Which one should you choose?

This golden oil purportedly helps prevent many major diseases and is credited with a variety of health benefits, but much of that can depend on the type of olive oil you buy. Let’s go over the basics of olive oil vs. extra virgin olive oil, and learn when it’s best to choose one over the other.

What is olive oil?

Olive oil is produced by crushing the ripened fruit of the olive tree. Olive trees as we know them date back thousands of years, and historians believe that humans have been making and consuming olive oil for more than 6,000 years. Some fossils suggest that relatives of the olive tree were around millions of years ago. The olive tree is native to Asia Minor but eventually spread across the entire Mediterranean basin. Most of the world’s olive oil is still produced in those regions.

The oil is liquid at room temperature, but solidifies when cold. Olive oil is a crucial component of the super-healthy Mediterranean diet and is one of the primary cooking fats in Greece, Spain and Italy, among other places.

Regular olive oil, which can’t be labelled “virgin” or “extra virgin,” is more refinedaka less flavorfulthan virgin oil, and may have been heated during production. It is considered to be a lower grade of olive oil. It can be made using olives that had defects in flavor, but because it is refined, those flavor notes will not be noticeable in the finished product.

What does olive oil taste like?

Regular olive oil will have some of the characteristics of the olives from which it was made, but because of the way the oil is produced, the flavor will generally be comparatively smooth and mild. As the oil is heated and refined, the compounds that give olive oil its unique and interesting flavors are removed.

How do you use olive oil?

Non-virgin olive oil can be great as a cooking oil. It can be used to saute vegetables or in marinades for meats (although virgin oils are great for those tasks too).

There is debate about whether olive oil should ever be used for frying as it has a lower smoke point than peanut oil, canola oil, corn oil and other oils prized for use in super hot applications. A refined olive oil will likely have a higher smoke point than one that is unrefined and will definitely have a higher smoke point than an oil that is unfiltered. To settle any confusion, we have a guide on cooking oils that discusses all sorts of uses and applications.

What is extra virgin olive oil?

Extra virgin is a classification for olive oil that has been produced by cold mechanical extractionsuch as by grinding with stonesand without the use of chemicals (some much lower quality olive oils are processed with a chemical treatment).

To qualify as extra virgin, the oil must also receive high marks for its flavor and have a low percentage of free oleic acid. Cold-pressed extra virgin olive oil retains much more of the nutrients that offer the health benefits touted by olive oil. Oil that is cold pressed and doesn’t merit the extra virgin designation can be sold as virgin oil.

What does extra virgin olive oil taste like?

Extra virgin olive oil is made from the same types of olives as regular olive oil, but it’s a grade reserved for the most delicious batches. Virgin oils will taste different depending on the kind or kinds of olives that were pressed to make it and how ripe the olives were at harvest time.

Some virgin olive oils are smooth and buttery tasting, but many have peppery and grassy notes, and will cause a little tickle in the back of the throat. Certain olive oil packages list information about the flavor profile of the oil within.

How do you use extra virgin olive oil?

The top-flight flavor means that extra virgin oil is superb for taste-forward applications such as drizzling over salads or as a dip for breads. Because extra virgin oil is more expensive than its virgin counterpart, budget-conscious cooks might want to save it for times when its flavor will truly stand out. However, if you’ve got cash or you’re budgeting for healthier foods, extra virgin olive oil can be your go-to oil for low to medium temperature cooking.

Extra virgin olive oil is considered one of the healthiest fats. However, because of its robust flavor, olive oil is not an all-purpose oil. If you want the health benefits of olive oil without the zing, it can be combined with neutral or nutty-tasting oils such as sunflower or grape seed.

Solo, olive oil is excellent in Mediterranean dishes such as hummus, pesto and gazpacho. Starchy foods pair well with the oil’s rich and sharp taste, so choose olive oil for tossing with pasta, making pizza dough or as a dip for bread. It is also an important part of the dressing for tabbouleh.

Extra virgin oil can be used in sauces and for cooking in place of regular olive oil, if desired.

Olive Oil vs. Extra Virgin Olive Oil

So, regular olive oil is refined and may be produced using heat. Virgin and extra virgin oil are very similar to each other, but the extra virgin version has the finest flavor.

If you’re a cost-conscious cook, it can be great to use a less pricey oil for pan cooking and in sauces, but keep a bottle of extra virgin olive oil around for use in salad dressings and as a healthy drizzle on top of soups, a dip for bread and so on. Choose virgin olive oil as a middle-of-the-road option for cooking and save the fanciest stuff for special occasions.

If price is no object and you only want to keep one bottle of oil on the shelf, go for the extra virgin. It can be used in all of the same ways as other olive oils, but will be particularly delicious. In addition, extra virgin oil is purported to have the most health benefits.

Don’t forget that some olive oils are buttery and well-rounded, while others are grassy or peppery and piquant. Finding the flavor of olive oil that you like most may be even more important than whether it’s virgin or extra virgin!

Whichever you choose, make sure you store the olive oil properly.

The post What Is the Difference Between Olive Oil and Extra Virgin Olive Oil? appeared first on Taste of Home.

But when it comes to cooking with butternut squash, there are challenges. It’s notoriously difficult topeel and cut winter squash. The skin of butternut squash is tough, often making it tricky to peel without hurting your fingertips.

Fortunately, Monique, the creator behind Ambitious Kitchen, shared a hack makes peeling infinitely easier. That way, we can effortlessly whip up the best butternut squash recipes all season long!

What’s the best way to peel butternut squash?

You need to microwave the squash first! Simply poke holes in the butternut squash before microwaving it for around 2 minutes.

Monique says this extra step makes “peeling SO much easier.” Microwaving the squash softens its skin and helps chefs save more of the precious orange insides. Genius!

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A post shared by Monique: Ambitious Kitchen (@ambitiouskitchen)

Instagram commenters were delighted by the hack. One wrote, “I’ve never thought to microwave it!” Another beams “the microwave tip gets an A++++ from me.” And if you’re having any doubts, one user says that they tried the hack “and it really helped!” I immediately sent this butternut squash peeling hack to Taste of Homesenior food editor Peggy Woodward, and she gave it a thumbs-up. So this trick is a must-try!

Are there other butternut squash hacks?

Beyond this peeling hack, Monique has more butternut squash suggestions. She advises taking out butternut squash seeds to “roast them up.” Just add olive oil, salt, brown sugar and a little cayenne pepper to the seeds on a baking sheet, then roast for 20 to 25 minutes at 325F. Yum!

Her final suggestion? Freeze extra cubed butternut squash in a Stasher or zip-top bag. It can last for up to 10-12 months and still taste delicious.

Now that you know about this hack, it’s time for roasted butternut squash fries!

The post How to Peel Butternut Squash Using the Microwave Trick appeared first on Taste of Home.

For some cuts, it’s important to tenderize steak before cooking. The term is as straightforward as it soundsmaking meat more tender. There are a variety of not-so-secret kitchen secrets about the best way to tenderize steak, including one surprising household item: baking soda. Read on to learn how to tenderize steak with baking soda!

Does baking soda tenderize steak?

Yes, beyond its clever cleaning uses and role as a staple baking ingredient, baking soda can also be used to tenderize steak. Or any meat, really. According to professional chef and Taste of Home food writer Lindsay Mattison, it’s a surprisingly effective method.

