Dessert

Vertical Layered Cookies & Cream Cake

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Vertical Layered Cookies & Cream Cake
Vertical Layered Cookies & Cream Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • 10 large eggs, seperated
  • 1 ¼ cups sugar, divided (250 g)
  • 1 teaspoon vanilla extract
  • ¾ cup cake flour (90 g)
  • ½ cup cocoa powder, divided (60 g)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
ICING
  • 24 oz cream cheese, room temperature (680 g)
  • ½ cup unsalted butter, 1 stick, room temperature (115 g)
  • 4 cups powdered sugar (640 g)
  • 2 teaspoons vanilla extract
  • 15 chocolate sandwich cookies, crushed
  • 5 chocolate sandwich cookies, halved
Instructions
  1. In a large mixing bowl, beat the egg yolks with 1 cup (200 g) of sugar and the vanilla extract until pale and fluffy, about 3 minutes.
  2. Sift in the flour, half of the cocoa powder, baking powder and salt. Mix until just combined, and set aside
  3. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  4. In a separate large mixing bowl, using a hand mixer, beat the egg whites until soft peaks form. Add the remaining sugar and beat until stiff peaks form.
  5. Beat a third of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.
  6. Divide the batter between the two baking sheets. Spread evenly and bake for 10-12 minutes. Let cool at room temperature until the pans are cool to touch.
  7. Dust the tops of the cakes with the remaining cocoa powder. Cover with parchment paper, and flip the cakes over to remove from the pans.
  8. Carefully peel away the baked parchment paper and discard. Cut each cake in half vertically, then set aside.
  9. In a large bowl, whip the cream cheese and butter until fluffy. Gradually incorporate the powdered sugar, then the vanilla extract.
  10. Use a spatula to fold in the crushed cookies.
  11. Evenly spread a thin layer of icing onto a cake quarter.
  12. Starting from one short end, tightly roll the cake into a spiral. Repeat with the remaining cake layers, placing the rolled piece at the start of each new layer.
  13. Wrap the cake tightly in plastic wrap and chill for at least an hour until icing in center is slightly firm.
  14. Use the remaining icing to cover the cake and pipe small swirls on the top. Garnish the top with the sandwich cookie halves, and chill for at least an hour before serving.
  15. Enjoy!

Watch the recipe video here:

This cookies and cream cake has VERTICAL layers ?!Get the recipe: https://tasty.co/recipe/vertical-layered-cookies-cream-cake

Posted by Tasty on Sunday, March 10, 2019

Main dish

Chicken Parmesan Casserole

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Chicken Parmesan Casserole
I came up with this easy casserole idea instead of making homemade Chicken Parmesan. Enjoy!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups rotini pasta
  • 1 (12 ounce) can chicken chunks, drained
  • 1 cup shredded mozzarella cheese
  • 2 cups marinara sauce
  • ½ cup seasoned bread crumbs
Instructions
  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  3. Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
  4. Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.

Watch the recipe video here:

"This was so easy and so good. Everyone loved it."Chicken Parmesan Casserole: https://trib.al/8aIzfJP

Posted by Allrecipes on Sunday, March 10, 2019

Main dish

Bacon-wrapped Mashed Potato-stuffed Meatloaf

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Bacon-wrapped Mashed Potato-stuffed Meatloaf
Bacon-wrapped Mashed Potato-stuffed Meatloaf
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb ground beef (900 g)
  • 1 cup onion, diced, sauteed (150 g)
  • 3 cloves garlic, minced, sauteed
  • 1 ½ cups grated parmesan cheese, divided (165 g)
  • 2 eggs
  • 1 cup panko breadcrumbs (50 g)
  • 2 teaspoons salt
  • 1 ½ teaspoons pepper
  • 2 teaspoons worcestershire sauce
  • ½ cup milk (120 mL)
  • ½ cup fresh parsley, finely chopped (15 g)
GLAZE
  • 1 ½ cups ketchup (360 mL)
  • ½ cup brown sugar (110 g)
  • 2 teaspoons mustard powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • ¼ cup tomato paste (55 g)
  • MASHED POTATOES
  • 1 lb yukon gold potato, peeled, chopped, cooked (455 g)
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup milk (240 mL)
  • 28 slices bacon, slices
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.
  3. In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
  4. In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.
  5. Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.
  6. Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a “bowl” for the mashed potatoes.
  7. Add the mashed potatoes into the “bowl” and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.
  8. Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.
  9. Broil on high for 3-5 minutes or until the glaze has caramelized.
  10. Enjoy!

Watch the recipe video here:

The ULTIMATE meatloaf!!! ?Get the recipe: https://tasty.co/recipe/bacon-wrapped-mashed-potato-stuffed-meatloaf

Posted by BuzzFeed Food on Friday, March 8, 2019

Main dish

Instant Pot Chicken with Jalapeno-Bacon Mustard

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Instant Pot Chicken with Jalapeno-Bacon Mustard
This just may be the chicken recipe you can never stop eating!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Sauce Mixture:
  • ½ cup spicy brown mustard
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • 1 lb boneless skinless chicken thighs
  • 7 strips of bacon, chopped
  • ½ small onion, sliced
  • 1 jalapeno, seeded and sliced
  • 1 cup chicken broth
Instructions
  1. In a small bowl, combine Sauce Mixture ingredients. Use ⅓ of the sauce to coat the chicken thighs. Set aside.
  2. Add bacon, onion and jalapeno to the Instant Pot. Using the display panel select the SAUTE function.
  3. Cook and stir until the bacon gets crispy, then use a slotted spoon to remove bacon, onions and jalapenos to a paper towel-lined plate, reserving drippings.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Put the chicken into the pot in an even layer.
  6. Turn the pot off by selecting CANCEL, 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 10 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. Carefully remove the chicken from the pot to a serving plate.
  10. Add ¼ cup of the cooking juices and half the cooked bacon to the reserved mustard sauce.
  11. Serve chicken topped with sauce and remaining bacon.

Watch the recipe video here:

This just may be the chicken recipe you can never stop eating!RECIPE: http://chopsecrets.com/instant-pot-chicken-with-jalapeno-bacon-mustard/

Posted by Chop Secrets on Friday, March 8, 2019

Dessert

If You Thought It’s Boozy Brother Was Good, Check out These Mudslide Cheesecake Bars!

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If You Thought It's Boozy Brother Was Good, Check out These Mudslide Cheesecake Bars!
No matter what time of the year a mudslide is my go-to drink so I thought why not combine these flavors with my favorite dessert, cheesecake! The creamy baileys pairs perfectly with the smooth cheesecake. The espresso and chocolate combine for a warm mocha explosion! All on top of a crisp chocolate cookie crust. This is a dessert bar worth remembering!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 30 Oreo cookies (3 cups crumbs)
  • ¼ cup butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1 ⅓ cups granulated sugar
  • ¼ cup cornstarch
  • 2 tablespoons instant espresso powder
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup Irish cream liqueur
  • 8 oz semisweet chocolate chips (1⅓ cups)
  • 1 cup heavy whipping cream
  • 2 tablespoons butter
Instructions
  1. Heat oven to 325°F. Line 13x9-inch pan with foil, leaving 2 inches of overhang on each side for handles.
  2. In food processor, crush cookies to fine crumbs. Transfer to medium bowl, and stir in ¼ cup melted butter until combined. Press mixture firmly in bottom of pan. Bake 8 to 10 minutes or until crust is just set.
  3. In large bowl, beat cream cheese and sugar with electric mixer on medium speed about 1 minute or until smooth. Add cornstarch and espresso powder; beat until combined. Reduce speed to low, and beat in eggs, one at a time. Beat in vanilla and Irish cream liqueur until just combined. Spread mixture evenly over crust in pan.
  4. Bake 30 to 35 minutes or until cheesecake is set around edges but still jiggles slightly in center. Cool 1 hour on cooling rack. Refrigerate 2 hours to set.
  5. Place chocolate chips in medium bowl. In 1-quart saucepan, heat whipping cream and 2 tablespoons butter just to boiling over high heat. Remove from heat; pour mixture over chocolate chips. Stir until chocolate is completely melted and mixture is smooth. Cool 10 minutes; pour and spread chocolate mixture evenly over chilled cheesecake. Refrigerate 1 hour to set.
  6. Use foil handles to carefully remove bars from pan. Cut into 9 rows by 4 rows.

