On tonight's special broadcast - No Kid Hungry LIVE With Busy Phillipps - some of our celebrity chef friends made some fabulous dishes and shared some great recipes.
In case you missed them live, here are our favorites.
Josh & Ange's Brownie Pops
1/2 cup butter, slightly melted
1/2 cup vegetable oil
1 1/2 cups sugar
3 eggs
1 tsp vanilla extract
3/4 cup flour
1/2 cup cocoa
1/2 tsp baking powder
1/2 tsp salt
1/2 cup mini chocolate chips
16 lollipop sticks
1 12-ounce bag white chocolate chips
2 tablespoons shortening
Sprinkles
INSTRUCTIONS
Preheat oven to 325 degrees. Line an 9 x 9 baking dish with parchment paper or grease with baking spray.
In a medium bowl, whisk together flour, cocoa, baking powder and salt. Set aside.
In a large bowl or in the bowl of a stand mixer add the butter and oil. Mix until creamy.
Slowly add the sugar and beat for a minute on medium speed.
Add eggs and vanilla. Mix until well combined.
Slowly add the flour mixture to the wet mixture. Mix until just combined. Do not overmix.
Stir in the mini-chocolate chips with a wooden spoon.
Pour the batter into the pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool completely in pan before cutting.
Cut equally into 9- 3” squares.
Gently insert wooden stick into end of each brownie square.
Heat white chocolate and shortening in the microwave on half power. Start with 1 minute and stir then 15 second intervals stirring in between until chocolate is smooth.
Dip squares in white chocolate or drizzle with a spoon.
Add sprinkles if desired.
Place in cardboard box with holes or on parchment paper to harden.
Bette Davis’ Red Flannel Hash
2 cups cooked corned beef
3 cups cold boiled potatoes
1 1/2 cups cooked beets.
salt and pepper to taste
1/2 cup or more of cream
1/2 stick butter
INSTRUCTIONS
Chop all ingredients and combine in a large bowl.
Season to taste and moisten mixture with cream.
Place in a hot buttered skillet. Stir and spread evenly in pan.
Brown slowly over medium heat.
Serve with poached eggs on top.
Cricket's Candy Cake
5 packs of smarties
Pancake mix
Chocolate syrup
Whip cream
Strawberry slices
INSTRUCTIONS
Make the pancakes and add the smarties
Cook all of the pancakes until golden.
Spread the whipped cream on the top of a pancake
Add strawberry slices
Top with another pancake
Add whipped cream and strawberries repeat until you’ve used all the pancakes and it looks like a cake.
Top with chocolate sauce all over.
Brooke Williamson's Charred Octopus with Pomegranate Chimichurri
4 medium to large tentacles of cooked and cleaned octopus
2 tablespoons garlic oil
1 sprig thyme
1 teaspoon fresh lemon juice
salt and pepper to taste
1/4 cup fresh chopped parsley
1 tablespoon fresh chopped cilantro
2 teaspoons minced garlic
1 teaspoon crushed pink peppercorns
juice and jest of 2 lemons
1 teaspoon honey
1 fresno chili, minced
1 shallot, minced
seeds from one small pomegranate
1/4 cup olive oil
salt and pepper to taste
INSTRUCTIONS
Preheat a large cast iron skillet over medium heat.
Add garlic or canola oil.
Season octopus, and add to skillet.
Add thyme to skillet to season.
Press down on the tentacles until they are slightly charred and flip to do the same on the other side.
Once the octopus has a nice crisp char on both sides, drizzle with lemon juice, remove from skillet and place on a plate or platter.
Combine all chimichurri ingredients into a bowl to combine, and spoon mixture over the top of the octopus.
Garnish with fresh herbs and serve.
