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Cake Dessert

Banana Bread Bottom Cheesecake

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Banana Bread Bottom Cheesecake
A sweet combination that's perfect for your next party!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 4 bananas (as ripe as possible)
  • 4 tablespoon vegetable oil
  • 1 egg
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • Cheesecake Layer
  • 32 ounces cream cheese, softened
  • ½ cup sugar
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1 tablespoon gelatin powder
  • Caramel, for drizzling
Instructions
  1. Preheat the oven to 350°F/180°C.
  2. In a large bowl, mash the bananas with a fork.
  3. Add in the oil, egg, vanilla, and sugar. Stir until combined.
  4. Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix.
  5. Pour the banana bread batter into a greased springform pan and bake for 30-40 minutes or until the top is set.
  6. In a large bowl, add the softened cream cheese, sugar, and vanilla. Whisk until combined.
  7. # Microwave the milk until hot for about 2 minutes, and add in the gelatin powder.
  8. Quickly stir until gelatin is dissolved, about 5 minutes.
  9. Pour the gelatin mixture over the cream cheese and whisk again until smooth.
  10. Pour the cheesecake mixture over the baked banana bread and cool for 3 hours or overnight.
  11. Drizzle with caramel and enjoy!

Watch the recipe video here:

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Posted by Tasty on Friday, December 15, 2017

Main dish

Bacon-wrapped Prime Rib

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Bacon-wrapped Prime Rib
Bacon-wrapped Prime Rib
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 lb boneless ribeye roast, trimmed
  • 1 salt, to taste
  • 1 black pepper, to taste
  • 1 cup butter, softened
  • 7 garlic cloves, minced
  • 1 tablespoon paprika
  • ¼ cup chives, chopped
  • ¼ cup rosemary, chopped
  • ½ cup brown sugar
  • 3 lb bacon
  • ¼ cup flour
  • 2 cups beef broth
Instructions
  1. Preheat oven to 250°F (120°C).
  2. Let the ribeye roast come to room temperature. Season with salt and freshly cracked pepper on all sides.
  3. Place the roast in the oven for 3 hours, or until the temperature reaches at least 125°F (52°C) for an eventual medium-rare cooked prime rib. Let ribeye cool to room temperature.
  4. Preheat oven to 450°F (230°C).
  5. Mix together the butter, garlic, paprika, chives, rosemary, brown sugar, salt, and pepper in a bowl until evenly combined.
  6. Rub the butter mixture all over the ribeye roast and set aside.
  7. On a large piece of parchment paper or plastic wrap, weave together slices of bacon until you have a bacon lattice twice as long and twice as wide as the roast.
  8. Place the bacon lattice over the roast and tuck any excess bacon around the prime rib.
  9. Place the bacon-wrapped roast on a greased, wire rack lined sheet tray. then place on a roasting tray with a rack.
  10. Bake the roast for an additional 30 minutes, or until the bacon lattice is crispy. The center of the meat should not heat up too much so it is very important you cook it to the desired doneness when the roast was in the oven the first time.
  11. Remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
  12. Add the flour, whisking until there are no lumps and the mixture starts to simmer.
  13. Add the beef broth and stir until the gravy comes to a boil.
  14. Remove from heat and strain the sauce into a gravy dish.
  15. Carve the prime rib into ¾-inch slices, then serve with any sides you like and the homemade gravy!
  16. Enjoy!

Watch the recipe video here:

Bacon-Wrapped Prime Rib

Take your holiday feast to the NEXT LEVEL ✨!FULL RECIPE: https://tasty.co/recipe/bacon-wrapped-prime-ribCheck out and shop our favorite holiday recipes HERE: http://bzfd.it/2o1Fm7O

Posted by Tasty on Saturday, December 16, 2017

Main dish

Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes

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Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes
Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 duck breasts, 1-pound
  • 1 salt, to taste
  • 1 pepper, to taste
  • 1 lb fingerling potato
  • 1 sprig rosemary
  • 1 cup red wine
  • 1 cup chicken stock
  • ½ orange
  • 2 tablespoons honey
Instructions
  1. Preheat the oven to 400˚F(200˚C).
  2. Pat dry the duck breasts with a paper towel.
  3. Score the duck skin with sharp knife, making sure to not cut into fresh.
  4. Season the duck breasts on both sides with salt and pepper.
  5. Add the potatoes to a pot of water and bring to a boil over high heat. Cook 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
  6. Using a ramekin or your palm, gently smash the potatoes.
  7. Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
  8. Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
  9. Roast for 4 minutes for medium-rare, 6 minutes for medium.
  10. Rest the duck skin side up for 10 minutes. Do not discard the fat in the pan.
  11. Combine red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
  12. Fry the potatoes with remaining duck fat in the pan, until golden brown, about 5-6 minutes. Season with salt, pepper and rosemary.
  13. Slice the duck ½-inch pieces.
  14. Serve with the sauce and the potatoes.
  15. Enjoy!

Watch the recipe video here:

Seared Duck Breast And Potatoes

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Posted by Tasty on Thursday, December 14, 2017

Cake

Maple Slow Cooker Cake

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Maple Slow Cooker Cake
Maple Slow Cooker Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Cake
  • 15.25 oz box yellow cake mix
  • ½ cup melted butter
  • 1 cup water
  • 3 eggs
  • ½ teaspoon cinnamon
  • ½ cup maple syrup
Maple Walnuts
  • 2 cups walnut halves
  • ⅓ cup maple syrup
  • ½ teaspoon salt
  • 1 cup whipped cream for garnish
Instructions
  1. Lightly toast nuts in a dry skillet over medium-high heat. Add maple syrup and salt. Cook until syrup is evaporated and nuts are glossy and sticky. Set aside and allow to cool.
  2. Combine cake mix, butter, water, eggs, cinnamon, and maple syrup in a mixing bowl. Blend thoroughly with a hand mixer.
  3. Pour cake batter into a slow cooker that has been lined with parchment paper. Set the temperature to high. Cook for 2-2 ½ hours or until cake is brown and spongy.
  4. Carefully remove cake from slow cooker and allow to cool. Cut into cubes and top with whipped cream and walnuts. Enjoy!

Watch the recipe video here:

Maple Slow Cooker Cake

Maple Slow Cooker CakeCheck out this recipe and more holiday entertaining inspiration: http://bzfd.it/2Bakm4q

Posted by Tasty on Monday, December 11, 2017

Main dish

Bacon-Cheddar-Loaded Cheeseburger

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Bacon-Cheddar-Loaded Cheeseburger
Would you make this loaded cheeseburger for a night in? ? ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 strips bacon
  • 4 oz cream cheese, at room temperature
  • ¼ cup green onion, thinly sliced
  • 1 cup shredded sharp cheddar cheese
  • 1 lb ground beef
  • salt, to taste
  • pepper, to taste
  • 4 slices cheddar cheese
  • 4 hamburger buns, toasted
Instructions
  1. In a pan over medium-high heat, add the bacon, and cook until crispy. Transfer to a cutting board and roughly chop.
  2. In a bowl, add the bacon, cream cheese, green onions, and shredded cheddar. Mix well.
  3. Divide the ground beef into four even portions and shape into balls. Form a well into the center of each, large enough for the cheese mixture.
  4. Place a quarter of the cheese mixture into the center of each ball, and enclose inside the ground beef. Gently press each ball into a patty shape, and season both sides generously with salt and pepper.
  5. Heat a cast-iron pan over medium-high heat. Once hot, add the burgers and cook for 4-5 minutes on one side.
  6. Flip the burgers, and cook for 2 minutes. Add a slice of cheese on each burger and cook for an additional 2 minutes, until the burger is cooked through and the cheese is melted.
  7. Remove burgers from pan, and place on top a toasted burger bun. Top with condiments of your choice.
  8. Enjoy!

Watch the recipe video here:

Bacon-Cheddar–Loaded Cheeseburger

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Posted by Tasty on Monday, December 11, 2017

Dessert

Mei’s Hot Chocolate Ice Cream Bites

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Mei's Hot Chocolate Ice Cream Bites
One delicious blizzard coming up!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Ice cream base
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
Hot cocoa syrup
  • 1 cup cocoa powder
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 1 cup water
Assembly
  • 10 ounces dark chocolate
  • 1½ cup marshmallows, chopped, divided
  • ½ tablespoon butter
  • 1 tablespoon cocoa powder
Instructions
  1. In a medium saucepan, whisk together cocoa syrup ingredients and heat on medium, stirring occasionally, until mixture is thick enough to coat a spoon. Set aside and cool.
  2. In a medium bowl add the whipping cream and using a hand mixer, whip until stiff peaks form.
  3. In a large bowl combine sweetened condensed milk, vanilla extract and ½ cup of cocoa syrup until incorporated.
  4. Add whipped cream to the condensed milk mixture and gently fold together until mixed together. Measure out ½ cup of chopped marshmallows and set aside to use later for marshmallow sauce.
  5. Using a metal loaf pan, pour a layer the condensed milk, drizzle a layer of cocoa syrup, sprinkle on a layer of chopped marshmallows. Starting again with the condensed milk repeat the layers until the pan is filled.
  6. Freeze for 4-5 hours until firm.
  7. Using a small melon baller, scoop the frozen ice cream into small truffle balls and place on a parchment covered sheet pan, freeze for 30-40 minutes until firm.
  8. In a large bowl melt chocolate in the microwave.
  9. One at a time, roll frozen ice cream truffles in the chocolate and return to the sheet pan. Freeze for 15 minutes.
  10. Add the remaining ½ cup marshmallows and butter to a small bowl and microwave until melted, stir to combine into a marshmallow sauce.
  11. Dip each truffle half way into the marshmallow sauce, place back on the sheet pan, and sprinkle with cocoa powder. Freeze until ready to serve.

Watch the recipe video here:

Mei's Hot Chocolate Ice Cream Bites

Mei's Hot Chocolate Ice Cream BitesOne delicious blizzard coming up! https://www.facebook.com/PlayOverwatch/

Posted by Tasty on Wednesday, December 13, 2017

Dessert

Zucchini “Enchiladas”

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Zucchini “Enchiladas”
A low-carb dinner option for your New Year's resolution ? ✨!
Author:
Cuisine: Italian
Recipe type: Dessert
Ingredients
  • 2 tablespoons olive oil
  • ½ yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can black bean, drained and rinsed
  • 1 can corn, drained and rinsed
  • 1 ½ cups enchilada sauce, divided
  • ½ lime, juiced
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 4 zucchinis
  • ½ cup shredded cheddar cheese
  • sour cream, for serving
  • fresh cilantro, for serving
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a pan over medium heat, add the oil and the onions and cook until the onions are translucent.
  3. Add the garlic and stir to combine.
  4. Add the black beans, corn, 1 cup (290 g) of enchilada sauce, lime juice, salt, cumin, and chili powder, and stir until combined. Cook until just simmering. Set aside.
  5. Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
  6. Place 4-5 zucchini strips on a plate and spoon a large spoonful of filling at the bottom of the strips.
  7. Fold the ends of the zucchini over the filling and continue to roll, tightly.
  8. Transfer the zucchini rolls to a baking dish.
  9. Spoon over the remaining enchilada sauce and top with cheese.
  10. Bake for 15-20 minutes or until cheese is melted.
  11. Serve with sour cream and cilantro.
  12. Enjoy!

Watch the recipe video here:

Zucchini "Enchiladas"

A low-carb dinner option for your New Year's resolution ? ✨!FULL RECIPE: https://tasty.co/recipe/zucchini-enchiladasPlus, here are quirky kitchen tools that you're going to love: http://bzfd.it/2kYencc

Posted by Tasty on Monday, December 11, 2017

Dessert

Fluffy Perfect Pancakes

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Fluffy Perfect Pancakes
Watch to see we made these SO FLUFFY! ? ✨
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 cups flour, sifted
  • 4 tablespoons baking powder
  • 4 cups milk, warm to the touch
  • ¾ cup butter, melted
  • 3 egg yolks
  • 4 egg whites
  • maple syrup, to serve
Instructions
  1. In a bowl, add the flour and baking powder together, stirring to combine.
  2. In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
  3. In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
  4. Gently combine the bowl of flour with the butter and milk mixture, stirring until combined. Gently fold in the egg whites.
  5. Pour a large scoop of pancake batter into an 8-inch (20 cm) nonstick pan on low heat. Place the lid on top, and cook for 3 to 5 minutes, or until a toothpick comes out clean. Repeat with remaining batter.
  6. Serve with maple syrup.
  7. Enjoy!

