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Dessert

Patriotic Dessert

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Patriotic Dessert
I took this patriotic dessert to a luncheon and came home with dozens of requests for the recipe! It was quite a success. People told me it looked as good as it tasted.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup all-purpose flour
  • 1 cup finely chopped pecans
  • ½ cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1-1/2 cups cold milk
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 3 cups fresh strawberries, halved
  • ½ cup fresh blueberries
Instructions
  1. In a bowl, combine flour, pecans and butter. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 18-20 minutes. Cool on a wire rack.
  2. In a bowl, beat cream cheese and confectioners' sugar. Fold in half the whipped topping; spread over crust. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
  3. Spread over cream cheese layer. Cover with remaining whipped topping. Decorate with strawberries and blueberries to resemble a flag. Chill for at least 1 hour before serving.

Watch the recipe video here:

??This creamy dessert will have you feeling patriotic! ??Get the recipe here: https://trib.al/KTZMfGs

Posted by Taste of Home on Thursday, August 29, 2019

Breakfast

Chicken Parmesan Drumsticks

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Chicken Parmesan Drumsticks
Here, chicken Parmesan is transformed into a one-pan meal you can eat out of hand. The drumsticks are oven-fried, then topped with marinara sauce and mozzarella and baked until the cheese is gooey.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1½ cups seasoned Italian breadcrumbs
  • 5 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • 8 chicken drumsticks (about 2 pounds), skin on, at room temperature
  • 1½ cups jarred marinara sauce, warmed, plus more for serving
  • ⅓ cup grated Parmesan (about 1 ounce)
  • 6 ounces part-skim mozzarella, thinly sliced into ⅛-inch pieces
Instructions
  1. Position an oven rack on the lowest shelf and preheat the oven to 450 degrees F. Combine the breadcrumbs, oil, ½ teaspoon salt and ¼ teaspoon pepper in a large resealable plastic bag. Put the drumsticks in a large bowl and toss to coat with 1 tablespoon water. Place the drumsticks in the bag with the breadcrumbs and shake well to coat, pressing the breadcrumbs firmly into the meat. Arrange the drumsticks in a circle on a 9-inch pie dish with the tips facing out (they may rest on the rim of the dish). Bake until the breadcrumbs are dark golden and the internal temperature registers 165 degrees F on an instant-read thermometer (avoid touching bone), 30 to 35 minutes.
  2. Divide the sauce evenly over the drumsticks. Sprinkle the Parmesan over the top and lay 1 slice of mozzarella on top of each drumstick. Return the drumsticks to the oven and cook until the cheese is melted and bubbly, about 10 minutes. Serve.

Watch the recipe video here:

Holy Chicken Parmesan Drumsticks! ?Save the recipe: https://foodtv.com/30F6E2M!

Posted by Food Network on Friday, August 30, 2019

Main dish

Orange Dream Pull-Apart Bread

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Orange Dream Pull-Apart Bread
My baking therapy is to make treats for friends and co-workers. This pull-apart bread makes everyone smile as they face a busy day.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package (8 ounces) cream cheese
  • 2 tubes (7-1/2 ounces each) small refrigerated buttermilk biscuits (10 count)
  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • 4 teaspoons grated orange zest
  • ½ cup butter, melted
Instructions
  1. Preheat oven to 375°. Cut cream cheese into 20 pieces. Using a small knife, cut a horizontal pocket into the side of each biscuit; fill each with a piece of cream cheese. Pinch opening to seal.
  2. In a shallow bowl, mix brown sugar, pecans and orange zest. Dip biscuits in melted butter; roll in brown sugar mixture. Stand biscuits on their side in a greased 10-in. fluted tube pan.
  3. Bake until golden brown, 35-40 minutes. Cool in pan 5 minutes before inverting onto a serving plate. Serve warm.

Watch the recipe video here:

Perfect baking therapy!Get the recipe for Orange Dream Pull-Apart Bread: https://trib.al/diE4eKY

Posted by Taste of Home on Friday, August 30, 2019

Dessert

Sticky Buns

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Sticky Buns
It's impossible to eat just one of these soft, yummy sticky buns—they have wonderful old-fashioned goodness. Use the conventional method or your bread machine to make the dough.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 teaspoons active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 3 tablespoons butter, softened
  • 3 tablespoons sugar
  • 2 tablespoons nonfat dry milk powder
  • 1 teaspoon salt
  • 3-1/4 to 3-3/4 cups bread flour
SAUCE:
  • ½ cup packed brown sugar
  • ¼ cup butter, cubed
  • ¼ cup corn syrup
  • ½ cup chopped pecans
FILLING:
  • ⅓ cup butter, softened
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish.
  4. Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within ¾ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes.
  5. Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.

Watch the recipe video here:

Make a batch and watch 'em disappear!Get the recipe for Sticky Buns: https://trib.al/h3xwSyc

Posted by Taste of Home on Thursday, August 29, 2019

Dessert

Easy Fruit Pizza

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Easy Fruit Pizza
If there's a more impressive dessert that requires so little effort, we don't know what it is! The time-saving secret behind this beautiful fruit pizza is a crust made from Pillsbury™ refrigerated sugar cookie dough, and the wow factor comes from the rainbow of fresh fruit.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies SAVE $
  • 1 package (8 oz) cream cheese, softened
  • ⅓ cup sugar
  • ½ teaspoon vanilla
  • 2 kiwifruit, peeled, halved lengthwise and sliced
  • 1 cup halved or quartered fresh strawberries
  • 1 cup fresh or frozen blueberries
  • ½ cup apple jelly
Instructions
  1. Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Break up cookie dough in pan; press dough evenly in bottom of pan to within ½ inch of edge. Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
  2. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust.
  3. Arrange fruit over cream cheese. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza.

Watch the recipe video here:

We are squeezing this summer time favorite in one last time. Easy Fruit Pizza recipe:…

Posted by Pillsbury on Wednesday, August 28, 2019

Main dish

Nikki’s Perfect Pastitsio

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Nikki’s Perfect Pastitsio
My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom's.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2-1/2 cups uncooked penne pasta
  • 2 tablespoons butter, melted
  • 1 cup grated Parmesan cheese
  • 1-1/2 pounds ground sirloin
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) tomato sauce
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 cup shredded Parmesan cheese, divided
  • BECHAMEL SAUCE:
  • ½ cup butter, cubed
  • ⅔ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups 2% milk
  • 2 large eggs, beaten
Instructions
  1. Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish.
  2. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with ½ cup shredded Parmesan cheese.
  3. In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened.
  4. In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese.
  5. Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.

Watch the recipe video here:

Dive into this traditional Greek pasta dish. Opa! Get the recipe for Nikki's Perfect Pastitsio here–> https://trib.al/zleBDYI

Posted by Taste of Home on Wednesday, August 28, 2019

Main dish

Instant Pot Mini Mushroom Quiche

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Instant Pot Mini Mushroom Quiche
Delicate mushrooms are a perfect accompaniment to the bold flavor of the asiago.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 oz asiago cheese, shredded
  • 2 oz mushrooms, finely diced
  • 1 tbsp chives, snipped
  • 3 tbsp spinach leaves, cut into thin ribbons
  • 4 eggs, beaten
  • ¼ cup heavy cream (or half and half)
  • ½ tsp garlic salt
  • ½ tsp kosher salt
  • 1 cup water
  • Additional asiago cheese for garnish (optional)
Instructions
  1. Coat the inside of a silicone mold (we love these: https://amzn.to/2Q2dnyq) with nonstick spray.
  2. Firmly press the asiago cheese into the bottom and slightly up the sides of the silicone mold. Top with diced mushrooms, chives, and spinach.
  3. Combine the eggs, cream, garlic salt and salt in a medium bowl and whisk thoroughly. Pour into molds. Molds should not be more than ¾ full.
  4. Pour one cup of water in the Instant Pot and insert the trivet. Carefully lower the mold on to the trivet. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  6. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  7. Carefully remove the mold and turn out onto a plate while still warm. Immediately flip each mini quiche so that the mushrooms are on top and press down lightly with fingers to flatten the bottom of each quiche.
  8. Garnish with additional asiago cheese if desired. Serve warm.

