Main dish

Pinwheel Italian Calzones

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Pinwheel Italian Calzones
Once you try these mini calzones, you may never go back to fixing the large ones again! These calzones come together in a snap, and are a great way to sneak a few veggies into your kid's diet. The best part is they are small so it makes it easy for little hands to pick up and eat. Plus they taste like pizza and there's even a dipping sauce!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup ricotta cheese
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup chopped pepperoni
  • ¼ cup finely chopped fresh mushrooms
  • ¼ cup finely chopped green bell pepper
  • 2 tablespoons finely chopped onion
  • 1 (8 ounce) can refrigerated crescent roll dough
  • 1 (14 ounce) jar pizza sauce
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the ricotta cheese, Italian seasoning, salt, Parmesan cheese, mozzarella cheese, pepperoni, mushrooms, green pepper and onion. Set aside.
  3. Unroll the crescent roll dough and separate into 4 rectangles. Press the remaining perforations together to seal. Spread the filling evenly onto the rectangles. Roll up the filling inside the dough starting at the short side. Slice each finished roll into four slices, and place cut side down onto a baking sheet.
  4. Bake for 10 to 12 minutes in the preheated oven, until lightly browned. While the pinwheels are baking, warm the pizza sauce. Serve the pinwheels with pizza sauce in small cups for dipping.

Watch the recipe video here:

Pinwheel Italian Calzones: https://trib.al/3SEGw01

Posted by Allrecipes on Monday, February 18, 2019

Main dish

Bacon Wrapped Scallops with Spicy Mayo

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Bacon Wrapped Scallops with Spicy Mayo
Bacon Wrapped Scallops with Spicy Mayo
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ pound large scallops
  • ½ pound thin-sliced bacon
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 cup good quality mayonnaise
  • ¼ cup hot chili paste (recommended: Sriracha Hot Chili Paste)
  • 1 lime, juiced
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 2 heads Bibb lettuce, washed
  • 3 avocados, sliced
Instructions
  1. Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.
  2. Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
  3. To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped scallop, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

Watch the recipe video here:

https://www.facebook.com/20534666726/posts/10156892928691727/

Main dish

Instant Pot Bacon BBQ Meatloaf and Mashed Potatoes

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Instant Pot Bacon BBQ Meatloaf and Mashed Potatoes
This one-pot meal is everything you need for a hearty dinner.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 pounds yellow potatoes, skin on, quartered
  • 1 cup chicken broth
  • 1 bay leaf
Meatloaf Mixture:
  • 1½ pounds ground beef (preferably 93% or leaner)
  • 1 cup breadcrumbs
  • 2 eggs, beaten
  • 2 tbsp parsley, finely chopped (or 2 tsp dried)
  • 2 tsp each garlic powder, onion powder
  • 1 tsp each kosher salt, pepper
  • ½ cup honey bbq sauce
  • 4 pieces bacon, cooked and crumbled
To Finish:
  • ¼ cup honey bbq sauce
  • 1 cup half and half
  • 4 tbsp butter
  • ¾ cup sour cream
  • 1 tsp garlic powder
  • Kosher salt and pepper to taste
  • Additional cooked and crumbled bacon for garnish
Instructions
  1. Place potatoes in the bottom of the pot in an even layer. Add the bay leaf and chicken broth. Place the steam rack on top of the potatoes.
  2. In a large bowl thoroughly combine the Meatloaf Mixture ingredients.
  3. Gently press the meatloaf into a 6-cup bundt pan (we love this one: https://amzn.to/2RNympZ) and cover loosely with foil–do not seal.
  4. Use a foil sling to lower the bundt pan on to the steam rack, then 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 22 minutes.
  6. When the time is up, quick-release the remaining pressure. Remove the bundt pan and brush the top with ¼ cup bbq sauce, then set under broiler for 5-7 minutes until sauce is bubbly and caramelized.
  7. Meanwhile, remove bay leaf and add half-and-half, butter, garlic powder and salt and pepper to the pot. Mash to your desired texture.
  8. Slice the meatloaf, top with additional crumbled bacon. Serve with the potatoes.

Watch the recipe video here:

This one-pot meal is everything you need for a hearty dinner. RECIPE: http://chopsecrets.com/instant-pot-bacon-bbq-meatloaf-and-mashed-potatoes/

Posted by Chop Secrets on Sunday, February 17, 2019

Dessert

Hot Milk Cake

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Hot Milk Cake
This simple, old-fashioned cake tastes so good it will surprise you! As I remember my mom's delicious meals, this dessert was always the perfect ending. Mom always used "a dash of this and dab of that" to come up with what we thought was "the best"! —Rosemary Pryor, Pasadena, Maryland
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 large eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 1-1/4 cups 2% milk
  • 10 tablespoons butter, cubed
Instructions
  1. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.
  2. In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
  3. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Watch the recipe video here:

This cake couldn’t be more simple (or delicious). > Get the recipe Hot Milk Cake: http://spr.ly/61898iKVX.

Posted by Taste of Home on Sunday, February 17, 2019

Main dish

Giant Crispy Chicken Cordon Bleu

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Giant Crispy Chicken Cordon Bleu
GIANT CRISPY CHICKEN CORDON BLEU
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 chicken breasts
  • Salt & pepper
  • 20 x Emmental slices
  • 20x slices thin ham
  • 100g seasoned plain flour
  • 6 eggs, beaten with a little water and salt
  • 300g fine panko breadcrumbs
  • 100ml vegetable oil
  • 50g butter
  • 50g plain flour
  • 500g whole milk
  • 200g grated emmental
  • 1 tbsp dijon mustard
Instructions
  1. Preheat the oven to 180°C.
  2. Butterfly the chicken breasts and bash them, using a meat tenderiser (or a rolling pin) gently bash them as thinly as you can. It helps to place clingfilm on either side of the breast as you do this.
  3. Get two equal sized loaf tins and line them with clingfilm. Lay two chicken breasts at the bottom of each - the edges should be larger than the tin so you can fold them over a little bit. Top with ham and emmental and season, then repeat around 3 or four times in each tin, layering up and folding the sides over the ham and cheese as you go. Finally, take one of the tins and stick it top down on top of the other to create your massive chicken brick. Wrap in clingfilm and freeze for around two hours - don't be tempted to freeze the whole thing or it'll take forever to cook.
  4. When it's hardened up, place your flour, eggs and panko in some deep sided baking trays. Carefully cover the whole thing in flour then shake off any excess. Dip it in the egg, letting it drip back into the bowl, and finally into the panko. If there are any patches missing then paint them with egg and press the panko into place.
  5. In a wide, heavy bottomed skillet heat the vegetable oil to 170°C and carefully fry the chicken brick on all sides until golden. Place on a baking tray and bake until the internal temperature reads 71°C.
  6. Meanwhile, make the cheese sauce - heat the butter until foaming then add the flour and cook for 30 seconds or so, then gradually whisk in the milk. Take off the heat and add the cheese a handful at a time until you've got a smooth sauce - add dijon and salt (if necessary).
  7. Serve the giant chicken cordon bleu in slices, with chips, covered in cheese sauce

Watch the recipe video here:

Giant Crispy Chicken Cordon Bleu

Posted by Twisted on Sunday, February 17, 2019

Dessert

Fun to Eat Jell-O Pinwheels

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Fun to Eat Jell-O Pinwheels
Jello could be the most versatile dessert ever! I love seeing what different ways I can use it and usually the most simple is the best! By using only 3 ingredients(one being water), you can make a new family favorite! With the addition of marshmallow you instantly turn any jello flavor into the creamsicle version of it!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 pkg. (3 oz.) JELL-O Gelatin, any flavor
  • ½ cup warm water
  • 1-½ cups JET-PUFFED Miniature Marshmallows
Instructions
  1. Stir gelatin mix and water in medium microwaveable bowl. Microwave on HIGH 1-1/2 min.; stir until gelatin is completely dissolved.
  2. Stir in marshmallows. Microwave on HIGH 1 min. or until marshmallows are partially melted. Stir with whisk until marshmallows are completely melted. Pour into 8-inch square pan sprayed with cooking spray.
  3. Refrigerate 45 min. or until set. Run sharp knife around edges of pan to loosen gelatin layer from pan. Starting at 1 edge, roll up gelatin layer tightly. Cut into ½-inch slices. Refrigerate, covered, until ready to serve.

