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Dessert

Fourth of July Layered Gelatin

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Fourth of July Layered Gelatin
A hit with kids and those young at heart. My childhood neighbor made it our block party and now, even though I have moved far away, I still make it with fond memories...it just isn't Fourth of July without it! I have seen similar recipes where the white layer is made with sour cream or whipped topping, but this one uses sweetened condensed milk...easy and delicious!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 (6 ounce) package cherry flavored Jell-O® mix
  • 2 (.25 ounce) envelopes unflavored gelatin
  • 2 cups boiling water
  • 4 (.25 ounce) envelopes unflavored gelatin
  • 1 cup boiling water
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (6 ounce) package blue raspberry flavored Jell-O® mix
  • 2 (.25 ounce) envelopes unflavored gelatin
  • 2 cups boiling water
Instructions
  1. Place cherry gelatin mix into a heatproof bowl, stir in 1 packet of unflavored gelatin, and mix with 2 cups of boiling water, stirring until the gelatin has dissolved and the mixture is clear, about 2 minutes. Pour into the bottom of a 9x13 rectangular glass baking dish. Place in refrigerator until completely cold and set, about 1 hour.
  2. Sprinkle 4 packets of unflavored gelatin onto 1 cup of boiling water in a heatproof bowl, allow to stand for about 3 minutes, and stir until dissolved; mix in the sweetened condensed milk. Allow to cool but not thicken, about 10 minutes; gently pour into a layer on top of the cherry layer. Return to refrigerator and allow to chill completely, about 1 more hour.
  3. Place blue raspberry gelatin mix and 1 packet of unflavored gelatin into a heatproof bowl, and mix with 2 cups of boiling water, stirring until the blue gelatin is clear, about 2 minutes. Allow to stand and cool but not thicken, about 10 minutes; gently pour onto the white layer. Chill in refrigerator until the dessert is firm and cold, about 1 hour. To serve, cut into squares.

Watch the recipe video here:

Fourth of July Layered Gelatin: https://trib.al/yZwntGu

Posted by Allrecipes on Monday, June 17, 2019

Breakfast

Egg-In-A-Hole Sweet Potato Nests

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Egg-In-A-Hole Sweet Potato Nests
Egg-In-A-Hole Sweet Potato Nests
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 large sweet potato
  • 1 medium yellow onion
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 3 tablespoons flour
  • 7 eggs
  • 3 tablespoons olive oil
  • bacon, crumbs, to taste
  • raspberry, to taste
  • banana, sliced, to taste, to garnish
  • spring onion, to taste, to garnish
Instructions
  1. Peel the skin off the sweet potato, and coarsely grate on a box grater.
  2. Peel the onion, and coarsely grate on a box grater.
  3. Transfer the grated sweet potato and onion to a towel-lined bowl.
  4. Gently twist the towel, squeezing the liquid into an empty bowl and discard.
  5. Transfer the sweet potato and onion to a bowl, and sprinkle with salt, pepper, garlic powder, flour, and 1 egg. Gently stir to combine.
  6. Form large flat patties with your hands, approximately ⅓ cup of mixture each.
  7. Heat a 9 ½ -inch (24 cm) fry pan on medium heat and coat with oil.
  8. Add the sweet potato patties. Fry for 2-3 minutes, then gently flip.
  9. Immediately use a small cookie cutter to remove a hole in the middle of each fritter.
  10. Crack an egg in the hole, add a pinch of salt and pepper, then cover.
  11. Fry for 3-7 minutes, or until cooked to your preference.
  12. Uncover and serve with desired garnishes.
  13. Enjoy!

