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

Main dish

Baked Brie Mac ‘n’ Cheese

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Baked Brie Mac 'n' Cheese
What's better than cutting into baked Brie in a puffed pastry? Cutting in to discover mac 'n' cheese inside!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (8-ounce) wheels Brie cheese
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter
  • ¾ cup whole milk, warmed
  • Pinch of nutmeg, grated
  • ½ cup mozzarella, shredded
  • 2 cups macaroni noodles, cooked
  • 1 puff pastry sheet
  • Salt and pepper, to taste
  • Egg wash (1 egg plus 1 tablespoon water)
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Using a serrated knife, carefully cut the top off the Brie wheel. Try to remove the top in one piece. Scoop out as much of the creamy cheese as you can to create a cheese-like bowl. Save cheese for sauce.
  3. In a small saucepan, add flour and butter. Cook for a few minutes until golden brown. Pour in milk and whisk vigorously. Grate a small amount of nutmeg into the milk. Next, add the pieces of Brie and the shredded mozzarella. Whisk until all the cheese is melted and bubbly. Add cooked macaroni noodles and stir to combine. Let mixture cool slightly before the next step.
  4. Roll out puff pastry slightly and place hollowed out Brie bowl in the center. Scoop macaroni and cheese into the bowl until full and cover with Brie top. Fold dough over cheese wheel, and brush with egg wash.
  5. Place on prepared baking sheet sheet and bake for 35 to 40 minutes. Allow bowl to rest for 10 minutes before serving. Cut slices and serve as an appetizer or indulge by yourself. Enjoy!

Watch the recipe video here:

Baked Brie Mac 'n' Cheese

To brie, or mac IN brie? That is the question.Full Recipe: taste.md/2nB1a70

Posted by Tastemade on Saturday, February 3, 2018

Dessert

The Best Chewy Chocolate Chip Cookies

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The Best Chewy Chocolate Chip Cookies
The Best Chewy Chocolate Chip Cookies recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup sugar
  • ¾ cup brown sugar, packed
  • 1 teaspoon salt
  • ½ cup butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 4 oz semi-sweet chocolate chunk, or milk chocolate
  • 4 oz dark chocolate chunk, or you preference
  • whole milk, to drink, optional
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
  3. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
  4. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
  5. Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  7. Bake for 12-15 minutes, or until the edges have started to barely brown.
  8. Cool completely, and serve yourself a glass of milk.
  9. Enjoy!

Watch the recipe video here:

The Best Chewy Chocolate Chip Cookies

These are the best chewy chocolate chip cookies ever ? ?!FULL RECIPE: https://tasty.co/recipe/the-best-chewy-chocolate-chip-cookies

Posted by Tasty on Thursday, February 1, 2018

Main dish

Prosciutto-Wrapped Caprese Balls

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Prosciutto-Wrapped Caprese Balls
The perfect recipe for those who see tomato, basil and mozzarella, and think, "this needs more bacon."
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 (4-ounce) mozzarella balls
  • 1 tablespoon olive oil
  • Sea salt and black pepper to taste
  • 12 slices prosciutto
  • 1 large tomato, cut into 8 slices
  • 8 large basil leaves
  • Balsamic glaze, to serve
Instructions
  1. In a large bowl, mix mozzarella balls, olive oil, salt and pepper.
  2. On a flat surface, create a long band with 2 overlapping pieces of prosciutto. Place the third piece perpendicular to create a cross.
  3. Place one slice of tomato and one leaf of basil in the middle. Add mozzarella ball. Top with another slice of tomato and leaf of basil. Pull prosciutto up to fully wrap mozzarella ball. Repeat with remaining mozzarella.
  4. Heat a large nonstick skillet on medium. Place wrapped mozzarella balls in the pan and brown on each side. Remove to a plate. Serve drizzled with balsamic glaze and topped with more basil.

Watch the recipe video here:

Prosciutto-Wrapped Caprese Balls

Caprese is best served wrapped up as a giant prosciutto cheese bomb.Full Recipe: taste.md/2AXnzRD

Posted by Tastemade on Thursday, February 1, 2018