Dessert

Dutch Apple Pie Cheesecake Bars

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Dutch Apple Pie Cheesecake Bars
Apple season has arrived and to celebrate, I'm sharing these outrageous Dutch Apple Pie Cheesecake Bars! A graham cracker crust spiced with cinnamon, a decadent vanilla bean cheesecake layer, apples tossed in sugar, cinnamon, and nutmeg and finally my favorite streusel topping. Yeah, WOW.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 16 oz King Arthur Flour Essential Goodness Vanilla Bean Cheesecake Bar Mix
Graham Cracker Crust
  • ¼ cup butter melted
  • graham cracker crust mix from box
Cheesecake Layer
  • 16 oz cream cheese softened
  • cheesecake filling mix from box
  • 2 eggs room temperature
Apple Pie Layer
  • 3 medium or 4 small Granny Smith apples peeled, cored, chopped into small pieces
  • 2 tbsp granulated sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
Streusel Topping
  • ½ cup all purpose flour
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ⅓ cup oats
  • ¾ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ½ cup pecan halves
  • 6 tbsp cold butter cut into small pieces
  • caramel sauce optional
Instructions
  1. Preheat oven to 325F.
  2. LIghtly grease a 9-inch square pan. Line with parchment paper(optional).
Graham Cracker Crust
  1. Combine the melted butter and crust mix in a small bowl and stir untill uniform.
  2. Press the crumbs into the bottom of the prepared pan forming an even layer.
  3. Bake for 14 minuutes. Remove from oven when done.
Cheesecake Layer
  1. Beat cream cheese and filling mix until smooth. Add eggs, one a time, mixing until combined. Scrape down mixing bowl as needed.
  2. Pour the cheesecake over the hot crust.
Apple Pie Layer
  1. Toss chopped apples with sugar, cinnamon and nutmeg in a medium size bowl. Make sure apples are thoroughly coated.
  2. Evenly spoon the apples on top of the cheesecake layer.
Streusel Topping
  1. Add all of the streusel ingredients into a food processor and pulse until the largest pieces are the size of a pea or smaller.
  2. Carefully spread the streusel layer over the top of the apples making sure it gets in and around the apple pie layer.
  3. Bake for 30 to 35 minutes or until topping is golden brown and only the center of the pan wiggles when it is gently shaken.'
  4. Let bars cool at room temperature for one hour. Transfer to the refrigerator and chill for at least 3 hours (or overnight) before cutting squares and serving.
  5. Top with caramel sauce if desired.

Watch the recipe video here:

DUTCH APPLE PIE CHEESECAKE BARS! These are a must make!Full RECIPE: http://www.momontimeout.com/2016/09/dutch-apple-pie-cheesecake-bars/

Posted by Kitchen Fun With My 3 Sons on Wednesday, August 14, 2019

Main dish

Instant Pot Coconut Chicken Curry

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Instant Pot Coconut Chicken Curry
Creamy, decadent and delicious.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 1.5 lbs boneless skinless chicken thighs
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp grated ginger
Spice Mixture:
  • 1 tbsp curry powder
  • 1 tbsp dried basil
  • 2 tsp salt
  • ½ tsp chili powder
  • ¼ tsp pepper
  • ½ tsp cardamom
  • 1 13 oz can coconut milk, full fat
  • 1½ tbsp cornstarch
  • 2 cups cooked rice, for serving
  • ¼ cup chopped cilantro or fresh basil, for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
  3. Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
  4. Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  7. When the time is up, quick-release the pressure.
  8. Remove the chicken, cut into bite-sized pieces and return to the pot.
  9. Carefully remove ¼ cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened.
  10. Serve warm over rice, garnished with chopped cilantro or basil.

Watch the recipe video here:

Creamy, decadent and delicious.RECIPE: http://chopsecrets.com/instant-pot-coconut-chicken-curry/

Posted by Chop Secrets on Wednesday, August 14, 2019

Dessert

Ultimate Fudgy Brownies

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Ultimate Fudgy Brownies
In these ultra fudgy brownies, coffee granules bump up the chocolate flavor. Add chocolate chips to the batter and you’ve got irresistible treats.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup sugar
  • ½ cup packed brown sugar
  • ⅔ cup butter, cubed
  • ¼ cup water
  • 2 teaspoons instant coffee granules, optional
  • 2-3/4 cups bittersweet chocolate chips, divided
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 325°. Line a 9-in. square baking pan with parchment paper, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly.
  2. In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips.
  3. Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.
  4. Lifting with parchment paper, remove brownies from pan. Cut into squares.

Watch the recipe video here:

These are simply irresistible!–> Get the recipe for Ultimate Fudgy Brownies: https://trib.al/MOxJSNz

Posted by Taste of Home on Wednesday, August 14, 2019

Breakfast

Instant Pot Guacamole Deviled Eggs

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Instant Pot Guacamole Deviled Eggs
These luscious and tasty guacamole deviled eggs are the best.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup water
  • 6 eggs
  • 1 large ripe avocado
  • 1 tbsp lime juice
  • ½ tsp kosher salt
  • 1 tbsp sour cream
  • 1 tbsp finely chopped cilantro
  • 1 tbsp snipped chives
  • Additional cilantro leaves for garnish
Instructions
  1. Pour one cup of water in the Instant Pot and insert the steam rack. Arrange the eggs on the rack, then secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  3. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  4. Immediately move the eggs to an ice bath for at least 5 minutes, then peel.
  5. Cut the eggs in half lengthwise and set the yolks aside. Arrange the emptied eggs on a serving dish.
  6. In a medium bowl, roughly mash avocado with a fork, then stir in lime juice, salt, sour cream and two of the egg yolks (reserve the remaining 4 yolks for another use).
  7. Fold in chopped cilantro, chives and jalapeno (if using).
  8. Fill eggs with avocado mixture and top each with a small sprig of cilantro.

Watch the recipe video here:

These luscious and tasty guacamole deviled eggs are the best. RECIPE: http://chopsecrets.com/instant-pot-guacamole-deviled-eggs/

Posted by Chop Secrets on Wednesday, August 14, 2019

Salads

Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

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Spiralized Summer Roll Bowls with Hoisin Peanut Sauce
These quick Spiralized Summer Roll Bowls made with spiralized carrots and cucumbers were inspired by my shrimp summer rolls. I wanted to take those yummy rolls (which can be a bit more time consuming) and turn them into a super-quick meal, less than 10 minutes!
Author:
Cuisine: American
Recipe type: Salad
Ingredients
FOR THE HOISIN PEANUT SAUCE:
  • 2 tbsp creamy peanut butter
  • 2 teaspoons reduced-sodium soy sauce*
  • 1 tablespoons hoisin sauce*
  • 1 teaspoons sriracha
  • ½ teaspoon grated ginger
  • 4 tablespoons warm water, to thin
FOR THE BOWLS:
  • 24 jumbo peeled and cooked shrimp
  • 2 large English cucumbers
  • 1 thick carrot, I used 8 oz
  • 1 cup shredded red cabbage
  • 2 tbsp cilantro leaves
  • 12 basil leaves
  • 12 mint leaves
  • 2 tbsp chopped peanuts
Instructions
  1. Mix all the sauce ingredients in a small bowl and refrigerate until ready to use.
  2. Spiralize the cucumbers and carrots, then cut into 6-inch lengths. Divide the cucumbers, carrot, red cabbage between 4 bowls. Top each with 6 shrimp, 2 tbsp peanut dressing, fresh herbs and chopped peanuts.

Watch the recipe video here:

Spiralized Cucumber Summer Roll Bowls with Hoisin Peanut Sauce are so much EASIER than making rolls with rice paper, and…

