Breakfast

Jalapeño Popper Cheeseburger Hot Dog

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Jalapeño Popper Cheeseburger Hot Dog
What to get the guy who's eaten everything? How about all the bar foods wrapped into one savory package?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large jalapeños, as straight as possible
  • 8 oz. ground beef
  • 4 pieces string cheese
  • 1 cup flour
  • 2 eggs, beaten
  • 2 cups plain bread crumbs
  • 4 hot dog buns
  • Ketchup, for garnish
  • Mustard, for garnish
Instructions
  1. Fill a large heavy bottom saucepan with 4 inches of oil. Preheat oil to 325 degrees.
  2. Cut off the ends of jalapeño and hollow out seeds and white membrane. Stuff with string cheese. Wrap jalapeño in 2 oz. of ground beef until completely covered. Season flour and bread crumbs with salt and pepper. Dredge wrapped jalapeño in flour and shake off any excess. Next roll jalapeño in beaten egg followed by bread crumbs.
  3. Carefully place in hot oil and cook for 5-8 minutes Drain on a paper towel lined plate. Serve in a hot dog bun with ketchup and mustard. Enjoy!

Watch the recipe video here:

Jalapeño Popper Cheeseburger Hot Dog

They say it's what's inside that counts…Taste for Yourself: taste.md/2Ho9XT6

Posted by Tastemade on Wednesday, April 11, 2018

Breakfast

Easy Croissant Donuts

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Easy Croissant Donuts
Yummy, chocolate-dipped cronuts are simpler to make than you might think.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 sheets puff pastry
  • 200 grams pancake mix
  • 1 egg
  • 20 grams butter
  • 30 grams sugar
  • Chocolate, melted
  • Toppings:
  • Crushed pistachio
  • Pink peppercorns
  • Gold leaf
  • Dried fruits
  • Freeze-dried raspberries
Instructions
  1. Soften puff pastry and butter at room temperature.
  2. In a bowl, combine pancake mix, egg, butter and sugar and mix well.
  3. Roll out and flatten dough with a pastry roller. Place puff pastry on top.
  4. Wrap the dough around the puff pastry. Cut in half and roll out to flatten. Repeat this process three times.
  5. Using a mold, cut out donuts.
  6. Fry in hot oil (170 degrees C) until golden brown.
  7. Dip in melted chocolate and decorate with your favorite toppings.

Watch the recipe video here:

Easy Croissant Donuts

Easy Croissant Donuts Full Reciper: https://taste.md/2iEMEXv?:: Tastemade Japan

Posted by Tastemade on Sunday, January 14, 2018

Main dish

Bacon-Wrapped Parmesan Garlic Knots

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Bacon-Wrapped Parmesan Garlic Knots
Bacon-Wrapped Parmesan Garlic Knots
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ⅓ cups (320 mL) warm water
  • 1 ½ teaspoons active dry yeast
  • 3 ½ cups (435 g) all-purpose flour
  • ¼ cup (30 g) grated parmesan cheese, plus 2 tsp, divided
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3 tablespoons olive oil, divided
  • 30 strips bacon
  • 5 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped, for serving
  • marinara sauce, for serving
Instructions
  1. Add the warm water to a medium bowl. Sprinkle the yeast over the water and let sit for 5 minutes, or until mixture is frothy.
  2. In a large bowl, whisk together the flour, Parmesan cheese, sugar, baking powder, salt, basil, and oregano.
  3. Add 2 tablespoons of olive oil and the yeast-water mixture. Mix with a rubber spatula until a ball of dough forms.
  4. Dump the dough out onto a clean surface and knead for about 5 minutes, until the dough is springy.
  5. Grease the large bowl with the remaining tablespoon of olive oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
  6. Preheat the oven to 425°F (220°C).
  7. Sprinkle a bit of flour over the dough then dump onto a clean surface. Tear the dough into 30 separate pieces, then roll into 6 inch (15-cm) long strips.
  8. Place a strip of bacon over each dough strip. Tie both together to form a knot.
  9. Place the knots on a wire rack placed over a baking sheet.
  10. Bake for 20 minutes, or until bread is golden brown and the bacon is crispy.
  11. In a small bowl, mix together the butter, garlic, and remaining 2 teaspoons of Parmesan cheese.
  12. Brush the knots with the butter mixture and bake for another 5 minutes.
  13. Transfer to a serving plate. Garnish with chopped parsley.
  14. Serve with marinara sauce alongside.
  15. Enjoy!