Watch the recipe video here:

Have a healthier summer breakfast with these egg-in-hole sweet potato nests☀️FULL RECIPE: https://tasty.co/recipe/egg-in-a-hole-sweet-potato-nests

Posted by Proper Tasty on Monday, June 17, 2019

Dessert

Decadent Dairy-Free Carrot Cake

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Decadent Dairy-Free Carrot Cake
Decadent Dairy-Free Carrot Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CASHEW FROSTING
  • 4 cups raw cashew (520 g)
  • hot water
  • 15 oz full-fat coconut milk, cream from the top of the can (425 mL)
  • ½ cup powdered sugar (60 g)
  • 1 cup maple syrup (336 g)
  • ¾ cup coconut oil, melted (180 g)
  • 3 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • ½ tablespoon apple cider vinegar
  • 1 pinch salt
CAKE
  • 3 ½ cups flour, of choice, we used whole wheat (435 g)
  • 1 cup brown sugar (220 g)
  • 1 tablespoon baking soda
  • 1 ½ tablespoons baking powder
  • 1 tablespoon cinnamon
  • 2 teaspoons nutmeg
  • 1 pinch salt
  • 3 cups almond milk (720 mL)
  • ¾ cup coconut oil, melted (180 g)
  • 1 cup unsweetened applesauce (255 g)
  • ¾ cup maple syrup (250 g)
  • 1 tablespoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 2 cups carrot, finely grated (220 g)
  • 1 cup raisin, optional (150 g)
  • 1 carrot, for garnish
  • ½ cup walnuts, chopped, for garnish (50 g)
Instructions
  1. In a large bowl, add the cashews and enough hot water to cover them. Let soak for at least 1 hour.
  2. Rinse and drain the cashews, then add them to a food processor or blender. Add the coconut cream, powdered sugar, maple syrup, coconut oil, lemon juice, vanilla extract, apple cider vinegar, and salt. Blend until completely smooth, scraping down the sides as necessary.
  3. Transfer the cashew frosting to a bowl and refrigerate while you bake the cake.
  4. Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20 cm) round cake pans and set aside.
  5. In a large bowl, add the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to combine.
  6. In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, vanilla extract, and apple cider vinegar. Whisk to combine.
  7. In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
  8. Add the grated carrots and raisins and fold them in.
  9. Divide the batter evenly between the 3 pre-greased cake pans and bake for 35 minutes, or until a toothpick comes out clean. Cool completely.
  10. Remove the cashew frosting from the fridge and mix it up well.
  11. Choose which cake will be your bottom layer and cover evenly with about ⅓ of the cashew frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top of the cake generously
  12. Grate a carrot over the top of the frosting and sprinkle with chopped walnuts for garnish.
  13. Refrigerate until ready to serve.
  14. Enjoy!

Watch the recipe video here:

This decadent carrot cake is dairy-free! ✨FULL RECIPE: https://tasty.co/recipe/decadent-dairy-free-carrot-cake

Posted by BuzzFeed Food on Monday, June 17, 2019

Main dish

Instant Pot Chicken Marsala

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Instant Pot Chicken Marsala
Delicious Chicken Marsala without making a trip to my favorite Italian restaurant.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dredge Mix:
  • ⅓ cup flour
  • 1½ tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 lbs thin-sliced chicken breast
  • 1+1 tbsp olive oil
  • 1+1 tbsp butter
  • 1 shallot, finely diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • ½ cup marsala wine
  • ½ cup chicken broth
  • 2 tbsp cornstarch
  • ⅓ cup cream
  • ¼ cup chopped parsley, for garnish (optional)
Instructions
  1. In a shallow bowl, mix together Dredge Mix ingredients. Coat each piece of chicken in the dredge mix, shaking off excess.
  2. Add 1 tbsp olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  3. When butter melts, brown the meat on both sides, 3-4 minutes per side until golden. Meat will not be cooked through. Do not crowd the pot–you will have to work in batches. Transfer browned meat to a shallow dish in a single layer and cover loosely with foil.
  4. Add remaining oil, remaining butter, shallot and garlic to the pot and saute until soft, 2-3 minutes. Add mushrooms and cook for 4-5 minutes more.
  5. Add wine and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Carefully add back chicken in a single layer.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. Carefully remove the chicken from the pot to a shallow dish in a single layer and cover loosely with foil.
  10. In a small bowl, mix ¼ cup cooking liquid with 2 tbsp cornstarch. Stir into the pot, along with the cream.
  11. Cook and stir until thickened, about 5 minutes, returning to SAUTE mode as needed. Return chicken to the pot and cook an additional 1-2 minutes.
  12. Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.

