Main dish

Easy Pecan Pie

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Easy Pecan Pie
Making a pecan pie can seem like a major culinary challenge, but this recipe makes it so easy you can't fail—promise! Just mix up the filling, pour it in the pre-made crust and bake.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup packed brown sugar
  • ⅓ cup butter, melted
  • ¾ cup light corn syrup
  • ½ teaspoon salt
  • 3 eggs
  • 1½ cups pecan halves or pieces
  • 1 Pillsbury™ Pet•Ritz® frozen deep dish pie crust (from 12-oz package)
Instructions
  1. Heat oven to 375°F; place cookie sheet in oven to preheat.
  2. In medium bowl, mix brown sugar, butter, corn syrup, salt and eggs with electric mixer on medium speed until well blended; stir in pecans. Pour into frozen crust.
  3. Bake on preheated cookie sheet 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.

Watch the recipe video here:

Who makes amazing pecan pie? You make amazing pecan pie!Easy Pecan Pie recipe:…

Posted by Pillsbury on Wednesday, December 19, 2018

Main dish

Spicy Bacon-Wrapped Scallops

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Spicy Bacon-Wrapped Scallops
I like my bacon-wrapped scallops a little spicy, so I added a kick to them. I often prepare these for my husband for our date nights and serve them with steak.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 slices bacon
  • 10 sea scallops
  • 1 teaspoon Cajun seasoning
  • 1 tablespoon olive oil
  • 1 lemon, cut into wedges
Instructions
  1. Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain the bacon slices on paper towels.
  2. Wrap each slice of bacon around one sea scallop and secure with a toothpick. Season with Cajun seasoning.
  3. Heat olive oil in a clean skillet over medium-high heat; sear scallops until golden and bacon is crisp, 3 to 4 minutes on each side. Squeeze lemon over scallops. Serve immediately.

Watch the recipe video here:

Spicy Bacon Wrapped Scallops: https://trib.al/lUxJawl

Posted by Allrecipes on Wednesday, December 19, 2018

Main dish

Buddy The Elf Cookie Bars

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Buddy The Elf Cookie Bars
Buddy The Elf Cookie Bars recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (16 oz.) bag marshmallows
  • ½ cup (1 stick) salted butter
  • 1 (16 oz.) bag fried chow mein noodles
  • 1 cup marshmallow bits, not mini marshmallows
  • ⅓ cup hard-shell forming chocolate fudge sauce
  • Rainbow sprinkles, as needed
  • ¼ cup (1/2 stick) unsalted butter, optional
  • 6 oz. white chocolate chips, optional
Instructions
  1. Spray a 9x13-inch baking sheet with non-stick spray, or line with parchment paper.
  2. Place chow mein noodles in a large bowl.
  3. Heat butter in a large saucepan over medium heat and cook until just browned, then stir in marshmallows.
  4. Use a rubber spatula and stir until melted and smooth, then pour mixture over chow mein noodles.
  5. Optional (to make more gooey): heat ¼ cup butter and white chocolate chips in a medium saucepan over medium heat and stir until melted and smooth. Stir into chow mein mixture.
  6. Transfer noodle mixture to greased or lined baking dish and press into an even layer.
  7. Top with a drizzle of chocolate fudge, rainbow sprinkles and marshmallow bits.
  8. Let set until firm, then slice into squares.

Watch the recipe video here:

Buddy the Elf Spaghetti Cookie Bars ?Written recipe: http://po.st/MZ9QK6

Posted by 12 Tomatoes on Tuesday, December 18, 2018

Lasagna

Deep-Fried Lasagna Pieces

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Deep-Fried Lasagna Pieces
A twist on an old classic. This is kind of messy but soooo good. Looks like an appetizer but eats like a meal. The whole family loves it and the stuffed noodles can be frozen and used at a later point.
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 1 pound ground beef
  • 1 pound ground Italian sausage
  • 1 (8 ounce) package manicotti shells
  • 1 (24 ounce) carton cottage cheese, drained
  • 2 (16 ounce) jars pizza sauce, divided
  • 1 (8 ounce) package shredded mozzarella cheesevegetable oil for frying
  • ½ cup all-purpose flour
  • 3 eggs
  • 2 cups bread crumbs
Instructions
  1. Heat a large skillet over medium heat. Add beef and Italian sausage; cook and stir until browned, about 8 minutes. Drain excess grease. Let cool slightly.
  2. Bring a large pot of lightly salted water to a boil. Cook manicotti shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 7 minutes. Drain.
  3. Mix cooled beef and sausage, cottage cheese, 1 jar pizza sauce, and mozzarella cheese together in a large bowl. Stuff shells generously with mixture.
  4. Arrange stuffed shells on a baking sheet and freeze until firm, 15 to 20 minutes. Cut each shell into 2 or 3 lasagna pieces.
  5. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  6. Place flour in a bowl. Beat eggs in another bowl. Pour bread crumbs onto a shallow plate.
  7. Dredge stuffed lasagna pieces in flour. Dip in beaten eggs. Roll in bread crumbs until coated.
  8. Fry 4 breaded lasagna pieces at a time in the hot oil until golden brown, 3 to 5 minutes. Repeat with remaining pieces.
  9. Pour remaining jar of pizza sauce into a bowl for dipping.

Watch the recipe video here:

Deep Fried Lasagna Pieces: https://trib.al/7J3NvnU

Posted by Allrecipes on Tuesday, December 18, 2018

Main dish

French-style Lemon Tart

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French-style Lemon Tart
French-style Lemon Tart
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • LEMON CURD
  • 4 egg yolks
  • 4 eggs
  • ⅔ cup sugar (150 g)
  • 1 cup lemon juice (200 mL)
  • 2 lemon zests
  • ¾ cup butter (170 g)
  • 1 pre-baked tart shell
Instructions
  1. Pre-heat the oven to 180°C (350°F).
  2. Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
  3. Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
  4. Pour into a pre-baked tart shell.
  5. Bake for 6 minutes.
  6. Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
  7. Leave the tart to cool before dusting with icing sugar.
  8. Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
  9. Enjoy!

Watch the recipe video here:

French-Style Lemon Tart (Tarte au Citron) ?FULL RECIPE: https://tasty.co/recipe/french-style-lemon-tart

Posted by Proper Tasty on Tuesday, December 18, 2018

Main dish

Chicken Satay with Peanut Sauce

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Chicken Satay with Peanut Sauce
Recipe of the Day: The Pioneer Woman - Ree Drummond's Chicken Satay with Peanut Sauce ???
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Chicken:
  • 2 pounds chicken tenders
  • 1 cup yogurt
  • 1 tablespoon curry powder
  • 4 dashes hot sauce, or to taste
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1-inch piece fresh ginger, minced
  • Kosher salt
Peanut Sauce:
  • 1 tablespoon vegetable oil
  • 1 tablespoon curry powder
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1-inch piece fresh ginger, minced
  • ½ cup smooth peanut butter
  • ½ cup coconut milk
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • ½ teaspoon hot chili oil
  • Juice of 2 limes
  • Kosher salt
  • ½ cup hot water
  • ½ cup chopped fresh cilantro, for garnish
Instructions
For the chicken:
  1. Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
  2. Meanwhile, soak the wooden skewers in water.
  3. When ready to cook the chicken, heat a grill pan over medium heat.
  4. Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
For the peanut sauce:
  1. In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
  2. To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

Watch the recipe video here:

Recipe of the Day: The Pioneer Woman – Ree Drummond's Chicken Satay with Peanut Sauce ??? Save the recipe: https://foodtv.com/2Bd20NS

Posted by Food Network on Tuesday, December 18, 2018

Main dish

Apple Pandowdy

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Apple Pandowdy
Funny name, serious—and seriously easy—dessert. This apple pandowdy recipe is so delicious that we're just going to have to say...cobbler: You’ve been warned.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 tablespoons unsalted butter
  • 4 pounds Pink Lady and/or Granny Smith apples
  • ⅔ cup (packed) dark brown sugar
  • 3 tablespoons all-purpose flour, plus more for surface
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • 1 lemon
  • 1 ½-inch piece ginger
  • 1 package frozen puff pastry (preferably Dufour), thawed by covering pastry sheet with plastic and leaving at room temperature 30 minutes
  • Granulated sugar (for sprinkling)
  • 2 pints vanilla ice cream
Instructions
  1. Preheat oven to 425°. Cook 6 Tbsp. butter in a small saucepan over medium heat, swirling often, until bubbling and golden, about 5 minutes; set aside.
  2. Prepare your apples: Using a vegetable peeler, remove peel from apples. Stand them upright and slice down along core, working all the way around to remove big lobes of flesh. Cut lobes lengthwise into 1" pieces (irregular shapes are fine). Discard peel and cores. Transfer apples to a large bowl.
  3. Add ⅔ cup dark brown sugar, 3 Tbsp. flour, 1 Tbsp. vanilla, 2 tsp. cinnamon, and ½ tsp. salt to bowl with apples.
  4. Using a microplane or fine rasp grater, grate zest of ½ lemon over apples. Cut lemon in half and squeeze juice from zested half over apples, catching any seeds. Using peeler, remove peel from ginger, then grate over apples.
  5. Toss apple mixture until combined, then transfer to a shallow 3-qt. baking dish. Drizzle all but 2 Tbsp. brown butter over apples.
  6. Dust cutting board with a light coating of flour and unfold puff pastry on floured surface. Dust top with flour. Cut puff pastry into irregular 1" pieces (any shape is fine).
  7. Arrange pieces of puff pastry over apples, overlapping but spreading to cover almost completely. Brush pastry with remaining brown butter. Sprinkle with granulated sugar.
  8. Bake pandowdy until pastry is puffed and golden around edges, 25–30 minutes. Reduce oven temperature to 350° and continue to bake until juices are thick and bubbling and pastry is brown all over, 30–35 minutes longer.
  9. Using a spoon, press pastry down into warm juices (but don’t submerge); let cool slightly.
  10. Serve pandowdy warm with ice cream.
Do Ahead: Pandowdy can be made 1 day ahead. Let cool. Cover loosely with foil and store at room temperature. Reheat uncovered in a 200° oven 20 minutes before serving.

Watch the recipe video here:

Funny name, serious—and seriously easy—dessert. (via Basically)Make it: http://bonap.it/pQ7uKP4

Posted by Bon Appétit Magazine on Tuesday, December 18, 2018

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.

Watch the recipe video here:

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