Find Delicious Recipes by Ingredient | Taste of Home https://www.tasteofhome.com/recipes/ingredients/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Tue, 18 Jun 2024 21:30:18 +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 Find Delicious Recipes by Ingredient | Taste of Home https://www.tasteofhome.com/recipes/ingredients/ 32 32 Fried Ribs https://www.tasteofhome.com/recipes/fried-ribs/ Tue, 18 Jun 2024 15:51:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2005872
Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup white rice flour
  • 2 teaspoons salt
  • 1-1/2 teaspoons pepper
  • 1-1/2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 pounds pork baby back ribs, cut into individual ribs
  • Oil for deep-fat frying
  • Optional: Barbecue sauce or sweet chili sauce
Text Ingredients

Directions

  1. In shallow dish, combine the first 7 ingredients. Add ribs, a few pieces at a time and toss to coat; shake off excess.
  2. In an electric skillet or deep fryer, heat oil to 375°. Fry ribs, a few at a time, until golden brown, 5-7 minutes, turning once. Drain on paper towels. If desired serve with sauce.

Nutrition Facts

3 ounces cooked pork: 500 calories, 44g fat (9g saturated fat), 81mg cholesterol, 249mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 23g protein.

]]> Cucumber Margarita https://www.tasteofhome.com/recipes/cucumber-margarita/ Tue, 18 Jun 2024 02:48:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1984503
A cool and refreshing twist on the classic cocktail, this cucumber margarita combines the bright flavors of lime and triple sec with the crisp and earthy flavors of cucumbers. The cucumbers provide enough sweetness that you can skip the simple syrup for this beverage! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep/Total Time: 10 min.

Makes

1 serving

Ingredients

  • 1-1/4 cups sliced English cucumber, divided
  • 1 lime wedge
  • Coarse sea salt, optional
  • Ice cubes
  • 2 ounces blanco tequila
  • 1 ounce triple sec
  • 1/2 ounce lime juice
Text Ingredients

Directions

  1. Place 1 cup sliced cucumber into a food processor; process until pureed. Press through a fine-mesh strainer into a bowl; discard pulp.
  2. If desired, moisten rim of 1 cocktail glass with lime wedge and sprinkle salt on a plate; dip rim in salt. Fill glass with ice.
  3. In an empty cocktail shaker, combine tequila, Triple Sec, lime juice and 1 ounce strained cucumber juice. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass. Stir in remaining 1/4 cup cucumber slices. Garnish with lime wedge.

Nutrition Facts

1 serving: 238 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 15g carbohydrate (12g sugars, 0 fiber), 0 protein.

]]> Protein Balls https://www.tasteofhome.com/recipes/protein-balls-recipe/ Mon, 17 Jun 2024 19:21:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987745
Total Time

Prep: 15 min. + chilling

Makes

2-1/2 dozen

Ingredients

  • 1-1/2 cups quick-cooking oats
  • 1/2 cup chia seeds
  • 1/2 cup honey or maple syrup
  • 1/2 cup creamy peanut butter
  • 1/4 cup vanilla or chocolate protein powder
  • 1/4 cup miniature semisweet chocolate chips
Text Ingredients

Directions

  1. In a large bowl, combine all ingredients. Refrigerate 1 hour or until firm enough to roll. Shape into 1-1/2-in. balls. Store in the refrigerator.

Nutrition Facts

1 piece: 82 calories, 4g fat (1g saturated fat), 0 cholesterol, 23mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 2g protein.

]]> Pomegranate Martini https://www.tasteofhome.com/recipes/pomegranate-martini-2/ Mon, 17 Jun 2024 17:06:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1995808
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

  1. 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.

]]> Spicy Fried Chicken https://www.tasteofhome.com/recipes/spicy-fried-chicken/ Sat, 15 Jun 2024 01:48:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1983299
Add a pinch of heat to your favorite fried chicken with this spicy version. Don't be fooled—this tender chicken's hot pepper sauce and cayenne pepper seasoning might seem mild at first, but it'll linger in your mouth. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep: 25 min. + marinating Cook: 15 min./batch

Makes

6 servings

Ingredients

  • 1 quart buttermilk
  • 1/3 cup hot pepper sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • COATING:
  • 2 cups all-purpose flour
  • 2 tablespoons cayenne pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Oil for deep-fat frying
Text Ingredients

Directions

  1. In a large bowl, combine buttermilk, hot sauce, garlic powder, salt and pepper. Add chicken; turn to coat. Refrigerate, covered, 8 hours or overnight.
  2. In a shallow dish, whisk flour, cayenne, garlic powder, salt and pepper. Remove chicken from buttermilk mixture. Dip chicken in flour mixture to coat both sides; shake off excess. Arrange on a wire rack over a baking sheet. Let stand 30 minutes.
  3. In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, several pieces at a time, until chicken is golden brown and juices run clear, 7-8 minutes on each side. Drain on paper towels.

Nutrition Facts

5 ounces cooked chicken: 553 calories, 40g fat (7g saturated fat), 106mg cholesterol, 375mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 36g protein.

]]> Watermelon Martini https://www.tasteofhome.com/recipes/watermelon-martini/ Fri, 14 Jun 2024 20:25:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1995809
A bright and sweet cocktail, the simple ingredients of watermelon juice, vodka and lime juice blend to form a well-balanced martini. Garnish it with a slice of watermelon for a refreshing snack to end the drink with. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep/Total Time: 5 min.

Makes

1 serving

Ingredients

  • 2 ounces strained watermelon juice
  • 2 ounces vodka
  • 1/2 ounce Cointreau
  • 1/2 ounce simple syrup
  • 1/2 ounce lime juice
  • 1 small watermelon wedge
Text Ingredients

Directions

  1. Fill a shaker half full with ice. Add watermelon juice, vodka, Cointreau, syrup and lime juice. Cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into glass. Garnish with watermelon wedge.

Nutrition Facts

1 serving: 276 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 30g carbohydrate (27g sugars, 0 fiber), 0 protein.

]]> Amish Potato Salad https://www.tasteofhome.com/recipes/amish-potato-salad-recipe/ Fri, 14 Jun 2024 04:06:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1997838
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

  1. 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.
  2. 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.

]]> Blackened Shrimp https://www.tasteofhome.com/recipes/blackened-shrimp/ Mon, 03 Jun 2024 13:07:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1978352
With a nice amount of spice, this blackened shrimp makes for a great quick dinner. It's perfect served over rice. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Ingredients

  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
  • 3 tablespoons butter
  • Lemon wedges
Text Ingredients

Directions

  1. In a large bowl, combine the first 8 ingredients. Add shrimp; toss to coat.
  2. In a large cast iron or heavy-duty skillet, melt butter over medium heat. Add shrimp; cook and stir until shrimp turn pink and edges are browned. Serve with lemon wedges.

Nutrition Facts

about 10 shrimp: 230 calories, 11g fat (6g saturated fat), 230mg cholesterol, 567mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 28g protein.

]]> Oven-Fried Chicken Thighs https://www.tasteofhome.com/recipes/oven-fried-chicken-thighs/ Tue, 28 May 2024 19:50:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1978907
Taking a classic and making it oven-ready is what you'll love about this oven-fried chicken thighs recipe. Made with simple everyday ingredients and a crunchy seasoned panko blend, it's less messy and plenty flavorful. The perfect go-to meal! —Kizmet Byrd, Fort Wayne, Indiana
Total Time

Prep: 20 min. Bake: 1 hour.

Makes

6 servings

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup panko bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons Italian seasoning
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons seafood seasoning
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 bone-in, skin on chicken thighs (2-1/4 pounds)
  • 2 large eggs
  • 1 tablespoon 2% milk
Text Ingredients

Directions

  1. Preheat oven to 400°. Add butter and olive oil to 15x10x1-in. baking pan. Place in oven while preparing chicken.
  2. In a shallow bowl, mix bread crumbs, Parmesan cheese and Italian seasoning. In another shallow bowl, mix flour, cornstarch, seafood seasoning, garlic powder, salt and pepper. Whisk eggs and milk in a third shallow bowl. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere.
  3. Mix melted butter and olive oil in pan. Add chicken, skin side down. Bake 30 minutes. Turn and bake until a thermometer reads 170°-175°, 25-30 minutes. Remove to paper towels to drain before serving.

Nutrition Facts

1 piece: 360 calories, 23g fat (7g saturated fat), 154mg cholesterol, 312mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 27g protein.

]]> Deep-Fried Chicken Legs https://www.tasteofhome.com/recipes/deep-fried-chicken-legs/ Tue, 28 May 2024 16:36:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1978068
When you want the flavors of restaurant-worthy chicken but don't want a hassle making it, this easy deep-fried chicken legs recipe is the one for you. Perfectly seasoned with salt, pepper, paprika, garlic and onion powder, the chicken is dunked in a deep fryer, resulting in a crisp coating and juicy, tender chicken. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

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

Makes

4 servings

Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons paprika
  • 1-1/2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 large eggs, lightly beaten
  • 1 cup 2% milk
  • 8 chicken drumsticks
  • Oil for deep-fat frying
Text Ingredients

Directions

  1. In a shallow bowl, combine the first 6 ingredients. In another shallow bowl, whisk eggs and milk. Place chicken in flour mixture, a few pieces at a time. Turn to coat, shaking off excess. Dip chicken in egg mixture. Coat again in flour mixture.
  2. In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, several pieces at a time, until chicken is golden brown and juices run clear, 7-8 minutes on each side. Drain on paper towels.

Nutrition Facts

2 chicken legs: 502 calories, 35g fat (5g saturated fat), 113mg cholesterol, 448mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 32g protein.

]]> Mocha Shortbread Sandwich Cookies https://www.tasteofhome.com/recipes/mocha-shortbread-sandwich-cookies/ Thu, 23 May 2024 16:09:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1995815
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

  1. Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water. Cool to room temperature.
  2. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in coffee mixture. Gradually beat in flour.
  3. 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.
  4. 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.

]]> Can You Eat Peach Skin? https://www.tasteofhome.com/article/can-you-eat-peach-skin/ https://www.tasteofhome.com/article/can-you-eat-peach-skin/#respond Mon, 20 May 2024 18:00:55 +0000 https://www.tasteofhome.com/?p=1993868 You can eat peach skin! Here's everything you need to know about the pros and cons.

The post Can You Eat Peach Skin? appeared first on Taste of Home.

]]> Peach season typically lasts from May through August. While there are different types of peaches, they’re allknown for their soft flesh, sweet flavor and juiciness. They can be enjoyed raw, cooked or baked. Most people peel peaches before baking, but good news: You don’t have to!

Psst: Here’s how to freeze peaches, so you can enjoy ripe, juicy peaches all year.

Is peach skin safe to eat?

Peach skin is perfectly safe to eat. When shopping for peaches, look for ones that are bright and vibrant in color. They should feel slightly soft and already have that incredible peachy aroma.

Like other fruits and vegetables, be sure to wash peaches before eating them due to trace amounts of pesticides that could be present on the skin. I suggest running water over the peaches and gently rubbing the skin. It’s best to use your hands when washing peaches since their skin is so delicate. Another option is to spritz with homemade produce wash before rinsing.

Pros and Cons of Eating Peach Skin

According to the American Heart Association, peach skin is a source of many antioxidants and vitamins. Peaches are a rich source of fiber, which improves digestion and helps you feel fuller for longer. Vitamin A is good for your eyesight and immune system. Vitamin C is great for improving skin and can also fight free radicals that cause cancer. Learn more about the health benefits of peaches.

The downside of eating peach skin is that it could contain pesticide residue, so it’s important to wash peaches before eating. Additionally, avoid eating peach skins if you have irritable bowel syndrome (IBS) or other digestive issues.

Ways to Eat Peach Skin

peach cobbler

If you want to save time baking, don’t worry about peeling the peaches for popular desserts like peach cobbler or peach pie. For more unique ideas, toss skin-on peaches in a blender with peach nectar, yogurt and ice cubes for a creamy peach smoothie or infuse homemade simple syrup with peeled peach skins. Just remember to wash the fruit first!

Up Next: Here are the fruits and vegetables you shouldn’t peel.

The post Can You Eat Peach Skin? appeared first on Taste of Home.

]]> https://www.tasteofhome.com/article/can-you-eat-peach-skin/feed/ 0 Overnight Butternut & Bacon Strata https://www.tasteofhome.com/recipes/overnight-butternut-bacon-strata/ Fri, 17 May 2024 19:24:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994154
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 https://www.tasteofhome.com/recipes/breakfast-empanadas/ Fri, 17 May 2024 19:51:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994152
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

  1. 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.
  2. 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.
  3. 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.
  4. 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 https://www.tasteofhome.com/recipes/cold-weather-braised-beef/ Fri, 17 May 2024 19:41:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994150
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

  1. 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.
  2. 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.
  3. 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.
  4. 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 https://www.tasteofhome.com/recipes/grab-and-go-freezer-cheesecakes/ Fri, 17 May 2024 20:30:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994148
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

  1. 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.
  2. 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.
  3. 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.

]]> Green Chile Butternut Squash Soup https://www.tasteofhome.com/recipes/green-chile-butternut-squash-soup/ Fri, 17 May 2024 20:34:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994144
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

  1. Combine the first 11 ingredients into a 6-qt. slow cooker. Cook, covered, on low until vegetables are soft, 6-7 hours.
  2. 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 https://www.tasteofhome.com/recipes/merry-mint-christmas-cheesecake/ Fri, 17 May 2024 20:27:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994142
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

  1. 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.
  2. In a microwave-safe bowl, melt 1/2 cup vanilla chips; set aside. In another microwave-safe bowl, melt chocolate chips; set aside.
  3. 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.)
  4. 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.
  5. Meanwhile, stir melted chocolate chips into second bowl of reserved batter. Carefully spoon chocolate layer over red layer. Bake 20 minutes longer.
  6. 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.
  7. 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.
  8. 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 https://www.tasteofhome.com/recipes/overnight-apricot-pecan-coffee-cake/ Fri, 17 May 2024 19:22:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994139
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

  1. 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.
  2. 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.
  3. 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 https://www.tasteofhome.com/recipes/baked-chorizo-corn-dip/ Fri, 17 May 2024 19:32:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994137
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

  1. Preheat the oven to 350°. In a large skillet, cook chorizo over medium heat until cooked through, 6-8 minutes, breaking into crumbles; drain.
  2. 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.
  3. 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 https://www.tasteofhome.com/recipes/sunrise-pancake-casserole/ Fri, 17 May 2024 19:28:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994135
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

  1. In a large skillet, cook pork over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain.
  2. 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.
  3. 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.

]]> Popcorn Shrimp https://www.tasteofhome.com/recipes/popcorn-shrimp/ Fri, 17 May 2024 22:58:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1983301
You'll really taste the herby, garlicky seasoning in the breading of these popcorn shrimps. Pair it with your favorite dipping sauce and a side of fries or salad for a complete meal. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

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

Makes

4 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large eggs
  • 1/2 cup 2% milk
  • 1 cup dry bread crumbs
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
  • Oil for deep-fat frying
Text Ingredients

Directions

  1. In a shallow bowl, mix flour, salt and pepper. In a separate shallow bowl, whisk eggs and milk. Combine bread crumbs, parsley and garlic powder in a third shallow bowl. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumbs, patting to help adhere.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp in batches until golden brown, 2-3 minutes. Drain on paper towels.

Nutrition Facts

about 11 shrimp: 302 calories, 15g fat (2g saturated fat), 165mg cholesterol, 364mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 23g protein.

]]> Steamed Shrimp https://www.tasteofhome.com/recipes/steamed-shrimp/ Tue, 04 Jun 2024 15:33:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1993732
These simple steamed shrimp cook in just 20 minutes and retain a lemon garlic flavor. If you're serving the shrimp cold, drop them in an ice bath after steaming. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep/Total Time: 20 min.

Makes

4 servings

Ingredients

  • 1 small lemon, sliced
  • 1 small onion, sliced
  • 3 garlic cloves, smashed
  • 2 bay leaves
  • 1-1/2 pounds uncooked shell-on shrimp (26-30 per pound)
  • Optional: seafood cocktail sauce and lemon wedges
Text Ingredients

Directions

  1. Place lemon, onion, garlic and bay leaves in pan; add 1-in. water. Place steamer basket over water, making sure water is not touching bottom of basket. Bring water to a boil.
  2. Add shrimp. Reduce heat to maintain a simmer; steam, covered, until shrimp just turn pink, 3-5 minutes. Serve hot or, if desired, immediately drop shrimp into bowl of ice water; drain.

Nutrition Facts

4 ounces cooked shrimp: 144 calories, 2g fat (0 saturated fat), 207mg cholesterol, 201mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 4 lean meat.

]]> Blackened Salmon https://www.tasteofhome.com/recipes/blackened-salmon/ Sat, 18 May 2024 23:00:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1993713
This blackened salmon is seasoned to perfection. It's smoky, crispy and can be served with mashed potatoes or your favorite greens. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Ingredients

  • 2 tablespoons garlic powder
  • 1 tablespoon salt
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon cayenne pepper
  • 1 tablespoon pepper
  • 2-1/2 teaspoons paprika
  • 4 salmon fillets (6 ounces each)
  • 2 tablespoons butter
Text Ingredients

Directions

  1. In a large shallow dish, combine the first 8 ingredients. Add fillets, 2 at a time, and turn to coat.
  2. In a large skillet, cook fillets in butter over medium heat until fish just begins to flake easily with a fork, 4-6 minutes on each side.

Nutrition Facts

1 fillet: 330 calories, 22g fat (7g saturated fat), 101mg cholesterol, 788mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 29g protein.

]]> Air-Fryer Frozen Burgers https://www.tasteofhome.com/recipes/air-fryer-frozen-burgers/ Sun, 09 Jun 2024 00:20:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1993699
Need a quick meal? These frozen burgers cook in just 15 minutes in the air-fryer. All you have to do is flip them! —Jenna Urben, McKinney, Texas
Total Time

Prep/Total Time: 25 min.

Makes

2 servings

Ingredients

  • 2 frozen raw beef patties (about 6 ounces each)
  • Cooking spray
  • Salt and pepper
  • 2 hamburger buns, split
  • Optional toppings: Ketchup, mustard, cheese, lettuce, tomato
Text Ingredients

Directions

  1. Spray both sides of frozen patties with cooking spray. Sprinkle generously with salt and pepper.
  2. Preheat air fryer to 350°. Arrange patties in a single layer in greased air fryer. Cook until a thermometer reads 160°, 8-10 per side.
  3. Serve on buns with toppings of your choice.

Nutrition Facts

1 burger: 437 calories, 22g fat (8g saturated fat), 105mg cholesterol, 312mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 34g protein.

]]> Teriyaki Shrimp https://www.tasteofhome.com/recipes/teriyaki-shrimp/ Mon, 27 May 2024 19:41:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1992623
Switch things up from the traditional chicken dish by making this teriyaki shrimp—a seafood dish that's just as delicious! Tender shrimp is covered in a homemade teriyaki sauce made with soy sauce, ginger, garlic and more for a burst of flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Ingredients

  • 2 teaspoons cornstarch
  • 2 tablespoons plus 1/4 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons packed brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons canola oil
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 2 green onions, sliced
  • Optional: Hot cooked rice and sesame seeds
Text Ingredients

Directions

  1. In a small bowl, whisk cornstarch and 2 tablespoons water until smooth. Stir in soy sauce, remaining 1/4 cup water, brown sugar, vinegar and sesame oil.
  2. In a large skillet, heat oil over medium heat. Add shrimp; cook and stir until shrimp turn pink, 4-6 minutes. Add ginger and garlic; cook and stir 1 minute longer.
  3. Whisk soy sauce mixture; add to pan. Bring to a boil. Cook and stir 1 minute or until slightly thickened. Sprinkle with green onions. If desired, serve with rice and sesame seeds.

Nutrition Facts

about 3/4 cup: 268 calories, 11g fat (1g saturated fat), 207mg cholesterol, 1185mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 30g protein.

]]> Shrimp Mac and Cheese https://www.tasteofhome.com/recipes/shrimp-mac-and-cheese/ Mon, 27 May 2024 20:01:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1991253
The breaded topping on this hearty shrimp mac and cheese gives it a nice crunch. It perfectly complements the gooey and cheesy center. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep: 30 min. Bake: 30 min.

Makes

10 servings

Ingredients

  • 1 package (16 ounces) elbow macaroni or fusilli pasta
  • 1/2 cup butter, divided
  • 1/2 cup all-purpose flour
  • 4 cups 2% milk, warmed
  • 4 cups shredded extra-sharp cheddar cheese
  • 2 cups shredded Gruyere cheese
  • 2 teaspoons salt
  • 3/4 teaspoon freshly ground pepper
  • 1/4 teaspoon ground mustard
  • 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
  • 1-1/2 cups panko bread crumbs
  • 1/2 cup grated Parmesan cheese
Text Ingredients

Directions

  1. Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot.
  2. In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.
  3. Remove from heat; stir in cheeses, salt, pepper and ground mustard. Add to macaroni, stirring to coat. Stir in shrimp.
  4. Transfer to a greased 13x9-in. baking dish. In a small bowl, melt remaining 2 tablespoons butter. Stir in bread crumbs and Parmesan cheese; sprinkle over casserole. Bake, uncovered, until shrimp turn pink and casserole is bubbly, 30-40 minutes.

Nutrition Facts

1-1/4 cups: 700 calories, 37g fat (21g saturated fat), 188mg cholesterol, 1229mg sodium, 51g carbohydrate (7g sugars, 2g fiber), 41g protein.

]]> Shrimp Rangoon https://www.tasteofhome.com/recipes/shrimp-rangoon/ Mon, 27 May 2024 21:12:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1991252
For a new twist on crab rangoon, try this creamy shrimp version. The golden brown bites are a crowd-pleasing appetizer. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

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

Makes

about 3 dozen

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 green onions, sliced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 8 ounces chopped cooked peeled shrimp (about 1 cup)
  • 36 wonton wrappers
  • Oil for deep-fat frying
  • Sweet chili sauce, optional
Text Ingredients

Directions

  1. In a small bowl, beat the first 5 ingredients until smooth. Fold in shrimp.
  2. Spoon 1 teaspoon filling in the center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal.
  3. In an electric skillet or deep fryer, heat oil to 375°. Fry wontons in batches until golden brown, 2-4 minutes, turning once. Drain on paper towels. If desired, serve with sauce.

Nutrition Facts

1 appetizer: 62 calories, 3g fat (1g saturated fat), 23mg cholesterol, 138mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein.

]]> Apple Dump Cake https://www.tasteofhome.com/recipes/apple-dump-cake/ Fri, 14 Jun 2024 03:51:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990835
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

  1. Preheat oven to 350°. Spread pie filling into a greased 13x9-in. baking dish. Sprinkle with cake mix; drizzle with butter.
  2. 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 https://www.tasteofhome.com/recipes/chocolate-liqueur/ Thu, 09 May 2024 22:41:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990508
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

  1. In a 1-qt. glass jar, combine vodka and cacao nibs. Cover with a lid and let stand for 2 weeks, shaking occasionally.
  2. 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.
  3. 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.
  4. 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.

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