category: comfort food

This no-bake strawberry cheesecake recipe has a buttery graham cracker crust and a fluffy strawberry-studded cream cheese filling, set up with Jell-O.

No-Bake Strawberry Cheesecake

graham crackers

c. packed light brown sugar

tbsp. salted butter, melted

Nonstick cooking spray

c. heavy cream

vanilla extract

(8-oz.) packages cream cheese,

c. sugar

lemon

lemon juice

(3-oz.) box strawberry gelatin,

water

c. strawberries

For the crust: To a food processor, add the graham crackers and brown sugar. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand.

Spray a 9-inch springform pan with cooking spray. Transfer the graham cracker mixture to the pan. Using a measuring cup, press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.

For the filling: To the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and vanilla. Mix on medium-high speed until very stiff peaks form, 1 to 2 minutes. Transfer the whipped cream to a mixing bowl.

To the same stand mixer bowl, add the cream cheese. Fit the mixer with the paddle attachment and beat the cream cheese on medium speed until softened and smooth, 1 to 2 minutes. Scrape down the sides of the bowl, and add the granulated sugar, powdered sugar, lemon zest, and lemon juice. Beat to combine on medium speed until smooth, 1 minute.

In a medium bowl, combine the strawberry gelatin with the boiling water. Whisk vigorously for at least 2 minutes to dissolve the gelatin, scraping any sugar from the sides of the bowl as you whisk. Add the gelatin mixture to the cream cheese mixture. Beat on medium speed until very smooth, scraping the sides and bottom of the bowl as needed, about 1 minute. Fold in the strawberries.

Add one-third of the whipped cream to the cream cheese mixture, and gently fold in with a rubber spatula until completely combined. Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.

Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon or an offset spatula. Cover the pan with plastic wrap and refrigerate for at least 12 hours and up to 2 days.

Loosen the cheesecake from the springform pan with a small knife or offset spatula. Transfer the cheesecake to a serving platter or cutting board. Cut slices with a warm knife.

台灣比較少見到taco餅餐廳或小販，但是如果你有去過美國，就會知道taco在那裡就像是台灣的滷肉飯一樣普及！taco餅的中文可以直接翻譯做「塔可餅」，也有人叫它「墨西哥玉米餅」，你喜歡嗎？

在家自己做taco餅其實超簡單！給你一道清爽的「炙烤鮮魚taco」食譜

tbsp. 新鮮萊姆汁

小顆切碎的紅洋蔥

切成細片的墨西哥辣椒

猶太鹽和胡椒

切成厚片的小顆鳳梨

lb. 不帶皮的白魚肉（像是吳郭魚、鱈魚和大比目魚）

tbsp. 橄欖油

c. 新鮮的香菜葉

墨西哥玉米薄餅，烤成微焦香

將萊姆汁、洋蔥、墨西哥辣椒和1/4大匙的鹽和胡椒放入大碗中拌勻。&nbsp;

接著將煎鍋用中火預熱，放入鳳梨炙烤到軟化並飄出焦香味，每面所需時間為2到3分鐘。

在白魚外身塗上一層油，撒上1/4大匙的鹽和胡椒，隨後放到煎鍋料理，直到表面上色並呈現不透明感，大約每面煎2至5分鐘。

最後，將鳳梨切成約1公分的小碎塊，和紅洋蔥雜燴一起攪拌，並搭配煎好的白魚放到墨西哥薄餅上，最後用莎莎醬收尾即大功告成。

This puff pastry apple tart is quick, easy, and so yummy. Use frozen puff pastry to cut down on time, and make sure to serve with vanilla or cinnamon ice cream!

Quick and Easy Apple Tart

puff pastry sheets, thawed, each cut into half or thirds

apples, cored, halved, and sliced very thin

brown sugar

salt

Powdered sugar, caramel sauce,

Place the&nbsp;puff pastry rectangles onto two baking pans that have been sprayed with nonstick spray. Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.

Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.

Remove from the pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, and/or a sprinkling of powdered sugar.

https://streaming.hearstdigitalstudios.com/d32b1399-fac6-40e8-8dd4-827224d20df7/video_rover_16x9_1080p_hd_1692038800_68857.mp4

The Pioneer Woman's Easy Apple Tart Recipe

Easy Apple Tart

All you need for this Cinnamon Roll Breakfast Casserole recipe are a few tubes of refrigerated cinnamon roll dough and a few pantry staples.

Cinnamon Roll Breakfast Casserole

salted butter,

12.4-ounce tubes refrigerated cinnamon roll dough (with frosting)

eggs

half-and-half

cinnamon

kosher salt

c. packed dark brown sugar

sour cream

Preheat the oven to 350˚. Generously butter a 9-by-13-inch baking dish. Cut each round of cinnamon roll dough into 4 pieces. Reserve the frosting packets.&nbsp;

Whisk together the eggs, half-and-half, cinnamon and salt in a large bowl. Add the cinnamon roll dough and toss lightly to coat. Pour into the baking dish.&nbsp;

Mix the brown sugar and pecans in a small bowl. Sprinkle on top of the casserole and bake until puffed, golden brown and cooked through, about 35 minutes.&nbsp;

Meanwhile, whisk together the contents of the frosting packets and the sour cream in a medium bowl until smooth. Let the casserole cool for 10 minutes, then drizzle with the frosting.&nbsp;

https://streaming.hearstdigitalstudios.com/a3d5047f-a8c9-4d65-94fb-9e883edd242c/video_rover_16x9_1080p_hd_1669044775_95249.mp4

The Pioneer Woman's Cinnamon Roll Breakfast Casserole Recipe

Coated in crushed potato chips, these fried mac and cheese balls are the ultimate indulgence. You can bring this appetizer recipe to any kind of party!

Fried Mac and Cheese Balls

lb. elbow macaroni

butter

milk

cheddar cheese

shredded pepper-jack cheese

cayenne pepper

potato chips

Vegetable oil,

Cook the macaroni according to the package directions. Drain and rinse the macaroni and set aside.

In a medium saucepan, melt the butter over medium heat. Add 1 tablespoon of the flour and cook for 1 minute, stirring with a whisk. Whisk in the milk and cook for 3 to&nbsp;4 minutes until the mixture reaches a low boil and thickens. Reduce the heat to low, stir in the cheeses, and mix&nbsp;until melted. Add the pimientos, salt, and cayenne pepper; stir to combine. Fold in the macaroni. (The mixture will be very thick.)

Spread the macaroni mixture evenly into a 13-by-9-inch pan. Cover with plastic wrap and refrigerate for 2 hours or until cold.

Shape the cold macaroni mixture into 2-inch sized balls and place on a parchment-lined sheet tray.&nbsp;

Place the potato chips in a gallon-sized zip-top bag. Using a rolling pin, gently roll over the bag to finely crush the chips. Pour the crushed chips into a shallow dish. Place the remaining 1 cup of&nbsp;flour in another shallow dish. Whisk the eggs in a small bowl. Roll each ball in the flour, then dip in the eggs, letting any excess egg drip off. Roll each ball in the crushed&nbsp;potato chips, firmly pressing the chips into the ball to create a solid coating. Return the balls to the baking sheet. Repeat to coat all of the balls.

Fill a Dutch oven or large pot with oil to a depth of 2 inches.&nbsp;Heat the oil until a thermometer registers 350°F. Fry 6 balls at a time for 4 to 5 minutes or until golden brown and hot in the center. Drain on paper towels. Serve warm.

Pop these easy cocktail meatballs in your slow cooker and serve them up at your next party.

Cocktail Meatballs

beef

pork

breadcrumbs

c. grated onion (about 1 small onion)

c. fresh parsley. finely chopped

black pepper

chili sauce

apricot preserves

soy sauce

sriracha

For the meatballs: Combine the beef, pork, breadcrumbs, onion, parsley, eggs, salt and pepper in a large bowl and mix until combined. Using a tablespoon measure, scoop and roll the meat into about 45 small meatballs.&nbsp;

For the sauce: Whisk the chili sauce, apricot preserves, soy sauce and sriracha in a 4- to 6-quart slow cooker. Remove ½ cup of the sauce and set aside. Nestle the meatballs in the remaining sauce in the slow cooker in 2 layers.&nbsp;

Pour the reserved sauce over the top layer of meatballs. Cover and cook on high until the meatballs are cooked through and the sauce is thick, 4 hours, gently stirring the meatballs halfway through to coat with the sauce. Serve from the slow cooker or spoon into a shallow bowl.&nbsp;

https://streaming.hearstdigitalstudios.com/d4480a6a-92a0-4354-b2ee-db827548a915/video_rover_16x9_1080p_hd_1702673349_4834.mp4

Carmelitas are an easy dessert bar recipe. This treat has layers of crumbly oatmeal cookie, gooey caramel, crunchy pecans, and chocolate chips.

Carmelitas

Baking spray

c. all-purpose flour

c. old-fashioned rolled oats

c. firmly packed light brown sugar

baking soda

c. (2 sticks) salted butter, melted

(12-oz.) jar caramel sauce

c. semi-sweet chocolate chips

c. pecan halves, chopped

sea salt

Preheat the oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray with flour, line it with parchment paper leaving at least a 1-inch overhang, and spray again.

In a large bowl, whisk together the flour, oats, brown sugar, and baking soda. Add the butter and vanilla, and fold to combine.

Press half of the mixture in an even layer in the prepared pan. Bake until just set, about 10 minutes.

Heat the caramel sauce in the microwave until pourable, according to the package directions.

Sprinkle the crust with the chocolate chips and pecans. Pour the caramel in as even a layer as possible over the chocolate and nuts. Crumble the remaining oat mixture evenly over top.

Bake until lightly golden, 20 to 25 minutes.

Allow the bars to cool completely, at least 1 hour. Slice into 24 pieces and sprinkle with flaky sea salt.

Honey cake is a tender snack cake made with rich honey, ginger, and zesty lemon. This moist dessert recipe is topped with crunchy almonds and powdered sugar.

Honey Cake

c. sliced almonds

baking powder

ginger

granulated sugar

lemon lemon juice

c. (2 sticks) salted butter,

c. honey

eggs,

c. Greek yogurt,

Powdered sugar,

Preheat the oven to 350°F. Spray a 9-inch square baking pan with baking spray. Line the bottom with parchment paper, and spray again.

On a baking sheet, spread the almonds in a single layer and bake until the nuts are fragrant and lightly browned, 7 to 9 minutes. Transfer the nuts to a cutting board, and let them cool completely. Coarsely chop.

In a medium bowl, whisk together the flour, baking powder, and ginger.

To the bowl of a stand mixer fitted with the paddle attachment, add the sugar and lemon zest. With clean hands, rub the zest into the sugar, helping to release the oils and flavors. Add the butter, and mix on low speed until just combined, 1 minute. Scrape the bottom and sides of the bowl, and increase the speed to medium-high and beat until the mixture is light and fluffy, 3 to 4 minutes. Decrease the speed to medium-low and add ½ cup of the honey, beating well to combine. Add the eggs, 1 at a time, and the vanilla, stopping to scrape the bottom and sides of the bowl as needed. Gradually add the flour mixture, alternating with the Greek yogurt, until everything is just combined.

Pour the batter into the prepared pan, using a spatula to spread it into an even layer. Tap the pan a few times on a kitchen towel-lined countertop to remove air bubbles.

Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Allow to cool for 15 minutes. Turn the cake out onto a plate, remove the parchment paper, and turn it over again onto a wire rack.&nbsp;

Meanwhile, in a liquid measuring cup, heat the remaining ¼ cup honey in the microwave in 10-second intervals until thin and pourable, 20 to 30 seconds. Stir in the lemon juice.

Pour the warm honey evenly over the warm cake, and sprinkle with the almonds. Dust with  powdered sugar just before serving. Serve warm or at room temperature.&nbsp;

What's for dinner? How about this one-pot lemon pasta recipe that's ready in 25 minutes! This easy meal has sauce made of butter, parmesan, and lemon.

Lemon Pasta

olive oil

unsalted butter

garlic cloves, thinly sliced

red pepper flakes

lb. spaghetti

cheese,

c. fresh lemon juice

basil,

black pepper,

Heat a large pot over medium heat; add the oil and butter. Allow the butter to foam, then add the garlic and red&nbsp;pepper flakes. Cook until fragrant, 1 minute.

Add the pasta, 6 cups of water, and salt to the pot and bring to a simmer. Reduce the&nbsp;heat to medium-low and continue simmering for 8 to 10 minutes, stirring frequently to prevent sticking, until the pasta is al dente.

Remove from the heat and stir in the parmesan, lemon zest, lemon juice, and basil. Serve topped with more parmesan, basil, and black pepper.

https://streaming.hearstdigitalstudios.com/867475d1-940f-4398-b3d1-3661eed9bc68/video_rover_16x9_1080p_hd_1711643104_34783.mp4

Everything you need to know to deep fry a turkey, from how long to what temperature and how much oil to use.

How to Deep-Fry a Turkey

vegetable, canola or peanut oil

dry brined turkey (12–14 pounds)

Carefully pour oil into the turkey fryer's&nbsp;tub or pot up to the MAX fill line.&nbsp;If using an outdoor fryer, take this time to set your turkey up on the frying accessory. (Remember all fryers are different, so follow the instructions in your user guide.)

Heat oil until it reaches 375ºF. In the meantime, pat dry brined turkey dry with paper towels. 

Add your turkey to the basket and tuck in the wings.&nbsp;Refer to your deep fryer's user guide for instructions on how to safely lower your turkey into the oil. If using an outdoor fryer, you should&nbsp;turn off the flame and&nbsp;gently (and slowly)&nbsp;lower your turkey into the oil until it's completely submerged, then close the lid and turn the flame back on and set a timer.&nbsp;When using an indoor fryer, gently lower the basket into the oil for 30 seconds, then carefully remove and place on a sheet pan to rest.

Fry turkey until thigh reaches an internal temperature of 180ºF, 3 to 4 min per pound.&nbsp;When the timer expires, turn off the heat and&nbsp;use the fryer's included handling tools to&nbsp;carefully lift the turkey out of the oil – the slower, the better to allow oil to drip out of the turkey and to avoid accidentally dropping it back in, which could cause burning.&nbsp;

&nbsp;Cautiously transfer to a cooling rack set atop a sheet pan to drain. Let rest for at least 20 min before carving.

How to deep-fry a turkey: 

https://streaming.hearstdigitalstudios.com/2ada336f-eab6-4ac4-a841-8e9eabaffe4d/video_rover_16x9_1080p_hd_1666905376_475.mp4

Get adventurous in the kitchen! Try deep frying instead of oven roasting a turkey. Here’s how to achieve a perfect, crispy deep-fried turkey.

How to Deep Fry a Turkey

Top sausage-filled stuffed peppers with fried eggs for a meal that's perfect for brunch or dinner.

Sausage and Egg Stuffed Peppers

large bell peppers (any color)

bulk breakfast sausage

onion,

garlic cloves,

plum tomatoes,

c. cooked white or brown rice

c. baby spinach

c. shredded cheddar-jack cheese

sauce,

Preheat the oven to 375 ̊. Trim the bottoms of the bell peppers (without creating any holes) so they sit upright without tipping over. Next, cut off the tops. Remove and discard the stems, then finely chop the tops; set aside. Scoop out and discard the seeds and membranes.

Place the bell peppers in a microwave-safe bowl with 1⁄2 cup water. Cover and microwave until beginning to soften, 7 to 12 minutes. Uncover and set aside until cool enough to handle. Stand up the peppers in a baking dish just large enough to hold them.

Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small crumbles, until cooked through, 4 to 5 minutes. Remove to a plate.

Add the onion, garlic and the chopped bell peppers to the drippings in the skillet. Cook until starting to brown, 6 to 8 minutes. Add the tomatoes and cook, stirring, until they break down, about 2 minutes. Return the sausage to the pan along with the rice, spinach, salt and pepper; stir until the spinach wilts. Remove from the heat and fold in the cheese.

Fill the bell peppers with the rice mixture, leaving 1⁄2 inch of space at the top. Pour 1⁄2 cup water into the baking dish. Bake, uncovered, until the filling is heated through, about 15 minutes.

Remove from the oven&nbsp;and carefully crack 1 egg into each stuffed pepper. Bake, uncovered, until the egg whites are set but the yolks are still runny, 15 to 20 minutes more. Serve with hot sauce.

These mashed potato pancakes are equal parts easy, flavorful, crisp, and cheesy. This addictive side or appetizer recipe is perfect for using holiday leftovers!

Mashed Potato Pancakes

potatoes

c. all-purpose flour,

kosher salt,

c. cheddar cheese

green onions,

c. panko breadcrumbs

Sour cream, to serve

In a large bowl, mix together the mashed potatoes, egg, flour, salt, and pepper until well combined. Fold in the cheese and green onion. The mixture should be moist but not wet; check to see if you can form a small amount into a patty without it sticking too much. If the potatoes appear too sticky, add more flour, 1 tablespoon at a time.

Place the panko breadcrumbs in a shallow bowl. Divide the mashed potato mixture into 8 portions. Form the portions, one at a time, into 3 ½-inch disks. Dredge each disk in the panko, shaking off the excess. Set them on a plate.&nbsp;

To a large cast-iron&nbsp;skillet over medium-high heat, add&nbsp;oil until it covers the bottom of the skillet by about ¼ inch. Heat the oil to 350°F. Fry&nbsp;the potato pancakes, in batches as necessary, until golden brown and crispy, 2 to 3 minutes on each side.

Drain the pancakes on paper towels and sprinkle with salt. Serve hot, with a&nbsp;sprinkle of&nbsp;green onion and a dollop of sour cream.

https://streaming.hearstdigitalstudios.com/29a0a96d-84b8-4ac5-addb-a15c0bca5392/video_rover_16x9_1080p_hd_1697638814_75217.mp4

The Pioneer Woman's Mashed Potato Pancakes Recipe

Ree Drummond's perfect pie crust recipe is made with butter and shortening and bakes up tender and oh so flaky. Use it for all your holiday pies this year!

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No-Bake Strawberry Cheesecake

在家自己做taco餅其實超簡單！給你一道清爽的「炙烤鮮魚taco」食譜

Quick and Easy Apple Tart

Cinnamon Roll Breakfast Casserole

Fried Mac and Cheese Balls

Cocktail Meatballs

Carmelitas

Honey Cake

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How to Deep-Fry a Turkey

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The most viewed category: comfort food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine