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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.

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The Pioneer Woman's Easy Apple Tart Recipe

Easy Apple Tart

Skip the pasta and make your next lasagna with eggplant instead! With a hearty meat sauce and plenty of cheese, this is a delicious Italian dinner recipe.

Eggplant Lasagna

large eggplants (about 2 1/2 lb. total)

kosher salt, divided

yellow onion, diced

garlic,

red pepper flakes

lb. lean ground beef

(28-oz.) can crushed fire-roasted tomatoes

tbsp. chopped fresh basil, divided

c. chopped fresh Italian parsley, divided

(15-oz.) container whole milk ricotta cheese

egg,

c. grated parmesan, divided

c. panko breadcrumbs

Nonstick cooking spray

Slice the eggplant lengthwise into 1/2-inch thick slices. Place the slices on two baking sheets and sprinkle with 2 teaspoons of kosher salt. Allow to sit for 30 minutes.

Meanwhile, in a large sauté pan, heat 1 tablespoon of the oil over medium heat. Add the onion and cook, stirring frequently, until the onion is soft and lightly golden, 5 to 7 minutes. Add 3 cloves of the minced garlic, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of Italian seasoning, and the red pepper flakes. Cook until fragrant, 1 minute. Add the ground beef and cook, crumbling the meat with a wooden spoon, until the meat is no longer pink. Add the crushed tomatoes and 2 tablespoons of basil and bring to a boil. Reduce the heat to medium-low and simmer the sauce for 15 minutes until thick. Remove from the heat and stir in 2 tablespoons of parsley.

Pat the eggplant dry and brush with the remaining 2 tablespoons oil and sprinkle with 1/2 teaspoon of black pepper. Place on the two baking sheets. Bake until the eggplant is golden brown and soft, 20 to 22 minutes.

In a medium bowl, combine the ricotta, egg, 1/2 cup of parmesan, panko, 1/4 cup of parsley, the remaining 1/4 teaspoon salt, 1 clove minced garlic, 1/4 teaspoon black pepper, and 1/2 teaspoon Italian seasoning.

Spray an 11-by-7-inch baking dish with nonstick cooking spray. Spread 1/2 cup of the meat sauce into the bottom of the prepared dish as a base. Now build the lasagna: Start with 4 to 5 pieces of eggplant in a single layer (cut to fit if necessary), then a third of the ricotta mixture, a third of the remaining meat mixture and ¾ cup of the cheese blend. Repeat two more times, adding a layer of eggplant, ricotta mixture, meat, and cheese blend each time. Sprinkle the top with the remaining 1/4 cup parmesan.

Bake until the cheese is melted and the top is golden brown, 40 to 45 minutes. Allow to cool for 10 minutes.

Top with the remaining parsley and basil.

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Bake a cozy chicken tetrazzini casserole for dinner with spaghetti, rotisserie chicken, mushrooms, and buttery breadcrumb topping to delight the whole family. 

Chicken Tetrazzini

tbsp. salted butter,

kosher salt,

spaghetti,

(8-ounce) package cremini mushrooms, quartered

garlic cloves, finely chopped

tbsp. all-purpose flour

dry white wine

chicken broth

(8-ounce) package cream cheese,

c. shredded smoked gouda cheese (about 4 ounces)

c. grated parmesan cheese

c. shredded rotisserie chicken

c. frozen peas

black pepper,

c. panko

c. fresh parsley, chopped

Preheat the oven to 350˚F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the spaghetti and cook 2 minutes less than the package directs. Reserve ½ cup cooking water, then drain.

Heat 2 tablespoons butter in a large Dutch oven over medium-high heat. Add the mushrooms and ½ teaspoon salt and sauté until the mushrooms begin to turn golden, 5 to 7 minutes.

Stir in the garlic and cook until fragrant, 1 minute. Sprinkle in the flour and cook, stirring, until toasted, 2 to 3 minutes. Add the wine and cook until reduced by half, 3 to 5 minutes. Slowly stir in the broth and cook until the sauce thickens, 7 to 9 minutes. Reduce the heat to medium-low. Gradually stir in the cream cheese, gouda, and ¾ cup parmesan until melted.

Add the chicken, spaghetti, and peas to the sauce and stir. Add the reserved cooking water, about 2 tablespoons at a time, until very saucy. 

Melt the remaining 2 tablespoons butter in a bowl in the microwave. Stir in the panko, parsley, and the remaining ¼ cup parmesan.

