Main dish

Ham And Cheese Hash Brown Cubes

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Ham And Cheese Hash Brown Cubes
Experience the crispy, gooey goodness of these ham and cheese hashbrown cubes! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 15 slices cheddar cheese
  • 15 slices ham
  • 6 medium russet potatoes, or 3 large
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon pepper
  • ¼ cup (30 g) flour
  • 1 egg
  • oil, for frying
Instructions
  1. On a cutting board, place one slice of cheddar cheese, place the slice of ham on top of the cheddar. If the ham is not square, trim it to the same size as the slice of cheese. Scramble your leftover ham trimmings with onion, peppers, and eggs. Cut the ham and cheese into 4 equal squares. Repeat with the rest of the ham and cheese.
  2. Stack the ham and cheese until you have 10 layers of ham and 10 layers of cheese.
  3. On a cutting board, peel the potatoes. Shred the potatoes into a large bowl lines with a thin towel.
  4. Once all of your potatoes are shredded, wrap the towel tightly and twist to squeeze out all of the water from the potatoes. Discard the potato water.
  5. Place the shredded potatoes into a clean bowl, add 1 teaspoon of salt, pepper, flour, and egg. Mix thoroughly.
  6. Wrap the potato mixture around the ham and cheese cube. Flatten each side to create a cube. Repeat with the rest of the cubes.
  7. On a parchment paper-lined baking sheet place the hash brown cubes. Freeze for 2-3 hours or until solid.
  8. Heat 4 inches (10 cm) of oil in a large pot until the temperature reaches 350˚F (180˚C).
  9. Fry each cube for 4 minutes until golden brown. Place on a cooling rack or drain on paper towel. Let cool for 5 minutes. Sprinkle with the rest of the salt.
  10. Serve immediately.
  11. Enjoy!

Watch the recipe video here:

Ham and Cheese Hashbrown Cubes

Experience the crispy, gooey goodness of these ham and cheese hashbrown cubes! ?FULL RECIPE: https://tasty.co/recipe/ham-and-cheese-hash-brown-cubesGet our three-piece peeler set HERE: https://bzfd.it/2LAga37 – We may make some $$ if you buy!

Posted by Tasty on Saturday, July 28, 2018

Cake Dessert

Parks & Rec Treat ‘Yo Self Cinnamon Roll Crêpe Cake

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Parks & Rec Treat 'Yo Self Cinnamon Roll Crêpe Cake
Treat yo' self like Tom and Donna with this gloriously decadent crêpe cake, and watch Parks & Rec on Hulu during cooling times! #ItsAllOnHulu
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Batter
  • * 2 ¼ cups all-purpose flour
  • * 1 ½ teaspoons cinnamon
  • * 1 teaspoon salt
  • * ¾ cup brown sugar
  • * 5 eggs
  • * 1 ½ cups milk
  • * 1 ½ cups water
  • * 4 ½ tablespoons butter, melted
Filling
  • * 10 oz cream cheese, softened
  • * 1 ¼ cups powdered sugar
  • * 1 ½ teaspoons vanilla extract
  • * 1 teaspoon salt
  • * 2 tablespoons milk
  • * 4 cups whipped cream (made from 2 ½ cups heavy cream)
Topping
  • * 2 tablespoons butter
  • * ½ cup brown sugar
  • * 1 teaspoon cinnamon
  • * 1 tablespoon heavy cream
  • * 1 cup candied pecans
  • * ¼ cup reserved filling
  • * 2-3 tablespoons milk
Instructions
  1. Place flour, cinnamon and salt in a large bowl. Sift in the brown sugar. Whisk to combine.
  2. In another bowl, whisk together eggs, milk, water, and melted butter. Pour wet
  3. ingredients into the dry, whisk to fully combine and remove all big lumps. Batter will still have tiny lumps from butter, this is okay.
  4. Heat a 8-inch nonstick skillet over medium-low heat. Pour in a scant ¼ cup amount of batter. Tilt pan in a circular motion, so that the batter coats the pan in an even circle. Cook for 1 minute. Flip and cook other side for 30 seconds. Remove from pan. Repeat with the rest of the batter. Set aside crepes to cool.
  5. Filling: Beat cream cheese and powdered sugar together using a hand mixer. Once combined, add in vanilla, salt and milk. Beat until smooth, then add in whipped cream. Continue to beat until combined and uniform.
  6. Place the first crepe on a cake stand. Spread a layer of filling on to the crepe, then top with another crepe. Repeat until all the crepes have been used up. Reserve a ¼ cup of filling. Refrigerate cake for at least 4 hours or overnight.
  7. In a small pot, heat butter, brown sugar, and cinnamon. Once bubbling and syrupy, stir in the heavy cream. Remove from heat.
  8. Whisk reserved filling with 2 tablespoons of milk. You should be able to drizzle this, but if it is too thick, add another 1 tablespoon of milk.
  9. Drizzle cinnamon sugar syrup over crepe cake. Pile candied pecans on top and drizzle with more syrup. Drizzle with thinned filling drizzle. Slice and serve.

Watch the recipe video here:

Treat yo' self like Tom and Donna with this gloriously decadent crêpe cake, and watch Parks & Rec on Hulu during cooling times! #ItsAllOnHulu

Posted by Tasty on Saturday, July 28, 2018

Main dish

Beef Braciole (Stuffed Italian Beef Roll)

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Beef Braciole (Stuffed Italian Beef Roll)
Put your skills to the test with this classic beef braciole dish. It's sure to impress your family and friends! ?
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • ½ cup (25 g) bread crumbs
  • 1 cup (100 g) shredded pecorino romano cheese, plus more for serving
  • ½ cup (20 g) fresh basil, chopped
  • ⅓ cup (35 g) shredded provolone cheese
  • ½ cup (20 g) fresh italian parsley, chopped
  • 8 cloves garlic, minced, divided
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • ¼ cup (60 mL) olive oil
  • 1 lb (455 g) flank steak
  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • 1 medium carrot, chopped
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 cup (240 mL) dry white wine
  • 28 oz (795 g) crushed tomato, 1 can
  • 2 dried bay leaves
  • 1 tablespoon dried oregano
  • ½ teaspoon red pepper flakes
  • 1 lb (455 g) orecchiette pasta, or polenta, cooked, for serving, optional
  • ¼ cup (10 g) fresh basil, cut into ribbons, for serving
Instructions
  1. In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
  2. Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it’s ¼ inch (6 mm) thick.
  3. Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
  4. Starting from the bottom, roll the meat into a log. Using butcher’s twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
  5. Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
  6. Preheat the oven to 350°F (180°C).
  7. Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
  8. Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
  9. Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
  10. Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
  11. Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
  12. Enjoy!

Watch the recipe video here:

Beef Braciole (Stuffed Italian Beef Roll)

Put your skills to the test with this classic beef braciole dish. It's sure to impress your family and friends! ?FULL RECIPE: https://tasty.co/recipe/beef-braciole-stuffed-italian-beef-roll

Posted by Tasty on Saturday, July 28, 2018

Main dish

Loaded Queso Potato Bake

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Loaded Queso Potato Bake
Queso? Potatoes? Say no more. Serve this with a glass of real milk for the perfect dinner.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 large Russet potatoes
  • 5½ cups shredded cheese (cheddar/Jack)
  • 4½ cups whole milk
  • 5½ teaspoons cornstarch
  • 3 teaspoons salt, divided
  • ½ teaspoon cayenne pepper, divided
  • ½ teaspoon cumin
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • ½ yellow onion finely chopped
  • 2 pounds lean ground turkey (or beef)
  • 1½ tablespoons olive oil
  • Green onions (garnish)
  • Cilantro (garnish)
  • Tomatoes (garnish)
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 375°F.
  2. Peel and slice potatoes (about ¼“ thick), then boil until tender (about 8 minutes). Drain and set aside.
  3. Heat olive oil over medium-high heat, saute onions and peppers until soft (about 5 minutes), and set aside.
  4. Add turkey to skillet and cook with 1½ teaspoons salt and ¼ teaspoon of cayenne and cumin. Heat until turkey is cooked through (about 8 minutes). Drain and set aside.
  5. In a saucepan, toss shredded cheese with cornstarch until well coated. Place over medium-high heat and stir until cheese begins to melt.
  6. Add ½ milk and incorporate into cheese, continuing to cook and stir. Add milk until completely incorporated and queso is smooth and creamy.
  7. Add remaining 1½ teaspoon salt and ¼ teaspoon cayenne. Remove from heat.
  8. In a cast-iron skillet or baking dish, pour about ½ cup of queso, top with a layer of potatoes, then top with peppers and onions, followed by turkey. Add another ½ cup of queso, then continue with another layer of potatoes, peppers and onions, and turkey. Finish with a layer of potatoes and cover with remaining queso and shredded cheese.
  9. Cover and bake for 25–30 minutes or until bubbly and brown.
  10. Enjoy!

