Make-Ahead – Taste of Home

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.

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.

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.

Sweet Curry Roasted Pistachios

Taste of Home Editors — Fri, 27 Oct 2023 10:54:51 +0000

Total Time

Prep: 15 min. Bake: 15 min. + cooling

Makes

3 cups

Updated: Dec. 15, 2023

Ingredients

2 tablespoons curry powder
2 tablespoons coconut oil or canola oil
1 tablespoon maple syrup
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
3 cups shelled roasted and salted pistachios
3 tablespoons brown sugar

Directions

Preheat oven to 300°. In a small saucepan, combine the first 5 ingredients. Cook and stir over low heat until fragrant and oil is melted. Remove from heat; stir in pistachios. Spread into a parchment-lined 15x10x1-in. baking pan.

Bake until pistachios are lightly toasted and appear dry, 15-18 minutes, stirring occasionally. Sprinkle with brown sugar; toss to coat. Cool completely. Store in an airtight container.

Nutrition Facts

1/3 cup: 288 calories, 22g fat (5g saturated fat), 0 cholesterol, 309mg sodium, 18g carbohydrate (9g sugars, 5g fiber), 9g protein.

Grandmothers Hot Deviled Dungeness Crab Dip

Taste of Home Editors — Fri, 27 Oct 2023 10:53:01 +0000

Every December when Dungeness Crab season opened off the coast of Oregon, my grandmother always made this hot dip. I remember she had this old newspaper clipping with the recipe. My father then made it, and now every year I make it. It tastes the same and reminds me of the start of the holiday season.

Total Time

Prep/Total Time: 15 min.

Makes

2 cups

Updated: Oct. 31, 2023

Ingredients

8 ounces cream cheese
2 tablespoons 2% milk
1 cup fresh crabmeat
1 tablespoon Worcestershire sauce
1 teaspoon seafood seasoning
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 tablespoons chopped green onions
3 tablespoons slivered almonds, toasted
Assorted crackers and vegetables for dipping

Directions

In a small saucepan, heat cream cheese and milk until smooth. Stir in crab, Worcestershire, seafood seasoning, ground mustard, salt, pepper, paprika and cayenne pepper until well combined. Stir in green onions and almonds. Serve warm with crackers and vegetables of your choice.

Nutrition Facts

1/4 cup: 138 calories, 11g fat (6g saturated fat), 50mg cholesterol, 427mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 6g protein.

Eggnog Truffles

Taste of Home Editors — Wed, 23 Aug 2023 11:04:51 +0000

I found this recipe in a grocery store handout. I tweaked the ingredients to create a stronger flavor and everyone loves them. These eggnog truffles make great gifts during the holidays. —Angela Randjelovic, Independence, Ohio

Makes

2 dozen

Updated: Jan. 05, 2024

Ingredients

16 ounces white baking chocolate, chopped, divided
4 ounces cream cheese, softened
1/4 cup confectioners' sugar
1 teaspoon rum extract
1/2 teaspoon ground nutmeg

Directions

In a microwave, melt 8 oz. chocolate; stir until smooth. In a large bowl, beat cream cheese, confectioners' sugar, extract and nutmeg until blended and smooth. Beat in melted chocolate. Cover and refrigerate until firm enough to shape, about 4 hours.

Shape chocolate mixture into 1-in. balls; place on a waxed paper-lined baking sheet. Refrigerate until firm enough to dip, about 1 hour.
In a microwave, melt remaining chocolate, stir until smooth. Dip truffles in chocolate; allow excess to drip off. Place back on waxed paper-lined baking sheet. Sprinkle with additional nutmeg. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.

Nutrition Facts

1 truffle: 117 calories, 7g fat (5g saturated fat), 5mg cholesterol, 28mg sodium, 14g carbohydrate (14g sugars, 0 fiber), 2g protein.

Filipino Macaroni Salad

Taste of Home Editors — Fri, 21 Jul 2023 10:46:22 +0000

This Filipino macaroni salad is always on the buffet table at family parties. It's such a sweet and unique combination of flavors that you almost forget it's not a dessert! Make it even sweeter by adding 3/4 cup of kaong (the sugar palm fruit used in halo-halo) or 3/4 cup of nata de coco. Some of my family members add a can of sweet corn too. —Angelica Cataldo, Orlando, Florida

Total Time

Prep: 25 min. Cook: 20 min. + chilling

Makes

16 servings

Updated: Jul. 28, 2023

Ingredients

1 package (16 ounces) uncooked elbow macaroni
1 pound boneless skinless chicken breasts
1 teaspoon chicken bouillon granules
1 cup diced carrots
1 can (20 ounces) pineapple tidbits, undrained
1 cup cubed fully cooked ham
1 medium onion, chopped
1 cup raisins
6 hard-boiled large eggs, chopped
4 ounces Velveeta, cubed
2 cups mayonnaise
1 can (14 ounces) sweetened condensed milk
1/3 cup sweet pickle relish
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Cook macaroni according to package directions; drain. Rinse in cold water. Meanwhile, add chicken to a large saucepan; cover with water. Add bouillon. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until chicken is no longer pink, 12-15 minutes. Drain. Shred chicken and allow to cool.

Add carrots to a small saucepan; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until tender, 5-7 minutes. Drain and allow to cool.
Drain pineapple, reserving juice. Put pineapple into a large bowl. Mash with potato masher until no large pieces remain. Stir in cooked macaroni, chicken, carrots ham, raisins, onion, eggs and cheese. In a small bowl, whisk mayonnaise, sweetened condensed milk, relish, salt, pepper and reserved pineapple juice until blended; stir into pasta mixture.
Cover and refrigerate for at least 1 hour before serving.

Filipino Macaroni Salad Tips

What ingredients are essential to Filipino macaroni salad?

Filipino macaroni salad is a popular dish in the Philippines. While its exact origins are unknown, it is believed to have been influenced by giving Western macaroni salad recipes a tropical twist with crushed pineapple, chopped ham, hard-boiled eggs, chicken, sweetened condensed milk and vegetables like carrots and peas.

How else can you cook chicken for Filipino macaroni salad?

Instead of simmering the chicken on the stovetop, you could prepare the shredded chicken by cooking it in the Instant Pot or the slow cooker. If you have leftover chicken, you can absolutely use that chicken for Filipino macaroni salad. In general, one pound of chicken breasts makes three cups of shredded chicken.

What do you serve with Filipino macaroni salad?

Filipino macaroni salad is often served as a side dish or as part of a holiday meal, and it’s especially popular during Christmas. It pairs well with grilled or roasted meats such as chicken adobo and barbecue pork, and it’s fantastic when served with other Filipino dishes like garlic fried rice or lumpia.

How long will leftover Filipino macaroni salad last?

Filipino macaroni salad will last up to 5 days when stored in an airtight container in the refrigerator. Stir in a little extra mayonnaise just before serving to refresh Filipino macaroni salad, as the pasta will absorb the moisture from the dressing and the leftovers can be a little dry.

Can you make Filipino macaroni salad in advance?

Filipino macaroni salad can be made in advance and stored in the refrigerator until ready to serve. In fact, we recommended refrigerating the salad for a few hours (or overnight) before serving to allow the flavors to meld together. Just make sure to keep the salad properly covered to prevent it from drying out.

—Lindsay Mattison, Taste of Home Contributing Writer

Nutrition Facts

1 cup: 483 calories, 27g fat (6g saturated fat), 101mg cholesterol, 567mg sodium, 50g carbohydrate (27g sugars, 2g fiber), 12g protein.

Carrot Cake Cheese Ball

Taste of Home Editors — Wed, 12 Jul 2023 10:45:59 +0000

More sweet than it is salty, our carrot cake cheeseball is a fun, new way to eat dessert first! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Total Time

Prep: 20 min. + chilling

Makes

2 cups

Updated: Oct. 27, 2023

Ingredients

1 package (8 ounces) cream cheese, softened
3/4 cup grated carrots, divided
1/2 cup well-drained canned crushed pineapple
1/3 cup golden raisins
2 tablespoons honey
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup unsweetened coconut chips, lightly toasted
1/4 cup chopped pecans, toasted
Cinnamon graham crackers, vanilla wafers and apple slices

Directions

In a large bowl, beat cream cheese until smooth. Stir in 1/2 cup carrots, pineapple, raisins, honey, vanilla, cinnamon and salt. Shape cheese mixture into a ball (mixture will be soft). Wrap; refrigerate overnight.

Just before serving, roll cheese ball in coconut, pecans and remaining 1/4 cup carrots. Serve with graham crackers, vanilla wafers and apple slices.

Nutrition Facts

2 tablespoons: 96 calories, 7g fat (4g saturated fat), 14mg cholesterol, 86mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 1g protein.

Copycat Blooming Onion Sauce

Taste of Home Editors — Thu, 15 Jun 2023 11:26:51 +0000

This zippy blooming onion sauce absolutely completes homemade onion rings. I will usually use a beer batter for the onion rings and dip the crispy rings in this easy-to-make sauce. —Sherri Melotik, Oak Creek, Wisconsin

Total Time

Prep/Cook Time: 10 min.

Makes

2/3 cup

Updated: Jul. 14, 2023

Ingredients

1/2 cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoons ketchup
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon salt
1/8 teaspoon dried oregano
Dash cayenne pepper
Dash pepper

Directions

Combine all ingredients in a small bowl. Cover and refrigerate at least 2 hours before serving.

Blooming Onion Sauce Tips

How do you thicken blooming onion sauce?

If you want your blooming onion sauce to have a bit more body, stir in a spoonful of sour cream. It will make the sauce a little thicker and add a yummy tang.

What can you serve with blooming onion sauce?

Aside from a proper blooming onion, this sauce tastes amazing with plain onion rings, french fries, fried shrimp or chicken tenders. It's also great as a condiment to level up your sandwich recipes!

How long does blooming onion sauce last?

Store blooming onion sauce in an airtight container in the refrigerator for up to 2 weeks.

—Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

2 tablespoons: 75 calories, 8g fat (1g saturated fat), 4mg cholesterol, 111mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 0 protein.

These Frozen Raspberry and Chocolate Snacks Are a Viral Hit

Van Van Cleave — Fri, 07 Apr 2023 19:06:49 +0000

When a sweets craving strikes, it’s easy to reach for a pint of vanilla ice cream or some packaged cookie dough. And while those treats are OK in moderation, you may be looking for slightly healthier alternatives to keep on hand. In general, a fruit- or nut-based sweet (like these peanut butter cups) is a great option. And we just found another indulgence to add to our list of favorites: the viral raspberry-chocolate snacks created by TikTok user @thefeedfeed. Check out their delectable creation below:

@thefeedfeed This weeks #TrendingTuesday we tried out these delicious frozen raspberry and chocolate snacks that have been all over social media! @caffinatedkeshvi seems to have started the trend – and were so glad 🥰 #raspberries #chocolate #easysnack #easyrecipe original sound – The Feedfeed

What Are the Viral Raspberry-Chocolate Snacks?

The raspberry-chocolate snacks have already racked up over 4.5 million views on TikTok as of writing. Viewers seem to be resonating with their sweet, tart, rich flavor and easy preparation. Better yet, you can make them ahead of time and store them in your freezer to grab whenever the craving strikes!

How Can I Make the Viral Raspberry-Chocolate Snacks?

The raspberry-chocolate snacks are incredibly easy to make, so long as you have a freezer. You’ll also need a couple of bowls, a fork, a baking sheet and some parchment paper.

Ingredients

To make the raspberry-chocolate snacks, you only need three basic ingredients. However, to upgrade your treats, try using a variety of chocolates, as in the video. You can use dark, milk and white chocolates to create beautiful and delicious combinations. Commenters also suggest adding chia seeds to the raspberry mixture or replacing the chocolate coating with yogurt for a healthier dessert.

Fresh raspberries
Honey
Melting chocolate disks

Directions

Step 1: Prep the raspberry mixture

In a large bowl, mash the raspberries with a fork until they are a uniform, jammy consistency. Add your desired amount of honey to sweeten the raspberries. Using a teaspoon, drop the raspberry mixture onto a parchment-covered baking sheet. Set the baking sheet in the freezer and let the raspberry discs chill until completely frozen, 1 or 2 hours.

Step 2: Melt the chocolate

When the raspberries are frozen, melt the chocolate. You can do this in the microwave or over the stovetop using a double-boiler method. Just be sure to stir consistently so that the chocolate doesn’t scorch.

Step 3: Coat the raspberry discs

Dip the frozen raspberry discs into the melted chocolate, turning them to coat. You may need to remelt the chocolate a few times. Place the coated raspberry-chocolate snacks back on the parchment-covered baking sheet.

Step 4: Pop ’em in the freezer

Chill the raspberry-chocolate snacks in the freezer until the chocolate is hardened, 15 to 30 minutes.

Step 5: Top them with more melted chocolate

Finally, if desired, drizzle a different color of melted chocolate over the raspberry-chocolate snacks to embellish them. Let harden on the cold chocolate.

You can then store the raspberry-chocolate snacks in the freezer for a quick, sweet snack!

Recipes to Make with Baking Chocolate

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French Silk PieI first made French silk pie when I was in high school. Years later, I tinkered with the recipe using baking chocolate until I was happy with it. Now its one of my husband's favorites. Lisa Francis, Elba, AlabamaOh also, calling all chocoholics! From cakes and brownies to pies and cookies, these top-rated chocolate recipes are sure to satisfy.Go to Recipe

Chocolate Rum BallsRoll these truffle-like rum balls in crushed Oreos to get just the right amount of crunch. They can be made three days in advance and stored in an airtight container in the fridge. I also tuck some in the freezer!

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Chocolate Comfort CakeThis moist and delicious chocolate cake is usually the first dessert to go. People even eat the crumbs. Its always my top choice for holiday dinners. Ellen Riley, Murfreesboro, Tennessee

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Chocolate Mint CreamsThis recipe came from an old family friend and is always high on everyone's cookie request list. I make at least six batches for Noel nibbling and give some away as gifts. —Beverly Fehner, Gladstone, Missouri

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My Christmas FudgeThis fudge is virtually foolproof and so creamy you won't believe it. I've searched for years for the richest fudge, and this one does it for me. You can add just about anything you like to customize it.Barbara Miller, Oakdale, Minnesota

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Old-Fashioned Chocolate PuddingOne of the nice things about this easy pudding is you don't have to stand and stir it. It's a must for my family year-round! I also make it into a pie with a graham cracker crust that our grandchildren love. Amber Sampson, Somonauk, Illinois

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Ganache-Topped Chocolate CakeTo say this cake is elegant would be an understatement. Its worthy of special occasions, but once you learn how to make chocolate ganache, it's so easy to whip together that you can enjoy it any day of the week. Taste of Home Test Kitchen

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Chocolate Chess PieThis is one of my mother's go-to recipes. It's a yummy spin on classic chocolate chess pie. Ann Dickens, Nixa, Missouri

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Broadway Brownie BarsI named these dessert bars for Broadway because they're a hit every time I serve them. I especially like to make them as a gift for anyone with a sweet tooth! Anne Frederick, New Hartford, New York

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Pistachio ButtonsThis cookie recipe makes a big batch, which comes in handy during the holidays. The green center adds a festive touch. —Nella Parker, Hersey, Michigan

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Copycat Berger CookiesAfter a friend who had recently traveled to Baltimore sent me a package of Berger cookies, I was hooked. They disappeared so quickly that I decided to try and re-create them at home. After many tests and tweaks, my husband and I gained 6 pounds between the two of us, but it was worth itI landed on a reproduction of the famous cookie I'm so proud of. Marina Castle-Kelley, Canyon Country, California

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Spumoni Baked AlaskaFor a dazzling yet refreshing end to a rich holiday meal, try this freezer finale. It's bound to garner oohs and aahs. Taste of Home Test Kitchen

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Air-Fryer Bread PuddingThis air-fryer bread pudding is a fun dish because the chocolate makes it different from traditional recipes. It's a rich, comforting dessert. —Mildred Sherrer, Fort Worth, Texas

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Creme de Menthe Cream Puff TreeA tower of creme de menthe-flavored puffs makes a spectacular centerpiece for your dessert table. Guests will have this sumptuous pyramid deconstructed in no time at all! Agnes Ward, Stratford, Ontario

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Armagnac Chocolate Almond TartI am a pecan pie lover...this is my twist on pecan pie. I use almonds instead of pecans and golden syrup instead of corn syrup. Both chocolate and Armagnac make this tart really special. Don't skip on toasting the almonds, it brings out the nuttiness of the pie. Phoebe Saad, Framingham, Massachusetts

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Chocolate CaramelsWhen I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. Sue Gronholz, Beaver Dam, Wisconsin

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Chocolate Mint DreamsSince chocolate and mint is my favorite flavor combination, these dainty frosted treats are hard to resist. But I manage to save some for guests, because they make my cookie trays look so elegant. Anne Revers, Omaha, Nebraska

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Flourless Dark Chocolate CakeHeres a simple cake thats rich, elegant and over-the-top chocolaty. For finishing touches, add powdered sugar, cocoa or liqueur-flavored whipped cream. Marie Parker, Milwaukee, Wisconsin

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Banana Split BrowniesHows this for a dish? All the joy of a banana split without the mess. Everything in this recipe fits into one pan of delectable brownie bars. Constance Sheckler, Chestertown, Maryland

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Frosted Chocolate DelightsBefore we five kids headed off to school each day, Mom took our requests for that day's dinner. I usually asked her to make these cookies for dessert, and she would rarely disappoint. I still enjoy them today. Patricia Ramczyk, Appleton, Wisconsin

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Mocha Hazelnut TorteI make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. Christina Pope, Speedway, Indiana

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Sue's Chocolate Zucchini CakeOur family absolutely loves zucchini, especially when we grow it ourselves. Weve found many ways to use it, including this spiced cake thats super moist and chocolaty good. Sue Falk, Warren, Michigan

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Chocolate Meringue StarsThese light, delicate chocolate meringue cookies are always a hit. Their big chocolate flavor makes it difficult to keep the kids away before they're on the cookie tray! Edna F. Lee, Greeley, Colorado

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Minted Chocolate TorteOur family has enjoyed this remarkable layered cake for years. It's a favorite for many occasions. Barbara Humiston, Tampa, Florida

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Pecan BrowniesIt's hard to eat just one of these nutty pecan browniesgood thing a batch can bake up in a matter of minutes. Karen Batchelor, Bellevue, Nebraska

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Chewy German Chocolate CookiesWhen I want a cookie that's as chewy as a brownie, this is the recipe I reach for. Coffee granules add the right amount of mocha flavor. Darlene Brenden, Salem, Oregon

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Sandy's Chocolate CakeYears ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe and won first prize. Sandra Johnson, Tioga, Pennsylvania

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Fudgy Oat BrowniesThese cakelike brownies have a rich, crunchy oat crust and a smooth homemade chocolate frosting. A packaged brownie mix makes the recipe easy to prepare. You can make it even easier by using canned frosting. Diana Otterson, Canandaigua, New York

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Chocolate Chai Mini LoavesThis bread is irresistible! A friend gets mad when I make it because I give her a loaf and she can't help but eat the whole thing! Lisa Christensen, Poplar Grove, Illinois

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Upside-Down German Chocolate CakeThis simple recipe yields a delectable German chocolate cake that folks will "flip over"! The tempting coconut and pecan "frosting" bakes under the batter and ends up on top when you turn the cake out of the pan.

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Triple Chocolate FudgeThis recipe makes more than enough to share with family and friends. It's the ultimate yummy gift! Linette Shepherd, Williamston, Michigan

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Cherry Chocolate Marble CakeCherries and chocolate are natural partners that make desserts such as this simply scrumptious! The marbled effect is easily achieved by layering the two contrasting batters. Sandra Campbell, Chase Mills, New York

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Fudge Pecan Brownie TartI love inventing my own recipes and entering contestsI won a blue ribbon at the Iowa State Fair for this one!

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Chocolate Maple BarsMy family runs a maple syrup operation, and I'm always looking for new ways to incorporate maple syrup into my cooking and baking. These bars are delicious! Cathy Schumacher, Alto, Michigan

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Chocolate Orange RoundsI send these chocolate orange cookies to family and friends in other areas of the country. The two-tone treats deliver a citrusy taste of the Sunshine State. Geordyth Sullivan, Cutler Bay, Florida

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Fudge-Topped BrowniesIf you love brownies and fudge, why not combine the two? Mix up a pan of these exquisite brownies for any holiday or special gatheringor just when you want to treat yourself to the ultimate chocolate dessert.Judy Olson, Whitecourt, Alberta

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Chocolate Chiffon CakeIf you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. Erma Fox, Memphis, Missouri

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Mexican Chocolate Sugar CrispsMy grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. Michele Lovio, Thousand Oaks, California

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Sauerkraut Chocolate CakeFor an adventurous cake, try this recipe. People might need a little coaxing to try it but once they do, they will love it.The Fremont Company

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Mexican Crinkle CookiesWhen its baking time, my family lobbies for these Mexican crinkle cookies. You can replace 1 oz. unsweetened chocolate with 3 Tbsp. cocoa powder plus 1 Tbsp. shortening, butter or oil.Kim Kenyon, Greenwood, Missouri

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Skillet Stout BrowniesThese stout brownies are so rich and fudgy. I love how quickly they come together. They're perfect for a busy weeknight. Mandy Naglich, New York, New York

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Buttery Ganache Cookie CupsOur family wanted to share our love of ganache-filled cupcakes, so we made them into cookies. Even better: we bake the cookies in muffin cups, fill with ganache, and get the best of both worlds! Adela Srinivasan, Parker, Colorado

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Brownie MoundsIf you crave brownies but not the longer baking time, try these quick chocolaty cookies shared by Mary Turner from Blountville, Tennessee. "I usually make them for the holidays, but they're good any time of year," she says.

