serve with
safe dish and microwave jalapeño slices and chips. (To
on High in 30-second store, chill in an airtight container
increments, stirring after up to 5 days.)
each, until heated through PER ¼ CUP DIP: 149 CAL; 12G FAT (6G SAT);
10G PRO; 2G CARB (0G FIBER, 1G SUGARS);
(165°F). 465MG SODIUM
 INGREDIENT
SWA P

Vodka, gin, white balsamic

vinegar, or fresh lemon
juice can be used in place
of the vermouth.

P E S TO - F E TA
L AY E R D I P
HANDS-ON 20 MIN TOTAL 1 HR, 20 MIN
SERVES 45 SUBMITTED BY DANA COLE

★★★★ 332 REVIEWS

Layers of pine nuts, sun-
dried tomatoes, pesto, and
feta create a flavor-packed
party pleaser.
12 oz. feta cheese, crumbled
1 cup butter, softened
1 (8-oz.) pkg. cream cheese,
softened
3 Tbsp. dry vermouth (tip,
above)
1 shallot, minced
2 cloves garlic, minced
¼ tsp. ground white pepper
½ cup pine nuts, toasted
1 cup chopped drained oil-
packed sun-dried tomatoes
¾ cup prepared pesto
Desired dippers,
such as toasted pita
bread, baguette slices,
and/or vegetable dippers,
for serving
1. Blend together feta, butter,
cream cheese, vermouth, shallot,
garlic, and white pepper in a
food processor.
2 . Layer ingredients into a 1½- or
2-qt. serving bowl or dish in the
following order: half each of the
pine nuts, sun-dried tomatoes,
pesto, and cheese mixture,
smoothing carefully after each
layer. Repeat layers once more.
Chill, covered, at least 1 hour
(or up to 3 days). Serve with
desired dippers.
VEGETARIAN
PER 2 TBSP DIP.: 106 CAL; 10G FAT (5G SAT);
2G PRO; 2G CARB (0G FIBER, 1G SUGARS);
167MG SODIUM

I added half the

amount of butter. Folks
raved about it.”
– AMY WITHEROW

ALLRECIPES.COM 61 MILLION DOLLAR RECIPES 2025

 FRESH FINDS

Wake up to breakfast bakes that feed a crowd. Stacked with all the best A.M.
flavors, these special sammies take brunch way beyond basic.

3. In another 9x13-inch baking dish,

Bacon-Stuffed whisk together eggs, half-and-half,
French Toast maple syrup, vanilla, and salt. Add
Sliders loaf top to egg mixture. Turn to coat
until lightly soaked; allow excess egg
HANDS-ON 15 MIN TOTAL 35 MIN
SERVES 12 mixture to drip off. Place cut-side
SUBMITTED BY NICOLE MCLAUGHLIN down over bacon layer in baking dish.
4 . Cover dish with foil. Bake
★★★★★ 2 REVIEWS
15 minutes. Remove foil and bake
1 lb. sliced bacon until golden brown and lightly
1 (12-oz.) pkg. Hawaiian sweet toasted, 5 to 10 minutes more.
rolls (12 rolls) 5. Spread remaining 1 Tbsp. butter
3 Tbsp. butter, softened over tops of sliders. Cut between
¼ cup packed brown sugar rolls for 12 servings. Sprinkle with
⅛ tsp. cayenne pepper, or more powdered sugar and serve with
to taste additional maple syrup.
2 eggs HIDDEN GEM
⅓ cup half-and-half PER 1 SLIDER: 207 CAL; 11G FAT (4G SAT);
1 Tbsp. pure maple syrup, plus 9G PRO; 19G CARB (0G FIBER, 8G SUGARS);
424MG SODIUM
more for serving
1 tsp. vanilla extract
¼ tsp. salt
Powdered sugar, for serving
SWEET
1. Preheat oven to 350°F. Line a
10x15-inch rimmed baking sheet with
foil. Arrange bacon in an even layer
HEAT
on prepared baking sheet. Bake until
browned and crisp, about 15 minutes.
Drain bacon on a paper towel- This sweet-
lined plate. savory combo
2 . Meanwhile, generously coat a gets a spicy
9x13-inch baking dish with cooking twist with
spray. Reduce oven temperature cayenne pepper.
to 325°F. Put Hawaiian roll loaf on Want more
a cutting board. Holding a knife
heat? Swap
parallel to cutting board, halve loaf
out the regular
horizontally. Spread 2 Tbsp. butter on
cut side of loaf bottom. Top evenly bacon for
with brown sugar; sprinkle with peppered bacon.
cayenne. Arrange bacon over brown
sugar. Carefully transfer topped loaf
bottom to prepared baking dish.
 Ultimate Cowboy spread yolks. Drizzle cream over
eggs; sprinkle with salt and pepper.
Breakfast Sliders 3. Bake eggs on top rack until set,
HANDS-ON 15 MIN TOTAL 40 MIN 5 to 7 minutes. Remove eggs (and
SERVES 12 sausage) from oven and preheat
SUBMITTED BY NICOLE MCLAUGHLIN
broiler. Return pan with sausage to
★★★★★ 3 REVIEWS top rack; broil until browned on top,
about 3 minutes. Pour off grease.
1lb. bulk breakfast sausage 4 . Turn off broiler; adjust oven to
8 eggs 375°F. Put Hawaiian roll loaf on
3 Tbsp. whipping cream a cutting board. Holding a knife
1/2tsp. salt parallel to cutting board, halve roll
1/4tsp. black pepper loaf horizontally. Spread 1 Tbsp.
1(12-oz.) pkg. Hawaiian sweet Cowboy Butter on cut side of loaf
rolls (12 rolls) bottom. Put browned sausage loaf
4 Tbsp. Cowboy Butter on loaf bottom. Carefully slide
(page 30) eggs from baking dish
3 green onions, thinly sliced onto sausage; trim off any
(3/4 cup) excess if needed. Sprinkle
8 slices pepper Jack cheese evenly with green onions.
1. Set one oven rack in center and Top with cheese slices
another about 6 inches from heat and loaf top. Carefully
source. Preheat oven to 375°F. Line transfer filled loaf to
a 9x13-inch rimmed baking sheet baking dish and spread
with foil. Press sausage to fill bottom roll tops evenly with
of pan, forming a rectangular shape remaining 3 Tbsp.
just larger than the Hawaiian roll Cowboy Butter.
loaf (see “Editor's Tip,” below right). 5. Bake on center rack
Bake sausage loaf on center rack until butter is melted and
10 minutes. rolls are lightly browned
2 . Meanwhile, generously coat a and toasted, about
9x13-inch baking dish with cooking 5 minutes. Cut between
spray. Crack eggs into prepared rolls into 12 servings.
dish. Use a knife to break HIDDEN GEM
PHOTO: BRIE GOLDMAN; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: BREANNA GHAZALI

yolk of each egg PER 1 SLIDER: 302 CAL;

19G FAT (9G SAT); 17G PRO;
and slightly 15G CARB (0G FIBER, 2G SUGARS);
680MG SODIUM

When forming the rectangular sausage

loaf, make sure you press the sausage
EDITOR’S all the way to the sides of the 9x13-inch
rimmed sheet pan. It may look too big
TIP for the rolls at first, but the sausage will
shrink to fit as it bakes.

ALLRECIPES.COM 63 MILLION DOLLAR RECIPES 2025

 FRESH FINDS

AC
M

K
C
A T TA
Tender noodles and ooey-gooey cheese practically define comfort food.
The dynamic duo is totally customizable, too: Change up the
noodles, cheeses, and mix-ins. Here are a few of our favorite recipes.

PHOTOS: JASON DONNELLY; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: NATALIE GHAZALI
million
dollar
mac and
cheese
p. 67

MILLION DOLLAR RECIPES 2025 64 ALLRECIPES.COM

 roasted-
garlic
white mac
and cheese
p. 69

A P E
H
S
I N

Elbow macaroni may be the classic pasta choice for mac and cheese, but there are oodles
of other noodles to choose. Our strategy? Choose a short shape with plenty of nooks and
crannies to cradle and hold all the cheesy sauce. Here are our top picks: Bow Ties (Farfalle)
• Campanelle • Cavatappi • Gemelli • Fusilli • Medium Shells • Penne • Rigatoni • Rotini
 FRESH FINDS

Copycat
Chick-fil-A Mac
HANDS-ON 15 MIN TOTAL 40 MIN EDITOR’S TIP
SERVES 6 SUBMITTED BY
THEDAILYGOURMET If you like, use the
entire 12-oz. can of
★★★★★ 1 REVIEW
evaporated milk.
8 oz. elbow macaroni
11/2 Tbsp. unsalted butter
21/2 Tbsp. flour
11/4 cups evaporated milk (tip,
right)
11/2 tsp. Dijon mustard
1/2 tsp. vegetarian
Worcestershire sauce
1/4 tsp. salt
1/4 cup plus 2 Tbsp.
shredded Italian cheddar
cheese (such as Sartori
MontAmoré) (11/2 oz.)
1/4 cup plus 2 Tbsp. shredded
fontina cheese (11/2 oz.)
1/4 cup plus 2 Tbsp. shredded
Gruyère cheese (11/2 oz.)
1/4 cup plus 2 Tbsp. shredded
sharp cheddar cheese
(11/2 oz.)
2 (0.9-oz.) pieces Brie
cheese, rind removed
1. Preheat oven to 350°F. Coat an
8-inch square baking dish with
cooking spray. Cook macaroni
in a large pot of lightly salted
water according to package
directions; drain.
2 . Meanwhile, for sauce, melt
butter in a large heavy saucepan
over medium heat. Gradually
whisk in flour. Cook, whisking
constantly, until golden, 1 minute.
Gradually add evaporated milk,
whisking constantly. Whisk in
mustard, Worcestershire, and
salt. Cook, whisking constantly,
until slightly thickened, about
2 minutes.
3. Gradually whisk in ¼ cup each
Italian cheddar, fontina, Gruyère,
and sharp cheddar. Break Brie into
pieces; add to saucepan and stir
until all cheese is melted, about
1 minute. Remove from heat. Stir
in macaroni.
4 . Pour half of mixture into
prepared baking dish. Toss
together remaining 2 Tbsp. each
Italian cheddar, fontina, Gruyère, O R E
T
I

and sharp cheddar in a small

S

bowl; sprinkle half of shredded

cheese mixture over pasta.
Chill leftover
Pour remaining pasta into dish;
mac and cheese
sprinkle with remaining shredded
cheese mixture. in an airtight
5. Bake, uncovered, until hot and container up to
bubbly and top is golden, about 3 days.
25 minutes.
PER 1 CUP: 379 CAL; 19G FAT (11G SAT);
17G PRO; 35G CARB (0G FIBER, 6G SUGARS);
438MG SODIUM
 TA S T E T E S T

Taste the fresh jalapeños

Jalapeño Popper 4 . Add pasta to sauce and stir for heat level. Opt for the
to coat. Pour into prepared
Mac and Cheese baking dish.
larger end of the
range if peppers are on
HANDS-ON 15 MIN TOTAL 1 HR, 5 MIN 5. Stir together panko, bacon,
SERVES 6 SUBMITTED BY CHRISTINA the mild side.
and Parmesan in a small
★★★★ 1 REVIEW bowl. Sprinkle evenly over
The spiciness of this recipe pasta mixture. Garnish with
depends on the heat of sliced jalapeños.
6. Bake until hot and bubbly
your jalapeños (see “Taste
and top is browned, 30 to
Test,” right). If you like,
40 minutes. Let cool 10 minutes
use 1/2 cup chopped pickled
before serving.
jalapeños instead.
HIDDEN GEM
8 oz. rigatoni pasta PER 1 CUP: 439 CAL; 22G FAT (13G SAT);
16G PRO; 42G CARB (1G FIBER,
1/4 cup butter 9G SUGARS); 960MG SODIUM
1 small onion, chopped
(1/2 cup)
2 to 5 medium jalapeño
peppers, seeded and
minced, plus slices for Million Dollar
garnish (see “Hot Tip,”
page 11)
Mac and Cheese
(pictured on p. 64)
2 medium cloves garlic,
HANDS-ON 30 MIN
minced (2 tsp.) TOTAL 1 HR, 15 MIN
2 Tbsp. flour SERVES 10 SUBMITTED BY TRICIA jalapeño
2 cups whole milk MANZANERO STUEDEMAN
popper
1/2 tsp. garlic powder ★★★★★ 8 REVIEWS mac and
1/2 tsp. seasoned salt Smoked cheddar and cheese
1/4 tsp. black pepper
smoked paprika elevate
1/4 tsp. Worcestershire sauce
1 (8-oz.) pkg. processed
classic macaroni and
American cheese, cubed cheese. Feel free to swap in
the unsmoked versions if 1. Preheat oven to 350°F. 7. Add pasta to sauce and stir
(such as Velveeta)
smokiness isn’t your thing. Grease a 9x13-inch baking dish. to coat. Spread half of pasta
2 oz. cream cheese, cubed
Bring a large pot of lightly mixture in prepared pan; top
1/3 cup seasoned panko
1 (16-oz.) pkg. cavatappi salted water to a boil. Cook evenly with 1 cup mozzarella
bread crumbs
pasta pasta according to package and 1/2 cup Colby-Jack. Dollop
3 slices bacon, crisp-
7 Tbsp. unsalted butter directions; drain. and spread sour cream evenly
cooked and crumbled
11/2 cups roughly crushed 2 . Meanwhile, melt 3 Tbsp. over mozzarella mixture.
2 Tbsp. grated Parmesan
buttery round crackers butter in a medium skillet over 8 . Top evenly with remaining
cheese
(such as Ritz) medium heat. Stir in crushed pasta mixture, 1 cup mozzarella,
1. Preheat oven to 350°F. 1/4 cup flour crackers; cook, stirring often, and 1/2 cup Colby-Jack. Sprinkle
Grease a 11/2-qt. baking dish. 21/2 cups warm whole milk until lightly toasted, about cracker mixture evenly over
Bring a large pot of lightly (about 105°F) 2 minutes. Remove from heat. pasta mixture.
salted water to a boil. Cook 11/2 cups warm half-and-half 3. Melt remaining 4 Tbsp. 9. Bake until hot and bubbly,
pasta according to package (about 105°F) butter in a large Dutch oven 25 to 30 minutes. If needed,
directions; drain. 4 tsp. Dijon mustard over medium heat. Gradually loosely cover with foil to
2 . Melt butter in large saucepan 1 (0.4-oz.) cube vegetable whisk in flour; cook, whisking prevent overbrowning. Let
over medium heat. Add onion bouillon, very finely constantly, until golden, 1 to stand on a wire rack 5 minutes
and minced jalapeños; cook, crushed (such as Knorr 2 minutes. before serving.
stirring occasionally, until Extra Large Cubes) 4 . Gradually add milk and half- HIDDEN GEM VEGETARIAN
tender, 3 to 5 minutes. Add 1 tsp. garlic powder and-half, whisking constantly, PER 1 CUP: 744 CAL; 45G FAT (26G SAT);
garlic; cook and stir until 3/4 tsp. salt until combined. Cook over 29G PRO; 54G CARB (3G FIBER,
7G SUGARS); 1,094MG SODIUM
fragrant, 1 minute. Gradually 1/4 tsp. smoked paprika medium heat, whisking often,
stir in flour; cook and stir 2 cups shredded sharp until mixture very lightly coats
until golden, 1 to 2 minutes. yellow cheddar cheese the back of a spoon and holds TIP
Gradually stir in milk. Simmer, (8 oz.) a line when you draw a finger Let sour cream stand at
stirring constantly, until 1 cup shredded smoked through it, 2 to 4 minutes. room temperature
thickened, about 3 minutes. yellow cheddar cheese 5. Remove from heat; whisk
about 30 minutes before
Reduce heat to low. (4 oz.) in mustard, bouillon, garlic
2 cups shredded Colby- using in Step 7. When
3. Stir in garlic powder, powder, salt, and paprika until
seasoned salt, black pepper, Jack cheese (8 oz.) dissolved and combined. added to the hot pasta
and Worcestershire. Stir in 2 cups shredded part-skim 6. Gradually whisk in yellow mixture, cold sour cream
processed cheese and cream mozzarella cheese (8 oz.) cheddar, smoked cheddar, and may curdle and result in a
cheese until melted and sauce 3/4 cup sour cream (tip, 1 cup Colby-Jack, 1 cup at a gritty texture.
is smooth, about 5 minutes. right) time, until melted and smooth.

ALLRECIPES.COM 67 MILLION DOLLAR RECIPES 2025

 FRESH FINDS

seafood
mac and
cheese
 EESE
H
TO S TA L E

S AY C
BREAD
For the silkiest cheese sauces, always freshly shred cheese from a
If using fresh bread, block. While pre-shredded cheese may be convenient, the packaged
preheat oven to products often contain anticaking ingredients and additives, such as
325°F. Bake until cellulose, potato starch, and/or cornstarch, that can lead to a gritty
cubes are dried out, sauce. An 8-oz. block of cheese will net you 2 cups of shreds.
8 to 10 minutes.

Seafood Mac 1. Preheat oven to 350°F. Roasted-Garlic garlic from cloves into a small
Grease a 9x13-inch baking dish. bowl; mash. Reduce oven
and Cheese Bring a large pot of lightly
White Mac temperature to 350°F.
HANDS-ON 30 MIN salted water to a boil. Cook and Cheese 2 . Grease a 9x13-inch baking
TOTAL 1 HR, 35 MIN SERVES 8 (pictured on p. 65)
SUBMITTED BY SARAH BREKKE
macaroni according to package dish. Melt 1 Tbsp. butter in a
NEW RECIPE GO ONLINE TO RATE & directions. Reserve 2 cups HANDS-ON 35 MIN large deep skillet with a lid over
REVIEW cooking water; drain macaroni. TOTAL 1 HR, 45 MIN SERVES 8 medium heat. Add sweet onion
SUBMITTED BY JULIANA HALE
Succulent lobster and Rinse with cold water; NEW RECIPE GO ONLINE TO RATE & and reduce heat to medium-
crabmeat—plus a splash drain again. REVIEW low; cook, covered, stirring
of white wine—take this 2 . Return reserved pasta occasionally, until tender, 13 to
6 to 8 oz. whole garlic
macaroni to new heights. water to pot; add lobster tails. 15 minutes. Uncover; cook over
bulbs (2 large or 3 small)
If you’re using frozen Bring to a boil; reduce heat to medium-high heat, stirring
(see “Buying Guide,”
lobster tails, let them thaw medium-low, cover, and steam frequently, until golden, 3 to
below)
until lobster meat is firm and 5 minutes more. Transfer to a
in the fridge overnight. 1 tsp. olive oil
opaque, about 3 minutes. small bowl.
6 Tbsp. butter
12 oz. elbow macaroni 3. Transfer lobster tails to a 3. Meanwhile, bring a large
1 large sweet onion,
4 (4-oz.) lobster tails, tray; let cool 2 to 3 minutes. pot of lightly salted water to a
chopped (3 cups)
thawed if frozen Remove meat and cut into bite- boil. Cook pasta according to
1 (16-oz.) pkg. small shell
3 cups shredded Gruyère size pieces (tip, below left). package directions; drain.
pasta
cheese (12 oz.) Rinse pot. 4 . Melt 3 Tbsp. butter in pot
3 Tbsp. flour
12 oz. Swiss-style processed 4 . Meanwhile, combine over medium heat. Gradually
3 cups whole milk
cheese (about 16 slices), Gruyère, Swiss, and flour in a whisk in flour; cook, whisking
½ tsp. salt
torn large bowl. constantly, until golden, about
⅛ tsp. cayenne pepper
5 Tbsp. flour 5. Melt 1 Tbsp. butter in empty 1 minute. Gradually add milk,
2 cups shredded mild or
4 Tbsp. butter pasta pot over medium heat. salt, and cayenne, whisking
medium white cheddar
1 shallot, chopped (¼ cup) Add shallot and garlic; cook, constantly, until thickened,
cheese (8 oz.)
3 cloves garlic, minced stirring occasionally, until about 2 minutes. Gradually
2 cups finely shredded
2¾ cups whole milk shallot is softened, about whisk in cheddar and 13/4 cups
Manchego cheese (8 oz.)
⅓ cup dry white wine 3 minutes. Gradually add Manchego, 1 cup at a time, until
1½ cups soft brioche bread
1 (6-oz.) can refrigerated milk and wine; heat just until melted and sauce is smooth.
crumbs (2 slices, torn
lump crabmeat, drained bubbles form around edge of Reduce heat to medium-low;
into very small bits)
1½ tsp. seafood seasoning pot. Gradually whisk in cheese cook, stirring frequently, until
½ cup sour cream
(such as Old Bay), plus mixture, 1 cup at a time, until sauce is thickened, about
1 Tbsp. prepared
more for garnish cheese is melted. (Mixture may 3 minutes. Stir in roasted garlic.
horseradish
¼ tsp. black pepper not be completely smooth at Add pasta and caramelized
¼ cup canned crispy fried
2 cups cubed day-old this point.) Do not boil. Remove onions to sauce; stir to coat.
onions (such as French’s)
crusty country bread (see from heat. Stir in lobster, Transfer to prepared dish.
“To Stale Bread,” above) crabmeat, 1 tsp. seafood 1. Preheat oven to 400°F. Cut 5. Melt remaining 2 Tbsp. butter
Chopped fresh chives, for seasoning, and the pepper. Stir off and discard top 1/2 inch of in a small bowl in microwave.
garnish in macaroni. each garlic bulb to expose Toss with bread crumbs and
Lemon wedges, for 6. Pulse bread cubes in a food ends of individual cloves. remaining 1/4 cup Manchego;
serving processor to get large coarse Leaving bulb whole, remove sprinkle over macaroni mixture.
crumbs. Melt remaining 3 Tbsp. any loose, papery outer layers. 6. Bake until crumbs are
butter; stir in remaining 1/2 tsp. Place bulbs, cut side up, in golden, 20 to 25 minutes.
TIP seafood seasoning. Add bread custard cups or on a double 7. In another small bowl,
crumbs; toss to combine. thickness of foil. Drizzle bulbs whisk together sour cream
To remove lobster meat 7. Pour macaroni mixture into and horseradish. Top servings
with oil. Cover cups with foil
from shells, use prepared baking dish. Top with or bring foil up around bulbs with sour cream mixture and
kitchen shears or a sharp bread crumb mixture. to enclose. Roast until garlic fried onions.
knife to cut lengthwise 8 . Bake until hot and bubbly feels soft when squeezed, 35 to PER 1 CUP: 699 CAL; 37G FAT (23G SAT);
through centers of hard top and top is golden brown, 40 minutes; cool. Squeeze 27G PRO; 67G CARB (3G FIBER,
10G SUGARS); 671MG SODIUM
shells and meat, cutting 15 to 20 minutes. Garnish
to, but not through, bottoms with chives and additional
of shells. Press shell seafood seasoning. Serve with B U Y I N G G U I D E For the best garlic flavor, look for
lemon wedges.
halves of tails apart with plump, firm bulbs with intact papery skins. Avoid ones that
your fingers. Using fingers, HIDDEN GEM feel lightweight or have green sprouts, which indicates
PER 1¼ CUPS: 635 CAL; 33G FAT
remove meat from shells. (19G SAT); 36G PRO; 49G CARB (1G FIBER, they’re past their prime.
10G SUGARS); 1,297MG SODIUM

ALLRECIPES.COM 69 MILLION DOLLAR RECIPES 2025

 p. 74
TRIFLE
D E AT H B Y
C H O C O L AT E

PHOTOS: BRIE GOLDMAN; FOOD STYLING: LAUREN MCANELLY; PROP STYLING: BREANNA GHAZALI
 FRESH FINDS

MILLION
DOLLAR FUDGE
p. 74

ALLRECIPES.COM 71 MILLION DOLLAR RECIPES 2025

 All chocolate starts with fermenting, drying, D A R K C H O C O L A T E typically contains
roasting, and cracking the beans of the cacao cacao, sugar, cocoa butter, vanilla, and lecithin (an
(kah-KAY-oh) tree. This process produces cocoa emulsifier). It contains no milk solids, which gives it
butter and an intense, pure chocolate-brown paste a more intense cocoa flavor. Cacao in dark chocolate
called chocolate liquor or cocoa mass. The greater can range from 30 percent (sweet dark chocolate) to
the percentage of cacao, the more pronounced over 85 percent for extremely dark bars.
and bitter the chocolate’s flavor will be. Here’s how G E R M A N C H O C O L A T E is a type of sweet dark
common baking chocolates stack up: chocolate that contains 48 percent cacao and has
M I L K C H O C O L A T E contains at least a mild flavor. Developed by Samuel German, it was
12 percent milk solids. High-quality milk chocolate made to be a shortcut for bakers by premixing the
usually contains 36 to 46 percent cacao, while sugar and the chocolate in bar form.
lesser-quality bars can contain as little as
U N S W E E T E N E D C H O C O L A T E is also called
10 percent cacao. The added milk solids give the
baking chocolate, this is pure chocolate and cocoa
chocolate a creamy, caramel-like flavor.
butter and contains no sugar. Its depth of flavor is
SEMISWEET AND BITTERSWEET unsurpassed, but recipes that call for it usually also
C H O C O L A T E are both considered dark call for a good amount of sugar.
chocolates and can be used interchangeably in
W H I T E C H O C O L A T E contains no pure
baking. Semisweet contains 52 to 62 percent cacao
chocolate or cocoa solids. It’s called white chocolate
and a higher sugar content. Bittersweet chocolate
because it contains cocoa butter, milk solids, and
has a purer, more intense chocolate flavor and can
sugar. For the best results in baking, we recommend
contain up to 85 percent cacao.
using only white chocolate products with cocoa
butter listed in the ingredients. — ANNIE PETERSON

C H O C O L AT E
STO U T C A K E
p. 75

NO-BAKE
DOUBLE
C H O C O L AT E
CHEESECAKE
p. 75
 FRESH FINDS

C H O C O L AT E -
C H O C O L AT E
ICE CREAM
SANDWICHES
p. 74

ALLRECIPES.COM 73 MILLION DOLLAR RECIPES 2025

Death by Million
Chocolate Trifle Dollar Fudge
(pictured on p. 70)
HANDS-ON 20 MIN
(pictured on p. 71)
HANDS-ON 20 MIN
GO
TOTAL 1 HR, 15 MIN SERVES 16
SUBMITTED BY LANITA
TOTAL 2 HR, 20 MIN SERVES 72
SUBMITTED BY BETHJ1
DUTCH
Cocoa powders labeled
★★★★ 196 REVIEWS Chocolate-
★★★★★ 226 REVIEWS as “Dutch-process”
Marshmallow creme makes
1 (16.3-oz.) pkg. brownie this fudge irresistibly
Chocolate or “European-style”
mix (such as Betty creamy. Don’t skip the Ice Cream have been treated with
Crocker) an alkali to neutralize
2 eggs, lightly beaten
pinch of salt—it makes the Sandwiches the natural acidity in
½ cup vegetable oil
chocolate flavor pop. (pictured on p. 73)
the cocoa powder.
2 Tbsp. water 2 Tbsp. butter, plus more HANDS-ON 25 MIN
This mellows the flavor
TOTAL 1 HR, 5 MIN
4 cups whole milk for greasing saucepan SERVES 6 slightly and darkens the
2 (3.9-oz.) pkg. instant 4½ cups sugar SUBMITTED BY CHEF JOHN
color of the cocoa.
chocolate pudding mix 1 (12-oz.) can evaporated ★★★★★ 14 REVIEWS
5 (1.4-oz.) bars chocolate- milk
covered English toffee
The dough for these cookies
Pinch of salt
(such as Heath) is similar to brownie
1 (12-oz.) pkg. semisweet
1 (16-oz.) container frozen chocolate chips batter, which allows for
and stiff. Portion batter into
whipped topping, 12 oz. German sweet a soft-set cookie and
12 (1½-Tbsp.) scoops onto the
thawed chocolate, chopped the right texture for ice
prepared baking sheet.
Cocoa powder and/ 1 (7-oz.) jar marshmallow cream sandwiches. For 4 . Bake until tops of cookies no
or chocolate syrup, for creme consistently sized cookies, longer appear wet and shiny,
garnish 2 cups pecans or desired use a #40 cookie scoop. 9 to 10 minutes. Remove from
1. Preheat oven to 350°F.
nuts, toasted and oven, then tap baking sheet
Grease a 9x13-inch baking pan. chopped ½ cup plus 1 Tbsp. flour lightly on counter 5 times to
2 . Stir together brownie 1. Line two 9-inch square ⅓ cup Dutch-process cocoa settle and compress cookies.
mix, eggs, oil, and the water baking pans with foil. Lightly powder (tip, above right) Let cookies cool to room
in a large bowl. Spread into coat with cooking spray (see ¼ tsp. kosher salt temperature on baking sheet,
prepared pan. “Editor’s Tip,” below). ¼ tsp. baking soda about 15 minutes. Place baking
3. Bake until a toothpick 2 . Butter sides of a large ¼ cup white sugar sheet in freezer until cookies
inserted 2 inches from pan saucepan. Add sugar, 3 Tbsp. unsalted butter, are firm, about 15 minutes.
side comes out clean, 21 to evaporated milk, 2 Tbsp. softened 5. Remove cookies by carefully
24 minutes. Let cool completely butter, and the salt; cook over 2 Tbsp. packed light lifting parchment underneath
in pan on a wire rack. medium-high heat, stirring brown sugar each one. (Cookies may stick
4 . Meanwhile, for pudding, constantly, until boiling. Reduce ½ tsp. vanilla extract slightly.) Poke 10 to 12 holes
whisk together milk and heat to medium; cook, stirring ⅓ cup whole milk in surface of each cookie with
pudding mixes in a large bowl constantly, 10 minutes more. 3 cups chocolate ice cream pointy end of a chopstick.
until smooth, about 2 minutes. 3. Meanwhile, combine Return cookies to freezer until
1. Place rack in center of oven
Chill until thickened, about chocolate chips, German ready to assemble.
and preheat to 350°F. Line a
5 minutes. chocolate, marshmallow 6. To assemble, turn one cookie
baking sheet with parchment
5. Roughly chop brownies. creme, and pecans in a large upside down and place a ½-cup
paper or a silicone liner.
Spread half of brownies in heatproof bowl. scoop of ice cream on top;
2 . Whisk together flour, cocoa
bottom of a 7- to 8-inch 4 . Pour boiling syrup over powder, salt, and baking soda lightly press ice cream with a
diameter glass trifle dish (about mixture in bowl; stir until spatula to flatten. Sandwich
in a medium bowl until well
12-cup capacity). Spoon half chocolate is melted. Pour into with a second cookie, bottom
combined. (Sift mixture if it
of pudding on top. Roughly prepared pans. Chill, covered, side down. Repeat with
appears clumpy.)
chop 2 toffee bars and sprinkle until firm, 2 to 3 hours. Cut remaining cookies and ice
3. Stir together white sugar,
over pudding, then top with into squares. (To store, layer cream to make 6 sandwiches
butter, brown sugar, and vanilla
half of whipped topping. between wax paper in an in another medium bowl with total. Serve immediately or
Repeat layering with remaining airtight container. Store at room a rubber spatula to form a wrap in plastic wrap and freeze
chopped brownies, remaining temperature up to 2 days or up to 2 weeks before serving.
smooth paste. Stir in flour
pudding, 2 more chopped chill up to 1 month.) mixture and milk until batter PER 1 SANDWICH: 428 CAL; 24G FAT
(14G SAT); 8G PRO; 47G CARB (2G FIBER,
toffee bars, and remaining PER 1½-INCH SQUARE: 139 CAL; 6G FAT is evenly combined, smooth, 33G SUGARS); 166MG SODIUM
whipped topping. Chill until (2G SAT); 1G PRO; 22G CARB (1G FIBER,
20G SUGARS); 12MG SODIUM
ready to serve (or up to
4 hours). Chop remaining toffee
bar and sprinkle over whipped ROLL WITH IT
topping just before serving. P L A C E ½ C U P C H O C O L AT E
Garnish with cocoa powder
and/or chocolate syrup. EDITOR’S TIP SPRINKLES, OR MORE AS NEEDED, IN
A S H A L LOW D I S H . R O L L E D G E S O F
PER ¾ CUP: 408 CAL; 19G FAT (10G SAT); If you don’t have two
4G PRO; 54G CARB (0G FIBER,
43G SUGARS); 383MG SODIUM 9-inch pans, use one
ASSEMBLED ICE CREAM SANDWICHES
foil-lined and greased I N C H O C O L AT E S P R I N K L E S . W R A P I N
10x15-inch baking pan. PLASTIC WRAP AND FREEZE.

