Smoked Salmon and Cream Cheese Frittata Recipe : Food Network Kitchens
Directions Position a rack in the center of the oven and preheat to 375 degrees F. Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Heat the oil in a medium non-stick skillet over medium-low heat. Invert the frittata onto a large plate. Copyright 2002 Television Food Network, G.P.
Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette Recipe : Bobby Flay
Directions Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to15 minutes. Drain and let cool before cutting each potato in 1/2-inch-thick slices. While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender and blend until smooth. Heat your grill to medium. Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper. Carefully transfer the potatoes to a flat surface. Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.
Jumbo Shrimp Stuffed with Cilantro and Chiles Recipe : Food Network Kitchens
Directions Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Cook's Note: Shrimp cooked in the shells are more intensely flavorful. Jumbo shrimp in the shell can be a knife and fork sort of deal unless you're outside and it's summer and you are feeling very relaxed.
Jalapeno Pepper Poppers Recipe : Sandra Lee
Directions Preheat a grill to medium heat. Cut about 1/2-inch off the top each jalapeno pepper. Slice each cheese stick into pieces that are just slightly shorter than the jalapenos. Place on the grill, cover and cook over indirect heat until the bacon is crispy, 15 to 20 minutes, making sure to turn every 3 to 4 minutes. While the poppers are grilling, combine the sour cream, cream cheese and honey in a small bowl. Cook's Note: The poppers can also be made in the oven.
Peanut Butter S'more 7 Layer Bars
Oh my lanta, do I have a treat for you today. If you like peanut butter and you like s’mores (who doesn’t?!), then you will flip for my latest concoction. You see, I have a bit of an obsession with making 7 Layer Bars, which are also called “Magic Bars” or “Holly Dolly Bars”…or just plain “awesome.” With an apple version and a Snickers version, I knew a s’mores version would fit in nicely. Today’s recipe is so incredibly easy. No mixer required, no multiple bowls needed, no extra dirty dishes. Brainstorming these bars, I thought of all the flavors that make up a s’more. The peanut butter comes in two forms: mini peanut butter cups and peanut butter chips (morsels). I used Reese’s mini peanut butter cups, the same kind I used to decorate my Peanut Butter Cupcakes with Dark Chocolate Frosting. Love these mini little guys! The last two layers are peanuts and sweetened condensed milk. This recipe is for a small batch of 7 Layer Bars, made in a 8×8 size baking pan. What are you waiting for?
Confetti Cake Batter Cookies
Quick and easy cake mix cookies loaded with sprinkles. Today’s post is dedicated to all my fellow sprinkle lovers out there. By one confetti cookie, we unite. I made you a cake mix cookie. The other day I caved and wanted a puffy, fluffy, crinkly-topped, sprinkle overloaded cookie. A little Cake Batter Chocolate Chip Cookie inspiration, a little Devil’s Food Chocolate Cake Mix Cookie inspiration, and my love for all-things-cookies all came together one day. There is also no dough-chilling required. The dough is quite dense and thick; you’ll really need to work it to get rid of all the lumps of dry cake mix. If you’d like to “heathify” today’s cookies, you could easily sub the oil for greek yogurt or light sour cream. Texture wise, these cookies are soft and light. I adore how thick and puffy they turned out. Quick, easy, painless cookie recipes delivering HIGH results are all I’m looking for this holiday season. Happy baking, sprinkle friends. Print Recipe Ingredients: Directions:
Chocolate Chip Cookie Dough Cupcakes
Soft-baked Chocolate Chip Cookie Cups piled high with egg-free cookie dough frosting! I’m sorry for doing this to you. Really, I am. I took my favorite chocolate chip cookie recipe in the world and combined it with a chocolate chip cookie dough FROSTING. The frosting is egg free and completely safe necessary to eat. Countless amounts of readers have sent praise to my favorite chocolate chip cookie recipe. You can literally see how soft they are! And I can’t think of a better frosting for them than the actual cookie dough, can you? Baking cookie dough in muffin/cupcake pans is actually easier than making actual cookies. Make the cookie dough like usual and then press 1.5 Tablespoons of it into each tin. The cookie cupcakes take only about 12-13 minutes in the oven. As the cookie cupcakes cool, make your frosting. The frosting uses the same ingredients in your typical cookie dough: softened butter, brown sugar, vanilla extract, flour, salt, and some milk. Ingredients: Cookie Cups Directions:
Funfetti Cheesecake Cookie Cups
When you can’t decide between cheesecake, funfetti, or chocolate chip cookies for dessert… have all three! From now on, let’s celebrate Funfetti Fridays. Fridays are a perfect excuse for sprinkles, right?! T-G-I-Funfetti. Last week, I shared a Cookie Dough Cupcake of sorts with you. Oh heavens, they are good: Brainstorming another excuse to make chocolate chip cookie cups, I began thinking of how tasty funfetti is with chocolate chip cookies. And how tasty is cheesecake with chocolate chip cookies? So today’s recipe was born from my love for chocolate chip cookies, my love for funfetti, and my love for cheesecake. Sprinkles & chocolate chips are just meant to be… ♥ I won’t walk you through how to make the chocolate chip cookie cups again, but it’s helpful to know just how darn good they are. Make the cookie dough (no dough chilling required!) My super-soft, thick chocolate chip cookie cups act as the funfetti cheesecake crust today. The cheesecake layer is laughably easy. Just me?
