Recipe Contests - Prizes & More | Taste of Home

Presenting the Winners from Our Make-Ahead Magic Recipe Contest

Alyssa Asaro — Fri, 24 May 2024 13:32:59 +0000

Grand Prize: Sunrise Pancake Casserole

This unique sausage and pancake casserole combines the sweet and savory flavors of a traditional breakfast in a convenient, make-ahead dish. You can use homemade pancakes or thawed frozen pancakes for a quick and easy version. Shannon Buck, Woodinville, Alabama

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Presenting the Winners of Our Cooking with Fire Recipe Contest

Alyssa Asaro — Mon, 06 May 2024 21:26:23 +0000

Grand Prize: Italian Corn Salad

I have made Mexican street corn and decided to create an Italian version. It is easy and keeps well in hot weather. This salad can be made ahead of time and refrigerated. Other cheeses such as feta, cheddar or Swiss also work well in this recipe. Mary Frucelli, Wake Forest, North Carolina

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Million-Dollar Spaghetti

Nancy Mock — Fri, 24 May 2024 14:16:53 +0000

Total Time

Prep: 30 min. Bake: 30 min.

Makes

6 servings

Ingredients

1 package (8 ounces) spaghetti
1 pound ground beef
1 small onion, chopped
2 garlic cloves, minced
1 jar (14 ounces) spaghetti sauce
1/2 teaspoon salt
1/4 teaspoon pepper
3 ounces reduced-fat cream cheese
1 cup reduced-fat ricotta cheese
1 cup reduced-fat sour cream
3 green onions, chopped
1-1/2 cups shredded cheddar-Monterey Jack cheese

Text Ingredients

Directions

Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Preheat oven to 350°.

In a small bowl, mix cream cheese, ricotta cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
Bake, covered, 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer. If desired, top with additional green onions.

Nutrition Facts

1 cup: 537 calories, 26g fat (14g saturated fat), 96mg cholesterol, 780mg sodium, 42g carbohydrate (11g sugars, 3g fiber), 33g protein.

Make & Take Recipe Contest

Taste of Home Editors — Wed, 01 May 2024 05:01:20 +0000

Every home cook has a dish to pass they rely on for get-togethers, potlucks and bake salesand we want to hear about yours! If your party-pleaser serves 8 or more and travels well, you might win big. Share the appetizers, salads, sides, casseroles and sweets you make and take most. Let us know about breakfast favorites that hit the brunch buffet with ease. Submit tailgate and picnic classics. Enter desserts that look great when you arrive at the shower, barbecue or holiday bash, and you could earn $500!

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See Our Newest Recipe Contest Winners

5-Ingredient Winners

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Healthy Your Way Winners

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Presenting the Winners from Our Oodles of Noodles Contest

Alyssa Asaro — Mon, 29 Apr 2024 14:31:48 +0000

Grand Prize: Spicy Pork & Mango Noodle Stir-Fry

This fusion noodle stir-fry gets its sweet and spicy flavor from juicy mangoes and jalapeo pepper. You could swap out the mango for ripe peaches or pineapple. Or if you like extra heat, include the jalapeo pepper seeds. Pamela Gelsomini, Wrentham, Massachusetts

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Presenting the Winners from Our Holidays & Celebrations Contest

Alyssa Asaro — Tue, 19 Mar 2024 14:59:37 +0000

Grand Prize: Brandy Alexander Cheesecake

My husband and I really enjoy a good brandy Alexander, so I thought it would be fun to create a cheesecake with the same flavors. Its not necessary to use both the dark and white creme de cacao in this recipe; six tablespoons of either one may be substituted. Sue Gronholz, Beaver Dam, Wisconsin

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Presenting the Winners from Our Cakes & Cookies Contest

Alyssa Asaro — Fri, 08 Mar 2024 19:00:21 +0000

Grand Prize: Scotcharookies

I wanted a bakery-style cookie with the rich flavor and experience of a scotcharoo. I searched for recipes but came up empty, so I made my own, starring the classic combo of peanut butter, chocolate and Rice Krispies. Ellen Mathewson, Bartonville, Illinois

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Presenting the Winners from Our Countertop Convenience Contest

