Breakfast

Cinnamon Roll Cheesecake Bars

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Cinnamon Roll Cheesecake Bars
You don't need a cream cheese glaze on top with this cheesecake-y filling. But then again, if you're already making these bars, you might as well go all out.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tubes pre-made cinnamon roll dough
  • 2 packages cream cheese
  • 1 large egg
  • ½ c. sugar
  • 1 tsp. cinnamon
Instructions
  1. Preheat oven to 350°.
  2. Unroll a tube of cinnamon roll dough and use a rolling pin to flatten it out to to roughly the size of a 9"-x-9" baking dish. Place a sheet of parchment paper on the bottom of the baking dish, then place the flattened dough on top. You may need to use your fingers to spread it out further.
  3. Combine cream cheese, egg, sugar, and cinnamon in a mixing bowl, whipping until light and fluffy, then spread mixture on top of cinnamon roll dough.
  4. Open the second tube of cinnamon roll dough. Cut each cinnamon roll in half width-wise, creating shorter, squatter rolls. Place on top of the cheesecake spread, so rolls are touching one another. Bake for 25 to 27 minutes, or until rolls are lightly golden.
  5. Drizzle with frosting from cinnamon roll packages, if desired. Let rest 10 to 15 minutes before cutting into bars.

Watch the recipe video here:

How To Make Cheesecake Stuffed Cinnabuns

Cheesecake Stuffed Cinnabuns are a gift from the brunch gods.Full recipe: http://dlsh.it/5LMUeTC

Posted by Delish on Tuesday, April 17, 2018

Breakfast

Caprese Chicken

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Caprese Chicken
Tomatoes cooked in balsamic vinegar are the perfect sweet-tart compliment to this cheesy chicken.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • ¼ c. balsamic vinegar
  • 2 cloves garlic, minced
  • 1 pt. grape tomatoes, halved
  • 2 tbsp. shredded fresh basil
  • 4 slices mozzarella
Instructions
  1. In a large skillet over medium-high heat, heat oil.
  2. Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate.
  3. Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes.
  4. Stir in basil.
  5. Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt cheese.
  6. Spoon tomatoes over chicken and serve.

Watch the recipe video here:

How To Make Caprese Chicken

BRB, making this Caprese Chicken every week from now until forever.Full recipe: http://dlsh.it/F07EiHJ

Posted by Delish on Wednesday, April 18, 2018

Drink

Baileys Tiramisu Martini

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Baileys Tiramisu Martini
BAILEYS TIRAMISU MARTINI
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 25ml Baileys Original
  • 25ml Hazelnut Liqueur
  • 25ml Butterscotch Schnapps
  • 25ml Fresh espresso
Instructions
  1. Add all to shaker filled with ice and shake well.
  2. Mix golden caster sugar, cocoa powder, dash of coffee powder in a bowl.
  3. Rim your Martini/Coupe glass with honey and dip into sugar mix.
  4. Strain drink into glass, garnish with lady fingers, extra cocoa powder mix.
  5. Enjoy!

Watch the recipe video here:

