Dessert

Lemon Icebox Pie Flag

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Lemon Icebox Pie Flag
Wave your American flag and eat it too! This easy spin on the classic lemon icebox pie is perfect for your Fourth of July festivities!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • 6 egg yolks
  • 2 cans (14 oz each) sweetened condensed milk (not evaporated)
  • 1 cup lemon juice
  • 1container (8 oz) frozen whipped topping, thawed
  • ⅓ cup blueberries, patted dry
  • 2 cups raspberries, patted dry
Instructions
  1. Heat oven to 350°F. Thoroughly grease or spray 13x9-inch (3-quart) baking dish; press cookie dough in even layer in bottom and 1½ inches up sides of dish. Bake 22 minutes. Cool 10 minutes.
  2. Meanwhile, in large bowl, beat egg yolks with whisk. Add condensed milk; beat until combined. Add lemon juice; beat until thickened, about 2 minutes. Pour egg mixture in cookie crust; bake 20 to 25 minutes or until set on edges but slightly jiggly in center.
  3. Cool 30 minutes at room temperature, then refrigerate until firm, at least 2 hours but no longer than 8 hours. Spread whipped topping over top. Arrange blueberries in top left corner to create blue field of stars section of flag. Make 6 red stripes with the raspberries. Carefully cover with plastic wrap; refrigerate at least 1 hour but no longer than 8 hours. Cut into 5 rows by 4 rows.

Watch the recipe video here:

The classic lemon icebox pie got all dressed up for the holiday. Lemon Icebox Pie Flag recipe:…

Posted by Pillsbury on Saturday, June 29, 2019

Main dish

Chewy Strawberry Sugar Cookies

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Chewy Strawberry Sugar Cookies
We were given a lot of strawberries and I had to figure out what to do with them so they didn't go bad. So I came up with this recipe. I hope everyone likes it as much as my kids did. I prefer fresh strawberries over strawberry extract because it gives it a more fruitful flavor. But the extract is good as well. You decide.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ cups white sugar
  • 1 cup butter, softened
  • 1 egg
  • 3 tablespoons strawberry puree
  • 2¾ cups all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup white sugar
  • 1 teaspoon red colored sugar (optional)
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Beat 1½ cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree.
  3. Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough.
  4. Stir ½ cup white sugar and red sugar together in a shallow bowl.
  5. Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1½ inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten.
  6. Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.

Watch the recipe video here:

Chewy Strawberry Sugar Cookies: https://trib.al/7jqruor

Posted by Allrecipes on Saturday, June 29, 2019

Dessert

Monkey Bread

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Monkey Bread
No secrets here—the key to the buttery flavor and signature texture of monkey bread is the brioche dough.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Dough
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces, plus more for bowl
  • ⅓ cup whole milk
  • 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
  • 3 cups (or more) all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 4 large eggs, room temperature
Assembly
  • ¾ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 6 tablespoons unsalted butter, melted, slightly cooled, plus more for pan
  • Sanding or granulated sugar (for pan)
  • Prepared caramel sauce (for serving)
Special Equipment
  • A 10-inch tube pan or 10-cup Bundt pan
Instructions
Dough
  1. Beat 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until butter is smooth and pliable but still cold, about 1 minute. Scrape into a medium bowl; set aside. Save mixer bowl because you’re going to use it again in a minute (no need to wash).
  2. Gently heat milk in a small saucepan over low until warm to the touch but not steaming hot. It should be 110°–115°. Whisk milk and yeast in a small bowl to dissolve yeast, then let sit until foamy, about 5 minutes.
  3. Meanwhile, whisk flour, sugar, and salt in reserved mixer bowl to combine. Add yeast mixture and eggs, fit bowl back onto mixer, and beat on low speed with dough hook, gradually increasing mixer speed to medium as dry ingredients are incorporated, until dough comes together around hook. Continue to mix on medium speed until dough is smooth, elastic, and no longer sticking to the sides of the bowl, about 5 minutes. Add more flour by the tablespoonful as needed if dough isn’t pulling away from bowl cleanly.
  4. With motor running, gradually add reserved butter about a tablespoonful at a time, waiting until it is absorbed before adding more. This process can take several minutes, so be patient. When you’re done adding the butter, the dough will be extremely smooth, soft, and supple but not sticky. Place dough in a large buttered bowl and cover. Let sit in a warm, draft-free spot until nearly doubled in size, 55–65 minutes.
  5. Uncover dough and punch down several times to deflate. Line a 13x9" baking dish with plastic wrap, leaving generous overhang on all sides. Place dough in pan and press into an even layer, working all the way to the sides of the pan. Fold plastic up and over dough, eliminating air pockets between dough and plastic. Chill dough in freezer until firm to the touch, 20–30 minutes.
Do Ahead:
  1. Dough can be made 1 day ahead. After punching down, pat into plastic-lined pan and chill in refrigerator instead of freezer.
Assembly
  1. Mix granulated sugar and cinnamon in a medium bowl to combine. Lightly brush tube pan with butter. Sprinkle with sanding sugar, tapping out excess; set aside. Remove dough from freezer and peel back plastic. Brush entire surface with melted butter and sprinkle generously with some cinnamon sugar. Shake excess sugar back into bowl, then invert baking pan and turn out dough onto work surface sugar side down. Remove plastic; discard. Brush other side of dough with butter and sprinkle with more cinnamon sugar. Use a pizza cutter or a chef’s knife to cut dough into a 12x6 grid.
  2. Working relatively quickly so dough doesn’t become too soft, separate pieces and, working one at a time, roll lightly between your palms into balls, dusting with more cinnamon sugar as needed to prevent sticking. Place in prepared tube pan as you go. Cover pan with plastic wrap and let sit in a warm, draft-free spot until pieces have swelled to nearly doubled in size, 40–50 minutes. Preheat oven to 350° a little before monkey bread is ready to bake.
  3. Remove plastic from pan and bake monkey bread until golden brown, 25–35 minutes. Let cool 10 minutes, then use a small offset spatula to loosen monkey bread from sides of pan. Pull bottom out from pan and use spatula to loosen bread from bottom. Slide bread back into pan; invert onto a plate and remove pan. Place a wire rack over bread and invert right side up onto rack. If using a Bundt pan, just invert directly onto wire rack. Let cool at least 15 minutes before serving.
  4. Pour about ½ cup caramel sauce over monkey bread if desired. Serve with more sauce alongside for dipping.

Watch the recipe video here:

Nothing brings people together quite like a warm, gooey monkey bread.Make it: http://bonap.it/nfrbYll

Posted by Bon Appétit Magazine on Saturday, June 29, 2019

Main dish

Low-Carb Pad Thai

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Low-Carb Pad Thai
Noodle-free pad thai makes for the perfect comfort food to enjoy for dinner. ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 small zucchinis
  • 1 medium sweet potato, peeled
  • 1 daikon radish, 6 inch (15 cm), peeled
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons tamarind paste, or lime juice
  • 6 cloves garlic, minced, divided
  • ¼ cup water (60 mL)
  • coconut oil, to taste
  • 1 lb boneless, skinless chicken thighs (455 g), sliced
  • 1 medium shallot, thinly sliced
  • 2 teaspoons chili paste, or 1 diced jalapeño
  • ⅓ cup roasted peanut (40 g), plus more for garnish
  • ½ cup bean sprout (50 g), plus more for garnish
  • ¼ cup fresh cilantro leaves (10 g), plus more for garnish
  • lime wedge, for garnish
Instructions
  1. Trim the ends of the zucchini, then use a vegetable peeler to peel into thin, flat noodles. Repeat with the sweet potato and daikon radish. Set aside.
  2. In a wok or large pan over medium-high heat, combine the brown sugar, fish sauce, tamarind paste, 3 cloves of garlic, and the water. Cook until the sugar has dissolved and the sauce is slightly thickened, about 3 minutes. Remove the pan from the heat and transfer the pad thai sauce to a bowl until ready to use. Wipe out the pan.
  3. Heat a drizzle of coconut oil in the same pan over medium-high heat. Add the chicken thighs and cook for 4 minutes on each side, until browned and cooked through. Remove the chicken from the pan and set aside.
  4. Add a bit more coconut oil to the pan, if needed, then add the shallot, chili paste, and remaining 3 cloves of garlic. Cook until the shallots are softened and the aromatics are fragrant, 2 minutes.
  5. Add the peanuts and bean sprouts, and cook for 1 minute, until the sprouts are softened. Add half of the reserved pad thai sauce and cook until thickened, 3 minutes.
  6. Add the vegetable noodles and chicken, and stir to coat with the sauce, adding more as needed. Add the cilantro, toss, and cook for 30-60 seconds, until the noodles are just warmed through but not soggy.
  7. Serve immediately garnished with more cilantro, bean sprouts, peanuts, and lime wedges.
  8. Enjoy!

Watch the recipe video here:

Noodle-free pad thai makes for the perfect comfort food to enjoy for dinner. ?Get the recipe: https://tasty.co/recipe/low-carb-pad-thai

Posted by Tasty on Saturday, June 29, 2019

Breakfast

Sweet Macaroni Salad

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Sweet Macaroni Salad
A sweet out-of-the-ordinary dressing makes this homemade macaroni salad special. My aunt gave me the recipe and it has become one of my favorites. I occasionally leave out the green pepper if I know that people don't like it ... and it still tastes great.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 package (16 ounces) elbow macaroni
  • 4 medium carrots, shredded
  • 1 large green pepper, chopped
  • 1 medium red onion, chopped
  • 2 cups mayonnaise
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup cider vinegar
  • ½ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Cook macaroni according to package directions. Drain and rinse in cold water; drain well.
  2. In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight.

Watch the recipe video here:

A sweet out-of-the-ordinary dressing makes this homemade macaroni salad extra special.Get the full recipe here –> https://trib.al/VuJft26

Posted by Taste of Home on Tuesday, September 3, 2019

Main dish

INSTANT POT CHEESECAKE

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INSTANT POT CHEESECAKE
Instant Pot Cheesecake couldn’t be easier or more delicious. Serve it up with pie filling, fresh fruit, or chocolate ganache for the perfect dessert.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons Challenge Dairy Unsalted Butter, melted
  • 16 ounces Challenge Dairy Cream Cheese, room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon all-purpose flour
  • ¼ cup heavy cream
  • 2 teaspoons pure vanilla extract
  • cherry pie filling, optional
Instructions
  1. Tightly wrap the bottom of 7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray.
  2. In a small mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter. Press the crumbs into the bottom of the prepared pan.
  3. Place pan in freezer for 10-15 minutes.
  4. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Making sure to scrape down the bowl in between each egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Pour batter into prepared pan.
  5. Cover the top of the pan with a piece of foil.
  6. Pour 1½ cups of water into the Instant Pot and place the trivet in the bottom of the pot.
  7. Create a “foil sling” by folding a 20-inch long piece of foil in half lengthwise two times. This “sling” will allow you place and remove the springform pan with ease.
  8. Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot. Fold down the excess foil from the sling to ensure the pot closes properly.
  9. Lock the lid into place and make sure the vent is closed “sealing”. Press the “Manual” button and cook on high pressure for 35 minutes.
  10. When the Instant Pot beeps, hit the “Keep Warm/Cancel” button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
  11. Carefully unfold the foil sling and remove the cheesecake from the pot to a cooling rack using the foil sling “handles”.
  12. Uncover the cheesecake and allow it to cool to room temperature.
  13. Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
  14. Before serving, top with pie filling and whipped cream if desired.

Watch the recipe video here:

INSTANT POT CHEESECAKE ✨ couldn’t be easier or more delicious!RECIPE HERE >> https://www.mybakingaddiction.com/instant-pot-cheesecake/

Posted by My Baking Addiction on Sunday, May 26, 2019

Main dish

Instant Pot Cheesy Creamy Ziti

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Instant Pot Cheesy Creamy Ziti
It’s weekend taste on a weeknight schedule!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¼ cups chicken (or vegetable) broth
  • 1 cup heavy cream
  • 2 tsp garlic, minced
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 12 oz dried ziti pasta
  • 1½ cups pasta sauce
  • 1 cup parmesan cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1½ cups fresh spinach, finely chopped (optional)
Instructions
  1. Layer broth, cream, garlic, salt, pepper and pasta, in that order, in the pot–do not stir. Ensure all pasta is submerged.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  4. When the time is up, let the pressure naturally release for 6 minutes, then quick-release the remaining pressure.
  5. Stir in the pasta sauce.
  6. Add the cheeses, ⅓ cup at a time, stirring after each additional until fully melted and incorporated.
  7. Serve hot garnished with finely chopped spinach (optional).

