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Main dish

Chocolate Cookie Butter Cheese Ball

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Chocolate Cookie Butter Cheese Ball
For an easy, no-bake treat that everyone will love, look no further than this decadent and chocolatey dessert cheese ball. Serve with dippers like strawberries, apple slices, and pretzels. It’s like an easy-to-make (and easy-to-share) “deconstructed” take on chocolate cheesecake.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 9 ounces chocolate wafers (such as Bauducco), broken
  • ⅓ cup whole milk
  • 2 tablespoons canola oil
  • ½ teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar (about 3⅜ oz.)
  • 1 cup salted butter, softened
  • 10 cream-filled chocolate sandwich cookies (such as Oreos), crushed into small pieces
  • Dipper suggestions: apple slices, strawberries, and pretzels.
Instructions
  1. Place chocolate wafers, milk, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Beat on low, slowly increasing speed to medium-high, and beat until mixture is well blended and uniform, scraping bowl as necessary, about 2 minutes. Add cream cheese, powdered sugar, and butter; mix on medium-low until combined. Scrape mixture to bottom of bowl, and freeze for 30 minutes.
  2. Place crushed Oreos on a plate. Using gloved hands, shape mixture into a ball; carefully roll cheese ball in Oreos to coat. Wrap in plastic wrap, and chill until firm, about 1 hour. Unwrap and serve with dippers.

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Main dish

Marinated Olives and Feta

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Marinated Olives and Feta
This appetizer is so fast and easy, you can have it on the table within 10 minutes of walking in the door. Save any leftover oil, which has been flavored with the red pepper flakes and garlic, for another use like salad dressing.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 ounces drained Castelvetrano, Cerignola, or other unpitted green olives
  • 3 garlic cloves
  • 1 lemon
  • ½ cup extra-virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 3 ounces feta
  • Crusty bread (for serving)
Instructions
  1. Preheat oven to 400°. Drain 4 oz. olives and place on a cutting board. Lightly smash with the heel of your hand just to break apart skin and flatten slightly.
  2. Smash 3 garlic cloves and peel.
  3. Using a vegetable peeler, remove peel from 1 lemon in long wide strips.
  4. Cook lemon peel, olives, garlic, ½ cup oil, and ½ tsp. red pepper in a small saucepan over medium-low heat, swirling occasionally, until garlic is sizzling and golden around the edges, 5–7 minutes.
  5. Meanwhile, crumble 3 oz. feta into a shallow serving bowl.
  6. Pour oil mixture over feta. Let sit at least 10 minutes and up to 1 hour.
  7. Meanwhile, tear bread into large pieces and place in oven directly on rack. Bake until craggy edges are golden, 5–8 minutes. Serve with marinated feta and olives for dipping.

Watch the recipe video here:

The ultimate last-minute appetizer. (via Basically)Make 'em: http://bonap.it/n0RGmUg

Posted by Bon Appétit Magazine on Monday, December 17, 2018

Main dish

Christmas Sugar Cookie Pie

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Christmas Sugar Cookie Pie
Christmas’ signature cookie goes big time in this pie, made easy with Betty Crocker™ sugar cookie mix and whatever festive candies you have on hand.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  • ½ cup butter, softened
  • 1 egg
  • ¼ cup red, green and white candy sprinkles
  • 1½ cups powdered sugar
  • 3 tablespoons butter, softened
  • ½ teaspoon vanilla
  • 3 to 4 teaspoons milk
  • Assorted holiday candies
Instructions
  1. Heat oven to 325°F. Spray bottom only of 9-inch pie plate with cooking spray.
  2. In large bowl, mix cookie mix, ½ cup softened butter and egg with spoon until soft dough forms. Stir in candy sprinkles. Press dough in bottom of pie plate.
  3. Bake 33 to 38 minutes or until center is set and edges are golden brown. If needed, cover edges of cookie with foil to keep from overbrowning. Cool completely, about 1½ hours.
  4. In medium bowl, beat powdered sugar, 3 tablespoons softened butter, the vanilla and 3 teaspoons of the milk with electric mixer on low speed until smooth and creamy. If necessary, add additional milk to make frosting easy to spread.
  5. Spread frosting over cookie pie. Decorate top of frosted cookie as desired with assorted holiday candies. To serve, cut into wedges.