Baileys Tiramisu Martini

Baileys Tiramisu Martini

Posted by Twisted on Thursday, April 19, 2018

Breakfast

Croquette Mozzarella Sticks

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Croquette Mozzarella Sticks
Croquette Mozzarella Sticks
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 lb (910 g) russet potato, peeled and quartered
  • 2 cloves garlic, minced
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • ½ cup (55 g) grated parmesan cheese, plus more for garnish
  • 4 large eggs, beaten, divided
  • salt, to taste
  • black pepper, to taste
  • 12 sticks mozzarella cheese, halved crosswise
  • 1 cup (125 g) all-purpose flour
  • 1 cup (115 g) plain breadcrumbs
  • oil, for frying
  • marinara sauce, for serving
  • fresh parsley, chopped, for garnish
Instructions
  1. Add the potatoes to a large pot with enough cold water to cover them. Bring to a boil over high heat and cook until tender when pierced with a fork, about 30 minutes.
  2. Drain the potatoes and transfer to a large bowl. Use a potato masher to mash the potatoes until there are no large chunks left.
  3. Add the garlic, parsley, Parmesan cheese, 1 beaten egg, salt, and pepper. Mix well.
  4. Take a spoonful of potatoes and form into a patty.
  5. Place a cheese stick in the middle and wrap the potato around the cheese until it is evenly covered.
  6. Arrange the formed croquettes on a parchment-lined baking sheet and freeze for 30 minutes.
  7. Place the flour, 3 remaining eggs, and bread crumbs in 3 separate shallow bowls. Dredge the croquettes in the flour, shaking off any excess; then dredge in the egg and the bread crumbs.
  8. Heat the oil in a large pot until it reaches 350°F (180°C). Fry the croquettes for 3 minutes, or until golden brown.
  9. Transfer the croquettes to a wire rack set over paper towels to drain the excess oil.
  10. Let cool for a few minutes as they will be HOT.
  11. Garnish with grated Parmesan cheese and parsley and serve with marinara sauce alongside.
  12. Enjoy!

Watch the recipe video here:

Croquette Mozzarella Sticks

Mozzarella sticks just got EVEN BETTER ?!FULL RECIPE: https://tasty.co/recipe/croquette-mozzarella-sticks

Posted by Tasty on Thursday, April 19, 2018

Main dish

Parmesan Shell Spaghetti Tacos

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Parmesan Shell Spaghetti Tacos
Eat the spaghetti to forgetti your regretti.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups shredded Parmesan cheese
  • ½ pound spaghetti, cooked
  • 16 mini meatballs, cooked
  • ½ jar marinara sauce
Instructions
  1. In a large nonstick skillet over medium heat, place 3 tablespoons to ¼ cup of Parmesan cheese in the center of the pan. Flatten with a rubber spatula to make a circular cheese disc. Cook for a few minutes until cheese is melted. Flip and cook for another minute. Quickly place cheese in the grooves of an upside down muffin tin to form a taco shell. Once it’s completely cooled the cheese will stay in a taco shell shape. Place spaghetti and meatballs inside each taco shell. Enjoy your Italian taco party!

Watch the recipe video here:

Parmesan Shell Spaghetti Tacos

Eat the spaghetti to forgetti your regretti.Taste for Yourself: taste.md/2HxBd48

Posted by Tastemade on Thursday, April 19, 2018

Cake Dessert

Chocolate Chip Cookie Dough Crumb Cake

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Chocolate Chip Cookie Dough Crumb Cake
From the "more is more" files we present this cake and cookie monster!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the milk cake:
  • ½ cup butter
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
For the chocolate chip frosting:
  • 1½ cups brown sugar
  • 1 cup butter, room temperature
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup heavy cream
  • 1 cup mini chocolate chips
For the chocolate chip cookie crumb:
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ½ cup butter, melted
  • 1½ cups all-purpose flour
  • ¼ cup mini chocolate chips, for topping
For the chocolate cake:
  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ⅓ cup cocoa powder
  • ¾ cup butter, softened at room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup sour cream, room temperature
Instructions
Make the milk cake:
  1. Preheat oven to 350 degrees, and line a 9-inch cake pan with baking spray and parchment paper.
  2. In a small saucepan, melt butter and add milk and vanilla. Bring to a near boil and then reduce to a simmer. In a large bowl, cream eggs and sugar until light and fluffy. Slowly pour in warm milk mixture and stir to combine. Add in flour, baking powder and salt. Pour into prepared cake pan and bake for 30 to 35 minutes until a cake tester comes out clean. Allow the cake to cool completely.
Make the chocolate chip frosting:
  1. In a bowl, beat the brown sugar and butter with an electric mixer until fluffy. Beat in the vanilla extract. Add the flour and salt and mix until combined. Add cream a little at a time until the mixture is spreading consistency (you may not have to use all of the cream). Fold in chocolate chips.
Make the chocolate chip cookie crumb:
  1. In a medium bowl, combine sugar, brown sugar and butter. Add flour and chocolate chips and mix until combined. Set aside while you make the chocolate cake.
Make the chocolate cake:
  1. Preheat the oven to 350 degrees. Line a 9-inch cake pan with baking spray and parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cocoa. Using a hand mixer, blend the butter, eggs and vanilla into the dry mix. Fold in the sour cream. Pour the batter into the pan and bake for 20 to 25 minutes until the cake has set slightly. Top with the chocolate cookie crumb and return to the oven for another 15 to 20 minutes. Set aside to cool completely.
Assemble the cake:
  1. Place the vanilla milk cake on a serving platter and top with chocolate chip frosting. Place chocolate cake with crumb on top. Cake will keep up to 5 days covered.

Watch the recipe video here:

Cookie Dough Crumb Cake

Cake doesn't ask silly questions. Cake understands.Taste for Yourself: taste.md/2EYwkfm

Posted by Tastemade on Wednesday, April 18, 2018

Breakfast

Taco Stuffed Avocados

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Taco Stuffed Avocados
Pure goodness in the palm of your hand.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 ripe avocados
  • Juice of 1 lime
  • 1 tbsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 lb. ground beef
  • 1 packet taco seasoning
  • Kosher salt
  • Freshly ground black pepper
  • ⅔ c. shredded Mexican cheese
  • ½ c. shredded lettuce
  • ½ c. quartered grape tomatoes
  • Sour cream, for topping
Instructions
  1. Halve and pit avocados. Using a spoon, scoop out a bit of avocado, creating a larger well. Dice removed avocado and set aside to use later. Squeeze lime juice over all avocados (to prevent browning!).
  2. In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Remove from heat and drain fat.
  3. Fill each avocado half with beef, then top with reserved avocado, cheese, lettuce, tomato, and a dollop sour cream.

Watch the recipe video here:

How To Make Taco Stuffed Avocados

Taco Stuffed Avocados are the low-carb way to get your taco fix ? Full recipe: http://dlsh.it/7cAhdLJ

Posted by Delish on Wednesday, April 18, 2018

Breakfast

12 Layer Turkey Pesto Panini Bread Bowl

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12 Layer Turkey Pesto Panini Bread Bowl
12 Layer Turkey Pesto Panini Bread Bowl
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
PESTO
  • 4 cups (160 g) fresh basil, washed and dried
  • 2 cloves garlic
  • ⅓ cup (40 g) pine nuts
  • ½ cup (120 mL) olive oil
  • ½ cup (55 g) grated parmesan cheese
  • 1 teaspoon salt
PANINI
  • 1 bread, medium round loaf
  • ½ tablespoon unsalted butter, melted
  • 7 slices mozzarella cheese
  • 8 slices tomato
  • 10 slices turkey
  • 8 slices bacon, cooked and chopped
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Make the pesto: In a food processor, combine the basil, garlic, pine nuts, and olive oil. Blend for 30 seconds, or until thick and saucy.
  3. Add the Parmesan and salt and blend for another 30 seconds, or until thoroughly combined.
  4. Cut the top off the loaf of bread. Use a serrated knife to cut a circle in the center of the bread, then use a large spoon to scoop out the inside. Try to keep bread in one piece.
  5. Use a rolling pin to roll the excess bread into one flat piece of bread. Spread melted butter on both side of the rolled out bread and bake for 10 minutes, or until golden brown.
  6. Remove the toasted bread from the oven.
  7. Assemble the sandwich: Place bread bowl in an oven-safe pan. Spread pesto on the bottom of the inside of the bread bowl, then layer in half of the mozzarella slices, 4 slices of tomatoes, 5 slices of turkey, and 4 chopped slices of bacon.
  8. Top with the toasted bread and brush with pesto. Add the remaining bacon, turkey, tomato, and cheese. Finally, spread pesto on the bottom lid of the bread and over the cheese. Place the lid of bread on top of it and then press down with a heavy oven-safe pan.
  9. Bake for 20 minutes, or until golden brown.
  10. Enjoy!

