Valentine’s Day – Taste of Home

Warm Asparagus Salad with Eggs

Taste of Home Editors — Tue, 13 Feb 2024 23:05:21 +0000

Most low-carb dieters love bacon and eggs. This is a new way to combine these favorites into something elevated and different. It's great when you have leftover hard-boiled eggs. —Laura Wilhelm, West Hollywood, California

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Feb. 13, 2024

Ingredients

6 turkey bacon strips, chopped
1 pound fresh asparagus, trimmed and cut into 1-inch-pieces
2 tablespoons red wine vinegar
2 tablespoons avocado oil or olive oil
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Dash sugar
Dash sea salt
Dash crushed red pepper flakes
4 hard-boiled large eggs, halved
4 ounces herbed fresh goat cheese, crumbled

Directions

In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.

Place asparagus in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, until crisp-tender, 3-5 minutes. Drain; return to saucepan.
In a small bowl whisk together vinegar, oil, mustard, garlic powder, sugar, salt and red pepper flakes. Pour over warm asparagus; toss to coat.
Divide asparagus among 4 serving plates. Top each with bacon and goat cheese; place 2 egg halves on side.

Nutrition Facts

1 serving: 302 calories, 24g fat (7g saturated fat), 229mg cholesterol, 634mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 16g protein.

Fig Balsamic Walnut Flatbread

Taste of Home Editors — Tue, 13 Feb 2024 23:13:49 +0000

With sweet figs, tangy balsamic and rich goat cheese, this is one of my favorite flatbread recipes. It's also delicious with arugula and caramelized onions. I reach for it often when I host a special event or have friends over for dinner. You can use any store-bought flatbread or pizza dough. —Rebekah Ranes, Sedona, Arizona

Total Time

Prep: 15 min. Bake: 20 min.

Makes

24 servings

Updated: Feb. 13, 2024

Ingredients

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

Directions

Preheat oven to 450°. Press dough into a greased 15x10x1-in. baking pan. Drizzle with 3 tablespoons oil. Sprinkle with salt and pepper. Bake until for 10 minutes.

Spread preserves over crust. Sprinkle with goat cheese. Drizzle with balsamic glaze and remaining 2 tablespoons olive oil. Bake until cheese is slightly melted and crust is golden brown, 7-10 minutes longer. Sprinkle with nuts. Serve warm.

Nutrition Facts

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

Chocolate Cupcakes with Strawberry Filling

Taste of Home Editors — Tue, 09 Jan 2024 13:58:02 +0000

My husband and I got engaged on Valentine’s Day, so the holiday is extra special in our house. Each year we go all out with fancy desserts. —Kristin Bowers, Gilbert, Arizona

Total Time

Prep: 30 min. Bake: 20 min.

Makes

1 dozen

Updated: Jan. 09, 2024

Ingredients

1-1/4 cups all-purpose flour
1-1/4 cups sugar
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 large egg, room temperature
1/4 cup canola oil
1 teaspoon vanilla extract
2/3 cup hot brewed coffee
STRAWBERRY FILLING:
1/2 cup freeze-dried strawberries
1/4 cup unsalted butter, softened
1 cup confectioners' sugar
1 tablespoon heavy whipping cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt
GANACHE:
1/2 cup heavy whipping cream
1/2 cup semisweet chocolate chips
3 fresh strawberries, optional

Directions

Preheat oven to 350°. Line 12 muffin cups with paper liners. Sift flour, sugar, cocoa, baking soda and salt together twice; place in a large bowl.

In a small bowl, whisk buttermilk, egg, oil and vanilla until smooth. Add to flour mixture. Drizzle in hot coffee, beating until smooth.
Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
Place freeze-dried strawberries in a food processor; process until a fine powder. In a large bowl, beat butter until creamy. Beat in confectioners’ sugar, cream, vanilla, salt and strawberry powder until smooth. Cut a small hole in the corner of a pastry bag; insert a very small tip. Fill with strawberry filling. Push the tip through the bottom of paper liner to fill each cupcake.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth. Dip tops of cupcakes in ganache, let stand until set. If desired, garnish tops with slices of fresh strawberries.

Nutrition Facts

1 cupcake: 336 calories, 16g fat (7g saturated fat), 39mg cholesterol, 206mg sodium, 49g carbohydrate (36g sugars, 2g fiber), 3g protein.

Halva-Caramel Alfajores (Caramel Filled Sandwich Cookies)

Taste of Home Editors — Tue, 09 Jan 2024 13:56:43 +0000

A modern twist on a Latin American classic, my delicate butter cookies have an irresistible halvah-caramel center. —Andrea Potischman, Menlo Park, California

Total Time

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

Makes

3 dozen

Updated: Jan. 09, 2024

Ingredients

10 tablespoons unsalted butter, softened
1/2 cup sugar
2 tablespoons crumbled marble halva
2 large egg yolks, room temperature
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
Dash sea salt
6 tablespoons caramel sauce (such as Mrs. Richardson's)
Confectioners' sugar

Directions

In a large bowl, cream butter, sugar and halvah until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, cornstarch, baking powder, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. circle-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake until edges begin to brown, 7-8 minutes. Remove from pans to wire racks to cool completely.
Once cool, spread 1/2 teaspoon caramel sauce on bottoms of half of the cookies; cover with remaining cookies. Refrigerate until serving. Dust with confectioners sugar.

Nutrition Facts

1 sandwich cookie: 85 calories, 4g fat (2g saturated fat), 20mg cholesterol, 41mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 1g protein.

Best Bacon-Wrapped Shrimp

Taste of Home Editors — Wed, 08 Nov 2023 11:20:22 +0000

Bacon and shrimp make a great team in this super-easy party appetizer. —Taste of Home Test Kitchen

Total Time

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

Makes

1-1/2 dozen

Updated: Nov. 09, 2023

Ingredients

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

Directions

In a small bowl, combine sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade into a large shallow dish; add shrimp. Let stand 15 minutes. Cover and refrigerate remaining marinade for basting.

Preheat broiler. Drain shrimp; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick.
Place on a greased rack of a broiler pan. Broil 4 in. from heat until shrimp turn pink, 3-4 minutes on each side, basting frequently with remaining marinade after turning. If desired, serve with ranch dip and lemon wedges.