Watch the recipe video here:

Have you ever had Jell-O like this before?Full Recipe: http://sha.red/TVvZ1

Posted by Shared Food on Sunday, February 17, 2019

Breakfast

Instant Pot Cinnamon Apple Dumplings

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Instant Pot Cinnamon Apple Dumplings
Try adding a dollop of whipped cream and some caramel sauce. So good!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 8 oz can crescent rolls
  • 1 large Granny Smith apple, peeled, cored and cut into 8 wedges
  • 4 tbsp butter
  • ½ cup brown sugar
  • ½ tsp vanilla extract
  • 1 tsp ground cinnamon
  • pinch ground nutmeg
  • 1 cup apple cider
Instructions
  1. Open crescent rolls and separate into 8 triangles. Roll each wedge of apple in 1 crescent roll.
  2. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  3. When butter is about HALF melted, turn off the pot by selecting CANCEL.
  4. Add sugar, vanilla and spices and stir until fully melted and incorporated. Add apple cider and stir to combine.
  5. Add dumplings in a single layer, then 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 10 minutes.
  7. When the time is up, let the pressure naturally release until the pin drops (for 15 minutes, whichever comes first).
  8. Open the pot and let the dumplings cool and set for 3-5 minutes.
  9. Remove dumplings and serve topped with any juices remaining in the pot.
  10. Serve with whipped cream or ice cream (optional).

Watch the recipe video here:

Try adding a dollop of whipped cream and some caramel sauce. So good!RECIPE: http://chopsecrets.com/instant-pot-cinnamon-apple-dumplings/

Posted by Chop Secrets on Saturday, February 16, 2019

Main dish

Queso “Chips”

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Queso “Chips”
Queso “Chips”
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons unsalted butter
  • ½ medium white onion, diced
  • 2 jalapeñoes, diced
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 12 fl oz evaporated milk (355 mL)
  • 3 cups shredded sharp cheddar cheese (300 g)
  • 1 cup all-purpose flour (125 g)
  • 2 large eggs, beaten
  • 3 cups tortilla chips, crushed (80 g)
  • 4 cups canola oil (960 mL)
FOR SERVING
  • fresh cilantro, chopped, for serving
  • pico de gallo, for serving
  • guacamole, for serving
  • sour cream, for serving
Instructions
  1. Melt butter in a medium saucepan over medium-high heat. Add the onion and cook for 4-6 minutes, until translucent.
  2. Add the jalapeño and stir for 4 minutes, until soft. Add the garlic and cook for about 1 minute.
  3. Sprinkle in the cornstarch and stir for two minutes. Add the evaporated milk and stir for 3 minutes, or until the mixture thickens.
  4. Slowly add the cheese ½ cup (50 g) at a time. Stir constantly until the cheese is completely melted.
  5. Remove the queso from the heat. Line a baking sheet with parchment paper, then pour the queso over it. Use a spatula to spread the queso in an even layer about an ⅛ inch (3 mm) thick.
  6. Freeze for three hours.
  7. Remove the queso from the freezer and transfer to a cutting board. Carefully cut the queso horizontally into 7 rows, about 2½-inches (6-cm) apart.
  8. At the end of the bottom row, cut a triangle. Continue cutting triangles down the length of the row. Repeat with the remaining rows.
  9. Place the flour, eggs, and tortilla chip crumbs in 3 separate medium bowls.
  10. Heat the oil in a large pot until it reaches 350°F (180°C).
  11. Toss a triangle of queso in the flour. Tap off any excess flour, then dip the piece in the egg, then toss it in the tortilla chip crumbs. Repeat with the remaining queso chips.
  12. Fry the breaded queso chips 3-4 at a time, until golden brown, 15–30 seconds.
  13. Drain the chips on a wire rack or paper towels.
  14. Garnish with cilantro. Serve with guacamole, pico de gallo, and sour cream.
  15. Enjoy!

Watch the recipe video here:

Take queso to a whole new level with these… ??FULL RECIPE: https://tasty.co/recipe/queso-chips

Posted by Proper Tasty on Saturday, February 16, 2019

Dessert

No Bake Chocolate Peanut Butter Pretzel Bars Are So Easy to Make

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No Bake Chocolate Peanut Butter Pretzel Bars Are So Easy to Make
If No Bake Chocolate Peanut Butter Pretzel Bars sound amazing to you, you’ve come to the right spot...the combo in this recipe is absolutely amazing! These bars are so easy to make, it’s so hard to believe that they’re homemade! Once you try these delectable treats once, you’ll want to make them all the time!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ sticks butter, melted
  • 2 cups pretzel sticks, crushed into crumbs
  • 1½ cups powdered sugar
  • 1 cup + ¼ cup smooth peanut butter
  • 1½ cups milk chocolate chips
Instructions
  1. In a medium bowl, stir together the melted butter, pretzel crumbs, powdered sugar and 1 cup of the peanut butter until well-combined. Press the mixture evenly into the bottom of an ungreased 9x13-inch baking dish, then set aside.
  2. Combine the chocolate chips and the remaining ¼ cup peanut butter in a microwave-safe bowl or measuring cup. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth.
  3. Ensure the mixture is well-combined, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

Watch the recipe video here:

https://www.facebook.com/1000605023309848/posts/2084928528210820/

Breakfast

Bananas Foster Coffee Cake with Vanilla-Rum Sauce

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Bananas Foster Coffee Cake with Vanilla-Rum Sauce
Substitute extra cream for rum in the sauce, if you prefer.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1½ cups mashed ripe bananas
  • 7 tablespoons light rum, divided
  • 2 cups brown sugar, divided
  • 1½ cups soft butter, divided
  • 2 teaspoons vanilla extract, divided
  • 8 ounces cream cheese, softened
  • 2 large eggs
  • 3¼ cups plus
  • 3 Tbsp. all-purpose flour, divided
  • ⅝ teaspoon table salt, divided
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ cups chopped pecans
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 2 cups heavy cream
Instructions
  1. Preheat oven to 350°. Cook bananas, 3 Tbsp. rum, ½ cup brown sugar, and ¼ cup butter in a skillet until mixture is bubbly. Cool; stir in 1 tsp. vanilla.
  2. Beat cream cheese and ½ cup butter at medium speed with an electric mixer until creamy. Add1 cup brown sugar; beat until fluffy. Beat in eggs 1 at a time.
  3. Stir together 3 cups flour, ½ tsp. salt, and next 2 ingredients; add to cream cheese mixture. Beat at low speed to blend. Stir in banana mixture. Spoon into a greased and floured 13- x 9-inch pan.
  4. Combine pecans, cinnamon, ½ cup brown sugar, and ¼ cup flour. Melt ¼ cup butter; stir into pecan mixture. Sprinkle over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes.
  5. Combine granulated sugar, 3 Tbsp. flour, and ⅛ tsp. salt in a saucepan over medium heat. Add cream and ½ cup butter; bring to a boil. Boil, whisking constantly, 2 minutes or until slightly thickened. Remove from heat; stir in ¼ cup rum and 1 tsp. vanilla.
  6. Make-Ahead Tip
  7. Heat, Slice, and Eat: Bake the coffee cake and make the sauce on Christmas Eve day. Cool both, and cover. Chill the sauce, and reheat just before serving.

Watch the recipe video here:

That rum sauce is ?? (via Well Done)GET THE RECIPE: https://trib.al/6Jhd5yh

Posted by MyRecipes on Friday, February 15, 2019