Make-Ahead Meals - Recipes by Cooking Style | Taste of Home

Cookies and Cream Ice Cream

Val Goodrich — Tue, 18 Jun 2024 02:02:04 +0000

You only need five ingredients for this big batch of ice cream. Make sure to try it with your favorite Oreos. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Total Time

Prep: 5 min. Process: 15 min. + freezing

Makes

9 servings (1-1/4 quarts)

Ingredients

1-1/2 cups whole milk
3/4 cup sugar
2 cups heavy whipping cream
3 teaspoons vanilla extract
10 Oreo cookies, coarsely crushed

Text Ingredients

Directions

[CP: This is TK bypass. Please add a new revision with your initials and date, make any changes necessary, confirm yield and update header page if needed. If number of servings changed, put in needs NA status. pw]

In a large bowl, whisk milk and sugar until sugar is dissolved. Whisk in cream and vanilla.
Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions, adding crushed Oreos during the last minute of processing. (Refrigerate any remaining mixture until ready to freeze.)
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 334 calories, 23g fat (14g saturated fat), 64mg cholesterol, 82mg sodium, 30g carbohydrate (26g sugars, 0 fiber), 3g protein.

Amish Potato Salad

Allison T.S. Robicelli, Lindsay D. Mattison — Fri, 14 Jun 2024 04:06:34 +0000

The difference between Amish potato salad and classic potato salad is a single ingredient: sugar. This creamy and slightly sweet side dish is always a hit at potlucks and parties. If I'm in a hurry, I use six cups frozen hash browns and cook them in the microwave for about seven minutes before adding the dressing. —Angela Lively, Conroe, Texas

Total Time

Prep: 15 min. Cook: 15 min. + chilling

Makes

10 servings

Ingredients

3 pounds medium Yukon Gold potatoes, peeled and cubed
1-1/2 cups mayonnaise
1/2 cup sugar
3 tablespoons prepared mustard
2 tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
6 hard-boiled large eggs, chopped
1 small onion, chopped
1 celery rib, chopped
Paprika, optional

Text Ingredients

Directions

Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl.

In a small bowl, mix mayonnaise, sugar, vinegar, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in eggs, onion and celery. Cover and refrigerate until chilled, 2-3 hours. If desired, sprinkle with paprika and celery leaves.

Nutrition Facts

3/4 cup: 435 calories, 27g fat (5g saturated fat), 124mg cholesterol, 501mg sodium, 41g carbohydrate (13g sugars, 2g fiber), 7g protein.

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

Go to Recipe

Check out ourcontest pageto learn more about our contests and submit your own recipes for consideration.

The post Presenting the Winners from Our Make-Ahead Magic Recipe Contest appeared first on Taste of Home.

Overnight Butternut & Bacon Strata

Taste of Home Editors — Fri, 17 May 2024 19:24:35 +0000

I created this overnight strata for a bridal brunch and even the hairdressers and make-up artists were begging me for the recipe! It's the perfect blend of savory, sweet and salty. You could use another variety of winter squash like acorn or delicata. —Pamela Gelsomini, Wrentham, Massachusetts

Total Time

Prep: 1 hour + chilling Bake: 50 min.

Makes

12 servings

Updated: May. 17, 2024

Ingredients

3/4 pound maple-flavored bacon strips
1 loaf (16 ounces) ciabatta bread, cut into 1-inch cubes
1/4 cup butter
1 large onion, chopped
6 garlic cloves, minced
3 cups cubed peeled butternut squash (1/2-inch cubes)
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1/2 cup water
1/4 cup chopped fresh sage
1-1/2 cups shredded cheddar cheese
1 cup (4 ounces) crumbled Gorgonzola cheese
9 large eggs, lightly beaten
1-1/2 cups heavy whipping cream
1 cup 2% milk
1 teaspoon Italian seasoning
FRIED SAGE LEAVES:
1/4 cup butter
1/2 cup fresh sage leaves
Maple syrup

Directions

Preheat oven to 400°. Arrange bacon strips in a single layer in a 15x10x1-in. baking pan. Bake until crisp, 15-18 minutes. Remove bacon to paper towels to drain, reserving drippings in pan. Add bread cubes to dripping; toss to coat. Bake until lightly browned, 6-8 minutes, turning occasionally.

In a large skillet, melt butter over medium-high heat. Add onion; cook and stir until softened, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in squash, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook and stir until squash starts to soften, 6-8 minutes. Add 1/2 cup of water; cover and cook until squash is tender, 5-7 minutes, stirring occasionally. Stir in sage.
Arrange bread cubes in a greased 13x9-in. baking dish. Top with bacon and squash mixture; toss gently to combine. Sprinkle with cheddar and Gorgonzola. Whisk eggs, cream, milk, Italian seasoning, remaining 1 teaspoon salt and 1/2 teaspoon pepper; slowly pour over bread mixture. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 50-55 minutes.
Meanwhile, in a small skillet melt butter over medium-high heat. Stir until butter turns light brown, skim off foam. Add sage leaves, fry until just crispy, 1-2 minutes. Remove sage to paper towels to drain. Serve strata with fried sage and maple syrup.

Nutrition Facts

1 piece: 547 calories, 39g fat (19g saturated fat), 226mg cholesterol, 988mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 19g protein.

Breakfast Empanadas

Taste of Home Editors — Fri, 17 May 2024 19:51:00 +0000

These breakfast empanadas are one of my family's favorites. I freeze them to enjoy at a later date. If you prefer a spicy filling, you can add chopped jalapeños when cooking the eggs. —Marina Castle Kelley, Canyon Country, California

Total Time

Prep: 45 min. + chilling Cook: 5 min./batch

Makes

2-1/2 dozen

Updated: May. 17, 2024

Ingredients

1/2 pound fresh chorizo or bulk pork sausage
9 large eggs, divided
2 cups frozen shredded hash brown potatoes
1 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
3 packages (14 ounces each) frozen empanada dough discs, thawed
Oil for deep-fat frying
Optional: Salsa verde, sour cream and sliced avocado

Directions

In a large skillet, cook chorizo over medium heat until cooked through, 6-8 minutes, breaking into crumbles; drain. Set aside. Return pan to stove.

In a large bowl, whisk 8 eggs. Add to skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Transfer to a large bowl. Stir in chorizo, hash browns, cheeses, salt, pepper and garlic powder.
Beat remaining egg, brush over edges of dough discs. Place 3 tablespoons filling on 1 side of each disc. Fold dough over filling. Pinch edges and press to seal. Refrigerate for 30 minutes.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry empanadas, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. If desired sprinkle with additional salt. If desired, serve with salsa verde, sour cream and avocado.

Nutrition Facts

1 empanada: 218 calories, 12g fat (4g saturated fat), 67mg cholesterol, 304mg sodium, 21g carbohydrate (0 sugars, 1g fiber), 9g protein.

Cold Weather Braised Beef

Taste of Home Editors — Fri, 17 May 2024 19:41:59 +0000

This make-ahead braised beef recipe is so convenient. I prepare the ingredients, and just before baking, I pop them in the fridge overnight. The next day, I let it bake while spending time with my family. The aroma of the beef while it's cooking will make your mouth water. —Vicki Christiansen, Elkhorn, Wisconsin

Total Time

Prep: 35 min. Bake: 2-1/2 hours

Makes

8 servings

Updated: May. 24, 2024

Ingredients

3 tablespoons butter
1 pound sliced fresh mushrooms
3 medium onions, halved and thinly sliced
2 garlic cloves, minced
2 pounds boneless beef chuck roast, cut into 1-inch cubes
2-1/2 cups water, divided
2 cups beef broth
1/2 cup dry red wine
3 tablespoons reduced-sodium soy sauce
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Hot cooked mashed potatoes or noodles

Directions

Preheat oven to 325°. In a large skillet, melt butter over medium heat. Add mushrooms and onions; cook and stir until softened, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Spoon mixture into a greased 13x9-in. baking dish, leaving drippings in skillet.

In the same skillet over medium heat, brown beef in batches, adding more butter if necessary. Spoon browned beef over mushroom mixture in baking dish.
Add 2 cups water, broth, wine and soy sauce to skillet; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. In a small bowl, mix cornstarch and remaining 1/2 cup water until smooth. Gradually whisk into broth mixture. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes. Stir in salt and pepper. Pour over beef in baking dish.
Cover and bake until beef is almost tender, 2 hours. Uncover and bake until beef is tender, 30-35 minutes. Serve over mashed potatoes or noodles.

Nutrition Facts

1 cup: 284 calories, 15g fat (7g saturated fat), 85mg cholesterol, 656mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 25g protein.

Grab-and-Go Freezer Cheesecakes

Taste of Home Editors — Fri, 17 May 2024 20:30:49 +0000

I love the elegant serving style of individual cheesecakes. I never have to worry if surprise guests stop by because these can be pulled from the freezer in a flash. They’re also a blue ribbon-winner at our local county fair! —Kristyne Mcdougle Walter, Lorain, Ohio

Total Time

Prep: 20 min. + freezing

Makes

2 dozen

Updated: May. 17, 2024

Ingredients

1 package (8.8 ounces) Biscoff cookies
6 tablespoons butter, melted
1 tablespoon sugar
1/4 teaspoon salt
FILLING:
12 ounces cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 teaspoon lemon juice
1 tablespoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed (3 cups)
Sweetened whipped cream, optional

Directions

Pulse cookies in a food processor until fine crumbs form. Add butter, sugar and salt; pulse just until combined. Press mixture gently onto bottoms of 24 foil-lined muffin cups.

For filling, beat cream cheese in a large bowl until smooth. Add sugar, sour cream, lemon juice and vanilla. Fold in whipped topping. Spoon over crusts; freeze until firm, at least 6 hours.
Transfer to freezer containers; return to freezer. To use, thaw in refrigerator for thirty minutes before serving. If desired, top with whipped cream and additional cookies.

Nutrition Facts

1 cheesecake: 181 calories, 12g fat (8g saturated fat), 25mg cholesterol, 132mg sodium, 16g carbohydrate (12g sugars, 0 fiber), 2g protein.

