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Drink

Champagne Margaritas

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Champagne Margaritas
This margarita gets a festive boost with the addition of your favorite bubbly.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • ½ c. fresh lime juice
  • 1 c. silver tequila
  • ½ c. orange liquer
  • 1 bottle champagne (about 3 cups)
  • lime wedges, for rim
  • salt, for rim
Instructions
  1. Combine all ingredients in a large pitcher and stir well.
  2. Run lime wedges around the rim of each champagne flute and dip the rims in coarse salt.
  3. Divide margaritas between flutes and garnish with lime wedges.

Watch the recipe video here:

How To Make Champagne Margaritas

Champagne + Margarita = Boozy match made in heaven.Full recipe: http://dlsh.it/WJ6mJJI

Posted by Delish on Saturday, December 30, 2017

Dessert

Twix Pie

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Twix Pie
A giant Twix bar? Yes, please!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CRUST
  • 2½ c. crushed shortbread cookies
  • 6 tbsp. butter, melted
  • 1 tbsp. sugar
  • pinch of salt
FOR THE CARAMEL
  • 1⅓ c. sugar
  • 3 tbsp. corn syrup
  • 2 tsp. vanilla
  • ¼ c. water
  • ⅔ c. heavy cream
  • 3 tbsp. sour cream
FOR GANACHE
  • 1½ c. chocolate chips
  • ¾ c. heavy cream
  • Flaky sea salt, for garnish
Instructions
  1. In a large bowl combine cookies, butter, sugar, and salt and mix until butter is fully incorporated. Press into pie dish and set aside.
  2. In a medium sauce pan over medium heat, combine sugar, corn syrup, vanilla, and water. Bring to a boil and cook, without stirring, until a candy thermometer reads 340°. Remove pan from heat and whisk in heavy cream and sour cream. Refrigerate until cool, 3-4 hours.
  3. Place chocolate chips in a medium heat-proof bowl. In a small sauce pan over medium heat, heat cream until cream starts to simmer. Pour over chocolate and let sit 5 minutes before whisking until smooth.
  4. Pour ganache over caramel and smooth. Sprinkle with flaky sea salt and refrigerate until set, about 1 hour. Serve.

Watch the recipe video here:

How To Make Twix Pie

You've never eaten Twix like this before. Full recipe: http://dlsh.it/g3W99DN

Posted by Delish on Saturday, December 30, 2017

Cake Dessert

Cheesecake Cookies

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Cheesecake Cookies
Small bites of heaven.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • Cooking spray, for pan
  • 1 16.5-oz. tube sugar cookie dough
  • ½ c. cinnamon sugar
  • 6 oz. cream cheese, softened
  • ¼ c. sugar
  • ½ tsp. vanilla
  • pinch of salt
  • 6 oz. cool whip
Instructions
  1. Preheat oven to 350° and grease two 12-cup muffin with cooking spray. Slice the cookie dough into 20 portions, then press each disc of dough into a muffin cup, patting the sides down gently to form a well.
  2. Sprinkle with cinnamon-sugar and bake for 10 to 12 minutes, or until the cookies are lightly golden.
  3. As soon as they’re out, use a shot glass (sprayed with cooking spray) to gently press down the center of each cookie. Set tray aside to cool for at least 20 minutes. Remove from baking tray to cool completely on wire rack.
  4. Meanwhile, make cheesecake filling. In a large bowl using a hand mixer, beat cream cheese, sugar, vanilla and salt until smooth. Gently fold in Cool Whip.
  5. Spoon filling into cooled cookie cups, smoothing the top with an offset spatula and serve.

Watch the recipe video here:

How To Make Cheesecake Cookies

Cheesecake + Cookies = the ultimate dessert mashup ?Full recipe: http://dlsh.it/gvBX0b5

Posted by Delish on Saturday, December 30, 2017

Dessert

Orange Bars

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Orange Bars
Orange Bars
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • 2 sticks (1 cup) salted butter, cut into small cubes, plus more for buttering the pan
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon kosher salt
Filling:
  • ¾ cup granulated sugar
  • ¼ cup all-purpose flour
  • 4 large eggs
  • Zest and juice of 4 oranges (making about 1 cup of juice)
  • Powdered sugar, for sifting
Instructions
For the crust:
  1. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
  2. Stir together the flour, granulated sugar and salt in a bowl. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
For the filling:
  1. Stir together the granulated sugar and flour in a bowl. Crack in the eggs and whisk to combine. Add the orange zest and juice and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.
  2. Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into 16 pieces.

Watch the recipe video here:

The Pioneer Woman's Orange Bars

Orange Bars are the new Lemon Bars! ??Watch The Pioneer Woman – Ree Drummond < Tomorrow @ 10a|9c.

