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Cake Dessert

Chocolate Pumpkin Cheesecake

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Chocolate Pumpkin Cheesecake
The Thanksgiving dessert of your dreams has arrived. The Thanksgiving dessert of your dreams has arrived.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CAKE
  • 3 8-oz. blocks cream cheese, softened
  • 1 15-oz. can pumpkin purée
  • 4 large eggs
  • ¾ c. sugar
  • ½ c. light brown sugar
  • ¼ c. sour cream
  • 2 tsp. pure vanilla extract
  • 2 tbsp. all-purpose flour
  • 1 tsp. pumpkin pie spice
  • ½ tsp. cinnamon
  • ¼ tsp. kosher salt
FOR THE OREO CRUST
  • 24 whole oreos
  • 6 tbsp. melted butter
  • FOR SERVING
  • ¼ c. semisweet chocolate chips, melted
  • ¼ c. Caramel
  • whipped cream or Cool Whip
Instructions
  1. Preheat oven to 350º and position an oven rack in the middle of the oven.
  2. Make cheesecake: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat cream cheese until smooth. Add pumpkin purée, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and a generous pinch of salt and beat until combined and no clumps remain. Set aside.
  3. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.
  4. Coat a 9" springform pan with cooking spray and press Oreo mixture into pan and ⅓ of the way up the sides, packing tightly. Pour cheesecake filling over crust.
  5. Place springform pan on a baking sheet (this will help catch any butter leaking from the crust since we're not pre-baking it) and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 15 minutes.
  6. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
  7. If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
  8. If using a water bath: Turn oven off, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.
  9. When ready to serve, drizzle cheesecake with melted chocolate and caramel. Serve with whipped cream or Cool Whip, if desired.

Watch the recipe video here:

How To Make Chocolate Pumpkin Cheesecake

You won't find this Chocolate Pumpkin Cheesecake at The Cheesecake Factory…Full recipe: http://dlsh.it/BPVwV9C

Posted by Delish on Sunday, November 12, 2017

Breakfast

Cheesy Baked Green Beans

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Cheesy Baked Green Beans
A must try side dish.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 lb. green beans, cleaned with ends removed
  • ½ c. heavy cream
  • 2 garlic cloves, thinly sliced
  • 1 c. mozzarella
  • ⅔ c. freshly grated Parmesan, plus more for garnish
  • kosher salt
  • pinch red pepper flakes
  • 2 tsp. lemon zest
Instructions
  1. Preheat oven to 400°. Place green beans into a shallow baking dish or skillet. Pour cream over beans and scatter garlic. Season with salt and red pepper flakes.
  2. Sprinkle with mozzarella and Parmesan and bake until beans are tender and cheese is melted, 25-30 minutes. If desired, broil until cheese is browned. Garnish with more parm and serve.

Watch the recipe video here:

How To Make Cheesy Baked Green Beans

These Cheesy Baked Green Beans will steal the spotlight this Thanksgiving. Full recipe: http://dlsh.it/rzC6reY

Posted by Delish on Sunday, November 12, 2017

Breakfast

Pickle Mozzarella Sticks

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Pickle Mozzarella Sticks
Mozzarella sticks are so much better when pickles are involved
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 whole dill pickles
  • 8 sticks string cheese
  • 1 c. flour
  • 1 tsp. garlic powder
  • ½ tsp. paprika
  • kosher salt
  • Freshly ground black pepper
  • 3 eggs, lightly beaten
  • 2 c. panko breadcrumbs
  • 1 tsp. chopped dill, for garnish
  • Ranch, for dipping
Instructions
  1. Preheat oven to 400° and line a medium baking sheet with parchment paper. Cut ends off of your pickles and scoop out the centers with a small spoon. Slide string cheese into pickle. If string cheese is sticking out, trim so that it is flush with the pickle.
  2. Into a small shallow bowl, combine flour with garlic powder and paprika and season with salt and pepper.
  3. Place eggs and Panko in separate shallow bowls. Dredge pickles first in flour, then eggs, then Panko.
  4. Place onto baking sheet and bake 20 minutes, flipping halfway through. Garnish with dill and serve with ranch if desired.

