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No-Bake Nachos

No-Bake Nachos


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Ingredients

  • 1 small bag tortilla chips
  • 1/2 head Romaine or iceberg lettuce, shredded
  • 2 Cups shredded Colby Jack cheese (or your favorite cheese)
  • 1 Cup sour cream
  • 2 vine-ripened tomatoes, diced
  • One 16-ounce can refried beans

Directions

Arrange the tortilla chips on a platter or 2, depending on how many you'd like to make. Layer in this order: refried beans (you may heat these if you’d like but it's preferred to leave them cold so that the chips don’t get soggy as fast), lettuce, cheese, sour cream, and tomatoes. You may have leftover chips from the bag.

Nutritional Facts

Servings6

Calories Per Serving512

Folate equivalent (total)46µg11%

Riboflavin (B2)0.3mg17.9%


Simply put, at no time will you have to turn on your oven. No heating up the house in hot summer months. No cranking the AC so you can make something delish. Just easy peasy fun!

Ready for the list? Remember, these are rated in order by popularity and end with the MOST POPULAR dessert I have shared this year. All fun, loaded with flavor, and guaranteed to make you the star of the party!

Can you guess what made it into the #1 spot? (Hint: It’s been shared 400,000 times and viewed over a million times here! And the feedback is all the same… “the best”!)

Here are the Recipes!


12 No-Bake Ways to Use Apples

Not all apples hold up well in the oven, but there are still dozens of ways to use fall's favorite fruit without heat.

It&apossਊpple picking season: Time to head to the orchard, grab some large plastic bags, and excitedly daydream of all the delicious desserts you&aposll concoct. Perhaps you plan on making a deliciousਊpple Pie orਊ fewꂾtter-Than-Pie Recipes to Make After Apple Picking, so you pick apples andਏill your bag until it&aposs overflowing with crisp fruit. 

But when you head to the checkout counter, the farmer mentions all the apples you picked are Fuji, a delicious apple for snacking and salads but not one that&aposs particularly tasty in baked dishes. Some apples just aren&apost destined for pie or warm dish�use they get mushy and don&apost hold their shape.

Struggling to cook healthy? We'll help you prep.

Don&apost worry: There&aposs no need to toss the apples. Before you head out of the farm (or supermarket), ask the staff if your favorite apple is baking friendly. If it&aposs not, here are some of our favorite no-bake ways to use up apples.


Mitch Mandel and Thomas MacDonald

It may be low-calorie, but this sandwich will fill you up. We recommend using leftover grilled meats that are already in your fridge or grabbing them from a deli. The pre-packaged deli cuts can be used in a pinch, but they're just not as healthy.


50 No-Bake Treat Recipes

Whip up a few of these simple sweets from Food Network Magazine for the holidays.

Related To:

1. Rocky Road Bark Chop 1 pound semisweet chocolate melt three-quarters of the chopped chocolate in the microwave, stirring every 30 seconds. Stir in 1 tablespoon shortening and the remaining chocolate until smooth. Spread thinly on a parchment-lined baking sheet sprinkle with 1 cup mini marshmallows and 1/2 cup chopped peanuts. Let set break apart.

2. Butter Pecan Toffee Combine 1 stick butter, 3/4 cup sugar and 1 tablespoon corn syrup in a saucepan over medium heat cook, stirring occasionally, until brown (305 degrees F on a candy thermometer). Arrange 20 tea biscuits side by side on a large buttered, foil-lined baking sheet pour the sugar mixture on top and sprinkle with chopped toasted pecans. Chill until firm break apart.

3. Chocolate-Almond Toffee Make Butter Pecan Toffee (No. 2). After pouring the sugar mixture over the biscuits, immediately sprinkle with 3 ounces chopped bittersweet chocolate. Let melt, then spread. Top with toasted sliced almonds instead of pecans.

4. Matzo Toffee Make Butter Pecan Toffee (No. 2) using 3 matzo sheets instead of the biscuits. Top with flaky sea salt instead of nuts.

5. Sticky Toffee Chews Pulse 1 cup each pitted dates and broken shortbread cookies, 3/4 cup walnuts and 2 tablespoons each brown sugar and honey in a food processor until smooth. Form into 1-inch balls flatten into rounds and press a walnut half into the centers. Chill until firm.

6. Toffee Marshmallows Melt 8 ounces chopped milk chocolate dip jumbo marshmallows (one 10-ounce bag) partway in the chocolate, then sprinkle with toffee bits and chopped peanuts. Chill until firm.

7. S’mores Squares Melt 4 ounces chopped semisweet chocolate spread on 12 graham cracker squares. Top with mini marshmallows. Chill until firm break apart.

8. Hazelnut Brownies Crush 26 vanilla wafers and 1 sleeve chocolate graham crackers in a food processor. Add 3/4 cup jarred dulce de leche, 8 ounces melted bittersweet chocolate and 1/4 cup chopped toasted hazelnuts pulse until smooth. Press into a buttered, foil-lined 8-inch-square pan. Press 1/4 cup more nuts on top. Chill until firm, then cut into squares.

9. Pecan-Praline Brownies Make Hazelnut Brownies (No. 8), replacing the dulce de leche with butterscotch sauce and the hazelnuts with pecans. Press 1/2 cup toffee bits into the top along with the nuts.

10. Kettle Corn Brownies Make Hazelnut Brownies (No. 8), replacing the hazelnuts with crushed kettle corn. Top with 1/2 cup kettle corn instead of nuts.

11. Salty-Sweet Crispy Treats Melt 1/2 stick butter in a saucepan add one 10-ounce bag mini marshmallows and stir until smooth. Stir in 3 cups each crisp rice cereal and broken thin pretzel sticks. Press into a buttered 9-by-13-inch pan. Let set, then cut into bars.

12. Magic Bars Melt 1/2 stick butter in a saucepan add 4 cups mini marshmallows and stir until smooth. Roughly chop 1 sleeve graham crackers and add to the pan along with 1 cup each mini marshmallows, chopped pecans, shredded coconut and chocolate chips. Press into a buttered 9-by-13-inch pan. Let set, then cut into bars.

13. Mexican Chocolate Tarts Mix 3/4 cup chocolate-hazelnut spread, 1/4 teaspoon cinnamon and a pinch each of salt and cayenne. Spoon into small cup-shaped tortilla chips top with whipped cream and more cinnamon.

14. English Pudding Petits Fours Mix 1/2 cup each mascarpone and confectioners’ sugar with 1 tablespoon dry sherry. Cut pound cake into 1-inch cubes top each with mascarpone and a raspberry.

15. Brandied Kumquat Cakes Simmer 2 cups kumquats and 1/2 cup each brandy and sugar in a saucepan over medium heat until syrupy, about 15 minutes. Cut pound cake into 1-inch cubes top each with a kumquat and skewer with a toothpick. Let stand 5 minutes so the syrup soaks in.

16. Dulce de Leche Petits Fours Slice a thawed frozen pound cake (crusts removed) lengthwise 1/4 inch thick. Stack 3 slices with dulce de leche in between. Repeat with the remaining pound cake. Cut into triangles dip 1 side of each in melted white chocolate and dust with cocoa powder. Chill until set.

17. Cherry-Pistachio Petits Fours Make Dulce de Leche Petits Fours (No. 16), replacing the dulce de leche with cherry preserves. Sprinkle with chopped pistachios instead of cocoa powder.

18. Chocolate Butter Wafers Melt 4 ounces chopped semisweet chocolate and spread on round butter crackers (such as Ritz) top with chopped pistachios and chopped dried apricots.

19. Chocolate Vanilla Wafers Melt 4 ounces chopped semisweet chocolate and spread on vanilla wafers top with toasted pepitas, sliced almonds and dried cranberries.

20. Chocolate-Raspberry Wreaths Melt 4 ounces chopped white chocolate dip the bottoms of 2 pints raspberries in the chocolate and arrange around the edge of round sugar cookies. Drizzle with more melted white chocolate. Chill until set.

21. Sparkly Buckeyes Beat 1 1/2 cups confectioners’ sugar, 1 cup crunchy peanut butter, 2 tablespoons room-temperature butter and a pinch of salt with a mixer. Form into 1-inch balls. Dip the tops in melted semisweet chocolate and sprinkle with sanding sugar. Chill until firm.

22. Gingerbread Pops Pulse 14 crumbled gingersnaps, 1/2 cup each confectioners’ sugar and cookie butter (speculoos spread), 1/4 cup chopped candied ginger and 1/2 stick room-temperature butter in a food processor. Form into 1 1/2-inch balls. Roll in confectioners’ sugar, insert a lollipop stick into each and chill until firm.

23. Manhattan Bourbon Balls Microwave 1 cup dried sour cherries and 1/4 cup bourbon, 3 minutes. Pulse 52 vanilla wafers in a food processor until ground. Add the cherry-bourbon mixture, 1/2 cup confectioners’ sugar, 1 tablespoon dark corn syrup and a pinch of salt pulse until combined. Form the mixture into 1-inch balls and skewer each with a cocktail pick. Chill until firm.

24. Spiced Orange Truffles Bring 1/2 cup heavy cream and 2 tablespoons butter to a boil in a saucepan pour over 8 ounces finely chopped bittersweet chocolate and stir until melted. Stir in 2 tablespoons orange-flavored liqueur and a pinch each of cardamom and salt. Chill until firm. Scoop and roll into 1-inch balls roll in crushed orange-flavored cookies (such as Anna’s) or vanilla wafers. Chill until set.

25. Mocha Truffles Make Spiced Orange Truffles (No. 24), replacing the orange liqueur with espresso and the crushed cookies with finely chopped chocolate-covered espresso beans.

26. Coconut Truffles Make Spiced Orange Truffles (No. 24), replacing the orange liqueur with coconut rum and the crushed cookies with sweetened shredded coconut.

27. Chocolate-Dipped Clementines Peel and separate 2 clementines into sections. Melt 4 ounces chopped white chocolate dip the clementines halfway in the chocolate and roll in chopped pistachios. Chill until set.

28. Tropical Clementines Make Chocolate-Dipped Clementines (No. 27), rolling them in chopped toasted almonds and toasted shredded coconut instead of pistachios.

29. Apple-Oatmeal Cookies Melt 1/2 stick butter in a medium saucepan over medium heat stir in 1/2 cup each sugar and grated peeled apple, and 1/4 teaspoon each ground cinnamon, nutmeg and vanilla extract. Simmer 1 minute, then stir in 1 1/2 cups rolled oats. Scoop the mixture by heaping tablespoonfuls and sprinkle each with sea salt flatten into rounds and chill until set.

30. Nutty Oatmeal Cookies Pulse 1 1/2 cups each rolled oats and pecans, 1 cup pitted dates, 1/2 cup smooth peanut butter, 1/4 cup pure maple syrup, and 1/4 teaspoon each kosher salt and ground cinnamon in a food processor until combined. Form into 1-inch balls flatten into rounds and chill until set.

31. Oatmeal-Chocolate Chip Cookies Make Nutty Oatmeal Cookies (No. 30), stirring in 1/2 cup mini chocolate chips before forming into balls.

32. Stuffed Apricots Beat 2 ounces almond paste, 2 tablespoons each mascarpone and confectioners’ sugar, 1 tablespoon room-temperature butter and 1/8 teaspoon each almond extract and vanilla extract with a mixer. Use a paring knife to cut a pocket in about 30 dried apricots pipe the almond-mascarpone filling into the pockets. Chill until set.

33. Stuffed Figs Use a paring knife to cut a pocket in the side of about 24 dried figs. Tuck a small thin strip of orange zest, a blanched almond and a small piece of bittersweet chocolate into each pocket. Dip the bottoms of the figs in 4 ounces melted bittersweet chocolate and chill on a parchment-lined baking sheet until set.

34. Anisette-Almond Balls Crush one 6-ounce package anisette biscotti in a food processor. Add 1/3 cup confectioners’ sugar, 1/4 cup chopped toasted almonds and 2 tablespoons each melted butter, corn syrup, milk and chopped candied orange peel, and pulse until smooth. Form into 1-inch balls and roll in confectioners’ sugar.

35. Sesame Balls Make Anisette-Almond Balls (No. 34), replacing the almonds with toasted sesame seeds. Roll in a mixture of toasted sesame seeds and confectioners’ sugar.


Kusina Chef showcases her custard cake recipe in this video. There are three sets of ingredients — for the leche flan, for the cake base, and finally, for the meringue. For the base cake, she used all-purpose flour, white sugar, baking powder, salt, powdered milk, egg yolks, vanilla, oil, and water. You will find the complete list of ingredients and the step-by-step process in the description box. She also added the breakdown of expenses near the end of the video.

Madhavi’s Kitchen channel prepares her Dalgona coffee cake without eggs, condensed milk, baking powder, curd, and cream. For the base cake, she used refined flour, cocoa powder, oil, sugar, milk, vanilla essence, and Eno (or baking powder). For the coffee cream and decoration, you can check the ingredients in the description box.


Kick Off Super Bowl Sunday With These No-Bake Nachos

Nachos are our favorite thing about Super Bowl Sunday. Okay, nachos are our favorite thing about every day, but especially when we’re looking for a dish that comes together quickly, is insanely delicious and crushes the competition when it comes to feeding a team of hungry football fans.

This Super Bowl Sunday, we’re not turning on the stove if we can help it. These No-Bake Nachos require basically zero prep – just assemble, set out on the coffee table, and let the tackling commence.

Start with a base of White Corn Tortilla Chips. Boston chef Jamie Mammano, founder of Tortilleria Mi Nina, got the recipe for them from his mother-in-law in Tijuana, Mexico, so you know they’re legit. He grinds non-GMO white corn, water and lime using hand-carved volcanic stones – a traditional labor-intensive process known as “nixtamalization.” The mixture is then pressed into tortillas, which are baked, hand-quartered and fried to make chips. They’re perfectly crunchy, with just the right sprinkling of salt to bring out the mild sweetness of the ground corn. Si, por favor.

For the salsa, we prefer Aji Pepper Salsa made by Zukali in McKinney, Texas. It’s made with aji panca, a Peruvian chile you'll want to get to know if you haven’t made its acquaintance already. It's chipotle's meek cousin – lightly smoky, slightly spicy, with a lovely fruitiness. And it looks pretty when contrasted against the Pickled Thai Basil Jalapeños we scatter all over the place, because, confession: We’re obsessed with everything that comes from Gordy's Pickle Jar. Yes, our friends Sarah and Sheila make some of the tastiest pickles around and their sliced jalapeños are no different. They’re pickled in a classic brine, brightened by the distinctive herbal, citrus notes of Thai basil. If you've been using canned jalapeños, you'll never go back. If you haven't, you owe it to yourself to have a taste.

So, about the cheese. We’re going to say this once, and then we’re going to move on and not speak of this ever again: Tostitos Smooth & Cheesy Dip. If not now, when?

No-Bake Nachos
DIRECTIONS

1. Evenly distribute dump bag of chips on a large serving platter. Spoon salsa over chips, followed by cheese dip. Finish with a scattering of jalapeños. Boom.


No-Bake Nachos - Recipes

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No Bake Chocolate Dessert Recipe:

To get you started on no bake chocolate desserts, we’re going to share the recipe for a no bake chocolate pudding cream pie, which is one of the most popular no bake chocolate desserts, and is loved by many!

This recipe is very easy to follow, and it won’t take up a lot of time. In fact, your dessert will be done in less than 30 minutes! Also, as it’s a chocolate dessert, we’ve made sure it has plenty of chocolate layers to satisfy even the most demanding of chocoholics.

Here is everything you will need to make this dessert:

  • A pre-made Oreo crust. These are very easy to find in grocery shops, and they’re perfect for providing a base to the no bake dessert.
  • 2 cups of Half and Half (this is a mixture of milk and cream).
  • 2 packs of instant chocolate pudding (make sure it really is instant pudding, and that it doesn’t require any cooking).
  • 1 pack of Cool Whip
  • 1 milk chocolate bar. This will be used for decoration, so it can be something like a Hershey’s bar.
  • Optional: some extra chocolate pieces for decoration, or some chocolate dust.

Here is a step by step guide on how to make a no bake chocolate pudding cream pie:

  1. In preparation, take the oreo pie crust out of its packaging so that it’s out and ready. The pie crust is very crumbly, so handle it with care and make sure to leave it inside the foil plate it comes in.
  2. Next up, take a mixing bowl and add in the two cups of Half and Half. You can then add the two packs of instant chocolate pudding in with it and mix it all together for around 2 minutes. You can use a whisk for this.
  3. Before moving on to the next step, we recommend you place the mixing bowl in the refrigerator for around five minutes. This will cause the mixture to thicken up a little, for an even better result!
  4. Now you can take half of the mixture, and place it inside the oreo pie crust. Use a spatula to spread and even it out.
  5. Next, take the pack of Cool Whip and mix half of it with the remaining half of the mixture in the bowl. After it has been mixed, use it as the second layer of the cake by spreading it on with the spatula.
  6. For the final third layer, simply take the remaining half of the Cool Whip and use the spatula to spread it on top evenly. As it’s the last layer, you can get creative and use different motions to spread it into a shape or to add spikes.
  7. With all the layers complete, all that’s left is to decorate! Using a vegetable peeler, shave off parts of the chocolate bar. You can place them on the cake as you choose, and arrange them in a way that looks good on the cake. Get as creative as you want with this step!
  8. As an optional step, you can add even more decoration by using chocolate dust or other chocolate bits and pieces.
  9. Just like that, the no bake chocolate dessert is finished! Let it rest in the refrigerator for 4 hours before eating, and serve it cold!

This No Bake Oreo Cheesecake is the ultimate crowd pleaser. Since it requires minimal prep work and no oven time, it is a recipe that will come in handy during the busy holiday season!

If you enjoyed these 10 no-bake dessert recipes, follow My Baking Addiction on Facebook, Instagram and Pinterest for more no-bake desserts and treats.

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Saturday 6th of April 2019

These look delicious. I will try them

Tuesday 16th of April 2019

Thanks so much for stopping by! I appreciate you taking the time to comment. Happy Baking! -Jamie

Friday 24th of August 2018

These all look and sound so enticing!

Sunday 26th of August 2018

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WELCOME!

Hi, thanks so much for stopping by. I&rsquom Jamie and I bake too much, watch way more hours of Food Network programming than I care to admit publicly, I stay up too late, and eat way too much sugar.


Watch the video: CHEAP VS EXPENSIVE FOOD CHALLENGE . We Made The Most Expensive STREET FOOD At Home (June 2022).