Posted by Skinnytaste on Tuesday, August 13, 2019

Main dish

Chicken Parmesan Crescent Bread

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Chicken Parmesan Crescent Bread
This tasty crescent braid is stuffed with the flavors of chicken Parmesan, so you know it’s good! It’s great to serve for dinner with a Caesar salad or as an appetizer for game day.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1 cup chopped cooked chicken
  • 1½ cups Muir Glen™ organic roasted garlic pasta sauce (from 25.5-oz jar)
  • ¼ cup plus 1 tablespoon grated Parmesan cheese
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 1 tablespoon butter
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
Instructions
  1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. In medium bowl, mix mozzarella cheese, chicken, ½ cup of the pasta sauce and ¼ cup of the Parmesan cheese; mix well.
  2. If using dough sheet, unroll dough, and place on cookie sheet to form 13x7-inch rectangle. If using crescent rolls, unroll dough and place on cookie sheet, pressing to form 13x7-inch rectangle and firmly pressing perforations to seal.
  3. Spread chicken mixture in 3½-inch-wide strip lengthwise down center of dough all the way to ends. Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
  4. In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in Italian seasoning and garlic powder; brush mixture on top of braided crescent dough. Sprinkle with remaining 1 tablespoon Parmesan cheese.
  5. Bake 20 to 25 minutes or until deep golden brown. Let stand 5 minutes before serving. In small, microwavable bowl, heat remaining 1 cup pasta sauce covered on High 30 to 60 seconds or until warmed through. Serve with crescent braid.

Watch the recipe video here:

All the delicious flavor of chicken parm stuffed in flaky layers of crescent. Chicken Parmesan Crescent Braid recipe:…

Posted by Pillsbury on Tuesday, August 13, 2019

Main dish

Shrimp Lemon Pepper Linguini

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Shrimp Lemon Pepper Linguini
So easy to make, done in minutes, and absolutely delicious. Keeps well in the fridge, too!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (8 ounce) package linguine pasta
  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • ½ cup chicken broth
  • ¼ cup white wine
  • 1 lemon, juiced
  • ½ teaspoon lemon zestsalt to taste
  • 2 teaspoons freshly ground black pepper
  • 1 pound fresh shrimp, peeled and deveined
  • ¼ cup butter
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
  2. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about ½.
  3. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Watch the recipe video here:

Shrimp Lemon Pepper Linguini: https://trib.al/utNFdsW

Posted by Allrecipes on Tuesday, August 13, 2019

Dessert

Instant Pot Caprese Garlic Butter Portobellos

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Instant Pot Caprese Garlic Butter Portobellos
Make a melty caprese salad inside a portobello mushroom cap.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tbsp butter, melted
  • 1 tsp garlic powder
  • 2 tsp finely minced parsley
  • 3 3-4” diameter portobello mushrooms, stem removed
  • 6 cherry or grape tomatoes, halved
  • 3 oz pearl mozzarella (or other small mozzarella cut into ½″ pieces
  • 1 cup water
  • Balsamic glaze
  • 1 tbsp fresh basil, cut into ribbons
Instructions
  1. In a small bowl, melt butter. Add garlic powder and minced parsley and stir to combine.
  2. Brush both sides of the portobellos with the garlic butter and arrange in a steamer basket, stem side up.
  3. Divide the tomato halves and mozzarella among the mushrooms.
  4. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the steamer basket on to the steam rack.
  5. Secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  7. When the time is up, quick-release the pressure.
  8. Carefully remove the mushrooms from the pot. Drizzle with balsamic glaze and top with basil ribbons.
  9. Serve warm.

Watch the recipe video here:

Make a melty caprese salad inside a portobello mushroom cap.RECIPE: http://chopsecrets.com/instant-pot-caprese-garlic-butter-portobellos/

Posted by Chop Secrets on Tuesday, August 13, 2019

Main dish

KUNG PAO CHICKEN ZOODLES FOR TWO

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KUNG PAO CHICKEN ZOODLES FOR TWO
Kung Pao Chicken Zoodles For Two – I swapped the noodles with zucchini noodles and the results were fantastic!! (under 300 calories).
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 medium zucchini, about 8 oz each, ends trimmed
  • 1 teaspoon grapeseed or canola oil
  • 6 oz skinless chicken breasts, cut into ½-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • ½ red bell pepper, cut into ½-inch pieces
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ground ginger
  • 2 tbsp crushed dry roasted peanuts
  • 2 tbsp thinly sliced scallions along diagonal
FOR THE SAUCE:
  • 1½ tbsp reduced soy sauce, tamari for gluten free
  • 1 tbsp balsamic vinegar
  • 1 tsp hoisin sauce
  • 2½ tbsp water
  • ½ tbsp Sambal Oelek Red Chili Paste, or more to taste
  • 2 tsp sugar
  • 2 tsp cornstarch
Instructions
  1. Using a spiralizer with the thickest noodle blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 6 to 8 inches long so they’re easier to eat.
  2. In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
  3. Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.
  4. Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don't worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.

Watch the recipe video here:

Kung Pao Chicken Zoodles For Two – I swapped the noodles with spiralized zucchini noodles and the results were…

Posted by Skinnytaste on Tuesday, August 13, 2019

Main dish

Creamy Tuscan Chicken Rolls

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Creamy Tuscan Chicken Rolls
These chicken rolls are sure to be your family’s new favorite dinner. The béchamel sauce gets a boost of flavor and texture from the tomatoes and spinach, which balances the crunchy chicken rolls perfectly. Serve over spaghetti with a green salad alongside and you have a complete meal!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHICKEN ROLLS
  • 4 boneless, skinless chicken breasts
  • 2 teaspoons pepper, divided
  • 1 tablespoon onion powder
  • 4 teaspoons kosher salt, divided
  • 1 tablespoon garlic powder
  • 8 oz baby spinach (225 g)
  • 1 cup sun-dried tomato (200 g)
  • 2 cups canola oil (480 mL)
  • 2 cups panko breadcrumbs (100 g)
  • 4 large eggs, beaten
  • 1 cup all purpose flour (125 g)
BÉCHAMEL SAUCE
  • 3 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • 2 medium shallots, diced
  • 2 cups baby spinach (80 g)
  • 1 ½ tablespoons sun-dried tomato, chopped
  • ¾ cup tomato, diced (150 g)
  • 2 cups heavy cream (480 mL)
  • 1 tablespoon all purpose flour
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon pepper
  • ¾ cup grated parmesan cheese (80 g)
  • 1 tablespoon lemon juice
FOR SERVING
  • 4 cups spaghetti (800 g)
  • 4 cups green salad, lightly dressed (290 g)
Instructions
Make the chicken rolls:
  1. Butterfly the chicken breasts and season on both sides with 1 teaspoon of pepper, the onion powder, 2 teaspoons of salt, and the garlic powder.
  2. Place a chicken breast between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick.
  3. Remove the top sheet of plastic wrap and place a handful of baby spinach over the center of the chicken breast, then cover with ¼ cup (50 G) of sun-dried tomatoes. Starting from the bottom, tightly roll the chicken, using the plastic wrap to help. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients.
  4. Chill the chicken rolls in the fridge for 30–60 minutes.
Make the béchamel sauce:
  1. Melt the butter in a medium saucepan over medium heat. Add the garlic and shallot and cook until softened and the onions are beginning to caramelize and become very fragrant, about 5 minutes. Stir in the spinach, sun-dried tomatoes, and diced tomatoes and cook until the spinach is wilted, about 3 minutes. Add the heavy cream and flour and stir to incorporate. Add the salt and pepper and bring to a boil. Stir in the Parmesan cheese and cook until the sauce thickens slightly, 5–7 minutes. Remove the pot from the heat and stir in the lemon juice.
  2. Heat 2–3 (5 - 7 cm) inches of oil in a large heavy-bottomed pan over medium heat until it reaches 325°F (170°C).
  3. Add the panko to a shallow dish and stir in 1 teaspoon of salt and ½ teaspoon pepper. Add the eggs to a separate shallow dish. Add the flour to a third shallow dish and stir in the remaining teaspoon of salt and ½ teaspoon pepper.
  4. Remove the chicken rolls from the fridge and coat in the flour, then the eggs, then the bread crumbs.
  5. Fry the breaded chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165°F (75°C). You may need to work in batches, so as not to overcrowd the pan. If a good color is achieved and the chicken’s center is still not to temperature, place the chicken on a wire rack set over a baking sheet and finish cooking in the oven at 325°F (170°C) until the proper temperature is reached. Once the proper internal temperature is reached, place the rolls on a baking sheet lined with paper towels and a wire rack to cool slightly before slicing and serving.
  6. Slice the chicken rolls and serve over a bed of spaghetti with the béchamel sauce and a green salad alongside.
  7. Enjoy!

Watch the recipe video here:

These chicken rolls are sure to be your family’s new favorite dinner. Serve over spaghetti with a green salad alongside…

Posted by Tasty on Tuesday, August 13, 2019