Guava Coconut Rum Cocktail

If you’re in the mood for a classic tiki drink, try our Pina Colada recipe.

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Easy Potato Rolls

After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. Jeanette McKinney, Belleview, Missouri

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Fresh Turkey

A fresh turkey is one that has never been stored below 26F, according to the United States Department of Agriculture (USDA), meaning at no time has the turkey been frozen or chilled to the point that its hard to the touch.

The fresh label alone does not indicate anything about how the bird was raised or processed. So, if you want to know if your turkey has or has not been raised with antibiotics, was minimally processed, has additives, is organic or anything else, there will have to be another label on the turkey packaging. Since fresh just indicates the temperature at which a turkey has been stored, always double-check the best by- or sell-by-date to ensure the turkey hasnt been sitting at the processing plant or in the store for too long.

Like almost any food, a fresh turkey will have a slightly better flavor, texture and moisture level than frozen, but whether youre able to detect the subtle difference during Thanksgiving dinner is up to your taste buds.

You can buy a fresh turkey at some large grocery chains, like Whole Foods, some local grocery stores, local co-ops or farms and even some online retailers, like DArtagnan and Williams-Sonoma. Fresh turkeys tend to be a bit more expensive than frozen, and can range anywhere from $3-$10+ per pound. Whichever purchase option you go with, plan ahead! Give local grocers, farms and co-ops a call to check that theyre selling fresh turkeys and ask about pre-ordering. Place any online orders several weeks out. If youre going to wing it, the best day to buy a fresh turkey will be the Tuesday before Thanksgiving for peak freshness.

After you get your fresh turkey home, it should be stored in the refrigerator until about an hour before you plan on preparing and cooking it, so make sure you have plenty of shelf space. Fresh turkeys are pretty much ready to be roasted or fried right away as they dont need time to defrost. Check out these other tips for picking out the right turkey, including how many pounds you’ll need.

Frozen Turkey

Frozen turkeys are birds that have been stored at or below 0F. These are the turkeys youre probably the most used to seeing at the store; wrapped in an air-tight layer of plastic and rock-hard. While frozen turkeys are usually sold, well, frozen, there are some frozen turkeys that are sold defrosted. These are typically labeled as previously frozen.

Like a fresh turkey, the label frozen does not indicate anything about the way the turkey was raised or processed beyond the temperature it was stored at. So, keep an eye out for additional labels if you want an organic, free-range or antibiotic-free turkey.

Most frozen turkeys are flash-frozen, meaning theyre frozen very quickly to preserve the birds texture, flavor and ability to retain moisture. Most of your dinner guests wont be able to tell the difference between a frozen and fresh turkey.

Frozen turkeys tend to run about $2 a pound, though that can fluctuate depending on the time of year, sales, the way the turkey was raised and processed and where youre purchasing it from. You can buy a frozen turkey at just about any grocery store around Thanksgiving or online retailers, though its always a good idea to order ahead.

Since frozen turkeys are completely frozen through, youll need to know how to defrost a turkey before trying to cook it. A good rule of thumb is to let the turkey thaw in the fridge for 24 hours for every four pounds. Meaning, if your frozen turkey is 20 pounds, itll take around five days to defrost. If you do forget to take your turkey out of the freezer ahead of time, rest assured you can roast a frozen turkey.

Self-basting/Pre-basted Turkey

Basted, self-basting and pre-basted turkeys are turkeys that have been injected with a solution while being processed. The solution is usually a mixture of fat, water, salt, sugar, seasonings and/or other substances that is added to increase the flavor and moisture content of the turkey. The exact ingredients of the basting solution must be disclosed on the turkeys label, as well as the total weight percentage of the solution. For turkeys with bones, like a whole Thanksgiving turkey, the solution can be up to 3% of the turkey’s total weight. For boneless turkey, the solution can be up to 8% of the pieces total weight.

There are several upsides to a pre-basted turkey. The solution acts as a brine which bumps up the turkeys ability to retain moisture while roasting and seasons the bird from the inside out, for a more juicy and flavorful final product. It also allows you to skip the brining step at home, which can be messy and take up even more room in your fridge. Plus, it’s usually the more cost-effective turkey option.

Pre-basted turkeys do have some downsides, though. For many, the inability to determine what exactly is going in and on their turkey is a non-starter. If youre someone who likes to make their own brine, doesn’t want a turkey with added ingredients or is watching their sodium levels, its best to pass on a pre-basted turkey. Prepare the best tasting Thanksgiving bird with these tips on how to season a turkey.

Natural Turkey

On the flip side, natural turkeys are made without any artificial colors, flavors or ingredients, chemical preservatives or synthetic ingredients and are no more than minimally processed (meaning the raw poultry is not fundamentally alter(ed), according to the USDA).

The term natural or all-natural doesnt indicate anything about how the turkey was raised, however. For an organic, free-range or antibiotic-free turkey, look out for additional labeling.

Also, a quick note about antibiotic- and hormone-free turkeys; per the USDA, all hormones are prohibited when raising turkeys, meaning every turkey sold in the US is hormone-free. So, if a turkeys packaging touts that it is hormone-free, know that is just marketing trying to upcharge you. Also, any turkey that receives antibiotics in its lifetime must go through a withdrawal period before it is killed and processed, so there are no longer antibiotics in the bird.

Since these turkeys are just the turkey and nothing else, theyll need to be properly brined and seasoned for a flavorful and moist dinner. Not to worry, we can show you how to brine a turkey the quick and easy way.

Kosher Turkey

A kosher turkey is one that has been properly prepared under Rabbinical supervision. In order to be kosher, turkeys are slaughtered, inspected, cleaned, deveined and trimmed according to kosher processing rules. Turkeys are then soaked in cold water for half an hour, taken out and rubbed with coarse salt which is left on for an hour before being washed off and soaked again. This washing and salting process removes blood from the turkey and seasons it. (Heres more on what kosher really means.)

Since kosher turkeys are already salted, they dont need to be brined or prepared extensively. Just add your choice of seasoning and roast for a tender and flavorful bird. Like a pre-basted turkey, since you cant control the amount of salt the turkey contains, it isnt the healthiest choice for those following a low-sodium diet.

If you’re not able to find kosher turkeys at a local grocery store or deli, there are several online retailers that sell them, including Aviglatt and Amazon.

Free-range and Cage-free Turkey

A free-range turkey is one that has had continuous, free access to the out-of-doors for over 51% of their lives, per the USDA. This time includes the winter months, so farms in the northern half of the US need to accommodate that access when its cold out. When submitting their labels for approval by the USDA, farmers must include a description of the turkeys quarters, which is confirmed by a third party, to ensure they qualify for the free-range distinction.

Like with other labels, free-range does not indicate anything else about how the turkey was raised or produced. Since free-range turkeys have outdoor space and require more space to raise, they tend to run a bit more expensive than non-free-range turkeys.

Cage-free turkey is a bit of a misnomer. The vast majority of turkeys in the United States are raised in large, barn-like structures rather than cages, making them cage-free. Cage-free is more applicable in differentiating the way that chicken eggs are collected, rather than the way the poultry for eating is raised. Here’s more info on the difference between cage-free and free-range eggs.

Heritage Turkey

Heritage turkeys are a strand of turkey breeds that more closely resemble wild turkeys and those that Native Americans hunted and enjoyed long before the first Thanksgiving. These modern turkeys are raised without antibiotics and in a more natural way than industrially-raised turkeys, which were specifically bred to grow the most amount of meat in the shortest amount of time. This means heritage turkeys are pasture-raised on a smaller farm, rather than an industrial turkey farm. According to The Livestock Conservancy, there is specific criteria a turkey must meet to be considered heritage: mate naturally without human intervention, be a product of natural mating for at least two generations, are able to successfully breed for longer, be able to genetically withstand a pasture-raised lifestyle and have a slow growth rate to market weight.

Because heritage turkeys are bred in a more natural way, they may be slightly uneven. Meaning one breast, leg or wing could be larger than the other, which can require a bit more attention when cooking to avoid anything from drying out.

All these differences in breed and lifestyle lead to a turkey that’s not exactly what you’re used to. Heritage turkeys are overall a bit smaller and have less breast meat and more meat around the legs and thighs resulting in a white-to-dark meat ratio closer to 50:50. Other turkeys have a white-to-dark ratio of about 65:35. Heritage turkey meat is tender and very flavorful, tasting more like a wild turkey than it’s industrially-raised counterpart. For some, this natural flavor can come off as slightly gamey.

Heritage turkeys are the most expensive type of turkey you can get. Because they’re less common, take longer to come up to weight, require more space and are generally a bit fussier to raise, they’re significantly more expensive than a typical turkey. There’s still a wide range in prices depending on where and when you buy it, the brand and other shopping factors, but you can expect a heritage to run about $8-15+ per pound. This extra price is worth it to some for a bird that is raised in a more humane and sustainable way. Not to mention it tastes great!

Those interested in purchasing a heritage turkey should first check with their local farms, co-ops and farmers markets to see if they sell these turkeys, or have advice on where to find them. If you don’t have these options near you, you can visit Heritage Foods, which is the go-to site for mail-ordered heritage turkeys, or DArtagnan to place an online order for delivery. Still not sure? Here’s a handy guide to buying a small turkey: how much turkey to buy, where to shop and how long to cook a smaller bird.

So, What Is the Best Turkey to Buy?

Now that you know all about the different types of turkeys, you can decide which one is best for you. But no matter which one you choose, you’ll need to know how to cook a turkey the right way!

The post What Is the Best Turkey to Buy for Thanksgiving? appeared first on Taste of Home.

Grandmas Old-Fashioned Strawberry Shortcake

When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. Angela Lively, Conroe, Texas

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The post 100 Baking Recipes We Snuck from Grandma’s Recipe Box appeared first on Taste of Home.

This is it! Your step-by-step guide to the juiciest, crispiest, most golden bird Thanksgiving’s ever seen. Our Taste of Home Test Kitchen has tested, retested and tested this technique again to ensure your bird is nothing but holiday perfection. We’ve laid out all the steps you need to learn how to cook a turkey in the ovenand provided expert turkey tips along the way.

How to Cook a Turkey in the Oven

Once Thanksgiving has finally arrived, plan on starting the turkey in the oven at least four hours before you sit down for dinner, or earlier depending on the size of your bird. Follow our guide below to learn the best way to cook a turkey. We used this herb-brined turkey recipe, but you can apply this technique to other flavorful turkey recipestoo.

Ingredients

• Whole turkey
• Turkey neck
• Roughly chopped onion, celery and carrots (optional)

Tools

• Roasting pan: This sturdy roasting pan is Test Kitchen approvedand dishwasher safe! Check out our other picks for the best roasting pans.
• Meat thermometer: This probe thermometer will alert you exactly when your turkey comes up to temperature. It’s much more reliable than the pop-up timers that come with turkeys.
• Toothpicks: Your basic toothpick will help keep the turkey’s skin from shrinking and exposing the meat.

Here are more turkey tools you might find handy this Thanksgiving.

Directions

Step 1: Thaw the turkey

Every 4 pounds of frozen turkey will need 24 hours of thawing time. For a 14-pound bird, plan on pulling the turkey from the freezer five days before the big feast. Move it to the fridge for safe thawing. Here’s our full guide on how to thaw a frozen turkey.

The day before Thanksgiving, peel the bird from its packaging and remove all of the giblets (those meaty pieces) from inside the turkey. They tend to hide out deep inside the bird. Next, remove and toss any large pockets of fat along the neck.

Test Kitchen Tip: Save the neck when removing the giblets. It’s the key to making some seriously good gravy. Speaking of, these are the best gravy boats for your Thanksgiving table.

Now the fun starts: Give your bird the rubdown with an ample amount of salt (preferably kosher). Massage it all over the outside of the turkey. This is the secret to getting that extra-crispy skin we all crave on the holidays. Return the bird to the fridge when you’ve finished. Let it rest overnight.

Step 2: Bring out the turkey

Remove the turkey from the fridge and let it sit at room temperature for about 30 minutes. The turkey will cook more evenly by letting it warm up a bit before popping it in the oven.

Test Kitchen Tip: Thinking about washing your turkey? Don’t do it. Here’s why you should not wash your turkey before cooking it.

Step 3: Set up the pan

Preheat the oven to 425F.

The best homemade gravy comes from tasty pan drippings. For this to happen, you’ll want to add veggies like roughly chopped onion, celery and carrots to the bottom of the pan along with the turkey neck and gizzards. Cover with the perforated rack or grill grate. The veggies will help flavor the drippings, as well as help protect them from evaporating away in the oven.

Test Kitchen Tip: If you don’t have a standard roasting pan, feel free to use a broiler pan. The cooking turkey will be exposed to the heat just as well as it would in a proper roasting pan.

Step 4: Season the turkey

Pat the turkey dry with paper towels and then rub with a little more salt and your favorite seasonings. (We love the mix listed in this roasted sage turkey recipe.) If you have fresh herbs, add a handful to the cavity, along with some wine or water. It helps keep the turkey moist and also flavors the drippings, making great-tasting gravy later. Here are some more ideas for how to season a turkey.

Test Kitchen Tip: Instead of using paper towels, try this surprising trick for crispy turkey skin.

Can I season my turkey the night before?

Yes, you can season a turkey the night before you roast it. In fact, adding the seasonings the night before can actually help the flavors infuse more deeply into the bird.

Step 5: Secure the skin

Our food stylists’ best-kept secret: Use toothpicks to secure the skin to the inside of the bird near the legs. This step helps make the bird look extra-glamorous when it has finished cooking.

Step 6: Oil it up and create an oven shield

For the last touches, rub the skin with oil. (Yep, we prefer to use oil instead of butter!) Canola, vegetable or olive oil all work well. This helps give the bird crispier skin and an all-over golden brown glow.

Just before placing the turkey in the oven, create an oven shield out of aluminum foil. Mold a few sheets of foil around the breast area to protect the bird from overbrowning.

Step 7: Roast

At last! Grab your oven mitts, because it’s time to cook the turkey. Check out our roasting chart below for approximate cooking times.

We’ve found it best to start by roasting the turkey at a high temperature (425) to help speed up the cooking time. (This also helps to make the legs and thighs extra crispy!) About 40 minutes in, reduce the oven temperature to 325-350 for the remainder of the roasting time.

Test Kitchen Tip: Slide the turkey into the oven legs first. The reason? Oven temps are often warmer near the back. This way, the thighs will get the higher heat they need, while the breast cooks in the lower heat by the door. Also, try to resist the urge to peek inside the oven while the turkey’s roasting. Opening the door cools the oven, adding extra cooking time.

How long do you cook a turkey for?

Not sure how long to cook a turkey? The roasting times provided in this chart are for defrosted poultry that is refrigerator cold.

We don’t recommend stuffing the turkey, but if you insist on doing so, add 15 to 45 minutes to the roasting time. The temperature of the stuffing must reach at least 165. Want your bird to cook faster? Try spatchcocked turkey!

But what about basting?

We know Grandma lovingly basted her turkeys over and over, saying it would keep the meat juicy. However, the opposite is true. Each time you open the door while cooking a turkey, you’re cooling the oven as well as the outside of the bird. This means the turkey will take longer to cook. More time in the oven causes the meat to dry out and the skin to become soggy instead of crispy.

Step 8: Check the temperature and remove

When you feel confident that the bird is close to finished, check its temperature using an instant-read thermometer (we use this thermometer and timer combo from ThermoWorks). Insert the pin of the thermometer into the thickest part of the thigh, being careful not to come into contact with the bone (this will throw off the reading!).

Remove the turkey from the oven when the internal temperature is 5 degrees below the desired doneness. Don’t worry, it’ll still be safe to eat. Turkeys continue to cook even after being removed from the oven in a process known as carryover cooking. By removing the bird early, you’re actually ensuring that it doesn’t overcook or dry out.

Step 9: Let it rest

After you take the turkey out of the oven, let it stand for 20 to 30 minutes before carving.

Test Kitchen Tip: We’ve found that you don’t need to cover it with foil during standing as many recipes tell you to do. This traps steam between the foil and the skin, causing it to get soggy. We promise it will stay warm.

Step 10: Enjoy!

There’s only one thing left to dodig in! This crispy, golden brown wonder will steal the show and delight friends and family. Give yourself a pat on the back and enjoy the spoils.

In the days after Thanksgiving, repurpose any leftovers into these delicious leftover turkey recipes, including soups, sandwiches, casseroles and much more. Need a break from Thanksgiving flavors? No worries, just make sure you know how long leftovers are good for.

Tips for Cooking a Turkey

For the sake of convenience, we recommend starting with a frozen turkey. Plan to head to the store at least five days before you roastor earlierto get the perfect size turkey for your gathering. You could also order a turkey.

When choosing a frozen turkey, size matters. A typical 14-pound bird serves 16 people. Want to assure yourself of those valuable leftovers? Add an extra pound or two.Read our full guide on how much turkey to make per person. And here are more turkey buying tips that’ll help you choose the right bird.

After you’ve found the perfect turkey, you’ll want to make sure to set aside time to defrost the turkey (more tips on this in the directions below!). Once fully defrosted, remove the giblets and rub kosher salt all over the surface of the turkey. This rub will result in a flavorful bird with crispy, golden skin.

Test Kitchen Tip:Five days ahead is a smart time to start gathering ingredients for stuffing, cranberry sauce and green bean casserole too. Keep ourbest traditional Thanksgiving recipesin mind as you plan.

How to Cook a Turkey FAQs

How do I make my turkey moist?

There are many tips for roasting a moist turkey, but one of our favorite methods is brining. This process involves soaking the turkey in a water, salt and herb solution overnight to infuse the bird with moisture and flavor. Here’s more on how to brine a turkey, if you want to try it out. Another method used to lock in the juice and flavor is to use a turkey roasting oven bag. Before you do that, get to know the pros and cons of cooking turkey in a bag.

Aromatics like apples, citrus, vegetables and herbs also add moisture to the turkeysimply stuff them into the cavity rather than cooking stuffing there. As the turkey roasts, the aromatics will break down and boost the bird’s moisture. Here are more things you can put in your turkey that aren’t stuffing.

Allowing the turkey to rest after it has been roasted is also a good tip. This allows the juices to redistribute in the turkey and prevent them from running out when carved.

How to make turkey gravy

While the turkey is resting, turn those turkey drippings into a flavorfulhomemade gravy. To do so, pour the drippings into a 2-cup measuring glass and skim off the fat. Add enough broth to the remaining drippings to fill the measuring glass to the 2-cup mark. Transfer the dripping and broth to a small saucepan and bring to a boil.

In a small bowl, whisk together 1/4 cup of flour and 1/2 cup of milk together until smooth and then slowly whisk the slurry into the drippings. Season the gravy with 1 teaspoon of chicken bouillon granules, 1/4 teaspoon of poultry seasoning and a dash of white pepper. Bring the gravy back to a boil and cook, stirring constantly, for two minutes or until thickened.

How to carve the turkey

One of the most important parts of cooking a turkey is knowing how to carve a turkey the right way. Not only does proper carving make your turkey pieces look the best they can, it helps prevent the turkey from getting tough and chewy.

Other cooking methods for turkey

Roast turkey is delicious, but that’s not your only option. Here are our favorite alternative ways to cook a turkey.

• Deep-fried turkey:Probably the most popular cooking method next to roasting, deep-fried turkey is crisp, juicy and so much fun to make. A deep-fried turkey means tender, juicy meat that’s ready in a fraction of the time.
• Smoked turkey: Rich, tender and slightly sweet, a smoked turkey is one of the most delicious ways to cook a turkey. Smoking is largely hands-off too, so you can focus on the sides while it cooks.
• Grilled turkey:If you’re not ready to give up the chargrilled flavor of summer barbecue, try grilling your Thanksgiving turkey. Hello, grill marks!
• Slow-cooked turkey:Best for those hosting Thanksgiving for the first time, a slow-cooked turkey is so easy to make. Plus, you can use the drippings to makeeasy homemade gravy.
• Instant Pot turkey: Need turkey ASAP? Cooking turkey breast, legs or thighs in the Instant Pot can get your main dish on the table in an hour or less.
• Air-fryer turkey: For those who don’t have the space or equipment to deep fry a turkey but still want that crispy skin, air-frying turkey breast, legs or thighs is a great solution.

No-Fail Turkey Recipes

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Herb-Glazed TurkeyHoney and corn syrup blend with savory herbs and seasonings to give my Thanksgiving turkey recipe a slightly sweet flavor. My tried-and-true herb turkey recipe never fails to win compliments. Charlene Melenka, Vegreville, Alberta

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Herb-Brined TurkeyFor an impressive main course, look here. The moist, flavorful bird will have guests counting the minutes until carving time. Scott Rugh, Portland, Oregon

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Grilled Turkey DrumsticksTry something different this Thanksgiving and learn how to grill turkey drumsticks! These smoky, tender turkey drumsticks are easy to make, free up space in the oven and cook in a fraction of the time needed for a whole turkey. Taste of Home Test Kitchen

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Classic Stuffed TurkeyFor years, my mother has made this moist stuffed Thanksgiving turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. Kathi Graham, Naperville, Illinois

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Smoked TurkeyMouths will water when you bring this flavorful smoked turkey recipe to the table. Add sprigs of your favorite herbs like thyme, sage or rosemary to the brine for extra flavor. Taste of Home Test Kitchen

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Turkey Leg Pot RoastWell-seasoned turkey legs and tender veggies make an ideal dinner for a crisp fall day. This Thanksgiving turkey recipe couldn't be easier! Rick and Vegas Pearson, Cadillac, Michigan

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Romano Basil Turkey BreastGuests will be impressed when you slice this golden, grilled turkey breast, dressed up with a flavorful layer of basil and cheese under the skin. Darlene Markham, Rochester, New York

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Honey-Glazed TurkeyEven during the holidays, my husband wouldn't eat turkeyuntil I tried this recipe. Now he loves it! The sweet and spicy turkey glaze gives the bird a wonderful flavor. Mary Smolka, Spring Grove, Illinois

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Brined Grilled Turkey BreastYou'll want to give thanks for this mouthwatering Thanksgiving turkey recipe! A hint of spice makes this one of our best turkey recipes ever. Tina Mirilovich, Johnstown, Pennsylvania

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BBQ TurkeyI don't remember where my sister found this BBQ turkey recipe, but it quickly became a family favorite. From the zesty, flavorful sauce and crispy skin to the juicy and tender meat, it's the best Thanksgiving turkey I've ever tried. Valerie Delano, Cascade, Montana

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Bacon-Wrapped TurkeyEverythings better with bacon, including turkey! This impressive Thanksgiving turkey recipe gets a blanket of bacon, which not only adds flavor but helps keep the turkey juicy. The best part? Its easier than it looks! Taste of Home Test Kitchen

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Turkey and Root Veggie Sheet-Pan DinnerMy family loves this turkey sheet-pan dinner. I used ingredients I had on hand, including bacon, which lends a nice smoky flavor. It's so quick and easy to prepare. —Susan Bickta, Kutztown, Pennsylvania

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Classic Cheesecloth TurkeyThis cheesecloth turkey uses a classic method, wine-soaked cheesecloth, to give you the juiciest turkey and most flavorful gravy you've ever tasted! Pair with your favorite sides for a complete meal. Rashanda Cobbins, Milwaukee, Wisconsin

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Spicy Turkey TenderloinHere's a full-flavored Thanksgiving turkey recipe that will really wake up your taste buds.

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Turkey in Cream SauceI've been relying on this recipe for tender turkey since I first moved out on my own years ago. I serve it whenever I invite new guests to the house, and I'm constantly writing out the recipe. Kathy-Jo Winterbottom, Pottstown, Pennsylvania

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Roasted Citrus & Herb TurkeyThe holidays has never been the same since I tried this Thanksgiving turkey recipe. I have made it for the past three years, and it never fails to impress both in presentation and taste. This is a true showstopper! Nancy M. Niemerg, Dieterich, Illinois

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Grilled Huli Huli Turkey DrumsticksI'm never one to do things traditionally, so when it came time to hosting Thanksgiving, I went in a completely tropical direction. Borrowing my favorite Hawaiian chicken recipe, I substituted turkey legs and have never looked back. Jacyn Siebert, San Francisco, California

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Deep-Fried TurkeyThis deep-fried turkey recipe will score you many oohs and aahs this Thanksgiving. It perfectly balances a crispy exterior while keeping the meat juicy and flavorful. Here's our take on how to deep-fry a turkey. Taste of Home Test Kitchen

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Apple & Herb Roasted TurkeyMy daughter loves to help me make this moist apple turkey. Her job is to hand Mommy the ingredientsif she doesn't eat them first! Kimberly Jackson, Gay, Georgia

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Herbed Roast Turkey BreastWhen learning how to cook turkey breast for my first formal dinner party as a newlywed, I came across this particular Thanksgiving turkey recipe. It was such a success that this turkey breast recipe has become a standby on all my entertaining menus. Lisa Mahon Fluegeman, Cincinnati, Ohio

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Turkey Breast Tenderloins with Raspberry SauceSweet and tangy raspberry sauce is a perfect match for this Thanksgiving turkey recipe. In fact, this sauce is so good, youll be tempted to eat it with a spoon. Deirdre Cox, Kansas City, Missouri

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Slow-Cooker Turkey BreastTry this wonderfully flavored, easy-to-fix slow-cooker turkey breast when you're craving something delicious. It makes a great holiday dish for smaller families, too. Maria Juco, Milwaukee, Wisconsin

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Roasted Sage Turkey with Vegetable GravyTheres no prep like home-style when roasting the big bird. Instead of sage stuffing with turkey, fill this bird with fresh sage and thyme sprigs for the same delicious flavors. Beth Jacobson, Milwaukee, Wisconsin

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Pressure-Cooker Turkey with Berry CompoteThis delicious Thanksgiving turkey recipe gives you a way to get all that yummy turkey flavor without heating up the house, and the berries make the perfect summer sauce. For a browner turkey, just broil it for a few minutes before serving. Margaret Bracher, Robertsdale, Alabama

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Turkey Cutlets with Pan GravyUsing cutlets or any boneless meat speeds up cooking time for this quick entree. You can use thin boneless, skinless chicken breast as well. Margaret Wilson, Sun City, California

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Maple-Sage Brined TurkeyWhen the leaves start turning, its time for Thanksgiving turkey. We use maple-sage brine to help brown the bird and make the meat incredibly juicy. Kim Forni, Laconia, New Hampshire

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Happy Orange TurkeyHeres the perfect centerpiece for your Thanksgiving feast. Champagne and oranges flavor this special bird that will become one of your favorite turkey recipes ever. Tara Baier, Menomonie, Wisconsin

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Seasoned Roast TurkeyRubbing the skin with melted butter keeps this simply seasoned turkey moist and tender. Nancy Reichert, Thomasville, Georgia

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Make-Ahead Turkey and GravyEase the holiday time crunch with a make-ahead Thanksgiving turkey recipe that's ready to serve when you are. It's a great choice for potlucks, too. Marie Parker, Milwaukee, Wisconsin

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Marinated Thanksgiving TurkeyMy family enjoys this Thanksgiving turkey because it cooks up tender, tasty and golden brown. Build up flavor by marinating the meat, then grill it to add a tempting barbecued flavor. Ken Churches, Kailua-Kona, Hawaii

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Maple-Glazed TurkeyI prepare turkey with a taste of Canada in mind. The sweet maple flavor comes through even in the breast meat. You may start to notice it's caramelized color after about 2 hours. That's when I cover it loosely with foil while it finishes cooking. The maple-glazed turkey will stay tender and juicy. Suzanne Anctil, West Vancouver, British Columbia

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Dry-Brined TurkeyTo wet brine a turkey the traditional way, you need a container thats large enough to hold five gallons of liquid. However, a dry brine turkey uses no water, so it takes up less space and requires much less fuss.Go to Recipe

Pressure-Cooker Italian Turkey BreastThis Thanksgiving turkey recipe makes some of the most succulent bird I've ever eaten. High in lean protein, its a smart entree for a special occasion. Jessica Kunz, Springfield, IllinoisGo to Recipe

The post How to Cook a Turkey: Your Step-by-Step Guide appeared first on Taste of Home.

When it comes to indulgences, few candies are as soul-satisfying as a rich and creamy peanut butter cup. The combo of the salty peanut butter filling and sweet milk chocolate shell is so delightful, we wont blame you for cracking open a second pack after finishing the first (were guilty of it ourselves!).

Luckily for all of us, our friend Jessie Sheehan has shared her recipe for a giant peanut butter cup from her new cookbook, Snackable Bakes! This oversized peanut butter cup recipe is 9-1/2 inches of chocolaty goodness, making it perfect for a kids sleepover, as an alternative to birthday cake or to snack on while you binge-watch the latest season for your favorite show. Regardless of the occasion, this is one recipe youll definitely want to save.

No time for homemade? Pick up our favorite peanut butter cup brand.

How to Make a Giant Peanut Butter Cup

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Ingredients

• 3 cups milk chocolate chips
• 3 tablespoons vegetable oil
• 1-1/2 cups smooth peanut butter
• 1-2/3 cups confectioners sugar
• 6 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt

Directions

Step 1: Melt chocolate

To start, measure 1-1/2 cups of chocolate chips and add them to a microwave-safe bowl, along with 1-1/2 tablespoons of oil. Give the chocolate chips a toss and then microwave on high in 20-second intervals, stirring in between, until smooth.

Test Kitchen Tip: Be sure to keep a close eye on your chocolate while its in the microwave as it can easily overcook and turn grainy. If your chips are about 90% melted, give them a good stir rather than microwave them again. The residual heat should be enough for the chips to fully melt. Check out more tips on how to melt chocolate.

Step 2: Prep the chocolate base

Once your chocolate is fully melted, transfer it to a fluted 1 -inch tart pan with a removable bottom. With the back of a spoon or offset spatula, spread the chocolate as evenly as you can along the bottom and up the sides of the tart pan. Then, place the tart pan on a baking sheet to protect the bottom and pop them into a freezer until the chocolate has fully set.

Test Kitchen Tip: If you’re in search of a new tart pan, we love this tart pan with a removable bottom from Williams Sonoma. You could also use a 9-1/2-inch springform pan for this recipe; just do your best to pull the chocolate evenly up the sides.

Step 3: Mix the filling

Meanwhile, add the peanut butter, confectioners sugar, butter, vanilla and salt to a bowl and whisk until combined. Once the chocolate has solidified, pull the pans from the freezer and spread the peanut butter filling evenly over the chocolate.

Test Kitchen Tip: For the best results, avoid using all-natural peanut butter in this recipe. The lack of stabilizers can cause the filling to break and result in an oily layer within the peanut butter cup.

Step 4: Melt (more) chocolate

Toss the rest of your chocolate chips and oil into a microwave-safe bowl (it can be the same one from earlier!) and melt them in the microwave. Once smooth, use an offset spatula to spread the chocolate over the peanut butter filling.

Step 5: Cool and cut

Pop your peanut butter cup back into the freezer and let it set up for 45 minutes to an hour. When the cup is solid, take it out and run a paring knife between the side of the tart pan and the peanut butter cup. Separate the tart pans bottom and side pieces and gently transfer the giant peanut butter cup to a cake stand or pan.

Cut your peanut butter cup into slices and serve! Or, follow Jessie’s advice and slice the cup as you go along. Any leftovers can be stored in the fridge for up to a week.

Test Kitchen Tip: To make cutting the cold peanut butter cup a bit easier, run your knife under hot water and wipe it dry between cuts. The warmed knife will slide through the hard chocolate like a breeze.

After youve finished your giant peanut butter cup, try one of these other homemade candy recipes, and be sure to pick up a copy of Snackable Bakes, too!

The post How to Make a Giant Peanut Butter Cup at Home appeared first on Taste of Home.

Air-Fryer Chicken Tenders

These crispy air-fryer chicken tenders are perfect for dipping. Try with your favorite honey mustard, ranch or barbecue sauce. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Make sure you check out the most popular Taste of Home recipes in February!

The post 7 Brand-New Recipes to Try This Month appeared first on Taste of Home.

Growing up, Kim would beg her mother to this old-fashioned carrot cake recipe each year for her birthday. Luckily for us, Kim has shared this celebratory carrot cake recipe with the entire Taste of Home community. Keep reading to learn how to make this traditional carrot cake with cream cheese frosting. We bet you’ll love it enough to serve on your own birthday!

But first, make sure you have the right cake supplies to create sweet success!

How to Make Carrot Cake

Ingredients:

• 4 large eggs
• 2 cups sugar
• 1 cup canola oil
• 2 cups all-purpose flour
• 2 to 3 teaspoons ground cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 cups grated carrots

Frosting ingredients:

• 1/2 cup butter, softened
• 3 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 3-3/4 cups confectioners’ sugar
• 2 to 3 tablespoons 2% milk
• 1 cup chopped walnuts, optional
• Orange and green food coloring, optional

Step 1: Mix the ingredients

In a large bowl, combine the eggs, sugar and oil, and set aside. In a separate bowl, mix together the flour, cinnamon, baking soda and powder, nutmeg and salt. Then, a third at a time, stir the dry mixture into the wet mixture until it’s fully combined. Fold in the grated carrot.

Test Kitchen tip: Add an old-school touch to your carrot cake by stirring in some raisins, shredded coconut, chopped walnuts and/or well-drained crushed pineapple. Each will give your carrot cake texture and some added sweetness.

Healthy tip:You can also replace half, or all, of the canola oil with an equal amount of unsweetened applesauce. This swap not only gives your cake some apple flavor but reduces the fat content, too.

Step 2: Bake your carrot cake

Grease and flour two9-in. round baking pans (Psst! Check out our no-failway on how to grease a cake pan. Divide the cake batter evenly between the pans and then bake them in a350 oven for 35-40 minutes, or until atoothpick inserted in centers comes out clean.

Remove the pans from the oven and allow them to cool for about ten minutes. Then, transfer the cake layers from the pans to a wire rack; cool completely. Did your cake turn out wonky? Take a look at 8 common cake mistakes and how to fix them.

Step 3: Prepare the cream cheese frosting

While the cake layers are cooling, start on the frosting. Cream the butter and cream cheese in a large bowl until it’s nice and fluffy, then add the vanilla extract. Next, beat in the powdered sugar gradually, then add milk until the desired consistency is reached.

Reserve about 1/2 cup of frosting for optional decorating. Fold the chopped walnuts into the remaining frosting, if desired.

Test Kitchentip: If walnuts aren’t your favorite, feel free to use a different nut, or none at all. We recommend pecans, almonds or pistachios.

Step 4: Frost and decorate

After your cake layers have completely cooled, spread the frostingbetween the layers and over top and sides of cake.

Optional Decoration

For an old-school touch, add a cute carrot topper to each slice of cake. To the reserved frosting, tint 1/4 cup of it orange and the other 1/4 cup green. If you’re in need of food coloring, we love Wilton’s icing colors set.

Next, cut a small hole in the corner of a piping bag or plastic bag and insert a#7 round pastry tip. Fill the bag with the orange frosting and pipe 16 carrots on the top of the cake, so each slice will have one. In another cut pastry or plastic bag, insert a #67 leaf pastry tip and the green frosting, then pipe a leaf at the top of each carrot.

Step 5: Enjoy

Slice your carrot cake and dig in! If you want your dessert experience to be extra-decadent, serve each slice with a scoop of butter pecan ice cream.

Check out more cake recipes that’ll have you coming back for more.

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California Lemon Pound Cake

Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. Richard Killeaney, Spring Valley, California

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Chocolate Angel CakeWhen I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialtymaking the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. Joyce Shiffler, Colorado Springs, Colorado

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Best Red Velvet CakeIt's just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes Ive had; the icing is as light as snow. Kathryn Davison, Charlotte, North Carolina

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Banana Skillet Upside-Down CakeMy grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. Terri Merritts, Nashville, Tennessee

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Cherry Nut CakeMy grandmother made up this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. Diana Jennings, Lebanon, Missouri

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7UP Pound CakeMy grandmother gave me this 7UP pound cake recipe. On top of being delicious, this 7UP cake represents family tradition, connection and love. Marsha Davis, Desert Hot Springs, California

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Cherry Pudding CakeA cross between a cake and a cobbler, this cherry dessert is awesome. Add it to your list of trusty potluck recipes, because this one is sure to go fast. Brenda Parker, Kalamazoo, Michigan

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Coconut Chiffon CakeToasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year.

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Carrot CakeMy family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! Debbie Terenzini-Wilkerson, Lusby, Maryland

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Dream Cupcakes My grandchildren absolutely love these cream-filled cupcakes, and I hope the chocolaty treats become a favorite in your home as well. Dorothy Bahlmann, Clarksville, Iowa

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Spicy Applesauce CakeThis picnic-perfect cake travels and slices very well. With chocolate chips, walnuts and raisins, it's a real crowd pleaser. Marian Platt, Sequim, Washington

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Grandma's Strawberry ShortcakeI can still taste the juicy berries piled over warm biscuits and topped with a dollop of fresh whipped cream. My father added even more indulgence to the dessert by first buttering his biscuits. Shirley Joan Helfenbein, Lapeer, Michigan

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Aunt Lou's Fresh Apple CakeMy Great-Aunt Lou made a luscious fresh apple cake recipe that became a family tradition. My mom makes it for our annual beach trip to the Outer Banks. Cristy King, Scott Depot, West Virginia

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Aunt Murna's Jam CakeI remember Aunt Murna telling me that she created her jam cake recipe as a young girl. She made improvements over the years, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions. Mrs. Eddie Robinson, Lawrenceburg, Kentucky

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Caramel-Apple Skillet BuckleMy grandma used to bake a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the backyard. I've adapted her recipe because I love the combination of apples, pecans and caramel. Emily Hobbs, Springfield, Missouri

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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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Gran's Apple CakeMy grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this recipe one that we treasured. Even though I've lightened it up, it's still a family favorite. Lauris Conrad, Turlock, California

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Shortcake with Fresh Rhubarb SauceEvery spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. Rena McCalment, Sharpsville, Indiana

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Lemon Custard CakeThis custard cake recipe comes from my grandma it's nice to whip up when unexpected company stops in. It's a cool, creamy dessert that tastes like you fussed. Sue Gronholz, Beaver Dam, Wisconsin

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Cranberry Pecan Upside-Down CakeAt our house, cranberries are a favorite. I made this dessert for the first time in the 1990s. It started out as a pineapple upside down cakeI just changed a few things around! It keeps and travels well, so its perfect for taking to church dinners. And we love to share it with our son and grandchildren. Doris Heath, Franklin, North Carolina

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Mamaw Emily's Strawberry CakeMy husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and its just as scrumptious as he remembers. Jennifer Bruce, Manitou, Kentucky

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Apricot Upside-Down CakeMy Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. Ruth Ann Stelfox, Raymond, Alberta

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Root Beer Float CakeI add root beer to both the cake batter and fluffy frosting of this summery dessert to get that great root beer float taste. Serve this moist cake to a bunch of hungry kids and watch it disappear! Kat Thompson, Prineville, Oregon

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Oma's Apfelkuchen (Grandma's 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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Triple Berry ShortcakeMy great-great-grandmother handed down her shortcake recipe. Im sharing it because its way too fabulous to keep it a secret! Sara Kingsmore, Vadnais Heights, Minnesota

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Nana's Chocolate Cupcakes with Mint FrostingEven though Nana is no longer with us, her treats bring me so much joy every time I bake them. For a more indulgent version, double the frosting and pile it on high! Chekota Hunter, Cassville, Missouri

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Pumpkin Cake with Whipped Cinnamon FrostingMy mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. Melissa Pelkey Hass, Waleska, Georgia

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Pennsylvania Dutch Funny CakeI can still remember my grandma serving this delicious cake on the big wooden table in her farm kitchen. Every time I bake this unusual cake, it takes me back to those special days at Grandma's. Diane Ganssle, Bethlehem, Pennsylvania

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Carrot FruitcakeEven those who don't care for fruitcake love this special holiday dessert. It's a fun way to dress up that old favorite, carrot cake. Try ityour friends and family will agree. Ann Parden, Chunchula, Alabama

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Grandma Pietz's Cranberry Cake PuddingFor generations, our family has handed down this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. Lisa Potter, Camp Douglas, Wisconsin

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

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Buttermilk Pound CakeNow that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be toppedonce people taste it, they won't go back to their other recipes with buttermilk. Gracie Hanchey, De Ridder, Louisiana

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Maple Carrot CupcakesI come from a line of family cooks and have liked to cook and bake since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. These carrot cupcakes were Grandmom's specialty, and we always have them at family gatherings. Lisa Ann Panzino DiNunzio, Vineland, New Jersey

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Blackberry-Orange CakeMy grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that's always lovely with a summer meal. Lisa M. Varner, El Paso, Texas

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Breakfast Apple CakeBaked in a pretty tube pan and drizzled with icing, this breakfast cake will be a highlight of your holiday menu. I adapted the recipe from one of my grandmother's. Shaunda Wenger, Nibley, Utah

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Shoofly CupcakesThese old-fashioned molasses cupcakes were my grandmother's specialty. To keep them from disappearing too quickly, she used to store the tempting goodies out of sight. Somehow, we always figured out her hiding places! Beth Adams, Jacksonville, Florida

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German Black Forest CakeAs far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. Stephanie Travis, Fallon, Nevada

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Apple-Pumpkin Upside-Down CakeWe love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. Christina Yahraes, San Francisco, California

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Cherry Cola CakeCherry cola and marshmallows make a zippy chocolate dessert that is scrumptious topped with vanilla ice cream. Cheri Mason, Harmony, North Carolina

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Citrus Berry ShortcakeHere's a quick and easy classic with a soft shortcake layer. Sometimes, I'll sprinkle blueberries over the top for an especially colorful finish. Meryl Herr, Grand Rapids, Michigan

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GingerbreadMy grandmother first used this recipe for gingerbread more than 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! Ellouise Halstead, Union Grove, Wisconsin

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Six-Layer Coconut Cake with Lemon FillingI found this recipe when going through my grandmother's old files. It was originally made with an orange filling, but using lemon pudding in the filling makes it easier to prepare. It is simply the best. Angela Leinenbach, Mechanicsvlle, Virginia

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Red Velvet Marble CakeI watched my grandma prepare her red velvet showstopper many times for family get-togethers. The fluffy butter frosting perfectly complements the flavor of this gorgeous cake.Jodi Anderson, Overbrook, Kansas

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Lemon CupcakesUsher in spring with this lemon cupcake recipe. It's a recipe from my mother that I spiced up a bit. Bertina Nicholas-Johnson, Waynesboro, Virginia

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Chocolate-Cherry Brownie CakeMy grandmother taught me the tricks to making this cake, and I've added my own special touches. The melted chocolate keeps the icing from being too dry and gives it a texture similar to chocolate ice cream. I have more requests for the icing than I do anything else! Susan Hayes, Massapequa, New York

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Skillet Pineapple Upside-Down CakeFor a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. Bernardine Melton, Paola, Kansas

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Moist Chocolate CakeThis moist chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! Patricia Kreitz, Richland, Pennsylvania

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Tropical Carrot CakeI look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion.Victoria Casey, Enterprise, Oregon

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The post How to Make Carrot Cake as Good as Grandma’s appeared first on Taste of Home.

Have no fear! Rather than arriving empty-handed, or driving around searching for an open store, weve rounded up which grocery stores will be open on Easterand which ones you should skip. For more, you can also check out the best places for Easter dinner delivery.

Stores Open on Easter

• Acme, stores open, pharmacy hours vary
• Albertsons, most stores open
• CVS, regular hours
• Dollar General, regular hours
• Family Dollar, hours vary
• Harris Teeter, normal hours
• Kroger, hours vary by location, pharmacies closed
• Meijer, hours vary by location
• Piggly Wiggly, hours vary by location
• RiteAid, regular hours
• Safeway, hours may vary
• ShopRite, hours vary
• Stop & Shop, hours vary by location
• Trader Joes, hours vary by location
• Vons, most stores open
• Walgreens, hours may vary by location
• Walmart, most open, regular hours
• Wegmans, most open, hours vary by location
• Whole Foods, hours vary by location
• Winn Dixie, hours vary by location

Stores Closed on Easter

While many chains will be open on Easter, others like Target and Aldi are granting their hard-working employees a day off.

• Aldi
• Central Market
• Costco
• Food City
• H-E-B
• Publix
• Sams Club
• Target

For stores with varying hours, or for information on your local mom-and-pop shop, call or visit their website for exact hours. Before you move ahead, get to know which stores are open on Christmas Day.

Easter Treats to Make at Home

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Peanut Butter Easter EggsGet the kids involved in making these chocolate and peanut buttery easter treats, well worth the sticky fingers! Mary Joyce Johnson, Upper Darby, PennsylvaniaGet Recipe

Coconut Egg NestsLooking for an Easter activity that kids will enjoy assembling and eating? Try these sweet birds nest cookies. They're a snap to make and call for just a few ingredients. Tonya Hamrick, Wallace, West Virginia

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Marshmallow Easter EggsI've been making these wonderful marshmallow Easter eggs for years. These candies are a big hit with marshmallow lovers. Betty Claycomb, Alverton, Pennsylvania

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Peanut Butter Fudge CupsMy husband often travels during the week, and this fast-to-fix microwave peanut butter fudge recipe is perfect for just my 2-year-old and me. Lori Brow, Manhattan, Illinois.

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Homemade Chocolate Easter EggsI roll out these chocolate Easter eggs when the weather gets warm. The recipe is over 35 years old; my high school economics teacher had us make it as a class project. Sometimes I substitute butterscotch or vanilla pudding for the chocolate. Julie Warren, Conyers, Georgia

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To balance out all the sweets, make sure to have plenty of appetizers, entrees, seasonal sides and other Easter recipesat the ready.

Bunny TailsMy granddaughters and I came up with this clever and easy idea for Easter. Kelly Ciepluch, Kenosha, Wisconsin

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Bird's Nest TreatsI make this birds nest recipe in the spring when the birds are starting to build their own nests. They are so easy to make and disappear just as fast. Pam Painter, Poseyville, Indiana

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Chocolate Angel Food CandyAlso called fairy food or sponge candy, this candy is crunchy, honeycombed, chocolate-covered and irresistible. You might want to hide it until Christmas! Geralyn Emmerich, Hubertus, Wisconsin

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Marshmallow PuffsWith peanut butter, chocolate and marshmallows, these treats were very popular with our three kids as they were growing upand now I make them for our two grandchildren. They're perfect for the holidays when time is so precious. Dody Cagenello, Simsbury, Connecticut

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Black Cherry Swirl FudgeThis colorful treat is sure to satisfy the sweetest tooth in any family! It's always been a favorite with my nine kids, eight grandkids and my Bible study group. I vary the soft-drink flavors to get colors that match other holidays during the year. Pauletta Bushnell, Lebanon, Oregon

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Crispy Peanut Butter BallsI make more than 40 different types of treats during the holidays for friends and family. These crispy peanut butter balls with crispy rice cereal are one of my favorite candies to give away as gifts.Liz David, St. Catharines, Ontario

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Bird NestsThis is a fun, kid-friendly recipe I pulled together a few years ago. My kids love helping me make these. Jessica Boivin, Nekoosa, Wisconsin

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Coconut JoysIf you like coconut, youll love these no-bake, no-fuss sweets. They are cute as can be and make a satisfying after-school snack to keep in the fridge. Flo Burtnett, North Gage, Oklahoma

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Candy Bar FudgeMy manager at work, who knows I like to try new treat recipes, shared this one with me. I've made this chewy and chocolaty fudge many times since. Packed with nuts and caramel, it's like a candy bar. Everyone who's tried it loves it. Lois Freeman, Oxford, Michigan

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Easter Bunny TreatsOur whole family has fun making these bunny-riffic treats together. They are just so cute! Holly Jost, Manitowoc, Wisconsin

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Salted Peanut RollsA Christmas gift of homemade candy is always a hit with sweet tooths. I dip these peanut rolls in chocolate, but they're yummy plain, too. Elizabeth Hokanson, Arborg, Manitoba. Check out these resurrection rolls that will surprise and delight kids of all ages.

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Sprinkle FudgeThis decadent birthday cake fudge is the perfect thing to make your big day special. Or prepare it ahead and package it as a surprise gift for a friend. Rashanda Cobbins, Milwaukee, Wisconsin

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Haystack Cookies with Peanut ButterPeanut butter haystacks are one of my favorite easy Easter desserts. I love to serve them to guests because they marvel at how something so simple tastes so good! Starrlette Howard, Ogden, Utah

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Dark Chocolate Raspberry FudgeSomething about the combination of dark chocolate and raspberry is just so addicting. This fudge makes a heartfelt homemade gift, or just a treat that's worth sharing. Barbara Lento, Houston, Pennsylvania

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Trail Mix ClustersThese delicious snacks make wonderful gifts, and although they look and taste like they came from an expensive chocolate shop, they couldn't be more guilt-free. The dried fruit and nuts are heart-healthy and full of fiber. Bet you can't eat just one! Alina Niemi, Honolulu, Hawaii

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Pretzel Strawberry BarkThis is my candy version of the classic strawberry pretzel dessert. It uses ruby chocolate, which is fairly new on the market. If you can't find it, you can substitute white chocolate in its place. James Schend, Dairy Freed

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Coconut Almond CandyThe secret ingredient in this homemade candy is a true surpriseno one tasting these delicious morsels will guess whats in the sweet, creamy filling! Katrina Smith, Lawrence, Kansas

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Nut Butter CupsMy indulgent, nutty treat is simple to make and looks fabulous. At our house, we use all-natural ingredients for them. Courtney Stultz, Weir, Kansas

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Rainbow StrawberriesDip fresh strawberries in melted candy-coated discs to create a rainbow of color. Or get adventurous and make a unicorn. The creative possibilities are endless. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Crunchy Candy ClustersThese cereal and marshmallow clusters are so simple that I make them for the holidays each year, as my family looks forward to them. Faye O'Bryan, Owensboro, Kentucky

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Peeps HouseCreate a sweet house for your favorite Easter basket treat. Use pastel candies to decorate the roof and nest. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Coconut Creme ChocolatesI'm a proud wife, mom of three and grandma of many. I've cooked many things over the years, including these marshmallowy chocolates. Dolores Wilder, Texas City, Texas

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Lemon BarkI wasn't a fan of white chocolate until I made this candy. It's tangy, sweet and creamy all at the same time. The bark was a lovely treat during a springtime shower but would be nice year-round. Diana Wing, Bountiful, Utah

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Chocolate-Covered PretzelsThese chocolate-covered pretzels came from my grandma, who loves to make candy and treats for my students. I have followed in her footsteps and make these for people at work and for other family members. Aimee Worth, Fair Oaks, California

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White Chocolate Easter Egg CandiesCandy making can be easy! Have kids help roll the candies in sprinkles, colored sugar or jimmies. Store in an airtight container in the refrigerator. Taste of Home Test Kitchen

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Chocolaty Peanut ClustersI turn to my slow cooker to prepare these convenient chocolate treats. Making candies couldn't be any easier! Pam Posey, Waterloo, South Carolina