Watch the recipe video here:

Mudslide Cheesecake Bars will be your new favorite treat! Full Recipe: http://sha.red/OxKqe

Posted by Shared Food on Thursday, March 7, 2019

Main dish

Shrimp Francese

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Shrimp Francese
Shrimp Francese
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¼ pounds extra-large shrimp, peeled and deveined (about 20 shrimp)
  • 4 large eggs
  • Kosher salt and freshly ground pepper
  • Kosher salt and freshly ground pepper
  • 2 tablespoons finely chopped fresh parsley
  • Pure olive oil, for frying
  • 1½ cups all-purpose flour
  • ⅔ cup low-sodium chicken broth
  • ¾ cup dry white wine
  • Juice of 1½ lemons
  • 1 cup cherry tomatoes, halved
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • Two 5-ounce packages baby spinach
Instructions
Butterfly the shrimp:
  1. Make a deep cut along the outer curved edge, then spread open like a book. Pat dry.
  2. Whisk the eggs with 1 teaspoon salt, ½ teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about ⅛ inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain.
  3. Pour out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley.
  4. Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the spinach and shrimp mixture among plates and top with the sauce.

Watch the recipe video here:

Recipe of the Day: Shrimp Francese?Save the recipe: https://foodtv.com/2TtUeuk!

Posted by Food Network on Thursday, March 7, 2019

Main dish

Instant Pot Hearty Meat Lasagna

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Instant Pot Hearty Meat Lasagna
This amazing lasagna couldn’t be more delightful.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Meat Mixture:
  • 1 lb lean ground beef, preferably 93% lean
  • ½ tbsp kosher salt
  • ½ tsp each garlic powder, onion powder, Italian seasoning, pepper
Cheese Mixture:
  • 1 cup ricotta cheese (or cottage cheese)
  • 1 egg, beaten
  • ½ cup mozzarella cheese, shredded
  • ½ cup parmesan cheese, grated
  • 1½ tsp each garlic powder, onion powder, Italian seasoning
  • ½ tsp each salt and pepper
  • ¼ cup fresh parsley, chopped (optional, but adds freshness)
For Layering:
  • 1 24 oz jar pasta sauce
  • 5-6 no-boil lasagna noodles
  • ½ cup mozzarella cheese, shredded
  • ½ cup parmesan cheese, grated
For Pot:
  • 1½ cups water
Instructions
  1. Using the display panel select the SAUTE function. Add all ingredients of the Meat Mixture and cook, breaking up the meat as you go, until no pink remains. Drain and set aside.
  2. In a large bowl, combine all ingredients in the Cheese Mixture until uniform in consistency. Set aside.
  3. Coat a 1.5 qt casserole or 7” x 3” pan with non-stick spray (this pan gives the prettiest results: https://amzn.to/2CHSu8K)
  4. Put a single layer of no-boil noodles in the bottom of the pan, breaking as necessary to fit. Press down gently.
  5. Pour ⅓ of the pasta sauce evenly over the noodles, spreading all the way to the sides.
  6. Spread ½ of the meat mixture over the sauce, then ½ of the cheese mixture, spreading all the way to the sides.
  7. Repeat steps 4, 5 and 6.
  8. Pour the remaining ⅓ of the pasta sauce evenly over the noodles, then top with ½ cup each mozzarella and parmesan cheeses.
  9. Coat one side of a piece of foil with non-stick spray and loosely cover, spray-side down.
  10. Rinse the pot, add 1½ cups of water and put in the steam rack. Place the casserole or pan on the trivet.
  11. Secure the lid, making sure the vent is closed.
  12. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 22 minutes.
  13. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  14. Carefully remove the pan from the Instant Pot and remove the foil, replacing any cheese that sticks
  15. Set pan under the broiler until cheese begins to brown, about 5 minutes.
  16. Remove pan to cooling rack and let it sit for 10-15 minutes to firm up.
  17. Serve directly from pan, or if using springform pan, set on a plate and carefully release the latch, remove ring.

Watch the recipe video here:

This amazing lasagna couldn’t be more delightful.RECIPE: http://chopsecrets.com/instant-pot-hearty-meat-lasagna/

Posted by Chop Secrets on Thursday, March 7, 2019

Main dish

Ranch Chicken Rollup Bake

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Ranch Chicken Rollup Bake
This impressive dinner bake is easy and delicious. Serve with a side salad.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups shredded deli rotisserie chicken
  • ½ cup ranch dressing
  • ¾ cup shredded Italian cheese blend (6 oz)
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • 2 tablespoons sliced green onions (2 medium)
Instructions
  1. Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix chicken, ranch dressing and cheese.
  2. On large cutting board, unroll dough sheet; spread chicken mixture evenly over dough, leaving about ½ inch on 1 long side uncovered. Starting with topped long side, roll up dough toward uncovered edge; pinch seam to seal tightly.
  3. Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 18 to 22 minutes or until dough is deep golden brown and baked through. Cool 5 minutes in pan; top with green onions.

Watch the recipe video here:

Ranch + chicken + crescents = recipe for success!Ranch Chicken Rollup Bake recipe:…

Posted by Pillsbury on Thursday, March 7, 2019

Main dish

Crispy Baked Chicken Roll

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Crispy Baked Chicken Roll
Crispy Baked Chicken Roll
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 strips bacon
  • 1 medium yellow onion, sliced
  • 2 cups fresh spinach (80 g)
  • 5 chicken breasts
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 10 slices ham
  • 12 slices swiss cheese
  • 3 cups all-purpose flour (375 g)
  • 8 large eggs, beaten
  • 3 cups panko breadcrumbs (150 g)
  • fresh parsley, chopped, for sprinkling
CREAMY DIJON SAUCE
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 2 cups milk (480 mL)
  • ¼ cup dijon mustard (60 g)
  • salt, to taste
  • pepper, to taste
  • 1 cup shredded parmesan cheese (110 g)
Instructions
  1. In a medium cast iron skillet or pan, cook the bacon until almost brown, about 5 minutes.
  2. Add the onions and cook, stirring, until caramelized, about 10 minutes.
  3. Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat.
  4. Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts.
  5. Lay out a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly.
  6. Season with salt and pepper.
  7. Layer the ham, Swiss cheese, and bacon-carmelized onion mixture over the chicken.
  8. Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.
  9. Refrigerate for 1 hour to set.
  10. Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko.
  11. Transfer the chicken roll to a greased baking sheet and bake at 375° (190 celsius) for 40 minutes, until golden brown.
  12. Make the creamy Dijon sauce: in a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened.
  13. Slice the chicken roll and serve with the sauce and fresh parsley.
  14. Enjoy!

Watch the recipe video here:

It's crispy, it's stuffed, and it's DELICIOUS! Get the recipe: https://tasty.co/recipe/crispy-baked-chicken-roll

Posted by BuzzFeed Food on Thursday, March 7, 2019

Dessert

Easy Black Forest Cake

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Easy Black Forest Cake
Devil's food cake layers enriched with milk chocolate and a trio of extracts are sandwiched with the simplest and most decadent stuffing of them all--ready-to-eat cheesecake filling and cherry pie filling. Capped off with fudge frosting and gooey chocolate-covered cherries, it's a cinch to wow your guests.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Unsweetened cocoa
  • 1 (18.25-oz.) package devil's food cake mix
  • 1 (3.4-oz.) package chocolate instant pudding mix
  • 3 large eggs
  • 1¼ cups milk
  • ¾ cup canola oil
  • 1 tablespoon vanilla extract
  • 1½ teaspoons chocolate extract
  • 1 teaspoon almond extract
  • 3 (1.55-oz.) milk chocolate bars, chopped
  • 2 (16-oz.) cans chocolate fudge frosting
  • 1½ cups ready-to-eat cheesecake filling, divided
  • 1 cup cherry pie filling, divided
  • Garnish: chocolate covered cherries, halved (optional)
Instructions
  1. Preheat oven to 350°. Grease 2 (8-inch) round cake pans, and dust with cocoa. Set aside.
  2. Step 2
  3. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate. Pour batter into prepared pans.
  4. Step 3
  5. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely on wire rack. Wrap and chill cake layers at least 1 hour or up to 24 hours.
  6. Step 4
  7. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Place ⅓ cup of the frosting in a piping bag; pipe a ring of frosting around the edge of the first cake layer to create a border. Spread one-third of cheesecake filling over cake inside frosting ring; top with one-third of cherry pie filling. Repeat procedure twice with frosting borders, remaining cheesecake filling, and cherry filling. Place final cake layer on top of cake; cut side down. Spread remaining chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Garnish, if desired. Store in refrigerator.

Watch the recipe video here:

Epic. GET THE RECIPE: https://trib.al/osFdpdV (via Well Done)

Posted by MyRecipes on Wednesday, March 6, 2019