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Main dish

Pineapple Pina Colada Dump Cake Is the Quickest Way to a Vacation at Home!

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Pineapple Pina Colada Dump Cake Is the Quickest Way to a Vacation at Home!
With summer coming to an end there's no reason for the summer flavor to go. Super simple dump cake with complex pina colada flavor! This cake mix hack will change the way cakes are made for ever! Simply toss all your ingredients in a 9 by 13 baking dish, mix it up and pop it in the oven! Your tropical inspired cake will be ready in minutes!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup unsalted butter, melted
  • ⅓ cup spiced rum
  • 2 pounds frozen pineapple chunks
  • 1 (15.25-ounce) box yellow cake mix
  • 2 cups sweetened coconut flakes
  • ½ cup unsalted butter, cubed small
  • Vanilla ice cream, optional
  • Whipped cream, optional
  • Maraschino cherries, optional
  • Toasted coconut, optional
Instructions
  1. Preheat oven to 350 degrees.
  2. In a 9x13-inch baking dish, mix together melted butter, rum, and frozen pineapple until well-combined.
  3. Scoop the dry cake mix evenly over the pineapple mixture, then sprinkle coconut on top.
  4. Sprinkle the remaining butter cubes evenly over the cake mix, then bake in the middle of the oven 50-60 minutes, or until batter is cooked through and coconut is toasted but not burnt. If the coconut begins to burn before end of cook time, cover with aluminum foil.
  5. Serve warm or cool with desired toppings. Enjoy!

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Main dish

French Onion Chicken & Rice Casserole Needs to Be on Every Family Dinner Table!

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French Onion Chicken & Rice Casserole Needs to Be on Every Family Dinner Table!
Casseroles take the pressure off making dinner every night for a large family. Casseroles that have most if not all food groups are even better and we have one right here with French Onion Chicken & Rice Casserole. Chicken and rice and a classic combo, all it needed is cheese of course! Now that we have a ooey gooey casserole, we also need texture that’s where covering the whole thing in crunchy, salty French’s fried onions really is the cherry on top of this soon to be family favorite!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups instant white rice
  • 2 cups water
  • 2 cups chicken, cooked and chopped
  • 8 ounces French onion dip
  • 1 can cream of chicken soup
  • ½ cup chicken broth
  • 1 cup cheddar cheese, shredded
  • 1 cup French’s fried onions
Instructions
  1. Preheat oven to 350 degrees. Prepare a 9x13-inch pan with nonstick spray. Set aside.
  2. In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed.
  3. In a large bowl, combine chicken, chicken soup, French onion dip, cheddar cheese, chicken broth and cooked rice. Spread into prepared pan. Top with French’s fried onions.
  4. Bake for 20-25 minutes, until cheese is melted and bubbly.

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Main dish

Orange Creamsicle™ Slab Pie

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Orange Creamsicle™ Slab Pie
Reminiscent of your favorite summertime treat, this creamy layered slab pie is the perfect crowd-sized dessert for warmer weather. Pillsbury™ pie crust forms the base, followed by a combination of vanilla pudding, orange Jello-O™ gelatin and Cool Whip™ whipped topping. Top it all with Golden Oreo™ cookies and colorful sprinkles.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 2 boxes (3 oz each) Jell-O™ orange-flavored gelatin
  • ⅓ cup boiling water
  • 2 boxes (3.4 oz each) Jell-O™ vanilla-flavor instant pudding & pie filling mix
  • 2 cups cold milk
  • 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
  • 1½ cups chopped Golden Oreo™ cookies (about 12 cookies)
  • 1 tablespoon orange and white jimmies
Instructions
  1. Heat oven to 450°F. Remove crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
  2. Bake 10 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
  3. In small bowl, add gelatin and boiling water; stir occasionally 2 minutes. Set aside. In large bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Beat in dissolved gelatin mixture with whisk until well mixed. Let stand 5 minutes. Stir in 1 cup of the whipped topping.
  4. Spread pudding mixture evenly onto cooled baked crust. Drop spoonfuls of remaining whipped topping (about 3 cups) on pudding layer, and carefully spread to cover. Refrigerate at least 4 hours until set.
  5. Before serving, top with cookies and jimmies. To serve, cut into 4 rows by 4 rows.

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Dessert

Whole Pineapple Upside Cake

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Whole Pineapple Upside Cake
Whole Pineapple Upside Cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 400ml golden syrup
  • 50g butter
  • 450g very soft butter
  • 450g caster sugar
  • 6 medium eggs
  • 450g self raising flour
  • 15 tbsp milk
  • 1 large pineapple
  • 6 pineapple rings (from a can is fine)
  • 6 glace cherries
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Heat the golden syrup and butter until bubbling. Leave to cool a little.
  3. Cream together butter and sugar until light and fluffy.
  4. Add the beaten eggs a little at the time to the mixture, then fold in the flour. Thin down with the milk to make a spoonable cake batter.
  5. Line a deep casserole dish on both bottom and sides. Pour half the syrup over the bottom and arrange the pineapple rings on top. Place a cherry in the middle of each ring - cheeky!
  6. Trim the skin off the pineapple and cut out the middle. Roast for half an hour until fairly soft.
  7. Spoon a little of the cake batter on top and place the pineapple on top. Add the rest of the batter around the pineapple and spoon over it.
  8. Bake for around an hour, until a knife comes out clean, then leave to sit for ten minutes before lifting off the casserole. Pour the leftover syrup on top. Tuck in!

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Main dish

Delightfully Colorful Flower Pretzel Bites

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Delightfully Colorful Flower Pretzel Bites
Flower Pretzel Bites are colorful, reminiscent of spring and absolutely delicious with the salty/sweet flavor of pretzels with chocolate. Get the kids involved with decorating, and you’ll have even more fun eating these up! With the option to microwave these or pop them in the oven, preparing these tasty treats is a breeze!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Pretzels
  • White Wilton candy melts
  • Easter/pastel M&M's
Instructions
  1. Arrange pretzels on a baking sheet or paper plate. Place a candy melt in the center of each pretzel.
  2. Microwave until soft, but not runny (if using paper plate) OR if placing on a baking sheet and bake at 200 degrees for 4-5 minutes or until the chocolate is soft.
  3. Immediately place one M&M into the center, then six more M&M's around the center for the flower petals. Work quickly. Refrigerate/freeze pretzel bites until solidified. Eat or package treats as gifts.
  4. TIP: Keep the "M" side of the M&M's down for better looking flowers. You may also need to overlap them slightly on a regular shaped pretzel.

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Main dish

EGGS BENEDICT EGG ROLLS

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EGGS BENEDICT EGG ROLLS
EGGS BENEDICT EGG ROLLS
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 quart vegetable oil (for frying)
  • 2 tablespoons butter, divided
  • 6 slices Canadian bacon, diced small
  • 8 large eggs, plus 2 beaten for egg wash
  • 2 tablespoons milk
  • 1 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • 8 egg roll wraps
  • 3⁄4 cup shredded cheddar cheese
  • 3⁄4 cup shredded mozzarella cheese
  • 3 tablespoons chopped fresh chives, plus more for garnish
HOLLANDAISE
  • 4 large egg yolks
  • 1 tablespoon lemon juice
  • 1⁄2 cup unsalted butter, melted
  • 1 pinch cayenne
Instructions
  1. Fill a pot or skillet with high sides, halfway up with oil and bring to 365 degrees F.
  2. Heat a large nonstick skillet over medium heat. Melt 1 tablespoon butter and cook the Canadian bacon until crisp, about 2 minutes. Transfer to a plate and set aside.
  3. In a medium bowl, whisk together 8 eggs, milk, salt and pepper. Return the skillet to moderate heat and add the remaining tablespoon of butter. Once melted, add the eggs, lower the heat and cook slowly until the eggs are slightly running but mostly cooked through. Remove from heat and let cool.
  4. To assemble the egg rolls, working one at a time, place the egg roll wrapper at an angle on a clean work surface. Place about 1 tablespoon cheddar and 1 tablespoon mozzarella cheese into the center of the wrapper. Top with 2 tablespoons of the cooked eggs, the Canadian bacon and sprinkle with chives.
  5. Bring the corners into the center, over the filling, and roll into a tight log. Brush the edge lightly with the egg wash and place on a platter or baking sheet. Working in batches, fry egg rolls until golden brown, about 2-3 minutes per side.
  6. To make the hollandaise, place the egg yolks in a heat-proof bowl with the lemon juice, and whisk vigorously until doubled in volume, about 3 minutes.
  7. Place the bowl over a medium saucepan of barely simmering water making sure that the water doesn't touch the bottom of the bowl. Continue to whisk rapidly. Keep the heat low so that the egg yolks don't get too hot.
  8. Slowly drizzle in the melted butter in a slow steady stream, whisking nonstop until doubled in volume. Remove from heat and whisk in a pinch of cayenne and salt. If it gets too thick, you can whisk in a small amount of hot water to loosen it up before serving.
  9. Serve the egg rolls warm with the sauce for dipping and a sprinkling of chives to garnish.

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Main dish

Fried Deviled Eggs

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Fried Deviled Eggs
Deviled eggs with a crispy, crunchy cheese coating!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 boiled eggs
  • ¼ cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon white vinegar
  • ½ teaspoon dill
  • ⅛ teaspoon salt
  • Avocado spray
  • 1 cup shredded Parmesan
  • 2 tablespoons butter
Instructions
  1. Slice the eggs in half and remove the yolks to a small bowl. Set whites aside.
  2. Add the mayonnaise, mustard, vinegar, dill, and salt to the bowl with the yolks and stir well to combine, mashing the yolks as you stir. When the mixture is mostly smooth, spoon it evenly into the egg whites. Spray the deviled eggs lightly with avocado spray or any non-stick cooking spray.
  3. Place the Parmesan on a plate and press the tops of the eggs into the Parmesan to coat.
  4. Heat a large skillet over medium heat and add one tablespoon of butter. Once the butter has melted and coated the pan, add half of the eggs, cheese side down, to the skillet and cook for 3 minutes or until the cheese is golden and crisp. Carefully remove the eggs to a serving tray.
  5. Add the remaining tablespoon of butter to the skillet and fry the remaining eggs.
  6. Serve immediately.

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Main dish

Oreo White Chocolate Peanut Butter Cups Are the Best 4 Ingredient Treat

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Oreo White Chocolate Peanut Butter Cups Are the Best 4 Ingredient Treat
I always wondered why their was only 3 reese’s cups a package, when I want a giant bag of them! Out of necessity I had to make my own with a twist to keep my tummy happy! There are so many recipes you can do with them! These Oreo White Chocolate Peanut Butter Cups have everything required for the ultimate snack. Velvety whipped peanut butter frosting, a chocolatey oreo cookie enrobed in sweet white chocolate. This recipe will satisfy any sweet tooth, just make sure to make more than 3!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 ounces white chocolate chips
  • ½ cup creamy peanut butter
  • ½ cup confectioners’ sugar
  • 4 tablespoons unsalted butter, softened
  • 16 Oreos
Instructions
  1. Line a standard sized muffin tin with six liners.
  2. Melt half the chocolate (8 ounces) in the top half of a double boiler set over barely simmering water. Divide evenly among the liners, spreading on the bottoms and slightly up the sides. Pop in the freezer to set.
  3. While the chocolate is setting make the peanut butter filling: Beat the peanut butter, confectioners’ sugar and butter till light and fluffy. Divide evenly among the tops of 12of the Oreos (reserve the remaining four). Use a spoon, offset spatula or clean damp fingers to press into a smooth and even layer.
  4. When the chocolate has hardened, place the Oreos inside each liner – return to the freezer. Crush the remaining two Oreos and set aside.

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Main dish

Easy Cast-Iron Cheesy Asparagus Quiche

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Easy Cast-Iron Cheesy Asparagus Quiche
This cast-iron asparagus quiche recipe is a perfect easy, yet impressive breakfast. You’ll sauté the asparagus, make the crust, and assemble and bake quiche all in one pan. It’s yummy in your tummy and easy on the dishes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • olive oil, to taste
  • 1 bunch asparagus, trimmed and chopped into 3-in (7 cm) pieces
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons freshly ground black pepper, divided
  • 8 tablespoons unsalted butter
  • 2 cups all-purpose flour (250 g)
  • ½ teaspoon baking powder
  • ¾ cup grated parmesan cheese, divided (80 g)
  • ¼ cup cold water (60 mL)
  • 6 large eggs
  • ⅓ cup sour cream (75 g)
  • ⅔ cup half & half (160 mL)
  • 1 ½ cups shredded cheddar cheese (150 g)
  • 1 cup cherry tomato, halved (200 g)
Instructions
  1. Preheat the oven to 375˚F (190˚C).
  2. Heat a drizzle of olive oil in a 10-inch (25 cm) cast-iron skillet over medium heat. Add the asparagus, ½ teaspoon salt, and ½ teaspoon pepper. Sauté for 5-6 minutes, until the asparagus is bright green but still firm. Turn off the heat. Transfer the asparagus to a bowl and set aside to cool.
  3. Add the butter to the hot skillet and let it melt from the residual heat. Allow the pan to cool with the butter in it.
  4. Once the cast iron is mostly cooled (warm to the touch is okay), add the flour, ½ teaspoon salt, 1 teaspoon black pepper, baking powder, and ½ cup Parmesan cheese, stirring with a spatula until the texture is sandy. Add the water and stir to combine. Using your hands, press the dough evenly over the bottom and about 2 inches (5 cm) up the sides of the pan. Use a fork to crimp the edges of the dough against the side of the pan. Set aside.
  5. Add the eggs and sour cream to a medium bowl. Whisk to combine. Add the half-and-half, remaining teaspoon of salt, and remaining ½ teaspoon pepper and whisk until fully incorporated.
  6. Scatter the cheddar cheese evenly over the crust. Arrange the asparagus over the cheese. Sprinkle the remaining ¼ cup (25 G) Parmesan evenly over the asparagus. Slowly pour the egg mixture into the skillet. Do not overfill. Top with the cherry tomatoes, cut sides up.
  7. Carefully transfer the quiche to the oven and bake for 45-50 minutes, until the center is set and the edges are golden. Let cool for at least 30 minutes before serving.
  8. Serve the quiche straight from the pan. Note: Use a spatula to cut, instead of a knife, so as not to scratch your pan.
  9. Enjoy!

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Dessert

Summer Birthdays Need Ice Cream Cakes and What Better Than an Oreo Cookies & Cream!

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Summer Birthdays Need Ice Cream Cakes and What Better Than an Oreo Cookies & Cream!
Finding the perfect ice cream cake has only been a problem for myself. I always thought I could make one way better than the grocery stores generic flavors. So I made the ultimate Oreo cake and it was actually pretty easy! This simple yet over the top ice cream cake starts with a light and chocolatey devil's food cake and then layers of smooth vanilla ice cream, crunchy oreos and chocolate fudge! Make any summer party into an occasion by trying this Oreo Ice Cream Cake!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box devils food cake mix + eggs, oil, water
  • 2 Bags Original Oreos
  • 2L tub Vanilla ice cream
  • 2 cups chocolate fudge sauce
  • 8 oz cool whip
  • 1 cup milk
Instructions
  1. Line 10 inch spring mold pan with parchment.
  2. In a large bowl mix cake mix, eggs, oil and water.
  3. Pour into spring mold and bake as per box instructions and allow to cool before continuing. Soak 1 bag of oreos in milk and line rim of pan in a single file(a few at a time, for no more than 30 sec).Spread half the ice cream in an even layer.
  4. Crush 1 bag of oreos, reserve ¼ of the oreos and place the rest in a medium bowl, add 1 cup of fudge sauce and mix until combined.
  5. Spread mixture on top of the ice cream.
  6. Spread in the rest of the ice cream on top.
  7. Spread whip topping and sprinkle remaining crumbled cookies and drizzle the remaining fudge sauce on top.
  8. Place back in freezer for 1 hour to set up.

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