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Main dish

Bloomin’ Brie Bread

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Bloomin' Brie Bread
The ULTIMATE cheesy bread.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 boule
  • 2 tbsp. olive oil
  • ½ tsp. garlic powder
  • ½ tsp. Italian seasoning
  • 1 12-oz. wheel brie, top rind removed
  • ¾ c. shredded mozzarella
Instructions
  1. Preheat oven to 350°. In a small bowl, whisk together olive oil, garlic powder, and Italian seasoning.
  2. Slice off the top quarter of the bread. Place the wheel of brie on top of the bread and use a paring knife to trace around it. Scoop out the inner circle of bread. Brush the olive oil mixture on the inside of the bread. Carefully, cut down around the edges of the bread to create the slices that people will tear after baking.
  3. Sprinkle with about ½ cup mozzarella, place the brie on top, then sprinkle with the rest of the mozzarella. Place the bread top on top of the cheese and bake until the cheese has melted and the bread is toasty, about 20 minutes.
  4. Serve warm.

How To Make Bloomin' Brie Bread

Cheese lovers: You NEED to know about Bloomin' Brie Bread.Full recipe: http://dlsh.it/BagSFmH

Posted by Delish on Wednesday, November 1, 2017

Dessert

Loaded Reese’s Bark

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Loaded Reese's Bark
Peanut butter lovers won't be able to stay away.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 c. semisweet chocolate chips, divided
  • 2 tsp. coconut oil, divided
  • 2 c. peanut butter
  • 2 c. powdered sugar
  • ¼ c. Butter, softened to room temperature
  • ½ tsp. kosher salt
  • 1 c. Reese's Pieces, chopped
  • 10 Reese's Minis, chopped
Instructions
  1. Line a 12” x 17” baking sheet with parchment paper.
  2. Melt 2 cups chocolate chips and mix with 1 teaspoon coconut oil. Spread it on the wax paper in an even layer and place in the refrigerator to harden.
  3. Combine peanut butter, powdered sugar, butter and salt and beat with a hand mixer. When smooth and fluffy, spread evenly over chocolate layer. Place back in the refrigerator to harden.
  4. Melt the remaining chocolate chips and mix with remaining coconut oil. Spread over peanut butter in an even layer and sprinkle with chopped Reese’s and Reese’s pieces. Place back in refrigerator to set, 10 minutes.5.
  5. Break apart into large chunks and serve.

Watch the recipe video here:

How To Make Loaded Reese's Bark

Loaded Reese's Bark will send you into a chocolate-peanut butter coma. Full recipe: http://dlsh.it/ZhNn4wh

Posted by Delish on Sunday, October 15, 2017

Main dish

Crock-Pot Chicken and Dumplings

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 Saturday, October 21, 2017

 

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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.

Dessert

Boozy Caramel Apples

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Boozy Caramel Apples
Vodka infused apples are way better than regular apples.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 apples, sliced
  • 2 c. vodka
  • 1 c. Caramel
  • ½ c. toasted coconut, for dipping
  • ½ c. crushed graham crackers, for dipping
  • ½ c. mini chocolate chips, for dipping
  • ½ c. chopped peanuts, for dipping
  • ½ c. sprinkles, for dipping
  • wooden skewers
Instructions
  1. Fill a wide mouthed mason jar with vodka. Skewer one slice of apple per skewer and place in vodka. Place in the refrigerator for 1 hour.
  2. Place any toppings you want into shallow bowls. Serve apple slices with caramel and toppings for dipping.

Watch the recipe video here:

How To Make Boozy Caramel Apples

How have we lived this long without Boozy Caramel Apples?! Full recipe: http://dlsh.it/msH9OQO

Posted by Delish on Sunday, October 15, 2017

Cake

Snickerdoodle Cheesecake

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Snickerdoodle Cheesecake
Snickerdoodle lovers, we've found the cake for you.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 log refrigerated sugar cookie dough
  • 3 tbsp. cinnamon sugar, plus more for garnish
  • 3 8-oz. blocks cream cheese, softened
  • 1 c. granulated sugar
  • ¼ c. sour cream
  • 3 large eggs
  • 2 tsp. pure vanilla extract
  • ¼ tsp. ground cinnamon
  • pinch of kosher salt
  • vanilla frosting
Instructions
  1. Preheat oven to 350° and grease an 8” springform pan with cooking spray.
  2. In a large bowl, combine cookie dough and cinnamon sugar and stir until evenly incorporated. Press about half of the dough into the bottom of the springform pan. (Reserve extra dough to bake as cookies.)
  3. In another large bowl, beat the cream cheese until smooth. Add sugar and sour cream and beat until light and fluffy. Add eggs one at a time, beating well between each addition. Stir in vanilla, cinnamon and salt. Pour batter over the cookie dough crust.
  4. Bake until slightly jiggly in the center, about 1 hour. Turn off the oven and open the door slightly to let the cheesecake cool for about 1 hour. Then refrigerate until completely cool, at least 4 hours and up to overnight.
  5. Roll remaining dough into small balls (about a tablespoon) then flatten slightly. Place on baking sheet and bake until starting to turn golden around the edges, about 10 minutes. Transfer to a cooling rack to cool completely.
  6. Before serving, sprinkle the top of the cheesecake with more cinnamon sugar. Using a large star tip, pipe frosting around the edges of the cheesecake then garnish with snickerdoodle cookies.

Watch the recipe video here:

How To Make Snickerdoodle Cheesecake

Snickerdoodle Cheesecake is like a cookie on top and gooey in the center.Full recipe: http://dlsh.it/2ibrU9P

Posted by Delish on Wednesday, October 18, 2017

Main dish

Goddess Bowls

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Goddess Bowls
Release your inner goddess with these healthy bowls.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ lb. asparagus, ends trimmed
  • 2 tbsp. extra-virgin olive oil, divided
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. boneless skinless chicken breasts
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • FOR THE DRESSING
  • 1 c. mayonnaise
  • 1 c. Greek yogurt
  • 1½ c. chopped basil leaves
  • ½ c. chopped parsley
  • ¼ c. chopped chives (plus more for garnish)
  • ¼ c. lemon juice
  • 2 cloves garlic, coarsely chopped
  • FOR THE BOWLS
  • 4 c. cooked brown rice
  • 1 avocado, sliced
  • 1 c. halved cherry tomatoes
Instructions
  1. Roast asparagus: Preheat oven to 425°. On a large baking sheet, toss asparagus with 1 tablespoon oil and season with salt and pepper. Bake until the asparagus is tender, about 15 minutes.
  2. Cook chicken: Heat remaining olive oil in a large skillet over medium heat. Season both sides of chicken with garlic powder, dried oregano, salt and pepper. Add chicken to the hot skillet and cook until golden and cooked through, about 8 minutes per side. Remove from heat and let rest for 10 minutes before slicing into strips.
  3. Make dressing: To a food processor, add mayonnaise, yogurt, basil, parsley, chives, lemon juice, and garlic. Pulse until smooth then season with salt and pepper to taste.
  4. Assemble bowls: Divide rice between 4 serving bowls. Top with avocado, cherry tomatoes, cooked chicken and roasted asparagus. Drizzle dressing over each bowl. Serve immediately.

Watch the recipe video here:

How To Make Goddess Bowls

If you're trying to eat healthy, you need to know about Goddess Bowls.Full recipe: http://dlsh.it/U5IYPqc

Posted by Delish on Monday, October 16, 2017

Uncategorized

Black Magic Margaritas

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Black Magic Margaritas
Scary good margaritas.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • ⅓ c. Black sanding sugar
  • 2 c. ice
  • 4 oz. silver tequilla
  • 2 oz. triple sec
  • ½ c. lime juice
  • red food coloring
  • Blue food coloring
  • green food coloring
  • lime slices, for garnish
Instructions
  1. Rim two glasses with a lime slice and dip in the black sanding sugar.
  2. Divide tequila, triple sec, and lime juice between two glasses and stir to combine. Add food coloring until desired black color is achieved.
  3. Add ice and garnish with a slice of lime. Serve.