Watch the recipe video here:

How To Make Pickle Mozzarella Sticks

OMG PICKLE MOZZARELLA STICKS ?Full recipe: http://dlsh.it/gRV95tk

Posted by Delish on Sunday, November 26, 2017

Dessert

Reese’s Hot Chocolate

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Reese's Hot Chocolate
Everything you love about a Reese's in hot chocolate form.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE HOT CHOCOLATE
  • 2½ c. whole milk
  • ¼ c. cocoa powder
  • ¼ c. sugar
  • 3 tbsp. smooth peanut butter
  • ¼ tsp. kosher salt
  • whipped cream, for garnish
  • Fudge sauce, for drizzling
FOR GARNISH
  • chopped Reese's pieces
  • Whole Reese's cup, halved
  • Peanut butter rim
Instructions
  1. Dip mug rims in peanut butter and then into Reese's pieces.
  2. In a medium sauce pan over medium heat, combine milk, cocoa powder, sugar, salt and peanut butter. Whisk until peanut butter is melted and sugar is dissolved. Divide into two mugs.
  3. Top with whipped cream, a chocolate drizzle, and one half a Reese's cup. Serve.

Watch the recipe video here:

How To Make Reese's Hot Chocolate

This hot chocolate tastes like a liquid Reese's cup ?Full recipe: http://dlsh.it/5jLStsi

Posted by Delish on Sunday, November 26, 2017

Main dish

Crock-Pot Chicken and Dumplings

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Crock-Pot Chicken and Dumplings
This soup is comfort food at its finest.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 onion, chopped
  • 1¼ lb. Tyson Boneless Skinless Chicken Breasts
  • 1 tsp. oregano
  • kosher salt
  • Freshly ground black pepper
  • 2 cans cream of chicken soup
  • 2 c. low-sodium chicken broth
  • 4 sprigs thyme
  • 1 bay leaf
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 c. frozen peas, thawed
  • 3 cloves garlic, minced
  • 1 tube refrigerated biscuit dough
  • ½ c. freshly grated Parmesan, for garnish optional)
  • 2 tbsp. chopped parsley
Instructions
  1. To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place Tyson Boneless Skinless Chicken Breasts on top. Add oregano and season with salt and pepper.
  2. Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours, or until the chicken is cooked through.
  3. Discard thyme and bay leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas and garlic.
  4. Cut biscuits into small pieces. Top the chicken mixture with the biscuits and cook on high for another hour, until the vegetables are tender and the biscuits are cooked through and chicken reaches an internal temperature of 170° F.
  5. Garnish with Parmesan and parsley and serve.

Watch the recipe video here:

How To Make Crock-Pot Chicken & Dumplings

Crock-Pot Chicken & Dumplings is comfort food at its easiest. Full recipe: http://dlsh.it/r4pHPex

Posted by Delish on Sunday, November 26, 2017

Drink

Jingle Juice

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Jingle Juice
You'll be hearing jingle bells in no time.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 4 c. Cran-Apple Juice
  • 2 bottles red moscato
  • 1 bottle prosecco
  • ½ c. vodka
  • 2 c. frozen cranberries
  • ⅓ c. mint leaves
  • ½ c. sugar, for rimming glasses
  • 2 limes, sliced into rounds
Instructions
  1. Using a wedge of lime, wet the rim of your glasses. Dip in sugar until coated.
  2. Combine all ingredients in a punch bowl, stir together and serve.

Watch the recipe video here:

How To Make Jingle Juice

Jingle Juice will sleigh every holiday party.Full recipe: http://dlsh.it/WaS4Jim

Posted by Delish on Monday, November 27, 2017

Cake Dessert

Pecan Pie Cheesecake

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Pecan Pie Cheesecake
Take your pecan pie to the next level.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CHEESECAKE
  • Cooking spray, for pan
  • 3 8-oz bars cream cheese, softened
  • 1 c. brown sugar
  • 3 large eggs
  • ¼ c. sour cream
  • 2 tbsp. all-purpose flour
  • 1 tsp. pure vanilla extract
  • ¼ tsp. kosher salt
FOR THE CRUST
  • 1 sleeve graham crackers, finely crushed
  • 5 tbsp. melted butter
  • ¼ c. brown sugar
  • pinch of kosher salt
FOR THE PECAN PIE TOPPING
  • 4 tbsp. butter
  • ½ c. brown sugar
  • ½ tsp. ground cinnamon
  • ¼ c. heavy cream
  • 1¾ c. whole or chopped pecans
  • pinch of kosher salt
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 or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
  2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
  3. Pour filling over crust. 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.
  4. Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.)
  5. Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.
  6. PIN IT FOR LATER:

Watch the recipe video here:

How To Make Pecan Pie Cheesecake

Pecan Pie + Cheesecake = the mother of all Thanksgiving desserts. Full recipe: http://dlsh.it/RniYS8v

Posted by Delish on Tuesday, November 14, 2017

Dessert

Leg Lamp Cookies

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Leg Lamp Cookies
These leg lamp cookies are a major homage to an unforgettable Christmas Story. You can print out a copy of the leg lamp stencil here. (Delish fan Matt Sargent also designed this 3-D model, based on our video, so you can create your own cookie cutter—if you have a 3-D printer. Check it out.)
Author:
Cuisine: American
Recipe type: Cookies
Ingredients
  • 1 tube sugar cookie dough
  • ½ c. flour
  • 1 container black cookie icing
  • 6 packages Reese’s Big Cups
  • 1 jar peanut butter (16 oz or less)
  • 1 jar peanut butter (16 oz or less)
Instructions
  1. Preheat oven to 350 degrees F. In a large mixing bowl, combine cookie dough and flour. Roll out to ¼” thick, then use a paring knife to draw the shape of a heeled leg for each cookie (or trace them, using the stencil we created in the PDF above). Bake for 10-11 minutes, or until cookies are lightly golden around the edges. Set aside to cool.
  2. Use the black cookie icing to draw a heel on the leg lamp, as well as a crosshatch design to mimic the fishnet stockings. Place in the refrigerator to harden, about 10 minutes.
  3. Remove Reese’s cups from wrappers, slice each in half length-wise. Dab a little peanut butter on the cut side of each Reese’s cup, then gently press it against the top of the sugar cookie.
  4. Coat the Reese’s cup with yellow icing, using a small silicone spatula or pastry brush to spread it, filling in the crevices on the peanut butter cup, so it looks like the yellow lampshade. Place in the refrigerator to cool, about 10 minutes.

Watch the recipe video here:

How To Make Leg Lamp Cookies

Leg Lamp Cookies will get A Christmas Story fans SO EXCITED.Full recipe: http://dlsh.it/iydzuzg

Posted by Delish on Saturday, November 25, 2017

Breakfast

Chicken ‘n Waffles Casserole

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Chicken 'n Waffles Casserole
The only breakfast casserole you'll ever need.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 10 toaster waffles
  • 6 eggs
  • ¾ c. milk
  • ¼ c. maple syrup, plus more for drizzling
  • 2 tbsp. melted butter
  • kosher salt
  • Freshly ground black pepper
  • 2 c. chopped breaded chicken
Instructions
  1. Preheat oven to 350°. Divide waffles between two large baking sheets and bake until crispy, 7 to 10 minutes. Remove from heat and let cool slightly before cutting into big chunks.
  2. In a large bowl, whisk together eggs, milk, maple syrup, and butter. Season with salt and pepper.
  3. In a large casserole dish, combine waffles and breaded chicken, then pour the egg mixture on top. Grind pepper on top. Bake until the waffles are crispy, about 45 minutes.
  4. Serve warm with more maple syrup.

Watch the recipe video here:

How To Make Chicken & Waffles Casserole

This is the easiest way to make chicken & waffles.Full recipe: http://dlsh.it/surnn9G

Posted by Delish on Saturday, November 25, 2017

Dessert

Hot Chocolate Float

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Hot Chocolate Float
Hot cocoa is the new hot fudge.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 c. whole milk
  • 2 tbsp. cocoa powder
  • ¼ c. sugar
  • 1 tsp. vanilla extract
  • 6 oz. chocolate chips
  • 2 tbsp. Chocolate Sauce, for serving
  • Vanilla ice cream, for serving
  • Chocolate shavings, for serving
Instructions
  1. Bring milk to a simmer in small saucepan over medium heat. Whisk in cocoa powder and sugar and stir until no lumps remain. Stir in chocolate chips and vanilla and cook, stirring occasionally, until the chocolate is completely melted. Turn off heat.
  2. Pour chocolate sauce in a small dish. Dip cups in the chocolate to rim the cup. Pour hot chocolate into each glass, then top with a scoop of ice cream and some chocolate shavings.

Watch the recipe video here:

How To Make Hot Chocolate Floats

If you haven't had a Hot Chocolate Float yet, you're seriously missing out. Full recipe: http://dlsh.it/wyj5aEt

Posted by Delish on Friday, November 24, 2017