Main dish

Spinach Artichoke Flatbread

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Spinach Artichoke Flatbread
Proper dip to bread ratio.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 oz. cream cheese, softened
  • ½ c. finely chopped artichoke hearts
  • ½ c. finely chopped spinach
  • 2 c. shredded mozzarella
  • ½ c. freshly grated Parmesan
  • 2 garlic cloves, minced
  • ½ tsp. red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 1 Crescent dough sheet
  • 1 egg, beaten
  • 1 tbsp. Chopped parsley, for garnish
Instructions
  1. Preheat oven to 350° and line a medium baking sheet with parchment paper. In a large bowl, combine cream cheese, artichoke, spinach, cheeses, garlic and red pepper flakes. Season with salt and pepper and fold until smooth.
  2. Remove crescent dough from can and lie flat on baking sheet. Spread all cream cheese mixture on dough, leaving a ½” crust. Brush crust with egg wash and bake until crust is golden and cheese is melted and bubbly, about 30 minutes. Garnish with more parmesan and parsley, slice and serve.

Watch the recipe video here:

How To Make A Spinach Artichoke Flatbread

This Spinach Artichoke Flatbread didn't even last a minute in our test kitchens. Full recipe: http://dlsh.it/E0M3Nye

Posted by Delish on Friday, December 8, 2017

Main dish

Triple Cheddar Broccoli Soup

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Triple Cheddar Broccoli Soup
Cause what's better than cheesy soup in a bread bowl?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 Tbsp. olive oil
  •   1 cup chopped onions
  •   2 Tbsp. butter
  •   2 Tbsp. flour
  •   2 cups half-and-half
  •   2 cups fat-free reduced-sodium chicken broth
  •   2-1/2 cups small broccoli florets
  •   ¼ tsp. black pepper
  •   ⅛ tsp. ground nutmeg
  •   1-1/2 cups KRAFT Finely Shredded Triple Cheddar Cheese, divided
  •   6 French bread rolls
Instructions
HEAT oil in large saucepan on medium heat. Add onions; cook 8 min. or until crisp-tender, stirring frequently. Remove onions from pan with slotted spoon; reserve for later use.
MELT butter in same saucepan. Add flour; stir until blended. Cook 2 min. or until hot and bubbly, stirring frequently. Gradually add half-and-half, then chicken broth, stirring constantly. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
ADD broccoli, pepper, nutmeg and reserved onions; mix well. Cook 15 min. or until broccoli is tender, stirring occasionally.
HEAT oven to 375°F. Add 1 cup shredded cheese to soup; cook and stir 2 min. or until melted. Remove from heat
CUT tops off French bread rolls; tear out centers from bottoms of rolls, leaving ¼-inch-thick shells. Discard tops and removed centers or reserve for another use. Place bread shells on baking sheet. Bake 5 min. or until lightly browned.
FILL bread shells with soup. Top with remaining cheese; bake 2 min. or until melted.
Substitute:
  1. Prepare using KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA.
Mindful Eating:
  1. Practice mindful eating by savoring the flavor of this cheesy soup and sticking to the recommended serving size.
  2. Nutrition Information Per Serving: 460 Calories, 26g Total fat, 15g Saturated fat, 0g Trans Fat, 65mg Cholesterol, 720mg Sodium, 40g Carbohydrate, 4g Dietary Fiber, 6g Sugars, 15g Protein, 6mg Potassium, 20%DV Vitamin A, 4%DV Vitamin C, 0%DV Vitamin D, 25%DV Calcium, 10%DV Iron

Watch the recipe video here:

Triple Cheddar Broccoli Soup

Cause what's better than cheesy soup in a bread bowl?

Posted by Tasty on Wednesday, December 6, 2017

Main dish

Philly Cheesesteak Mozzarella Potato Skins

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Philly Cheesesteak Mozzarella Potato Skins
These potato skins will make your belly very happy!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 baking potatoes (2 lb.)
  •   1 Tbsp. vegetable oil
  •   ½ lb. beef sirloin steak, cut into thin strips
  •   ½ tsp. garlic powder
  •   3 Tbsp. LEA & PERRINS Worcestershire Sauce
  •   1 green pepper, chopped
  •   1 cup chopped onions
  •   1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
Instructions
HEAT oven to 400°F.
PRICK potatoes in several places with fork or sharp knife. Bake 1 hour or until tender. Cut potatoes lengthwise in half. Scoop out insides of potato halves into medium bowl, leaving thin shells. Set bowl aside. Place potato skins, cut side up, on baking sheet. Bake 8 min. or until crisp but not browned.
MEANWHILE, heat oil in large saucepan on medium-high heat. Add steak strips; sprinkle with garlic powder. Cook 2 min. on each side or until steak is no longer pink. Add Worcestershire sauce; cook and stir 1 min. Remove steak from pan with tongs; place in bowl. Cover to keep warm.
COOK and stir peppers and onions in same saucepan until tender. Remove from heat. Cut steak strips into bite-size pieces. Add to cooked vegetables in saucepan; mix lightly.
MASH potato flesh. Stir in steak mixture and 1 cup cheese.
SPOON filling into potato skins; top with remaining cheese.
BAKE 8 to 10 min. or until cheese is melted and filling is heated through.
Substitute:
  1. Prepare using KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA.
Special Extra:
  1. Sprinkle evenly with ¼ cup sliced green onions before serving.
  2. Nutrition Information Per Serving: 220 Calories, 8g Total fat, 3.50g Saturated fat, 0g Trans Fat, 30mg Cholesterol, 270mg Sodium, 23g Carbohydrate, 2g Dietary Fiber, 3g Sugars, 14g Protein, 15mg Potassium, 2%DV Vitamin A, 25%DV Vitamin C, 0%DV Vitamin D, 2%DV Calcium, 8%DV Iron

Watch the recipe video here:

Philly Cheesesteak Mozzarella Potato Skins

These potato skins will have you cheesin’!

