Dessert

Perfect Cheesecake Everytime

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Perfect Cheesecake Everytime
I came up with this because I wanted simple, but elegant too. I wanted the taste of restaurant cheesecake, but something simple to prepare--because I did not want to measure the sour cream, I dumped in the whole container. I also did not want to bake for an hour, so that is where the 30 minute shut-off of the oven comes into play. I shut off the oven and do not open door for 6 hours or leave in oven all night. This will get you great reviews from friends. You also will not order cheesecake out again. If it cracks, garnish with fruit to hide the cracks.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups crushed graham crackers
  • 1 teaspoon white sugar
  • ⅛ teaspoon ground cinnamon (optional)
  • ¼ cup chopped pecans (optional)
  • 4 tablespoons melted butter
  • 2 (8 ounce) packages cream cheese, softened
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 (16 ounce) container sour cream
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
  2. Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
  3. Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
  4. Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.

Watch the recipe video here:

Perfect Cheesecake Everytime: https://trib.al/2KwFNwR

Posted by Allrecipes on Saturday, April 13, 2019

Main dish

Tater Tot Quiche

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Tater Tot Quiche
Tater Tot Quiche
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb frozen tater tot, thawed (910 g)
  • 1 cup shredded cheese blend (100 g)
  • 9 slices cheddar cheese
  • 10 large eggs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon paprika
  • 6 strips bacon, cooked and chopped
  • 1 cup whole milk (240 mL)
  • 6 slices ham, folded in half
  • ½ zucchini, sliced
  • 9 cherry tomatoes, halved
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. Add the tater tots to a 10-inch (25 cm) springform pan. Use a flat-bottomed measuring cup to flatten the tots against the sides and bottom of the pan, creating a ½-inch (1 cm) thick tater tot crust.
  3. Spread the shredded cheese evenly over the bottom of the crust.
  4. Arrange cheddar slices along the walls and base, overlapping slightly.
  5. Bake for 30 minutes, or until the crust is lightly golden brown.
  6. In a large bowl, whisk together the eggs, salt, pepper, paprika, bacon, and milk.
  7. When the crust is par-baked, remove from the oven and place the ham slices along the wall and base of the crust, overlapping slightly.
  8. Pour the egg mixture into the center.
  9. Add zucchini slices and cherry tomato halves on top.
  10. Bake for 1 hour, or until the center is set.
  11. Slice and serve warm.
  12. Enjoy!

Watch the recipe video here:

This tater tots quiche takes breakfast to a whole new level ?FULL RECIPE: https://tasty.co/recipe/tater-tot-quiche

Posted by Tasty on Saturday, April 13, 2019

Main dish

Stuffed Hash Brown Pockets

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Stuffed Hash Brown Pockets
Stuffed Hash Brown Pockets
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
HASH BROWNS
  • 4 lb russet potato, washed and peeled (1.8 kg)
  • 1 tablespoon salt, plue 1 teaspoon, divided
  • ½ cup all-purpose flour (60 g)
  • 1 cup shredded parmesan cheese (100 g)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
SAUSAGE FILLING
  • 1 medium white onion, chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 lb ground sausage (455 g)
  • 2 teaspoons paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
EGG FILLING
  • 1 tablespoon olive oil
  • 5 oz fresh spinach (140 g)
  • 6 large eggs
  • 8 strips bacon, cooked, chopped
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 4 tablespoons shredded cheddar cheese
  • 3 qt oil, for frying (2.8 L)
Instructions
  1. Add the potatoes to a large pot. Cover the potatoes with cold water and season with 1 tablespoon of salt. Bring to a boil over high heat and cook until the potatoes are fork tender, about 20 minutes.
  2. Make the sausage filling: Add the onion to a large skillet over medium heat and cook until translucent, about 3 minutes.
  3. Add the peppers and cook until slightly tender, about 6 minutes.
  4. Add the garlic and sausage. Cook until the sausage is browned, about 4 minutes.
  5. Season with the paprika, cayenne, pepper, thyme, and salt and cook for another 5 minutes until seasoning is evenly distributed. Remove the pan from the heat.
  6. Make the egg filling: Heat the olive oil in a large skillet over medium heat, then sauté the spinach until fully wilted, about 5 minutes.
  7. Add the eggs and scramble until cooked, about 3 minutes.
  8. Add the bacon, pepper, and salt and mix to incorporate. Remove the pan from the heat.
  9. Transfer the potatoes to a colander and run under cold water to cool. Pat dry.
  10. Using the large holes on a cheese grater, shred the potatoes into a large bowl.
  11. Add the flour, Parmesan, onion powder, garlic powder, pepper, and salt. Mix together thoroughly.
  12. Transfer half of the hash brown mixture to a greased 13” x 18” (33 cm x 45 cm) baking sheet and spread evenly with a spatula.
  13. On the left side of the tray, spoon the egg filling into 4 evenly spaced piles. On the right side of the tray, spoon the sausage filling into 4 evenly spaced piles. Top each pile of egg filling with a tablespoon of shredded cheddar cheese.
  14. Top the piles of filling with the remaining hash brown mixture and use a spatula to carefully press down the hash browns, sealing the filling inside. Use the tip of the spatula to delineate between each pocket of filling.
  15. Freeze for at least 2 hours.
  16. In a large pot, heat oil until it reaches 380˚F (195˚C).
  17. Remove the hash browns from the freezer and use a sharp knife to cut and separate each pocket.
  18. Fry the hash brown pockets in batches for 5-7 minutes, or until browned on both sides. Drain the pockets on a wire rack set over a baking sheet lined with paper towels.
  19. Enjoy!

