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Main dish

Instant Pot Perfect Chicken Queso Soup

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Instant Pot Perfect Chicken Queso Soup
This may be the soup you’ll never want to stop eating.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Pot Mixture:
  • 3 cups chicken broth
  • 1¼ cups fresh salsa
  • 1 lb boneless skinless chicken thighs
  • 1 tsp garlic powder
  • ½ tsp ground chipotle powder
  • ½ tsp ground coriander
  • ½ tsp ground cumin
To Finish:
  • 8 oz package cream cheese, softened and cubed
  • ½ cup shredded Monterey jack cheese
  • ¼ cup cotija (or queso fresco), crumbled
  • 2 tbsp chopped cilantro, optional
Instructions
  1. Add Pot Mixture ingredients to the Instant Pot and stir to combine, then secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  3. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  4. Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot.
  5. Turn the pot off by selecting CANCEL, then select SAUTE.
  6. Add cream cheese and stir until melted and mostly incorporated.
  7. Stir in the Monterey jack cheese. Serve warm topped with cotija and chopped cilantro.

Watch the recipe video here:

This may be the soup you’ll never want to stop eating.RECIPE: http://chopsecrets.com/instant-pot-perfect-chicken-queso-soup/

Posted by Chop Secrets on Friday, January 11, 2019

Main dish

Mighty Fine Queso

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Mighty Fine Queso
I’m not kidding when I say this is the best queso I have ever had in my whole life. AND IT WAS SO SIMPLE!! The chili’s mixed with the salsa and cheese blend so well together! The spice of it will have you craving more after every bite! This recipe is for sure going in the ‘favorites’ of the belly recipes!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16oz Fire roasted salsa
  • 4oz Green chili
  • 32oz Velveeta
  • ⅓ CUP heavy cream
Instructions
  1. Mix together over medium flame until melted and hot.
  2. Stir continuously.
  3. Top with guacamole,sour cream,cilantro,and hot sauce.
  4. Enjoy!

Watch the recipe video here:

Mighty Fine QuesoFULL RECIPE: http://chopsecrets.com/mighty-fine-queso/

Posted by Chop Secrets on Friday, January 11, 2019

Breakfast

Instant Pot Piña Colada Oatmeal

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Instant Pot Piña Colada Oatmeal
Packed with juicy pineapple and just the right amount of coconut flakes.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp coconut oil
  • 2 cups coconut milk (recommend Silk brand found in the dairy section)
  • 1 cup pineapple juice
  • 1 cup steel cut oats
  • 1½ cups fresh pineapple, diced
  • ¾ cup sweetened shredded coconut
  • Raspberries or maraschino cherries for topping (optional)
Instructions
  1. Pour coconut oil, coconut milk, pineapple juice, and oats into Instant Pot in that order. Swirl to make sure all oats are submerged.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 3 minutes.
  4. When the time is up, let the pressure release naturally until the pin drops (about 15 minutes).
  5. Stir in coconut and pineapple. Serve with raspberries or maraschino cherries (optional).

Watch the recipe video here:

Instant Pot Piña Colada OatmealFULL RECIPE: http://chopsecrets.com/instant-pot-pina-colada-oatmeal/

Posted by Chop Secrets on Wednesday, January 9, 2019

Dessert

Muddy Buddy Krispie Treats

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Muddy Buddy Krispie Treats
These crunchy Muddy Buddy Krispie Treats are incredible! I mean, it’s chocolate and peanut butter…what’s not to love? You can’t beat the fact that these literally only take five minutes to make! Super easy + super delicious = perfect combination. The powdered sugar on top just seals the deal. Make these ASAP! And try not to eat them all in one sitting.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 Tbsp Butter or vegetable oil
  • ½ CUP Peanut butter
  • 1 (10 ounce) bag Marshmallows
  • 2 CUPS Chocolate chips
  • 6 CUPS Crispy rice cereal
  • Powdered sugar, for dipping
Instructions
  1. Spray 9×13 pan with nonstick cooking spray.
  2. Place butter, peanut butter, marshmallows, and chocolate in a large bowl. Heat in 30 second increments, stirring between each, until the mixture is melted. Quickly stir in the rice krispies.
  3. Press into prepared pan. Let them cool, then cut into squares.
  4. Place about 1 cup powdered sugar in a bowl and coat each square with powdered sugar. Serve
  5. Enjoy!

Watch the recipe video here:

Muddy Buddy Krispie TreatsFULL RECIPE: http://chopsecrets.com/muddy-buddy-krispie-treats/

Posted by Chop Secrets on Thursday, January 10, 2019

Main dish

Pineapple Pina Colada Dump Cake Is the Quickest Way to a Vacation at Home!

