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Dessert

Instant Pot Crustless Meat Lover’s Quiche

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Instant Pot Crustless Meat Lover’s Quiche
Fluffy eggs that are never dry, always moist and tasty.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup cooked and crumbled sausage
  • 4 slices bacon, cooked and crumbled
  • ½ cup ham, diced
  • 1 cup + ⅓ cup sharp cheddar cheese, shredded (divided)
  • 2 large green onions, sliced thin
  • 6 large eggs, beaten
  • ½ cup milk
  • 1 cup water
  • Additional green onion for garnish (optional)
Instructions
  1. Mix together the meats, 1 cup cheese and green onion in the bottom of a 1.5 quart oven-proof casserole (this one fits perfectly: https://amzn.to/2OXT8Bw)
  2. In a large bowl, thoroughly whisk together eggs and milk. Pour egg mixture over meat mixture and stir to combine. Cover loosely with foil–do not seal.
  3. Pour one cup of water in the Instant Pot and insert the steam rack. Use a foil sling to carefully lower the casserole on to the steam rack.
  4. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  6. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  7. Carefully remove the casserole and top with remaining ⅓ cup cheese. Set under the broiler for 3-5 minutes until cheese begins to brown lightly. Serve immediately.

Watch the recipe video here:

Fluffy eggs that are never dry, always moist and tasty.RECIPE: http://chopsecrets.com/instant-pot-crustless-meat-lovers-quiche/

Posted by Chop Secrets on Thursday, February 14, 2019

Dessert

Brownie Truffle-Stuffed Strawberries

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Brownie Truffle-Stuffed Strawberries
Whether you need a Valentine’s Day dessert or a baby shower treat, these Truffle Brownie-Stuffed Strawberries are perfect for any celebration. The rich chocolate center pairs perfectly with the light, fresh strawberry. Top with melted chocolate, your favorite toppings, and a cookie stick for easy serving, and you’re ready to go!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 18 oz chocolate fudge brownie mix, 1 box, prepared according to package instructions (515 g)
  • 24 large strawberries
  • 4 oz cream cheese (115 g)
  • ½ cup mini chocolate chips (85 g)
  • ½ teaspoon vanilla extract
  • 1 cup high quality dark chocolate (170 g)
  • 1 cup high quality white chocolate (170 g)
  • 8 cookies and cream dipped cookie sticks
  • 8 chocolate dipped cookie sticks
  • 8 strawberry dipped cookie sticks
  • 4 chocolate sandwich cookies, crushed
  • 3 tablespoons red sprinkles
  • 3 tablespoons freeze-dried strawberry, crushed
Instructions
  1. Prepare the brownies according to the package instructions, then remove from the oven and let cool in the refrigerator for about 20 minutes.
  2. While the brownies cool, use a melon baller or teaspoon to scoop out the tops and centers of each strawberry. Set each strawberry in the cup of a mini muffin tin.
  3. In a large bowl, beat the cream cheese with an electric hand mixer until soft. Add the mini chocolate chips, vanilla, and cooled brownies and stir until mixture has a thick, dough-like texture.
  4. Take 1 tablespoon of the brownie mixture in your hands and roll it into a ball. Place the brownie truffle inside a strawberry. Repeating with remaining ingredients.
  5. Chill the strawberries in the refrigerator for 30 minutes.
  6. Add the dark chocolate and white chocolate to 2 separate small bowl. Microwave each bowl separately in 30-second intervals, stirring between each, until melted, about 1 minute total.
  7. Dip the top of 1 strawberry in the melted white chocolate, poke a cookies and cream-dipped cookie stick through the top, and sprinkle with chocolate sandwich cookie crumbs. Repeat with 7 more strawberries.
  8. Dip the top of another strawberry in the melted dark chocolate, poke a chocolate-dipped cookie stick through the top, and sprinkle with red sprinkles. Repeat with 7 more strawberries.
  9. Dip the top of another strawberry in the melted white chocolate, poke a strawberry-dipped cookie stick through the top, and sprinkle with freeze-dried strawberries. Repeat with the remaining strawberries.
  10. Let the chocolate set, about 5 minutes, then serve.
  11. Enjoy!