Posted by Food Network on Friday, December 29, 2017

Main dish

Jalapeno Jelly Tequila Shots

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Jalapeno Jelly Tequila Shots
Can you handle the heat in these spicy jelly shots? Hollowed out, jalapenos become edible shot glasses for jiggly tequila-lime gelatin. Since some jalapenos are spicier than others, you won't know how much burn you have to endure until you bite into one!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One ¼-ounce package unflavored gelatin powder
  • 1 cup tequila
  • Finely grated zest of 1 lime plus ½ cup lime juice
  • 12 large jalapenos (about 4 inches in length, not counting the stem)
  • 2 tablespoons sugar
  • Pinch kosher salt
Instructions
  1. Put ¼ cup cold water in a small microwave-safe bowl and sprinkle over the gelatin. Let stand for 5 minutes to bloom.
  2. Microwave the mixture until the gelatin liquefies, about 20 seconds. Stir to make sure the gelatin is completely dissolved. Combine the tequila and lime juice in a liquid measuring cup and stir in the gelatin mixture.
  3. Cut ¼ inch off the stem end of each jalapeno and use a ¼-teaspoon measure to scoop out the ribs and seeds from each. Stand the jalapenos cut-side up in a plastic container large enough to fit them in a single layer, wedging them as much as possible so they stay in place without causing them to break or change shape. Pour some of the gelatin mixture into each, filling them just to the top (about 2 tablespoons in each). Refrigerate until the gelatin is set, at least 6 hours and preferably overnight.
  4. Combine the lime zest, sugar and salt in a small bowl and rub with your fingers until the lime zest is evenly mixed in.
  5. Using a paring knife, trim off and discard the tapered end of each jalapeno, then cut the jalapenos in thirds crosswise. If not serving right away, put the jalapeno pieces on a baking sheet and return to the fridge to chill until ready to serve, up to 2 hours.
  6. When ready to serve, spread a bed of finely crushed ice on a rimmed serving dish so that it creates a flat surface and arrange the jalapeno pieces on top. Serve with the lime zest mixture on the side.

Watch the recipe video here:

How to Make Jalapeno Jelly Tequila Shots

Are you brave enough to take our Jalapeno Jelly Tequila Shot challenge? You might get an extra spicy one! ?️ ?️ ?️

Posted by Food Network on Friday, December 29, 2017

Main dish

Hot Crab Rangoon Dip with Won Ton Chips

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Hot Crab Rangoon Dip with Won Ton Chips
Hot Crab Rangoon Dip with Won Ton Chips
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Two 8-ounce packages cream cheese, cut into cubes
  • Two 6-ounce cans lump crabmeat, drained and shredded
  • One 10-ounce can condensed shrimp bisque
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons lemon juice
  • 2 teaspoons soy sauce
  • 1 scallion, finely chopped
For the Won Ton Chips:
  • Peanut oil
  • 1 package won ton wrappers
  • Salt, to taste
Instructions
For the dip:
  1. Preheat broiler.
  2. Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.
For the won ton chips:
  1. Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.

Watch the recipe video here:

How To Make Sandra's Hot Crab Rangoon Dip

Hot Crab Rangoon Dip will be the true MVP of your New Year's Eve party.

Posted by Food Network on Friday, December 29, 2017

Breakfast

Cheesesteak Empanadas

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Cheesesteak Empanadas
These flaky empanadas are filled with all the fixin's of Philly's famous cheesesteaks. A spicy cheese sauce for dipping on the side is the winning touch -- or you can skip it depending on which whiz camp you're in.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tablespoons vegetable oil
  • 8 ounces sirloin steak, sliced into very thin strips about 1 inch long
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • ½ small yellow onion, thinly sliced
  • ½ small green bell pepper, thinly sliced
  • 4 ounces provolone, cut into small cubes
  • 1 large egg
  • One 17.3-ounce package frozen puff pastry, thawed (2 sheets)
  • All-purpose flour, for dusting
  • 1 cup prepared jarred cheese sauce, such as Cheez Whiz
  • 2 tablespoons sliced pepperoncini, diced with juice
Instructions
  1. Special equipment: a 4-inch round cookie cutter
  2. Position 2 racks in the middle of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment.
  3. Heat the oil in a large skillet over medium-high heat. When it starts to shimmer, add the beef, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned on the edges and just cooked through, 2 to 3 minutes. Transfer the beef to a medium bowl and set aside. Add the garlic, onion and bell pepper to the skillet and cook, stirring constantly, until crisp-tender, about 2 minutes.
  4. Add the vegetables to the bowl with the beef and toss to combine. Allow to cool slightly. Fold in the provolone cubes. Lightly beat the egg with 1 tablespoon water in a small bowl and set aside.
  5. Unfold 1 puff pastry sheet onto a lightly floured surface. Roll out into a 12-inch square. Cut out 9 rounds with a 4-inch round cookie cutter. Spoon about 1 tablespoon of the meat filling just off center on each round. Brush the edge of each round with the egg wash and fold the puff pastry over the filling, slightly stretching if necessary. Press the edges together and crimp with a fork to seal.
  6. Transfer the empanadas one of the prepared baking sheets and brush each with more egg wash. Repeat this process with the remaining pastry sheet, filling and egg wash. Bake until puffed and golden brown, about 15 minutes.
  7. Meanwhile, combine the cheese sauce, pepperoncini and juice in a microwave-safe bowl. Microwave on high for 30 seconds and then stir. Repeat until hot.
  8. Serve the empanadas with the cheese sauce for dipping.

Watch the recipe video here:

How to Make Cheesesteak Empanadas

Philly Cheesesteak Empanadas are filled with melty provolone and dipped in whiz, so you get the best of both worlds! Which cheese camp are you in? (Follow Hearty for more like this!)

Posted by Food Network on Saturday, December 30, 2017

Breakfast

Breakfast Sausage Casserole

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Breakfast Sausage Casserole
Breakfast Sausage Casserole
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Butter, for greasing
  • ½ loaf of sliced white loaf bread
  • 1 pound fresh bulk pork sausage with sage
  • 10 ounces sharp Cheddar, grated
  • 2 cups half-and-half
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 5 large eggs, lightly beaten
Instructions
  1. Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
  2. In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
  3. The next day, preheat the oven to 350 degrees F.
  4. Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

Watch the recipe video here:

How To Make Trisha's Breakfast Sausage Casserole

Recipe of the Day: Trisha Yearwood's Breakfast Sausage CasseroleSave this recipe: http://bit.ly/2BngPR5.

Posted by Food Network on Saturday, December 30, 2017

Breakfast

Jalapeño Cheese Crisps

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Jalapeño Cheese Crisps
Our three favorite flavors: spicy, cheesy, and... bacon-y.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 c. finely shredded Parmesan
  • ½ c. shredded cheddar (preferably aged)
  • 1 jalapeño, sliced thinly
  • 4 slices bacon, cooked and crumbled
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 375º. Line a large baking sheet with parchment paper.
  2. Spoon about a tablespoon of Parmesan into a small mound on the parchment paper. Top with about half tablespoon of cheddar. Carefully pat cheese down flat then place a jalapeño slice on top. Sprinkle with bacon and crack a generous amount of pepper over each mound. Bake until crispy and golden, about 12 minutes.
  3. Let cool slightly before transferring to serving dish. Serve at room temperature.

Watch the recipe video here:

How To Make Jalapeño Popper Crisps

These low-carb Jalapeño Popper Crisps could send potato chips to their grave.Full recipe: http://dlsh.it/dYaVBV5

Posted by Delish on Saturday, December 30, 2017

Dessert

Frozen Hot Chocolate Pie

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Frozen Hot Chocolate Pie
Get your cocoa fix with a pie filled with chocolate ganache and hot cocoa mousse buried under a layer of toasted marshmallows.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 2 cups finely ground chocolate cookie crumbs
  • 7 tablespoons unsalted butter, melted
For the frozen hot chocolate mousse:
  • 1¼ cups chopped dark chocolate (about 70% cacao)
  • Pinch sea salt
  • 2 cups heavy cream, chilled, divided
  • 2 tablespoons granulated sugar
  • 2 (.73 ounce) packets hot chocolate mix
For the marshmallow topping:
  • 2 cups granulated sugar, divided
  • ½ teaspoon cream of tartar
  • ½ cup water
  • 4 large egg whites
Instructions
  1. Make the crust: Preheat oven to 350 degrees, and line a 7-inch springform pan with parchment paper.
  2. In a large bowl, combine cookie crumbs and butter until moistened and mixed through. Press the crust into bottom and three-quarters of the way up the sides of the pan. Bake crust for 10 minutes, then let cool.
  3. Make the hot chocolate mousse: Combine chocolate and salt in a large bowl.
  4. Heat ½ cup cream in a small saucepan over medium heat until boiling. Pour into the bowl and let stand 5 minutes to melt chocolate before mixing to combine. Stir until glossy and smooth. Let cool slightly.
  5. Meanwhile, in a large chilled bowl, add remaining 1½ cups cream. Using a hand or stand mixer, start on low speed, gradually bringing it up to high, and beat the cream until soft peaks have formed. Add sugar and beat just until stiff peaks form. Add in hot chocolate, and beat to mix. Add cooled melted chocolate mixture in 3 additions, gently folding to combine between each addition. Pour into crust, then chill, covered with plastic wrap, in freezer for at least 2 hours to set.
  6. Make the marshmallow topping: About 20 minutes before serving, in a small saucepan set over high heat, stir together 1½ cups sugar, cream of tartar and water. Bring to a boil, then turn heat to medium-low and let reduce slightly, without stirring, for 4 to 5 minutes.
  7. Meanwhile, place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high until soft peaks form. Turn mixer to high and gradually add in remaining ½ cup sugar. Once combined, very carefully pour hot sugar syrup into egg whites. Beat for 5 to 10 minutes until the bowl of the mixer has cooled to the touch and the meringue is thick and glossy.
  8. Assemble the tart: Remove pie from freezer and remove from springform pan.
  9. Spoon the marshmallow mixture on top of the pie. Use a kitchen torch to lightly toast the marshmallow topping before serving.

Watch the recipe video here:

Frozen Hot Chocolate Pie

This "hot chocolate" is seriously confused, but no one is complaining. ?Full Recipe: taste.md/2CkUlNZ

Posted by Tastemade on Saturday, December 30, 2017