Alyssa Asaro — Tue, 05 Mar 2024 20:41:30 +0000

Grand Prize: Pressure-Cooker Bo Ssam Sandwiches

Pressure-Cooker Recipe

Heres an hour-and-a-half version of the legendary eight-plus-hour bo ssam lettuce wraps. The Korean-inspired barbecue sauce provides a savory backdrop for the bright, fresh flavors of cilantro and pickles. Dont skip the broiling step! Thats where the pork fat and sugar transform the soft shreds into wonderful crispy bits. Kelly Burnham, Palmdale, California

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Breakfast & Brunch Recipe Contest

Taste of Home Editors — Fri, 01 Mar 2024 06:01:50 +0000

This contest is now closed

See Our Newest Recipe Contest Winners

Presenting the Winners from Our 5-Ingredient Contest

Announcing Our Boards, Platters and More Contest Winners

Presenting the Winners from Our Healthy Your Way Contest

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Presenting the Winners from Our 5-Ingredient Contest

Alyssa Asaro — Thu, 29 Feb 2024 21:14:30 +0000

Grand Prize: Feta Peach Salad

This refreshing, five-ingredient side salad is a perfect way to celebrate the peach harvest. Incorporate it into your weekend brunch menu to introduce an explosion of color, freshness and flavor. Rebecca Etienne, Tallahassee, Florida

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Presenting the Winners from Our Healthy Your Way Contest

Alyssa Asaro — Wed, 28 Feb 2024 17:08:59 +0000

Grand Prize: Zucchini Sushi

Zucchini sushi is a low-carb and fun play on traditional sushi, using ribbons of zucchini in place of nori. With flavors reminiscent of the California roll, this riceless version is fresh, crunchy and delicious. Its a great finger food for kids, too. Make them your own by adding in your favorite vegetables, such as romaine, sprouts, mushrooms, radishes, and bell peppers. Shredded chicken or shrimp could also be added. And, instead of cream cheese, try it with hummus. Audrey Alfaro, Rapid City, SD

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Presenting the Winners from Our Everything Made Easy Contest

Alyssa Asaro — Tue, 20 Feb 2024 19:53:45 +0000

Grand Prize: Skillet Pork Chops in Pineapple-Soy Sauce

We try to eat a variety of foods, and although we like pork, it really has very little flavor. One night I was fixing some beautiful boneless pork loin chops and decided to add a fruity sauce. The chops ended up being moist and juicy, and the sauce was delicious. This dinner, perfect served over rice, takes less than 30 minutes. It is wonderful for weeknight meals but nice enough for company too. Donna Gribbins, Shelbyville, Kentucky

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Gluten-Free Carrot Cupcakes with Cream Cheese Frosting

Taste of Home Editors — Tue, 13 Feb 2024 22:59:10 +0000

When my husband had to start eating gluten-free almost 15 years ago, we soon learned that most gluten-free baked goods are deeply disappointing. Imagine his delight when I discovered how to make his favorite carrot cake without wheat flour! It's been a hit with everyone I've made it for, whether or not they need to eat gluten-free. —Yvonne Anderson, McComb, Ohio

Total Time

Prep: 25 min. Bake: 20 min.

Makes

1 dozen

Updated: Feb. 13, 2024

Ingredients

2 large eggs, room temperature, lightly beaten
1/3 cup sugar
1/4 cup packed brown sugar
1/4 cup canola oil
1/4 cup 2% milk
1/2 teaspoon cider vinegar
1 cup gluten-free baking flour (with xanthan gum)
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1-1/2 cups shredded carrots
1/4 cup raisins
1/4 cup chopped pecans
CREAM CHEESE FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar

Directions

Preheat oven to 350°. Line 12 muffin cups with paper liners.

In a large bowl, beat eggs, sugars, oil, milk and vinegar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into egg mixture. Stir in carrots, raisins and pecans.
Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely.
In a small bowl, beat cream cheese and butter until blended. Gradually beat in confectioners sugar until smooth. Spread or pipe onto cooled cupcakes. Store in the refrigerator.

Nutrition Facts

1 cupcake: 314 calories, 14g fat (5g saturated fat), 51mg cholesterol, 212mg sodium, 45g carbohydrate (33g sugars, 1g fiber), 3g protein.

Falafel Beef Burgers

Taste of Home Editors — Tue, 13 Feb 2024 22:53:36 +0000

My husband loves falafel! This is a healthy and tasty twist on a traditional favorite. We like to serve them with an assortment of olives, peppers and pickles. —Marla Clark, Albuquerque, New Mexico

Total Time

Prep: 20 min. Cook: 15 min./batch

Makes

4 servings

Updated: Feb. 13, 2024

Ingredients

1/2 cup falafel mix
1/2 cup water
1 teaspoon Greek seasoning or dried oregano
1 pound lean ground beef (90% lean) or turkey
1 tablespoon canola oil
2 whole wheat pita breads (6 inches), halved
1/2 cup refrigerated tzatziki sauce
4 lettuce leaves
1 medium tomato, sliced
1/2 medium red onion, thinly sliced

Directions

In a large bowl, combine falafel mix, water and Greek seasoning. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.

In a large nonstick skillet, heat oil over medium heat. In batches, cook burgers until a thermometer reads 160°, 6-8 minutes on each side.
Stuff each pita pocket with a patty, tzatziki sauce, lettuce, tomato and onion.

Nutrition Facts

1 stuffed pita half: 394 calories, 17g fat (5g saturated fat), 76mg cholesterol, 825mg sodium, 32g carbohydrate (5g sugars, 5g fiber), 32g protein.

Spicy Shrimp Orzo with Lemon and Basil

Taste of Home Editors — Tue, 13 Feb 2024 23:01:44 +0000

This shrimp pasta is made in just one pot. Creating a broth with the shrimp shells is an extra step, but it's totally worth it for a flavorful final dish. The lemon adds a brightness that pairs well with fresh basil. —Ed Spangler, Timberlake, North Carolina

Total Time

Prep: 55 min. Cook: 15 min.

Makes

6 servings

Updated: Feb. 13, 2024

Ingredients

2 large lemons
1 pound uncooked shell-on shrimp (31-40 per pound)
2 teaspoons olive oil
1/2 cup dry vermouth
5 cups water
2 teaspoons kosher salt, divided
1 package (16 ounces) uncooked orzo pasta
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup chopped fresh basil

Directions

Peel zest from 1 lemon in long thin strips. Grate zest of the remaining lemon. Halve and juice both lemons, reserving juice. Peel and devein shrimp, reserving shells.

In a Dutch oven, heat oil over medium heat. Add shrimp shells; cook and stir until pink, 1-2 minutes. Add vermouth and cook until most of the liquid is gone. Add water, lemon zest strips and 1 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Strain broth.
In a clean Dutch oven, bring broth to a boil over high heat. Add orzo, pepper, crushed red pepper and remaining 1 teaspoon salt. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
Remove from the heat. Stir in shrimp and grated lemon zest. Cover and let stand until orzo is al dente and shrimp turn pink, 4-5 minutes. Stir in basil and reserved lemon juice.

Nutrition Facts

1-1/4 cups: 370 calories, 4g fat (1g saturated fat), 92mg cholesterol, 736mg sodium, 59g carbohydrate (3g sugars, 2g fiber), 22g protein.

Blueberry Papaya Smoothie Bowl

Taste of Home Editors — Tue, 13 Feb 2024 22:56:48 +0000

Some of my favorite foods are blueberries, almond milk and date syrup, so I used them to invent this blueberry papaya smoothie bowl. I almost always have those ingredients at home, so I can whip up a smoothie bowl any time. —Andrea Potischman, Menlo Park, California

Total Time

Prep/Total Time: 15 min.

Makes

2-3/4 cups

Updated: Feb. 13, 2024

Ingredients

1/2 cup unsweetened almond milk
2 teaspoons date syrup
1 cup cubed peeled papaya
1 cup ice cubes
1/2 cup frozen unsweetened blueberries
1 medium banana, divided
1-1/2 teaspoons chia seeds, divided
Granola
Unsweetened coconut flakes
Optional: Fresh blueberries and additional date syrup

Directions

In a blender, combine almond milk, date syrup, papaya, ice cubes, blueberries, half the banana and 1 teaspoon chia seeds. Cover and process until blended.

Pour into 2 individual serving bowls. Slice remaining half of banana; arrange slices over top of smoothies. Sprinkle with granola, coconut and remaining 1/2 teaspoon chia seeds. If desired, top with fresh blueberries and additional date syrup. Serve immediately.

Nutrition Facts

1 smoothie bowl: 141 calories, 2g fat (0 saturated fat), 0 cholesterol, 51mg sodium, 32g carbohydrate (20g sugars, 5g fiber), 2g protein.

Warm Asparagus Salad with Eggs

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

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

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Feb. 13, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Shrimp Salad with Hot Honey Avocado Dressing

Taste of Home Editors — Tue, 13 Feb 2024 23:02:44 +0000

This loaded main-dish salad uses avocado in place of oil in the dressing, with hot honey for a kick. Sometimes I like to add sliced black olives and green onions, but feel free to mix and match your favorite toppings to make this salad your own. —Jeanne Holt, Mendota Heights, Minnesota

Total Time

Prep/Total Time: 25 min.

Makes

8 servings

Updated: Feb. 13, 2024

Ingredients

1/2 cup mango sparkling water
1/4 cup cider vinegar
1/4 cup hot chile-infused honey
3 tablespoons lime juice
1 medium ripe avocado, peeled and cubed
1/4 cup fresh cilantro leaves
1 garlic clove
8 cups chopped romaine
1 medium mango, peeled and cubed
1 medium sweet red pepper, chopped
2 pounds peeled and deveined cooked shrimp (31-40 per pound)
1/4 cup salted pepitas

Directions

In a blender or food processor, combine the first 7 ingredients. Cover and process until smooth.

Place lettuce in a large serving bowl. Top with mango, red pepper and shrimp. Drizzle with 1 cup dressing; toss to coat. Sprinkle with pepitas and serve with remaining dressing.

Nutrition Facts

2 cups: 243 calories, 7g fat (1g saturated fat), 172mg cholesterol, 185mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.

Best Foolproof Cauliflower Pizza Crust

Taste of Home Editors — Tue, 13 Feb 2024 22:55:21 +0000

This cauliflower crust is tasty, healthy and gluten-free! It's a delicious way to enjoy pizza night when a traditional pizza crust isn't an option. —Francine Lizotte, Langley, British Columbia

Total Time

Prep: 30 min. Bake: 40 min.+ cooling

Makes

6 servings

Updated: Feb. 13, 2024

Ingredients

3-1/2 cups fresh cauliflowerets
1 large egg, lightly beaten
2 ounces sharp white cheddar cheese, shredded
1/4 cup almond flour
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 teaspoon herbes de Provence or Italian seasoning

Directions

Preheat oven to 400°. In a food processor, pulse cauliflower until it resembles rice (do not overprocess). Spread cauliflower on a parchment-lined baking sheet. Bake 15 minutes, rotating halfway, until lightly browned and tender. Cool on a wire rack for at least 10 minutes.

Place cauliflower on a clean towel; roll up and squeeze to remove excess liquid. Transfer to a large bowl. Stir in remaining ingredients.
On a parchment-lined 12-in. pizza pan, spread mixture to 1/4-in.-thickness, forming about a 10-inch circle. Bake until dry and golden brown, 22-25 minutes. Gently loosen crust from parchment. Place another 12-in. pizza pan over top of crust and flip over; peel off parchment. Slide crust back onto original pizza pan. Bake until golden brown and dry to the touch, about 5 minutes longer.
Top as desired; bake until toppings are heated through, 8-10 minutes longer.

Nutrition Facts

1 piece: 94 calories, 6g fat (2g saturated fat), 40mg cholesterol, 172mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 6g protein.

Zucchini Sushi

Taste of Home Editors — Fri, 23 Feb 2024 17:57:12 +0000

Zucchini "sushi" is a fun, low-carb play on traditional sushi, using zucchini ribbons in place of nori. With flavors reminiscent of the Philly roll, this riceless version is fresh, crunchy and delicious. It’s a great finger food for kids, too. Make them your own by adding your favorite vegetables, such as romaine, sprouts, mushrooms, radishes and bell peppers. And, instead of cream cheese, try it with hummus. —Audrey Alfaro, Rapid City, South Dakota

Total Time

Prep: 40 min.

Makes

about 2-1/2 dozen

Updated: Feb. 23, 2024

Ingredients

4 ounces cream cheese, softened
1 teaspoon lime juice
1 teaspoon Sriracha chili sauce
1 cup lump or imitation crabmeat
2 tablespoons mayonnaise
2 medium zucchini, ends trimmed
1 medium carrot, cut into thin matchsticks
1 medium cucumber, seeds removed and cut into thin matchsticks
1 medium ripe avocado, peeled and thinly sliced
1/4 cup minced fresh cilantro
Sesame seeds, toasted
Soy sauce
Prepared wasabi

Directions

In a small bowl, combine cream cheese, lime juice and chili sauce; set aside. In another small bowl, combine crab and mayonnaise.