Watch the recipe video here:

Make these deliciously fried brownie bites for your sweetest Valentine ??Full recipe:…

Posted by BuzzFeed Food on Wednesday, February 13, 2019

Dessert

Brownie Truffle-Stuffed Strawberries

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Brownie Truffle-Stuffed Strawberries
Whether you need a Valentine’s Day dessert or a baby shower treat, these Truffle Brownie-Stuffed Strawberries are perfect for any celebration. The rich chocolate center pairs perfectly with the light, fresh strawberry. Top with melted chocolate, your favorite toppings, and a cookie stick for easy serving, and you’re ready to go!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 18 oz chocolate fudge brownie mix, 1 box, prepared according to package instructions (515 g)
  • 24 large strawberries
  • 4 oz cream cheese (115 g)
  • ½ cup mini chocolate chips (85 g)
  • ½ teaspoon vanilla extract
  • 1 cup high quality dark chocolate (170 g)
  • 1 cup high quality white chocolate (170 g)
  • 8 cookies and cream dipped cookie sticks
  • 8 chocolate dipped cookie sticks
  • 8 strawberry dipped cookie sticks
  • 4 chocolate sandwich cookies, crushed
  • 3 tablespoons red sprinkles
  • 3 tablespoons freeze-dried strawberry, crushed
Instructions
  1. Prepare the brownies according to the package instructions, then remove from the oven and let cool in the refrigerator for about 20 minutes.
  2. While the brownies cool, use a melon baller or teaspoon to scoop out the tops and centers of each strawberry. Set each strawberry in the cup of a mini muffin tin.
  3. In a large bowl, beat the cream cheese with an electric hand mixer until soft. Add the mini chocolate chips, vanilla, and cooled brownies and stir until mixture has a thick, dough-like texture.
  4. Take 1 tablespoon of the brownie mixture in your hands and roll it into a ball. Place the brownie truffle inside a strawberry. Repeating with remaining ingredients.
  5. Chill the strawberries in the refrigerator for 30 minutes.
  6. Add the dark chocolate and white chocolate to 2 separate small bowl. Microwave each bowl separately in 30-second intervals, stirring between each, until melted, about 1 minute total.
  7. Dip the top of 1 strawberry in the melted white chocolate, poke a cookies and cream-dipped cookie stick through the top, and sprinkle with chocolate sandwich cookie crumbs. Repeat with 7 more strawberries.
  8. Dip the top of another strawberry in the melted dark chocolate, poke a chocolate-dipped cookie stick through the top, and sprinkle with red sprinkles. Repeat with 7 more strawberries.
  9. Dip the top of another strawberry in the melted white chocolate, poke a strawberry-dipped cookie stick through the top, and sprinkle with freeze-dried strawberries. Repeat with the remaining strawberries.
  10. Let the chocolate set, about 5 minutes, then serve.
  11. Enjoy!

Watch the recipe video here:

Share these brownie stuffed strawberries with your girlfriends this Valentine's day ?? Just pair with wine ??‍♀️Full…

Posted by Tasty on Tuesday, February 12, 2019

Dessert

Instant Pot I NEED S’MORE S’Mores Brownies

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Instant Pot I NEED S’MORE S’Mores Brownies
All you need to satisfy that campfire chocolatey craving!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 graham cracker
  • ⅔ cup prepared brownie batter
  • ¼ of a 1.55 oz Hershey bar (3 rectangles), roughly chopped
  • 1 cup water
  • 6 marshmallows (not miniature)
Instructions
  1. Cut a rectangle of parchment paper to fit the bottom of a 2-cup loaf pan (these work great: https://amzn.to/2D9OYEC)
  2. Place graham cracker in pan on top of parchment paper.
  3. Spread ⅓ cup prepared brownie batter over the graham cracker. Sprinkle chopped chocolate over batter.
  4. Top with remaining ⅓ cup prepared brownie batter. Cover loosely with foil–do not seal.
  5. Pour 1 cup of water into the Instant Pot, followed by the steam rack.
  6. Carefully lower the loaf pan onto the steam rack, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 35 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Remove the loaf pan and top with 6 marshmallows. Set under the broiler 2-3 minutes until golden brown (watch carefully!).
  10. Lightly flatten the marshmallows with a fork to help them spread.
  11. Cool at least 10 minutes, then run a knife around the edge of the pan to loosen. Remove from pan and cut into 6 pieces.

Watch the recipe video here:

All you need to satisfy that campfire chocolatey craving!RECIPE: http://chopsecrets.com/instant-pot-i-need-smore-smores-brownies/

Posted by Chop Secrets on Monday, February 11, 2019

Dessert

Buried Strawberry Cheesecake

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Buried Strawberry Cheesecake
Buried Strawberry Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Nonstick cooking spray, for greasing the pan
  • One 18.4-ounce box brownie mix (plus required ingredients)
  • 45 to 50 medium strawberries (about 2½ pounds), stemmed
  • Two 8-ounce packages cream cheese, at room temperature
  • 1 cup sugar
  • 4 cups heavy cream
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • Two ¼-ounce packages unflavored gelatin
  • Warm chocolate fudge sauce, for drizzling
Instructions
  1. Preheat the oven to 350 degrees F. Lightly spray the bottom and sides of a 9-by-13-inch metal baking pan with cooking spray. Line the pan with parchment, leaving at least a 2-inch overhang on all sides.
  2. Prepare and bake the brownies in the prepared pan according to the package directions for a 9-by-13-inch baking pan. Let cool completely on a rack, about 1 hour.
  3. Meanwhile, slice 5 to 6 strawberries into ⅛-inch-thick slices--you will need enough to fit around the edges of the pan; set aside. Leave the remaining strawberries whole.
  4. Beat the cream cheese, sugar and 3½ cups of the heavy cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 3 to 4 minutes. Fold in the sour cream and vanilla until smooth.
  5. Bring the remaining ½ cup heavy cream to a boil in a small saucepan, then whisk in the gelatin. Continue to whisk off heat until the gelatin is dissolved, 2 to 3 minutes. Fold the gelatin mixture into the cream cheese mixture until well combined.
  6. Stand the sliced strawberries upside down around the perimeter of the pan with the flat/cut sides touching the side of the pan, cutting an extra strawberry or two if needed. Pour 3 cups of the cream cheese mixture on top of the brownies and use an offset spatula to spread and smooth it out. Press the remaining whole strawberries into the cream cheese upside down (pointed ends up); you should have about 8 rows of 5. Spread the remaining cream mixture on top of the strawberries and smooth out the top with an offset spatula. Chill until set, at least 2 hours and up to overnight.
  7. When ready to serve, use the parchment overhang to remove the dessert from the pan and place onto a serving platter (trim the parchment from around the edges). Drizzle the top with chocolate fudge sauce and cut into bars.

Watch the recipe video here:

Recipe of the Day: Buried Strawberry Cheesecake?Save the recipe: https://foodtv.com/2ScQ9uG!

Posted by Food Network on Monday, February 11, 2019

Dessert

Premium Tres Leches Cake

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Premium Tres Leches Cake
Sweetened condensed milk, whole milk and whipping cream are the traditional “three milks” that are mixed together and poured into “poke” holes, saturating this tres leches cake and transforming it from an everyday sheet cake into a moist, flavorful and deeply rich dessert.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • 1¼ cups water
  • 1 tablespoon vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 cup whole milk or evaporated milk
  • 1 cup whipping cream
  • 1 container Betty Crocker™ Whipped fluffy white frosting
Instructions
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
  2. In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  3. Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every ½ inch with long-tined fork, wiping fork occasionally to reduce sticking.
  4. In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.

Watch the recipe video here:

A Betty classic.Premium Tres Leches Cake recipe:…

Posted by Betty Crocker on Sunday, February 10, 2019

Dessert

Rainbow Cake in a Mason Jar Is an Easy Way to Bake Up Every Color of the Rainbow!

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Rainbow Cake
Rainbow Cake in a Mason Jar Is an Easy Way to Bake Up Every Color of the Rainbow!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box white cake mix, plus ingredients required on the box
  • Food coloring gel in purple, blue, green, yellow, and red
  • 1 container white frosting
  • 3 wide-mouth glass canning jars (1 pint each)
Instructions
  1. Preheat oven to 350 degrees. Prepare mason jars by first washing and drying thoroughly. Spray the inside of each jar generously with nonstick spray.
  2. Follow box directions to prepare the cake mix. Split the batter up evenly between 5 bowls, then add food coloring to each bowl and stir to blend well to the desired hue.
  3. Scoop about ¼ cup of each color batter into each jar, layering in the following order: purple (on the bottom), blue, green, yellow, red (on the top).
  4. Place the filled mason jars in a glass baking dish, then add ¼-inch of water to the bottom of the dish outside of the jars. Bake 35-40 minutes, or until the cake tops are springy to the touch.
  5. Cool the cakes completely, then frost and decorate as you like! Enjoy!

Watch the recipe video here:

Did you know you could bake cake in a mason jar?Get The Recipe: http://sha.red/CeQhm

Posted by Shared Food on Sunday, February 10, 2019

Dessert

Mini Chili Pot Pies

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Mini Chili Pot Pies
You’ve never had chili like this before! Your two favorite winter comfort foods—pot pie and chili—join forces in this super-easy recipe. Homemade stovetop chili gets divided into eight individual ramekins and topped with Pillsbury™ biscuits, then brushed with honey butter and cornmeal for the tastiest personal serving of chili and biscuits you’ll ever try. Perfect for fun family dinners or football viewing parties!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 lb ground beef (at least 80% lean)
  • ½ cup chopped onion
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (15.5 oz) chili beans (pinto beans with chili peppers, onion and garlic in a zesty tomato sauce), undrained
  • 1½ teaspoons Worcestershire sauce
  • 4 teaspoons chili powder
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons butter
  • 1 tablespoon honey
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Original biscuits
  • 4 teaspoons yellow cornmeal
Instructions
  1. Heat oven to 350°F. Place 8 (8- to 10-oz) ramekin cups on large rimmed baking pan.
  2. In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
  3. Add diced tomatoes, chili beans, Worcestershire sauce, chili powder, salt and pepper to beef in skillet. Heat to simmering; cook 3 to 5 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat. Divide chili mixture evenly among cups.
  4. In small microwavable bowl, microwave butter uncovered on High 15 to 20 seconds or until melted. Stir in honey. Separate dough into 8 biscuits; place one on top of each ramekin. Brush tops of biscuits liberally with melted butter mixture; sprinkle with cornmeal.
  5. Bake 21 to 26 minutes or until biscuits are golden brown and baked through.

Watch the recipe video here:

You’ve never had chili like this before!Mini Chili Pot Pies recipe:…

Posted by Pillsbury on Thursday, February 7, 2019

Dessert

Instant Pot Pumpkin Spice Pudding Cake

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Instant Pot Pumpkin Spice Pudding Cake
It’s ready to serve in just 22 minutes!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup white chocolate chips
  • 4 tbsp butter
  • ½ cup pumpkin purée, room temperature
  • 2 eggs, beaten
  • 6 tbsp flour
  • 1 tsp pumpkin pie spice
  • ⅛ tsp salt
  • 1 cup water, heated
  • Whipped cream or ice cream for serving (optional)
  • Cinnamon or additional pumpkin pie spice for garnish (optional)
Instructions
  1. In a small bowl, melt together the white chocolate and butter. Make sure bowl and utensils are dry. Heat slowly, stir often, do not overheat. Stir until smooth and completely combined.
  2. Fold in in pumpkin puree and mix until uniform, then add eggs, one at a time, and stir until completely combined.
  3. Add flour, pumpkin pie spice and salt and mix well.
  4. Coat the inside of 4 ramekins with nonstick spray. Divide the batter amongst the ramekins.
  5. Place the steam rack in the Instant Pot followed by 1 cup heated water. Arrange the ramekins on the steam rack. You may have to stack three on the bottom and one on the top. Secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  7. When the time is up, quick-release the remaining pressure.
  8. Carefully remove the ramekins from the pot. Run a knife around the edges to loosen, then invert onto a serving dish.
  9. (Optional) Serve warm with whipped cream or ice cream. Sprinkle with cinnamon or additional pumpkin pie spice

Watch the recipe video here:

It’s ready to serve in just 22 minutes!RECIPE: http://chopsecrets.com/instant-pot-pumpkin-spice-pudding-cake/

Posted by Chop Secrets on Wednesday, February 6, 2019

Dessert

Caramel-Drizzled Brownie Hearts

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Caramel-Drizzled Brownie Hearts
Love brownies? Here's a special way to love every chocolaty crumb.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • 48 caramels, unwrapped (from 14 oz)
  • 3 tablespoons heavy whipping cream
  • ⅓ cup chopped pecans
Instructions
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-inch pan with foil. Grease bottom only of foil with shortening or cooking spray. Make brownie mix as directed on box. Cool completely, about 1 hour.
  2. Using foil to lift, remove brownie from pan. Remove foil. With deep 3-inch heart-shaped cookie cutter, cut 12 brownies.
  3. In medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 3 minutes, stirring every minute, until caramels are melted.
  4. Arrange brownies on serving plate. Drizzle caramel mixture over brownies. Sprinkle with pecans.

Watch the recipe video here:

Spread the love with this sweet brownie treat.Caramel-Drizzled Brownie Hearts recipe:…

Posted by Betty Crocker on Monday, February 4, 2019