Strawberry Lemonade Gelatin

Taste of Home Editors — Fri, 17 May 2024 20:40:44 +0000

Strawberry lemonade always reminds me of summer. This quick dessert is easy to put together and always a crowd-pleaser. —Shelly Bevington, Hermiston, Oregon

Total Time

Prep: 15 min. + chilling

Makes

12 servings

Updated: May. 17, 2024

Ingredients

1-1/2 cups boiling water
1 package (6 ounces) strawberry gelatin
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (21 ounces) strawberry pie filling
1 cup cold whole milk
1 package (3.4 ounces) instant lemon pudding mix
1 carton (8 ounces) frozen whipped topping, thawed (3 cups)

Directions

In a large bowl add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in lemonade concentrate and pie filling. Pour into greased 13x9-in. dish. Refrigerate until thickened, about 1 hour.

In a large bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping; spread over gelatin. Cover and refrigerate until firm.

Nutrition Facts

1 piece: 272 calories, 4g fat (4g saturated fat), 2mg cholesterol, 160mg sodium, 56g carbohydrate (49g sugars, 1g fiber), 2g protein.

Green Chile Butternut Squash Soup

Taste of Home Editors — Fri, 17 May 2024 20:34:32 +0000

This Mexican-inspired butternut squash soup is made in a slow cooker. I like to cook it overnight, blend it in the morning and store it in the refrigerator. All I have to do when I get home is heat it up. —Colleen Delawder, Herndon, Virginia

Total Time

Prep: 15 min. Cook: 6 hours

Makes

8 servings (2 quarts)

Updated: May. 24, 2024

Ingredients

6 cups cubed peeled butternut squash
3 cups reduced-sodium chicken broth
1 can (10 ounces) green enchilada sauce
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 cup heavy whipping cream
Optional: crispy tortilla strips, sliced jalapeno pepper and fresh cilantro leaves

Directions

Combine the first 11 ingredients into a 6-qt. slow cooker. Cook, covered, on low until vegetables are soft, 6-7 hours.

Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in heavy cream; heat through. If desired, top with crispy tortilla strips, sliced jalapeno, cilantro leaves and sprinkle with additional chili powder.

Nutrition Facts

1 cup: 185 calories, 12g fat (7g saturated fat), 34mg cholesterol, 539mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 4g protein.

Merry Mint Christmas Cheesecake

Taste of Home Editors — Fri, 17 May 2024 20:27:28 +0000

Instead of baking cookies for Christmas gifts, I bake cheesecakes! I usually bake this mint cheesecake a few weeks in advance and store it in the freezer. It can also be baked a couple of days ahead of time and stored in the refrigerator. —Sue Gronholz, Beaver Dam, Wisconsin

Total Time

Prep: 45 min. Bake: 1 hour 10 min. + chilling

Makes

16 servings

Updated: May. 24, 2024

Ingredients

15 Oreo cookies, finely crushed
1 tablespoon sugar
2 tablespoons butter, melted
FILLING:
1 cup white baking chips, divided
3/4 cup semisweet chocolate chips
4 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
2 tablespoons all-purpose flour
2 tablespoons heavy whipping cream
4 large eggs, room temperature, lightly beaten
1 teaspoon mint extract, divided
2 to 3 drops red food coloring
2 to 3 drops green food coloring
GANACHE:
1/2 cup semisweet chocolate chips
1/4 cup heavy whipping cream
Optional: Whipped cream and crushed red and green mint candies

Directions

Preheat oven to 325°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-inch springform pan; set aside.

In a microwave-safe bowl, melt 1/2 cup vanilla chips; set aside. In another microwave-safe bowl, melt chocolate chips; set aside.
In a mixing bowl, beat cream cheese, sugar, flour and whipping cream until smooth. Add eggs; beat on low just until combined. Divide batter into three bowls. (About 2 cups batter per bowl.)
To the first bowl, stir in melted vanilla chips, 1/2 tsp. mint extract and red food coloring; pour over crust. Place pan on a double thickness of foil; securely wrap foil around pan. Place springform pan in a large baking pan. Fill larger pan with water to a depth of 1 inch. Bake 20 minutes.
Meanwhile, stir melted chocolate chips into second bowl of reserved batter. Carefully spoon chocolate layer over red layer. Bake 20 minutes longer.
Meanwhile, melt remaining 1/2 cup vanilla chips; cool slightly. Stir into third bowl of reserved batter. Stir in green food coloring and remaining 1/2 teaspoon mint extract. Carefully spoon green layer over chocolate layer. Bake until center is almost set, 30-40 minutes longer.
Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight; remove sides of pan.
In a small microwave-safe bowl, melt chocolate chips and whipping cream. Let stand until slightly thickened. Spread over top of cheesecake. Refrigerate until ready to serve. If desired, garnish with whipped cream and crushed mint candies.

Nutrition Facts

1 piece: 491 calories, 34g fat (19g saturated fat), 116mg cholesterol, 262mg sodium, 44g carbohydrate (38g sugars, 1g fiber), 7g protein.

Overnight Apricot Pecan Coffee Cake

Taste of Home Editors — Fri, 17 May 2024 19:22:05 +0000

I whip up this delightful apricot and pecan coffee cake the night before and pop it in the oven when I get up. The house smells lovely and the cake rises perfectly. Use walnuts instead of pecans if you prefer. —Trisha Kruse, Eagle, Idaho

Total Time

Prep: 30 min. + chilling Bake: 35 min.

Makes

15 servings

Updated: May. 24, 2024

Ingredients

1 cup sugar
3/4 cup butter, softened
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3/4 cup chopped dried apricots
1 cup packed brown sugar
3/4 cup chopped pecans, toasted
1/2 teaspoon ground ginger

Directions

In a large bowl, cream sugar and butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.

Spread half of batter into a greased and floured 13x9-in baking dish. Sprinkle with apricots. Combine brown sugar, pecans and ginger; sprinkle half over apricots. Drop remaining batter by tablespoonfuls over filling; spread gently with a spatula to cover filling. Sprinkle with remaining brown sugar mixture. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes. Serve warm.

Nutrition Facts

1 piece: 347 calories, 17g fat (8g saturated fat), 60mg cholesterol, 292mg sodium, 46g carbohydrate (32g sugars, 1g fiber), 4g protein.

Baked Chorizo Corn Dip

Taste of Home Editors — Fri, 17 May 2024 19:32:41 +0000

This spicy chorizo corn dip recipe is a family favorite! It's a fresh side for any dinner, holiday party or ball game at home! You can keep it on hand in your freezer and then heat it just before serving. —Cindy Nerat, Menominee, Michigan

Total Time

Prep: 20 min. Bake: 30 min.

Makes

9 cups

Updated: May. 24, 2024

Ingredients

1 pound fresh chorizo or spicy bulk pork sausage
2 cans (15-1/4 ounces each) whole kernel corn, drained
1/2 cup finely chopped sweet red pepper
1 cup finely chopped seeded jalapeno pepper (about 4 peppers)
6 green onions, chopped
1 cup mayonnaise
1/2 cup grated Parmesan cheese
1-1/2 teaspoons chili powder
1 garlic clove, minced
3 cups shredded Monterey Jack cheese
Tortilla chips

Directions

Preheat the oven to 350°. In a large skillet, cook chorizo over medium heat until cooked through, 6-8 minutes, breaking into crumbles; drain.

In a large bowl, combine cooked chorizo and the next 9 ingredients. Transfer to an ungreased 10-in. cast-iron skillet or 9x13-in. baking dish.
Bake until heated through, 30-35 minutes. Serve warm with tortilla chips.

Nutrition Facts

1/4 cup: 141 calories, 12g fat (4g saturated fat), 23mg cholesterol, 334mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 6g protein.

Sunrise Pancake Casserole

Taste of Home Editors — Fri, 17 May 2024 19:28:08 +0000

Total Time

Prep: 20 min. + chilling Bake: 35 min.

Makes

8 servings

Updated: May. 17, 2024

Ingredients

1 pound spicy bulk pork sausage
18 pancakes, cut into 1-inch pieces (about 8 cups)
8 large eggs
2 cups 2% milk
1/2 cup maple syrup
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
Chopped green onions

Directions

In a large skillet, cook pork over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain.

In a greased 13x9-in. baking dish, layer half the pancake pieces and sausage; repeat layers. In a large bowl, whisk eggs, milk, maple syrup, salt and pepper. Pour over pancakes. Sprinkle with cheese. Cover and refrigerate 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5 minutes serving. If desired, sprinkle with green onions and serve with additional maple syrup.

Nutrition Facts

1-3/4 cups: 559 calories, 29g fat (10g saturated fat), 252mg cholesterol, 1102mg sodium, 52g carbohydrate (23g sugars, 1g fiber), 22g protein.

Chocolate Liqueur

Lesley Balla — Thu, 09 May 2024 22:41:51 +0000

Total Time

Prep: 5 min. + standing Cook: 10 min. + cooling

Makes

3-1/2 cups

Ingredients

2 cups vodka
1-1/3 cups cacao nibs
2 cups sugar
2 cups water
2 teaspoons instant espresso powder, optional
4 teaspoons vanilla extract

Text Ingredients

Directions

In a 1-qt. glass jar, combine vodka and cacao nibs. Cover with a lid and let stand for 2 weeks, shaking occasionally.

Strain vodka mixture through a cheesecloth-lined colander; discard cacao nibs. Strain mixture again through a large coffee filter-lined fine-mesh sieve or colander, stirring occasionally. Repeat with a fresh coffee filter.
In a small saucepan bring sugar and water to a boil. Add espresso powder, if desired. Reduce heat; simmer, uncovered, for 5 minutes. Remove from heat. Cool completely.
Add to vodka mixture; stir in vanilla extract. Pour into glass bottles; seal tightly. Store in a cool, dry place for up to 2 months.

Nutrition Facts

1-1/2 ounces: 132 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 21g carbohydrate (21g sugars, 0 fiber), 0 protein.