With a vegetable peeler or metal cheese slicer, cut 30 very thin slices down the length of each zucchini; pat dry.
Spread about 1 teaspoon cream cheese mixture down the center of each zucchini slice. At one end, add 1 teaspoon crab mixture. Top crab mixture with a small amount of carrot, cucumber, avocado and cilantro, allowing vegetables to overhang zucchini strip on just 1 side.
Roll up, starting with the end topped with the crab mixture. Stand up on end. Sprinkle with sesame seeds. Serve with soy sauce and wasabi.

Nutrition Facts

1 piece: 35 calories, 3g fat (1g saturated fat), 9mg cholesterol, 50mg sodium, 1g carbohydrate (1g sugars, 1g fiber), 1g protein.

Pineapple Coconut Refresher

Taste of Home Editors — Tue, 13 Feb 2024 23:00:08 +0000

This tropical drink is lower in calories and fat than most smoothie recipes. It's quite refreshing and packed with vitamins and minerals. —Shelly Bevington, Hermiston, Oregon

Total Time

Prep/Total Time: 10 min.

Makes

4 servings

Updated: Feb. 13, 2024

Ingredients

1-1/2 cups pineapple-flavored coconut water
1 tablespoon agave nectar
1/2 teaspoon avocado oil
2 cups cubed fresh pineapple
1 cup crushed ice

Directions

Place all ingredients in a blender. Cover and process until smooth. Serve immediately.

Nutrition Facts

1 cup: 78 calories, 1g fat (0 saturated fat), 0 cholesterol, 24mg sodium, 19g carbohydrate (16g sugars, 1g fiber), 1g protein.

Bulgogi Salad Bowl

Taste of Home Editors — Fri, 23 Feb 2024 17:59:05 +0000

Since beef can be pricey, here's a great way to make a little go a long way. If salad isn't your thing, the Korean-inspired beef and vegetables are also delicious served over rice. —Stacy Schneidmiller, Beaumont, Alberta

Total Time

Prep: 30 min. + marinating Cook: 5 min.

Makes

4 servings

Updated: Feb. 23, 2024

Ingredients

3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon grated fresh gingerroot
2 garlic cloves, minced
1 beef top sirloin steak (1 pound), cut into 1/4-inch-thick strips
2 large carrots, thinly sliced
1/2 medium cucumber, thinly sliced
1 tablespoon rice vinegar
6 cups chopped lettuce
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh mint
2 green onions, thinly sliced
Sesame seeds
DRESSING:
2 tablespoons rice vinegar
2 teaspoons sesame oil
Dash salt

Directions

In a shallow bowl, combine the first 5 ingredients. Add beef and turn to coat. Cover and refrigerate for 8 hours or overnight.

In a small bowl, toss carrots, cucumber and vinegar.
In a large skillet, sauté beef over medium-high heat. Cook and stir until beef is no longer pink, 4-5 minutes.
In a large bowl, toss lettuce and herbs; divide among 4 individual salad bowls. Sprinkle with green onions and sesame seeds. In a small bowl, whisk vinegar, sesame oil and salt; drizzle over salads. Top with carrot mixture and beef.

Nutrition Facts

1 bowl: 271 calories, 11g fat (3g saturated fat), 46mg cholesterol, 997mg sodium, 16g carbohydrate (11g sugars, 3g fiber), 28g protein.

Chocolate Black Bean Smoothies

Taste of Home Editors — Tue, 13 Feb 2024 22:57:35 +0000

In an effort to keep my cholesterol in check and incorporate more beans into my diet, I started to explore unique ways to use black beans. I came across a recipe for a black bean breakfast smoothie, which sounded interesting. Since I like to start my day with a bowl of oatmeal, I focused on turning the recipe into a chocolaty treat that I could enjoy for dessert! —Sue Gronholz, Beaver Dam, Wisconsin

Total Time

Prep: 15 min. + freezing

Makes

4 servings

Updated: Feb. 13, 2024

Ingredients

1 cup fat-free plain Greek yogurt
1/2 cup canned no-salt-added black beans, rinsed and drained
1/2 cup mashed ripe banana
4 pitted dried plums (prunes)
3 tablespoons maple syrup
2 tablespoons baking cocoa
1 tablespoon creamy natural peanut butter
Dash ground cinnamon

Directions

Place all ingredients in a blender; cover and process until smooth.

