Which brands make the best ginger ale?

When it comes to ginger ale, one major brand always comes to mind. Its the same with brands like Reeses and Ocean Spraythey stand out in their field as the most iconic examples of what they do.

However, when one brand seems to be heads and tails above the rest, the Test Kitchen atTaste of Home always wants to verify if that’s really the case. After all, there might be an amazing ginger ale out there that would make this party punchreally pop.

The post The Best Ginger Ale: Our Top Soda Picks appeared first on Taste of Home.

Frangelico, or hazelnut liqueur, is a terrific example. Even cooler: It’s easy to make at home. Here’s our recipe for homemade hazelnut liqueur.

What is hazelnut liqueur?

Hazelnut liqueur is an amber-colored spirit that gets its flavor from hazelnuts but also has accents of vanilla, caramel, cocoa or coffee. It has a pronounced nutty aroma and flavor, much stronger than its almond-based cousin, amaretto.

Frangelico is the most popular brand of hazelnut liqueur on the market. It’s made by infusing a base alcohol with crushed Italian hazelnuts and other flavoring agents. Other brands, like Fratello and Drago, use similar methods.

You’ll often see this nutty liqueur served on the rocks or occasionally mixed into drinks like flavored martinis or spiked coffee. Liqueurs like this can also be used to flavor sweets and baked goods, like banana hazelnut French toast and spumoni cookies.

Homemade Hazelnut Liqueur Recipe

While you can snag a bottle of this spirit at your local liquor store, our Test Kitchen believes that everything tastes better homemade. Here, culinary assistant Mark Neufang shares his recipe.

Ingredients

• 1/2 pound (about 2 cups) hazelnuts with skins, coarsely chopped
• 3 tablespoons cacao nibs
• 2 cups vodka, divided
• 1 cup brandy, divided
• 1 vanilla bean
• 3/4 cup water
• 1/2 cup sugar

Directions

Step 1: Toast the hazelnuts

For maximum flavor in any nutty recipe, including this liqueur, always toast the nuts. For this recipe, the best method is to spread the hazelnuts on a baking sheet and bake in a 325F oven. Toast until the nuts are toasty and fragrantabout 10 minutes.

Once toasted, cool the hazelnuts completely.

Step 2: Steep the flavorings in the alcohol

Next, add the hazelnuts and cacao nibs to a large glass jar. Mark suggests using a quart-sized Mason jar. Then pour in 1 cup of vodka and 1/2 cup of brandy. Cover the mixture and let it stand for a week. Shake the container occasionally.

Editor’s Tip:Not familiar with cacao nibs? These tidbits are chocolaty but not as sweet as chocolate. You can find cacao nibs (sometimes called cocoa nibs) at specialty shops and spice stores.

Step 3: Add vanilla

After a week, it’s time to add the vanilla. Use a sharp knife to split a vanilla bean lengthwise. Scrape the seeds from the pod and add them to the jar of liqueur along with the pod. Add the remaining brandy and vodka and let sit for one week longer. Like last time, give the container a shake once in a while.

Step 4: Strain

The next step is to strain the whole ingredients from the liquid. Do this by pouring the mix into a cheesecloth-lined colander. Repeat the process, this time using a coffee filter to remove any finer particles. Set the liquid aside.

Discard the nuts, vanilla bean pod and cacao nibs. After steeping in the alcohol for weeks, the flavor has been fully extracted. What remains won’t be useful, so toss them or pop them into your compost bin.

Step 5: Add sweetness

The last step is to sweeten up the liqueur. Heat sugar and water in a saucepan until boiling. Then reduce the heat and simmer uncovered for five minutes. Cool this simple syrup completely.

Lastly, add the cooled syrup to the liqueur. From there, you can serve or store.

How to Serve Homemade Frangelico

After taking the time to make this liqueur from scratch, Mark insists that you enjoy at least a shot on the rocks. This will let you taste all the flavors that you married together to create the perfect sip.

Hazelnut liqueur is also especially tasty in warm drinks. The cozy hazelnut flavor does wonders to transform a cup of hot chocolate. It also can turn your basic cup of coffee into something special to savor while you settle in by the fire.

Cocktails, though, are just the start. Use a splash of your homemade liqueur in baked goods in lieu of amaretto or rum. Try a bit in this pumpkin tiramisu or a batch of brownies.

How do you store homemade hazelnut liqueur?

The best way to store your homemade Frangelico is in a bottle with a tight-sealing cap or in an air-tight jar, like a Mason jar. For best results, keep this liqueur in a cupboard, your liquor cabinet or another cool, dark spot.

How long does homemade Frangelico last?

Homemade hazelnut liqueur tastes best when enjoyed within two months.If you don’t think you can enjoy a full batch within this time span, share the wealth! Homemade liqueurs make great food gifts.

By comparison, store-bought hazelnut liqueur like Frangelico will keep indefinitely when unopened. Once opened, Frangelico tastes best within a few years. Like the homemade variety, this liqueur is best kept in a cupboard or pantry.

Tips for Making Homemade Hazelnut Liqueur

Do you have to peel the hazelnuts to make hazelnut liqueur?

Good news: You do not have to peel the hazelnuts to make this homemade liqueur. The roughly chopped, toasted nuts can be added right into the liquor mix to steep. Any skins will be strained away after steeping.

Can you use vanilla extract instead of vanilla beans?

Vanilla beans can be hard to find, so it’s absolutely OK to substitute vanilla extract or vanilla paste in their place. Use a tablespoon of extract or paste in lieu of a bean.

How can you adjust this hazelnut liqueur recipe to make it your own?

The best way to make any homemade liqueur your own is to start by using your preferred spirits. If you love brandy (or even cognac), use it in this recipe to give it your own signature flair.

Another way to tweak this recipe is with the vanilla. Different types of vanillathink Madagascar-Bourbon, Tahitian or Mexicanhave a unique flavor profile. A swap like this can also give your homemade spirits a flavor that’s distinctly yours.

Make These Recipes with Hazelnut Liqueur

The post How to Make Hazelnut Liqueur appeared first on Taste of Home.

What is a kugelhopf?

Kugelhopf pronounced koo-gul-hopfis a festive bread made from a brioche-type dough. It’s flavored with almonds, citrus zest and dried fruit. This dense, rich bread is sliced and served up during the holiday season.

This bread is traditionally baked in a tall fluted pan and is decorated with whole almonds around the top.

While this bread has its roots in eastern France, it’s popular in parts of Germany, Austria and Switzerland as well as parts of Eastern Europe. This treat has mass appeal!

How to Make a Kugelhopf

Ingredients

• 3/4 cup raisins or dried cherries
• 1 tablespoon rum
• 12 blanched almonds
• 1 packet (2-1/2 teaspoons) active dry yeast
• 1 cup warm whipping cream (110-115F)
• 1/2 cup plus 1 tablespoon sugar, divided
• 2/3 cup butter, softened
• 1/3 cup shortening or lard
• 3 eggs, room temperature
• 2 teaspoons lemon zest
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 4 cups all-purpose flour
• 1/3 cup sliced almonds
• Confectioners’ sugar

Tools

• Kugelhopf pan: This bread is traditionally made in a specific fluted pan. If you’re serious about this traditional recipe, you’ll want to invest in the pan that goes with it.
• Stand mixer:Make prep work easy by mixing the dough and kneading it in a stand mixer. This one from Breville is one of our Test Kitchen’s favorite stand mixers.
• Dough riser:Kugelhopf is often made during the holiday season and cooler months. To make proofing easier when it’s chilly, try a dough riser or proofing mat. It’ll gently heat the dough to help it rise.

Directions

Step 1: Steep the fruit

In a small bowl, combine the raisins (or dried cherries) with the rum and let it stand as you prep the rest of the recipe. Ideally, these ingredients should mingle for 30 minutes or more.

Step 2: Prep the pan

Grease a kugelhopf pan the same way you’d grease a Bundt pan: Coat every nook and cranny of the pan with a thin layer of shortening. Then dust with flour and tap away the excess. This will ensure the bread will come away cleanly after baking.

But that’s not all for the prep. Nestle a blanched almond into each ridge on the bottom of the pan. This is a signature finish for a kugelhopf.

Step 3: Proof the yeast

Next, it’s time to proof the yeast. Dissolve a packet of active yeast (not instant; that’s a different type of yeast) in warm cream with a tablespoon of sugar and let it sit until frothyabout 10 minutes.

Test Kitchen Tip:Aim to hit about 110F for your cream. If the liquid is too hot, it will kill the yeast and it’ll be no good. If the cream isn’t hot enough, it won’t jump-start the yeast for baking. An instant-read thermometer is your best bet for getting that temp just right.

Step 4: Make the dough

In the bowl of a stand mixer, cream together the remaining sugar, butter and shortening (you can also use lard in lieu of shortening). Make sure to beat these ingredients wellabout 5 minutes.

Then add in the yeast mixture, eggs, zest, vanilla extract, salt and 2 cups of flour. Beat on medium speed until smooth. Add in enough remaining flour (you don’t need to use it all!) until you have a soft dough.

Step 5: Knead

Continue to knead the dough with your mixer fitted with the dough hook attachment. Keep the mixer going for about 10 minutes. Then add in the raisins and sliced almonds and mix until combined.

Test Kitchen Tip:If you don’t want to knead your dough in the mixer, you can knead bread dough by hand. It will take some time and effort, but just keep at it!

Step 6: Proof

Place your kneaded dough into a greased bowl, cover it and let the dough proof at room temperature until it has doubled in sizeabout 90 minutes.

The proof time on this dough is longer than simpler bread recipes because the dough is enriched with eggs, butter and shortening. These ingredients add richness to the dough but do slow down proofing.

Test Kitchen Tip:If you find your home isn’t warm enough to proof bread (bread dough likes a warm and humid environment75 is perfect!), you can proof bread in the oven. Pop the bowl into your oven (it should be off!). Place an oven-safe dish beneath the bowl and fill it with boiling water. The oven will keep the steam and heat inside and form a proofing chamber.

Step 7: Shape the dough

After the dough has doubled in size, punch it down (that just means pressing out a bit of the air). Dust your hands with flour and shape the dough into a 12-inch rope.

Place the rope into the prepared pan. Press it down slightly to fill the crevices.

Step 8: Proof again

Then it’s time for this bread’s second proof. Cover the kugelhopf pan and let it rise until the dough is doubled in sizeabout an hour.

Step 9: Bake

At last, it’s time to bake! Bake at 350 until it’s a deep golden brown and the internal temperature hits 200approximately 60 minutes. If you find the bread is browning too quickly, you can tent it with aluminum foil.

Once fully baked, let the kugelhopf cool on a wire rack for 15 minutes. When that time is up, invert the pan and reveal your kugelhopf. Before serving, dust with confectioners’ sugar.

Test Kitchen Tip:Is your kugelhopf giving you trouble? Follow these tips for getting a cake out of a Bundt pan. You can use the same techniques to get this treat out of its pan in one piece.

Kugelhopf Tips

Can you use a Bundt pan to make kugelhopf?

If you don’t want to invest in a special pan for this recipe, you can absolutely use a Bundt pan to make kugelhopf. For best results, use a Bundt pan without a lot of sharp points or fine details.

How do you store kugelhopf?

The best way to store kugelhopf is in an airtight container or sealed in a bread bag. It will keep for several days this way.

You can also freeze kugelhopfthe whole loaf or individual slices. Wrap it tightly in plastic wrap and seal it in a zip-top bag. It’ll keep well in the freezer for three months. When you’re ready to enjoy, defrost at room temp. You can revive this bread by heating it in a 300 oven for 5 to 10 minutes.

Leftover slices (or slightly stale slices) can be transformed into bread pudding or French toast.

How do you serve kugelhopf?

Serve kugelhopf dusted with confectioners’ sugar. Feel free to slather it with good butter and enjoy as breakfast or serve it with holiday brunch.

The post How to Make Kugelhopf appeared first on Taste of Home.

What is Grand Marnier?

Before we get into our Grand Marnier recipe, let’s go over what makes this orange liqueur special. Grand Marnier is one of many orange-flavored spirits, including Triple Sec and Cointreau.

However, what sets Grand Marnier apart from these others is that it’s cognac-based. Cognac, to refresh your memory, is a particular type of brandy. Because cognac is the base of this spirit, Grand Marnier is darker in color than its other orange liqueur cousins.

The brand Grand Marnier sells several types of spirits but the most popular oneand the one we’re replicating with our homemade recipeis Cordon Rouge. It’s a liqueur made with Caribbean oranges.

Our Homemade Grand Marnier Recipe

Like the classic version, our Grand Marnier recipe also uses cognac and plenty of fresh oranges. Our recipe also includes a lemon just to add a bit more tart flavor.

Ingredients

• 1-1/2 cups cognac
• 1 cup vodka
• 4 large navel oranges
• 1 lemon
• 1 cup sugar
• 1 cup water

Directions

Step 1: Prep the peel

Start by washing the oranges and lemon. Remove the peel in long, thick strips. You’ll only be using the peels for this recipe, so feel free to snack on the fruit while you work.

Step 2: Steep the citrus

Place the peels in a large jar and cover with the cognac and vodka. Cover and shake well. Let the mixture stand for two weeks, but be sure to give it a little shake each day. This method is common for infusing spirits of all kinds.

Editor’s Tip:When making homemade liqueurs like this one, don’t cheat yourself with the base spirits. That means picking up cognac and vodka you’d be happy to stock in your home barnothing too fancy, but not the cheap stuff either.

Step 3: Strain

The next step is to strain the peel from the liquid. Do this by pouring the mix into a cheesecloth-lined colander. Repeat the process using a coffee filter to remove any finer particles. Set the liquid aside.

Discard the citrus peels. After steeping in alcohol for weeks, the flavor has been fully extracted and these remnants aren’t good for much. Toss them or pop them in your compost bin.

Step 4: Add sweetness

The last step is to add a bit of sweetness to the liqueur. Heat sugar and water in a saucepan until boiling. Then reduce the heat and simmer uncovered for 5 minutes. Cool this simple syrup completely.

Lastly, add the cooled syrup to the liqueur. From there, you can serve or store in a cool, dry place for up to two months.

What to Make with Grand Marnier

Now that you’ve got your homemade orange-cognac liqueur, you may be wondering how to use it. Grand Marnier can be used in any recipe that calls for orange liqueur, including ones that use Triple Sec. Use a splash of this sipper in sangria, margaritas or tropical cocktails.

Grand Marnier’s sweet flavor profile is also a great fit for baked goods. Use it as you would extract in recipes like this cranberry and orange tiramisu, pavlova and holiday trifle.

Below are a few more delicious reasons to make your own Grand Marnier. Who wouldn’t love a fresh lime margarita or an orange souffle?

The post Grand Marnier Recipe: How to Make This Spirit Yourself appeared first on Taste of Home.

Who Makes the Best Bagged Popcorn?

Craving popcorn but not the hassle of pulling out the popper? We get it! And we also know there are bagged popcorn brands out there that hit the spot. But in a snack aisle packed full of all kinds, which options are really the best? Our Test Kitchen sampled nine options to find the tastiest brands.

The post The Best Bagged Popcorn for Quick Fix Snacking appeared first on Taste of Home.

What Are the Best NA Beers on the Market?

Drinking lessor not at all? Still craving the taste of an ice-cold beer? We get it, and so do brewers across the country. There are more nonalcoholic options on the shelves and on menus than ever. But before you add a six-pack to your cart or place your order with the bartender, check out our list of the best NA beers.

The post The Best NA Beers for Every Palette appeared first on Taste of Home.

What is a blini?

Blinis are small, unsweetened pancakes served throughout Eastern Europe, though they enjoy particular popularity in Russia.Typically, blinis are made smallbetween 2 and 3 inches across. They look much like pancakes and have a similar texture.

These bites can be topped with everything from honey to smoked fish.

Blini vs. Blintz

These two foods have similar names but are actually quite different. Blintzes are made with a thinner batter, which creates a much thinner end product. Blintzes are topped with assorted fillings and then rolled into small bundles. They have a soft, fluffy structure while still being very thin.

Blini vs. Crepe

Just like blintzes, crepes are much thinner than blini. Crepes are incredibly thin and are served either folded and topped with assorted ingredients or rolled and filled as you see fit.

Blini Ingredients

• Buckwheat flour:Traditional Russian blinis use buckwheat flour. This grain (technically a pseudo-grain) has an earthy flavor and slightly coarse texture.
• Baking powder:Some blini recipes are leavened with yeast, others with baking powder. Our Test Kitchen prefers the baking powder method for easy results. Before you begin, be sure to test your baking powder to make sure it’s still good and will give the blini the right lift.

How to Make Blinis

Our blini recipe was developed by our Test Kitchen’s all-star recipe editor and tester Maggie Knoebel. She took inspiration from traditional blinis and created a recipe that doesn’t require much fuss.

Ingredients

• 3/4 cup 2% milk
• 1 egg, room temperature
• 2 tablespoons butter, melted
• 2/3 cup all-purpose flour
• 1/3 cup buckwheat flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Directions

Step 1: Whisk up the blini batter

In a large bowl, whisk the milk, egg and melted butter together. In another bowl, mix the dry ingredients: flour, salt and baking powder.

Add the dry ingredients to the wet and whisk until fairly smooth. A few small lumps are OK here.

Step 2: Cook the blinis

Heat a large nonstick skillet over medium heat. Dollop heaping spoonfuls of the batter into the hot skillet. Like pancakes, cook until bubbles form on top and the underside is goldenabout 2 minutes. Then flip and cook until the reverse side is golden brownanother minute. Repeat this process until you’ve used all the batter. If needed, wipe the skillet between batches.

Test Kitchen Tip:If you’re making blini for a crowd, break out your electric griddle! You can portion out a dozen or more of these tiny pancakes all at once.

Blini Toppings

Just like crepes or latkes, blinis are all about the toppings. These small pancakes can be served sweet or savory, so your options are nearly limitless!

• Apples:Spoon warm homemade applesauce over blinis. Top with an extra sprinkling of cinnamon and honey.
• Blueberry:Spoon blueberry preserves (or your favorite homemade jam) over each blini. Top with goat cheese and a sprinkling of lemon zest.
• Caviar:Caviar and creme fraiche is a traditional topping for these tiny pancakes. Making a batch is a great excuse to splurge on this spendy ingredient.
• Goat cheese:Spread blinis with fresh goat’s cheese. Then drizzle with your favorite honey and garnish with fresh orange zest.
• Spicy shrimp: Dollop a bit of creme fraiche in the center of a blini. Then layer on cooked shrimp, drizzle with chili crisp and garnish with sliced green onions.
• Smoked salmon: Top each blini with pieces of smoked salmon or lox. Dollop with creme fraiche and a sprinkling of fresh dill.
• Tzatziki: Spread a teaspoon of tzatziki sauce over each blini. Then top with sliced cucumber and sprigs of dill.

How do you store blinis?

If you want to make blinis but don’t want to eat them all today, you can store them in the fridge or freezer. To heat up premade blini, arrange them in a single layer on a sheet pan and bake at 300F for 5 to 10 minutes; the time will vary on the size of your blini.

Use refrigerated blini within a day or two. Frozen blinis should be used within six months.

Blini Tips

Should blini be served hot or cold?

Blinis are typically served at room temperature. That makes these bite-sized treats the perfect party food. You can make them and even top them in advance.

This being said, blini can also be enjoyed hot out of the pan. Be mindful of how you top hot blini, though. Ingredients like creme fraiche and sour cream will melt if the pancake is too hot.

Do blinis need to be made with buckwheat flour?

Buckwheat flour is very traditional in Russian blini recipes. This flour isn’t necessary to make the recipe, though. You can use whole wheat or rye flour instead. These types of flour will imbue the recipe with a similar nuttiness. And if you just have all-purpose flour in the pantry, feel free to use that in lieu of buckwheat.

Are blinis only served as appetizers?

Blinis are most commonly served as appetizers. These single-serve blini are often smallabout 3 inches across. However, blinis don’t need to be limited to a snack. You can make larger blini and serve them as a main course. Top them however you choose and serve with a green salad.

The post How to Make Blinis and How to Top Them appeared first on Taste of Home.

Who Makes the Best Root Beer?

Enjoy it ice cold, with ice cream or even in these recipes with root beer. However you take it, you certainly want the best root beer. That’s where our Test Kitchen comes in to help. They gathered up every bottle and can in the soda aisle and put them to the test.

The post Taste Test: Our Test Kitchen’s Best Root Beer Picks appeared first on Taste of Home.

Seeking the Best Hard Cider

We love enjoying a light beer on a hot summer day or sipping sparkling wine to celebrate. But on a fall evening, there’s no beating a crisp cider.

Now more than ever, though, store shelves are teeming with cider brands! So how do you pick the best hard cider? You could go by the look of the label, opt for a familiar name or take some tips from our pros (we suggest the latter!).

The post The Best Hard Cider Picks for Fall appeared first on Taste of Home.

What Are Bonuts?

So what are bonuts exactly? These treats found on the Biscuit Love menu use biscuit dough as a base, but are then shaped as doughnut holes, fried and tossed in sugar.

At their core, these treats taste much like a biscuit with that buttermilk flavor and tender crumb you expect. The stint in the fryer and dose of sugar, though, give them a bit of crunch and sweetness that make these a breakfast treat you just can’t refuse. Ready to indulge yet?

How to Make Bonuts from Scratch

Ingredients

• 1/4 cup sugar
• 1/4 cup 2% milk
• 1/4 cup buttermilk
• 3 tablespoons butter, melted
• 1-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Oil for frying
• Cinnamon sugar or confectioners’ sugar for dusting

Directions

Step 1: Stir up the dough

Start by stirring the sugar, milk, buttermilk and melted butter together until smooth. Don’t skip on the buttermilk here! It’ll give these treats a tender texture and distinctive taste.

In another bowl, combine the flour, baking powder and salt. Gradually add these dry ingredients into the wet mixture. Stir until just combined, keeping in mind the dough will be sticky.

Step 2: Fry

Next, get your fry station set up. In a deep skillet, heat an inch of oil (canola oil works here, but there are lots of good oils for frying) to 375F. You could also use a countertop deep fryer.

Portion out the dough into 1-1/2 teaspoon balls (a small cookie scoop will help!). Drop a few dollops of dough into the hot oil at a time and fry until goldenabout 1 to 2 inches on each side.

Once golden, remove the bonuts from the oil and drain on paper towels.

Step 3: Add the finishing touches

While warm, roll the bonuts in sugar, cinnamon sugar or confectioners’ sugarthe choice is yours! If you enjoyed this recipe, then you have to try crumb doughnuts.

