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Dessert

Radishes in Browned Butter and Lemon

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Radishes in Browned Butter and Lemon
The peppery flavor of radishes shine in this simple recipe for Radishes in Browned Butter and Lemon.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups radishes, halved lengthwise, with root and 1-inch stem left on
  • 1 tablespoon butter
  • ½ teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon salt
  • 1 cup torn radish leaves
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Bring a medium pot of water to a boil. Add radishes to pan; cook 4 minutes or until crisp-tender. Drain.
  2. Melt butter in a medium skillet over medium-high heat. Add radishes to pan; sauté 3 minutes or until butter is browned and fragrant. Add rind, juice, and salt; cook 1 minute, stirring occasionally. Remove pan from heat; stir in radish leaves and pepper.

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It's spring side dish you're about to be obsessed with. GET THE RECIPE: http://trib.al/h3Vprax (via Well Done)

Posted by MyRecipes on Monday, March 18, 2019

Main dish

Soft-Baked Chocolate Chip-Cream Cheese Cookie Bars

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Soft-Baked Chocolate Chip-Cream Cheese Cookie Bars
Everyone’s all-time favorite cookie reimagined as a chewy-soft cookie bar!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
  • ½ cup butter, softened
  • 4 oz (half 8-oz package) cream cheese, softened
  • 1 egg
Instructions
  1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  2. In large bowl, stir all ingredients until soft dough forms. Spread dough evenly in pan.
  3. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container.

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Everyone’s all-time favorite cookie reimagined as a chewy-soft cookie bar!Soft-Baked Chocolate Chip-Cream Cheese…

Posted by Betty Crocker on Monday, March 18, 2019

Dessert

Fabulous Fudge Pie

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Fabulous Fudge Pie
Everyone will think this fudgy pie is fancy, but it goes together so easily!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup butter, melted
  • ½ cup packed brown sugar
  • 3 eggs
  • 1 bag (12 oz) semisweet chocolate chips (2 cups), melted, cooled slightly
  • 2 teaspoons instant coffee granules or crystals
  • 1 teaspoon vanilla
  • ½ cup all-purpose flour
  • 1 cup coarsely chopped walnuts
  • 1 Pillsbury™ Pet-Ritz™ frozen deep dish pie crust (from 12-oz package)
Instructions
  1. Place cookie sheet on middle oven rack. Heat oven to 350°F.
  2. In large bowl, beat melted butter and brown sugar with whisk until blended. Beat in eggs, one at a time, beating well after each addition. Add melted chocolate, coffee granules and vanilla; mix well. Stir in flour and walnuts.
  3. Pour mixture into frozen pie crust. Place on cookie sheet in oven.
  4. Bake 30 to 35 minutes or until thermometer inserted in center reaches 160°F and top is set. Cool pie on cooling rack 1½ hours.
  5. To serve, cut with sharp knife, cleaning knife blade after each cut. Serve with whipped cream or ice cream, if desired. Store covered in refrigerator.

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Fabulous is just the beginning.Fabulous Fudge Pie recipe:…

Posted by Pillsbury on Monday, March 18, 2019

Dessert

Marshmallow in the Middle Cupcakes Are the Ultimate Surprise Treat

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Marshmallow in the Middle Cupcakes Are the Ultimate Surprise Treat
Who doesn't love cupcakes? What if I told you there's something even better than cupcakes? Introducing Marshmallow in the Middle Cupcakes. You heard right - there's a marshmallow in the middle! For a treat that your friends and family won't be able to resist, bake up a batch (or two) of these! These cupcakes are the ultimate surprise - just wait until everyone discovers the gooey middle! It's so easy to whip these up from a boxed cake mix, pop a marshmallow or two in the middle, ice and eat!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box chocolate cake mix plus ingredients listed on the box
  • 1 tablespoon vanilla
  • 24 regular marshmallows, divided
  • Chocolate frosting
Instructions
  1. Prepare the cake mix according to directions on the box. Add vanilla to batter and mix.
  2. Fill cupcake liners halfway with batter, then add a marshmallow to the center. Bake cupcakes according to directions on the box.
  3. Once cupcakes are done in the oven, add another marshmallow to the center of each, then pop them back into the oven for about 2 minutes, or until marshmallows have melted and filled the middle.
  4. Gently remove cupcakes from the pan, then place on a cooling rack to cool.
  5. Once cupcakes have cooled, frost them with chocolate frosting, and serve!