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Jelly Bean BarkHomemade Easter candy really doesn't get easier than this. It's so simpleall you need are three ingredients, a microwave and a pan! It makes a perfect gift. Mavis Dement, Marcus, Iowa

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Soft Chewy CaramelsOne of my first experiences with cooking was helping my mother make these caramels. We'd make up to 12 batches each year. Today, I do at least 95 percent of the cooking at home, but my wife does much of the baking. Robert Sprenkle, Hurst, Texas

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Chocolate-Covered EggsThese pretty little candies beat any store-bought variety hands down! Decorating them can take as little or as much effort as you like. The looks of delight on the faces of those who try them make every minute worth it. Louise Oberfoell, Bowman, North Dakota

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Turtle Dove NestsInspired by the traditional carol "The Twelve Days of Christmas," our Test Kitchen staff created these cute chocolate nests. With jelly bean eggs, they would make fun treats for Easter, too. Taste of Home Test Kitchen, Greendale, Wisconsin

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Pinwheel MintsBoth my grandmother and my mom used to make these eye-catching confections as a replacement for ordinary mints. When I offer them at parties, guests tell me the candies are wonderful, and then ask how I created the pretty swirl pattern. Marilou Roth, Milford, Nebraska

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Marshmallow PopsMaking these pops is a fun activity for a children's party because any age can participate. Customize them for holidays or special occasions by rolling them in coordinating colored sprinkles. Marcia Porch, Winter Park, Florida

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Magic WandsThese fun and colorful wands don't need to be made by a magician to be magical. You can change the colors to fit any party theme. Renee Schwebach, Dumont, Minnesota

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Marbled Orange FudgeThis decadent treat doesn't last long at our house. The Creamsicle flavor of this soft fudge brings on the smiles. Bright orange and marshmallow swirls make it a perfect takealong for events and get-togethers. Diane Wampler, Morristown, Tennessee

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The post 20 Stores Open on Easter Sunday in 2024 (and 8 That Will Be Closed) appeared first on Taste of Home.

Plush Bunny

Stuff your kid’s basket with something to cuddle up with, like this fuzzy bunny.Made by the top-rated toy brand Melissa & Doug, this cutie has nearly 10,000 positive Amazon reviews. For more, check out our kid Easter gift ideas.

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The post 22 Genius Easter Basket Stuffers (That Aren’t Candy!) appeared first on Taste of Home.

Plush Bunny

Stuff your kid’s basket with something to cuddle up with, like this fuzzy bunny.Made by the top-rated toy brand Melissa & Doug, this cutie has nearly 10,000 positive Amazon reviews. For more, check out our kid Easter gift ideas.

Shop Now

The post 22 Genius Easter Basket Stuffers (That Aren’t Candy!) appeared first on Taste of Home.

Strawberry Buttermilk Skillet Shortcake

This scratch-made strawberry buttermilk cake is a family favorite. The recipe is over 100 years old, and I remember my grandma making it. We still carry on the family tradition by making this old-fashioned recipe each summer. Claudia Lamascolo, Melbourne, Florida

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Irish pub culture is really something special. As Christopher Mullins Jr.co-owner of one of the oldest continuously operating pubs in Philadelphia, McGillins Olde Ale Housedescribes, a pub in Ireland always has a sense of community, a welcoming atmosphere and a family focus.

This comforting setting leads to afternoons that turn into late nights filled with story swapping, laughing and some of the best Irish music you could imagine. And while we cant all travel to Ireland this St. Patricks Day, the best Irish beers can help bring a touch of authenticity to your celebration, whether youre at a pub or at home.

If youre throwing a party this year, fill out your space with some of these Irish pub decor items.

The post The Best Irish Beers to Enjoy on St. Patrick’s Day appeared first on Taste of Home.

When I was in college and about to spend hours in the library studying for a final or writing a paper, I would almost always make a pitstop at Starbucks. I’d usually order the largest dark brew I could, along with a slice of their glorious glazed lemon cake.

Sweet, moist and bursting with bright lemon, this lemon cake was the perfect motivation to get my work done. Finish a paragraph, take a bite. Memorize an equation, take another bite.

Since graduating, my love for this cake hasnt diminished. So you can imagine how excited I was when I came across Lola Baxters almost perfect copycat Starbucks lemon loaf cake recipe at Taste of Home. Made with only a few simple ingredients and ready in less than an hour, I was finally able to re-create my favorite Starbucks treat right at home. Along with some spot-on Starbucks copycats drinks, my kitchen practically transformed into a Starbucks that morning.

True Starbucks fans should know why Starbucks’ sizes aren’t small, medium and large.

How to Make Starbucks Lemon Loaf Cake Recipe

Yield: 2 mini loaves (6 slices each)

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup sour cream

Icing:

• 3/4 cup confectioners’ sugar
• 1/2 teaspoon grated lemon zest
• 1 tablespoon lemon juice

Directions

Step 1: Prep the pans

Drop a dollop of softened butter in shortening to two 5.75-by-3-by-2-inch loaf pans and, using your hand or a pastry brush, smear it along the bottom and sides of the pans. Then, sprinkle about a tablespoon of flour in each pan and tap it around until the whole pan is covered, tossing any flour that doesnt stick.

Test Kitchen Tip: If youre short on time (or just want to keep your hands clean!), you can always use a cooking spray that contains flour, like Pam Baking or Bakers Joy. Theyll keep your loaves from sticking to the pan just as well.

Step 2: Mix the batter

Preheat your oven to 350F.

In a large bowl, cream the butter and sugar with a hand mixer or whisk until theyre fluffy and light yellow. Next, add in the eggs one at a time, beating the mixture well in between each addition. Then, beat in the lemon zest and vanilla extract.

In a separate bowl, sift the flour, salt and baking soda together. This will aerate the dry ingredients and prevent clumping. Once the dry ingredients are ready, alternate beating them and the sour cream into the wet ingredients until all the ingredients are well combined.

Step 3: Bake the loaves

Once the batter is done, split it between the two greased loaf pans. Pop them into the preheated oven for 35-40 minutes, or until an inserted toothpick comes out clean.

When the loaves are done, remove them from the oven and let them cool in the pans for about 10 minutes. After that, remove the loaves from the pans and let them cool completely on wire racks.

Test Kitchen Tip: Prefer making one loaf? No problem! Grease an 8-by-4-inch loaf pan and add the batter to it. Bake in a 350F oven for 40-45 minutes or until a toothpick inserted in the center comes out clean. These are the best loaf pans for every baker.

Step 4: Ice the loaves

While the loaves are cooling, mix the confectioners’ sugar, grated lemon zest and lemon juice in a small bowl. Spoon the icing over the loaves, allowing some of it to run down the sides.

Test Kitchen Tip: If youd like to save one or both of the loaves for a later date, skip icing them. Wrap the cooled loaves in plastic wrap and foil. Store the loaves in your freezer until youd like to use them.

To use, thaw the loaves at room temperature. Prepare the icing as normal and spoon over loaves.

Step 5: Slice

Slice each loaf into six pieces and enjoy! Pour yourself a cup of joe and sink your teeth into this sweet and citrusy loaf. The loaves will last for about a week, so you can indulge for a while.

This copycat is also a great option to serve at a brunch or high tea (because you dont need to be a kid to throw an awesome tea party). Any way you slice it, these lemon cake loaves are the best way to start the day.

Tips for Making Starbucks Lemon Loaf Cake

Can you make muffins from this Starbucks lemon loaf cake recipe?

Our Test Kitchen doesn’t recommend turning this into muffins. You won’t get as much of the fluffy cake center, and instead, end up with something that mostly has the texture of the outside edges.

Can you use store-bought lemon juice instead of fresh lemon juice?

While store-bought lemon juice is convenient, it’s had more time to oxidize and contains more preservatives, so it usually doesn’t have the same zing and brightness that fresh lemons give a recipe. Plus, lemons last a long time in the fridge, so there’s no reason to not keep some on hand! If you want to use store-bought lemon juice anyway, make sure it’s the frozen kind, and that the only ingredient is lemon juice.

What can you do if the icing is too runny?

If the icing is too runny, you need more confectioners’ sugar! Start with a 1/4 cup, then add until the icing is the consistency you need. To keep your icing from becoming grainy, make sure your sugar isn’t grainy first, and always sift it beforehand.

What can you use if you don’t have lemon extract?

Lemon extract isn’t something we use often, so it’s totally understandable if you don’t have any on hand. (If you do grab a bottle, use the rest of it up in these recipes that use lemon extract.) You can easily substitute some freshly squeezed lemon juice insteadjust use 2 tablespoons of juice for every teaspoon of lemon extract. Consider reducing the other liquid ingredients by a little less than 2 tablespoons to compensate.

You can also add an equal amount of lemon zest or vanilla extract. Lemon oil might seem like an obvious substitute, but it’s usually not safe to eat.

Try Our Other Starbucks Copycat Recipes

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Pumpkin Spice LatteEach sip of this spiced-just-right beverage from our very own baristas tastes like a piece of pumpkin pie! Taste of Home Test Kitchen

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Bacon & Swiss Chicken SandwichesI created this chicken sandwich recipe based on a meal my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce. Marilyn Moberg, Papillion, Nebraska

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Layered Pumpkin Cheesecake BarsEnjoy this holiday dessert without worrying about calories. Plus it is so luscious that no one will guess that it is light! Jean Ecos, Hartland, Wisconsin

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Cheesecake Pumpkin MuffinsMy mother-in-law came up with these tender treats by combining a few of her favorite muffin recipes. Chock-full of pumpkin, they feature both a sweet cream cheese filling and crunchy praline topping. Lisa Powelson, Scott City, Kansas

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Rotisserie Chicken PaniniThis ooey-gooey, melty delight is packed with bacon, chicken, cheese and just enough lemon to tickle your taste buds. Other chicken panini recipes don't compare!Terri McCarty, Oro Grande, California

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Moist Pumpkin SconesAfter trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.

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Caramelized Apple Hand PiesCaramelized apples are tucked into these apple hand pies that no one expects you to share! Edwina Gadsby, Hayden, Idaho

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Inspired by: Starbucks Egg BitesYou can substitute Gruyere cheese for the Swiss and ham for the bacon, or add in small-cut veggies to these copycat Starbucks egg bites. I also like to bake these in small Mason jars for fun single-portion presentations. Serve with avocado slices and fresh fruit for a healthy breakfast. Maria Morelli, West Kelowna, British Columbia

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Creamy Caramel MochaYou can easily indulge in a coffeehouse-quality drink at home anytime. With whipped cream and a butterscotch drizzle, this mocha treat will perk up even the sleepiest person at the table. Taste of Home Test Kitchen

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Halloween Sugar CookiesI've been making these Halloween sugar cookies for about 40 yearsfirst for my children and now my grandchildren and all their friends, too. I make about 20 trays a year to give away to trick-or-treaters. Pamela Shank, Parkersburg, West Virginia

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Dutch Apple CakeMy husband and I came to Canada from Holland more than 40 years ago. This traditional Dutch recipe is a family favorite and has frequently gone along with me to potluck suppers and other get-togethers. —Elizabeth Peters, Martintown, Ontario

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Spiced Pumpkin Coffee ShakesThe winter holidays are my favorite time of year, and this spiced pumpkin drink is one reason I love the season so much. If you don't have a coffee maker, it's OK to use instant coffeejust make it stronger. Kathie Perez, East Peoria, Illinois

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The post How to Make a Copycat Starbucks Lemon Loaf Cake appeared first on Taste of Home.

Ree Drummondis known for her iconic red hair, ranch lifestyle and a plethoraof down-home comfort foods. But when she’s not shooting her cooking show or releasing a line of kitchen gear or bedding with Walmart, what does the Pioneer Woman love to make the most? Check out this list of comfort foods that Ree just can’t get enough of.

The post 18 of The Pioneer Woman’s Favorite Comfort Foods appeared first on Taste of Home.

Out of the nearly 60,000 recipes on the Taste of Home website, these are the dishes that our readers save the most often to their Recipe Box, so they can come back to them again and again. If you don’t have your own Recipe Box, click the button below to create an account and get started. Happy saving!

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The post Taste of Home’s 25 Most-Saved Recipes appeared first on Taste of Home.

Pork Schnitzel with Sauce

I make big fans whenever I serve this pork schnitzel recipe. German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. Diane Katzmark, Metamora, Michigan

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The post 60 Pork Skillet Dinner Recipes to Make Tonight appeared first on Taste of Home.

Air-Fryer Fish and Fries

Looking for easy air-fryer recipes? Try this simple fish and chips. The fish fillets have a fuss-free coating that’s healthy but just as crunchy and golden as the deep-fried kind. Simply seasoned, the crispy fries are perfect on the side. Janice Mitchell, Aurora, Colorado

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The post 35 Creative Cornflake Recipes appeared first on Taste of Home.

Flourless Peanut Butter Cookies

When my mother (who’s now a great-grandmother) gave me this no-flour, gluten-free peanut butter cookie recipe about 15 years ago, I was skeptical, because it calls for only three ingredients (and no flour?!). But since then I’ve never had a failure. For these gluten-free peanut butter cookies3 ingredients are all you need! Maggie Schimmel, Wauwatosa, Wisconsin

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The post 3-Ingredient Recipes That Don’t Require a Trip to the Store appeared first on Taste of Home.

Zucchini Pico de Gallo Salsa

The post 42 Dips Made for Tortilla Chips appeared first on Taste of Home.

Baked Salmon

I often make this very moist and flavorful oven-baked salmon for company because I can have it ready in less than half an hour. This baked salmon with lemon is well complemented by rice or a green vegetable and a tossed salad. Emily Chaney, Penobscot, Maine

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The post 70 Low-Carb Recipes Ready in 30 Minutes appeared first on Taste of Home.

Cajun Chicken & Pasta

This kicked-up cajun chicken pasta recipe is a family favorite and my most requested dish. It’s easy to adapt, too. Swap in shrimp for the chicken, add your favorite veggies, adjust the spice level to your family’s tasteyou can’t go wrong! Dolly Kragel, Smithland, Iowa

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The post 85 Best Pasta Recipes appeared first on Taste of Home.

Day 1: Eggplant Rollatini

Want to learn how to cook eggplant? Here’s where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again. Nancy Sousley, Lafayette, Indiana

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The post 31 Casserole Recipes for January appeared first on Taste of Home.

Seasoned holiday entertainers have a secret: When guests stop by early or before the host is ready for them, they don’t stress. Why? Their home bar is stocked and ready to go to keep their guest occupied. And the host may also have some make-ahead appetizer recipes on deck.

But if you’re setting up a home bar for the first time, or haven’t topped off your stock in a while, it can feel a bit overwhelming. Figuring out what alcohol to get, what kind of cups to put out and gathering miscellaneous mixers is a lot to add to an already lengthy holiday to-do list. To make things a bit easier, follow our guide on how to stock a bar cart, complete with setup instructions, product recommendations and festive additions.

Before you get started, take a peek at our holiday hosting timeline and checklist.

How to Stock a Bar Cart

1. Choose a Bar Station and Location

A home bar means different things to different people. For some, it may mean an actual bar cart that can easily be rolled from room to room. (Wondering where to buy your bar cart? We investigated whether Wayfair or Overstock is better.) It could also be a built-in bar or perhaps a cabinet-turned-home bar. Or maybe it just means a cupboard where the liquor bottles live.

Wherever your home bar may reside, just make sure that it’s out of the way of busy cooks, overly-excited kiddos and dining room chairs to prevent bumps and spills. It’s also great to place a side table or something similar next to smaller home bars so guests have ample space to mix their cocktails. If you don’t already have a dedicated bar space, browse our list of home bars and bar carts in a range of styles:

If you’re repurposing a spare table or counter, set out this wooden hexagon tray or round mirrored tray to distinguish the space.

2. Grab a Few Staple Alcohols

It’s important to remember that you don’t need to have a selection of liquors rivaling your neighborhood watering hole. Mix-and-match 2-4 bottles of vodka, whiskey, rum, tequila and gin, adjusting the number of bottles to how many guests you’ll have, preferences and your budget. Despite the festive occasion, don’t feel like you need to splurge for a fancy brand or specialty flavored alcohol. Here are some of our go-to spirits:

With a combination of these key base spirits and a couple of mixers (see below), you’ll be able to make most any guest happy. Along with the most common spirits, it’s a good idea to have a bottle or two of both red and white wine for dinner. For specific types and bottles, you can do a food and wine pairing, or just go with tried-and-true picks like Duckhorn Sauvignon Blanc and Albert Bichot Bourgogne Pinot Noir. We also have some suggestions for pairing wine with a turkey dinner.

When it comes to beer, keep things simple. Store a 12-pack of light beer in the fridge and encourage beer aficionados to bring a sampling of their favorite beer to the party.

3. Choose Mixers

Basic mixing staples such as tonic water, club soda, cola and lemon-lime soda, fruit juices and ginger ale provide enough options for most. Your personal preference will dictate how many, or few, options you choose to keep on hand.

It’s also good to have a liquor or two on hand for classic cocktails likevermouth for martinis, Cointreau for margaritas and cosmos, Campari for Boulevardiers and Negronis, Amaretto for Amaretto sours and so on.

Don’t forget the citrus! Slice up some lemons and limes to double as mixers and garnishes, along with orange juice or grapefruit juice if you have a cocktail in mind that calls for them.

Then there are the mixers that tend to be used in small amounts: Angostura bitters, simple syrup, grenadine and sour mix. Pick up or make a small batch of these ingredients that are used in a wide range of old-school and custom cocktails.

4. Pick and Prep Garnishes

A cocktail just isn’t a cocktail without a garnish. It’s like wearing a nice dress without jewelryit looks nicer with it than without. Knowing your go-to concoctions will help you determine your garnishes, but lemons, limes, maraschino cherries, bleu cheese-stuffed olives and/or fresh herbs (mint and basil) are good items to have around. You can really go the extra mile by burning some rosemary on this black walnut board for a smoky addition. Whichever garnish you use, they tend not to stick around as long as liquor does, so make sure to add these to your grocery list when you’re shopping for your next party. If you’re feeling fancy, check out these easy, yet impressive, cocktail garnish ideas.

5. Collect Bar Tools

Now, onto the hardware. A thoughtfully stocked bar includes the tools used to tackle cocktails. Common items include an ice bucket, bar spoon, muddler, jigger, a cocktail shaker or mixing glass and strainer. Most of these tools can be found in a cocktail set, or can be purchased separately. And don’t forget a wine bottle opener, wine chiller and coasters if you have wood tables. These are some of the tools we keep handy:

6. Select Glassware

If youll be making a variety of cocktails, its nice to have a combination of rocks glasses, coupe or martini glasses and highball glasses. If you don’t already have all of these, don’t fret! A range of shorter and taller glasses, regardless of if they match perfectly or not, is just perfect. Nows a good time to take inventory of your glassware.

For wine, consider basic stemmed glasses suitable for white or red wine rather than two separate sets. If you’re planning on keeping wine glasses on the dinner table, just give your guests a heads up to use the glass at their seats.

7. Choose a Nonalcoholic Option

There is nothing worse than attending a party and feeling left out because you’re refraining from alcohol. Be sure there are 1-2 non-alcoholic options at your home bar like soda, tea, juice blends, sparkling water and lemonade.

Or, consider offering a nonalcoholic version of your signature cocktail, garnished just as nicely. Just be sure to label which ones are which. Here are a whole bunch of mocktail ideas and non-alcoholic spirits to get you started.

8. Offer a Signature Cocktail

It’s completely optional, but having a signature cocktail eliminates the pressure of needing to play bartender. Guests can even make their own drinks and have fun with garnishes! Here are some festive cocktails that are sure to please:

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Frozen Brandy Old-FashionedsBoth sides of my family are Midwestern, so our strong brandy tradition is evident in the slush we make for the holidays and in the Wisconsin old-fashioned cocktails we enjoy year-round. I decided to combine those recipes into something completely new. This goes very quickly at gatherings! Stephanie Vaughan, Madison, WisconsinGo to RecipeThis drink pairs perfectly with Christmas in July cookies.

Santas Orange-Kissed CocktailRefreshing but not overly sweet, this drink is a festive choice for Christmas get-togethers. Serve it during cocktail hour, at dinner or even for brunch in place of mimosas. Claire Beattie, Toronto, Ontario

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Celebrate Christmas in July with a Hallmark movie marathon.

Cranberry-Lime SangriaTart, light and fruity, this party-worthy sangria is a hit any time of the year. Katy Joosten, Little Chute, Wisconsin

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Sparkling Apple Pie on the RocksThis is the perfect fall cocktail. Apple cider mixed with a cinnamon caramel apple simple syrup and topped with bubblyit's the best holiday drink ever! Becky Hardin, St. Peters, Missouri

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Craving something savory? These Christmas in July appetizers hit the spot.

