Main dish

Instant Pot Cheesy Creamy Ziti

Save Print
Instant Pot Cheesy Creamy Ziti
It’s weekend taste on a weeknight schedule!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¼ cups chicken (or vegetable) broth
  • 1 cup heavy cream
  • 2 tsp garlic, minced
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 12 oz dried ziti pasta
  • 1½ cups pasta sauce
  • 1 cup parmesan cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1½ cups fresh spinach, finely chopped (optional)
Instructions
  1. Layer broth, cream, garlic, salt, pepper and pasta, in that order, in the pot–do not stir. Ensure all pasta is submerged.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  4. When the time is up, let the pressure naturally release for 6 minutes, then quick-release the remaining pressure.
  5. Stir in the pasta sauce.
  6. Add the cheeses, ⅓ cup at a time, stirring after each additional until fully melted and incorporated.
  7. Serve hot garnished with finely chopped spinach (optional).

Watch the recipe video here:

Main dish

Plum-Rosemary-Crisp with Oat-Spelt Topping

Save Print
Plum-Rosemary-Crisp with Oat-Spelt Topping
Double up on the topping and save half for later. Baked on its own, it’s great with yogurt. As an alternative, try the topping with an oat-quinoa flour mixture here. This recipe is from Tandem in Portland, ME.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Filling
  • 1 tablespoon unsalted butter, melted
  • 3 pounds ripe plums, cut into wedges
  • 2 teaspoons finely chopped rosemary
  • 1 tablespoon plus ⅓ cup raw sugar or (packed) dark brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons finely grated lemon zest
  • Pinch of kosher salt
  • 3 tablespoons all-purpose flour
Topping and Assembly
  • 1 cup old-fashioned oats
  • ¾ cup spelt flour
  • ¼ cup raw sugar or (packed) dark brown sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • Pinch of ground cardamom
  • 6 tablespoons unsalted butter, melted, slightly cooled
Instructions
Filling
  1. Brush inside of a shallow 2-qt. baking dish with butter. Toss plums, rosemary, and 1 Tbsp. raw sugar in a large bowl. Let sit, tossing once or twice, until plums release their juices, 15–20 minutes.
  2. Add vinegar, zest, salt, and remaining ⅓ cup raw sugar to plums and toss to combine. Sprinkle flour evenly over top and toss until flour is no longer visible.
  3. Transfer filling to prepared baking dish and spread out to make an even layer; set aside.
Topping and Assembly
  1. Preheat oven to 350°. Whisk oats, spelt flour, raw sugar, salt, cinnamon, and cardamom in a medium bowl. Drizzle butter over mixture, tossing with a fork to incorporate. As soon as all the butter has been added, work with your hands until no dry spots remain and mixture holds together in clumps. Scatter over a rimmed baking sheet and let sit uncovered at room temperature until slightly dried out (this will help it crisp in the oven when baking), 10–15 minutes.
  2. Scatter topping evenly over reserved filling. Bake crisp on a foil-lined rimmed baking sheet until topping is golden and crisp and fruit juices are bubbling around the edges, 35–45 minutes. Let cool at least 15 minutes before serving.
Do Ahead: Topping can be made 2 days ahead; after drying out, cover and chill. Crisp can be baked 8 hours ahead; let cool, then tent with foil. Reheat, uncovered, in 350° oven 10–15 minutes.

Watch the recipe video here:

Main dish

Slow Cooker Teriyaki Pork Tenderloin

Save Print
Slow Cooker Teriyaki Pork Tenderloin
This sweet and spicy tenderloin recipe is super easy! Make it as spicy as you like by adding more or different types of chili peppers. This version is mild enough for my 4-year-old to enjoy. Two 1 pound tenderloins might only feed six because everyone will want seconds!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil
  • 2 pounds pork tenderloin
  • ½ cup teriyaki sauce
  • 1 cup chicken broth
  • ¼ cup brown sugar
  • 4 cloves garlic, chopped
  • 3 fresh red chile pepper, finely chopped
  • ½ large onion, sliced
  • ¼ teaspoon black pepper
Instructions
  1. Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
  2. Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C).
  3. Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

Watch the recipe video here:

Main dish

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

Save Print
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!

Watch the recipe video here:

Main dish

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

Save Print
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.

Watch the recipe video here:

Main dish

Orange Creamsicle™ Slab Pie

Save Print
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.

Watch the recipe video here:

Dessert

Whole Pineapple Upside Cake

Save Print
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!

Watch the recipe video here:

Main dish

Delightfully Colorful Flower Pretzel Bites

Save Print
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.

Watch the recipe video here:

Main dish

EGGS BENEDICT EGG ROLLS

Save Print
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.

Watch the recipe video here:

Lasagna

Chicken Alfredo Lasagna

Save Print
Chicken Alfredo Lasagna
My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast. —Caitlin MacNeilly, Uncasville, Connecticut
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 4 ounces thinly sliced pancetta, cut into strips
  • 3 ounces thinly sliced prosciutto or deli ham, cut into strips
  • 3 cups shredded rotisserie chicken
  • 5 tablespoons unsalted butter, cubed
  • ¼ cup all-purpose flour
  • 4 cups whole milk
  • 2 cups shredded Asiago cheese, divided
  • 2 tablespoons minced fresh parsley, divided
  • ¼ teaspoon coarsely ground pepper
  • Pinch ground nutmeg
  • 9 no-cook lasagna noodles
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1-1/2 cups shredded Parmesan cheese
Instructions
  1. In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine.
  2. For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in ½ cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg.
  3. Preheat oven to 375°. Spread ½ cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice.
  4. Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.

Watch the recipe video here: