Winning Recipes – Taste of Home https://www.tasteofhome.com Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Tue, 13 Feb 2024 23:05:21 +0000 en-US hourly 6 https://wordpress.org/?v=5.9 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Winning Recipes – Taste of Home https://www.tasteofhome.com 32 32 Gluten-Free Carrot Cupcakes with Cream Cheese Frosting https://www.tasteofhome.com/recipes/gluten-free-carrot-cupcakes-with-cream-cheese-frosting/ Tue, 13 Feb 2024 22:59:10 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958090
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

  1. Preheat oven to 350°. Line 12 muffin cups with paper liners.
  2. 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.
  3. 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.
  4. 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 https://www.tasteofhome.com/recipes/falafel-beef-burgers/ Tue, 13 Feb 2024 22:53:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958088
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

  1. 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.
  2. 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.
  3. 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 https://www.tasteofhome.com/recipes/spicy-shrimp-orzo-with-lemon-and-basil/ Tue, 13 Feb 2024 23:01:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958086
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

  1. 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.
  2. 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.
  3. 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.
  4. 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 https://www.tasteofhome.com/recipes/blueberry-papaya-smoothie-bowl/ Tue, 13 Feb 2024 22:56:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958083
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

  1. 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.
  2. 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 https://www.tasteofhome.com/recipes/warm-asparagus-salad-with-eggs/ Tue, 13 Feb 2024 23:05:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958081
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

  1. In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
  2. 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.
  3. In a small bowl whisk together vinegar, oil, mustard, garlic powder, sugar, salt and red pepper flakes. Pour over warm asparagus; toss to coat.
  4. 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 https://www.tasteofhome.com/recipes/shrimp-salad-with-hot-honey-avocado-dressing/ Tue, 13 Feb 2024 23:02:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958079
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

  1. In a blender or food processor, combine the first 7 ingredients. Cover and process until smooth.
  2. 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 https://www.tasteofhome.com/recipes/best-foolproof-cauliflower-pizza-crust/ Tue, 13 Feb 2024 22:55:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958076
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

  1. 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.
  2. Place cauliflower on a clean towel; roll up and squeeze to remove excess liquid. Transfer to a large bowl. Stir in remaining ingredients.
  3. 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.
  4. 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 https://www.tasteofhome.com/recipes/pineapple-coconut-refresher/ Tue, 13 Feb 2024 23:00:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958072
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

  1. 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 https://www.tasteofhome.com/recipes/chocolate-black-bean-smoothies/ Tue, 13 Feb 2024 22:57:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958068
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

  1. 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 https://www.tasteofhome.com/recipes/bananas-foster-frozen-protein-dessert/ Tue, 13 Feb 2024 22:55:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958066
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

  1. 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.
  2. 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 https://www.tasteofhome.com/recipes/bacon-blue-cheese-fig-bruschetta/ Tue, 09 Jan 2024 13:58:30 +0000 https://www.tasteofhome.com/recipes/bacon-blue-cheese-fig-bruschetta/
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

  1. 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 https://www.tasteofhome.com/recipes/minty-pea-soup-with-lemon/ Tue, 09 Jan 2024 13:58:12 +0000 https://www.tasteofhome.com/recipes/minty-pea-soup-with-lemon/
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

  1. 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.
  2. 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 https://www.tasteofhome.com/recipes/chocolate-cupcakes-with-strawberry-filling/ Tue, 09 Jan 2024 13:58:02 +0000 https://www.tasteofhome.com/recipes/chocolate-cupcakes-with-strawberry-filling/
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

  1. 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.
  2. In a small bowl, whisk buttermilk, egg, oil and vanilla until smooth. Add to flour mixture. Drizzle in hot coffee, beating until smooth.
  3. 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.
  4. 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.
  5. 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 https://www.tasteofhome.com/recipes/mother-s-day-ham/ Tue, 09 Jan 2024 13:57:48 +0000 https://www.tasteofhome.com/recipes/mother-s-day-ham/
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

  1. 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 https://www.tasteofhome.com/recipes/peach-bourbon-shrimp/ Tue, 09 Jan 2024 13:57:14 +0000 https://www.tasteofhome.com/recipes/peach-bourbon-shrimp/
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

  1. 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 https://www.tasteofhome.com/recipes/nacho-wings-2/ Tue, 09 Jan 2024 13:57:02 +0000 https://www.tasteofhome.com/recipes/nacho-wings-2/
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