Mattison explains that when baking soda comes into contact with a steak’s surface, it alkalizes the steak, or raises the steak’s pH levels. This helps the meat fibers be less tight. She clarifies that it’s similar to the salt in a brine solution, which makes the steak more tender (and tasty). It also helps the steak retain more water.

Just look at this TikTok from @CheffreyEats, who compares the outcome of cooking two steaksone tenderized with baking soda and one without. The result is noticeable. As one user comments, “it makes a world of difference in tenderness.” Genius!

@cheffreyeats Perfect Steak! #steak #bussin #cook #cooking #chef #fyp #foryou #foryoupage #velveting #viral #trending #homecooking #dinner #chefathome #recipe original sound – CheffreyEats

How to Make Steak Extra Tender

Take a look at the most unusual methods you can use to make steak more tender:

Baking soda

Add baking soda to the steak’s surface by delicately sprinkling it on. Mattison emphasizes to make sure not to overdo the amount of baking soda you use because it can easily over-tenderize the meat. Carefully rub the baking soda into the meat’s surface before moving it to a zip-top bag or glass bowl.

From there, leave it in the refrigerator for at least 3 hours or overnight. Then take the meat out of the container and rinse it ensuring that allor mostof the baking soda is off the steak. Then grill the steak and see if you notice the difference!

Yogurt

Another surprising yet efficient tenderizing agent that Mattison suggests is plain Greek yogurt. Use it to create a marinade, and not only does it tenderize steak, but it creates a dynamic flavor, too.

Coffee grounds

Coffee lovers, this tenderizer is for you. It may not be the most common choice, but its acidic properties are somewhat similar to yogurt in enhancing the flavor and making the meat more tender. Try out this coffee marinated steak to see the process for yourself.

Our Best Steak Recipes

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Tenderloin Steak DianeFor this classic skillet steak dinner, just sear the steaks in butter and top with a gorgeously silky mushroom cream sauce. Its elegant and effortless all at once.

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Cast-Iron Skillet SteakYou definitely dont have to keep steak for special occasions. One of the easiest ways to cook it is seared in a cast-iron skillet with or without butter. All you need after that is a nice leafy salad to complete the meal.

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Psst! If you love steak, you need this custom branding iron for grilled meats.

Steak with Chipotle-Lime ChimichurriChimichurri is a piquant herb sauce that complements steak perfectly. Once you learn how to make the sauce, you'll want to serve it all summer long.

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Steaks with Mushroom SauceBy using top sirloin, this dish is great for a weeknight dinner for two or four. The rich mushroom-wine sauce brings out the best of the beef-forward flavor, and it tastes great with sides like roasted potatoes and green beans.

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Quick Pepper SteakWith a simple sweet and savory sauce, sliced sirloin and fresh bell peppers, this skillet supper comes together in a flash. Serve it with steamed white, brown or cauliflower rice for a fuller meal.

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Beef Steaks with Blue CheeseBroil, grill or quickly sear these steaks in a cast-iron pan to get a nice caramelized crust on the outside while keeping the meat tender inside. The size of the steaks, blue cheese topping and croutons can easily be cut in half for smaller portion sizes.

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Flank Steak PinwheelsButterfly and flatten a flank steak so theres a large surface area for this savory red pepper and spinach stuffing. Roll it up, wrap in bacon (yes!) and grill for a few minutes. Once sliced, serve with a delicious creamy blue cheese sauce.

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Key West Flank SteakFlank steak is great for the grill, especially with this lime and garlic marinade, and it cooks quickly, just a few minutes per side. After letting it rest, slice against the grain. Need more ideas for this economical cut of beef? Check out some of our other flank steak recipes.

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Zesty Steak SaladCook marinated top sirloin steak for this zesty salad, or feel free to use leftover steak from another meal. While the base is leafy romaine lettuce, add anything else you love to the bowl, from cucumbers and mushrooms to cheese.

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Air-Fryer Steak FajitasOf course you can make steak in the air fryer! This marinated flank steak takes less than 10 minutes. While you let it rest, slice avocado, onion and lime wedges for serving.

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Mushroom Steak Salad with Walnut VinaigretteThis steak salad is a great date night steak recipe because its impressive but easy to throw together for any night of the week. Serve with some crusty bread and a great bottle of wine.

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Grilled Onion & Skirt Steak TacosSkirt steak is usually a pretty tough cut with lots of connective tissue. Thats why you want to use something like this beer and lime marinade to tenderize it and add flavor. Like other grilled steak recipes, a quick sear over the fire is all it takes.

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Beef Filets with Portobello SauceThese steaks with a rich and savory portobello mushroom sauce are a perfect meal for two. Complete the meal with zesty potatoes, a leafy salad and a hunk of great bread.

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Flank Steak with Cilantro & Blue Cheese ButterOnce you learn a great steak marinade recipe, youll be able to turn even the toughest cut of meat into a delicious dinner. This sweet citrus marinade transforms flank steak into a tender flavorful cut.

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Garlic Grilled SteaksElevate your grilled strip or ribeye steaks with this amazing garlic mixture. Have extra? Learn how to repurpose last nights dinner into one of these amazing leftover steak recipes.

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Citrus Steak SaladThere are so many wonderful flavors in this salad, thanks to fresh greens, mandarin oranges, strawberries and a citrusy vinaigrette. The only thing you need to cook is the steak, and dinner is on the table in no time.

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Flank Steak with CouscousFor this recipe, use sirloin steak if you prefer it over flank steak. Both take only minutes to broil and have lots of beefy flavor. Make sure to cut against the grain for the most tender pieces.

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Tenderloin with Horseradish Cream CheeseThe sharp peppery flavor of horseradish has always been a great foil for a rich, juicy steak. Blend it with cream cheese, parmesan and parsley for a delicious steak topper, and serve with a classic baked potato.

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Teriyaki Steak SkewersThese teriyaki steak skewers will be the hit of your next backyard barbecue. The aroma alone will get everyones attention, but once they taste the sweet and savory marinade, theyll be hooked. You can easily double or triple this recipe for a crowd.

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Southwest Steak & PotatoesMake this whole meal on the grill for your next cookout. The steak gets a brush of vinegar and Worcestershire before a rub of zesty spices, and the potatoes taste great with a little char from the fire.

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Maple & Blue Cheese SteakA marinade of balsamic vinegar, maple syrup and Dijon adds a ton of flavor to this steak, and it complements the sharp blue cheese topping. Any cut that youd grill works here, including sirloin, strip or ribeye.

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Smoky Espresso SteakWith espresso, cocoa and pumpkin pie spice, it may sound like youre making dessert, but its actually a delicious rub that transforms broiled or grilled flat iron steak into a flavor bomb.

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Grilled Steaks with Marinated TomatoesTalk about peak summer. Sometimes all you need for a perfectly grilled steak is a side of fresh garden tomatoes marinated in raspberry vinaigrette and fresh herbs and spices. A side of cheesy potatoes or sauteed green beans work, too!

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Garlic-Rubbed T-Bones with Burgundy MushroomsPorterhouse or T-bone steaks are great on the grill, especially when rubbed with garlic and served with wine-soaked mushrooms. Take dinner to another level with creamy twice-baked potatoes and a Caesar salad.