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Dark Chocolate Panna CottaEverything about this dessert, from the pretty presentation to its silky smooth texture, says special. Rich chocolate is accented by the flavor of sweet, ripe berries perfectly. Susan Asanovic, Wilton, Connecticut

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Layered Chocolate-Raspberry TrianglesMy chocolaty triangles layered with raspberry jam are a must during the holiday season. The cakelike bars look festive, and one batch goes a long way.Mary Ann Lee, Clifton Park, New York

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Chai Truffle TartMy chai-flavored tart boasts chocolate and caramel layers tucked inside a salty pretzel crust. Truffles on top make it extra indulgent. Chantal Bourbon, Montreal, Quebec

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The post These Frozen Raspberry and Chocolate Snacks Are a Viral Hit appeared first on Taste of Home.

Coconut-Almond Chocolate Chunk Ice Cream

Taste of Home Editors — Fri, 03 Mar 2023 10:35:23 +0000

This ice cream tastes like Almond Joy candy bars. Using a toaster oven and countertop ice cream maker couldn't make this recipe any easier. —Linda Kirkpatrick, Westminster, Maryland

Total Time

Prep: 10 min. + chilling Process: 15 min. + freezing

Makes

16 servings (2 quarts)

Updated: Oct. 27, 2023

Ingredients

2 cups whole milk
1-1/4 cups sugar
2-1/2 cups heavy whipping cream
3 teaspoons vanilla extract
1/2 teaspoon coconut extract
1/2 cup unsweetened shredded coconut, toasted
1/3 cup sliced almonds, coarsely chopped and toasted
4 ounces semisweet chocolate, coarsely chopped

Directions

In a large bowl, whisk milk and sugar until sugar is dissolved. Whisk in cream and extracts. Press plastic wrap onto surface of milk mixture. Refrigerate several hours or overnight.

Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions, adding coconut, almonds and chocolate during the last 5 minutes of processing. (Refrigerate any remaining mixture until ready to freeze.)
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 278 calories, 20g fat (12g saturated fat), 45mg cholesterol, 24mg sodium, 23g carbohydrate (22g sugars, 1g fiber), 3g protein.

Twice-Cooked Fried Chicken

Taste of Home Editors — Thu, 23 Feb 2023 10:37:43 +0000

Fried chicken is my favorite food, so it’s no surprise that I’ve tried dozens of recipes looking for the perfect batch. This recipe is the result of my mission to create my own foolproof rendition. —Audrey Alfaro, Rapid City, South Dakota

Total Time

Prep: 25 min. + chilling. Cook: 3-1/2 hours

Makes

6 servings

Updated: Jul. 18, 2023

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
3 cups chicken broth
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon lemon-pepper seasoning
2 cups buttermilk
1/2 cup Louisiana-style hot sauce
COATING
1-1/2 cups all-purpose flour
2 teaspoons paprika
2 teaspoons seasoned salt
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon pepper
Oil for deep-fat frying

Directions

In a 5- or 6-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until meat is tender, 3-4 hours. Remove chicken from slow cooker; discard liquid.

In a small bowl, whisk buttermilk and hot sauce until blended. Pour into a shallow dish. Add chicken; turn to coat. Refrigerate for 1 hour. Drain chicken, discarding buttermilk mixture.
In a bowl or shallow dish, mix flour and seasonings. Add chicken, a few pieces at a time; turn to coat. Shake off excess.
In a deep skillet, heat 2 in. oil to 375°. Fry chicken pieces, a few at a time, until chicken is golden brown and juices run clear, 4-6 minutes on each side. Drain on paper towels.

Nutrition Facts

5 ounces cooked chicken: 571 calories, 44g fat (7g saturated fat), 105mg cholesterol, 524mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 35g protein.

Million Dollar Cake

Taste of Home Editors — Sat, 21 Jan 2023 10:32:51 +0000

Pineapple and mandarin oranges give this easy cake a refreshing, tropical twist. With cake mix and pudding mix as ingredients, it is a breeze to put together when you're short on prep time. Plus, it needs to chill before serving, so it's a perfect make-ahead dessert for potlucks and parties! —Rashanda Cobbins, Milwaukee, Wisconsin

Total Time

Prep: 15 min. + chilling Bake: 30 min. + cooling

Makes

16 servings

Updated: Sep. 27, 2023

Ingredients

1 can (11 ounces) mandarin oranges, undrained
1 package yellow cake mix (regular size)
1-1/4 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (20 ounces) crushed pineapple, well drained
8 ounces cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups whipped topping

Directions

Drain mandarin oranges and reserve liquid. Add reserved liquid to a liquid measuring cup (there should be about 1/2 cup) and fill with water to measure 1 cup. Prepare cake mix according to package directions, using the juice and water mixture in place of the water called for on the package. Bake in two greased 9-in. round baking pans according to package directions. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in pineapple. Spread 1 cup between cake layers.
In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread on top and side of cake. Cover and refrigerate for 3 hours or overnight. Decorate with mandarin oranges prior to serving.

Million-Dollar Cake Tips

Can you put almond extract in million-dollar cake?

If you love nutty recipes that use almond extract, you can definitely use some in this million-dollar cake. Try replacing half the vanilla extract with almond extract to start. Go up to 3/4 teaspoon almond extract total for more robust almond flavor.

How can you make sure the filling isn't too runny?

There are a lot of cake recipes that start with a box of pudding mix in the batter, but this recipe uses pudding mix in the creamy filling. To make sure it's not too runny, be sure to measure the milk accurately with a liquid measuring cup and thoroughly drain the crushed pineapple. Squeeze the liquid out of the pineapple by pressing down the loose can lid onto the pineapple while holding the can upside down or drain through a strainer, pressing the pineapple with the back of a large spoon to get the most juice out. If the filling seems too thin right after mixing, let it stand for 1-2 minutes to set up a bit.

How should you store million-dollar cake?

Store million-dollar cake covered in the refrigerator for up to 3-4 days. If you love this million-dollar cake, you've got to try our million-dollar pound cake recipe!

—Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 piece: 319 calories, 13g fat (6g saturated fat), 51mg cholesterol, 317mg sodium, 46g carbohydrate (33g sugars, 0 fiber), 4g protein.

Oreo Mousse Cake

Taste of Home Editors — Fri, 20 Jan 2023 10:32:33 +0000

Oreo mousse cake is so simple to put together, but it tastes as decadent as fancy restaurant desserts. Have fun garnishing it as you like, using crushed or whole Oreos, additional whipped cream rosettes or chocolate shavings. —Taste of Home Test Kitchen

Total Time

Prep: 15 min. Cook: 10 min. + chilling

Makes

16 servings

Updated: Aug. 30, 2023

Ingredients

1 package (14.3 ounces) Oreo cookies, crushed
1/3 cup butter, melted
8 ounces semisweet chocolate, chopped
3 cups heavy whipping cream, divided
1/2 cup confectioners' sugar
Additional whole or crushed Oreos, optional

Directions

In a small bowl, mix 2 cups crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use.

In a large microwave-safe bowl, microwave chocolate on high just until melted; stir until smooth. Cool to room temperature.
In another bowl, beat cream and confectioners' sugar until stiff peaks form; fold 4 cups into chocolate mixture. Spread over crust. Spread remaining whipped cream over top. Cover and refrigerate until set, about 3 hours. If desired, garnish with additional Oreos.

Oreo Mousse Cake Tips

Can you use other kinds of chocolate to make Oreo mousse cake?

