Dessert

Pumpkin Cheesecake Bars

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Pumpkin Cheesecake Bars
These pumpkin cheesecake bars have the most beautiful layers ?!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 10 graham crackers, crushed
  • 6 tablespoons butter
  • 32 oz cream cheese, at room temperature
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups sugar
  • 15 oz pumpkin puree, 1 can
Crumble Topping
  • ½ cup butter
  • 1 cup flour
  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon
Instructions
  1. Preheat oven to 325˚F (160˚C).
  2. In a mixing bowl, combine crushed graham cracker and butter. Stir until mixture develops a wet sand texture.
  3. Cover the bottom of a greased 9x13-inch (23x33 cm) baking pan with mixture and spread evenly. Chill.
  4. In a large mixing bowl, combine cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
  5. Pour half of the cheesecake batter into the chilled baking pan and freeze, smoothing the top.
  6. With the remaining half of batter, add in pumpkin puree and stir until incorporated.
  7. Spoon on pumpkin cheesecake mixture to frozen cheesecake mixture and spread evenly.
  8. Bake for 30 minutes.
  9. In a mixing bowl, combine butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and mixture develops a wet sand texture.
  10. Top cheesecake with crumble topping and bake for an additional 25 minutes.
  11. Allow cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled.
  12. Enjoy!

Watch the recipe video here:

Pumpkin Cheesecake Bars

These pumpkin cheesecake bars have the most beautiful layers ?!FULL RECIPE: https://tasty.co/recipe/pumpkin-cheesecake-barsGet the Tasty app to find this and other recipes: https://tstyapp.com/download

Posted by Tasty on Wednesday, October 25, 2017

Lasagna

Philly Cheesesteak Lasagna

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Philly Cheesesteak Lasagna
Philly Cheesesteak Lasagna
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 1 tbsp groundnut oil
  • 2.2 lb finely sliced sirloin steak
  • 1 tbsp salt
  • 1 tbsp pepper
  • 4 green peppers, sliced into strips
  • 1 white onion, sliced into thin strips
  • 3 cloves of garlic, finely chopped
  • 3 cups bechamel sauce
  • 18 slices provolone
  • 1 pack fresh lasagna noodles
Instructions
  1. Heat the oil in a large frying pan and sear the steak pieces. Season with salt and pepper.
  2. Add the peppers and onions and cook until the moisture has evaporated and they begin to get some colour, then add the garlic and cook for a further few minutes to soften.
  3. Grease a deep sided lasagna dish and pour a layer of the bechamel into the bottom, then top with lasagna sheets, a layer of the pepper steak mix, slices of provolone and more bechamel. Repeat to the top of the dish and finish with a layer of bechamel.
  4. Bake for 40 minutes until cooked through.

Watch the recipe video here:

Philly Cheesesteak Lasagna

Posted by Twisted on Wednesday, November 8, 2017

Breakfast

Bloomin’ Onion Bites

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Bloomin' Onion Bites
Miniature versions are always better than the original.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the onions
  • 20 pearl onions
  • 2 eggs, lightly beaten
  • 2 tbsp. water
  • 1 c. flour
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • kosher salt
  • Freshly ground black pepper
  • Vegetable oil, enough to fill skillet 1" high
For the dipping sauce
  • ⅔ c. mayonnaise
  • 2 tbsp. ketchup
  • 1 tsp. horseradish
  • ½ tsp. paprika
  • ½ tsp. garlic powder
  • ¼ tsp. dried oregano
Instructions
  1. Cut tops of pearl onions, then slice top down (being careful not to cut all the way through) 3 times to form six sections of the onion. Using your fingers, separate onion sections.
  2. In a shallow bowl, mix eggs with water. In a separate shallow bowl, mix flour with garlic powder, onion powder, and paprika. Season with salt and pepper. Stir together until combined.
  3. Dredge onions first in egg and then in flour mixture.
  4. In a large, high-sided skillet, heat oil. Fry onions in batches, until they are golden. Place on a paper-towel lined plate to drain.
  5. Make the dipping sauce: In a medium bowl, whisk together mayo, ketchup, horseradish, paprika, garlic powder and oregano. Season with salt and serve.

Watch the recipe video here:

How To Make Bloomin' Onion Bites

If you love Outback Steakhouse's bloomin' onions, prepare to FREAK over these Bloomin' Onion Bites.Full recipe: http://dlsh.it/XauVb3C

Posted by Delish on Wednesday, November 8, 2017

Dessert

Chocolate Croissant Pudding

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Chocolate Croissant Pudding
Chocolate Croissant Bread Pudding
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups double cream
  • 1 cup milk
  • 7-8 chocolate croissants
  • ¾ cup dark chocolate, finely chopped
  • 4 egg yolks
  • 3½ tbsp sugar
Instructions
  1. Pre-heat oven to 160ºC ( 325ºF).
  2. Cut each chocolate croissant into thirds. Layer them evenly on a baking tray as tight as possible. You may need more pieces depending on the size of your chocolate croissants. Set aside.
  3. In a large glass measuring jug, heat cream and milk together in the microwave until hot, but not scalding. Add chocolate and stir until completely melted.
  4. In a large bowl, whisk together egg yolks and sugar until smooth. Gradually pour in hot chocolate cream mixture to make a custard, whisking continuously until smooth and combined.
  5. Pour over croissant pieces until completely covered. Let soak for 10 minutes.
  6. Bake in the oven for 30 minutes, until custard is just set. Let

