intermediate

The natural creaminess of roasted butternut squash gets an additional boost from cheddar cheese, sour cream and a buttery crushed cracker topping.

Cheesy Stuffed Butternut Squash

butternut squash (2 lb.)

water

KRAFT Shredded Sharp Cheddar Cheese

Sour Cream

chives

smoked paprika

round buttery crackers, crushed (about 1/4 cup)

Tbsp. butter, melted

Cut squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut sides down, in dish. Cover.

Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.

Scoop out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells.

Combine cracker crumbs and butter; sprinkle over squash. Return to baking dish.

Bake 22 to 24 min. or until heated through.

Roll up to the table with a stuffed chicken recipe! Stuffing mix and more roll into STOVE TOP Stuffed Chicken for a tasty stuffed chicken recipe.

STOVE TOP Stuffed Chicken Rolls

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

eggs, beaten

chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness

(10-3/4 oz.) condensed cream of chicken soup

milk

paprika

Combine stuffing mix and water in medium bowl. Let stand 5 min. Stir in eggs.

Place chicken, top sides down, on cutting board; spread with stuffing mixture. Starting at one short end, tightly roll up each chicken breast; place, seam side down, in 13x9-inch baking dish sprayed with cooking spray.

Mix soup and milk; pour over chicken. Sprinkle with paprika.

Bake 25 to 30 min. or until chicken is done (165°F).

Enjoy two dessert favourites at once with this delicious twist on cheesecake.

Pumpkin Swirl Cheesecake Recipe

ginger crisp cookies (1 sleeve), finely crushed (about 2 cups)

pecans

butter, melted

pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

sugar, divided

vanilla

eggs

pumpkin

cinnamon

nutmeg

cloves

Mix cookie crumbs, nuts and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 cup plain batter. Stir remaining sugar, pumpkin and spices into remaining batter. 

Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife. 

Bake 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.

Be the hero of the dinner party with BAKER'S Chocolate &amp; Bacon Truffles! Guests will be impressed with these uniquely sweet and savory bacon truffles.

Baker'S Chocolate &Amp; Bacon Truffles

OSCAR MAYER Thick Cut Bacon

brown sugar

whipping cream

pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, chopped

Tbsp. butter, softened

corn syrup

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped

BAKER'S Chocolate &amp; Bacon Truffles

Place bacon in single layer on foil-covered rimmed baking sheet; sprinkle with sugar. Bake 20 to 22 min. or until bacon is crisp. Drain bacon on paper towels. Discard all but 1 Tbsp. drippings from baking sheet; reserve for later use.

Bring cream to boil in medium saucepan on medium heat; remove from heat. Add next 3 ingredients; stir until chocolate is completely melted and mixture is well blended. Crumble bacon. Add 1/2 cup to chocolate mixture; mix well. Freeze 1 to 2 hours or until firm.

Roll chocolate mixture into 24 balls; place on waxed paper-covered rimmed baking sheet. Freeze 20 min.

Melt semi-sweet chocolate as directed on package. Stir in reserved bacon drippings. Dip chocolate balls, 1 at a time, in semi-sweet chocolate mixture, turning to evenly coat each ball. Return to prepared baking sheet. Drizzle with any remaining melted chocolate. Sprinkle with remaining bacon. Refrigerate 30 min. or until chocolate coating is firm.

Watch our video to learn how to make this delicious PHILADELPHIA Classic Cheesecake. Prepare this rich, creamy PHILADELPHIA Classic Cheesecake today!

Philadelphia Classic Cheesecake

graham cracker crumbs

Tbsp. sugar

butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

sugar

PHILADELPHIA Classic Cheesecake

Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B000237FSA/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B000237FSA&amp;linkId=cb64eafaa1cd3e1f02834bbca1dfa4e4 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;9-inch springform pan&lt;/a&gt;.

Beat cream cheese, 1 cup sugar and vanilla with &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B001CH0ZLE/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B001CH0ZLE&amp;linkId=25d63fc9597ee8321839847b6639bdd7 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;Mixer&lt;/a&gt; until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

https://players.brightcove.net/pages/v1/index.html?accountId=1744010276001&amp;playerId=rJhqDKJMf&amp;videoId=5504517521001&amp;autoplay=play

Enjoy a truffle-like dessert tonight with our Chocolate-Hazelnut Cheesecake. Chocolate-Hazelnut Cheesecake brings together beloved (and delicious) flavors.

Chocolate-Hazelnut Cheesecake

vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)

Tbsp. butter or margarine, melted

hazelnut-flavored liqueur

raspberries

Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until well blended. Add melted chocolate and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 55 min. to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Top with berries and powdered sugar just before serving.

Enhance your night with a Marinated Fried Chicken recipe. Our Marinated Fried Chicken is crisp, golden brown on the outside and juicy on the inside.

Marinated Fried Chicken

chicken

hot pepper sauce

env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix, divided

flour

canola oil

Place chicken in shallow dish. Sprinkle with hot sauce and 1 Tbsp. of the dressing mix. Refrigerate 2 hours.

Combine flour and remaining dressing mix in medium bowl. Add chicken, 1 piece at a time; turn to evenly coat both sides of each chicken piece with flour mixture.

Heat oil in large deep skillet on medium-high heat. Add chicken; cook 5 min. on each side or until evenly browned on both sides. Cover; cook on medium heat 30 min. or until chicken is done (165°F), turning occasionally. Drain on paper towels.

Add enough oil to large skillet to fill to 1/2-inch depth. Heat to 350°F. Meanwhile| pound steaks to flatten until doubled in size.,Whisk eggs and milk in pie plate until blended. Combine flour and pepper in separate pie plate.,Add steaks| one at a time| to flour mixture| then egg mixture| turning to evenly coat each piece with each ingredient. Re-coat steak pieces with remaining flour mixture.,Add 3 steak pieces to hot oil; cook until golden brown on both sides| turning once. About 5 min. before second batch of steaks is done| cook gravy in saucepan on medium-low heat until heated through| stirring occasionally.,Serve steak pieces topped with gravy.

Chicken-Fried Steak with Beef Gravy

(1/2 inch thick) boneless beef round steaks (1-1/2 lb.), trimmed

black pepper

(12 oz.) HEINZ HomeStyle Savory Beef Gravy

Add enough oil to large skillet to fill to 1/2-inch depth. Heat to 350°F. Meanwhile, pound steaks to flatten until doubled in size.

Whisk eggs and milk in pie plate until blended. Combine flour and pepper in separate pie plate.

Add steaks, one at a time, to flour mixture, then egg mixture, turning to evenly coat each piece with each ingredient. Re-coat steak pieces with remaining flour mixture.

Add 3 steak pieces to hot oil; cook until golden brown on both sides, turning once. About 5 min. before second batch of steaks is done, cook gravy in saucepan on medium-low heat until heated through, stirring occasionally.

This is our new favorite seared scallops recipe. These scallops with mushrooms are served atop a beautiful golden purée for a fantastic romantic recipe.

Scallops with Golden Mushroom Purée

olive oil (divided)

parsnips (peeled and diced)

beets

cremini mushrooms (divided)

shiitake mushrooms

potatoes

shallot

garlic (peeled)

mushroom stock (or chicken or vegetable stock)

heavy cream (plus more if desired)

Water (for thinning out the purée if desired)

turmeric

Olive oil

Salt and pepper

Extra virgin olive oil (optional,

scallops

pistachios (unsalted)

Cayenne powder

olive oil

butter

Thinly slice four cremini mushrooms and set aside. Quarter the remaining cremini and shiitake caps.

Prepare the Mushrooms:

Preheat oven to 450ºF. As the oven preheats, prep and dice the vegetables for roasting.

Toss the vegetables (not including the 4 sliced mushrooms) with 2 tablespoons of olive oil and transfer to a baking sheet. Season to taste with salt and pepper and toss gently. Transfer the sheet pan to the oven and roast for 20 minutes, turning once halfway through. The vegetables should just begin to char and deepen in color. They will not be fork tender.

Roast the Vegetables:

In a medium pot, add the mushroom stock and the roasted vegetables and bring to a boil. Reduce heat to low and cover and cook for 20 minutes or until the vegetables are very tender and soft. If the mixture seems like it&#039;s sticking to the bottom of the pot, add a bit of water. Add the turmeric and stir to combine. Taste and season with salt and pepper.

Use an immersion blender and pulse until blended. Stir in the heavy cream and continue pulsing, adding more cream until the purée reaches your desired consistency. Keep the puree warm. You may need to loosen it up with a touch of water or cream right before serving.

Prepare the Purée:

Heat two teaspoons of oil in a small skillet over medium high until very hot. Add the sliced mushrooms and cook, stirring regularly, for about 5-6 minutes. Reduce the heat if necessary to avoid burning. The mushrooms should crisp up around the edges. Season lightly with salt and pepper. Transfer to a plate and keep warm.

Brown the Sliced Mushrooms:

Heat the 1 teaspoon of olive olive in the same skillet over medium high. Add the pistachios and cook, tossing frequently, for 45 seconds to 1 minute or until they begin to brown in places.

Transfer the toasted pistachios to a Ziplock bag and season with salt and a sprinkle of cayenne powder. Shake to coat. Using the back of your knife or a heavy skillet, lightly crush the pistachios.

Toast the Pistachios:

In the same skillet used for the pistachios, heat the 1 tablespoon of olive oil and the 1 tablespoon of butter over medium high heat until very hot and frothy and shimmering.

Add the scallops and sear for 1 minute and 30 seconds without moving. Gently flip and sear and additional 1 minute and 30 seconds. Remove from heat.

Cook the Scallops:

Divide the golden mushroom purée between shallow bowls and top with the browned sliced mushrooms from the recipe. Gently arrange the scallops on top and sprinkle with the crushed spicy pistachios. Enjoy!

To Serve:

Keep Make-Ahead Spinach Phyllo Roll-Ups in the freezer and pop one in the oven for a quick appetizer later. These spinach phyllo roll-ups are delicious.

Make-Ahead Spinach Phyllo Roll-Ups

pkg. (10 oz.) frozen chopped spinach, thawed, well drained

ATHENOS Traditional Crumbled Feta Cheese

green onions, finely chopped

egg, beaten

phyllo dough (14x9 inch), thawed

Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo sheet between 2 sheets of plastic wrap until ready to use; set aside.

Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 additional logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.

Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet.

Bake in 375°F oven 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

https://players.brightcove.net/pages/v1/index.html?accountId=1744010276001&amp;playerId=rJhqDKJMf&amp;videoId=2654674171001&amp;autoplay=true

Flaky puff pastry, warm melted chocolate, and a crispy KIT KAT® Miniature come together in this delicious and easy dessert. Perfect for any party, they're a bite sized sweet treat that will keep all your guests happy. These twists are the sweet way to bake up a break.

Chocolate Pastry Twists | Recipes

puff pastry sheets (17.3 oz)

KIT KAT® Miniatures, unwrapped

Tbsp white decorator's sugar sugar

HERSHEY'S KISSES Brand Milk Chocolates, unwrapped

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/755-chocolate-pastry-twists.jpg

Chocolate Pastry Twists

Step 1

Thaw pastry sheet at room temperature 40 minutes or until easy to handle. Heat oven to 400°F. Mix egg and water in small bowl; set aside. Line cookie sheet with parchment paper.

Step 2

Unfold pastry sheet on lightly floured surface. Cut into 20 (1/2 inch) strips. Wrap pastry strips around miniatures, pressing gently to seal. Place 2 inches apart on prepared baking sheet. Brush with egg mixture and sprinkle with sugar.

Step 3

Bake 15 minutes or until golden brown. Remove from cookie sheet; cool on wire rack.

Step 4

Place chocolate pieces in heavy-duty (freezer) resealable food storage bag. Close bag. Microwave at MEDIUM (50%) 1 minute or until softened. Knead bag until chocolate is smooth. Cut off one bag corner about 1/4 inch from end; drizzle melted chocolate over twists. Make 20 twists.

The secret ingredient in this smart spaghetti and meatballs recipe? Spinach! Even your pickiest eater will love this combo of meatballs, pasta and sauce.

Smart Spaghetti &amp; Meatballs Recipe

lb. extra-lean ground beef

bread crumbs

garlic,

KRAFT 2% Milk Shredded Mozzarella Cheese, divided

Tbsp. KRAFT Grated Parmesan Cheese, divided

whole wheat spaghetti, uncooked, broken in half

(24 oz.) CLASSICO Tomato and Basil Pasta Sauce

Combine first 5 ingredients, 3/4 cup mozzarella and 2 Tbsp. Parmesan. Shape into 18 meatballs, using about 2 Tbsp. for each; place on rimmed baking sheet sprayed with cooking spray.

Bake 15 min. or until done (160ºF). Meanwhile, cook spaghetti as directed on package, omitting salt and heat pasta sauce in separate saucepan.

Drain spaghetti; place on platter. Combine meatballs and sauce; spoon over spaghetti. Top with remaining cheeses.

https://players.brightcove.net/pages/v1/index.html?accountId=1744010276001&amp;playerId=rJhqDKJMf&amp;videoId=3840749921001&amp;autoplay=true

Lamb Neck Rogan Josh Curry

(30 ml) ghee

black cardamom seeds, crushed

cloves, crushed

black peppercorns, crushed

(1.25 ml) asafetida, ground

(907 g) lamb neck,

Salt

(480 ml) water, divided

dry red Kashmiri chilies, torn

(30 ml) Kashmiri chili powder

(25 ml) garam masala

(480 ml) full fat yogurt2 tablespoons (30 ml) flour

rice,

Heat the ghee in an oven safe skillet over high heat; add black cardamom, cloves, and whole peppercorns, sizzle for 30 seconds. Add asafetida.

Season the lamb neck pieces with salt, then sear in the same pan for 5-6 minutes, until evenly browned.

Reduce heat, add  cup (120 ml) water, torn Kashmiri red chilies, and cover.

Cook the lamb neck for 10-12 minutes, then remove from the pan to make the sauce.

Add garam masala and Kashmiri chili powder to the hot pan, mix well.

Add the yogurt in stages to prevent breaking, stir in and allow each measure to absorb before adding next  repeat until all the yogurt has been added.

Top 40 intermediate recipes from across the web

The most viewed intermediate recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Stuffed Butternut Squash

STOVE TOP Stuffed Chicken Rolls

Pumpkin Swirl Cheesecake Recipe

Baker'S Chocolate &Amp; Bacon Truff...

Philadelphia Classic Cheesecake

Chocolate-Hazelnut Cheesecake

Marinated Fried Chicken

Chicken-Fried Steak with Beef Gravy

Scallops with Golden Mushroom Purée

Make-Ahead Spinach Phyllo Roll-Ups

Chocolate Pastry Twists | Recipes

Smart Spaghetti &amp; Meatballs Rec...

Lamb Neck Rogan Josh Curry

PHILADELPHIA New York-Style Sour Cr...

Fruity Cheesecake

BETWEEN THE SHEETS COCKTAIL Recipe

BRAMBLE COCKTAIL Recipe

OLD-FASHIONED COCKTAILRecipe

FRENCH 75 COCKTAILRecipe

HENNESSY SUNSET PUNCH COCKTAILRecip...

SIDECAR COCKTAILRecipe

PUNCH ROYAL COCKTAIL Recipe

SANGRIA COCKTAIL Recipe

Lemon Raspberry Sticky Buns

Simple Chocolate Coating | Recipes

Chocolate Marble Cheesecake | Recip...

Classic Cherry-Topped Cheesecake

Pan Fried Chicken Thighs

HERSHEY'S Gone to Heaven Chocolate ...

Dark Chocolate Pecan Pie | Recipes

Brownie Caramel Pecan Bars | Recipe...

Peanut Butter Fudge Brownie Bars | ...

Rosti

Polenta Cake

Porchetta-Style Stuffed Turkey Brea...

Baked Chicken Empanadas

Red Velvet Cupcakes

Peppermint Cookie Balls

Pinwheel Sugar Cookies

Honey Nut Cookie Balls

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

Smart Spaghetti & Meatballs Rec...