Cake

Apple Pie Cheesecake

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Apple Pie Cheesecake
This apple pie cheesecake is the best of both worlds ?!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
CHEESECAKE
  • 2 pie crust
  • 24 oz cream cheese
  • 1 cup sugar
  • 1 cup sour cream
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 egg
APPLE PIE FILLING
  • 3 medium apple, peeled, cored and cubed
  • 1 cup water
  • ⅓ cup sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 tablespoons cornstarch
Instructions
  1. Preheat oven to 300˚F (150˚C).
  2. Line a springform pan with a pie crust, pressing it around the sides of the pan until smooth.
  3. In a medium bowl, beat the cream cheese, sugar, vanilla, cinnamon, and nutmeg until smooth.
  4. Add the sour cream and mix together. Add in one egg at a time, whisking until smooth.
  5. Pour mixture into the springform pan and bake for 1 hour and 15 minutes.
  6. After baking, turn off the oven and let the cheesecake cool inside for 1 hour without opening the oven door.
  7. Turn up the oven temperature to 425˚F (220˚C).
  8. In a saucepan, add the apples, sugar, cinnamon, nutmeg, cornstarch, and water over medium-low heat. Stir occasionally until apples are soft (about 10 minutes), then remove from heat. Let cool.
  9. Once cool, spread apple pie filling over cheesecake.
  10. Cut the other pie crust in to ¼-inch (6 mm) strips and make a lattice pattern across the top.
  11. Brush with egg wash.
  12. Bake for 25 minutes, until golden brown.
  13. Chill until set then serve.
  14. Enjoy!

Watch the recipe video here:

Apple Pie Cheesecake

This apple pie cheesecake is the best of both worlds ?!FULL RECIPE: https://tasty.co/recipe/apple-pie-cheesecakeShop the pie pan we used in this video here: http://bit.ly/2xv4p3p(Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Sunday, October 29, 2017

Lasagna

Garlic Bread Lasagna Loaf

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Garlic Bread Lasagna Loaf
Garlic Bread Lasagna Loaf
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 1 square tin loaf
  • ¾ cup garlic butter
  • 12 slices mozzarella
  • 1½ cups bechamel sauce
  • 2 cups ragu bolognese
  • ½ cup parmesan
Instructions
  1. Preheat the oven to 180°C/360°F
  2. Cut the loaf lengthways into four equal slices.
  3. Brush each with the garlic butter and grill/broil until toasted.
  4. Layer up the lasagna loaf – first lay down mozzarella and spread with a layer of the bechamel, then a layer of bolognese. Repeat with all the layers except the top of the loaf, which you should smother with remaining bechamel and sprinkle with parmesan.
  5. Take away and bake for 30 – 40 mins, until the bechamel on top has bubbled up and browned slightly and the loaf is hot all the way through.

Watch the recipe video here:

Garlic Bread Lasagna Loaf

Posted by Twisted on Sunday, October 29, 2017

Dessert

Pumpkin Cheesecake ‘Box’ Brownie Bars

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Pumpkin Cheesecake 'Box' Brownie Bars
You gotta whip up these pumpkin cheesecake brownie bars ASAP! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box brownie mix, prepared
  • 1 cup leftover chocolate candy, chopped
  • ½ cup heavy cream, warm to the touch
  • 1 tablespoon gelatin
  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 29 oz pumpkin puree
  • chocolate syrup, to serve
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Prepare your favorite type of brownie batter or use a boxed variety.
  3. Transfer the batter to a greased 9x13-inch (23x33 cm) baking dish.
  4. Sprinkle in the chopped leftover candy and place in the oven to bake for 25 minutes or until cooked through. Let cool completely.
  5. To the warmed heavy cream, add a package of gelatin and allow it to bloom for 1-3 minutes.
  6. To a large bowl, add the cream cheese, sugar, pumpkin pie spice, vanilla extract, pumpkin puree, warm cream with gelatin. Stir to combine.
  7. Pour the mixture over the brownies and let cool in the refrigerator for at least 4 hours, or until set.
  8. Slice the brownies, drizzle with chocolate syrup, and serve.
  9. Enjoy!

Watch the recipe video here:

Pumpkin Cheesecake Brownie Bars

You gotta whip up these pumpkin cheesecake brownie bars ASAP! ?FULL RECIPE: https://tasty.co/recipe/pumpkin-cheesecake-box-brownie-barsWe teamed up with Jet and you can get all of our baking essentials here: http://bit.ly/2yMCmR4 (Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Thursday, October 26, 2017

Main dish

Cheesy Beer Beef Sliders

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Cheesy Beer Beef Sliders
Cheesy Beer Beef Sliders
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp oil
  • 2.2 lb sirloin steak, cut into thin strips
  • 3 tbsp flour
  • 1 tbsp salt
  • 1 tbsp pepper
  • 2 tbsp butter
  • 1 onion, sliced roughly
  • 2 cups sliced mushrooms
  • 1 cup beef stock
  • 2 cups stout
  • 1 tbsp fresh thyme leaves
  • 24 slices emmental
  • 12 slider rolls
Instructions
  1. Heat the olive oil in a large, deep pan with a lid. Add the steak pieces and fry until they have a nice colour, then stir in the flour and seasoning and cook until the steak has browned all over. Remove from the pan.
  2. Add the butter and melt, then add the mushrooms and onions and cook until the mushrooms let off some water, then add the liquids and thyme and deglaze some of the sticky bits from the bottom of the pan. Bring to a simmer and cover with a lid and leave, stirring occasionally, for about 40 minutes, or until the beef has softened. Preheat the oven to 180°C/360°F.
  3. Lay the bottom halves of the slider rolls in a baking tray and top with 12 layers of cheese. Using a slotted spoon take some of the beef onion mix and spoon it onto each roll then top with more cheese and the top of the rolls. Spoon over the excess gravy and bake for 30 minutes, basting with more gravy if necessary.

Watch the recipe video here:

Cheesy Beer Beef Sliders

Posted by Twisted on Thursday, October 26, 2017

Spaghetti

Spaghetti Pie

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Spaghetti Pie
Gail Simmons made the most AMAZING spaghetti pie for us! ?
Author:
Cuisine: Italian
Recipe type: Spaghetti
Ingredients
  • PASTA CRUST
  • 4 oz spaghetti, or angel hair, broken in half 2 times
  • 2 cloves garlic, minched
  • 2 tablespoons butter
  • 1 cup grated parmesan
  • 1 large egg, beaten
  • 2 tablespoons bread crumb
  • FILLING
  • 2 tablespoons oil, vegetable or canola
  • 1 small onion, diced
  • 8 oz ground beef, 90% lean
  • 15 oz tomato sauce, 1 can
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon fresh basil, minced
  • 1 cup ricotta cheese
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1 ½ cups shredded mozzarella cheese
Instructions
  1. Preheat Oven to 350˚F (180˚C).
  2. Wrap pasta in a clean dish towel and fold twice, breaking pasta into smaller 1-3 inch (2½ - 7½ cm) pieces.
  3. Cook until al dente (about 3 minutes) and drain well.
  4. In medium-sized bowl, mix warm cooked pasta with garlic, butter, grated parmesan, egg, and bread crumbs. Still until well incorporated and the butter and cheese have completely melted.
  5. Press pasta mixture into a deep 10-inch (25-cm) pie plate or casserole dish. Top with bread crumbs.
  6. Bake 15-20 minutes, until crust is set and edges have started to brown
  7. Heat oil over medium heat in a large skillet. Add onions and cook until softened, about 3 minutes. Add in ground beef and cook until lightly browned. Using a spoon, drain off any excess fat that accumulates in the pan.
  8. Stir in tomato sauce, tomato paste, and sugar. Simmer until slightly thickened, about 5 minutes. Remove from heat and mix in basil. Season with salt and pepper.
  9. In a small bowl, mix together ricotta, egg, and oregano.
  10. Spread ricotta mixture over the cooked pasta crust. Spread the meat sauce over the top of the ricotta mixture then cover with mozzarella. Bake at 350˚F (180˚C) for 25 minutes or until golden brown on top.
  11. Let cool for 15-20 minutes before serving.
  12. Fancy-Pants Parmesan Crisps (optional for garnish): Pour a tablespoon of parmesan cheese onto a baking sheet lined with parchment paper. Bake at 400˚F (200˚C) until cheese has melted and become golden and crisp, about 5 minutes. Let cool before removing from parchment paper.
  13. Enjoy!

Watch the recipe video here:

Spaghetti Pie As Made By Gail Simmons

Gail Simmons made the most AMAZING spaghetti pie for us! ?FULL RECIPE: http://bit.ly/2zUNHMK

Posted by Tasty on Friday, October 27, 2017

Dessert

No-Bake Chocolate Chunk Cookies & Cream Brownie Cheesecake

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No-Bake Chocolate Chunk Cookies & Cream Brownie Cheesecake
This velvety no-bake chocolate cheesecake is full of chocolate bar bites and topped with cookies and cream frosting.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the cheesecake:
  • 1½ cups finely ground chocolate cookie crumbs
  • 3 tablespoons unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ¾ cup heavy cream
  • 1 package brownie mix (reserve 1 tablespoon for glaze)
  • 2 (1-ounce) chocolate bars, cut into chunks, plus more for garnish
For the cookies and cream whipped cream frosting:
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup finely ground chocolate cookie crumbs
For the brownie glaze:
  • 1 tablespoon brownie mix
  • 2 teaspoons grapeseed oil
  • 1 tablespoon heavy cream
  • 1 tablespoon chocolate syrup
Instructions
  1. Grease the sides of a 9-inch springform cake pan and prepare the bottom with parchment paper.
  2. In a large bowl, combine cookie crumbs and melted butter. Press into the base of the cake pan and chill for 15 minutes.
  3. With a hand mixer, beat the cream cheese, sugar, vanilla extract, heavy cream and brownie mix. Fold in chocolate bar chunks and pour into the cake pan. Refrigerate for 4 hours.
  4. In a large bowl, combine heavy cream, powdered sugar and vanilla. Beat until stiff peaks form. Fold in cookies.
  5. In a separate smaller bowl, combine remaining brownie mix, grapeseed oil, heavy cream and chocolate syrup.
  6. Once the cheesecake has set, cover in whipped cream, drizzle with brownie glaze and sprinkle with shavings of remaining chocolate.

Watch the recipe video here:

Chocolate Chunk Cookies & Cream Brownie Cheesecake

Serving size: mine.Full Recipe: taste.md/2yWdyXk

Posted by Tastemade on Sunday, October 22, 2017

Main dish

Bacon-Wrapped Breakfast Croissant

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Bacon-Wrapped Breakfast Croissant
When a normal croissant isn't sufficient, stuff it with cheesy scrambled eggs and wrap it in crispy bacon.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pound classic bacon
  • 6 eggs, beaten
  • 4 ounces shredded cheddar cheese
  • 2 containers store-bought crescent rolls
Instructions
  1. Prepare the bacon: Preheat the oven to 400 degrees and prepare a baking sheet with a baking rack.
  2. Arrange bacon on the rack in a single layer. Bake for 8 to 10 minutes, until half-cooked. Remove to cool.
  3. Make the filling: Heat a large skillet on medium. Add eggs and stir constantly until soft-scrambled. Remove from the heat and stir in cheese.
  4. Assemble the croissants: Remove crescent rolls from package and separate triangles. On a flat surface, place 2 slices of bacon in a triangle. Place one crescent roll on top with the bacon on either side. Add about a teaspoon of egg and cheese. Roll into a croissant and curl the edges inward. Repeat until all the dough, eggs and bacon are used.
  5. Bake for 10 to 12 minutes until dough is puffed and golden and bacon is crisp.

Watch the recipe video here:

Bacon-Wrapped Breakfast Croissant

Some call it genius. Some call it breakfast. We call it delicious.Full Recipe: taste.md/2io8nIG

Posted by Tastemade on Saturday, October 21, 2017

Main dish

Crock-Pot Chicken and Dumplings

Watch the recipe video here:

How To Make Crock-Pot Chicken & Dumplings

Crock-Pot Chicken & Dumplings is comfort food at its easiest. Full recipe: http://dlsh.it/r4pHPex

Posted by Delish on Saturday, October 21, 2017

 

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Crock-Pot Chicken and Dumplings
This soup is comfort food at its finest.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 onion, chopped
  • 1¼ lb. Tyson Boneless Skinless Chicken Breasts
  • 1 tsp. oregano
  • kosher salt
  • Freshly ground black pepper
  • 2 cans cream of chicken soup
  • 2 c. low-sodium chicken broth
  • 4 sprigs thyme
  • 1 bay leaf
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 c. frozen peas, thawed
  • 3 cloves garlic, minced
  • 1 tube refrigerated biscuit dough
  • ½ c. freshly grated Parmesan, for garnish optional)
  • 2 tbsp. chopped parsley
Instructions
  1. To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place Tyson Boneless Skinless Chicken Breasts on top. Add oregano and season with salt and pepper.
  2. Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours, or until the chicken is cooked through.
  3. Discard thyme and bay leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas and garlic.
  4. Cut biscuits into small pieces. Top the chicken mixture with the biscuits and cook on high for another hour, until the vegetables are tender and the biscuits are cooked through and chicken reaches an internal temperature of 170° F.
  5. Garnish with Parmesan and parsley and serve.

Main dish

One-pan Fall Chicken Dinner

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One-pan Fall Chicken Dinner
Happy fall ?! Try this delicious one-pan chicken dinner!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh sage, finely chopped
  • 4 boneless, skinless chicken thigh
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 sweet potato, cubed
  • 1 lb brussel sprout, trimmed and halved
  • ½ red onion, chopped
  • 4 slices bacon, chopped
  • salt, to taste
  • pepper, to taste
Instructions
  1. Preheat oven to 400°F (200°C).
  2. In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.
  3. Place the chicken thighs on top and season with salt and pepper.
  4. Close the bag and massage to coat the chicken evenly. Refrigerate.
  5. On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.
  6. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
  7. Place the chicken thighs on top of the vegetables and sprinkle with chopped bacon.
  8. Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
  9. Enjoy!

Watch the recipe video here:

One-Pan Fall Chicken Dinner

Happy fall ?! Try this delicious one-pan chicken dinner!FULL RECIPE: https://tasty.co/recipe/one-pan-fall-chicken-dinnerShop our FAVORITE kitchen tool set here: http://bit.ly/2zonlBK(Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Saturday, October 21, 2017

Dessert

Ice Cream Sandwich Ring

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Ice Cream Sandwich Ring
This giant ice cream sandwich ring is gonna BLOW YOUR MIND!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup butter, melted
  • 4 egg
  • 1 cup sugar
  • 1 teaspoon vanilla
  • ½ cup flour
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • 3 cups vanilla ice cream
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, beat melted butter, eggs, sugar, and vanilla until frothy.
  3. Sift flour, cocoa powder, and salt into the bowl with the butter and eggs and mix just until combined.
  4. Pour into a well-greased bundt pan and bake for 25 minutes, then cool completely.
  5. Remove the brownie ring from the bundt pan and slice in half, horizontally.
  6. Place the top back in the cleaned bunt pan.
  7. Place ice cream scoops on top. Spread ice cream out and place the bottom piece of the brownie on top of that.
  8. Freeze until solid, remove from bundt pan and cut into pieces.
  9. Enjoy!

Watch the recipe video here:

Giant Ice Cream Sandwich Ring

This giant ice cream sandwich ring is gonna BLOW YOUR MIND! ?FULL RECIPE: https://tasty.co/recipe/ice-cream-sandwich-ringShop our essential strainer here: http://bit.ly/2zAf5iZ – We may make some $$ if you buy!

Posted by Tasty on Saturday, October 21, 2017