Holiday Recipes - Appetizers, Deserts & Main Courses | Taste of Home

Pomegranate Martini

Val Goodrich — Mon, 17 Jun 2024 17:06:00 +0000

Tart and slightly sweet, this martini combines pomegranate juice, lemon juice and Cointreau for a vibrant flavor that blends well with the subtle and inviting vodka base. Make a glass the next time you enjoy a cheese board for a harmonious pair. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Total Time

Prep/Total Time: 5 min.

Makes

1 serving

Ingredients

2 ounces vodka
2 ounces pomegranate juice
1/2 ounce Cointreau
1/2 ounce lemon juice
Lemon slice, optional

Text Ingredients

Directions

Fill a shaker half full with ice. Add vodka, pomegranate juice, Cointreau and lemon juice. Cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into glasses. If desired, garnish with lemon.

Nutrition Facts

1 serving: 218 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 0 protein.

Mocha Shortbread Sandwich Cookies

Taste of Home Editors — Thu, 23 May 2024 16:09:21 +0000

This easy make-ahead recipe makes a deliciously tender mocha shortbread cookie with a rich chocolate buttercream filling. They require only four ingredients and can be frozen months in advance. —Adelaide Miller, Mill Hall, Pennsylvania

Total Time

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

Makes

3 dozen

Updated: May. 24, 2024

Ingredients

2 teaspoons instant coffee granules
2 tablespoons hot water
1 cup butter, softened
2/3 cup confectioners' sugar
2 cups all-purpose flour
CHOCOLATE BUTTERCREAM FILLING:
1/2 cup butter, softened
1 cup confectioners' sugar
3 tablespoons baking cocoa
Dash salt
1/2 cup semisweet chocolate chips, melted and cooled slightly

Directions

Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water. Cool to room temperature.

In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in coffee mixture. Gradually beat in flour.
Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake until set (do not brown), 10-12 minutes. Remove from pans to wire racks to cool.
In a small bowl, beat butter, confectioners' sugar, cocoa and salt until light and fluffy, 3-5 minutes. Gradually beat in melted chocolate. Spread on bottoms of half the cookies; cover with remaining cookies.

Nutrition Facts

1 cookie: 127 calories, 8g fat (5g saturated fat), 20mg cholesterol, 66mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g 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.

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.

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

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

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.

Minty Chocolate Cream Puffs

Taste of Home Editors — Fri, 17 May 2024 20:36:26 +0000

These festive little treats are minty, chocolatey and convenient. The night before serving, move them from the freezer to the fridge to thaw. —Jolene Martinelli, Fremont, New Hampshire

Total Time

Prep: 45 min. + chilling Bake: 30 min.

Makes

3 dozen

Updated: May. 24, 2024

Ingredients

2 cups heavy whipping cream
1/4 cup ground mocha mint coffee
1 cup water
1/2 cup butter
1/2 teaspoon salt
1 cup all-purpose flour
1/4 cup baking cocoa
1 tablespoon sugar
4 large eggs, room temperature
1/4 cup confectioners' sugar
4 drops green food coloring, optional

Directions

Pour cream into a small saucepan. Place coffee on a double thickness of cheesecloth. Gather corners of cloth to enclose; tie securely with string. Add to cream. Warm mixture over medium-low heat (do not boil), about 5 minutes. Remove from the heat. Transfer cream and coffee to a large mixing bowl. Cover and refrigerate 8 hours or overnight.

Preheat oven to 400°. In a small saucepan, bring water, butter and salt to a rolling boil. Combine flour, cocoa and sugar; add flour mixture all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes.
Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.
Drop dough by tablespoonfuls 1 in. apart onto parchment-lined baking sheets or pipe dough using a 1/2-inch round pastry tip. Bake until puffed and very firm, 30-35 minutes. Pierce side of each puff with tip of a knife. Cool on wire rack. Split puffs open. Pull out and discard soft dough from inside tops and bottoms.
Remove and discard coffee from cream. Beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. If desired, beat in food coloring. Fill cream puffs with whipped cream just before serving; replace tops.

