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Dessert

Chocolate Peanut Butter No Bake Pi

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Chocolate Peanut Butter No Bake Pi
This no-bake peanut butter chocolate pie is absolutely to die for! It’s so rich and creamy, you will just melt after one bite! It’s also super easy to make! And the fact that it’s a no bake is awesome! Have this recipe in the books for birthdays..events..any occasion! It’s perfect!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 chocolate Oreo cookie pie crust
  • Peanut Butter Pie Filling
  • 1 CUP Smooth peanut butter
  • ½ CUP Greek yogurt
  • ⅕ CUP Sweetened condensed milk
Chocolate Pie Filling
  • ½ CUP Heavy Whipping Cream
  • 12 oz Milk chocolate chips
Instructions
  1. In a medium bowl stir together the peanut butter, Greek yogurt, and sweetened condensed milk.
  2. Spoon the peanut butter pie filling into the prepared chocolate Oreo cookie pie crust.
  3. Melt the chocolate chips with about 2 tablespoons of heavy cream in the microwave for about 30 seconds at a time.
  4. May have to repeat 3 times or so. Set aside.
  5. In another bowl or stand mixer whip the remaining heavy cream until it forms soft peaks.
  6. Add ½ cup whipped cream to the melted chocolate and stir until combined.
  7. Pour the chocolate pie filling on top of the peanut butter layer. Let chill in the refrigerator overnight.
  8. The next day remove the Chocolate Peanut Butter pie from the refrigerator and let it sit for about 5 minutes.
  9. Slice and serve topped with whipped cream.
  10. Enjoy!

Watch the recipe video here:

Chocolate Peanut Butter No Bake PieFULL RECIPE: http://chopsecrets.com/chocolate-peanut-butter-no-bake-pie/

Posted by Chop Secrets on Sunday, January 13, 2019

Main dish

Instant Pot Elvis-Style Steel Cut Oatmeal

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Instant Pot Elvis-Style Steel Cut Oatmeal
This creamy confection would make The King proud.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp butter
  • 1½ cups steel-cut oats
  • 4½ cups water
  • ½ tsp kosher salt
  • ⅓ cup brown sugar
  • ⅓ cup peanut butter
  • 2 bananas, sliced
  • Cinnamon, for serving
  • Half and half or cream, for serving (optional)
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter melts, add the oats and saute, stirring often, for about 5 minutes or until lightly toasted and fragrant.
  3. Add the water and salt and stir to combine, ensuring all oats are submerged.
  4. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
  6. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  7. Stir the oatmeal to incorporate remaining liquid, then stir in brown sugar and peanut butter until combined.
  8. Serve hot topped with bananas, a sprinkle of cinnamon and a drizzle of half and half or cream (optional).

Watch the recipe video here:

This creamy confection would make The King proud.RECIPE: http://chopsecrets.com/instant-pot-elvis-style-steel-cut-oatmeal/

Posted by Chop Secrets on Sunday, January 13, 2019

Main dish

Instant Pot Caramel Apple Monkey Bread

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Instant Pot Caramel Apple Monkey Bread
Always moist and full of melt-in-your-mouth goodness.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 12 oz cans Pillsbury cinnamon rolls, separated and quartered, icing reserved
  • 1 granny smith apple, peeled and diced
  • ⅓ cup caramel topping (we like Smucker’s: https://amzn.to/2NxIMfd)
  • 1 cup water
Instructions
  1. Coat the inside of a 6-cup bundt pan in non-stick spray (we love this pan: https://amzn.to/2xy7RMZ)
  2. Layer ⅓ of the quartered roll pieces in the bottom of the pan, pressing lightly into an even layer.
  3. Top with ½ of the apple pieces, and an additional ⅓ of the roll pieces. Repeat with remaining apple pieces and roll pieces.
  4. Pour the caramel topping evenly over the rolls, then cover the pan loosely with foil. Do not seal.
  5. Pour 1 cup of water into the Instant Pot and insert the steam rack.
  6. Carefully lower the bundt pan onto the steam rack, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the bundt pan and let cool for 5 minutes before inverting onto a serving plate.
  10. Top with reserved icing. Serve warm.

