Dessert

Chocolate Peanut Butter No Bake Pi

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Chocolate Peanut Butter No Bake Pi
This no-bake peanut butter chocolate pie is absolutely to die for! It’s so rich and creamy, you will just melt after one bite! It’s also super easy to make! And the fact that it’s a no bake is awesome! Have this recipe in the books for birthdays..events..any occasion! It’s perfect!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 chocolate Oreo cookie pie crust
  • Peanut Butter Pie Filling
  • 1 CUP Smooth peanut butter
  • ½ CUP Greek yogurt
  • ⅕ CUP Sweetened condensed milk
Chocolate Pie Filling
  • ½ CUP Heavy Whipping Cream
  • 12 oz Milk chocolate chips
Instructions
  1. In a medium bowl stir together the peanut butter, Greek yogurt, and sweetened condensed milk.
  2. Spoon the peanut butter pie filling into the prepared chocolate Oreo cookie pie crust.
  3. Melt the chocolate chips with about 2 tablespoons of heavy cream in the microwave for about 30 seconds at a time.
  4. May have to repeat 3 times or so. Set aside.
  5. In another bowl or stand mixer whip the remaining heavy cream until it forms soft peaks.
  6. Add ½ cup whipped cream to the melted chocolate and stir until combined.
  7. Pour the chocolate pie filling on top of the peanut butter layer. Let chill in the refrigerator overnight.
  8. The next day remove the Chocolate Peanut Butter pie from the refrigerator and let it sit for about 5 minutes.
  9. Slice and serve topped with whipped cream.
  10. Enjoy!

Watch the recipe video here:

Chocolate Peanut Butter No Bake PieFULL RECIPE: http://chopsecrets.com/chocolate-peanut-butter-no-bake-pie/

Posted by Chop Secrets on Sunday, January 13, 2019

Dessert

Marshmallow Creme-Filled Bundt Cake

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Marshmallow Creme-Filled Bundt Cake
Everyone has a favorite snack cake from childhood. If the Twinkie was yours, you will love this bundt version. The iconic yellow cake gives way to a fluffy cream filling.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • One 15.25-ounce box yellow cake mix (plus required ingredients)
  • 6 large egg whites, beaten to stiff peaks
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup marshmallow creme
  • ½ cup confectioners' sugar
  • 1 tablespoon heavy cream
Instructions
  1. Special equipment: a 12-cup bundt pan and a piping bag fitted with a long thin round tip
  2. Prepare a 12-cup bundt pan according to the cake mix package directions. Mix the cake according to the package directions. Fold the egg whites into the batter with a rubber spatula until fully combined. Pour the batter into the prepared bundt pan and bake according to the package directions. Let cool completely.
  3. Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and cream and beat until fluffy, about 3 minutes. Put the marshmallow mixture into a piping bag fitted with a long thin round tip.
  4. Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter. Serve immediately or cover and refrigerate for up to 2 days.

Watch the recipe video here:

Recipe of the Day: Marshmallow Creme-Filled Bundt Cake ? Save the recipe: https://foodtv.com/2LUDXbG

Posted by Food Network on Sunday, January 13, 2019

Main dish

Instant Pot Elvis-Style Steel Cut Oatmeal

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Instant Pot Elvis-Style Steel Cut Oatmeal
This creamy confection would make The King proud.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp butter
  • 1½ cups steel-cut oats
  • 4½ cups water
  • ½ tsp kosher salt
  • ⅓ cup brown sugar
  • ⅓ cup peanut butter
  • 2 bananas, sliced
  • Cinnamon, for serving
  • Half and half or cream, for serving (optional)
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter melts, add the oats and saute, stirring often, for about 5 minutes or until lightly toasted and fragrant.
  3. Add the water and salt and stir to combine, ensuring all oats are submerged.
  4. Turn the pot off by selecting CANCEL, 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 12 minutes.
  6. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  7. Stir the oatmeal to incorporate remaining liquid, then stir in brown sugar and peanut butter until combined.
  8. Serve hot topped with bananas, a sprinkle of cinnamon and a drizzle of half and half or cream (optional).

Watch the recipe video here:

This creamy confection would make The King proud.RECIPE: http://chopsecrets.com/instant-pot-elvis-style-steel-cut-oatmeal/

Posted by Chop Secrets on Sunday, January 13, 2019

Main dish

Award Winning Peaches and Cream Pie

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Award Winning Peaches and Cream Pie
I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 (3 ounce) package non-instant vanilla pudding mix
  • 3 tablespoons butter, softened
  • 1 egg
  • ½ cup milk
  • 1 (29 ounce) can sliced peaches, drained and syrup reserved
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup white sugar
  • 1 tablespoon white sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
  2. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
  3. In a small mixing bowl, beat cream cheese until fluffy. Add ½ cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
  4. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Watch the recipe video here:

Award Winning Peaches and Cream Pie: https://trib.al/Al4pTll

Posted by Allrecipes on Saturday, January 12, 2019

Main dish

Mini Jalapeno Popper Egg Rolls Are What’s Been Missing From Your Dinner

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Mini Jalapeno Popper Egg Rolls Are What's Been Missing From Your Dinner
Who doesn't love a jalapeno popper? Who doesn't love an egg roll? Why has no one ever thought to combine the two until now?! These amazing little bite sized treats combine your favorite appetizers into Mini Jalapeno Popper Egg Rolls and you will wonder why you haven't been eating these forever. They are super quick to make and you are going to love them!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 ounces cream cheese, softened
  • 1 cup cheddar cheese
  • 4 ounces canned jalapeno peppers,diced
  • ½ teaspoon garlic powder
  • 2 green onions, finely sliced
  • 1 package wonton wrappers
  • Vegetable oil for frying
Instructions
  1. Preheat your oil to 350 degrees.
  2. Use a mixer to soften cream cheese until creamy, then stir in cheese, jalapenos, green onions and garlic powder and fold them in.
  3. Scoop about a teaspoon of the jalapeno mix into the center of a wonton wrapper and then fold it into a triangle before rolling it up.
  4. Drop the egg rolls into the oil and let cook until brown and crispy, about three minutes.
  5. Let cool for a few minutes before serving as filling will be hot.

Watch the recipe video here:

These amazing little bite sized treats combine your favorite appetizersRecipe: http://sha.red/ptFf5

Posted by Shared Food on Saturday, January 12, 2019

Main dish

Almost-Famous Chimichangas

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Almost-Famous Chimichangas
Almost-Famous Chimichangas
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons unsalted butter
  • 4 tablespoons vegetable oil
  • 1 white onion, chopped
  • 3 cloves garlic, chopped
  • 1 jalapeno pepper, diced (remove seeds for less heat)
  • 1½ teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • Kosher salt
  • 1 small tomato, chopped, plus more for topping
  • 2 tablespoons chopped fresh cilantro
  • 2½ cups shredded rotisserie chicken
  • ¼ cup sour cream
  • 1 15-ounce can refried beans
  • 4 10-inch flour tortillas
  • 1 cup shredded monterey jack cheese, plus more for topping
  • Mexi-sauce, for topping (see below)
  • Shredded lettuce, for topping
  • Mexican rice, for serving
Instructions
  1. Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
  2. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and ¼ cup cheese. Fold in the ends and roll up.
  3. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
Make Chi-Chi's Mexi-sauce:
  1. Saute ½ cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in ¼ cup chopped cilantro.

Watch the recipe video here:

Recipe of the Day: Almost-Famous Chimichangas ? Save the recipe: https://foodtv.com/2secGYP

Posted by Food Network on Saturday, January 12, 2019

Main dish

Instant Pot Caramel Apple Monkey Bread

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Instant Pot Caramel Apple Monkey Bread
Always moist and full of melt-in-your-mouth goodness.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 12 oz cans Pillsbury cinnamon rolls, separated and quartered, icing reserved
  • 1 granny smith apple, peeled and diced
  • ⅓ cup caramel topping (we like Smucker’s: https://amzn.to/2NxIMfd)
  • 1 cup water
Instructions
  1. Coat the inside of a 6-cup bundt pan in non-stick spray (we love this pan: https://amzn.to/2xy7RMZ)
  2. Layer ⅓ of the quartered roll pieces in the bottom of the pan, pressing lightly into an even layer.
  3. Top with ½ of the apple pieces, and an additional ⅓ of the roll pieces. Repeat with remaining apple pieces and roll pieces.
  4. Pour the caramel topping evenly over the rolls, then cover the pan loosely with foil. Do not seal.
  5. Pour 1 cup of water into the Instant Pot and insert the steam rack.
  6. Carefully lower the bundt pan onto the steam rack, 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 20 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the bundt pan and let cool for 5 minutes before inverting onto a serving plate.
  10. Top with reserved icing. Serve warm.

Watch the recipe video here:

Always moist and full of melt-in-your-mouth goodness.RECIPE: http://chopsecrets.com/instant-pot-caramel-apple-monkey-bread/

Posted by Chop Secrets on Saturday, January 12, 2019

Main dish

Copycat Panera Broccoli Cheddar Soup

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Copycat Panera Broccoli Cheddar Soup
This copycat version of Panera’s broccoli cheddar soup makes the fan-favorite dish easy to enjoy anytime. Plus, this simple-to-follow recipe rivals the original in terms of flavor, and at a fraction of the cost. The roux (a thickening base made of flour and butter) is used to create the soup’s signature smooth, rich consistency. The addition of turmeric brightens the natural yellow tint of this cheesy soup and adds a subtle depth of flavor. Meanwhile, the white pepper and ground nutmeg lend the soup a gentle warmth that balances out the richness of the dairy ingredients. The chicken broth and cheddar cheese provide a good amount of saltiness in this recipe, but be sure to give it a taste before serving, and stir in an additional pinch of salt if desired.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons unsalted butter
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • ¼ cup all-purpose our
  • 3 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • ¼ teaspoon white pepper
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground turmeric
  • 4 cups broccoli orets (about 1 large
  • head)
  • ½ cup shredded carrots
  • 8 ounces shredded sharp cheddar
  • cheese (about 2 cups)
Instructions
  1. Melt butter in a large saucepan over medium heat. Add onions and garlic to pan; sauté until fragrant and slightly translucent, but not brown, about 3-4 minutes. Stir in the flour to form a paste; cook 1 minute, stirring constantly.
  2. Whisk in the chicken broth, milk, heavy cream, white pepper, black pepper, ground nutmeg, and turmeric powder. Simmer on low for 15 minutes or until the mixture has thickened slightly.
  3. Stir in the broccoli florets, carrots, and cheese; cover pan. Simmer for 5-6 minutes, or until the broccoli is tender; add salt to taste. Serve Immediately .

Watch the recipe video here:

A secret ingredient in our copycat version makes it extra vibrant ?GET THE RECIPE: https://trib.al/4CO6khd (via Well Done)

Posted by Allrecipes on Saturday, January 12, 2019

Main dish

Pad Thai Quinoa Bowl

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Pad Thai Quinoa Bowl
This recipe uses quinoa which is gluten-free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute for either rice or noodles. Take out the chicken and add extra edamame and you have a great vegetarian meal instead. Or add shrimp if you like. A seriously good, versatile recipe!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups low-sodium chicken broth
  • 2 cups quinoa, rinsed and drained
  • 1 tablespoon coconut oil, divided
  • 1 large boneless, skinless chicken breast, cut into thin strips
  • ¾ cup shredded cabbage
  • ½ cup edamame
  • ¼ cup diced broccoli stems
  • 2 carrots, cut into matchsticks
  • 2 green onions, chopped
  • 3 eggs
  • 1 teaspoon sesame oil
Thai peanut sauce:
  • ¼ cup natural peanut butter
  • ¼ cup reduced-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons chopped fresh ginger
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • ½ cup salted peanuts, chopped
  • 3 tablespoons chopped fresh cilantro
Instructions
  1. Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
  2. Heat 1½ teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Remove chicken from wok. Heat remaining 1½ teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes.
  3. Whisk eggs with sesame oil in a small bowl. Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes.
  4. Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl. Pour Thai peanut sauce over vegetable and egg mixture in the wok.
  5. Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.

Watch the recipe video here:

Pad Thai Quinoa Bowl: https://trib.al/8cPBHEo

Posted by Allrecipes on Saturday, January 12, 2019

Dessert

No Bake Chocolate Eclair Cake

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No Bake Chocolate Eclair Cake
This chocolate cake was so easy to make and turned out super delicious! Anyone who is a fan of eclair can come to realize that this is totally worth trying! The good news is that you probably already have most of these ingredients tucked away in your pantry! It’s creative, fun, and will bring that sweet memory of eclairs in the morning!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1-3/4 CUPS Whipping cream
  • 2 boxes instant vanilla pudding (already made)
  • 1 box graham crackers (3 sleeves)
Topping
  • ⅓ CUPS Cocoa powder
  • 1 CUP Sugar
  • ¼ CUP Milk
  • ½ CUP Butter
  • 1 tsp Vanilla extract
Instructions
For the filling:
  1. In a 9″ x 13″ dish, cover the entire bottom with a layer of graham crackers. (Approximately 1 full sleeve).
  2. In a medium bowl, combine the ready made pudding and whipping cream together until well combined.
  3. Add half the pudding mixture over the bottom graham cracker layer in the 9″ x 13″ dish. Use a spatula to spread it evenly over the graham crackers.
  4. Repeat with another layer of graham crackers and the rest of the pudding mixture.
  5. Add a final layer of graham crackers on top.
  6. Repeat with another layer of graham crackers and the rest of the pudding mixture.
  7. Add a final layer of graham crackers on top.
Topping:
  1. In a small pot, add the cocoa, milk and sugar and bring to a full rolling boil. Boil for 1 minute stirring constantly.
  2. Remove the pot from the heat and let cool for 1 minute. Keep stirring.
  3. Add the butter and vanilla, stirring until the butter is melted and it forms a smooth chocolate glaze.
  4. Immediately pour over the top layer of graham crackers. It will spread out on its own, but tilt the dish as needed so that the entire top is covered.
  5. Refrigerate over night.
  6. Enjoy!

Watch the recipe video here:

No Bake Chocolate Eclair CakeFULL RECIPE: http://chopsecrets.com/no-bake-chocolate-eclair-cake/

Posted by Chop Secrets on Friday, January 11, 2019