MILLION DOLLAR RECIPES 2025 74 ALLRECIPES.COM

 FRESH FINDS

No-Bake Double Chocolate

Chocolate Stout Cake
Cheesecake (pictured on p. 72)
(pictured on p. 72) HANDS-ON 45 MIN
TOTAL 7 HR, 25 MIN
HANDS-ON 15 MIN SERVES 14 SUBMITTED BY KIM
TOTAL 4 HR, 30 MIN SERVES 8
SUBMITTED BY LYNN BLANCHARD 2 REVIEWS
NEW RECIPE GO ONLINE TO RATE &
REVIEW The deep, bitter notes in
A chocolate cookie
crust comes together
stout ale make it a well-
suited pairing with dark
GET THE LOOK
with a chocolate-cocoa chocolate and cocoa. For To make mini chocolate curls, use a vegetable peeler to
filling in this epic oven- the most even baking, let peel strips from a milk chocolate bar. For big curls, spread
free cheesecake. the stout come to room melted chocolate (from a milk or semisweet bar; not
temperature before mixing chips) in a thin layer on an overturned baking sheet. Chill
1 cup crushed creme-filled
up the batter. until firm but still pliable (a finger lightly pressed should
chocolate sandwich
leave fingerprints). Scrape chocolate from pan with a
cookies (13 cookies), plus For Frosting
more for garnish thin metal offset spatula—pressing it down and pulling it
2 cups dark chocolate
2 Tbsp. butter, melted chips toward you in long, even strokes.
10 oz. dark chocolate, 1½ cup white sugar
chopped ¼ cup water cream (mixture should bubble fluffy, 3 to 4 minutes. Add eggs,
¼ cup unsweetened cocoa 3 Tbsp. light corn syrup up rapidly and then seize). one at a time, beating well after
powder, sifted ¼ tsp. salt 2 . Return pan to low heat each addition and scraping
¼ cup hot water 1½ cups whipping cream and bring to a boil, stirring down sides of bowl as needed.
2 (8-oz.) pkg. cream 3 Tbsp. Irish cream liqueur constantly. Boil 5 minutes, Beat at medium-high speed
cheese, softened (such as Baileys) 4 minutes, then mix in sour
stirring constantly, then
1 cup white sugar 2 tsp. vanilla extract cream and vanilla.
immediately pour hot mixture
2 cups whipping cream 3 Tbsp. unsalted butter 6. Add half of flour mixture;
over chocolate chips in bowl.
1. Line bottom of an 8- or For Cake Let mixture stand 1 minute, then mix at low speed just until
9-inch springform pan with 1 (11.2-oz.) bottle stout gently stir until chocolate is combined. Mix in cooled
parchment paper. Stir together beer (such as Guinness) melted and smooth. Stir in Irish stout mixture until just
cookie crumbs with melted 1 Tbsp. plus 1 cup packed cream liqueur and vanilla. Add combined. Add remaining
butter in a small bowl. Press dark brown sugar butter, 1 Tbsp. at a time, fully flour mixture; mix until just
crumb mixture into bottom 1¾ cups flour incorporating each addition combined. Divide batter
of prepared pan. Chill crust 1 cup unsweetened cocoa before adding the next. Loosely evenly between prepared
while preparing filling. Wipe powder cover bowl with a kitchen towel cake pans. Tap pans on
out bowl. 1 tsp. baking powder and cool to room temperature, counter several times to
2 . Microwave chocolate in same 1 tsp. baking soda stirring occasionally, 4 to release large air bubbles.
bowl on High, stirring every ¾ tsp. salt 6 hours. If frosting is still 7. Bake until tops of cakes
15 seconds, until melted, 1½ to ½ cup unsalted butter, too soft, chill 20 minutes, spring back lightly when
2 minutes. Let cool 15 minutes. softened stirring occasionally, before touched, 30 to 35 minutes.
3. Meanwhile, whisk together 3 Tbsp. vegetable oil frosting cake. Allow cakes to cool in pans
cocoa powder and the hot ½ cup white sugar Make Cake 20 to 30 minutes. Remove
water in a medium bowl until 2 eggs, at room 3. Meanwhile, combine cakes from pans and transfer to
smooth. Add cream cheese temperature stout and 1 Tbsp. dark brown a wire rack to cool completely
and sugar. Beat with an electric 1 cup sour cream, at room sugar in a medium saucepan; before frosting, about 1 hour.
mixer at medium speed until temperature bring to a simmer over Assemble Cake
well combined. Fold in cooled 2 tsp. vanilla extract medium heat. Cook, stirring 8 . Trim cakes with a serrated
melted chocolate. Chocolate curls, for knife to make level and
occasionally, until mixture
4 . In a large bowl, beat cream garnish (tip, above) even,if desired. Place one
has reduced to 1 cup, 8 to 10
with an electric mixer at minutes. Remove from heat cake layer on a serving platter.
Prepare Frosting
medium speed until soft peaks and let cool 20 minutes. Spread with about 1 cup
1. Put dark chocolate chips
form. Fold in chocolate-cream 4 . Preheat oven to 350°F. frosting. Top with remaining
in a large heatproof bowl; set
cheese mixture until well Grease and flour 2 (9-inch) cake layer, bottom side up.
aside. Combine 1½ cups white
combined; spoon into chilled round cake pans. Spoon remaining frosting
sugar, the water, corn syrup,
crust, spreading evenly. 5. Sift together flour, cocoa
over top of cake, smoothing
and ¼ tsp. salt in a medium
5. Chill, covered, at least
powder, baking powder, baking over top and down sides to
heavy saucepan. Cook over
PHOTO: GETTY IMAGES

4 hours before serving (or frost on all sides. Garnish with

medium heat, swirling often soda, and salt in a medium
up to 1 week). Garnish with chocolate curls. (To store,
to combine, until mixture bowl. Beat butter, oil, white
additional cookies. chill, covered, up to 5 days.)
begins to turn a deep amber sugar, and remaining 1 cup
HIDDEN GEM color (365°F to 375°F), about dark brown sugar in bowl of a HIDDEN GEM
PER 1 PIECE: 820 CAL; 62G FAT 15 minutes. Remove pan from stand mixer fitted with paddle PER 1 SLICE: 703 CAL; 38G FAT
(36G SAT); 8G PRO; 63G CARB (4G FIBER, (22G SAT); 7G PRO; 86G CARB (5G FIBER,
49G SUGARS); 292MG SODIUM heat and carefully pour in attachment until light and 64G SUGARS); 289MG SODIUM

ALLRECIPES.COM 75 MILLION DOLLAR RECIPES 2025

 p. 82
ATLANTIC
BEACH PIE

MILLION DOLLAR RECIPES 2025

76
FRESH FINDS

ALLRECIPES.COM
PHOTOS: BRIE GOLDMAN; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: BREANNA GHAZALI
BUTTERMILK
PIE
p. 78
 FRESH FINDS

No-Bake
Snickers Pie
HANDS-ON 20 MIN TOTAL 4 HR, 40 MIN
SERVES 8 SUBMITTED BY JULIA LEVY

★★★★★ 1 REVIEW
For Crust
1½ cups graham cracker crumbs
(about 21 graham cracker
squares; 6 oz.)
¼ cup salted roasted peanuts
¼ cup light brown sugar
½ cup unsalted butter, melted
For Filling
1 (8-oz.) pkg. cream cheese,
softened
⅓ cup creamy or crunchy peanut
butter
6 Tbsp. caramel sauce or dulce
de leche
½ cup powdered sugar
1 (8-oz.) container frozen
whipped topping, thawed
1½ cups finely chopped SERVE
chocolate-covered caramel- IT
peanut nougat candy bars
(such as Snickers) (about
4 bars) The warm towel
Buttermilk Pie
(pictured on p. 77)
For Assembly helps soften the
4 Tbsp. caramel sauce or dulce HANDS-ON 10 MIN TOTAL 6 HR
crust, making SERVES 8 SUBMITTED BY TRACY MULDER
de leche
the pie easier
2 Tbsp. chocolate syrup ★★★★★ 416 REVIEWS
to slice.
⅓ cup chopped chocolate- This subtly sweet custard-like
covered caramel-peanut pie feels rich despite its pantry-
nougat candy bar (such as friendly ingredients.
Snickers) (about 1 bar)
¼ cup roasted salted peanuts, 3 eggs
coarsely chopped 4. Beat in powdered sugar at low 1½ cups sugar
speed until smooth and fluffy, ½ cup butter, softened
Make Crust about 10 seconds. Working in three 3 Tbsp. flour
1. Process graham cracker crumbs, batches, gently fold whipped topping 1cup buttermilk
peanuts, and brown sugar in a food into cream cheese mixture until well 1Tbsp. lemon juice
processor until crushed into very combined. Fold in finely chopped 1tsp. vanilla extract
fine crumbs, about 45 seconds. With candy bars until combined. ⅛ tsp. freshly grated nutmeg,
processor running, pour melted Assemble Pie plus more for garnish
butter through chute; process until 5. Spread 2 Tbsp. caramel sauce ½ (14-oz.) pkg. frozen unbaked
well combined, about 10 seconds. evenly over bottom of chilled crust. 9-inch deep-dish pie shells
2. Transfer mixture to an ungreased Spoon filling into crust, smoothing (1 shell) (do not thaw)
9-inch pie dish; press crumbs evenly top. Cover loosely with plastic wrap;
into bottom and up sides of dish. chill until filling is completely firm, at 1. Preheat oven to 350°F. Beat eggs
Freeze, uncovered, until crust is least 4 hours (or up to 24 hours). in a large bowl with an electric mixer
hardened, about 15 minutes. 6. Before serving, drizzle with at medium-high speed until frothy.
Prepare Filling chocolate syrup and remaining Add sugar, butter, and flour; beat
3. Beat cream cheese, peanut butter, 2 Tbsp. caramel sauce. Sprinkle until smooth. Beat in buttermilk,
and caramel sauce in a large bowl evenly with chopped candy bar and lemon juice, vanilla, and nutmeg.
with an electric mixer at medium- peanuts. Freeze until set, about 2 . Pour into frozen pie shell. Bake
high speed until very smooth and 5 minutes. Let stand 5 to 15 minutes until center appears nearly set when
creamy, about 2 minutes, stopping on a warm towel before slicing and gently shaken, 50 to 60 minutes.
to scrape down sides of bowl serving (tip, above). Cool on a wire rack 1 hour. Chill,
as needed. covered, at least 4 hours (or up to
HIDDEN GEM
3 days). Garnish with nutmeg.
PER 1 PIECE: 773 CAL; 50G FAT (25G SAT);
12G PRO; 74G CARB (3G FIBER, 53G SUGARS); PER 1 PIECE: 438 CAL; 22G FAT (11G SAT);
419MG SODIUM 5G PRO; 55G CARB (0G FIBER, 40G SUGARS);
254MG SODIUM

MILLION DOLLAR RECIPES 2025 78 ALLRECIPES.COM

 OLD-
FASHIONED
PEACH
CREAM PIE
p. 82

I used 8 oz. cream

cheese instead of the sour
cream. It was delicious.”
– DIANE
 FRESH FINDS

Homemade
Graham
Cracker Crust
Preheat oven to 375°F. I’ve been making this pie for as long as I can remember.
Lightly coat a 9-inch pie
dish with cooking spray. Add chocolate chips and candy-coated chocolate
Melt 1/3 cup butter in
medium bowl; stir in 1/4 cup
pieces to the batter, or top with candied strawberries. Just
sugar. Add 11/4 cups graham
cracker crumbs (about
do your thing, have fun, and make it a trillion-dollar pie.”
– BARB AUTEN
18 graham cracker squares;
5 oz.); toss to mix well.
Spread in prepared dish;
press evenly into bottom
and up sides. Bake until
edges are light brown, Millionaire Pie
about 5 minutes. Cool
HANDS-ON 10 MIN TOTAL 3 HR, 10 MIN
completely on a wire rack SERVES 16 SUBMITTED BY NWILMOT
before filling. Fill as directed
in recipe. Makes 1 crust. ★★★★ 67 REVIEWS
(You will need 2 crusts for GET This no-bake pie with a
this recipe.) THE pineapple-sweetened whipped
LOOK filling with bits of pecans first
became popular back in the
Put reserved 1930s. This version adds rich
whipped topping cream cheese.
into a pastry 1 (14-oz.) can sweetened
bag (or a zip- condensed milk
top plastic bag 1 (8-oz.) pkg. cream cheese,
with a corner softened
snipped off). Pipe 1 (20-oz.) can crushed
whipped topping pineapple, drained
onto pies. 1½ cups chopped toasted pecans,
plus more for topping
2 (8-oz.) containers frozen
whipped topping, thawed
2 (9-inch) graham cracker crusts
or Homemade Graham Cracker
Crusts (recipe, above far left)
Maraschino cherries, for
garnish
1. Beat condensed milk and cream
cheese in a large bowl with an
electric mixer at medium speed until
combined. Stir in crushed pineapple
and chopped pecans; gently fold
in 1½ containers whipped topping.
Reserve remaining whipped topping
for topping the chilled pies.
2 . Spoon filling into pie crusts; chill,
covered, until set, at least 3 hours (or
up to 3 days). Just before serving,
top pies with reserved whipped
topping (see “Get the Look,” above
left) and garnish with cherries.
PER 1 PIECE: 473 CAL; 30G FAT (15G SAT);
5G PRO; 46G CARB (2G FIBER, 36G SUGARS);
209MG SODIUM

MILLION DOLLAR RECIPES 2025 80 ALLRECIPES.COM

 NO-BAKE
CANNOLI PIE
p. 82
 FRESH FINDS

No-Bake Cannoli Pie

(pictured on p. 81)
HANDS-ON 20 MIN TOTAL 4 HR, 20 MIN
SERVES 10 SUBMITTED BY CRAIG RUFF Atlantic Beach Pie
(pictured on p. 76)
★★★★★ 6 REVIEWS
HANDS-ON 15 MIN TOTAL 3 HR, 55 MIN
A pistachio-and-waffle cone SERVES 8 SUBMITTED BY JULIA LEVY
NEW RECIPE GO ONLINE TO RATE & REVIEW
crust and a fluffy mascarpone-
and-ricotta filling combine for This Southern coastal staple is
a sliceable take on the Italian Old-Fashioned like a cross between a Key lime
pie and a lemon meringue pie,
dessert—no deep fryer required. Peach Cream Pie but with a twist—a buttery, salty
8 waffle cones, slightly crushed (pictured on p. 79)
cracker crust.
(41/2 oz.) HANDS-ON 20 MIN TOTAL 1 HR, 30 MIN
SERVES 8 SUBMITTED BY CAT BERNER 1 sleeve saltine crackers (about
3/4 cup roasted pistachios, plus
chopped pistachios for garnish ★★★★ 51 REVIEWS 38 crackers; 41/2 oz.)
1 Tbsp. white sugar If fresh peaches aren’t available, 6 Tbsp. unsalted butter, melted
7 Tbsp. unsalted butter, melted 3 Tbsp. sugar
use 12 oz. frozen sliced peaches;
11/2 cups whole-milk ricotta 1 egg white, lightly beaten
thaw and drain before using as 1 (14-oz.) can sweetened
1 cup mascarpone
directed in Step 2. condensed milk
1 cup powdered sugar
1/2 cup miniature semisweet 1/2 (14.1-oz.) pkg. refrigerated pie 4 egg yolks
chocolate chips, plus more for dough (1 crust) 2 medium limes
garnish 3/4 cup plus 1/3 cup sugar 1 large lemon
2 tsp. grated orange zest, plus 2 Tbsp. plus 1/3 cup flour 1 tsp. vanilla extract
more for garnish 1/4 tsp. salt Sweetened whipped cream and/
1 tsp. vanilla extract 1 cup sour cream or candied lemon slices, for
1/4 tsp. salt 1 egg garnish
1 cup whipping cream 1/2 tsp. vanilla extract 1. Lightly coat a 9-inch glass or
Sweetened whipped cream, for 2 cups sliced peeled fresh ceramic pie dish with cooking spray.
garnish peaches (2 medium peaches) Crush saltines until coarse meal
(tip, above) texture (about 11/2 cups crumbs);
1. Lightly coat a 9-inch deep-dish pie
1 tsp. cinnamon, plus more for mixture should not be fine. Stir
dish with cooking spray. For crust,
garnish together crushed crackers, melted
pulse waffle cones, 1/2 cup pistachios,
1/4 cup butter, softened butter, sugar, and egg white in a
and white sugar in a food processor
Vanilla or cinnamon ice cream, medium bowl until combined. Transfer
until mixture is finely ground. Add
for serving mixture to prepared pie dish; press
melted butter; pulse until mixture
holds together when pressed, scraping 1. Transfer pie crust to a 9-inch pie evenly into bottom and up sides.
down sides as needed. Transfer dish, pressing dough into bottom and Freeze for 10 minutes.
mixture to prepared pie dish; press up sides, leaving a slight overhang. 2 . Preheat oven to 350°F. Bake crust
evenly into bottom and up sides. Crimp edge as desired. until lightly browned, 15 to 20 minutes.
Freeze until set, about 15 minutes. 2 . Preheat oven to 400°F. Whisk Transfer to a wire rack; cool slightly,
2 . Meanwhile, finely chop remaining together 3/4 cup sugar, 2 Tbsp. flour, about 10 minutes.
1/4 cup pistachios and transfer and the salt in a medium bowl. Add 3. Meanwhile, whisk together
to a medium bowl. Add ricotta, sour cream, egg, and vanilla; beat condensed milk and egg yolks until
mascarpone, powdered sugar, with an electric mixer at medium-low smooth. Remove 1 tsp. zest and
chocolate chips, orange zest, vanilla, speed until combined. Stir in peaches. squeeze 1/4 cup juice from limes.
and salt. Stir until well combined. Pour mixture into pie crust. Reserve zest for topping. Squeeze
3. In another medium bowl, beat 3. Bake 12 minutes. Reduce oven 1/4 cup juice from lemon. Add lime and
cream with an electric mixer at temperature to 350°F. Continue lemon juices and vanilla to condensed
medium-high speed until medium baking until filling is set, about milk mixture; whisk until smooth. Pour
peaks form, 2 to 3 minutes. Spoon 30 minutes. Remove from oven; mixture into warm crust.
whipped cream into ricotta mixture; increase oven temperature to 400°F. 4 . Bake until center is just set, about
gently fold until just combined. 4 . Whisk together remaining 1/3 cup 15 minutes. Transfer to a wire rack
4 . Spoon ricotta mixture into prepared each sugar and flour, and the and cool 1 hour. Chill, uncovered,
crust; spread in an even layer. Chill, cinnamon in a small bowl. Mix in butter 2 hours before serving. (To store,
covered, until set, at least 4 hours (or with a fork until mixture forms coarse chill, covered, up to 4 days or freeze,
up to 8 hours). crumbs. Sprinkle crumb topping covered, up to 2 months.)
5. To serve, garnish with sweetened evenly over pie. Return pie to oven. 5. To serve, garnish pie with
whipped cream, chopped pistachios, 5. Bake until topping is golden, about sweetened whipped cream and/or
and additional mini chocolate chips 10 minutes. Let pie cool slightly before candied lemon slices. Sprinkle with
and orange zest. slicing, about 15 minutes. Serve with reserved lime zest.
HIDDEN GEM ice cream and garnish with cinnamon. HIDDEN GEM
PER 1 PIECE: 515 CAL; 39G FAT (21G SAT); 10G PRO; PER 1 PIECE: 364 CAL; 18G FAT (9G SAT); 4G PRO; PER 1 PIECE: 355 CAL; 17G FAT (9G SAT); 7G PRO;
34G CARB (2G FIBER, 23G SUGARS); 125MG SODIUM 50G CARB (1G FIBER, 31G SUGARS); 266MG SODIUM 45G CARB (1G FIBER, 32G SUGARS); 255MG SODIUM

MILLION DOLLAR RECIPES 2025 82 ALLRECIPES.COM

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 p. 86

MILLION DOLLAR RECIPES 2025

BEEFY

BOMBS
SPICED
BISCUIT

84
ALLRECIPES.COM
PHOTOS: KELSEY HANSEN; FOOD STYLING: HOLLY DREESMAN; PROP STYLING: ADDELYN EVANS
 FRESH FINDS

POP OPEN A CAN OF BISCUITS FOR BOMBS BURSTING

WITH FL AVOR. ARE THE Y AN APP OR A MAIN DISH? YOU DECIDE.
E I T H E R W A Y, B E T C H A C A N ’ T H A V E J U S T O N E !

