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Main dish

Fried Peanut Butter And Jelly

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Fried Peanut Butter And Jelly
How do you make a classic like peanut butter and jelly even more epic? By adding chocolate chips and frying it all up! Give it a try.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 loaf white bread
  • Approximately ¾ cup peanut butter (more or less, depending on your preference)
  • Approximately ¾ cup favorite jam (more or less, depending on your preference)
  • ½ cup chocolate chips
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • ¾ cup milk
  • 3 tablespoons butter
Instructions
  1. Cut the bread into 6, thick slice. Spread peanut butter evenly on 3 pieces, and jam evenly on the other three. Cover one piece with chocolate chips and put sandwich together.
  2. In a bowl, whisk together eggs, flour, vanilla, salt and milk until combined.
  3. Heat butter in a skillet over medium-high heat. While butter is melting, dip sandwiches in egg mixture and coat thoroughly.
  4. Once butter is hot and melted, fry sandwiches for 3 to 4 minutes per side, or until everything is fried and golden brown.
  5. Drain on a paper towel lined plate. Serve and enjoy!

Watch the recipe video here:

Fried Peanut Butter & Jelly. We know. You're welcome. Get the written recipe here: https://www.cookingpanda.com/content/get-recipe-fried-peanut-butter-and-jelly

Posted by Cooking Panda on Tuesday, May 7, 2019

Main dish

Monkey Bread

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Monkey Bread
Monkey Bread
Author:
Cuisine: American
Recipe type: Main dish
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 Monday, May 6, 2019

Main dish

Spicy Calabrian Shrimp

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Spicy Calabrian Shrimp
Spicy Calabrian Shrimp
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup freshly grated Parmigiano-Reggiano
  • 2 tablespoons olive oil
  • 2 teaspoons Calabrian chile paste
  • 1 teaspoon lemon zest (1 lemon)
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • 1 pound large shrimp, peeled and deveined, tails on
  • ½ small lemon
Instructions
  1. Preheat the oven to 425 degrees F.
  2. In a medium bowl, whisk together the Parmesan, olive oil, chile paste, lemon zest, oregano and salt. Add the shrimp and toss gently to coat.
  3. Spread the shrimp evenly on a rimmed baking sheet. Bake until the shrimp are pink and opaque throughout, 8 to 10 minutes. Squeeze the lemon half over the shrimp while still hot. Serve warm.

Watch the recipe video here:

Spice up your life with Giada De Laurentiis' Calabrian Chili Shrimp ??Save her recipe: https://foodtv.com/2H0VDBG!

Posted by Food Network on Monday, May 6, 2019

Main dish

BLUEBERRY MUFFIN TOP COOKIES

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BLUEBERRY MUFFIN TOP COOKIES
Blueberry Muffin Top Cookies are covered in streusel and drizzled with a lemon glaze. They’re perfect for breakfast, dessert, or a midday snack. Recipe contains a gluten-free option.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FOR THE DOUGH:
  • 3 cups all-purpose flour or gluten-free flour mix*
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 large eggs, room temperature
  • 1½ cups fresh blueberries, rinsed and patted dry with paper towels
FOR THE STREUSEL:
  • ¾ cup all-purpose flour or gluten-free flour mix*
  • ¼ cup light brown sugar
  • ¼ cup granulated sugar
  • ⅛ teaspoon salt
  • ¼ cup unsalted butter, melted and cooled slightly
FOR THE GLAZE:
  • 1 cup powdered sugar
  • 1-2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • pinch of salt
* IF YOU NEED THESE COOKIES TO BE GLUTEN-FREE, MAKE SURE ALL YOUR INGREDIENTS ARE CERTIFIED GLUTEN-FREE. FOR THE GLUTEN-FREE MIX, USE THE FOLLOWING MIXTURE IN THE DOUGH:
  • 2 cups rice flour
  • ⅔ cup potato starch
  • ⅓ cup tapioca flour / starch
  • 1 teaspoon xanthan gum
AND THIS IN THE STREUSEL:
  • ½ cup rice flour
  • 2 tablespoons + 2 teaspoons potato starch
  • 1 tablespoon + 1 teaspoon tapioca flour / starch
  • ¼ teaspoon xanthan gum
Instructions
  1. Preheat the oven to 350°F and line a baking sheet with a piece of parchment paper.
  2. Prepare the cookie dough. In a medium mixing bowl, stir together the flour, salt, baking powder, and baking soda. Set the bowl aside.
  3. In a large bowl using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy.
  4. Beat in the lemon zest, lemon juice, vanilla extract and lemon extract.
  5. Add the eggs, one by one and beat until thoroughly combined. It may appear curdled.
  6. Add the dry ingredients to the wet mixture and beat on low just until the dough comes together.
  7. Pour the blueberries on top and use your hands to gently incorporate them into the dough.
  8. Prepare the streusel by mixing together all streusel ingredients in a small bowl.
  9. Roll the dough into 2" balls and roll the top and sides of each ball in the streusel. It won’t stick very well so pat more streusel on top of each ball.
  10. Place on the prepared cookie sheet about 3" apart. It’s okay if some streusel falls off the cookies.
  11. Bake the all-purpose version for 13-16 minutes and the gluten-free version for 16-20 minutes or until lightly browned.
  12. Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool completely.
  13. Prepare the glaze. In a small bowl, mix together the sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract and salt.
  14. Add additional lemon juice to reach desired consistency. Drizzle over the cooled cookies.
  15. Store in an airtight container for up to 3 days or refrigerate for up to 5 days.

Watch the recipe video here:

Blueberry Muffin Top Cookies are covered in streusel and drizzled with a lemon glaze. They’re perfect for breakfast,…

Posted by My Baking Addiction on Monday, May 6, 2019

Breakfast

Ruffles Krispie Treats Are the Latest Salty-Sweet Spin on Rice Krispie Treats the Whole Family Will Love!

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Ruffles Krispie Treats Are the Latest Salty-Sweet Spin on Rice Krispie Treats the Whole Family Will Love!
My whole family can’t get enough of Rice Krispie treats, so when we thought up Ruffles Krispie Treats, it just brought things to a whole new level of deliciousness. Replace your usual Rice Krispies with Ruffles chips for a salty-sweet factor that you won’t be able to get enough of. This treat is so easy to throw together in no time for lunch treats or those last minute bake sales!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup butter
  • 4 cups mini marshmallows
  • ½ teaspoon vanilla extract
  • 5 cups Ruffles chips, crushed to coarse pieces
Instructions
  1. Prepare an 8x8-inch baking dish with nonstick spray.
  2. Melt down butter and marshmallows in a microwave-safe bowl until everything has melted down fully, about 1 minute.
  3. Add in the vanilla extract and potato chips, folding together until chips are evenly coated.
  4. Press the mixture firmly and evenly into the prepared baking dish, then let set on the counter or in the refrigerator.
  5. Once set, cut into squares and serve. Enjoy!

Watch the recipe video here:

Check out this latest salty-sweet spin on Rice Krispie treats Recipe: http://sha.red/6uNLl

Posted by Shared Food on Monday, May 6, 2019

Main dish

Instant Pot Garlic Parmesan Mac and Cheese

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Instant Pot Garlic Parmesan Mac and Cheese
BETTER than any mac and cheese I’ve ever had, but with zero fake ingredients!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups water, warmed
  • 1 lb box pasta shells, rotini or other short pasta
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 tsp garlic powder
  • ¼ tsp cayenne
  • 1 cup evaporated milk
  • 2 cups shredded Monterey jack
  • 1 cup grated parmesan cheese
  • Salt to taste
  • Freshly ground black pepper to garnish
Instructions
  1. Combine the water, pasta, butter, minced garlic, garlic powder and cayenne in the Instant Pot. 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 4 minutes.
  3. When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTE function and cook, stirring occasionally, for another 2-3 minutes.
  4. Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
  5. Salt to taste.

Watch the recipe video here:

BETTER than any mac and cheese I’ve ever had, but with zero fake ingredients!RECIPE: http://chopsecrets.com/instant-pot-garlic-parmesan-mac-and-cheese/

Posted by Chop Secrets on Monday, May 6, 2019

Main dish

Chicken Enchilada Nachos

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Chicken Enchilada Nachos
I wanted to make chicken enchiladas but couldn't find a recipe that I had the ingredients for. So, I made this up using what I had on hand. It is mildly spicy. Add more peppers/cayenne or hot sauce to liven it up a bit.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons butter, divided
  • ¼ cup chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 chile pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • ½ cup chicken broth
  • 1 skinless, boneless chicken breast half, cubed
  • ¼ teaspoon chili powder
  • ¼ teaspoon seasoned salt
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon all-purpose flour
  • 2 tablespoons sour cream
  • ½ cup shredded pepperjack cheese
  • 2 cups tortilla chips, or to taste
  • 2 tablespoons pico de gallo, or to taste (optional)
Instructions
  1. Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes.
  2. Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.
  3. Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepperjack cheese to sauce and stir until melted, 2 to 3 minutes.
  4. Spread chips onto a serving platter; top with sauce and pico de gallo.

Watch the recipe video here:

Chicken Enchilada Nachos: https://trib.al/rgheyk1

Posted by Allrecipes on Sunday, May 5, 2019

Main dish

Hearty Potato Soup

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Hearty Potato Soup
Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite recipe for potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. —Gladys DeBoer, Castleford, Idaho
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 medium potatoes, peeled and sliced
  • 2 carrots, chopped
  • 6 celery ribs, chopped
  • 8 cups water
  • 1 onion, chopped
  • 6 tablespoons butter, cubed
  • 6 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1-1/2 cups 2% milk
Instructions
  1. In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside.
  2. In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Watch the recipe video here:

"Wow this is this good! "> Get the recipe for Hearty Potato Soup: https://trib.al/dXuhrxX

Posted by Taste of Home on Sunday, May 5, 2019

Dessert

Peachy Cookies

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Peachy Cookies
One bite of these pretty pastries and you'll think they came fresh off the tree instead of the cookie plate. Andrea Cuteri from Coraopolis, Pennsylvania bakes them for holidays, weddings and celebrations that call for a peach of a cookie!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 large eggs
  • 1 cup sugar
  • ¾ cup canola oil
  • ½ cup 2% milk
  • ½ teaspoon vanilla extract
  • 4 cups all-purpose flour
  • ¾ teaspoon baking powder
FILLING:
  • 1 cup peach or apricot preserves
  • ½ cup finely chopped pecans
  • 3 ounces cream cheese, softened
  • 2 tablespoons unsweetened instant tea
  • ¾ teaspoon ground cinnamon
COATING:
  • 2 packages (3 ounces each) lemon gelatin
  • 2 packages (3 ounces each) peach or orange gelatin
  • 2 packages (3 ounces each) strawberry gelatin
  • ½ cup sugar
  • Mint leaves and additional apricot preserves
Instructions
  1. In a large bowl, beat the eggs, sugar, oil, milk and vanilla until blended. Combine flour and baking powder; gradually beat into egg mixture.
  2. Roll into ¾-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 325° for 13-15 minutes or until firm. Remove to wire racks.
  3. While cookies are warm, use a sharp knife and small spoon to cut and scoop out about ½ teaspoon crumbs from the bottom of each cookie; set crumbs aside (about 1-1/2 cups) for filling. Cool cookies completely.
  4. In a small bowl, combine the filling ingredients; stir in reserved crumbs. Spoon into two cookies; spread a thin amount of filling on cookie bottoms and press together to form a peach. Repeat with remaining cookies and filling.
  5. In a shallow bowl, combine one package each of lemon and orange gelatin powder. Place one package of strawberry gelatin powder in another bowl. Place sugar in a third bowl.
  6. Working with one cookie at a time, spritz cookie with water. Dip in lemon gelatin mixture, then in strawberry gelatin and then in sugar; spritz with additional water and add more gelatin as needed to create desired peach blush effect. Place on a wire rack to dry for 1 hour.
  7. Repeat with remaining cookies and packages of gelatin. Attach mint leaves to the top of each cookie with additional preserves. Store in the refrigerator.

Watch the recipe video here:

The cutest cookies you'll ever eat!> Get the recipe for Peachy Cookies: https://trib.al/zBQg3Wm

Posted by Taste of Home on Sunday, May 5, 2019

Main dish

Ratatouille

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Ratatouille
For a little spice, you can add either dried or fresh chiles (like Fresno, Thai, or red pepper flakes) to this classic ratatouille recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 large globe eggplant, peeled, coarsely chopped
  • 1 large zucchini, sliced into ¼-inch-thick rounds
  • 2 teaspoons kosher salt, plus more
  • ¾ cup olive oil, divided
  • 5 sprigs thyme
  • 1 large onion, halved, sliced ½ inch thick
  • 1 red bell pepper, ribs and seeds removed, coarsely chopped
  • 2 garlic cloves, thinly sliced
  • 2 pints cherry tomatoes, divided
  • Freshly ground black pepper
  • 1 cup torn basil leaves
Instructions
  1. Preheat oven to 400°. Toss eggplant, zucchini, and 2 tsp. salt in a colander. Let sit 30 minutes, then pat dry with paper towels.
  2. Heat ¼ cup oil in a large Dutch oven or other heavy ovenproof pot over medium-high. Add half of eggplant and zucchini and cook, stirring constantly, until vegetables begin to take on color, about 5 minutes. Transfer to a medium bowl. Repeat with ¼ cup oil and remaining eggplant and zucchini.
  3. Tie thyme sprigs together with kitchen twine. Heat remaining ¼ cup oil in same pot and cook onion, bell pepper, garlic, and thyme, stirring occasionally, until onion is beginning to brown and is softened, 8–10 minutes. Add half of tomatoes and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Stir in zucchini and eggplant, then top with remaining 1 pint tomatoes (do not stir); season with salt and pepper. Transfer pot to oven and roast until all vegetables are softened and tomatoes have begun to burst, 15–20 minutes.
  4. Remove thyme bundle. Transfer to a serving platter and top with basil.

Watch the recipe video here:

Andy makes ratatouille even though he has never seen the movie Ratatouille.Make it: http://bonap.it/MPxqzG8

Posted by Bon Appétit Magazine on Sunday, May 5, 2019