Make-Ahead Meals - Recipes by Cooking Style | Taste of Home

Garam Masala

Suzanne Podhaizer — Wed, 09 Oct 2024 14:49:08 +0000

Ingredients

1 cup coriander seeds
4 teaspoons cumin seeds
2 teaspoons whole peppercorns
1 cinnamon stick (3 inches)
2 bay leaves
2 to 3 black cardamom pods
8 to 10 green cardamom pods
8 whole cloves
1 whole star anise
2 mace blades

Directions

Heat a large skillet over medium heat; dry roast spices about 5 minutes or until aromatic. Remove from skillet; let cool completely. Grind spices using a coffee or spice grinder until a smooth texture is achieved. Store in an airtight container.

Nutrition Facts

1 serving: 30 calories, 2g fat (0 saturated fat), 0 cholesterol, 4mg sodium, 5g carbohydrate (0 sugars, 3g fiber), 1g protein.

Pecan Pie Cheesecake

Steven John — Tue, 12 Nov 2024 17:46:25 +0000

Ingredients

1-3/4 cups graham cracker crumbs
5 tablespoons sugar
1/3 cup butter, melted
CHEESCAKE FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sour cream
TOPPING:
1-1/2 cups pecan halves
1/2 cup packed brown sugar
6 tablespoons heavy whipping cream
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup butter, melted

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Directions

Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 2 layers of aluminum foil, set aside.

In a large bowl, combine graham cracker crumbs, sugar and melted butter. Press into the bottom of prepared pan and about 1 in. up the sides. Place on baking sheet, bake until lightly browned, 8-10 minutes. Cool completely.
Increase oven temperature to 450°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add brown sugar and beat until fluffy. Add eggs, one at a time, until incorporated, 4-5 minutes. Beat in vanilla extract, cinnamon, salt and sour cream until smooth and fluffy, 2-3 minutes. Pour filling over cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake 15 minutes. Decrease oven temperature to 225°; bake until just set, about 1-1/4 hours. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove from oven, let cool 1 hour at room temperature. Cover; refrigerate at least 6 hours.
For topping, preheat oven to 300°. Line a 15x10x1-in. baking sheet with parchment paper. Place pecans in a single layer on prepared baking sheet. Bake 8-10 minutes or until lightly toasted. Place brown sugar, heavy cream, cinnamon and salt in a large saucepan; bring to a simmer over medium heat. Stir in butter until combined; let simmer 1-2 minutes, stirring constantly. Remove from heat; stir in pecans. Let cool completely at room temperature.
Carefully loosen sides from cheesecake pan with a knife; remove rim from pan. Spoon pecan topping over cheesecake; smooth into an even layer. Slice; serve.

Nutrition Facts

1 slice: 683 calories, 51g fat (25g saturated fat), 162mg cholesterol, 480mg sodium, 50g carbohydrate (40g sugars, 2g fiber), 9g protein.

French Apple Cake

Molly Allen — Mon, 11 Nov 2024 16:09:20 +0000

Ingredients

1/2 cup butter, softened
3/4 cup sugar, divided
2 large eggs, room temperature
3 tablespoons dark rum
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 cups chopped peeled apple
2 tablespoons confectioners' sugar

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Directions

Preheat oven to 350°. In a large bowl, beat butter and 2/3 cup sugar at medium speed until fluffy, 2-3 minutes. Add eggs, one at a time, until fluffy and pale in color, 2-3 minutes. Beat in dark rum and vanilla until combined.

In a small bowl, whisk together flour, baking powder and salt. Gradually add dry ingredients; beat on low speed until just combined, 2-3 minutes. Fold in chopped apples.
Pour batter into a greased 9-in. springform pan; sprinkle with remaining sugar. Bake until cake is golden brown, and a toothpick inserted in the center comes out clean, 50-55 minutes. Remove from oven; let cool on wire rack.
Run a knife around the edge of the cake; remove sides of pan. Sprinkle with powdered sugar. Slice and serve.

Nutrition Facts

1 slice: 198 calories, 9g fat (5g saturated fat), 51mg cholesterol, 162mg sodium, 27g carbohydrate (18g sugars, 1g fiber), 2g protein.

