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Dessert

Slow-Cooker Chocolate Chip Cookie

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Slow-Cooker Chocolate Chip Cookie
Never waste your time scooping out individual cookies again.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ c. (1 stick) butter, softened to room temperature
  • ½ c. sugar
  • ⅓ c. brown sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1½ c. all-purpose flour
  • 1 tsp. baking soda
  • Large pinch salt
  • 1½ c. chocolate chips
Instructions
  1. Using two 4” to 5” strips parchment paper, line the bowl of your slow cooker in an “x” formation. Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in egg and vanilla extract.
  2. Add flour, baking soda, and salt and stir until fully combined. Fold in chocolate chips. Pour cookie dough into slow cooker and smooth top with a spatula.
  3. Cover and cook on high for 2½ to 3 hours (or low for 5 to 6 hours), or until the cookie is almost completely cooked through and only slightly soft in the center. Cookie can be kept warm in slow-cooker for up to 3 hours. Remove insert from slow cooker base and place on a cooling rack to cool. Use the parchment paper to remove the cookie, slice and serve.

Watch the recipe video here:

How To Make A Slow-Cooker Chocolate Chip Cookie

PSA: You can make this GIANT chocolate chip cookie in your slow-cooker.Full recipe: http://dlsh.it/NOKWYYf

Posted by Delish on Saturday, March 10, 2018

Breakfast

Crab Mac & Cheese

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Crab Mac & Cheese
THIS is the fancy mac worthy of your holiday table.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb. elbow pasta
  • ¼ c. butter
  • 1 shallot, finely diced
  • 3 cloves garlic, minced
  • ¼ c. all-purpose flour
  • 2 c. milk
  • kosher salt
  • Freshly ground black pepper
  • 1 c. shredded white Cheddar
  • 1 c. shredded mozzarella
  • 1 lb. lump crab meat
  • Chopped fresh parsley, for garnish
Instructions
  1. Preheat oven to 375º. In a large pot of boiling water, cook elbows according to package directions until al dente. Drain and return to pot.
  2. Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and garlic and cook until fragrant and softened, 3 minutes. Add flour and whisk until combined and golden, 1 minute. Add milk and season with salt and pepper. Simmer 2 minutes, until sauce is thickened and smooth.
  3. Stir in ½ white cheddar and mozzarella until melty, then remove from heat.
  4. Add sauce and crab meat to pot with cooked elbows and stir until completely combined.
  5. Sprinkle with remaining ½ cup cheddar and parsley and bake until bubbly, 20 minutes.
  6. Serve.

Watch the recipe video here:

How To Make Crab Mac & Cheese

The only thing better than macaroni and cheese? Crab Mac & Cheese.Full recipe: http://dlsh.it/xaKdDym

Posted by Delish on Friday, March 23, 2018

Cake Dessert

Lemon Blueberry Mousse Cake

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Lemon Blueberry Mousse Cake
When life gives you lemons, don't make lemonade.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CRUST
  • Cooking spray, for pan
  • 30 Nilla wafers, crushed
  • 5 tbsp. butter, melted
FOR THE MOUSSE
  • 1½ c. blueberries, plus more for garnish
  • 2 tbsp. lemon juice
  • 2 tsp. lemon zest
  • 2 tsp. unflavored gelatin
  • 2½ c. white chocolate chips
  • 3 c. heavy cream, divided
  • ½ c. powdered sugar
FOR THE TOPPING
  • 1 c. blueberries
  • 1 tbsp. lemon juice
  • ¼ c. granulated sugar
Instructions
  1. In a large bowl, stir together crushed Nilla wafers and melted butter until completely combined and mixture is the texture of wet. Grease a springform pan with cooking spray, then press mixture into pan.
  2. In a food processor or blender, process blueberries until pureed. Stir in lemon juice and lemon zest, then sprinkle gelatin on top. Let sit for 5 to 10 minutes to bloom.
  3. Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and blueberry puree and stir until completely dissolved. Pour mixture over white chocolate chips and whisk until chocolate is melted. Place mixture in refrigerator for at least 15 minutes.
  4. In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl using a hand mixer), beat remaining 2 cups cream with powdered sugar until stiff peaks form.
  5. Stir in about ¼ cup whipped cream into melted chocolate mixture. Gently fold in the remaining whipped cream until fully incorporated and pour over prepared crust.
  6. Refrigerate until firm, about 4 hours.
  7. Before serving, toss blueberries with lemon juice and sugar. Garnish cake with sugared blueberries.

Watch the recipe video here:

How To Make Lemon Blueberry Mousse Cake

This Lemon Blueberry Mousse Cake will make it feel like summer. Full recipe: http://dlsh.it/fdtckqi

Posted by Delish on Thursday, March 22, 2018

Breakfast

Easter Cheese Ball

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Easter Cheese Ball
It's about to get cheesy in here!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 (8-oz.) blocks of cream cheese, softened
  • 3 c. shredded cheddar, divided
  • 1 bunch curly parsley, plus 2 tbsp chopped
  • 1 tbsp. hot sauce
  • 1 tsp. Italian seasoning
  • 1 tsp. Worcestershire sauce
  • Crackers, for serving
Instructions
  1. In a medium bowl, combine cream cheese, 2 cups cheddar, Worcestershire, hot sauce, chopped parsley, and Italian seasoning. Beat with a hand mixer until evenly mixed and fluffy.
  2. Transfer cream cheese mixture to a serving platter and form cream cheese mixture into a carrot shape. Press the remaining cup of cheddar on the top and sides of cheese ball. If the mixture is too loose, refrigerate for 30 minutes to 1 hour, or until it keeps it shape. Stick bunch of parsley on the top of the carrot so it looks like its stems.
  3. Serve with crackers.

Watch the recipe video here:

How To Make An Easter Cheese Ball

You can't celebrate Easter without this cheese ball ?Full recipe: http://dlsh.it/dFheMKG

Posted by Delish on Thursday, March 22, 2018

Breakfast

Giant Breakfast Sandwich

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Giant Breakfast Sandwich
The biggest BEC you ever did see.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 (11-oz.) tubes refrigerated bread dough
  • 1 tbsp. butter
  • 10 large eggs
  • ¼ c. heavy cream
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. finely chopped chives
  • 1 bacon, cooked
  • ½ lb. sliced cheddar cheese
  • 1 tbsp. melted butter
  • 2 tsp. poppy seeds
  • 2 tsp. sesame seeds
Instructions
  1. Preheat oven to 350°. Grease a bundt pan with cooking spray. Place bread dough into the bottom of the pan and pinch all ends together to form a single ring. Bake until golden brown and cooked through, about 25-30 minutes. Let cool for 5 minutes, then invert onto cooling rack to cool completely.
  2. In a large nonstick skillet over medium heat, melt butter. In a large bowl, whisk together eggs and heavy cream. Pour egg mixture into the pan. Let set slightly then reduce heat to low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
  3. Slice baked bread in half. On a large baking sheet, place one half cut side-down and the other cut side-up. Top the cut side-up bottom half with scrambled eggs. Top with cheese and bacon. Brush the other half with melted butter and sprinkle with poppy seeds and sesame seeds. Bake until the cheese is melted, 3-5 minutes.
  4. Slice and serve warm.

Watch the recipe video here:

How To Make A Giant Breakfast Sandwich

This Giant Breakfast Sandwich is way better than buying a dozen bagels.Full recipe: http://dlsh.it/AvXZj9z

Posted by Delish on Saturday, March 10, 2018

Dessert

Cheesecake Stuffed Cookies

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Cheesecake Stuffed Cookies
Have your cheesecake and your cookie too.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE COOKIES
  • 2½ Sticks unsalted butter, softened
  • 1 c. brown sugar
  • ½ c. granulated sugar
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 2¾ c. all-purpose flour
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 2 c. semisweet chocolate chips
FOR CREAM CHEESE FILLING
  • 12 oz. cream cheese, softened
  • ½ c. powdered sugar
  • pinch of salt
Instructions
  1. Preheat oven to 375º and line a large baking sheet with parchment paper.
  2. Make cheesecake filling: Combine cream cheese, powdered sugar and salt in a small bowl. Mix well until mixture is smooth. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
  3. Make cookie dough: Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs.
  4. In a separate bowl, mix flour, baking soda and salt. Stir into butter-sugar mixture. Fold in chocolate chips.
  5. Make cookies: Scoop about a tablespoon of the cookie dough and flatten into a flat, pancake-like circle. Spoon about 2 teaspoons of the cheesecake filling in the center. Form another tablespoon of cookie dough into a flat circle and place on top of filling. Pinch the edges together to seal, then roll the filled dough into a ball.
  6. Bake cookies for 12 to 15 minutes, or until lightly golden.

Watch the recipe video here:

How To Make Cheesecake Stuffed Cookies

These Cheesecake STUFFED Cookies are the greatest dessert mashup we've ever made. Full recipe: http://dlsh.it/knSSt37

Posted by Delish on Sunday, March 11, 2018

Main dish

Brussels Sprouts Hash

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Brussels Sprouts Hash
Give brussels sprouts the respect they deserve.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 slices bacon, cut into 1" pieces
  • ½ onion, chopped
  • 1 lb. brussels sprouts, trimmed and quartered
  • kosher salt
  • Freshly ground black pepper
  • ¼ tsp. red pepper flakes
  • 3 tbsp. water
  • 2 garlic cloves, minced
  • 4 large eggs
Instructions
  1. In a large skillet over medium heat, fry bacon until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.
  2. Turn heat back to medium and add onion and brussels sprouts to the skillet. Cook, stirring occasionally, until the vegetables begin to soften and turn golden. Season with salt, pepper, and red pepper flakes.
  3. Add 2 tablespoons of water and cover the skillet. Cook until the Brussels sprouts are tender and the water has evaporated, about 5 minutes. (If all the water evaporates before the Brussels sprouts are tender, add more water to the skillet and cover for a couple minutes more.) Add garlic to skillet and cook until fragrant, 1 minute.
  4. Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Sprinkle cooked bacon bits over the entire skillet. Serve warm.