Nutrition Facts

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

Cherries Jubilee

Taste of Home Editors — Wed, 21 Jun 2023 10:41:53 +0000

Made with sweet or tart cherries and doused in brandy, cherries jubilee will be a flaming success! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Total Time

Prep/Total Time: 20 min.

Makes

2 cups

Updated: Sep. 07, 2023

Ingredients

1/3 cup sugar
2 tablespoons cornstarch
1/4 cup cold water
1/4 cup orange juice
4 cups fresh dark sweet cherries, pitted or frozen pitted tart cherries, thawed
1/4 teaspoon grated orange zest
1/3 cup cherry brandy
1/4 teaspoon cherry extract, optional
Vanilla ice cream or sliced pound cake

Directions

In a large saucepan, combine sugar and cornstarch. Stir water and orange juice into cornstarch mixture until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 1-2 minutes.

Stir in cherries and zest. Cook and stir until softened, about 5 minutes. Reduce heat to low; stir in brandy and extract, coating evenly. Carefully ignite.
Leaving pan on cooking surface, gently shake pan back and forth until flames are completely extinguished. Immediately serve over ice cream or pound cake.

Cherries Jubilee Tips

Why is it called cherries jubilee?

Cherries jubilee is said to have been created as a tribute to Queen Victoria's Diamond Jubilee celebration in the late 1800s.

What kind of cherry brandy should you use to make cherries jubilee?

This cherry dessert is traditionally made with kirschwasser, also known as kirsch. It's a clear brandy distilled from fermented cherries. If you enjoy brandy cocktails, cherries jubilee is likely a dessert you'll love, too.

Can you make cherries jubilee without brandy?

Cherries jubilee can be made without alcohol by substituting cherry or apple juice for the brandy.

How do you flambé cherries jubilee?

To flambé, first turn off the heat or remove the pan from the stovetop to a heatproof surface. Stir in the alcohol and quickly ignite using a long match or long-reach lighter. Allow the flame to burn off on its own. Keep the pan lid nearby in case you need to put the flame out quickly by topping with the lid.

Do you have to flambé cherries jubilee?

Although flambéing cherries jubilee does make it feel special, you don't have to light it on fire to categorize the recipe as a romantic dessert. Simply add the brandy and simmer for 3 to 5 minutes to remove some of the alcohol flavor, because flaming the alcohol leaves behind subtle notes of the cherry brandy without the strong alcohol taste. It also adds flavor from caramelization.

—Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1/4 cup: 96 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 24g carbohydrate (17g sugars, 1g fiber), 1g protein.

Sweet Pea and Radish Salad

Taste of Home Editors — Fri, 28 Apr 2023 10:40:51 +0000

Total Time

Prep: 10 min. + chilling Cook: 5 min.

Makes

10 servings

Updated: Oct. 27, 2023

Ingredients

3 cups frozen peas (about 12 ounces)
1/4 cup mayonnaise
3 tablespoons heavy whipping cream
2 teaspoons dill weed
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 pound radishes, thinly sliced
4 ounces dill Havarti cheese, cubed

Directions

In a large saucepan, bring 8 cups water to a boil. Add peas; cook, uncovered, just until peas turn bright green, 3-4 minutes. Drain and immediately drop into ice water. Drain and pat dry.

In a large bowl, whisk mayonnaise, cream, dill, salt and pepper. Stir in radishes, cheese and peas. Refrigerate at least 1 hour before serving.

Nutrition Facts

3/4 cup: 132 calories, 9g fat (4g saturated fat), 16mg cholesterol, 250mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 5g protein.

Grilled French Onions

Taste of Home Editors — Tue, 25 Apr 2023 10:53:46 +0000

This savory delicacy lets you enjoy all the flavors of French onion soup during summertime. Serve it with toasty bread as another nod to a bowl of the beloved classic. —Krista Slack, Simi Valley, California

Total Time

Prep: 10 min. Grill: 35 min.

Makes

2 servings

Updated: Aug. 22, 2023

Ingredients

2 large sweet onions
1 to 2 teaspoons beef bouillon granules
1/2 cup butter, softened
2 slices Swiss cheese
Minced fresh thyme, optional

Directions

Prepare grill for indirect heat. Cut 1/4 in. from top and bottom of each onion; peel. Core onions, leaving the bottom fourth of the onions intact. Place each onion on a double thickness of heavy-duty foil (about 12 in. square). Place bouillon in each onion; top with butter and seal tightly.

Grill, covered, over medium heat for 35-40 minutes or until onions are tender.
Carefully unwrap; top each onion with a cheese slice. If desired, top with fresh thyme. Serve immediately.

Nutrition Facts

1 onion: 556 calories, 49g fat (31g saturated fat), 132mg cholesterol, 807mg sodium, 26g carbohydrate (17g sugars, 3g fiber), 6g protein.

Baileys Espresso Martini

Taste of Home Editors — Tue, 11 Apr 2023 10:38:11 +0000

Total Time

Prep/Total Time: 5 min.

Makes

1 serving

Updated: Jun. 27, 2023

Ingredients

Ice cubes
1 ounce vodka
1 ounce brewed espresso
2 ounces Baileys Irish Cream
Coffee beans, optional

Directions

Fill a shaker three-fourths full with ice. Add vodka, Baileys and espresso. Cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into glass. If desired, garnish with coffee beans.

Nutrition Facts

1 martini: 301 calories, 9g fat (0 saturated fat), 0 cholesterol, 4mg sodium, 15g carbohydrate (11g sugars, 0 fiber), 0 protein.

Pork Tenderloin with Sun-Dried Tomato Cream Sauce

Taste of Home Editors — Thu, 23 Mar 2023 10:37:21 +0000

This is my go-to dish for both special occasions and weekday dinners because it's so easy and delicious. We love it because the pork tenderloin is, without fail, moist and tender. The sauce is the true star. In fact, this past Thanksgiving, my husband suggested it would be good to have available along with turkey gravy and he was right. It was a huge hit! —Kim Wells, Worthington, Ohio

Total Time

Prep: 35 min. Bake: 25 min. + standing

Makes

4 servings

Updated: Dec. 28, 2023

Ingredients

1 pork tenderloin (1 pound)
2 tablespoons honey garlic seasoning
1 tablespoon olive oil
1/4 cup butter, cubed
1/4 cup white wine or chicken broth
2/3 cup heavy whipping cream
1 shallot, thinly sliced
2 tablespoons golden Carolina-style barbecue sauce
2 teaspoons all-purpose flour
1/4 cup chicken broth
2 cups fresh baby spinach
1/2 cup oil-packed sun-dried tomatoes, chopped

Directions

Preheat oven to 300°. Pat pork dry with paper towels; rub honey garlic rub over pork. In a large nonstick skillet, heat oil over medium heat. Brown roast on all sides. Place in center of an 18x12-in. piece of heavy-duty foil; dot with butter. Fold foil around pork and crimp edges to seal; place on a baking sheet. Bake until a thermometer reads 145°, 25-30 minutes. Remove roast from oven; let stand 10 minutes before slicing. Reserve pan drippings in foil.

While pork is resting, in the same skillet, add wine, stirring to loosen browned bits from pan. Stir in cream, shallot and barbecue sauce. In a small bowl, whisk flour and broth until smooth; stir into pan. Add reserved pan drippings. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and sun-dried tomatoes; heat through. Remove from heat. Serve with sliced pork.

Nutrition Facts

4 ounces cooked pork with about 1/2 cup sauce: 487 calories, 35g fat (19g saturated fat), 139mg cholesterol, 678mg sodium, 16g carbohydrate (8g sugars, 1g fiber), 26g protein.

Mediterranean Braised Chicken Thighs

Taste of Home Editors — Thu, 23 Feb 2023 10:38:31 +0000

This chicken and artichoke dish was inspired by a once-in-a-lifetime trip to Santorini for my parents' 40th anniversary. It's cooked in a big skillet until the chicken basically falls of the bone and all the flavors meld together into a sauce that will have you spooning it into your mouth. It’s really a showstopper! —Grace Vallo, Salem, New Hampshire

Total Time

Prep: 15 min. Cook: 30 min.

Makes

6 servings

Updated: Sep. 14, 2023

Ingredients

2 tablespoons butter
2 tablespoons olive oil
6 bone-in chicken thighs (about 2 pounds)
1 can (14 ounces) water-packed small artichoke hearts, drained
3 shallots, halved
1/3 cup dry white wine
1/2 cup pitted Greek olives
1/3 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1 garlic clove, thinly sliced
1 tablespoon drained capers
1 teaspoon ground sumac or za'atar seasoning

Directions

Preheat oven to 375°. In a 12-in. cast-iron or other ovenproof skillet, heat butter and oil over medium-high heat. Brown chicken, skin side down. Turn thighs over; arrange artichokes and shallots around chicken. Cook 1 minute longer. Add wine to pan; cook 1 minute longer, stirring to loosen browned bits from pan.

Add remaining ingredients to pan. Bake 15-20 minutes or until a thermometer inserted in chicken reads 170°-175°.

Nutrition Facts

1 chicken thigh with 1/3 cup artichoke mixture: 378 calories, 26g fat (7g saturated fat), 91mg cholesterol, 551mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 25g protein.

Lemon Basil Chicken Salad

Taste of Home Editors — Thu, 23 Feb 2023 10:38:17 +0000

This 15-minute Chicken Salad Chick copycat recipe has become one of my very favorite meals. But it needn’t even be a meal! The chicken salad is so scrumptious on crackers or as the dip on a crudite platter. —Laura Wilhelm, West Hollywood, California

Total Time

Prep/Total Time: 15 min.

Makes

6 servings

Updated: Jun. 27, 2023

Ingredients

4 cups cubed cooked chicken
1 cup fat-free plain Greek yogurt
1 cup chopped pecans
1 bunch fresh basil leaves, chopped
1/2 cup grated Parmesan cheese
4 tablespoons lemon juice
1-1/4 teaspoons salt
1 teaspoon lemon-pepper seasoning
Dash sugar
Chopped fresh parsley

Directions

In a small bowl, combine the first 9 ingredients. Refrigerate, covered, until serving. Sprinkle with parsley.

Nutrition Facts

2/3 cup: 362 calories, 22g fat (4g saturated fat), 89mg cholesterol, 766mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 36g protein.

Strawberry Macarons

Taste of Home Editors — Thu, 23 Feb 2023 10:34:47 +0000

These strawberry macarons have a sweet surprise in the filling: strawberry jam. To keep the jam contained, pipe the frosting around the outer edge before adding the jam in the center. —Josh Rink, Milwaukee, Wisconsin

Total Time

Prep: 1 hour + standing Bake: 15 min./batch + cooling

Makes

30 macarons

Updated: Jun. 27, 2023

Ingredients

MACARON SHELL:
1-1/3 cups almond flour
2-1/4 cups confectioners' sugar, divided
4 large egg whites, room temperature
1/8 teaspoon salt
2 tablespoons superfine sugar
Pink gel food coloring, optional (do not use liquid food coloring)
BUTTERCREAM FILLING:
1/4 cup unsalted butter, softened
1 cup confectioners' sugar
1 tablespoon strawberry powder
2 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Pink gel food coloring, optional
7-1/2 teaspoons seedless strawberry jam

Directions

Place the almond flour and 1-3/4 cups confectioners’ sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain.

Place egg whites and salt in a very clean bowl of a stand mixer fitted with a whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining 1/2 cup confectioners’ sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 1-2 minutes. If desired, add in enough food coloring to achieve desired color.
Gently fold the almond flour mixture into meringue, a third at a time. Using the side of a spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not over mix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself.
Position rack in upper third of oven; preheat oven to 300°. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. rounds onto a parchment-lined tray about 1 in. apart. Tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1/8 in. to form "feet," 14-16 minutes, rotating tray halfway through baking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment.
To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add confectioners' sugar until incorporated. Beat in strawberry powder. Add heavy cream, vanilla, salt and, if desired, enough food coloring to achieve desired color; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe a circle of buttercream onto the bottoms of half the macarons. Place 1/4 teaspoon strawberry jam in center of each frosting circle. Top with remaining macaron shells. Refrigerate, covered, until ready to serve.

Strawberry Macarons Tips

How do you make strawberry powder for strawberry macarons?

The strawberry powder used in strawberry macarons is made from freeze-dried strawberries. You can either buy it pre-ground in powder form, or make your own from sliced, freeze-dried strawberries. Just pop them in a blender or food processor and pulse until you get a fine powder. Different freeze-dried fruits can be used to create different macaron flavors.

Can you use regular all-purpose flour instead of almond flour to make macarons?

French macarons are known for their light, airy, delicate texture, not to be confused with macaroons, which are chewier. (Make sure you know about all the differences between macaroons and macarons.) Macarons are made with almond flour, which is higher in fat than all-purpose flour, and soaks up less moisture. Unlike wheat flour, almond flour also contains no gluten. If you want to create a macaron's signature texture (and flavor, of course), it's important to only use almond flour.

How should you store strawberry macarons?

If you've ever bought Trader Joe's macarons or cookies from a French bakery, you know that they can be pricey (learn why macarons are expensive), so keeping them fresh for as long as possible is really important. Store them in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for up to 1 month. Thaw in the refrigerator before serving. Or, if you're making your own, store unfilled shells in an airtight container at room temperature for 2 to 3 days or freeze for up to 1 month.

—Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 macaron: 106 calories, 4g fat (1g saturated fat), 5mg cholesterol, 28mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 2g protein.

The Best Valentine’s Day Candy You’ll Find in 2023

Bryce Gruber, Megan Mowery — Wed, 25 Jan 2023 15:00:51 +0000

Reese’s Blossom-Top Mini Cups

We’ve long been fans of special Reese’s Valentine’s Day candyand this pink-topped treat is no exception. The cute little miniatures are topped with light pink creme on top of the usual delicious milk-and-peanut-butter offering and come wrapped in three different types of bouquet-inspired foils.

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The post The Best Valentine’s Day Candy You’ll Find in 2023 appeared first on Taste of Home.

15 Valentine’s Day Gifts for Kids of All Ages

Madi Koetting — Mon, 23 Jan 2023 18:41:12 +0000

Popcorn Ball Decorating Kit

When it comes to Valentine’s Day gifts for kids, edible crafts are superior. This popcorn ball decoration kit checks both savory and sweet boxes while creating a fun game for the whole family to enjoy (or just the kiddos). It’s stocked with candies and frosting for popcorn ball decorating, plus tic tac toe pieces to bring on the fun.

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The post 15 Valentine’s Day Gifts for Kids of All Ages appeared first on Taste of Home.

M&M’s New Flavor Is Absolutely Perfect for Valentine’s Day

Melany Love — Fri, 20 Jan 2023 17:04:00 +0000

Valentine’s Day just screams love, togetherness and lots and lots of candy. There’s even a map of every state’s favorite Valentine’s Day treat. And yes, I can attest to its accuracy. As an Illinois girl myself, I could throw back chocolate-covered strawberries all day. But it’s not only homemade Valentine’s Day candies that I crave so much. I love a bit of store-bought chocolate, too.

That’s why I’m so berry excited for M&M’s brand-new flavor dropping this year!

What’s M&M’s Valentine’s Day Flavor for 2023?

It’s Strawberry Shake M&Ms! Can you understand now why I’m so thrilled? Not only is strawberry my absolute favorite milkshake flavor, but it’s now combined with one of my absolute favorite chocolate candies. On top of all that, these sweet little treats aren’t just your run-of-the-mill milk chocolate… they’re white chocolate! You’ll also find the candy shells are reminiscent of classic V-Day colors: pink, red and a bit of green. They just get better and better the more I think about ’em.

Yup, these are white chocolate candies expertly mixed with the delightful flavors of a strawberry shake. Reminds me of the good ‘ol days when I would sit outside in the summer with my softball team eating ice cream after a big game. These may just be the best Valentine’s Day candy of 2022!

Where Can I Get ‘Em?

You can grab a 7.44-ounce bag from the M&M’s website for around $4.50 per pack. You can also pick up a pack of these scrumptious sweets at any of your major local retailers like Walmart, Target or Walgreens. You can easily incorporate a bag of these into a Valentine’s Day gift for your significant other or even some of your closest friends. That is, if you don’t eat them all by yourself first!

M&M Cookie Recipes You'll Love

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Monster CookiesThis recipe combines several favorite flavorspeanut butter, butterscotch and chocolatein one big cookie. Before baking, I like to press a few extra M&M's on top for added color. Patricia Schroedl, Jefferson, Wisconsin

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Santas Stuffed Belly CookiesI have been seeing "surprise inside cookies" for a few years and really wanted to come up with my own version. After a little brainstorming, I came up with the idea of making Santa's belly cookies and filling them with miniature cookies. These are so much fun to give as giftsjust wrap in colored cellophane and tie with a festive ribbon. You can exchange the mini cookies for candy or anything you'd like; if desired, you can color the cookie dough red, too. Crystal Schlueter, Northglenn, Colorado

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Beary Cute CookiesThese cheery and cute cookies will delight kids of all ages! I like to make fun foods but don't care to spend a whole lot of time fussing. So the idea of using candy for the bears' features was right up my alley. Susan Schuller, Brainerd, Minnesota

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Polka-Dot MacaroonsMacaroons studded with M&M's are easy to mix up in a hurry. That's good, because believe me, they never last long. Janice Lass, Dorr, Michigan

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Giant Monster CookiesWho can resist gigantic monster cookies chock-full of goodies like chocolate chips, M&M's and peanut butter? If your appetite isn't quite monster-size, make them by heaping tablespoonfuls. This is the world's best monster cookies recipe. Judy Fredenberg, Missoula, Montana

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Molasses CookiesMaking these soft, chewy cookies with a rich flavor has been a family tradition since my children were small. At Christmastime, I shape the dough into gingerbread men with tasty raisin eyes and buttons. Sue Bartlett, Berlin, Wisconsin

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Peanut Butter JumbosOats, peanut butter and chocolate make these soft, chewy cookies hearty and nutritious. My whole family agrees this recipe is a real winner. Deborah Huffer, Staunton, Virginia

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Gingerbread Sandwich TreesFun and festive, these cookie sandwich trees will be a huge hit with kids of all ages. They're a super-cute holiday treat! Steve Foy, Kirkwood, Missouri

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Snow Day CookiesClear your pantry to make these chocolate chip cookies loaded with goodies. We add oats, M&Ms, pretzels and even potato chips. Brittney Musgrove, Dallas, Georgia

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No-Bake Christmas Wreath CookiesCornflakes take the place of traditional rice cereal in these sweet, no-bake Christmas wreath cookies. Dressed up with green food coloring and red candies, theyre a pretty addition to cookie platters and dessert buffets. Taste of Home Test Kitchen

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Frosty Polar BearsI love spending time in the kitchen with my nieces. This is the perfect recipe to make with the little ones. Dang cute, easy and portable! Emily Tyra, Milwaukee, Wisconsin

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Loaded-Up Pretzel CookiesCoconut, M&Ms and salty, crunchy pretzels make these loaded cookies unlike any youve ever tastedor resisted. Jackie Ruckwardt, Cottage Grove, Oregon

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Snowman CookiesWrap these chocolate-topped snowmen in colored tissue and place them inside holiday containers. Like real snowmen, they disappear fast! Betty Tabb, Mifflintown, Pennsylvania

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Cookies in a JiffyYou'll be amazed and delighted with how quickly you can whip up a batch of these homemade cookies. Clara Hielkema, Wyoming, Michigan

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The post M&M’s New Flavor Is Absolutely Perfect for Valentine’s Day appeared first on Taste of Home.

15 Valentine’s Day Flowers We Adore

Kim Bussing — Thu, 19 Jan 2023 17:46:25 +0000

For the Romantic: Victoria Arrangement

This swoon-worthy assortment blooms with romance. The hydrangea, roses, spray roses and alstroemeria burst out of a pink glass vase for an eye-catching gift of Valentine’s Day flowers. We love that the vase is included so your valentine will have everything they need to enjoy their bouquet. Then, keep the love flowing all year long with a flower subscription.

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The post 15 Valentine’s Day Flowers We Adore appeared first on Taste of Home.

Champagne Truffles

Taste of Home Editors — Tue, 10 Jan 2023 10:31:55 +0000

Who can resist champagne truffles? Especially when they are so very easy to make! Serve them in gold foil candy cups for an elegant look. —Deirdre Cox, Kansas City, Missouri

Total Time

Prep: 1 hour + chilling

Makes

7-1/2 dozen

Updated: Jun. 27, 2023

Ingredients

1 cup champagne or other sparkling wine
2 pounds semisweet chocolate, chopped
1-1/2 cups heavy whipping cream
1/2 cup unsalted butter, cubed
1 pound dark chocolate candy coating, melted
Edible gold paint, glitter or sprinkles

Directions

In a small saucepan, bring champagne to a boil. Cook until liquid is reduced to 1/3 cup, 15-20 minutes. Cool slightly.

Place semisweet chocolate in a small bowl. In another saucepan, heat cream just to a boil. Pour over chocolate; stir until smooth. Stir in butter and cooled champagne. Cool to room temperature, stirring occasionally. Refrigerate until firm, about 3 hours.
Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour. Dip truffles in candy coating; allow excess to drip off. Place on waxed paper; let stand until set. Splatter with edible gold paint or sprinkle with glitter or sprinkles. Store in an airtight container in the refrigerator.

Champagne Truffle Tips

How can you make champagne truffles your own?

Make these champagne truffles feel personal by decorating them in ways that match your special occasion, such as using your favorite sprinkles, drizzling them with melted, colorful candy melts, or rolling them in sanding sugar. Also, this particular champagne truffles recipe calls for semisweet chocolate, but you can substitute milk chocolate or dark chocolate if you like. Use dry champagne for a less sweet truffle, or use a sparkling riesling or moscato for a sweeter flavor. If you've got leftover champagne or wine, check out more of our recipes with wine for ideas on how to put it to use.

Can you make champagne truffles ahead of time?

Yes! Because this recipe uses heavy cream, the champagne truffles must be refrigerated. They'll keep nicely for up to 2 weeks if stored properly in a tightly sealed container. Note that you may see condensation form on the outside of the truffles when removed from the fridge, if your environment is warm.

How can you serve champagne truffles?

Champagne truffles are the perfect treat for a New Year's celebration. They would also make a nice addition to your dessert charcuterie board at your next party, along with any of these other easy truffles. These also make delightful host or hostess gifts, or take-home gifts for guests.

—Josh Rink, Taste of Home Food Stylist

Nutrition Facts

1 truffle: 109 calories, 8g fat (5g saturated fat), 7mg cholesterol, 3mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 1g protein.

Pumpkin Pie Hot Chocolate

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

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

Total Time

Prep: 10 min. Cooking: 2 hours.

Makes

10 servings

Updated: Nov. 08, 2023

Ingredients

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

Directions

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

If desired, garnish with marshmallows or whipped cream.

Pumpkin Pie Vodka Hot Chocolate Tips

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

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

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

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

Can you microwave vodka hot chocolate?

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

—Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts

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

Duck with Brandy Bing Cherry Sauce

Taste of Home Editors — Tue, 01 Nov 2022 10:27:53 +0000

Elegant, delicious and colorful, this French duck dish is perfect to serve for special occasions. —Francine Lizotte, Langley, British Columbia

Total Time

Prep: 20 min. Cook: 35 min.

Makes

4 servings

Updated: Aug. 17, 2023

Ingredients

1/2 pound fresh dark sweet cherries, pitted and halved
1/2 cup dry red wine
4 duck breasts with skin (about 5 ounces each)
1 teaspoon sea salt
1/2 teaspoon coarsely ground pepper
2 tablespoons Cognac
1/4 cup cherry syrup
1/2 teaspoon dried thyme
2 ounces cherry brandy
1 teaspoon cornstarch
1/4 cup water

Directions

Preheat oven to 350°. Place cherries and wine in a small bowl. Stir well; set aside.

Pat duck breasts dry with paper towel; using a sharp knife, score fat to create a tight diamond pattern. Sprinkle both sides with salt and pepper. Place duck breasts, fat sides down, in a cold ovenproof skillet. Heat pan over medium-low heat. Cook, uncovered, until skin is browned, 7-8 minutes, pouring drippings from pan as needed. Save duck fat for another use. Turn duck, fat side up.
Bake until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 10-12 minutes.
In a small saucepan, heat Cognac over low heat until vapors form on surface. Carefully ignite Cognac and slowly pour over duck breasts, coating evenly. Leaving skillet on the cooking surface, gently shake pan back and forth until flames are completely extinguished. Remove duck; keep warm. Skim fat from cooking juices.
To same pan, add cherry syrup and thyme. Drain cherries, reserving fruit. Stir drained liquid into pan; bring to a boil. Cook until mixture is reduced by half, 3-5 minutes. Add cherry brandy and reserved cherries; cook 2 minutes longer. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes.
If desired, remove skin from duck before slicing. Serve with cherry sauce.

Nutrition Facts

1 duck breast with 1/2 cup sauce: 494 calories, 25g fat (9g saturated fat), 74mg cholesterol, 539mg sodium, 24g carbohydrate (17g sugars, 1g fiber), 17g protein.

Holiday Macarons

Taste of Home Editors — Thu, 22 Sep 2022 16:13:59 +0000

Total Time

Prep: 1 hour + standing Bake: 15 min./batch + cooling

Makes

26 macarons

Updated: Jan. 09, 2024

Ingredients

MACARON SHELL:
1-1/3 cups almond flour
2-1/4 cups confectioners' sugar, divided
3 extra large egg whites, room temperature
1/8 teaspoon salt
2 tablespoons superfine sugar
BUTTERCREAM FILLING:
1/4 cup unsalted butter, softened
1 cup confectioners' sugar
2 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions

Place the almond flour and 1-1/2 cups plus 3 Tbsp. confectioners’ sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain.

Place egg whites and salt in a very clean bowl of a stand mixer fitted with whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining confectioners’ sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 2-3 minutes.
Gently fold a third of the almond flour mixture into meringue; then gently fold in remaining almond flour in 2 additions. Using side of spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not overmix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself.
Position rack in upper third of oven; preheat oven to 300°. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. rounds onto parchment about 1 in. apart. Tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1/8 in. to form "feet," 14-16 minutes, rotating tray halfway through baking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment.
To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add confectioners' sugar until incorporated. Add heavy cream, vanilla and salt; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe buttercream onto half the macarons. Top with remaining macaron shells. Refrigerate, covered, until ready to serve.
Peppermint Variation: For macaron shells: Add green gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate: If desired, with crushed candy canes, top macaron shells just after they have been piped and before skin has formed. For filling: Add 1/4 to 1/2 teaspoon peppermint extract to mixed frosting. Assemble as directed.
Cranberry Variation: For macaron shells: Add red gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate macaron shells: Place white candy melts or white chocolate in a microwave-safe bowl and microwave at 30-second intervals, stirring frequently, until melted and smooth. Place chocolate in a piping bag fitted with a fine round decorating tip; drizzle over macaron shells. Immediately sprinkle with red, green and white assorted sprinkles. For filling: If desired, add 2-3 drops cranberry flavoring to frosting. Pipe a circle of frosting onto bottoms of half the macaron shells. Place 1/4 teaspoon canned cranberry sauce in center of each frosting circle. Top with remaining macaron shells.
Hot Chocolate Variation: For macaron shells: Add 2 tablespoons dark cocoa powder to almond flour and confectioners' sugar before sifting. To decorate: Using stiff royal frosting, pipe snowflake designs onto half of the cooled macaron shells. For filling: If desired, using marshmallow fluff instead of frosting, pipe a circle onto bottoms of half the macaron shells. Place 1/2 cup chocolate chips and 2 tablespoons heavy cream in a microwave-safe bowl; microwave at 30-second intervals, stirring frequently, until melted and smooth. Place 1/4 teaspoon chocolate mixture in the center of each marshmallow circle; top with remaining macaron shells.

Nutrition Facts

1 macaron: 117 calories, 4g fat (1g saturated fat), 6mg cholesterol, 30mg sodium, 18g carbohydrate (16g sugars, 0 fiber), 2g protein.

Air-Fryer Bacon-Wrapped Filet Mignon

Lindsay D. Mattison — Wed, 17 Aug 2022 16:11:54 +0000

I got the idea for bacon-wrapped filet mignon when I saw some on sale in the grocery store. The rest was inspired by my husband, because he once made a Scotch and ginger ale sauce. I originally made this in the oven but it works equally well in the air fryer! —Mary Kay LaBrie, Clermont, Florida

Total Time

Prep/Total Time: 30 min.

Makes

2 servings

Updated: Feb. 06, 2024

Ingredients

2 bacon strips
2 beef tenderloin steaks (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 cups sliced baby portobello mushrooms
1/4 teaspoon dried thyme
2 tablespoons butter, divided
1-1/2 teaspoons olive oil
1/4 cup Scotch
1/2 cup diet ginger ale
1 tablespoon brown sugar
1-1/2 teaspoons reduced-sodium soy sauce
1/4 teaspoon rubbed sage

Directions

Place bacon in a single layer in air-fryer basket. Cook at 350° until partially cooked but not crisp, 3-4 minutes. Remove to paper towels to drain.

Preheat air fryer to 375°. Sprinkle steaks with salt and pepper; wrap a strip of bacon around the side of each steak and secure with toothpicks. Place steaks in a single layer on greased tray in air fryer basket. Cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-10 minutes, turning halfway through.
Meanwhile, in a large skillet, saute mushrooms and thyme in 1 tablespoon butter and oil until tender; remove from heat. Add Scotch, stirring to loosen browned bits from pan. Stir in ginger ale, brown sugar, soy sauce and sage.
Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 3-5 minutes. Stir in remaining tablespoon butter. Serve with steaks.

Air-Fryer Bacon-Wrapped Filet Mignon Tips

What other spices can you put on air-fryer bacon-wrapped filet mignon?

For a variation on this recipe, add more spices and herbs such as garlic powder, rosemary, basil or, for a spicy kick, cayenne pepper to your air-fryer filet mignon. Feel free to customize based on your personal tastes—for more inspiration, check out our list of essential spices.

What can you serve with air-fryer bacon-wrapped filet mignon?

We like to eat this bacon-wrapped filet mignon with a side of buttery mashed potatoes, a crunchy tossed salad and a crusty French loaf. If you’re serving these steaks with wine, try a bottle of pinot noir for the perfect pairing.

How else can you cook bacon-wrapped filet mignon?

Instead of using your air fryer, you can cook bacon-wrapped filets in the oven. Start by frying the bacon in a small skillet until partially cooked. Then, preheat the oven to 375°F and prepare the steak, wrapping each one in a piece of bacon. In an ovenproof skillet, cook each steak in oil over medium-high heat, 2 minutes on each side. Transfer the skillet to the oven and bake the steaks until the meat reaches desired doneness, about 8-12 minutes.

—Sammi DiVito, Taste of Home Assistant Editor

Air Fryer Cook Times

In our testing, we find cook times vary dramatically between brands of air fryers. As a result, we give wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.

Nutrition Facts

1 filet with 1/3 cup mushroom mixture: 581 calories, 37g fat (15g saturated fat), 108mg cholesterol, 729mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 35g protein.

Garlic-Lemon Shrimp Linguine

Taste of Home Editors — Tue, 19 Jul 2022 16:09:50 +0000

The Cheesecake Factory has an extensive menu, but I always seem to order their delicious fresh and citrusy Lemon-Garlic Shrimp with pasta. I'd enjoyed it enough times that I was confident I reproduce it to share with friends and family. I think I hit it spot on! When I have fresh basil from the garden I use that instead of parsley.

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Dec. 16, 2023

Ingredients

8 ounces uncooked linguine
2 tablespoons olive oil
1 tablespoon butter
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 garlic cloves, minced
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1 teaspoon lemon-pepper seasoning
2 tablespoons minced fresh parsley

Directions

Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add shrimp; cook and stir 3 minutes. Add garlic, lemon zest, juice and lemon-pepper seasoning; cook and stir until shrimp turn pink, 2-3 minutes longer. Stir in parsley.

Drain linguine, reserving 1/3 cup pasta water. Add enough pasta water to shrimp mixture to achieve desired consistency. Serve with linguine.

Nutrition Facts

1 serving: 387 calories, 12g fat (3g saturated fat), 146mg cholesterol, 239mg sodium, 43g carbohydrate (2g sugars, 2g fiber), 26g protein.

Instant Pot Chocolate Chip Cheesecake

Taste of Home Editors — Tue, 21 Jun 2022 19:01:25 +0000

I adapted my favorite cheesecake recipe to work in the Instant Pot. The texture was so incredible, I may never bake it in the oven again! Be sure to use mini chocolate chips. If you use regular size chips, they will sink to the bottom. —Michele Kusma, Columbus, OH

Total Time

Prep: 25 min. + chilling Cook: 30 min. + releasing

Makes

8 servings

Updated: Dec. 21, 2023

Ingredients

1 cup graham cracker crumbs
1 tablespoon brown sugar
Dash salt
3 tablespoons unsalted butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup miniature semisweet chocolate chips

Directions

Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Line bottom of greased 6-in. springform pan with parchment. In a small bowl, mix cracker crumbs, brown sugar and salt; stir in butter. Press onto bottom of prepared pan. Freeze while preparing filling.

In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Fold in chocolate chips. Pour over crust. Cover springform pan with paper towel and foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower pan onto trivet.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to release naturally. Using foil sling, carefully remove springform pan. Uncover; cool on a wire rack 10 minutes. With a knife, loosen edge of cheesecake from pan. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Refrigerate leftovers.

Nutrition Facts

1 piece: 416 calories, 30g fat (17g saturated fat), 115mg cholesterol, 274mg sodium, 34g carbohydrate (25g sugars, 1g fiber), 6g protein.

Creamy Strawberry Icebox Cake

Taste of Home Editors — Fri, 03 Jun 2022 16:20:44 +0000

My family loves this icebox cake for two reasons: First, it is a delicious way to use strawberries at their peak in summertime, and second, it requires no baking, which keeps the kitchen cool! This dessert feels extravagant but is so easy to make. —Nancy Mock, Colchester, Vermont

Total Time

Prep/Cook Time: 15 min. + chilling

Makes

8 servings

Updated: Aug. 05, 2023

Ingredients

1-1/2 cups heavy whipping cream
1/2 cup sugar
1 tablespoon vanilla extract
1 container (5.3 ounces) plain Greek yogurt
9 whole graham crackers
3 cups fresh strawberries, sliced

Directions

In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Gently fold in Greek yogurt.

Spread 1 cup cream mixture in the bottom and around sides of a 9x5-in. loaf pan lined with plastic wrap. Top with a single layer of graham crackers, breaking to fit. Arrange a single layer of strawberries over cream mixture. Repeat with remaining cream, graham crackers and strawberries, ending with a layer of whipped cream over the top.
Refrigerate, covered, 8 hours or overnight. If desired, garnish with additional sliced strawberries. Slice to serve.

Strawberry Icebox Cake Tips

Can you use frozen whipped topping instead of homemade whipped cream in strawberry icebox cake?

It's common for icebox cake recipes to say that you can swap store-bought, frozen whipped topping for homemade whipped cream, and this recipe is no different. Just make sure to thaw it completely before combining it with the Greek yogurt.

What else can you add to strawberry icebox cake?

This strawberry icebox cake is easily customizable to your liking. If you don't have fresh strawberries, you can use frozen strawberries (thawed and drained). Try using fresh blueberries or raspberries in place of the strawberries. Or, use a combination of the three for a patriotic dessert! Just stay away from strawberry puree, which might make the icebox cake soupy.

How should you store strawberry icebox cake?

You can keep leftovers of strawberry icebox cake in the fridge for up to 4 days. You can freeze it if you're out of fridge space, but you'll need to pull it out of the freezer early to let it thaw a bit before serving. Either way, prepare this strawberry dessert the night before so everything comes together the way it should.

—Lauren Pahmeier, Taste of Home Associate Editor

Nutrition Facts

1 piece: 342 calories, 20g fat (12g saturated fat), 56mg cholesterol, 132mg sodium, 39g carbohydrate (26g sugars, 3g fiber), 4g protein.

Herby Chicken with Apricots and Feta

Taste of Home Editors — Thu, 19 May 2022 16:06:31 +0000

Mix up your weeknight menu with a flavorful braised chicken dish with Middle Eastern flair. I love to serve it with couscous. —Sally Sibthorpe, Shelby Township, Michigan

Total Time

Prep: 20 min. Cook: 25 min.

Makes

8 servings

Updated: Nov. 02, 2023

Ingredients

1-1/2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon pepper
8 boneless skinless chicken thighs (about 2 pounds)
3 tablespoons canola oil
1 small onion, chopped
8 dried apricots
8 pitted dates
1/2 cup chicken stock
1/4 cup lemon juice
1 cup crumbled feta cheese
2 green onions, thinly sliced
Hot cooked couscous, optional

Directions

Combine the first 5 ingredients; sprinkle over chicken. In a large skillet, heat oil over medium heat. Brown chicken in batches; return all to skillet. Add onion, apricots and dates; cook 5 minutes longer.

Stir in stock and lemon juice; bring to a boil. Reduce heat; simmer, covered, until a thermometer reads 170°, 5-7 minutes. Uncover and top with feta and green onions. If desired, serve with couscous.

Nutrition Facts

1 chicken thigh with 1/4 cup apricot mixture: 282 calories, 16g fat (4g saturated fat), 83mg cholesterol, 674mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1/2 starch.

Air-Fryer Breaded Shrimp

Taste of Home Editors — Wed, 23 Mar 2022 15:59:10 +0000

These quick air-fryer shrimp are so good you won't even miss the fat! Eat them alone with cocktail sauce or put them on a salad or sandwich. —Rashanda Cobbins, Milwaukee, Wisconsin

Total Time

Prep: 25 min. Cook: 10 min./batch

Makes

4 servings

Updated: Dec. 02, 2023

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon seafood seasoning
1/2 teaspoon dill weed
1/2 teaspoon pepper
1 large egg
1/2 cup 2% milk
1 teaspoon hot pepper sauce
1 cup panko bread crumbs
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
Cooking spray
Optional: Seafood cocktail sauce and lemon wedges

Directions

Preheat air fryer to 375°. In a shallow bowl, mix flour, seafood seasoning, dill weed and pepper. In a separate shallow bowl, whisk egg, milk and hot pepper sauce. Place bread crumbs in a third shallow bowl. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumbs, patting to help adhere.

In batches, arrange shrimp in a single layer in greased air fryer; spritz with cooking spray. Cook until lightly browned and shrimp turn pink, 3-4 minutes on each side. If desired, serve with cocktail sauce and lemon wedges.

Air-Fryer Breaded Shrimp Tips

Should you leave the tails on air-fryer breaded shrimp?

It’s totally OK to leave the tails on your air-fryer breaded shrimp, but if you prefer to not have to deal with them while eating, you can remove them.

Can you can use frozen shrimp for this recipe?

It may seem counter-intuitive, but trust us: Unless you’re certain that the fresh shrimp at your market has never been frozen, then frozen shrimp is a better, safer and tastier option. Either way, make sure your fresh or frozen shrimp have been patted dry before coating to get an even coverage. Patting the shrimp dry will also help guarantee that the breading will stick nicely—which is half the battle when breading and air-frying your favorite foods.

What other sauces can you serve with air-fryer breaded shrimp?

This remoulade sauce is a great way to add spice to your air-fryer breaded shrimp. You can also stick with the classic red sauce served with shrimp cocktail as the perfect crowd pleaser. If you liked this air-fryer breaded shrimp recipe, make sure to check out more of our shrimp recipes!

—Maggie Knoebel, Taste of Home Culinary Assistant

Nutrition Facts

7 shrimp: 198 calories, 4g fat (1g saturated fat), 171mg cholesterol, 287mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Air-Fryer Brownies

Val Goodrich — Wed, 02 Mar 2022 18:57:19 +0000

These small-batch fudgy air-fryer brownies come together so quickly, and no oven is required. Top with nuts or powdered sugar for a quick homemade treat. —Rashanda Cobbins, Milwaukee, Wisconsin

Total Time

Prep: 10 min. Bake: 45 min.

Makes

9 servings

Updated: Feb. 09, 2024

Ingredients

1/3 cup butter, cubed
1-1/2 cups 60% cacao bittersweet chocolate baking chips, divided
3/4 cup sugar
2 large eggs, room temperature
2 tablespoons water
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Directions

Preheat air fryer to 325°. Line a 6-in. square or round cake pan with parchment, letting ends extend up sides. In a small microwave-safe bowl, melt butter and 1 cup chocolate chips; stir until smooth. Cool slightly.

In a large bowl, beat sugar, eggs, water and vanilla. Gradually stir in chocolate mixture. Combine flour, baking soda and salt; gradually add to chocolate mixture. Fold in remaining 1/2 cup chocolate chips. Pour into prepared pan.
Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Tent with foil as needed to prevent overbrowning. Cool on a wire rack.
Lifting with parchment, remove brownies from pan. Cut into squares.

Air-Fryer Brownies Tips

What other pans can you use to make air-fryer brownies?

You can also make air-fryer brownies in 8- or 10-oz ramekins, baking for about 20 minutes. These will typically have a more gooey center than a full pan, but check for doneness the same way you would for other brownies. Make any kind of brownies test better with these brownie tips from our Test Kitchen.

What toppings can you put on air-fryer brownies?

Once your brownies are out of the air fryer, top them with whipped cream, sprinkles, or our best-ever vanilla ice cream.

What else can you put in air-fryer brownies?

Even if you’re not trying to make mocha brownies, a touch of instant espresso powder or coffee can give you a deeper chocolate flavor. Also consider adding chopped toasted walnuts, flavored baking chips, or caramel bits to make these brownies your own.

—Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester

Nutrition Facts

1 brownie: 315 calories, 16g fat (10g saturated fat), 59mg cholesterol, 174mg sodium, 43g carbohydrate (32g sugars, 2g fiber), 4g protein.

55 Last-Minute Homemade Valentine’s Day Treats

Laura Denby — Wed, 02 Feb 2022 05:00:33 +0000

Fudge Bonbon Cookies

These fudgy favorites are double delightsthe cookies are flavored with both chocolate chips and chocolate kisses. Drizzled with white chocolate on top, theyre fancy enough for a buffet table. Janice Smith, Cynthiana, Kentucky

Go to Recipe

Spread the love on Valentines Day with these tastyheart-shaped foodideas. Turn it into a date night by making the treats together!

The post 55 Last-Minute Homemade Valentine’s Day Treats appeared first on Taste of Home.

What Valentine’s Day Looked Like the Year You Were Born

Lara Eucalano — Mon, 31 Jan 2022 19:43:25 +0000

1940

This vintage Valentine’s Day photo is from the Golden Gate International Exposition, a World’s Fair held on Treasure Island in San Francisco. (The bikini wasn’t invented until 1946!)

The post What Valentine’s Day Looked Like the Year You Were Born appeared first on Taste of Home.