Watch the recipe video here:

Instant Pot Mini Mushroom QuicheFULL RECIPE: http://chopsecrets.com/instant-pot-mini-mushroom-quiche/

Posted by Chop Secrets on Monday, August 26, 2019

Main dish

Chicken and Rice Casserole

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Chicken and Rice Casserole
What We're Loving: Chicken and Rice Casserole
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, finely chopped
  • 4 scallions, sliced
  • 2 cups broccoli florets
  • 2 cups shredded rotisserie chicken (skin removed)
  • 1 cup medium-grain white rice
  • 1 plum tomato, chopped
  • Kosher salt and freshly ground pepper
  • 2 cups low-sodium chicken broth
  • ¼ cup sour cream
  • 1 cup diced dill havarti cheese (about 4 ounces)
  • ¼ cup grated parmesan cheese (about 1 ounce)
Instructions
  1. Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
  2. Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
  3. Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

Watch the recipe video here:

What We're Loving: Chicken and Rice CasseroleSave the recipe: https://foodtv.com/2EOH1V7!

Posted by Food Network on Tuesday, August 27, 2019

Main dish

Homemade Banana Pudding Pie

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Homemade Banana Pudding Pie
I can't stand those instant banana puddings. This one is old and authentic!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups vanilla wafer crumbs
  • 3 bananas, sliced into ¼ inch slices
  • 1½ cups white sugar
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 3 egg yolks
  • 2 teaspoons butter
  • 2 teaspoons vanilla extract
  • 3 egg whites
  • ¼ cup white sugar
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
  3. To Make Pudding: In a medium saucepan, combine 1½ cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine.
  4. Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot.
  5. Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer.
  6. To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add ¼ cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer.
  7. Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.

Watch the recipe video here:

Homemade Banana Pudding Pie: https://trib.al/ai1gmQr

Posted by Allrecipes on Tuesday, August 27, 2019

Dessert

Easy Key Lime Pie

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Easy Key Lime Pie
Dessert doesn’t get easier, or more delicious, than a no-bake key lime pie. Requiring just a handful of ingredients, this easy pie is a great recipe for less experienced bakers—especially considering what a crowd-pleaser it is. Perfect for the hot summer months when you’d rather reduce your oven use, the luscious key lime filling sets up to creamy perfection with the help of Cool Whip. Though we provide instructions for a homemade graham cracker crust, you can make this key lime pie recipe all the easier (and skip the oven altogether) by opting for a pre-made, store-bought pie crust instead.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups graham cracker crumbs
  • ½ cup granulated sugar
  • ½ cup (4 oz.) salted butter, melted, plus more for greasing dish
  • 1 (14-oz.) can sweetened condensed milk
  • ½ cup key lime juice
  • 1 tablespoon lime zest (from 2 limes)
  • 1 (8-oz.) container frozen whipped topping (such as Cool Whip), divided
  • 1 lime, thinly sliced
Instructions
  1. Preheat oven to 325°F. Stir together graham cracker crumbs, sugar, and butter in a medium bowl to combine. Press crumb mixture firmly into a lightly greased 9-inch pie. Bake in preheated oven until crust is golden brown, 18 to 20 minutes. Remove from oven, and let cool completely on a wire rack, about 30 minutes.
  2. Step 2
  3. Stir together milk, lime juice, and lime zest in a large bowl until fully combined. Fold in 2 cups of the whipped topping. Transfer mixture to cooled pie crust, and chill at least 4 hours or overnight.
  4. Step 3
  5. Fill a piping bag with remaining 1 cup whipped cream, and pipe a border along edge of pie. Top with lime slices.

Watch the recipe video here:

Summer dessert doesn’t get easier, or more delicious than thisGET THE RECIPE: https://trib.al/4mK1h6a

Posted by MyRecipes on Tuesday, August 27, 2019