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Chili-Rubbed Steak & Bread SaladThe chili-rubbed grilled steak and fresh vegetables make this panzanella-like salad a one-bowl meal. Use thick-cut bread for the cubes so they can soak up all the flavors.

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Grilled Ribeyes with Herb ButterWith Dijon and herbs de Provence, this full-flavored marinade practically takes you to the French countryside. After the steaks come off the grill, top with a savory herb butter. For something more American, try our new obsession: cowboy butter.

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Chipotle-Honey Grilled T-BonesFor all the heat lovers out there, these T-bones have a spicy kick. Great on the grill or seared indoors, make these the centerpiece of a Tex Mex-inspired dinner.

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Peppered Ribeye SteaksThis peppery DIY steak rub brings out all the beefy flavor of grilled ribeye steaks. Pair it with a sweet corn and tomato salad for a perfect summer meal.

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Grilled Steak PinwheelsEasy to prepare, steak pinwheels make a statement, especially with this savory mushroom filling. Its a great summertime option when the grill (and the days and nights) are hot and you want to keep the kitchen cool.

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Saucy Skillet SteaksButter, Dijon and onion turns an everyday steak dinner into something special. Ribeyes are the choice cut for this steak recipe, but you can do the same with a NY strip or tenderloin; the sauce is even great on chicken or burgers.

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Bacon-Wrapped Filets with Scotched MushroomsYouve seen the bacon-wrapped filet mignon at the grocery store, but its just as easy to make at home. This recipe is perfect for two (yay, date night!), but it can easily be doubled or tripled for a dinner party.

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Merlot Filet MignonRemember: when youre cooking with wine, dont use the cheap stuff; cook with one youd like to drink. It makes all the difference in a buttery wine sauce like this.

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Chocolate-Chipotle Sirloin SteakCocoa powder wont make your steak sweet. Unsweetened chocolate adds depth and color to steak. Its also a perfect complement to smoky chipotle peppers. Here are some other surprising ingredients that take your steak from good to great.

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Steak with Citrus SalsaIn the summer, this lime marinade perks up grilled steaks. In the winter, broiled or pan-seared steaks get a blast of sunshine from citrus salsa.

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Skillet Steak SupperBecause everything for this quick and easy meal is cooked in one skillet, prep work and cleanup is a breeze. The delicious wine and mushroom sauce will have everyone thinking you spent hours in the kitchen, though.

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Ginger Steak Fried RiceTurn leftover rice and steak into a quick fried rice. Broccoli slaw mix and frozen peas make it an easy-peasy weeknight meal.

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Spicy Flank SteakSpice up a flank steak with red pepper flakes and chili powder, and then serve with a cool sour cream sauce. If you prefer, grill the steak over medium-high heat rather than broiling.

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The post Can You Tenderize Steak with Baking Soda? appeared first on Taste of Home.

“Eggshells are semipermeable membranes made almost entirely of calcium carbonate,” says Ann Ziata, chef at the Institute of Culinary Education. “Luckily, there is another, stronger protective layer underneath the shell that works to keep harmful bacteria from entering.”

This design keeps eggs fresh for a surprisingly long time.

How long do eggs last in the fridge?

Whole eggs in the shell last about a month in the refrigerator, but that time varies when outside the shell. “Raw egg yolks and whites last up to four days in the fridge,” says Ziata. “Hard-cooked eggs can be stored for three to four days.” TheU.S. Food & Drug Administration offers more flexibility, saying that hard-boiled eggs should be used within a week.

Source: USDA

Toss anything that smells off or looks unappetizing. If you’re unsure, use the float test to tell if eggs are fresh.

The Ideal Refrigerator Temperature for Egg Storage

The USDA advises storing eggs in their carton in the coldest part of your fridge, usually the back or bottom shelf.

“The coldest part of your fridge, set to 40F, is perfect,” says Ziata. “Don’t store eggs on the door; this area receives large temperature increases each time the fridge is opened.”

She explains that being exposed to warmer temperatures will increase the speed at which bacteria can grow. That’s why it’s best to keep the more shelf-stable items, like condiments, on the door shelves. Store your eggs with cooked chicken, lunch meat and other perishable items on the bottom shelf.

Don’t keep store-bought eggs on the counter, unless you plan to bake with them in the next 30 minutes.

Egg Storage Tips

When it comes to storing eggs, Ziata says that since eggs are porous they can absorb odors from strong-smelling foods like cut onions. Therefore, it’s best to keep them separate, with the eggs in their carton and odorous foods in their own airtight container.

There’s no need to wash your eggshells prior to use either, as all USDA-grade eggs are prewashed. However, “backyard laid eggs can be quite dirty, so if you are harvesting eggs, you’ll need to take them through a specific washing process to remove any potential hazards (including salmonella),” she says.

Whether USDA-grade eggs or farm fresh eggs, though, it’s important to never use eggs with cracked shells, as they aren’t safe to eat.

The post How Long Do Eggs Last? appeared first on Taste of Home.

Do You Need to Peel Zucchini?

Our Test Kitchen has good news for you: You do not need to peel zucchini before using it in a recipe.

Zucchinis have very thin, tender skin. “It cooks up well without being tough,” explains Mark Neufang in the Test Kitchen.

When cooked, particularly once shredded, the texture is very soft and you won’t be able to detect the peel at allother than its vivid green color. That hue is part of what makes recipes like zoodles, zucchini muffins and kabobs so appealing.

Can You Peel Zucchini?

Yes, you can peel zucchini if you like. Catherine Ward in the Test Kitchen explains that it’s not necessary from a culinary perspective, but she does peel the squash when she makes zucchini desserts at home.

“My husband won’t eat anything with zucchini in it,” she says. “If I peel it, though, he doesn’t notice it.” This is a trick you can use in your own kitchen for picky eaters. Sorry to give away your secret, Catherine!

How Should You Prep Zucchini?

If you don’t need to peel zucchini before including it in a recipe, you may be wondering if there are any steps you need to take to prep this veggie. There’s more good news here: You don’t have to do much!

Mark explains that all you need to do to prep this veggie for cooking is to wash it, pat it dry and slice off the stem. From there, you can go right to your cutting board, grater or spiralizer. This ease and versatility is what makes zucchini such an appealing summer veggie.

Our Most Loved Zucchini Recipes

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Zucchini Onion Pie

We get a lot of zucchini when it's in season. This is a good and different way to use the excess. Lucia Johnson, Massena, New York

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Lemony Zucchini BreadFlecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. My family loves this lemon zucchini bread at all times of the year.Field Editor Carol Funk, Richard, Saskatchewan.

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Take a look at our guide on how to make zucchini bread.

Zucchini Pico de Gallo SalsaI love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. Amy Gattuso, Madison Heights, Michigan

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Zucchini in Dill Cream SauceMy husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! Josephine Vanden Heuvel, Hart, Michigan

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Zucchini LasagnaWe plant zucchini every year and always seem to have more than we can use! This hearty zucchini lasagna is a delicious way to use an abundant crop. Charlotte McDaniel, Williamsville, Illinois

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Zucchini CobblerThis cobbler is my surprise dessert! No one ever guesses that the secret ingredient is zucchini. Everyone says it tastes like apples. It's fantastic to make for a potluck supper or to serve to a crowd. Joanne Fazio, Carbondale, Pennsylvania

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Lime and Dill Chimichurri ShrimpChimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. Bonnie Landy, Castro Valley, California

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Chicken Garden MedleyAfter my family sampled this dish at a friend's house, it quickly became a favoriteespecially with our teenage daughters, who request it at least once a week! Dohreen Winkler, Howell, Michigan

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Zucchini Panzanella SaladI learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. Felicity Wolf, Kansas City, Missouri

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Zucchini Pizza CasseroleMy husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! Lynn Bernstetter, White Bear Lake, Minnesota

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Zucchini CupcakesI asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! Virginia Lapierre, Greensboro Bend, Vermont

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Parmesan Zucchini BreadThis loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. Christine Wilson, Sellersville, Pennsylvania

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Grilled Veggies with Caper ButterWe enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. Danyelle Crum, Indian Trail, North Carolina

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Vegetable, Steak and EggsLow-carb doesn't have to mean skimpyhere's a lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. Robert Deskin, Plantation, Florida

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Zucchini Roll-UpsWe love lasagna, but these zucchini roll-ups are a little healthier and a lot quicker! Using zucchini "pasta" also makes the dish gluten free and grain free. To make zucchini strips, use a box grater or mandoline to get even slices. Courtney Stultz, Weir, Kansas

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Upstate Minestrone SoupIf you love vegetables, you'll find this minestrone especially satisfying. Keep the recipe in mind when you have a bounty of fresh garden produce. Yvonne Krantz, Mount Upton, New York

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Cranberry Zucchini WedgesI try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and zucchini. And they're perfect for brunch.Redawna Kalynchuk, Sexsmith, Alberta

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Squash RibbonsSteamed and well seasoned, these pretty vegetable ribbons will dress up your dinner plate. The strips of yellow summer squash and zucchini are easy to cut using a vegetable peeler or cheese slicer.

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Sausage RatatouilleYoull feel like a great chef when you serve this veggie-packed dish party guests will rave about. Dont let the ingredient list fool you: Pantry staples and an easy-cook method make this one a cinch. Janine Freeman, Blaine, Washington

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Veggie FajitasFor a scrumptious and super healthy party dish, these colorful, hearty veggie fajitas packed with crisp-tender vegetables are perfect. Sarah Mercer, Wichita, Kansas

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Peanut Butter Chocolate Chip Zucchini CakeYears ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try adding it to a cake. The zucchini makes the cake super moist but doesnt get in the way of the chocolate and peanut butter goodness. Marilyn Blankschien, Clintonville, Wisconsin

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Sweet and Sour Zucchini PicklesPickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. Tina Butler, Royse City, Texas

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Summer Breakfast SkilletSizzle up spicy chorizo, veggies and eggs with this breakfast skillet recipe that keeps you going all morning. If I want something handheld, I turn it into tacos. Andrea Rivera, Westbury, New York

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Zucchini FrittersOne day I wanted to serve zucchini as a side dishbut I didn't have the time to slice and deep-fry it. So I came up with these fritters instead! They go especially well with barbecued ribs or pork chops and corn on the cob. I'm an avid recipe clipper. I've also assisted at our church's Wednesday night suppers, cooking for as many as 125 people. Mary Dixson, Catlin, Illinois

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Eggplant Zucchini BologneseI roast the veggies while the pasta cooks, making this a quick dish. This meal-in-one dish blends rustic comfort with fresh flavors. Trisha Kruse, Eagle, Idaho

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Thymed Zucchini SauteSimple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden. It's ready in hardly any time! Bobby Taylor, Ulster Park, New York

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Streuseled Zucchini Bundt CakeInspired by an abundance of zucchini, I found a new way to use it up in this spiced and lightly sweet cake. It even won a blue ribbon at our county fair! Regina Stock, Topeka, Kansas

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Zucchini ParmesanYou'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. Sandi Guettler, Bay City, Michigan

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Get more easy zucchini recipes that'll be ready in a flash.

Zucchini Nut BreadLighter and fluffier than most zucchini breads, this is a great way to put that vegetable to good use! Kevin Bruckerhoff, Columbia, Missouri

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Cheesy Zucchini SauteAlthough I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash. As a thank-you, I tell them how to make this refreshing zucchini saute. It's quick, easy and oh, so tasty! Doris Biggs, Felton, Delaware

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Apple Zucchini BreadSince apples and zucchini are so abundant in this area, it's only natural that the two be used together in one recipe. I really don't know the origin of this bread, but I do know it's been one of my favorites for many years. Patti Dillingham, Scranton, Arkansas

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Chicken Zucchini CasseroleA co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use precooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. Bev Dutro, Dayton, Ohio

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Pina Colada Zucchini BreadAt my husband's urging, I entered this recipe at the Pennsylvania Farm Showand won first place! You'll love the cakelike texture and tropical flavors. Sharon Rydbom, Tipton, Pennsylvania

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Summer Squash Mushroom CasseroleThis rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" Jennifer Wallace, Canal Winchester, Ohio

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Zucchini BrowniesA fast-to-fix peanut butter and chocolate frosting tops these moist brownies that are a sweet way to use up your green garden squash. We really like the cakelike texture of the zucchini brownies. Allyson Wilkins, Amherst, New Hampshire

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Zucchini Chocolate Chip MuffinsWhenever I make these zucchini chocolate chip muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. Janet Pierce DeCori, Rockton, Illinois

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Zucchini Dessert SquaresWe planted one too many zucchini plants a few summers ago and harvested a lot of zucchini that year. I was looking for ways to use them, and this delicious zucchini dessert is the result. Nancy Morelli, Livonia, Michigan

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Cheesy Zucchini QuicheA few years ago, I found this zucchini quiche recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! Karen Howard, Lakeville, Massachusetts

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Zucchini BoatsAfter working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. Mrs. C. Thon, Atlin, British Columbia

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Jiffy Ground Pork SkilletSome people call it dinner hour, but many of us call it rush hour. Slow down the pace with this so-simple mouthwatering ground pork meal. The only thing you'll have left over is time to share with your family at the table. Brigitte Schaller, Flemington, Missouri

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Zucchini Crust PizzaMy mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. Ruth Denomme, Englehart, Ontario

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Vegetarian LinguineLooking for a tasty alternative to a meat-and-potatoes meal? Try this colorful pasta dish, which is the brainchild of my oldest son. Its a stick-to-your-ribs meal that includes loads of fresh veggies as well as basil and provolone. Jane Bone, Cape Coral, Florida

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Teriyaki Shish KabobsWhen I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. Suzanne Pelegrin, Ocala, Florida

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Walnut Zucchini MuffinsShredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. Harriet Stichter, Milford, Indiana

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Favorite Skillet LasagnaWhole wheat noodles and zucchini pump up nutrition in this delicious, family-friendly dinner. Topped with dollops of ricotta cheese, it has an extra touch of decadence. No one will believe this ones lighter. Lorie Miner, Kamas, Utah

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Cheddar-Veggie Appetizer TorteA line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. Barbara Estabrook, Rhinelander, Wisconsin

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Sweet & Sour Squash SaladThis salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. Opal Shipman Levelland, Texas

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Blueberry Zucchini SquaresI saw a bar recipe using apple and lemon zest on a muffin mix. I tried it from scratch with shredded zucchini and fresh blueberries instead. Its a nifty combo. Shelly Bevington, Hermiston, Oregon

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Zucchini Mushroom BakeJust a 10-minute prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil. Jacquelyn Smith, Carmel, Maine

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Stovetop Tarragon ChickenMy oldest daughter can't get enough of the tarragon sauce. She uses biscuits to soak up every scrumptious drop. My husband and I like it over mashed potatoes. Tina Westover, La Mesa, California

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Sausage Potato SupperOne Saturday night a few years ago, I came up with this dish on the spur of the moment. It was dinnertime, and I had to use what I had on hand. It's been a hit with my family ever since. Nancy Russell, Englewood, Colorado

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Soft Zucchini Spice CookiesThese cookies are fantastic. They don't last very long at my house. Why don't you see how long they will last at yours? Mili Seemar, Chatham, New Jersey

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Cheesy Vegetable Egg DishI'm a cook at a Bible camp, and this is one of my most popular recipes. Everyone who tries it raves about it. The one that touched me the most was when a 10-year-old boy asked me for the recipe so he could have his mom make it at home. Elsie Campbell, Dulzura, California

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Zucchini & Sausage Stovetop CasseroleGather zucchini from your garden or farmers market and start cooking. My family goes wild for this wholesome casserole. You can grate the zucchini if you'd like. LeAnn Gray, Taylorsville, Utah

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Dilly Zucchini CasseroleWhenever I take this timesaving side-dish casserole to a potluck, I seldom bring any home, and folks often ask for the recipe. If I have fresh dill, I'll substitute a couple tablespoons for the dill weed. Esther Kilborn, Bridgton, Maine

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Italian Sausage-Stuffed ZucchiniI've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side too. Donna Marie Ryan, Topsfield, Massachusetts

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Zucchini PancakesThese Zucchini Pancakes are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. Charlotte Goldberg, Honey Grove, Pennsylvania

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Hearty Minestrone SoupThis fresh-tasting minestrone soup gets its zesty flavor from Italian sausage. When you want to use up your garden bounty of zucchini, try this recipe. If your family likes food extra spicy, use hot bulk Italian sausage instead. Donna Smith, Fairport, New York

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Garden Chickpea SaladLooking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. Sally Sibthorpe, Shelby Township, Michigan

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Italian Garden FrittataI like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. Sally Maloney, Dallas, Georgia

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Heirloom Tomato & Zucchini SaladTomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. Matthew Hass, Franklin, Wisconsin

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Zucchini Tomato CasseroleEven people who dont like zucchini cant seem to get enough of this full-flavored side dish. I always bring it to our family gatherings and potlucks because it goes well with any entree. Cathy Johnston, Ranchester, Wyoming

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Southwestern SpaghettiChili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. Beth Coffee, Hartford City, Indiana

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Chicken Verde QuesadillasI used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go. Julie Merriman, Seattle, Washington

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Lemon Zucchini DropsWhen we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. Barbara Franklin, Tucson, Arizona

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Zucchini and Cheese CasseroleMy daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. Rachelle Stratton, Rock Springs, Wyoming

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Parmesan Bow Tie Pasta with ChickenOn lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Add extra fresh grated Parmesan for a Sunday touch. Sarah Smiley, Bangor, Maine

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Zucchini SalsaI received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! Cheryl Jacobsen, Warburg, Alberta

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Skewerless Stovetop KabobsMy family loves this quick and easy recipe so much, we never have any leftovers. It's also great on the grill. Jennifer Mitchell, Altoona, Pennsylvania

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Pesto GnocchiPerk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts to top the pesto gnocchi, skip or substitute any nut you like. Taste of Home Test Kitchen

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Zucchini & Cheese Drop BiscuitsThese colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. Keith Mesch, Mt. Healthy, Ohio

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Veggie-Packed StrataThis is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. Jennifer Unsell, Vance, Alabama

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Zucchini Rice PilafI created this colorful rice and veggie side dish one night by combining a few ingredients I had on hand. My husband, Robert, loved it and I have been making it ever since.Lori Blevins, Douglasville, Georgia

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Tortellini BakeOne year I had so much summer squash, I was desperate for different ways to prepare it. That's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. Donald Roberts, Amherst, New Hampshire

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Roasted Vegetable StrataWith the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! Colleen Doucette, Truro, Nova Scotia

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Vegetable FrittataWhen you're looking for something healthy in a hurry, you can't beat this vegetable frittata cooked in a cast-iron skillet. Janet Eckhoff, Woodland, California

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Blackened Tilapia with Zucchini NoodlesI love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. Tammy Brownlow, Dallas, Texas

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Grilled Sausages with Summer VegetablesAfter 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. Nancy Daugherty, Cortland, Ohio

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Fiesta Chopped SaladWe create this colorful garden mixture with vegetables that are bursting with flavor. The dressing makes the fresh salad a welcome addition to almost any entree. Merwyn Garbini, Tuscon, Arizona

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Vegetable StrataWe always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. Doris Mancini, Port Orchard, Washington

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Grilled Vegetable Salad with Poppy Seed DressingMy Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. Laura Mast, Defiance, Ohio

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Thai Scallop SauteJust open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity. Taste of Home Test Kitchen

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Beef & Bulgur-Stuffed Zucchini BoatsMy mom frequently cooked the giant zucchini that she grew in her garden. I adapted this recipe from one of her favorite weeknight meals. Though I love the taste of fresh-picked zucchini, the ones I've bought from the grocery store work great, too.Susan Peterson, Blaine, Minnesota.

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Balsamic Zucchini SauteThis super fast vegetarian dish is flavorful and uses only a few ingredients, so its easy to whip up while your entree is cooking. Elizabeth Bramkamp, Gig Harbor, Washington

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Skillet Zucchini and SausageI lived on the Oregon coast for 20 years and had plenty of guests dropping by. I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread. Judging by the requests for the recipe, everyone loved it! LaBelle Doster, Vancouver, Washington

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Chorizo & Grits Breakfast BowlsWhile growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. You can even add a spoonful of pico de gallo. Jenn Tidwell, Fair Oaks, California

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Turkey Sausage Zucchini BoatsWhen I worked in the school library, my co-workers were my taste testers. They approved this healthy and happy spin on stuffed zucchini. Stephanie Cotterman, West Alexandria, Ohio

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Garlic-Grilled Chicken with Pesto Zucchini RibbonsThe first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. Suzanne Banfield, Basking Ridge, New Jersey

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Farmers Market Orzo SaladOrzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. Heather Dezzutto, Raleigh, North Carolina

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Mediterranean Turkey SkilletI've always heard that its important to eat a rainbow of colors to get all of the nutrients we need. Thanks to my garden-grown veggies, this dish certainly fits the bill. Nicole Ehlert, Burlington, Wisconsin

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Sauteed Squash with Tomatoes & OnionsMy favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. Adan Franco, Milwaukee, Wisconsin

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Ribbon Salad with Orange VinaigretteZucchini, cucumbers and carrots are peeled into ribbons for this citrusy salad. We like to serve it for parties and special occasions. Nancy Heishman, Las Vegas, Nevada

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Veggie Omelet with Goat CheeseMy family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. Lynne Keast, Monte Sereno, California

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Zucchini & Cheese RouladesMy husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you likeI have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. April McKinney, Murfreesboro, Tennessee

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Dark Chocolate Chip Zucchini BreadA colleague brought this in one day for someones birthday. I grow zucchini in my garden so I had a lot of opportunities to experiment with the recipe. My mother-in-law loves it, and not just because it's pretty good for you! Sally Newton, Smethport, Pennsylvania

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Whole Wheat Veggie PizzaA wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. Denise Warner, Red Lodge, Montana

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Full Garden FrittataI was cooking for a health-conscious friend and wanted to serve a frittata. To brighten it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's become a favorite among my friends and family, and a staple in my recipe book. Melissa Rosenthal, Vista, California

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Power LasagnaWhen my husband and I wanted to live healthier, our first step was to eat more power foods, such as whole grains, fresh veggies and protein. Combined with our love for Italian food, this tasty lasagna is one of the nutritious results.Jennifer Yaden, Richmond, Kentucky

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The post Do You Have to Peel Zucchini? Our Pros Settle the Debate appeared first on Taste of Home.

While it’s easy to understand what many of these labels mean at first glance, even experienced bakers may find themselves asking so what is sweet cream butter again?

What Really Is Sweet Cream Butter?

Sweet cream butter is just another name for plain ol’ butter. The term sweet cream is used to differentiate this type of butter from options that used cultured cream as a base.

Boxes labeled “sweet cream” use fresh cream as the base. Depending on the package you grab, this butter may also include a small amount of salt. Despite the name, sweet cream butter contains no sugar and it doesn’t have any inherent sweetness. You’ll find that it tastes like straightforward butter.

In contrast, butter made with cultured cream, like Vermont Creamery or Banner Butter, tends to have a tangier flavor.

Regular Butter vs. Sweet Cream Butter

So when it comes to regular butter versus sweet cream butter, there’s no difference to be had. In fact, most types of butterfrom sweet cream to Irish to Amishcan be used interchangeably in recipes.

The one label you should pay close attention to, though, is salted or unsalted butter. Some recipes do specify, and you should take note to ensure the best results.

100 Recipes That Are Better with Butter

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St. Louis Gooey Butter CakeA friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I came up with my own. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. And always make sure you're using the best butter you can find! Cheri Foster, Vail, ArizonaGo to Recipe

Wisconsin Butter BurgersIts no secret that Wisconsinites love their dairyso much that they sometimes top their burgers with a generous pat of butter. My recipe is a lot like the butter burgers youll find in popular restaurants all over the state. Becky Carver, North Royalton, Ohio

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Herb-Buttered Baby CarrotsThe herb butter can be used for everything from vegetables to roast chicken, turkey, game henslet your imagination be your guide.Sandra Corey, Caldwell, Idaho

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Dreamy PolentaI grew up eating polenta, so its a must at my holiday gatherings. Traditional recipes require constant stirring, but using my handy slow cooker allows me to turn my attention to the lineup of other foods on my spread. Ann Voccola, Milford, Connecticut

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Layered Yellow Cake with Chocolate ButtercreamThis yellow cake will become your go-to recipe for birthdays, but the tender cake with flavorful chocolate buttercream is truly perfect for any occasion. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Lemon Popovers with Pecan Honey ButterMy mom passed this recipe down to me many years ago. We love the delicate lemon flavor with the pecan honey butter. The popovers are a nice addition to any dinner, but they're especially delicious at breakfast with a bowl of fruit and yogurt. Joan Hallford, North Richland Hills, Texas

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Buttery Herb Roasted ChickenRoasting chicken is always such a comforting thing, especially when you can pick the herbs right from your garden and pair them with some fresh citrus to smear across the bird! My family can't get enough of this herb-roasted chicken recipe. Jenn Tidwell, Fair Oaks, California

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Easy BiscuitsWhip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen

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Kentucky Butter CakeI found this Kentucky butter cake recipe in an old cookbook I bought at a garage sale and couldnt wait to try it. I knew it had been someones favorite because of the well-worn page. Joan Gertz, Palmetto, Florida

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Original Brown Butter Refrigerator CookiesI especially like these cookies because theyre quick and easy to prepare. I can mix them up in a few minutes and pop them into the refrigerator or freezer until Im ready to bake. These cookies won Country Womans first-ever recipe contest back in December 1970. Ione Diekfuss, Muskego, Wisconsin

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Sauteed Tarragon RadishesWho says radishes only belong in salads? These sauted radishes are cooked in wine and tarragon, and may just change the way you look at radishes forever. These can be served on their own, or added to your favorite au gratin recipe. Taste of Home Test Kitchen

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Omas Apfelkuchen (Grandmas Apple Cake)My husbands German family calls this Omas apfelkuchen, which translates to "Grandmas apple cake." Theyve been sharing the recipe for more than 150 years. I use Granny Smith apples, but any variety works. Amy Kirchen, Loveland, Ohio

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Grilled Veggies with Caper ButterWe enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. Danyelle Crum, Indian Trail, North Carolina

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Aunt Rose's Fantastic Butter ToffeeI don't live in the country, but I love everything about itespecially good old-fashioned home cooking! Every year, you'll find me at our county fair, entering a different contest. This easy toffee recipe is a family favorite. Kathy Dorman, Snover, Michigan

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Blood Orange Caramel Tarte TatinI never had blood oranges until I moved to California. Their growing season is pretty short, so I use them in everything I possibly can. Whenever I have something to go to, my friends demand that I bring this dessert. The sweet orange flavor pairs perfectly with brown sugar and looks so lovely. Pamela Butkowski, Hermosa Beach, California

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Browned Butter Red PotatoesI've been making my version of Dad's potatoes for years, and it goes great with any meal. Browning the butter gives the potatoes a whole new taste. Anne Pavelak, Endicott, Washington

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French Butter CookiesThe Brittany region of France is known for its use of butter. These French butter cookies, also known as sable Breton, shine the spotlight on the famous ingredient. This recipe is mildly sweet, rich, crisp and has a hint of salt. You won't be able to resist having a secondor third. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Classic Butter Pie PastryThis all-butter pie crust makes a flavorful, flaky pie. It is easy to handle and bakes to be golden brown and beautifuljust like Mom's! Taste of Home Test Kitchen

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Buttery-Onion Corn on the CobMy mother has been making this oven-roasted corn on the cob recipe for years. Every time I make it for company they rave and can't believe how easy it is! Lisa Denson, Decatur, Alabama

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Buttery Whiskey-Glazed Pearl OnionsI always have pearl onions on hand to add to stews and vegetable dishesthey're great pickled too. Every Thanksgiving, I make this glazed onion dish. It can easily be made ahead and reheated. Ann Sheehy, Lawrence, Massachusetts

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Holland Butter CookiesMy great-grandmother's Holland butter cookies have been passed down in my family from generation to generation. This recipe uses only five ingredients that are usually already in the house. For different holidays, I swap the almonds for cherries, walnuts or ginger. Tineke De Rosa, Blairstown, New Jersey

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Holiday Hot Buttered Rum MixMy family loves serving this rich and delicious beverage around the holidays. It can be made with or without alcohol, so everyone enjoys it! Alisa Pirtle, Browns Valley, California

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Vanilla-Butter Sugar CookiesThese butter sugar cookies are one of my favorite cookies to bake for Christmas. The dough recipe is versatile, so you can use it for other holidays, too. Children like to help with the cookie decorating. Cynthia Ettel, Glencoe, Minnesota

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Buttery Mashed PotatoesThese creamy, buttery mashed potatoes use simple ingredients. The tricks are to use Yukon Gold potatoes and then to warm the cream and butter before adding them to the potatoes. Rashanda Cobbins, Milwaukee, Wisconsin

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Spiced Grilled Chicken with Cilantro Lime ButterThis grilled chicken gets a lovely pop of color and flavor from the lime butterdon't skip it! Diane Halferty, Corpus Christi, Texas

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Carrots LyonnaiseThis recipe from a junior high home economics class was brought home by my sister Laurie. My family liked it so much that it became a part of our Christmas dinner tradition. Elizabeth Plants, Kirkwood, Missouri

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Flaky Butterhorn RollsThe recipe for these dinner rolls, slightly sweet and so very flaky, was my mothers. They are simple to prepare because kneading skills are not required and the dough is easy to handle. My grandchildren have renamed them "Grandmas croissants"! Bernice Smith, Sturgeon Lake, Minnesota

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Tender Pecan LogsFolks always ask me to make these tender nutty logs. Not overly sweet, they're just right with a steaming cup of coffee or tea. —Joyce Beck, Gadsden, Alabama

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Cheddar and Chive Mashed PotatoesMy husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. Cynthia Gerken, Naples, Florida

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Gooey Butter CookiesAs a native of St. Louis, I wanted to make a cookie version of the famous gooey butter cake. And although many gooey butter cake recipes use a cake mix, these cookies are made from scratch. Julia TenHoeve, Richmond, Virginia

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Dutch LettersThese S-shaped super flaky butter pastries filled with almond paste and topped with crunchy sugar are popular in both Iowa and Holland during the Christmas season. Here's a recipe that will let you make and enjoy them all year round. Shirley De Lange, Byron Center, Michigan

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Cast-Iron Loaded Breakfast BiscuitsThese loaded breakfast biscuits are full of hearty breakfast ingredients like eggs, bacon, mushrooms and cheese! They are perfect to bake up on the weekends, then freeze for a quick weekday breakfast. A gluten-free flour blend can be substituted for the all-purpose flour. Courtney Stultz, Weir, Kansas

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Cauliflower GratinCauliflower gratin is a lower-carb side dish that pairs well with pork, ham or beef. It's so creamy and delicious that even the kids will ask for seconds! If you like a little crunch, sprinkle buttered bread crumbs over the top after 30 minutes of baking. Mary Zinchiak, Boardman, Ohio

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Maple Butter TwistsMy stepmother gave me the recipe for a delicious yeast coffee cake shaped into pretty rings. When I make it for friends, they always ask for seconds. June Gilliland, Hope, Indiana

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Butter-Dipped Biscuit SquaresThese are the easiest and best biscuits I've ever made. They're light and buttery and they go well with virtually any meal. Rebekah DeWitt, Star City, Arkansas

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Miso-Buttered SuccotashThe miso paste in this super simple and healthy canned vegetable recipe gives depth and a hint of savoriness. To brighten the flavor profile even more, you could add a splash of your favorite white wine. William Milton III, Clemson, South Carolina

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Buttery Bubble BreadHomemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread, baked in a fluted tube pan, is easy and almost foolproof. If I'm serving it for breakfast, I add some cinnamon and drizzle it with icing. —Pat Stevens, Granbury, Texas

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Pumpkin Waffles with Orange Walnut ButterThis is so delicious! Bring a flourish to the breakfast table with these unique and flavorful waffle. Brandi Davis, Pullman, Washington

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Bake-Sale Lemon BarsThe recipe for these tangy lemon bars comes from my cousin, who is famous for cooking up farm feasts. Mildred Keller, Rockford, Illinois

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Grilled Corn in HusksIf you're new to grilling corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. Nancy Zimmerman, Cape May Court House, New Jersey

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Rainbow Butter CookiesOur family can't get through the holidays without these fun, colorful cookies. They come out of my oven by the dozens! Lanette Tate, Sandy, Utah

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Grannys Apple Scalloped PotatoesThis scalloped potatoes with apples dish is delicious with breaded baked pork chops, which you could cook at the same time in another cast-iron pan. We are retired and it's just the two of us, but you could easily double the recipe. Shirley Rickis, The Villages, Florida

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Buttery CornbreadA friend gave me this homemade cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your-mouth side hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. Nicole Callen, Auburn, California

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Buttery Grilled ShrimpThis grilled shrimp recipe is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill. Sheryl Shenberger, Albuquerque, New Mexico

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Buttery Spritz CookiesThis tender spritz cookie recipe is quite eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these spritz cookies into a variety of festive shapes. This is hands-down the best spritz cookie recipe ever. Beverly Launius, Sandwich, Illinois

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Buttery Radish BaguetteMy dad and brother are crazy for radishes, and this peppery baguette appetizer is a big-time favorite. Add a sprinkle of fresh dill or parsley on top. Kathy Hewitt, Cranston, Rhode Island

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Bread Pudding with NutmegI always make this bread pudding recipe for my dad on his birthday and on holidays. He says it tastes exactly like the bread pudding with nutmeg he enjoyed as a child. Donna Powell, Montgomery City, Missouri

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Chocolate EclairsWith creamy filling and fudgy frosting, this chocolate eclair recipe is extra special. Jessica Campbell, Viola, Wisconsin

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Lemon-Butter Spritz CookiesThis recipe makes a lot of terrific cookies! It's great for Christmas when all the kids and grandkids visit. They can help decorate the cookies-not to mention help eat them! Paula Pelis, Rocky Point, New York

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Buttery Sweet Potato CasseroleWhenever we get together as a family for major holidays, my kids, nieces and nephews literally beg me to make this sweet potato casserole. It goes together in minutes with canned sweet potatoes, which is ideal for the busy holiday season. Sue Miller, Mars, Pennsylvania

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Hot Buttered Cider MixPut the butter base for this beverage in a decorative jar and attach a copy of the recipe for a great gift from your kitchen. You can omit the brandy for a kid-friendly version. Taste of Home Test Kitchen

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Thumbprint Butter CookiesThese buttery little rounds add beautiful color to a platter of treats. Fill the thumbprint in the center with any fruit preserves you like. Taste of Home Test Kitchen

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ShortbreadI live in Missouri, but many of our family recipes come from New Zealand, where I lived as a youngster. I proudly claim a Down Under heritage! These special-occasion cookies bring back warm and sweet memories of my childhood, and I'm going to make sure they're passed on to the next generation in my familyno matter where they live. A. Swenson, Camdenton, Missouri

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Roasted Potatoes with Garlic ButterA platter of golden and orange potatoes can serve double duty as your dinner centerpiece. Elizabeth Kelley, Chicago, Illinois

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Favorite Baked Potato SoupMy husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate the flavor. It took me five years to get the taste right! Joann Goetz, Genoa, Ohio

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Brown Sugar Pound CakeThis tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. Shawn Barto, Winter Garden, Florida

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Frosted Cashew CookiesWe savor these cookies at Christmas, but they're special year-round with coffee or tucked into a lunchbox. I won a ribbon with these cookies at my county fair. Sheila Wyum, Rutland, North Dakota

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Garlic-Butter SteakMade in a skillet, this quick-and-easy garlic butter steak is restaurant-quality and sure to become a staple at your house, too! Lily Julow, Lawrenceville, Georgia

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Lemon & Rosemary Butter CookiesCooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts.Elizabeth Hokanson, Arborg, Manitoba

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Garlic Butter ShrimpAromatics and lemon lend pleasant flavor to this garlic butter shrimp recipe. I like to serve it over wild rice mix from a box. Sheryll Hughes-Smith, Brandon, Mississippi

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Swedish Butter CookiesIt's impossible to eat just one of these Swedish cookies. Naturally, they're a favorite with my Swedish husband and childrenbut anyone with a sweet tooth will appreciate this treat. My recipe is "well-traveled" among our friends and neighbors. Sue Soderland, Elgin, Illinois

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Yellow Cake with Buttercream FrostingThis is a classic scratch cake. The homemade buttery frosting and crisp, sugared edges really make it stand out. Aria Thornton, Milwaukee, Wisconsin

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Stollen Butter RollsMy family members enjoy my stollen so much and say its just too good to be served only on holidays. I created this buttery, less-sweet dinner roll version. Mindy White, Nashville, Tennessee

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Grilled CabbageThe first time I made this, I couldnt believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought Id skip dessert because I was full from too much cabbage! Elizabeth Wheeler, Thornville, Ohio

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Frosted Butter Rum Brickle BitesThe rum, real butter and toffee bits made these cookies my husbands new favorite. If youd like them less sweet, skip the frosting and sprinkle the cookies with confectioners sugar while still warm. Cindy Nerat, Menominee, Michigan

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Cranberry Cake with Almond-Butter SauceMake room for this recipe in your collection. Tart cranberries and sweet almond glaze turn this potluck cake into something truly special. Betsy King, Duluth, Minnesota

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Swiss Cheese BreadThis bread will receive rave reviews, whether you serve it as an appetizer or with a meal. For real convenience, you can make it ahead of time and freeze it! Karla Boice, Mahtomedi, Minnesota

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Amish Sugar CookiesThese easy-to-make, old-fashioned Amish sugar cookies simply melt in your mouth! I've passed this recipe around to many friends. After I gave it to my sister, she entered the cookies in a local fair and won best of show. Sylvia Ford, Kennett, Missouri

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Browned Butter Red PotatoesI've been making my version of Dad's potatoes for years, and it goes great with any meal. Browning the butter gives the potatoes a whole new taste. Anne Pavelak, Endicott, Washington

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Butter Pecan FudgeToasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving. People always seem to rave about its wonderful caramel flavor. Pam Smith, Alta Loma, California

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Classic Chocolate CakeIf you need to learn how to make chocolate cake from scratch, this easy homemade chocolate cake recipe is a perfect place to start. It appeared on a can of Hershey's cocoa way back in 1943. I tried it, my boys liked it, and I've been making it ever since. Betty Follas, Morgan Hill, California

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Icebox RollsI remember my mom making these rolls almost every Saturday so they'd be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they're really not all that difficult to make. And there's nothing in the stores that can compare to them! Jean Fox, Welch, Minnesota

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Mimosa Butter CookiesYou can add many different flavors to butter cookies to make them your own. Try an alternate type of citrus zest, or add an alternate liquid to change things up. Sara Lark, Raton, New Mexico

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Chicken in Lime Butter"A few ordinary, on-hand ingredients make this moist and tender chicken something really extraordinary! The flavor added by the rich, buttery sauce with a splash of lime juice is unmatched. Its been a hands-down winner at our house for 20 some years," says Denise Segura of Draper, Utah.

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Pecan Butter TartsI searched for the perfect butter tart for ages. After many attempts, I discovered this favorite that begs for a scoop of ice cream on top. Susan Kieboam, Streetsboro, Ohio

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Double DelightsYou get the best of both worlds with these chocolate and vanilla cookies. They're an appealing addition to any cookie tray. I usually serve them at the holidays, when they're often the first cookies to disappear, but you can have them any time of year. —Ruth Ann Stelfox, Raymond, Alberta

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Pecan Pie CobblerI couldn't find a recipe, so I took it upon myself to devise this amazing dessert that combines the ease of a cobbler and the rich flavor of pecan pie. It tastes even better with ice cream or whipped topping. Willa Kelley, Edmond, Oklahoma

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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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Cheddar Buttermilk BiscuitsEvery bite of these flaky biscuits get a little kick from cayenne pepper and sharp cheddar cheese. They're a nice accompaniment to soup and stew. Kimberley Nuttall, San Marco, California

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Butter Pound CakeWhether garnished with fresh berries and sprigs of rosemary or just served plain, this rich cake is fabulous. It bakes to a beautiful golden brown and it's definitely a keeper! Edgar Wright, Silver Spring, Maryland

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Chocolate-Tipped Butter CookiesThese wonderfully moist morsels are too tempting to resist. They melt right in your mouth. Rather than sprinkling the chocolate tips with nuts, you can roll them in red and green jimmies or leave them plain. Charolette Westfall, Houston, Texas

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Lemon-Butter Brussels SproutsKick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! Jenn Tidwell, Fair Oaks, California

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Overnight Cinnamon RollsI like to try different fun fillings in these soft rolls, and each one is packed with cinnamon flavor. They are definitely worth the overnight wait. Chris O'Connell, San Antonio, Texas

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Garlic BreadEver wonder how to make garlic bread? This homemade garlic bread is the answer! Minced fresh garlic is key to these flavor-packed crusty slices, which our big family would snap up before they even had a chance to cool. Grace Yaskovic, Branchville, New Jersey

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Beer and Pretzel CaramelsBeer and pretzels are a natural combinationmix them with smooth caramel and you have an awesome candy. The guys will go wild over these crunchy, chunky chews. Jenni Sharp, Milwaukee, Wisconsin

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Pumpkin Cookies with Cream Cheese FrostingThese easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. Lisa Chernetsky, Luzerne, Pennsylvania

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Old-Time Butter Crunch CandyBoth my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. Mildred Duffy, Bella Vista, Arkansas

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Butter Pecan Layer CakePecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. Becky Miller, Tallahassee, Florida

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Stilton, Bacon & Garlic Smashed PotatoesBold, savory flavor from bacon, Stilton cheese and fresh garlic take mashed potatoes to a whole new level. This side dish is so rich and satisfying, it could be eaten as an entree! Jamie Brown-Miller, Napa, California

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Pecan MeltawaysThis sweet, nutty pecan meltaways recipe is a tradition in our house at Christmastime, but the treats are delightful any time of the year. Alberta McKay, Bartlesville, Oklahoma

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Browned Butter Spice CookiesIf you like spice cake, youll love this recipe! Browned butter, dark chocolate and a splash of rum produce an unconventional spice cookie thats guaranteed to please. Kristin Kenney, Newport Beach, California

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