Dessert

Holiday Ham Ring

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Holiday Ham Ring
Holiday Ham Ring
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¼ pound spiral-cut ham, cubed
  • 2 tablespoon unsalted butter
  • 1 large onion, thinly sliced
  • 1 small wheel brie cheese, sliced
  • 1 green apple, thinly sliced
  • 1 tablespoon Dijon mustard
  • 2 rolls crescent rolls dough
  • Fresh herbs for garnish
Instructions
  1. Heat a large sauté pan over medium heat and add the butter. Caramelize the onion until golden brown and very soft, stirring occasionally.
  2. Preheat oven to 375˚F/190˚C.
  3. Unroll the crescent roll dough and separate into triangles. On a large baking sheet, place a small bowl (about 5 inches in diameter) in the center. Arrange the triangles in a ring around the bowl, overlapping slightly. The points should be facing outward.
  4. Spread the Dijon mustard on the dough close to the ring. Layer the ham, apple, brie, and caramelized onions on top of the Dijon.
  5. Bring the top of the triangle over the filling, and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.
  6. Bake 25-30 minutes or until golden brown.
  7. Cut into wedges.
  8. Enjoy!

Watch the recipe video here:

Holiday Ham Ring

Holiday Ham RingGo ham at your holiday party with this savory dish. Get the ingredients at your local Walmart: http://bzfd.it/2j59k98

Posted by Tasty on Monday, December 4, 2017

Dessert

Moscato Truffles

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Moscato Truffles
Perfect for girls night.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tbsp. heavy cream
  • 2 c. white chocolate chips
  • ¼ c. moscato
  • Pinch salt
  • Pink sanding sugar
Instructions
  1. Set up a double boiler by placing a medium heatproof bowl over a small pot of simmering water. Add cream and chocolate chips and stir until melted. (The mixture will be very thick!)
  2. Turn off heat and stir in the moscato and salt. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour.
  3. Roll balls in pink and white sanding sugar until fully coated.
  4. Refrigerate until ready to serve. Serve with moscato!

Watch the recipe video here:

How To Make Moscato Truffles

Moscato lovers: how many of these truffles are you throwing back this weekend?!Full recipe: http://dlsh.it/vuTwAab

Posted by Delish on Monday, December 4, 2017

Drink

Christmosas

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Christmosas
The only thing you need in your hand while you open presents.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 2 Granny Smith apples, chopped
  • 1 c. whole fresh cranberries
  • 1 c. green grapes, halved
  • 1 c. pomegranate seeds
  • 1 c. sparkling grape juice
  • 1 bottle champagne, prosecco, or cava
Instructions
  1. In a large pitcher or punch bowl, add apples, cranberries, grapes, and pomegranate seeds. Pour over sparkling grape juice and champagne just before serving.

Watch the recipe video here:

How To Make Christmosas

You should have a Christmosa in your hand all Christmas morning. Full recipe: http://dlsh.it/v0YUWjE

Posted by Delish on Monday, December 4, 2017

Dessert

Snowman Eggnog

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Snowman Eggnog
Give this comforting drink some extra personality with whipped cream, a few chocolate chips and a dried apricot. With the kids' help, you can make an adorable snowman. Add a little booze and the adults will love it too!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 large eggs plus 1 large egg yolk
  • ½ cup sugar
  • 2½ cups milk
  • 2 cups heavy cream
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon freshly grated nutmeg
  • 1 ounce mini chocolate chips, plus 8 mini chocolate chips for garnish
  • ½ cup cold rum or brandy (optional)
  • 1 dried apricot, cut into 4 wedges
Instructions
  1. Special equipment: a pastry bag fitted with the large star tip; a small paintbrush, optional
  2. Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and ½ cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
  3. Strain the mixture through a fine-mesh sieve into a medium bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
  4. Place the chocolate chips in a microwave-safe bowl; microwave, stirring every 20 seconds, until just melted. Arrange four 8- to 10-ounce glasses (or lowball glasses) on a workspace. Using the tip of your pinky or a small paintbrush dipped in chocolate, paint 3 buttons and two arms on the inside of each glass.
  5. If desired, stir rum into the chilled eggnog mixture. Divide the eggnog evenly among the glasses. Whisk the remaining 1½ cups heavy cream in a large bowl until stiff peaks form. Fit a pastry bag with a large star tip, and fill the bag with whipped cream. Pipe a generous swirl of whipped cream on each glass of eggnog to make the snowmen's heads. Directly above each row of snowman buttons, place an apricot wedge into each whipped cream head to form a nose. Place two mini chips above each nose to form eyes. Serve immediately.

Watch the recipe video here:

Snowman Eggnog

Add Snowman Eggnog to your holiday plans! ⛄️

Posted by Food Network on Monday, December 4, 2017

Dessert

Moscato Jell-O Shots

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Moscato Jell-O Shots
Perfect for your next girls night.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ c. 7Up
  • 4 envelopes unflavored gelatin
  • 2¼ c. sparkling pink moscato
  • 1 c. vodka
  • Cooking spray, for pan
  • White sanding sugar, for topping
Instructions
  1. In a small saucepan, add lemon lime soda and sprinkle over gelatin. Let bloom, 2 minutes. Turn heat to medium and whisk until gelatin is dissolved. Remove from heat and stir in sparkling pink moscato and vodka.
  2. Lightly grease a 9-x-5" loaf pan with cooking spray and pour in gelatin mixture. Chill until firm, at least 5 hours.
  3. Turn out gelatin mixture onto a piece of parchment paper and cover with sprinkles. Slice into squares and serve.

Watch the recipe video here:

How To Make Moscato Jell-O Shots

Who needs to pop bottles when you have Moscato Jell-O Shots?? Full recipe: http://dlsh.it/g9evD8z

Posted by Delish on Sunday, December 3, 2017

Breakfast

Southwest Stuffed Acorn Squash

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Southwest Stuffed Acorn Squash
This stuffed acorn squash is such a satisfying, hearty meal! ✨
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 acorn squashes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ¾ cups vegetable stock
  • 1 cup brown rice, rinsed
  • 1 tablespoon olive oil
  • ½ red onion, diced
  • 1 clove garlic, minced
  • 1 bell pepper, diced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon dried oregano
  • 15 oz black bean, 1 can, drained and rinsed
  • 11 oz corn, 1 can, drained and rinsed
  • 10 oz roasted diced tomato, 1 can
  • ½ cup shredded cheese blend
  • avocado, sliced, to serve
  • fresh cilantro, chopped, to serve
Instructions
  1. Preheat oven to 325°F (170°C).
  2. Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.
  3. Drizzle squash with olive oil and sprinkle salt and pepper. Place cut-side up on a parchment paper-lined baking sheet.
  4. Bake for 40 minutes, or until tender.
  5. In a medium saucepan, add vegetable stock and rice.
  6. Stir and bring to boil over high heat.
  7. Cover and simmer for 45 minutes. Remove saucepan from heat.
  8. Heat olive oil in a large saucepan or skillet over medium heat.
  9. Add onions, stirring frequently until translucent.
  10. Add garlic and cook until fragrant.
  11. Add bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.
  12. Mix in black beans, corn, tomatoes, and cooked rice.
  13. Fill squash halves with rice mixture and sprinkle with cheese.
  14. Bake for 5 minutes, or until cheese is melted.
  15. Top with avocado slices and cilantro.
  16. Enjoy!

Watch the recipe video here:

Southwest Stuffed Acorn Squash

This stuffed acorn squash is such a satisfying, hearty meal! ✨FULL RECIPE: https://tasty.co/recipe/southwest-stuffed-acorn-squash

Posted by Tasty on Sunday, December 3, 2017

Dessert

Holiday Milkshake Shooters

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Holiday Milkshake Shooters
It'll be hard to have just one shot of this boozy holiday shake.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ⅓ c. chocolate sauce
  • 1 candy cane, crushed
  • 4 scoops mint chip ice cream
  • 6 Mint Thin Oreos (plus more for serving)
  • ⅓ c. milk
  • 2 oz. vodka
  • whipped cream, for garnish
Instructions
  1. Dip the rim of each shot glass in chocolate sauce, then roll in crushed candy canes.
  2. In a blender, blend ice cream, Oreos, milk and vodka until smooth.
  3. Pour boozy milkshake into shot glasses. Garnish each glass with whipped cream and am Oreo wedge (one quarter of a whole cookie).

Watch the recipe video here:

How To Make Holiday Milkshake Shooters

Tag your fun cousins who will try these Holiday Milkshake Shooters with you. Full recipe: http://dlsh.it/H7uWf15

Posted by Delish on Sunday, December 3, 2017

Cake Dessert

Chocolate Mousse Brownies

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Chocolate Mousse Brownies
CHOCOLATE MOUSSE BROWNIES
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 packet brownie mix
  • 1 cup dark chocolate chunks
  • 400 g dark chocolate, melt
  • 2½ cups heavy cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla
Instructions
  1. Make Brownie mix according to the package. Fold in dark chocolate chunks. Bake according to package directions and let cool completely.
  2. In a large bowl, add vanilla and icing sugar to the cream. Whip until stiff peaks form. Fold into melted chocolate until smooth.
  3. Pour over cooled brownie and smooth into an even layer. Refrigerate until set about 3 hours.
  4. Enjoy!

Watch the recipe video here:

Chocolate Mousse Brownies

Chocolate Mousse Brownies

Posted by Twisted on Monday, December 4, 2017

Dessert

Homemade Gumdrops

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Homemade Gumdrops
Don't blame us if you eat an entire batch of Homemade Gum Drops in one sitting! ??
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Nonstick cooking spray, for spraying the molds
  • Two ¼-ounce envelopes unflavored gelatin
  • ½ cup granulated white sugar, plus more for coating
  • One 3-ounce package cherry-flavored gelatin
  • Granulated red sugar, for coating Coarse white sugar, for coating
Instructions
  1. Special equipment: a 15-count silicone gumdrop or chocolate candy mold
  2. Spray a 15-count silicone gumdrop or chocolate candy mold with cooking spray.
  3. Sprinkle the unflavored gelatin over ½ cup water to soften; set aside.
  4. Put the granulated white sugar and ½ cup water in a saucepan and bring to a boil, stirring to dissolve the sugar. Add the cherry-flavored gelatin to the pan, followed by the softened unflavored gelatin. Stir and remove from the heat. Continue stirring until the gelatins are dissolved, 1 to 2 minutes. Strain into a measuring cup and let cool for 5 minutes; it will be warm but not yet set.
  5. Pour the liquid into the prepared mold. Refrigerate for at least 4 hours or overnight.
  6. Remove the gumdrops from the mold and place onto wax paper. Let them sit out for an hour to come to room temperature. Coat some in granulated red sugar, some in granulated white sugar and some in coarse white sugar; return to the wax paper. Let sit overnight to dry out and set.

Watch the recipe video here:

https://www.facebook.com/FoodNetwork/videos/10155394069041727/

Breakfast

Spinach & Artichoke Bomb

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Spinach & Artichoke Bomb
A bomb to impress all of your friends with.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 10 oz. cream cheese, softened
  • ½ c. finely chopped artichoke hearts
  • ½ c. finely chopped spinach
  • 1¼ c. shredded mozzarella
  • 1 c. freshly grated Parmesan
  • 1 Garlic clove, minced
  • ½ tsp. red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter, melted
  • 1 tsp. parsley, minced
  • ½ tsp. garlic powder
  • 1 can crescent sheet dough
Instructions
  1. Preheat oven to 350° and line a small cooking sheet with parchment paper. In a large bowl, combine cream cheese, artichoke hearts, spinach, mozzarella, parmesan, garlic and red pepper flakes. Season with salt and pepper and stir to combine. Form into one large ball.
  2. Roll crescent dough out on prepared baking sheet and place cheese ball in center. Wrap dough around cheese ball and seal. Flip over so that the clean side is up.
  3. Combine melted butter with parsley and garlic powder. Brush all over ball and bake until golden, about 25 minutes. Serve.

Watch the recipe video here:

How To Make A Spinach And Artichoke Bomb

You haven't lived unless you've tried this Spinach & Artichoke Bomb ?Full recipe: http://dlsh.it/pPFe8wn

Posted by Delish on Sunday, December 3, 2017