Recipes - Dinner, Appetizers, Snacks, Desserts & More from Taste of Home

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Best Overall

Ooni Koda 16

Pros:

Gas-powered for convenient use
Simple to set up
Reaches 950 degrees
Spacious 16-inch cooking area
Carbon steel exterior with folding legs

Cons:

Tools such as pizza peel and turner sold separately
L-shaped flame requires careful watch and turning

The Ooni Koda 16 is awarded the top spot for best Ooni pizza oven because of its versatility, durability and ease of use.

The sleek oven is constructed from carbon-coated steel, which plays a role in heat retention while the oven is on. That black powder coating on the exterior helps to protect the pizza oven from a variety of elements, making it very durable for years of outdoor use. It weighs just under 40 pounds, so it’s not the most portable of the Ooni ovens, but that extra weight is all worth it for the extra cooking space that comes with it. With 16 inches of cordierite pizza stone space and a wide opening, it’s easier to turn pizzas. It also means you can put larger cast iron pans in the oven, allowing you to cook everything from grilled veggies to meatballs or even nachos.

Once the oven is hooked up to a propane tank and the ignition switch on the side is turned on, it takes 20 minutes to preheat. That time brings the pizza stone and oven to about 800 degrees, though the oven can reach 950 degrees. I find that cooking pizzas between 750 to 850 degrees is my preferred temperature, which means I can cook pizzas in under two minutes. The oven has an L-shaped flame on the left side. It’s important to keep an eye and turn pizzas frequently in this oven to achieve even browning of the crust.

Thanks to its roomy design, I’ve found it simple to clean this oven. You can keep the oven on high to help cook off any burnt-on food remnants or use a pizza oven brush to help scrape things off. The stone is removable, so you can allow it to cool, take it out and easily clean out the back of the oven. While the Ooni Koda 16 is my top overall pick, the brand also makes the same oven in a smaller size. Our team also tested the Ooni Koda 12. It has all of the same features but comes with a smaller 12-inch cooking area at a lower price point.

The post The Best Ooni Pizza Ovens, Based on Our Expert Testing appeared first on 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

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

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

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

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

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.

Presenting the Winners from Our Make-Ahead Magic Recipe Contest

Alyssa Asaro — Fri, 24 May 2024 13:32:59 +0000

Grand Prize: Sunrise Pancake Casserole

This unique sausage and pancake casserole combines the sweet and savory flavors of a traditional breakfast in a convenient, make-ahead dish. You can use homemade pancakes or thawed frozen pancakes for a quick and easy version. Shannon Buck, Woodinville, Alabama

Go to Recipe

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

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

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.

Can You Eat Peach Skin?

Jenna Urben — Mon, 20 May 2024 18:00:55 +0000

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

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.

Overnight Butternut & Bacon Strata

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

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

Total Time

Prep: 1 hour + chilling Bake: 50 min.

Makes

12 servings

Updated: May. 17, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Breakfast Empanadas

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

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

Total Time

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

Makes

2-1/2 dozen

Updated: May. 17, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Cold Weather Braised Beef

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

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

Total Time

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

Makes

8 servings

Updated: May. 24, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Grab-and-Go Freezer Cheesecakes

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

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

Total Time

Prep: 20 min. + freezing

Makes

2 dozen

Updated: May. 17, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Strawberry Lemonade Gelatin

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

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

Total Time

Prep: 15 min. + chilling

Makes

12 servings

Updated: May. 17, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Green Chile Butternut Squash Soup

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

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

Total Time

Prep: 15 min. Cook: 6 hours

Makes

8 servings (2 quarts)

Updated: May. 24, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Merry Mint Christmas Cheesecake

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

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

Total Time

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

Makes

16 servings

Updated: May. 24, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Overnight Apricot Pecan Coffee Cake

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

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

Total Time

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

Makes

15 servings

Updated: May. 24, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Baked Chorizo Corn Dip

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

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

Total Time

Prep: 20 min. Bake: 30 min.

Makes

9 cups

Updated: May. 24, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

Sunrise Pancake Casserole

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

Total Time

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

Makes

8 servings

Updated: May. 17, 2024

Ingredients

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

Directions

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

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

Nutrition Facts

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

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

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

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.

Harry & David Review: Are These Gourmet Gifts Worth the Hype?

Katie Bandurski — Wed, 15 May 2024 23:05:25 +0000

When it comes to ordering a food gifteither for yourself or a loved onethe choices are pretty overwhelming. From cheese and snacks to the classic fruit delivery or chocolate gift basket, there are hundreds of products to sift through. But when it comes to food care packages, there’s one retailer with a storied history: Harry & David.

At Taste of Home, we’ve spent countless hours testing gift baskets, and time after time, we’ve seen strong results from iconic food gift brand, Harry & David. Heres what you need to know before placing an order.

What Is Harry & David?

Harry & David is a mail-order gifting platform thats been sending fresh fruit and food gifts since 1934. While primarily based online, the brand has a flagship store in Medford, Oregon.

You can find about anything at Harry & Davidfrom sweet treats to dinner spreads. They also offer non-consumables, like flowers, plants and homewares. Some of the brands most iconic offerings are their Royal pears and Moose Munch popcorn.

In addition to the official Harry & David website, you can find select gifts on Amazon.

How We Tested Harry & David

To date, our team has tested over a dozen Harry & David products in nearly every category, including evergreen and seasonal items. We evaluated each gift on the delivery experience, packaging, quality and taste. Theres no denying these gifts are pricey, so we keep value top of mind, too.

Gift Baskets and Boxes

This is the crme de la crme of Harry & David, and we mean it when we say theres a food gift basket for every occasion. Heading to a retirement party? Send em off in style with an assortment of meats, cheese and munchies. Celebrating an engagement or housewarming? Dont forget the wine! The brand has plenty of pick-me-ups for more somber occasions that require a sympathy gift basket, too.

One of our favorite picks is the massive Chest of Chocolates with Wine. This behemoth of sweets showcases a little bit of everything, including Moose Munch popcorn, chocolate decadence cake, candies galore and a bottle of red blend wine.

The chest of chocolates and wine were packaged very carefullysome of the best packaging I’ve seen when it comes to keeping items safe and intact, shares Shopping Editor Mary Henn. Contents seem a bit smaller in person than what’s pictured online, but there’s a good variety of chocolates.

Speaking of Moose Munch, this stuff will keep you coming back for more. Product Testing Manager Annamarie Higley tried a holiday drum of Moose Munch and appreciated the deviation from the typical salty snack. The popcorn was fresh and not at all chewy or stale, despite shipping and intense toppings, Annamarie says. It was indulgent and rich, but still, I couldnt help myself from going back for handful after handful. Its easily the best popcorn Ive ever eaten.

Luckily, the flavors we testedmilk chocolate, dark chocolate and classic caramelare available year-round in a cheery Moose Munch Trio gift box.

MARY HENN/TASTE OF HOME (2)

Chest of Chocolates with Wine

VIA MERCHANT

Moose Munch Trio

Fruit

The pears that started it all! Harry & David are synonymous with their royal pears. Youll see different varieties available depending on what time of year youre shopping, but the most famous is the Royal Riviera variety available during the holiday season.

Culinary Producer Sarah Tramontewas impressed by her box of Royal Riviera Christmas pears. I was pleasantly surprised by the quality of these pears, they were delicious, and the packaging kept them in great condition, Sarah says. Pears can be hard to find in stores with little blemishes, but these were perfect.

Beyond pears, youll find plenty of other fruit gift baskets and monthly fruit subscriptions. Shopping Editor Emily Way reviewed the Fruit and Cheese Club and was blown away by the variety.

My March shipment came with six huge HoneyBells accompanied by an eight-ounce slab of Wood River Creamery cheddar gruyere, Emily says. As someone notoriously picky about her oranges, I was super impressed with the quality of the produce. The HoneyBell citruses were big, juicy and offered just the right touch of sweetness. The cheddar gruyre was creamy and offered a pleasant sharpness that contrasted well with the HoneyBells mild flavor.

VIA MERCHANT

Royal Verano Pears

EMILY WAY/TASTE OF HOME (2)

Fruit and Cheese Club

Flowers and Plants

Harry & Davids parent company is 1-800 Flowers, so I had high expectations when testing the Bulb of the Month Club.

I received Aprils tulip and hyacinth garden. It arrived, quite literally, as a pot of dirt. But after watering and a few days in a sunny spot, shoots started to emerge. With a little TLC, this arrangement came to life (rather than wilting and decaying like fresh flowers do). Plus, after the blooms are mature, I can plant them in my garden for enjoyment next year.

Beyond the blub club, you can find a number of succulents and plant gifts, as well as fresh bouquets fulfilled by 1-800 Flowers.

KATIE BANDURSKI/TASTE OF HOME (2)

Bulb of the Month Club

Bakery

It should come as no surprise that Harry & David offers tasty baked goods, too. After all, their sister company, Cheryl’s Cookies, is an editor favorite.

Emily sampled the Signature Bakery Assortment, which is overflowing with cakes, baklava, galettes, cookies and a cinnamon swirl. “Everything looks fresh, and upon opening the box it smelled absolutely lovely, like a local bakery,” Emily says of the delivery experience. “Excellent varietytheres a little something for everyone whether youre a fan of fruity cookies and cakes or prefer chocolate. My husband and I went through about half the treats after a week. The good thing is that everything freezes well, so thats an option if your giftee cant work their way through it quickly enough (though that shouldnt be a problemeverything is delicious!)”

Her favorite treat? The lemon poppyseed cake. “Absolutely beautiful! The cake was in pristine condition, and the icing on top looked great even after shipping. The poppy seeds were evenly distributed, too. The whole thing was lovely.”

During the holiday season, we also gave the brand’s Christmas cookie delivery high marks. Associate Product Tester Dylan Fischer gave the Christmas Cookie Collection a respectable rating, noting, “While it’s slightly on the pricier side, you are receiving a solid amount of (mostly) well-made cookies in a very slick, festive box. Makes for a great gift!”

EMILY WAY/TASTE OF HOME (2)

Signature Bakery Assortment

Gourmet Food

If theres one category from Harry & David were not entirely sold on, its the Gourmet Foods section. While a solid option for ordering specialty holiday meals, our testing found their general meat delivery disappointing.

Reviewer Allison Robicelli, who is a former professional chef, found that the Classic Fine Meats Collection left a lot to be desired. Her package included teriyaki chicken breasts, bacon-wrapped pork chops, lamb porterhouses and top sirloin beef filets.

These were fine. That’s allfine, Allison says of the beef and pork. Not exceptionally dry nor juicy, neither bland nor flavorful. She found the chicken on par with grocery store qualitythat’s to say, not worth the elevated price point. The lamb, however, was a bright spot. I don’t eat lamb often, so it was nice to get these in a package. Was it the best lamb I’ve ever had? Not by a long shot. But it was still flavorful and cooked up nice.

While the meat was a miss, we also tested the Pick Four Relishes set and Pick Two Coffees bundle. Both gifts delivered.

The relishes arrived in a box containing what resembles a drink holder from a fast food place, and each was wrapped in bubble wrap for security. Really great packaging, zero breakage, says Emily. While a bit pricey, the relishes are yummy and the portions are generous. The Original Pepper & Onion Relish is delicious. Id honestly put this on everything: sandwiches, charcuterie, toast, crackers. Really nice, light, balanced flavor.

Mary had similar things to say about her coffee box, noting, Good flavored coffee. I like my coffee strong and flavorful and this coffee did the trick. Certainly not craft beans, but a step above grocery store brands. She tried the Moose Munch Milk Chocolate Caramel Ground Coffee and Vanilla Crme Brule Coffee Beans. These coffee flavors make me think of the holidays, and the price seems fairly cheap for gourmet coffee.

EMILY WAY/TASTE OF HOME (2)

Pick Four Relishes

MARY HENN/TASTE OF HOME (2)

Pick Two Coffees

FAQ

Do Harry & David make good wine?

In our experience, yes! Mary tried the 2020 Royal Crest Red blend while testing the chocolate chest. “It’s a versatile crowd-pleaser,” she says. “It pairs well with a variety of foods, especially heavier foods and meats.” While not the most expensive bottle you can buy, it’s on par (if not a step above) what you can find in the grocery stores.

Are Harry & David gift baskets worth it?

If the packaging and delivery experience is important to you, yes. From a value perspective, you could likely order similar items on DoorDash from a gourmet grocery store and send them to your recipient for cheaper. But Harry & David goes a step beyond and ensures a seamless packaging experience that makes these gifts stand out. Plus, many of our favorite food items, like Moose Munch and the Royal Riveria pears, are exclusive to the brand.

Why You Should Trust Us

As Senior Shopping Editor, it is quite literally my job to find the best gifts on the market. I have over eight years of experience in the home and food industry, with four of those years heavily focused on giftable products. From coffee subscriptions to soup care packages and famous Levain cookies, Ive reviewed hundreds of gifts for Taste of Home.

For this piece, I was joined by a crew of other Shopping Editors, expert writers and Test Kitchen pros. In total, seven staffers helped with this Harry & David review.

The Bottom Line

If youre looking to send a food gift, Harry & David cant be beaten. Across the board, they provide exemplary packaging, tasty eats and a professional touch. The only downside? Like most online food delivery brands, some of the picks are a bit pricey. You are paying for the expert packaging and overall gifting experience.

Harry & David food items start as low as $7 for a box of hors d’oeuvre crackers all the way up to a $1,000 year-long meat club subscription. There are many gifts in the $50-$100 price range. Shipping costs start at $6.99, but the total really depends on what you’re ordering and the shipping speed.

The post Harry & David Review: Are These Gourmet Gifts Worth the Hype? appeared first on Taste of Home.

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.

6 Best Non-Alcoholic Beer Brands for Summer Sipping

Emily Way — Tue, 14 May 2024 21:09:21 +0000

EMILY WAY/TASTE OF HOME

Shop on Athletic Brewing

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Best Overall Non-Alcoholic Beer

Athletic Brewing Company

Pros:

Tastes nearly indistinguishable from normal beer
Very accessible
Over 17 different flavors, including lite and IPA options
Relatively inexpensive
One of the largest NA-dedicated breweries in the US

Cons:

Some of the more specialty flavors need to be ordered online

Accessibility doesn’t always mean poor quality, especially for non-alcoholic beer brand Athletic Brewing Company. Available in over 17 different flavorsincluding Mexican-style coppers, darks, sours and IPAs among many other optionsyou’ve probably run into Athletic on at least one occasion in the grocery aisle. In fact, this overall best-tasting non-alcoholic beer is the first non-alcoholic brew I tried. Even after years spent tipping back other options, I keep returning to the bright and cheery Athletic cans on my local supermarket’s shelves.

Founded in sunny California and with operations in Connecticut, the US-based brand is tight-lipped about its proprietary brewing process. They’re also one of the largest dedicated non-alcoholic breweries that exist, period. My favorite flavors are the Run Wild and Free Wave Hazy IPAs, though they also offer fruity options and dark beers as well. Run Wild is a light and bubbly brew that tastes nearly indistinguishable from the real deal thanks to a pervasive underlying hoppiness and pleasantly bitter finish.

My partner best summarizes my thoughts on the brand: “Quality, consistency and ambition. They endeavor to make a genuinely good beer that won’t give you a hangover.” Whether you’re giving up alcohol for personal or health reasons, Athletic’s non-alcoholic drinks never cease to impress. That said, expect to place an online order for limited flavors like Hoppy Helles Trailblazer and Tropical Reset sour, which are only available on their website.

The post 6 Best Non-Alcoholic Beer Brands for Summer Sipping 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

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

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

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.

Ooni Koda 12 Review: This Is Our Favorite Pizza Oven for Small Backyards

Camryn Rabideau — Wed, 08 May 2024 18:41:32 +0000

Although you can make homemade pizza, it usually doesn’t come out quite as good as a fresh pie from your local pizzeria. Residential ovens just can’t reach the high temps needed for that perfectly crispy crust. However, outdoor pizza ovens are changing the game by making it possible to whip up professional-quality pizza in the comfort of your yard. It’s no wonder they’re all the rage lately!

As a self-proclaimed pizza enthusiast and lover of cool cooking appliances, I knew I needed to try the Ooni Koda 12 pizza oven. This gas-powered oven claims to cook perfect pizzas in as little as 60 seconds and can reach temperatures up to 950 degrees! After several weeks of lusting, I finally caved and bought the Ooni Koda 12 for my backyard. It’s been over a year since then, and I honestly don’t want to live without it.

What is the Ooni Koda 12?

Ooni pizza ovens have been around since 2012, but they recently surged in popularity as people searched for creative ways to pass the time at home. After all, what better way to spend time with family than by making homemade pizza?

Ooni ovens cook pizza at extremely high temperatures and are significantly sleeker and more compact than many other brands. They’re designed to be portable, allowing you to make pizza virtually anywhere, and they won’t take up a huge chunk of storage space when not in use.

The Ooni Koda 12 cooks 12-inch pies in just 90 seconds. It connects to a propane tank, just like your favorite gas grill, and fits in tight outdoor spaces.

VIA MERCHANT

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We Tried It

Ooni Koda 12 Pizza Oven

Ooni Koda 12 Features

The Ooni Koda 12 pizza oven has an extremely sleek, compact design. The oven is around 23 inches long and 14 inches wide, and it stands on three metal legs with rubber tips. The legs fold up when the oven isn’t in use, making it fairly easy to store. I have a wooden cabinet on our enclosed deck where we keep the oven, which doesn’t take up much space.

The Ooni Koda 12 only weighs around 20 pounds, so it’s easy to move around as needed and has a gray, powder-coated finish. However, the finish does scratch fairly easily if you’re not careful. At one point, we had the oven on a low table and our dog jumped up on it, leaving a few good scratches on the surface.

How We Tested It

As the proud owner of an Ooni Koda 12, I’ve (slowly) become a pizza master over the past year. Here’s how I put the oven through the pacesand what I learned along the way.

Set-Up and Assembly

When I first received the oven, I was impressed that it was ready to use right out of the box. No assembly was neededall I had to do was put the pizza stone in the oven and hook it up to a 20-pound propane tank. Along with the pizza oven itself, I also purchased the brand’s perforated pizza peel and an infrared thermometer, which allows you to measure the temperature of the pizza stone while the oven is on.

Prepping the Pies

The first time we used our Ooni Koda 12, my partner and I kept it simple by making ourselves a few pepperoni pizzas. I used the Ooni pizza dough recipe, and we topped our pies with pizza sauce, fresh mozzarella and pepperoni. Yum!

You need to stretch the dough very thin to make a proper Neapolitan pizza. You also have to generously flour the peel to get a good “launch,” the term for sliding the pizza off the peel into the oven. Pro tip: Top your homemade pizzas with freshly shredded cheese, courtesy of this genius cheese shredder.

The First Few Uses

There’s a learning curve to using the Ooni Koda 12, especially if you’ve never used a pizza oven. But luckily, the process is easy to master.

After just 15 to 20 minutes of preheating, the pizza stone reached a temperature of 650 degrees. The cooking time is typically only two or three minutes, so it’s important to monitor your pizza closely while it’s cooking. Otherwise, you can quickly end up with burnt edges. Because we were total novices at pizza baking, our first few pies certainly weren’t as picturesque as the ones on the Ooni website. However, they were still tasty, and we could see the oven’s potential.

Becoming Pizza Pros

We continued experimenting with the Ooni, and slowly, our pizzas became more and more beautiful. We’ve learned a lot of lessons along the way. Here are some of our top tips:

Spend the money on the Ooni pizza-turning peel. The back of the oven is much hotter than the front, so you need to rotate your pizza while it’s cooking for even results. It’s much easier to turn the pizza inside the oven using the turning peel than to take it out and rotate it on a regular peel.
Preheat the oven for as long as possible to get the stone nice and hot, but before you launch your pizza, turn down the gas so the flames don’t burn your crust.
Keep your pies on the smaller side. The Ooni Koda 12 can hold pizzas up to 12 inches wide, but they’re much easier to turn if you give yourself a few inches of wiggle room.
If you make your own pizza dough, use 00 flour. It makes for a much smoother dough and delicate crust.
Don’t go crazy with the toppings. If you put too much on top of your dough, the ingredients might go flying when you launch the pizza into the oven.

We hosted a small backyard party with my family, and the pizzas came out phenomenal! Everything was perfectly cookedno burnt edges to be found. I’d definitely recommend practicing a few times before you try to wow your friends. But once you get the hang of it, you’ll never want to get takeout again.

Pros

Cooks restaurant-quality pizza extremely quickly
Two sizes available
Reaches temperatures up to 950F
Straightforward operation
Legs fold for compact storage

Cons

Learning curve for picture-perfect pies
Several pizza tools are required for easy operation

FAQs

What else can I cook in my Ooni pizza oven?

Although Ooni pizza ovens are most often used for cooking Neapolitan-style pizza, you can also cook other foods in the device. The brand sells cast-iron cookware that fits perfectly inside the oven to cook meat, fish and vegetables in the high-heat oven. You can also cook homemade bread right on the pizza stone.

Do you need a pizza stone for Ooni pizza oven?

The Ooni Koda 12 comes with a cordierite stone baking board in the oven’s bottom. You can cook directly on the board and do not need a separate pizza stone.

Can Ooni pizza oven be used indoors?

Ooni pizza ovens are for outdoor use only, aside from the Ooni Volt. Because the other models reach extremely high temperatures, they require appropriate ventilation and clearance on all sides for safe operation.

Can you use store-bought dough in Ooni pizza oven?

If you don’t have time to make homemade pizza dough, you can use store-bought dough in your Ooni. The brand even has a premade pizza crust mix that you can try.

What size pizza can you cook in Ooni 12?

As the name would suggest, you can cook 12-inch pizzas in the Ooni Koda 12. That being said, I’d recommend opting for smaller pies. Having that extra space inside the pizza oven allows for easier turning.

What Other Reviewers Had to Say

I’m not the only one having a blast with the Ooni pizza oven. Thousands of reviewers rave about the amazing pizza they’ve cooked with it.

“So glad I took the plunge and ordered one,” writes Ooni reviewer, Kristina W. “Works like a charm and I love having pizza night with the family. The fact that I can tote it wherever to enjoy pizza is an even better bonus.”

“The Ooni Koda 12 is the perfect size for our home,” adds Trina D., a verified Amazon reviewer. “My husband has been super excited to use it and has become of a sort of pizza aficionado. It connects to our propane tank and is easy to light. Not all pizzas have come out perfect but we are still learning and this has made pizza night more of a weekly thing. We love it.”

Product Comparison

The most direct comparison is the Ooni Koda 12’s big sister, the Ooni Koda 16. The two models function exactly the same, except the Koda 16 fits pies up to 16-inches. It also weighs more and takes up more space.

Ooni also offers models that use different fuel sources. The versatile Ooni Karu pizza oven comes in 12- or 16-inch sizes and runs on wood, charcoal or propane.There’s the 12-inch Ooni Frya pizza oven, which cooks pies using wood pellets. Finally, there’s the Ooni Volt; this electric pizza oven is perfect for indoor and outdoor use. Oh, and don’t forget about these handy Ooni pizza oven accessories, either!

Why You Should Trust Us

At Taste of Home, we’re pizza oven experts. We’ve spent over three years researching, testing and evaluating the top models on the market. Product reviewer Molly Allen has led the charge, testing 10 models to date. Molly has tried the dual-fuel Gozney Rocbbox, budget-friendly Solo Stove Pi Prime, rotating Blackstone pizza oven and even the new-to-market Gozney Arc. To supplement, our expert Test Kitchen team has reviewed the Cuisinart 3-in-1 pizza oven and Ninja Woodfire. I also bring 8 years of professional product testing experience to the table.

Final Verdict

If you’re tired of takeout or want a fun culinary project to try with your family, the Ooni Koda 12 is a worthwhile addition to your backyard oasis. It does take a little practice to figure out the right technique, but soon, you’ll be whipping up delicious pizzas that rival those from your favorite restaurant. Plus, this model is compact enough for travel, meaning you can take it tailgating, camping and more. After a year, my Ooni Koda 12 is still working great and looks as good as new. I can’t wait to continue making memories (and cheesy, saucy masterpieces!) with this outdoor appliance.

Where to Buy the Ooni Koda 12

VIA MERCHANT

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We Tried It

Ooni Koda 12 Pizza Oven

The Ooni Koda 12 retails for $399. You can purchase the pizza oven on the Ooni website or from several other retailers, including Amazon, Williams Sonoma and BBQ Guys. While small, it sure makes mighty delicious pizzas!

The post Ooni Koda 12 Review: This Is Our Favorite Pizza Oven for Small Backyards appeared first on Taste of Home.

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