Dessert

Salted Caramel Chocolate Pretzel Bark

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Salted Caramel Chocolate Pretzel Bark
Anyone who loves pretzels and chocolate will absolutely flip after they have tried a bit of this deliciousness! It’s super easy to make and will be gone in no time! The best thing about ever making any kind of candy bark is you can add anything you want to it! I wanted to keep it simple with pretzels cause let’s get real- it’s pretty much all you need for this one. But never be afraid to get creative!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 oz Semi-sweet chocolate chips, divided
  • 8 oz Pretzels
  • 11 oz bag Kraft Caramel Bits
  • Sea salt for sprinkling
Instructions
  1. Line a large, rimmed baking sheet with parchment paper.
  2. Melt the chocolate chips gently in the microwave until smooth. Spread the chocolate evenly over the parchment. Immediately add the pretzels over the top and gently press them into the chocolate.
  3. Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.
  4. Sprinkle with sea salt.
  5. Refrigerate until hardened.
  6. Enjoy!

Watch the recipe video here:

Salted Caramel Chocolate Pretzel BarkFULL RECIPE: http://chopsecrets.com/salted-caramel-chocolate-pretzel-bark/

Posted by Chop Secrets on Tuesday, January 29, 2019

Main dish

Philly Cheesesteak Biscuit Bombs

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Philly Cheesesteak Biscuit Bombs
Philly cheese steak fans, this one is for you! Just when you thought the classic sandwich couldn’t get any better, we stuffed all of the best Philly cheese steak ingredients inside flaky, buttery biscuits for a winning dish that can double as dinner or party appetizer! Made with only six ingredients, it’s super easy to throw together, whatever the occasion.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 oz ground beef (at least 80% lean)
  • ½ cup coarsely chopped onion
  • ½ cup coarsely chopped green bell pepper
  • 1 tablespoon Montreal steak grill seasoning
  • 1½ cups shredded Monterey Jack cheese (6 oz)
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
Instructions
  1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray.
  2. In 10-inch skillet, cook beef, onion, bell pepper and seasoning over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Remove from heat. Stir in 1 cup of the cheese until cheese is melted.
  3. Separate dough into 8 biscuits; let stand 5 minutes. Gently pull each biscuit apart, leaving bottom and lower sides intact, forming a deep pocket.
  4. Holding opened biscuit in hand, place about ¼ cup beef mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. (Biscuits will be full.) Repeat for remaining biscuits.
  5. Bake 18 to 20 minutes or until biscuit tops are golden brown. Remove from oven; sprinkle tops with remaining cheese. Return to oven 2 to 3 minutes or until cheese is melted.

Watch the recipe video here:

Win Game Day with these five-star biscuit bombs.Philly Cheesesteak Biscuit Bombs recipe:…

Posted by Pillsbury on Monday, January 28, 2019

Main dish

Slow Cooker Balsamic Glazed Roast Beef

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Slow Cooker Balsamic Glazed Roast Beef
I don’t know about you guys, but every Sunday my mom would make a mean roast. It was something I looked forward to every week. The juicy, tender beef, with the soft, flavorful carrots and potatoes…doesn’t get much better than this! This recipe, in particular, is a little different with the balsamic, but so so good!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 Tbsp Oil
  • 3 pounds Chuck
  • 1 Large Onion, sliced
  • 4 Cloves Garlic, chopped
  • ½ tsp Red pepper flakes
  • 1 CUP Beef broth
  • ½ CUP Balsamic vinegar
  • 2 Tbsp Soy sauce
  • 2 Tbsp Brown sugar
  • 1 Tbsp Worcestershire sauce
  • 1 pound Baby carrots
  • 1 pound Mini potatoes
  • 2 Tbsp Cornstarch + 2 tablespoons water
Instructions
  1. Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides and set aside.
  2. Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.
  3. Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes in a slow cooker, cover and cook on high for 3-5 hours.
  4. Remove the carrots, potatoes and beef and slice the beef.
  5. Skim any fat from the cooking juices, place it in a sauce pan, bring to a simmer, add the mixture of the cornstarch and water and cook until the glaze has thickened a bit
  6. Poor over prepared plate.
  7. Enjoy!

Watch the recipe video here:

Slow Cooker Balsamic Glazed Roast BeefFULL RECIPE: http://chopsecrets.com/slow-cooker-balsamic-glazed-roast-beef/

Posted by Chop Secrets on Monday, January 28, 2019

Dessert

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: Dessert
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 Monday, January 28, 2019

Main dish

Sweet Potato Breakfast Boats

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Sweet Potato Breakfast Boats
Sweet Potato Breakfast Boats
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 large sweet potatoes
  • 4 large eggs
  • salt, to taste
  • black pepper, to taste
ASSORTED FILLINGS AND TOPPINGS
  • spinach
  • tomato, diced
  • broccoli floret
  • shredded cheddar cheese
  • white onion, diced
  • red bell pepper, diced
  • bacon, cooked and crumbled
  • sriracha sauce
  • avocado
Instructions
  1. Use a fork to pierce holes all over the sweet potatoes.
  2. Preheat oven to 400°F (200°C).
  3. Microwave the potatoes for 7 minutes until they have softened significantly.
  4. Slice the potatoes in half and use a spoon to scrape out the inner flesh, making sure to leave at least a ¼-inch (6 mm) thick border on each side, saving the scooped out potato parts to use for side dishes.
  5. Transfer the potatoes to a parchment paper-lined baking sheet.
  6. Fill each of the potatoes with 1 egg and an assortment of fillings for whatever flavor combinations you’d like. Season each potatoes with salt and pepper.
  7. Bake for 8-12 minutes, until the egg has cooked to preferred doneness.
  8. Top the potatoes and side dishes with your choice of topping and garnishes and serve.
  9. Enjoy!

Watch the recipe video here:

Have a healthy and filling breakfast with these sweet potato breakfast boats! FULL RECIPE: https://tasty.co/recipe/sweet-potato-breakfast-boats

Posted by Tasty on Monday, January 28, 2019

Main dish

Chicken Cordon Bleu Casserole

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Chicken Cordon Bleu Casserole
This dish is so unique and delicious, your mind will be blown after just one bite! These flavors are something I wish I had come up with myself! But I didn’t, so I’ll just share the love! On top of this scrumptious casserole, it’s also crazy easy to make! The hardest part is the sauce, but also the easiest! I made this for a church function and it was seriously gone in no time! I also got asked for the recipe left and right. So here it is!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5-6 CUPS Cooked chicken
  • ½ lb Very thinly sliced deli-style honey ham, rough chopped
  • ¼ lb Thin sliced baby Swiss cheese
Sauce:
  • 4 Tbsp Butter
  • 4 Tbsp Flour
  • 3¼ CUPS Milk
  • 2 Tbsp Fresh squeezed lemon juice
  • 1 Tbsp Dijon mustard
  • 1½ tsp Salt
  • ½ tsp Paprika
  • ¼ tsp Pepper
Topping:
  • 1½ CUPS Panko bread crumbs
  • 1½ tsp Crushed dried parsley
  • Salt and pepper to taste
Instructions
  1. This dish is so unique and delicious, your mind will be blown after just one bite! These flavors are something I wish I had come up with myself! But I didn’t, so I’ll just share the love!
  2. On top of this scrumptious casserole, it’s also crazy easy to make! The hardest part is the sauce, but also the easiest!
  3. I made this for a church function and it was seriously gone in no time! I also got asked for the recipe left and right. So here it is!

Watch the recipe video here:

Chicken Cordon Bleu CasseroleFULL RECIPE: http://chopsecrets.com/chicken-cordon-bleu-casserole/

Posted by Chop Secrets on Monday, January 28, 2019

Main dish

Sheet-Pan Bacon Egg Sandwiches for a Crowd

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Sheet-Pan Bacon Egg Sandwiches for a Crowd
This ingenious method allows you to fry your bacon and cook more than a dozen eggs right on a sheet pan in the oven, eliminating all that time standing in front of the stove.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 slices bacon (about 8 ounces), cut into ½ inch pieces
  • 1 tablespoon vegetable oil
  • 18 large eggs
  • ½ cup half-and-half
  • 3 scallions, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 2 plum tomatoes, seeded and diced
  • 2 cups shredded sharp Cheddar
  • 16 potato sandwich rolls, split
  • Hot sauce, for serving
Instructions
Special equipment: an 18-by-13-inch sheet pan
  1. Preheat the oven to 350 degrees F. Spread the bacon pieces in a single layer on an 18-by-13-inch sheet pan and drizzle with vegetable oil. Bake until crisp and lightly browned, about 15 minutes, stirring halfway through. Remove the pan from the oven but do not drain the fat or remove the bacon. Reduce the oven temperature to 300 degrees.
  2. Meanwhile, whisk the eggs, half-and-half, scallions, 2 teaspoons salt and ¼ teaspoon pepper together in a large bowl. Redistribute the bacon evenly on the sheet pan, then pour the egg mixture over and top with tomatoes and cheese. Return the pan to the oven, being careful not to spill, and bake until the eggs are just set, about 25 minutes.
  3. Let the eggs cool 5 minutes before cutting. Meanwhile, warm the buns in the oven on a separate baking sheet. Use a knife or pizza cutter to cut the eggs into 16 even portions and place them between the bun halves. Serve the sandwiches with hot sauce on the side.

Watch the recipe video here:

Make egg sandwiches for 16 people using your trusty sheet tray! It's genius: https://foodtv.com/2DyogEF.

Posted by Food Network on Sunday, January 27, 2019

Main dish

Shrimp Scampi

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Shrimp Scampi
Shrimp Scampi
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 garlic cloves, 2 grated, 2 thinly sliced
  • 1 teaspoon kosher salt
  • 3 tablespoons olive oil, divided
  • 1 pound large shrimp, peeled, deveined
  • ¼ teaspoon red pepper flakes
  • ¼ cup dry white wine
  • 1 tablespoon fresh lemon juice
  • ¼ cup (½ stick) unsalted butter
  • 3 tablespoons chopped parsley
  • Warm crusty bread (for serving)
Instructions
  1. Whisk grated garlic, salt, and 1 Tbsp. oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.
  2. Heat remaining 2 Tbsp. oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add sliced garlic and red pepper to skillet and cook, tossing, until fragrant, about 1 minute. Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more.
  3. Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Transfer to a platter, top with parsley, and serve with bread for dipping alongside.

Watch the recipe video here:

You're here for that buttery garlic pan sauce. Make it: http://bonap.it/ePdEIIq

Posted by Bon Appétit Magazine on Sunday, January 27, 2019

Main dish

Classic Chickpea Hummus

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Classic Chickpea Hummus
Za’atar, a Middle Eastern spice blend that usually contains a mix of dried thyme, sumac, and sesame seeds, is available at specialty stores or online. And while it's terrific on hummus, it's also totally optional—you can’t go wrong with a drizzle of good olive oil and a sprinkling of sesame seeds or just some flaky sea salt. Once you've got the base recipe down, here are four more ways to riff on it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 15½-oz. can chickpeas
  • 1 large lemon
  • 1 garlic clove
  • ½ cup tahini, well mixed
  • ¾ tsp. (or more) kosher salt
  • 10 cranks freshly ground black pepper
  • ¼ tsp. ground cumin
  • 3 Tbsp. extra-virgin olive oil, plus more for drizzling
  • Za’atar and/or sesame seeds (for serving)
Instructions
  1. Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
  2. Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.
  3. Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)
  4. Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.
  5. Process until smooth, about 1 minute.
  6. With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt, if needed.
  7. Transfer hummus to a shallow bowl, top with za’atar and/or sesame seeds, and drizzle with more oil.
Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.

Watch the recipe video here:

So easy, you'll never buy hummus again. (via Basically)Make it: http://bonap.it/i988gjU

Posted by Bon Appétit Magazine on Sunday, January 27, 2019

Main dish

Slow-Cooker Chicken Tacos

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Slow-Cooker Chicken Tacos
Slow-Cooker Chicken Tacos
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 onion, thinly sliced
  • 1 cup corn (175 g)
  • 1 can diced tomato, drained
  • 1 large jalapeño, deseeded and diced
  • 4 cloves garlic, minced
  • 1 lime, juiced
  • 6 boneless, skinless chicken thighs
  • corn tortillas, as desired
  • guacamole, as desired
  • salsa, as desired
TACO SEASONING
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 ½ teaspoons paprika
  • 1 teaspoon chili powder
  • ½ teaspoon black pepper
  • salt, to taste
Instructions
  1. In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
  2. Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
  3. Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
  4. Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
  5. Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
  6. Cook the chicken mixture for another 10 minutes so the flavors can marry.
  7. Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
  8. Enjoy!

Watch the recipe video here:

These slow cooker chicken tacos are the best idea during your busy weeks ?FULL RECIPE:…

Posted by Tasty on Sunday, January 27, 2019