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Pineapple Pina Colada Dump Cake Is the Quickest Way to a Vacation at Home!
With summer coming to an end there's no reason for the summer flavor to go. Super simple dump cake with complex pina colada flavor! This cake mix hack will change the way cakes are made for ever! Simply toss all your ingredients in a 9 by 13 baking dish, mix it up and pop it in the oven! Your tropical inspired cake will be ready in minutes!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup unsalted butter, melted
  • ⅓ cup spiced rum
  • 2 pounds frozen pineapple chunks
  • 1 (15.25-ounce) box yellow cake mix
  • 2 cups sweetened coconut flakes
  • ½ cup unsalted butter, cubed small
  • Vanilla ice cream, optional
  • Whipped cream, optional
  • Maraschino cherries, optional
  • Toasted coconut, optional
Instructions
  1. Preheat oven to 350 degrees.
  2. In a 9x13-inch baking dish, mix together melted butter, rum, and frozen pineapple until well-combined.
  3. Scoop the dry cake mix evenly over the pineapple mixture, then sprinkle coconut on top.
  4. Sprinkle the remaining butter cubes evenly over the cake mix, then bake in the middle of the oven 50-60 minutes, or until batter is cooked through and coconut is toasted but not burnt. If the coconut begins to burn before end of cook time, cover with aluminum foil.
  5. Serve warm or cool with desired toppings. Enjoy!

Watch the recipe video here:

Who can say no to a little booze in your cake?Recipe: http://sha.red/rU5S5

Posted by Shared Food on Thursday, January 10, 2019

Dessert

Santa Hat Crispy-Treat Cheesecake Squares

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Santa Hat Crispy-Treat Cheesecake Squares
Crunchy and gooey rice cereal marshmallow treats are an unexpected yet delightful crust for a creamy cheesecake topping. Fresh strawberries on top form cute Santa hats and also provide a burst of bright acidity to cut through all of the richness.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cheesecake Squares:
  • Cooking spray
  • 3 tablespoons unsalted butter
  • 5 ounces mini marshmallows (about 1 cup tightly packed)
  • 2 teaspoons honey
  • 1 teaspoon pure vanilla extract
  • Kosher salt
  • 4 cups crispy rice cereal
  • One ¼-ounce package unflavored powdered gelatin
  • Two 8-ounce packages cream cheese, at room temperature
  • 1 cup sour cream
  • 1 cup confectioners' sugar
  • 1 tablespoon fresh lemon juice
  • 25 medium strawberries, hulled
Frosting:
  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons cream cheese, at room temperature
  • ½ cup confectioners' sugar, sifted
  • ¼ teaspoon vanilla extract
Instructions
Special equipment: a piping bag or a resealable plastic bag
  1. Line a 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.
  2. For the cheesecake squares: Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, ½ teaspoon vanilla and a pinch of salt, and stir with the wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal, and stir until the mixture is fully combined. Transfer the mixture to the prepared pan, and press into an even layer while warm. Let sit at room temperature until firm, about 20 minutes.
  3. Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed with an electric mixer until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the the sour cream, sugar, lemon juice, remaining ½ teaspoon vanilla and a pinch of salt, and beat on medium-high speed until smooth, about 1 minute.
  4. Microwave the gelatin in 10-second increments, stirring as needed, until it dissolves, 30 to 50 seconds. Pour the gelatin into the cream cheese mixture, and beat on medium-high speed until incorporated, about 30 seconds.
  5. Pour the cream cheese mixture over the cooled crispy treat layer, and spread out evenly with an offset spatula or butter knife. Wrap the pan loosely with plastic wrap, and refrigerate until the cheesecake layer is set, about 2 hours or up to overnight.
  6. For the frosting: Whisk together the butter and cream cheese by hand in a medium bowl. Add the sugar and vanilla and whisk until smooth and creamy.
  7. Cut the cheesecake bites into twenty-five 1¾-inch squares. Transfer the frosting to a piping bag or resealable plastic bag. Cut a ¼-inch hole in the corner of the piping bag. Pipe a circle of frosting on the top of each square, about the diameter of the base of a strawberry. Place a strawberry cut side-down on top of each frosting circle, pushing down gently so that the frosting comes up around the bottom of the strawberry and resembles the base of a Santa hat. Pipe a ball of frosting on the tip of each strawberry for a pom-pom.

Watch the recipe video here:

Recipe of the Day: Santa Hat Crispy-Treat Cheesecake Squares ? Save the recipe: https://foodtv.com/2QeFMWd

Posted by Food Network on Thursday, December 13, 2018

Dessert

Nutella Cinnamon Roll Ups

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Nutella Cinnamon Roll Ups
If you like dessert for breakfast, you will be in heaven as soon as you try these wonderful rolls. I mean…Nutella and strawberries alone are already the best treats on earth…Wrap them in bread with butter, sugar, and cinnamon?! Now we’re TALKING! Very simple to make. Even the kids can help out!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 Slices white sandwich bread
  • Diced strawberries and Nutella
  • 2 Eggs
  • 3 Tbsp Milk
  • ⅓ CUP Granulated sugar
  • Butter, for greasing the pan
Instructions
  1. Cut the crust from each slice of bread and flatten it out with a rolling pin.
  2. Place about 1-2 teaspoons of the Nutella filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread.
  3. In a shallow bowl whisk the eggs and milk until well combined.
  4. In a separate shallow bowl mix the sugar with the cinnamon.
  5. Heat a skillet set over medium heat and melt a tablespoon of butter.
  6. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Then dip into sugar combination. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
  7. Enjoy!

Watch the recipe video here:

Nutella Cinnamon Roll UpsFULL RECIPE: http://chopsecrets.com/nutella-cinnamon-roll-ups/

Posted by Chop Secrets on Thursday, January 10, 2019

Main dish

Instant Pot Homemade Hamburger Helper

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Instant Pot Homemade Hamburger Helper
It tastes even better than the classic flavor we all know and love.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For pot:
  • 1 lb ground beef (preferably 93% lean)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 cups beef broth
  • 16 oz elbow macaroni
For sauce:
  • 1 cup half and half
  • 10 oz cheddar cheese, shredded
  • 3 oz American cheese, cut into strips (from the deli, not the kind that comes in cellophane!)
  • 2 cups fresh spinach, finely chopped (optional)
  • 2 tsp kosher salt, or to taste
  • ½ tsp pepper, or to taste
  • Additional shredded cheese for garnish, if desired
Instructions
  1. Using the display panel select the SAUTE function.
  2. Add ground beef, onion powder and garlic powder to the Instant Pot. Cook and stir until no pink remains.
  3. Stir in pasta and broth, then secure the lid, making sure the vent is closed. Select CANCEL to turn off the pot.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  5. When the time is up, quick-release the remaining pressure.
  6. Stir in half and half, then stir in the cheese, a little at a time, until melted. Season with kosher salt and pepper.
  7. Just before serving, fold in chopped spinach, if using. Top with additional cheese for garnish, if desired.

Watch the recipe video here:

It tastes even better than the classic flavor we all know and love.RECIPE: http://chopsecrets.com/instant-pot-homemade-hamburger-helper/

Posted by Chop Secrets on Thursday, January 10, 2019

Dessert

Orange-Pistachio Divinity

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Orange-Pistachio Divinity
Old-fashioned divinity candy is even yummier with a hint of refreshing orange zest and bits of crunchy pistachios. Store-bought versions just can’t compare! —Lorri Reinhardt, Big Bend, Wisconsin
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 large egg whites
  • 2-2/3 cups sugar
  • ⅔ cup light corn syrup
  • ½ cup water
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • ⅔ cup pistachios, coarsely chopped
Instructions
  1. Place egg whites in bowl of a stand mixer; let stand at room temperature 30 minutes. Meanwhile, line two 15x10x1-in. pans with waxed paper.
  2. In a large heavy saucepan, combine sugar, corn syrup and water; cook and stir until sugar is dissolved and mixture comes to a boil. Cook, without stirring, over medium heat until a thermometer reads 252° (hard-ball stage). Just before that temperature is reached, beat egg whites on medium speed until stiff peaks form.
  3. With mixer continuing to run on high speed, slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add orange zest and vanilla. Beat until candy holds its shape and begins to lose its gloss, 5-6 minutes. (Do not overbeat, or candy will stiffen and crumble.) Immediately fold in pistachios.
  4. Quickly drop mixture by tablespoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between layers of waxed paper in an airtight container at room temperature.

Watch the recipe video here:

Store-bought versions just can’t compare! > Get the recipe for Orange-Pistachio Divinity : https://trib.al/fNklrYM

Posted by Taste of Home on Thursday, January 10, 2019

Main dish

Tex-Mex Taco Hashbrown Casserole Is the Perfect Breakfast-For-Dinner Mashup Meal!

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Tex-Mex Taco Hashbrown Casserole Is the Perfect Breakfast-For-Dinner Mashup Meal!
Breakfast for dinner is in regular rotation at my household - we just can’t get enough! This Tex-Mex Taco Hashbrown Casserole is the perfect breakfast-for-dinner mashup meal that the whole family will love. This extra-crispy, extra-cheesy meal is packed with veggies and will win the key to your heart. Why not give it a try for dinner tonight?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound lean ground beef
  • ½ cup green pepper, diced and divided
  • ½ cup red pepper, diced and divided
  • ½ cup corn
  • 1 packet taco seasoning
  • 1 can (10.5 ounces) condensed tomato soup
  • 3 ounces cream cheese
  • ½ cup onion, diced and divided
  • 2 cups Mexican-style cheese, shredded and divided
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 30 ounces shredded hashbrown potatoes, thawed
Instructions
  1. Preheat oven to 350 degrees. Prepare a 2 ½ quart casserole dish with nonstick spray.
  2. In a large skillet over medium-high heat, cook ground beef, half the peppers, and half the onion until browned. Drain any grease from the pan, then turn the heat down to medium-low.
  3. Add in the tomato soup, corn, and cream cheese, stirring until well-combined and smooth. Add the taco seasoning and 1 cup of cheese, then transfer evenly to the prepared casserole dish.
  4. In a mixing bowl, stir together the potatoes, remainder of the peppers and onions, salt, pepper, and the remainder of the cheese. Transfer evenly on top of the ground beef mixture in the casserole dish, pressing down as needed.
  5. Bake 30-35 minutes, or until golden brown on top. Enjoy!

Watch the recipe video here:

https://www.facebook.com/1000605023309848/posts/2031717963531877/