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Breakfast

Tater Tot Grilled Cheese

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Tater Tot Grilled Cheese
We'll take tots over bread any day.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 frozen tater tots, defrosted
  • ½ c. shredded Cheddar
  • Cooking spray
Instructions
  1. Heat large nonstick skillet over medium heat and grease it with cooking spray.
  2. Arrange 6 tater tots in a rectangle, side-by-side, on one side of the skillet. Repeat to make another rectangle with remaining tater tots on the other side of the skillet.
  3. With a large spatula (preferably metal) press down hard on each tater tot rectangle to form a flat square patty. You may need to press down repeatedly to help the tater tots hold together. Cook until the bottom sides of the tater tots begin to crisp, about 3-5 minutes. Sprinkle each square with cheese (this helps everything stay together!) then cover the pan with a tight fitting lid and continue cooking the tater tots until the cheese is melted.
  4. Use a spatula to carefully flip one cheesy square onto the other to form a sandwich. Press down again with the spatula and continue to cook the sandwich until both sides are crispy, about 3 minutes more.

Watch the recipe video here:

How To Make A Tater Tot Grilled Cheese

The best grilled cheese you'll ever have doesn't involve bread…Full recipe: http://dlsh.it/IbmeERv

Posted by Delish on Sunday, February 4, 2018

Breakfast

Avocado Mac & Cheese

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Avocado Mac & Cheese
Avocados make everything better.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 large avocados, peeled and pitted, plus more for garnish
  • 2 tsp. lemon juice
  • ½ c. unsalted butter
  • ½ c. all-purpose flour
  • 2 c. whole milk
  • kosher salt
  • Freshly ground black pepper
  • 3½ c. shredded white Cheddar
  • ½ c. freshly grated Parmesan
  • ⅔ lb. Fusilli pasta, boiled
Instructions
  1. Place avocados in a medium bowl and add lemon juice to prevent browning. Mash until smooth.
  2. In a large pot or saucepan, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with salt and pepper. Let simmer until it starts to thicken, about 5 minutes.
  3. Turn off heat and add mashed avocado and cheeses to pot. Whisk until smooth. Add pasta and stir until fully coated in cheese sauce. Season again with salt and pepper if needed. Top with chopped avocado and serve.

Watch the recipe video here:

How To Make Avocado Mac & Cheese

FREAKING OUT over how creamy this mac & cheese is. Full recipe: http://dlsh.it/ccUSCDR

Posted by Delish on Monday, February 5, 2018

Breakfast

Chili Cheese Dog Egg Rolls

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Chili Cheese Dog Egg Rolls
Yeah, we went there.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 egg rolls
  • 8 hot dogs
  • 1 (15 oz.) can chili
  • ½ c. minced white onion
  • 1 c. shredded Cheddar
  • 2 tbsp. finely chopped chives
  • Vegetable oil, for frying
  • Ketchup, for dipping
  • Mustard, for dipping
Instructions
  1. Place an egg roll wrapper on a clean surface in a diamond shape and place a hot dog on top, trimming the hot dog ends if necessary to fit. Top with a spoonful of chili, white onion, cheddar and chives.
  2. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining ingredients.
  3. In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until it starts to bubble.
  4. Add egg rolls and fry until golden, 2 minute per side. Transfer to a paper towel-lined plate to cool slightly. Serve warm with ketchup and mustard for dipping.

Watch the recipe video here:

How To Make Chili Dog Egg Rolls

You'll never eat a hot dog with a bun again after THIS. Full recipe: http://dlsh.it/dm6CNmu

Posted by Delish on Saturday, February 3, 2018

Cake

Cinnamon Roll Cheesecake

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Cinnamon Roll Cheesecake
The inside of this cheesecake though.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • FOR FILLING
  • 4 (8 oz.) packages of cream cheese, softened to room temperature
  • ¾ c. granulated sugar
  • ½ c. packed light brown sugar
  • 4 large eggs
  • 2 tbsp. all-purpose flour
  • 1 tsp. pure vanilla extract
  • ½ tsp. kosher salt
  • FOR THE CRUST
  • 1 sleeve graham crackers, finely crushed
  • 6 tbsp. butter, melted
  • ½ tsp. cinnamon
  • Pinch kosher salt
  • FOR CINNAMON FILLING
  • ¾ c. brown sugar
  • 1 tbsp. cinnamon
  • ⅓ c. all-purpose flour
  • 4 tbsp. butter, melted
  • FOR ICING
  • 6 oz. cream cheese, softened to room temperature
  • 1½ c. powdered sugar
  • ½ tsp. pure vanilla extract
  • 2 tbsp. heavy cream
  • ¼ c. cinnamon sugar, for top of cheesecake
  • 1 tsp. cinnamon, for garnish (optional)
Instructions
  1. Preheat oven to 325º and grease an 8” or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer, beat cream cheese and sugars. Add eggs, one at a time, then flour, vanilla, and salt. Set aside.
  2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, cinnamon and salt. Press mixture into prepared pan.
  3. Make cinnamon filling: In a medium bowl, whisk together brown sugar, cinnamon and flour. Stir in melted butter until cinnamon mixture resembles coarse sand.
  4. Pour ⅓ of filling over crust. Sprinkle ½ the cinnamon filling all over, then top with another ⅓ of cheesecake mixture. Sprinkle with remaining cinnamon mixture, then top with the rest of the cheesecake mixture. Smooth top.
  5. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
  6. Meanwhile, make icing: In a medium bowl, combine cream cheese and beat until light and fluffy. Add powdered sugar and vanilla and beat again until smooth. If icing is too thick, add heavy cream tablespoon by tablespoon until desired consistency is reached. Transfer to a piping bag.
  7. When cheesecake is cooled, sprinkle top with cinnamon sugar. Pipe icing in a swirl over the top of the cheesecake. Dust with cinnamon if using. Slice and serve.

Watch the recipe video here:

How To Make Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake makes eating dessert for breakfast totally acceptable. Full recipe: http://dlsh.it/aoF9Gqy

Posted by Delish on Sunday, February 4, 2018

Dessert

Reese’s Stuffed Cupcakes

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Reese's Stuffed Cupcakes
Everyone likes surprises when Reese's cups are involved.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 24 Reese's miniatures, unwrapped, divided
  • Devil’s food cake mix, prepared according to package instructions
  • 2 c. creamy peanut butter
  • 10 tbsp. unsalted butter, softened to room temperature
  • 2 c. powdered sugar
  • 2 tsp. pure vanilla extract
  • ¼ tsp. kosher salt
  • 1-2 tbsp. heavy cream
  • ¼ c. melted chocolate
Instructions
  1. Preheat oven to 350°. Line a 12-cup muffin pan with cupcake liners.
  2. Prepare cake mix according to package instructions then fill each cupcake liner about three-quarters full with batter. Place a Reese’s into the center of each unbaked cup. Bake for 25-30 minutes. Let cool.
  3. Meanwhile, make peanut butter frosting. In a large bowl, cream together peanut butter and butter until light and fluffy. Add powdered sugar, vanilla and salt and beat until evenly combined. Gradually add heavy cream and beat until smooth and creamy.
  4. Frost cooled cupcakes. Top each cupcake with a Reese’s, then drizzle with melted chocolate.

Watch the recipe video here:

How To Make Reese's​ Stuffed Cupcakes

You have to see what these Reese's Stuffed Cupcakes look like inside.Full recipe: http://dlsh.it/P36DMr9

Posted by Delish on Saturday, February 3, 2018

Dessert

Cookie Dough Dip

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Cookie Dough Dip
Ultra creamy and sweet, this party appetizer goes best with something salty.
Author:
Cuisine: American
Recipe type: Cookie
Ingredients
  • 12 oz. cream cheese, softened
  • ¼ c. butter, softened
  • ¼ c. powdered sugar
  • ¼ c. brown sugar
  • 1 tsp. pure vanilla extract
  • pinch of kosher salt
  • ½ c. mini chocolate chips
  • Pretzel crisps, for serving
Instructions
  1. Add cream cheese and butter to a large bowl and beat with a hand mixer until creamy. Add powdered sugar and brown sugar and beat until combined, then add vanilla.
  2. Season with salt and fold in mini chocolate chips until combined.
  3. Serve with pretzels chips.

Watch the recipe video here:

How To Make Cookie Dough Dip:

Cookie Dough Dip is the party food your friends will fight over.Full recipe: http://dlsh.it/zNyAhUW

Posted by Delish on Saturday, February 3, 2018

Main dish

Dr. Pepper Meatballs

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Dr. Pepper Meatballs
You'll be licking the sauce spoon, it's so good.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FOR THE MEATBALLS
  • 1 lb. ground beef
  • ½ c. breadcrumbs
  • 1 Egg, lightly beaten
  • 1 tsp. garlic powder
  • ½ tsp. paprika
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. olive oil
  • parsley, for garnish
FOR THE SAUCE
  • 2 c. ketchup
  • 2 cans Dr. Pepper
  • 2 tbsp. tomato paste
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. onion powder
  • kosher salt
  • Freshly ground black pepper
Instructions
  1. In a large bowl, mix together beef, breadcrumbs, egg, garlic powder and paprika. Season with salt and pepper and mix until combined. Form into small ping-pong ball sized meatballs.
  2. In another large bowl, whisk together ketchup, Dr. Pepper, tomato paste, Worcestershire sauce and onion powder. Season with salt and pepper.
  3. In a large skillet over medium heat, heat oil. Add meatballs to the pan and brown on all sides. When meatballs are browned, add the sauce to the skillet and bring to a simmer. Let simmer, basting the meatballs sporadically with a spoon, until sauce has reduced by half and meatballs are cooked through, 8-10 minutes.
  4. Garnish with parsley and serve.