Pour the spaghetti mixture into the prepared baking dish and sprinkle with the panko mixture. Bake until bubbly and golden brown, about 25 minutes. Let rest about 5 minutes before serving.

Lean into all your burger cravings with this cheesy, beefy hamburger casserole. This family-friendly dinner recipe can be assembled ahead of time and frozen.

Hamburger Casserole

olive oil,

fusilli pasta

beef

green bell pepper, chopped

yellow onion, chopped

smoked paprika

black pepper

c. beef broth

tomato sauce

mustard

Worcestershire sauce

(4-ounce) block cream cheese,

c. milk

shredded pepper jack cheese (about 2 cups)

green onions, sliced,

c. crispy onions

Preheat the oven to 375°F. Grease a 13-by-9-inch baking dish with the oil.

Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the package directions. Drain and set aside.

In a large sauté pan or Dutch oven, heat the oil over medium heat. Add the ground beef, bell pepper, and onion and cook, breaking up the beef with a wooden spoon, until the beef browns and the vegetables start to turn golden, 10 to 12 minutes. Add the garlic, paprika, pepper, and 1 1/2 teaspoons salt and cook until fragrant, about 1 minute. Add the beef broth, tomato sauce, mustard, and Worcestershire sauce. Bring to a boil, then reduce the heat to medium-low and simmer until the sauce is slightly reduced, about 5 minutes.&nbsp;

Remove the pan from the heat and whisk in the cream cheese and milk. Fold in 1 cup of the pepper jack cheese, and then the green onions and pasta.

Transfer the pasta mixture to the prepared baking dish, sprinkle with the remaining 1 cup pepper jack cheese and the fried onions, and bake until golden and bubbly, 20 to 25 minutes. Sprinkle with more green onions and serve.

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This quick-and-easy pumpkin ravioli is made with browned butter, pine nuts and sage. It's perfect as a Thanksgiving appetizer or weeknight fall dinner!

Pumpkin Ravioli

salted butter

pumpkin puree

kosher salt

tsp. chili powder, plus more to taste

pine nuts

c. salted butter

wonton wrappers

Black pepper,

cheese,

sage leaves

For the filling: Melt the butter with the garlic in a skillet over medium heat and cook for 1-2 minutes to release the garlic flavor. Add the pumpkin puree, salt and chili powder. Stir and cook over medium heat for 4-5 minutes, until the puree is less watery and slightly thickened. Remove from the heat and let cool slightly.

For the ravioli: Toast the pine nuts in a small skillet over medium-low heat, tossing occasionally, until golden, 6-8 minutes. Remove from the heat and pour the pine nuts onto a small plate.

In a small skillet (you can use the same one you toasted the pine nuts in) brown the butter by melting it over medium-high heat, then let it cook and bubble for an additional 4-6 minutes or until the foam is golden brown. Transfer it to a heatproof bowl.

Lay out 18 wonton wrappers and put 1 tablespoon of the pumpkin filling in the center. Beat the egg with 1 tablespoon of water. Using your finger, smear the egg mixture all over the surface of one of the wrappers surrounding the pumpkin. Place a clean wrapper on top, matching up the edges. Press the edges together and use your fingers to press out any air pockets that form. Repeat with the rest of the wrappers. (Keep in mind the wrappers dry out quickly, so you might want to assemble 9 ravioli at a time, keeping the other wrappers covered. If you like, you can trim the raviolis using a circular or square cutter to make the edges uniform. Totally optional!)

Bring a pot of water to a boil. Drop 3 ravioli at a time into the water and cook for about 2 minutes. Remove with a slotted spatula and put the ravioli on a plate. Continue cooking the ravioli in batches of 3.

To serve, spoon a little browned butter onto each plate and smear it around. Place 3-4 ravioli on each plate, then spoon a little more browned butter over the top. Sprinkle on the toasted pine nuts, black pepper, and shaved Parmesan, if desired. Finally, sprinkle on the sage and serve!

Crunchy on the outside and chewy in the center, potato chip cookies take everything we love about the classic chocolate chip cookie to the next level.



Potato Chip Cookies

c. (133 g.) light brown sugar

c. (1 stick) unsalted butter, room temperature

c. (65 g.) granulated sugar

pure vanilla extract

baking soda

c. (180 g.) all-purpose flour

c. semisweet chocolate chips

c. (145 g.) crushed kettle-style potato chips, divided

Delish is known for developing the most creative and outrageously good food on the planet. Each recipe is meticulously tested and perfected by our team of culinary experts, ensuring they’ll always be completely foolproof and totally fun.

Delish Test Kitchen

In the large bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, butter, granulated sugar, and salt&nbsp;on medium-high speed until pale and fluffy, 2 to 3 minutes.

Beat in egg, vanilla, and baking soda&nbsp;until combined, then reduce speed to low and beat in flour just until incorporated. Fold in chocolate chips and 2 cups potato chips. Cover bowl and refrigerate 1 hour.

Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment. Place remaining 3/4 cup potato chips in a small flat dish.

Scoop dough into balls about 3 tablespoons (2 ounces) each. Roll in potato chips, gently pressing to adhere. Arrange on prepared sheets, spacing about 1" apart. With a clean palm, flatten balls into pucks about 2 1/2" in diameter.

Bake cookies, rotating sheets top to bottom and back to front after 7 minutes, until puffed and golden brown around the edges, 11 to 14 minutes.

Let sit 2 minutes on baking sheets, then transfer to a wire rack and let cool completely.&nbsp;

Make Ahead: Cookies can be made 3 days ahead. Store in an airtight container at room temperature.

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This one's for the potato chip lovers! This easy frittata is loaded with the good stuff.

This Frittata Is Filled With Sour Cream & Onion POTATO CHIPS!

Ree Drummond's baked pesto salmon is topped with homemade basil pesto and lemon for a fresh, flavorful dinner that’s quick and easy for any night of the week.

Pesto Salmon

basil leaves

cheese

lemon,

garlic

salmon

Preheat the oven to 400˚F. Lightly grease a baking sheet with olive oil.&nbsp;

In a food processor, pulse the basil, parmesan, pine nuts, lemon juice, garlic, 1/4 teaspoon salt, and a pinch of pepper until combined. With the food processor running, drizzle in the olive oil and process until the pesto is smooth. Set half aside in a small bowl for serving.&nbsp;

Pat the salmon fillets dry, then place them skin-side down on the prepared baking sheet. Season all over with the remaining 1 teaspoon salt and ¼ teaspoon pepper. Spread about 1 tablespoon of the remaining pesto over the top of each fillet.&nbsp;Bake until the salmon is opaque and flakes easily with a fork, 13 to 15 minutes.

Serve the salmon&nbsp;with the remaining pesto and lemon wedges on the side.

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This curry is a one-pot meal fulfilling the carb, vegetable, and dairy-like needs you crave. 

Butternut Squash Curry

butternut squash

Kosher salt

red onion,

curry powder

coconut milk

lime

parsley

c. sunflower seeds

rice,

This recipe was delicious! A perfect blend of sweet, warm, and citrusy. I used a box of baby mixed greens instead of kale (which I don’t like) and had no sunflower seeds, so I used pistachios.

Preheat oven to 400°. In a large bowl, mix squash with 3 tablespoons oil; season with salt. On a rimmed baking sheet, arrange squash in an even layer. Roast until tender and golden brown, 35 to 40 minutes.

Meanwhile, in a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Add onion, season with salt, and cook, stirring occasionally, until lightly golden, 8 minutes. Reduce heat to medium-low. Add garlic and cook, stirring, until fragrant, about 1 minute. Add curry powder and cook, stirring, until combined. Increase heat to medium and add coconut milk. Bring to a simmer, then add kale; season with salt. Cook, stirring occasionally, until tender and wilted, about 3 minutes. Remove from heat until squash finishes roasting.

Add squash and lime juice to skillet and stir to combine.

Divide rice among bowls. Spoon squash mixture over, then top with parsley and sunflower seeds.

Make Ahead: Squash can be roasted 1 day ahead. Let cool, then transfer to an airtight container and chill.

Absolutely amazing! As someone who is not a fan of either kale or squash, this recipe scared me a little BUT I was so pleasantly surprised! I loved every bite! My mouth and tummy are so happy :)

We really enjoyed this hearty fall meal, but felt the flavor lacked depth. After adjusting the recipe to include a bit of Garam Masala and cayenne, it was much more robust, which is something I crave in a curry. Would definitely make it again and try using a yogurt base instead of coconut milk for added richness! We also substituted the butternut squash for locally grown honeynut and delicata— it was delicious! Swapped out parsley for cilantro since our parsley was looking a little wilted, and we had no regrets.

I made this a few weeks ago and it was absolutely delicious. Will 100% make again in the future.

YUM! I did embellish a little because I realized that curry powder wasn't going to cut it in the flavor department...also, I added chickpeas for some protein and roasted the seeds in the squash with salt and paprika instead of buying sunflower seeds. Anyway back to the spices: I had Thai and Indian spices and ended up creating something (in my opinion) absolutely beautiful out of that. First, I ground up about a teaspoon of fresh coriander and mustard seed and tossed in some cumin. Tempered this in the oil prior to tossing in onions and garlic. Instead of curry powder, I used thai red curry paste from trader joes--about two tablespoons. Then, the real winner was ginger. If I had had lemongrass I would have added that, but some chopped fresh ginger really broke through the savory 'thickness" of squash and coconut milk. I thought this was such a fun "frankenstein" curry to make!

This recipe is amazing! I have tried it twice and I LOVE IT!

Loved eating this! Coconut milk gives such a good texture! The only thing that should have been mentioned in the recipe in my opinion is that the squash pieces should have been turned half way through the baking. Mine got burned on one side. It still tasted fine, but next time, I'm going to turn them!

Needs much more seasoning cury powder isn't enough to make it good

EXCELLENT!! Made this for my family (even my toddler grand twins) and everyone loved it!! Have made it many times and it’s a big WIN!!😋

This was such a good, cozy fall dinner, and perfect for a meatless option. I didn't have sunflower seeds so I used some leftover pine nuts, and the crunch was perfect! I'm not a spice person so this was perfect, but adding some cayenne would punch it up a bit.

This was pretty good and a great way to get butternut squash and kale in. My one nitpick is the flavor was too mild for my taste so next time I make I’ll try to find a good fitting spice to add in. If you prefer your curry on the mild side this will probably be perfect for you as is

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Coconut curry chicken has TONS of variations; from South India to Thailand, no two curries are exactly the same. Our Americanized version might be a bit untraditional, but trust us, it's delicious. Be sure to reach for full-fat coconut milk for an ultra-velvety sauce.

Quick Coconut Curry Chicken Is Super Beginner-Friendly

This easy shrimp and asparagus stir-fry is packed with fresh veggies and a savory soy-ginger sauce, and it’s ready in just 30 minutes.

Shrimp Stir-Fry with Asparagus

c. low-sodium soy sauce

dry sherry

sugar

cornstarch

lb. large shrimp, peeled and deveined

vegetable oil

(8-ounce) container cremini mushrooms, trimmed and sliced

red bell pepper,

asparagus,

ginger

green onions, thinly sliced (dark green parts separated)

sesame oil

white rice,

Whisk together the chicken broth, soy sauce, sherry, sugar, cornstarch and red pepper flakes in a medium bowl.&nbsp;

Pat the shrimp dry and season with the salt and pepper. Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Working in 2 batches, add the shrimp in a single layer and cook, flipping once, until pink and just cooked through, 2 to 3 minutes. Transfer to a plate.&nbsp;

Add the remaining 1 tablespoon of oil to the skillet. Stir in the mushrooms and bell pepper and cook until the mushrooms release their liquid and the liquid evaporates, 3 to 4 minutes. Add the asparagus, ginger, garlic and the white and light green parts of the green onions. Cook, stirring constantly, until fragrant, 1 to 2 minutes.

Return the shrimp to the skillet and add the sauce. Cook, stirring, until the sauce thickens slightly and coats the shrimp and vegetables, 1 to 2 minutes. Remove from the heat. Drizzle with the sesame oil and sprinkle with the dark green parts of the green&nbsp;onions. Serve with rice.

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Top 9 category: recipes from across the web

The most viewed category: recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quick and Easy Apple Tart

Eggplant Lasagna

Chicken Tetrazzini

Hamburger Casserole

Pumpkin Ravioli

Potato Chip Cookies

Pesto Salmon

Butternut Squash Curry

Shrimp Stir-Fry with Asparagus

Top 9 category: recipes from across the web

The most viewed category: recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick and Easy Apple Tart

Eggplant Lasagna

Chicken Tetrazzini

Hamburger Casserole

Pumpkin Ravioli

Potato Chip Cookies

Pesto Salmon

Butternut Squash Curry

Shrimp Stir-Fry with Asparagus

The most viewed category: recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine