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Main dish

Bacon Cheeseburger Bombs

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Bacon Cheeseburger Bombs
Don't let the size fool you--these two-bite burger bombs are packed with flavor!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original or Buttermilk biscuits
  • 1 lb lean (at least 80%) ground beef, cooked or 16 frozen (thawed) cooked meatballs
  • 1 block (8 oz) Cheddar cheese, cut into 16 cubes
  • 16 slices bacon
  • Long toothpicks or skewers
  • Canola oil for frying
Instructions
  1. Heat oven to 400°F. Line cookie sheet with sides with foil. Line 2 additional cookie sheets with foil. Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.
  2. In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
  3. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.

Watch the recipe video here:

Bacon? Cheese and thank you!Bacon Cheeseburger Bombs recipe:…

Posted by Pillsbury on Monday, March 11, 2019

Dessert

Chocolate Butter Cake

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Chocolate Butter Cake
A chocolate cake can easily be set as a great example of irresistible decadent food. Here you’ll use the bain-marie technique to concoct a buttery dark chocolate mixture. This ensures a tender cake basis … It’s up to you how you garnish this cake. You can see what we did, but you can come up with a better idea.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 7 ounces of butter
  • 7 ounces of dark chocolate, crumbled
  • ½ cup cocoa powder
  • ½ cup self-raising flour
  • ¼ teaspoon baking soda
  • ½ cup flour
  • 3 eggs
  • ⅔ cup sugar
  • ⅓ cup buttermilk
Instructions
  1. Fill a cooking pot halfway with water and heat it over low heat. Place a heat-proof bowl on top of it and add the butter and chocolate. Cook and continuously stir until melted.
  2. Add the cocoa powder, self-rising flour, baking soda, and plain flour to a bowl. Whisk until even. Set aside.
  3. Add the eggs and sugar to the mixer bowl and start mixing. Gradually add the buttermilk, cocoa-flour mixture, and ½ of the melted chocolate mixture in the process.
  4. Line a roomy bowl with parchment paper and transfer the mixture to it. Bake for 45 minutes at 350⁰F/175⁰C.
  5. Horizontally cut the cake basis in half. Spread some chocolate mixture on the lower half. Add the upper half and glaze it with the remaining mixture. Optionally, garnish with chocolate and cocoa powder.

Watch the recipe video here:

The most chocolate-y chocolate cake we've seen ??Recipe: https://sodl.co/8ab2a(via SoDelicious)

Posted by Foodbeast on Monday, March 11, 2019

Dessert

Spumoni Bars

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Spumoni Bars
A pistachio cookie base, creamy cherry filling and heavenly chocolate topping make this festive layered bar a truly delicious twist on Italian spumoni. It looks like it takes forever to make, but is way easier than you think—promise!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Bar
  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • ½ cup chopped shelled pistachio nuts
  • ¼ teaspoon green gel food color
Filling
  • ¼ cup white chocolate instant pudding and pie filling mix (from 4-serving box)
  • ¼ cup butter, melted
  • ⅓ cup chopped maraschino cherries
  • 2 cups powdered sugar
  • 1 to 2 tablespoons maraschino cherry juice
Topping
  • 1 cup semisweet chocolate chips
  • ¼ cup butter
Instructions
  1. Heat oven to 350°F. Line 9-inch square pan with foil, extending foil over edges.
  2. In medium bowl, stir or knead Bar ingredients until well mixed. Press dough evenly in bottom of pan.
  3. Bake 15 to 20 minutes or until golden brown. Cool completely, about 1 hour.
  4. In medium bowl, stir pudding mix and ¼ cup melted butter until well blended. Stir in maraschino cherries, powdered sugar and 1 tablespoon maraschino cherry juice (if necessary, add remaining cherry juice, 1 teaspoon at a time, until smooth and creamy). Spread filling evenly over cooled cookie base. Set aside.
  5. In small microwavable bowl, microwave Topping ingredients uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spread evenly over filling. Refrigerate about 1 hour or until set.
  6. Use foil to lift from pan; pull foil edges away. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.

Watch the recipe video here:

These ice cream-inspired layered bars really *stack up*!Spumoni Bars recipe:…

Posted by Pillsbury on Sunday, March 10, 2019

Breakfast

Ladybug Appetizers

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Ladybug Appetizers
Cherry tomato quarters form the wings of these adorable little ladybugs dreamed up by our Test Kitchen. The delightful creatures are perched on crunchy crackers spread with a seasoned cream cheese mixture.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 ounces cream cheese, softened
  • ½ cup sour cream
  • Black paste food coloring
  • 3 teaspoons minced chives
  • ¼ teaspoon garlic salt
  • 2 tablespoons minced fresh parsley
  • 36 butter-flavored crackers
  • 18 cherry tomatoes, quartered
  • 18 large pitted ripe olives
  • 72 fresh chive pieces (about 1-1/2 inches long)
Instructions
  1. In a small bowl, beat cream cheese and sour cream until smooth. Remove 2 tablespoons to a small bowl and tint black. Place tinted cream cheese mixture in a small plastic bag; set aside.
  2. Add the chives, garlic salt and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings.
  3. For heads, halve the olives widthwise; place one half on each cracker. Insert two chives into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings.

