Main dish

Black Forest Dream Bars

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Black Forest Dream Bars
Prize-Winning Recipe Fall 2010! Chocolate, cherries and whipped cream layer into a delicious dessert bar.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
  • ¼ cup vegetable oil
  • 1 egg
  • 1 can (21 oz) cherry pie filling
  • 2 packages (8 oz each) cream cheese, softened
  • ½ cup sugar
  • 1 container (8 oz) frozen whipped topping, thawed
Instructions
  1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil and egg until soft dough forms. On ungreased cookie sheet, drop 3 tablespoonfuls of dough 2 inches apart to make 3 cookies. Bake 12 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  2. Meanwhile, press remaining cookie dough in bottom of sprayed pan. Reserve 1 cup cherry pie filling for topping; cover with plastic wrap and refrigerate. In large bowl, beat cream cheese, sugar and the remaining pie filling with electric mixer on medium speed until blended. Spread cream cheese mixture over crust in pan.
  3. Bake 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate about 1 hour or until chilled.
  4. Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved cherry pie filling. Coarsely crumble baked cookies; sprinkle over top of bars. Refrigerate at least 1 hour for flavors to blend. To serve, cut into 5 rows by 4 rows. Store covered in refrigerator.

Watch the recipe video here:

Chocolate, cherries and whipped cream layer into a delicious dessert bar.Black Forest Dream Bars recipe:…

Posted by Betty Crocker on Monday, April 29, 2019

Dessert

Banana Bread Bars with Brown Butter Frosting

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Banana Bread Bars with Brown Butter Frosting
Banana bread bars with brown butter frosting.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Bars:
  • 1½ cups white sugar
  • 1 cup sour cream
  • ½ cup butter, softened
  • 2 eggs
  • 1¾ cups mashed ripe bananas
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup chopped walnuts (optional)
Frosting:
  • ½ cup butter
  • 4 cups confectioners' sugar
  • 3 tablespoons milk
  • 1½ teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan.
  2. Beat white sugar, sour cream, ½ cup softened butter, and eggs in a bowl with an electric mixer until creamy. Beat in bananas and 2 teaspoons vanilla extract. Add flour, baking soda, and salt; mix for 1 minute. Stir walnuts into batter until evenly incorporated. Spread batter in prepared pan.
  3. Bake in the preheated oven until golden, about 27 minutes. Cool.
  4. Melt ½ cup butter in a large saucepan over medium heat until bubbling and golden brown, 3 to 5 minutes. Remove from heat.
  5. Whisk confectioners' sugar, milk, and vanilla extract into melted butter until a smooth frosting consistency is reached. Spread frosting over cooled banana bars.

Watch the recipe video here:

Banana Bread Bars with Brown Butter Frosting: https://trib.al/a4QWgKK

Posted by Allrecipes on Monday, April 29, 2019

Main dish

Sheet Pan Chicken Meatballs with Tomatoes and Chickpeas

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Sheet Pan Chicken Meatballs with Tomatoes and Chickpeas
Harissa, a spicy North African paste of chiles, garlic, and spices, is available in many large grocery stores and Middle Eastern markets—some brands come in tubes, others are sold in jars. If you can’t find it, though, substitute by mixing together your favorite hot sauce, tomato paste, a pinch or two of ground cumin, and a drizzle of olive oil. Keep playing with the ratios until you have a medium-spicy paste.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 tablespoons jarred harissa paste, such as Mina, divided
  • 1 large egg
  • ½ cup panko (Japanese breadcrumbs)
  • 6 ounces feta in brine plus ¼ cup brine, cheese crumbled, divided
  • ⅔ cup chopped parsley, divided
  • 6 tablespoons olive oil, divided
  • 3 garlic cloves, divided
  • 1 teaspoon kosher salt, plus more
  • Freshly ground black pepper
  • 1 pound ground chicken
  • 1 pint mixed cherry tomatoes, halved if large
  • 1 15-ounce can chickpeas, rinsed, drained
Instructions
  1. Place a rack in top of oven; preheat to 400°. Taste your harissa. If it’s extremely spicy, cut quantities used in recipe in half (most kinds in the jar are fairly mild).
  2. Using a fork, stir 1 egg, ½ cup panko, ¼ cup feta brine, half of crumbled feta, half of parsley, 4 Tbsp. harissa, and 2 Tbsp. oil in a large bowl until egg is blended and mixture looks homogenous.
  3. Finely grate 2 garlic cloves into bowl, then add 1 tsp. salt and several cranks of black pepper. Be pretty generous here; 10 cranks wouldn’t be too much! Stir again with a fork.
  4. Add chicken and work with clean hands until chicken is totally intermingled with panko mixture. Work it enough so that you don’t see big distinct pieces of meat, but then stop. Overworking could lead to crumbly meatballs. The mixture will feel very soft and wet and look a bit shiny.
  5. Pour tomatoes and chickpeas into the center of a large rimmed baking sheet. Add 2 Tbsp. oil and remaining 2 Tbsp. harissa. Season with a good pinch of salt and pepper. Using clean hands or a small spatula, toss everything together right on sheet until chickpeas and tomatoes are evenly coated. Next you’re going to form the meatballs, but don’t wash your hands if you used them—the coating of oil will prevent them from sticking to your palms.
  6. Roll chicken mixture gently and loosely between your palms into about 16 golf ball-sized balls (it’s okay if the balls aren’t perfectly round; just try to make them about the same size). Place on baking sheet, tucking them in and around chickpeas and tomatoes and spacing evenly apart.
  7. Bake meatballs on top rack until about halfway cooked through, 12–15 minutes. Remove from oven and take a look. The tomatoes should be starting to soften and burst, and the meatballs should look opaque and feel a bit springy to the touch. If not, bake a few minutes longer.
  8. Meanwhile, combine remaining 3 oz. feta, ⅓ cup parsley, and 2 Tbsp. oil in a small bowl, then grate in remaining garlic clove. Toss with fork to distribute. Turn on broiler (to high if your broiler has settings).
  9. Place baking sheet back on top rack if your broiler is on the top of your oven. If you have the kind that’s a drawer underneath the oven, slide ‘er right in. Broil meatballs, rotating tray once or twice if they’re browning unevenly, until browned and fully cooked through, some tomatoes are lightly charred, and some chickpeas are crisp, 8–10 minutes.
  10. Let sit a few minutes, then sprinkle feta mixture over meatballs.
Do Ahead: Meatballs can be formed on baking sheet 1 day ahead. Cover with plastic wrap and chill.

Watch the recipe video here:

These sheet pan chicken meatballs are exactly what you should make tonight. (via Basically)Recipe: http://bonap.it/t1vtVuE

Posted by Bon Appétit Magazine on Monday, April 29, 2019

Main dish

Spicy Noodles Are A Much Needed Addition To Your Dinner Routine

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Spicy Noodles Are A Much Needed Addition To Your Dinner Routine
Sometimes you just need a delicious bowl of noodles to feel satisfied. These spicy noodles check all the right boxes when it comes to making a delicious meal - they're quick, easy and super tasty so you can whip them up whenever the cravings strike. If you don't love things super spicy you can cut down on the amount of red pepper flakes and chili paste (or leave them out altogether).
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb spaghetti
  • 2 tbsp vegetable oil
  • 1½ tbsp red pepper flakes
  • 1½ tsp chili paste
  • 6 tbsp soy sauce
  • 6 tbsp honey
  • Green onions, peanuts, sesame seeds, cilantro (optional garnishes)
Instructions
  1. Cook your spaghetti according to the package instructions. Drain and set aside.
  2. In a large pan over medium heat add the oil and red pepper flakes and cook for 2 min.
  3. Add the chili paste, soy sauce and honey. Stir and bring to a simmer to thicken slightly.
  4. Add the cooked noodles to the sauce and toss to combine.
  5. Remove pan from the heat and add your garnishes of choice (green onion, peanuts, sesame seeds and cilantro).
  6. Serve immediately and enjoy!

Watch the recipe video here:

https://www.facebook.com/1000605023309848/posts/2184924478211224/

Dessert

Cinnamon Swirl Topped Apple Cake

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Cinnamon Swirl Topped Apple Cake
This Cinnamon Roll Apple Cake is a showstopper. When you can't decide what you want for dessert, might as well combine two of the favours, apple cake and cinnamon rolls!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Dough:
  • ½ cup milk, warmed
  • ¼ cup sugar
  • 1 tbsp active dry yeast
  • ¼ cup unsalted butter, softened
  • 1 large egg
  • ¼ tsp salt
  • 2 ¼ cups all-purpose flour, plus more for rolling
  • ½ cup butter, softened
  • ½ cup brown sugar
  • 3 tsp cinnamon
Apples:
  • 6 granny smith apples, peeled and chopped
  • 4 tbsp flour
  • 2 tbsp cinnamon
  • ½ cup brown sugar
Cake:
  • 1 box vanilla cake mix
  • 2 large eggs
  • 160ml water
  • 60ml oil
  • Caramel sauce, warmed slightly
Instructions
  1. Preheat oven to 180ºC. Line a springform pan with butter and parchment paper.
  2. In a large bowl, add milk, sugar and yeast. Whisk together and let sit for 5 minutes until frothy.
  3. Add butter and egg to the yeast mixture and whisk to combine. Add in the salt and flour, stirring with a wooden spoon until combined.
  4. Place dough onto a floured surface and dust with flour. Knead a few times until it comes together into a smooth ball. Transfer to a greased bowl and cover with a towel or cling film. Let rest and rise in a warm place for about 30 minutes.
  5. Meanwhile, mix together apples, flour, cinnamon and brown sugar and toss to combine.
  6. Mix the vanilla cake mix with eggs, water and oil until smooth. Pour into the cake tin, top with the apples.
  7. Punch down the dough, roll out into a large rectangle. Spread butter all over. Mix brown sugar and cinnamon together, shake over butter and spread out. Cut dough into 1-inch strips. Roll one strip into a spiral.
  8. Place spiral on top of the apples in the middle. Take remaining strips of dough and wrap spiral repeating until finished.
  9. Bake for 45 mins - 1 hour until the cinnamon roll is cooked and golden brown. Cover with foil if browning too quickly.
  10. Remove from the cake tin. Pour caramel sauce over cinnamon swirl.
  11. Slice and serve, enjoy!

Watch the recipe video here:

Cinnamon Swirl Topped Apple Cake

Posted by Twisted on Monday, April 29, 2019

Main dish

Instant Pot Bacon Cheeseburger Sloppy Joes

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Instant Pot Bacon Cheeseburger Sloppy Joes
We’ve just stepped it up with two of our favorite flavors, BACON and CHEDDAR!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb ground beef (preferably 93% lean)
  • 6 slices bacon, chopped into 1” pieces
  • 1 small onion, finely diced
  • ½ cup beef broth
  • ¼ cup ketchup
  • 2 tbsp worcestershire sauce
  • 1 tbsp yellow mustard
  • 2 tbsp cold water
  • 2 tbsp cornstarch
  • 1½ cup shredded cheddar
  • 6 toasted brioche hamburger buns
Instructions
  1. Add ground beef to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
  2. Brown the meat until no pink remains. Drain fat. Transfer browned meat to a shallow dish and cover loosely with foil.
  3. Add bacon to the pot and cook until crisp. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
  4. Add onion to the bacon drippings and saute until soft, about 3 minutes.
  5. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Put the ground beef back into to the pot and add the ketchup, worcestershire and mustard.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  9. When the time is up, quick-release the pressure.
  10. In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTE mode as needed.
  11. Stir in bacon and cheese. Serve hot on toasted brioche buns.

Watch the recipe video here:

We’ve just stepped it up with two of our favorite flavors, BACON and CHEDDAR! RECIPE: http://chopsecrets.com/instant-pot-bacon-cheeseburger-sloppy-joes/

Posted by Chop Secrets on Monday, April 29, 2019

Main dish

Seafood Spaghetti with Mussels and Shrimp

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Seafood Spaghetti with Mussels and Shrimp
If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, sliced
  • ¾ teaspoon crushed red pepper flakes
  • 3 tablespoons tomato paste
  • 1 cup dry white wine
  • 1 28-ounce can whole peeled tomatoes
  • Kosher salt
  • 1 pound spaghetti
  • 2 pounds mussels, scrubbed, debearded
  • 2 pounds large shrimp, peeled, deveined
  • 3 tablespoons unsalted butter
  • 3 tablespoons finely chopped parsley
  • 1 tablespoon fresh lemon juice
  • Lemon wedges (for serving)
Instructions
  1. Heat oil in a large heavy pot over medium. Cook onion, stirring occasionally, until golden and softened, 8–10 minutes. Add garlic and red pepper flakes and season with salt. Cook, stirring often, until fragrant and garlic is softened, about 2 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color and starts sticking to bottom of pan, about 4 minutes. Add wine and cook, stirring often, until the smell of the alcohol is almost completely gone, about 4 minutes. Add tomatoes and juices, crushing with your hands, and increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 8–10 minutes. Taste and season sauce with salt.
  2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
  3. Add mussels, shrimp, and ¼ cup pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes. Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opened. Loosely cover with foil to keep warm.
  4. Add pasta and another ¼ cup pasta cooking liquid to sauce and stir to coat. Reduce heat to medium, add butter, and continue to cook, stirring and adding more pasta cooking liquid as needed, until sauce coats pasta, about 4 minutes. Remove from heat, return shrimp and mussels to pot, and carefully toss to combine. Mix in parsley and lemon juice.
  5. Transfer pasta to a platter and serve with lemon wedges for squeezing over.

Watch the recipe video here:

Let this pasta be the star of your seven fishes menu. Make it: http://bonap.it/nZU6g0p

Posted by Bon Appétit Magazine on Sunday, April 28, 2019

Main dish

Slow Cooker BBQ Pork Chops

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Slow Cooker BBQ Pork Chops
This is a no fuss slow cooker recipe that produces a very tender and flavorful pork chop.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 pork chops
  • 1 (18 ounce) bottle barbecue sauce
Instructions
  1. Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce, pouring the remainder of the bottle over the top of the final layer of chops.
  2. Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting.

Watch the recipe video here:

"Abosolutley no easier than this one!"Slow Cooker BBQ Pork Chops: https://trib.al/bDxUCiL

Posted by Allrecipes on Sunday, April 28, 2019

Main dish

French-style Lemon Tart

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French-style Lemon Tart
French-style Lemon Tart
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • LEMON CURD
  • 4 egg yolks
  • 4 eggs
  • ⅔ cup sugar (150 g)
  • 1 cup lemon juice (200 mL)
  • 2 lemon zests
  • ¾ cup butter (170 g)
  • 1 pre-baked tart shell
Instructions
  1. Pre-heat the oven to 180°C (350°F).
  2. Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
  3. Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
  4. Pour into a pre-baked tart shell.
  5. Bake for 6 minutes.
  6. Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
  7. Leave the tart to cool before dusting with icing sugar.
  8. Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
  9. Enjoy!

Watch the recipe video here:

6 terrific tarts from Proper Tasty. ✨FULL RECIPE: https://tasty.co/recipe/french-style-lemon-tart

Posted by BuzzFeed Food on Sunday, April 28, 2019

Main dish

Instant Pot Coconut Chicken Curry

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Instant Pot Coconut Chicken Curry
Creamy, decadent and delicious.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 1.5 lbs boneless skinless chicken thighs
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp grated ginger
Spice Mixture:
  • 1 tbsp curry powder
  • 1 tbsp dried basil
  • 2 tsp salt
  • ½ tsp chili powder
  • ¼ tsp pepper
  • ½ tsp cardamom
  • 1 13 oz can coconut milk, full fat
  • 1½ tbsp cornstarch
  • 2 cups cooked rice, for serving
  • ¼ cup chopped cilantro or fresh basil, for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
  3. Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
  4. Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  7. When the time is up, quick-release the pressure.
  8. Remove the chicken, cut into bite-sized pieces and return to the pot.
  9. Carefully remove ¼ cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened.
  10. Serve warm over rice, garnished with chopped cilantro or basil.

Watch the recipe video here:

Creamy, decadent and delicious.RECIPE: http://chopsecrets.com/instant-pot-coconut-chicken-curry/

Posted by Chop Secrets on Sunday, April 28, 2019