Watch the recipe video here:

Christmas’ signature cookie goes big time in this pie!Christmas Sugar Cookie Pie recipe:…

Posted by Betty Crocker on Monday, December 17, 2018

Dessert

Fluffernutter Bars

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Fluffernutter Bars
Marshmallow and peanut butter come together in these gooey, indulgent bars.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies
  • ½ cup milk chocolate Reese's™ minis peanut butter cups (from 8-oz package) (25 mini cups)
  • ½ cup marshmallow creme
Instructions
  1. Heat oven to 350°F.
  2. In medium bowl, mix cookie dough and peanut butter cups until well blended. Reserve 1 cup cookie dough. Press remaining dough evenly in bottom of ungreased 8-inch square pan. Bake 15 minutes.
  3. Drop tablespoonfuls marshmallow cream on bar base. Crumble reserved cookie dough onto marshmallow and bar base.
  4. Bake 14 to 18 minutes or until golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

Watch the recipe video here:

Cookie Countdown Day 24: We're just *nuts* about these 3-ingredient bars!Fluffernutter Bars recipe:…

Posted by Pillsbury on Monday, December 17, 2018

Main dish

Omelet With Bacon, Mushrooms, and Ricotta

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Omelet With Bacon, Mushrooms, and Ricotta
Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Omelet
  • 3 slices thick-cut bacon
  • 4 ounces button mushrooms
  • Kosher salt, freshly ground pepper
  • 4 ounces fresh ricotta or cream cheese (about ½ cup)
  • ¼ ounce Parmesan, finely grated (about ¼ cup)
  • 6 large eggs
Salad
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon or other mustard
  • 2 heads of Boston or Bibb lettuce, leaves separated
  • Handful of chopped chives
Instructions
Omelet
  1. Cut bacon crosswise into ½”-wide pieces. Cook in a large nonstick skillet over medium, stirring and turning occasionally, until starting to brown and crisp but not all of the fat is rendered, 6–8 minutes. Transfer to a small plate or bowl with a slotted spoon.
  2. While the bacon is cooking, finely chop the mushrooms.
  3. Add mushrooms to skillet with bacon drippings, season with salt and pepper, and increase heat to medium-high. Cook, tossing often, until browned and any liquid from mushrooms has cooked off, about 5 minutes. Use a slotted spoon to transfer to a small bowl; let skillet cool slightly. Add ricotta and Parmesan to mushrooms and stir well to combine; season with salt and pepper.
  4. Whisk eggs in a medium bowl until very smooth and a little frothy, about 1 minute; season with salt and pepper. Cook eggs in reserved skillet over medium, stirring constantly and making sure to scrape up eggs from bottom and around edge of pan, until large folded curds form. Shake pan to distribute uncooked eggs over surface and spoon mushroom mixture slightly off center. Top with bacon and cook until bottom of omelet takes on a light golden-brown color but surface is still slightly wet. Fold one side of omelet over filling (like a taco); slide omelet onto a cutting board or large plate.
Salad and Assembly
  1. Whisk oil, vinegar, and mustard in a large bowl to combine; season with salt and pepper. Add lettuce and half of chives and toss to coat.
  2. Top omelet with remaining chives cut in half and serve with salad.

Watch the recipe video here:

This is what brunch dreams are made of.Recipe: http://bonap.it/DWS0Zss

Posted by Bon Appétit Magazine on Saturday, December 15, 2018

Main dish

Ube Halaya

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Ube Halaya
WATCH: How To Make Ube Halaya
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ kilo uncooked purple yam (ube)
  • 2½ cups water
  • ½ cup butter
  • ½ cup sugar
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
Instructions
  1. Thinly peel and then cube ube. (Wear gloves if desired as it stains.) Set aside.
  2. Pour water into a medium saucepot. Add then boil the cubed ube until tender. Transfer cooked ube to a large bowl, and mash. Set side.
  3. In a frying pan over low heat, melt butter then add sugar, and salt, stirring until the sugar has begun to dissolve, stirring regularly until well mixed. Stir in vanilla extract.
  4. Add the mashed purple yam then stir until the texture of the mixture becomes really thick (about 5 minutes over low heat).
  5. Transfer the mixture to a jar, and let cool completely. Keep refrigerated.

