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Main dish

Chicken Parm Stuffed Shells

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Chicken Parm Stuffed Shells
How have we not done this sooner?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb. jumbo shells
  • 3 c. shredded mozzarella, divided
  • ½ c. freshly grated Parmesan, plus more for serving
  • 3 cloves garlic, minced
  • 2¼ c. marinara, divided
  • 1 tbsp. freshly chopped basil, plus more for garnish
  • pinch of crushed red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 12 oz. fresh or frozen breaded chicken, cooked according to package directions and diced
Instructions
  1. Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
  2. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, 2 cups marinara, basil, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.
  3. Add remaining ¼ cup marinara to the bottom of a 9”x13” baking dish. Spread in a thin layer over the bottom of dish. Stuff chicken mixture into shells and arrange on top of sauce side by side. Sprinkle shells with remaining mozzarella and bake for 30 minutes, until cheese is melted and turning slightly golden.
  4. Cool slightly, garnish with parm and basil and serve.

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Cake

Cheesecake-Stuffed Strawberries

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Cheesecake-Stuffed Strawberries
This fun and fruity dessert is the perfect no-bake treat.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 c. cream cheese, softened
  • ½ c. heavy cream
  • ¼ c. powdered sugar
  • 1 pt. strawberries, bottoms and tops sliced off and hollowed out
  • Crushed graham crackers, for garnish
Instructions
  1. In a stand mixer fitted with the paddle attachment, beat cream cheese, 2 to 3 minutes. Add heavy cream and powdered sugar and beat until fluffy.
  2. Transfer mixture to a piping bag and pipe into strawberries.
  3. Garnish with crushed graham crackers and serve.

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Lasagna

Brunch Lasagna

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Brunch Lasagna
Dive into layers of your favorite breakfast foods.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • Cooking spray, for pan
  • 8 slices bacon
  • 1 lb. frozen shredded hash browns
  • 1 tbsp. butter
  • 10 eggs
  • ¼ c. heavy cream
  • kosher salt
  • Freshly ground black pepper
  • 6 Small flour tortillas
  • ¼ c. finely chopped chives
  • 2 c. shredded Cheddar cheese
Instructions
  1. Preheat oven to 350°. Grease a medium baking dish with cooking spray. In a large skillet over medium heat, cook bacon until crispy. Drain slices on paper towels, but reserve fat in pan. Add hash browns, and cook, stirring often, until the hash browns begin to turn golden. Season with salt and pepper and remove from heat. Chop bacon.
  2. In a large bowl, whisk together eggs and heavy cream until light and frothy. In a large nonstick skillet over medium heat, melt butter. Reduce heat to low then add egg mixture and cook, stirring often, until the eggs are just set. Stir in chives, season with salt and pepper and remove from heat.
  3. Add a layer of tortillas to the prepared baking dish. Top with a layer of hash browns, eggs, cheese and crumbled bacon. Repeat to make 2 more layers, ending with tortillas, cheese, and bacon.
  4. Bake until the cheese is melted and the hash browns are golden, about 30 minutes.

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Main dish

Boyfriend Steak

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Boyfriend Steak
Is this the sexiest piece of meat you've ever seen?
Author:
Cuisine: American
Recipe type: Min dish
Ingredients
FOR THE HERB BUTTER
  • 1 stick softened butter
  • 1 tbsp. Freshly Chopped Parsley
FOR THE STEAK
  • 1 tbsp. extra-virgin olive oil, for skillet
  • 1 26-28 ounce bone-in ribeye or Côte de boeuf
  • kosher salt
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 350º. Make herb butter: Mix butter and parsley and shape into a log (use wax paper, if you have). Refrigerate until firm.
  2. Make steak: Heat an oven-proof skillet over high heat and add olive oil. Season steak generously with salt and pepper.
  3. Sear steak 3 minutes per side, then transfer skillet to oven to continue cooking, about 10 minutes for medium rare.
  4. Transfer steak to a plate and top with herb butter.

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Drink

Giggle Juice

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Giggle Juice
Hehehehe.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • ¼ c. sugar
  • Lemon wedge, for rimming glasses
  • 3 c. ice
  • 1 750-ml bottle moscato
  • 3 c. Pink lemonade
  • 1 can lemon-lime soda (such as Sprite)
  • 1 c. vodka
  • 2 c. sliced strawberries
  • 1 lemon, sliced into half moons
Instructions
  1. In a small dish, pour sugar. Rim glasses with lemon wedge then dip in sugar.
  2. Add ice to a large pitcher. Pour in moscato, pink lemonade, soda, and vodka. Add strawberries and lemon slices and stir to combine.
  3. Divide between glasses and serve immediately.

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Dessert

Strawberry Love Notes

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Strawberry Love Notes
The best kind of love note.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 refrigerated pie crusts
  • Flour for rolling out dough
  • ½ c. strawberry jam
  • Egg wash
  • ¼ c. Granulated sugar, for sprinkling
Instructions
  1. Preheat oven to 375°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out 1 pie crust. Using a paring knife, cut out long diamond shapes, about 4" on each side. Transfer diamonds to baking sheet. Re-roll extra dough to make more diamonds. (You should have enough dough to make about 6.)
  2. Fill the center of each diamond with a very thin layer of strawberry filling, then fold three of the corners into the center so that the dough looks like an open envelope. Use a small heart cookie cutter to stamp out remaining dough into hearts, and place in the center of each.
  3. Brush envelopes with egg wash and sprinkle with sugar. Bake until envelopes are golden, about 15 minutes.
  4. Let cool for 10 minutes on baking sheet before transferring to a cooling rack to cool completely.

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Breakfast

Loaded Cauliflower Bites

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Loaded Cauliflower Bites
Cauliflower is totally the new potato.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Nonstick cooking spray, for pan
  • 1 large head of cauliflower, cut into florets (about 3 cups)
  • 2 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. garlic powder
  • 1 c. shredded Cheddar cheese
  • 5 slices bacon, cooked and crumbled
  • 1 tbsp. finely chopped chives
Instructions
  1. Preheat oven to 425° and grease a large baking sheet with cooking spray.
  2. In a large pot of salted boiling water, cook cauliflower until fork tender, about 5 minutes, then drain and pat dry.
  3. Spread florets out in a single layer on the prepared baking sheet and toss with olive oil, salt, pepper, and garlic powder. Using a potato masher, or the bottom of a small glass, lightly smash the cauliflower florets.
  4. Top each smashed cauliflower floret with a pinch of cheddar cheese and some bacon, then bake until cheese is melted and crispy around the edges, about 15 minutes.
  5. Sprinkle chives over cauliflower and serve warm or at room temperature.

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Breakfast

Bacon Roses

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Bacon Roses
There are a ton of ways to make bacon roses, but we've found Our Best Bites' toothpick technique is the absolute easiest to follow. A maple drizzle takes these buds to the next level.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
BACON ROSES
  • 1 package thick-cut bacon
  • 2 tbsp. maple syrup
  • ½ tsp. Black pepper
  • 1 tbsp. brown sugar
ROSE STEMS
  • 1 dozen artificial roses (sold at crafts supply stores)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Make the Bacon Roses: Take each strip of bacon and roll it slowly, with the pink, meaty part of the bacon on the top (so it looks more like a rosebud than the translucent fat). Secure the seam of the bacon with a toothpick so it doesn't unravel while cooking. For extra stability, add a second toothpick, forming an X. This will help the bacon rose stand upright.
  3. Place a baking rack on top of a baking sheet. Place the bacon roses on the rack, about an inch apart. Drizzle bacon roses with maple syrup and top with brown sugar and/or black pepper. Bake for 22-25 minutes, or until the outer edge of the bacon has crisped up, and the bacon itself is deep red. Set aside to cool for 5-10 minutes.
  4. Prepare the Stems: Carefully peel apart the rosebuds on the artificial flowers and use scissors to cut off the petals. There may be a Styrofoam 'bud' in the center — pull that off, leaving the plastic rod in the center of the bud in tact. You'll use that to stick the bacon roses on each bloom. Carefully clean the pruned rosebuds, then add a bacon rose on each one. Place in a vase.

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Cake Dessert

Crock-Pot Reese’s Cake

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Crock-Pot Reese's Cake
It probably isn't a good thing that this cake is so easy to make.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 box Devil's Food Cake mix
  • 1 package instant chocolate pudding
  • 1 c. whole milk
  • 3 eggs
  • ¼ c. sour cream
  • ¼ c. peanut butter
  • 1 tsp. pure vanilla extract
  • ½ tsp. kosher salt
  • 2 c. peanut butter chips
  • Cooking spray, for Crock-Pot
  • ⅓ c. melted peanut butter, for garnish
  • 10 mini Reese's cups, halved
  • ¼ c. chopped Reese's pieces
Instructions
  1. In a large bowl, combine cake mix and pudding mix. Whisk to combine. Add milk, eggs, sour cream, peanut butter, vanilla and salt and mix until smooth. Fold in peanut butter chips.
  2. Grease the bowl of Crock-Pot with nonstick cooking spray. Add batter to Crock-Pot and smooth top with spatula. Cook on high for 2½ to 3 hours checking at 2 hours to make sure the edges aren’t burning. Cake can be kept on warm for up to 4 hours before serving. The finished cake should be set on the sides and still gooey in the center.
  3. Drizzle with peanut butter and garnish with Reese’s cups and Reese's Pieces Serve.

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Main dish

Ramen Carbonara

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Ramen Carbonara
Give instant ramen noodles a very classy makeover.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 ramen packs (seasoning packets discarded)
  • 1 tbsp. extra-virgin olive oil
  • 6 slices bacon, chopped into ½" pieces
  • 2 cloves garlic, minced
  • 2 eggs
  • ¾ c. grated Parmesan, plus more for serving
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. chopped parsley
Instructions
  1. Boil noodles according to package instructions. Save ¼ cup of cooking water to loosen sauce later, if needed. Drain noodles and toss with olive oil so they don't stick.
  2. Heat medium skillet over medium heat. Cook bacon pieces until brown and crisp. Add the noodles to the skillet and toss with the bacon until the noodles are coated in the bacon fat. Turn off the heat. Beat eggs with fork and mix in Parmesan cheese. Pour egg-cheese mixture to skillet and toss with bacon and noodles. (The residual heat of the pan will cook the egg-mixture, but do not overcook or the eggs will scramble!)
  3. Divide between bowls. Garnish with parsley and freshly ground pepper.

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