Drink

Mermaid Mules

Save Print
Mermaid Mules
What makes these cocktails blue? It's Curacao, a blue liqueur made from citrus peels! It's tangy flavor is the perfect compliment to your average Moscow Mule.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 3 oz. Blue Curaçao
  • 6 oz. vodka
  • ⅓ c. lime juice
  • 1 oz. can ginger beer
  • 3 lime rounds, for garnish
  • Paper umbrellas, for garnish (optional)
Instructions
  1. Divide blue curaçao, vodka, and lime juice between 3 glasses and stir to combine. Fill glass with ice and top off each drink with ginger beer. Garnish with lime round and umbrella, if using.

Watch the recipe video here:

How To Make Mermaid Mules

When life's a beach, make Mermaid Mules ☀️Full recipe: http://dlsh.it/Ly9k2W0

Posted by Delish on Wednesday, May 23, 2018

Dessert

Cherry Pie-Filled Cheesecake

Save Print
Cherry Pie-Filled Cheesecake
Cherry Pie-Filled Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CHERRY PIE FILLING
  • 1 cup (200 g) sugar
  • ¼ cup (30 g) cornstarch
  • ⅓ cup (80 mL) water
  • 1 tablespoon lemon juice
  • 40 oz (1.1 kg) canned cherry, drained
  • 1 teaspoon almond extract
CHEESECAKE
  • 25 chocolate sandwich cookies, crushed
  • 6 tablespoons unsalted butter, melted
  • 40 oz (1.1 kg) cream cheese
  • 2 cups (400 g) sugar
  • 2 teaspoons vanilla extract
  • 1 cup (240 mL) heavy cream
  • fresh berries, for decoration
Instructions
  1. Add the sugar and cornstarch to a large saucepan and whisk until combined. Stir in the water and lemon juice. Cook over medium heat, whisking until the sugar has dissolved, then reduce the heat to medium-low and simmer until a thick syrup forms and turns golden, about 5 minutes.
  2. Add the cherries and cook for another 2-3 minutes until syrup has thickened. Turn off the heat and stir in the almond extract. Set aside to cool.
  3. Line an 8-inch (20 cm) springform pan with plastic wrap. Transfer the cherry filling to the pan and spread evenly. Freeze for 2-3 hours, until firm.
  4. Combine the crushed cookies with the melted butter in a medium bowl until well-combined.
  5. Transfer the cookie crumb mixture to a 10-inch (25 cm) springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
  6. In a large bowl, beat the cream cheese, sugar, and vanilla extract together with an electric hand mixer until combined.
  7. Add the heavy cream and beat for another 2-3 minutes until combined and fluffy.
  8. Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
  9. Unwrap the cherry pie filling, and place it on top of the set cheesecake layer. Cover with the remaining cheesecake batter, spreading until smooth on top.
  10. Decorate with fresh berries.
  11. Chill in the fridge for at least 4 hours before slicing and serving.
  12. Enjoy!

Watch the recipe video here:

Cherry Pie-Filled Cheesecake

The hidden layer of cherry pie filling is such a sweet surprise! ?FULL RECIPE: https://tasty.co/recipe/cherry-pie-filled-cheesecake

Posted by Tasty on Wednesday, May 23, 2018

Dessert

Ice Cube Summer Berry Cheesecakes

Save Print
Ice Cube Summer Berry Cheesecakes
Pop chocolates out carefully and trim excess chocolate if needed.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 250g dark chocolate, finely chopped
  • 1 tbsp coconut oil
  • 225g strawberries
  • 2 tbsp sugar
  • 16 Laughing Cow Triangles Original
  • 1 can condensed milk
  • 2 tbsp lemon juice
  • 1 tsp vanilla
  • 115g crushed digestive biscuits
  • 55g unsalted butter, melted
Instructions
  1. In a microwavable jug, add 250g chocolate and coconut oil. Microwave on high for 2 minutes until completely melted. Pour into the ice cube tray and tilt tray in all directions, allowing chocolate to cover the sides. Flip trays upside down to let excess chocolate drip out. Then refrigerate for 5 minutes.
  2. Mix digestive biscuits and butter until combined. Set aside.
  3. Add strawberries and sugar to a pot. Cook over medium heat until reduced by half and thick. Pass through a sieve to remove any large bits and seeds. Cool.
  4. Whisk together Laughing Cow, strawberry puree, condensed milk, lemon juice and vanilla. Fill each ice cube mould ¾ way with cheesecake mix. Top with digestive biscuit mix. Chill in the fridge until completely set, then carefully pop out and serve!