Watch the recipe video here:

Queso? Potatoes? Say no more. Serve this with a glass of real milk for the perfect dinner.Have real milk and everything you need for this crowd-pleasing recipe delivered to your door. https://www.instacart.com/

Posted by Tasty on Monday, April 16, 2018

Breakfast

Cheesy Pull-Apart Bread With Tomato Soup Fondue

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Cheesy Pull-Apart Bread With Tomato Soup Fondue
This pull-apart bread and tomato soup fondue made with melted Cooper Cheese is what pure bliss tastes like!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Cheesy Pull-Apart Bread
  • 24 ounces pizza dough
  • 9 slices Cooper Sharp White American Cheese, stacked and cut into 1-inch cubes
  • ½ cup butter
  • 2 cloves garlic, crushed
  • ½ cup grated parmesan
  • Salt
Tomato Soup Fondue
  • Olive oil
  • 1 clove garlic, crushed
  • 1 pint cherry tomatoes, finely chopped
  • ½ teaspoon red wine vinegar
  • ½ cup chicken broth
  • 1 ½ teaspoons cornstarch
  • 1 ½ teaspoons water
  • 1 cup cubed Cooper Sharp White American Cheese
  • Salt
  • Pepper
  • Garnish
  • Chopped parsley
Instructions
  1. Preheat oven to 375℉.
  2. Cut the dough into 1–2 ounce pieces. Flatten one dough ball in the palm of your hand.
  3. Place a cube of cheese in the center and fold the edges over to cover it, pinching to seal
  4. it closed. Repeat with the rest of the dough.
  5. Place a ramekin in the middle of a parchment-covered baking sheet. Place the dough
  6. balls ½ inch apart and make two rings around the ramekin to form a wreath.
  7. In a bowl, melt the butter and add the crushed garlic, then brush the garlic butter mixture
  8. over the top. Sprinkle with parmesan cheese.
  9. Bake for 20–30 minutes until the dough is golden brown.
  10. To prepare the tomato soup fondue, add a drizzle of olive oil and the crushed garlic to a
  11. saucepan. Sauté gently for 1 minute until fragrant.
  12. Add chopped tomatoes and sauté for 6–8 minutes until soft.
  13. Add red wine vinegar and broth. Simmer a few minutes longer until slightly reduced.
  14. In a small bowl, mix cornstarch and water to make a slurry, then add to the tomatoes and
  15. simmer for another minute until thickened.
  16. Turn the heat to low and add cubed Cooper Sharp White cheese. Season with salt and
  17. pepper. Stir until melted.
  18. Once the wreath is out of the oven, spoon the tomato soup fondue into the ramekin and
  19. brush the bread with another layer of the garlic butter mixture.
  20. Finish with a sprinkle of chopped parsley.
  21. Enjoy!

Watch the recipe video here:

Cheesy Pull-Apart Bread With Tomato Soup Fondue

Cheesy Pull-Apart Bread With Tomato Soup FondueThis pull-apart bread and tomato soup fondue made with melted Cooper Cheese is what pure bliss tastes like!

Posted by Tasty on Friday, April 20, 2018

Breakfast

Ice Cream ‘Box’ Cake Pops

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Ice Cream 'Box' Cake Pops
Make the most of that ice cube tray with these delicious ice cream cake pops! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 15 oz (450 g) yellow cake mix, 1 box, prepared according to package instructions, cooled
  • ½ cup (50 g) vanilla frosting
  • 1 cup (145 g) vanilla ice cream, softened
  • 1 cup (100 g) chocolate cookie, crushed
  • 1 cup (145 g) chocolate ice cream, softened
  • 2 cups (340 g) white chocolate, melted, plus 2 tablespoons, divided
  • whipped cream, for decorating, optional
  • sprinkles, for decorating, optional
SPECIAL EQUIPMENT
  • 24 ice pop sticks
  • foam board, optional
Instructions
  1. In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
  2. Press 1 tablespoon of the cake mixture into each of the divots of an ice cube tray.
  3. Spread 1 tablespoon of vanilla ice cream over the cake. Sprinkle with 1 teaspoon of crushed cookies.
  4. Spread 1 tablespoon of chocolate ice cream on top (the ice cream might melt and mix slightly).
  5. Freeze for 30 minutes.
  6. Dip the ice pop sticks into 2 tablespoons of melted white chocolate and press them into the centers of the ice cream cake pops. Freeze for at least 8 hours, until solid.
  7. To make the cake pop holder, cut 3 2-foot by 5-inch (½ meter by 13 cm) strips of foam board. Place tape in between each layer, one on top of the other, so you have 3 layers of foam board. Carefully create 24 ½-inch (1 cm) slits 2 inches (2 cm) apart with a precision knife. Cut deep enough so you puncture the second layer of foam board. Each cake pop should easily push into the board and stand upright.
  8. Use a butter knife or offset spatula to loosen the ice cream cake pops from the ice cube tray.
  9. Add the remaining melted white chocolate to a tall drinking glass. Working 1 at a time, pull each cake pop from the ice cube mold and dip into the melted white chocolate. Place the cake pops in the cake pop holder or on a plate and keep in the freezer until ready to serve.
  10. Decorate the cake pops with whipped cream and sprinkles, if desired.
  11. Serve immediately.
  12. Enjoy!

