Dessert

Boozy Caramel Apples

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Boozy Caramel Apples
Vodka infused apples are way better than regular apples.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 apples, sliced
  • 2 c. vodka
  • 1 c. Caramel
  • ½ c. toasted coconut, for dipping
  • ½ c. crushed graham crackers, for dipping
  • ½ c. mini chocolate chips, for dipping
  • ½ c. chopped peanuts, for dipping
  • ½ c. sprinkles, for dipping
  • wooden skewers
Instructions
  1. Fill a wide mouthed mason jar with vodka. Skewer one slice of apple per skewer and place in vodka. Place in the refrigerator for 1 hour.
  2. Place any toppings you want into shallow bowls. Serve apple slices with caramel and toppings for dipping.

Watch the recipe video here:

How To Make Boozy Caramel Apples

How have we lived this long without Boozy Caramel Apples?! Full recipe: http://dlsh.it/msH9OQO

Posted by Delish on Sunday, October 15, 2017

Main dish

Almost-Famous Animal-Style Burgers

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Almost-Famous Animal-Style Burgers
Recipe of the Day: Almost-Famous Animal-Style Burgers ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons vegetable oil, plus more for brushing
  • 2 large onions, finely chopped
  • Kosher salt
  • ¼ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • ½ teaspoon white vinegar
  • 2 pounds ground beef chuck (preferably 60 percent lean)
  • 4 hamburger buns, split
  • ¼ cup sliced dill pickles
  • ¾ cup shredded iceberg lettuce
  • 4 to 8 thin slices tomato
  • Freshly ground pepper
  • ¼ cup yellow mustard
  • 8 slices American cheese
Instructions
  1. Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and ¾ teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add ½ cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)
  2. Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and ½ inch thick.
  3. Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
  4. Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1½ teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns.

Watch the recipe video here:

How To Make Almost-Famous Animal-Style Burgers

Recipe of the Day: Almost-Famous Animal-Style Burgers ?Save this recipe: http://bit.ly/2hEFzaB.

Posted by Food Network on Friday, October 20, 2017

Breakfast

Pesto Chicken-stuffed Garlic Bread

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Pesto Chicken-stuffed Garlic Bread
This pesto chicken-stuffed garlic bread has all of your favorite flavors ?!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 13.8 oz pizza dough, 2 packages
  • ½ cup pesto
  • 2 cups shredded mozzarella cheese
  • 1 ½ cups chicken, cooked and shredded
  • ½ cup butter, melted
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon pepper
  • 3 tablespoons fresh parsley, chopped
  • 1 cup grated parmesan cheese
Instructions
  1. Preheat oven to 375˚F (190˚C).
  2. Form a rope with one package of pizza dough about 12 inches (30 cm) long, then press flat.
  3. Spread half of the pesto evenly on flattened dough, then sprinkle half of the mozzarella on top of the pesto. Place half of the chicken on top of the mozzarella.
  4. Pinch the dough closed, and squeeze together, making sure the ingredients are not coming out.
  5. Fold the stuffed dough rope into a zigzag shape. Repeat with second package of dough. Transfer one stuffed dough to a greased loaf pan.
  6. Mix together melted butter, garlic powder, onion powder, pepper, and parsley. Spoon half of the garlic butter over first layer of stuffed dough.
  7. Place second stuffed dough on top. Spoon the rest the garlic butter over the top . Sprinkle parmesan cheese over the top of the loaf.
  8. Bake for 30 minutes. Cover the loaf pan with foil, then bake for an additional 30 minutes.
  9. Remove from loaf pan and let cool.
  10. Top with parsley (optional), slice and serve.
  11. Enjoy!

Watch the recipe video here:

Pesto Chicken-Stuffed Garlic Bread

This pesto chicken-stuffed garlic bread has all of your favorite flavors ?!FULL RECIPE: https://tasty.co/recipe/pesto-chicken-stuffed-garlic-bread

Posted by Tasty on Monday, October 16, 2017

Cake

Snickerdoodle Cheesecake

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Snickerdoodle Cheesecake
Snickerdoodle lovers, we've found the cake for you.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 log refrigerated sugar cookie dough
  • 3 tbsp. cinnamon sugar, plus more for garnish
  • 3 8-oz. blocks cream cheese, softened
  • 1 c. granulated sugar
  • ¼ c. sour cream
  • 3 large eggs
  • 2 tsp. pure vanilla extract
  • ¼ tsp. ground cinnamon
  • pinch of kosher salt
  • vanilla frosting
Instructions
  1. Preheat oven to 350° and grease an 8” springform pan with cooking spray.
  2. In a large bowl, combine cookie dough and cinnamon sugar and stir until evenly incorporated. Press about half of the dough into the bottom of the springform pan. (Reserve extra dough to bake as cookies.)
  3. In another large bowl, beat the cream cheese until smooth. Add sugar and sour cream and beat until light and fluffy. Add eggs one at a time, beating well between each addition. Stir in vanilla, cinnamon and salt. Pour batter over the cookie dough crust.
  4. Bake until slightly jiggly in the center, about 1 hour. Turn off the oven and open the door slightly to let the cheesecake cool for about 1 hour. Then refrigerate until completely cool, at least 4 hours and up to overnight.
  5. Roll remaining dough into small balls (about a tablespoon) then flatten slightly. Place on baking sheet and bake until starting to turn golden around the edges, about 10 minutes. Transfer to a cooling rack to cool completely.
  6. Before serving, sprinkle the top of the cheesecake with more cinnamon sugar. Using a large star tip, pipe frosting around the edges of the cheesecake then garnish with snickerdoodle cookies.

Watch the recipe video here:

How To Make Snickerdoodle Cheesecake

Snickerdoodle Cheesecake is like a cookie on top and gooey in the center.Full recipe: http://dlsh.it/2ibrU9P

Posted by Delish on Wednesday, October 18, 2017

Pizza

Frozen Personal Pizza Prep

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Frozen Personal Pizza Prep
Here's how to make your own personal pizza prep ? ?!
Author:
Cuisine: Italian
Recipe type: Pizza
Ingredients
  • 1 lb pizza dough, store-bought or homemade
  • flour
TO SERVE
  • tomato sauce
  • mozzarella cheese
  • fresh basil leaf
  • pepperoni
  • tomato, sliced
  • broccoli floret, sautéed
  • onion, sliced, sautéed
  • nutella
  • strawberry, sliced
  • banana, sliced
Instructions
  1. Preheat oven to 450°F (230°C).
  2. Place a parchment paper-lined baking sheet in the oven.
  3. To make four personal-sized pizzas, divide pizza dough into fourths.
  4. Roll out each piece of dough to desired thickness.
  5. To par-bake the pizza rounds, arrange the pizza dough rounds on the hot baking sheet.
  6. Bake for 3-4 minutes or until dough looks puffy and dry. Dough should not be golden brown.
  7. Cool pizza rounds on a wire rack.
  8. When cool, top your rounds with desired toppings.
  9. Place prepared pizzas on a baking sheet and freeze, uncovered, for 3 hours so the toppings adhere to one another.
  10. Wrap the now-frozen pizzas in plastic wrap and aluminum foil to prevent freezer burn. Label each pizza as desired and freeze for 1-2 months.
  11. To bake frozen pizzas, preheat the oven to 450°F (230°C).
  12. Unwrap pizza and place directly on rack or parchment-lined baking sheet.
  13. Bake for 15-18 minutes, or until crust is brown and cheese is melted.
  14. Cool for 5 minutes. Cut into slices before serving.
  15. Enjoy!

Watch the recipe video here:

https://www.facebook.com/buzzfeedtasty/videos/2084540778465227/

Dessert

3-ingredient Creme Brulee

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3-ingredient Creme Brulee
Yes, you can make creme brulee at home with ONLY 3 ingredients! ❤️
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup vanilla ice cream
  • 1 egg yolk
  • 1 tablespoon sugar
Instructions
  1. Preheat the oven to 325˚F (160˚C).
  2. Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
  3. Add the egg yolk into the melted ice cream and whisk well.
  4. Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
  5. Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
  6. Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
  7. Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.
  8. You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
  9. Enjoy!

Watch the recipe video here:

3-Ingredient Creme Brulee

Yes, you can make creme brulee at home with ONLY 3 ingredients! ❤️FULL RECIPE: https://tasty.co/recipe/3-ingredient-creme-bruleeShop our FAVORITE whisk set here: http://bit.ly/2hJd3Vs(Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Monday, October 16, 2017

Pasta

Fresh Spinach & Shrimp Pasta

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Fresh Spinach & Shrimp Pasta
Fresh Spinach & Shrimp Pasta
Author:
Cuisine: American
Recipe type: Pasta
Ingredients
Pasta:
  • 95 grams (egg + spinach water) fluid
  • ¼ cup semolina flour
  • ¾ cup (about 200 grams) flour
  • Philips Pasta and Noodle Maker
Pasta Sauce:
  • 3 tablespoons olive oil
  • 1 cup fresh cherry tomatoes, halved
  • 1 clove garlic
  • ½ pound jumbo shrimp
  • 3 tablespoons lemon juice
  • ½ teaspoon lemon zest
  • ½ teaspoon fresh ground pepper
  • ¼ cup fresh grated parmesan
Instructions
  1. 1. Mix together juiced spinach and 1 egg.
  2. 2. Open lid and add semolina flour and regular flour, close lid.
  3. 3. Turn on appliance, select program for (1) and press start.
  4. 4. Slowly pour spinach and egg mixture into opening on lid.
  5. 5. Pasta will begin to appear after 3 minutes.
  6. 6. Place a pan under the extruder to catch the noodles. Lightly toss pasta with flour.
  7. 7. Bring large pot of salted water to a boil. Add pasta to water and cook 3 minutes.
  8. 8. In a large skillet, heat olive oil over medium-high heat and add cherry tomatoes and minced garlic.
  9. Gently stir, quickly add cooked pasta and about ¼ cup of pasta water, lemon juice, zest, and fresh pepper. Lightly toss and serve with parmesan cheese

Watch the recipe video here:

Fresh Spinach & Shrimp Pasta

Fresh Spinach & Shrimp PastaDelicious & Hearty! Shop Now: https://goo.gl/BPGUXc

Posted by Tasty on Monday, October 16, 2017

Cake Dessert

Peek-a-boo Ghost ‘Boxed’ Pound Cake

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Peek-a-boo Ghost 'Boxed' Pound Cake
This peek-a-boo pound cake is a spooky way to get in the mood for Halloween ?!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 vanilla pound cake
  • 1 box pound cake mix
  • 1 tablespoon cocoa powder
  • ½ stick butter
  • 3 oz chocolate, melted
  • ⅔ cup milk
  • 2 egg
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Line a 8x4-inch (20x10 cm) loaf pan with parchment paper and generously grease the pan.
  3. Slice the vanilla pound cake as the same thickness as a ghost shaped cookie cutter. Cut out the cake with using a ghost-shaped cookie cutter. Set aside.
  4. In a medium bowl, combine pound cake mix, cocoa powder, butter, melted chocolate, milk, and eggs. Mix until well combined.
  5. In the lined and greased loaf pan, add ⅓ of the batter. Line the cut out ghost-shaped pound cake in the middle of the pan.
  6. Pour rest of the batter over the ghost-shaped cake.
  7. Smooth the top and bake for 35-40 minutes, or until inserted toothpick comes out clean. Cool completely on cooling rack
  8. Enjoy!