Watch the recipe video here:

Bacon-Wrapped Parmesan Garlic Knots

We wrapped garlic knots in bacon and we'll probably never go back ?…FULL RECIPE: https://tasty.co/recipe/bacon-wrapped-parmesan-garlic-knots

Posted by Tasty on Sunday, April 8, 2018

Breakfast

Crispy Baked Chicken Roll

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Crispy Baked Chicken Roll
Crispy Baked Chicken Roll
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 5 strips bacon
  • 1 medium yellow onion, sliced
  • 2 cups (80 g) fresh spinach
  • 5 chicken breasts
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 10 slices ham
  • 12 slices swiss cheese
  • 3 cups (375 g) all-purpose flour
  • 8 large eggs, beaten
  • 3 cups (150 g) panko breadcrumbs
  • fresh parsley, chopped, for sprinkling
  • CREAMY DIJON SAUCE
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 2 cups (470 mL) milk
  • ¼ cup (60 g) dijon mustard
  • salt, to taste
  • pepper, to taste
  • 1 cup (100 g) shredded parmesan cheese
Instructions
  1. In a medium cast iron skillet or pan, cook the bacon until almost brown, about 5 minutes.
  2. Add the onions and cook, stirring, until caramelized, about 10 minutes.
  3. Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat.
  4. Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts.
  5. Lay out a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly.
  6. Season with salt and pepper.
  7. Layer the ham, Swiss cheese, and bacon-carmelized onion mixture over the chicken.
  8. Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.
  9. Refrigerate for 1 hour to set.
  10. Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko.
  11. Transfer the chicken roll to a greased baking sheet and bake at 375° (190 celsius) for 40 minutes, until golden brown.
  12. Make the creamy Dijon sauce: in a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened.
  13. Slice the chicken roll and serve with the sauce and fresh parsley.
  14. Enjoy!

Watch the recipe video here:

Crispy Baked Chicken Roll

It's crispy, it's stuffed, and it's DELICIOUS ?!FULL RECIPE: https://tasty.co/recipe/crispy-baked-chicken-roll

Posted by Tasty on Monday, April 9, 2018

Main dish

Easy Honey Garlic Slow Cooker Ribs

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Easy Honey Garlic Slow Cooker Ribs
So easy and so TASTY.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (2½–3 lb) rack of pork ribs, halved
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 cup honey
  • ½ cup soy sauce
  • 10 cloves garlic, minced
Instructions
  1. Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides.
  2. Add honey, soy sauce, and garlic to a large slow cooker.
  3. Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in.
  4. Cover and cook on high for 4 hours, or low for 7 - 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.
  5. Remove the ribs and transfer to cutting board.
  6. Cut between the bones to separate into individual ribs.
  7. Serve with additional sauce from the slow cooker, as needed.

Watch the recipe video here:

Easy Honey Garlic Slow Cooker Ribs

Easy honey garlic slow cooker ribs (The Tasty Grill) ?FULL RECIPE: http://bzfd.it/2mzPuzO

Posted by Proper Tasty on Tuesday, April 10, 2018

Breakfast

BLT Sushi

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BLT Sushi
One fusion food that is definitely worth trying.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 10 slices bacon
  • 2 tbsp. mayo
  • 1 c. chopped tomatoes
  • 1 c. shredded romaine
  • kosher salt
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 400º. On a large baking sheet with a wire rack placed on top, line 5 slices bacon side by side. Lift one end of every other bacon slice and place another bacon slice on top of the lifted pieces. Lay the slices back down. Next, lift opposite bacon slices back and place a bacon slice on top. Lay the slices back down. Repeat the weaving process until you have a bacon weave of 5 strips by 5 strips.
  2. Bake until cooked but still pliable, 20 minutes.
  3. Pat bacon weave with paper towels to drain fat and transfer to a piece of saran wrap (helps for rolling!).
  4. Spread a thin layer of mayo on top of bacon weave, then top with tomatoes (keep them on the bottom ⅓ for easier rolling) and romaine. Season with salt and pepper.
  5. Starting from the bottom, tightly roll, then slice.

Watch the recipe video here:

How To Make BLT Sushi

BLT Sushi is the fun way to make your favorite sandwich low-carb.Full recipe: http://dlsh.it/yGGDPjR

Posted by Delish on Tuesday, April 10, 2018

Main dish

Big Mac Onion Rings

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Big Mac Onion Rings
The beloved flavours of the famous Big Mac - that ineffable sauce, both sweet and tangy, mixed with delicious beef and that curious yet deeply sexy American cheese. The only thing that it isn't is deep fried, but all that is going to change with this recipe - a big mac inside an onion ring. Game changer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 onions
  • 1.1 lb beef
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • Slices of American cheese
  • Chopped pickles
  • 300g mayo
  • 2 tsp chopped pickles
  • 2 tsp mild mustard
  • 1 tsp vinegar
  • 1 tsp sugar
  • 1½ tsp onion powder
  • 1½ tsp garlic powder
  • ½ tsp smoked paprika
  • 1 pinch white pepper
  • 2 cups plain flour
  • 3 eggs, beaten
  • 2 cups panko breadcrumbs
Instructions
  1. First cut the onions into three and separate the rings.
  2. Add the mince to the bowl and thoroughly mix in the salt, pepper and garlic powder.
  3. Press a small amount of the burger mix into an onion ring and top with a circle of cheese and sprinkle of chopped up gherkins.
  4. Press more mince on top to seal in the cheese.
  5. Dip each burger onion ring in the flour, then egg then panko. Re-dip in the egg and panko for an extra coat.
  6. Whisk up all the ingredients for the big mac sauce and set aside.
  7. Fry in 160°C oil for five minutes until crisp and cooked through.

Watch the recipe video here:

Big Mac Onion Rings

Big Mac Onion Rings

Posted by Twisted on Tuesday, April 10, 2018

Dessert

Nut Goodie Ice Cream Bars

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Nut Goodie Ice Cream Bars
Chocolate, peanut butter AND ice cream!? We are actually in heaven with these bars.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Brownie base layer:
  • 2½ tablespoons salted butter, melted
  • 1 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 tablespoons plus 2 teaspoons vegetable oil
  • 6 tablespoons dark cocoa powder
  • 4 tablespoons all-purpose flour
  • 1 teaspoon cornstarch
  • ⅛ teaspoon salt
  • Pinch of baking soda
Chocolate layer:
  • 12 ounces semisweet chocolate chips
  • ½ cup creamy peanut butter
  • Sea salt
Maple fudge layer:
  • 3 ounces cream cheese, softened
  • 2½ cups powdered sugar
  • 2 tablespoons peanut butter
  • ¼ teaspoon maple extract
  • 1½ cups roasted salted peanuts
Ice cream layer:
  • 1 (8-ounce) container whipped topping
  • 2½ cups vanilla ice cream, softened
Instructions
  1. Preheat oven to 325 degrees. Line an 8 by 8-inch baking pan with parchment. Oil the parchment on the side that will be in contact with food.
For the brownie base:
  1. In medium bowl, mix the butter and sugar until smooth. Whisk in the eggs, vanilla extract, vegetable oil and cocoa powder.
  2. With a spatula, mix in flour, cornstarch, salt and baking soda until batter is smooth. Pour batter into the prepared pan. Bake 20 to 25 minutes or until moist crumbs stick to an inserted toothpick. Let cool completely.
For the chocolate layer:
  1. Place the semisweet chocolate chips and peanut butter in a medium-size microwave safe bowl. Microwave for 1 minute. Stir until smooth.
  2. Spread one-third of the chocolate evenly over the cooled brownie layer. Place in the fridge to cool for 20 minutes.
For the maple fudge layer:
  1. In a medium bowl, mix together softened cream cheese, powdered sugar, maple extract and peanut butter until smooth. Spread evenly over the chocolate layer, and top with peanuts, patting down slightly. Place in the fridge to cool for 20 minutes.
For the ice cream layer:
  1. With the back of a spoon, forcefully mix together the softened ice cream with the whipped topping. Place into a piping bag. Evenly pipe the ice cream mixture over the fudge layer. Use a spatula to smooth over the top. Place in the freezer until firm, 20 minutes.
For the final chocolate layer:
  1. Warm the remaining chocolate mixture if it is no longer fluid. Pour over the ice cream layer, and spread out evenly with a spatula. Garnish with sea salt. Place in the freezer until frozen, 1 hour.
  2. Flip bars out onto a cutting board (brownie side up), and cut into 8 equal-sized candy bars. Serve immediately, or cover with plastic wrap to keep in the freezer for up to 5 days.