Watch the recipe video here:

How To Make Black Magic Margaritas

These Black Magic Margaritas will bring out your inner witch. Full recipe: http://dlsh.it/N4E7rVL

Posted by Delish on Thursday, October 12, 2017

Taco

Taco Tomatoes

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Taco Tomatoes
These are the prettiest low-carb tacos you'll ever see.
Author:
Cuisine: Mexican
Recipe type: Taco
Ingredients
  • 4 tomatoes
  • 1 tbsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 lb. ground beef
  • 1 packet taco seasoning
  • kosher salt
  • Freshly ground black pepper
  • ⅔ c. shredded Mexican cheese
  • ½ c. shredded iceberg lettuce
  • ½ c. sour cream
Instructions
  1. In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.
  2. Flip tomatoes so they are stem-side down. Cut the tomatoes into six wedges, being careful to not cut completely through the tomato. Carefully spread open the wedges.
  3. Divide taco meat evenly among the tomatoes, then top each with cheese, lettuce, and sour cream. Serve.

Watch the recipe video here:

How To Make Taco Tomatoes

Taco Tomatoes make cutting carbs SO easy. Full recipe: http://dlsh.it/NoZvHhR

Posted by Delish on Monday, October 9, 2017

Dessert

Caramel Stuffed Apples

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Caramel Stuffed Apples
The perfect fall dessert.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 apples, halved
  • 2 tbsp. butter, melted
  • 3 tbsp. cinnamon sugar
  • 12-16 caramel candies
  • ½ c. semisweet chocolate chips, melted
Instructions
  1. Preheat oven to 375.
  2. Using a melon baller, core the apples. Place apples in a shallow baking dish and brush each with melted butter and sprinkle with cinnamon sugar. Pour water into baking dish and place in oven for 20 minutes.
  3. Remove apples from oven and add 3-4 caramels to the well in each apple. Return to bake, 15 more minutes. Drizzle with chocolate, sprinkle with more cinnamon sugar, and serve.

Watch the recipe video here:

How To Make Caramel Stuffed Apples

Forget caramel apples — STUFFED Caramel Apples is where it's at.Full recipe: http://dlsh.it/UPLnUGE

Posted by Delish on Sunday, October 8, 2017

Dessert

Hocus Pocus Jell-O Shots

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Hocus Pocus Jell-O Shots
They'll put a spell on you.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 package orange Jell-O
  • 1 package purple Jell-O
  • 1 package green Jell-O
  • 3 c. boiling water, divided
  • 3 c. vodka, divided
  • 1 c. cool whip
  • 15 Oreos, cream removed
  • 30 chocolate kisses
  • Orange, green, and purple sanding sugar
Instructions
  1. Into three separate bowls or measuring cups, add each flavor jello. Into each bowl add boiling water and vodka and whisk until Jell-O mixture is fully dissolved. Pour into plastic cups and place in the refrigerator to harden, 3-4 hours.
  2. Meanwhile, make witch's hats. Make sure all cream is removed from Oreo cookies and place smooth side down. Take an unwrapped Kiss and dip in cool whip, and then into the sanding sugar of your choice. Press Kiss in the center of the cookie to join the two.
  3. When Jell-O is hardened, top with cool whip and a witch hat. Serve.

Watch the recipe video here:

How To Make Hocus Pocus Jell-O Shots

Hocus Pocus fans: tag the witches who need these jell-o shots in their life ✨Full recipe: http://dlsh.it/AaeK82L

Posted by Delish on Sunday, October 8, 2017