Watch the recipe video here:

Always moist and full of melt-in-your-mouth goodness.RECIPE: http://chopsecrets.com/instant-pot-caramel-apple-monkey-bread/

Posted by Chop Secrets on Saturday, January 12, 2019

Dessert

No Bake Chocolate Eclair Cake

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No Bake Chocolate Eclair Cake
This chocolate cake was so easy to make and turned out super delicious! Anyone who is a fan of eclair can come to realize that this is totally worth trying! The good news is that you probably already have most of these ingredients tucked away in your pantry! It’s creative, fun, and will bring that sweet memory of eclairs in the morning!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1-3/4 CUPS Whipping cream
  • 2 boxes instant vanilla pudding (already made)
  • 1 box graham crackers (3 sleeves)
Topping
  • ⅓ CUPS Cocoa powder
  • 1 CUP Sugar
  • ¼ CUP Milk
  • ½ CUP Butter
  • 1 tsp Vanilla extract
Instructions
For the filling:
  1. In a 9″ x 13″ dish, cover the entire bottom with a layer of graham crackers. (Approximately 1 full sleeve).
  2. In a medium bowl, combine the ready made pudding and whipping cream together until well combined.
  3. Add half the pudding mixture over the bottom graham cracker layer in the 9″ x 13″ dish. Use a spatula to spread it evenly over the graham crackers.
  4. Repeat with another layer of graham crackers and the rest of the pudding mixture.
  5. Add a final layer of graham crackers on top.
  6. Repeat with another layer of graham crackers and the rest of the pudding mixture.
  7. Add a final layer of graham crackers on top.
Topping:
  1. In a small pot, add the cocoa, milk and sugar and bring to a full rolling boil. Boil for 1 minute stirring constantly.
  2. Remove the pot from the heat and let cool for 1 minute. Keep stirring.
  3. Add the butter and vanilla, stirring until the butter is melted and it forms a smooth chocolate glaze.
  4. Immediately pour over the top layer of graham crackers. It will spread out on its own, but tilt the dish as needed so that the entire top is covered.
  5. Refrigerate over night.
  6. Enjoy!

Watch the recipe video here:

No Bake Chocolate Eclair CakeFULL RECIPE: http://chopsecrets.com/no-bake-chocolate-eclair-cake/

Posted by Chop Secrets on Friday, January 11, 2019

Main dish

Instant Pot Perfect Chicken Queso Soup

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Instant Pot Perfect Chicken Queso Soup
This may be the soup you’ll never want to stop eating.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Pot Mixture:
  • 3 cups chicken broth
  • 1¼ cups fresh salsa
  • 1 lb boneless skinless chicken thighs
  • 1 tsp garlic powder
  • ½ tsp ground chipotle powder
  • ½ tsp ground coriander
  • ½ tsp ground cumin
To Finish:
  • 8 oz package cream cheese, softened and cubed
  • ½ cup shredded Monterey jack cheese
  • ¼ cup cotija (or queso fresco), crumbled
  • 2 tbsp chopped cilantro, optional
Instructions
  1. Add Pot Mixture ingredients to the Instant Pot and stir to combine, then secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  3. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  4. Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot.
  5. Turn the pot off by selecting CANCEL, then select SAUTE.
  6. Add cream cheese and stir until melted and mostly incorporated.
  7. Stir in the Monterey jack cheese. Serve warm topped with cotija and chopped cilantro.

Watch the recipe video here:

This may be the soup you’ll never want to stop eating.RECIPE: http://chopsecrets.com/instant-pot-perfect-chicken-queso-soup/

Posted by Chop Secrets on Friday, January 11, 2019

Main dish

Mighty Fine Queso

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Mighty Fine Queso
I’m not kidding when I say this is the best queso I have ever had in my whole life. AND IT WAS SO SIMPLE!! The chili’s mixed with the salsa and cheese blend so well together! The spice of it will have you craving more after every bite! This recipe is for sure going in the ‘favorites’ of the belly recipes!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16oz Fire roasted salsa
  • 4oz Green chili
  • 32oz Velveeta
  • ⅓ CUP heavy cream
Instructions
  1. Mix together over medium flame until melted and hot.
  2. Stir continuously.
  3. Top with guacamole,sour cream,cilantro,and hot sauce.
  4. Enjoy!

Watch the recipe video here:

Mighty Fine QuesoFULL RECIPE: http://chopsecrets.com/mighty-fine-queso/

Posted by Chop Secrets on Friday, January 11, 2019

Breakfast

Instant Pot Piña Colada Oatmeal

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Instant Pot Piña Colada Oatmeal
Packed with juicy pineapple and just the right amount of coconut flakes.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp coconut oil
  • 2 cups coconut milk (recommend Silk brand found in the dairy section)
  • 1 cup pineapple juice
  • 1 cup steel cut oats
  • 1½ cups fresh pineapple, diced
  • ¾ cup sweetened shredded coconut
  • Raspberries or maraschino cherries for topping (optional)
Instructions
  1. Pour coconut oil, coconut milk, pineapple juice, and oats into Instant Pot in that order. Swirl to make sure all oats are submerged.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 3 minutes.
  4. When the time is up, let the pressure release naturally until the pin drops (about 15 minutes).
  5. Stir in coconut and pineapple. Serve with raspberries or maraschino cherries (optional).

Watch the recipe video here:

Instant Pot Piña Colada OatmealFULL RECIPE: http://chopsecrets.com/instant-pot-pina-colada-oatmeal/

Posted by Chop Secrets on Wednesday, January 9, 2019

Dessert

Muddy Buddy Krispie Treats

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Muddy Buddy Krispie Treats
These crunchy Muddy Buddy Krispie Treats are incredible! I mean, it’s chocolate and peanut butter…what’s not to love? You can’t beat the fact that these literally only take five minutes to make! Super easy + super delicious = perfect combination. The powdered sugar on top just seals the deal. Make these ASAP! And try not to eat them all in one sitting.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 Tbsp Butter or vegetable oil
  • ½ CUP Peanut butter
  • 1 (10 ounce) bag Marshmallows
  • 2 CUPS Chocolate chips
  • 6 CUPS Crispy rice cereal
  • Powdered sugar, for dipping
Instructions
  1. Spray 9×13 pan with nonstick cooking spray.
  2. Place butter, peanut butter, marshmallows, and chocolate in a large bowl. Heat in 30 second increments, stirring between each, until the mixture is melted. Quickly stir in the rice krispies.
  3. Press into prepared pan. Let them cool, then cut into squares.
  4. Place about 1 cup powdered sugar in a bowl and coat each square with powdered sugar. Serve
  5. Enjoy!

Watch the recipe video here:

Muddy Buddy Krispie TreatsFULL RECIPE: http://chopsecrets.com/muddy-buddy-krispie-treats/

Posted by Chop Secrets on Thursday, January 10, 2019

Dessert

Nutella Cinnamon Roll Ups

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Nutella Cinnamon Roll Ups
If you like dessert for breakfast, you will be in heaven as soon as you try these wonderful rolls. I mean…Nutella and strawberries alone are already the best treats on earth…Wrap them in bread with butter, sugar, and cinnamon?! Now we’re TALKING! Very simple to make. Even the kids can help out!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 Slices white sandwich bread
  • Diced strawberries and Nutella
  • 2 Eggs
  • 3 Tbsp Milk
  • ⅓ CUP Granulated sugar
  • Butter, for greasing the pan
Instructions
  1. Cut the crust from each slice of bread and flatten it out with a rolling pin.
  2. Place about 1-2 teaspoons of the Nutella filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread.
  3. In a shallow bowl whisk the eggs and milk until well combined.
  4. In a separate shallow bowl mix the sugar with the cinnamon.
  5. Heat a skillet set over medium heat and melt a tablespoon of butter.
  6. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Then dip into sugar combination. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
  7. Enjoy!

Watch the recipe video here:

Nutella Cinnamon Roll UpsFULL RECIPE: http://chopsecrets.com/nutella-cinnamon-roll-ups/

Posted by Chop Secrets on Thursday, January 10, 2019

Main dish

Instant Pot Homemade Hamburger Helper

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Instant Pot Homemade Hamburger Helper
It tastes even better than the classic flavor we all know and love.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For pot:
  • 1 lb ground beef (preferably 93% lean)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 cups beef broth
  • 16 oz elbow macaroni
For sauce:
  • 1 cup half and half
  • 10 oz cheddar cheese, shredded
  • 3 oz American cheese, cut into strips (from the deli, not the kind that comes in cellophane!)
  • 2 cups fresh spinach, finely chopped (optional)
  • 2 tsp kosher salt, or to taste
  • ½ tsp pepper, or to taste
  • Additional shredded cheese for garnish, if desired
Instructions
  1. Using the display panel select the SAUTE function.
  2. Add ground beef, onion powder and garlic powder to the Instant Pot. Cook and stir until no pink remains.
  3. Stir in pasta and broth, then secure the lid, making sure the vent is closed. Select CANCEL to turn off the pot.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  5. When the time is up, quick-release the remaining pressure.
  6. Stir in half and half, then stir in the cheese, a little at a time, until melted. Season with kosher salt and pepper.
  7. Just before serving, fold in chopped spinach, if using. Top with additional cheese for garnish, if desired.

Watch the recipe video here:

It tastes even better than the classic flavor we all know and love.RECIPE: http://chopsecrets.com/instant-pot-homemade-hamburger-helper/

Posted by Chop Secrets on Thursday, January 10, 2019