Watch the recipe video here:

How To Make Brussels Sprouts Hash

Bacon Brussels Sprouts Hash = low-carb breakfast for dinner goals ?Full recipe: http://dlsh.it/Nr9uvZR

Posted by Delish on Sunday, March 11, 2018

Breakfast

Onion Soup Bread Bowls

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Onion Soup Bread Bowls
Mini bread bowls are SO CUTE.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp. butter
  • 2 medium onions, thinly sliced
  • 2 sprigs thyme
  • kosher salt
  • Freshly ground black pepper
  • ¼ c. red wine
  • ¼ c. flour
  • 2 garlic cloves, minced
  • 2 c. beef broth
  • 6 dinner rolls
  • 6 slices swiss
  • 1 c. Gruyere, shredded
  • 1 tbsp. chopped parsley
Instructions
  1. Preheat oven to 350° and line a medium cooking sheet with parchment paper. In a large pot over medium heat, melt butter. When melted, add onions and thyme and season with salt and pepper. Cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes.
  2. Remove thyme and add wine. Bring to a simmer and cook until wine is mostly evaporated. Add in flour and garlic and cook until garlic is fragrant, 2-3 minutes. Add in broth and bring to a simmer. Let simmer until thickened slightly, 5 minutes. Season with more salt and pepper if desired.
  3. Meanwhile, prep the rolls: cut the top ¼ off each roll. Using a paring knife, hollow out each and lay a slice of swiss over each to cover the hole, pressing in slightly. Place rolls on prepared baking sheet and toast until cheese is melted, 6-8 minutes.
  4. When cheese is melted and soup is ready, ladle soup into each roll. Top with a handful of gruyere and place back in the oven to melt. If desired, broil.
  5. Garnish with parsley and serve.

Watch the recipe video here:

How To Make French Onion Soup Bombs

Here's how to turn French onion soup into the most adorable app.Full recipe: http://dlsh.it/sZTfYD6

Posted by Delish on Saturday, December 16, 2017

Breakfast

Cheesy Baked Asparagus

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Cheesy Baked Asparagus
No. 1 best way to eat asparagus.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 lb. asparagus, stalks trimmed
  • ¾ c. heavy cream
  • 3 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 1 c. freshly grated Parmesan
  • 1 c. shredded mozzarella
Instructions
  1. Preheat oven to 400º. Place asparagus in a shallow baking dish.
  2. Pour over heavy cream and scatter with garlic. Generously season with salt and pepper, then sprinkle with Parmesan and mozzarella.
  3. Bake until cheese is golden and asparagus tender, 25 to 30 minutes. (Broil the last 2 minutes, if desired.)
  4. Serve.

Watch the recipe video here:

How To Make Cheesy Baked Asparagus

This Cheesy Baked Asparagus makes EVERYONE fight for seconds.Full recipe: http://dlsh.it/jvZwlgt

Posted by Delish on Tuesday, March 20, 2018

Breakfast

Paprika Chicken & Rice

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Paprika Chicken & Rice
Weeknight dinner all-star.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 bone in, skin on chicken thighs
  • 2 tsp. paprika, divided
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 red bell pepper, thinly sliced
  • 1 c. rice
  • 1½ c. chicken broth
  • ½ c. heavy cream
  • 2 c. baby spinach
Instructions
  1. Season chicken with salt, pepper, and 1 tsp paprika. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Sear chicken skin-side down until golden, about 6 to 8 minutes. Flip and cook 3 minutes more, then transfer to a plate skin-side up; set aside.
  2. Return pan to heat and heat remaining oil. Add garlic and cook until fragrant, 1 minute. Add peppers and cook until slightly tender, 4 to 6 minutes. Season with salt, pepper, and remaining paprika. Add rice, chicken broth and heavy cream and bring to a simmer. Return chicken to skillet and cover. Simmer until rice is tender and chicken is cooked through, about 20 minutes.
  3. Fold in spinach until wilted and serve.

Watch the recipe video here:

How To Make Paprika Chicken And Rice

This super creamy Paprika Chicken and Rice is a serious weeknight win.Full recipe: http://dlsh.it/AQ76No7

Posted by Delish on Monday, March 19, 2018