It's hard to beat Oreo dessert recipes, and this Oreo mousse cake is no exception. It tastes great with semisweet chocolate, but can also be made with milk chocolate or German chocolate.

How long will Oreo mousse cake last?

Oreo mousse cake will last 3 to 4 days in the refrigerator. Store it in the springform pan with the ring left in place, so the cake can be covered without the cover touching the top of the whipped cream. Once your mousse cake is all eaten up, check out these additional ways to use your springform pan.

Can you make Oreo mousse cake ahead of time?

Oreo mousse cake tastes best when it's served within 1 to 2 days. Since you can make it ahead, it's great for parties, similar to these other Oreo dessert recipes perfect for a potluck.

—Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 piece: 402 calories, 30g fat (17g saturated fat), 61mg cholesterol, 143mg sodium, 32g carbohydrate (21g sugars, 2g fiber), 3g protein.

Slow-Cooker Chicken Tortilla Soup

Lindsay D. Mattison — Wed, 18 Jan 2023 10:32:25 +0000

Don't be shy about loading up the spices and shredded chicken for this recipe. Slow-cooker chicken tortilla soup tastes amazing as leftovers the next day. Your family will thank you for this one! —Karen Kelly, Germantown, Maryland

Total Time

Prep: 10 min. Cook: 4 hours

Makes

8 servings (2 qt.)

Updated: Jan. 29, 2024

Ingredients

1 pound boneless skinless chicken breasts
1 tablespoon canola oil
1 medium onion, chopped
3 garlic cloves, minced
1 carton (32 ounces) reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) fire-roasted diced tomatoes
1-1/2 cups frozen corn
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced fresh cilantro
Crushed tortilla chips
Optional: Chopped avocado, jalapeno peppers and lime wedges

Directions

In a large skillet over medium heat, brown chicken in oil. Remove chicken to 3-qt. slow cooker. Add onion to skillet; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to slow cooker. Stir in the next 9 ingredients. Cover and cook on low until chicken is tender, 4-5 hours.

Remove chicken and shred with 2 forks; return to slow cooker. Stir in cilantro. Sprinkle with tortilla chips. Serve with toppings as desired.

Slow-Cooker Chicken Tortilla Soup Tips

Can you use other kinds of chicken in slow-cooker chicken tortilla soup?

Definitely! Chicken thighs are a fast, easy, and juicy substitute for chicken breasts. You can also use store-bought rotisserie chicken or any leftover chicken you have on hand.

What else can you put in slow-cooker chicken tortilla soup?

To make this soup extra hearty, toss in chopped bell peppers. To make it spicy, add green chiles or a chopped and seeded jalapeno pepper. If you want even more heat, add the sauce from 1 chipotle pepper in adobo, or increase the amount of chili powder or ground cumin. We suggest adding just a little extra seasoning at first, then increasing more as desired.

What can you serve with slow-cooker chicken tortilla soup?

Garnish each serving with crumbled tortilla chips or tortilla strips, chopped avocado, jalapeno peppers, shredded cheddar cheese, lime wedges or a dollop of sour cream. This soup is delicious served with buttery cornbread or your favorite Mexican side dish.

How should you store leftover slow-cooker chicken tortilla soup?

Store this soup (without toppings or garnishes) in an airtight container in the refrigerator for up to 5 to 7 days. Or, store in the freezer for up to 6 months—just be sure to follow our pro tips for freezing soup. If you liked this slow-cooker chicken tortilla soup recipe, try more of our slow-cooker soup recipes.

—Amy Glander, Taste of Home Book Editor

Nutrition Facts

1 cup: 176 calories, 4g fat (1g saturated fat), 31mg cholesterol, 725mg sodium, 19g carbohydrate (3g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

Minty Avocado Christmas Cookies

Taste of Home Editors — Tue, 10 Jan 2023 10:32:34 +0000

Best known in the Southwest, avocado cookies are becoming more popular now that avocados are available year-round. These minty cookies are tasty, especially during the holidays. —Pat Dazis, Charlotte, North Carolina

Total Time

Prep: 20 min. Bake: 10 min./batch + cooling

Makes

7 dozen

Updated: Mar. 30, 2023

Ingredients

2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup pureed avocado (about 2 small avocados)
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1-1/2 teaspoons mint extract
1 cup semisweet chocolate chips
1 package (10 ounces) Andes crème de menthe baking chips
2 drops green food coloring, optional

Directions

Preheat oven to 350°. In large bowl, sift flour, baking powder, baking soda and salt; set aside.

In another large bowl, cream avocado, butter and sugars. Add eggs and mint extract. Gradually add flour mixture to creamed mixture, beating well; stir in semisweet and Andes chips. Add green food coloring if desired.
Drop by tablespoonfuls on parchment-lined baking sheets. Bake until edges start to brown, 10-12 minutes. Cool on pans 2 minutes, remove to wire racks to cool completely.

Minty Avocado Cookies Tips

How can you add cocoa powder to avocado cookies?

Looking for a chocolate profile in these minty avocado Christmas cookies? Substitute 1/4 cup cocoa powder for 2 tablespoons of the flour. For the best flavor, add the cocoa powder after the eggs to bloom the chocolate. Don’t go overboard on the cocoa, or the cookies may be crumbly.

Can you use overripe avocados to make avocado cookies?

Minty avocado cookies are the perfect use for very ripe avocados, but it’s important that the avocados are still green (and not brown or bruised!) or the flavor will taste off. Here’s how to tell if an avocado is ripe.

What can you serve with minty avocado cookies?

A steamy cup of Viennese coffee is perfect to sip on when eating avocado cookies. Here are more recipes to make with avocado!

—Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts

1 cookie: 72 calories, 3g fat (2g saturated fat), 7mg cholesterol, 46mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 1g protein.

Loaded Cowboy Queso

Lauren Pahmeier — Tue, 22 Nov 2022 10:29:43 +0000

Loaded Cowboy Queso is the ultimate football dip! This easy appetizer loaded with cheese, beer, black beans, tomatoes and sausage is our family's favorite tailgating recipe. I often serve it with homemade tortilla chips sprinkled with taco seasoning. —Becky Hardin, St. Peters, Missouri

Total Time

Prep Time: 15 min. Cook Time: 15 min.

Makes

24 servings (6 cups)

Updated: Sep. 25, 2023

Ingredients

1/2 pound bulk spicy pork sausage
1 cup pale ale or other light beer
1 package (16 ounces) Velveeta, cubed
1/2 cup shredded pepper jack cheese
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 can (10 ounces) diced tomatoes with mild green chiles, undrained
1 cup black beans, rinsed and drained
1/4 cup minced fresh cilantro
Optional: jalapenos and tortilla or corn chips

Directions

In a large skillet, cook sausage over medium heat until no longer pink, about 5 minutes, crumbling meat. Add beer, cook until reduced slightly, 3-4 minutes, stirring occasionally. Add Velveeta, pepper jack cheese and seasonings; stir occasionally until melted. When melted, stir in tomatoes, beans, and cilantro.

If desired, garnish with jalapenos and additional cilantro and serve with tortilla or corn chips.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup: 110 calories, 8g fat (4g saturated fat), 26mg cholesterol, 461mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 5g protein.

Amish Macaroni Salad

Taste of Home Editors — Fri, 11 Nov 2022 10:28:27 +0000

This Amish macaroni salad is a crowd favorite. It's supposed to be sweet, but you can lessen the sugar to suit your taste. Garnish with sliced hard-boiled eggs and paprika, if desired. —Mishelle Johnson, Wyoming, Michigan

Total Time

Prep 20 min. Cook: 15 min.