Nutrition Facts

1/2 cup: 186 calories, 3g fat (0 saturated fat), 0 cholesterol, 54mg sodium, 32g carbohydrate (19g sugars, 3g fiber), 11g protein.

Bananas Foster Frozen Protein Dessert

Taste of Home Editors — Tue, 13 Feb 2024 22:55:59 +0000

I love this recipe because it’s decadent while still on the healthy side. It’s high in protein too, so it feels like an indulgence while still providing good fuel for the body. —Liz McLaughlin, Ramona, California

Total Time

Prep: 35 min. + freezing

Makes

12 servings

Updated: Feb. 13, 2024

Ingredients

1 package (12 ounces) cream-filled oval vanilla sandwich cookies
1 cup freeze-dried banana slices, optional
4 cups (32 ounces) 4% cottage cheese
4 medium ripe bananas
1/3 cup coconut sugar
1 teaspoon vanilla extract
1 jar (11-1/2 ounces) salted caramel topping, warmed

Directions

Place cookies and freeze-dried banana slices in a food processor; pulse until coarse crumbs form. Remove to a bowl. Place cottage cheese, bananas, coconut sugar and vanilla in food processor; process until blended.

In an 11x 7-in. dish, layer with a third of the cottage cheese mixture, cookie mixture and caramel; repeat layers twice. Cover and freeze 6-8 hours or until firm. Let stand at room temperature for 10 minutes before serving.

Nutrition Facts

1 piece: 361 calories, 11g fat (4g saturated fat), 23mg cholesterol, 404mg sodium, 58g carbohydrate (38g sugars, 1g fiber), 10g protein.

Grilled Chicken Wings

Nicole Doster, Lindsay D. Mattison — Sat, 13 Apr 2024 21:41:32 +0000

These simple grilled chicken wings are like a blank canvas ready to dress with your favorite sauce. —Taste of Home Test Kitchens

Total Time

Prep: 15 min. Grill: 20 min.

Makes

20 pieces

Ingredients

2 pounds chicken wings
1 tablespoon olive oil
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon pepper
SAUCE:
1/3 cup Louisiana-style hot sauce
1 tablespoon white wine vinegar
1/8 teaspoon garlic powder
1/4 cup butter

Text Ingredients

Directions

Using a sharp knife, cut through the 2 wing joints; discard wing tips. Place remaining wing pieces in a large bowl. Add oil; toss to coat. Combine cornstarch, salt and pepper. Sprinkle over wings; toss to coat.

Grill wings on an oiled grill rack, covered, over medium heat, or broil 4 in. from the heat until crisp and juices run clear, 20-25 minutes, turning occasionally.
Meanwhile, in a small saucepan over medium heat, combine hot sauce, vinegar and garlic powder. Whisk in butter until melted. Place chicken in a large bowl; add sauce and toss to coat. Remove to a serving plate with a slotted spoon.

Nutrition Facts

1 piece: 80 calories, 6g fat (2g saturated fat), 21mg cholesterol, 302mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 5g protein.

Scotcharookies

Taste of Home Editors — Wed, 21 Feb 2024 21:01:44 +0000

I wanted a bakery-style cookie with the taste of a scotcharoo. I could not find such a recipe in my search, so I made my own! This yields 12 large cookies. You can make two dozen smaller cookies, just cut the baking time to 15-17 minutes. —Ellen Mathewson, Bartonville, Illinois

Total Time

Prep: 30 min. Bake: 25 min./batch + cooling

Makes

1 dozen

Updated: Feb. 21, 2024

Ingredients

1 cup butter-flavored shortening
1/2 cup butter, softened
3/4 cup packed brown sugar
1/4 cup creamy peanut butter
2 large eggs, room temperature
1/4 cup light corn syrup
3-1/2 cups all-purpose flour
1 package (3.4 ounces) instant butterscotch pudding mix
2-1/2 teaspoons baking powder
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup Rice Krispies
1 cup semisweet chocolate chips
1/2 cup butterscotch chips

Directions

Preheat oven to 300°. In a large bowl, beat shortening, butter, brown sugar and peanut butter until smooth. Beat in eggs and corn syrup. In another bowl, whisk flour, pudding mix, baking powder, cornstarch, baking soda and salt. Gradually beat into peanut butter mixture. Stir in Rice Krispies.