Watch the recipe video here:

Perfect Fluffy Pancake

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Posted by Tasty on Wednesday, December 6, 2017

Main dish

Triple Cheddar Broccoli Soup

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Triple Cheddar Broccoli Soup
Cause what's better than cheesy soup in a bread bowl?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 Tbsp. olive oil
  •   1 cup chopped onions
  •   2 Tbsp. butter
  •   2 Tbsp. flour
  •   2 cups half-and-half
  •   2 cups fat-free reduced-sodium chicken broth
  •   2-1/2 cups small broccoli florets
  •   ¼ tsp. black pepper
  •   ⅛ tsp. ground nutmeg
  •   1-1/2 cups KRAFT Finely Shredded Triple Cheddar Cheese, divided
  •   6 French bread rolls
Instructions
HEAT oil in large saucepan on medium heat. Add onions; cook 8 min. or until crisp-tender, stirring frequently. Remove onions from pan with slotted spoon; reserve for later use.
MELT butter in same saucepan. Add flour; stir until blended. Cook 2 min. or until hot and bubbly, stirring frequently. Gradually add half-and-half, then chicken broth, stirring constantly. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
ADD broccoli, pepper, nutmeg and reserved onions; mix well. Cook 15 min. or until broccoli is tender, stirring occasionally.
HEAT oven to 375°F. Add 1 cup shredded cheese to soup; cook and stir 2 min. or until melted. Remove from heat
CUT tops off French bread rolls; tear out centers from bottoms of rolls, leaving ¼-inch-thick shells. Discard tops and removed centers or reserve for another use. Place bread shells on baking sheet. Bake 5 min. or until lightly browned.
FILL bread shells with soup. Top with remaining cheese; bake 2 min. or until melted.
Substitute:
  1. Prepare using KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA.
Mindful Eating:
  1. Practice mindful eating by savoring the flavor of this cheesy soup and sticking to the recommended serving size.
  2. Nutrition Information Per Serving: 460 Calories, 26g Total fat, 15g Saturated fat, 0g Trans Fat, 65mg Cholesterol, 720mg Sodium, 40g Carbohydrate, 4g Dietary Fiber, 6g Sugars, 15g Protein, 6mg Potassium, 20%DV Vitamin A, 4%DV Vitamin C, 0%DV Vitamin D, 25%DV Calcium, 10%DV Iron

Watch the recipe video here:

Triple Cheddar Broccoli Soup

Cause what's better than cheesy soup in a bread bowl?

Posted by Tasty on Wednesday, December 6, 2017

Main dish

Philly Cheesesteak Mozzarella Potato Skins

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Philly Cheesesteak Mozzarella Potato Skins
These potato skins will make your belly very happy!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 baking potatoes (2 lb.)
  •   1 Tbsp. vegetable oil
  •   ½ lb. beef sirloin steak, cut into thin strips
  •   ½ tsp. garlic powder
  •   3 Tbsp. LEA & PERRINS Worcestershire Sauce
  •   1 green pepper, chopped
  •   1 cup chopped onions
  •   1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
Instructions
HEAT oven to 400°F.
PRICK potatoes in several places with fork or sharp knife. Bake 1 hour or until tender. Cut potatoes lengthwise in half. Scoop out insides of potato halves into medium bowl, leaving thin shells. Set bowl aside. Place potato skins, cut side up, on baking sheet. Bake 8 min. or until crisp but not browned.
MEANWHILE, heat oil in large saucepan on medium-high heat. Add steak strips; sprinkle with garlic powder. Cook 2 min. on each side or until steak is no longer pink. Add Worcestershire sauce; cook and stir 1 min. Remove steak from pan with tongs; place in bowl. Cover to keep warm.
COOK and stir peppers and onions in same saucepan until tender. Remove from heat. Cut steak strips into bite-size pieces. Add to cooked vegetables in saucepan; mix lightly.
MASH potato flesh. Stir in steak mixture and 1 cup cheese.
SPOON filling into potato skins; top with remaining cheese.
BAKE 8 to 10 min. or until cheese is melted and filling is heated through.
Substitute:
  1. Prepare using KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA.
Special Extra:
  1. Sprinkle evenly with ¼ cup sliced green onions before serving.
  2. Nutrition Information Per Serving: 220 Calories, 8g Total fat, 3.50g Saturated fat, 0g Trans Fat, 30mg Cholesterol, 270mg Sodium, 23g Carbohydrate, 2g Dietary Fiber, 3g Sugars, 14g Protein, 15mg Potassium, 2%DV Vitamin A, 25%DV Vitamin C, 0%DV Vitamin D, 2%DV Calcium, 8%DV Iron

Watch the recipe video here:

Philly Cheesesteak Mozzarella Potato Skins

These potato skins will have you cheesin’!

Posted by Tasty on Thursday, December 7, 2017