Makes

10 servings

Updated: Jun. 20, 2023

Ingredients

2 cups uncooked elbow macaroni
2 cups Miracle Whip or mayonnaise
3/4 cup sugar
3 tablespoons sweet pickle relish
3 tablespoons yellow mustard
2-1/4 teaspoons cider vinegar
3/4 teaspoon celery seed
1/4 teaspoon salt
3 celery ribs, chopped
1 medium onion, finely chopped
1 medium sweet red pepper, chopped
3 hard-boiled large eggs, chopped

Directions

Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.

For dressing, in a small bowl, combine Miracle Whip, sugar, relish, mustard, vinegar, celery seed and salt. In a large bowl, combine macaroni, celery, onion, red pepper and eggs. Add dressing; gently toss to coat. Cover and refrigerate until serving.

Amish Macaroni Salad Tips

How can you make sure Amish macaroni salad stays creamy?

Similar to most other macaroni salad recipes, the pasta in Amish macaroni salad will absorb some of the dressing as it sits. To make sure it's creamy, reserve one-third of the dressing and stir it in just before serving. This is especially helpful if you make the salad more than a few hours in advance.

How should you store Amish macaroni salad?

Store Amish macaroni salad in an airtight container in the refrigerator. Leftovers are delicious paired with grilled chicken recipes and will keep for 2 to 3 days.

How far in advance can you make Amish macaroni salad?

Make-ahead salads are so convenient! Amish macaroni salad can be made up to a day in advance. Stir it just before serving to freshen it up. If you liked this macaroni salad, try more of our Amish recipes.

—Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1/2 cup: 283 calories, 13g fat (2g saturated fat), 72mg cholesterol, 496mg sodium, 37g carbohydrate (21g sugars, 1g fiber), 4g protein.

Pumpkin Pie Hot Chocolate

Taste of Home Editors — Tue, 08 Nov 2022 10:32:39 +0000

Pumpkin pie vodka hot chocolate is the ultimate holiday cocktail. Made in a slow cooker and perfect for feeding a crowd, this creamy twist on a classic is a must-make for the holidays! —Becky Hardin, St. Peters, Missouri

Total Time

Prep: 10 min. Cooking: 2 hours.

Makes

10 servings

Updated: Nov. 08, 2023

Ingredients

4 cups whole milk
2 cups heavy whipping cream
1 can (14 ounces) sweetened condensed milk
1 package (12 ounces) semisweet chocolate chips
1 cup vodka
1 cup canned pumpkin
1 tablespoon pumpkin pie spice
Optional: Miniature marshmallows or whipped cream

Directions

In a 4-qt. slow cooker, combine all ingredients. Cook, covered, on low, 2 hours, stirring occasionally, until mixture is hot and chocolate is melted.

If desired, garnish with marshmallows or whipped cream.

Pumpkin Pie Vodka Hot Chocolate Tips

What other kinds of milk can you use to make vodka hot chocolate?

Low fat or dairy-free milks, such as almond, soy or oat, can be substituted for the whole milk to lighten up the recipe if desired. If you don’t want to use heavy cream, try using half and half or fat-free sweetened condensed milk. Keep in mind that substituting more than one ingredient will change the richness and flavor of the hot chocolate dramatically, so a taste test of the original method is recommended before altering the recipe.

What other kinds of liquor can you put in vodka hot chocolate?

While this recipe calls for vodka, you can use bourbon, brandy, Bailey’s Irish Cream or a chocolate liqueur too. Or, try another one of our spiked hot chocolate recipes!

Can you microwave vodka hot chocolate?

Yes, leftover pumpkin pie vodka hot chocolate can be reheated in the microwave. For a single serving, microwave at 50 percent power for 1 minute, stir and microwave in 20 second increments until the desired temperature is achieved, stirring with each additional increment. The reduced power level prevents overheating the milk and cream, avoiding the formation of a skin on top. However, if you bring this to a holiday get together, you probably won’t have any leftovers! This hot chocolate would be a great choice when looking for Thanksgiving potluck recipes. It would also be the perfect addition to a hot chocolate bar!

—Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts

1 cup: 575 calories, 34g fat (21g saturated fat), 77mg cholesterol, 111mg sodium, 52g carbohydrate (47g sugars, 3g fiber), 9g protein.

One-Pot Coconut Curry Lentil Soup

Taste of Home Editors — Tue, 01 Nov 2022 10:29:15 +0000

This curry soup might be vegan, but it's still as creamy as ever. If you prefer a meatier bowl, toss some chicken and chicken broth into the recipe. —Kijan Zendi, San Diego, California

Total Time

Prep: 10 min. Cook: 25 min.

Makes

8 servings (2 quarts)

Updated: Aug. 31, 2023

Ingredients

1 package (16 ounces) dried lentils, rinsed
1 carton (32 ounces) vegetable broth
2 tablespoons curry powder
1 garlic clove, minced
2 cans (13.66 ounces each) coconut milk
1/2 teaspoon kosher salt
Chopped green onions

Directions

Place lentils, broth, curry powder and garlic in a Dutch oven. Bring to a boil; reduce heat. Add coconut milk; simmer, uncovered, until lentils are tender, 25-30 minutes. Stir in salt. Serve with green onions.

Coconut Milk

A sweet milky white liquid high in oil derived from the meat of a mature coconut. It is not the naturally-occurring liquid found inside a coconut. In the United States, coconut milk is usually purchased in cans and used in both savory and sweet dishes originating from tropical or Asian cuisines.

Nutrition Facts

1 cup: 365 calories, 16g fat (16g saturated fat), 0 cholesterol, 493mg sodium, 40g carbohydrate (4g sugars, 7g fiber), 16g protein.

Patriotic Pepper Platter

Taste of Home Editors — Tue, 01 Nov 2022 10:28:10 +0000

Cream cheese stuffed peppers are easy to make, easy to travel with and wonderful to eat at room temperature. This platter can be made all summer long for each red, white and blue holiday! The dish also accommodates those who eat meat and those who don’t. With or without the bacon, these peppers are delish! —Tina Martino, Hewitt, New Jersey

Total Time

Prep: 30 min. Bake: 25 min.

Makes

4 dozen

Updated: Sep. 14, 2023

Ingredients

24 miniature sweet red peppers
1 package (8 ounces) cream cheese, softened
1/2 cup grated Parmesan cheese
24 bacon strips, halved lengthwise
2 slices white cheddar cheese
1 jar (9-1/2 ounces) pitted Greek olives, drained
Crushed red pepper flakes, optional

Directions

Preheat oven 400°. Cut miniature peppers in half lengthwise and remove seeds; set aside. In a small bowl, beat cream cheese and Parmesan cheese until blended. Spoon into pepper halves. Cut bacon in half lengthwise. Wrap a half-strip of bacon around 24 pepper halves; place in a greased 15x10x1-in. baking pan. Place unwrapped pepper havles in another 15x10x1-in. baking pan.

Bake until bacon is cooked and filling is bubbly, 25-30 minutes. Meanwhile, using a star cookie cutter, cut stars out of cheese slices. Arrange peppers, olives and cheese stars on a serving platter to resemble an American flag. If desired, sprinkle bacon-wrapped peppers with red pepper flakes.

Nutrition Facts

1 stuffed pepper half: 60 calories, 5g fat (2g saturated fat), 10mg cholesterol, 198mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.

Coffee Cheesecake

Taste of Home Editors — Thu, 27 Oct 2022 10:27:24 +0000

Coffee lovers will line up for this rich coffee cheesecake. It's creamy and just mildly sweet, which allows the coffee flavor to shine through. —Taste of Home Test Kitchen

Total Time

Prep: 30 min. Bake: 1 hour + chilling

Makes

16 servings

Updated: Dec. 18, 2023

Ingredients

20 Oreo cookies, finely crushed (about 1-2/3 cups)
1/4 cup butter, melted
FILLING:
3 tablespoons instant coffee granules
2 tablespoons hot water
4 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
GANACHE:
1 cup semisweet chocolate chips
2/3 cup heavy whipping cream
1-1/2 teaspoons vanilla extract
Optional: Whipped cream and coarsely chopped espresso beans

Directions

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

In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules and hot water.
In a large bowl, beat cream cheese, sugar, flour and vanilla until smooth. Add eggs and coffee mixture; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen side from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool slightly to reach a spreading consistency, stirring occasionally.
Remove rim from pan. Spread ganache over cheesecake. Refrigerate 1 hour or until set. If desired, decorate with whipped cream and espresso beans.

Coffee Cheesecake Tips

Do you have to wait for coffee cheesecake to cool before covering with ganache and serving?

As cheesecake is typically still rather soft when it is removed from the oven, it's important to allow the cheesecake to cool and chill completely before topping and serving.

How can you prevent cracks from forming when making coffee cheesecake?

To prevent cracks, bake your cheesecake (as instructed) in a water bath. The steam from the water gently bakes the cheesecake evenly across, preventing cracks. Here are some further tips for creating and using a water bath for your cheesecake.

How can you make coffee cheesecake your own?

Starting from the bottom up, you can change up the crust by making it nutty or spicy! On top, decorate your coffee cheesecake with crushed, chocolate-covered espresso beans, or a drizzle of melted white chocolate.

Can you freeze coffee cheesecake?

You certainly can freeze your coffee cheesecake. We give you all the know-how on freezing cheesecake in our guide. For best results, hold off on topping this cheesecake with the ganache until you have thawed the cheesecake in the refrigerator. Top the cheesecake and chill as directed for one hour before serving.

—Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 piece: 466 calories, 33g fat (19g saturated fat), 123mg cholesterol, 279mg sodium, 39g carbohydrate (31g sugars, 1g fiber), 6g protein.

Sea Salt Sticks

Taste of Home Editors — Wed, 19 Oct 2022 10:27:08 +0000

When my daughter was in school, her class had a recipe exchange party. The kids would bring something to eat to share with the class and include the recipe. My daughter came home with several recipes, but she raved about the delicious Sea Salt Sticks she had and wanted to make them for the family. They go well with spaghetti! You may even add 2 tablespoons poppy seeds to the flour before mixing. —Marina Castle Kelley, Canyon Country, California

Total Time

Prep: 45 min. + rising Bake: 20 min.

Makes

20 servings

Updated: Nov. 09, 2023

Ingredients

1 tablespoon sugar
1 package (1/4 ounce) quick-rise yeast
1 teaspoon sea salt
3-1/4 to 3-3/4 cups all-purpose flour
1-1/4 cups water
1/4 cup olive oil
TOPPING:
1 large egg white
1 tablespoon water
Coarse sea salt

Directions

Preheat oven to 325°. In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rest 10 minutes.

Divide dough into 20 portions. On a lightly floured surface, roll each portion into a14-in. rope. Place ropes 1 in. apart on greased baking sheets. Cover and let rise in a warm place until almost doubled, 15-20 minutes.
In a small bowl, whisk egg white with water; brush over tops of dough. Sprinkle with coarse sea salt. Bake until light brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

Nutrition Facts

1 breadstick: 102 calories, 3g fat (0 saturated fat), 0 cholesterol, 97mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 2g protein.

Spicy Roasted Carrot Hummus

Taste of Home Editors — Wed, 19 Oct 2022 10:26:50 +0000

This is a wonderful appetizer for Easter, Mother’s Day or any spring gathering. The roasted carrots give this hummus a bright, fresh flavor. Even those who don’t like hummus end up loving this version. —Anne Ormond, Dover, New Hampshire

Total Time

Prep: 20 min. Bake: 15 min.

Makes

2 cups

Updated: Nov. 08, 2023

Ingredients

1 cup chopped carrots
3 garlic cloves, peeled
3 tablespoons olive oil, divided
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon water
1 teaspoon hot pepper sauce, such as Tabasco
1/4 teaspoon sea salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 cup sunflower kernels
Assorted fresh vegetables and pita wedges

Directions

Preheat oven to 400°. Place carrots and garlic in a rimmed baking sheet. Drizzle with 2 tablespoons oil; toss to coat. Roast until carrots are soft, 15-20 minutes. Cool on a wire rack.

Transfer carrot mixture to a food processor. Add garbanzo beans, lemon juice, tahini, water, hot sauce, salt and spices. While processing, add remaining 1 tablespoon oil. Process until the desired consistency is reached. Transfer to a serving dish. If desired, drizzle with additional oil and hot sauce. Top with sunflower kernels. Serve warm or chilled with vegetables and pita wedges.

Carrot Hummus Tips

How can you make carrot hummus your own?

Smoked paprika will give your carrot hummus some sweet and smoky flavor, whether you mix it in or sprinkle it on top. After preparing the hummus, you could also consider stirring in minced fresh parsley or thyme.

What other toppings can you put on carrot hummus?

Toasted pumpkin seeds or pepitas would be delicious, and chopped, toasted walnuts would lend a bit of richness. For a juicy bite along with a snappy crunch, pomegranate arils look like little gems atop a fresh bowl of hummus. Don’t be intimidated: It’s actually easy to learn how to remove pomegranate seeds.

What else can you serve with carrot hummus?

For a sweet surprise, serve the hummus with cinnamon-spice pita chips. I also love crackers, pita bread, and fresh raw veggies with carrot hummus. You can also turn carrot hummus into a layered dip or spread it on bread to make a sandwich. Check out other recipes with hummus to find other ways to use the savory spread.

How long will carrot hummus last?

The carrot hummus will stay fresh for 5 to 7 days in an airtight container in the fridge, though it’s unlikely to stick around that long. If you liked this recipe, try more of our hummus recipes.

—Christine Rukavena, Taste of Home Senior Book Editor

Nutrition Facts

1/4 cup: 155 calories, 11g fat (1g saturated fat), 0 cholesterol, 175mg sodium, 12g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch.

Amish Vanilla Pie

Taste of Home Editors — Wed, 12 Oct 2022 21:29:27 +0000

We live in rural northern Indiana where we have several Amish communities. I found this recipe in our local paper a few years back, and after making a few adjustments, I came up with a fabulous pie! It reminds me of the many cream pies my grandma made for holidays. Be sure to allow the Amish vanilla pie to set and cool completely before cutting and serving. —Shelly Brubacher, Nappanee, Indiana

Total Time

Prep Time: 10 min. + chilling Cook Time: 55 min.

Makes

8 servings

Updated: Jun. 27, 2023

Ingredients

Dough for single-crust pie
1 cup packed brown sugar, divided
1 tablespoon plus 1 cup all-purpose flour, divided
1 large egg, room temperature, beaten
1/4 cup dark corn syrup
2-1/2 teaspoons vanilla extract
1 cup water
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup cold butter

Directions

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 350°.