Watch the recipe video here:

It’s weekend taste on a weeknight schedule!RECIPE: http://chopsecrets.com/instant-pot-cheesy-creamy-ziti/

Posted by Chop Secrets on Sunday, May 26, 2019

Main dish

GRILLED LOBSTER TAILS WITH HERB GARLIC BUTTER

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GRILLED LOBSTER TAILS WITH HERB GARLIC BUTTER
Grilled Lobster Tails topped with Herb Garlic Butter are a delicious delicacy, and grilling them is super quick and easy!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 medium lobster tails, if frozen thawed
  • olive oil spray
  • pinch salt and pepper, to taste
  • lemon wedges, for serving
  • 2 tablespoons Herb Garlic Butter, see below
Compound Butter:
  • 8 tablespoons unsalted butter, 1 stick, at room temperature
  • ¼ cup not packed minced fresh herbs (Italian parsley, chives or basil)
  • 2 tablespoons minced garlic
  • ½ teaspoon kosher salt
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • Reynolds Kitchens Quick Cut Plastic Wrap
Instructions
For the butter:
  1. Place butter in a mixing bowl and use a rubber spatula to soften until it is very spreadable. Add remaining ingredients, and mix until thoroughly combined.
  2. Place compound butter on the center a sheet of a sheet of plastic wrap or parchment paper. Shape into a round log, and twist the ends to seal. Place butter in the refrigerator to harden, at least 30 to 60 minutes. Once solid, it will be easy to slice.
For the Lobster:
  1. Place each tail, shell side up, on a cutting board. Using a large sharp knife, cut through the shell directly down the center, beginning at the tail and down to where the body use to be.
  2. Season the exposed meat with pinch of salt and fresh cracked black pepper, to taste and spritz with olive oil.
  3. Preheat grill to medium high, clean and oil the grates. To cook, place each tail half directly on the grate flesh side down and close the hood. Cook about 1½ minutes, then turn 45 degrees (to cross-hatch), close the hood and grill for another 1½ minutes.
  4. Remove the tails to a pan and spread each one with ½ tablespoon of butter.
  5. Return the tails to the grill, flesh side up. Close the hood and allow them to grill for another 3 to 5 minutes depending on the size, until the tail meat is opaque and firm to the touch.
  6. Remove the tails, serve with lemon wedges.

Watch the recipe video here:

Add some steaks and make it Surf and Turf! 2 Freestyle Points 177 Calorieshttps://www.skinnytaste.com/grilled-lobster-tails-with-herb-garlic-butter/

Posted by Skinnytaste on Sunday, May 26, 2019

Pasta

Avocado Pesto with Zucchini Pasta

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Avocado Pesto with Zucchini Pasta
This is a delicious low-carb alternative to your standard pesto pasta. Filled with diced chicken breast, vegetables, protein and healthy fat, it is sure to satisfy every craving!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 3 zucchini, trimmed
  • 1 ripe avocado - peeled, halved, and pitted
  • 5 tablespoons pesto, or more to taste
  • 1 skinless, boneless chicken breast
  • ½ teaspoon paprika
  • 1 pinch salt and black pepper to taste
  • olive oil, divided
  • 2 tablespoons grated Parmesan cheese (optional)
Instructions
  1. Make zucchini noodles using a spiralizer.
  2. Mash avocado in a small bowl and mix in pesto until smooth.
  3. Flatten chicken breast with a meat hammer. Season on both sides with paprika, salt, and black pepper.
  4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cool until easily handled, about 5 minutes; dice into small pieces.
  5. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles; cook and stir until softened, 5 to 7 minutes. Stir in avocado pesto mixture and diced chicken; cook until flavors combine, 3 to 5 minutes. Sprinkle Parmesan cheese on top before serving.

Watch the recipe video here:

Zoodles with Chicken & Avocado Pesto: https://trib.al/TS4ksLE

Posted by Allrecipes on Sunday, May 26, 2019

Dessert

Chocolate Ripple Cheesecake

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Chocolate Ripple Cheesecake
Learn how Kiano mastered her ripple chocolate cheesecake, then try it yourself!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 24 chocolate sandwich cookies
  • 4 tablespoons unsalted butter, melted
  • 32 oz cream cheese (900 g), 4 packages
  • ¾ cup sugar (150 g)
  • 1 teaspoon vanilla extract
  • 4 cups heavy cream (960 mL)
  • 1 ½ tablespoons gelatin powder
  • 2 cups semi sweet chocolate (340 g), melted, divided
Instructions
  1. Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
  2. Pour cookie crumbs into a bowl with melted butter and mix until well combined.
  3. Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 20 minutes.
  4. In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
  5. Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
  6. Slowly whisk in the heavy cream into the cream cheese until smooth.
  7. Working quickly, divide the cheesecake batter in 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in a second, 2½ cups (600 ml) in the third, and 1 cup (240 ml) in the fourth.
  8. In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
  9. To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
  10. Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
  11. Enjoy!

Watch the recipe video here:

Learn how Kiano mastered her ripple chocolate cheesecake, then try it yourself! Get the recipe: https://tasty.co/recipe/chocolate-ripple-cheesecake

Posted by Tasty on Thursday, June 20, 2019