Nutrition Facts

1 cream puff: 95 calories, 8g fat (5g saturated fat), 43mg cholesterol, 65mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 2g protein.

Apple Dump Cake

Andrea Mathis, Val Goodrich — Fri, 14 Jun 2024 03:51:32 +0000

This 3-ingredient apple dump cake is the perfect overnight dessert. Serve it on its own or topped with whipped cream or vanilla ice cream. —Andrea Mathis, Pinson, Alabama

Total Time

Prep: 10 min. Bake: 35 min.

Makes

12 servings

Ingredients

2 cans (20 ounces each) apple pie filling
1 package (16-1/2 ounces) yellow cake mix
1 cup butter, melted
Whipped cream, optional

Text Ingredients

Directions

Preheat oven to 350°. Spread pie filling into a greased 13x9-in. baking dish. Sprinkle with cake mix; drizzle with butter.

Bake until golden brown, 30-35 minutes. Cool on a wire rack. If desired, serve with whipped cream.

Nutrition Facts

1/2 cup: 375 calories, 17g fat (11g saturated fat), 41mg cholesterol, 447mg sodium, 57g carbohydrate (30g sugars, 1g fiber), 1g 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.

41 of the Best Gift Baskets for Men

Kim Bussing — Thu, 02 May 2024 16:51:00 +0000

VIA MERCHANT

Shop on Gourmet Gift Baskets

For the One Who's Retiring

Classic Gift Basket

Nothing says congrats on the great work quite like a gift basket filled with sweet, savory and sippable delights. This retirement gift basket has everything they need for a delicious evening or snacks throughout the week, including the star of the showa bottle of Chilean Cabernet Sauvignon. The summer sausage and garlic cheddar cheese can be enjoyed with lavash crackers, and desserts like hazelnut wafer or key lime cookies will satisfy his sweet tooth.

The post 41 of the Best Gift Baskets for Men appeared first on Taste of Home.

Baked Brie with Jam

Alyssa Asaro — Fri, 10 May 2024 16:30:06 +0000

Total Time

Prep/Total Time: 20 min.

Makes

8 servings

Ingredients

1 round (8 ounces) Brie cheese
1/2 cup mixed berry jam
1/2 cup sliced almonds
Assorted crackers

Text Ingredients

Directions

Preheat oven to 350°. Place cheese in a 9-in. pie plate. Top with jam and almonds. Bake until cheese is softened, 15-20 minutes. Serve with crackers.

Nutrition Facts

1 serving: 178 calories, 11g fat (5g saturated fat), 28mg cholesterol, 178mg sodium, 14g carbohydrate (12g sugars, 1g fiber), 7g 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.

Copycat Popeye’s Mardi Gras Mustard

Kelsey Dimberg — Fri, 17 May 2024 15:06:05 +0000

Whether you use this sauce for dipping crunchy chicken tenders or as a sweet-hot dipping sauce for fries (move over ketchup), we know you'll love having a batch in your fridge. Spread it on sandwiches, serve it with ham or use it for dipping pretzels, too. —Taste of Home Test Kitchen

Total Time

Prep/Total Time: 10 min.

Makes

3/4 cup

Ingredients

1/2 cup mayonnaise
3 tablespoons Creole mustard
2 teaspoons prepared horseradish
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Dash paprika

Text Ingredients

Directions

In a small bowl, combine all ingredients. Cover and refrigerate until serving.

Nutrition Facts

2 tablespoons: 135 calories, 14g fat (2g saturated fat), 7mg cholesterol, 254mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 1g protein.

Resurrection Rolls

Peggy Woodward, RDN — Fri, 31 May 2024 15:08:26 +0000

Total Time

Prep/Total Time: 30 min.

Makes

16 servings

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter, melted
16 large marshmallows
GLAZE:
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 teaspoons 2% milk
1/4 cup chopped pecans

Text Ingredients

Directions

Preheat oven to 400°. Unroll both tubes of crescent dough; separate into 16 triangles. Combine sugar and cinnamon in a shallow bowl. Place melted butter in another shallow bowl. Dip marshmallows into butter, then roll in cinnamon-sugar and place 1 coated marshmallow at wide end of each triangle of dough.

Fold corners of dough over marshmallow and roll up. (You might need to stretch and pat the dough as you wrap it around each marshmallow.) Pinch seems to seal tightly. Dip bottoms in butter and place, buttered side down, into ungreased regular-sized muffin cups.
Bake until golden brown and rolls pull away from the pans slightly, 7-9 minutes. Immediately remove from pans to a wire rack.
For glaze, combine confectioners’ sugar, vanilla and enough milk to reach desired consistency. Drizzle over rolls; sprinkle with nuts. Serve warm.

Nutrition Facts

1 roll: 190 calories, 9g fat (4g saturated fat), 8mg cholesterol, 242mg sodium, 25g carbohydrate (14g sugars, 0 fiber), 3g 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.

Beer-Battered Fish

Lisa Kaminski — Wed, 15 May 2024 13:28:33 +0000

Make your own fish fry at home using a classic beer batter. If you're not a drinker, non-alcoholic beer can be used. Serve with fries, coleslaw and rye bread for a traditional restaurant combo. —Taste of Home Test Kitchen

Total Time

Prep: 15 min. Cook: 5 min./batch

Makes

4 servings

Ingredients

Oil for deep-fat frying
1 cup all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
1 cup very cold beer or nonalcoholic beer
1 large egg, lightly beaten
4 cod fillets (6 ounces each)
Optional: Tartar sauce and lemon wedges

Text Ingredients

Directions

In an electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder and seasonings. Stir in beer and egg until smooth. Dip fillets in batter; allow excess to drip off.

Fry fish in hot oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. If desired, serve with tartar sauce and lemon wedges.

Nutrition Facts

1 fillet: 338 calories, 20g fat (2g saturated fat), 79mg cholesterol, 285mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 28g 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.

Bakewell Tart

Rosemary Siefert — Wed, 15 May 2024 13:11:49 +0000

Total Time

Prep: 15 min. Bake: 25 min. + cooling

Makes

8 servings

Ingredients

Dough for single-crust pie
1/2 cup seedless raspberry jam
6 tablespoons butter, softened
1/2 cup sugar
2 large eggs, room temperature
1 cup finely ground almonds
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon almond extract

Text Ingredients

Directions

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. fluted tart pan with removable bottom; trim even with rim. Spread jam over bottom of crust.

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in remaining ingredients. Spread over jam.
Bake until filling is set, 25-30 minutes. Cool completely on a wire rack.

Dough for single-crust pie (9 in.)

Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 441 calories, 27g fat (14g saturated fat), 100mg cholesterol, 315mg sodium, 45g carbohydrate (25g sugars, 2g fiber), 7g protein.

Bonuts

Lisa Kaminski — Wed, 15 May 2024 13:35:21 +0000

Total Time

Prep: 15 min. Cook: 5 min./batch

Makes

about 2-1/2 dozen

Ingredients

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

Text Ingredients

Directions

In a large bowl, beat sugar, milk, buttermilk and melted butter until smooth. Combine flour, baking powder and salt. Gradually add flour mixture to buttermilk mixture just until moistened (dough will be sticky).

In a deep skillet or electric skillet, heat 1 in. of oil to 375°. Gently roll 1-1/2 teaspoonfuls of dough into balls. Drop, a few at a time, into hot oil. Fry until golden brown, 1-2 minutes on each side. Drain on paper towels. While warm, roll each bonut in either cinnamon sugar, confectioners' sugar or additional sugar.

Nutrition Facts

1 piece: 52 calories, 3g fat (1g saturated fat), 4mg cholesterol, 70mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 1g protein.

Pear Tarte Tatin

Jill Schildhouse — Fri, 31 May 2024 14:59:01 +0000

Total Time

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

Makes

6 servings

Ingredients

For the crust:
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons cold butter
4 to 5 tablespoons water
For the filling:
1/2 cup butter
1 cup sugar
4 medium pears, peeled, cored and quartered

Text Ingredients

Directions

Combine all-purpose flour and salt; cut in cold butter until crumbly. Gradually add 4-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, melt butter. Add sugar, stirring until it is liquefied and starts to turn golden brown. Add pears. Cook on medium-high until pears are crisp-tender and caramel is brown, about 10-12 minutes. Remove from the heat.
Roll out dough to 11-in. circle; place over pears, pressing gently to completely cover. Do not flute. Bake until pears are tender and crust is golden brown, about 30 minutes. Cool 5 minutes before inverting onto a serving plate.

Nutrition Facts

1 piece: 493 calories, 25g fat (16g saturated fat), 66mg cholesterol, 396mg sodium, 67g carbohydrate (45g sugars, 4g fiber), 3g protein.

Canadian Butter Tarts

Lauren Jarvis-Gibson — Wed, 15 May 2024 14:39:34 +0000

Total Time

Prep: 25 min. + chilling. Bake: 15 min./batch

Makes

1-1/2 dozen

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
1 large egg, room temperature, lightly beaten
2 tablespoons ice water
1 tablespoon white vinegar
FILLING:
1 large egg, room temperature, lightly beaten
1/2 cup packed brown sugar
1/4 cup light corn syrup
1 tablespoon butter, melted
1-1/4 cups raisins or chopped pecans or chopped walnuts
1 teaspoon vanilla extract

Text Ingredients

Directions

Preheat oven to 425°. Line 18 muffin cups with foil liners. (Do not use paper-lined foil liners.) In a large bowl, mix flour and salt; cut in shortening until crumbly. In another bowl, whisk egg, ice water and vinegar. Gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and freeze 15-20 minutes.

On a lightly floured surface, roll dough to a 1/4-in.-thick circle. Cut 18 circles with a floured 3-in. round cookie cutter, rerolling dough as needed. Gently press crust circles onto bottoms and up sides of foil liners.
In a small bowl, mix egg, brown sugar, corn syrup, melted butter and vanilla until blended; stir in raisins. Spoon into crust cups, dividing evenly.
Bake on a lower oven rack until filling begins to bubble up and crusts are golden brown, 13-15 minutes. Cool completely in pan on a wire rack.

Nutrition Facts

1 tart: 230 calories, 12g fat (3g saturated fat), 22mg cholesterol, 85mg sodium, 28g carbohydrate (16g sugars, 1g fiber), 2g protein.

Bunuelos

Risa Lichtman — Wed, 22 May 2024 22:14:06 +0000

Bunuelos are a delicious and tasty fried Mexican treat. They are popular during the holidays but are good to eat any time of the year. — Taste of Home Test Kitchen

Total Time

Prep: 25 min. + resting Cook: 5 min./batch

Makes

1-1/2 dozen

Ingredients

2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons butter, melted
1 large egg, room temperature
1 teaspoon vanilla extract
1/3 to 1/2 cup water
1/2 cup cinnamon sugar
Oil for deep-fat frying

Text Ingredients

Directions

In a large bowl, combine flour, sugar, baking powder and salt. Stir in melted butter, egg and vanilla; mixture will be crumbly. Gradually stir in water, mixing to form a firm ball. Let stand, covered, for 30 minutes. Divide dough into 18 portions; shape each into a ball.

On a lightly floured surface, roll each ball into a thin 6-in. circle. Repeat with remaining dough.
In a large cast-iron skillet or electric griddle, heat oil over medium-high heat. Fry dough circles, 1 at a time, until puffed and golden, about 45 seconds on each side. Drain on paper towels, sprinkle with cinnamon sugar.

Nutrition Facts

1 bunuelo: 105 calories, 3g fat (1g saturated fat), 12mg cholesterol, 102mg sodium, 17g carbohydrate (6g sugars, 0 fiber), 2g protein.

Macaroni Pie

Rachel Vigoda — Tue, 21 May 2024 21:39:50 +0000

Total Time

Prep: 35 min. Bake: 45 min.

Makes

32 servings

Ingredients

3 packages (16 ounces each) uncooked ziti pasta
8 cups extra-sharp cheddar cheese, shredded
2 cups shredded Parmesan cheese
2 cups shredded smoked Gouda cheese
1 cup butter, softened
4 cups whole milk
1 cup ketchup
1 large onion, choppped
1/2 cup yellow mustard
1/3 cup packed brown sugar
2 garlic cloves, minced
3 fresh thyme sprigs, leaves removed and chopped
1 tablespoon coarsely ground pepper
2 teaspoons salt
1 to 2 tablespoons Bajan hot pepper sauce

Text Ingredients

Directions

Preheat oven to 350°. In a large stockpot, cook pasta according to package directions. Drain pasta and return to pot. Combine cheeses; reserve 4 cups for topping. On low heat, stir in remaining ingredients and cheeses into pasta until well combined and cheese begins to melt. Transfer to two greased 13x9-in. baking dishes. Sprinkle with reserved 4 cups shredded cheeses.

Bake, uncovered, until golden brown and cheese is melted, 45-50 minutes. Let stand 5 minutes before serving.

Nutrition Facts

3/4 cup: 420 calories, 22g fat (13g saturated fat), 63mg cholesterol, 705mg sodium, 39g carbohydrate (8g sugars, 2g fiber), 18g protein.

Mexican Street Corn Salad (Esquites)

Ivis Estrada — Wed, 22 May 2024 14:58:33 +0000

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Ingredients

2 tablespoons olive oil
3 cups fresh or frozen corn, thawed
1/2 cup mayonnaise
1/3 cup crumbled Cotija cheese
1/3 cup chopped fresh cilantro
2 green onions, thinly sliced
1 jalapeno pepper, seeded and minced
1 tablespoon lime juice
2 garlic cloves, minced
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/8 teaspoon salt
1/8 teaspoon pepper
Lime wedges, optional

Text Ingredients

Directions

In a large skillet, heat oil over medium-high heat. Add corn; cook and stir until lightly charred, 8-10 minutes. Transfer to a large bowl. Stir in remaining ingredients. Serve warm. If desired, garnish with additional minced cilantro, crumbled Cotija cheese and lime wedges.

Nutrition Facts

1/2 cup: 252 calories, 21g fat (4g saturated fat), 13mg cholesterol, 259mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 4g protein.

Easter Deviled Eggs

Suzanne Podhaizer — Fri, 17 May 2024 17:02:07 +0000

Total Time

Prep/Total Time: 20 min.

Makes

1 dozen

Ingredients

6 hard-boiled large eggs, peeled
1/4 cup mayonnaise
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Assorted food coloring
1/8 teaspoon paprika

Text Ingredients

Directions

Cut eggs in half lengthwise; remove yolks and set aside egg whites. In a large bowl, mash yolks. Mix in mayonnaise, mustard, garlic powder, salt and pepper. Cover and refrigerate while preparing egg whites.

Prepare food coloring according to package directions for egg dyeing. Dye egg whites to desired colors. Drain on paper towels. Spoon or pipe filling into egg whites; sprinkle with paprika. Refrigerate until serving.

Nutrition Facts

1 stuffed egg half: 70 calories, 6g fat (1g saturated fat), 95mg cholesterol, 79mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 3g protein.