Meanwhile, in a small saucepan, combine 1/2 cup brown sugar, 1 tablespoon flour, egg, corn syrup and vanilla extract. Slowly stir in water. Cook over medium heat until mixture comes to a boil, 3-4 minutes. Cool slightly.
In second bowl, combine remaining brown sugar and flour, cream of tartar, baking soda, nutmeg and salt; cut in butter until crumbly.
Pour cooled filling into pie crust; sprinkle top with crumble. Bake until light golden brown, 45-55 minutes. Cool on a wire rack.

Amish Vanilla Pie Tips

How can you tell when Amish vanilla pie is done?

You can tell when Amish vanilla pie is done when the bottom crust appears lightly browned, and its signature crumb topping is golden brown. That's one advantage of using a clear glass pie plate—you can check the color, and can also avoid an undercooked, soggy crust. Use Amish butter to make the pie taste even more authentic.

What can you serve with Amish vanilla pie?

If you love baking up Amish recipes, this vanilla pie is sure to become a new favorite. Make it extra special by serving with whipped cream or a scoop of vanilla ice cream.

How should you store Amish vanilla pie?

Store leftover Amish vanilla pie covered in the refrigerator. When you've polished off the pie, try more Amish desserts like classic Amish cookies.

—Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 piece: 430 calories, 18g fat (11g saturated fat), 69mg cholesterol, 349mg sodium, 63g carbohydrate (35g sugars, 1g fiber), 5g protein.

Orange-Maple Cranberry Sauce

Taste of Home Editors — Fri, 23 Sep 2022 16:14:21 +0000

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

Updated: Jul. 25, 2023

Ingredients

2 cups fresh cranberries
1/2 cup orange juice
1/2 cup maple syrup
1/4 cup golden raisins
1/4 cup chopped walnuts, toasted
Optional: Orange slices and minced fresh parsley

Directions

In a large saucepan, combine the first 5 ingredients over medium-high heat. Bring mixture to a boil; reduce heat. Simmer, uncovered, until cranberries start to burst and mixture thickens, about 20 minutes, stirring occasionally. If desired, garnish with orange slices, additional chopped walnuts and minced parsley.

Toasting Nuts

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Sugared Cranberries

Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour.

Nutrition Facts

3 tablespoons: 108 calories, 2g fat (0 saturated fat), 0 cholesterol, 4mg sodium, 22g carbohydrate (17g sugars, 1g fiber), 1g protein.

No-Churn Eggnog Soft-Serve Ice Cream

Taste of Home Editors — Wed, 21 Sep 2022 16:23:24 +0000

As a fanatical lover of all things eggnog, I like to say that this soft-serve eggnog ice cream stole my heart. Served with gingerbread or holiday cookies, it's bound to find a place in your heart as well. —Colleen Delawder, Herndon, Virginia

Total Time

Prep: 10 min. + freezing

Makes

8 servings

Updated: Jun. 13, 2023

Ingredients

2 cups eggnog
1 cup heavy whipping cream
1/2 cup sugar
1/4 cup spiced rum
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions

Place all ingredients in a blender; process until thickened, 1-2 minutes.
Transfer to freezer containers, allowing headspace for expansion. Freeze until firm, several hours or overnight.

Eggnog Ice Cream Tips

Can you make eggnog ice cream without rum?

You can certainly make this ice cream without the rum, if you prefer! However, your ice cream may be a touch firmer, as the alcohol keeps this no-churn ice cream soft and creamy in the freezer. To keep it soft without the alcohol, you can substitute a few tablespoons of vanilla or rum extract (which will affect the flavor), or increase the amount of heavy whipping cream slightly, as the butterfat in the cream does not freeze too hard.

How long does eggnog ice cream last?

Ice cream’s flavor and texture can degrade in your freezer over time, so it’s best to eat it within 1 month. We guarantee this eggnog ice cream will not last that long, though! Store your ice cream in a shallow, airtight, lidded container, preferably made of glass, metal or freezer-safe plastic. In a pinch, loaf pans or pie plates work quite well—just make sure all of your ice cream will fit the container and that you can keep it tightly covered to prevent freezer burn. Check out some of the ice cream products we recommend, including storage containers.

What can you mix into eggnog ice cream?

Once your ice cream has frozen to a point where it can be softly stirred, crumble up Biscoff cookies or amaretti and swirl the crumbs into the eggnog ice cream for an extra bit of flavor and texture. For a real holiday treat, add crumbled pieces of gingerbread!

—Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1/2 cup: 222 calories, 14g fat (9g saturated fat), 71mg cholesterol, 43mg sodium, 19g carbohydrate (19g sugars, 0 fiber), 4g protein.

Power Breakfast Sandwich

Taste of Home Editors — Thu, 25 Aug 2022 16:21:11 +0000

When I'm looking for a quick breakfast on the go, I love to have these waiting in the freezer. I can grab one, pop it into the microwave and head out the door with something nutritious. —Jolene Martinelli, Fremont, New Hampshire

Total Time

Prep: 20 min. Bake: 15 min.

Makes

6 servings

Updated: Jan. 03, 2024

Ingredients

1 teaspoon olive oil
1/4 cup chopped onion
1/4 cup chopped sweet red or orange pepper
1/4 cup chopped fresh baby spinach
6 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
6 Italian turkey sausage links, casings removed
1 package (12 ounces) multigrain sandwich thins, split
6 slices cheddar, Swiss or pepper jack cheese

Directions

Preheat oven to 350°. In a large nonstick skillet, heat oil over medium-high heat. Add onion and sweet pepper; cook and stir until tender, 3-4 minutes. Add spinach; cook 1 minute longer. Remove from heat; let cool 5 minutes. In a large bowl, whisk eggs, salt, pepper and onion mixture. Divide egg mixture among 6 greased 4-in. muffin top tins. Bake until eggs are set, 12-15 minutes.

Meanwhile, shape sausage into six 5-in. patties. In the same skillet, cook patties over medium heat until a thermometer reads 160°, 4-5 minutes on each side. Drain on paper towels if necessary. Layer sandwich bottoms with sausage patties, egg rounds and cheese; replace tops.

Nutrition Facts

1 sandwich: 434 calories, 23g fat (9g saturated fat), 257mg cholesterol, 1026mg sodium, 31g carbohydrate (3g sugars, 7g fiber), 30g protein.

Avocado-Lime Ranch Dressing

Taste of Home Editors — Thu, 25 Aug 2022 16:14:33 +0000

This avocado lime ranch dressing is a Chick-fil-A copycat recipe. This version has no sugar added, is half the calories of the original and is made with buttermilk, avocado, fresh cilantro, spices and lime for a tangy, zesty twist on a classic salad dressing. Dairy-based salad dressings will last in the refrigerator for up to one week. Try using freshly opened sour cream and buttermilk to help it last as long as possible. —Kelsey Reddick Smith, Knoxville, Tennessee

Total Time

Prep: 15 min. + chilling

Makes

2 cups

Updated: Jan. 04, 2024

Ingredients

1/2 cup buttermilk
1/2 cup sour cream
1/4 cup mayonnaise
1 medium ripe avocado, peeled and cubed
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1-1/2 teaspoons dill weed
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper

Directions

Place all ingredients in a blender; cover and process until combined. Transfer to a jar. Refrigerate, covered, at least 1 hour before serving.

Nutrition Facts

2 tablespoons: 56 calories, 5g fat (1g saturated fat), 7mg cholesterol, 109mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fat.