Watch the recipe video here:

Chocolate Croissant Pudding

Posted by Twisted on Wednesday, November 8, 2017

Burrito Lasagna

Giant Lasagna Burrito

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Giant Lasagna Burrito
Giant Lasagna Burrito
Author:
Cuisine: Mexikan
Recipe type: Lasagna
Ingredients
  • ¼ cup flour
  • ¼ cup water
  • 5 large tortilla wraps
  • 2 cups soft cream cheese
  • 2 cups grated parmesan
  • 6 sheets lasagna
  • 3 cup beef ragu
  • 9 sheets mozzarella
  • 2 cups bechamel
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Mix the flour and water together to make a paste.
  3. Lay three tortillas in a row, overlapping at the edges slightly – brush them with the paste to make them stick. Stick another two tortillas to the top.
  4. Spoon some of the soft cream cheese onto the middle of the wrap where you’ll build your lasagna. Sprinkle with parmesan and then top with the first layer of pasta sheets.
  5. Top these with the ragu, then a layer of mozzarella, then some more cream cheese and parmesan and another layer of pasta. Repeat this twice, finishing with a layer of mozzarella.
  6. Bring the sides up and roll over the burrito carefully to create a massive wrap.
  7. Move this onto a lined baking tray and pour over the bechamel and sprinkle over the remaining parmesan.
  8. Bake for 40 mins.

Watch the recipe video here:

Giant Lasagna Burrito

Posted by Twisted on Thursday, November 9, 2017

Lasagna

Crock-Pot Lasagna

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Crock-Pot Lasagna
A classic lasagna made easy.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 1 box lasagna noodles, unboiled
  • 1 tbsp. olive oil
  • ½ onion, chopped
  • 2 garlic cloves, minced
  • 1 lb. ground beef
  • 1 tsp. Italian seasoning
  • 3½ c. marinara sauce, divided
  • kosher salt
  • Freshly ground black pepper
  • 16 oz. whole milk ricotta
  • ¼ c. freshly grated Parmesan, plus more for garnish
  • ¼ c. chopped parsley, plus more for garnish
  • 4½ c. shredded mozzarella
Instructions
  1. In a large skillet over medium heat, heat oil. Add onions and cook until translucent, 3-4 minutes. Add garlic and cook until fragrant, 1 minute. Add beef and season with salt, pepper and Italian seasoning. Cook until no pink remains and add 3 cups of the marinara, stirring to combine and cooking 2-3 minutes more.
  2. In a large bowl, combine ricotta with parmesan and parsley. Season with salt and pepper and stir until fully incorporated.
  3. Grease the bowl of your slow cooker with a nonstick cooking spray. Using the remaining marinara, spread a thin layer on the bottom of the crock pot. Next add a layer of noodles (you’ll have to break some to make them fit) a layer of meat mixture, a layer of mozzarella, and a layer of ricotta. Repeat until all ingredients are used up, ending with mozzarella. Cover and cook on low for 4 to 5 hours.
  4. Garnish with more parmesan and parsley and serve.

Watch the recipe video here:

How To Make Crock Pot Lasagna

This is hands-down the easiest way to make lasagna.Full recipe: http://dlsh.it/Yyrx8KU

Posted by Delish on Sunday, October 29, 2017

Dessert

Cheesy Spinach Dip Sliders

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Cheesy Spinach Dip Sliders
Cheesy Spinach Dip Sliders
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 tablespoon olive oil
  • 2 cloves chopped garlic
  • 8 ounces baby spinach
  • Salt & pepper
  • 8 ounces cream cheese, room temperature
  • ½ cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese, plus more for topping
  • 24 King’s Hawaiian Original Sweet Rolls
  • Garlic Butter
  • 2 tablespoons unsalted butter, melted
  • 1 clove finely chopped garlic
Instructions
  1. Preheat oven to 375℉/190℃.
  2. Heat a large skillet over medium heat. Add the olive oil and garlic. Sauté the garlic about 1 minute before adding the spinach.
  3. Stir the spinach and cook until wilted. Season with salt and pepper. Squeeze some of the water out of the spinach.
  4. In a small mixing bowl, stir together the cream cheese, spinach mixture, and the cheeses. Season with salt and pepper.
  5. Cut a small square out of the top of each King’s Hawaiian Original Sweet Rolls. (Do not separate the rolls; leave them connected so final product can be pulled apart).
  6. Fill a pastry bag or plastic food storage bag with the spinach filling.
  7. Fill each roll with the spinach filling.
  8. Combine the melted butter and chopped garlic clove. Brush liberally over the top of the filled rolls. Sprinkle some additional parmesan cheese.
  9. Bake 8-12 minutes, or until the rolls become lightly browned and toasted.

Watch the recipe video here:

Cheesy Spinach Dip Sliders

Cheesy Spinach Dip SlidersCheck out more King’s Hawaiian recipes at http://bit.ly/2z70Qkj

Posted by Tasty on Wednesday, November 1, 2017

Cake Dessert

Pineapple Upside Down Cheesecake

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Pineapple Upside Down Cheesecake
You are going to flip for this cheesecake.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • FOR THE TOPPING
  • Cooking spray, for pan
  • ¼ c. unsalted butter
  • ½ c. packed brown sugar
  • 1 20-oz. can pineapple rings in juice
  • stemless maraschino cherries
  • FOR THE CAKE
  • 1 box yellow cake mic
  • ⅓ c. oil
  • 1 c. pineapple juice
  • 3 eggs
  • FOR THE CHEESECAKE
  • 3 8-oz. packages cream cheese, softened
  • 1 c. sugar
  • 3 large eggs
  • ¼ c. sour cream
  • 2 tsp. vanilla extract
  • ½ tsp. kosher salt
Instructions
  1. Preheat oven to 350° and grease a 8” springform pan with cooking spray. In a 8” cake pan, melt butter in the oven. Add brown sugar to the bottom of the round cake pan. Spread mixture to the edges, then add 5 pineapple rings. Place cherries inside and in between pineapple slices.
  2. Make cake: In a large bowl, combine cake mix, oil, pineapple juice and eggs. Whisk until smooth, then pour about half of the mixture over the pineapples in the regular cake pan. Pour the remaining half into the springform pan. Bake until the cakes are starting to turn golden and a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool.
  3. Meanwhile, make cheesecake layer. In a large bowl, beat cream cheese with a hand mixer until light and fluffy. Add sugar and beat until smooth. Add eggs one at a time, beating between each addition. Add sour cream, vanilla and salt and mix until smooth. Pour cheesecake layer over the baked cake in the springform pan. Wrap the bottom of the springform pan in foil. Pour cream cheese batter onto cooled cake and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 10 minutes. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
  4. If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
  5. Place cheesecake on a serving plate and top with pineapple upside down cake. Slice and serve.

Watch the recipe video here:

How To Make A Pineapple Upside Down Cheesecake

This Pineapple Upside-Down Cheesecake tastes exactly like The Cheesecake Factory's. Full recipe: http://dlsh.it/OWvmyiR

Posted by Delish on Thursday, November 2, 2017

Pizza

Mashed Potato Pizza Roll

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Mashed Potato Pizza Roll
Pizza Mash Roll
Author:
Cuisine: Italian
Recipe type: Pizza
Ingredients
  • 1500g mashed potatoes
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp dried basil
  • 1½ tsp dried oregano
  • 2 eggs
  • ½ cup plain flour
  • 35 slices pepperoni
  • 12 slices mozzarella
  • Tomato Sauce
Instructions
  1. Pre-heat oven to 180ºC (350ºF). In a large bowl mix together mashed potatoes, salt, pepper, basil, oregano, eggs and flour until smooth.
  2. Lay out slices of pepperoni in a large rectangle 5×7. Carefully spread mashed potato mixture over top and flatten with the back of a spatula.
  3. Lay cheese over top and using the parchment paper roll into a log.
  4. Bake on a sheet tray for 20 minutes until just golden and set.
  5. Serve with sauce.
  6. Enjoy!

Watch the recipe video here:

Mashed Potato Pizza Roll

Posted by Twisted on Tuesday, November 7, 2017

Main dish

Giant Quesadilla Big Mac

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Giant Quesadilla Big Mac
Giant Quesadilla Big Mac
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups beef mince
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tsp garlic powder
  • 6 large tortillas
  • 2 cups each of grated cheddar and mozzarella, mixed
  • 2 cups chopped iceburg lettuce
  • ½ white onion, diced fine
  • Big mac sauce
  • Handful sliced pickles
Instructions
  1. Mix the beef mince with the salt, pepper and garlic powder. Divide in half and press out into large burger patties – you want them to be large than the tortillas as they shrink during cooking.
  2. In a lightly greased pan fry the burgers on both sides and set aside somewhere warm.
  3. In the same pan add a tortilla, sprinkle with the cheese mix, add another tortilla and flip. Repeat 2 times with your remaining tortillas and cheese mix.
  4. Build the burger by laying one quesadilla down, topping with the first burger patty followed by lettuce, big mac sauce, diced onion. Top with the second quesadilla and the second patty, followed by the lettuce, sauce, onion and sliced pickles. Finish with the last quesadilla and slice into four.

Watch the recipe video here:

Giant Quesadilla Big Mac

Posted by Twisted on Saturday, November 4, 2017