Easy – Taste of Home https://www.tasteofhome.com Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Wed, 14 Feb 2024 14:12:13 +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 Easy – Taste of Home https://www.tasteofhome.com 32 32 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.

]]> 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.

]]> Creamy Beef and Onion Pasta https://www.tasteofhome.com/recipes/creamy-beef-and-onion-pasta/ Mon, 12 Feb 2024 19:50:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1947809
This delicious pasta sauce originated after I noticed a box of onion soup packets in my cupboard. I could not believe how much flavor the mix added as a seasoning blend! To my delight, my whole family gave this dish rave reviews, including my infamously picky children. Now it is my go-to dinner when I want to serve an easy, comforting dish after an especially difficult week or when the weather is cold and dreary. —Kristin Bowers, Gilbert, Arizona
Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Updated: Feb. 12, 2024

Ingredients

  • 3 cups uncooked spiral pasta
  • 1 pound ground beef
  • 1/2 small onion, diced
  • 1 cup heavy whipping cream
  • 1 cup 2% milk
  • 1 envelope onion soup mix
  • 1/4 cup shredded Gruyere cheese
  • 1/4 cup shredded Swiss cheese
  • Optional: Chopped fresh thyme and green onions

Directions

  1. Cook pasta according to package directions; drain. In a large skillet, cook beef and onion over medium-high heat, breaking up beef into crumbles, until meat is no longer pink and onions are tender, 5-7 minutes; drain and return to the pan. Stir in cream, milk and soup mix; bring to a boil. Reduce heat; simmer uncovered until mixture thickens, 8-10 minutes.
  2. Remove from heat and stir in cheeses and cooked pasta. If desired, serve with thyme and green onions.

Nutrition Facts

1 cup: 505 calories, 28g fat (15g saturated fat), 105mg cholesterol, 521mg sodium, 38g carbohydrate (5g sugars, 2g fiber), 24g protein.

]]> English Muffin Breakfast Baklava https://www.tasteofhome.com/recipes/english-muffin-breakfast-baklava/ Tue, 13 Feb 2024 18:10:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1947807
Classic baklava comes to breakfast courtesy of a lightly toasted cinnamon raisin English muffin and topped with a buttery baklava filling of pistachios and walnuts. It's a delicious way to change up your breakfast routine. Serve with your choice of fresh fruit and lots of napkins. —Sharyn LaPointe Hill, Las Cruces, New Mexico
Total Time

Prep/Total Time: 20 min.

Makes

8 servings

Updated: Feb. 13, 2024

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup shelled pistachios, coarsely chopped
  • 1/4 cup black walnuts, coarsely chopped
  • 2 tablespoons dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 4 cinnamon raisin English muffins, split and lightly toasted
  • 1/4 cup mascarpone cheese
  • 1/4 cup fig preserves
  • 2 tablespoons honey

Directions

  1. Preheat broiler. In a small bowl, mix butter, pistachios, walnuts, brown sugar and spices. Spread over split sides of muffin halves. Place on a baking sheet. Broil 3-4 in. from heat until just hot and bubbly, 1-2 minutes.
  2. In another bowl, blend mascarpone cheese and fig preserves. Spread over muffin halves. Lightly drizzle each with honey; top with additional pistachios and walnuts.

Nutrition Facts

1 muffin half: 309 calories, 19g fat (9g saturated fat), 41mg cholesterol, 202mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 4g protein.

]]> Pesto Parmesan Tilapia https://www.tasteofhome.com/recipes/pesto-parmesan-tilapia/ Tue, 13 Feb 2024 23:29:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1947775
This is a delicious fish dinner that requires just three ingredients! Prepared pesto sauce flavors mild tilapia fillets to make a gourmet dinner any night of the week. Use homemade pesto sauce if you prefer. This also works well on any firm-textured white fish. —Trisha Kruse, Eagle, Idaho
Total Time

Prep/Total Time: 20 min.

Makes

4 servings

Updated: Feb. 13, 2024

Ingredients

  • 4 tilapia fillets (6 ounces each)
  • 1/2 cup prepared pesto
  • 1/4 cup grated Parmesan cheese

Directions

  1. Preheat oven to 400°. Arrange tilapia in a greased 15x10x1-in. baking pan. Spread pesto over fillets; sprinkle with Parmesan. Bake until fish just beings to flake easily with a fork, 10-12 minutes.

Nutrition Facts

1 fillet: 281 calories, 15g fat (4g saturated fat), 90mg cholesterol, 445mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 3 fat.

]]> Saucy Maple Brussels Sprouts https://www.tasteofhome.com/recipes/saucy-maple-brussels-sprouts/ Tue, 13 Feb 2024 23:30:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1947773
I like to toss oven-roasted Brussels sprouts with a mixture of maple syrup and mayo for a delicious side dish. They taste so good that even kids ask for seconds! —DonnaMarie Ryan, Topsfield, Massachusetts
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Feb. 13, 2024

Ingredients

  • 1 pound Brussels sprouts, halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt, divided
  • 2 tablespoons mayonnaise
  • 2 tablespoons maple syrup

Directions

  1. Preheat oven to 425°. Place Brussels sprouts on a rimmed baking sheet. Drizzle with oil; sprinkle with 1/4 teaspoon salt. Toss to coat. Roast until crispy, 20-25 minutes.
  2. In a large bowl, whisk mayonnaise and syrup until combined. Add Brussels spouts; toss to coat. Sprinkle with remaining 1/4 teaspoon salt.

Nutrition Facts

3/4 cup: 175 calories, 12g fat (2g saturated fat), 3mg cholesterol, 302mg sodium, 16g carbohydrate (8g sugars, 4g fiber), 3g protein.

]]> Chocolate Peanut Butter Candy Crunch https://www.tasteofhome.com/recipes/chocolate-peanut-butter-candy-crunch/ Wed, 14 Feb 2024 14:12:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1947767
If you love chocolate and peanut butter, you'll love this easy candy recipe! Anyone who's ever tried it wants me to share it with them. Serve it straight from the refrigerator or at room temperature. —Pat Parsons, Bakersfield, California
Total Time

Prep/Total Time: 15 min. + chilling

Makes

1-1/2 pounds

Updated: Feb. 14, 2024

Ingredients

  • 1/2 cup white baking chips
  • 1/2 cup extra chunky peanut butter
  • 1 cup graham cracker crumbs
  • 1-1/2 cups dark chocolate chips, divided
  • 1/2 cup coarsely chopped dry roasted peanuts, divided

Directions

  1. Line a 11x7-in baking sheet with parchment paper, letting ends extend up the sides. In a microwave, melt white baking chips and peanut butter; stir until smooth. Stir in graham cracker crumbs. Spread over parchment.
  2. In a microwave, melt 3/4 cup dark chocolate chips until smooth; spread over peanut butter layer. Sprinkle with 1/4 cup peanuts. Refrigerate until firm, about 10 minutes.
  3. Using parchment, lift candy out of pan. Flip rectangle over; remove parchment. In a microwave, melt remaining 3/4 cup dark chocolate chips until smooth; spread over peanut butter layer. Sprinkle with remaining 1/4 cup peanuts. Refrigerate until firm, about 10 minutes. Cut into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts

1 ounce: 156 calories, 10g fat (4g saturated fat), 1mg cholesterol, 73mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 3g protein.

]]> Stuffed Olive Spread https://www.tasteofhome.com/recipes/stuffed-olive-spread/ Tue, 13 Feb 2024 23:36:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1947761
This creamy spread can be served as an appetizer with crackers or slathered on a bagel. I've tried several combos of stuffed olives and nuts and can't decide which one is my favorite! —Chuck Ropp, Phoenix, Arizona
Total Time

Prep/Total Time: 15 min.

Makes

2 cups

Updated: Feb. 13, 2024

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sour cream
  • Dash pepper
  • 15 pimiento-stuffed olives, chopped (about 3/4 cup)
  • 1/2 cup chopped pecans

Directions

  1. In a small bowl, beat cream cheese, sour cream and pepper until smooth; stir in olives and pecans.

Nutrition Facts

2 tablespoons: 90 calories, 9g fat (4g saturated fat), 17mg cholesterol, 149mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein.

]]> Easy Pesto Risotto with Sun-Dried Tomatoes https://www.tasteofhome.com/recipes/easy-pesto-risotto-with-sun-dried-tomatoes/ Tue, 13 Feb 2024 23:15:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1947759
I love this recipe because the pressure cooker does the work for you. I'm able to make the rest of my meal while the rice is cooking. Be sure to use arborio rice with this recipe. —Carrie Dault, Baxter, Tennessee
Total Time

Prep: 10 min. Cook: 10 min.

Makes

8 servings

Updated: Feb. 13, 2024

Ingredients

  • 1 tablespoon olive oil
  • 1-1/2 cups uncooked arborio rice
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 3/4 cup shredded Parmesan cheese
  • 1 jar (8 ounces) julienned oil-packed sun-dried tomatoes, drained
  • 2/3 cup prepared pesto
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add rice; cook and stir until rice is coated, 1-2 minutes. Press cancel. Add broth.
  2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Stir in Parmesan, sun-dried tomatoes, pesto, salt and pepper; heat through. If desired, serve with additional Parmesan.

Nutrition Facts

3/4 cup: 328 calories, 16g fat (4g saturated fat), 7mg cholesterol, 759mg sodium, 39g carbohydrate (1g sugars, 2g fiber), 9g protein.

]]> Hoisin Chicken Wonton Cups https://www.tasteofhome.com/recipes/hoisin-chicken-wonton-cups/ Tue, 13 Feb 2024 23:26:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1947757
This is an easier take on the sesame chicken wonton tacos from Applebee's. I made these recently for the big game and they were the star of the buffet! I toasted the wonton cups the day before to make assembly even faster on game day. —Anne Ormond, Dover, New Hampshire
Total Time

Prep: 20 min. + cooling

Makes

2 dozen

Updated: Feb. 13, 2024

Ingredients

  • 24 wonton wrappers
  • Cooking spray
  • 1 package (12.25 ounces) Asian chopped salad mix
  • 1-1/2 cups shredded rotisserie chicken
  • 2 tablespoons hoisin sauce

Directions

  1. Preheat oven to 350°. Place wonton wrappers on a work surface; spritz with cooking spray. Press into greased muffin cups.
  2. Bake until lightly browned, 4-5 minutes. Immediately remove wonton cups to an ungreased baking sheet. Bake until bottoms of cups are lightly browned, 2-3 minutes longer. Remove to a wire rack to cool completely.
  3. Meanwhile, in a large bowl, combine salad mix and shredded cooked chicken. Add salad dressing from the salad kit toss to coat; spoon into cooled wontons. Drizzle with hoisin sauce; serve immediately.

Nutrition Facts

1 wonton cup: 62 calories, 2g fat (0 saturated fat), 9mg cholesterol, 108mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 4g protein.

]]> Feta Peach Salad https://www.tasteofhome.com/recipes/feta-peach-salad/ Tue, 13 Feb 2024 23:10:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1947755
This refreshing, five-ingredient side salad is a perfect way to celebrate the peach harvest. Incorporate it into your weekend brunch menu to introduce an explosion of color, freshness and flavor. —Rebecca Etienne, Tallahassee, Florida
Total Time

Prep/Total Time: 10 min.

Makes

4 salads

Updated: Feb. 13, 2024

Ingredients

  • 4 medium peaches, sliced
  • 1/4 cup crumbled feta cheese
  • 4 fresh mint leaves, thinly sliced
  • 3 tablespoons raspberry vinaigrette

Directions

  1. Arrange peach slices on 4 individual salad plates. Sprinkle with feta and mint. Drizzle with dressing.

Nutrition Facts

1 serving: 91 calories, 2g fat (1g saturated fat), 4mg cholesterol, 90mg sodium, 18g carbohydrate (14g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 fruit, 1/2 fat.

]]> Fig Balsamic Walnut Flatbread https://www.tasteofhome.com/recipes/fig-balsamic-walnut-flatbread/ Tue, 13 Feb 2024 23:13:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1947753
With sweet figs, tangy balsamic and rich goat cheese, this is one of my favorite flatbread recipes. It's also delicious with arugula and caramelized onions. I reach for it often when I host a special event or have friends over for dinner. You can use any store-bought flatbread or pizza dough. —Rebekah Ranes, Sedona, Arizona
Total Time

Prep: 15 min. Bake: 20 min.

Makes

24 servings

Updated: Feb. 13, 2024

Ingredients

  • 1 loaf (1 pound) frozen pizza dough, thawed
  • 5 tablespoons olive oil, divided
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup fig preserves
  • 10 ounces crumbled goat cheese (about 2 cups)
  • 1/4 cup balsamic glaze
  • 1 cup chopped walnuts, toasted

Directions

  1. Preheat oven to 450°. Press dough into a greased 15x10x1-in. baking pan. Drizzle with 3 tablespoons oil. Sprinkle with salt and pepper. Bake until for 10 minutes.
  2. Spread preserves over crust. Sprinkle with goat cheese. Drizzle with balsamic glaze and remaining 2 tablespoons olive oil. Bake until cheese is slightly melted and crust is golden brown, 7-10 minutes longer. Sprinkle with nuts. Serve warm.

Nutrition Facts

1 piece: 168 calories, 10g fat (3g saturated fat), 15mg cholesterol, 178mg sodium, 17g carbohydrate (7g sugars, 1g fiber), 5g protein.

]]> 4-Ingredient Chocolate Dump Cake https://www.tasteofhome.com/recipes/4-ingredient-chocolate-dump-cake/ Sat, 13 Jan 2024 14:15:42 +0000 https://www.tasteofhome.com/recipes/4-ingredient-chocolate-dump-cake/
Total Time

Prep: 5 min. Cook: 40 min.

Makes

12 servings

Updated: Jan. 13, 2024

Ingredients

  • 1 chocolate cake mix (regular size)
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 2 cups (12 ounces each) semisweet chocolate chips, divided
  • 2 cups 2% milk
  • Vanilla ice cream, optional

Directions

  1. Preheat oven to 350°. Evenly sprinkle dry cake mix into a greased 13x9-in. baking dish. Sprinkle dry pudding mix over cake mix and top with 1-3/4 cups chocolate chips. Drizzle milk over the top. Gently stir to combine (mixture will appear thick and lumpy). Sprinkle with remaining 1/4 cup chocolate chips.
  2. Bake until top appears set and edges pull away from sides of dish, 35-40 minutes. Cool slightly on a wire rack. Serve warm, with ice cream if desired.

Nutrition Facts

1/2 cup: 460 calories, 19g fat (12g saturated fat), 3mg cholesterol, 338mg sodium, 76g carbohydrate (53g sugars, 4g fiber), 6g 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.

]]> 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.

]]> Copycat Applebee’s Spinach Artichoke Dip https://www.tasteofhome.com/recipes/copycat-applebee-s-spinach-artichoke-dip/ Fri, 15 Dec 2023 13:35:17 +0000 https://www.tasteofhome.com/recipes/copycat-applebee-s-spinach-artichoke-dip/
Total Time

Prep: 20 min. Bake: 20 min.

Makes

3-1/2 cups

Updated: Jan. 12, 2024

Ingredients

  • 1 jar (15 ounces) Alfredo sauce
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan and Romano cheese blend
  • 1/2 cup shredded mozzarella cheese, divided
  • 1 garlic clove, minced
  • 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • Tortilla chips

Directions

  1. Preheat oven to 350°. In a large bowl, combine Alfredo sauce, cream cheese, Parmesan and Romano cheese, 1/4 cup mozzarella cheese and garlic; mix well. Stir in artichokes and spinach. Transfer to a greased 4 or 5-cup broiler-safe baking dish. Sprinkle with remaining 1/4 cup mozzarella cheese.
  2. Bake, uncovered, until bubbly, 20-25 minutes. Preheat broiler. Place baking dish on a baking sheet. Broil 4-6 in. from heat until top is golden brown, 1-2 minutes. Serve with tortilla chips.

Nutrition Facts

1/4 cup: 118 calories, 8g fat (5g saturated fat), 24mg cholesterol, 330mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 6g protein.

]]> Tuna Macaroni Salad https://www.tasteofhome.com/recipes/tuna-macaroni-salad-2/ Wed, 22 Nov 2023 12:05:50 +0000 https://www.tasteofhome.com/recipes/tuna-macaroni-salad-2/
Pack this classic salad for a picnic or workplace lunch. For best results, allow the salad to sit in the fridge overnight for flavors to blend. —Taste of Home Test Kitchen
Total Time

Prep: 20 min. + chilling

Makes

10 servings

Updated: Jan. 09, 2024

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 1/4 cup sweet pickle relish
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup frozen peas, thawed
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped celery
  • 1 can (5 ounces) light tuna in water, drained and flaked
  • 3 hard-boiled large eggs, chopped

Directions

  1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
  2. For dressing, combine mayonnaise, relish, salt and pepper. In a large bowl, combine peas, onion, celery, tuna, eggs and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.

Nutrition Facts

3/4 cup: 255 calories, 18g fat (3g saturated fat), 69mg cholesterol, 352mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 7g protein.

]]> Best Bacon-Wrapped Shrimp https://www.tasteofhome.com/recipes/best-bacon-wrapped-shrimp/ Wed, 08 Nov 2023 11:20:22 +0000 https://www.tasteofhome.com/recipes/best-bacon-wrapped-shrimp/
Bacon and shrimp make a great team in this super-easy party appetizer. —Taste of Home Test Kitchen
Total Time

Prep: 15 min. + marinating Broil: 10 min.

Makes

1-1/2 dozen

Updated: Nov. 09, 2023

Ingredients

  • 1/4 cup sugar
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 3 teaspoons paprika
  • 1 teaspoon each salt, garlic powder and pepper
  • 18 uncooked shrimp (16-20 per pound), peeled and deveined, tails on
  • 9 bacon strips, halved lengthwise
  • Optional: ranch dip and lemon wedges

Directions

  1. In a small bowl, combine sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade into a large shallow dish; add shrimp. Let stand 15 minutes. Cover and refrigerate remaining marinade for basting.
  2. Preheat broiler. Drain shrimp; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick.
  3. Place on a greased rack of a broiler pan. Broil 4 in. from heat until shrimp turn pink, 3-4 minutes on each side, basting frequently with remaining marinade after turning. If desired, serve with ranch dip and lemon wedges.

Nutrition Facts

1 appetizer: 93 calories, 7g fat (2g saturated fat), 40mg cholesterol, 189mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 6g protein.

]]> Honey Chipotle Vinaigrette https://www.tasteofhome.com/recipes/honey-chipotle-vinaigrette/ Tue, 31 Oct 2023 11:00:45 +0000 https://www.tasteofhome.com/recipes/honey-chipotle-vinaigrette/
We’ve all been there. It’s 7 p.m. and you’re at home with a sudden craving for Chipotle. You don’t feel like going all the way to Chipotle, they don’t have a drive-thru, and delivery is kind of slow. What’s a hungry person to do? You make an at-home Chipotle salad complete with a copycat version of their Honey Chipotle Vinaigrette! It’s one of our favorite homemade salad dressings.—Lauren Habermehl, Pewaukee, Wisconsin
Total Time

Prep/Total Time: 15 min.

Makes

1 cup

Updated: Jan. 30, 2024

Ingredients

  • 1/3 cup red wine vinegar
  • 3 tablespoons honey
  • 1 chipotle pepper in adobo sauce
  • 1-1/2 teaspoons adobo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil

Directions

  1. In a blender or food processor, combine the first 9 ingredients; puree until smooth. With the motor running, slowly drizzle in olive oil.

Nutrition Facts

2 tablespoons: 152 calories, 14g fat (2g saturated fat), 0 cholesterol, 253mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 0 protein.

]]> Sweet Curry Roasted Pistachios https://www.tasteofhome.com/recipes/sweet-curry-roasted-pistachios/ Fri, 27 Oct 2023 10:54:51 +0000 https://www.tasteofhome.com/recipes/sweet-curry-roasted-pistachios/
Total Time

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

Makes

3 cups

Updated: Dec. 15, 2023

Ingredients

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

Directions

  1. Preheat oven to 300°. In a small saucepan, combine the first 5 ingredients. Cook and stir over low heat until fragrant and oil is melted. Remove from heat; stir in pistachios. Spread into a parchment-lined 15x10x1-in. baking pan.
  2. Bake until pistachios are lightly toasted and appear dry, 15-18 minutes, stirring occasionally. Sprinkle with brown sugar; toss to coat. Cool completely. Store in an airtight container.

Nutrition Facts

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

]]> Quinoa Breakfast Bowl https://www.tasteofhome.com/recipes/quinoa-breakfast-bowl-2/ Fri, 27 Oct 2023 10:53:39 +0000 https://www.tasteofhome.com/recipes/quinoa-breakfast-bowl-2/
Total Time

Prep/Total Time: 30 min.

Makes

1 serving

Updated: Jan. 09, 2024

Ingredients

  • 2/3 cup water
  • 1/3 cup quinoa, rinsed
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 large egg
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup loosely packed basil leaves
  • 1/2 medium ripe avocado, peeled and sliced
  • Balsamic glaze

Directions

  1. Place water in a small saucepan. Bring to a boil; add quinoa and 1/8 teaspoon each salt and pepper. Reduce heat; cover and simmer until tender, 12-15 minutes.
  2. Meanwhile, heat a small nonstick skillet over medium-high heat. Break egg into pan; reduce heat to low. Sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook egg until white is set and yolk begins to thicken, turning once if desired.
  3. Fluff quinoa with a fork; place in a serving bowl. Top with tomatoes, basil, avocado and cooked egg. Drizzle with balsamic glaze, or serve glaze on the side.

Nutrition Facts

1 bowl: 411 calories, 19g fat (3g saturated fat), 186mg cholesterol, 674mg sodium, 46g carbohydrate (4g sugars, 10g fiber), 17g protein.

]]> Instant Pot Bacon & Cranberry Brussels Sprouts https://www.tasteofhome.com/recipes/instant-pot-bacon-cranberry-brussels-sprouts/ Fri, 27 Oct 2023 10:53:04 +0000 https://www.tasteofhome.com/recipes/instant-pot-bacon-cranberry-brussels-sprouts/
Total Time

Prep: 20 min. Cook: 5 min.

Makes

4 servings

Updated: Oct. 29, 2023

Ingredients

  • 1 pound fresh Brussels sprouts
  • 1 tablespoon olive oil
  • 4 thick-sliced bacon strips, chopped
  • 3 garlic cloves, minced
  • 1/2 cup chicken broth
  • Dash salt
  • Dash pepper
  • 2 tablespoons lemon juice
  • 1/4 cup dried cranberries, chopped

Directions

  1. Trim Brussels sprouts stems; using a paring knife, cut an "X" in the bottom of each. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir bacon until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in cooker.
  2. Add garlic to drippings; cook and stir for 1 minute. Add sprouts; cook and stir 1 minute longer. Stir in broth, salt and pepper. Press cancel.
  3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Transfer to a serving bowl; toss with lemon juice and reserved bacon. Top with cranberries.

Nutrition Facts

2/3 cup: 229 calories, 15g fat (5g saturated fat), 16mg cholesterol, 431mg sodium, 19g carbohydrate (10g sugars, 4g fiber), 8g protein.

]]> Grandmothers Hot Deviled Dungeness Crab Dip https://www.tasteofhome.com/recipes/grandmothers-hot-deviled-dungeness-crab-dip/ Fri, 27 Oct 2023 10:53:01 +0000 https://www.tasteofhome.com/recipes/grandmothers-hot-deviled-dungeness-crab-dip/
Every December when Dungeness Crab season opened off the coast of Oregon, my grandmother always made this hot dip. I remember she had this old newspaper clipping with the recipe. My father then made it, and now every year I make it. It tastes the same and reminds me of the start of the holiday season.
Total Time

Prep/Total Time: 15 min.

Makes

2 cups

Updated: Oct. 31, 2023

Ingredients

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

Directions

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

Nutrition Facts

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

]]> Pecan Muhammara https://www.tasteofhome.com/recipes/pecan-muhammara/ Fri, 27 Oct 2023 10:52:11 +0000 https://www.tasteofhome.com/recipes/pecan-muhammara/
Total Time

Prep: 25 min. + standing

Makes

1-1/4 cups

Updated: Oct. 29, 2023

Ingredients

  • 1 large sweet red pepper
  • 1 cup chopped pecans, lightly toasted
  • 1 tablespoon Aleppo pepper flakes or smoked paprika
  • 1 tablespoon lemon juice
  • 1 tablespoon pomegranate molasses
  • 1 garlic clove, chopped
  • 1 teaspoon ground cumin
  • 1/4 cup dry bread crumbs
  • 1 to 2 tablespoons olive oil, divided

Directions

  1. Place pepper on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; let stand, covered, 20 minutes.
  2. Peel off and discard charred skin. Quarter pepper. Remove stems and seeds.
  3. Place roasted red pepper pieces, pecans, Aleppo pepper flakes, lemon juice, pomegranate molasses, garlic and cumin in food processor or mortar with pestle. Pulse or grind until slightly pureed (not as creamy as hummus). Add bread crumbs and 1 tablespoon olive oil. Pulse or grind until blended. If desired, add remaining 1 tablespoon oil to achieve desired consistency.

Nutrition Facts

1/4 cup: 223 calories, 19g fat (2g saturated fat), 0 cholesterol, 43mg sodium, 13g carbohydrate (5g sugars, 4g fiber), 3g protein.

]]> Arby’s Beef and Cheddar Sliders https://www.tasteofhome.com/recipes/arby-s-beef-and-cheddar-sliders/ Thu, 26 Oct 2023 10:51:11 +0000 https://www.tasteofhome.com/recipes/arby-s-beef-and-cheddar-sliders/
Total Time

Prep: 15 min. Bake: 30 min.

Makes

6 servings

Updated: Jan. 04, 2024

Ingredients

  • 1 package (12 ounces) Hawaiian sweet rolls
  • 14 ounces thinly sliced deli roast beef
  • 1/2 cup barbecue sauce
  • 6 slices sharp cheddar cheese
  • 1/4 cup butter, cubed
  • 2 tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons prepared mustard
  • 1-1/2 teaspoons dried minced onion or poppy seeds
  • 1/2 teaspoon garlic powder

Directions

  1. Preheat oven to 350°. Without separating rolls, cut the package of rolls in half horizontally; arrange bottom halves in a greased 11x7-in. baking dish. In a bowl, combine roast beef and barbecue sauce. Top with cheese slices. Replace top halves of rolls.
  2. In a small skillet, melt butter over medium heat. Whisk in brown sugar, Worcestershire sauce, mustard, dried minced onion and garlic powder. Cook and stir until sugar is dissolved; drizzle over sandwiches.
  3. Cover and bake 25 minutes. Uncover; bake until golden brown, 5-10 minutes longer.

Nutrition Facts

2 sliders: 335 calories, 20g fat (13g saturated fat), 78mg cholesterol, 587mg sodium, 25g carbohydrate (12g sugars, 1g fiber), 16g protein.

]]> Drive-Thru Chili https://www.tasteofhome.com/recipes/drive-thru-chili/ Thu, 26 Oct 2023 10:51:04 +0000 https://www.tasteofhome.com/recipes/drive-thru-chili/
I don't eat a lot of fast food but when I do I try to pick things that are fairly healthy. I found that Wendy's chili is actually one of the healthiest items on their menu. So when I needed to bring chili to a potluck, I tried to recreate Wendy's recipe and I think it got it pretty close. —Margo Zoerner, Pleasant Prairie, Wisconsin
Total Time

Prep: 20 min. Cook: 1 hour

Makes

20 servings (5 quarts)

Updated: Jan. 04, 2024

Ingredients

  • 2-1/2 pounds ground beef
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon pepper
  • 1 can (4 ounces) chopped green chiles
  • 1 garlic clove, minced
  • 1 can (46 ounces) tomato juice
  • 4 cups V8 juice
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (16 ounces each) pink beans or pinto beans, rinsed and drained
  • Optional: Sour cream, cubed avocado, shredded cheddar cheese and sliced jalapeno pepper

Directions

  1. In a large Dutch oven, cook beef over medium heat until no longer pink; drain. Continue to cook until beef is browned, 4-5 minutes longer. Add onion and celery; cook until tender. Stir in chili powder, cumin and pepper; cook 1 minute. Add green chiles and garlic; cook 1 minute longer.
  2. Stir in juices and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add beans and simmer 20 minutes longer or until thickened to desired consistency. If desired, serve with sour cream, avocado, cheese and jalapenos.
  3. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Pink Beans
This recipe was tested with Goya Pink Beans (Habichuelas Rosadas). Pinto beans may be substituted if pink beans are difficult to find.

Nutrition Facts

1 cup: 225 calories, 7g fat (3g saturated fat), 35mg cholesterol, 595mg sodium, 23g carbohydrate (7g sugars, 6g fiber), 17g protein.

]]> Butterbeer https://www.tasteofhome.com/recipes/butterbeer/ Thu, 26 Oct 2023 10:50:59 +0000 https://www.tasteofhome.com/recipes/butterbeer/
Total Time

Prep: 20 min. + chilling

Makes

2 servings

Updated: Jan. 08, 2024

Ingredients

  • BUTTERBEER FOAM:
  • 1/4 cup hot water
  • 1/2 cup marshmallow creme
  • 1/2 envelope whipped topping mix (Dream Whip)
  • 1 tablespoon confectioners' sugar
  • 1 pinch salt
  • 1/2 teaspoon butterscotch flavoring syrup
  • 1/4 teaspoon butter extract
  • 1/4 teaspoon caramel extract
  • 1/8 teaspoon vanilla extract
  • BUTTERBEER:
  • 2 cans (12 ounces each) cream soda, chilled
  • 2 teaspoons butterscotch flavoring syrup

Directions

  1. In a large bowl, stir together hot water and marshmallow creme until smooth. Freeze until cool, 20-25 minutes. Stir in whipped topping mix, confectioners' sugar and salt; blend with a hand mixer until foamy, 30-60 seconds. Stir in butterscotch syrup and extracts.
  2. Pour soda into two 16-oz. mugs; stir in butterscotch syrup. Top with Butterbeer Foam. Serve immediately.

Nutrition Facts

1 serving: 351 calories, 2g fat (2g saturated fat), 0 cholesterol, 138mg sodium, 86g carbohydrate (80g sugars, 0 fiber), 0 protein.

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