Deviled eggs are the quintessential hors d’oeuvres for any classy affair, but things should be relaxed and fun. These eggs are crispy, creamy and chock-full …
Chicken and waffles are an iconic pairing that have been around for…well….since either the waffle was created or since fried chicken was created! Time to …
Dessert lasagnas are all the rage, especially this holiday season. There’s nothing easier than throwing one of these together. Candy canes are what Christmas is …
Here’s a twist on a classic Christmas favorite …Eggnog Mudslides! A delicious treat with bursts of flavour in every sip, your friends and family will …
Pecan Pie Rolls are totally delicious and super easy to make. They’re actually the perfect alternative to making regular pecan pies (because they’re so much …
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This is quite possibly the easiest dessert recipe I’ve ever made. That doesn’t mean they aren’t delicious! Everybody raved about them so much at the office that I made another batch on the weekend for my kids. Before I knew it they were gone. They couldn’t get enough! These things disappeared so fast I think I’ll make a double batch next time.
I give you… caramel snickerdoodles. Check out this quick video to see it all come together.
Ingredients
1 tube of crescent croissants
Caramel candies
Cinnamon sugar
Directions
Start with one of the best inventions ever – pre-made crescent roll dough.
Then add a caramel to each piece of dough and roll them into balls.
Roll them around in some cinnamon sugar until they’re well coated.
Toss them in the oven for 12 minutes and you’ve got one of the ooeyest-gooeyest treats you’ve ever had.
Enjoy!
Written by Ryan and originally published on Shared.
If you love deep-fried pickles, you’ll love this recipe! These pickles are baked, and trust me, they taste just as good as the fried stuff.
For this recipe, you don’t have to pull out a vat of oil, but you still get the crunch factor. The use of panko crumbs gives you a nice breading on the outside, with a burst of garlic-dill pickle flavor as you take a bite.
And the best part? It doesn’t take very long to make. So gather up those pickles, get to baking and enjoy!
Will you give this oven-baked (not fried!) pickle recipe a try?
Or if you’re looking to whip up more pickle-flavored goodness in your kitchen, try this recipe for dill pickle hummus, brought to us by Lucy over at Turnip in the Oven.
Basically, all you need is a can of chickpeas, a jar of dill pickles, tahini, dill and lemons, and then you simply blend the ingredients to a smooth consistency in a blender or food processor.
Craving more dill pickle-inspired appetizer inspiration? Check out this recipe for the easy-to-make pickle cheese dip from Little Dairy On The Prairie.
The cheese ball is a combination of cream cheese, dill spice, dill pickles and a few other ingredients, and it can be served with bagel chips, pretzels, crackers, baguettes, potato chips … basically any crunchy snack!
For perhaps the easiest pickle-ish appetizer recipe of all, there’s Nosh City‘s dill and ranch snack mix which takes a mixture of favorite snacks (pretzels, peanuts, Crispix cereal and cheese Ritz Blitz), and coats them in ranch dressing and dill seasoning.
Onion bombs look small, but they are jam-packed with flavor and are surprisingly filling. With a meatball inside, sweet onion outside, and it all wrapped …
Macaroons are a small cookie with a big history. These crunchy treats can trace their history back to the 16th century, and this variety—made with coconut—is popular all over the world.
A little bit of sweet, condensed milk and vanilla means there’s something for everyone to like about this recipe. Just don’t get carried away and eat them all yourself!
Ingredients
1 can (14 ounces) of condensed milk, sweetened
2 teaspoons of vanilla
5 1/2 cups of sweetened, flaked coconut
Directions
In a bowl, mix the coconut, condensed milk and vanilla.
Stir everything together until it’s well mixed.
Use an ice cream scooper to pick up the coconut and place it on a baking tray, lined with wax paper and coated with non-stick spray.
Bake for 10-12 minutes at 325 degrees.
Once the macaroons are solid they’re ready to enjoy.
If you plan on enjoying these cookies for more than a few days, keep them in an airtight container inside your refrigerator.
Written by Zachary and originally published on Shared.
Red wine is such a good addition to just about any dinnertime meal, but what if I told you that baking with it is an option? You might say “You’re crazy!” but really, just wait until you try this Red Wine Brownies recipe.
These are the most decadent brownies you’ve ever had, with a delicious wine kick in both the dough and the glaze. If you’re a dark chocolate lover, you will adore this dessert. Eat these rich brownies alongside a glass of wine for the ultimate night of relaxation (don’t forget to keep these away from the kids!).
Ingredients:
For the brownies
1/4 cup Merlot
4 ounces dark chocolate, chopped
1/2 cup butter, cut into pieces
2 eggs, at room temperature
3/4 cup white sugar
1 teaspoon vanilla
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon Kosher salt
For the Merlot glaze
2 ounces semi-sweet chocolate
1 tablespoon unsalted butter
2 tablespoons Merlot
Directions:
Preheat the oven to 350 degrees.
In a small pot over low heat, melt the butter and chocolate together until smooth.
Add the wine and whisk until fully incorporated and remove the pot from the heat.
Add the eggs and whisk to combine.
Add the sugar and vanilla and stir to combine.
Add the flour, cocoa powder and salt and stir until smooth.
Transfer the batter into a 9×9 tin foil- or parchment-lined baking pan and place it into the oven for 25 minutes and bake until done.
While the brownies are baking, melt together the semi sweet chocolate and butter for the glaze. Once melted, whisk in the wine and set aside.
When the brownies are done, let them cool.
Once cooled, drizzle the glaze over the brownies and spread it on top using an offset spatula.
Dust with confectioner’s sugar if desired.
Written by Tijani Jackson and originally published on Shared.
We always have leftover chicken in our household, but there’s only so many chicken sandwiches you can make and eat without getting sick and tired of it! This Chicken Parmesan Casserole is absolutely delicious, and will use up all of that leftover chicken from yesterday’s dinner.
This is one of those “dump” meals, where you throw all your ingredients in one dish and get cooking! All you need to do is add some marinara sauce, cheese galore, top it all off with some herbs and spices to get the flavor going, and of course add some panko breadcrumbs for that crunch you know and love from chicken Parmesan. This dish is yummy alongside cooked spaghetti or with garlic bread.
Ingredients:
4 cups fully cooked chicken, shredded or cubed
1 jar (28 ounces) marinara sauce
½ cup grated Parmesan cheese
1½ cups grated mozzarella cheese
1 cup panko bread crumbs
1-2 tablespoons olive oil
Fresh parsley and basil, chopped, to taste
Salt and pepper, to taste
Directions:
Preheat oven to 350 degrees.
Grease an 8×8 casserole dish with cooking spray.
Layer the chicken in the bottom. Dump in the marinara sauce and mix with the chicken.
Next, top with both cheeses until all the chicken is covered.
In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper together.
Sprinkle the seasoned breadcrumbs over the top.
Bake for about 20-25 minutes or until golden on top and bubbling on the sides.
Written by Tijani Jackson and originally published on Shared.
I’m a fiend for anything chocolate. I’ve had many lava cakes, but only at a restaurant, as I always thought they were difficult to make!
These Molten Lava Cakes are deliciously chocolatey, and are delightfully simple to make from start to finish! You’ll love spooning into the ooey gooey middle of these little confections. Sweet tooth cravings be gone!
Ingredients:
6 ounces bittersweet chocolate
2 ounces semisweet chocolate
10 tablespoons butter
1/2 cup all-purpose flour
1 1/2 cups powdered sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur
Directions:
Preheat oven to 425 degrees. Grease a 6-set muffin tin or 6 ramekins.
Melt the chocolates and butter in the microwave, or in a double boiler.
Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur.
Divide the batter evenly among the cups. Place in the oven and bake for 14 minutes.
The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto plates.
Written by Tijani Jackson and originally published on Shared.
Pizza is one of the most popular foods in the world, so why not make it for breakfast? I switched up some traditional toppings to make sure to get your day started right. Try adding your own spin on it!
This breakfast pizza will get you ready for your day with creamy avocado, salty cheese and of course an egg all resting on top of a crisp tortilla. To make sure we got the perfect slice we used this ultra sharp Zwilling Pizza Cutter. You can easily have this on your table for breakfast in under 15 minutes flat!
Ingredients:
1 tortilla
½ cup cheddar cheese, freshly grated
1 avocado, mashed
1 egg
1 tablespoon butter
salt and pepper, to taste
Directions:
Preheat your oven to 350 degrees.
Place your tortilla on a baking sheet and sprinkle the shredded cheese on top. Place the cheese-topped-tortilla in the oven and bake until the tortilla is nice and crispy and the cheese is melted, about 10-12 minutes.
While the tortilla is baking, start frying your egg. Place a small pan over medium heat and add the butter to the pan. Once the pan is hot, crack the egg into the pan and place the cover over the pan. Once the egg starts to turn cook and turn white, top the egg with salt and pepper. Allow the egg to cook until the whites are completely cooked and the yolk is still runny (approximately 5 minutes). Remove the pan from the heat and uncover the pan.
Once finished baking, remove the tortilla from the oven and top with the prepared mashed avocado. Sprinkle with salt and pepper.
Top the avocado with the fried egg. Serve immediately.
Written by Michael Bednarz and originally published on Shared.
If you like melty mozzarella cheese layered over marinara sauce, crumbled Italian sausage, ricotta cheese and more, these mini lasagna cups will put a big smile on your face. And these mini lasagna cups are even more awesome because they’re so easy and simple to make—plus cute as heck.
Whip these little treats up in any old muffin or cupcake tin—and there you go! Bonus points for the single-serving convenience!
Ingredients:
1 tablespoon olive oil
2 Italian sausage links, casing removed
1 cup marinara sauce
1 1/2 cups ricotta cheese
Kosher salt and freshly ground black pepper, to taste
24 2-inch wonton wrappers
1 1/2 cups shredded mozzarella cheese
2 tablespoons chopped fresh parsley leaves
Directions:
Preheat oven to 375 degrees. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray.
Heat olive oil in a large pan over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and stir in marinara sauce.
Season ricotta cheese with salt and pepper, to taste; set aside.
Fit wonton wrappers into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center.
Fill each cup with 1 tablespoon ricotta cheese. Top with 1 tablespoon marinara mixture and 1 tablespoon mozzarella cheese; repeat with one more layer.
Place into oven and bake for 10-12 minutes, or until the cheese has melted and the wonton wrappers are golden brown.
Serve immediately, garnished with parsley, if desired.
Written by Natalie and originally published on Shared.
The first time I made this I was completely blown away by how delicious it was! The juicy, ripe peaches topped with a gloriously sweet and crispy topping make for a heavenly dessert. This Peach Cobbler is definitely my new favorite dessert, and it will soon be yours too!
This cobbler is so good I’m tempted to just eat it right out of the baking dish (plus that would save having to wash more dishes!). Make sure to peel your peaches to prevent them from being too juicy when they bake, making the topping mushy. Surprise your family tonight by whipping up this sinfully sweet Peach Cobbler—but eat it quick because it won’t last long!
Ingredients:
2 cup fresh peaches, peeled and sliced
1/4 – 1/2 cup sugar, depending on sweetness of peaches
1/2 cup butter, softened
1 cup self-rising flour OR mix together 1 cup all-purpose flour, 1 1/4 tsp. baking powder, 1/8 tsp. salt
1 cup sugar
1 egg
1 tsp. vanilla
Directions:
Preheat oven to 350°.
Place peaches in greased 2 qt. baking dish.
Sprinkle 1/4-1/2 c. sugar over peaches.
Cream butter and 1 c. sugar together.
Stir in flour.
Add egg and vanilla, mix well.
Spoon mixture over peaches.
Bake for 35-45 minutes or until light brown on top.
Written by Ashley Ruess and originally published on Shared.
Let’s be honest, the last thing you want to do at the end of a busy day is to spend hours making dinner. You have laundry to do, kids to take care of and a glass of wine that needs your attention. This Garlic Butter Shrimp and Rice recipe is what you make when you’re looking for a delicious meal that comes together quick. Twenty minutes is all you need to have this tasty dish on the table.
To make this dish you’re going to want to use a large skillet that will hold all the ingredients (everything gets tossed into the one pan). We used the Ballarini Treviso Sautee Pan with Lid. This white ceramic non-stick fry pan will be one of your most impressive kitchen items! It works with gas, electric and induction stove tops AND is dishwasher safe! Added bonus: everything looks beautiful when cooked on the white surface.
Ingredients:
1 cup dry rice
6 tbsp butter
3-4 garlic gloves, minced
1 bag extra large, cooked, peeled, deveined shrimp
1/4 cup parmesan cheese, shredded
3 tbsp skim milk
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
Shredded parmesan cheese for garnish, optional
Directions:
Prepare rice according to the package directions.
In a large skillet, melt butter over medium-heat.
Add garlic and cook for 3 minutes, or until lightly browned, stirring frequently. You don’t want to burn the garlic.
Stir in the shrimp and cook for 1 minute, stirring frequently.
Add prepared rice to the skillet and mix until well combined.
Add cheese, milk, parsley, salt and pepper; mix and stir for 1 to 2 minutes, or until creamy and heated through.
Remove from heat. Garnish with parmesan cheese.
Serve and enjoy!
Written by Ashley Ruess and originally published on Shared.
The pun may be a little ridiculous, but this Galaxy Bark is super fun! It’s not only beautiful, but fun to make and most importantly—delicious! Galaxy Bark is really easy to create and is perfect to get the kids help. Just think of how great this would be at a kids birthday party.
Ingredients:
1 bag black candy melts
• 1 cup purple candy melts
• 1 cup blue candy melts
Star sprinkles
Pearl dust, silver
Directions:
Put your different color candy melts into different bowls and melt them individually by microwaving them 30 seconds at a time and stirring.
Line a baking sheet with waxed paper or parchment paper.
Pour the back chocolate over the area, and spread it out.
Drizzle on the purple and blue over the black chocolate, swirling it around.
Sprinkle some star sprinkles across your galaxy and then refrigerate for 15-20 minutes so it will set.
Use a paintbrush to brush on the edible pearl glitter dust to make your galaxy come to life.
Break the bark or cut it into pieces and enjoy!
Written by Tijani Jackson and originally published on Shared.
Stir fries are the best busy weeknight dinner option – you just can’t beat getting your daily serving of veggies and protein in one convenient bowl. Lemony Chicken Stir Fry with Asparagus is a new addition to my roster, and it’s just as delicious as it is easy to make.
This recipe is packed with flavor, and you won’t be able to get enough of the sauce that’s great for covering a bed of rice. We used the Ballarini Firenze Wok which is just perfect for ensuring your food doesn’t stick, and browns up in all the right places. For those no- or low-carb diets, this stir fry tastes just as good on its own as well. Don’t forget to top with lemon zest for a zing you just can’t beat!
Ah, there’s nothing like freshly made pancakes in the morning. Actually—there is something better. Here come Nutella-stuffed pancakes, the most epic breakfast food (or dessert for anytime, really). All you need to do is freeze some Nutella discs, and make some regular pancakes with—you guessed it—Nutella stuffed in the middle. These pancakes are absolutely scrumptious! Don’t forget a glass of milk to wash it all down.
Ingredients:
For the dry ingredients
10 – 14 tablespoons Nutella
1½ cups plain flour
3 teaspoons baking powder
4 tablespoons sugar
Pinch of salt
For the wet ingredients
1 egg
1 cup + 2 tbsp milk (I used low fat)
1 teaspoon vanilla essence (optional)
1 tsp butter, separated (2 x ½ tsp)
Sliced strawberries (optional)
Directions:
For the frozen Nutella discs, line a baking tray with baking paper (parchment paper).
Dollop 1½ to 2 tablespoon of Nutella onto the baking tray and spread into a disc around 2 ½” in diameter. Repeat to make 7 discs.
Place the tray in the freezer until firm. Peel off the parchment paper. Keep the Nutella discs in the freezer until required (they soften quickly).
For the pancakes, place the dryiIngredients in a bowl and whisk to combine.
Make a well in the center and place the wet ingredients in the well.
Whisk until combined and lump-free (stop whisking as soon as it is smooth, don’t over-whisk).
Melt a ½ teaspoon butter in a non-stick fry pan over medium heat.
Once melted, wipe most of the butter off with a paper towel.
Take a frozen Nutella discs out of the freezer just before you start cooking.
Dollop ¼ cup of batter into the fry pan.
Working quickly, place 1 frozen Nutella disc in the middle of the batter, then top with batter to cover the Nutella disc.
When bubbles start appearing around the edges (around 2 minutes), lift up the edge and make sure the underside is golden. Then flip and cook until the other side is golden. Repeat with remaining batter.
Melt more butter in the pan after the 3rd or 4th pancake. You should be able to make 7 in total, but sometimes it makes 6 – depends on how much batter you use on top of the Nutella.
Serve warm with sliced strawberries, if using.
Enjoy!
Written by Tijani Jackson and originally published on Shared.
