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Main dish

Spaghetti Pie Casserole

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Spaghetti Pie Casserole
My family adores this spaghetti casserole. It's old-timey comfort food. This is how to make baked spaghetti with cream cheese. —Patricia Lavell, Islamorada, Florida
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package (8 ounces) spaghetti
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 jar (14 ounces) spaghetti sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 ounces reduced-fat cream cheese
  • 1 cup reduced-fat sour cream
  • 3 green onions, chopped
  • 1-1/2 cups shredded cheddar-Monterey Jack cheese
Instructions
  1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
  2. In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
  3. Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.

Watch the recipe video here:

"A cheesy, yummy dish that I will definitely make again. Everyone loved it!"> Get the recipe for Spaghetti Pie Casserole: https://trib.al/tVpm0DS

Posted by Taste of Home on Wednesday, August 7, 2019

Main dish

Greek Pork Chops with Squash and Potatoes

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Greek Pork Chops with Squash and Potatoes
One sheet and dinner is done, thanks to Greek Pork Chops, squash and potatoes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 (1-inch-thick) frenched pork loin chops
  • ½ cup fresh lemon juice
  • 4 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 tablespoons chopped fresh oregano
  • 1 teaspoon black pepper
  • 3 teaspoons kosher salt, divided
  • 2 medium yellow squash, sliced
  • ½ inch thick
  • 1 large zucchini, sliced
  • ½ inch thick
  • ½ pound small red potatoes, quartered
Instructions
  1. Place pork chops in a 13- x 9-inch baking dish. Whisk lemon juice, oil, garlic, oregano, pepper, and 2½ teaspoons salt; reserve 2 tablespoons marinade. Pour remaining marinade over pork, turning to coat. Chill 1 to 8 hours.
  2. Preheat oven to 425°F. Combine squash, zucchini, potatoes, and reserved marinade. Spread squash mixture in an even layer on a heavy-duty aluminum foil-lined rimmed sheet pan.
  3. Remove pork from marinade, discarding marinade. Pat dry with paper towels, and place on top of squash mixture.
  4. Bake 25 minutes. Increase temperature to broil, and broil until a meat thermometer inserted into thickest portion registers 140°F, about 5 minutes. Transfer pork to a serving platter, and cover with foil. Return pan to oven, and broil squash mixture until slightly charred, 3 to 4 minutes. Transfer squash mixture to a serving bowl; toss with remaining ½ teaspoon salt, and serve with pork.

Watch the recipe video here:

We're halfway through SQUASH WEEK with a delicious Greek-Style sheet pan dinner. GET THE RECIPE: https://trib.al/OcHmNtN

Posted by MyRecipes on Wednesday, August 7, 2019

Main dish

Fresh Herb Falafel

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Fresh Herb Falafel
Once you make this falafel recipe, you'll never impulse buy it on the street again. A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 ounces dried chickpeas, soaked overnight, drained
  • ½ onion, coarsely chopped
  • 1 jalapeño, coarsely chopped
  • 1 garlic clove, crushed
  • ¾ cup chopped fresh cilantro
  • ½ cup chopped fresh parsley
  • 3 tablespoons chickpea flour
  • 2½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cumin
  • Vegetable oil (for frying; about 8 cups)
  • Shredded Cabbage Salad with Pomegranate and Tomatoes
  • Spiced Green Tahini Sauce
  • Warm thick pita with pockets (for serving)
Special Equipment
  • A deep-fry thermometer
Instructions
  1. Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.
  2. Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong–size balls.
  3. Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.

Watch the recipe video here:

Idea: throw a falafel party and invite all your pals. Make it: http://bonap.it/ygpRikD

Posted by Bon Appétit Magazine on Monday, August 5, 2019

Main dish

Spaghetti Cacciatore

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Spaghetti Cacciatore
What We're Loving: Spaghetti Cacciatore
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 10 ounces spaghetti
  • 3 slices thick-cut bacon, chopped
  • 8 ounces oyster mushrooms, sliced
  • ½ red onion, chopped
  • 3 cloves garlic, thinly sliced
  • ½ teaspoon red pepper flakes
  • 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
  • 1 teaspoon dried oregano
  • ¼ cup grated parmesan cheese, plus more for topping
  • 2 tablespoons extra-virgin olive oil
  • Chopped fresh parsley, for topping
Instructions
  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve ½ cup cooking water, then drain.
  2. Meanwhile, cook the bacon in a large pot or Dutch oven over medium-high heat until browned, about 7 minutes. Pour off all but 2 tablespoons drippings from the pot.
  3. Add the mushrooms and red onion to the pot with the bacon and season with salt. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes. Add the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute. Add the tomatoes, oregano and ½ teaspoon salt. Cook, stirring occasionally, until the sauce is slightly thickened, about 6 minutes.
  4. Add the spaghetti and reserved cooking water to the pot; cook, tossing, until coated, about 2 minutes. Add the parmesan, season with salt and toss. Drizzle each serving of pasta with the olive oil and top with parsley and more parmesan.

Watch the recipe video here:

What We're Loving: Spaghetti CacciatoreSave the recipe: https://foodtv.com/2KQhZ9f

Posted by Food Network on Tuesday, August 6, 2019

Dessert

Chocolate Lava Cakes

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Chocolate Lava Cakes
When you just really need that chocolate lava... ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 5 tablespoons unsalted butter, plus more, softened, for greasing ramekins
  • 2 tablespoons granulated sugar
  • ¼ cup heavy cream (60 mL)
  • 1 ¼ cups dark chocolate chip, divided (215 g)
  • 2 large eggs
  • 2 large egg yolks
  • ⅓ cup light brown sugar (75 g)
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons all purpose flour
  • 1 cup whipped cream, for serving (240 mL)
  • 1 cup fresh berries, for serving (150 g)
Instructions
  1. Coat the inside of 4 1-cup (125 G) ramekins with softened butter, then sprinkle with the granulated sugar, tilting to coat completely. Set aside on a rimmed baking sheet.
  2. Heat the heavy cream in a small pot until boiling.
  3. Pour the boiling cream over ½ cup (120 ml) dark chocolate in a small bowl and let sit for 3 minutes. Stir until the chocolate is melted and smooth. Refrigerate for at least 30 minutes, or store in the freezer for up to 3 months.
  4. Preheat the oven to 425°F (220°C).
  5. In a small microwave-safe bowl, combine the remaining ¾ cup (170 G) chocolate and the butter. Microwave in 30-second intervals, stirring between, until completely melted.
  6. In a medium bowl, beat the eggs, egg yolks, brown sugar, salt, and vanilla with an electric hand mixer on medium-high speed until light and frothy, about 8 minutes.
  7. Gently fold the chocolate mixture into the egg mixture, being careful not to deflate the eggs. Add the flour and fold to incorporate.
  8. Divide half of the batter between the prepared ramekins. Add ½ tablespoon of the chilled ganache to the center of each ramekin, then scoop the remaining batter on top.
  9. Bake for 12 minutes, until the tops are set and the cakes begin to pull away from the sides of the ramekins.
  10. Let the lava cakes cool slightly, then invert onto plates. Dust with powdered sugar and garnish with berries. Serve immediately.
  11. Enjoy!

Watch the recipe video here:

When you just really need that chocolate lava… ?Recipe: https://tasty.co/recipe/chocolate-lava-cakes

Posted by Tasty on Tuesday, August 6, 2019

Dessert

Easy Ice Cube Chocolate Cups

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Easy Ice Cube Chocolate Cups
Easy Ice Cube Chocolate Cups
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • water
  • 2 oz cream cheese, softened (55 g)
  • ¼ cup peanut butter (60 g)
  • 3 ½ teaspoons whole milk, divided
  • ½ teaspoon vanilla extract, divided
  • ¼ cup powdered sugar, plus 2 tablespoons, divided (40 g)
  • 1 pinch kosher salt
  • 1 ¼ cups whipped cream, divided (75 g)
  • 14 chocolate sandwich cookies, divided
  • 2.5 oz pudding mix, chocolate, 1 package (70 g)
  • 1 ½ cups whole milk, cold (360 mL)
  • 2 cups milk chocolate, melted (340 g)
  • 2 cups white chocolate, melted (340 g)
  • 2 cups dark chocolate, melted (340 g)
GARNISH
  • ¼ cup chopped nuts (30 g)
  • 4 mini peanut butter cups
  • 12 raspberries
  • fresh mint leaf
SPECIAL EQUIPMENT
  • 12 popsicle sticks
Instructions
  1. Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
  2. Fill a 12-cup muffin tin with water.
  3. Place a popsicle stick into each muffin cup.
  4. Freeze until solid.
  5. In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.
  6. Fold in ¼ cup of whipped cream with spatula. Set aside.
  7. Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
  8. Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.
  9. Fold in the remaining cup of whipped cream with a spatula. Set aside.
  10. Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
  11. In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.
  12. Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.
  13. Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.
  14. Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.
  15. Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
  16. Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.
  17. Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
  18. Enjoy!

