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Main dish

Mushroom Slow Cooker Roast Beef

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Mushroom Slow Cooker Roast Beef
This is tender, fall-off-the-bone roast beef with mushrooms. It's perfect as-is. Shred the leftovers for cheese steak sandwiches.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound sliced fresh mushrooms
  • 1 (4 pound) standing beef rib roast
  • 1 (1.25 ounce) envelope onion soup mix
  • 1 (12 fluid ounce) bottle beerground black pepper
Instructions
  1. Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

Watch the recipe video here:

Mushroom Slow Cooker Roast Beef: https://trib.al/HuyRhjX

Posted by Allrecipes on Tuesday, June 4, 2019

Dessert

The Perfect Cinnamon Roll Icing

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The Perfect Cinnamon Roll Icing
After testing many recipes for cinnamon rolls I found that just about any home-made roll can be good if you have the right icing. In too many recipes the cream cheese flavor overpowers the icing. Use this recipe for decadent cream cheese icing on your favorite cinnamon roll and you won't be disappointed!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 ounces cream cheese, softened
  • 7 tablespoons butter, softened
  • ½ teaspoon vanilla extract
  • 2 tablespoons milk
  • 1½ cups confectioners' sugar, sifted
  • ¼ teaspoon salt
Instructions
  1. Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.

Watch the recipe video here:

"This one's a plate licker!!! It is absolutely delicious!"The Perfect Cinnamon Roll Icing: https://trib.al/prajgEm

Posted by Allrecipes on Tuesday, May 7, 2019

Salads

Chicken Club Pasta Salad

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Chicken Club Pasta Salad
Chicken club sandwich-style pasta! Substitute Monterey Jack cheese for the Muenster, if desired.
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • 8 ounces corkscrew-shaped pasta
  • ¾ cup Italian-style salad dressing
  • ¼ cup mayonnaise
  • 2 cups chopped, cooked rotisserie chicken
  • 12 slices crispy cooked bacon, crumbled
  • 1 cup cubed Muenster cheese
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 8 ounces cherry tomatoes, halved
  • 1 avocado - peeled, pitted, and chopped
Instructions
  1. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water.
  2. Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.

Watch the recipe video here:

Chicken Club Pasta Salad: https://trib.al/Yn9bBhp

Posted by Allrecipes on Tuesday, May 7, 2019

Main dish

Easter Bunny ‘Butt’ Cake

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Easter Bunny 'Butt' Cake
This isn't as much a recipe as it is basic directions on how to create this cute and funny Easter Bunny 'butt' cake. You could make smaller cakes using smaller oven-proof bowls and mini cupcake tins. You can use any flavor cake mix and any flavor pink frosting. Decorate grass with chocolate eggs, jelly beans, chocolate chips, etc.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
  • 1 cup water
  • ⅓ cup vegetable oil
  • 3 eggs
  • 1 pound flaked coconut, or more as needed, divided
  • 3 drops red food coloring, or as needed
  • 3 drops green food coloring, or as needed
  • 2 marshmallows, halved lengthwise
  • 1 (16 ounce) container ready-to-use pink frosting, or more as needed
  • 3 tablespoons ready-to-use white frosting, or as needed
  • 1 pink fruit rolls (such as General Mills® Fruit Roll-Ups)
  • pink paper bunny ears
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 muffin cups. Grease and flour an oven-proof glass or ceramic bowl.
  2. Beat cake mix, water, vegetable oil, and eggs together in a bowl with an electric mixer on low speed until just-moistened. Increase mixer speed to medium and beat until batter is smooth, about 2 minutes. Fill prepared muffin cups with batter; pour remaining batter into prepared oven-proof bowl.
  3. Bake cupcakes in the preheated oven until golden and the tops spring back when lightly pressed, 18 to 21 minutes. Let cupcakes cool briefly in the muffin tin before transferring to a wire rack to cool completely.
  4. Bake cake in the preheated oven until golden and a skewer inserted into the center of the cake comes out clean, 33 to 45 minutes. Let cake rest in the bowl for 10 to 15 minutes before transferring to a wire rack to cool completely. Transfer cooled cake to a serving platter.
  5. Place ⅔ of the coconut into a resealable plastic bag; add red food coloring, seal the bag, and shake until coconut is shaded pink. Repeat process until coconut is your desired shade of pink.
  6. Measure out about ½ cup of remaining coconut and place in a bowl. Pour remaining coconut into another resealable plastic bag; add green food coloring, seal the bag, and shake until coconut is shaded green. Repeat process until coconut is your desired shade of green.
  7. Secure 2 cupcakes, tops against the cake, with toothpicks to one end of the cake to form bunny "feet." Place 2 marshmallow halves, cut-side down, on top of each cupcake to complete each "foot." Secure remaining cupcake, top-side against the cake, with a toothpick to the top of the cake to create the "tail."
  8. Spread pink frosting over cake and "feet", excluding the "tail." Cover pink frosting with pink coconut. Spread white frosting over the "tail" and cover with reserved white coconut.
  9. Cut fruit roll to form 2 small ovals and 6 smaller circles. Using frosting as "glue," secure 1 oval and 3 circles to each "foot" to resemble foot pads. Secure paper bunny ears to the serving plate at the front of the bunny cake using frosting. Sprinkle green coconut around the cake to resemble grass.

Watch the recipe video here:

"ADORABLE! This was a fun recipe to make."Easter Bunny 'Butt' Cake: https://trib.al/4J8b6A1

Posted by Allrecipes on Thursday, April 18, 2019

Dessert

Cinnamon Tortilla Surprise

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Cinnamon Tortilla Surprise
A sweet Mexican dessert I made for Spanish class.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • cooking spray
  • 1 cup white sugar
  • 1½ tablespoons ground cinnamon
  • 10 large flour tortillas, cut into quarters
  • ¼ cup melted butter, or as needed
  • 1 cup milk
  • 1 (8 ounce) package cream cheese, softened
  • 2 (3 ounce) packages instant vanilla pudding mix
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 2 tablespoons chocolate syrup, or as needed
  • 40 maraschino cherries
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray 40 muffin cups with cooking spray.
  2. Combine sugar and cinnamon together in a small bowl.
  3. Brush both sides of flour tortilla pieces with melted butter; sprinkle each with cinnamon-sugar mixture. Gently fit each tortilla piece into a prepared muffin cup, shaping the tortilla to make a shell.
  4. Bake in the preheated oven until tortilla shells are golden brown, 8 to 10 minutes.
  5. Beat milk, cream cheese, and pudding mix in a bowl using an electric mixer until smooth; fold in whipped topping. Fill each tortilla shell with about 1 tablespoon cream cheese mixture. Drizzle with chocolate syrup and top each with a maraschino cherry.

Watch the recipe video here:

Cinnamon Tortilla Surprise: https://trib.al/OQTGs6a

Posted by Allrecipes on Tuesday, April 9, 2019

Main dish

Chewy Strawberry Sugar Cookies

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Chewy Strawberry Sugar Cookies
We were given a lot of strawberries and I had to figure out what to do with them so they didn't go bad. So I came up with this recipe. I hope everyone likes it as much as my kids did. I prefer fresh strawberries over strawberry extract because it gives it a more fruitful flavor. But the extract is good as well. You decide.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ cups white sugar
  • 1 cup butter, softened
  • 1 egg
  • 3 tablespoons strawberry puree
  • 2¾ cups all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup white sugar
  • 1 teaspoon red colored sugar (optional)
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Beat 1½ cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree.
  3. Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough.
  4. Stir ½ cup white sugar and red sugar together in a shallow bowl.
  5. Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1½ inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten.
  6. Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.

Watch the recipe video here:

Chewy Strawberry Sugar Cookies: https://trib.al/7jqruor

Posted by Allrecipes on Saturday, June 29, 2019

Pasta

Avocado Pesto with Zucchini Pasta

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Avocado Pesto with Zucchini Pasta
This is a delicious low-carb alternative to your standard pesto pasta. Filled with diced chicken breast, vegetables, protein and healthy fat, it is sure to satisfy every craving!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 3 zucchini, trimmed
  • 1 ripe avocado - peeled, halved, and pitted
  • 5 tablespoons pesto, or more to taste
  • 1 skinless, boneless chicken breast
  • ½ teaspoon paprika
  • 1 pinch salt and black pepper to taste
  • olive oil, divided
  • 2 tablespoons grated Parmesan cheese (optional)
Instructions
  1. Make zucchini noodles using a spiralizer.
  2. Mash avocado in a small bowl and mix in pesto until smooth.
  3. Flatten chicken breast with a meat hammer. Season on both sides with paprika, salt, and black pepper.
  4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cool until easily handled, about 5 minutes; dice into small pieces.
  5. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles; cook and stir until softened, 5 to 7 minutes. Stir in avocado pesto mixture and diced chicken; cook until flavors combine, 3 to 5 minutes. Sprinkle Parmesan cheese on top before serving.

Watch the recipe video here:

Zoodles with Chicken & Avocado Pesto: https://trib.al/TS4ksLE

Posted by Allrecipes on Sunday, May 26, 2019

Main dish

Awesome Crispy Baked Chicken Wings

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Awesome Crispy Baked Chicken Wings
Incredibly tasty variation of baked chicken wings with no marinade - just butter, garlic, and herbs. Great for the low-carb eater!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 pounds chicken wings
  • ½ cup butter
  • 2 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 2 teaspoons ground paprika
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Line a shallow baking dish with aluminum foil and grease lightly.
  2. Cut tips from chicken wings and discard. Cut between the joint to separate each wing into 2 pieces.
  3. Combine butter and garlic in a small saucepan over low heat; heat until butter is melted and garlic is fragrant, 3 to 5 minutes.
  4. Mix Parmesan cheese, parsley, oregano, paprika, salt, and pepper together in a shallow bowl.
  5. Dip chicken wing pieces in melted butter mixture; coat with Parmesan cheese mixture in the bowl. Arrange in the prepared baking dish. Drizzle any remaining butter on top.
  6. Bake in the preheated oven until skin is browned and juices run clear, about 1 hour.

Watch the recipe video here:

Awesome Crispy Baked Chicken Wings: https://trib.al/dFWMYXS

Posted by Allrecipes on Thursday, June 20, 2019

Dessert

Salted Caramel Chocolate Chip Cookies

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Salted Caramel Chocolate Chip Cookies
I had a craving for chocolate chip cookies with caramel chunks. All I had on hand for salt was coarse salt and, much to my surprise, the result was delicious.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1¾ cups brown sugar
  • 1 cup unsalted butter, softened
  • ¼ cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips
  • 18 unwrapped caramel candies (such as Werther's®), each cut into 6 pieces
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk flour, baking soda, and salt together in a bowl.
  3. Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
  4. Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
  5. Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

Watch the recipe video here:

Salted Caramel Chocolate Chip Cookies: https://trib.al/74jVUIg

Posted by Allrecipes on Monday, March 25, 2019

Main dish

World’s Best Lasagna

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World's Best Lasagna
It takes a little work, but it is worth it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound sweet Italian sausage
  • ¾ pound lean ground beef
  • ½ cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • ½ cup water
  • 2 tablespoons white sugar
  • 1½ teaspoons dried basil leaves
  • ½ teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1½ teaspoons salt, divided, or to taste
  • ¼ teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg3/4 pound mozzarella cheese, sliced
  • ¾ cup grated Parmesan cheese
Instructions
  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1½ hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and ½ teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Watch the recipe video here:

World's Best Lasagna: https://trib.al/zP2Ea4l

Posted by Allrecipes on Sunday, May 12, 2019