Amaretto

Risa Lichtman — Thu, 09 May 2024 22:41:54 +0000

Total Time

Prep: 10 min. + standing Cook: 10 min. + cooling

Makes

1 quart

Ingredients

1 cup sugar
1 cup water
1/2 cup packed brown sugar
2 cups vodka
1 tablespoon almond extract
2 teaspoons vanilla extract

Text Ingredients

Directions

In a small saucepan bring sugar, water and brown sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool completely. Transfer to a 1-qt. glass jar. Add remaining ingredients; shake well. Cover and let stand for 1-3 days to allow flavors to blend.

Pour into glass bottles; seal tightly. Store in a cool, dry place for up to 2 months.

Nutrition Facts

1-1/2 ounces: 109 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 15g carbohydrate (15g sugars, 0 fiber), 0 protein.

Grand Marnier

Lisa Kaminski — Thu, 09 May 2024 22:41:57 +0000

Total Time

Prep: 5 min. + standing Cook: 10 min. + cooling

Makes

1 quart

Ingredients

1-1/2 cups Cognac
1 cup vodka
4 large navel oranges
1 medium lemon
1 cup sugar
1 cup water

Text Ingredients

Directions

Place Cognac and vodka in a 1-qt. glass jar. Wash oranges and lemon; remove the peel in long, thick strips. Place peels in jar with Cognac and vodka. Cover, shake well, and then let stand for 2 weeks, shaking once a day.

Strain mixture through a cheesecloth-lined colander; discard peels. Strain mixture again through a large coffee filter-lined fine-mesh sieve or colander, stirring occasionally. Repeat process with a fresh coffee filter. Set aside.
In a small saucepan bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool completely. Add to jar. Pour into glass bottles; seal tightly. Store in a cool, dry place for up to 2 months.

Nutrition Facts

1-1/2 ounces: 90 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 11g carbohydrate (11g sugars, 0 fiber), 0 protein.

Homemade Hazelnut Liqueur

Lisa Kaminski — Thu, 09 May 2024 22:42:01 +0000

Total Time

Prep: 10 min. + standing Cook: 5 min. + cooling

Makes

2-1/2 cups

Ingredients

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

Text Ingredients

Directions

Preheat oven to 325°. Spread chopped hazelnuts on a baking sheet; toast until fragrant, 10-15 minutes. Cool completely.

Transfer hazelnuts to a 1-qt. glass jar. Add cacao nibs, 1 cup vodka and 1/2 cup brandy. Cover with a lid and let stand for 1 week, shaking occasionally.
Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into hazelnut mixture; add bean. Stir in remaining 1 cup vodka and 1/2 cup brandy. Cover and let stand for 1 week longer, shaking occasionally.
Strain mixture through a cheesecloth-lined colander; discard solids. Strain mixture again through a large coffee filter-lined fine-mesh sieve or colander, stirring occasionally. Repeat process with a fresh coffee filter. Set aside.
In a small saucepan bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool completely. Add to jar. Pour into glass bottles; seal tightly. Store in a cool, dry place for up to 2 months.

Nutrition Facts

1-1/2 ounces: 74 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 4g carbohydrate (4g sugars, 0 fiber), 0 protein.

Million-Dollar Pies

Lauren Pahmeier — Fri, 24 May 2024 13:38:00 +0000

Total Time

Prep: 20 min. + chilling

Makes

2 pies (6 pieces each)

Ingredients

1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
1 can (20 ounces) crushed pineapple, well drained
1 cup sweetened shredded coconut, toasted and divided
1 cup chopped pecans, divided
1 carton (8 ounces) frozen whipped topping, thawed (3 cups)
2 graham cracker crusts (9 inches)
Maraschino cherries

Text Ingredients

Directions

In a large bowl, beat milk and lemon juice until blended. Stir in pineapple, 3/4 cup coconut and 3/4 cup pecans; fold in whipped topping. Pour into crusts. Cover and refrigerate until set, about 2 hours. Sprinkle with remaining 1/4 cup coconut and 1/4 cup pecans before serving. If desired, top with additional whipped topping and garnish with cherries.

Nutrition Facts

1 piece: 438 calories, 22g fat (9g saturated fat), 11mg cholesterol, 225mg sodium, 56g carbohydrate (47g sugars, 2g fiber), 5g protein.

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.

Million-Dollar Deviled Eggs

Julie Laing — Thu, 23 May 2024 18:30:16 +0000

Taste the zing of mustard coupled with sweet pickle in every bite of these delicious deviled eggs. Garnish with bacon and pickle for a special touch. —Taste of Home Test Kitchen

Total Time

Prep/Total Time: 20 min.

Makes

2 dozen

Ingredients

12 hard-boiled large eggs
1/4 cup mayonnaise
1 tablespoon butter, softened
2 teaspoons sweet pickle juice
2 teaspoons yellow mustard
2 teaspoons Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Dash hot pepper sauce, such as Tabasco
1/8 teaspoon paprika
Optional: Crumbled cooked bacon and sliced sweet baby pickles

Text Ingredients

Directions

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, butter, pickle juice, mustards, sugar, salt, pepper and hot pepper sauce.

Spoon or pipe filling into egg whites. Refrigerate, covered, until serving. Sprinkle with paprika. If desired, top with bacon and pickle slices.

Nutrition Facts

1 stuffed egg half: 60 calories, 5g fat (1g saturated fat), 95mg cholesterol, 87mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.