EGG AND
CHEESE Wrapped up
B R E A K FAST in cinnamon-
BISCUIT glazed flaky biscuit
BOMBS dough, these
p. 87 sweet-meets-
savory bombs take
bacon and eggs
to million dollar
status.
 FRESH FINDS

BEEFY SPICED
BISCUIT BOMBS
(pictured on p. 84)
HANDS-ON 20 MIN TOTAL 1 HR
SERVES 16 SUBMITTED BY CHLOE GEBACZ

★★★★★ 2 REVIEWS
Raid your pantry for taco
seasoning and diced tomatoes with
green chiles to make these cheesy
and beefy bombs.
8 oz. ground beef
½ cup chopped white onion
1 Tbsp. low-sodium taco PIZZA
seasoning, plus more for garnish BOMBS
½ (10-oz.) can (⅔ cup) diced
tomatoes with green chiles (such
as Ro-Tel) (tip, below)
4 oz. processed American cheese
(such as Velveeta), cut into large
chunks
1 (16.3-oz.) can refrigerated
biscuits (such as Pillsbury
Grands)
2 Tbsp. unsalted butter, melted
Taco sauce, Mexican crema,
chopped fresh cilantro, and/or
fresh jalapeño slices, for serving PIZZA BOMBS
1. Cook ground beef and onion in a HANDS-ON 15 MIN TOTAL 30 MIN
large skillet over medium-high heat, SERVES 16 SUBMITTED BY LADONNA
LANGWELL
stirring and breaking up lumps, until
browned, 5 to 7 minutes. Stir in taco ★★★★★ 1 REVIEW
seasoning; cook and stir 1 minute more.
1 (16.3-oz.) can refrigerated
Stir in tomatoes and reduce heat to
biscuits (such as Pillsbury
medium-low. Cook and stir 1 minute
Grands)
more. Reduce heat to low. Stir in cheese
¾ cup pizza sauce,
until melted and combined. Remove
plus more for serving
from heat and let cool completely.
4 oz. mozzarella cheese, cut into
2 . Preheat oven to 350°F. Line a
16 pieces (cut 4x4)
10x15-inch rimmed baking sheet with
1 cup miniature sliced pepperoni
parchment paper.
¼ cup butter, melted
3. Split biscuit dough portions in half
2½ Tbsp. grated Parmesan cheese
horizontally to get 16 portions. Roll
1 tsp. Italian seasoning
each into a 4-inch circle. Spoon about
2 Tbsp. filling onto center of each circle. 1. Preheat oven to 375°F. Line a
4 . Carefully wrap edges of dough 10x15-inch rimmed baking sheet with
around filling to enclose, gently parchment paper.
stretching dough and pinching closed 2 . Split biscuit dough portions in half
to seal. Arrange balls seam-sides horizontally to get 16 portions. Roll
down on prepared baking sheet. Brush each into a 4-inch circle. Spread each
with melted butter and sprinkle with circle with about 2 tsp. pizza sauce,
additional taco seasoning. spreading to ¼ inch from edges. Put
5. Bake until deep golden brown, 1 piece mozzarella and about 1 Tbsp.
20 to 25 minutes. Transfer balls to a pepperoni in center of each circle.
wire rack; let cool about 15 minutes. 3. Carefully wrap edges of dough
Serve with taco sauce, Mexican crema, around filling to enclose. (If needed,
cilantro, jalapeño, and/or additional roll balls with hands to ensure dough
taco seasoning. is sealed.) Arrange balls seam-sides
HIDDEN GEM down on prepared baking sheet. Brush
PER 1 BOMB: 154 CAL; 7G FAT (3G SAT); 7G PRO; balls with melted butter and sprinkle
14G CARB (0G FIBER, 3G SUGARS); 397MG SODIUM with Parmesan and Italian seasoning.
4 . Bake until golden brown, 15 to
20 minutes. Let stand 5 to 10 minutes
before serving. Serve with additional
For a less spicy option, warmed pizza sauce for dipping.
you can substitute 2/3 cup canned
HIDDEN GEM QUICK
diced tomatoes for the
PER 1 BOMB: 169 CAL; 10G FAT (5G SAT); 4G PRO;
diced tomatoes with green chiles. 14G CARB (0G FIBER, 3G SUGARS); 448MG SODIUM

MILLION DOLLAR RECIPES 2025 86 ALLRECIPES.COM

 EGG AND CHEESE
BREAKFAST
BISCUIT BOMBS
(pictured on p. 85)
HANDS-ON 25 MIN TOTAL 1 HR, 5 MIN
SERVES 16 SUBMITTED BY JULIANA HALE
NEW RECIPE GO ONLINE TO RATE & REVIEW

3 slices bacon
8 eggs, lightly beaten
⅛ tsp. salt
BACON- ⅛ tsp. black pepper
CHEESEBURGER ¼ cup white sugar
¾ tsp. cinnamon
BOMBS 1 (16.3-oz.) can refrigerated flaky
HANDS-ON 15 MIN TOTAL 40 MIN sweet Hawaiian biscuits or
SERVES 16 SUBMITTED BY LUTZFLCAT refrigerated biscuits (such as
★★★★★ 8 REVIEWS Pillsbury Grands)
4 oz. block cheddar cheese,
1lb. 80% lean ground beef cut into 16 pieces (cut 4x4)
3 slices bacon, chopped 1 Tbsp. butter, melted
¼ cup minced onion ½ cup powdered sugar
¼ tsp. salt
¼ tsp. black pepper 1. Cook bacon, turning occasionally, in
3 Tbsp. dill pickle relish a large skillet over medium heat until
3 Tbsp. yellow mustard browned and crisp, 5 to 8 minutes.
3 Tbsp. barbecue sauce Drain bacon on paper towels. Crumble
1tsp. garlic powder bacon. Pour off grease, reserving
1(16.3-oz.) can refrigerated 1 Tbsp. in skillet.
biscuits (such as Pillsbury 2 . Heat reserved bacon grease over
Grands) medium-low heat. Whisk together
4 oz. block cheddar cheese, cut eggs, salt, and pepper in a medium
into 16 pieces (cut 4x4) bowl. Pour egg mixture into skillet.
2 Tbsp. milk Cook, without stirring, until mixture
2 tsp. sesame seeds begins to set on bottom and around
Ketchup and/or dill pickle edges, about 20 seconds. Lift and
slices, for serving fold partially cooked egg mixture so
uncooked portion flows underneath.
1. Preheat oven to 375°F. Line a Continue cooking until egg mixture
10x15-inch rimmed baking sheet is cooked through but still glossy and
with parchment paper. moist, 2 to 3 minutes; stir in bacon.
2 . Heat a large skillet over medium Transfer mixture to a plate to cool.
heat. Add ground beef, bacon, 3. Preheat oven to 375°F. Line a
onion, salt, and pepper. Cook, 10x15-inch rimmed baking sheet with
stirring occasionally, until beef is parchment paper.
browned, about 6 minutes. Drain 4 . Stir together white sugar and 1/2 tsp.
grease. Stir in dill pickle relish, cinnamon in a small bowl. Split biscuit
mustard, barbecue sauce, and garlic dough portions in half horizontally
powder. Remove from heat; let cool. to get 16 portions. Roll each into a
3. Split biscuit dough portions in 4-inch circle. Sprinkle cinnamon-sugar
half horizontally to get 16 portions. mixture over each circle. Spoon about
Roll each into a 4-inch circle. Spoon 11/2 Tbsp. egg mixture in center of each;
about 3 Tbsp. ground beef mixture top each with 1 cheese cube. Carefully
in center of each circle. Put 1 cheese wrap edges of dough around filling
cube on each. to enclose. (If needed, roll balls with
4 . Carefully wrap edges of dough hands to ensure dough is sealed.)
around filling to enclose. (If needed, 5. Arrange balls seam-sides down on
roll balls with hands to ensure prepared baking sheet. Brush tops of
dough is sealed.) Arrange balls balls with melted butter. Bake until
seam-sides down on prepared deep golden brown, 15 to 20 minutes.
baking sheet. Brush tops of Transfer baking sheet to a wire rack; let
balls with milk. Sprinkle with cool 15 minutes before serving.
sesame seeds. 6. Meanwhile, whisk together
5. Bake until golden brown, 15 to powdered sugar, 1 to 2 tsp. water, and
20 minutes. Serve with ketchup remaining 1/4 tsp. cinnamon. Drizzle
and/or pickle slices. over bombs.
HIDDEN GEM HIDDEN GEM
PER 1 BOMB: 203 CAL; 12G FAT (5G SAT); PER 1 BOMB: 202 CAL; 10G FAT (4G SAT); 7G PRO;
9G PRO; 15G CARB (0G FIBER, 3G SUGARS); 21G CARB (0G FIBER, 9G SUGARS); 352MG SODIUM
465MG SODIUM
 FRESH FINDS

THE
SWEET
SPOT

PHOTOS: KELSEY HANSEN; FOOD STYLING: LAUREN MCANELLY; PROP STYLING: NATALIE GHAZALI
BLACKBERRY
CHEESECAKE
BROWNIES

G O ALL I N O N D ES S ERT WITH TH ES E OVER-TH E-TO P R EC I PES

FO R C AK ES , BARS , B ROWN I ES , AN D M O R E . TH ES E
TR E ATS WER E B U I LT FO R S HAR I N G —AN D WH I LE TH E Y ’ R E SO
G O O D YO U ’ LL WANT TO K EEP ’ EM ALL TO YO U RS ELF,
WE PRO M IS E YO U ’ LL B E PAI D I N CO M PLI M ENTS .

MILLION DOLLAR RECIPES 2025 88 ALLRECIPES.COM

BLACKBERRY
CHEESECAKE
BROWNIES
HANDS-ON 25 MIN TOTAL 6 HR, 40 MIN
SERVES 16 SUBMITTED BY KIM

★★★★★ 1 REVIEW
A brownie base is topped with a
sweet and tart blackberry-swirl
cheesecake layer. For easier
slicing, make sure the bars are
fully chilled before cutting.
For Blackberry Sauce
1½ cups frozen blackberries
¼ cup white sugar, or to taste
¼ tsp. lemon zest, or to taste
1 Tbsp. lemon juice
1 tsp. cornstarch
1 Tbsp. water
For Brownie Layer
½ cup unsalted butter, melted
1 cup packed light brown sugar
½ tsp. salt Prepare Brownies
1 egg, at room temperature 3. Preheat oven to 350°F. Line an
1 egg yolk, at room temperature
MILLIONAIRE
8-inch square pan with parchment
2 tsp. vanilla extract paper, leaving 1 to 2 inches overhang BARS
½ cup unsweetened cocoa on all sides. HANDS-ON 20 MIN TOTAL 2 HR, 20 MIN
powder SERVES 36 SUBMITTED BY SARAH BREKKE
4 . Whisk together melted butter,
NEW RECIPE GO ONLINE TO RATE & REVIEW
½ cup flour brown sugar, and salt in a large bowl
¼ tsp. baking soda These no-bake squares get a salty
until thoroughly combined. Whisk
For Cheesecake Layer edge from roasted peanuts, but
in egg, egg yolk, and vanilla until
1 (8-oz.) pkg. cream cheese, thoroughly incorporated. Stir in you could swap in another nut if
softened cocoa powder, flour, and baking soda you prefer.
⅓ cup white sugar until just combined. Spread batter 6 Tbsp. whipping cream
Pinch of salt into prepared pan. 1 Tbsp. butter
Pinch of nutmeg Make Cheesecake Layer 1 lb. vanilla caramels
1 egg white, at room 5. Beat cream cheese, white sugar, 2½ cups crisp rice cereal
temperature salt, and nutmeg in a medium bowl 1 cup chopped salted roasted
2 tsp. lemon juice with an electric mixer at medium peanuts
1 tsp. vanilla extract speed until smooth and creamy. Add 1 (11.5-oz.) pkg. milk chocolate
¾ cup whipping cream, at room egg white, lemon juice, and vanilla; chips (2 cups)
temperature mix until thoroughly incorporated.
Add cream; mix until combined. Pour 1. Line a 9-inch square baking pan
Make Blackberry Sauce
cheesecake layer over brownie layer with foil; grease well. Heat cream
1. Cook frozen blackberries, sugar,
and smooth into an even layer. and butter in a medium saucepan
and lemon zest and juice in a small
6. Spoon cooled blackberry sauce over low heat until just steaming.
saucepan over medium-low heat,
over cheesecake layer. Use a knife Add caramels and continue cooking,
stirring often, until berries fall apart,
to swirl cheesecake layer and stirring frequently, until melted and
8 to 10 minutes. Strain through a
blackberry sauce to create a marbled smooth. Stir in cereal and peanuts.
fine-mesh sieve set over a bowl. Use
effect, taking care not to disturb Working quickly, spread mixture
back of a wooden spoon or spatula
brownie layer. evenly in prepared pan.
to press berry mixture through sieve,
7. Bake until center is puffed and 2 . Microwave chocolate chips in
extracting as much juice as possible;
almost set, 55 to 60 minutes. (Edges a medium bowl on High, stirring
discard solids. Return juice to pan;
will bake up higher than center, and every 30 seconds, until smooth, 1 to
bring to a simmer over low heat.
will begin to brown when brownies 2 minutes. Spread over caramel slab.
2 . Stir together cornstarch and water
are done.) Let bars cool to room Chill until set, about 2 hours (or up to
in a small bowl; stir into juice in pan.
temperature in pan, then chill at least 5 days).
Cook, stirring constantly, until slightly
4 hours (or up to overnight). HIDDEN GEM
thickened, 1 to 2 minutes. Remove
PER 1 (1½-INCH) SQUARE: 145 CAL; 8G FAT
from heat. Cool completely, about PER 1 (2X2-INCH) BROWNIE: 260 CAL; 16G FAT
(9G SAT); 3G PRO; 29G CARB (2G FIBER, (4G SAT); 3G PRO; 17G CARB (1G FIBER,
20 minutes (chill to cool quickly). 23G SUGARS); 163MG SODIUM 11G SUGARS); 80MG SODIUM
MILLION
DOLLAR
COOKIES
HANDS-ON 20 MIN TOTAL 35 MIN ½ tsp. salt 3. Scoop dough using a #40 scoop
SERVES 60 SUBMITTED BY BETH
3½ cups flour (or use a 1½-Tbsp. equivalent);
★★★★★ 8 REVIEWS 2 cups crisp rice cereal roll into 1½-inch balls. If using,
Rice cereal, oats, and coconut 1 cup quick-cooking oats place coarse sugar in a small bowl
add snap and texture to these 1 cup flaked coconut and roll each ball in sugar to coat.
oh-so-sweet cookies. Take them 1 cup semisweet chocolate chips Arrange 2 inches apart on prepared
Coarse sugar, for topping cookie sheets.
over the top by rolling the cookie
(optional) 4 . Bake cookies until edges are
dough balls in coarse sugar in
golden, about 12 minutes. Cool
Step 3. 1. Preheat oven to 350°F. Line 2
on cookie sheets 2 minutes, then
cookie sheets with parchment paper.
1 cup butter, softened transfer cookies to a wire rack to
2 . Mix together butter, oil, brown
1 cup vegetable oil cool completely. (Store in an airtight
sugar, white sugar, egg, vanilla,
1 cup packed brown sugar container up to 5 days or freeze up to
cream of tartar, baking soda, and salt
1 cup white sugar 3 months.)
in a large bowl with an electric mixer
1 egg until well combined, about 1 minute. HIDDEN GEM
1 Tbsp. vanilla extract Stir in flour, cereal, oats, coconut, and PER 1 COOKIE: 147 CAL; 9G FAT (4G SAT); 1G PRO;
17G CARB (0G FIBER, 9G SUGARS); 73MG SODIUM
1 tsp. cream of tartar chocolate chips to form a dough.
1 tsp. baking soda

MILLION DOLLAR RECIPES 2025 90 ALLRECIPES.COM

 FRESH FINDS

M A R G A R I TA
BARS
HANDS-ON 15 MIN TOTAL 3 HR, 55 MIN
SERVES 16
SUBMITTED BY AMANDA HOLSTEIN

★★★★★ 4 REVIEWS
These citrus bars will make any
happy hour even happier. To get
the most juice from your limes,
roll them firmly on the counter
before cutting and squeezing.
1¾ cups finely ground graham
cracker crumbs (8 oz.)
½ cup unsalted butter, melted
⅓ cup sugar
¾ tsp. salt
10 egg yolks
2 (14-oz.) cans sweetened
condensed milk
4 tsp. lime zest, plus more for
garnish (4 large limes)
¾ cup lime juice (4 large limes)
¼ cup tequila blanco
2 Tbsp. orange liqueur (such as
Grand Marnier, triple sec, or
Cointreau)
1. Preheat oven to 350°F. Line a
9-inch square baking pan with
foil, leaving a 2-inch overhang
on all sides. Lightly coat with
cooking spray.
2 . Stir together graham cracker
crumbs, melted butter, sugar, and
1/4 tsp. salt in a bowl until fully
combined and mixture resembles
wet sand. Transfer to prepared pan,
pressing firmly into an even layer.
3. Bake just until golden brown and
fragrant, 8 to 10 minutes. Let cool
slightly, about 5 minutes.
4 . Whisk together egg yolks,
condensed milk, lime zest and juice,
and remaining 1/2 tsp. salt in a large
bowl until smooth. Add tequila and
orange liqueur; whisk until fully
combined, about 30 seconds. Pour
over slightly cooled crust.
5. Bake until edges are set and center
has a slight jiggle, 25 to 28 minutes.
Let cool in pan on wire rack, about
1 hour. Freeze, uncovered, until set, at
least 2 hours (or up to 12 hours).
6. Use foil overhang to lift bars from
pan and transfer to a cutting board;
cut into rectangles, trimming edges
as desired. (To store, chill in an
airtight container up to 5 days.)
HIDDEN GEM
PER 1 (1X4½-INCH) BAR: 339 CAL; 14G FAT
(8G SAT); 7G PRO; 44G CARB (1G FIBER, 35G
SUGARS); 243MG SODIUM

EXTRA RICH

TOSS F R E S H L I M E Z E ST W I T H S U G A R A N D S P R I N K L E OV E R F I N I S H E D
B A R S . O R T O P B A R S W I T H F L A K Y S E A S A LT.

ALLRECIPES.COM 91 MILLION DOLLAR RECIPES 2025

 FRESH FINDS

MILLIONAIRE’S
SHORTBREAD
HANDS-ON 15 MIN TOTAL 2 HR, 5 MIN
SERVES 24 SUBMITTED BY MIIJA VELEY

★★★★ 14 REVIEWS
Inspired by Twix bars, these
goodies feature layers of tender
shortbread, gooey caramel, and
milk chocolate. COOL IT
For Shortbread M A K E S U R E E A C H L AY E R I S C O O L E D
1½ cups flour
½ cup cold butter, cut up S U F F I C I E N T LY S O I T D O E S N ’ T
3 Tbsp. brown sugar B L E N D W I T H T H E N E X T L AY E R . W H E N Y O U
For Caramel
1 (14-oz.) can sweetened C U T I N T O T H E B A R S , Y O U S H O U L D C L E A R LY
condensed milk S E E T H E BAS E , M I D D L E , A N D TO P P I N G .
¼ cup butter
3 Tbsp. brown sugar
For Topping
6 oz. milk chocolate, chopped
Prepare Shortbread
1. Preheat oven to 350°F. Grease a
9-inch square pan.
2 . Pulse flour, butter, and brown
sugar in a food processor until
mixture resembles fine crumbs.
Continue pulsing until mixture clings
together.
3. Press dough into an even layer in
prepared pan, using the bottom of
a measuring cup. Prick all over with
a fork.
4 . Bake until set and golden brown,
15 to 18 minutes. Let cool completely
on a wire rack, about 30 minutes (see
“Cool It,” above right).
Make Caramel
5. Meanwhile, combine condensed
milk, butter, and brown sugar in a
medium nonstick saucepan. Cook
over medium-low heat, stirring
constantly, until caramel comes to
a boil. (Mixture tends to scorch if it
is not stirred.) Reduce heat to low;
simmer, stirring occasionally, until
color is light golden and mixture is
pulling away from sides of pan, about
10 minutes.
6. Pour caramel over cooled crust,
spreading to cover; chill until firm,
about 1 hour.
Assemble Topping
7. Microwave chocolate in a
small bowl on High, stirring after
30 seconds, until melted, 1 minute.
8 . Spread melted chocolate over
cooled caramel. Chill until chocolate
hardens, about 15 minutes. Cut into
bars. (To store, place bars in an
airtight container between sheets
of wax paper. Chill up to 1 week or
freeze up to 3 months.)
HIDDEN GEM
PER 1 (1X3-INCH) BAR: 180 CAL; 9G FAT (6G SAT);
3G PRO; 22G CARB (0G FIBER, 16G SUGARS);
73MG SODIUM

