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Breakfast

Crepe Cake

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Crepe Cake
See what Todd Perrin and Smuckers are cooking up in the Tasty kitchen! Visit Amazon to purchase ingredients from the recipe today http://amzn.to/2inMq9b.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Crêpes
  • 1 ½ cups Robin Hood Flour
  • 8 eggs
  • 4 egg yolks
  • 4 cups whole milk
  • ½ cup butter melted
  • Combine all, whisk until smooth (makes about 70 crêpes)
Pastry Cream
  • 2 cups whole milk
  • ½ cup sugar
  • ½ vanilla bean, split lengthwise, seeds scraped
  • Pinch of salt
  • 4 large egg yolks
  • ¼ cup cornstarch
  • 3 tablespoons unsalted butter, cut into small pieces
Instructions
  1. In a medium saucepan, combine milk, ¼ cup sugar, vanilla bean, seeds, and salt. Cook over medium heat until mixture comes to a simmer.
  2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining ¼ cup sugar. Whisking constantly, slowly pour about ½ cup of the hot-milk mixture into the egg-yolk mixture, ½ cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.
  3. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
  4. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).
  5. To assemble the crepe cake, we’ll need an 8-to-10-inch round cake pan. Alternating layers of crêpe, pastry cream, and assorted Smuckers jams, we build up the layers of the crepe cake to fit the pan.
  6. Then the crepe cake must sit for 3 hours minimum to set and come together so that it can be turned out and cut.
  7. Turn it out, dust with icing sugar maybe garnish with some berries.
  8. Enjoy!

Watch the recipe video here:

Crepe Cake

Crepe CakeSee what Todd Perrin and Robin Hood are cooking up in the Tasty kitchen! Visit Amazon to purchase ingredients from the recipe today http://amzn.to/2inMq9b

Posted by Tasty on Monday, December 25, 2017

Main dish

OREO MINT CHOCOLATE CANDY BLONDIES

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OREO MINT CHOCOLATE CANDY BLONDIES
Make these minty treats for a delicious twist on a classic blondie.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 Milka Mint Oreo Chocolate Candy Bars
  • 1 cup flour
  • ½ teaspoon baking powder
  • 1 teaspoon salt ½ cup butter, melted
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 1 egg
Instructions
  1. Preheat oven to 350ºF.
  2. Roughly chop the Milka Mint Oreo Chocolate Candy Bars into small pieces. Reserve a few tablespoons for the top and save the rest to fold into the blondie batter. Set aside.
  3. Mix together flour, baking powder, and salt in a small bowl.
  4. In a large bowl, mix together melted butter and brown sugar. Add in the vanilla extract and peppermint extract. Whisk the egg into the batter. Stir the dry ingredients into the batter.
  5. Line an 8 x 8” baking pan with parchment paper. Evenly spread the batter into the pan and sprinkle with the reserved crushed candy.
  6. Bake for 25 minutes, until a toothpick inserted into the blondies comes out clean.
  7. Let cool for 15–20 minutes before removing from pan and slicing.

Watch the recipe video here:

OREO Mint Chocolate Candy Blondie

OREO Mint Chocolate Candy BlondieMake these minty treats for a delicious twist on a classic blondie.

Posted by Tasty on Tuesday, March 20, 2018

Dessert

Cheesecake-Stuffed Banana Bread Ring

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Cheesecake-Stuffed Banana Bread Ring
This cheesecake-stuffed banana bread ring is everything you've been dreaming of ? ? ✨!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • nonstick cooking spray
CHEESECAKE
  • 16 oz cream cheese, softened (450 g)
  • ½ cup powdered sugar (60 g)
  • 1 teaspoon vanilla extract
BANANA BREAD
  • 4 ripe bananas
  • 1 ½ cups all-purpose flour (190 g)
  • ½ cup granulated sugar (100 g)
  • 1 teaspoon baking powder
  • 4 tablespoons vegetable oil
  • 1 egg
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
CARAMEL
  • 1 cup granulated sugar (200 g)
  • 6 tablespoons butter
  • ½ cup heavy cream, room temperature (120 mL)
Instructions
  1. Preheat the oven to 350°F (180°C). Grease a Bundt pan with nonstick spray.
  2. In a medium bowl, whisk together the cream cheese, powdered sugar, and vanilla, stirring until smooth. Refrigerate.
  3. In a large bowl, mash the bananas with a fork. Add the flour, sugar, baking powder, oil, egg, baking soda, salt, cinnamon, and vanilla. Stir until just combined, without overmixing. Pour half of the batter into the prepared Bundt pan.
  4. With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter in the pan, making sure that it does not touch the sides. Pour the rest of the banana bread batter on top and smooth it evenly.
  5. Bake for 30 minutes, or until the banana bread is golden.
  6. To make the caramel glaze, heat the sugar in a medium saucepan over medium-high heat. Once it begins to melt, stir with a wooden spoon or whisk. When it reaches a boil, add the butter and stir until melted. Remove from the heat, add the heavy cream, and immediately stir until incorporated. (Make sure the cream is at room temperature or else it will curdle the sauce.) Allow the caramel cool and thicken.
  7. Invert the banana bread onto a wire rack set over a baking sheet.
  8. Pour the caramel glaze over the cake, letting the excess drip off. Once the glaze has set, slice the cake.
  9. Enjoy!