Watch the recipe video here:

Nut Goodie Ice Cream Bars

You can't make everyone happy. You aren't this ice cream bar.Taste for Yourself: taste.md/2GDXLMQ

Posted by Tastemade on Thursday, April 5, 2018

Dessert

Giant Funfetti Cookie Dough Cake

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Giant Funfetti Cookie Dough Cake
This most epic cake consists of vanilla and chocolate cookie layers with vanilla and choc chip cake layers, wrapped in strawberry frosting and more.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Vanilla Cookie Layer (makes one 8” cake)
  • 200g unbleached all-purpose flour
  • 1 tsp baking soda
  • ½ tsp. salt
  • 125g unsalted butter, at room temperature
  • 90g granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 470 g dark chocolate chips
  • 110g packed brown sugar
  • Chocolate Cookie Layer (makes one 8” cake)
  • 200g unbleached all-purpose flour
  • 1 tsp baking soda
  • ½ tsp. salt
  • 125g unsalted butter, at room temperature
  • 90g granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 470 g white chocolate chips
  • 110g packed brown sugar
  • ½ cup unsweetened cocoa powder
  • Vanilla Cake Layer (makes two 8” cakes)
  • 429g all-purpose flour
  • 265g brown sugar
  • ½ tsp salt
  • 3 tsp baking powder
  • 375ml of milk
  • 125ml vegetable oil
  • 125g unsalted butter, softened
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup dark choc chips
  • Devils Food Chocolate Layer (makes two 8” cakes)
  • 100g cocoa powder
  • 350g all-purpose flour
  • ½ tsp salt
  • 1 tsp bicarbonate of soda
  • 500g caster sugar (yes this is the correct amount)
  • 350g unsalted butter, softened
  • 4 large eggs, at room temperature
  • 350ml milk
  • 1 cup white choc chips
  • 1 cup milk choc chips
  • Cookie Dough (any leftovers can be frozen)
  • 125g choc chips (milk, dark or white) for cookie dough
  • 60g soften butter
  • 85g brown sugar
  • 1 teaspoon vanilla
  • ¼ tsp salt
  • 100g plain flour
  • ½ cup milk (you might not need all of the milk)
  • Frosting (you’ll need 4 batches of this recipe. It’s a big cake remember? lol)
  • 200g egg whites
  • 250g caster sugar
  • ½ tsp cream of tartar
  • 450g unsalted butter (very soft)
  • 1 tsp vanilla extract
  • 4 tbsp molasses
  • 10 drops pink food gel
  • 4 tsp strawberries and cream essence (or any flavouring you like)
  • Extra Stuff
  • Chocolate sauce
  • Funfetti sprinkles
  • Store bought cookies for top
  • Mini choc chips
  • Simple syrup (brought to a boil and cooled)
  • 200g water
  • 200g sugar
Instructions
  1. Please note. This recipe will need to be split up into two days at least to allow the cakes and cookie layers to cool completely overnight.
  2. Vanilla and Chocolate cookie layers
  3. Preheat the oven to 180°C. Spray two 8” cake tins with oil and line with baking paper. Set aside.
  4. Beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg, milk and vanilla and mix on low speed until blended.
  5. Add dark choc chips, mix. Then add half flour, baking soda and salt for the vanilla cookie and the same for the chocolate cookie including the cocoa powder. Mix until well combined.
  6. Add ⅔ of each cookie dough into prepare cake tins and patt down flat using clean hands. Bake for 30 min. Allow to chill before taking out of the cake tin.
  7. Vanilla Cake Layer
  8. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray two 8” cake tins with oil spray and line the bottom with baking paper.
  9. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
  10. Add the milk, oil, Greek yogurt, eggs and vanilla extract into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl, add choc chips and fold in. The Greek yogirt is optional and helps keep the cake moist.
  11. Fill cake tins with batter.
  12. Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.
  13. Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
  14. Chocolate Cake layer
  15. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, bicarb soda, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
  16. Add the milk and eggs into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl, add choc chips and fold in.
  17. Fill cake tins with batter.
  18. Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling rack to cool completely before using.
  19. Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
  20. Cookie Dough
  21. Cream butter and sugar until it becomes pale and creamy. Stir in vanilla and milk. Mix in choc chips. Add salt and half of flour. Mix. Repeat with the rest of the flour. and flour, add more milk if needed. Place in the fridge to chill for one hour. Roll about 1 tsp sized balls and then flatten slightly. Chill in the fridge until ready to use.
  22. Frosting
  23. To frost this mega giant cake, you’ll need four batches of my Swiss meringue buttercream. You can find the recipe on my website. You’ll want to flavour 2 batches with molasses. Add enough molasses so that you can taste it. It gives the frosting a brown sugar flavour. You are of course free to flavour it with anything you like, but the brown sugar flavour reflects the flavours found in a cookie.
  24. Flavour the last two batches with strawberries and cream essence and add pink colour. Mix both until well combined.
  25. Crumb Coat
  26. To prepare crumb coat layer, add a dab of molasses frosting onto an 8” cake board or flat serving plate. Add first the chocolate cookie layer. Using a piping or zip lock bag to add frosting onto the cookie layer. Use a small offset spatula to flatten the frosting while spinning the cake. Add little blobs of cookie dough on top.
  27. Next add the vanilla cookie. Repeat the process, adding the chocolate cake, Drizzle with simple syrup. This helps keep your cake moist. Add frosting and cookie dough. Repeat the process with the vanilla cake, followed by chocolate, finishing with the vanilla cake.
  28. Add a blob of the molasses frosting on top and use an offset spatula to smoothen out. Use the offset spatula to smoothen out the frosting on the sides of the cake starting from the bottom and working your way up to the top. Making sure you use the frosting to fill the gaps in between the layers.
  29. Go around the cake with a cake scraper to get rid of any excess frosting. It should only be a thin layer. Chill for at least 1-2 hours.
  30. To add pink layer add frosting into a large piping bag and frost around the cake, starting from the bottom, working your way to the top. Frost the top as well.
  31. Use the cake scraper to go around the cake and smoothen the frosting around the sides and the top as demonstrated in the video.
  32. Chill for 1 hour. While the cake is chilling roll the
  33. Add sprinkles down the bottom of the cake. Then add mini choc chips followed by mini cookie dough cookies.
  34. Drizzle the top with chocolate sauce which is slightly warmed to make it drizzle easily. Make sure it’s not hot though. Add little blobs of frosting on the top perimeter of the cake using a Wilton 8B piping tip.
  35. Add little cookie dough cookies on top of every second blob of frosting and a choc chip cookie on the rest of the blobs. Add more choc chip cookies in the middle.

Watch the recipe video here:

Giant Funfetti Cookie Dough Cake

The most epic cookie dough cake you've ever seen. The Scran LineTaste for Yourself: taste.md/2w2qk5l

Posted by Tastemade on Tuesday, April 10, 2018

Dessert

Fruity Pebbles Cheesecake

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Fruity Pebbles Cheesecake
The new way to eat cereal.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CRUST
  • 1 (10-oz.) bag marshmallows
  • ½ c. (1 stick) butter
  • 5 c. Fruity Pebbles
FOR THE CHEESECAKE
  • 2 (8-oz.) blocks cream cheese, softened
  • ½ c. sugar
  • 1 tsp. vanilla extract
  • Pinch of kosher salt
  • 2 c. Cool Whip
  • ½ c. Fruity Pebbles, plus more for garnish
Instructions
  1. In a large saucepan over medium heat, melt marshmallows and butter, stirring to combine. Remove from heat and stir in Fruity Pebbles.
  2. Coat a springform pan with cooking spray, then press mixture into pan and up the sides. Let cool.
  3. Meanwhile, make filling: In a large bowl using a hand mixer, beat together cream cheese and sugar until light and fluffy, then add vanilla and salt. Stir in whipped heavy cream until no lumps remain, then fold in Fruity Pebbles.
  4. Spoon filling into cooled crust and refrigerate until set, at least 4 hours and up to overnight.
  5. Remove cheesecake from pan and garnish with more Fruity Pebbles before slicing and serving.

Watch the recipe video here:

How To Make A Fruity Pebbles Cheesecake

Fruity Pebbles Cheesecake = every cereal lover's DREAM come true ?Full recipe: http://dlsh.it/MeSEL9S

Posted by Delish on Monday, April 9, 2018