Father's Day Recipes - Holiday Recipes | 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

Text Ingredients

Directions

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

Strain vodka mixture through a cheesecloth-lined colander; discard cacao nibs. Strain mixture again through a large coffee filter-lined fine-mesh sieve or colander, stirring occasionally. Repeat with a fresh coffee filter.
In a small saucepan bring sugar and water to a boil. Add espresso powder, if desired. Reduce heat; simmer, uncovered, for 5 minutes. Remove from heat. Cool completely.
Add to vodka mixture; stir in vanilla extract. Pour into glass bottles; seal tightly. Store in a cool, dry place for up to 2 months.

Nutrition Facts

1-1/2 ounces: 132 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 21g carbohydrate (21g sugars, 0 fiber), 0 protein.

Amaretto

Risa Lichtman — Thu, 09 May 2024 22:41:54 +0000

Total Time

Prep: 10 min. + standing Cook: 10 min. + cooling

Makes

1 quart

Ingredients

1 cup sugar
1 cup water
1/2 cup packed brown sugar
2 cups vodka
1 tablespoon almond extract
2 teaspoons vanilla extract

Text Ingredients

Directions

In a small saucepan bring sugar, water and brown sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool completely. Transfer to a 1-qt. glass jar. Add remaining ingredients; shake well. Cover and let stand for 1-3 days to allow flavors to blend.

Pour into glass bottles; seal tightly. Store in a cool, dry place for up to 2 months.

Nutrition Facts

1-1/2 ounces: 109 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 15g carbohydrate (15g sugars, 0 fiber), 0 protein.

Grand Marnier

Lisa Kaminski — Thu, 09 May 2024 22:41:57 +0000

Total Time

Prep: 5 min. + standing Cook: 10 min. + cooling

Makes

1 quart

Ingredients

1-1/2 cups Cognac
1 cup vodka
4 large navel oranges
1 medium lemon
1 cup sugar
1 cup water

Text Ingredients

Directions

Place Cognac and vodka in a 1-qt. glass jar. Wash oranges and lemon; remove the peel in long, thick strips. Place peels in jar with Cognac and vodka. Cover, shake well, and then let stand for 2 weeks, shaking once a day.

Strain mixture through a cheesecloth-lined colander; discard peels. Strain mixture again through a large coffee filter-lined fine-mesh sieve or colander, stirring occasionally. Repeat process with a fresh coffee filter. Set aside.
In a small saucepan bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool completely. Add to jar. Pour into glass bottles; seal tightly. Store in a cool, dry place for up to 2 months.

Nutrition Facts

1-1/2 ounces: 90 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 11g carbohydrate (11g sugars, 0 fiber), 0 protein.

Homemade Hazelnut Liqueur

Lisa Kaminski — Thu, 09 May 2024 22:42:01 +0000

Total Time

Prep: 10 min. + standing Cook: 5 min. + cooling

Makes

2-1/2 cups

Ingredients

1/2 pound hazelnuts with skins, coarsely chopped (about 2 cups)
3 tablespoons cacao nibs
2 cups vodka, divided
1 cup brandy, divided
1 vanilla bean
3/4 cup water
1/2 cup sugar

Text Ingredients

Directions

Preheat oven to 325°. Spread chopped hazelnuts on a baking sheet; toast until fragrant, 10-15 minutes. Cool completely.

Transfer hazelnuts to a 1-qt. glass jar. Add cacao nibs, 1 cup vodka and 1/2 cup brandy. Cover with a lid and let stand for 1 week, shaking occasionally.
Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into hazelnut mixture; add bean. Stir in remaining 1 cup vodka and 1/2 cup brandy. Cover and let stand for 1 week longer, shaking occasionally.
Strain mixture through a cheesecloth-lined colander; discard solids. Strain mixture again through a large coffee filter-lined fine-mesh sieve or colander, stirring occasionally. Repeat process with a fresh coffee filter. Set aside.
In a small saucepan bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool completely. Add to jar. Pour into glass bottles; seal tightly. Store in a cool, dry place for up to 2 months.

Nutrition Facts

1-1/2 ounces: 74 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 4g carbohydrate (4g sugars, 0 fiber), 0 protein.

41 of the Best Gift Baskets for Men

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

VIA MERCHANT

Shop on Gourmet Gift Baskets

For the One Who's Retiring

Classic Gift Basket

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

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

Chicken Taquitos

Risa Lichtman — Wed, 15 May 2024 18:26:26 +0000

These crispy chicken taquitos can be baked or deep-fried. Serve them with your favorite dippers like sour cream, salsa or guacamole. —Taste of Home Test Kitchen

Total Time

Prep: 20 min. Bake: 15 min.

Makes

1 dozen

Ingredients

1 medium onion, finely chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese
1 can (4 ounces) chopped green chiles
12 corn tortillas (6 inches), warmed
Optional: Sour cream, guacamole and salsa

Text Ingredients

Directions

Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic, cumin, oregano, chili powder and cayenne; cook 1 minute longer. Add chicken, cheese and chiles. Cook and stir until cheese is almost melted.

Wipe skillet clean, and over medium heat use about 1/4 tsp oil per tortilla, add each tortilla to the pan and cook 5 seconds on each side.
Place 2 tablespoons filling over lower third of each tortilla. Roll up tightly. Secure with toothpicks. Arrange on a greased baking sheet. Bake until lightly browned. 7-9 minutes. Discard toothpicks. If desired, serve with optional toppings.

Nutrition Facts

1 taquito: 151 calories, 7g fat (2g saturated fat), 29mg cholesterol, 132mg sodium, 13g carbohydrate (1g sugars, 2g fiber), 11g protein.

Pimiento Cheese Pasta Frittata

Taste of Home Editors — Thu, 18 Apr 2024 21:04:43 +0000

My inspiration for this pimento cheese pasta frittata was a combination of macaroni and cheese and pimiento dip. It's a great way to use up leftover pasta and can be served for any meal. —Margee Berry, White Salmon, Washington

Total Time

Prep: 30 min. Bake: 20 min.

Makes

6 servings

Updated: Apr. 30, 2024

Ingredients

2/3 cup uncooked elbow macaroni
8 large eggs, room temperature, divided
3 ounces cream cheese, softened
2 tablespoons heavy whipping cream
1 teaspoon chipotle hot pepper sauce
1/2 teaspoon salt
1-1/4 cups finely shredded sharp cheddar cheese
3 tablespoons drained diced pimientos
2 tablespoons butter, divided
1 cup chopped onion
2 garlic cloves, minced
1/4 cup sour cream
2 tablespoons chopped chives

Directions

Preheat oven to 400°. Cook pasta according to package directions; drain. In a large bowl, beat 2 eggs, cream cheese and cream on high speed until blended. Beat in remaining 6 eggs, hot sauce and salt. Stir in cheddar cheese, pimientos and cooked pasta.

In a 10-in. cast iron or oven-proof skillet, melt 1 tablespoon butter over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer.
Add remaining 1 tablespoon butter to skillet with onion mixture. Cook and stir until butter is melted. Pour in egg mixture. Cook, uncovered, until edges start to bubble, 2-3 minutes.
Bake until eggs are completely set, 18-20 minutes. Let stand 5 minutes. Cut into 6 wedges. Serve with sour cream and chives.

Nutrition Facts

1 piece: 355 calories, 27g fat (14g saturated fat), 308mg cholesterol, 528mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 17g protein.

Copycat Mexican Pizza

Lindsay D. Mattison — Tue, 30 Apr 2024 15:38:27 +0000

With the help of an air fryer, you can make a copycat Taco Bell Mexican pizza at home in a snap! Tortillas get layered with tender ground sirloin, hearty kidney and refried beans, tangy tomato sauce and a blend of Mexican cheese before getting cooked until the edges are crispy while the center stays soft. You can also alternate the toppings to your liking, so your "order" is always right. —Kimberly Wallace, Dennison, Ohio

Total Time

Prep: 40 min. Bake: 20 min./batch

Makes

4 pizzas

Ingredients

1 pound ground sirloin
1 can (8 ounces) tomato sauce
1 can (15-1/2 ounces) kidney beans, rinsed and drained
1/4 cup water
1 envelope taco seasoning
12 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3/4 cup taco sauce
2 cups shredded Mexican cheese blend
Optional: Chopped green onions, diced tomatoes, shredded lettuce, black olives, guacamole and sour cream

Text Ingredients

Directions

Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink, 7-8 minutes, breaking into crumbles; drain. Add tomato sauce, kidney beans, water and taco seasoning. Simmer, uncovered, until mixture is slightly thickened, 2-3 minutes, stirring occasionally. Set aside.

Place one tortilla onto parchment-lined baking sheets. Spread 1/3 cup refried beans over tortilla within 1/2 in. of edges. Top with 1/2 cup meat mixture. Repeat layers. Top with a third tortilla; spread 3 tablespoons taco sauce over top. Sprinkle with 1/2 cup cheese. Repeat with remaining ingredients to assemble four pizzas.
Bake until browned and bubbly, about 18-20 minutes. Serve with additional toppings, if desired.
For Air Fryer
Preheat air fryer to 300°. In batches, place 1 pizza in foil-lined air fryer. Cook until browned and bubbly, about 10 minutes.

Nutrition Facts

1 pizza: 1060 calories, 35g fat (14g saturated fat), 93mg cholesterol, 2927mg sodium, 129g carbohydrate (6g sugars, 15g fiber), 54g protein.

Cadillac Margaritas

Nancy Mock, Val Goodrich — Sun, 07 Apr 2024 21:25:32 +0000

You’ll need all top-shelf spirits to make this smooth Cadillac margarita. It’s a swanky upgrade of the classic drink featuring reposado tequila and Grand Marnier for a deep, beautiful flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Total Time

Prep/Total Time: 15 min.

Makes

4 servings

Ingredients

1/2 cup premium aged reposado tequila
1/4 cup Grand Marnier
1/4 cup lime juice
1/4 cup lemon juice
2 tablespoons superfine sugar
4 lime wedges
Kosher salt
1-1/3 cups crushed ice

Text Ingredients

Directions

In a pitcher, combine the first 5 ingredients; stir until sugar is dissolved. Moisten rims of 4 margarita or cocktail glasses with lime wedges. Sprinkle salt on a plate; dip rims in salt. Serve over crushed ice in prepared glasses.

Nutrition Facts

1/3 cup: 148 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 14g carbohydrate (12g sugars, 0 fiber), 0 protein.

Air-Fryer Nachos

Lauren Habermehl — Fri, 05 Apr 2024 21:21:48 +0000

Savory ground beef mixed with hearty refried beans and refreshing salsa top tortilla chips before getting a sprinkle of rich cheddar cheese. These nachos then get cooked in the air fryer for a crunchy, gooey and all-around delicious outcome. It's an easy, fulfilling snack to prepare for kids' sleepovers, game-day parties and more. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Total Time

Prep: 20 min. Cook: 5 min./batch

Makes

10 servings

Ingredients

1 pound ground beef
1 small onion, chopped
1 can (16 ounces) refried beans
1 jar (16 ounces) salsa
1 can (6-1/2 ounces) sliced ripe olives, drained
2-1/2 cups shredded cheddar cheese, divided
2 tablespoons chili powder
1 teaspoon salt
2 packages (11 ounces each) tortilla chips
Optional: Sliced ripe olives, chopped green onions, sour cream and diced tomatoes

Text Ingredients

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, breaking beef into crumbles; drain. Stir in refried beans, salsa, olives, 1/2 cup shredded cheddar, chili powder and salt; heat through.

Meanwhile, preheat air fryer to 350°. In batches, arrange tortillas in a single layer on foil-lined tray in air-fryer basket. Top with beef mixture and remaining cheese. Cook until cheese is melted, about 3-4 minutes. If desired, top with additional olives, onions, sour cream and tomatoes.

Nutrition Facts

1 serving: 587 calories, 31g fat (10g saturated fat), 56mg cholesterol, 1232mg sodium, 54g carbohydrate (2g sugars, 5g fiber), 22g protein.

Cranberry Margarita

Lauren Grant, Val Goodrich — Wed, 03 Apr 2024 21:17:26 +0000

Bright, citrusy and tart, this cranberry margarita is a beautiful version of the classic margarita. Flavored with cranberry juice and rimmed with spiced sugar, this cocktail is perfect when you want something with a little bit of oomph. —Lauren Grant, Minneapolis, Minnesota

Total Time

Prep/Total Time: 5 min.

Makes

1 serving

Ingredients

RIM GARNISH (optional):
1 lime wedge
1/4 cup turbinado (washed raw) sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Ice cubes
MARGARITA:
3 ounces cranberry juice
2 ounces tequila resposado
1 ounce fresh lime juice
1/4 ounce orange liqueur, optional
Fresh sage leaves and cranberries, optional

Text Ingredients

Directions

If desired, moisten rim of 1 cocktail glass with lime wedge and, in a small shallow dish, combine sugar, cinnamon and nutmeg; dip rim in sugar mixture. Fill glass with ice.

In an empty cocktail shaker, combine cranberry juice, tequila, lime juice and, if desired, orange liqueur. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass. If desired, garnish with sage and cranberries.

Nutrition Facts

1 serving: 180 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 14g carbohydrate (12g sugars, 0 fiber), 1g protein.

Virgin Margaritas

Lindsay D. Mattison — Sun, 31 Mar 2024 21:10:21 +0000

You don't need store-bought limeade, alcohol or any fancy ingredients to create a refreshing, thirst-quenching experience this summer. All you need is a few lemons, limes and a touch of sugar; it really is that easy to learn how to make a virgin margarita! —Lindsay Mattison, Hillsboro, Oregon

Total Time

Prep/Total Time: 15 min.

Makes

2 servings

Ingredients

1/2 cup lime juice
1/2 cup lemon juice
1/4 cup superfine sugar, or more to taste
2 lime wedges
1 tablespoon kosher salt, optional
1 cup crushed ice
1/4 cup club soda, chilled

Text Ingredients

Directions

In a small pitcher, combine the first 3 ingredients; stir until sugar is dissolved. Moisten rims of 2 margarita or cocktail glasses with lime wedges, reserving wedges for garnish. If desired, sprinkle salt on a plate; dip rims of glasses in salt.

Divide crushed ice among prepared glasses. Serve lemon mixture over crushed ice. Top off each with 2 tablespoons club soda and reserved lime wedges.

Nutrition Facts

2/3 cup: 127 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 35g carbohydrate (28g sugars, 0 fiber), 0 protein.

Oreo Pie Crust

Christine Rukavena, Val Goodrich — Fri, 22 Mar 2024 20:58:08 +0000

Use this two-ingredient Oreo pie crust recipe to dream up all kinds of sweet treats! —Taste of Home Test Kitchen

Total Time

Prep/Total Time: 20 min.

Makes

8 servings

Ingredients

18 Oreo cookies
1/4 cup butter, melted

Text Ingredients

Directions

Preheat oven to 350°. Pulse cookies in a food processor until ground. Add butter; pulse until blended. Press mixture onto bottom and up sides of a greased 9-in. pie plate. Bake 15 minutes. Cool completely on a wire rack.

Nutrition Facts

1 piece: 171 calories, 11g fat (5g saturated fat), 15mg cholesterol, 147mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 1g protein.

Loaded Greek Pasta Salad

Lindsay D. Mattison — Mon, 01 Apr 2024 14:38:17 +0000

A blend of complementary flavors from traditional ingredients, this Greek pasta salad gets topped with a tangy dressing to pull it all together. Twist the recipe by adding all but 3 tablespoons of the feta cheese into the dressing and whisk until well blended. Garnish the salad with stuffed grape leaf pieces (Dolma) over the top or along the edges for a decorative design. —Tina Mirilovich, Johnstown, Pennsylvania

Total Time

Prep/Cook Time: 10 min. + chilling

Makes

16 cups

Ingredients

1 package (16 ounces) uncooked spiral pasta
1 pint cherry tomatoes, halved
2 cups chopped English cucumber
1 large sweet red or orange pepper, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained, optional
1 cup pitted Kalamata olives, halved
2/3 cup chopped red onion
1/3 cup chopped fresh parsley
1 cup crumbled feta cheese
DRESSING:
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Text Ingredients

Directions

Cook pasta according to package directions for al dente. Drain and rinse with cold water.

In a large bowl, combine pasta, tomatoes, cucumber, sweet red pepper, garbanzo beans if desired, feta, olives, onion and parsley.
In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate at least 2 hours before serving. Toss before serving.

Nutrition Facts

3/4 cup: 291 calories, 14g fat (3g saturated fat), 5mg cholesterol, 379mg sodium, 34g carbohydrate (3g sugars, 3g fiber), 7g protein.

Millionaire Shortbread Bars

Suzanne Podhaizer — Fri, 24 May 2024 14:26:44 +0000

This three-in-one bar brings together the delectable flavors of buttery shortbread, sweet caramel and rich chocolate for a treat worth a million bucks. Cut it easily into any size bar you wish. —Taste of Home Test Kitchen

Total Time

Prep: 40 min. + chilling. Bake: 20 min. + cooling

Makes

2 dozen

Ingredients

1 cup unsalted butter, softened
1/3 cup sugar
1-1/2 teaspoons vanilla extract
1 large egg yolk, room temperature
2 cups all-purpose flour
1/2 teaspoon salt
FILLING:
1 can (14 ounces) sweetened condensed milk
1 cup packed brown sugar
3/4 cup unsalted butter, cubed
1/4 cup light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
TOPPING:
1-1/2 cups 60% cacao bittersweet chocolate baking chips
2/3 cup heavy whipping cream
Flaked sea salt, optional

Text Ingredients

Directions

Line a 13x9-in. pan with parchment, letting ends extend up sides. In a large bowl, cream butter, sugar and vanilla until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour and salt; gradually beat into creamed mixture.

Spread into prepared pan (dough will be sticky). Refrigerate for 30 minutes. Preheat oven to 350°. Bake until edges are lightly browned and center is dry, 20-25 minutes. Cool completely on a wire rack.
Meanwhile, in a large heavy saucepan, combine caramel filling ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil; cook and stir until mixture is amber colored and reaches 225°, 20-25 minutes. Remove from heat; quickly pour over cooled crust. Let cool 15 minutes; refrigerate until chilled, about 1 hour.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over caramel layer. If desired, sprinkle with sea salt. Refrigerate until set, at least 2 hours. Lifting with parchment, remove shortbread from pan. Cut into bars. Store in an airtight container in the refrigerator.

Nutrition Facts

1 bar: 351 calories, 21g fat (13g saturated fat), 53mg cholesterol, 103mg sodium, 41g carbohydrate (32g sugars, 1g fiber), 4g protein.

Smoked Chicken Wings

Lindsay D. Mattison — Thu, 02 May 2024 14:44:36 +0000

When you want chicken with that deep, smoked flavor, there's no better way to achieve that than by bringing out the smoker! Roasted, the chicken remains juicy and tender while the coating is crispy and full of simple seasonings like garlic and pepper. Toss it in some barbecue sauce for the perfect tangy flavor. —Margaret Knoebel, Milwaukee, Wisconsin

Total Time

Prep: 15 min. + standing Cook: 2-1/2 hours

Makes

2 dozen

Ingredients

1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2-1/2 pounds whole chicken wings
Optional: 1 cup wing sauce or barbecue sauce, and ranch dressing

Text Ingredients

Directions

Preheat smoker to 250°. Add wood chips or pellets to smoker according to manufacturer’s directions.

In a large bowl, combine baking powder, garlic powder, salt and pepper.
Using a sharp knife, cut through the two wing joints; discard wing tips. Place remaining wing pieces in spice mixture, toss to coat. Let stand 30 minutes.
Place on greased smoke rack, and smoke until tender and juices run clear, 2 to 2-1/4 hours. For extra crispy wings, place on rack in broiler pan. Broil 3-4 inches from heat until crisp, 2-3 minutes. If desired, toss in sauce and serve with ranch dressing.

Nutrition Facts

1 piece: 53 calories, 4g fat (1g saturated fat), 15mg cholesterol, 173mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 5g protein.

Copycat Chipotle Queso

Lauren Habermehl — Mon, 04 Mar 2024 21:26:18 +0000

Total Time

Prep/Total Time: 20 min.

Makes

3 cups

Ingredients

2 tablespoons butter
2 tablespoons finely chopped onion
2 tablespoons finely chopped seeded fresh poblano pepper
2 tablespoons finely chopped seeded serrano pepper
1 garlic clove, minced
1 teaspoon finely chopped chipotle pepper in adobo sauce
2 teaspoons cornstarch
1 can (12 ounces) evaporated milk
2 cups shredded Monterey Jack cheese
1 cup shredded sharp white cheddar cheese
1 tablespoon chopped tomato
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Tortilla chips

Text Ingredients

Directions

In a large saucepan, heat butter over medium heat. Add onion and poblano and serrano peppers; cook and stir until tender, 2-3 minutes. Add garlic and chipotle pepper; cook 1 minute longer. In a small bowl, mix cornstarch and milk until smooth; stir into onion mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.

Reduce heat to low; gradually stir in cheeses, adding in small amounts and allowing cheese to melt between additions. Stir in tomato and seasonings. Serve warm with tortilla chips.

Nutrition Facts

2 tablespoons: 85 calories, 6g fat (4g saturated fat), 21mg cholesterol, 136mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 4g protein.

Copycat Animal Style Fries

Lauren Habermehl — Wed, 28 Feb 2024 18:17:14 +0000

Animal fries are messy, cheesy comfort food, an Americanized version of Canada's poutine. Be sure to allow enough time to get the onions good and browned. —Taste of Home Test Kitchen

Total Time

Prep: 30 min. Cook: 25 min.

Makes

10 servings

Ingredients

2/3 cup mayonnaise
1/3 cup ketchup
3 tablespoons sweet pickle relish
1 tablespoon yellow mustard
2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
2 medium onions, chopped
1 package (32 ounces) frozen French fried potatoes
12 slices slices American cheese

Text Ingredients

Directions

Combine the first 7 ingredients. Refrigerate, covered, until serving. Meanwhile, in a small skillet, heat oil over medium heat. Add onions; cook and stir until softened, 6-8 minutes. Reduce heat to low; cook until deep golden brown, 30-40 minutes, stirring occasionally.

Cook French fries according to package directions. Preheat broiler. Place cooked fries on a baking sheet; top with cheese slices. Broil 2-3 in. from heat until cheese is melted, 1-2 minutes. Top with onions; drizzle with sauce. Serve immediately.

Nutrition Facts

1 serving: 302 calories, 20g fat (4g saturated fat), 11mg cholesterol, 661mg sodium, 27g carbohydrate (6g sugars, 3g fiber), 4g protein.

French Crullers

Molly Allen — Tue, 05 Mar 2024 20:02:47 +0000

Total Time

Prep: 30 min. + chilling Cook: 5 min./batch

Makes

1 dozen

Ingredients

1/2 cup butter, cubed
1/2 cup water
1/2 cup 2% milk
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
Oil for deep-fat frying
GLAZE:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 teaspoon vanilla extract

Text Ingredients

Directions

In a large saucepan, bring butter, water, milk and sugar to a rolling boil. Add flour and salt 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.

Insert a large star tip in a pastry bag; fill with pastry dough. Refrigerate dough until chilled, at least 1 hour.
In an electric skillet or deep fryer, heat oil to 375°. Cut parchment paper into eighteen 3-in. squares. Pipe a 3-in. circle on each parchment square.
Carefully lower squares, pastry side down, a few at a time, into hot oil (leave parchment on the pastry in the oil). Cook for 1 minute. Carefully remove paper with metal tongs. Fry until golden brown 2-3 minutes on each side. Drain on paper towels.
In a small bowl, mix confectioners' sugar, milk and vanilla until smooth. Dip tops of warm doughnuts into glaze.

Nutrition Facts

1 doughnut: 233 calories, 13g fat (6g saturated fat), 83mg cholesterol, 140mg sodium, 25g carbohydrate (16g sugars, 0 fiber), 4g protein.

French Dip Sliders

Lindsay D. Mattison — Thu, 29 Feb 2024 19:19:54 +0000

Total Time

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

Makes

2 dozen

Ingredients

2 packages (12 ounces each) Hawaiian sweet rolls
24 slices thin deli roast beef (about 1-1/2 pounds)
12 slices provolone cheese
1/2 cup butter, melted
3 tablespoons Worcestershire sauce
1 tablespoon horseradish
1 tablespoon Dijon mustard
1 tablespoon minced fresh rosemary
SAUCE
2 tablespoons canola oil
2 shallots, chopped
2 garlic cloves, chopped
3 cups beef broth
2 tablespoons dry red wine

Text Ingredients

Directions

Without separating rolls, cut each package in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with roast beef and cheese; replace top halves of rolls.

In a small saucepan, melt butter; add Worcestershire sauce, horseradish, Dijon and rosemary. Drizzle over rolls. Cover and refrigerate at least 2 hours.
Meanwhile, in a small saucepan, heat oil over medium-high heat. Add shallots; cook and stir until lightly browned and tender, 3-4 minutes. Add garlic, cook one minute longer.
Add beef broth and wine; simmer until reduced by about half and slightly thickened, 8-12 minutes. Strain sauce through a fine sieve. Set aside.
Preheat oven to 350°. Remove rolls from refrigerator 30 minutes before baking. Bake, uncovered, 10 minutes. Cover with foil; bake until cheese is melted, about 10 minutes longer. Serve with warm sauce.

Nutrition Facts

1 slider: 218 calories, 12g fat (6g saturated fat), 49mg cholesterol, 479mg sodium, 17g carbohydrate (6g sugars, 1g fiber), 13g protein.

Cherry Dump Cake

Molly Allen, Val Goodrich — Sat, 11 May 2024 01:24:50 +0000

None of your guests will guess that this easy cherry dump cake took just four ingredients, plus ice cream for serving. This crowd-pleasing dessert can even be made in the slow cooker. —Molly Allen, Ellensburg Washington

Total Time

Prep: 10 min. Bake: 45 min. + cooling

Makes

12 servings

Ingredients

1 can (21 ounces) cherry pie filling
1 package white cake mix (regular size)
3/4 cup butter, melted
1 teaspoon almond extract
Vanilla ice cream

Text Ingredients

Directions

Preheat oven to 350°. Spread pie filling into a greased 8-in. square baking dish. Sprinkle with cake mix; gently press into pie filling. Mix melted butter and extract; pour over cake mix.

Bake until top is set and filling is bubbly, 45-50 minutes. Cool on a wire rack for 10 minutes. Serve warm with vanilla ice cream.

Nutrition Facts

1 serving: 297 calories, 13g fat (8g saturated fat), 31mg cholesterol, 372mg sodium, 44g carbohydrate (26g sugars, 1g fiber), 2g protein.

Apple and Sausage Sheet-Pan Pancakes

Taste of Home Editors — Mon, 12 Feb 2024 20:01:22 +0000

After my daughter told me about sheet pan pancakes, I knew I needed to try them! Using my homegrown sweet potatoes as inspiration, I created this tasty breakfast dish. Bonus: It's easier to make than traditional pancakes. I like to line the sheet pan with foil for easier cleanup. —Sue Gronholz, Beaver Dam, Wisconsin

Total Time

Prep: 25 min. Bake: 15 min.

Makes

8 servings

Updated: Feb. 12, 2024

Ingredients

1 package (7 ounces) frozen fully cooked breakfast sausage links
1-1/2 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk
1/2 cup mashed sweet potato
2 large eggs, room temperature
2 tablespoons butter, melted
1 teaspoon vanilla extract
3/4 cup shredded peeled apple
Maple syrup and butter

Directions

Preheat oven to 425°. Spray a 15x10x1-in. baking pan with cooking spray. Arrange sausages in pan and bake until heated through, about 10 minutes. Cool sausages slightly. Remove to a cutting board; cut into 1/2-in. slices. Wipe any excess oil from pan with a paper towel.

Meanwhile, in a large bowl, whisk together flour, brown sugar, baking powder, pie spice, baking soda and salt. In a separate bowl, whisk together buttermilk, sweet potatoes, eggs, butter and vanilla; stir in shredded apple.
Pour buttermilk mixture into flour mixture and stir until just combined. Stir in half the sliced sausages. Spread batter into same baking pan; top with remaining sausages. Bake until pancake is set, 12-15 minutes. Cut into 8 pieces and serve with maple syrup and butter.

Nutrition Facts

1 piece: 285 calories, 14g fat (6g saturated fat), 71mg cholesterol, 718mg sodium, 30g carbohydrate (9g sugars, 2g fiber), 9g protein.

Chocolate Cupcakes with Strawberry Filling

Taste of Home Editors — Tue, 09 Jan 2024 13:58:02 +0000

My husband and I got engaged on Valentine’s Day, so the holiday is extra special in our house. Each year we go all out with fancy desserts. —Kristin Bowers, Gilbert, Arizona

Total Time

Prep: 30 min. Bake: 20 min.

Makes

1 dozen

Updated: Jan. 09, 2024

Ingredients

1-1/4 cups all-purpose flour
1-1/4 cups sugar
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 large egg, room temperature
1/4 cup canola oil
1 teaspoon vanilla extract
2/3 cup hot brewed coffee
STRAWBERRY FILLING:
1/2 cup freeze-dried strawberries
1/4 cup unsalted butter, softened
1 cup confectioners' sugar
1 tablespoon heavy whipping cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt
GANACHE:
1/2 cup heavy whipping cream
1/2 cup semisweet chocolate chips
3 fresh strawberries, optional

Directions

Preheat oven to 350°. Line 12 muffin cups with paper liners. Sift flour, sugar, cocoa, baking soda and salt together twice; place in a large bowl.

In a small bowl, whisk buttermilk, egg, oil and vanilla until smooth. Add to flour mixture. Drizzle in hot coffee, beating until smooth.
Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
Place freeze-dried strawberries in a food processor; process until a fine powder. In a large bowl, beat butter until creamy. Beat in confectioners’ sugar, cream, vanilla, salt and strawberry powder until smooth. Cut a small hole in the corner of a pastry bag; insert a very small tip. Fill with strawberry filling. Push the tip through the bottom of paper liner to fill each cupcake.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth. Dip tops of cupcakes in ganache, let stand until set. If desired, garnish tops with slices of fresh strawberries.

Nutrition Facts

1 cupcake: 336 calories, 16g fat (7g saturated fat), 39mg cholesterol, 206mg sodium, 49g carbohydrate (36g sugars, 2g fiber), 3g protein.

Peach Bourbon Shrimp

Taste of Home Editors — Tue, 09 Jan 2024 13:57:14 +0000

After a whiskey tasting in Kentucky, I decided to create this shrimp recipe. Peach bourbon whiskey has notes of caramel, and peach preserves add sweetness to this easy weeknight dish. —Jennifer Gilbert, Brighton, Michigan

Total Time

Prep/Total Time: 25 min.

Makes

about 2-1/2 dozen

Updated: Jan. 09, 2024

Ingredients

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

Directions

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

Nutrition Facts

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

Nacho Wings

Taste of Home Editors — Tue, 09 Jan 2024 13:57:02 +0000

Total Time

Prep: 1 hour Bake: 10 min.

Makes

about 2 dozen

Updated: Jan. 09, 2024

Ingredients

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

Directions

Preheat oven to 350°. Place melted butter and chips in separate shallow bowls. Dip wings in butter, then in chips, patting to help coating adhere. Place in greased rimmed baking pans. Bake, uncovered, until juices run clear, 30-40 minutes.

Layer half the wings in a greased 13x9-in. baking dish. Top with 1 cup shredded cheddar cheese, green chiles and 1/2 cup salsa. Repeat layers with remaining wings, shredded cheese, salsa, green onions and if desired, jalapeno slices.
Bake until cheese is melted, 10-12 minutes. Serve with toppings of your choice.

Nutrition Facts

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

Best Bacon-Wrapped Shrimp

Val Goodrich, Lindsay D. Mattison — Wed, 08 Nov 2023 11:20:22 +0000

Bacon and shrimp make a great team in this super-easy party appetizer. —Taste of Home Test Kitchen

Total Time

Prep: 15 min. + marinating Broil: 10 min.

Makes

1-1/2 dozen

Ingredients

1/4 cup sugar
1/4 cup lemon juice
2 tablespoons olive oil
3 teaspoons paprika
1 teaspoon each salt, garlic powder and pepper
18 uncooked shrimp (16-20 per pound), peeled and deveined, tails on
9 bacon strips, halved lengthwise
Optional: ranch dip and lemon wedges

Text Ingredients

Directions

In a small bowl, combine sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade into a large shallow dish; add shrimp. Let stand 15 minutes. Cover and refrigerate remaining marinade for basting.

Preheat broiler. Drain shrimp; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick.
Place on a greased rack of a broiler pan. Broil 4 in. from heat until shrimp turn pink, 3-4 minutes on each side, basting frequently with remaining marinade after turning. If desired, serve with ranch dip and lemon wedges.

Nutrition Facts

1 appetizer: 93 calories, 7g fat (2g saturated fat), 40mg cholesterol, 189mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 6g protein.

Tequila-Lime Steak Salad

Taste of Home Editors — Fri, 27 Oct 2023 10:52:15 +0000

Total Time

Prep: 15 min. + marinating Grill: 10 min.

Makes

6 servings

Updated: Jan. 09, 2024

Ingredients

3/4 cup plus 1 tablespoon lime juice, divided
3/4 cup blanco tequila
2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon Montreal steak seasoning
1 tablespoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
2 pounds beef flank steak
1 package (9 to 10 ounces) hearts of romaine salad mix
3 tablespoons olive oil
1 pint rainbow cherry tomatoes, halved
Optional: Cotija cheese and lime wedges

Directions

In a large bowl, whisk together 3/4 cup lime juice, tequila, garlic powder, cumin, steak seasoning, oregano, pepper and red pepper flakes. Place steak in a shallow dish; add tequila mixture and turn to coat. Refrigerate, covered, 8 hours or overnight, turning once.

Drain beef, discarding marinade; pat dry. Grill, covered, over direct medium-high heat, turning once, until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 10-15 minutes. Place beef on cutting board; cover and let rest 5-10 minutes. Thinly slice steak across the grain.
Place salad mix on serving platter; drizzle with olive oil and the remaining 1 tablespoon lime juice. Place steak over romaine; top with tomatoes and, if desired, Cotija cheese and lime wedges.

Nutrition Facts

4 ounces cooked steak with 1-1/2 cups salad: 257 calories, 11g fat (5g saturated fat), 72mg cholesterol, 243mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 vegetable.

Carrot Cake Cheese Ball

Taste of Home Editors — Wed, 12 Jul 2023 10:45:59 +0000

More sweet than it is salty, our carrot cake cheeseball is a fun, new way to eat dessert first! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Total Time

Prep: 20 min. + chilling

Makes

2 cups

Updated: Oct. 27, 2023

Ingredients

1 package (8 ounces) cream cheese, softened
3/4 cup grated carrots, divided
1/2 cup well-drained canned crushed pineapple
1/3 cup golden raisins
2 tablespoons honey
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup unsweetened coconut flakes, lightly toasted
1/4 cup chopped pecans, toasted
Cinnamon graham crackers, vanilla wafers and apple slices

Directions

In a large bowl, beat cream cheese until smooth. Stir in 1/2 cup carrots, pineapple, raisins, honey, vanilla, cinnamon and salt. Shape cheese mixture into a ball (mixture will be soft). Wrap; refrigerate overnight.

Just before serving, roll cheese ball in coconut, pecans and remaining 1/4 cup carrots. Serve with graham crackers, vanilla wafers and apple slices.

Nutrition Facts

2 tablespoons: 96 calories, 7g fat (4g saturated fat), 14mg cholesterol, 86mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 1g protein.

Copycat Cheesecake Factory Cheeseburger Egg Rolls

Lauren Habermehl — Fri, 28 Apr 2023 10:38:52 +0000

Filled with juicy ground beef, a smattering of crumbled bacon, diced pickles and plenty of melty cheddar cheese, these crunchy wonton-wrapped wonders are a Cheesecake Factory bestseller for a reason. Now you can whip up a batch at home. —Taste of Home Test Kitchen

Total Time

Prep: 30 min. Cook: 5 min./batch

Makes

1 dozen (1-1/2 cups sauce)

Ingredients

1 pound ground beef
1 small onion, chopped
2 garlic cloves, minced
1 cup shredded cheddar cheese
1/2 cup chopped dill pickles
4 bacon strips, cooked and crumbled
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 tablespoon ketchup
1/4 teaspoon salt
1/4 teaspoon pepper
12 egg roll wrappers
1 large egg, lightly beaten
Oil for deep-fat frying
DIPPING SAUCE:
1 cup mayonnaise
1/2 cup ketchup
1/2 teaspoon garlic powder
1/2 teaspoon paprika

Text Ingredients

Directions

In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 4-5 minutes, breaking up beef into crumbles; drain. Return to pan. Stir in cheese, pickles, bacon, Worcestershire sauce, mustard, ketchup, salt and pepper.

With 1 corner of an egg roll wrapper facing you, place about 1/3 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with beaten egg. Fold side corners toward center over filling. Roll up egg roll tightly, pressing at tip to seal. Repeat.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. Combine sauce ingredients; serve with egg rolls.

Nutrition Facts

1 egg roll with 2 tablespoons sauce: 451 calories, 32g fat (7g saturated fat), 61mg cholesterol, 712mg sodium, 26g carbohydrate (4g sugars, 1g fiber), 14g protein.

15 Father’s Day Gift Baskets to Really Wow Your Dad

Amanda Tarlton — Wed, 26 Apr 2023 18:21:20 +0000

EMILY WAY/TASTE OF HOME

Shop on Harry & David

Shop on 1-800-Flowers

Shop on 1-800-Baskets

Shop on Wolferman's

For the Sweet Dad

Bakery Tray

If Dad believes dessert should be its own food group, he’ll want to dive head first into this drool-worthy basket of sweet treats. It’s filled with some of Harry and David‘s most popular baked goods. He’ll love indulging in double chocolate chunk cookies, honey-filled baklava and lemon poppy seed coffee cake, to name just a few.

“The desserts inside are fresh, and the variety is perfect for sharingor secretly hoarding!” says Editor Emily Way, who sampled the assortment. “It’s such a sweet way to show dad you’re thinking of him.”

The post 15 Father’s Day Gift Baskets to Really Wow Your Dad appeared first on Taste of Home.