Copycat The Cheesecake Factory Chocolate Mousse Cheesecake

Rosemary Siefert — Mon, 20 May 2024 19:22:14 +0000

The Cheesecake Factory's chocolate mousse cheesecake is a special-occasion dessert that is worth the effort. Rich cheesecake is topped with silky chocolate mousse and whipped cream for a decadent chocolate delight. —Taste of Home Test Kitchen

Total Time

Prep: 30 min. Bake: 55 min. + chilling

Makes

16 servings

Ingredients

1-1/2 cups chocolate wafer crumbs (about 27 wafers)
2 tablespoons sugar
1/4 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
12 ounces semisweet chocolate, melted and cooled
1/4 cup baking cocoa
4 large eggs, room temperature, lightly beaten
MOUSSE:
2 teaspoons unflavored gelatin
1 tablespoon cold water
4 ounces semisweet chocolate, chopped
3 cups heavy whipping cream, divided
1/2 cup confectioners' sugar
2 teaspoons vanilla extract
Chocolate shavings, optional

Text Ingredients

Directions

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
Bake 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
After cheesecake is refrigerated overnight, for mousse, in a small saucepan, sprinkle gelatin over 1 tablespoon cold water; let stand 1 minute. Cook and stir over low heat until gelatin is completely dissolved; remove from heat.
In top of a double boiler or a metal bowl over barely simmering water, combine chopped semisweet chocolate and 1/2 cup cream; cook and stir until smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool to room temperature.
In a large bowl, beat remaining 2-1/2 cups cream, confectioners' sugar and vanilla until stiff peaks form. Fold 2 cups whipped cream mixture into cooled semisweet chocolate; spread over cheesecake. Cover and refrigerate cheesecake and remaining whipped cream mixture until mousse is set, 25-30 minutes.
Remove rim from pan. Garnish with remaining whipped cream mixture and, if desired, chocolate shavings.

Nutrition Facts

1 piece: 694 calories, 52g fat (31g saturated fat), 162mg cholesterol, 293mg sodium, 51g carbohydrate (42g sugars, 3g fiber), 10g protein.

Mango Pie with Graham Cracker Crust

Lisa Kaminski — Wed, 22 May 2024 15:00:01 +0000

Whip up this refreshing pie for a special treat when the weather is warm or if you're looking for a taste of the tropics. Serve it with sweetened whipped cream and a sprinkle of toasted coconut. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Total Time

Prep: 15 min. Cook: 30 min. + chilling

Makes

12 servings

Ingredients

1-1/2 cups graham cracker crumbs (24 squares)
1/4 cup sugar
1/3 cup butter, melted
FILLING:
1 medium mango, peeled and cubed
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
1 tablespoon lemon juice
1/2 teaspoon grated orange zest

Text Ingredients

Directions

In a small bowl, combine crumbs and sugar; add butter and blend well. Press onto the bottom and up the side of an ungreased 9-in. pie plate. Refrigerate for 30 minutes before filling. Preheat oven to 325°.

Process mango in a food processor until pureed. Set aside 3/4 cup (save remainder for another use). In a large bowl, beat egg yolks until thick and lemon-colored, about 5 minutes. Add sweetened condensed milk, mango puree, lemon juice and orange zest; beat 2 minutes longer. Pour into crust. Bake until center is just set, 20-25 minutes. Cool completely on a wire rack. Refrigerate until chilled. If desired, garnish with additional mango.

Nutrition Facts

1 piece: 294 calories, 12g fat (6g saturated fat), 90mg cholesterol, 158mg sodium, 43g carbohydrate (35g sugars, 1g fiber), 6g protein.

Candied Cherries

Rosemary Siefert — Wed, 15 May 2024 14:50:50 +0000

Total Time

Prep: 5 min. Cook: 35 min. + standing

Makes

1-1/4 cups

Ingredients

1 jar (16 ounces) maraschino cherries, undrained
3/4 cup sugar

Text Ingredients

Directions

Drain cherries, reserving 1/3 cup juice. Place juice and sugar in a small heavy saucepan; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved.

Add cherries; bring to a boil. Reduce heat. Simmer, covered, until a candy thermometer reads 235° (soft-ball stage) and cherries are slightly wrinkled, 35-40 minutes, gently stirring every 10 minutes.
Remove from heat; uncover pan. Cool to room temperature. Using a slotted spoon, transfer cherries to a parchment-lined baking sheet. Store in an air-tight container in the refrigerator up to 6 months.

Nutrition Facts

1 candied cherry: 33 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 9g carbohydrate (9g sugars, 0 fiber), 0 protein.

Custard Tart

Debra Cummings — Tue, 21 May 2024 19:03:20 +0000

I love English custard tarts and make them frequently. I changed it up a bit and added fresh lemon for a springtime treat. If you want strictly custard, leave out the lemon and increase the butter in the custard. —Teri Schloessmann, Tulsa, Oklahoma

Total Time

Prep: 40 min. + chilling Bake: 20 min.

