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Cake Dessert

Tiramisu Toffee Dessert

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Tiramisu Toffee Dessert
This is a nice version of the popular Italian pick-me-up dessert. The toffee candy in this recipe adds a delightful crunchiness to the smooth creamy whipped cream quality of an already perfect dessert.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
  • ¾ cup strong brewed coffee
  • 1 (8 ounce) package cream cheese
  • 1 cup white sugar
  • ½ cup chocolate syrup
  • 2 cups heavy whipping cream
  • 2 (1.4 ounce) bars chocolate covered English toffee, chopped
Instructions
  1. Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
  2. Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
  3. Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.

Watch the recipe video here:

Tiramisu Toffee Dessert: https://trib.al/JzsdZ6m

Posted by Allrecipes on Tuesday, July 9, 2019

Main dish

Garlic Chicken with Orzo Noodles

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Garlic Chicken with Orzo Noodles
This is a simple recipe with a spicy kick for garlic lovers. It is my combination of a much loved linguine and clam sauce dish and a recent introduction to orzo pasta. I have several variations for this recipe. Add more red pepper for extra spice. Substitute the chicken for clams or shrimp. Substitute the spinach leaves for diced tomatoes. I've also added spices such as basil, rosemary and oregano bringing a distinct Italian flavor to the dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup uncooked orzo pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • ¼ teaspoon crushed red pepper
  • 2 skinless, boneless chicken breast halves - cut into bite-size piecessalt to taste
  • 1 tablespoon chopped fresh parsley
  • 2 cups fresh spinach leavesgrated Parmesan cheese for topping
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
  2. Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

Watch the recipe video here:

Garlic Chicken with Orzo Noodles: https://trib.al/0z10wNk

Posted by Allrecipes on Saturday, July 6, 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: Italian
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/w858CLc

Posted by Allrecipes on Sunday, July 7, 2019

Main dish

Avocado Basil Cucumber Bites

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Avocado Basil Cucumber Bites
Refreshing, healthy, and so-tasty appetizer that takes just minutes to prepare but looks exotic. Great for the abundance of cukes and tomatoes in the garden.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ripe avocado, peeled and pitted
  • ½ cup fresh basil leaves
  • 1 tablespoon lime juice
  • 1 clove garlic
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cucumber, cut into ¼-inch slices
  • 1 plum tomato, cut into ¼-inch slices
  • 1 tablespoon plain yogurt, or to taste (optional)
Instructions
  1. Blend avocado, basil, lime juice, garlic, salt, and pepper together in a food processor or blender until smooth.
  2. Spread avocado mixture onto each cucumber slice and top with tomato slice and yogurt.

Watch the recipe video here:

Avocado Basil Cucumber Bites: https://trib.al/h0rElm8

Posted by Allrecipes on Saturday, July 6, 2019

Main dish

Crab Rangoon Mozzarella Sticks

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Crab Rangoon Mozzarella Sticks
Standard mozzarella sticks are good. You know what's even better? Crunchy cheese sticks that taste just like your favorite takeout Chinese appetizer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 8 ounce package cream cheese, softened
  • 8 ounces mozzarella cheese, shredded (2 cups)
  • 1 8 ounce package imitation crabmeat, chopped
  • 4 green onions, thinly sliced (green and white parts) (1/4 cup)
  • 1 tablespoon powdered sugar
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ cup all-purpose flour
  • 2 eggs
  • 2 tablespoons water
  • 1 ¾ cups panko bread crumbs
  • Vegetable oil for frying
  • Asian sweet chili sauce
Instructions
  1. Line an 8x8x2-inch baking pan with parchment or waxed paper so the paper hangs over the sides of the pan. In a medium bowl stir together cream cheese, mozzarella cheese, crab meat, green onions, powdered sugar, salt, and garlic powder until combined. Transfer to prepared pan. Spread evenly until smooth and flat. Freeze 30 minutes.
  2. Lift cream cheese mixture from pan using the parchment paper. Cut mixture in half. Cut each half crosswise into 8 sticks (you should have 16 4x1-inch sticks).
  3. Place flour in a shallow dish. In a second shallow dish beat together eggs and water. In a third shallow dish place panko.
  4. Dip cream cheese sticks into the flour, shaking off excess, then dip into the egg mixture. Coat with panko. Place breaded sticks on a baking sheet and freeze 15 minutes.
  5. Meanwhile, preheat oven to 200°F. In a medium saucepan heat 1½-inches of oil to 375°F. Fry 3 to 4 sticks at a time until golden brown, about 1 minute. Drain on paper towels. Keep fried sticks warm on a baking sheet in the oven while frying remaining sticks. Keep uncooked sticks in the freezer until ready to fry. Let oil return to temperature between batches. Serve with Asian sweet chili sauce.

Watch the recipe video here:

Crab Rangoon Mozzarella Sticks (via Better Homes & Gardens): https://trib.al/r1nGrY8

Posted by Allrecipes on Friday, July 5, 2019

Main dish

Judy’s Strawberry Pretzel Salad

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Judy's Strawberry Pretzel Salad
This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ cups crushed pretzels
  • 4½ tablespoons white sugar
  • ¾ cup butter, melted
  • 1 cup white sugar
  • 2 (8 ounce) packages cream cheese
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (6 ounce) package strawberry flavored Jell-O®
  • 2 cups boiling water
  • 1 (16 ounce) package frozen strawberries
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4½ tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
  2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
  3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Watch the recipe video here:

Judy's Strawberry Pretzel Salad: https://trib.al/5icz8D5

Posted by Allrecipes on Thursday, July 4, 2019

Main dish

Bacon-Wrapped Pickles

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Bacon-Wrapped Pickles
You can pretty much wrap anything in bacon, including pickles! These are perfect for game day or any time of year. Thick-cut bacon doesn't work as well for these, so use the thinner slices. Serve with ranch or blue cheese dressing. These are also tasty dipped in Buffalo sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 pickle spears
  • 2 ounces cream cheese, chilled
  • 8 slices bacon
  • ¼ cup ranch dressing
Instructions
  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Pat pickles dry with a paper towel. Cut cream cheese into 8 strips. Place 1 strip onto each pickle, and wrap with a strip of bacon, securing ends with toothpicks if necessary. Place pickles on the baking sheet.
  3. Bake in the preheated oven until bacon is browned, 12 to 15 minutes. Let cool slightly, then serve with ranch dressing.

Watch the recipe video here:

You can pretty much wrap anything in bacon, including pickles!Bacon-Wrapped Pickles: https://trib.al/VBXxLvE

Posted by Allrecipes on Monday, June 24, 2019

Main dish

Naan Bread Margherita Pizza with Prosciutto

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Naan Bread Margherita Pizza with Prosciutto
This is one of my favorite friday night dishes. This pizza is quick, simple and delicious. Instead of making the pizza dough from scratch I decided to use naan bread for the pizza base. Using naan bread not only saves time but it is great for portion control. The only difference between this recipe and most pizza recipes is that It doesn't include a tomato sauce on the base. I don't like the sogginess that comes from the sauce, but feel free to try it with the sauce as it will still yield good results.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 naan breads
  • 2 teaspoons olive oil, or as needed
  • 1 green onion, sliced
  • 1 clove garlic, finely chopped
  • 8 slices mozzarella cheese
  • 1 large roma tomato, thinly slicedsalt and ground black pepper to taste
  • 1 slice prosciutto, sliced6 leaves fresh basil, roughly chopped
  • 2 tablespoons grated Parmesan cheese
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. Place naan breads on the prepared baking sheet; brush each naan with olive oil. Spread green onion and garlic over each naan. Arrange 4 slices mozzarella cheese onto each naan; top with tomato slices. Season tomatoes with salt and pepper. Top tomato layers with prosciutto, basil, and Parmesan cheese.
  3. Bake in the preheated oven until pizza is crispy on the edges and cheese is melted, about 8 minutes. Turn on oven's broiler and broil until cheese is lightly browned and bubbling, about 2 minutes.

Watch the recipe video here:

Naan Bread Margherita Pizza with Prosciutto: https://trib.al/bgFGR2q

Posted by Allrecipes on Friday, June 21, 2019

Main dish

Polish Noodles (Cottage Cheese and Noodles)

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Polish Noodles (Cottage Cheese and Noodles)
This simple recipe came from the Polish side of my family. We simply called it 'cottage cheese and noodles' or 'lazy man pierogies.' It's a great comfort food and can be made with any kind of noodle. It could be a side dish, but we always enjoyed it as a meal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup butter
  • 1 small onion, diced
  • 1 (16 ounce) package egg noodles
  • 1 (16 ounce) package cottage cheese
  • ½ cup sour cream
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
  3. Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.

Watch the recipe video here:

Polish Noodles (Cottage Cheese and Noodles): https://trib.al/XLFO7CA

Posted by Allrecipes on Tuesday, June 18, 2019

Dessert

Fourth of July Layered Gelatin

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Fourth of July Layered Gelatin
A hit with kids and those young at heart. My childhood neighbor made it our block party and now, even though I have moved far away, I still make it with fond memories...it just isn't Fourth of July without it! I have seen similar recipes where the white layer is made with sour cream or whipped topping, but this one uses sweetened condensed milk...easy and delicious!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 (6 ounce) package cherry flavored Jell-O® mix
  • 2 (.25 ounce) envelopes unflavored gelatin
  • 2 cups boiling water
  • 4 (.25 ounce) envelopes unflavored gelatin
  • 1 cup boiling water
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (6 ounce) package blue raspberry flavored Jell-O® mix
  • 2 (.25 ounce) envelopes unflavored gelatin
  • 2 cups boiling water
Instructions
  1. Place cherry gelatin mix into a heatproof bowl, stir in 1 packet of unflavored gelatin, and mix with 2 cups of boiling water, stirring until the gelatin has dissolved and the mixture is clear, about 2 minutes. Pour into the bottom of a 9x13 rectangular glass baking dish. Place in refrigerator until completely cold and set, about 1 hour.
  2. Sprinkle 4 packets of unflavored gelatin onto 1 cup of boiling water in a heatproof bowl, allow to stand for about 3 minutes, and stir until dissolved; mix in the sweetened condensed milk. Allow to cool but not thicken, about 10 minutes; gently pour into a layer on top of the cherry layer. Return to refrigerator and allow to chill completely, about 1 more hour.
  3. Place blue raspberry gelatin mix and 1 packet of unflavored gelatin into a heatproof bowl, and mix with 2 cups of boiling water, stirring until the blue gelatin is clear, about 2 minutes. Allow to stand and cool but not thicken, about 10 minutes; gently pour onto the white layer. Chill in refrigerator until the dessert is firm and cold, about 1 hour. To serve, cut into squares.

Watch the recipe video here:

Fourth of July Layered Gelatin: https://trib.al/yZwntGu

Posted by Allrecipes on Monday, June 17, 2019