Dessert

Caramel Filled Chocolate Cookies

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Caramel Filled Chocolate Cookies
Chocolate cookie dough is wrapped around caramel filled chocolate candies. We have these at Christmas time each year. They are delicious! Hope you enjoy them too.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extrac
  • t2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ cup unsweetened cocoa powder
  • 1 cup chopped walnuts
  • 1 tablespoon white sugar
  • 48 chocolate-covered caramel candies
Instructions
  1. Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in ½ cup walnuts. Cover and chill at least 2 hours.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Combine remaining ½ cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
  4. Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

Watch the recipe video here:

Caramel Filled Chocolate Cookies: https://trib.al/cdnP2Oy

Posted by Allrecipes on Friday, December 21, 2018

Main dish

Instant Pot Chicken and Dumplings

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Instant Pot Chicken and Dumplings
This simple one-pot recipe is fast to assemble from ingredients right out of the pantry and freezer, so you can set it and forget it–you’ve got better things to do! It’s also packed with tasty vegetables like carrots, peas and celery and wholesome chicken breast, so you know you’re getting a hearty meal. Remember that natural pressure release time is cooking time, so as tempting as it is to shortcut the full natural release, don’t do it! You will likely end up with underdone dumplings.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 2 lbs chicken breasts, cubed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups low sodium chicken stock
  • 1 tsp each dried thyme, dried rosemary, poultry seasoning, pepper
  • 1 cup celery, chopped
  • 2 cups frozen mixed peas and carrots
  • 2 cans low sodium cream of chicken soup (10.5 oz)
  • 1 16 oz can refrigerated buttermilk or southern style biscuits, each biscuit quartered
  • Chopped parsley for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add the chicken to the pot in one even layer and brown, 2 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches.
  3. Add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  4. Add broth, thyme, rosemary, poultry seasoning, and pepper to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add the celery, peas, and carrots and stir.
  6. Pour the two cans of cream of chicken evenly over the top–do not stir.
  7. Spread the quartered biscuit pieces over the top in an even layer. Secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  9. When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
  10. Adjust seasonings and serve warm. Garnish with chopped parsley.

Watch the recipe video here:

Instant Pot Chicken and DumplingsFULL RECIPE: http://chopsecrets.com/instant-pot-chicken-and-dumplings/

Posted by Chop Secrets on Friday, December 21, 2018

Main dish

Up Your Thanksgiving Appetizer Game With These Mini Turkey Dinners

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Up Your Thanksgiving Appetizer Game With These Mini Turkey Dinners
These Mini Turkey Dinners have come to the rescue to up your Thanksgiving appetizer game. Save up that leftover turkey to build little phyllo cups of epic proportions. A little bit of mashed potatoes, stuffing, and gravy puts it all together, and don’t forget to add some cranberry sauce for a little tang! You’ll love these bite-sized comforting treats.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 24 mini phyllo cups
  • 2-4 slices turkey breast, cooked and diced
  • 1 cup mashed potatoes
  • 1 cup stuffing
  • 1 cup gravy
  • 1 cup cranberry sauce
Instructions
  1. Preheat oven to 350 degrees.
  2. Place phyllo cups on a baking sheet.
  3. Using a teaspoon fill each cup with a layer of mashed potatoes, diced turkey breast, stuffing, and gravy.
  4. Bake cups for 5-10 minutes, or until warmed through.
  5. Top each cup with ½ teaspoon of cranberry sauce.
  6. Enjoy!

Watch the recipe video here:

Up your appetizer game with these Mini Turkey Dinners ?Recipe: http://sha.red/97CTT

Posted by Shared Food on Thursday, December 20, 2018

Main dish

Brunch Bread

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Brunch Bread
Brunch is one of the best things ever in life. Brinner is just as amazing. In case you’re confused that would be a combination of breakfast for dinner…brinner in other words. College kids across America know exactly what I’m talking about. Heck, singles across America know what I’m talking about. Some of my favorite meals have been brunches and brinners. I plan on passing this down to my kids someday.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Eggs, 1 per slice of bread
  • Bread
  • Butter
  • Salt and Pepper
  • Shredded Cheese
  • Bacon
Instructions
  1. Preheat oven to 350°F / 180°C.
  2. Using a butter knife or back of a spoon create a square inside the bread by pressing down on the bread almost to the crust edges.
  3. Repeat for every slice of bread you wish to make (1-2 slices per person).
  4. Season the bread with salt and pepper.
  5. Crack one egg into each slice of bread.
  6. Butter the higher edges of the bread gently, being careful not to touch the egg.
  7. Sprinkle shredded cheese then bacon onto the buttered edges.
  8. Spray your small baking tray with non-stick cooking spray.
  9. Place the bread on the tray and the tray in the oven for 10 mins.
  10. Remove from oven and eat while warm.