Watch the recipe video here:

These are almost too cute to eat!> Get the recipe for Ladybug Appetizers: https://trib.al/kRtKJOy

Posted by Taste of Home on Sunday, March 10, 2019

Dessert

Vertical Layered Cookies & Cream Cake

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Vertical Layered Cookies & Cream Cake
Vertical Layered Cookies & Cream Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • 10 large eggs, seperated
  • 1 ¼ cups sugar, divided (250 g)
  • 1 teaspoon vanilla extract
  • ¾ cup cake flour (90 g)
  • ½ cup cocoa powder, divided (60 g)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
ICING
  • 24 oz cream cheese, room temperature (680 g)
  • ½ cup unsalted butter, 1 stick, room temperature (115 g)
  • 4 cups powdered sugar (640 g)
  • 2 teaspoons vanilla extract
  • 15 chocolate sandwich cookies, crushed
  • 5 chocolate sandwich cookies, halved
Instructions
  1. In a large mixing bowl, beat the egg yolks with 1 cup (200 g) of sugar and the vanilla extract until pale and fluffy, about 3 minutes.
  2. Sift in the flour, half of the cocoa powder, baking powder and salt. Mix until just combined, and set aside
  3. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  4. In a separate large mixing bowl, using a hand mixer, beat the egg whites until soft peaks form. Add the remaining sugar and beat until stiff peaks form.
  5. Beat a third of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.
  6. Divide the batter between the two baking sheets. Spread evenly and bake for 10-12 minutes. Let cool at room temperature until the pans are cool to touch.
  7. Dust the tops of the cakes with the remaining cocoa powder. Cover with parchment paper, and flip the cakes over to remove from the pans.
  8. Carefully peel away the baked parchment paper and discard. Cut each cake in half vertically, then set aside.
  9. In a large bowl, whip the cream cheese and butter until fluffy. Gradually incorporate the powdered sugar, then the vanilla extract.
  10. Use a spatula to fold in the crushed cookies.
  11. Evenly spread a thin layer of icing onto a cake quarter.
  12. Starting from one short end, tightly roll the cake into a spiral. Repeat with the remaining cake layers, placing the rolled piece at the start of each new layer.
  13. Wrap the cake tightly in plastic wrap and chill for at least an hour until icing in center is slightly firm.
  14. Use the remaining icing to cover the cake and pipe small swirls on the top. Garnish the top with the sandwich cookie halves, and chill for at least an hour before serving.
  15. Enjoy!

Watch the recipe video here:

This cookies and cream cake has VERTICAL layers ?!Get the recipe: https://tasty.co/recipe/vertical-layered-cookies-cream-cake

Posted by Tasty on Sunday, March 10, 2019

Main dish

Chicken Parmesan Casserole

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Chicken Parmesan Casserole
I came up with this easy casserole idea instead of making homemade Chicken Parmesan. Enjoy!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups rotini pasta
  • 1 (12 ounce) can chicken chunks, drained
  • 1 cup shredded mozzarella cheese
  • 2 cups marinara sauce
  • ½ cup seasoned bread crumbs
Instructions
  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  3. Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
  4. Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.

Watch the recipe video here:

"This was so easy and so good. Everyone loved it."Chicken Parmesan Casserole: https://trib.al/8aIzfJP

Posted by Allrecipes on Sunday, March 10, 2019

Main dish

Bacon-wrapped Mashed Potato-stuffed Meatloaf

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Bacon-wrapped Mashed Potato-stuffed Meatloaf
Bacon-wrapped Mashed Potato-stuffed Meatloaf
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb ground beef (900 g)
  • 1 cup onion, diced, sauteed (150 g)
  • 3 cloves garlic, minced, sauteed
  • 1 ½ cups grated parmesan cheese, divided (165 g)
  • 2 eggs
  • 1 cup panko breadcrumbs (50 g)
  • 2 teaspoons salt
  • 1 ½ teaspoons pepper
  • 2 teaspoons worcestershire sauce
  • ½ cup milk (120 mL)
  • ½ cup fresh parsley, finely chopped (15 g)
GLAZE
  • 1 ½ cups ketchup (360 mL)
  • ½ cup brown sugar (110 g)
  • 2 teaspoons mustard powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • ¼ cup tomato paste (55 g)
  • MASHED POTATOES
  • 1 lb yukon gold potato, peeled, chopped, cooked (455 g)
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup milk (240 mL)
  • 28 slices bacon, slices
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.
  3. In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
  4. In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.
  5. Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.
  6. Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a “bowl” for the mashed potatoes.
  7. Add the mashed potatoes into the “bowl” and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.
  8. Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.
  9. Broil on high for 3-5 minutes or until the glaze has caramelized.
  10. Enjoy!

