Winning Recipes - Recipes by Cooking Style | Taste of Home https://www.tasteofhome.com/recipes/cooking-style/winning-recipes/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Wed, 29 May 2024 19:17:55 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?fit=32%2C32 Winning Recipes - Recipes by Cooking Style | Taste of Home https://www.tasteofhome.com/recipes/cooking-style/winning-recipes/ 32 32 Million-Dollar Spaghetti https://www.tasteofhome.com/recipes/million-dollar-spaghetti-recipe/ Fri, 24 May 2024 14:16:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987771
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

  1. 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°.
  2. 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.
  3. 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.

]]> Gluten-Free Carrot Cupcakes with Cream Cheese Frosting https://www.tasteofhome.com/recipes/gluten-free-carrot-cupcakes-with-cream-cheese-frosting/ Tue, 13 Feb 2024 22:59:10 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958090
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

  1. Preheat oven to 350°. Line 12 muffin cups with paper liners.
  2. 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.
  3. 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.
  4. 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 https://www.tasteofhome.com/recipes/falafel-beef-burgers/ Tue, 13 Feb 2024 22:53:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958088
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

  1. 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.
  2. 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.
  3. 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 https://www.tasteofhome.com/recipes/spicy-shrimp-orzo-with-lemon-and-basil/ Tue, 13 Feb 2024 23:01:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958086
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

  1. 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.
  2. 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.
  3. 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.
  4. 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 https://www.tasteofhome.com/recipes/blueberry-papaya-smoothie-bowl/ Tue, 13 Feb 2024 22:56:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958083
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

  1. 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.
  2. 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 https://www.tasteofhome.com/recipes/warm-asparagus-salad-with-eggs/ Tue, 13 Feb 2024 23:05:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958081
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

  1. In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
  2. 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.
  3. In a small bowl whisk together vinegar, oil, mustard, garlic powder, sugar, salt and red pepper flakes. Pour over warm asparagus; toss to coat.
  4. 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 https://www.tasteofhome.com/recipes/shrimp-salad-with-hot-honey-avocado-dressing/ Tue, 13 Feb 2024 23:02:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958079
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

  1. In a blender or food processor, combine the first 7 ingredients. Cover and process until smooth.
  2. 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 https://www.tasteofhome.com/recipes/best-foolproof-cauliflower-pizza-crust/ Tue, 13 Feb 2024 22:55:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958076
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

  1. 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.
  2. Place cauliflower on a clean towel; roll up and squeeze to remove excess liquid. Transfer to a large bowl. Stir in remaining ingredients.
  3. 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.
  4. 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 https://www.tasteofhome.com/recipes/zucchini-sushi/ Fri, 23 Feb 2024 17:57:12 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958074
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

  1. In a small bowl, combine cream cheese, lime juice and chili sauce; set aside. In another small bowl, combine crab and mayonnaise.
  2. With a vegetable peeler or metal cheese slicer, cut 30 very thin slices down the length of each zucchini; pat dry.
  3. 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.
  4. 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 https://www.tasteofhome.com/recipes/pineapple-coconut-refresher/ Tue, 13 Feb 2024 23:00:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958072
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

  1. 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 https://www.tasteofhome.com/recipes/bulgogi-salad-bowl/ Fri, 23 Feb 2024 17:59:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958070
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

  1. In a shallow bowl, combine the first 5 ingredients. Add beef and turn to coat. Cover and refrigerate for 8 hours or overnight.
  2. In a small bowl, toss carrots, cucumber and vinegar.
  3. In a large skillet, sauté beef over medium-high heat. Cook and stir until beef is no longer pink, 4-5 minutes.
  4. 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 https://www.tasteofhome.com/recipes/chocolate-black-bean-smoothies/ Tue, 13 Feb 2024 22:57:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958068
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

  1. 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 https://www.tasteofhome.com/recipes/bananas-foster-frozen-protein-dessert/ Tue, 13 Feb 2024 22:55:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958066
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

  1. 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.
  2. 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 https://www.tasteofhome.com/recipes/grilled-chicken-wings/ Sat, 13 Apr 2024 21:41:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1949967
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

  1. 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.
  2. 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.
  3. 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 https://www.tasteofhome.com/recipes/scotcharookies/ Wed, 21 Feb 2024 21:01:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1947796
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

  1. 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.
  2. 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.
  3. 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 https://www.tasteofhome.com/recipes/bacon-blue-cheese-fig-bruschetta/ Tue, 09 Jan 2024 13:58:30 +0000 https://www.tasteofhome.com/recipes/bacon-blue-cheese-fig-bruschetta/
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

  1. 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 https://www.tasteofhome.com/recipes/minty-pea-soup-with-lemon/ Tue, 09 Jan 2024 13:58:12 +0000 https://www.tasteofhome.com/recipes/minty-pea-soup-with-lemon/
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

  1. 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.
  2. 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 https://www.tasteofhome.com/recipes/chocolate-cupcakes-with-strawberry-filling/ Tue, 09 Jan 2024 13:58:02 +0000 https://www.tasteofhome.com/recipes/chocolate-cupcakes-with-strawberry-filling/
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

  1. 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.
  2. In a small bowl, whisk buttermilk, egg, oil and vanilla until smooth. Add to flour mixture. Drizzle in hot coffee, beating until smooth.
  3. 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.
  4. 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.
  5. 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 https://www.tasteofhome.com/recipes/mother-s-day-ham/ Tue, 09 Jan 2024 13:57:48 +0000 https://www.tasteofhome.com/recipes/mother-s-day-ham/
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

  1. 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.

]]> Peach Bourbon Shrimp https://www.tasteofhome.com/recipes/peach-bourbon-shrimp/ Tue, 09 Jan 2024 13:57:14 +0000 https://www.tasteofhome.com/recipes/peach-bourbon-shrimp/
After a whiskey tasting in Kentucky, I decided to create this shrimp recipe. Peach bourbon whiskey has notes of caramel, and peach preserves add sweetness to this easy weeknight dish. —Jennifer Gilbert, Brighton, Michigan
Total Time

Prep/Total Time: 25 min.

Makes

about 2-1/2 dozen

Updated: Jan. 09, 2024

Ingredients

  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 2 tablespoons seafood seasoning, such as Old Bay
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 cup peach preserves
  • 3 tablespoons peach bourbon, such as Jim Beam
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 2 teaspoons lemon juice
  • 1 teaspoon cider vinegar
  • Minced fresh parsley

Directions

  1. Sprinkle shrimp with seafood seasoning and garlic powder. In a large skillet, heat oil over medium heat. Add shrimp; cook 2 minutes. Flip; cook 2 minutes longer. Stir in preserves, bourbon, brown sugar, honey, lemon juice and vinegar. Cook and stir until shrimp turn pink, 2-3 minutes longer. Sprinkle with parsley.

Nutrition Facts

1 shrimp: 55 calories, 1g fat (0 saturated fat), 18mg cholesterol, 151mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 2g protein.

]]> Nacho Wings https://www.tasteofhome.com/recipes/nacho-wings-2/ Tue, 09 Jan 2024 13:57:02 +0000 https://www.tasteofhome.com/recipes/nacho-wings-2/
Total Time

Prep: 1 hour Bake: 10 min.

Makes

about 2 dozen

Updated: Jan. 09, 2024

Ingredients

  • 1/2 cup butter, melted
  • 1 package (14-1/2 ounces) nacho-flavored tortilla chips, crushed (about 4 cups), such as Doritos
  • 2-1/2 pounds chicken wingettes and drumettes
  • 2 cups shredded cheddar cheese or shredded Mexican cheese blend
  • 1 can (4 ounces) chopped green chiles, drained
  • 1 cup salsa
  • 1/2 cup chopped green onions
  • Pickled jalapeno slices, optional
  • Sour cream and guacamole

Directions

  1. Preheat oven to 350°. Place melted butter and chips in separate shallow bowls. Dip wings in butter, then in chips, patting to help coating adhere. Place in greased rimmed baking pans. Bake, uncovered, until juices run clear, 30-40 minutes.
  2. Layer half the wings in a greased 13x9-in. baking dish. Top with 1 cup shredded cheddar cheese, green chiles and 1/2 cup salsa. Repeat layers with remaining wings, shredded cheese, salsa, green onions and if desired, jalapeno slices.
  3. Bake until cheese is melted, 10-12 minutes. Serve with toppings of your choice.

Nutrition Facts

1 piece: 192 calories, 13g fat (6g saturated fat), 53mg cholesterol, 375mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 11g protein.

]]> Brandy Alexander Cheesecake https://www.tasteofhome.com/recipes/brandy-alexander-cheesecake/ Tue, 09 Jan 2024 13:56:53 +0000 https://www.tasteofhome.com/recipes/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. It's 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
Total Time

Prep: 30 min. + chilling Bake: 1 hour 25 min. + cooling

Makes

16 servings

Updated: Jan. 09, 2024

Ingredients

  • CRUST:
  • 1-1/3 cups graham cracker crumbs
  • 4 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 8 tablespoons butter, melted
  • FILLING:
  • 1 cup white baking chips
  • 2 pounds cream cheese, softened
  • 1-1/2 cups sugar
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 6 tablespoons brandy
  • 3 tablespoons dark Creme de Cacao
  • 3 tablespoons white Creme de Cacao
  • 4 large eggs, room temperature
  • GANACHE:
  • 1/2 cup white baking chips
  • 2 tablespoons heavy whipping cream
  • Whipped cream, optional

Directions

  1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
  2. In a small bowl, mix cracker crumbs, sugar, and cinnamon; stir in butter. Press onto bottom of prepared pan.
  3. In a microwave, melt chocolate; stir until smooth. In a large bowl, beat cream cheese, sugar, flour and nutmeg until smooth. Beat in brandy, Cacao, and melted chips. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  4. Bake until center is just set and top appears dull, 85-90 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  5. For ganache, in a microwave, melt white baking whips and cream; stir until smooth. Cool slightly, stirring occasionally. Remove rim from cheesecake pan. Pour ganache over cheesecake, allowing ganache to drip down the sides. If desired, serve with whipped cream.

Nutrition Facts

1 piece: 528 calories, 33g fat (19g saturated fat), 125mg cholesterol, 295mg sodium, 46g carbohydrate (38g sugars, 1g fiber), 7g protein.

]]> Halva-Caramel Alfajores (Caramel Filled Sandwich Cookies) https://www.tasteofhome.com/recipes/halva-caramel-alfajores-caramel-filled-sandwich-cookies/ Tue, 09 Jan 2024 13:56:43 +0000 https://www.tasteofhome.com/recipes/halva-caramel-alfajores-caramel-filled-sandwich-cookies/
A modern twist on a Latin American classic, my delicate butter cookies have an irresistible halvah-caramel center. —Andrea Potischman, Menlo Park, California
Total Time

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

Makes

3 dozen

Updated: Jan. 09, 2024

Ingredients

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

Directions

  1. In a large bowl, cream butter, sugar and halvah until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, cornstarch, baking powder, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.
  2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. circle-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake until edges begin to brown, 7-8 minutes. Remove from pans to wire racks to cool completely.
  3. Once cool, spread 1/2 teaspoon caramel sauce on bottoms of half of the cookies; cover with remaining cookies. Refrigerate until serving. Dust with confectioners sugar.

Nutrition Facts

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

]]> Meaty Wild Rice Meatballs in Cranberry Sauce https://www.tasteofhome.com/recipes/meaty-wild-rice-meatballs-in-cranberry-sauce/ Tue, 09 Jan 2024 13:56:05 +0000 https://www.tasteofhome.com/recipes/meaty-wild-rice-meatballs-in-cranberry-sauce/
We celebrate Indigenous People's Day in October. Native Americans in Minnesota have been harvesting wild rice for several hundred years. To honor them, I make these wild rice meatballs. —Joyce Moynihan, Lakeville, Minnesota
Total Time

Prep: 20 min. Cook: 1-1/4 hours

Makes

10 servings

Updated: Jan. 09, 2024

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 2 large eggs
  • 1 cup dry bread crumbs
  • 3 tablespoons dried minced onion
  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 2 cups cooked and cooled wild rice
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 can (14 ounces) whole-berry cranberry sauce

Directions

  1. Preheat oven to 425°. In a large bowl, combine ground beef, pork, eggs, bread crumbs, onion, 1 teaspoon of salt, 1/2 teaspoon pepper and cooked rice; mix lightly but thoroughly. Shape into 30 1-1/2-in. balls.
  2. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until browned, 15-20 minutes. Remove from oven and reduce temperature to 350°. Remove pan drippings into an oven-safe skillet.
  3. Add butter to skillet and melt over medium-high heat. Stir in flour and remaining salt and pepper until blended; cook and stir until lightly browned, 1-2 minutes (do not burn). Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add cranberry sauce, stirring until well combined. Add meatballs to skillet; stir to coat in sauce.
  4. Bake until cooked through, about 45 minutes, stirring halfway.

Nutrition Facts

3 meatballs with 1/4 cup sauce: 380 calories, 17g fat (7g saturated fat), 105mg cholesterol, 710mg sodium, 35g carbohydrate (11g sugars, 1g fiber), 21g protein.

]]> Sea Salt Sticks https://www.tasteofhome.com/recipes/sea-salt-sticks/ Wed, 19 Oct 2022 10:27:08 +0000 https://www.tasteofhome.com/recipes/sea-salt-sticks/
When my daughter was in school, her class had a recipe exchange party. The kids would bring a food and accompanying recipe to share with the class. My daughter liked these crunchy breadsticks so well, she wanted to make them for the family. Needless to say, they were a hit. —Marina Castle Kelley, Canyon Country, California
Total Time

Prep: 45 min. + rising Bake: 20 min.

Makes

20 servings

Updated: Nov. 09, 2023

Ingredients

  • 1 tablespoon sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 teaspoon sea salt
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 1-1/4 cups water
  • 1/4 cup olive oil
  • TOPPING:
  • 1 large egg white
  • 1 tablespoon water
  • Coarse sea salt

Directions

  1. Preheat oven to 325°. In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn out dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rest 10 minutes.
  2. Divide dough into 20 portions. On a lightly floured surface, roll each portion into a 14-in. rope. Place ropes 1 in. apart on greased baking sheets. Cover and let rise in a warm place until almost doubled, 15-20 minutes.
  3. In a small bowl, whisk egg white with water; brush over tops of dough. Sprinkle with coarse sea salt. Bake until light brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

Nutrition Facts

1 breadstick: 102 calories, 3g fat (0 saturated fat), 0 cholesterol, 97mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 2g protein.

]]> Spicy Roasted Carrot Hummus https://www.tasteofhome.com/recipes/spicy-roasted-carrot-hummus/ Wed, 19 Oct 2022 10:26:50 +0000 https://www.tasteofhome.com/recipes/spicy-roasted-carrot-hummus/
This is a wonderful appetizer for Easter, Mother’s Day or any spring gathering. The roasted carrots give this hummus a bright, fresh flavor. Even those who don’t like hummus end up loving this version. —Anne Ormond, Dover, New Hampshire
Total Time

Prep: 20 min. Bake: 15 min.

Makes

2 cups

Updated: Nov. 08, 2023

Ingredients

  • 1 cup chopped carrots
  • 3 garlic cloves, peeled
  • 3 tablespoons olive oil, divided
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 tablespoon water
  • 1 teaspoon hot pepper sauce, such as Tabasco
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup sunflower kernels
  • Assorted fresh vegetables and pita wedges

Directions

  1. Preheat oven to 400°. Place carrots and garlic in a rimmed baking sheet. Drizzle with 2 tablespoons oil; toss to coat. Roast until carrots are soft, 15-20 minutes. Cool on a wire rack.
  2. Transfer carrot mixture to a food processor. Add garbanzo beans, lemon juice, tahini, water, hot sauce, salt and spices. While processing, add remaining 1 tablespoon oil. Process until the desired consistency is reached. Transfer to a serving dish. If desired, drizzle with additional oil and hot sauce. Top with sunflower kernels. Serve warm or chilled with vegetables and pita wedges.
Carrot Hummus Tips

How can you make carrot hummus your own?

Smoked paprika will give your carrot hummus some sweet and smoky flavor, whether you mix it in or sprinkle it on top. After preparing the hummus, you could also consider stirring in minced fresh parsley or thyme.

What other toppings can you put on carrot hummus?

Toasted pumpkin seeds or pepitas would be delicious, and chopped, toasted walnuts would lend a bit of richness. For a juicy bite along with a snappy crunch, pomegranate arils look like little gems atop a fresh bowl of hummus. Don’t be intimidated: It’s actually easy to learn how to remove pomegranate seeds.

What else can you serve with carrot hummus?

For a sweet surprise, serve the hummus with cinnamon-spice pita chips. I also love crackers, pita bread, and fresh raw veggies with carrot hummus. You can also turn carrot hummus into a layered dip or spread it on bread to make a sandwich. Check out other recipes with hummus to find other ways to use the savory spread.

How long will carrot hummus last?

The carrot hummus will stay fresh for 5 to 7 days in an airtight container in the fridge, though it’s unlikely to stick around that long. If you liked this recipe, try more of our hummus recipes.

—Christine Rukavena, Taste of Home Senior Book Editor

Nutrition Facts

1/4 cup: 155 calories, 11g fat (1g saturated fat), 0 cholesterol, 175mg sodium, 12g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch.

]]> Spiced Squash and Fruit Crumble https://www.tasteofhome.com/recipes/spiced-squash-and-fruit-crumble/ Wed, 19 Oct 2022 10:26:49 +0000 https://www.tasteofhome.com/recipes/spiced-squash-and-fruit-crumble/
This sweet and savory dish is a side made for cold weather and is amazing with any meal. It is versatile and great for potlucks and family dinners. —Joan Hallford, Fort Worth, Texas
Total Time

Prep: 25 min. Bake: 45 min.

Makes

12 servings

Updated: Sep. 13, 2023

Ingredients

  • 6 thick-sliced bacon strips, cut into 1/2-inch pieces
  • 1-1/4 pounds cubed peeled butternut squash (1-inch cubes)
  • 3 medium Granny Smith apples, peeled and cut into wedges (about 4 cups)
  • 2 medium pears, peeled and cut into 1-inch cubes
  • 1/2 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground mace
  • 1/4 cup cold butter
  • 1/2 cup chopped pecans, toasted

Directions

  1. Preheat oven to 350º. In a large skillet, cook bacon over medium heat until almost crisp, stirring occasionally. Drain on paper towels.
  2. Combine squash, apples and pears in an ungreased 13x9-in. baking dish. In a small bowl, mix brown sugar, flour, salt, cinnamon and mace. Cut in butter until mixture resembles coarse crumbs. Fold in pecans and bacon. Sprinkle over squash mixture.
  3. Bake until squash and fruit are tender, 45-50 minutes.

Nutrition Facts

3/4 cup: 187 calories, 10g fat (4g saturated fat), 15mg cholesterol, 357mg sodium, 24g carbohydrate (16g sugars, 3g fiber), 3g protein.

]]> Stone Fruit Pie https://www.tasteofhome.com/recipes/stone-fruit-pie-2/ Tue, 18 Oct 2022 19:26:04 +0000 https://www.tasteofhome.com/recipes/stone-fruit-pie-2/
Total Time

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

Makes

4 servings

Updated: Oct. 18, 2022

Ingredients

  • 1 cup fresh or frozen pitted tart cherries, thawed
  • 1 large nectarine, chopped
  • 2 apricots, sliced
  • 1/3 cup sugar
  • 1-1/2 teaspoons cornstarch
  • 1 tablespoon plus 1 cup all-purpose flour, divided
  • Dash ground cinnamon
  • 1/2 teaspoon salt
  • 7 tablespoons cold butter, divided
  • 3 to 4 tablespoons ice water
  • 1 egg yolk
  • 1 teaspoon water

Directions

  1. In a small bowl, combine the cherries, nectarine, apricots, sugar, cornstarch, 1 tablespoon flour and cinnamon; set aside.
  2. In another bowl, combine salt and remaining flour; cut in 6 tablespoons butter until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one half to fit a 7-in. pie plate; transfer pastry to pie plate. Add filling; dot with remaining butter.
  3. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. In a small bowl, whisk egg yolk and water; brush over lattice top. Bake at 400° for 40-45 minutes or until filling is bubbly and crust is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
]]> Power Breakfast Sandwich https://www.tasteofhome.com/recipes/power-breakfast-sandwich/ Thu, 25 Aug 2022 16:21:11 +0000 https://www.tasteofhome.com/recipes/power-breakfast-sandwich/
When I'm looking for a quick breakfast on the go, I always love to have these made and waiting in the freezer. —Jolene Martinelli, Fremont, New Hampshire
Total Time

Prep: 20 min. Bake: 15 min.

Makes

6 servings

Updated: Jan. 03, 2024

Ingredients

  • 1 teaspoon olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped sweet red or orange pepper
  • 1/4 cup chopped fresh baby spinach
  • 6 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 Italian turkey sausage links, casings removed
  • 1 package (12 ounces) multigrain sandwich thins, split
  • 6 slices cheddar, Swiss or pepper jack cheese

Directions

  1. Preheat oven to 350°. In a large nonstick skillet, heat oil over medium-high heat. Add onion and sweet pepper; cook and stir until tender, 3-4 minutes. Add spinach; cook 1 minute longer. Remove from heat; let cool 5 minutes. In a large bowl, whisk eggs, salt, pepper and onion mixture. Divide egg mixture among 6 greased 4-in. muffin top tins. Bake until eggs are set, 12-15 minutes.
  2. Meanwhile, shape sausage into six 5-in. patties. In the same skillet, cook patties over medium heat until a thermometer reads 160°, 4-5 minutes on each side. Drain on paper towels if necessary. Layer sandwich bottoms with sausage patties, egg rounds and cheese; replace tops.

Nutrition Facts

1 sandwich: 434 calories, 23g fat (9g saturated fat), 257mg cholesterol, 1026mg sodium, 31g carbohydrate (3g sugars, 7g fiber), 30g protein.

]]> Avocado-Lime Ranch Dressing https://www.tasteofhome.com/recipes/avocado-lime-ranch-dressing/ Thu, 25 Aug 2022 16:14:33 +0000 https://www.tasteofhome.com/recipes/avocado-lime-ranch-dressing/
This avocado lime ranch dressing is a Chick-fil-A copycat recipe. This version has no sugar added, is half the calories of the original and is made with buttermilk, avocado, fresh cilantro, spices and lime for a tangy, zesty twist on a classic salad dressing. Dairy-based salad dressings will last in the refrigerator for up to one week. Try using freshly opened sour cream and buttermilk to help it last as long as possible. —Kelsey Reddick Smith, Knoxville, Tennessee
Total Time

Prep: 15 min. + chilling

Makes

2 cups

Ingredients

  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 medium ripe avocado, peeled and cubed
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1-1/2 teaspoons dill weed
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
Text Ingredients

Directions

  1. Place all ingredients in a blender; cover and process until combined. Transfer to a jar. Refrigerate, covered, at least 1 hour before serving.

Nutrition Facts

2 tablespoons: 56 calories, 5g fat (1g saturated fat), 7mg cholesterol, 109mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fat.

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