Watch the recipe video here:

Delicious Chicken Marsala without making a trip to my favorite Italian restaurant.RECIPE: http://chopsecrets.com/instant-pot-chicken-marsala/

Posted by Chop Secrets on Monday, June 17, 2019

Dessert

Instant Pot Confetti Birthday Cake

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Instant Pot Confetti Birthday Cake
This 'set it and forget it' cake is perfect for the summer months when you don't want to turn the oven on. And if you forget it in the Instant Pot®, it won't burn!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake:
  • Nonstick cooking spray
  • 1½ cups cake flour (see Cook's Note)
  • 3 tablespoons rainbow sprinkles, plus more for decorating
  • 2½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1½ cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • ½ cup sour cream
Buttercream:
  • 4½ cups confectioners' sugar
  • 24 tablespoons (3 sticks) unsalted butter, at room temperature
  • 1 vanilla bean, split
  • 2 to 3 tablespoons heavy cream
Instructions
Special equipment: kitchen twine; a 6- to 8- quart Instant Pot® multi-cooker
  1. For the cake: Coat a 7-inch round cake pan with 3-inch sides with nonstick spray. Line the bottom of the pan with a parchment, coat the paper.
  2. Whisk together the flour, sprinkles, baking powder, baking soda and salt in a medium bowl to combine.
  3. Beat the butter in a large bowl with an electric mixer until pale yellow, 2 minutes. Add the confectioners' sugar and beat on high speed until light and fluffy, 3 to 4 minutes. Add the vanilla and egg, scraping down sides and bottom of the bowl, and continue to beat until creamy, about 2 minutes (the mixture will look curdled but will come back together after it has been beaten for 1 or 2 minutes).
  4. With the mixer on low speed, add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the dry ingredients.
  5. Scrape the batter into the prepared pan and smooth the top.
  6. Place two 18-inch pieces of twine criss-crossing one another on a clean work surface. Place the cake pan over the twine, then lay a clean dish towel over the top of the cake pan and tuck the ends under. Take the 2 ends of 1 piece of twine and tie them into a tight knot over the top of the cake pan. Repeat with the remaining twine so that you have two twine handles to support and lift the cake.
  7. Set a rack inside the Instant Pot® and add 2 cups water. Using the twine handles, place the cake inside the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 40 minutes (see Cook's Note).
  8. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
  9. Lift the cake out of the pot. Cut the twine and unwrap the cake pan, then transfer to a wire rack. Let the cake cool in the pan, 30 minutes, then invert the cake onto a rack, peel off the parchment and let cool completely.
  10. Invert the cake again so that it is right-side up. Horizontally trim the top dome from the cake with a long serrated knife to create a flat surface. Slice the cake in half horizontally to make 2 layers. (Cake can be baked 1 day ahead.) Wrap tightly in plastic wrap and store at room temperature.
  11. For the buttercream: Beat the confectioners' sugar and butter with an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape in the seeds from the vanilla bean, then add 2 tablespoons cream and continue to beat on high speed for 1 minute more, adding more cream if necessary for a spreadable consistency.
  12. Place 1 cake layer on a cake stand or large plate. Spoon 1½ cups buttercream over the top. Smooth the buttercream to the edge of the cake using an offset spatula or the back of a spoon, creating an even layer. Place another cake layer on top. Spread the remaining buttercream over the top and sides of the cake. Decorate with sprinkles as desired.
Cook’s Note
  1. When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.

Watch the recipe video here:

Recipe of the Day: Instant Pot Confetti Birthday Cake?Save the recipe: https://foodtv.com/2XjRA9a!

Posted by Food Network on Sunday, June 2, 2019

Dessert

Cherry Pie Cookies

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Cherry Pie Cookies
We didn’t think pie season could get any better…until we made these four-ingredient cherry pie cookies! Personalize your own with your favorite cookie cutters and pie filling.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box Pillsbury™ refrigerated pie crust, softened as directed on box
  • 1 cup more fruit cherry pie filling (from 21-oz can)
  • 1 egg, beaten
  • 2 teaspoons coarse white sparkling sugar
Instructions
  1. Heat oven to 375°F. Line large cookie sheets with cooking parchment paper.
  2. Unroll 1 pie crust on lightly floured work surface. Using rolling pin, roll pie crust into 12-inch round. Using 3-inch round cookie cutter, cut out 16 rounds from pie crust, rerolling scraps as needed. Repeat rolling and cutting with second pie crust.
  3. Place 8 rounds on each cookie sheet. Spread 1 tablespoon pie filling in center of each round, leaving an edge. Brush edge of rounds with beaten egg. Using small (1 to 1½-inch) cookie cutter of your choice, cut out center in each of the remaining 16 rounds. Top each bottom with cut out dough round, pressing down on outer edges with fork to seal.
  4. Brush tops of dough rounds with egg; sprinkle sugar on tops.
  5. Bake 17 to 19 minutes or until golden brown on top and edges. Remove to cooling rack and cool completely, about 30 minutes.

Watch the recipe video here:

A fun four-ingredient twist on classic cherry pie!Cherry Pie Cookies recipe:…

Posted by Pillsbury on Sunday, June 2, 2019

Dessert

Muffuletta Pinwheels

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Muffuletta Pinwheels
A appetizer sized version of the New Orleans traditional sandwich.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ⅓ cup finely chopped pimento-stuffed green olives
  • ⅓ cup finely chopped black olives
  • ½ teaspoon dried oreganoextra virgin olive oil
  • 2 (8 ounce) packages cream cheese, softened
  • 1 pinch dried oregano
  • 1 pinch garlic powder
  • 5 (10 inch) flour tortillas
  • ¼ pound thinly sliced ham
  • ¼ pound thinly sliced provolone cheese
  • ¼ pound thinly sliced salami
  • ¼ pound thinly sliced mozzarella cheese
Instructions
  1. Combine green olives, black olives, ½ teaspoon oregano, and oil in a small bowl. Set aside. Beat together cream cheese, pinch of oregano, and pinch of garlic salt. Spread the mixture onto tortillas. Sprinkle olive mixture over the top of each. Starting at the top of each tortilla and about ⅛ inch down place a slice of ham, provolone, salami, and mozzarella slightly overlapping each slice.
  2. Roll the tortillas up and wrap in foil. Chill for at least 2 hours.
  3. Remove the foil and slice on a 45 degree angle into 1-inch pieces.

Watch the recipe video here:

Muffuletta Pinwheels: https://trib.al/nCKN0OZ

Posted by Allrecipes on Thursday, May 30, 2019

Main dish

Seedy Oat Crackers

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Seedy Oat Crackers
This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure you use chia seeds (they're not optional) and the total volume stays the same.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup old-fashioned oats
  • ¾ cup raw pumpkin seeds (pepitas)
  • ⅓ cup raw sunflower seeds
  • ⅓ cup sesame seeds
  • 3 tablespoons chia seeds
  • 3 tablespoons poppy seeds
  • 1 teaspoon kosher salt
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 1 tablespoon pure maple syrup
Instructions
  1. Preheat oven to 375°. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and ¾ cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.
  2. Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to ⅛" thick (the shape doesn’t matter). Remove top layer of parchment.
  3. Bake cracker until golden brown around edges, 15–20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15–20 minutes. Let cool on baking sheet, then break into pieces with your hands.
Do Ahead:
  1. Crackers can be made 1 week ahead. Store airtight at room temperature.