Watch the recipe video here:

https://www.facebook.com/1614251518827491/posts/2663478830571416/

Main dish

Pineapple Upside-Down Doughnuts

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Pineapple Upside-Down Doughnuts
A cute twist on a classic, these doughnuts are an easy treat to make and share. Their rich buttery caramelized pineapple tops sit nicely on light, single-serving cakes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One 20-ounce can pineapple slices, 1 teaspoon juice reserved and the rest drained
  • 1½ sticks (12 tablespoons) unsalted butter
  • 1 cup dark brown sugar
  • 1¾ cups all-purpose flour (see Cook's Note)
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ cup buttermilk
  • ¼ cup vegetable oil
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 18 maraschino cherries, stems removed
Instructions
Special equipment: a nonstick metal doughnut pan and large piping bag
  1. Preheat the oven to 375 degrees F.
  2. Carefully slice the pineapple rings in half horizontally to make them into thin rings. Set aside.
  3. Melt the butter in a small saucepan, then turn off the heat and whisk in the brown sugar until completely blended. Spoon a tablespoon of the sugar mixture into each well of a nonstick metal doughnut pan, then add a pineapple slice to each, pressing down firmly.
  4. Whisk together the flour, granulated sugar, baking powder, salt and baking soda in a medium bowl. Whisk together the buttermilk, oil, vanilla, egg, reserved pineapple juice and ¼ cup water in a separate medium bowl. Stir the wet ingredients into the dry until fully blended. Pour into a large piping bag or gallon resealable plastic bag, snip the corner to make a ¾-inch opening and pipe some batter into the doughnut pan, filling each well just shy of the top.
  5. Put the doughnut pan on a rimmed baking sheet and bake until a toothpick inserted in the doughnuts comes out clean, about 10 minutes. Cool the doughnuts in the pan 5 minutes, then loosen from the pan with an offset spatula and invert onto a cooling rack. Top each doughnut with a cherry and repeat with the remaining batter two more times.
Cook’s Note
  1. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Watch the recipe video here:

These doughnuts taste EXACTLY like ? Upside-Down Cake!Save the recipe for later: https://foodtv.com/2V2ypPW!

Posted by Food Network on Sunday, April 14, 2019

Main dish

Pasta with Baby Artichokes, Mascarpone, and Hazelnuts

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Pasta with Baby Artichokes, Mascarpone, and Hazelnuts
The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems. If you can’t get your hands on baby artichokes, use the hearts of two globe artichokes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 ounces fresh lasagna sheets (about 8x6 inches)
  • All-purpose flour (for surface)
  • 1 lemon, halved
  • 1 pound baby artichokes (about 8)
  • 3 garlic cloves, crushed
  • 2 bay leaves
  • ¼ cup plus 3 tablespoons olive oil
  • Kosher salt
  • ¾ cup blanched hazelnuts
  • 2 tablespoons finely chopped marjoram or oregano
  • 1½ teaspoons Aleppo-style pepper
  • 1 cup mascarpone
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
Instructions
  1. Preheat oven to 350°. Place a pasta sheet on a lightly floured work surface. Using a paring knife or a pastry wheel, cut the sheet into quarters (each piece should be about 4x3"), then cut each piece on a diagonal from corner to corner to create 4 triangles. Transfer triangles to a flour-dusted baking sheet and cover with a kitchen towel. Repeat process with remaining lasagna sheets.
  2. Squeeze juice from lemon halves into a large bowl of cold water. Working with 1 artichoke at a time, pull off all the tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1" off top of artichoke. Trim stem, leaving at least ½" intact. Using a paring knife or a vegetable peeler, remove dark green outer layer from stem. Cut artichoke in half lengthwise and then into ⅓"-thick wedges. Drop artichoke pieces in lemon water. The acid in the water will keep them from turning brown while you trim the remaining artichokes.
  3. Once all the artichokes have been trimmed, drain and place in a wide medium saucepan. Add garlic, bay leaves, and ¼ cup oil. Pour in cold water to submerge artichokes; season generously with salt. Bring to a simmer over medium heat and cook until a paring knife slides through artichokes with little to no resistance, 8–10 minutes. Let cool, then drain and set artichokes aside.
  4. While the artichokes are simmering away, toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool, then coarsely chop. Toss in a medium bowl with marjoram, Aleppo-style pepper, and 3 Tbsp. oil; season with a generous pinch of salt. Set aside.
  5. Mix mascarpone, lemon zest, and lemon juice in a separate medium bowl; season with salt. Set aside.
  6. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving ½ cup pasta cooking liquid.
  7. Return pasta and ¼ cup pasta cooking liquid to pot and set over low heat. Add reserved mascarpone mixture and gently toss, adding more pasta cooking liquid as needed if sauce is too thick, until pasta is al dente and sauce coats pasta. Add reserved artichokes and half of reserved hazelnut mixture and gently stir to distribute (you want to avoid breaking up artichokes very much).
  8. Divide pasta among bowls. Top with remaining hazelnut mixture.
  9. Do Ahead: Hazelnuts can be toasted 3 days ahead; store airtight at room temperature. Artichokes can be trimmed and cooked 1 day ahead; let cool in cooking liquid. Cover and chill. Drain just before adding to pasta.

Watch the recipe video here:

Creamy pasta lovers unite.RECIPE: http://bonap.it/tDQo4SF

Posted by Bon Appétit Magazine on Sunday, April 14, 2019

Main dish

Plum-Rosemary-Crisp with Oat-Spelt Topping

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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:
  1. 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:

Summer is coming, do you know where your fruit crisp is? RECIPE: http://bonap.it/kFgYIQ4

Posted by Bon Appétit Magazine on Saturday, April 13, 2019

Breakfast

Peach Cobbler Stuffed ‘Beignets’

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Peach Cobbler Stuffed ‘Beignets’
Peach Cobbler Stuffed ‘Beignets’
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tablespoons unsalted butter
  • 1 lb jar peaches, chopped (455 g)
  • ⅓ cup brown sugar (75 g)
  • ½ teaspoon cinnamon
  • 1 tablespoon all-purpose flour, plus additional for dusting
  • ¼ teaspoon nutmeg
  • 2 lb pizza dough (905 g)
  • oil, for frying
  • ½ cup powdered sugar (60 g)
Instructions
  1. Add the butter and peaches to a pan over medium-low heat and cook until the butter has melted and peaches are glossy.
  2. In a small bowl mix together the brown sugar, cinnamon, 1 tablespoon flour, and nutmeg. Sprinkle the sugar mixture over the peaches. Mix to combine and stir for 5-10 minutes until the mixture starts to thicken. Remove from heat and set aside to cool.
  3. On a floured surface, roll out the pizza dough to ¼-inch (6-mm) thick. Cut the dough into 20 rectangles.
  4. Spoon 1 tablespoon of the peach filling onto a cut piece of dough. Fold the dough over lengthwise and crimp the edges so the filling is well sealed. Repeat with remaining dough and filling.
  5. Heat oil in a large pot to 350°F (180°C).
  6. Working in batches, fry beignets for 3-4 minutes each, flipping halfway, until puffy and golden brown.
  7. Transfer beignets to a paper towel-lined plate or wired rack to drain.
  8. Dust with powdered sugar.
  9. Enjoy!

Watch the recipe video here:

Here's a short-cut with how to make the most amazing peach cobbler beignets ?FULL RECIPE: https://tasty.co/recipe/peach-cobbler-stuffed-beignets

Posted by Tasty on Saturday, April 13, 2019

Main dish

Strawberry Cheesecake Muffins

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Strawberry Cheesecake Muffins
A dessert-type muffin that disappears in minutes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ (8 ounce) package cream cheese, softened
  • ¼ cup confectioners' sugar
  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1¼ cups milk
  • ½ cup brown sugar
  • ⅓ cup butter, melted
  • 1 teaspoon grated lemon zest
  • ¼ teaspoon vanilla extract
  • ¼ cup strawberry jam
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Beat together cream cheese and confectioners' sugar until smooth; set aside.
  3. In a large mixing bowl, combine all-purpose flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
  4. Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top.
  5. Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.

Watch the recipe video here:

Strawberry Cheesecake Muffins: https://trib.al/Qowsl8X

Posted by Allrecipes on Saturday, April 13, 2019

Main dish

Soba and Maitake Mushrooms in Soy Broth

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Soba and Maitake Mushrooms in Soy Broth
This soup is trendy ramen’s healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (in a flavorful maitake mushroom soy broth, too).
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 garlic cloves, peeled, crushed
  • 1 1” piece peeled ginger, thinly sliced
  • ½ cup reduced-sodium soy sauce
  • ¼ cup dried wakame (optional)
  • 2 tablespoons vegetable oil
  • ½ pound maitake mushrooms, torn into large pieces
  • Kosher salt and freshly ground black pepper
  • 8 ounces soba (Japanese-style noodles)
  • 4 baby turnips or radishes, trimmed, thinly sliced
  • 4 large egg yolks
  • 4 scallions, thinly sliced
  • 1 tablespoon toasted sesame seeds
Instructions
  1. Bring garlic, ginger, and 4 cups water to a boil in a small saucepan; reduce heat and simmer 10 minutes. Add soy sauce and wakame, if using. Set broth aside.
  2. Heat oil in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 10–12 minutes. Transfer to a large plate.
  3. Meanwhile, cook soba in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Return reserved broth to a simmer.
  4. Divide soba and broth among bowls; top with mushrooms, turnips, and egg yolks. Add scallions and sprinkle with sesame seeds.

Watch the recipe video here:

Noodle soup: never a bad idea.GET THE RECIPE: http://bonap.it/DRrZFlf

Posted by Bon Appétit Magazine on Saturday, April 13, 2019

Drink

Berry Vodka Sunrise

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Berry Vodka Sunrise
Berry Vodka Sunrise
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 3 cups vodka (710 mL)
  • 3 cups orange juice (710 mL)
  • 3 cups sparkling water (710 mL)
  • 1 ½ cups mixed berries (150 g)
  • 1 ½ cups tart cherry juice (360 mL)
  • 1 ½ cups maraschino cherry liquid, ¼ cup (60 ml) of grenadine will work as a substitute (360 mL)
  • fresh orange slice, to garnish
  • maraschino cherry, to garnish
Instructions
  1. Combine vodka, orange juice, and sparkling water in a pitcher.
  2. Stir in the fresh oranges.
  3. Set aside and chill.
  4. Puree mixed berries, tart cherry juice, and maraschino cherry liquid in a blender or food processor.
  5. Strain the purée through a sieve into a separate pitcher.
  6. When ready to serve, pour orange vodka mixture into a glass of ice, leaving some room.
  7. Top off the drink with the berry liquid and watch it settle to the bottom.
  8. Garnish with an orange and maraschino cherry.
  9. Enjoy!

Watch the recipe video here:

Get garden party ready with this berry vodka sunrise cocktail ?☀️FULL RECIPE: https://tasty.co/recipe/berry-vodka-sunrise

Posted by Proper Tasty on Friday, April 12, 2019