Watch the recipe video here:

Ice Cream Cake Pops

Make the most of that ice cube tray with these delicious ice cream cake pops! ?Get the ice cube tray needed to make this recipe right HERE: https://bzfd.it/2LqGn4U – We may make some $$ if you buy!FULL RECIPE: https://tasty.co/recipe/ice-cream-box-cake-pops

Posted by Tasty on Friday, July 27, 2018

Main dish

Spatchcock Chicken Sheet Pan Supper

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Spatchcock Chicken Sheet Pan Supper
Spatchcock Chicken Sheet Pan Supper
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons fresh oregano, minced
  • 2 sprigs fresh thyme, leaves minced
  • ½ cup plus 2 tablespoons olive oil
  • 2 lemons, halved
  • Kosher salt and freshly ground black pepper
  • One 4-pound whole chicken, patted dry
  • 1 pound small Yukon gold potatoes, halved
  • 1 cup sliced zucchini pieces (3-by-1/2-inch sticks)
  • 1 cup cherry tomatoes
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh parsley
Instructions
  1. Position an oven rack in the middle of the oven and preheat to 475 degrees F.
  2. In a small bowl, whisk together the oregano, thyme, ½ cup of the olive oil, the juice of 2 lemon halves and a pinch of salt and pepper. Set aside.
  3. Place a kitchen towel over the top of a cutting board. Place the chicken on the towel breast-side down and locate the backbone. With sharp kitchen shears, cut along one side of the spine followed by the other, then remove the backbone and discard or reserve for stock. Flip the chicken over and lay flat. Press down firmly with your hands on the center of the breast. The breastbone should pop and the chicken should sit relatively flat. Season the chicken all over with 2 tablespoons of salt and 2 teaspoons of pepper.
  4. Add remaining 2 tablespoons olive oil to a rimmed sheet pan and distribute evenly. Place the chicken skin-side up in the middle. Rub the chicken's skin with 3 tablespoons of the oil and herb mixture.
  5. Toss the potatoes with 3 tablespoons of the oil and herb mixture. Distribute the potatoes around the chicken on the sheet pan. Roast for 15 minutes, then lower the heat to 400 degrees F and continue roasting for 10 minutes.
  6. Meanwhile, toss the zucchini, cherry tomatoes and garlic in the remaining oil and herb mixture. Scatter around the sheet pan and roast until the chicken is totally cooked through, an additional 12 to 15 minutes. Transfer the chicken to a cutting board. Let it rest while you arrange the potatoes and vegetables on a platter.
  7. Separate the chicken into 6 pieces: 2 breasts with wing, 2 thighs and 2 legs. Arrange in the middle of the platter. Squeeze the remaining lemon halves over the platter and garnish with chopped parsley.

Watch the recipe video here:

How to Make Ree's Spatchcock Chicken Sheet Pan Supper

Recipe of the Day: The Pioneer Woman – Ree Drummond's Spatchcock Chicken Sheet Pan Supper ? Save the recipe: http://bit.ly/2LmrEXK.

Posted by Food Network on Friday, July 27, 2018

Dessert

Apple Crumble Trifle

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Apple Crumble Trifle
This is a recipe for those of you who, even in the depths of summer, where long, parched days bleed endlessly into each other, crave the comforts of winter. The thought of a chicken roasting in the oven while it greyly snows outside, of roast potatoes and gravy. Apple crumble trifle brings a dish usually banished to shorter, colder days and marries it to that glory of summer cooking, the trifle.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crumble Topping
  • 200g brown sugar
  • 200g plain flour
  • 200g butter
  • 100g oats
Apples
  • 8 apples, peeled, cored and chopped into segments
  • 150g soft brown sugar
  • Caramel
Whipped cream
  • 800ml double cream
  • 100g caster sugar
  • 1 tsp vanilla essence
Instructions
  1. Preheat the oven to 180°C/360°F/
  2. Begin by blitzing together the butter, oats, sugar and flour. This should make a soft, damp mixture prone to clumping.
  3. Sprinkle this over a baking tray and bake for around 30 mins. Half way through the cooking time give everything a stir to break it up and make it into craggy lumps. When it's golden brown set it aside to cool.
  4. Meanwhile, toss the apples with the sugar and roast them until soft and sticky.
  5. Whisk the cream with the vanilla essence and sugar until it makes stiff peaks, then layer it with the apples, a little caramel and crumble in a trifle dish.

Watch the recipe video here:

Apple Crumble Trifle

Apple Crumble Trifle

Posted by Twisted on Thursday, July 26, 2018

Breakfast

Scalloped Potato Loaf

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Scalloped Potato Loaf
The layers of this scalloped potato loaf are gonna make you wanna dig in ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tablespoon olive oil
  • 1 large white onion, chopped
  • 1 lb (455 g) lean ground beef
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 14 oz (395 g) diced tomato, 1 can
  • 6 cups (240 g) fresh spinach
  • 5 russet potatoes
  • 13 slices mozzarella cheese
  • 2 tablespoons fresh parsley, chopped, for garnish
Instructions
  1. In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes.
  2. Add the ground beef and break apart, then cook for 3 minutes until the meat is no longer pink. Add the pepper, salt, garlic powder, paprika, and tomatoes. Mix thoroughly.
  3. Add the spinach and cook until just wilted, about 2 minutes. Remove the pan from the heat, cover, and set aside until ready to use.
  4. Preheat the oven to 350˚F (180˚C).
  5. Peel the potatoes and cut into ⅛-inch (3 mm) thick slices.
  6. In a 9x5-inch (23x13-cm) loaf pan, arrange overlapping potato slices on the bottom of the pan so the entire bottom is covered. Line the perimeter of the pan with overlapping potato slices.
  7. Place 2 slices of mozzarella over the bottom layer of potatoes. Cut 5 slices of mozzarella in half. Place 2 half slices of cheese against the potatoes on both of the longer sides of the pan and one half on both of the shorter sides. Place one half in each of the corners of the pan.
  8. Spread ⅓ of the beef mixture on top of the cheese. Arrange another layer of overlapping potato slices over the beef mixture. Place 2 more slices of cheese on top of the potatoes.
  9. Spread another third of the beef mixture over the cheese, then add another layer of potatoes. Place 2 more slices of cheese on top of the potatoes. Spread the rest of the beef mixture on top of the cheese.
  10. Tuck potato slices around the sides of the pan until all of the gaps are filled. Place the last 2 slices of cheese on top of the beef mixture. Cover the cheese with overlapping potato slices.
  11. Bake for 90 minutes, until the top is golden brown and crisp. Let cool a bit.
  12. Place a cutting board over the loaf pan and invert the loaf.
  13. Slice and garnish with parsley.
  14. Enjoy!

Watch the recipe video here:

Scalloped Potato Loaf

The layers of this scalloped potato loaf are gonna make you wanna dig in ?FULL RECIPE: https://tasty.co/recipe/scalloped-potato-loaf

Posted by Proper Tasty on Thursday, July 26, 2018

Main dish

Apple Pie Jello Shots

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Apple Pie Jello Shots
Apple Pie Jello Shots
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CRUST
  • 1 ½ cups (125 g) graham cracker crumbs
  • ⅓ cup (65 g) granulated sugar
  • ½ tablespoon cinnamon
  • 7 tablespoons unsalted butter, melted
FILLING
  • 1 cup (240 mL) apple juice
  • 1 ½ fl oz (44 mL) cinnamon whiskey
  • ¾ cup (180 mL) vodka
  • 2 packages unflavored gelatin
  • whipped cream, for serving
  • cinnamon, for serving
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter.
  3. In a greased 6-cup muffin tin, press the graham cracker mixture firmly into each cup, ensuring it evenly coats the sides and bottom.
  4. Bake for 7-10 minutes, or until the butter has been fully absorbed by the graham cracker crumbs.
  5. Freeze the crusts for 15 minutes.
  6. In a small saucepan, add the apple juice, cinnamon whiskey, and vodka.
  7. Add the gelatin and bring to a simmer over medium heat, whisking until the gelatin is dissolved.
  8. Remove the pan from the heat. Using a baster, fill cooled graham cracker crusts with the gelatin mixture.
  9. Refrigerate for 30 minutes, or until the gelatin is firm. Cut each cup into quarters and garnish with whipped cream and cinnamon.
  10. Enjoy!

Watch the recipe video here:

Apple Pie Jello Shots

Apple pie in jello shot form? Yup, we went there. And they were delicious. ?FULL RECIPE: https://tasty.co/recipe/apple-pie-jello-shots

Posted by Tasty on Saturday, April 21, 2018