Shape dough into 12 balls. Place 4 in. apart on parchment-lined baking sheets. Press tops to flatten to 1-in.-thickness. Bake until tops appear dry, 22-24 minutes. Let cool on pans 2 minutes before removing to wire racks to cool completely.
In a small bowl, melt chocolate and butterscotch chips together; stir until smooth. Spread over tops of cookies. Sprinkle with additional Rice Krispies cereal. Let stand until set.

Nutrition Facts

1 cookie: 624 calories, 35g fat (15g saturated fat), 51mg cholesterol, 456mg sodium, 73g carbohydrate (39g sugars, 2g fiber), 8g protein.

Bacon, Blue Cheese & Fig Bruschetta

Taste of Home Editors — Tue, 09 Jan 2024 13:58:30 +0000

This is my decadent, robust version of bruschetta. I like to serve it at parties, especially on New Year’s or other winter holidays. If you don’t like blue cheese, you can substitute feta or goat cheese. —Kristyne Mcdougle Walter, Lorain, Ohio

Total Time

Prep/Total Time: 20 min.

Makes

40 appetizers

Updated: Jan. 09, 2024

Ingredients

40 slices French bread baguette (1/2 inch thick)
1 cup fig preserves
1 cup crumbled cooked bacon
1 cup chopped walnuts
1 cup crumbled blue cheese
3 tablespoons balsamic glaze

Directions

Preheat oven to 400°. Place bread on an ungreased baking sheet. Bake until golden brown, 5-7 minutes. Spread with fig preserves. In a small bowl, combine bacon, walnuts, and blue cheese. Spoon on top of jam; drizzle with balsamic glaze. Serve immediately.

Nutrition Facts

1 appetizer: 83 calories, 3g fat (1g saturated fat), 5mg cholesterol, 139mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 3g protein.

Minty Pea Soup with Lemon

Taste of Home Editors — Tue, 09 Jan 2024 13:58:12 +0000

This is one of our favorite St. Patrick's Day meals that also tastes great other times of the year. You can add cayenne or lemon pepper for a little kick. —Laura Wilhelm, West Hollywood, California

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Updated: Jan. 09, 2024

Ingredients

1 pound fresh or frozen peas
3 cups vegetable broth
1 medium potato, peeled and chopped (about 1 cup)
4 green onions, thinly sliced
1 small lemon, quartered and seeded
1 cup fresh mint leaves
1 tablespoon garlic powder
1/2 teaspoon flaky sea salt
Optional: Nonfat Greek yogurt, croutons and fresh mint leaves

Directions

In a Dutch oven, place peas, vegetable broth, potato, green onions and lemon. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Remove soup from heat; cool slightly. Remove lemon quarters, squeezing out excess juice into soup. Stir in mint, garlic powder and salt. Process in batches in a blender until smooth; return to pan and heat through.

If desired, garnish with nonfat Greek yogurt, croutons and fresh mint leaves.

Nutrition Facts

1 cup: 100 calories, 1g fat (0 saturated fat), 0 cholesterol, 583mg sodium, 19g carbohydrate (5g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1 starch.

Chocolate Cupcakes with Strawberry Filling

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

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

Total Time

Prep: 30 min. Bake: 20 min.

Makes

1 dozen

Updated: Jan. 09, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Mother’s Day Ham

Taste of Home Editors — Tue, 09 Jan 2024 13:57:48 +0000

After one bite, my husband informed me this slow-cooker ham was the best I've ever made. I invented it because I’m always buying international condiments and finding ways to use them. Sumac is the secret ingredient here. —Molly B. Johnson, Stevenson, Washington

Total Time

Prep: 10 min. Cook: 6 hours

Makes

12 servings

Updated: Jan. 09, 2024

Ingredients

2 teaspoons garlic powder
2 teaspoons ground sumac
1 teaspoon adobo seasoning
6 to 8 pounds fully cooked smoked bone-in ham
1 cup chutney (Preferably Major Grey's)
1/2 large sweet onion
1 can (12 ounces) ginger ale

Directions

In a small bowl, mix garlic powder, sumac and adobo salt; rub over ham. Spread chutney over top; transfer to a 7-qt. slow cooker. Add sliced onions and ginger ale; cover and cook on low until a thermometer reads 140°, 6-8 hours.

Nutrition Facts

5 ounces cooked ham: 273 calories, 6g fat (2g saturated fat), 100mg cholesterol, 1565mg sodium, 20g carbohydrate (13g sugars, 0 fiber), 33g protein.