Makes

6 servings

Ingredients

1-1/2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons grated lemon zest
1/2 teaspoon salt
1 large egg, beaten
1/4 cup butter, melted
2 tablespoons half-and-half cream
Custard:
2 large eggs, plus 4 large egg yolks, room temperature
3 tablespoons sugar
1 tablespoon plus 1 teaspoon all-purpose flour
1-1/3 cups half-and-half cream
2 tablespoons lemon juice
2 tablespoons butter, melted
1/8 teaspoon ground nutmeg, optional

Text Ingredients

Directions

Preheat oven to 400°. In a large bowl, mix flour, sugar, zest and salt. In a small bowl, whisk the egg, butter and cream. Gradually add egg mixture, tossing with a fork until dough holds together when pressed. Press dough onto bottom and up side of a 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes.

Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
In a large bowl, beat eggs, egg yolks, sugar, flour and salt until smooth. Add cream, lemon juice and melted butter until blended; carefully pour into crust. Bake until filling is set, 20-22 minutes. Cool on a wire rack. If desired, sprinkle with nutmeg. Refrigerate leftovers.

Nutrition Facts

1 piece: 415 calories, 23g fat (13g saturated fat), 276mg cholesterol, 359mg sodium, 39g carbohydrate (13g sugars, 1g fiber), 10g protein.

Lemon Pie

Val Goodrich — Wed, 17 Apr 2024 18:35:39 +0000

Citrusy lemon, creamy whipped cream and a crunchy graham cracker crust come together to build a silky, quick and easy lemon pie. The sturdy crust and thick filling hold up well when cutting, so each slice has that beautiful presentation of a golden yellow filling with white cream on top. Reserve some lemon zest to sprinkle over the whipping cream for an eye-catching garnish. —Angela Lively, Conroe, Texas

Total Time

Prep: 15 min. Bake: 30 min. + chilling

Makes

8 servings

Ingredients

3 large egg yolks, room temperature
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice
1 graham cracker crust (9 inches)
1 cup heavy whipping cream
2 tablespoons sugar

Text Ingredients

Directions

Preheat oven to 325°. In a bowl, mix egg yolks, milk and lemon juice until blended. Pour into crust.

Bake on a lower oven rack until filling is golden brown and thickened, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold.
For whipped cream, in a bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Top pie with whipped cream just before serving.

Nutrition Facts

1 piece: 402 calories, 22g fat (11g saturated fat), 120mg cholesterol, 196mg sodium, 46g carbohydrate (41g sugars, 0 fiber), 7g protein.

Cuban Sandwich (Cubano)

Lindsay D. Mattison — Tue, 30 Apr 2024 18:04:08 +0000

If you want a hearty sandwich that won't overstuff you, then the Cubano is for you. Tangy pickles, tender pork, savory ham, gooey melted Swiss cheese and a hint of mustard are layered between two toasty pieces of bread for the ultimate panini. —Margaret Knoebel, Milwaukee, Wisconsin

Total Time

Prep: 2 hours Cook: 5 min./batch

Makes

8 servings

Ingredients

1-1/2 cups orange juice
2 tablespoons lime juice
2 teaspoons paprika
1 teaspoon dried oregano
1/2 teaspoon ground cumin
3 garlic cloves, minced
1 boneless pork shoulder butt roast (3 pounds)
2 teaspoons salt
1/2 teaspoon coarsely ground pepper
1/3 cup olive oil
1 large onion, sliced
8 hoagie buns
1/4 cup prepared mustard
16 thin sandwich pickle slices
1 pound thinly sliced deli ham
16 slices Swiss cheese
4 tablespoons butter, melted

Text Ingredients

Directions

In a small bowl combine the first 6 ingredients. Set aside. Sprinkle roast with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel. Add onion; pour orange juice mixture around meat.

Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 hour. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove pork to a cutting board; discard liquid and onion. Let stand for 15 minutes.
Meanwhile, cut each hoagie in half lengthwise; flatten slightly. Spread cut sides with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops, brush with butter.
Cook in batches on a panini maker or indoor grill until cheese is melted and bread is toasted, 5-7 minutes.

Nutrition Facts

1 sandwich: 726 calories, 40g fat (16g saturated fat), 168mg cholesterol, 2153mg sodium, 38g carbohydrate (6g sugars, 1g fiber), 54g protein.

Homemade Gyros

Risa Lichtman — Sun, 31 Mar 2024 21:10:41 +0000

Fill your house with the delicious aroma of spit-roasted gyros with this homemade version. Place the well-seasoned meat on warm pita bread, top it with tangy tzatziki, onions and tomato and you'll have restaurant-quality Greek food straight from your kitchen. —Risa Lichtman, Portland, Oregon

Makes

8 servings

Ingredients

1 medium onion, quartered
1 pound ground beef
1 pound ground lamb
3 garlic cloves
2 teaspoons kosher salt
1 teaspoon each dried oregano, dried thyme and dried rosemary, crushed
3/4 teaspoon ground cumin
1/2 teaspoon pepper
1 to 3 tablespoons olive oil, divided
8 whole pita breads
Optional toppings: Chopped tomatoes, sliced red onion, shredded lettuce and tzatziki sauce

Text Ingredients

Directions

Preheat oven to 325°. Process onion in a food processor until finely chopped, 10-15 seconds. Transfer to a clean kitchen towel; squeeze out as much liquid as possible. Return onion to food processor. Add beef, lamb, garlic, salt, oregano, thyme, rosemary, cumin and pepper. Pulse until mixed, 2-3 times; scrape down sides. Process until meat mixture is sticky and paste-like, about 1 minute.

Transfer meat mixture into an ungreased 9x5-in. loaf pan. Press and smooth top of mixture with a rubber spatula, packing tightly into pan.
Place loaf pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until a thermometer reads 165°, 60-70 minutes. Remove loaf pan from water bath immediately to a wire rack. Place a second 9x5-in. loaf pan, bottom side down, onto the meat mixture in the pan. Weigh down the top pan by adding several cans to the top pan. Cool like this for 30 minutes.
Remove weighted pan; drain grease from loaf. Return loaf to pan. Cover and refrigerate until chilled, about 3 hours or overnight. Remove from pan, cut widthwise into 1/4-in. slices.
In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, cook and stir meat slices until lightly browned, 3-5 minutes, adding more oil as needed. Serve in pitas with toppings as desired.

Nutrition Facts

1 sandwich: 396 calories, 17g fat (6g saturated fat), 72mg cholesterol, 865mg sodium, 34g carbohydrate (1g sugars, 2g fiber), 25g protein.

Tzatziki

Lindsay D. Mattison — Tue, 14 May 2024 19:41:00 +0000

A Greek staple for many dishes, this Tzatziki sauce offers a refreshing and tangy flavor to cooked meats. The removal of water from both the Greek yogurt and cucumbers results in a nice, thick sauce. Layer it on a lamb burger, pair it with falafels and gyros or use it as a dip for a vegetable platter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Total Time

Prep: 15 min. + chilling

Makes

4 cups

Ingredients

4 cups (32 ounces) whole milk plain Greek yogurt
1 English cucumber, peeled and grated (about 1-1/2 cups)
1 teaspoon salt, divided
1/4 cup olive oil
1/4 cup white vinegar
3 tablespoons snipped fresh dill
2 teaspoons lemon juice
3 garlic cloves, minced
Optional: Baked pita chips and fresh vegetables

Text Ingredients

Directions

Line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a bowl. Cover and refrigerate for at least 4 hours or overnight.

Drain and discard liquid in bowl; set yogurt aside. Place cucumber in a fine mesh strainer over a bowl; sprinkle with 1/2 teaspoon salt. Let stand 15 minutes; discard liquid.
In a small bowl, whisk oil and vinegar until blended. Stir in dill, lemon juice, garlic, yogurt, cucumber and remaining 1/2 teaspoon salt. If desired, serve with pita chips and fresh vegetables.

Nutrition Facts

1/4 cup: 99 calories, 9g fat (4g saturated fat), 15mg cholesterol, 183mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 2g protein.

Easy Strawberry Ice Cream

Val Goodrich — Thu, 02 May 2024 22:17:39 +0000

This kid-friendly, easy-to-make ice cream has a subtle base flavor of strawberries and chunks of the sweet fruit sprinkled throughout. It's melt-on-your-tongue delicious! If you want to enhance the strawberry flavor, try adding strawberry extract. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Total Time

Prep: 5 min. Process: 20 min. + freezing

Makes

1-1/2 quarts

Ingredients

2 cups chopped fresh strawberries
2 cups heavy whipping cream
2 cups half-and-half cream
1 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon strawberry extract, optional

Text Ingredients

Directions

In a large bowl, mash strawberries. Stir in remaining ingredients. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.)

Serve immediately or transfer to freezer containers allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 265 calories, 19g fat (12g saturated fat), 65mg cholesterol, 31mg sodium, 21g carbohydrate (21g sugars, 1g fiber), 3g protein.

Cheese Pizza

Lindsay D. Mattison — Thu, 18 Apr 2024 19:48:04 +0000

This recipe is a great starter pizza if you're new to making it from scratch. It's plain cheese with homemade pizza sauce, but you could add your family's favorite toppings and save time using a prepared sauce. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Total Time

Prep: 30 min. + chilling Bake: 25 min.

Makes

2 pizzas (8 servings each)

Ingredients

1-1/4 cups warm water (110° to 115°)
2 teaspoons sugar, divided
1 package (1/4 ounce) active dry yeast
3-1/2 to 4 cups all-purpose or 00 flour
1 teaspoon sea salt
1 teaspoon each dried basil, oregano and marjoram, optional
1/3 cup vegetable or olive oil
1-1/2 cups Homemade Pizza Sauce
3 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Text Ingredients

Directions

In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.
Preheat oven to 400°. Divide dough in half. With greased fingers, pat each half onto an ungreased 12-in. pizza pan. Prick dough thoroughly with a fork. Bake until lightly browned, 10-12 minutes. Top with sauce and cheeses. Bake at 400° until golden brown and cheese is bubbling, 12-15 minutes. If desired, sprinkle with additional basil or oregano.

Nutrition Facts

1 piece: 225 calories, 10g fat (4g saturated fat), 18mg cholesterol, 357mg sodium, 24g carbohydrate (2g sugars, 1g fiber), 9g protein.