Watch the recipe video here:

The ULTIMATE meatloaf!!! ?Get the recipe: https://tasty.co/recipe/bacon-wrapped-mashed-potato-stuffed-meatloaf

Posted by BuzzFeed Food on Friday, March 8, 2019

Main dish

Instant Pot Chicken with Jalapeno-Bacon Mustard

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Instant Pot Chicken with Jalapeno-Bacon Mustard
This just may be the chicken recipe you can never stop eating!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Sauce Mixture:
  • ½ cup spicy brown mustard
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • 1 lb boneless skinless chicken thighs
  • 7 strips of bacon, chopped
  • ½ small onion, sliced
  • 1 jalapeno, seeded and sliced
  • 1 cup chicken broth
Instructions
  1. In a small bowl, combine Sauce Mixture ingredients. Use ⅓ of the sauce to coat the chicken thighs. Set aside.
  2. Add bacon, onion and jalapeno to the Instant Pot. Using the display panel select the SAUTE function.
  3. Cook and stir until the bacon gets crispy, then use a slotted spoon to remove bacon, onions and jalapenos to a paper towel-lined plate, reserving drippings.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Put the chicken into the pot in an even 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 10 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 serving plate.
  10. Add ¼ cup of the cooking juices and half the cooked bacon to the reserved mustard sauce.
  11. Serve chicken topped with sauce and remaining bacon.

Watch the recipe video here:

This just may be the chicken recipe you can never stop eating!RECIPE: http://chopsecrets.com/instant-pot-chicken-with-jalapeno-bacon-mustard/

Posted by Chop Secrets on Friday, March 8, 2019

Dessert

If You Thought It’s Boozy Brother Was Good, Check out These Mudslide Cheesecake Bars!

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If You Thought It's Boozy Brother Was Good, Check out These Mudslide Cheesecake Bars!
No matter what time of the year a mudslide is my go-to drink so I thought why not combine these flavors with my favorite dessert, cheesecake! The creamy baileys pairs perfectly with the smooth cheesecake. The espresso and chocolate combine for a warm mocha explosion! All on top of a crisp chocolate cookie crust. This is a dessert bar worth remembering!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 30 Oreo cookies (3 cups crumbs)
  • ¼ cup butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1 ⅓ cups granulated sugar
  • ¼ cup cornstarch
  • 2 tablespoons instant espresso powder
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup Irish cream liqueur
  • 8 oz semisweet chocolate chips (1⅓ cups)
  • 1 cup heavy whipping cream
  • 2 tablespoons butter
Instructions
  1. Heat oven to 325°F. Line 13x9-inch pan with foil, leaving 2 inches of overhang on each side for handles.
  2. In food processor, crush cookies to fine crumbs. Transfer to medium bowl, and stir in ¼ cup melted butter until combined. Press mixture firmly in bottom of pan. Bake 8 to 10 minutes or until crust is just set.
  3. In large bowl, beat cream cheese and sugar with electric mixer on medium speed about 1 minute or until smooth. Add cornstarch and espresso powder; beat until combined. Reduce speed to low, and beat in eggs, one at a time. Beat in vanilla and Irish cream liqueur until just combined. Spread mixture evenly over crust in pan.
  4. Bake 30 to 35 minutes or until cheesecake is set around edges but still jiggles slightly in center. Cool 1 hour on cooling rack. Refrigerate 2 hours to set.
  5. Place chocolate chips in medium bowl. In 1-quart saucepan, heat whipping cream and 2 tablespoons butter just to boiling over high heat. Remove from heat; pour mixture over chocolate chips. Stir until chocolate is completely melted and mixture is smooth. Cool 10 minutes; pour and spread chocolate mixture evenly over chilled cheesecake. Refrigerate 1 hour to set.
  6. Use foil handles to carefully remove bars from pan. Cut into 9 rows by 4 rows.

Watch the recipe video here:

Mudslide Cheesecake Bars will be your new favorite treat! Full Recipe: http://sha.red/OxKqe

Posted by Shared Food on Thursday, March 7, 2019

Main dish

Shrimp Francese

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Shrimp Francese
Shrimp Francese
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¼ pounds extra-large shrimp, peeled and deveined (about 20 shrimp)
  • 4 large eggs
  • Kosher salt and freshly ground pepper
  • Kosher salt and freshly ground pepper
  • 2 tablespoons finely chopped fresh parsley
  • Pure olive oil, for frying
  • 1½ cups all-purpose flour
  • ⅔ cup low-sodium chicken broth
  • ¾ cup dry white wine
  • Juice of 1½ lemons
  • 1 cup cherry tomatoes, halved
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • Two 5-ounce packages baby spinach
Instructions
Butterfly the shrimp:
  1. Make a deep cut along the outer curved edge, then spread open like a book. Pat dry.
  2. Whisk the eggs with 1 teaspoon salt, ½ teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about ⅛ inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain.
  3. Pour out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley.
  4. Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the spinach and shrimp mixture among plates and top with the sauce.

Watch the recipe video here:

Recipe of the Day: Shrimp Francese?Save the recipe: https://foodtv.com/2TtUeuk!

Posted by Food Network on Thursday, March 7, 2019