Watch the recipe video here:

Ice Cube Summer Berry Cheesecakes

Ice Cube Summer Berry Cheesecakes

Posted by Twisted on Wednesday, May 23, 2018

Lasagna

Fried Lasagna Dippers

Save Print
Fried Lasagna Dippers
Did you know that you can actually fry lasagna noodles? These Fried Lasagna dippers are a great option for an appetizer. They're are easy to make and even better to eat. Try and eat just one 😉
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • Par cooked Lasagna sheets
  • Sliced mozzarella
  • 1½ cups ragu
  • 1½ cups bechamel
  • ¼ cup grated parmesan
  • ¼ cup grated mozzarella
  • 2 tsp Italian seasoning
  • Oil for frying
Instructions
  1. Heat béchamel with cheese and seasoning until smooth. Keep warm.
  2. Lay lasagna sheets out. Top with one slice of mozzarella. Top with a head tablespoon of ragu. Roll into a cigar shape. Repeat with remaining ingredients.
  3. Shallow fry on all sides until golden brown.
  4. Dip into warm béchamel, enjoy!

Watch the recipe video here:

Fried Lasagna Dippers

Fried Lasagna Dippers

Posted by Twisted on Monday, May 21, 2018

Breakfast

Giant Cornbread Bowl

Save Print
Giant Cornbread Bowl
A completely edible BBQ bowl?! Can we get an amen?!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Cornbread:
  • ½ cup unsalted butter, melted
  • ½ cup sugar
  • 2 eggs
  • 1½ cups milk
  • 1½ cups flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Mac & cheese:
  • ½ pound macaroni, cooked
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 2 cups cheddar cheese, shredded
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large oven-safe bowl, add melted butter and sugar. Whisk until combined. Add eggs and milk. Add flour, cornmeal, baking powder and salt. Whisk until smooth. Bake 20 to 25 minutes until golden brown and a toothpick inserted in the middle comes out clean. Let cool.
  3. Heat a large pot over medium heat. Add butter and melt. Whisk in flour until a thick paste forms. Slowly whisk in milk, 1 cup of cheese and salt. Bring to a low simmer and allow sauce to thicken. Add cooked macaroni and remaining cup of cheese. Stir until cheese is melted.
  4. Using a paring knife, cut a large hole in the center of your cornbread, leaving about a 1-inch rim around the edge. Scoop out the center. Add macaroni to the center of the cornbread bowl. Serve with ribs, barbecue sauce and jalapeños.

Watch the recipe video here:

Giant Cornbread BBQ Bowl

A completely edible BBQ bowl?! Can we getta AMEN?Taste for Yourself: taste.md/2x710fo

Posted by Tastemade on Tuesday, May 22, 2018

Cake Dessert

Ice Cream Poke Cake

Save Print
Ice Cream Poke Cake
We've all seen poke cakes and are always enamoured by the ease an deliciousness of them. This ice cream poke cake takes it to the next level and is a perfect summer treat!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • ¾ cup + 2 tbsp flour
  • 1 cup sugar
  • 6 tbsp cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup buttermilk
  • ¼ cup oil
  • 1 egg
  • 1 tsp vanilla
  • ½ cup fresh coffee
  • 2 cups heavy cream
  • 10ml vanilla essence
  • 1 can sweetened condensed milk
  • Caramel sauce
  • Chocolate shavings
  • 2 cups whipped cream
Instructions
  1. Preheat oven to 160ºC (325ºF). Line a 11x7 cake pan with butter and baking paper to come up the edges.
  2. In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt. Whisk in egg, milk, oil and vanilla until combined. Pour in coffee and stir gentle to incorporate until smooth. Pour into prepared tin and bake for 25- 30 minutes.
  3. While cake is baking, make ice cream topping. Whip the heavy cream and vanilla to stiff peaks. Fold in condensed milk. Set aside.
  4. When cake is done, let cool completely. Using the back of a wooden spoon, poke holes into the cake. Pour the ice cream filling over top and spread evenly.
  5. Freezer for 4 hours to set.
  6. Spread whipped cream over top and pipe extra into rosettes for garish. Drizzle with caramel and sprinkle chocolate shavings.
  7. Serve immediately. Enjoy!

Watch the recipe video here:

Ice Cream Poke Cake

Ice Cream Poke Cake

Posted by Twisted on Tuesday, May 22, 2018

Drink

Milkshakes 3 Ways

Save Print
Milkshakes 3 Ways
Milkshakes are the perfect novelty desserts and this milkshake is the perfect milk to ice cream ratio. If you prefer thicker milkshakes either up the ice cream or decrease the milk. While your mix-in options are endless, we think the two below are pretty perfect.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
FOR THE VANILLA MILKSHAKE
  • 4 large scoops (about 1½ c) vanilla ice cream
  • ¼ c. milk
  • Reddi Whip, for garnish
  • Sprinkles, for garnish
  • Maraschino cherry, for garnish
FOR PEANUT BUTTER CHOCOLATE MILKSHAKE
  • 4 large scoops (about 1½ c) vanilla ice cream
  • ¼ c. milk
  • ½ c. peanut butter
  • ½ c. chopped Reese's
  • Hot fudge, for garnish
  • Chocolate jimmies, for garnish
  • 1 mini Reese's, for garnish
FOR OREO MILKSHAKE
  • 4 large scoops (1½ c) vanilla ice cream
  • ¼ c. milk
  • ½ c. marshmallow fluff
  • ½ c. crushed Oreos
  • Reddi Whip, for garnish
  • Mini chocolate chips, for garnish
  • 1 Oreo, for garnish
Instructions
  1. MAKE VANILLA MILKSHAKE
  2. In a blender, blend together ice cream and milk.
  3. Pour into a glass and garnish with Reddi Whip, sprinkles, and a cherry.
  4. MAKE PEANUT BUTTER CHOCOLATE MILKSHAKE
  5. In a blender, blend together ice cream, milk, peanut butter, and chopped Reese’s until incorporated.
  6. Pour fudge onto the inside edges of a glass then pour in peanut butter ice cream. Garnish with Reddi Whip and chocolate jimmies. Finish with a Reese’s.
  7. MAKE OREO MILKSHAKE
  8. In a blender, blend together ice cream, milk, marshmallow fluff and crushed Oreos until just incorporated.
  9. Pour into a glass and garnish with Reddi Whip and mini chocolate chips. Finish with an Oreo.

Watch the recipe video here:

How To Make 3 Insane Milkshakes

Which of these three INSANE milkshake flavors is the BEST?? ?Full recipes: http://dlsh.it/ywIdqbs

Posted by Delish on Tuesday, May 22, 2018

Burgers

Frank’s Cheese Stuffed Burger Dogs

Save Print
Frank's Cheese Stuffed Burger Dogs
Hot diggity, there’s a new top dog on the menu. Enjoy everything that’s great about bacon, beef and barbecue with these cheese stuffed burger dogs. Slathered with Frank’s RedHot and served on a pickle-packed toasted roll, this is the only way to celebrate summer in style.
Author:
Cuisine: American
Recipe type: Burgers
Ingredients
  • 2lb ground beef
  • 12 strips of bacon
  • 1 tbsp black pepper
  • ½ tbsp salt
  • 1 tbsp onion powder
  • 1 cup Frank’s Original Hot Sauce
  • ½ cup French’s Classic Yellow Mustard
  • Monterey Jack Cheese, cut into strips
  • Grilled onions, for serving (optional)
  • Ranch dressing, for serving
  • Pickles, for serving
Instructions
  1. In a large bowl, combine ground beef, pepper, salt and onion powder.
  2. Divide the ground beef into palm-sized pieces, then shape into small logs and shape around the strips of cheese. Make sure the cheese is sealed.|
  3. Lay out two adjacent pieces of bacon on a board. Roll each ‘dog’ in two strips. Combine the hot sauce with the mustard, honey and butter. Place the dogs on a hot grill (preheated to 400°F if using drum BBQ).
  4. Grill for 5 minutes, turning frequently. Liberally glaze the dogs with the sauce, turning frequently. Continue until the dogs are cooked through, crisp, sticky and delicious. Serve in buttered, grilled hotdog buns with pickles and creamy ranch dressing.

Watch the recipe video here:

Frank's Cheese Stuffed Burger Dogs

Frank's Cheese Stuffed Burger Dogs

Posted by Twisted on Tuesday, May 22, 2018

Main dish

Cilantro-Lime Shrimp Foil Packs

Save Print
Cilantro-Lime Shrimp Foil Packs
This recipe was made for summer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb. medium shrimp, peeled and deveined
  • 3 ears corn, quartered
  • 1 zucchini, cut into half moons
  • 2 cloves garlic, minced
  • 2 tsp. ground cumin
  • 1 tsp. crushed red pepper flakes
  • 2 tbsp. freshly chopped cilantro
  • Extra-virgin olive oil, for drizzling
  • kosher salt
  • Freshly ground black pepper
  • 2 limes, sliced into rounds
  • 2 tbsp. butter
Instructions
  1. In a large bowl, combine shrimp, corn, zucchini, garlic, cumin, red pepper flakes, and cilantro. Drizzle with olive oil, season with salt and pepper, and toss until combined.
  2. Lay out four pieces of foil. Divide shrimp mixture between foil and top each with a pat of butter and lime slices. Seal packs.
  3. Heat grill to high. Add shrimp packs and grill until shrimp is pink, about 10 minutes.
  4. Serve.

Watch the recipe video here:

How To Make Shrimp Boil Foil Packs

Shrimp Boil Foil Packs = Easiest summer dinner EVER.Full recipe: http://dlsh.it/E1TVfqM

Posted by Delish on Tuesday, May 22, 2018

Breakfast

Persian Fairy Floss Pudding

Save Print
Persian Fairy Floss Pudding
For the fantasy lovers out there, this pudding is pure fairy magic!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Pudding
  • 1 tbsp corn starch
  • 1 tbsp all purpose flour
  • 3 egg yolks
  • 1 cup thickened/whipping cream
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 250g unsalted butter
  • 1 tsp liquid pink food colouring
  • 1 tbsp musk candy flavouring (trust me it’s actually delicious and not gross!)
  • 4-5 tbsp raspberry jam
  • crushed pistachios
  • Persian fairy floss
  • 2 cups sugar
  • 1 cup water
  • ⅓ cup corn syrup
  • Food colour/extracts of your choice
  • Corn Starch
Instructions
Pudding
  1. Add corn starch, flour and sugar to a large microwave safe bowl and whisk together to combine. Add egg yolks and mix. Then add the milk, cream and vanilla. Whisk until well combined.
  2. Microwave for 1 minute at a time, whisking each time until the mixture thickens.
  3. Add butter to the hot custard and whisk until completely melted and combined.
  4. Add pink food gel and musk flavouring and whisk until evenly coloured. Cover with plastic wrap and chill for 3 hours.
  5. Persian fairy floss
  6. Add the sugar, water and glucose syrup into a a large pot and bring to a gentle boil on a medium high heat. Do not stir. Continue letting it gently bubble away until it reaches 269F. Then take it off the heat and add the pink food colouring and gently stir until evenly coloured. Allow to cool for 1 min and pour into a food safe plastic container to cool until it turns into a firm disk. It’ll take about 15-20 min.
  7. Add your corn starch into a large mixing bowl or a large deep baking tray.
  8. Tap and gently squish the sides of the plastic container to help release the candy.
  9. Dip all sides of it into the corn starch. Put one finger through the middle of the disk to make a hole in the centre.
  10. Using your hands, rotate the disk to help make the hole bigger, taking care to make the shape as even as possible in thickness. Once it get’s about the size of a steering wheel twist it into a figure 8 and then continue getting it to the same size as a steering wheel again. Continue doing that about another 15 times or until you start getting thin strands of sugar that look like hair.
  11. Once you’ve made your Persian fairy floss store in an airtight container until ready to serve.
  12. To finish your pudding cups add the chilled pudding to the bottom of each serving glass. Add a dollop of raspberry jam followed by a sprinkle of pistachios.
  13. Finish with a generous helping of your home made Persian fairy floss.

Watch the recipe video here:

Persian Fairy Floss Pudding

Who knew you could make cotton candy like this?!Taste for Yourself: taste.md/2rWhukZ

Posted by Tastemade on Sunday, May 20, 2018