Watch the recipe video here:

Skip the chips and make these crackers instead. (via Healthyish)GET THE RECIPE: http://bonap.it/1FSxRxB

Posted by Bon Appétit Magazine on Thursday, May 30, 2019

Lasagna

BREAKFAST LASAGNA

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BREAKFAST LASAGNA
Sausage and gravy, layered between soft pasta noodles, make for a great breakfast bake.
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 2 tablespoons olive oil, for baking dish plus 2 tablespoons
  • 1 onion, diced small
  • 1 pinch chili flakes
  • 1 1⁄2 lbs breakfast sausage, removed from casing
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup milk
  • 10 large eggs, whisked
  • 2 tablespoons olive oil
  • 1 lb frozen hash browns, browned to cook
  • 10 ounces frozen spinach, thawed and drained
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 12 oven-ready lasagna noodles
  • 3 tablespoons chopped chives
  • kosher salt
  • ground black pepper
Instructions
  1. Preheat oven to 375 degrees F. Coat a 9x13-inch baking dish with olive oil; set aside.
  2. In a large skillet over medium heat, warm 2 tablespoons olive oil. Add onions and cook until soft and translucent, about 5 minutes. Add a pinch chili flakes and sausage and cook, stirring occasionally to break into pieces, until sausage is cooked through and browned.
  3. Add 2 tablespoons butter to the skillet to melt, then stir in the flour until completely combined. Stir in chicken stock and milk, increase heat to bring to a boil, and cook until thickened, about 5 minutes. Season to taste with salt and pepper, then remove from heat and set aside to cool.
  4. Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring often, to scramble. Remove from heat and set aside.
  5. To assemble lasagna, spoon ½ cup gravy, without sausage pieces, into the bottom of the baking dish and spread to coat. Place 4 lasagna noodles over the bottom of the pan, then top with half of the eggs, half of the spinach, ⅓ of the sausage gravy, ½ cup shredded cheddar, ½ cup shredded mozzarella and ⅓ of the hashbrowns. Repeat with another layer of noodles, the remaining eggs, remaining spinach, sausage gravy, ½ cup shredded cheddar and ½ cup shredded mozzarella. Top final layer of noodles with remaining sauce, cheeses and hash browns.
  6. Cover and bake 30 minutes, the uncover and bake 10 minutes more. Let rest 10 minutes before slicing. Garnish with chopped chives to serve.

Watch the recipe video here:

Lasagna for breakfast! And we're not talking leftovers ?Save the Genius Kitchen recipe: https://genius.kitchen/2Yd1D0z!

Posted by Food Network on Thursday, May 30, 2019

Salads

Asparagus ‘Guacamole’

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Asparagus 'Guacamole'
This is an avocado-less recipe that can be served with veggies or low-fat chips. Very spicy so you may want to cut back on the hot pepper sauce or jalapeno peppers.
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • 1½ pounds asparagus, cut into small pieces
  • 1 tablespoon fat-free Greek-style yogurt
  • 1 tablespoon lime juice
  • ¼ cup chopped fresh cilantro
  • 3 green onions, thinly sliced
  • ½ jalapeno pepper, minced
  • 1 tablespoon minced garlic
  • 1 tomato, diced
  • ½ teaspoon Worcestershire sauce
  • 1 dash hot pepper saucesalt and ground black pepper to taste
Instructions
  1. Place the asparagus into a steamer insert and set into a pot over one inch of water; bring the water to a boil. Place a cover on the pot and steam the asparagus for 5 minutes. Transfer the asparagus to the bowl of a food processor and puree until smooth.
  2. Combine the asparagus puree with the yogurt, lime juice, cilantro, green onions, jalapeno pepper, garlic, tomato, Worcestershire sauce, and hot pepper sauce in a large bowl; gently stir to combine. Season with salt and pepper. Chill in refrigerator until completely cooled.

Watch the recipe video here:

Asparagus 'Guacamole': https://trib.al/jNHTPS6

Posted by Allrecipes on Thursday, May 30, 2019