Watch the recipe video here:

The best ube halaya is the one you make at home.See the full recipe here: https://bit.ly/2HVAha1Subscribe to our YouTube channel for more videos, recipes, and step-by-step guides:www.YouTube.com/Yummyph

Posted by Yummy PH on Sunday, December 16, 2018

Dessert

No-Bake Baileys® Cheesecake Balls

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No-Bake Baileys® Cheesecake Balls
Boozy chocolate-coated cheesecake balls with no need to bake, they only take 15 minutes or so (if you don't include the chilling between each step)
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 25 milk chocolate topped butter cookies (such as Le Petit Ecolier), crushed
  • 1 (8 ounce) container mascarpone cheese
  • ⅓ cup Irish cream liqueur (such as Baileys®)
  • 1 (9.7 ounce) package white chocolate, chopped
  • 2 ounces dark chocolate, chopped
Instructions
  1. Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
  2. Line a baking sheet with parchment paper. Scoop small portions of the cookie mixture using a melon baller or small cookie scoop and roll into twenty 1-inch balls. Lay on the prepared baking sheet and chill in the refrigerator for about 45 minutes.
  3. Place white chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dip cheesecake balls into melted chocolate and return to fridge to chill until chocolate has hardened completely, about 1 hour.
  4. Place dark chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

Watch the recipe video here:

No-Bake Baileys® Cheesecake Balls: https://trib.al/8Bj8p5p

Posted by Allrecipes on Saturday, December 15, 2018

Dessert

Chocolate Chip Cheesecake I

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Chocolate Chip Cheesecake I
This is the best cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups graham cracker crumbs
  • ⅓ cup white sugar
  • ⅓ cup unsweetened cocoa powder
  • ⅓ cup butter, melted
  • 3 (8 ounce) packages cream cheese
  • 1 (14 ounce) can sweetened condensed milk
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup mini semi-sweet chocolate chips
  • 1 teaspoon all-purpose flour
Instructions
  1. Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
  2. Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss ⅓ of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
  3. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.

Watch the recipe video here:

"This is the best cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!"Chocolate Chip Cheesecake: https://trib.al/86eOlUV

Posted by Allrecipes on Sunday, December 16, 2018

Main dish

Sweet & Sour Chicken

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Sweet & Sour Chicken
Sweet & Sour Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHICKEN
  • 1 lb boneless, skinless chicken breast (455 g)
  • salt, to taste
  • pepper, to taste
  • ½ cup cornstarch (60 g)
  • 2 eggs, beaten
  • oil, to fry
SAUCE
  • 1 tablespoon oil
  • ½ tablespoon garlic, minced
  • 1 bell pepper, diced
  • ¾ cup cider vinegar (180 mL)
  • 1 tablespoon soy sauce
  • ¼ cup ketchup (55 g)
  • ½ cup sugar (100 g)
GARNISH
  • scallion, chopped
  • sesame seeds
Instructions
  1. Season chicken with salt and pepper. Coat with cornstarch, dip in beaten egg.
  2. Fry until golden, crispy and cooked through. Set aside. Dab with paper towel if greasy.
  3. In a large pan, heat oil and fry garlic until fragrant.
  4. Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.
  5. When the sauce has thickened, add the fried chicken. Toss to coat.
  6. Garnish with chopped scallions and sesame seeds. Serve with rice.
  7. Enjoy!

Watch the recipe video here:

Sweet & Sour Chicken ?FULL STORY: https://tasty.co/recipe/sweet-sour-chicken

Posted by Proper Tasty on Sunday, December 16, 2018

Main dish

Baklava Cheesecake Bars

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Baklava Cheesecake Bars
We took everyone’s favorite buttery, honey-walnut treat and turned it into this incredibly easy-but-impressive dessert bar mash-up.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet
  • 2 packages (8 oz each) cream cheese, softened
  • 1½ cups sugar
  • ½ teaspoon grated lemon peel
  • 2 cups walnuts, finely chopped
  • ½ teaspoon ground cinnamon
  • ¼ cup honey
  • 1 teaspoon fresh lemon juice
Instructions
  1. Heat oven to 350°F. Unroll 1 can of dough. Place in bottom of ungreased 13x9-inch (3-quart) baking dish. Press in bottom of baking dish.
  2. In medium bowl, beat cream cheese, 1 cup of the sugar and the lemon peel with electric mixer on medium speed until smooth and creamy. Spread over dough in baking dish. Set aside.
  3. In medium bowl, mix remaining ½ cup sugar, the walnuts and cinnamon; sprinkle evenly over cream cheese mixture.
  4. Unroll second can of dough. Carefully place on top of walnut mixture, stretching dough to cover filling.
  5. In small bowl, mix honey and lemon juice; brush over dough.
  6. Bake 30 to 35 minutes or until golden brown. Cool 20 minutes. Refrigerate about 3 hours or until well chilled. For diamond shapes, cut 6 diagonal parallel lines down length of pan; cut 6 diagonal lines across straight lines.

Watch the recipe video here:

Just look at those beautiful cheesecake bars!Baklava Cheesecake Bars recipe:…

Posted by Pillsbury on Saturday, December 15, 2018