Recipes by Meal | Taste of Home

Challah French Toast

Val Goodrich — Tue, 04 Jun 2024 19:33:28 +0000

Honey, vanilla extract, cinnamon, orange zest and cardamom come together for a warm and sweet blend of flavors in this French toast. Day-old Challah creates a crunchy exterior, while the bread stays soft and fluffy inside. It's a must-try spin on the classic breakfast meal. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Total Time

Prep/Total Time: 15 min.

Makes

4 servings

Ingredients

1-1/2 cups half-and-half cream or 2% milk
3 large eggs
2 tablespoons honey
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon grated orange zest
1/8 teaspoon ground cardamom
8 slices day-old challah bread (1 inch thick)
Optional toppings: Butter, maple syrup, fresh berries, whipped cream and confectioners' sugar

Text Ingredients

Directions

In a shallow dish, whisk together the first 8 ingredients. Preheat a greased griddle over medium heat.

Dip bread into egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

Nutrition Facts

2 pieces: 499 calories, 21g fat (13g saturated fat), 218mg cholesterol, 806mg sodium, 59g carbohydrate (21g sugars, 2g fiber), 14g protein.

Stuffed French Toast

Val Goodrich — Tue, 04 Jun 2024 19:26:52 +0000

Cream cheese, confectioners’ sugar and vanilla extract get mixed together to create this French toast stuffing that's melt-in-your-mouth good. Placed between two soft pieces of challah, it’s a decadent breakfast that’s ready in a snap. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Total Time

Prep: 20 min. Cook: 10 min./batch

Makes

6 servings

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 teaspoons vanilla extract
1 loaf (1 pound) challah or egg bread, cut into 12 slices
1-1/2 cups 2% milk
4 large eggs
2 teaspoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons butter
Optional toppings: Butter, maple syrup, strawberries, whipped cream

Text Ingredients

Directions

In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread over 6 slices bread to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk milk, eggs, sugar, cinnamon and salt.

In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with toppings as desired.

Nutrition Facts

1 serving: 524 calories, 29g fat (15g saturated fat), 194mg cholesterol, 549mg sodium, 52g carbohydrate (16g sugars, 2g fiber), 14g protein.

Blackened Shrimp

Lindsay D. Mattison — Mon, 03 Jun 2024 13:07:24 +0000

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

In a large bowl, combine the first 8 ingredients. Add shrimp; toss to coat.

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

Lindsay D. Mattison — Tue, 28 May 2024 19:50:52 +0000

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

Preheat oven to 400°. Add butter and olive oil to 15x10x1-in. baking pan. Place in oven while preparing chicken.

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.
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

Lindsay D. Mattison — Tue, 28 May 2024 16:36:11 +0000

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

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.

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

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.

Overnight Butternut & Bacon Strata

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

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

Total Time

Prep: 1 hour + chilling Bake: 50 min.

Makes

12 servings

Updated: May. 17, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Breakfast Empanadas

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

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

Total Time

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

Makes

2-1/2 dozen

Updated: May. 17, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Cold Weather Braised Beef

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

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

Total Time

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

Makes

8 servings

Updated: May. 24, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Grab-and-Go Freezer Cheesecakes

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

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

Total Time

Prep: 20 min. + freezing

Makes

2 dozen

Updated: May. 17, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Strawberry Lemonade Gelatin

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

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

Total Time

Prep: 15 min. + chilling

Makes

12 servings

Updated: May. 17, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Green Chile Butternut Squash Soup

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

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

Total Time

Prep: 15 min. Cook: 6 hours

Makes

8 servings (2 quarts)

Updated: May. 24, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Merry Mint Christmas Cheesecake

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

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

Total Time

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

Makes

16 servings

Updated: May. 24, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Overnight Apricot Pecan Coffee Cake

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

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

Total Time

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

Makes

15 servings

Updated: May. 24, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Baked Chorizo Corn Dip

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

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

Total Time

Prep: 20 min. Bake: 30 min.

Makes

9 cups

Updated: May. 24, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Sunrise Pancake Casserole

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

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.

Popcorn Shrimp

Risa Lichtman — Fri, 17 May 2024 22:58:48 +0000

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

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.

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

Lindsay D. Mattison — Tue, 04 Jun 2024 15:33:21 +0000

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

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.

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.

30 Crockpot Dip Recipes for Your Next Party

Ivis Estrada — Wed, 15 May 2024 15:52:56 +0000

Nacho Dip

This zesty Crockpot nacho dip is great for any get-together and allows me to spend more time with my guests. I always have requests to bring it when my husband and I attend parties. Sally Hull, Homestead, Florida

Go to Recipe

The post 30 Crockpot Dip Recipes for Your Next Party appeared first on Taste of Home.

Teriyaki Shrimp

Stephanie Gravalese — Mon, 27 May 2024 19:41:19 +0000

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

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.

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.
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

Stephanie Gravalese — Mon, 27 May 2024 20:01:07 +0000

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

Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot.

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.
Remove from heat; stir in cheeses, salt, pepper and ground mustard. Add to macaroni, stirring to coat. Stir in shrimp.
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

Stephanie Gravalese — Mon, 27 May 2024 21:12:17 +0000

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

In a small bowl, beat the first 5 ingredients until smooth. Fold in shrimp.

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.
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.

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.

Amish Chicken and Noodles

Jill Schildhouse — Fri, 10 May 2024 15:38:08 +0000

Total Time

Prep Time: 10 min. Cook Time: 2 hrs

Makes

8 servings

Ingredients

1 broiler/fryer chicken (3 to 4 pounds)
2 tablespoons chicken bouillon granules
2 tablespoons butter
5 to 6 bay leaves
1 package (12 ounces) frozen home-style egg noodles
3/4 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley, optional

Text Ingredients

Directions

Place chicken in a stockpot; add enough water to cover chicken. Stir in bouillon, butter and bay leaves. Slowly bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 1 to 1-1/2 hours.

Remove chicken to a cutting board to cool slightly. Strain broth through a cheesecloth-lined colander. Skim off and discard fat. Remove meat from bones and shred or cut into bite-sized pieces; discard bones. Return 4 cups broth to pot; save remaining broth for another use. Bring to a boil. Stir in noodles. Reduce heat; cover and simmer until noodles are tender and most of the liquid is absorbed, 12-15 minutes. Stir in chicken, salt and pepper. If desired, garnish with parsley.

Nutrition Facts

1 cup: 248 calories, 7g fat (2g saturated fat), 107mg cholesterol, 493mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 22g protein.

Coconut Rice

Lindsay D. Mattison — Fri, 17 May 2024 22:18:58 +0000

Total Time

Prep/Total Time: 20 min.

Makes

6 servings

Ingredients

1 can (13.66 ounces) coconut milk
1 cup uncooked jasmine rice, rinsed
1/3 cup water
4 teaspoons sugar
1/4 teaspoon salt
Optional: Toasted sweetened shredded coconut and black sesame seeds

Text Ingredients

Directions

In a large saucepan, combine coconut milk, rice, water, sugar and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 10-12 minutes. Fluff with a fork.

Nutrition Facts

1/2 cup: 237 calories, 11g fat (10g saturated fat), 0 cholesterol, 116mg sodium, 31g carbohydrate (4g sugars, 0 fiber), 4g protein.

Million-Dollar Pies

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

Total Time

Prep: 20 min. + chilling

Makes

2 pies (6 pieces each)

Ingredients

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

Text Ingredients

Directions

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

Nutrition Facts

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

Cheeseburger Tater Tot Casserole

Suzanne Podhaizer — Wed, 15 May 2024 14:58:23 +0000

Total Time

Prep: 20 min. Bake: 45 min.

Makes

12 servings

Ingredients

2 pounds ground beef
3/4 cup sliced sweet pickles, chopped
1 small onion, chopped
1 garlic clove, minced
1-1/2 cups Thousand Island salad dressing, divided
1 teaspoon salt
1/2 teaspoon pepper
1 package (32 ounces) frozen Tater Tots
2-1/2 cups shredded cheddar cheese, divided

Text Ingredients

Directions

Preheat oven to 350°. In a Dutch oven, cook beef, pickles, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in 1 cup dressing, salt and pepper. Add Tater Tots and 2 cups of cheese; stir to combine. Transfer to a greased 13x9-in. baking dish.

Bake, uncovered, 35-40 minutes or until heated through. Add remaining cheese on top. Bake until cheese is melted, about 5 minutes. Drizzle top with remaining 1/2 cup dressing. Garnish with additional sweet pickles, if desired.

Nutrition Facts

1 cup: 496 calories, 34g fat (10g saturated fat), 75mg cholesterol, 1045mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 20g protein.

Peach & Burrata Salad

Lauren Pahmeier — Fri, 24 May 2024 14:55:23 +0000

Total Time

Prep/Total Time: 25 min.

Makes

6 servings

Ingredients

10 fresh raspberries
1/2 cup orange juice
1/3 cup extra virgin olive oil
3 tablespoons champagne vinegar
1/2 teaspoon grated orange zest
SALAD:
3 medium peaches, halved
4 cups cubed ciabatta bread
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
6 cups fresh arugula
8 ounces burrata cheese, torn into bite-sized pieces
1/2 cup salted shelled pistachios
1/3 cup thinly sliced fresh basil

Text Ingredients

Directions

In a small bowl, crush raspberries. Whisk in next 4 ingredients.

Grill peaches, covered, over medium heat until light grill lines appear, 3-4 minutes on each side. Remove to a cutting board. Cut into slices.
Arrange ciabatta in a single layer on an ungreased baking sheet. Drizzle with olive oil and sprinkle with salt; toss to coat. Broil 3-4 in. from the heat until golden brown, 3-5 minutes, stirring once.
In a large bowl, toss arugula with half the vinaigrette; arrange on a large serving platter. Top with peaches, burrata, croutons, pistachios and basil. Drizzle with remaining vinaigrette. If desired, sprinkle with additional salt and pepper.

Nutrition Facts

1 cup: 401 calories, 28g fat (8g saturated fat), 27mg cholesterol, 322mg sodium, 27g carbohydrate (12g sugars, 4g fiber), 12g protein.

Texas Twinkies

Rosemary Siefert — Fri, 31 May 2024 15:23:58 +0000

Everyone will be happy when these classic stuffed peppers show up at your next party. The combination of salty bacon, creamy cheese and heat from the pepper makes them irresistible. —Taste of Home Test Kitchen

Total Time

Prep: 25 min. Bake: 40 min.

Makes

16 appetizers

Ingredients

10 bacon strips, halved widthwise
16 jalapeno peppers
1 package (8 ounces) cream cheese, softened
1 cup shredded or chopped smoked beef brisket
1/2 cup shredded pepper jack cheese
1/2 teaspoon garlic salt
1/2 cup barbecue sauce

Text Ingredients

Directions

In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.

Cut a lengthwise slit in each pepper, exposing the center, but not cutting all the way through. Make a crosswise slit just below the stem, leaving the stem intact. Use a small spoon to remove seeds and membranes.
In a large bowl, beat cream cheese until light and fluffy. Beat in brisket, pepper jack cheese and salt. Spoon into peppers. Wrap a bacon piece around each pepper; secure with a toothpick.
Place on an ungreased baking sheet. Bake until peppers are tender and bacon is cooked through, 30-35 minutes. Brush with barbecue sauce. Broil 4 in. from the heat until bacon is crispy, 2-3 minutes.

Nutrition Facts

1 stuffed pepper: 125 calories, 9g fat (5g saturated fat), 31mg cholesterol, 312mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 7g protein.