Watch the recipe video here:

This cheesecake-stuffed banana bread ring is everything you've been dreaming of ? ? ✨!FULL RECIPE: https://tasty.co/recipe/cheesecake-stuffed-banana-bread-ring

Posted by Tasty on Saturday, March 10, 2018

Breakfast

French Toast Ice Cream Cups

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French Toast Ice Cream Cups
With Halo Top, make a breakfast that's both sweet AND satisfying.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 eggs
  • ½ cup milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 6 pieces white bread
  • 1 pint Halo Top Blueberry Crumble
  • Whipped cream, for garnish
  • Blueberries, for garnish
Instructions
  1. Preheat oven to 375ºF.
  2. Whisk together the eggs, milk, vanilla, cinnamon, and salt.
  3. Spray a silicone muffin pan with cooking spray.
  4. Dip each slice of bread in the milk, coating both sides. Press the bread into each cup of the muffin pan, crimping the sides to get the bread to fit.
  5. Bake for 15–20 minutes, until edges of the french toast are crispy and cooked.
  6. Let cool, then remove the french toast cups from the pan.
  7. Place a scoop of Halo Top Blueberry Crumble in each cup and top with whipped cream and fresh blueberries. Serve and enjoy!

Watch the recipe video here:

French Toast Ice Cream Cups

French Toast Ice Cream CupsWith Halo Top, make a breakfast that's both sweet AND satisfying.

Posted by Tasty on Saturday, March 24, 2018

Main dish

Ice Cream Stuffed Banana Bread

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Ice Cream Stuffed Banana Bread
Step up your banana bread game by stuffing it with some sea salted caramel goodness from Halo Top.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups flour
  • ¾ cup brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 bananas, mashed
  • ¼ cup sour cream
  • 2 eggs
  • 6 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 1 pint Halo Top Sea Salt Caramel
Instructions
  1. Preheat oven to 350ºF.
  2. In a medium bowl, mix together the flour, brown sugar, baking soda, salt, cinnamon, and cardamom.
  3. In another bowl, whisk together the bananas, sour cream, eggs, melted butter, and vanilla until smooth. Fold the dry ingredients into the wet ones and mix until all the dry streaks are gone.
  4. Spray a loaf pan with cooking spray. Pour the batter into the pan. Bake for 45–50 minutes, until a toothpick inserted into the loaf comes out clean.
  5. Let cool for 10 minutes, then remove the loaf from the pan and let it cool completely.
  6. Once cool, cut out the center of the loaf, leaving a 1-inch board along the bottom and along each side. Set aside the lid of the loaf for later. Fill the rectangular hole with Halo Top Sea Salt Caramel ice cream, using the back of a spoon to press it down and fill all the nooks and crannies.
  7. Take the loaf lid and trim off the extra banana bread from the bottom so that the lid will fit back on top of the ice cream.
  8. Freeze the loaf overnight. Take the loaf out of freezer and place it in the fridge for 30 minutes before slicing. Serve and enjoy!

Watch the recipe video here:

Ice Cream–Stuffed Banana Bread

Ice Cream–Stuffed Banana BreadStep up your banana-bread game by stuffing it with some sea-salted caramel goodness from Halo Top.

Posted by Tasty on Saturday, March 24, 2018

Taco

Taco Triangles

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Taco Triangles
These taco triangles are easy to eat and make no mess ?!
Author:
Cuisine: Mexican
Recipe type: Taco
Ingredients
  • 1 tablespoon olive oil
  • 1 yellow onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 lime, juiced
  • 1 cup shredded chicken (125 g)
  • 1 can black beans, drained and rinsed
  • 1 cup ground beef, cooked (200 g)
  • 10 flour tortillas
  • 2 cups cheese blend (200 g)
  • 1 large egg, beaten
  • oil, for frying
  • fresh cilantro, for serving
  • sour cream, for serving
  • guacamole, for serving
  • salsa, for serving
Instructions
  1. In a large pan over medium heat, add the olive oil, onion, red and green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, and dried oregano. Mix to combine.
  2. Add the lime juice and cook the vegetables until soft, about 5 minutes.
  3. Seperate the vegetables in three medium bowls.
  4. To one bowl, add the shredded chicken. To another bowl, add the black beans. To the last bowl, add the ground beef.
  5. Stir each bowl until everything is incorporated.
  6. Cut a tortilla in half with a pizza cutter or knife.
  7. Put a spoonful of one of the fillings in the center of the tortilla half and sprinkle with cheese.
  8. Fold each corner over the middle, forming a triangle.
  9. Flip the tortilla triangle over so the seam is down.
  10. Brush the edge of the tortilla with egg wash and press with a fork to seal.
  11. Repeat with the remaining tortillas and fillings.
  12. In a deep pan, heat two inches of oil to 350°F (180°C).
  13. Once the oil is hot, place 2-3 tortilla triangles in the pan and cook on each side for 3 minutes, or until golden brown.
  14. Drain the triangles on a rack
  15. Serve with cilantro, sour cream, guacamole, and salsa.
  16. Enjoy!

Watch the recipe video here:

Taco Triangles

These taco triangles are easy to eat and make no mess ?!FULL RECIPE: https://tasty.co/recipe/taco-triangles

Posted by Tasty on Saturday, March 24, 2018

Main dish

Stuffed Cabbage Rolls

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Stuffed Cabbage Rolls
Wrap your dinner in vegetables and it's BASICALLY like eating a salad. ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • SAUCE
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 28 oz crushed tomato, 1 can (795 g)
  • 1 tablespoon paprika
  • 1 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • salt, to taste
  • black pepper, to taste
  • CABBAGE ROLLS
  • 1 lb ground beef (455 g)
  • salt, to taste
  • black pepper, to taste
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons dried oregano
  • ½ cup white rice, uncooked medium grain (100 g)
  • 1 green cabbage, core removed
  • sour cream, for serving
  • fresh cilantro, for garnish
Instructions
  1. In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
  2. Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
  3. In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
  4. Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
  5. Preheat the oven to 350°F (180°C) for 45 minutes.
  6. Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
  7. Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
  8. Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
  9. Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
  10. Spoon the remaining tomato sauce over the cabbage rolls.
  11. Cover the dish tightly with foil and bake for 45 minutes.
  12. Enjoy!

Watch the recipe video here:

Stuffed Cabbage Rolls

Wrap your dinner in vegetables and it's BASICALLY like eating a salad. ?FULL RECIPE: https://tasty.co/recipe/stuffed-cabbage-rolls

Posted by Tasty on Friday, March 30, 2018

Main dish

Chicken Spinach Feta Pie

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Chicken Spinach Feta Pie
Kinda like spanakopita...but with a mouth-watering twist ?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 boneless, skinless chicken breasts
  • salt, to taste
  • pepper, to taste
  • 4 cloves garlic, minced
  • 1 tablespoon greek oregano
  • 2 tablespoons olive oil
  • ½ cup ricotta cheese (125 g)
  • 2 cups frozen spinach, thawed, chopped (80 g)
  • 1 cup feta cheese, crumbled (115 g)
  • ½ cup green onion, chopped (75 g)
  • 2 eggs, beaten
  • 2 tablespoons fresh dill, chopped
  • 1 package phyllo dough
  • 1 cup butter, melted (230 g)
  • 1 cup red onion, diced (150 g)
  • ½ cup kalamata olive, chopped (130 g)
  • 1 cup tomato, diced (200 g)
Instructions
  1. Season the chicken breasts with the salt, pepper, garlic, greek oregano, and olive oil.
  2. Place the chicken breasts in a large skillet on medium-high heat with a tablespoon of oil. Cook until the first side is a dark golden brown, about 5 minutes. Flip the chicken and cook the other side until equally brown, about 5 minutes. Turn the heat to low and cook the chicken until it’s cooked through about 10 more minutes. Set the chicken aside to cool and then slice it.
  3. Preheat oven to 400°F (200°C).
  4. To a bowl, add the ricotta, chopped frozen spinach, feta cheese, chopped green onion, beaten eggs, dill, and pepper, and stir to combine.
  5. Place the butter into a large shallow dish. Take about 5 sheets of the thin phyllo dough and dip it in the butter.
  6. Place the buttered phyllo into a 9 inch (23 cm) springform pan. Make sure the dough complete covers the sides and hangs over the edges of the pan. Use as many sheets as needed to create a even layer all around.
  7. Spread half of the feta spinach mixture on the bottom of the springform pan on top of the phyllo dough. Shingle one layer of the sliced cooked chicken, and spread the other half of the spinach feta mixture. Make sure each layer is tightly pressed.
  8. Place the chopped tomatoes on the outer rim of the pie. Place a ring of chopped red onion, and then place chopped kalamata olives in the center.
  9. Fold the phyllo dough from the edges of the pan to the center and cover the top of the pie with 3 more batches of buttered phyllo.
  10. Cover the pie with aluminum foil and bake for 1 hour. Remove the aluminum foil cover and cook for about 20 more minutes, until the top is golden brown.
  11. Let rest at room temperature for at least 30 minutes.
  12. Remove the pie from the springform pan, slice, and serve.
  13. Enjoy!

Watch the recipe video here:

Chicken Spinach Feta Pie

Kinda like spanakopita…but with a mouth-watering twist ?!FULL RECIPE: https://tasty.co/recipe/chicken-spanakopita-pieWant everything in our Kitchen? Shop our essentials HERE: http://bit.ly/2niSZge – We may make some $$ if you buy!

Posted by Tasty on Monday, January 29, 2018

Dessert

Mixed Berry Skillet Pancake

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Mixed Berry Skillet Pancake
This Valentine’s Day, try this perfect brunch for two :strawberry::pancakes::cupid:
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 eggs
  • ⅓ cup sugar
  • Pinch of salt
  • ⅔ cup flour
  • ⅔ cup milk
  • 2 tablespoons Land O’Lakes Tub Butter
  • 1 cup berries, plus a ½ cup extra for garnish
  • Powdered sugar, garnish
Lemon Honey Butter
  • ¼ cup Land O’Lakes Tub Butter with Canola Oil, softened
  • Zest of 1 lemon and juice of ½
  • 2 teaspoons honey
Instructions
  1. Preheat oven to 425ºF.
  2. In a bowl, whisk the eggs. Add the sugar and salt and whisk well. Add the flour and milk and whisk until no lumps remain.
  3. Add the butter to an empty 10-inch cast-iron skillet. Place skillet in the oven and wait 1–2 minutes for the butter to melt. Watch carefully to make sure that the butter doesn’t burn.
  4. Remove the skillet from the oven and pour the batter in. Arrange the berries on top of the batter, but leave a 1-inch ring around the edges without berries.
  5. Bake pancake for 12 minutes, until golden brown and puffed.
  6. While pancake is baking, make the butter. In a bowl, whisk lemon zest, lemon juice, and honey into the softened butter until fully incorporated.
  7. Remove pancake from oven. Dust with powdered sugar, garnish with extra berries, and dot pancake with lemon honey butter. Serve!

Watch the recipe video here:

Mixed Berry Skillet Pancake

Mixed Berry Skillet PancakeThis Valentine’s Day, try this perfect brunch for two ? ? ?

Posted by Tasty on Friday, February 9, 2018

Main dish

Cheese Puff Chicken

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Cheese Puff Chicken
Cheese Puff Chicken recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups cheese puffs or curls
  • 2 cups kettle-cooked potato chips
  • 1 cup flour
  • 1 Hidden Valley® Ranch Seasoning Mix packet
  • ¾ cup Hidden Valley® Original Ranch® Dressing
  • 3 tablespoons milk
  • 1 pound chicken tenderloin
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup vegetable oil
Assembly
  • Bib lettuce, 6 leaves
  • Sriracha
  • Hidden Valley® Original Ranch® Dressing
  • Chopped cilantro
  • Lime wedges
Instructions
  1. In a food processor, blend cheese curls and kettle chips until the texture of bread crumbs is achieved, then place in a shallow dish.
  2. In another bowl, mix flour and the Hidden Valley® Ranch Seasoning Mix.
  3. In a third bowl, whisk together Hidden Valley® Original Ranch® Dressing and milk.
  4. Season chicken tenders with salt and pepper.
  5. One at a time, dredge seasoned chicken in the seasoned flour, then dip in the ranch mixture, and finally coat in the crumbs.
  6. Pour oil in a pan until it coats the bottom and is about ½-inch deep, then heat on medium.
  7. Place chicken in the oil and cook in batches for about 3–3 ½ minutes per side until brown and cooked through.
  8. To assemble, place the chicken tender in a lettuce cup, drizzle with Sriracha and Hidden Valley® Original Ranch® Dressing, then top with cilantro and a squeeze of lime.
  9. Enjoy!

Watch the recipe video here:

Cheese Puff Chicken

Cheese Puff ChickenYou'll never not fry your chicken in potato chips and cheese puffs after this recipe inspired by Bravo's Top Chef #LastChanceKitchen with Hidden Valley Ranch! Check out LCK here: http://bzfd.it/2scGho7

Posted by Tasty on Thursday, February 15, 2018