  1. 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.
  2. 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.
  3. 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 https://www.tasteofhome.com/recipes/brandy-alexander-cheesecake/ Tue, 09 Jan 2024 13:56:53 +0000 https://www.tasteofhome.com/recipes/brandy-alexander-cheesecake/
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

  1. 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.
  2. In a small bowl, mix cracker crumbs, sugar, and cinnamon; stir in butter. Press onto bottom of prepared pan.
  3. 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.
  4. 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.
  5. 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) https://www.tasteofhome.com/recipes/halva-caramel-alfajores-caramel-filled-sandwich-cookies/ Tue, 09 Jan 2024 13:56:43 +0000 https://www.tasteofhome.com/recipes/halva-caramel-alfajores-caramel-filled-sandwich-cookies/
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

  1. 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.
  2. 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.
  3. 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 https://www.tasteofhome.com/recipes/meaty-wild-rice-meatballs-in-cranberry-sauce/ Tue, 09 Jan 2024 13:56:05 +0000 https://www.tasteofhome.com/recipes/meaty-wild-rice-meatballs-in-cranberry-sauce/
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

]]> Sea Salt Sticks https://www.tasteofhome.com/recipes/sea-salt-sticks/ Wed, 19 Oct 2022 10:27:08 +0000 https://www.tasteofhome.com/recipes/sea-salt-sticks/
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

  1. 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.
  2. 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.
  3. 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 https://www.tasteofhome.com/recipes/spicy-roasted-carrot-hummus/ Wed, 19 Oct 2022 10:26:50 +0000 https://www.tasteofhome.com/recipes/spicy-roasted-carrot-hummus/
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

  1. 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.
  2. 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.

]]> Spiced Squash and Fruit Crumble https://www.tasteofhome.com/recipes/spiced-squash-and-fruit-crumble/ Wed, 19 Oct 2022 10:26:49 +0000 https://www.tasteofhome.com/recipes/spiced-squash-and-fruit-crumble/
This sweet and savory dish is a side made for cold weather and is amazing with any meal. It is versatile and great for potlucks and family dinners. —Joan Hallford, Fort Worth, Texas
Total Time

Prep: 25 min. Bake: 45 min.

Makes

12 servings

Updated: Sep. 13, 2023

Ingredients

  • 6 thick-sliced bacon strips, cut into 1/2-inch pieces
  • 1-1/4 pounds cubed peeled butternut squash (1-inch cubes)
  • 3 medium Granny Smith apples, peeled and cut into wedges (about 4 cups)
  • 2 medium pears, peeled and cut into 1-inch cubes
  • 1/2 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground mace
  • 1/4 cup cold butter
  • 1/2 cup chopped pecans, toasted

Directions

  1. Preheat oven to 350º. In a large skillet, cook bacon over medium heat until almost crisp, stirring occasionally. Drain on paper towels.
  2. Combine squash, apples and pears in an ungreased 13x9-in. baking dish. In a small bowl, mix brown sugar, flour, salt, cinnamon and mace. Cut in butter until mixture resembles coarse crumbs. Fold in pecans and bacon. Sprinkle over squash mixture.
  3. Bake until squash and fruit are tender, 45-50 minutes.

Nutrition Facts

3/4 cup: 187 calories, 10g fat (4g saturated fat), 15mg cholesterol, 357mg sodium, 24g carbohydrate (16g sugars, 3g fiber), 3g protein.

]]> Stone Fruit Pie https://www.tasteofhome.com/recipes/stone-fruit-pie-2/ Tue, 18 Oct 2022 19:26:04 +0000 https://www.tasteofhome.com/recipes/stone-fruit-pie-2/
Total Time

Prep: 30 min. Bake: 40 min. + cooling

Makes

4 servings

Updated: Oct. 18, 2022

Ingredients

  • 1 cup fresh or frozen pitted tart cherries, thawed
  • 1 large nectarine, chopped
  • 2 apricots, sliced
  • 1/3 cup sugar
  • 1-1/2 teaspoons cornstarch
  • 1 tablespoon plus 1 cup all-purpose flour, divided
  • Dash ground cinnamon
  • 1/2 teaspoon salt
  • 7 tablespoons cold butter, divided
  • 3 to 4 tablespoons ice water
  • 1 egg yolk
  • 1 teaspoon water

Directions

  1. In a small bowl, combine the cherries, nectarine, apricots, sugar, cornstarch, 1 tablespoon flour and cinnamon; set aside.
  2. In another bowl, combine salt and remaining flour; cut in 6 tablespoons butter until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one half to fit a 7-in. pie plate; transfer pastry to pie plate. Add filling; dot with remaining butter.
  3. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. In a small bowl, whisk egg yolk and water; brush over lattice top. Bake at 400° for 40-45 minutes or until filling is bubbly and crust is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
]]> Power Breakfast Sandwich https://www.tasteofhome.com/recipes/power-breakfast-sandwich/ Thu, 25 Aug 2022 16:21:11 +0000 https://www.tasteofhome.com/recipes/power-breakfast-sandwich/
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

  1. 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.
  2. 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 https://www.tasteofhome.com/recipes/avocado-lime-ranch-dressing/ Thu, 25 Aug 2022 16:14:33 +0000 https://www.tasteofhome.com/recipes/avocado-lime-ranch-dressing/
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

  1. 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.

]]> Houlihan’s Copycat Shrooms https://www.tasteofhome.com/recipes/houlihan-s-copycat-shrooms/ Thu, 25 Aug 2022 16:14:00 +0000 https://www.tasteofhome.com/recipes/houlihan-s-copycat-shrooms/
I enjoyed this appetizer at Houlihan’s restaurant and ordered it every time I went there. When the restaurant closed in my area, I was determined to re-create the dish at home. The mushrooms might even be better than the restaurant’s. Besides baking them, I have also cooked them on a grill and in a toaster oven. Consistently delicious, the stuffed mushrooms are enjoyed every single time. —Jo Hart, Flippin, Arkansas
Total Time

Prep: 25 min. Bake: 15 min.

Makes

about 1-1/2 dozen

Updated: Dec. 22, 2023

Ingredients

  • 1 pound small fresh portobello mushrooms
  • 4 tablespoons butter, divided
  • 1/3 cup finely chopped onion
  • 1 package (8 ounces) cream cheese, cubed
  • 1/2 teaspoon seasoned salt
  • 1/3 cup finely shredded cheddar cheese
  • TOPPING:
  • 1/4 cup crushed Ritz crackers
  • 1 tablespoon butter, melted

Directions

  1. Preheat oven to 375°. Remove stems from mushrooms and finely chop stems; set caps aside. In a large skillet, melt 2 tablespoons butter over medium heat. Add chopped stems and onion; cook and stir until tender, 4-6 minutes.
  2. Add cream cheese and seasoned salt; cook and stir until cream cheese is melted. Fill mushroom caps. Melt remaining 2 tablespoons butter. Dip bottoms of mushrooms in melted butter; place on a baking sheet. Top with cheddar cheese. For topping, combine crackers and butter; sprinkle over tops.
  3. Bake until mushrooms are tender and heated through, 12-15 minutes. Serve hot.

Nutrition Facts

1 stuffed mushroom: 95 calories, 9g fat (5g saturated fat), 23mg cholesterol, 131mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 2g protein.

]]> Easy Honey Mustard Chicken https://www.tasteofhome.com/recipes/easy-honey-mustard-chicken/ Thu, 25 Aug 2022 16:13:08 +0000 https://www.tasteofhome.com/recipes/easy-honey-mustard-chicken/
My absolute favorite dish at Bakers Square is the Honey Mustard Chicken with mushrooms and onions. Unfortunately, the Bakers Square restaurants near me relocated. So, I devised this version which is quick and easy.—Arlene Erlbach, Morton Grove, Illinois
Total Time

Prep: 15 min. Cook: 25 min.

Makes

4 servings

Updated: Dec. 16, 2023

Ingredients

  • 3/4 cup Dijon honey mustard salad dressing
  • 1/3 cup chicken broth
  • 1/3 cup half-and-half cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 3 tablespoons olive oil, divided
  • 1/2 pound medium fresh mushrooms, thinly sliced
  • 1 large sweet onion, halved and thinly sliced

Directions

  1. In a small bowl, combine the first 5 ingredients. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess.
  2. In a large skillet, heat 2 tablespoons oil over medium-high heat. Brown chicken on both sides. Remove from pan. In same pan, cook mushrooms and onion in remaining 1 tablespoon oil until tender, 6-8 minutes.
  3. Add dressing mixture, stirring to loosen browned bits from pan. Return chicken to pan; bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in chicken reads 165°, 12-15 minutes longer.

Nutrition Facts

1 serving: 563 calories, 35g fat (6g saturated fat), 117mg cholesterol, 548mg sodium, 23g carbohydrate (12g sugars, 1g fiber), 38g protein.

]]> Copycat Honey Baked Ham https://www.tasteofhome.com/recipes/copycat-honey-baked-ham/ Thu, 25 Aug 2022 16:12:01 +0000 https://www.tasteofhome.com/recipes/copycat-honey-baked-ham/
For holidays and special occasions my family loves a good old fashioned baked ham. One year I decided to see if I could duplicate the crunchy glaze on a Honey Baked Ham. After tweaking it a couple times I have developed a pretty good imitation. It is delicious. I get asked to make ham to take to potlucks and parties because everyone likes my version so well. The best part is that it is really easy. If you have a kitchen torch you can torch the sugar instead of broiling it. That method is just as easy. —Donna Gribbins, Shelbyville, Kentucky
Total Time

Prep: 10 min. Cook: 4 hours 5 min. + standing

Makes

16 servings

Updated: Jan. 30, 2024

Ingredients

  • 1 spiral-sliced fully cooked bone-in ham (8 to 10 pounds)
  • 1 cup water
  • 3/4 cup honey, divided
  • GLAZE:
  • 1 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon Chinese five-spice powder
  • 1/8 teaspoon ground cloves

Directions

  1. Place ham and water in a 7-qt. slow cooker. Brush ham with 1/2 cup honey. Cook, covered, on low until a thermometer reads 140°, 4-5 hours.
  2. Preheat broiler. Combine glaze ingredients. Transfer ham to a rack in a shallow roasting pan, cut side down. Brush with remaining 1/4 cup honey; sprinkle with glaze mixture, pressing to adhere. Broil 6-8 in. from heat until lightly browned and sugar is melted, 3-5 minutes, rotating as needed. Cover with foil; let stand until glaze hardens, about 30 minutes.

Nutrition Facts

5 ounces cooked ham: 288 calories, 6g fat (2g saturated fat), 100mg cholesterol, 1192mg sodium, 26g carbohydrate (26g sugars, 0 fiber), 33g protein.

]]> Candied Bacon Palmiers https://www.tasteofhome.com/recipes/candied-bacon-palmiers/ Thu, 18 Aug 2022 16:13:23 +0000 https://www.tasteofhome.com/recipes/candied-bacon-palmiers/
Total Time

Prep: 20 min. + chilling Bake: 15 min.

Makes

3 dozen

Updated: Aug. 10, 2023

Ingredients

  • 6 bacon strips
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 3/4 cup packed light brown sugar

Directions

  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; crumble. Unfold 1 sheet of puff pastry. Sprinkle with half the brown sugar and half the bacon.
  2. Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry sheet and ingredients. Refrigerate until firm enough to slice, about 30 minutes.
  3. Preheat oven to 400°. Cut each roll crosswise into 1/2-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until golden and crisp, 15-20 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
  4. Freeze option: Cover and freeze unbaked sliced palmiers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; close tightly and return to freezer. To use, thaw and bake palmiers as directed.

Nutrition Facts

1 palmier: 91 calories, 4g fat (1g saturated fat), 1mg cholesterol, 70mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 1g protein.

]]> Iced Oatmeal Apple Toffee Cookies https://www.tasteofhome.com/recipes/iced-oatmeal-apple-toffee-cookies/ Thu, 18 Aug 2022 16:13:08 +0000 https://www.tasteofhome.com/recipes/iced-oatmeal-apple-toffee-cookies/
There’s nothing quite like the classic iced oatmeal cookie, but things get even better when you add in toffee bits and apples. To top these treats, drizzle each with a sweet cinnamon sugar glaze. Now that’s what I call oatmeal cookie heaven. —Colleen Delawder, Herndon, Virginia
Total Time

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

Makes

6-1/2 dozen

Updated: Jun. 15, 2023

Ingredients

  • 1 cup unsalted butter, softened
  • 2/3 cup sugar
  • 2/3 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 2-1/2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 medium apples, finely chopped
  • 1 cup brickle toffee bits
  • ICING:
  • 2 cups confectioners' sugar
  • 3 tablespoons heavy whipping cream
  • 2 tablespoons water
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, oats, cinnamon, kosher salt, baking soda and baking powder; gradually beat into creamed mixture. Fold in apples and toffee bits.
  2. Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool on pans for 2 minutes before removing to wire racks to cool completely. Combine icing ingredients; drizzle over cooled cookies. Let stand until set.

Nutrition Facts

1 cookie: 89 calories, 4g fat (2g saturated fat), 13mg cholesterol, 67mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 1g protein.

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