Watch the recipe video here:

12 Layer Turkey Pesto Panini Bread Bowl

This 12-layer turkey pesto panini bowl is so delicious ?!FULL RECIPE: https://tasty.co/recipe/12-layer-turkey-pesto-panini-bread-bowl

Posted by Tasty on Wednesday, April 18, 2018

Main dish

Steak with Cream Sauce

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Steak with Cream Sauce
Steak & potatoes... and cream sauce. Enough said.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • For the steak:
  • 2 (10 oz) ribeye 1 inch thick
  • sea salt
  • freshly ground black pepper
  • 3 tablespoons of vegetable oil
  • 2 garlic cloves, whole
  • 4 tablespoons of butter
  • 4 sprigs of thyme
  • For the sauce:
  • 1 tablespoon of olive oil
  • 3 cloves of garlic, minced
  • 1 cup of heavy cream
  • 2 tablespoons of whole mustard seed
  • ½ cup of grated parmesan cheese
  • 1 tablespoon of butter
  • freshly ground black pepper
  • salt
  • ½ lemon, juiced
  • For the potatoes:
  • 6 small Idaho, boiled
  • olive oil
  • salt
  • pepper
  • ¼ cup of parsley, chopped
  • ½ cup of parmesan, grated
Instructions
  1. Pat dry ribeye with paper towel. Season both sides with salt and pepper.
  2. In the bottom of a heavy saute pan heat 2 tablespoons of vegetable oil on medium-high heat until oil becomes thin and smokes in the pan (about 5 minutes).
  3. Sear steak for 4 minutes on each side. Add garlic clove, thyme, and butter to the pan. Baste steak with butter for 5 minutes to impart flavor. Then remove the steak and allow it to rest.
  4. On a lined baking sheet, smash cooked potatoes, adding salt, pepper, parmesan, and olive oil. Broil for 10 minutes until golden brown.
  5. In a sauce pot on medium heat, simmer the oil and garlic for about 3 minutes. Add heavy cream, and gently bring to a simmer for about 5 minutes. Add whole-seed mustard, parmesan, butter, and lemon juice; season with salt and pepper.

Watch the recipe video here:

Steak with Cream Sauce

Make no misteak – you NEED to make this for dinner this week.Taste for Yourself: taste.md/2vpO1Vz

Posted by Tastemade on Wednesday, April 18, 2018

Breakfast

Rose Dumplings

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Rose Dumplings
Rose Dumplings
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 32 sheets dumpling wrappers
FILLING
  • 3.5 oz (100 g) shrimp
  • 3.5 oz (100 g) ground pork
  • 1 oz (25 g) chinese chive, minced
  • 2 teaspoons sake
  • 1 teaspoon sugar
  • salt
  • 2 teaspoons soy sauce
  • 1 teaspoon ginger, grated
  • 1 clove garlic, grated
  • ⅓ cup (80 mL) water
  • 1 tablespoon sesame oil
DUMPLING SAUCE
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • chili oil, to taste
Instructions
  1. Roughly chop the shrimp.
  2. Combine ground pork, shrimp, sake, sugar, and salt in a medium bowl. Mix with your hands until well-combined.
  3. Add the soy sauce, ginger, garlic, and Chinese chives. Mix well.
  4. Apply water on the right edge of a dumpling wrapper, then layer on 3 more wrappers.
  5. Scoop a spoonful of filling onto the middle of each dumpling wrapper.
  6. Make a flower shape: wet the top edges of the dumpling wrappers and fold the dumplings half from top to bottom, then roll up from left to right.
  7. Apply water to the end and seal. Repeat with the remaining wrappers and filling.
  8. Heat a bit of oil in a medium pan over medium heat and lay the dumplings in a single layer. Cook for 2 minutes.
  9. When the dumplings start to brown on the bottoms, pour in the water and cover.
  10. Steam for 10 minutes.
  11. Take off the lid and pour the sesame oil in the pan.
  12. Reduce the heat to low and cook for 3 minutes, until dumpling wrappers are crispy.
  13. Combine the vinegar, soy sauce, and chili oil to taste in a small bowl.
  14. Enjoy!

Watch the recipe video here:

Rose Dumplings

? Rose dumplings? (via Tasty Japan)RECIPE: https://tasty.co/recipe/rose-dumplings

Posted by Proper Tasty on Wednesday, April 18, 2018