Rubies on IceGinger and pomegranate are made for each other, and the color of this beverage is tantalizing. If you're looking for a nonalcoholic option, you can easily leave out the vodka for a delicious and festive drink! Tara Deshpande, New York, New York

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Whiskey-Brandy SlushIt may be cold outside, but we like to serve this icy citrus drink for Christmas gatherings at our house. It is fantastic for parties and large gatherings, and it keeps well in the freezer. Joan Shoebottom, Lexington, Michigan

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Cranberry BourbonThe subtle tang of cranberry and the warm winter spices make this bourbon just right for holiday toastsneat, on the rocks or in a cocktail.James Schend, Dairy Freed

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This is a great drink to serve after your Christmas in July dinner.

Apple Amaretto SoursAn amaretto sour has always been one of my favorite cocktails. This version has a special touch that makes it perfect for enjoying throughout the holiday season. Amber Forbes, Roper, North Carolina

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Sparkling Cider SangriaAdding orange and cranberry juices transforms apple cider into a pretty holiday drink. This quick and easy alcohol-free beverage is absolutely delicious. A friend shared the recipe with me years ago, and I made a few changes. It's a huge hit at holiday brunches! Joan Hallford, North Richland Hills, Texas

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Cranberry SparklerThe flavors of this refreshing cran-raspberry cocktail are great any time of year. In winter, the cranberry makes it a good fit for holiday parties; on a warm summer's night, the raspberry comes to the fore. It's a favorite for our girls' night! Susan Stetzel, Gainesville, New York

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Get ready to celebratewe'll help you plan the perfect Christmas in July party. (Bonus points if you put up somebeach Christmas decor, too.)

Brandy SlushThis slush with a hint of citrus keeps you cool on hot summer days. Even if you're not a tea lover, you'll likely find the mix of flavors pleasing. Taste of Home Test Kitchen

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Chocolate Candy Cane MartinisA peppermint martini is perfect for a fun Christmastime gathering of friends. Crushed candy canes on the rim add festive flair. Crystal Schlueter, Babbitt, Minnesota

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Pear & Ginger SparklerI created this twist on a Bellini when a friend gave me some Asian pears she grew in her backyard. If you like ginger and want more of a kick, try substituting ginger liqueur for the vodka. Jacyn Siebert, San Francisco, California

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Cranberry-Orange Vodka SlushYears ago, my mother made a rosy and refreshing party drink Ive never forgotten. The sparkle comes from fruit juices, vodka and lemon-lime soda. Melinda Strable, Ankeny, Iowa

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Pumpkin Pie ShotsGrown-up treats that feature canned pumpkin and butterscotch schnapps will lure guests back for more. The gelatin shots are made ahead, so they're a great party starter. Taste of Home Test Kitchen

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Holiday MimosaAdd a splash of color to your brunch table with this rosy holiday mimosa. It has a fantastic sweet-tart taste. Jessie Sarrazin, Livingston, Montana

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Apricot Brandy SlushWhile spending the summer in New Mexico, we tasted this refreshing golden color tea beverage enhanced with something borrowed from the cocktail world: apricot brandy.Shirley Miller, Williamsport, PA

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Cranberry-Jalapeno MartiniI describe this cocktail as slightly tart, a little sassy and completely delicious. I make a big batch when I'm hosting a party because it tends to disappear quickly. Garnish with fresh mint and cranberries for an extra-special touch. Kelli Haetinger, Virginia Beach, Virginia

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Bubbly Champagne PunchThis champagne punch, served at my wedding, continues to this day to be the elegant drink we serve at special events. Anita Geoghagan, Woodstock, Georgia

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Blackberry Brandy SlushWe wanted a fun twist on a slushy made with tea and fruit juice, so we used blackberry brandy. The deep red color makes it very merry. Lindsey Spinler, Sobieski, Wisconsin

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Butterscotch MartinisThe rich flavors of butterscotch and chocolate pair up for a nightcap that will satisfy any sweet tooth. Clara M. Coulson Minney, Washington Court House, Ohio

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Bourbon SlushAt our holiday parties, Bourbon Slush is definitely a favorite. Have fun experimenting with different teas when you make it. We like black tea, green tea and orange spice. Darcene Sigler, Louisville, Ohio

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Cranberry Orange MimosasMimosas are just so elegant for Sunday brunch. My recipe uses tart cranberries to balance the sweetness of champagne and orange juice. Shannon Stephens, Lake in the Hills, Illinois

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9. Make It Festive

Your home bar will see the most action at party time, so let’s help it shine. If there ever were a time to display those fun extras like stir sticks, cute beverage napkins, embossed coasters and toothpicks with flair…well, now is it. (Psst: Hit post-holiday sales to get these at bargain prices, then show them off the following year.) In the meantime, these are the items we’re going to add to our bar this holiday:

Follow these prompts and next time guests come over, you’ll be calm, collected and ready for fun.

10 Classic Cocktails to Learn by Heart

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Brandy Old-Fashioned SweetThe concept of an old-fashioned dates back to the early 1800s and includes whiskey, bitters, cherry juice, sugar and water. This old-fashioned recipe, which is extremely popular in Wisconsin, uses brandy in place of whiskey and lemon-lime soda instead of water for a milder cocktail. Taste of Home Test Kitchen. If you want more recipes, learn how to make this classic old-fashioned cocktail.

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Check out these other easy mixed drinks you should know.

MartiniMartinis recipes can be made with either vodka or gin. Our taste panel's preference was for the gin, but try them both and decide for yourself. Be warned, this is a strong and serious drink. Taste of Home Test Kitchen

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Have you ever tried a lychee martini? Here's how to make one.

Bloody MaryHorseradish makes this the best Bloody Mary recipe we've tasted. Without the horseradish, you'll have a more traditional Bloody Mary, and without the alcohol, you'll have a Virgin Mary. Serve with a stalk of celery, dill pickle spear or olives. Taste of Home Test Kitchen

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Learn how to make the best ever Bloody Mary.

Mai TaiThis party favorite has been around for quite some time. It's not overly fruity and features a good blend of sweet and sour. For a splash of color, garnish with strawberries and lime.Taste of Home Test Kitchen, Greendale, Wisconsin

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Check out some other popular rum drinks as well!

GimletFor the light drinker, suggest a Gimlet. The blend of slightly sweet and tart flavors is appealing, but not overwhelming.Taste of Home Test Kitchen

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Simple yet refreshing, it's no wonder the Gimlet has stood the test of time.This combination of lime juice and gin (or vodka if you prefer) is the perfect elixir on balmy days.[/rms_recipe]These vintage drinks deserve a comeback.

Moscow MuleHere's an old-time cocktail that was popular in the 1940s and '50s. A Moscow Mule is traditionally served in a copper mug with plenty of ice. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Love mules? Try one of these fun variations.

Refreshing MojitoThe great mint flavor of mojitos helps balance the spiciness of Cuban food. My recipe calls for apple rum and a purchased mix.Eric Brill, Wauwatosa, Wisconsin

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Also check out how to use bitters in more than just cocktails.

Fresh Lime MargaritasThis basic fresh margarita recipe is easy to modify to your tastes. Try it frozen or with strawberries. Taste of Home Test Kitchen

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Here's how to take your marg to the next level.Take a trip to the Big Easy with this sophisticated Sazerac recipe, the official cocktail of New Orleans.

Mint JulepIt wouldn't be Kentucky Derby Day without this mint julep recipe! But, really, this Kentucky Derby mint julep recipe is good anytime. Taste of Home Test KitchenGo to RecipeFor more flavorful drinks, check out our guide to lychee cocktail recipes. Also what are bitters and how do you use them in cocktails?

White Chocolate Brandy AlexanderThis brandied white cocoa is a wonderful drink to warm up with after coming in from the cold. Whipped topping and chocolate shavings make special finishing touches. Sharon Delaney-Chronis, South Milwaukee, Wisconsin

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On the sweeter side of classic cocktails, you'll find the Brandy Alexander.Part brandy, part creme de cacao and part cream, this libation makes a smooth, tasty after dinner drink.[/rms_recipe]Next, check out these 15 types of cocktail glasses that serious mixologists recommend.

The post How to Stock a Bar Cart for the Holidays appeared first on Taste of Home.

Chocolate Chip Dip

Is there a kid around (or a kid at heart) who wouldnt gobble up this cookie dough dip with graham crackers? It beats dunking them in milk, hands down! You can also try it with apple wedges. Heather Koenig, Prairie du Chien, Wisconsin

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The post 21 Dessert Dips We’re Sweet On appeared first on Taste of Home.

Dirty Banana Trifle

What could be better than bananas, cookies and Kahlua? You can adjust this to suit your taste, depending on whether you like a stronger or weaker Kahlua flavor. Laurie Handlin, Ocean View, Delaware

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If you love Kahlua, you have to try this chocolate Kahlua cake recipe from 1981!

The post 75 Boozy Desserts You’ll Want to Make This Weekend appeared first on Taste of Home.

Root Beer Pulled Pork Sandwiches

My husband is a huge fan of pulled pork sandwiches, so my sister shared this incredibly easy recipe with me. At potlucks and family dinners, nobody can get enough of this root beer-braised version. Carolyn Palm, Radcliff, Kentucky

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The post 4-Ingredient Dinner Recipes for Busy Families appeared first on Taste of Home.

Colcannon Potatoes

Ireland:
Every Irish family has its own version or this classic dish. My recipe comes from my fathers family in Ireland. Its part of my St. Pats menu, along with lamb chops, carrots and soda bread. Marilou Robinson, Portland, Oregon

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Check out these chocolate desserts from around the world.

The post 95 International Recipes to Make When You’re Craving Global Cuisine appeared first on Taste of Home.

Saucy Beef with Broccoli

Start with 1/2 pound of precooked sirloin steak

This tantalizing garlic and ginger sauce tastes amazing on just about any protein, but it’s especially great on steak. Bulk up the stir fry by adding sliced mushrooms and snow peas, or serve the steak and broccoli over brown rice.

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The post 20 Ways to Use Up Leftover Steak appeared first on Taste of Home.

The Best Chicken Recipes

Discover which chicken dinners topped the charts in our email newsletters, on our Facebook page and on our Pinterest boards. They’re all family-friendly and absolutely delicious.

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