How to Serve Bonuts

Bonuts are delicious on their own dusted with a bit of cinnamon sugar or confectioners’ sugar, but here are a few other ideas for serving up these bite-sized treats:

• Cream cheese frosting:At Biscuit Love, bonuts are served on a bed of blueberry compote with a dollop of cream cheese frosting. This is perfection.
• Jams, jellies and compotes:Want to skip the frosting? Dip bonuts in your favorite jam or jelly.
• Nutella:Chocolate-hazelnut spread is always a good idea at brunch. Dunk bonuts into Nutella or microwave this gooey spread and drizzle over the top.
• Add extras to the dough:If you want to add flavor before frying, add a teaspoon of your favorite extract or some citrus zest. These easy additions will add lots of flavor.

And if you’re looking to try Biscuit Love for yourself (I recommend it!), you can find some of their goodies on Goldbelly!

The post How to Make Bonuts, the Perfect Biscuit-Doughnut Mashup appeared first on Taste of Home.

Searching for the Best Premade Pie Crusts

Holiday baking season is right around the corner, and you know what that means: pieslots and lots of pies. Between Thanksgiving, Friendsgiving and Christmas,theres a lot of pie going in the oven. While a homemade butter pie crust cant be beat, making everything from scratch isnt always in the cards during a busy baking season. Thats where the best premade pie crust comes in.

The post The Best Premade Pie Crust Options as Chosen by Baking Pros appeared first on Taste of Home.

Searching for the Best Almond Extract

Vanilla extract seems to get all the hype when it comes to baking, but a really good almond extract is what makes so many recipes sing. Almond extract is what gives these Italian rainbow cookies, cheesecake bars and almond braidstheir personality.

But before you break out the mixer, make sure you’re stocking the best almond extract in your baking cupboard. Your bakes will taste even more amazing when you use the good stuff.

The post The Best Almond Extract, as Chosen by Our Test Kitchen appeared first on Taste of Home.

We have generations of talented Black chefs and cooks to thank for this cuisine. Soul food was borne of the ingenuity and skill of enslaved peoples brought to the United States from across Africa. Despite finding themselves in unforgiving surroundings with unfamiliar ingredients, these folks took inspiration from their own heirloom recipes and blended it with what foods were available.

Smothered Chicken Recipe

This recipe makes four servings.

Ingredients

For the chicken:

• 4 bone-in chicken thighs (about 1-1/2 pounds)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup canola oil

For the gravy:

• 2-1/2 cups chicken broth
• 1 teaspoon beef bouillon granules
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried crushed rosemary
• 1/4 teaspoon rubbed sage
• 1/3 cup half-and-half

Directions

Step 1: Coat the chicken

In a shallow bowl, combine the flour, salt and pepper. Reserve 4 tablespoons of this mixture for the gravy.

Coat the chicken a piece or two at a time in the flour mixture. Shake off any excess.

Step 2: Brown the chicken

Next, heat oil in a large skillet over medium-high heat. For this recipe, our Test Kitchen recommends canola oil, but you can also use these other oils with a high smoke point.

Once the oil is hot, add the chicken to the pan and brown on both sides. Once browned, remove the chicken from the pan and set it aside.

Step 3: Make the gravy

Reserve 3 tablespoons of the drippings from the pan (you can discard the rest). This will form the base of the gravy.

In the pan, whisk together the drippings and reserved flour mixture until blended. Then gradually whisk in the broth and bouillon. As you stir, loosen up any browned bits on the bottom of the pan. These bits are called fond and are full of flavor that will make your gravy taste ultra-rich.

Whisk in the seasonings and Worcestershire sauce.

Step 4: Finish cooking the chicken

Next, return the chicken to the pan and heat until the gravy begins to boil. Then reduce the heat and simmer. Cover the pan and cook for 13 to 15 minutes or until a thermometer inserted into the chicken reads 165F.

The last step is to stir in the half-and-half to make the sauce velvety. All that’s left is to serve! Don’t feel like cooking? Visit these soul food restaurants to soothe your soul.

Smothered Chicken FAQs

How do you thicken (or thin) gravy?

If you find that your gravy isn’t quite as thick as you’d like, you can add flour or cornstarch to give it more body. Thicken gravy with cornstarch by combining the starch with a bit of water. Then whisk in this slurry. You can thicken gravy by whisking in flour on its own. Be sure to whisk well to break up any lumps.

If the gravy is too thick, add a splash of broth. This will help loosen the sauce up.

And if you encounter any other issues, here are all our best ways to fix gravy.

What should you serve with smothered chicken?

You’ll definitely want to enjoy plenty of the creamy gravy that accompanies this chicken. To make the most of it, serve smothered chicken over a bed of rice or mashed potatoes. You can also serve smothered chicken with biscuitsbe sure to sop up every bit of that sauce!

Complete the meal with some green veggies like broccoli, green beans or collard greens.

Can you use other cuts of chicken?

You can certainly use other cuts of chicken to make this recipe. Bone-in chicken breasts or drumsticks could also be used. You could even opt for boneless chicken thighs or breasts.

When you opt for a different cut of chicken, cooking times will vary. Be sure to cook until the internal temperature hits 165F.

More Smothered Chicken Recipes

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Smothered Chicken BreastsAfter trying a similar chicken dish in a restaurant, I decided to re-create it at home. Topped with bacon, caramelized onions and shredded cheese, this savory dish comes together in no time, and uses ingredients that I usually have on hand. And since it cooks in one skillet, its a cinch to clean up! Brenda Carpenter, Warrensburg, MissouriGo to Recipe

Spinach and Mushroom Smothered ChickenChicken breasts stay nice and moist tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make. Katrina Wagner, Grain Valley, Missouri

Go to Recipe

Asian Chicken ThighsThe thick, tangy sauce makes this dish one of my favorite Chinese chicken recipes. Serve the chicken over long grain rice or with ramen noodle slaw. Dave Farrington, Midwest City, Oklahoma

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Almond Chicken & Strawberry-Balsamic SauceCrispy chicken with a sweet-tart sauce is served alongside wilted spinach for this special meal. I created the recipe many years ago for a contest, and it won the grand prize! Its easy to make and comes off as very elegant. Virginia Anthony, Jacksonville, Florida

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Saucy Chicken ThighsEveryone raves about how sweet the sauce is for these slow-cooked chicken thighs. Theyre such a breeze because they simmer away while you do other things. Theyre ideal appetizers, but you can also add your favorite side for a nice meal. Kim Puckett, Reagan, Tennessee

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Creamy Braised ChickenA smooth, delicate cream sauce gives a special taste to these tender chicken breasts accompanied by pearl onions and sauteed mushrooms. This dish is so rich-tasting, you'll want to serve it to company. Margaret Haugh Heilman, Houston, Texas. Looking for more? Check out our collection of smothered chicken recipes.

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Oven Barbecued ChickenChicken and Sunday dinner belong together. During my married life on a dairy farm, I'd make this baked bbq chicken before church. Esther Shank, Harrisonburg, Virginia

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Saucy Garlic ChickenRoasted garlic lends a rich flavor to this appetizing chicken entree, and it complements the spinach nicely. Ideal for entertaining, the recipe can be assembled in advance and popped in the oven when guests arrive. Joanna Johnson, Flower Mound, Texas

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Contest-Winning Chicken CacciatoreMy husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and smell this wonderful slow cooker chicken cacciatore. Aggie Arnold-Norman, Liberty, Pennsylvania

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Lemon Cream ChickenIf you want an entree that's quick, easy and elegant, you can't beat this one. The lemon cream sauce is what makes it irresistible. It goes so nicely with the chicken and mushrooms. Mary Anne McWhirter, Pearland, Texas

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Cheesy Smothered Mushroom ChickenYou can't go wrong when serving this speedy skillet creation. Top tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that's sure to become a family favorite. Penny Walton, Westerville, Ohio

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Chicken with PineappleI'm always on the lookout for low-fat recipes that are scrumptious, too, like this pineapple chicken recipe. Quick-cooking chicken breasts get wonderful, sweet flavor from pineapple, honey and teriyaki sauce. Jenny Reece, Lowry, Minnesota

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Chicken in Sour Cream SauceTender chicken is deliciously dressed up in a flavorful cream sauce with fresh mushrooms. This is an excellent entree for your family or guests. Jane Carlovsky, Sebring, Florida

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Flavorful Lemon ChickenThis easy and delectable meal is bound to become a staple with your family. It's made with everyday ingredients, there's nothing complicated or fancy about this delicious recipe. Elizabeth Hokanson, Arborg, Manitoba

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Bruschetta-Topped Chicken & SpaghettiI'm always on the lookout for healthy recipes for my family. If you find yourself craving Italian food, this delicious 30-minute meal hits the spot. Susan Wholley, Fairfield, Connecticut

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Slow-Cooked Curry ChickenOur three children love the spicy flavors found in this Crock-Pot chicken curry. Add more or less curry depending on your taste preferences. Helen Toulantis, Wantagh, New York

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Garden Chicken CacciatoreTreat company to this perfect Italian meal. You will have time to visit with your guests while it simmers, and it often earns rave reviews. I serve it with couscous, green beans and a dry red wine. Mangia! Martha Schirmacher, Sterling Heights, Michigan

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Apple Balsamic ChickenI just love the sweet and tart flavor that balsamic vinegar gives to this dish. It's easy to prepare and after cooking in the slow cooker, the chicken thighs are tender and flavorful. Juli Snaer, Enid, Oklahoma

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Chicken with Tarragon SauceThis is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sauted fresh green beans. Cher Schwartz, Ellisville, Missouri

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Tex-Mex Chicken with Black Beans & RiceI came up with this Tex-Mex recipe for my sister who just got her first slow cooker. Its a delicious go-to recipe for busy days. Elizabeth Dumont, Boulder, Colorado

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Tart Cranberry ChickenMy husband loves chicken when its nice and moist, as in this autumn recipe. I serve it over hot rice with a salad and warm rolls. The ruby red sauce has a wonderful sweet-tart flavor. Dorothy Bateman, Carver, Massachusetts

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Mexican Smothered Chicken ThighsChicken thighs are a juicier, less expensive alternative to boneless, skinless chicken breasts. They're used to perfection in this Mexican-inspired dish. Jeanne Trudell, Del Norte, Colorado

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Chiles Rellenos ChickenTheres a little math and a lot of mouthwatering flavor in this simple dinner recipe. The creamy cilantro and lime sauce would taste terrific with rice or egg noodles. Julie De Matteo, Clementon, New Jersey

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Saucy BBQ Chicken ThighsBarbecued chicken gets a makeover in this recipe. The combination of ingredients makes for a mellow flavor that tastes more grown up than the original. It's fantastic over rice, pasta or potatoes. Sharon Fritz, Morristown, Tennessee

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Chicken and Broccoli with Dill SauceI've had this chicken and broccoli recipe for so many years, I don't remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies. Kallee Krong-Mccreery, Escondido, California

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Pressure-Cooker Chicken Thighs in Wine SauceI love this recipe for its incredible flavorand it seems everyone who tries it does, too. For an easy pairing, try mashed potatoes and peas.Heike Annucci, Hudson, North Carolina

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Chicken with Cherry Wine SauceMy dad's a chef, so I learned to cook at an early age. This saucy chicken was the first dish I made by myself. Ben Diaz, Azusa, California

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Chicken Thighs with Tomato-Vodka SauceI originally invented this scrumptious dish to celebrate a friend's 21st birthday, and it has since become a quick and easy family favorite. Karen Kuebler, Dallas, Texas

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The post How to Make Smothered Chicken appeared first on Taste of Home.

Who Makes the Best Italian Sausage?

Whether you prefer them on the grill, in a skillet or even in the slow cooker, Italian sausages are a great way to add a little zing to your dinner. Before you fire up the grill, though, make sure you have the best Italian sausage links to serve to your friends and guests.

So who makes the best? Our Test Kitchen pros sampled eight brandsincluding chicken sausageto find out.

The post Taste Test: The Best Italian Sausage Links appeared first on Taste of Home.

Do You Need to Peel Zucchini?

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

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

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

Can You Peel Zucchini?

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

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

How Should You Prep Zucchini?

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

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

Our Most Loved Zucchini Recipes

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Zucchini Onion Pie

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Who Makes the Best Chili Crisp?

While hot sauce and Sriracha will always have a place in our fridges, there’s another spice-filled condiment that you should be reaching for when you’re craving a kick: chili crisp!

Chili crisp is a blend of peppers, oil, garlic, onion, spices and more that adds heat and savory flavor to whatever you drizzle it on. As this condiment has exploded in popularity in recent years, you’ll now find so many options lining store shelves. So who makes the best chili crisp? Our Test Kitchen sampled a dozen to find out!

The post The Best Chili Crisp According to Our Spice-Loving Pros appeared first on Taste of Home.

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

What Really Is Sweet Cream Butter?

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

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

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

Regular Butter vs. Sweet Cream Butter

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

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

100 Recipes That Are Better with Butter

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Buttery Ganache Cookie CupsOur family wanted to share our love of ganache-filled cupcakes, so we made them into cookies. Even better: we bake the cookies in muffin cups, fill with ganache, and get the best of both worlds! Adela Srinivasan, Parker, Colorado

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

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

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

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

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

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

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

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

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

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

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

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

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

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Icebox ButterhornsThese beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. Judy Clark, Elkhart, Indiana

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Cinnamon Coffee CakeI love the excellent texture of this easy cinnamon coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. Eleanor Harris, Cape Coral, Florida

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Shortbread HeartsThese flaky cookies melt in your mouth. Dipped in chocolate, they look festive.Barbara Birk, St. George, Utah

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Favorite Chicken PotpieThis is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. Karen Johnson, Bakersfield, California

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Sticky Cinnamon-Sugar Monkey BreadYou can do all the prep work for this monkey bread the night before. I prepare the dough pieces and put all the sauce ingredients in the pan so it's ready for the morning. You can sprinkle chopped nuts in with the dough pieces before pouring the sauce on and baking. Diana Kunselman, Rimersburg, Pennsylvania

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Homemade Corn Muffins with Honey ButterI turn classic corn bread muffins into something special by serving them with a honey butter. They're gone in a flash! Suzanne McKinley, Lyons, Georgia

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The post What Is Sweet Cream Butter? appeared first on Taste of Home.

Red velvet cake and cream cheese frosting are an integral part of the American dessert experience. But between bites, we’ve all asked ourselveswhat is red velvet cake exactly? It’s not quite chocolate, it’s not quite vanilla, but it is completely delicious.

We share the details of this unique cake and its delightful history.

What Is Red Velvet Cake?

Red velvet cake is a vibrantly colored cake that’s typically topped with cream cheese frosting. This uniquely American dessert gets its potent color from plenty of red food coloring.

And you’re certainly wondering what flavor is red velvet cake?This cake is flavored with a small amount of cocoa powder and vanilla extract. Some recipes also call for buttermilk which can also add depth of flavor.

The Colorful History of Red Velvet Cake

In her award-winning cookbook Bravetart: Iconic American Desserts, Stella Parks explains that the first “Velvet Cocoa Cake” was published back in 1911 in an Ohio newspaper.

Over the years, variations of this dessert spread across the States. In the South, bakers added buttermilk to the cocoa-infused batter which gave the cake a reddish cast. This earned the cake the nickname “Red Devil” (a name that combined the devil’s food flavor and red color), in the 1920s, according to Stella.

As time went on, bakers began to see this red color as an asset and sought to augment it with a drop or two of food coloring. Soon, red dye became an essential part of the recipe and, as Stella writes in Bravetart, the term “red velvet” was finally coined in a 1951 edition of a Texas newspaper, the Santa Cruz Sentinel.

Red Velvet Cake and the Waldorf Astoria

Red velvet fanatics may also be aware of another version of this cake’s history. Many foodies believe that this cake was created in the kitchen at the Waldorf Astoria in New York City.

However, not even Hilton, the company that runs this storied hotel today, can quite pinpoint its origins. Though, it is safe to say that this cake grew in popularity thanks to its inclusion on the Waldorf Astoria menu.

The Significance of Red Velvet and Juneteenth

While red velvet cake wasn’t part of the American food landscape when Juneteenth was first celebrated, it became an integral part of the holiday over the decades. Red is a symbolic color for this celebration and red food is a major part of Juneteenth menus.

That’s because African cultures, including the Yoruba, Kongo and Asante, used the color in important celebrations and to symbolize power. Additionally, red is a nod to the blood shed by enslaved peoples.

Red Velvet Cake vs. Chocolate Cake

When you look at a recipe for red velvet cake, you’ll notice that it does include cocoa powder. However, compared to a traditional chocolate cake, this amount is fairly minimal.

For example, our top-rated red velvet cake contains 2 tablespoons of cocoa powder. In contrast, our most popular chocolate cake recipe contains 3/4 of a cup of cocoa.

This means that red velvet cake has a more subtle cocoa flavor overall, but one that’s no less delicious.

What Makes Red Velvet Cake Red

When this cake first came onto the food scene in the early 20th century, red velvet cake wasn’t truly red. Rather, this cocoa-infused cake had a slightly brick-colored tone. This was thanks to the combination of the particular cocoa powder available in the early- and mid-20th century and the buttermilk or vinegar in the batter.

As time went on, cocoa powder was processed slightly differently (meaning it was no longer quite as acidic) and red velvet recipes required red dye to achieve the desired hue.

Don’t want to use red food coloring in your red velvet cake? You can try a few other methods to create a vibrant dessert. First, you can try naturally derived food colorings. Watkins makes a natural red food dye that’s completely interchangeable in recipes.

You can also use beet powder to add color. This veggie-based powder is mellow in flavor so it shouldn’t impact the taste of the cake much. Know that beet powder tends to give red velvet cakes more of a magenta tone rather than a warm red.

No matter how you decide to color this cake, it’s sure to be a real treat.

Get Inspired with These Red Velvet Recipes

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Grandmas Red Velvet CakeIn our family no one thinks its the holidays without this Red Velvet Cake recipe. I baked the first one for Christmas in 1963 when I found the recipe in the newspaper and my Mother kept the tradition going into the 80s. Its different than other Red Velvet Cakes Ive tasted over the years, since this one tastes only mildly chocolate and the icing is as light as snow. Kathryn H. Davison, Charlotte, North CarolinaGo to RecipeLooking for a healthier alternative? Don't forget to check out this gluten-free red velvet cake.

Red Velvet Cinnamon RollsTurn a box of red velvet cake mix into this easy dessertor breakfast! The icing tastes good and makes a pretty contrast with the rolls. Erin Wright, Wallace, Kansas

Go to Recipe

Red Velvet Thumbprint CookiesThese festive sugar-coated red velvet cookies are perfect for Christmas. They're just as delicious as they are beautiful. Colleen Delawder, Herndon, Virginia

Go to Recipe

These Ree Drummond red velvet cake cookies offer another delicious alternative for this sweet treat.

Red Velvet Pound CakeThis delicious red velvet pound cake is the perfect combination of flavors. Make sure the cake has cooled before icing it, and for extra crunch sprinkle some roasted pecans on top. —Robin Smith, Old Fort, North Carolina

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Red Velvet Whoopie PiesEveryone gets a kick out of this fun take on the popular red velvet cake. Take a shortcut and use packaged cream cheese frosting for the filling. Judi Dexheimer, Sturgeon Bay, Wisconsin

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Red Velvet CheesecakeFestive and oh, so good, this cheesecake will become a fixture on your holiday dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. Karen Dively, Chapin, South Carolina

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Red Velvet Jar CakeI love to make these red velvet jar cakes for friends, family and teachers. Red velvet is my favorite during the holidays, but you can use your favorite cake and frosting flavors. Then dress up the jars with homemade labels and ribbons for gifting. Don't forget to tie a spoon to the jar; everyone likes to dig right in! Lillie Collier, Mobile, Alabama

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Red Velvet Spritz CookiesI had never come across a red velvet spritz recipe, so I decided to create one. The hint of cocoa makes these taste like red velvet cake. Add peppermint flavoring for a little extra kick. Crystal Schlueter, Northglenn, Colorado

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Blue-Ribbon Red Velvet CakeThis two-layer beauty features a striking red interior. It calls for more cocoa than most red velvet cakes, making it extra chocolaty. Feel free to change the color of the food coloring to suit the occasion. This recipe won a blue ribbon in the holiday cake division at the 2006 Alaska State Fair. I think this cake will be a winner in your house, too! Cindi DeClue, Anchorage, Alaska

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Red Velvet Crinkle CookiesThis recipe is special to me because it is totally original, my very own! The cookies are firm but not crunchy on the outside, and they're tender inside. The powdered sugar makes them melt in your mouth. Jane Rundell, Alanson, Michigan

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Doughnut Hole CakeThis is the easiest, most impressive cake Ive ever made! You can use chocolate, lemon or strawberry cake mix in the place of red velvet if you prefer. Robert Pickart, Chicago, Illinois

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Red Velvet Peppermint ThumbprintsRed velvet cookies and cakes are so pretty, but I always wish they had a bigger flavor. I infused these thumbprints with a peppermint pop. Priscilla Yee, Concord, California

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Pink Velvet CupcakesMy daughter loves all things pink, so this recipe was just right for her birthday. Even my teenage son (not a fan of pink) ate his share, too. Paulette Smith, Winston-Salem, North Carolina

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Red Velvet Cake BitesEveryone loves red velvet, but any cake mix can work here. I've even rolled chopped macadamia nuts into pineapple cake and dipped them into white chocolate. Whatever you do, have fun! Anne Powers, Munford, Alabama

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Cheesecake Layered Red Velvet CakeI love both red velvet cake and cheesecake. So why not combine them into one stunning red velvet cheesecake recipe? It's best when served chilled, right out of the fridge. Melissa Gaines, Knoxville, Tennessee

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Raspberry Red Bakewell TartI fell for the Bakewell tart, a British dessert, while stationed in Dubai with the Navy. Jam with almond filling is traditional, but red velvet makes this a holiday dazzler. Crystal Schlueter, Northglenn, Colorado

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Frosted Red Velvet CookiesMy student job in college was in the bakery. These dreamy morsels take me back to that special place and time. Red velvet lovers will appreciate this fun take on the cake. Christina Petri, Alexandria, Minnesota

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Little Holiday CakesMy college friend shared this cupcake recipe that has pie crust on the bottom, raspberry jam in the middle and cake on topscrumptious for a buffet or potluck. Dana Beckstrom, Salt Lake City, Utah

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Red Velvet White Chip CookiesThese cookies are soft, chewy and taste as good as they sound. The first time I baked them, I took them to an aunt's yard sale. Now theyre my go-to for any special event. Samantha Gstalder, Montoursville, Pennsylvania

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The post What Is Red Velvet Cake? appeared first on Taste of Home.

Despite my Midwest pedigree, however, I have never tried one particular fluffy side: cookie salad!

What Is a Cookie Salad?

So what is a cookie salad anyway? To learn more about this sweet side, I talked to fellow Midwesterner and cookie salad expertnot to mention one of my favorite foodie celebsMolly Yeh.

First, Molly says, “You have to get past the fact that its called a salad.

She then explains that cookie salads are made up of a few basic components: cookies, fruit, pudding and cream. Crushed cookies and fruit get folded into a mix of cream and pudding. Then it’s all spooned into a serving dish and gets topped with a few more cookies. It’s almost akin to a dirt cake or a banana puddingbut it’s servedwith dinner.

The most popular cookie salad combination is made with vanilla pudding, whipped topping, mandarin oranges and fudge-striped shortbread cookies.

Molly’s biggest tip for serving cookie salad: “Dont let it touch your hot dish and just try it. You will like it.

Molly Yeh’s Favorite Cookie Salad Recipe

While the shortcut cookie salad is delicious, Molly says a fully homemade version is worth the extra effort. I love to make all of the elements from scratch,” she says.

Here’s how to make Molly’s signature cookie salad.

Ingredients

For the fluff:

• 6 tablespoons sugar
• 3 tablespoons flour
• 3 egg yolks
• 1-1/2 cups heavy whipping cream
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1-1/2 cups heavy whipping cream
• 1/4 cup confectioners’ sugar

For the cookies:

• 1 cup flour
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup butter, cold and cubed
• 5 ounces chocolate chips, melted

For the rest:

• 2 (11-ounce) cans mandarin oranges
• Sprinkles

Directions

Step 1: Make the pudding

In Minnesota and the Dakotas, most cookie salad recipes start with packaged pudding; but Molly says that making pudding from scratch is what takes this treat over the top.

Start by combining flour, salt and sugar in a saucepan. Then whisk in the egg yolks and cream and heat over medium heat. Stir this mixture constantly until it has thickened and it coats the back of a spoon. This does take time. I was stirring for about 10 minutes before the mix came together.

Then stir in the vanilla and almond extracts.

Next, move the pudding into a bowl and cover it with plastic wrap, waxed paper or parchment. Make sure that the paper touches the pudding so it doesn’t form a skin.

Chill for at least an hour. You can also prep the pudding component a day in advance.

Step 2: Stir up the cookie dough

While the pudding cools, it’s a good time to start making the dough for the cookies. Start by whisking together the flour, confectioners’ sugar, salt and extracts together.

Then add in the cold butter and beat in a stand mixer fitted with the paddle attachment. Start slow and then increase the speed as the butter begins to break down.

Once combined, divide the dough in half and chill for at least 30 minutes in the fridge.

Editor’s Tip: The cookie dough is very crumbly. After mixing for a bit, pause and press a handful together. If it holds, it’s ready to chill.

Step 3: Roll out the cookies

Next, dust your work surface with a bit of flour and roll out the dough until it’s about 1/4- to 1/8-inch thick. Then cut out into rounds using a 2- or 3-inch round cookie cutter. To get the hole in the middle, I used a piping tip. The opening size was just right.

Reroll the dough once or twice more. In the end you should have 18 to 24 cookiesdepending on the size of the cookie cutter you use.

Step 3: Bake and cool

Bake the cookies at 350F for 11 to 12 minutes or until the edges just start to turn golden. Once they start to get that warm color, take them out of the oven and move them to a wire rack to cool completely before moving to the next step.

Step 4: Add the chocolate

When the cookies are finally cool, melt the chocolate chips. Use a spoon or piping bag to drizzle the chocolate over the top of the cookies in a zig-zag pattern.

Wait until the chocolate has set before you start assembling. You can expedite this process by popping the chocolate-topped cookies in the fridge or freezer.

Step 5: Make the whipped cream

The last homemade component of this cookie salad is fresh whipped cream. Molly’s recipe calls for just heavy whipping cream and confectioners’ sugar beaten together. I added a splash of vanilla extract for a bit more flavor.

To make whipped cream, combine all the ingredients in a mixing bowl and beat with a hand mixer. You can also use the whisk attachment on your stand mixer. Beat until soft peaks form; that means when you lift the beaters out of the bowl, the cream will cling and form peaks that droop slightly.

Step 6: Fold the pudding and whipped cream together

With your whipped cream and pudding both complete, it’s time to fold them together.

Start by taking your pudding and giving it a quick stir to loosen it up. Then fold in the whipped cream in a few batches using a large, flexible spatula. Take your time here. In the end, the mixture should be rich yet fluffy.

Step 7: Put it all together

Take all but six to eight cookies (you’ll want them to finish the top) and crush them with a rolling pin until you have a good cookie crumble (don’t crush them too finelyjust enough to break them up).

Then drain the mandarin oranges; again, keep a few aside for decoration.

Stir the cookie crumbles and oranges into the pudding until combined and spoon it into the serving dish of your choice. You can layer this dessert into a large dish or even spoon it into small custard cups.

Step 8: Garnish the top

Use the reserved cookies and mandarin orange slices to decorate the top of the cookie salad. Molly’s recipe also calls for optional sprinkles. As a like-minded sprinkle fanatic, I had to add them!

You can serve the cookie salad immediately or stash this in the fridge until you’re ready.

Cookie Salad Tips

Can you make cookie salad with premade ingredients?

Absolutely! In fact, most Midwesterners make this salad with packaged ingredients (and it’s delicious that way, too). Instead of from-scratch components, you can use a box of pudding mix, whipped topping and store-bought cookies. You can use any cookie you like, but Keebler Fudge Stripes are a popular pick.

What other flavors of cookie salad can you make?

According to Molly,Once you figure out the format and the equationthe cookie salad equationyou can add different flavors and really make it your own.

Molly says that she often switches up the pudding by infusing the cream with different flavors or even using dairy-alternative milks. You can change up the flavor with any of your favorite pudding mixes as well.

You can also swap in different cookies. Store-bought favorites like Milano cookies would be welcome. You can also try shortbread, pecan sandies or any cookie jar favorite.

Can you make cookie salad in advance?

While you do want the cookies to soften up a little bit, I wouldn’t recommend prepping this more than a day in advance. Any further out and you’ll have less of a cookie salad and more of a cookie mush.

More Essential Midwest Sweets

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St. Louis Gooey Butter CakeIf you ask a Missourian, gooey butter cake is at the top of the list of great Midwest desserts. This cake is unfussy and unfrosted but has seriously rich flavor. For optimal results, use the best butter you can find.Go to Recipe

Chocolate ScotcheroosNo Midwestern bake sale or church potluck is complete without a pan of scotcheroos! These no-bake bars are simple to stir up and combine two beloved flavors: peanut butter and chocolate.

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Shaker Lemon PieAlso known as Ohio lemon pie, this Shaker lemon pie is a Midwestern favorite. Its thrifty use of whole lemons is unique and gives the pie a lovely combination of sweet and tart. It's also a great way to make use of your cast-iron skillet.

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Strawberry Pretzel DessertWhile the combination of strawberry and pretzel may seem inexplicable, it's a darn tasty combo that you'll find in many Midwestern recipe boxes. The mix of sweet, salty, cool and creamy always hits the spot. And if you want to level up, you can try Arley Bell's twist on this treat: a strawberry pretzel cake!

Go to Recipe

Michigan Bumpy CakeThis funny-sounding cake has been pleasing Michiganders for more than 100 years. Back in 1913, the folks at Sanders Chocolates created this cake: essentially a chocolate cake with buttercream and a chocolate glaze. The buttercream bumps have been part of the formula since the start and soon what was once called "Sanders Devil's Food Buttercream Cake" became known as "Bumpy Cake."You can still get bumpy cakes straight from Sanders, but why not try our version of the recipe right in your own kitchen?Go to Recipe

Rhubarb Coffee CakeRhubarb is very common in many Midwestern gardens. Come springtime, folks harvest stems and use them in all kinds of seasonal treats, including this coffee cake.

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Magic BarsSome folks call these seven-layer bars, others magic bars and there are even a few that dub them Hello Dolly bars. No matter the title, this is a Midwest dessert that hits the spot every time. You can try different types of magic bars, but know they all have one thing in common: They are so easy!

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KringleIn the Midwest, particularly in Wisconsin, kringle is serious business. This treat is made of buttery, laminated Viennese pastry dough, filled with fruit or nuts and then topped with a simple sugar glaze. It's a great Midwest dessert, and it also can easily serve as breakfast with a cup of coffee.Go to Recipe

Sugar Cream PieSugar cream pie is Indiana's state dessert. It's a great recipe to keep in your back pocket because it can be made with ingredients you typically have right in the pantry.

Go to Recipe

Apple CrispCome fall, folks flock to nearby orchards to go apple picking. You'll find that so many types of apples are grown throughout the region, though classics like Cortland, Northern Spy and Empire are always great for baking. Use them in one of the best Midwest desserts of all time: apple crisp. Be sure to serve it warm with a scoop of ice cream.

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Candy Bar Apple SaladOnly a Midwesterner possesses the charm to serve up a mixture of Cool Whip, apples and chopped-up candy bars and serve it up as a salad. Press pause on putting this dish out on the dinner table and instead share it for dessert.

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Cherry Hand PiesTart cherries thrive in the northern part of the Midwest. Both Michigan and Door County in Wisconsin grow these tiny fruits with pride. While you can bake cherries into all kinds of desserts, these hand pies from Wisconsin native Allison Cebulla are exceptionally tempting.

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Cookie BrittleThis recipe comes from the queen of Midwest desserts and author ofMidwest Made, Shauna Sever. These treats have all the flavors of your go-to chocolate chip cookie but don't require any fuss. Just stir them up with a wooden spoon and bake them in a sheet pan. Once baked, just break the goodies into shards to share and enjoy.Go to Recipe

Frozen CustardThink of frozen custard as ice cream's smoother, more decadent cousin. This is thanks to the custard base that uses egg yolks. The result is creamier and just a bit more indulgent. You can make a batch yourself at home or travel the region and stop at local frozen custard shops.

Go to Recipe

BuckeyesNo list of Midwest desserts would be complete without this Ohio staple. Buckeyes are essentially a mix of the best two sweet flavors of all time: peanut butter and chocolate.

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PaczkiThe Midwest is home to a large Polish-American population, so it's no wonder that these Polish doughnuts are so popular there! Paczki are fried, filled with jam and then tossed in sugar.

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Fudgy BrowniesDid you know that brownies were invented in Illinois? They were created for the Columbian Exposition back in 1893. More than a hundred years later, there are plenty of brownie recipes to experiment with, though this fudgy brownie from Taste of Home's Executive Culinary Director Sarah Famer's kitchen is one of the best!

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Bundt CakesNordic Ware has been manufacturing Bundt pans in Minnesota for more than 75 years, so it's no wonder that Bundt cakes of all kinds are extremely popular in the Midwest. Just make sure to grease the pan well and you'll end up with a delightful dessert worth sharing.

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Dirt CakeDirt cake or dirt dessert can be found at many a kid's birthday party. Made with crushed Oreos, cream cheese and pudding, it's a treat that no kid can resist. For extra kid-friendly appeal, top this Midwest dessert with plenty of gummy worms.

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Fresh Plum KuchenGerman immigrants brought kuchen recipes with them when they immigrated to the region. Now, kuchens of all kinds are some of the most beloved Midwest desserts. This one made with fresh plums is delicious, though you can swap in any stone fruit.

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The post We Tried Molly Yeh’s Famous Midwest Cookie Salad appeared first on Taste of Home.

What Is Room Temperature?

Room temperature isn’t a precise number. Rather, it’s a range that spans about 68 to 72F. Because this is a general term, there’s some wiggle room here, so if your house is a little chilly at 65, it’s still OK to call that butter room temp.

Now, why is it important for certain ingredients to be used at room temperature? Well, room-temperature butter, cream cheese and eggs incorporate into batters, doughs, buttercreams and other recipes more readily. They also create a smoother end product, especially when it comes to frosting.

How to Bring Ingredients to Room Temperature

As important as room-temperature ingredients are in baking, it’s easy to forget about taking eggs or a few sticks of butter out of the fridge before you want to make cookies. The good news is that there are a few tricks to bringing all sorts of ingredients up to temperature in a flash.

How to Get Eggs to Room Temperature

Eggs that have warmed up a bit after being in the fridge blend into doughs and batters more easily. Room-temperature eggs also create loftier meringues.

If you need to bring your eggs up to temp, place them in a bowl of warm (not hot) water for 10 to 15 minutes. This will remove the chill.

How to Make Butter Room Temperature

It’s always a bummer when you have the urge to make a batch of chocolate chip cookies and you remember that all your butter is still in the fridge. Don’t fret, though. There are a few tricks to softening butter fast.

The first technique is simple: Use a box grater to break down the butter into even smaller pieces. This works for butter from the fridge or right out of the freezer.

You can also cube the butter into smaller pieces. The more surface area and the smaller the portions of butter are, the more quickly it’ll warm up.

Lastly, you can make a mini heat dome, a viral trick for softening butter. Fill a tall glass or bowl with hot water and let it sit. Then empty the vessel and place it upside-down over the butter. The heat will gently warm up the butter in 10 minutes or less.

How to Bring Cream Cheese to Room Temperature

Soft cream cheese is a must whether you’re stirring up a batch of cream cheese frosting or making a creamy dip to enjoy at a party.

If you need to soften cream cheese, cube it and let it sit at room temperature for about 30 minutes. Like with butter, the smaller the pieces, the more quickly this ingredient will soften.

If you’re really in a rush, you can also soften cream cheese in the microwave. Remove the cream cheese from its foil wrapper and zap in five-second increments until it’s pliableabout 20 seconds total.

Is Room-Temperature Dairy Safe?

Room-temperature dairy products are safe to use if enjoyed within a specific span of time, which varies by product. Here’s how quickly you should use these room-temp foods:

• Butter:According to the USDA, it is safe to leave butter at room temperature for several days. During warm months, though, it’s best to use butter within a day or two so it doesn’t get rancid. (Did you let it go too long? Your nose will know.)
• Milk, cream, cream cheese, sour cream, yogurt and more:Other dairy products can be left out at room temperature for up to two hours, per the USDA. If temperatures are higher than 90 (at a summer cookout, for example), use those products within an hour.
• Eggs:The two-hour rule also applies to eggs.

The post What Does ‘Room Temperature’ Mean? appeared first on Taste of Home.

Searching for the Best Coffee Brands

If you need a jolt of caffeine in the morning, you know how important it is to have the best coffee brewingwhether it’s in a standard drip coffee maker, percolator or French press.

But if you don’t want to sift through hills of beans or visit every local coffee shop, you might not know what the best coffee is for your tastes. That’s where our Test Kitchen comes in. Our pros love a good cuppaand they were ready to take on the challenge of tasting 30 different coffee brands. (Don’t worrythey didn’t have to do it all in one day!)

The post The 7 Best Coffee Brands of 2024 appeared first on Taste of Home.

Who Makes the Best Frozen Sweet Potato Fries?

When you’re looking for an easy side to go with weeknight dinners, the frozen aisle is a must-shop. But instead of turning to basic fries, it can be fun to try something a little left of normal: sweet potato fries.

Be warned: Not all these sweet spuds are the same. That’s why our Test Kitchen team snagged every bag at the grocery store in order to find the best frozen sweet potato fries.

The post The Best Frozen Sweet Potato Fries appeared first on Taste of Home.

Who Makes the Best Vanilla Ice Cream?

If there’s one thing to always keep stocked in your freezer (besides a good frozen pizza), it’s a pint of the best vanilla ice cream.

A great basic like this is essential for topping your favorite treats to make an a la mode dessert. Vanilla ice cream is also the foundation for many ice cream cakes and ice cream drinksnot to mention it’s darn good on its own.

So who makes the best vanilla ice cream? Our Test Kitchen team put 11 brands to the test to find the tastiest options for your next banana split.

The post Pick of the Pints: The Best Vanilla Ice Cream appeared first on Taste of Home.

Finding the Best Honey

A squeeze of the best honey has the power to take everything from a cup of tea to a loaf of challah to the next level. Honey provides sweetness, of course, but also additional depth of flavor with floral, herbal or even fruity notes.

So how do you know which honey to buy at the supermarketespecially with more and more honey imposters filling the shelves? You can take our Test Kitchen’s word that they’ve found the very best real honey options out there.

The post The Best Honey: Our Taste Test Revealed These Favorites appeared first on Taste of Home.

This crispy main is a must from jolly old England to America’s heartland. And while you may be used to snagging fish and chips at your favorite joint in town, it’s exceptionally easy to make beer-battered fish right in your own kitchen.

Do You have to Use Beer in Beer-Battered Fish?

Beer adds flavor and richness to the batter. And the alcohol will burn away during the cooking process. But if you prefer, you don’t have to use beer in this beer-battered fish recipe. Nonalcoholic beer or even sparkling water will do the trick here.

The reason beer is a popular choice for battered fish is because the carbonation in the beer makes for a light, crispy coating. That same carbonation and the slight acidity of the beer also helps create a batter that’s very tender and flaky. You can get these same results with bubbly water or a NA beer. Don’t use sugary sodas or other drinks, thoughthey are too sweet for this fish recipe.

If you are using beer, go with a lighter beer.

How to Make Beer-Battered Fish

An at-home fish fry doesn’t require muchjust your go-to spices and a little patience. Be sure to stock up on lemon wedges and tartar sauce before you start.

Ingredients

• Oil for frying
• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1 cup very cold beer or nonalcoholic beer
• 1 egg, lightly beaten
• 4 cod filets, approximately 6 ounces each
• Tartar sauce and lemon for serving

Directions

Step 1: Prep for frying

First, make sure you’re choosing the right oil for frying. Soybean, saffron and peanut oil are all good options. You can also use canola oil.

Heat the oil in an electric skillet or countertop fryer to 375F. Make sure you add enough oil so the fish filets can be submerged.

Editor’s Tip: If you don’t have either of these gadgets, you can absolutely use a Dutch oven. Be sure to have a thermometer on hand so you can monitor the temperature of the oil. Getting the right temp and maintaining it is key for properly cooked and crispy fish.

Step 2: Make the batter

In a shallow bowl, whisk together the flour, baking powder, salt and spices. Stir in the egg and cold beer until the batter is nice and smooth.

Editor’s Tip: You can use any beer you like in this beer-battered fish recipe, but lighter beers are the most popular choice.

Step 3: Coat the fish and fry

Next, grab your cod filets and pat them dry. This will ensure that the batter clings to the fish. Dip the fish into the batter and allow excess to drip away.

Carefully place the fish into the oil and fry until golden, about two to three minutes on each side. Remove the fish from the oil and drain on paper towels before serving.

Editor’s Tip: Fry in batches. Overcrowding the pan or fryer can cause the filets to stick together or not cook all the way through.

Frequently Asked Fried Fish Questions

What type of fish is best for frying?

This recipe uses cod, a very traditional pick when talking about how to fry fish. But it’s not the only option on the list of the best fish for frying. Tilapia, catfishand local panfishthink walleye, perch or bluegillare also good selections.

Stay away from swordfish, tuna and salmon. These fish do not have the right texture for frying.

How do you get batter to stick to fish?

Excess moisture will cause the batter to run off, so the secret here is to pat your fish filets dry before dipping them in the batter.

Why is my fried fish not crispy?

The primary reason your fish isn’t getting crispy is that the oil isn’t hot enough. Make sure to wait until the oil hits the right temperature before adding the fish.

At lower temps, the oil will seep right into the coating rather than crisping it up. So have patience as you wait on that oil to heat!

What can you serve with fried fish?

Aerve your beer-battered fish with plenty of lemon wedges and tartar sauce for dipping. Popular sides for fried fishinclude potato pancakes, rye bread and coleslaw. And, of course, don’t forget fries for a classic fish and chips combo.

Time to Fry!

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Lemon-Batter FishFishing is a popular recreational activity where we live, so folks are always looking for ways to prepare their catches. My husband ranks this as one of his favorites. Jackie Hannahs, Cedar Springs, MichiganGo to RecipeGot an air fryer? Try these air-fryer fish recipes, too!

Fish and Fries"Tuck in" as if you're in a traditional British pub. These oven-baked, moist fish fillets have a fuss-free coating that's healthy but just as crunchy and golden as the deep-fried kind. Simply seasoned and also baked, the crispy fries are perfect on the side. Janice Mitchell, Aurora, Colorado

Go to Recipe

Before you move ahead check theseair fryer fish recipes perfect for your quick cravings!

Homemade Fish SticksI am a nutritionist and needed a healthy fish fix. Moist inside and crunchy outside, these are amazing with oven fries or roasted veggies and low-fat homemade tartar sauce. Jennifer Rowland, Elizabethtown, Kentucky

Go to Recipe

Crispy Fish & ChipsA British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with a white fish like cod or haddock. Linda Schend, Kenosha, Wisconsin

Go to Recipe

Batter-Up WalleyeNothing is more rewarding than celebrating the day's catch with friends when you share this fresh dish. Substitute your favorite pan fish! Alesha Oster, Williston, North Dakota

Go to Recipe

Parmesan-Crusted TilapiaYou wont have to fish for compliments when this is the catch of the day! Christi McElroy Neenah, Wisconsin

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Crispy Beer-Battered FishA local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. Jenny Wenzel, Gulfport, Mississippi

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Parmesan Fish SticksI wanted a healthier approach to fish sticks and developed a baked tilapia with a slightly peppery bite. My husband and sons love the crispy coating. Candy Summerhill, Alexander, Arkansas

Go to Recipe

Oven-Fried Fish & ChipsMy baked fish is a shoo-in when you want fish and chips without the frying mess. Dare I say, they're a little upgrade from the English pub classic. Get more of my recipe at cinnamonspiceandeverythingnice.com. Reeni Pisano, Wappingers Falls, New York

Go to Recipe

Dijon-Crusted FishDijon, Parmesan and a hint of horseradish give this toasty fish lots of flavor. The preparation is so easy, it takes just 5 to 7 minutes to get four servings ready for the oven. Scott Schmidtke, Chicago, Illinois

Go to Recipe

Oven-Fried Fish NuggetsMy husband and I love fried fish, but we're both trying to cut back on dietary fat. I came up with this oven-baked version. He likes it as much as deep-fried fish, so I know it's a winner. LaDonna Reed, Ponca City, Oklahoma

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Pretzel-Crusted Catfish BitesI'm not a big fish lover, so any concoction that has me loving fish is a keeper in my book. This combination of flavors just works for me. It's wonderful served with a nice buttery herb rice pilaf and corn muffins with honey! Kelly Williams, Forked River, New Jersey

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Secret Ingredient Fried CatfishPancake mix and carbonated water are the surprising secrets to these beautifully browned catfish fillets. Serve with coleslaw or sweet potato fries, and get ready for smiles. Taste of Home Test Kitchen. Next try this easy-to-make fried catfish recipe.

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Lemon-Parsley Baked CodAfter trying a few baked cod recipes, this was the first fish recipe that got two thumbs up from my picky meat-only eaters. The tangy lemon gives the cod fish some oomph. Trisha Kruse, Eagle, Idaho

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Fish & Chips with Dipping SauceMy husband and I really like fish and chips, but not all the grease that typically comes along with it. I decided to give the classic dinner a makeover. Turns out the pickle dip is healthier than tartar sauce, and we like it a lot betterwho knew? Michelle Lucas, Cold Spring, Kentucky

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Creamy ColeslawFor me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. Renee Endress, Galva, Illinois

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Hush PuppiesA fish dinner isnt complete without a side of hush puppies, and my mom is well-known for this recipe. It's the best! Mary McGuire, Graham, NC. Check out our new sides for fried fish.

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Rustic Rye BreadThis gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. Holly Wade, Harrisonburg, Virginia

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Favorite Bread & Butter PicklesI made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! Linda Weger, Robinson, Illinois

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Macaroni ColeslawMy friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. Sandra Matteson, Westhope, North Dakota

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Dill & Chive PeasGrowing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. Tanna Richard, Cedar Rapids, Iowa

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Crispy Smashed PotatoesGolden brown and buttery, these crispy smashed potatoes live up to their tantalizing name. A sprinkle of fresh herbs when theyre hot out of the oven maximizes the flavorand the pretty. Althea Dye, Howard, Ohio

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Nutty Broccoli SlawMy daughter gave me the recipe for this delightful salad. The sweet dressing nicely coats a crisp blend of broccoli slaw mix, onions, almonds and sunflower kernels. Crushed ramen noodles provide even more crunch. It's a smash hit wherever I take it. Dora Mae Clapsaddle, Kensington, Ohio

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Three-Bean Baked BeansI got this recipe from my aunt and made a couple of changes to suit our tastes. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I'm always asked to bring my special beans. Julie Currington, Gahanna, Ohio

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Potluck Macaroni and CheeseYou'll always have a winner at the potluck when you bring macaroni and cheese. Here's an extra-rich, creamy version for the slow cooker. Jennifer Blondek, Chicopee, Massachusetts

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Garlic-Chive Baked FriesYes, you do want fries with thatespecially these crispy, golden fries, full of garlic flavor and just a little bit of heat. Steve Westphal, Wind Lake, Wisconsin

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Potato Clam ChowderI ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays. Betty Ann Morgan, Upper Marlboro, Maryland

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Spicy ApplesauceWe have an apple-picking party every year. It's a bushel of fun, and I always look forward to cooking a batch of this easy applesauce seasoned with cinnamon, cloves and allspice. Marian Platt, Sequim, Washington

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Sweet 'n' Tangy Freezer PicklesNow you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. Even though these puckery slices can be stored in the freezer, they don't last long at my house. Jean Vance, Charlotte, North Carolina

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Oven Parmesan ChipsMy husband and I avoid fried foods, but potatoes are part of our menu almost every day. These delectable sliced potatoes get nice and crispy and give our meals a likable lift. Mary Lou Kelly, Scottdale, Pennsylvania

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Microwave PicklesYou can enjoy a small batch of these sweet crunchy pickles anytime without the work of traditional canning methods. They're loaded with flavor and so easy to make. Marie Wladyka, Land O'Lakes, Florida

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Rosemary Sweet Potato FriesA local restaurant got me hooked on sweet potato fries. I started making them at home with different seasonings to match the taste. I'm thrilled with the results! Jackie Gregston, Hallsville, Texas

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Contest-Winning Old-Fashioned Potato SaladWe live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple. I use them up in this delicious old-fashioned potato salad recipe. Nancy Grove-Nichols, Dillsburg, Pennsylvania

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Aunt Frances LemonadeMy sister and I spent a week each summer with our Aunt Frances, who always had this thirst-quenching lemonade in a stoneware crock in her refrigerator. It makes a refreshing drink after a hot day of running around. Debbie Reinhart, New Cumberland, Pennsylvania

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Spicy KetchupWhen this homemade ketchup is bubbling on the stove, the aroma takes me back to childhood. One taste and Im home again. Karen Naihe, Kamuela, Hawaii

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Refrigerator Garden PicklesCanning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. Linda Chapman, Meriden, Iowa

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Creamy Hash Brown CasseroleThis versatile side dish is so good with grilled steak, and is delicious with other meats as well. A creamy cheese sauce and crunchy topping make this potato casserole popular for family dinners and potlucks. Teresa Stutzman, Adair, Oklahoma

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Easy Homemade Chunky ApplesauceHere's a comforting, home-style treat that never loses its appeal. Dish up big bowlfuls and wait for the smiles! Marilee Cardinal, Burlington, New Jersey

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Spicy Sweet Potato Chips & Cilantro DipThis irresistible combo could become your new signature snack food. Park the spicy baked chips next to a bowl of the cool, creamy dip and let the gang have at it. What a fantastic twist on traditional chips and dip! Elizabeth Godecke, Chicago, Illinois

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Homemade Potato SaladThis homemade potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! Sandra Anderson, New York, New York

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Easy Dill PicklesThis treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. Betty Sitzman, Wray, Colorado

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Parmesan Potato WedgesI recommend serving these Parmesan potato wedges alongside a salad for a light lunch or serving them as a side dish with a chicken or beef entree. Beth Ask, Ulster, Pennsylvania

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Green Onion Tartar SauceHeres a traditional sauce worth making from scratch. It makes the meal feel very special, and guests are always impressed. You might never buy the bottled stuff ever again.Roger Slivon, Genesee Depot, Wisconsin

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Lemonade Iced TeaI have always loved iced tea with lemon, and this irresistible thirst-quencher takes it one step further. The lemonade gives this refreshing drink a nice color, too. Gail Buss, New Bern, North Carolina

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Beet and Sweet Potato FriesInstead of offering traditional french fries, try these oven-baked root vegetables as a flavorful side dish. Marie Rizzio, Interlochen, Michigan

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Caraway Seed Rye BreadMy parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. Millie Feather, Baroda, Michigan

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Pickled Green BeansThis recipe produces zippy little pickled green beans, preserving my veggies for months to come ... if they last that long. I crank up the heat a bit with cayenne pepper. Marisa McClellan, Philadelphia, Pennsylvania

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Moist Red Pepper CornbreadThe name of this recipe says it allexcept how perfect they are for scooping up that last drop of soups and stews! Katherine Thompson, Tybee Island, Georgia

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Homemade Spicy Hot SauceI created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. Carolyn Wheel, Fairfax, Vermont

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Fire-and-Ice PicklesThese sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! Myra Innes, Auburn, Kansas

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Potato Wedges with Sweet & Spicy SauceI'm a small-business owner, so most of my recipes are a result of not having time to run to the store, and doing with what's on hand. Here's a perfect example. Dip these wedges in anything. Dana Alexander, Lebanon, Missouri

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Raspberry Lemonade ConcentrateHere's a concentrate that allows you to enjoy a refreshing summer beverage any time of year. Sweet raspberries balance the tartness from lemons. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Savory Corn BreadWant to serve your favorite chili or stew with an equally amazing corn bread? Look no further than this simply perfect recipe. It's the best! I've brought it to potlucks many times. Krista Klaus, Round Rock, Texas

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Classic Tartar SauceYou'll never buy the jarred stuff again once you've tried this homemade tartar sauce recipe! Michelle Stromko, Darlington, Maryland

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The post How to Make Beer-Battered Fish at Home appeared first on Taste of Home.

Rum punch is the ideal tropical cocktail. It makes use of the Caribbean’s most popular spirit and often includes plenty of fruit flavors. What’s not to love? We’ll show you how to make the perfect rum punch recipeeven if you’re just staycationing this summer.

What Is Rum Punch?

Rum punch has a long history. According to David Wondrich, mixologist, historian and author of Punch, this cocktail originated when British sailors found themselves without beer yet still craved something alcoholic.

In places like the Caribbean, rum was the most available liquor. From there, a punch formula was created: part spirit, citrus, sugar, spice and water.

Over time, the ratios and particulars have changed. Today, most rum punch recipes call for some variation on those components. Our Test Kitchen’s favorite recipes include citrus juice, simple syrup or grenadine and, yes, plenty of rum.

Fruity Rum Punch Recipe

When most people think of a rum punch recipe, they’re looking for a fruity drink with a rummy kick. This recipe will do it. Plus, with its peachy pink hue, it screams vacation destination.

Ingredients

• 1-1/2 ounces dark rum
• 1-1/2 ounces light rum
• 2 ounces pineapple juice
• 1 ounce orange juice
• 1/2 ounce lime juice
• 1/4 ounce grenadine
• Maraschino cherries to garnish

Directions

Grab your cocktail shaker for this recipe. Fill it three-quarters full with ice. Add in the rum (be sure to use light and dark), juices and grenadine. Cover and shake well for 15 to 20 seconds.

All that’s left is to strain this sipper into a cocktail glass full of ice. Garnish as you like with cherries (Luxardo cherries are always a welcome addition to a cocktail), fruit slices or even a paper umbrella.

Editor’s Tip: These are the best rums to add to your liquor cabinet.

Barbados Rum Punch Recipe

However, not all rum punches are as fruit-forward. According to award-winning mixologist and Barbados culinary ambassador Phillip Antoine, a good rum punch recipe should be, well, rum-forward. Below is a Bajan-style rum punch recipe and it follows the more traditional punch formula: spirit, citrus, spice, sugar and water.

Ingredients

• 2 ounces dark rum
• 2 ounces water
• 1 ounce lime juice
• 1 ounce simple syrup
• Dash Angostura bitters
• Lime wedge for garnish

Directions

This rum punch recipe starts much the same as the last: Fill it three-quarters full of ice, then add in the rum, lime juice, simple syrup and cocktail bitters. Cover and shake for 15 to 20 seconds.

Next, strain the drink into a chilled cocktail glass full of ice. Garnish with a slice of lime and serve. If you have fresh nutmeg, grate some on top like bartenders do in Barbados.

Editor’s Tip: A dash of bitters might not seem like much, but do not skip this ingredient! The bitters provide the much-needed spice element to this drink. You can even add a few more dashes of bitters for more spicetry it both ways. And while Angostura bitters are traditional, flavored bitters work in this drink, too.

More Ways to Make Rum Punch

These recipes are just the beginning, of course. You can easily customize these rum punch recipes to suit your tastesand can make them in batches to serve at your next backyard bash.

Switch up the flavors

• Try different rums:The easiest way to change up the flavor of your rum punch recipe is with different rums. Try a new-to-you brand, spiced rum or even coconut rum.
• Use coconut water:Instead of using water in these recipes, try coconut water instead. It’ll add a light tropical taste.
• Infuse the simple syrup:When you’re making simple syrup at home, toss in a few Caribbean flavors to steep as it simmers away. Phillip Antoine suggests adding slices of fresh ginger, cardamom pods or even some cinnamon sticks. All these spices call the Caribbean home and are a great match for a rum punch recipe.

Make rum punch for a crowd

When you have people over for a party, the last thing you want to do is stand by the bar cart and play bartender all day. Instead, set out a large pitcher or punch bowl and turn a rum punch recipe into a batch cocktail.

To make rum punch for a crowd, just multiply the recipe by the number of servings you’d like to make. You can skip the cocktail shaker and ice and instead give the ingredients a good stir in a pitcher or punch bowl. When it comes time to serve, pour over plenty of ice and have garnishes at the ready.

More Tropical Rum Cocktails

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Guava Coconut Rum CocktailMy beverage is so sensational it's like a taste of the tropics in a glass. The guava adds a touch of sweetness to this coconut rum drink. Melanie Milhorat, New York, New York

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Black-Eyed SusanThe Kentucky Derby has the mint julep; the Preakness has the black-eyed Susan. The drink is a sunny mix of vodka, rum, and pineapple and orange juices to toast your special events.Taste of Home Test Kitchen

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Pina ColadaVelvety-smooth texture and a taste of the tropics are what this tropical drink delivers. The easy-to-make pina colada recipe can be mixed and chilled ahead of time. When ready to serve, just blend for a creamy and delicious beverage. Linda Schend, Kenosha, Wisconsin

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Blueberry MojitosBlueberry and lime are two of my favorite flavors, so I added blueberries to my favorite mixed drink! This recipe can easily be doubled or tripled. To make simple syrup, combine 1/2 cup sugar and 1/2 cup water and cook over medium heat until the sugar is dissolved. Simple syrup will keep in the fridge for a week.Michele Tungett, Rochester, Illinois

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Passion Fruit HurricanesThis is our Test Kitchens version of the famous Hurricane beverage that's so popular in New Orleans. Taste of Home Test Kitchen, Greendale, Wisconsin

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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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Pineapple Rum PunchI created this with my favorite Bahamian juices. I got the inspiration for it from other Bahama punches I have sampled. Pamela Vitti Knowles, Henderson, North Carolina

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Mojito SlushWhether you're splashing poolside or watching the kids inside, this slushy beverage has just the right balance of minty crispness and limey tartness that's sure to tingle your taste buds. Jessica Ring, Chicago, Illinois

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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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Maple Blackberry MojitoThis refreshing blackberry cocktail is how you take advantage of prime berry season during the summer months. I've also used other types of fruit, including raspberries, kiwi and strawberries. Donna Noel, Gray, Maine

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Peachy Keen DaiquirisYou wont mind breaking out the blender for these frosty fruit drinkstheyre a breeze to whip up. If you don't have fresh, use frozen peaches. A dash of grenadine gives the golden daiquire a blush of red.Joan Antonen, Arlington, South Dakota

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Spiked LemonadeRum gives a tropical addition to this fabulous homemade lemonade. If you have vodka on hand, try that instead of the rum. Susan Hein, Burlington, Wisconsin

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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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Agua de JamaicaThis agua de Jamaica is an iced tea made from hibiscus, which is tart and deep red like cranberry juice. Add rum if you like. Adan Franco, Milwaukee, Wisconsin

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Hop, Skip and GoHere's a different drink for a beer-drinking crowd. It gets a touch of sweetness from lemonade. Make it in a blender for a frothy, fun look or mix in a pitcher for less foam.Taste of Home Test Kitchen

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The post How to Make Rum Punch appeared first on Taste of Home.

If those crunchy cookies are more your style and you haven’t been satisfied with the typical back-of-the-bag recipe, you have to check out our Test Kitchen’s take. They’re delightfully crisp and chock-full of chocolate chips.

Secrets to Crispy Chocolate Chip Cookies

There’s more to making crispy cookies than leaving them in the oven a little longer. In fact, creating the perfect chocolate chip cookie (in this case, a crunchy one) requires a few modifications to the classic cookie recipe.

• Melted butter:Using melted butter helps create a cookie dough that spreads. Cookies that spread and flatten out will be thinner and crispersomething like a Tate’s Bake Shop cookie (one of our Test Kitchen’s favorite store-bought cookie brands).
• Don’t chill the dough:Chilling dough firms up the butter and prevents cookies from spreadingtwo things that won’t give you a crispy chocolate chipper.
• No brown sugar:That’s right. You can skip brown sugar when creating cookies with crunch factor. Brown sugar contains significant moisture thanks to the molasses. Skip it and use only granulated sugar to create crispy chocolate chip cookies.
• Baking soda only:Baking powder gives cookies a cake-like texture. To avoid that softness, skip it and use baking soda only.

How to Make Crispy Chocolate Chip Cookies

Ingredients

• 1 cup butter, melted and cooled slightly
• 1-1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups chocolate chips

Yield:48 cookies

Directions

Step 1: Cream ingredients

As with any chocolate chip cookie recipe, start by creaming together butter and sugar in the bowl of a stand mixer until light and fluffy. This process should take about 5 minutes. Don’t rush this part!

Next, add in the eggs and vanilla and beat wellanother minute or so should do it.

Step 2: Add dry ingredients

Then add in the remaining dry ingredientsflour, baking soda and salt. Beat until just combined. Overmixing cookie dough will cause the cookies to become toughnot crispy.

The finishing touch for the cookie dough is stirring in the chocolate chips. You can use any chips you likemilk, dark, whitebut semisweet is the traditional mix-in for chocolate chip cookies. These are our Test Kitchen’s favorite brands of chocolate chips if you want to get theTaste of Home experience in your kitchen.

Step 3: Bake

All that’s left is to bake these cookies off. Scoop tablespoons of dough onto baking sheets lined with parchment paper. You can use a spoon or cookie scoop for this job.

Bake at 325F for 11 to 14 minutes or until the edges have started to brown. Remove the cookies from the oven and allow them to cool fully on wire racks before storing them.

How to Store Crispy Chocolate Chip Cookies

Like most drop cookies, these cookies are best stored in an air-tight container. Try to enjoy them within a week for the best flavor and texture.

If you know you won’t be able to enjoy all these cookies within a few days, they can be frozen. Stash them in an air-tight container or zip-top bag. When you’re ready to enjoy, defrost at room temp. You can even crisp them up in the oven; pop them in at 350 for just one or two minutes.

50 Must-Try Classic Cookies

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The Ultimate Chocolate Chip CookieEveryone has a favorite type of chocolate chip cookiea little crispy, a little chewybut they all have to begin with a classic chocolate chip cookie recipe. This is the best place to start! Megumi Garcia, Milwaukee, Wisconsin

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No matter your baking level, our ultimate cookie baking guide is full of helpful info! Also check out these different types of chocolate chip cookiesyoure not baking (yet!)

Sugar CookiesThis classic cookie dates back to a Swedish woman born in 1877! Her daughter, Esther Davis, shared the recipe with me and she came up with all the exact measurements, since the original cookies were mixed by feel and taste. These are my favorite cookies because I can bake a ton in just a few minutes. Helen Wallis, Vancouver, Washington

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These cookie tips from professional bakers will make your cookies turn out perfectly every time.

Peanut Butter CookiesIt is amazing how much flavor these simple peanut butter cookies without brown sugar have. I make them very often because I always have the ingredients on hand. Maggie Schimmel, Wauwatosa, Wisconsin

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Troubleshoot your cookie problems with these cookie baking tips.

Oatmeal CookiesI packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These classic cookies are easy to make. Best of all, our kids love them! Janis Plageman, Lynden, Washington

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Here's how to get chewy cookies every single time.

Butter CookiesThis great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. I love them because they can be mixed and baked in a snap! Ruth Griggs, South Hill, Virginia

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These are our tips for the best cutout cookies.

Shortbread CookiesWith only a few ingredients, these classic cookies are so simple to prepare. Pattie Prescott, Manchester, New Hampshire

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Check out how to store cookies the right way.

Molasses CookiesMy family always requests these soft molasses cookies. These classic cookies are also great for shipping as holiday gifts or to troops overseas. Kristine Chayes, Smithtown, New York

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SnickerdoodlesThe history of this whimsically named treat is widely disputed, but the popularity of this classic cookie is undeniable! Taste of Home Test Kitchen

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Ginger CookiesThese nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. Plus, they only take about 40 minutes to make 2 dozen cookies! Barbara Gray, Boise, Idaho

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Coconut MacaroonsThese coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. Penny Ann Habeck, Shawano, Wisconsin

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Peanut Butter Kiss CookiesBaking peanut butter kiss cookies to share doesn't get much easier than this. Stir together four ingredients. Bake. Top with a kiss. Done! Your family will love this Hershey's peanut butter blossom cookie recipe. Dee Davis, Sun City, Arizona

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GingersnapsI get tremendous satisfaction making and giving time-tested yuletide treats like these classic cookies. Dipping them in white chocolate makes much-loved gingersnaps even more special. Laura Kimball, West Jordan, Utah

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Cowboy CookiesThese classic cookies are very popular here in Wyoming. Mix up a batch for your crew and see why. Patsy Steenbock, Shoshoni, Wyoming

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On a similar note, here's how to make ranger cookies.

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

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Sprinkle CookiesOf all the classic cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. Gloria Cracchiolo, Newburgh, New York

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Meringue CookiesWant to learn how to make meringues? These meringue cookies are super light and airy. They're the perfect fat-free treat. Jenni Sharp, Milwaukee, Wisconsin

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Peanut Butter Cookie CupsI'm a busy schoolteacher and pastor's wife. I wouldn't dare show my face at a church dinner or bake sale without these tempting peanut butter treats. They're quick, easy to make and always a hit. Kristi Tackett, Banner, Kentucky

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Macadamia CookiesWhite baking chips and macadamia nuts are a fantastic duo in these classic cookies. They are a nice change from the usual chocolate chip ones. Cathy Lennon, Newport, Tennessee

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Brownie CookiesThese deeply fudgy cookies are a clever way to make a friend. A little espresso powder in the dough makes them even more delicious. Rebecca Cababa, Las Vegas, Nevada

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Whoopie PiesWho can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. Maria Costello, Monroe, North Carolina

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KolachkesThese classic cookies have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. Diane Turner, Brunswick, Ohio

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Chocolate BiscottiMy neighbors look forward to getting my gifts of these classic cookies. I love that this chocolate biscotti recipe is such a cinch to make. Ginger Chatfield, Muscatine, Iowa

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Crinkle CookiesWhen I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake. Maria Groff, Ephrata, Pennsylvania

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Basic Cookie DoughSkip the store-bought cookie dough and learn how to make cookies from scratchit's easy! Thanks to this basic cookie dough recipe, you can turn everyday ingredients into five sensational sweets. Bake some right away, then pop the extra dough in the freezer for later. Gloria McBride, Payson, Utah

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The post How to Make Super Crispy Chocolate Chip Cookies appeared first on Taste of Home.

Searching for the Best Sheet Pans

Sheet panseven the best sheet pansdon’t get the hype they deserve. No, they’re not as flashy as a candy-colored stand mixer and they don’t have the same cache as an espresso machine, but odds are you reach for these pans just as often.

From easy sheet pan dinnersto chewy batches of cookies, a good sheet pan is key to getting crispy veggies and golden-brown baked goods. The best sheet pans should help your recipes bake evenly, clean up easily, retain their shape andmost importantlyhold up to repeated use.

Many folks dont put a lot of thought into the pans they buy (after all, they look a lot alike), but our Test Kitchen team is here to tell you to be choosy when picking your pans!

The post The Best Sheet Pans for Your Kitchen, According to Our Pro Team appeared first on Taste of Home.

St. Louis Gooey Butter Cake

If you ask a Missourian, gooey butter cake is at the top of the list of great Midwest desserts. This cake is unfussy and unfrosted but has seriously rich flavor. For optimal results, use the best butter you can find.

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The post 20 of the Best Midwest Desserts appeared first on Taste of Home.

Who Makes the Best Ginger Beer?

Many cocktail aficionados know ginger beer as the base of many delicious drinks like the Moscow Mule and the Gold Rush. This NA sipper packs a serious punch of ginger along with plenty of bubbles (and yes, ginger beer is different than ginger ale!).

The same cocktail experts also know that using the best ginger beer is what can take those same drink recipes from good to great. But with more and more brands popping up each time you turn down the beverage aisle, it can be hard to know which to pop for. That’s where theTaste of Home Test Kitchen comes in!

The post Who Makes the Best Ginger Beer? We Tested 10 Brands to Find Out appeared first on Taste of Home.