Watch the recipe video here:

How To Make Dr. Pepper Meatballs

You'll hate how much you love these Dr Pepper Meatballs. Full recipe: http://dlsh.it/AhNuZXT

Posted by Delish on Friday, February 2, 2018

Dessert

Nutella Cool Whip Pie

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Nutella Cool Whip Pie
Nutella Cool Whip Pie
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 shortbread crust
  • 8 oz. cream cheese, softened
  • ¼ c. powdered sugar
  • 1 c. Nutella, plus more for garnish
  • 12 oz. Cool Whip, divided
  • 8 Ferrero Rocher chocolates, finely chopped, divided
Instructions
  1. In a large bowl, beat cream cheese, powdered sugar, and Nutella until light and fluffy. Fold in 8 oz. (one container) Cool Whip until fully combined. Add six chopped Ferrero Rocher chocolates and mix to incorporate.
  2. Fill the pie crust with mixture and smooth top. Freeze for 1 hour to set.
  3. To serve, top with remaining Cool Whip. Drizzle with Nutella, then sprinkle over remaining chopped Ferrero Rocher chocolates.

Watch the recipe video here:

How To Make A Nutella Cool Whip Pie

This pie is for true Nutella lovers ONLY.Full recipe: http://dlsh.it/eeeXLlq

Posted by Delish on Friday, February 2, 2018

Dessert

Reese’s Cup Pudding Shots

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Reese's Cup Pudding Shots
The only thing better than a Reese's is a boozy Reese's pudding!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 packages instant chocolate pudding
  • 1½ c. milk
  • ½ c. vodka
  • Cool whip, for topping
  • ¼ c. peanut butter, microwaved until pourable (about 15 seconds)
  • 2 tbsp. chopped Reese's pieces
Instructions
  1. In a large bowl, combine chocolate pudding mixes with milk and whisk to combine. Add vodka and whisk again until fully combined. Pour into shot glasses and refrigerate until firm, 1 to 2 hours.
  2. When set, top with cool whip, a drizzle of melted peanut butter, and a sprinkling of Reese’s Pieces. Serve.

Watch the recipe video here:

How To Make Reese's Pudding Shots

Reese's lovers, these boozy shots are what dreams are made of. Full recipe: http://dlsh.it/YNv58EB

Posted by Delish on Tuesday, January 30, 2018

Pasta

Cajun Butter Pasta

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Cajun Butter Pasta
No further explanation needed.
Author:
Cuisine: American
Recipe type: Pasta
Ingredients
  • ¾ lb. angel hair
  • extra-virgin olive oil
  • 1 lb. Boneless Skinless Chicken Breast
  • ½ tsp. dried oregano
  • kosher salt
  • Freshly ground black pepper
  • ¼ c. white wine
  • 4 tbsp. butter
  • 2 c. chopped cherry tomatoes
  • 4 green onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp. Cajun seasoning
  • ½ tsp. paprika
  • ⅔ c. heavy cream
  • ½ c. grated Parmesan, plus more for garnish
  • 2 tbsp. lemon juice
Instructions
  1. In a large pot of boiling sated water, cook angel hair according to package instructions. Drain and toss with olive oil to prevent noodles from sticking.
  2. In a large skillet over medium-high heat, heat about 1 tablespoon olive oil. Season chicken all over with oregano, salt and pepper then add to skillet. Cook until golden on both sides and no longer pink in the middle, about 8 minutes per side. Remove chicken from skillet and let rest for 10 minutes before slicing into small pieces.
  3. Deglaze the skillet with white wine and cook until reduced by about half. Stir in butter and let melt, then add tomatoes, most green onions (save some for garnish), garlic, Cajun seasoning, and paprika. Cook, stirring often, until the tomatoes start to burst, about 2 minutes.
  4. Stir in heavy cream, Parmesan, and lemon juice and simmer until sauce is slightly thickened, about 5 minutes. Check for seasoning and season to taste with salt and pepper.
  5. Turn off heat and add chicken and cooked pasta. Toss until evenly combined. Garnish with more green onion and Parmesan.

Watch the recipe video here:

How To Make Cajun Butter Pasta

This Cajun Butter Pasta is a weeknight game-changer.Full recipe: http://dlsh.it/9dtBacd

Posted by Delish on Wednesday, January 31, 2018