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Bite into these cupcakes for a delicious marshmallow surprise!Full Recipe: http://sha.red/vb2h9

Posted by Shared Food on Monday, March 18, 2019

Dessert

HOMEMADE CHERRY PIE FILLING

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HOMEMADE CHERRY PIE FILLING
Homemade Cherry Pie Filling comes together in just a few minutes. Try a spoonful with your morning yogurt or spooned over a stack of fresh, crispy waffles for a delicious treat!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 5 to 6 cups fresh pitted cherries, about 2½ to 3 pounds
  • ½ cup water
  • 2 tablespoons freshly squeezed lemon juice
  • ⅔ cup granulated sugar
  • 4 tablespoons cornstarch
  • ¼ teaspoon almond extract, optional
Instructions
  1. In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.
  2. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.
  3. If using, stir in almond extract. Cool slightly before using as a topping.
NOTES
  1. If using sour cherries, you will need to adjust the amount of sugar. I’d recommend starting about ¾ cup and working your way up if more sweetness is needed.
  2. Refrigerate leftover fresh cherry pie filling in a sealed container for up to 3 days.
  3. This recipe freezes beautifully.

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Homemade Cherry Pie Filling comes together in just a few minutes. Try a spoonful with your morning yogurt or spooned…

Posted by My Baking Addiction on Monday, March 18, 2019

Main dish

Southern Green Beans

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Southern Green Beans
I just love these beans! What could be better than green beans, potatoes, and bacon, all in one dish?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 slices bacon, chopped
  • 3 tablespoons butter
  • 1 red onion, chopped
  • 2 pounds fresh green beans, trimmed and snapped
  • 8 small new potatoes, diced
  • 1 large clove garlic, minced
  • ¼ cup chicken broth
  • 1½ teaspoons white balsamic vinegarsalt and pepper to taste
Instructions
  1. Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes. Drain the bacon pieces on a paper towel-lined plate.
  2. Melt the butter in a skillet with a lid over medium-low heat, and cook and stir the onion until translucent, about 5 minutes. Stir in the cooked bacon, green beans, potatoes, garlic, and chicken broth. Bring to a boil, cover, and simmer over low heat until the green beans are tender, about 10 minutes. Sprinkle with vinegar, salt, and pepper, and serve.

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Southern Green Beans: https://trib.al/vQqfPHG

Posted by Allrecipes on Monday, March 18, 2019

Main dish

Instant Pot Melting Potatoes

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Instant Pot Melting Potatoes
You’ve seen the Internet-famous “melting potatoes;” now here’s how to do them in your Instant Pot—i.e. without cranking your oven up to 500°. Buttery, creamy, perfectly salty Instant Pot Melting Potatoes make for a divinely decadent celebration of potato—no cream or cheese necessary. If you want to double the recipe, you’ll need to brown your potatoes in batches, but can steam them all together. Feel free to garnish with a sprinkling of whatever herbs you desire; parsley, sage, or rosemary are all great options.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 Tbsp. (3 oz.) unsalted butter
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 2 Tbsp. fresh thyme leaves, divided
  • 1 lb. Yukon Gold potatoes, cut into
  • ¾- to 1-in. slices
  • 2 garlic cloves, peeled and lightly crushed
  • ½ cup unsalted chicken stock
  • ½ tsp. flaky sea salt (such as Maldon)
Instructions
  1. Turn an Instant Pot onto the “sauté” setting. Add butter, salt, pepper, and 1 tablespoon of the thyme; cook until starting to foam, about 2 minutes. Add sliced potatoes in an even layer, and cook until browned on both sides, about 5 minutes per side (the butter will start to brown). Remove potatoes from Instant Pot, and set aside.
  2. Add garlic to the Instant Pot. Place the grate insert (or a trivet or steamer basket) inside Instant Pot. Lay potatoes on grate, and pour chicken stock over potatoes. Cover Instant Pot, and set to 1 minute on High pressure, making sure steaming valve is closed (this will take about 10 minutes to come up to pressure). When done, carefully open steaming valve, and allow steam to fully escape from Instant Pot, about 2 minutes. Remove grate and potatoes from pot, and set aside, leaving liquid in pot.
  3. Return Instant Pot to “sauté” setting, and cook butter and chicken stock until slightly reduced, about 2 minutes; remove garlic. Add potatoes back to pot in a single layer, and cook again until browned on both sides, about 3 minutes per side. Remove from Instant Pot, and sprinkle with flaky sea salt and remaining thyme. Serve immediately.

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Buttery, creamy, perfectly salty—you don't even need cream. (via Well Done) GET THE RECIPE: https://trib.al/rSIBGMI

Posted by MyRecipes on Monday, March 18, 2019

Main dish

Instant Pot Rotisserie Herb Chicken

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Instant Pot Rotisserie Herb Chicken
You may never buy a grocery store chicken again!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Spice Mixture:
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp pepper
  • 1 whole chicken, (3½ – 4 lbs), rinsed and patted dry
  • 1 cup chicken broth
Instructions
  1. In a small bowl, combine the Spice Mixture ingredients.
  2. Rub the spice mixture on the chicken. For best results, go heavy on the breast and tops of the legs.
  3. Pour broth into the pot and insert the steam rack.
  4. Carefully lower the chicken onto the steam rack., then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  6. When the time is up, let the pressure naturally release completely (about for 15 minutes).
  7. Carefully remove the meat from the pot by lifting the trivet–meat may fall apart if lifted by legs or breast.
  8. (Optional) Set the chicken under the broiler for 4-5 minutes to crisp the skin.
  9. Let the meat rest for 5 minutes before carving.

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You may never buy a grocery store chicken again!RECIPE: http://chopsecrets.com/instant-pot-rotisserie-herb-chicken/

Posted by Chop Secrets on Saturday, March 16, 2019

Main dish

Chili Con Queso

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Chili Con Queso
Chili Con Queso
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons vegetable oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 lb ground beef (455 g)
  • 3 tablespoons McCormick® Chili Seasoning
  • ½ cup milk (120 mL)
  • ½ cup heavy cream (120 mL)
  • ½ cup water (120 mL)
  • 2 tablespoons corn starch
  • 16 oz american cheese (450 g)
  • 1 teaspoon salt
  • 15 oz diced tomato, strained (450 g)
  • 8 oz diced green chiles, strained (225 g)
  • 1 bunch scallion, sliced
  • 1 bag corn chips, for serving
Instructions
  1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 2 minutes, until starting to soften. Add the ground beef and chili seasoning. Cook until the beef is cooked through, about 5 minutes. Remove the pan from the heat.
  2. In a small saucepan, whisk together the milk and heavy cream. Bring to a boil, then remove from the heat.
  3. In a small bowl, whisk together the water and cornstarch to form a slurry. Pour the slurry into milk mixture and whisk to combine. Put mixture back on the heat and bring to a simmer.
  4. Whisk in the cheese until fully melted and season with the salt. Add the diced tomatoes and green chiles and whisk to combine.
  5. Pour the queso over the chili mixture. Garnish with scallions and serve with corn chips for dipping.
  6. Enjoy!

Watch the recipe video here:

https://www.facebook.com/1614251518827491/posts/2640725322846767/

Main dish

Cheese-Stuffed Spaghetti Wrapped Meatballs

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Cheese-Stuffed Spaghetti Wrapped Meatballs
CHEESE-STUFFED SPAGHETTI WRAPPED MEATBALLS
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 500g beef mince (5%)
  • 400g sausage meat
  • ½ cup breadcrumbs
  • 1 egg, whisked
  • 1 tbsp finely chopped parsley
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • ½ tsp salt
  • ½ tsp freshly ground pepper
  • 200g pizza mozzarella, in 1.5cm cubes
  • 350g spaghetti, cooked
  • 2 tsp italian seasoning,
  • 2 eggs
  • ½ cup grated parmesan
  • Salt and freshly ground black pepper, to taste
  • Neutral oil, for deep-frying
  • Grated parmesan, to serve
  • Finely chopped parsley, to serve
Instructions
  1. Add the beef, sausage meat, breadcrumbs, eggs, parsley, tomato paste, garlic, salt and pepper to a large bowl and mix well until homogenous and smooth.
  2. Using an ice cream scoop to portion, flatten a piece of the meat mix in your palm then place a cube of mozzarella in the centre and wrap the meat around to seal.
  3. Brown all the meatballs in a lightly oiled frying pan set over a medium heat. Set aside to cool slightly.
  4. In a separate bowl, add the 2 eggs, italian seasoning, parmesan and salt and pepper, to taste. Add the cooked spaghetti and mix thoroughly to coat evenly.
  5. Place a small amount of dressed spaghetti on a piece of cling film and place a browned (cooled) meatball in the centre. Gather the edges of the piece of cling film in order to enclose the meatball around the parcel of spaghetti. Wrap the parcel tightly and place in a muffin tin to retain its shape. Repeat with the rest of the two mixes until you have 12 spaghetti parcels. Set in the freezer for at least 1 hour.
  6. Heat the oil to 175°C, unwrap the nests and fry until golden brown, crisp and cooked through.
  7. Serve with lashings of marinara, lots of grated parmesan and fresh parsley.
  8. Enjoy!

Watch the recipe video here:

Cheese-Stuffed Spaghetti Wrapped Meatballs

Posted by Twisted on Saturday, March 16, 2019