Watch the recipe video here:

Brunch BreadFULL RECIPE: http://chopsecrets.com/brunch-bread/

Posted by Chop Secrets on Thursday, December 20, 2018

Main dish

Steak with Lemon Butter and Jammy Lemon Halves

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Steak with Lemon Butter and Jammy Lemon Halves
Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Lemon Butter
  • ½ preserved lemon, seeds removed, finely chopped
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice
Steak and Assembly
  • 2 1¼–1½-inch-thick bone-in New York strip steaks (about 3 pounds total)
  • 1 tablespoon vegetable oil
  • Kosher salt
  • 1 lemon, halved
Instructions
Lemon Butter
  1. Process preserved lemon, butter, lemon zest, salt, and pepper in a food processor, scraping down sides as needed, until smooth. (Alternatively, you can whisk together in a large bowl.) With motor running, add lemon juice in a steady stream. Process until completely incorporated.
  2. If not using right away, transfer lemon butter to a sheet of parchment paper and roll into a cylinder. Or scoop it into a small bowl and cover.
Do Ahead:
  1. Lemon butter can be made 3 days ahead. Chill.
Steak and Assembly
  1. Let steaks sit at room temperature about 1 hour before cooking.
  2. Preheat oven to 350°. Heat oil in a large ovenproof skillet over medium-high. Season steaks with salt. Add steaks to skillet and arrange lemon halves, cut side down, around. Cook, turning steaks every 2 minutes or so, until steaks are well browned and cut sides of lemon are very dark, 6–8 minutes. Transfer lemon halves to a plate.
  3. Place skillet in oven and roast steaks until an instant-read thermometer inserted into the thickest part registers 120°, about 4 minutes. Transfer steaks to a wire rack set inside a rimmed baking sheet and top with some lemon butter. Let steaks rest at least 10 minutes before slicing.
  4. Top steaks with more butter and serve with cooked lemon halves for squeezing over.

Watch the recipe video here:

Your week just got infinitely better due to this Steak with Lemon Butter.RECIPE: http://bonap.it/3swwSno

Posted by Bon Appétit Magazine on Thursday, December 20, 2018

Main dish

Instant Pot Crispy Potatoes

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Instant Pot Crispy Potatoes
This recipe gives you both a velvety inside and a wonderfully browned exterior.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup water
  • 1½ lbs gold or fingerling potatoes, cut into 1” pieces
  • 2 tbsp of canola oil (or other high-heat oil)
  • 1 tbsp kosher salt
  • ½ tbsp pepper
  • 1 tbsp lemon juice
  • ¼ cup snipped chives and/or Italian parsley (optional)
Instructions
  1. Pour ½ cup water in the Instant Pot. Place potatoes in a steamer basket and carefully lower it into the pot.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  4. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  5. Drain the potatoes and pat dry. Rinse and dry the pot liner and return to Instant Pot.
  6. Add the oil to the Instant Pot. Using the display panel select CANCEL to turn the pot off, then choose the SAUTE function and adjust to the high setting.
  7. When oil gets hot, brown the potatoes until golden, 3-4 minutes per side. Do not crowd the pot–you may have to work in batches. Generously salt and pepper the potatoes while they cook.
  8. When all potatoes are browned, return them to the still-hot pot, sprinkle with herbs and squeeze lemon over the top. Cook, tossing, for 1 minute and serve immediately.

Watch the recipe video here:

This recipe gives you both a velvety inside and a wonderfully browned exterior.FULL RECIPE: http://chopsecrets.com/instant-pot-crispy-potatoes/

Posted by Chop Secrets on Thursday, December 20, 2018

Main dish

Herbalicious Breakfast Casserole

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Herbalicious Breakfast Casserole
Herbalicious Breakfast Casserole is about to be the star of your holiday brunch! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 tablespoons salted butter, plus more for buttering the baking dish
  • 8 store-bought onion rolls
  • ¼ cup sliced roasted red peppers
  • 8 ounces cream cheese
  • 1 cup grated mozzarella
  • 2 cups milk
  • 3 heaping tablespoons basil pesto
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 10 large eggs
Instructions
  1. Generously butter a 9-by-13-inch baking dish.
  2. Tear the onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle the roasted peppers on top, then tear the cream cheese over the peppers. Sprinkle with the mozzarella, then cut the butter into pats and scatter over the top.
  3. Mix together the milk, pesto, parsley, oregano, salt, pepper and eggs in a large bowl and pour slowly over the top of the dish, making sure to get it all around and into the crevices. Wrap tightly with plastic wrap, then foil. Freeze for up to 2 months.
  4. To cook from frozen: Preheat the oven to 350 degrees F.
  5. Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then remove the foil and continue baking until firm and set, about 10 minutes more. Portion and serve immediately.
  6. To cook from thawed: The evening before serving, remove the casserole from the freezer and thaw overnight in the refrigerator.
  7. Preheat the oven to 325 degrees F.
  8. Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then raise the temperature to 350 degrees F, remove the foil and continue baking until firm and set, 10 to 15 minutes. Portion and serve immediately.

Watch the recipe video here:

Herbalicious Breakfast Casserole is about to be the star of your holiday brunch! ?Watch a marathon of The Pioneer…

Posted by Food Network on Thursday, December 20, 2018

Dessert

ELMLEA BILLIONAIRE CHRISTMAS TRIFLE

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ELMLEA BILLIONAIRE CHRISTMAS TRIFLE
Making something sweet, simple and spectacular for Christmas has never been so straightforward. Layers of chocolate custard, crumbly shortbread and sticky melted caramel make this Elmlea trifle an epic, indulgent way to end any meal. If you ever needed an excuse to save room for dessert, this dish is definitely it.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Chocolate Custard:
  • 500ml ready-made custard
  • 50g milk chocolate, chopped finely
  • 50g dark chocolate, chopped finely
Cream
  • 500ml Elmlea Double
  • 2 tbsp icing sugar
  • 500g Star Shortbread Biscuits
Garnish
  • Shaved dark and milk chocolate
  • Gold sprinkles
Instructions
  1. In a pot, heat custard and when warm, stir through the chocolate until melted and a chocolate custard is formed, remove from heat. Cover the surface with cling film to prevent a skin and let cool completely.
  2. Place the Elmlea Double and icing sugar in a large bowl. Whisk to form stiff peaks.
  3. In another pot, add the caramels and Elmlea Double over medium heat. Stir until melted and combined, set aside.
  4. To assemble, arrange a layer of shortbread biscuits in the bottom of a trifle dish, followed by caramel sauce, chocolate custard and a layer of whipped cream. Arrange star shortbread around the sides of the trifle dish and flat in the middle as well.
  5. Repeat with caramel, chocolate custard, whipped cream, and biscuits. Create a second ring of stars along the edge and repeat again finishing with a heaped layer of whipped cream
  6. Top with chocolate shavings (optional) and gold sprinkles (optional).
  7. Chill for one hour and then serve!

Watch the recipe video here:

Elmlea Billionaire Christmas Trifle

Posted by Twisted on Wednesday, December 19, 2018

Main dish

Instant Pot Beef Stroganoff

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Instant Pot Beef Stroganoff
Instant Pot Beef Stroganoff
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2 lbs beef stew meat, cut into 1” pieces
  • 2 tsp kosher salt
  • ½ tsp pepper
  • large onion, finely diced
  • 16 oz baby bella (or cremini) mushrooms, sliced
  • 1 tbsp garlic, minced
  • ¼ cup white wine
  • 1 tbsp dijon mustard
  • 1½ cups beef broth
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 8 oz sour cream
  • 5 oz cream cheese, softened
  • 1 2 oz packet of dry onion soup/dip mix
  • 1 tsp garlic salt
  • 10-12 oz hot cooked egg noodles for serving
  • ¼ cup chopped Italian parsley for garnish, optional
Instructions
  1. Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. Season beef with salt and pepper.
  3. When oil mixture gets hot, brown the meat on all sides, 2 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add onion to the pot and saute for 2 minutes. Add mushrooms and saute 3 minutes more. Add garlic and cook for 1-2 minutes more.
  5. Add wine and dijon to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add beef broth and thyme, then put the browned meat back into to the pot, stirring to combine.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  9. When the time is up, quick-release the remaining pressure. Select CANCEL and then SAUTE once again.
  10. Mix together the cornstarch and cold water in a small bowl and stir into the pot until thickened.
  11. Turn off the pot by selecting CANCEL, cool for 3 minutes and then mix in the sour cream, cream cheese, onion soup mix and garlic salt. Stir until well-incorporated and smooth.
  12. Serve hot over prepared egg noodles sprinkled with chopped Italian parsley.

Watch the recipe video here:

Hearty slices of beef are tossed in a creamy, savory sauce.FULL RECIPE: http://chopsecrets.com/instant-pot-beef-stroganoff/

Posted by Chop Secrets on Wednesday, December 19, 2018

Main dish

Crunchy California Roll Sushi Bowl

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Crunchy California Roll Sushi Bowl
Crunchy California Roll Sushi Bowl
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups water (480 mL)
  • 1 teaspoon kosher salt, plus more to taste
  • 1 cup sushi rice, rinsed until the water runs clear (200 g)
  • 1 tablespoon sugar
  • ¼ cup rice vinegar (60 mL)
  • 1 tablespoon canola oil
  • ⅓ cup panko breadcrumbs (15 g)
  • ½ teaspoon pepper, plus more to taste
  • ¼ cup mayonnaise (60 g)
  • 1 tablespoon siracha
  • 16 oz crab, 2 cans, drained (455 g)
  • 1 persian cucumber, thinly sliced
  • 4 radishes, thinly sliced
  • 2 tablespoons nori, thinly sliced
  • 1 bunch scallion, thinly sliced on the bias
  • 1 tablespoon sesame seed
  • 2 tablespoons pickled ginger
  • 1 avocado, diced
Instructions
  1. In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
  2. In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
  3. Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
  4. Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
  5. In a small bowl, stir together the mayonnaise and Sriracha until smooth.
  6. To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
  7. Enjoy!

Watch the recipe video here:

It's always a good time for a sushi bowl ??Get the recipe: https://tasty.co/recipe/crunchy-california-roll-sushi-bowl

Posted by Tasty on Wednesday, December 19, 2018