Watch the recipe video here:

These easy chocolate cups are like magic! ? Get the recipe: https://tasty.co/recipe/easy-ice-cube-chocolate-cups

Posted by BuzzFeed Food on Sunday, August 4, 2019

Main dish

Potato Chip Clusters

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Potato Chip Clusters
Just three offbeat ingredients add up to one unique, delectable, no-bake treat. These super-easy, sweet-and-salty candy clusters make for merry munching during holiday trips or parties. They travel well in containers without melting or getting soft. —Donna Brockett, Kingfisher, Oklahoma
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 9 ounces white baking chocolate, chopped
  • 2 cups coarsely crushed ridged potato chips
  • ½ cup chopped pecans
Instructions
  1. In a large microwave-safe bowl, melt white chocolate. Stir in potato chips and pecans. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set.

Watch the recipe video here:

The perfect mix of sweet and salty!FULL RECIPE for Potato Chip Clusters here: https://trib.al/KnQ6tgY

Posted by Taste of Home on Sunday, August 4, 2019

Main dish

HOT SPINACH ARTICHOKE DIP

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HOT SPINACH ARTICHOKE DIP
Hot and Cheesy Spinach Artichoke Dip, perfect for game day apps! Serve with chips or mini bell peppers to keep it low-carb.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 13.75 oz artichoke hearts packed in water, drained
  • 10 oz frozen spinach, thawed and squeezed
  • ¼ cup chopped shallots
  • 1 clove garlic
  • ½ cup fat-free Greek yogurt
  • ½ cup light mayonnaise
  • ⅔ cup good quality grated parmesan
  • 4 oz shredded part-skim mozzarella cheese
  • salt and fresh pepper to taste
  • olive oil spray
Instructions
  1. Preheat oven to 375°F.
  2. In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
  3. Combine all the ingredients in a medium bowl.
  4. Place in an oven-proof dish and bake at 375F for 20-25 minutes, until hot and cheese is melted. Serve right away.

Watch the recipe video here:

Hot and Cheesy Spinach Artichoke Dip, perfect for game day apps! Serve with chips or mini bell peppers to keep it…

Posted by Skinnytaste on Sunday, August 4, 2019

Dessert

Strawberry-Lemonade Sugar Cookie Sheet-Pan Bars

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Strawberry-Lemonade Sugar Cookie Sheet-Pan Bars
Fresh strawberries garnish a fluffy lemon curd topping that’s baked onto a sugar cookie crust for a sheet-pan dessert that tastes like springtime in every bite!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 rolls (16.5 oz each) Pillsbury™ refrigerated sugar cookies
  • 1 jar (10 oz) lemon curd
  • 2 cups (from 8-oz container) Cool Whip™ frozen whipped topping, thawed
  • 4 icups chopped fresh strawberries (25 medium)
  • 1 tablespoon finely grated lemon zest, if desired
Instructions
  1. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Break cookie dough into pieces; press evenly in bottom and up sides of pan.
  2. Bake 18 to 22 minutes or until golden brown. Cool completely, at least 1 hour.
  3. When ready to serve, in medium bowl, beat lemon curd and whipped topping with spoon until blended. Spread over baked crust. Top with chopped berries and lemon zest. Store loosely covered in refrigerator.

Watch the recipe video here:

This crowd-pleasing sheet-pan dessert tastes like summertime and happiness. Strawberry-Lemonade Sugar Cookie Sheet-Pan…

Posted by Pillsbury on Sunday, August 4, 2019

Dessert

BANANA ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

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BANANA ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
Fruity, moist and delicious, this banana and zucchini cake is crazy delicious!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ⅔ cup honey
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups mashed ripe bananas, from 5 small
  • 8 ounce zucchini, grated and squeezed well
  • 8 ounce can crushed pineapple in juice, drained well
FOR THE FROSTING:
  • 8 oz ⅓-less fat Philadelphia Cream Cheese
  • ¼ cup powdered sugar
  • 2 teaspoons vanilla extract
Instructions
  1. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
  2. Preheat oven to 350°F. Spray bottom of 13x9x2-inch nonstick metal pan with cooking spray.
  3. In a large bowl, combine flour, baking soda, salt, and spices; stir well with a whisk.
  4. In a medium bowl, combine honey, oil, eggs, and vanilla; stir well. Add zucchini, banana and pineapple; mix well.
  5. Fold wet ingredients with the dry ingredients and mix well with a spatula until combined.
  6. Spoon batter into the sheet pan.
  7. Bake at 350F for about 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
  8. Cool completely on a wire rack.
  9. Spread frosting over the cake once cooled and cut into 16 pieces.

Watch the recipe video here:

Fruity, moist and delicious, this banana and zucchini cake is crazy delicious! 6 Freestyle Points • 172 Calorieshttps://www.skinnytaste.com/banana-zucchini-cake-with-cream-cheese-frosting/

Posted by Skinnytaste on Sunday, August 4, 2019