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Breakfast

Crispy Chicken Alfredo Pasta Parcels

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Crispy Chicken Alfredo Pasta Parcels
We love a good bowl of pasta. We love a good pasta bake. We love the crispy bit on the pasta bake. I want more of that. What if the crispy bit SURROUNDED my bowl of pasta. Welcome to Twisted - make this tonight.
Author:
Cuisine: American
Recipe type: Pasta
Ingredients
  • 700ml whole milk
  • 300ml heavy cream
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp chopped parsley
  • 2 cups parmesan
  • 2 cups shredded chicken
  • 3 cups cooked penne
  • oil for frying
  • 1 cup flour
  • 2 eggs, beaten
  • 2 cloves
  • 1 cup panko breadcrumbs
  • 60g flour
  • 70g butter
  • 1 tbsp thyme leaves
  • tomato sauce, to serve
Instructions
  1. Heat the butter over medium heat until melted, then add the flour and stir through to form a roux. Cook out for a minute or so, before gradually adding the milk. Season with salt, pepper and thyme. Bring to a simmer. Add cream, parmesan, parsley, chicken and pasta. Cook slightly then spoon into a lined baking dish. Freeze for an hour or so.
  2. Cut into bricks. Flour, egg wash and breadcrumb each brick.
  3. Fry in hot oil until nicely golden brown and cooked through.
  4. Serve with parmesan and tomato sauce!

Watch the recipe video here:

Crispy Chicken Alfredo Pasta Parcels

Crispy Chicken Alfredo Pasta Parcels

Posted by Twisted on Monday, February 5, 2018

Breakfast

Avocado Mac & Cheese

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Avocado Mac & Cheese
Avocados make everything better.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 large avocados, peeled and pitted, plus more for garnish
  • 2 tsp. lemon juice
  • ½ c. unsalted butter
  • ½ c. all-purpose flour
  • 2 c. whole milk
  • kosher salt
  • Freshly ground black pepper
  • 3½ c. shredded white Cheddar
  • ½ c. freshly grated Parmesan
  • ⅔ lb. Fusilli pasta, boiled
Instructions
  1. Place avocados in a medium bowl and add lemon juice to prevent browning. Mash until smooth.
  2. In a large pot or saucepan, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with salt and pepper. Let simmer until it starts to thicken, about 5 minutes.
  3. Turn off heat and add mashed avocado and cheeses to pot. Whisk until smooth. Add pasta and stir until fully coated in cheese sauce. Season again with salt and pepper if needed. Top with chopped avocado and serve.

Watch the recipe video here:

How To Make Avocado Mac & Cheese

FREAKING OUT over how creamy this mac & cheese is. Full recipe: http://dlsh.it/ccUSCDR

Posted by Delish on Monday, February 5, 2018

Breakfast

Apple Pie Cheesecake Taquitos

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Apple Pie Cheesecake Taquitos
No time to make a full apple pie or a cheese cake? We’ve got you covered. These easy apple pie cheese cake taquitos combine the two and are made in a flash. No need for pie crust here!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2 apples peeled cored and diced
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • ¾ cup cream cheese
  • ¼ cup caramel
  • ½ tsp sea salt
  • 10 tortillas 6-inch
  • 2 tbsp melted butter
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon
Instructions
  1. Pre-heat oven to 200ºC.
  2. In a sauté pan, heat butter over medium heat. Add apples, brown sugar and cinnamon. Cover and cook until just softened. Set aside to cool.
  3. In a bowl mix together cream cheese, caramel sauce and salt.
  4. Lay out tortillas and spread a couple tbsp of cream cheese mixture on one side. Top with apples. Roll very tightly into a log shape. Place seam side down on a baking sheet.
  5. Mix together cinnamon and sugar. Brush each roll with melted butter and sprinkle generously with cinnamon sugar.
  6. Bake for 15-20 minutes until crispy.
  7. Enjoy!

Watch the recipe video here:

Apple Pie Cheesecake Taquitos

Apple Pie Cheesecake Taquitos

Posted by Twisted on Monday, February 5, 2018

Breakfast

Chili Cheese Dog Egg Rolls

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Chili Cheese Dog Egg Rolls
Yeah, we went there.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 egg rolls
  • 8 hot dogs
  • 1 (15 oz.) can chili
  • ½ c. minced white onion
  • 1 c. shredded Cheddar
  • 2 tbsp. finely chopped chives
  • Vegetable oil, for frying
  • Ketchup, for dipping
  • Mustard, for dipping
Instructions
  1. Place an egg roll wrapper on a clean surface in a diamond shape and place a hot dog on top, trimming the hot dog ends if necessary to fit. Top with a spoonful of chili, white onion, cheddar and chives.
  2. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining ingredients.
  3. In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until it starts to bubble.
  4. Add egg rolls and fry until golden, 2 minute per side. Transfer to a paper towel-lined plate to cool slightly. Serve warm with ketchup and mustard for dipping.

Watch the recipe video here:

How To Make Chili Dog Egg Rolls

You'll never eat a hot dog with a bun again after THIS. Full recipe: http://dlsh.it/dm6CNmu

Posted by Delish on Saturday, February 3, 2018

Dessert

Pecan Pie Cheesecake

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Pecan Pie Cheesecake
Pecan Pie Cheesecake recipe.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2 cups graham cracker crumb
  • ⅓ cup butter, melted
  • 16 oz cream cheese, at room temperature
  • ¾ cup sugar
  • ¼ cup milk
  • ½ cup sour cream
  • 2 tablespoons flour
  • 3 teaspoons vanilla extract, divided
  • 2 eggs
  • 1 cup dark brown sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 4 egg yolks
  • ⅔ cup maple syrup, or dark corn syrup
  • ½ cup cream, warm to the touch
  • 4 tablespoons butter, cold
  • 2 cups roasted pecan, chopped
  • whole roasted pecan, to serve
Instructions
  1. Preheat oven to 325°F (170°C).
  2. In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.
  3. Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.
  4. In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.
  5. Add in the sour cream, flour, 2 teaspoons of the vanilla extract, and the two eggs and gently continue to mix until the cream cheese filling is smooth.
  6. Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.
  7. While the cheesecake is cooking, prepare the stove-top pecan pie filling.
  8. In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.
  9. Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.
  10. Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.
  11. Stir in the cold butter and the final teaspoon of vanilla extract and whisk until fully emulsified. The pudding-like mixture should be around room temperature.
  12. Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.
  13. If you like, sprinkle with extra chopped pecans or garnish with whole pecans.
  14. Let the cheesecake chill in the refrigerator until completely set.
  15. Slice and serve cold or at room temperature.
  16. Enjoy!

Watch the recipe video here:

Pecan Pie Cheesecake

This pecan pie cheesecake is the perfect accompaniment to any Sunday ?FULL RECIPE: https://tasty.co/recipe/pecan-pie-cheesecake

Posted by Proper Tasty on Sunday, February 4, 2018

Cake

Cinnamon Roll Cheesecake

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Cinnamon Roll Cheesecake
The inside of this cheesecake though.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • FOR FILLING
  • 4 (8 oz.) packages of cream cheese, softened to room temperature
  • ¾ c. granulated sugar
  • ½ c. packed light brown sugar
  • 4 large eggs
  • 2 tbsp. all-purpose flour
  • 1 tsp. pure vanilla extract
  • ½ tsp. kosher salt
  • FOR THE CRUST
  • 1 sleeve graham crackers, finely crushed
  • 6 tbsp. butter, melted
  • ½ tsp. cinnamon
  • Pinch kosher salt
  • FOR CINNAMON FILLING
  • ¾ c. brown sugar
  • 1 tbsp. cinnamon
  • ⅓ c. all-purpose flour
  • 4 tbsp. butter, melted
  • FOR ICING
  • 6 oz. cream cheese, softened to room temperature
  • 1½ c. powdered sugar
  • ½ tsp. pure vanilla extract
  • 2 tbsp. heavy cream
  • ¼ c. cinnamon sugar, for top of cheesecake
  • 1 tsp. cinnamon, for garnish (optional)
Instructions
  1. Preheat oven to 325º and grease an 8” or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer, beat cream cheese and sugars. Add eggs, one at a time, then flour, vanilla, and salt. Set aside.
  2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, cinnamon and salt. Press mixture into prepared pan.
  3. Make cinnamon filling: In a medium bowl, whisk together brown sugar, cinnamon and flour. Stir in melted butter until cinnamon mixture resembles coarse sand.
  4. Pour ⅓ of filling over crust. Sprinkle ½ the cinnamon filling all over, then top with another ⅓ of cheesecake mixture. Sprinkle with remaining cinnamon mixture, then top with the rest of the cheesecake mixture. Smooth top.
  5. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
  6. Meanwhile, make icing: In a medium bowl, combine cream cheese and beat until light and fluffy. Add powdered sugar and vanilla and beat again until smooth. If icing is too thick, add heavy cream tablespoon by tablespoon until desired consistency is reached. Transfer to a piping bag.
  7. When cheesecake is cooled, sprinkle top with cinnamon sugar. Pipe icing in a swirl over the top of the cheesecake. Dust with cinnamon if using. Slice and serve.

Watch the recipe video here:

How To Make Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake makes eating dessert for breakfast totally acceptable. Full recipe: http://dlsh.it/aoF9Gqy

Posted by Delish on Sunday, February 4, 2018

Dessert

Reese’s Stuffed Cupcakes

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Reese's Stuffed Cupcakes
Everyone likes surprises when Reese's cups are involved.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 24 Reese's miniatures, unwrapped, divided
  • Devil’s food cake mix, prepared according to package instructions
  • 2 c. creamy peanut butter
  • 10 tbsp. unsalted butter, softened to room temperature
  • 2 c. powdered sugar
  • 2 tsp. pure vanilla extract
  • ¼ tsp. kosher salt
  • 1-2 tbsp. heavy cream
  • ¼ c. melted chocolate
Instructions
  1. Preheat oven to 350°. Line a 12-cup muffin pan with cupcake liners.
  2. Prepare cake mix according to package instructions then fill each cupcake liner about three-quarters full with batter. Place a Reese’s into the center of each unbaked cup. Bake for 25-30 minutes. Let cool.
  3. Meanwhile, make peanut butter frosting. In a large bowl, cream together peanut butter and butter until light and fluffy. Add powdered sugar, vanilla and salt and beat until evenly combined. Gradually add heavy cream and beat until smooth and creamy.
  4. Frost cooled cupcakes. Top each cupcake with a Reese’s, then drizzle with melted chocolate.

Watch the recipe video here:

How To Make Reese's​ Stuffed Cupcakes

You have to see what these Reese's Stuffed Cupcakes look like inside.Full recipe: http://dlsh.it/P36DMr9

Posted by Delish on Saturday, February 3, 2018

Main dish

Chicken Soup Dumplings

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Chicken Soup Dumplings
Get the perfect serving of soup in every bite with warm steamed dumplings filled with chicken, carrots, celery, and broth.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • For the stock:
  • 2 pounds chicken, breasts and thighs
  • 1 bunch curly parsley
  • 2 carrots, halved
  • 4 celery stalks, halved
  • 1 onion, quartered
  • 8 cups water
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 4 tablespoons gelatin powder
  • For the dumplings:
  • 2 cups bread flour
  • 1 cup all-purpose flour
  • 1¼ cups just-boiled water
  • 2 tablespoons vegetable oil
Instructions
  1. Make the stock and filling: In a large stock pot, combine chicken, parsley, carrots, celery, onion, water, salt and black pepper. Bring to a boil, then simmer for 1 hour. Cool, strain and separate solids, discarding parsley and onions. Dice carrots and celery halves and shred chicken. Cover and refrigerate until needed.
  2. Return the broth to the stock pot and add gelatin. Once the gelatin has bloomed, heat until just boiling and stir to combine. Transfer to 4 ice cube trays and refrigerate for 1 hour.
  3. Make the dumpling dough: In a food processor fitted with the blade attachment, pulse bread flour and all-purpose flour until combined. In a separate small bowl, combine boiled water and oil. With the food processor running, slowly add the oil-water mixture. The result will be a soft, warm dough. Transfer the dough to a lightly floured surface and knead for a few minutes. Wrap the dough in plastic and rest at room temperature for 1 hour.
  4. Make the dumplings: Prepare a steamer tray with parchment paper.
  5. Remove the broth cubes from the tray and transfer to the bowl with the chicken filling. Stir to combine well and set aside.
  6. On a lightly floured surface, cut the dough in half. Set aside one half, and cut the remaining dough into 24 even pieces. Roll these pieces into balls. Dust the balls with flour to prevent sticking.
  7. Shape each ball into a flat circle about 3 inches wide. Add about a tablespoon of filling, and pleat and pinch the rim of the dough together to secure. Make sure the dough is completely sealed. Repeat with remaining dough and filling.
  8. Place finished dumplings in the prepared steamer, sealed side up. Steam dumplings for 5 to 10 minutes. Serve hot.

Watch the recipe video here:

Chicken Soup Dumplings

These little dumplings of chicken soup will warm your belly & heart.Full Recipe: taste.md/2z2DJsi

Posted by Tastemade on Saturday, February 3, 2018

Dessert

Cookie Dough Dip

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Cookie Dough Dip
Ultra creamy and sweet, this party appetizer goes best with something salty.
Author:
Cuisine: American
Recipe type: Cookie
Ingredients
  • 12 oz. cream cheese, softened
  • ¼ c. butter, softened
  • ¼ c. powdered sugar
  • ¼ c. brown sugar
  • 1 tsp. pure vanilla extract
  • pinch of kosher salt
  • ½ c. mini chocolate chips
  • Pretzel crisps, for serving
Instructions
  1. Add cream cheese and butter to a large bowl and beat with a hand mixer until creamy. Add powdered sugar and brown sugar and beat until combined, then add vanilla.
  2. Season with salt and fold in mini chocolate chips until combined.
  3. Serve with pretzels chips.

Watch the recipe video here:

How To Make Cookie Dough Dip:

Cookie Dough Dip is the party food your friends will fight over.Full recipe: http://dlsh.it/zNyAhUW

Posted by Delish on Saturday, February 3, 2018

Main dish

Sheet Pan Buffalo Chicken Quesadilla

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Sheet Pan Buffalo Chicken Quesadilla
Quesadillas - the grilled cheese of the tortilla world. Our recipe will have you craftily making a massive one and filling it with everyone's favourite thing, buffalo chicken, along with delicious mozzarella. The perfect thing to make for a few friends on game day.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 medium tortilla wraps
  • 4 chicken breasts, shredded
  • 1 cup hot sauce
  • ½ cup cream cheese
  • 1½ cups grated mozzarella
  • ¾ spring onions, finely chopped
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Line your baking tray and brush with butter. Cut 3 of the tortillas in half and place the straight sides against the edge of the tray, then cover the remaining space in the sheet with whole tortillas. If you don't have enough because your baking tray is too big then play around with cutting a few more to size.
  3. In a bowl mix together the shredded chicken with the hot sauce, cream cheese, mozzarella, spring onions and seasoning.
  4. Spread this mix on the tortillas then top with more tortillas and spread again with butter. Top with a sheet of baking paper and another tray, then bake for around 10/15 minutes. Flip the tray and remove the bottom piece of paper and grill for a further 5 minutes until crispy.

Watch the recipe video here:

Sheet Pan Buffalo Chicken Quesadillas

Sheet Pan Buffalo Chicken Quesadilla

Posted by Twisted on Sunday, February 4, 2018