Watch the recipe video here:

Peek-A-Boo Pound Cake

This peek-a-boo pound cake is a spooky way to get in the mood for Halloween ?!FULL RECIPE: https://tasty.co/recipe/peek-a-boo-ghost-boxed-pound-cakeNow you can buy our ghost cookie cutter here: http://bit.ly/2x35M9y (Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Tuesday, October 17, 2017

Main dish

Lasagna Pockets

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Lasagna Pockets
Lasagna Pockets
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 500g beef mince
  • 2 small carrots, finely diced
  • 1 white onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp oil
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp chili flakes
  • 2 tbsp tomato paste
  • ½ cup red wine
  • 1½ cups passata
  • 1½ cups bechamel sauce
  • 1½ cups grated mozzarella
  • ¼ cup grated parmesan
  • 8 par cooked flat lasagna noodles
  • Fresh basil
Instructions
  1. In a large skillet heat 1 tsp oil over medium-high heat. Add beef mince and break apart using a wooden spoon. Add one tsp salt and 1 tsp pepper. Cook until browned. Remove from heat and drain in a strainer.
  2. In the same skillet heat remaining oil over medium heat. Add onions and sauté until beginning to soften, add garlic, carrots and continue cooking until vegetables are soft. Stir in tomato paste and cook for 1 minute. Add back cooked mince and stir coat. Season with remaining salt, pepper, and chili flakes. Add wine and cook to reduce about 1 minute. Add passata and cook until just bubbling. Cover with a lid lower heat to medium-low and simmer for 10 minutes. Remove from heat to cool.
  3. Pre-heat oven to 180c (350F). Lay one noodle down horizontally. Spread a thin layer of béchamel over top in the center in a square shape. Top with another lasagna noodle vertically covering the square of béchamel. Spread more béchamel to cover a square again and top with cooled beef mince. Sprinkle over mozzarella evenly.
  4. Fold over left side first, then bottom, then right, then top piece and tuck in the top left corner under the top corner of the left side. Repeat with remaining noodles and mix. Place on a parchment-lined baking sheet, greased with a bit of oil.
  5. Cover each with béchamel, mozzarella and parmesan. Bake in the oven for 20 minutes until bubbling and cooked. Grill until just golden brown.
  6. Enjoy!

Watch the recipe video here:

Lasagna Pockets

Posted by Twisted on Tuesday, October 17, 2017

Main dish

Goddess Bowls

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Goddess Bowls
Release your inner goddess with these healthy bowls.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ lb. asparagus, ends trimmed
  • 2 tbsp. extra-virgin olive oil, divided
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. boneless skinless chicken breasts
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • FOR THE DRESSING
  • 1 c. mayonnaise
  • 1 c. Greek yogurt
  • 1½ c. chopped basil leaves
  • ½ c. chopped parsley
  • ¼ c. chopped chives (plus more for garnish)
  • ¼ c. lemon juice
  • 2 cloves garlic, coarsely chopped
  • FOR THE BOWLS
  • 4 c. cooked brown rice
  • 1 avocado, sliced
  • 1 c. halved cherry tomatoes
Instructions
  1. Roast asparagus: Preheat oven to 425°. On a large baking sheet, toss asparagus with 1 tablespoon oil and season with salt and pepper. Bake until the asparagus is tender, about 15 minutes.
  2. Cook chicken: Heat remaining olive oil in a large skillet over medium heat. Season both sides of chicken with garlic powder, dried oregano, salt and pepper. Add chicken to the hot skillet and cook until golden and cooked through, about 8 minutes per side. Remove from heat and let rest for 10 minutes before slicing into strips.
  3. Make dressing: To a food processor, add mayonnaise, yogurt, basil, parsley, chives, lemon juice, and garlic. Pulse until smooth then season with salt and pepper to taste.
  4. Assemble bowls: Divide rice between 4 serving bowls. Top with avocado, cherry tomatoes, cooked chicken and roasted asparagus. Drizzle dressing over each bowl. Serve immediately.

Watch the recipe video here:

How To Make Goddess Bowls

If you're trying to eat healthy, you need to know about Goddess Bowls.Full recipe: http://dlsh.it/U5IYPqc

Posted by Delish on Monday, October 16, 2017