Posted by Tasty on Thursday, December 7, 2017

Cake Dessert

Melting Snowman Cake

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Melting Snowman Cake
A double-stack of peppermint-swirled bundts make for an impressive "hill" on which to place an adorable snowman. Sure, he's a little panicked dripping down the sides (!) -- but we can't help but smile at his cute face.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 5¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups (4 sticks) unsalted butter, softened
  • 1 cup vegetable oil
  • 5 cups granulated sugar
  • 12 large eggs
  • 1½ cups whole milk
  • 1 tablespoon vanilla extract
  • 2 teaspoons mint extract
  • 2 tablespoons red liquid food color
  • Flour-based baking spray, for the pans
  • 2 to 2½ ounces cream cheese, at room temperature
Glaze and Decors:
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup half-and-half
  • 1 square orange-flavored fruit chew
  • 5 mini semisweet chocolate chips
  • 1 semisweet chocolate chip
  • 1 pretzel stick
  • 2 chocolate sprinkles
  • 1 red licorice lace
  • 12 ounces white candy melting wafers
  • 1 mini (fun-size) peanut-caramel-nougat candy bar
  • 1 round vanilla wafer cookie
  • 4 ounces dark chocolate
Instructions
  1. Special equipment: a 10-cup bundt pan; a 4-cup (mini) bundt pan; a cupcake pan
  2. For the cakes: Preheat the oven to 325 degrees F.
  3. In a large bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter, oil, granulated sugar and eggs together until well combined. Add the flour mixture to the butter mixture alternately with the milk. Begin and end with the flour mixture. Add the vanilla extract and mix briefly to combine.
  4. Line a cupcake pan with 7 paper liners. Fill the cupcake liners ⅔ full with batter.
  5. Remove 2⅔ cups batter from the bowl and place it in a separate bowl. Stir in the mint extract and red food color.
  6. Spray a 4-cup bundt pan and a 10-cup bundt pan with flour-based baking spray. Alternate layers of vanilla batter and mint (red) batter in each bundt pan until the pans are about ¾ full. Use a butter knife to gently swirl the two batter colors together.
  7. Bake the cupcakes for 15 to 20 minutes, the 4-cup bundt for 30 to 35 minutes and the 10-cup bundt for 50 minutes to 1 hour or until a toothpick tester comes out clean. When the cakes are done, turn them out onto wire racks to cool completely.
  8. When the cupcakes are cool, crumble them into a large bowl and add 2 ounces of cream cheese. Mix together using a rubber spatula or knead together with your hands. Squeeze a small handful of the mixture in your hand. It should hold together. If it doesn't and the mixture is crumbly, knead in the remaining ½ ounce cream cheese.
  9. Form three roughly ball-shaped pieces from the mixture that are small, medium and large as the segments of a snowman. Flatten the bottom of the largest ball so that it appears to pool and slump to one side. Add the medium ball on top and flatten slightly. Add the smallest ball on top and dowel the three pieces together with a toothpick. Refrigerate until firm, about 15 to 20 minutes.
  10. For the glaze and decors: Combine the powdered sugar and vanilla extract in a large bowl. Gradually whisk in the half-and-half a little at a time until a thick white glaze forms. Place the largest bundt cake on a cake stand or serving platter with a lip. Cover the top of the bundt cake with half of the glaze. Top the glazed bunt cake with the second smaller bundt cake. Top the second cake with the remaining glaze. You may not have to use the entire batch of glaze.
  11. Cut a small piece away from the orange fruit chew using a knife and mold it into a triangular carrot shape. Break away the point of a toothpick and insert the non-pointed end into the flat side of the carrot shape. Have this ready on hand along with the chocolate chips, pretzel stick, chocolate sprinkles and licorice lace.
  12. Melt the white candy melting wafers in the microwave at 100 percent power at 30-second intervals until the candy can be stirred smooth and is pourable.
  13. Place the chilled modeled snowman shape on the center of the top bundt cake. Spoon the white melted candy onto the snowman shape and allow the excess to run down the sides of the cakes.
  14. Quickly add two mini chocolate chips (flat side out) for the snowman's eyes. Add the two chocolate sprinkles just over the eyes for eyebrows. Press the nose into the face just under the eyes and add the larger chocolate chip (flat side out) for an o-shaped mouth. Break the pretzel stick in half and add to each side of the body, with one arm sticking upright and the other onto the lower part of the body as if it has melted off. Add the three remaining mini chocolate chips for buttons down the front of the snowman body. Add a licorice lace scarf around the neck.
  15. Cut the fun-size candy bar in half and have ready on hand with the vanilla cookie.
  16. Heat the dark chocolate in the microwave at 100 percent power at 30-second intervals until melted and smooth. Dip the cut end of a candy bar half into the chocolate and press it on the center of the cookie, creating a hat shape. Refrigerate until set, about 5 minutes. Dip the entire cookie hat in the chocolate and remove with a fork. Place it on parchment paper and refrigerate until set, about 5 minutes. Dab a small amount of melted chocolate onto the bottom flat part of the cookie hat and hold to the snowman's head until set, about 2 minutes.
  17. Display as an edible centerpiece at your next holiday gathering. Cut the cake into slices to serve, revealing the red peppermint swirled interior.

Watch the recipe video here:

Melting Snowman Cake

This Adorable Snowman Cake is MELTING! ⛄⛄⛄ Watch before it's too late. Great job, SprinkleBakes!

Posted by Food Network on Thursday, December 7, 2017

Breakfast

Aligot (Cheesy Potatoes)

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Aligot (Cheesy Potatoes)
If you can't dine-in for these cheesy potatoes, keep watching and see how you can make aligot at home!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 ½ lb yukon gold potato, peeled and cut into 1-inch (2 cm) pieces
  • 2 cloves garlic, peeled
  • 5 cups cold water
  • salt, to taste
  • ½ cup butter, cubed
  • 1 cup heavy cream
  • 2 ½ cups shredded cheese, such as Swiss, Comté, Fontina or Gruyère
Instructions
  1. In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
  2. Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
  3. Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
  4. Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
  5. Pour in the heavy cream and stir again until combined.
  6. Gradually add in the cheese, stirring between each addition, until completely melted.
  7. Continue stirring the potatoes until smooth, thick, and elastic.
  8. Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
  9. Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
  10. Enjoy!

Watch the recipe video here:

Restaurant Vs Homemade: Cheesy Potatoes (Aligot)

If you can't dine-in for these cheesy potatoes, keep watching and see how you can make aligot at home! ? ?FULL RECIPE: https://tasty.co/recipe/aligot-cheesy-potatoesAre you weird? Then you'll love these quirky kitchen tools: http://bzfd.it/2BKpfhV

Posted by Tasty on Wednesday, December 6, 2017

Main dish

Loaded Slow-Cooker Potatoes

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Loaded Slow-Cooker Potatoes
The best thing about comfort food is not actually have to cook it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Cooking spray
  • 2 lb. baby potatoes, halved and quartered if large
  • 3 c. shredded Cheddar
  • 2 cloves garlic, thinly sliced
  • 8 slices bacon, cooked
  • ¼ c. sliced green onions, plus more for garnish
  • 1 tbsp. paprika
  • kosher salt
  • Freshly ground black pepper
  • Sour cream, drizzling
Instructions
  1. Line a slow cooker with foil and spray with cooking spray. Add half the potatoes, 1¼ cups cheese, half the garlic, ⅓ of the cooked bacon, half the green onions, and half the paprika. Season with salt and pepper. Repeat.
  2. Cover and cook on high until potatoes are tender, 5 to 6 hours. (The bigger your potatoes, the longer they'll need.) About 20 to 30 minutes before serving, top with remaining cheese and bacon (this is your moment to make the potatoes look pretty!).
  3. Garnish with more green onions, drizzle with sour cream, and serve.

Watch the recipe video here:

How To Make Loaded Slow-Cooker Potatoes

Loaded Slow-Cooker Potatoes = the side that becomes your whole dinner. Full recipe: http://dlsh.it/VFuSnhW

Posted by Delish on Wednesday, December 6, 2017

Dessert

Baileys Chocolate Christmas Tree

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Baileys Chocolate Christmas Tree
BAILEYS CHOCOLATE CHRISTMAS TREE
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 300g (heaping) hazelnuts, skinned and roasted
  • 30g sugar
  • 2g kosher salt
  • 1 lb semisweet chocolate, melted and still hot
  • 115g butter
  • 125 ml Baileys
  • 30ml heavy cream
  • 2 rectangles rolled puff pastry
  • Egg wash
  • ½ cup Baileys Chocolate Luxe
  • ¼ cup cocoa powder
  • ¼ golden syrup
  • 2 oz chocolate, chopped
Instructions
  1. Add butter to melted chocolate and mix until butter has melted.
  2. In a blender, add hazelnuts, sugar, and salt. Blitz until just smooth. Add chocolate and blitz to combine. Add Baileys and cream and blend just to combine. Do not over blend.
  3. Pour into a jar and store for later use.
  4. Pre-heat oven to 190ºC (375ºF). Lay out one rectangle of puff pastry. Spread some of the Baileys hazelnut spread in a rough triangle shape.
  5. Place the second piece of pastry on top of the first, then cut out a triangle shape over the spread section. Discard the trimmings.
  6. Now make even cuts down both sides of the triangle, leaving an inch uncut in the center, to keep the tree together.
  7. Twist each strip from top to bottom to create tree branches.
  8. Brush the pastry with the whisked egg. Bake for 20-25 minutes or until well risen and golden brown.
  9. In a small pot, whisk together Baileys chocolate luxe, cocoa powder, and golden syrup together. Bring to a boil stirring, then let simmer for 3 minutes to thicken. Remove from heat and whisk in chocolate until smooth.
  10. Dip pastry into Baileys fudge sauce

Watch the recipe video here:

Baileys Chocolate Christmas Tree

Baileys Chocolate Christmas Tree

Posted by Twisted on Thursday, December 7, 2017

Dessert

Cheesecake Cookies

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Cheesecake Cookies
Small bites of heaven.
Author:
Cuisine: American
Recipe type: Dessert
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 Wednesday, December 6, 2017

Main dish

3 STUFFED POTATO TOTS

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3 STUFFED POTATO TOTS
3 STUFFED POTATO TOTS
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2.5 kg potatoes, peeled, par boiled and grated
  • ½ cup plain flour
  • 1½ tsp salt
  • 1 tsp pepper
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • 1 tsp garlic powder
  • Oil for frying
Pizza:
  • Pepperoni
  • Cubed Mozzarella cheese
  • Marinara sauce
Hot Dog:
  • 4 hot dogs
  • 8 slices American cheese
  • Ketchup
Jalapeno Popper:
  • 250g cream cheese, softened
  • ½ cup grated mixed cheese
  • ⅓ cup cooked crumbled bacon
  • ½ tsp salt
  • ¼ tsp pepper
  • 5 jalapeños, cored
Instructions
  1. Pre-heat oil in a large heavy-bottomed pot to 170ºC (350ºF).
  2. In a large bowl, mix together potatoes, flour, salt, pepper, oregano, basil, and garlic powder until combined.
  3. Fill with desired filling.
  4. Fry each stuffed tot until golden brown. Enjoy!
Pizza:
  1. Take a small amount of potato mix and with damp hands press flat onto one palm. Add a piece of pepperoni and cube of mozzarella. Wrap the potato mixture tightly around in the shape of a tater tot.
  2. Lay on a tray and freeze while making the rest.
Hot Dog:
  1. Wrap one hot dog in two sliced of American cheese. Slice into 4 even pieces.
  2. Take a small amount of potato mix and with damp hands press flat onto one palm. Add one mini hot dog wrapped in cheese. Wrap the potato mixture tightly around in the shape of a tater tot.
  3. Lay on a tray and freeze while making the rest.
Jalapeno Popper:
  1. In a bowl mix together cream cheese, grated cheese, bacon, salt and pepper. Fill each jalapeño completely with mixture. Slice into thirds.
  2. Take a small amount of potato mix and with damp hands press flat onto one palm. Add one third of stuffed jalapeño int the middle. Wrap the potato mixture tightly around in the shape of a tater tot.
  3. Lay on a tray and freeze while making the rest.

Watch the recipe video here:

3 Stuffed Potato Tots

Stuffed Tater Tots 3 Ways

Posted by Twisted on Wednesday, December 6, 2017

Lasagna

Croque Monsieur Croissant Lasagna

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Croque Monsieur Croissant Lasagna
CROQUE MONSIEUR CROISSANT LASAGNA
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 6 croissants
  • 3 tbsp dijon mustard
  • 18 slices emmental
  • 12 slices ham
  • 50g butter
  • 50g flour
  • 700ml milk
  • 1 tbsp salt
  • 1 cup grated emmental
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Cut each croissant in half lengthways and spread the bottom with dijon mustard. Layer cheese and ham and place the top layer of croissant on top.
  3. Place a layer of three croissants in a greased baking tray and top with more cheese and ham, then add the final three with another layer of cheese on top.
  4. In a sauce pan heat the butter until its foaming and stir in the flour. Cook for a minute or so until it smells biscuity, then gradually stir in the butter to make a smooth sauce. Stir in the salt and cheese and pour directly over the croissants and bake for around 30 minutes, until bubbling and golden on top.
  5. Serve straight away, wear a beret.

Watch the recipe video here:

Croque Monsieur Croissant Lasagna

Croque Monsieur Croissant Lasagna

Posted by Twisted on Monday, December 4, 2017