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Rachael Ray Recipes

Fall Fruit Individual Crostatas
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Everyone will love these mini bites of fall fruit flavors! Read more...
Greek Nacho Bowls
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A Greek-inspired take on nachos! Serve with Buffalo Chicken Meatballs to have a variety of snacks to munch on while cheering on your favorite team. Read more...
Chili-Cheese Potato Armadillos
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These stuffed potatoes will be a hit while watching the big game or for movie night! Read more...
Chorizo Mushroom Queso Dip
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Serve with Sausage and Fish One-Pot, Ancho Chicken Tortilla Soup and Limoncello and Lemon Cream Fruit Tart. Read more...
Buffalo Stuffed Skins
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This recipe combines combines the flavors of two faves: buffalo chicken wings and potato skins! Read more...
Bacon and Herb Cheese Tartlets
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You can make these delicious appetizers in a flash! Read more...
Make-Your-Own Fruit Leather
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This kid-friendly snack is great on-the-go! Read more...
Orange-Scented Cornbread
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Orange zest adds a little something special to ordinary cornbread. This recipe goes well with Sweet 'n Spicy Grilled Chicken Breasts and Curry Rice Salad. Read more...
Pretzel-Crusted Chicken Fingers and Zucchini Sticks with Cheddar-Spicy Mustard Dipping Sauce
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Rachael says, "The original recipe for Pretzel-Crusted Chicken, published in 365: No Repeats, remains one of the most popular in the literally thousands of meals I’ve written in the last decade. Here, it becomes a kid favorite, too, because I slice up the chicken breasts into the kid crowd pleaser: chicken fingers! I added zucchini sticks to the meal as well, swapped pretzels for whole wheat pretzels and cut back on the milk in the sauce by half and added chicken stock in its place." Read more...
Ladybug Pizzas
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Look – little ladybugs! These are as fun to eat as they are to make, and they're cute, too! Read more...
Mile-High Quesadillas
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These quesadillas are mile-high delish! Read more...
Spinach-Artichoke Hummus and Cheesy Toast
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Ingredients 1 can chickpeas (15 ounces) 2 tablespoons tahini 1 clove garlic Juice of 1 lemon Salt and freshly ground black pepper 1/4 cup extra virgin olive oil (EVOO) 1 box chopped frozen spinach (10 ounces), defrosted 1 can artichokes (15 ounces), drained 1 cup grated Parmigiano Reggiano or Asiago cheese, divided 1 baguette, cut into 1/4-inch thick slices Preparation Pre-heat the broiler to high.In a food processor, combine the chickpeas, tahini, garlic, lemon juice, salt, freshly ground black pepper and EVOO and puree until smooth. Add the spinach, artichokes... Read more...