Oreogasm No-Churn Ice Cream

TOTAL TIME: 5:15
PREP: 0:15
LEVEL: EASY
SERVES: 8

INGREDIENTS

  • 3 c. heavy cream
  • 1 14-oz. can sweetened condensed milk
  • c. crushed Oreos (about 30 Oreos), plus more for topping
  • 1/4 c. caramel, plus more for topping
  • 1/4 c. chocolate sauce, plus more for topping

DIRECTIONS

  1. In a stand mixer fitted with the whisk attachment, beat cream until stiff peaks form.
  2. Fold in sweetened condensed milk and Oreos until fully combined, then drizzle in caramel and chocolate sauce and stir gently until just combined.
  3. Transfer to a 9-x-5” loaf pan and top with more Oreos. Drizzle with caramel and more chocolate sauce and freeze until firm, at least 5 hours.
  4. Let soften 10 minutes when ready to serve.
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Creamy Lemon Chicken with Wild Rice

TOTAL TIME: 0:35
PREP: 0:05
LEVEL: EASY
YIELD: 4 SERVINGS

INGREDIENTS

  • 6–8 chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • extra-virgin olive oil
  • 1 tbsp. unsalted butter
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • 1/2 c. dry white wine (such as Sauvignon Blanc)
  • 1 c. low-sodium chicken stock
  • 2 lemons
  • 1/4 c. heavy cream
  • 1 c. wild rice
  • 1/4 c. chopped parsley

DIRECTIONS

  1. Preheat the oven to 475 degrees F. Preheat large cast iron skillet on high heat. Rinse chicken and pat dry thoroughly; season with salt and pepper. Add 1 tablespoon olive oil and 1 tablespoon butter; cook chicken skin side down in two batches until skin is crisp and golden brown, about 5 minutes. Transfer to a dish skin side up and set aside.
  2. Reduce skillet heat to medium-high; add garlic, onion, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 1 minute. Deglaze pan with white wine and chicken stock; scrape bottom of pan and bring to a boil. Add zest and juice of one lemon, then cut remaining lemon into wheels and add to sauce. Stir in cream; bring to a boil and place chicken in the skillet skin side up in a single layer. Bake for 20 minutes.
  3. Meanwhile, cook the wild rice according to package directions.
  4. Add cooked wild rice to the skillet to absorb the sauce. Garnish with parsley and serve in skillet immediately.

Stout & Shiitake Pot Roast

TOTAL TIME: Prep: 30 min. Cook: 1-3/4 hours
MAKES: 6 servings
Ingredients
  • 3 tablespoons olive oil, divided
  • 1 boneless beef chuck roast (2 to 3 pounds)
  • 2 medium onions, sliced
  • 1 garlic clove, minced
  • 1 bottle (12 ounces) stout or nonalcoholicbeer
  • 1/2 ounce dried shiitake mushrooms (about 1/2 cup)
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried savory
  • 1 pound red potatoes (about 8 small), cut into 1-inch pieces
  • 2 medium carrots, sliced
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Directions
  1. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown roast on all sides; remove from pan.
  2. In same pan, heat remaining oil. Add onions and garlic; cook and stir until tender. Add beer, stirring to loosen browned bits from pan. Stir in mushrooms, brown sugar, Worcestershire sauce and savory. Return roast to pan. Bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.
  3. Stir in remaining ingredients. Return to a boil. Reduce heat; simmer, covered, 15-25 minutes longer or until meat and vegetables are tender. If desired, skim fat and thicken cooking juices for gravy.

Malted Chocolate & Stout Layer Cake

TOTAL TIME: Prep: 45 min. + chilling Bake: 35 min. + cooling
MAKES: 16 servings
Ingredients
  • 2 cups stout beer
  • 1-3/4 cups butter, cubed
  • 3 ounces bittersweet chocolate, chopped
  • 1 cup malted milk powder
  • 1 cup baking cocoa
  • 1-1/2 cups (12 ounces) sour cream
  • 4 eggs
  • 3-1/2 cups sugar
  • 3 cups cake flour
  • 1 tablespoon baking soda
  • 1 teaspoon salt
FROSTING:
  • 2 cups sugar
  • 1 cup Irish cream liqueur
  • 12 egg yolks, beaten
  • 3 teaspoons vanilla extract
  • 3 cups butter, softened
  • 1 cup malted milk powder
Directions
  1. Grease and flour three 9-in. round baking pans; set aside.
  2. In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes.
  3. Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans.
  4. Bake 32-36 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  5. In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook 2 minutes longer or until mixture thickens, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature.
  6. In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency.
  7. Place bottom cake layer on a serving plate; spread with 1 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving.