Contests – Taste of Home

Gluten-Free Carrot Cupcakes with Cream Cheese Frosting

Taste of Home Editors — Tue, 13 Feb 2024 22:59:10 +0000

When my husband had to start eating gluten-free almost 15 years ago, we soon learned that most gluten-free baked goods are deeply disappointing. Imagine his delight when I discovered how to make his favorite carrot cake without wheat flour! It's been a hit with everyone I've made it for, whether or not they need to eat gluten-free. —Yvonne Anderson, McComb, Ohio

Total Time

Prep: 25 min. Bake: 20 min.

Makes

1 dozen

Updated: Feb. 13, 2024

Ingredients

2 large eggs, room temperature, lightly beaten
1/3 cup sugar
1/4 cup packed brown sugar
1/4 cup canola oil
1/4 cup 2% milk
1/2 teaspoon cider vinegar
1 cup gluten-free baking flour (with xanthan gum)
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1-1/2 cups shredded carrots
1/4 cup raisins
1/4 cup chopped pecans
CREAM CHEESE FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar

Directions

Preheat oven to 350°. Line 12 muffin cups with paper liners.

In a large bowl, beat eggs, sugars, oil, milk and vinegar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into egg mixture. Stir in carrots, raisins and pecans.
Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely.
In a small bowl, beat cream cheese and butter until blended. Gradually beat in confectioners sugar until smooth. Spread or pipe onto cooled cupcakes. Store in the refrigerator.

Nutrition Facts

1 cupcake: 314 calories, 14g fat (5g saturated fat), 51mg cholesterol, 212mg sodium, 45g carbohydrate (33g sugars, 1g fiber), 3g protein.

Falafel Beef Burgers

Taste of Home Editors — Tue, 13 Feb 2024 22:53:36 +0000

My husband loves falafel! This is a healthy and tasty twist on a traditional favorite. We like to serve them with an assortment of olives, peppers and pickles. —Marla Clark, Albuquerque, New Mexico

Total Time

Prep: 20 min. Cook: 15 min./batch

Makes

4 servings

Updated: Feb. 13, 2024

Ingredients

1/2 cup falafel mix
1/2 cup water
1 teaspoon Greek seasoning or dried oregano
1 pound lean ground beef (90% lean) or turkey
1 tablespoon canola oil
2 whole wheat pita breads (6 inches), halved
1/2 cup refrigerated tzatziki sauce
4 lettuce leaves
1 medium tomato, sliced
1/2 medium red onion, thinly sliced

Directions

In a large bowl, combine falafel mix, water and Greek seasoning. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.

In a large nonstick skillet, heat oil over medium heat. In batches, cook burgers until a thermometer reads 160°, 6-8 minutes on each side.
Stuff each pita pocket with a patty, tzatziki sauce, lettuce, tomato and onion.

Nutrition Facts

1 stuffed pita half: 394 calories, 17g fat (5g saturated fat), 76mg cholesterol, 825mg sodium, 32g carbohydrate (5g sugars, 5g fiber), 32g protein.

Spicy Shrimp Orzo with Lemon and Basil

Taste of Home Editors — Tue, 13 Feb 2024 23:01:44 +0000

This shrimp pasta is made in just one pot. Creating a broth with the shrimp shells is an extra step, but it's totally worth it for a flavorful final dish. The lemon adds a brightness that pairs well with fresh basil. —Ed Spangler, Timberlake, North Carolina

Total Time

Prep: 55 min. Cook: 15 min.

Makes

6 servings

Updated: Feb. 13, 2024

Ingredients

2 large lemons
1 pound uncooked shell-on shrimp (31-40 per pound)
2 teaspoons olive oil
1/2 cup dry vermouth
5 cups water
2 teaspoons kosher salt, divided
1 package (16 ounces) uncooked orzo pasta
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup chopped fresh basil

Directions

Peel zest from 1 lemon in long thin strips. Grate zest of the remaining lemon. Halve and juice both lemons, reserving juice. Peel and devein shrimp, reserving shells.

In a Dutch oven, heat oil over medium heat. Add shrimp shells; cook and stir until pink, 1-2 minutes. Add vermouth and cook until most of the liquid is gone. Add water, lemon zest strips and 1 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Strain broth.
In a clean Dutch oven, bring broth to a boil over high heat. Add orzo, pepper, crushed red pepper and remaining 1 teaspoon salt. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
Remove from the heat. Stir in shrimp and grated lemon zest. Cover and let stand until orzo is al dente and shrimp turn pink, 4-5 minutes. Stir in basil and reserved lemon juice.

Nutrition Facts

1-1/4 cups: 370 calories, 4g fat (1g saturated fat), 92mg cholesterol, 736mg sodium, 59g carbohydrate (3g sugars, 2g fiber), 22g protein.

Blueberry Papaya Smoothie Bowl

Taste of Home Editors — Tue, 13 Feb 2024 22:56:48 +0000

Some of my favorite foods are blueberries, almond milk and date syrup, so I used them to invent this blueberry papaya smoothie bowl. I almost always have these ingredients at home, so I can whip up a smoothie bowl any time. —Andrea Potischman, Menlo Park, California

Total Time

Prep/Total Time: 15 min.

Makes

2-3/4 cups

Updated: Feb. 13, 2024

Ingredients

1/2 cup unsweetened almond milk
2 teaspoons date syrup
1 cup cubed peeled papaya
1 cup ice cubes
1/2 cup frozen unsweetened blueberries
1 medium banana, divided
1-1/2 teaspoons chia seeds, divided
Granola
Unsweetened coconut flakes
Optional: Fresh blueberries and additional date syrup

Directions

In a blender, combine almond milk, date syrup, papaya, ice cubes, blueberries, half of banana and 1 teaspoon chia seeds. Cover and process until blended.

Pour into 2 individual serving bowls. Slice remaining half of banana; arrange slices over top of smoothie. Sprinkle with granola, coconut and remaining 1/2 teaspoon chia seeds. If desired, top with fresh blueberries and additional date syrup. Serve immediately.

Nutrition Facts

1 smoothie bowl: 141 calories, 2g fat (0 saturated fat), 0 cholesterol, 51mg sodium, 32g carbohydrate (20g sugars, 5g fiber), 2g protein.

Warm Asparagus Salad with Eggs

Taste of Home Editors — Tue, 13 Feb 2024 23:05:21 +0000

Most low-carb dieters love bacon and eggs. This is a new way to combine these favorites into something elevated and different. It's great when you have leftover hard-boiled eggs. —Laura Wilhelm, West Hollywood, California

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Feb. 13, 2024

Ingredients

6 turkey bacon strips, chopped
1 pound fresh asparagus, trimmed and cut into 1-inch-pieces
2 tablespoons red wine vinegar
2 tablespoons avocado oil or olive oil
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Dash sugar
Dash sea salt
Dash crushed red pepper flakes
4 hard-boiled large eggs, halved
4 ounces herbed fresh goat cheese, crumbled

Directions

In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.

Place asparagus in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, until crisp-tender, 3-5 minutes. Drain; return to saucepan.
In a small bowl whisk together vinegar, oil, mustard, garlic powder, sugar, salt and red pepper flakes. Pour over warm asparagus; toss to coat.
Divide asparagus among 4 serving plates. Top each with bacon and goat cheese; place 2 egg halves on side.

Nutrition Facts

1 serving: 302 calories, 24g fat (7g saturated fat), 229mg cholesterol, 634mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 16g protein.

Shrimp Salad with Hot Honey Avocado Dressing

Taste of Home Editors — Tue, 13 Feb 2024 23:02:44 +0000

This loaded main-dish salad uses avocado in place of oil in the dressing, with hot honey for a kick. Sometimes I like to add sliced black olives and green onions, but feel free to mix and match your favorite toppings to make this salad your own. —Jeanne Holt, Mendota Heights, Minnesota

Total Time

Prep/Total Time: 25 min.

Makes

8 servings

Updated: Feb. 13, 2024

Ingredients

1/2 cup mango sparkling water
1/4 cup cider vinegar
1/4 cup hot chile-infused honey
3 tablespoons lime juice
1 medium ripe avocado, peeled and cubed
1/4 cup fresh cilantro leaves
1 garlic clove
8 cups chopped romaine
1 medium mango, peeled and cubed
1 medium sweet red pepper, chopped
2 pounds peeled and deveined cooked shrimp (31-40 per pound)
1/4 cup salted pepitas

Directions

In a blender or food processor, combine the first 7 ingredients. Cover and process until smooth.

Place lettuce in a large serving bowl. Top with mango, red pepper and shrimp. Drizzle with 1 cup dressing; toss to coat. Sprinkle with pepitas and serve with remaining dressing.

Nutrition Facts

2 cups: 243 calories, 7g fat (1g saturated fat), 172mg cholesterol, 185mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.

Best Foolproof Cauliflower Pizza Crust

Taste of Home Editors — Tue, 13 Feb 2024 22:55:21 +0000

This cauliflower crust is tasty, healthy and gluten-free! It's a delicious way to enjoy pizza night when a traditional pizza crust isn't an option. —Francine Lizotte, Langley, British Columbia

Total Time

Prep: 30 min. Bake: 30 min.+ cooling

Makes

6 servings

Updated: Feb. 13, 2024

Ingredients

3-1/2 cups fresh cauliflowerets
1 large egg, lightly beaten
2 ounces sharp white cheddar cheese, shredded
1/4 cup almond flour
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 teaspoon herbes de Provence or Italian seasoning

Directions

Preheat oven to 400°. In a food processor, pulse cauliflower until it resembles rice (do not overprocess). Spread cauliflower on a parchment-lined baking sheet. Bake 15 minutes, rotating halfway, until lightly browned and tender. Cool on a wire rack for at least 10 minutes.

Place cauliflower on a clean towel; roll up and squeeze to remove excess liquid. Transfer to a large bowl. Stir in remaining ingredients.
On a parchment-lined 12-in. pizza pan, spread mixture to 1/4-in.-thickness, forming about a 10-inch circle. Bake until dry and golden brown, 22-25 minutes. Gently loosen crust from parchment. Place another 12-in. pizza pan over top of crust and flip over; peel off parchment. Slide crust back onto original pizza pan. Bake until golden brown and dry to the touch, about 5 minutes longer.
Top as desired; bake until toppings are heated through, 8-10 minutes longer.

Nutrition Facts

1 piece: 94 calories, 6g fat (2g saturated fat), 40mg cholesterol, 172mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 6g protein.

Pineapple Coconut Refresher

Taste of Home Editors — Tue, 13 Feb 2024 23:00:08 +0000

This tropical drink is lower in calories and fat than most smoothie recipes. It's quite refreshing and packed with vitamins and minerals. —Shelly Bevington, Hermiston, Oregon

Total Time

Prep/Total Time: 10 min.

Makes

4 servings

Updated: Feb. 13, 2024

Ingredients

1-1/2 cups pineapple-flavored coconut water
1 tablespoon agave nectar
1/2 teaspoon avocado oil
2 cups cubed fresh pineapple
1 cup crushed ice

Directions

Place all ingredients in a blender. Cover and process until smooth. Serve immediately.

Nutrition Facts

1 cup: 78 calories, 1g fat (0 saturated fat), 0 cholesterol, 24mg sodium, 19g carbohydrate (16g sugars, 1g fiber), 1g protein.

Chocolate Black Bean Smoothies

Taste of Home Editors — Tue, 13 Feb 2024 22:57:35 +0000

In an effort to keep my cholesterol in check and incorporate more beans into my diet, I started to explore unique ways to use black beans. I came across a recipe for a black bean breakfast smoothie, which sounded interesting. Since I like to start my day with a bowl of oatmeal, I focused on turning the recipe into a chocolaty treat that I could enjoy for dessert! —Sue Gronholz, Beaver Dam, Wisconsin

Total Time

Prep: 15 min. + freezing

Makes

4 servings

Updated: Feb. 13, 2024

Ingredients

1 cup fat-free plain Greek yogurt
1/2 cup canned no-salt-added black beans, rinsed and drained
1/2 cup mashed ripe banana
4 pitted dried plums (prunes)
3 tablespoons maple syrup
2 tablespoons baking cocoa
1 tablespoon creamy natural peanut butter
Dash ground cinnamon

Directions

Place all ingredients in a blender; cover and process until smooth.

Nutrition Facts

1/2 cup: 186 calories, 3g fat (0 saturated fat), 0 cholesterol, 54mg sodium, 32g carbohydrate (19g sugars, 3g fiber), 11g protein.

Bananas Foster Frozen Protein Dessert

Taste of Home Editors — Tue, 13 Feb 2024 22:55:59 +0000

I love this recipe because it’s decadent while still on the healthy side. It’s high in protein too, so it feels like an indulgence while still providing good fuel for the body. —Liz McLaughlin, Ramona, California

Total Time

Prep: 35 min. + freezing

Makes

12 servings

Updated: Feb. 13, 2024

Ingredients

1 package (12 ounces) cream-filled oval vanilla sandwich cookies
1 cup freeze-dried banana slices, optional
4 cups (32 ounces) 4% cottage cheese
4 medium ripe bananas
1/3 cup coconut sugar
1 teaspoon vanilla extract
1 jar (11-1/2 ounces) salted caramel topping, warmed

Directions

Place cookies and freeze-dried banana slices in a food processor; pulse until coarse crumbs form. Remove to a bowl. Place cottage cheese, bananas, coconut sugar and vanilla in food processor; process until blended.

In an 11x 7-in. dish, layer with a third of the cottage cheese mixture, cookie mixture and caramel; repeat layers twice. Cover and freeze 6-8 hours or until firm. Let stand at room temperature for 10 minutes before serving.

Nutrition Facts

1 piece: 361 calories, 11g fat (4g saturated fat), 23mg cholesterol, 404mg sodium, 58g carbohydrate (38g sugars, 1g fiber), 10g protein.

Bacon, Blue Cheese & Fig Bruschetta

Taste of Home Editors — Tue, 09 Jan 2024 13:58:30 +0000

This is my decadent, robust version of bruschetta. I like to serve it at parties, especially New Year’s or other winter holidays. If you don’t like blue cheese, you can substitute feta or goat cheese. —Kristyne Mcdougle Walter, Lorain, Ohio

Total Time

Prep/Total Time: 20 min.

Makes

40 appetizers

Updated: Jan. 09, 2024

Ingredients

40 slices French bread baguette (1/2 inch thick)
1 cup fig preserves
1 cup crumbled cooked bacon
1 cup chopped walnuts
1 cup crumbled blue cheese
3 tablespoons balsamic glaze

Directions

Preheat oven to 400°. Place bread on an ungreased baking sheet. Bake until golden brown, 5-7 minutes. Spread with fig preserves. In a small bowl, combine bacon, walnuts, and blue cheese. Spoon on top of jam; drizzle with balsamic glaze. Serve immediately.

Nutrition Facts

1 appetizer: 83 calories, 3g fat (1g saturated fat), 5mg cholesterol, 139mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 3g protein.

Minty Pea Soup with Lemon

Taste of Home Editors — Tue, 09 Jan 2024 13:58:12 +0000

This is one of our favorite St. Patrick's Day meals that also tastes great other times of the year. You can add cayenne or lemon pepper for a little kick. —Laura Wilhelm, West Hollywood, California

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Updated: Jan. 09, 2024

Ingredients

1 pound fresh or frozen peas
3 cups vegetable broth
1 medium potato, peeled and chopped (about 1 cup)
4 green onions, thinly sliced
1 small lemon, quartered and seeded
1 cup fresh mint leaves
1 tablespoon garlic powder
1/2 teaspoon flaky sea salt
Optional: Nonfat Greek yogurt, croutons and fresh mint leaves

Directions

In a Dutch oven, place peas, vegetable broth, potato, green onions and lemon. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Remove soup from heat; cool slightly. Remove lemon quarters, squeezing out excess juice into soup. Stir in mint, garlic powder and salt. Process in batches in a blender until smooth; return to pan and heat through.

If desired, garnish with nonfat Greek yogurt, croutons and fresh mint leaves.

Nutrition Facts

1 cup: 100 calories, 1g fat (0 saturated fat), 0 cholesterol, 583mg sodium, 19g carbohydrate (5g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1 starch.

Chocolate Cupcakes with Strawberry Filling

Taste of Home Editors — Tue, 09 Jan 2024 13:58:02 +0000

My husband and I got engaged on Valentine’s Day, so the holiday is extra special in our house. Each year we go all out with fancy desserts. —Kristin Bowers, Gilbert, Arizona

Total Time

Prep: 30 min. Bake: 20 min.

Makes

1 dozen

Updated: Jan. 09, 2024

Ingredients

1-1/4 cups all-purpose flour
1-1/4 cups sugar
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 large egg, room temperature
1/4 cup canola oil
1 teaspoon vanilla extract
2/3 cup hot brewed coffee
STRAWBERRY FILLING:
1/2 cup freeze-dried strawberries
1/4 cup unsalted butter, softened
1 cup confectioners' sugar
1 tablespoon heavy whipping cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt
GANACHE:
1/2 cup heavy whipping cream
1/2 cup semisweet chocolate chips
3 fresh strawberries, optional

Directions

Preheat oven to 350°. Line 12 muffin cups with paper liners. Sift flour, sugar, cocoa, baking soda and salt together twice; place in a large bowl.

In a small bowl, whisk buttermilk, egg, oil and vanilla until smooth. Add to flour mixture. Drizzle in hot coffee, beating until smooth.
Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
Place freeze-dried strawberries in a food processor; process until a fine powder. In a large bowl, beat butter until creamy. Beat in confectioners’ sugar, cream, vanilla, salt and strawberry powder until smooth. Cut a small hole in the corner of a pastry bag; insert a very small tip. Fill with strawberry filling. Push the tip through the bottom of paper liner to fill each cupcake.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth. Dip tops of cupcakes in ganache, let stand until set. If desired, garnish tops with slices of fresh strawberries.

Nutrition Facts

1 cupcake: 336 calories, 16g fat (7g saturated fat), 39mg cholesterol, 206mg sodium, 49g carbohydrate (36g sugars, 2g fiber), 3g protein.

Mother’s Day Ham

Taste of Home Editors — Tue, 09 Jan 2024 13:57:48 +0000

After one bite, my husband informed me this slow-cooker ham was the best I've ever made. I invented it because I’m always buying international condiments and finding ways to use them. Sumac is the secret ingredient here. —Molly B. Johnson, Stevenson, Washington

Total Time

Prep: 10 min. Cook: 6 hours

Makes

12 servings

Updated: Jan. 09, 2024

Ingredients

2 teaspoons garlic powder
2 teaspoons ground sumac
1 teaspoon adobo seasoning
6 to 8 pounds fully cooked smoked bone-in ham
1 cup chutney (Preferably Major Grey's)
1/2 large sweet onion
1 can (12 ounces) ginger ale

Directions

In a small bowl, mix garlic powder, sumac and adobo salt; rub over ham. Spread chutney over top; transfer to a 7-qt. slow cooker. Add sliced onions and ginger ale; cover and cook on low until a thermometer reads 140°, 6-8 hours.

Nutrition Facts

5 ounces cooked ham: 273 calories, 6g fat (2g saturated fat), 100mg cholesterol, 1565mg sodium, 20g carbohydrate (13g sugars, 0 fiber), 33g protein.

Peach Bourbon Shrimp

Taste of Home Editors — Tue, 09 Jan 2024 13:57:14 +0000

Total Time

Prep/Total Time: 25 min.

Makes

about 2-1/2 dozen

Updated: Jan. 09, 2024

Ingredients

1 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 tablespoons seafood seasoning, such as Old Bay
1 teaspoon garlic powder
2 tablespoons olive oil
1 cup peach preserves
3 tablespoons peach bourbon, such as Jim Beam
2 tablespoons brown sugar
1 tablespoon honey
2 teaspoons lemon juice
1 teaspoon cider vinegar
Minced fresh parsley

Directions

Sprinkle shrimp with seafood seasoning and garlic powder. In a large skillet, heat oil over medium heat. Add shrimp; cook 2 minutes. Flip; cook 2 minutes longer. Stir in preserves, bourbon, brown sugar, honey, lemon juice and vinegar. Cook and stir until shrimp turn pink, 2-3 minutes longer. Sprinkle with parsley.

Nutrition Facts

1 shrimp: 55 calories, 1g fat (0 saturated fat), 18mg cholesterol, 151mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 2g protein.

Nacho Wings

Taste of Home Editors — Tue, 09 Jan 2024 13:57:02 +0000

Total Time

Prep: 1 hour Bake: 10 min.

Makes

about 2 dozen

Updated: Jan. 09, 2024

Ingredients

1/2 cup butter, melted
1 package (14-1/2 ounces) nacho-flavored tortilla chips, crushed (about 4 cups), such as Doritos
2-1/2 pounds chicken wingettes and drumettes
2 cups shredded cheddar cheese or shredded Mexican cheese blend
1 can (4 ounces) chopped green chiles, drained
1 cup salsa
1/2 cup chopped green onions
Pickled jalapeno slices, optional
Sour cream and guacamole

Directions

Preheat oven to 350°. Place melted butter and chips in separate shallow bowls. Dip wings in butter, then in chips, patting to help coating adhere. Place in greased rimmed baking pans. Bake, uncovered, until juices run clear, 30-40 minutes.

Layer half the wings in a greased 13x9-in. baking dish. Top with 1 cup shredded cheddar cheese, green chiles and 1/2 cup salsa. Repeat layers with remaining wings, shredded cheese, salsa, green onions and if desired, jalapeno slices.
Bake until cheese is melted, 10-12 minutes. Serve with toppings of your choice.

Nutrition Facts

1 piece: 192 calories, 13g fat (6g saturated fat), 53mg cholesterol, 375mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 11g protein.

Brandy Alexander Cheesecake

Taste of Home Editors — Tue, 09 Jan 2024 13:56:53 +0000

My husband and I really enjoy a good brandy Alexander, so I thought it would be fun to create a cheesecake with the same flavors. It's not necessary to use both the dark and white creme de cacao in this recipe; six tablespoons of either one may be substituted. —Sue Gronholz, Beaver Dam, Wisconsin

Total Time

Prep: 30 min. + chilling Bake: 1-1/2 hours

Makes

16 servings

Updated: Jan. 09, 2024

Ingredients

CRUST:
1-1/3 cups graham cracker crumbs
4 tablespoons sugar
2 teaspoons ground cinnamon
8 tablespoons butter, melted
FILLING:
1 cup white baking chips
2 pounds cream cheese, softened
1-1/2 cups sugar
6 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
6 tablespoons brandy
3 tablespoons dark Creme de Cacao
3 tablespoons white Creme de Cacao
4 large eggs, room temperature
GANACHE:
1/2 cup white baking chips
2 tablespoons heavy whipping cream
Whipped cream, optional

Directions

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.

In a small bowl, mix cracker crumbs, sugar, and cinnamon; stir in butter. Press onto bottom of prepared pan.
In a microwave, melt chocolate; stir until smooth. In a large bowl, beat cream cheese, sugar, flour and nutmeg until smooth. Beat in brandy, Cacao, and melted chips. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake until center is just set and top appears dull, 85-90 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
For ganache, in a microwave, melt white baking whips and cream; stir until smooth. Cool slightly, stirring occasionally. Remove rim from cheesecake pan. Pour ganache over cheesecake, allowing ganache to drip down the sides. If desired, serve with whipped cream.

Nutrition Facts

1 piece: 528 calories, 33g fat (19g saturated fat), 125mg cholesterol, 295mg sodium, 46g carbohydrate (38g sugars, 1g fiber), 7g protein.

Halva-Caramel Alfajores (Caramel Filled Sandwich Cookies)

Taste of Home Editors — Tue, 09 Jan 2024 13:56:43 +0000

A modern twist on a Latin American classic, my delicate butter cookies have an irresistible halvah-caramel center. —Andrea Potischman, Menlo Park, California

Total Time

Prep: 25 min. + chilling. Bake: 10 min./batch + cooling

Makes

3 dozen

Updated: Jan. 09, 2024

Ingredients

10 tablespoons unsalted butter, softened
1/2 cup sugar
2 tablespoons crumbled marble halva
2 large egg yolks, room temperature
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
Dash sea salt
6 tablespoons caramel sauce (such as Mrs. Richardson's)
Confectioners' sugar

Directions

In a large bowl, cream butter, sugar and halvah until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, cornstarch, baking powder, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. circle-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake until edges begin to brown, 7-8 minutes. Remove from pans to wire racks to cool completely.
Once cool, spread 1/2 teaspoon caramel sauce on bottoms of half of the cookies; cover with remaining cookies. Refrigerate until serving. Dust with confectioners sugar.

Nutrition Facts

1 sandwich cookie: 85 calories, 4g fat (2g saturated fat), 20mg cholesterol, 41mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 1g protein.

Meaty Wild Rice Meatballs in Cranberry Sauce

Taste of Home Editors — Tue, 09 Jan 2024 13:56:05 +0000

We celebrate Indigenous People's Day in October. Native Americans in Minnesota have been harvesting wild rice for generations. To honor them, I make these wild rice meatballs. —Joyce Moynihan, Lakeville, Minnesota

Total Time

Prep: 20 min. Cook: 1-1/4 hours

Makes

10 servings

Updated: Jan. 09, 2024

Ingredients

1 pound ground beef
1 pound ground pork
2 large eggs
1 cup dry bread crumbs
3 tablespoons dried minced onion
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
2 cups cooked and cooled wild rice
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups beef broth
1 can (14 ounces) whole-berry cranberry sauce

Directions

Preheat oven to 425°. In a large bowl, combine ground beef, pork, eggs, bread crumbs, onion, 1 teaspoon of salt, 1/2 teaspoon pepper and cooked rice; mix lightly but thoroughly. Shape into 30 1-1/2-in. balls.

Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until browned, 15-20 minutes. Remove from oven and reduce temperature to 350°. Remove pan drippings into an oven-safe skillet.
Add butter to skillet and melt over medium-high heat. Stir in flour and remaining salt and pepper until blended; cook and stir until lightly browned, 1-2 minutes (do not burn). Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add cranberry sauce, stirring until well combined. Add meatballs to skillet; stir to coat in sauce.
Bake until cooked through, about 45 minutes, stirring halfway.

Nutrition Facts

3 meatballs with 1/4 cup sauce: 380 calories, 17g fat (7g saturated fat), 105mg cholesterol, 710mg sodium, 35g carbohydrate (11g sugars, 1g fiber), 21g protein.

Weeknight Winners Recipe Contest

Taste of Home Editors — Mon, 01 Jan 2024 07:00:57 +0000

Your speedy standby could earn you $500! Share your quick entrees, five-ingredient mains and make-ahead meals and you may end up on top. Do you beat the clock with recipes relying on jarred sauces, frozen veggies or refrigerated dough? Send those half-homemade suppers and any shortcut staples that make work nights simply delicious. Slow-cooked, air-fried and pressure-cooked dishes count, too, so submit your best. From beef, chicken and pork favorites to fish, seafood and plant-based specialties, any time-saving dish could land you the grand prize!

Submit Your Recipe

See Our Newest Recipe Contest Winners

Winners from Our Chicken Tonight Contest

Winners from Our Modern Pressure Cooker Contest

Our Kitchen Hacks Contest Winners

Next Up: Check out more Taste of Home contests and winning recipes.

The post Weeknight Winners Recipe Contest appeared first on Taste of Home.

Announcing Our Boards, Platters and More Contest Winners

Alyssa Asaro — Fri, 17 Nov 2023 17:37:42 +0000

We are pleased to announce the winners of Taste of Home’s Boards, Platters and More Contest! We invited readers to submit photos and a video of their most inspired food boardsand they delivered.

Home cooks showed us their design skills in boards that were sentimental, nostalgic and just plain fun! Some celebrated holidays, others cultural foods and family traditions. Our panel of judges watched videos from around the country to decide which boards were the most creative and visually stunning.

Meet Our Winners

3rd Place: Scandinavian Snack Board

Kallee Krong-McCreery from Escondido, CA

Kallee’s board is inspired by her Scandinavian heritage and was made for her family’s New Year’s celebration. There’s lefse flatbread as well as fruits and veggies fresh from her garden. But the real star of the show is her technique. She turned ordinary charcuterie meats into ribbons and rosesand made sure there were no straight lines on the platter. Kallee states, “I think we eat first with our eyes, so I made sure to have lots of colors and shapes.” We couldn’t be happier with the result.

2nd Place: Breakfast Board

Carmelisa Perez from Los Angeles, CA

Carmelisa loves to host breakfast get togethers and thought she’d share some of her go-to favorites with this platter. The board has soft-boiled eggs with delectable sourdough toast made to be topped with bacon, ricotta, honey and avocado. Yum! Carmelisa explains, “The thought process was to keep the easy-to-grab items in the middle, the items you need a knife for on the edge and to balance out the colors with fruit that add contrasting colors, and add greens to areas that need a little pop.” This skill really comes through on this neat and minimalistic board.

1st Place: Flag Board

Candy Fichtner from Houston, TX

Candy made this flag board for a Fourth of July party. According to Candy, “Nothing says summer to me like red, white and blue.” She incorporated these colors into her design with both sweet and savory snacks. We loved all the fun shapes: stars, cubes, triangles and even fish!

Grand Prize: Pakora Platter

Niv Menon-Saber from Port Elgin, Canada

The Pakora Platter is an assortment of deep-fried, crispy vegetarian bites. Inspired by Diwali, Niv says “It is a time of vibrant celebrations, unity and most deliciously…an array of culinary delights.” And an array it is with fresh and vibrant veggies and paneer. We love the three dips that add a pop of color as well as depth of flavor. The first is a spicy mint chutney, the second a tangy tamarind sauce and the third a sweet yogurt mango raita. Masala chai and mango lassi shots add a little more fun to complete the board.

Congratulations to all our winners! Bookmark our Contests page for more ways to participate and win.

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Holiday Cocktail Party Contest

Taste of Home Editors — Wed, 01 Nov 2023 05:01:06 +0000

This contest is now closed.

See Our Newest Recipe Contest Winners

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Make-Ahead Magic Recipe Contest

Taste of Home Editors — Fri, 01 Sep 2023 05:01:37 +0000

Hey, who couldnt use more time as the holidays ramp up? We want your make-ahead dishes that no one would guess were prepped early. Were talkin that sage and corn casserole that brings everybody back for seconds or the umami gravy thats been chilling in your freezer for a few weeks. Do-early desserts like apple cider pie and plum galette get high marks, too. And dont forget weeknight faves like sweet potato curry or sheet-pan Swedish meatballs. Submit your most marvelous make-ahead dishes and you could win big!

Submit Your Recipe

See Our Newest Recipe Contest Winners

Copycat Favorites Contest Winners

Our Low-Carb & Lovin' It Contest Winners

Chicken Tonight Contest Winners

Next Up: Check out more Taste of Home contests and winning recipes.

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Announcing Our Kitchen Hacks Contest Winners

Angelica Cataldo — Mon, 28 Aug 2023 12:00:01 +0000

We are happy to announce the winners of Taste of Home’s Kitchen Hacks Contest! Back in September, we invited cooks to submit photos and videos of their tips and tricks they use in the kitchenand they delivered.

Our talented home cooks came through with a myriad of kitchen hacks that helped reduce waste, save money and make dishes taste even better than before. Our panel of judges watched videos from around the country to decide which hacks made the cut.

Meet Our Winners

3rd Place: Parmesan Rind Hack

Donna Cianciolafrom Nottingham, Maryland

Donna’s kitchen hack is simple but often overlooked because it’s a rather unusual ingredient. Adding a parmesan rind to your soup stock is an easybut brilliantway to add robust flavor to your soups.

2nd Place: Parchment Paper Waste-Saver Hack

Kaya Moninger from Sioux Falls, South Dakota

Kaya’s hack cuts down on food waste and makes cleanup super easy. By just adding a piece of parchment paper under your dry ingredients when measuring them out, you can catch any excess that misses the bowl and dump it back into its container!

1st Place: Tin Foil Mold Hack

Lauren Clarkefrom Carver, Massachusetts

To mold aluminum foil into the perfect shape and size for a baking pan, Lauren molds it to the outside of the pan first. This is a quick way to get a snug fit inside a pan. This clever trick not only eliminates the hassle of guessing and trimming foil, but it also ensures a seamless, mess-free cooking experience.

Grand Prize: Cold Brew Coffee Hack

Tami Kuehlfrom Loup City, Nebraska

Tami’s method for making homemade cold brew coffee uses just a pitcher of water and a few Folgers premade coffee filters. She simply lets the coffee filters soak in the water for about 6 hours, removes them, and then refrigerates the pitcher. The result? A refreshing, homemade cold brew coffee ready to enjoy anytime, saving both time and money for all coffee lovers!

Congratulations to all our winners! Bookmark our Contests page for more ways to participate and win.

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Cooking with Fire Recipe Contest

Taste of Home Editors — Sat, 01 Jul 2023 06:01:27 +0000

Its time to bring the heat! Send over your favorite flaming-delicious recipes that are grilled, smoked or even cooked over an open fire. Ignite our curiosityand taste budswith your grilled oysters, smoked pork belly, foil-packed French dip sandwiches and Dutch oven dessert nachos. And dont stop there! The more creative, the better. Submit your best fiery dishes with 12 ingredients or fewer for a chance to win big.

Submit Your Recipe

See Our Newest Recipe Contest Winners

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Chicken Tonight Contest Winners

Next Up: Check out more Taste of Home contests and winning recipes.

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Sizzle for a Cause: Favorite Chef Heats up the Kitchen

Morgan Cutolo — Sun, 30 Apr 2023 15:00:09 +0000

The Favorite Chef Competition is back and bigger than ever. This is a once-in-a-lifetime opportunity for culinary experts, professional chefs and home cooks to show off their skills and support the James Beard Foundation (JBF). Now powered by Colossal, the competition has been elevated like never before.

The 2023 Favorite Chef will receive $25,000, a 2-page advertorial in Taste of Home magazine, and a one-on-one cooking experience with Chef Carla Hall in New York City. Heres what makes the prize package so special:

$25,000this one is self-explanatory. The pastabilities are endless with the cash prize, whether the winner wants to put it toward culinary education or open a brick-and-mortar restaurant.
Taste of Home is Americas #1 cooking magazinewhat better place for a passionate chef to share their story? The publication showcases delectable recipes and the latest news in the culinary world.
The incredible cooking experience with Carla Hall will be held at Platform by JBF, a brand-new modern kitchen and educational space in the Big Apple.

The spirited chef Carla Hall, a Food Network fan favorite (we cant get enough of her costumes on the annual Halloween Baking Championship), is offering insight and wisdom to competitors as the competition host. To add value, Colossal has introduced exclusive workshops featuring industry pros, including:

The Art of Plating and Presentation with Carla Hall
Leadership In and Out of the Kitchen with Kris Moon, President and COO of the James Beard Foundation
The Secret Sauce to Catering Events with Chef Terry Matthews (aka BBQ Daddy)
Cooking Up Engaging Social Content with Social Media Influencer Melissa Anaya (@eatdrinkaz)

It’s not just the prizes and workshops that make this competition extraordinary; the Favorite Chef Competition is operated by Colossal as a fundraiser on behalf of DTCare, a nationally registered 501(c)(3) charitable organization. Funds raised during the Favorite Chef Competition go to DTCare, who will subsequently issue a grant to the James Beard Foundation after the conclusion of the competition.

We are absolutely delighted to see how the Colossal competitions bring so many people together around food, and we are deeply grateful that this initiative will benefit the Foundations efforts to champion a standard of good food anchored in talent, equity, and sustainability, said Clare Reichenbach, CEO of JBF.

Colossal takes pride in their strong relationship with the James Beard Foundation which has been a celebrated charity in the culinary world for over 30 years. JBF strives to achieve their mission of preserving America’s culinary heritage and promoting sustainability and diversity in the food industry through annual awards, industry and community-focused initiatives and programs, advocacy, partnerships and national events.

Smone Hopkins, 2021 Favorite Chef

The Favorite Chef Competition is poised to be the biggest online culinary event in years, and its giving chefs a chance to turn their passion into a career.

I received so much press attention, have been featured in newspapers, and have been interviewed on popular podcasts, said 2021 Favorite Chef Smone Hopkins after her win.

The stakes are high this year with $25K, a 2-page advertorial in Taste of Home, and an NYC cooking experience with Chef Carla Hall on the line. Who will be the next Favorite Chef to win it all? Only thyme will tell.

Frequently Asked Questions

Who is Colossal?

Colossal is the global leader in online competitions and one of the most effective fundraising solutions available for charities that lack the bandwidth to operate large-scale campaigns. While offering extraordinary opportunities to men and women around the world, each competition operated by Colossal is designed to raise money for a unique and important cause. To learn more, visit colossal.org.

Does Taste of Home magazine run the Favorite Chef Competition?

No. Colossal Management, LLC, a nationally registered professional fundraiser, operates Favorite Chef on behalf of charitable grantmaker, DTCare. If you have questions about the competition, please learn more here or email the competition support team directly at hello@favchef.com.

How is the winner selected?

The winner of the Favorite Chef Competition is determined through public voting. Carla Hall will also select one competitors plated presentation submission as Carlas Pick. If you have questions about the competition, please learn more here or email the competition support team directly at hello@favchef.com.

Where does the competition money go?

The grant to James Beard Foundation will come from Champion Votes cast through the competition. 100% of donations go directly to DTCare, which will subsequently grant the donation (minus competition fees/costs), to James Beard Foundation at the end of the competition. Learn more here.

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Announcing the Winners of Our Party Cakes Decorating Contest

Angelica Cataldo — Sat, 01 Apr 2023 09:00:06 +0000

Back in April, we invited bakers to show off their cake decorating skills by submitting a photo and video of their edible masterpieces. After careful consideration of all the deliciously beautiful entries, our panel of judges found 10 decorators whose outstanding cake designs really impressed!

We’re thrilled to announce the winners of Taste of Home‘s Party Cakes Decorating Contest.

See the Winning Cakes

Grand Prize: Kim Shupe

Kim’s party bear cake is what celebrating is all about. The Community Cook from Lake City, Michigan built the bear head shape with two 6-inch cake layers plus a cupcake cut in half for the ears. She then pipe-frosted the cake with homemade chocolate buttercream and topped it with an ice cream cone hat and a melted candy cane for the party favor!

Runner-Up: Stacey Perez

In honor of the Fiesta in San Antonio, Texas, Stacy’s cake decor was filled with fiesta-themed colors. The judges loved the vibrant-colored frosting and appreciated the beautiful pipe work.

Runner-Up: Jean Ficociello

Located in Valley City, Ohio, Jean’s Earth Day pond cake caught the judges’ eyes because she used a variety of toppings to decorate it, like candy and pretzels for the tall grass and cat tails. Her edible landscape looked delicious and fun to make!

Runner-Up: Rachel Johnson

Located in Newark, Ohio, Rachel’s topsy turvy cake really impressed the judges because she used so many different techniques to decorate it. From fondant to edible paint made by mixing food coloring and vodka, Rachel’s elaborate and uniquely-carved cake earned her accolades from the judges.

Runner-Up: Tacianne Hansen

Tacianne’s white chocolate raspberry brownie cake sounds as good as it looks. The Elwood, Utah resident used white chocolate cake layers, raspberry brownie whipped cream filling, chocolate ganache and white chocolate buttercream. As if that wasn’t enough, she topped it all off with a chocolate drip, brownie pieces and fresh raspberries.

Runner-Up: Leah Lopez

A resident of Rancho Cucamonga, California, Leah impressed us with her armadillo cake. She made a red velvet cake and cream cheese frosting topped with a grey layer of fondant. She shaped, carved and painted it to give it a more realistic touch!

Runner-Up: Lindsay Marbold

The Richmond, Virginia resident’s chocolate rose cake was both colorful and impressive. From the intricately piped frosting to the use of cocoa and chocolate chips as additional toppings, Lindsay’s cake stood outespecially knowing her cake was also gluten-free!

Runner-Up: Shawn Smallwood

The judges thought Shawn’s donut-topped birthday cake was too fun and colorful to pass up! This runner-up from Leicester, North Carolina frosted his cake with Italian meringue buttercream and decorated it with fondant and mini donuts.

Runner-Up: Madonna Hagedorn

Madonna’s 10-inch orange-flavored cake is topped with buttercream frosting. The judges really liked the Santa Barbara, California resident’s simple, yet classic decorating approach.

Runner-Up: Ericka Price

The Huntsville, Missouri resident started with three 6-inch layer cakes below one dome cake all topped with piped buttercream. The judges really liked the unique shape of Ericka’s “birdcage” cake!

Congratulations to all our winners! Bookmark our Contests page for more chances to participate and win.

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Announcing the Winners of Our Before & After Kitchen Organization Contest

Angelica Cataldo — Wed, 01 Mar 2023 12:00:22 +0000

Back in March, we invited spring cleaners to show off their organizing skills by submitting before-and-after photos of an organized area in their kitchen. After sorting through photos from across the country, our panel of judges found 10 organizers whose ingenuity and efficiency really impressed!

We’re thrilled to announce the winners of Taste of Home‘s Before & After Kitchen Organization Contest.

See the Winning Spaces

Grand Prize: Lynn Vogeler

Lynn used a combo of clear canisters and jars to declutter the pantry space in her Barrington, Illinois, home. Since lots of dry goods look similar, she marked the containers with these TikTok-famous labels to speed up pantry shopping.

Runner-Up: Julie Herrera-Lemler

An avid baker, Julie has a growing collection of sprinkles. The Rochester, Minnesota, Community Cook moved them from a cluttered drawer to a kitchen shelf, where they’re displayed in a rainbow of matching jars.

Runner-Up: Jaime Marcum

Under-sink areas can be a big mess since they’re behind closed doors. Not at Jaime’s house in Farmville, North Carolina. She tackled the clutter with double-decker sliding trays and see-through bins that now house her cleaning supplies. Oh, and there’s room for the cat, too.

Runner-Up: Sandy Cadra

Located in Nipomo, California, Sandy’s reorganized spice cabinet impressed the judges because she did it on no budget. She told us she repurposed supplies from around her home to make the contents of a deep cabinet easily accessible.

Runner-Up: Anna Benefie

A resident of Stayton, Orgeon, Anna impressed us by making the most of various zones in her pantry. She even used the door to organize her spices. See our favorite spice organizers if yoursneed a spruce-up, too.

Runner-Up: Meagan Ludwig

Meagan repurposed a built-in hutch in her Milwaukee kitchen to serve as a pantry. She designated each shelf to house specific foods, ingredients and kitchenware, then filled them with clear canisters and baskets for easy access.

Runner-Up: Kelly Hawsey

Kelly’s straightforward approach to organizing and cleaning her pantry won over our judges. All it took were a new set of shelves and a coat of fresh paint to kick off the process in her Lexington, South Carolina, home.

Runner-Up: Robert Johnson

Community Cook Robert knew that organizing a freezer can be tough when you can’t see the contents of the containers inside. To combat the chaos, the Chino Valley, Arizona, resident created an extremely detailed freezer inventory spreadsheet that really impressed the judges.

Runner-Up: Tamara White

Deep cabinets and pantries like Tamara’s can be tricky to organize because your arm can only reach in so far. This runner-up from Pine Lake, Georgia, found a way to group and categorize her family’s snacks using large, labeled baskets that everyone can pull out and look into.

Runner-Up: Michelle Osterhuber

The original shelves in Michelle’s Middleburg, Florida, pantry stopped partway down the wall, leaving space for stuff to pile up below. She replaced them with solid shelves that can house a lot more food and kitchenware.

Congratulations to all our winners! Bookmark our Contests page for more chances to participate and win.

Feeling Inspired? Check out These Organization Ideas!

11 Smart Ideas for Organizing Your Baking Supplies

15 Fridge Organization Ideas You Haven't Thought ofYet

22 Kitchen Counter Organization Ideas from the Pros

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Presenting the Winners from Our Chicken Tonight Contest

Angelica Cataldo — Fri, 24 Feb 2023 16:17:32 +0000

Grand Prize: Sweet and Spicy Chicken with Pumpkin Waffles

Whether youre indulging for brunch or dinner, these chicken and waffles do it all. The Sriracha syrup adds a special touch, but maple syrup would do the trick too. Trisha Kruse, Eagle, Idaho

Go to Recipe

Check out ourcontest pageto learn more about our contests and submit your own recipes for consideration.

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Announcing the Winners of Our Valentine’s Day Cutest Sweets Contest

Angelica Cataldo — Fri, 27 Jan 2023 06:00:20 +0000

We are delighted to announce the winners of Taste of Home‘s Valentine’s Day Cutest Sweets Contest! Back in January, we invited bakers to submit photos and videos of their adorable (and edible) art.

Our talented home cooks came through with a multitude of Valentine’s Day treats bedecked with hearts, candies and all kinds of chocolate. Our panel of judges watched countless videos from around the country to decide which sweets were the cutest and most creative. Here’s what they landed on.

Meet Our Winners

3rd Place: Tic-Tac-Toe Crispy Bars

Amy Peyton from San Antonio, Texas

The panel was smitten with Amy’s edible mini game of tic-tac-toe, a cute Valentine’s Day activity that incorporates crispy bars, chocolate sauce and festive M&M’s candies. You can make Rice Krispies Treats or buy them at the supermarket if you’re in a rush. Then decorate with a chocolate-sauce board, grab a friend and use candies to play the game. (And before you play, don’t forget to wash your hands!)

2nd Place: Dont Break My Heart Valentine Bark

Lisa Allen from Joppa, Alabama

Lisa’s giftable treat combines all the delicious things that Valentine’s Day is made of (even love!). To make it, the Community Cook stirred up pink candy melts and white chocolate almond bark and mixed in mini chocolate chips, conversation hearts and all kinds of M&M’s. The judges agreed it’s a super smart big-batch Valentine’s treat.

1st Place: Twinkie Hearts

Annie McDaniel from Calera, Alabama

These Twinkie hearts are equal parts DIY craft and sweet snack. The judges thought Annie’s approachable method was not only brilliant, but adorable, too. The creator of Miss Annie’s Home + Kitchen, Annie made these hearts by cutting two Twinkies diagonally in half and using a wooden skewer to hold the hearts in place. She placed a gummy heart on the end of each skewer to give it an arrow effect, then frosted the Twinkies to her heart’s desire! Follow Annie on Instagram for more fun food ideas.

Grand Prize: Valentine’s Day Sugar Cookies

Ashley Bennett from San Ramon, California

Ashley’s cookies are positively pink and just the cutest, cupid-approved Valentine’s Day sweet. The judges loved that Ashley took from-scratch cookies to the next level by topping them with more homemade cookies. To make these treats, she made a sprinkle-infused sugar cookie recipe, piped on white chocolate hearts and topped them with Valentine’s Day sprinkles and X and O shaped circus animal-style cutouts. Find tons more decorating inspo on Ashley’s Instagram or her blog, Bake Drizzle Dust.

Congratulations to all our winners! Bookmark our Contests page for more ways to participate and win.

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