This interesting spin on a fan-favorite carnival snack will become your newest obsession. In this video, Lauren of Allrecipes shows you how to make a Loaded Baked Potato Funnel Cake.
Nicole makes her best ever strawberry cheesecake using freshly picked strawberries and a homemade graham cracker crust. Plus, she shows you her special technique to cook the dessert evenly.
Preheat the oven to 350 degrees F (175 degrees C). Break graham crackers into the bowl of a food processor. Add sugar and pulse until large crumbs form. Add butter and pulse just until combined and mixture resembles slightly wet sand.
Lightly grease a 10-inch springform pan; press mixture lightly into the bottom and about 1 inch up the sides of the pan.
Bake in the preheated oven until fragrant and slightly golden brown around the edges, about 8 minutes. Let cool. Reduce oven temperature to 325 degrees F (165 degrees C). Bring about 3 quarts of water to a boil.
Place cream cheese in the bowl of a stand mixer. Using a paddle attachment, whip cheese on medium speed just until smooth, to avoid incorporating too much air. Add sugar and beat until smooth, scraping down the sides of the bowl as needed. Add in sour cream, vanilla, lemon juice and salt and blend until just combined. With the mixer on low speed, add eggs, one at a time, mixing until each egg is fully incorporated, then mix until just combined and smooth, scraping down the sides of the bowl as needed.
Pour mixture into the prepared crust. Wrap bottom and sides of pan well with heavy duty aluminum foil. Place the pan inside a large deep roasting pan and set pan in the oven. Carefully pour boiling water into the roasting pan around the cheesecake without letting any water inside the foil wrap or the cheesecake.
Bake in the preheated oven until the center is very slightly jiggly, about 50 minutes. Carefully remove pans from the oven and allow cheesecake to cool in the water bath for 15 to 20 minutes. After about 10 minutes, just when cheesecake starts to release itself from the sides, run a knife around the sides.
Remove wrapped cheesecake from water bath and place on a wire rack to cool completely, about 1 hour. Unwrap cheesecake and place in refrigerator until fully chilled and ready to serve, at least 4 hours.
Place 1/2 of strawberries in a large saucepan and stir in sugar, lemon, vanilla, cornstarch, and water. Bring to a boil over high heat, stirring often. Reduce heat to medium high and allow mixture to simmer until berries are softened.
Using a potato masher, mash strawberries until slightly chunky; continue to simmer until thickened, about 10 minutes. Remove from heat, stir in remaining strawberries, and let cool to room temperature. Refrigerate until ready to serve.
Serve cheesecake slices with strawberry topping.
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Nothing says summer quite like a cold beer and barbecued chicken. Roscoe combines the best of both summertime favorites with this smoked barbecue recipe for Beer Can Chicken.
Toasty on the outside and creamy on the inside, this easy dessert is sure to become a family-favorite treat. Nicole makes two-ingredient Nutella Hotteok, otherwise known as Korean Sweet Pancakes.
Do you want an authentic chimichanga dinner from the comfort of your own home? Nicole’s got you covered with the best chimichangas you’ll ever have!
0:00 Shredded Chicken
2:56 Homemade Refried Beans
4:18 How to Roll a Chimichanga
5:32 Frying Over the Stove
6:15 The Perfect Bite
Sprinkle salt, pepper, and garlic powder evenly over one side of the chicken breasts.
Heat olive oil in a large deep skillet over medium-high heat. Add chicken, seasoned side down, into skillet, and cook, undisturbed, until browned, 3 to 4 minutes. Flip chicken over and push to one side of the pan.
Add onion, garlic, chili powder, and cumin to the skillet and cook for 1 minute. Add 2 cups water and bouillon and gently stir until well combined.
Bring mixture to a simmer. Reduce heat, cover, and simmer gently until chicken is no longer pink at the center and juices run clear, about 20 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
Remove chicken from pan and increase heat to medium-high; cook until broth mixture is reduced by about half. Shred chicken and add back to the pan, along with green chiles. Stir until well combined and remove from heat.
Whisk flour and remaining water together in a small bowl until smooth; set aside. Heat oil for frying in a large saucepan or Dutch oven over medium-high heat to 350 degrees F (175 degrees C). Set a wire rack over a rimmed baking sheet.
Place tortilla on work surface and spread about 3 tablespoons beans in the center. Top with 1/4 cup shredded cheese and 1/3 to 1/2 cup well-drained shredded chicken. Brush flour mixture lightly around edges of top half of tortilla. Fold sides of tortilla in just over edges of filling and fold bottom of tortilla up over filling. Press back on the tortilla to push the filling tightly together and continue to roll upwards. Lightly press the edges of the tortilla to seal tightly and set aside, seam side down. Repeat with remaining ingredients.
Carefully place 2 burritos into hot oil and cook, turning occasionally, until golden brown and toasted on the outside, about 2 minutes. Drain on the prepared baking sheet. Bring oil back up to temperature and repeat with remaining burritos.
Top as desired with warm queso, pico de gallo, cilantro and shredded lettuce, or other toppings, and serve immediately.
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This compound butter takes all of the flavors that you love from a Caesar salad and turns them into your kitchen’s new secret weapon. Nicole shows you how to make the multifaceted recipe for Caesar Butter!
