Main dish

Peanut Butter Cup Cookie Dough Brownies

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Peanut Butter Cup Cookie Dough Brownies
Brownies, cookie dough and peanut butter cups come together in a totally decadent bar that your friends and family will go crazy about!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
  • 24 large chocolate-covered peanut butter cup candies, unwrapped
  • 1 box (1 lb 2.4 oz) original supreme brownie mix
  • Water, oil and eggs called for on brownie mix box
Instructions
  1. Heat oven to 350°F. Line 13x9-inch pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.
  2. Press cookie dough evenly in bottom of pan. Top with single layer of peanut butter cups. Make brownie batter as directed on box. Spread batter on top of peanut butter cups.
  3. Bake 30 to 40 minutes or until brownies are set around sides and toothpick inserted in center of brownies (not candies) comes out clean. Cool in pan 20 minutes. Remove brownies from pan by foil edges. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

Watch the recipe video here:

"BIG hit with kids and adults."Peanut Butter Cup Cookie Dough Brownies recipe:…

Posted by Pillsbury on Friday, January 11, 2019

Main dish

Malaysian-style Barbecue Pork Belly (Char Siu Pork)

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Malaysian-style Barbecue Pork Belly (Char Siu Pork)
Malaysian-style Barbecue Pork Belly (Char Siu Pork)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 17 oz pork belly (500 g)
MARINADE
  • 2 tablespoons crushed garlic
  • 1 tablespoon honey
  • 1 tablespoon cooking wine
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon five spice
  • ½ teaspoon black pepper
  • ½ cup sugar (100 g)
  • 2 pieces preserved tofu, optional, available in local Asian supermarkets
Instructions
  1. Place the pork in a bowl along with all the marinade ingredients. Combine and leave to marinade for 6-8 hours.
  2. Preheat the oven to 190°C (375°F).
  3. Place the pork belly on a grill tray.
  4. Roast the pork belly in the oven for 20 minutes, turning halfway through.
  5. Enjoy!

Watch the recipe video here:

Malaysian-Style Barbecue Pork Belly (Char Siu Pork) ?FULL RECIPE: https://tasty.co/recipe/malaysian-style-barbecue-pork-belly-char-siu-pork

Posted by Proper Tasty on Friday, January 11, 2019

Main dish

Skip the Drive-Thru and Make Your Own Taco Bell Copycat Crunchwrap Supreme at Home!

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Skip the Drive-Thru and Make Your Own Taco Bell Copycat Crunchwrap Supreme at Home!
I just looove Taco Bell! I knew once I tried their famous Crunchwrap Supreme that I had to give it a go myself! This is the ultimate layered feast, and you’ll love the crunch from the tostada shells hidden between fillings on the inside. Serve this up with some taco sauce for an authentic Taco Bell experience!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound ground meat
  • 1 packet taco seasoning mix
  • 6 large flour tortillas
  • 6 tostada shells
  • 1 cup of sour cream
  • 2 cups of shredded iceberg lettuce
  • 1 diced tomato
  • 1 cup shredded Mexican cheese blend
  • Nacho Cheese
  • Taco sauce, for dipping, if desired
Instructions
  1. In a skillet, brown the ground beef over medium-high heat. Once fully cooked through, drain the grease.
  2. Place beef back into the pan and stir in the taco seasoning mix as well as the water it calls for on the package. Cook according to the package instructions.
  3. Warm up the nacho cheese sauce slightly in the microwave and set aside.
  4. Place the flour tortillas on a plate and warm in the microwave for about 20 seconds to make more pliable.
  5. Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.
  6. Place about ½ cup of taco meat on top of the nacho cheese.
  7. Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and then the shredded Mexican cheese.
  8. To fold into the crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
  9. Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme seam-side down, onto the skillet. Cook for 2-3 minutes, or until golden brown.
  10. Flip over and cook the other side for another 2-3 minutes, or until golden brown.
  11. Cook the rest of your crunchwraps and eat immediately.

Watch the recipe video here:

Skip the drive-thru and make your own Taco Bell Crunchwrap Supreme ? Recipe: http://sha.red/TXQyk

Posted by Shared Food on Friday, January 11, 2019

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