MILLION DOLLAR RECIPES 2025 92 ALLRECIPES.COM

 MOCHA
CHIP
ICEBOX
CAKE
HANDS-ON 20 MIN TOTAL 12 HR, 20 MIN
SERVES 12 SUBMITTED BY CHEF JOHN

★★★★★ 8 REVIEWS
This oven-free cake takes only
20 minutes to assemble, then
your refrigerator can handle it
from there. If you like, replace
the liqueur with cooled coffee.
2 cups whipping cream
⅓ cup sugar
3 Tbsp. coffee liqueur (such
as Kahlúa)
1 Tbsp. unsweetened cocoa
powder
1 tsp. instant coffee powder
1 tsp. vanilla extract
12 oz. mascarpone or cream
cheese
4 (8-oz.) pkg. chocolate-
chocolate chip cookies (about
45) (such as Tate’s Bake
Shop Double Chocolate Chip
Cookies)
1. For mocha cream, beat cream,
sugar, coffee liqueur, cocoa powder,
coffee powder, and vanilla in a
large bowl with an electric mixer at
medium-high speed just until mixture
thickens; stop before soft peaks form.
Add mascarpone and beat just until
stiff peaks form (do not overbeat).
Chill until ready to use.
2 . Line bottom of a 9-inch
springform pan with parchment
paper. Arrange 8 cookies in bottom
of pan; break one more cookie into
smaller pieces; use pieces to fill
gaps. Spread with one-fourth of
mocha cream. Repeat layering with
9 cookies, pressing them lightly into
filling. Spread with another one-
fourth of mocha mixture. Repeat
layering with remaining ingredients,
finishing with a cookie layer, for a
total of 5 cookie layers and 4 filling
layers. Chill, covered, at least 12 hours
(or up to 24 hours).
3. To serve, run a thin knife around
edge of cake to loosen from pan This recipe was awesome! I alternated layers of chocolate chip
edges. Remove sides from pan. Cut
into 12 slices.
cookies and salted caramel-chocolate chip cookies.”
– YCORBIN07
HIDDEN GEM
PER 1 SLICE: 670 CAL; 48G FAT (28G SAT);
9G PRO; 55G CARB (3G FIBER, 41G SUGARS);
453MG SODIUM

ALLRECIPES.COM 93 MILLION DOLLAR RECIPES 2025

 FRESH FINDS

TOTE, THEN TOP

TA K I N G S W E E T S
TO A PA R T Y ?
WA I T U N T I L Y O U
G E T T H E R E TO
ADD ANY FINAL MILLION
GARNISHES.
DOLLAR
CAKE
HANDS-ON 35 MIN TOTAL 2 HR, 30 MIN
SERVES 12 SUBMITTED BY GLENDA

★★★★ 225 REVIEWS

This cake is all about the tropical
fruit-filled frosting. Be sure the
mandarin oranges are well-
drained so the consistency of the
frosting stays thick and luscious.
1 (15.25-oz.) pkg. yellow cake
mix (2-layer), plus ingredients
on pkg. to make cake
1 (8-oz.) pkg. cream cheese,
softened
1½ cups powdered sugar
1 (20-oz.) can crushed
pineapple, undrained
1 (3.5-oz.) pkg. instant vanilla
pudding mix
3 (8-oz.) cans mandarin
oranges, drained
1 (8-oz.) container frozen
whipped topping, thawed
1. Prepare and bake cake mix
according to package instructions for
two 8-inch round layers. Let layers
cool on a wire rack. Halve layers
horizontally to create 4 layers.
2 . For frosting, mix cream cheese in
a large bowl with an electric mixture
at medium speed until softened;
gradually mix in powdered sugar
until combined. Add pineapple
with juices and dry pudding mix;
beat for 2 minutes. Stir in 2 cans
drained mandarin oranges. Fold in
whipped topping.
3. Arrange a cake layer on a serving
platter cut-side up; spread with
11/2 cups frosting. Top first layer
with another layer cut-side down;
spread with another 11/2 cups frosting.
Repeat with another layer, 11/2 cups
frosting, and the final layer. Spread

I used a French vanilla instant pudding mix. I also remaining frosting on top and sides
of cake. Top with remaining mandarin
added chopped walnuts and coconut to the top oranges. Chill at least 1 hour (or up to
2 days).
and in between the middle layers. It was a huge hit. ” PER 1 SLICE: 489 CAL; 21G FAT (10G SAT);
4G PRO; 69G CARB (1G FIBER, 55G SUGARS);
– COOPER 338MG SODIUM

MILLION DOLLAR RECIPES 2025 94 ALLRECIPES.COM

 RECIPE
INDEX
THESE ICONS HIGHLIGHT KEY FEATURES TO MAKE YOUR BROWSING EASIER.
How-to Video on Allrecipes.com Hidden Gem A new or newer recipe with few reviews that deserves your attention Healthy Pick

Quick 30 minutes or less Vegetarian Gluten-Free Vegan

APPE TIZERS 89
80
Millionaire Bars
Millionaire Pie
POULTRY
23 Chicken Fajita Skillet
45 Chicken Bacon Ranch Rolls 92 Millionaire’s Shortbread Casserole
59 Fried Pickle Dip 94 Million Dollar Cake 24 Million Dollar Chicken
60 Million Dollar Dip 90 Million Dollar Cookies Casserole
60 Million Dollar Queso Dip 74 Million Dollar Fudge SEAFOOD
61 Pesto-Feta Layer Dip 93 Mocha Chip Icebox Cake 36 Fettuccine with Shrimp,
12 Ultimate Cowboy 82 No-Bake Cannoli Pie Tomatoes, and
Caviar Spinach Cream Sauce
75 No-Bake Double Chocolate
59 White Chicken Chili Dip Cheesecake 69 Seafood Mac and Cheese
78 No-Bake Snickers Pie 27 Tuna Melt Casserole
BRE AKFA ST 82 Old-Fashioned Peach Cream Pie
VEGETARIAN
48 Praline Sundae Topping
62 Bacon-Stuffed French 66 Copycat Chick-fil-A Mac
Toast Sliders 48 Salted Caramel Sauce
48 Supreme Strawberry 40 Five Cheese Ziti al Forno
52 Candied Bacon
Topping 33 Fried Rice with
52 Cheesecake Pancakes Yum Yum Sauce
87 Egg and Cheese Breakfast 67 Million Dollar Mac
Biscuit Bombs DRINK S and Cheese
54 Mini Croque Monsieur 69 Roasted-Garlic White Mac
Casseroles 96 Frozen Mudslide
and Cheese
54 Ooey-Gooey Cinnamon 13 Peach-Orange
Iced Tea 34 Zucchini Soup
Buns with Farina
51 PB&J Stuffed

63
French Toast
Ultimate Cowboy Breakfast
MAIN DISHES SAUCES & MORE
Sliders BEEF
11 Brown Sugar-Cinnamon
87 Bacon-Cheeseburger Bombs Butter
DES SERT 86 Beefy Spiced Biscuit Bombs
24 Cheeseburger Potato Tot
17 Caramelized Onions
30 Cowboy Butter
82 Atlantic Beach Pie Casserole
17 Jammy Onion and
89 Blackberry 27 Chili Dog Mac Bacon Topper
Cheesecake Brownies 29 Grilled Steak 30 Marinade for Steak
78 Buttermilk Pie 36 Ground Beef Stroganoff 17 Quick-Pickled Jalapeño
13 Chocolate Chip Cookie 24 Million Dollar Spaghetti Rings
Bars
17 Special Sauce
74 Chocolate-Chocolate Ice Cream PORK
Sandwiches 30 Steak Oscar Topping
36 Honey-Mustard Pretzel 33 Yum Yum Sauce
75 Chocolate Stout Cake Pork Chops
74 Death by Chocolate Trifle 67 Jalapeño Popper Mac and
47 Frozen Vanilla Custard Cheese SIDES
80 Homemade Graham Cracker 23 Pepperoni Casserole
Crust 10 Creamy Coleslaw
86 Pizza Bombs
91 Margarita Bars 11 Jalapeño-Cheddar
10 Southern-Style Grilled Cornbread
48 Marshmallow Hot Fudge Barbecue Ribs
Sauce 42 Million Dollar Baked Beans
43 Million Dollar Potato Salad

Recipes in the magazine are put through our test kitchens to ensure you’ll have success, so they may not exactly match what’s on our website.

ALLRECIPES.COM 95 MILLION DOLLAR RECIPES 2025

 LAST CALL

Allrecipes® (ISSN: 2328-0263) Million Dollar Recipes™, June (Summer) 2025, Volume 12, Number 3. Allrecipes is published five times a year in March, June, August, October, and November by Meredith Operations Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Back-issue copies available. SUBSCRIPTION PRICES: U.S. and its possessions, 1 yr. $24; Canada, 1 yr. $36.
Periodicals postage paid at Des Moines, IA, and at additional mailing offices. Your bank may provide updates to the card information we have on file. You may opt out of this service at any time. POSTMASTER: Send all UAA to CFS (see DMM 507.1.5.2); NON-POSTAL AND MILITARY FACILITIES: Send address changes to Allrecipes, P.O. BOX 37508, Boone, IA 50037-0508.
Canada: Mailed under Publications Mail Sales Product Agreement No. 40069223. Canadian BN 12348 2887 RT. © Copyright 2025 Meredith Operations Corporation. All rights reserved. Printed in U.S.A. If the Post Office alerts us that your magazine is undeliverable, we have no further obligation unless corrected delivery information is received within two years.
FROZEN
ASSETS
Keep your cool this summer with this icy
rendition of a mudslide. For a creamier
version, replace the ice with vanilla, chocolate,
and/or coffee-flavor ice cream.

Frozen
Mudslide
HANDS-ON 5 MIN TOTAL 5 MIN
SERVES 4 SUBMITTED BY
MARGARET

76 REVIEWS
If you like, replace the
vodka with flavored
vodka, such as vanilla or
marshmallow.

PHOTO: CARSON DOWNING ; FOOD ST YLI NG: HOLLY DREESM AN; PROP ST YLI NG: BREANNA GHAZALI
4 cups crushed ice
3 oz. vodka
3 oz. coffee liqueur (such
as Kahlúa)
3 oz. Irish cream liqueur
(such as Baileys)
2 Tbsp. chocolate-flavor
syrup, plus more for
serving
½ cup sweetened
whipped cream
Chocolate sprinkles
and/or chocolate-
covered espresso
Great recipe. beans, for serving

It's my husband's 1. Blend crushed ice, vodka,

coffee liqueur, Irish cream
favorite drink liqueur, and chocolate syrup

now. I sometimes in a blender until smooth.

2 . If you like, dip rims of
add crushed 4 (10- to 12-oz.) glasses into
additional chocolate syrup;
Oreo cookies to drizzle insides of glasses

the recipe.” with additional chocolate

syrup. Divide mudslide evenly
– LAURIE BELLE
among glasses and top with
whipped cream. Serve with
additional chocolate syrup
and garnish with sprinkles
and/or espresso beans.
QUICK
PER 8 OZ.: 244 CAL; 8G FAT (5G SAT);
1G PRO; 24G CARB (0G FIBER,
22G SUGARS); 31MG SODIUM

MILLION DOLLAR RECIPES 2025 96 ALLRECIPES.COM

Mixes Well
 GET CRACKIN’ WITH PROTEIN POWER.

*Highest-protein nut, based on % DV. Pistachios have 12% DV.

© 2025 Wonderful Pistachios & Almonds LLC. All Rights Reserved. WONDERFUL, GET CRACKIN’, the Package Design, and accompanying logos are trademarks of Wonderful Pistachios & Almonds LLC or its affiliates. WP250307-14