Keto Chili

Susan Bronson — Sat, 02 Nov 2024 01:37:03 +0000

Ingredients

1 tablespoon olive oil
2 pounds ground beef
1/4 cup chopped onion
2 garlic cloves, minced
3 chipotle peppers in adobo sauce, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
1 tablespoon tomato paste
2 cups beef broth
1/4 cup minced fresh cilantro
Optional: Shredded cheddar cheese, sour cream and additional cilantro

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Directions

Heat oil in a large skillet to medium heat. Add ground beef; cook 7-9 minutes or until browned. Use a slotted spoon to transfer to a 6 or 8 qt. slow cooker. Discard all but 1 teaspoon fat from skillet. Add onion; cook 3-5 minutes or until lightly browned. Add garlic; cook 30 seconds or until fragrant. Transfer onion garlic mixture to slow cooker.

Add remaining ingredients, except cilantro, to the slow cooker. Cover; cook on low 6-8 hours or high 3-5 hours. Stir in cilantro. Serve in bowls; top with desired toppings.

Nutrition Facts

1 serving: 266 calories, 15g fat (5g saturated fat), 70mg cholesterol, 910mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 22g protein.

Corn Ice Cream

Suzanne S. Wiley — Thu, 31 Oct 2024 21:22:51 +0000

Ingredients

1-1/2 cups fresh whole kernel corn
1 cup whole milk
1 cup heavy whipping cream
3/4 cup sugar
1/4 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract

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Directions

In a large saucepan, bring milk and corn to a boil. Reduce heat, simmer 10 minutes. Add cream, sugar and salt. Cook over medium-low heat until bubbles form around side of pan, stirring to dissolve sugar.

In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Whisk in vanilla extract. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Nutrition Facts

1/2 cup: 251 calories, 14g fat (8g saturated fat), 129mg cholesterol, 100mg sodium, 28g carbohydrate (24g sugars, 1g fiber), 4g protein.

Gremolata Pasta Salad

Taste of Home Editors — Wed, 30 Oct 2024 18:49:52 +0000

Ingredients

12 ounces small pasta shells
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2/3 cup minced fresh parsley
1 medium lemon, zested and juiced
2 garlic cloves, minced
1 pint cherry tomatoes, halved
1/3 cup olive oil
3/4 cup crumbled feta cheese

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Directions

Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking; drain and rinse with cold water.

In a large serving bowl, combine parsley, lemon juice, lemon zest and garlic. Add pasta mixture, tomatoes and olive oil; toss thoroughly to combine. Gently stir in feta. Serve immediately or cover and refrigerate until serving.

Nutrition Facts

3/4 cup: 226 calories, 9g fat (2g saturated fat), 5mg cholesterol, 90mg sodium, 29g carbohydrate (2g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch.

Banana Cream Shortcake

Taste of Home Editors — Wed, 30 Oct 2024 18:47:07 +0000

Ingredients

1 cup shortening
1-1/2 cups sugar
3 large eggs, room temperature
2 teaspoons banana extract
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
PUDDING:
2 cups cold 2% milk
1 package (3.4 ounces) instant banana cream pudding mix
2 large bananas, cut into 1/4-inch slices
TOPPING:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
3 tablespoons brandy
1/2 cup miniature semisweet chocolate chips

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Directions

Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 4-6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined. Pour into a greased 13x9-in. baking dish.

Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely in dish on a wire rack.
In a large bowl, whisk cold milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Fold in sliced bananas. Spread evenly over cooled cake.
In another large bowl, beat cream until stiff peaks form, 5-7 minutes. Beat in confectioners' sugar and brandy; spread over pudding mixture. Cover and refrigerate at least 1 hour. Before serving, sprinkle with chocolate chips.

Nutrition Facts

1 serving: 440 calories, 22g fat (9g saturated fat), 59mg cholesterol, 310mg sodium, 53g carbohydrate (35g sugars, 1g fiber), 6g protein.

Curry Chicken Salad Sandwiches

Taste of Home Editors — Wed, 30 Oct 2024 18:37:50 +0000

Ingredients

2 cooked chicken breasts, chopped
2/3 cup mayonnaise
2/3 cup Miracle Whip
1/3 cup finely chopped celery
1/3 cup finely chopped red onion
1/3 cup finely chopped sweet red pepper
4-1/2 teaspoons curry powder
4-1/2 teaspoons mango chutney
4-1/2 teaspoons honey
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
8 brioche hamburger buns, split
8 Boston lettuce leaves

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Directions

In a large bowl, combine the first 12 ingredients. Cover and refrigerate at least 1 hour. Serve on buns with lettuce leaves.

Nutrition Facts

1 sandwich: 404 calories, 23g fat (4g saturated fat), 62mg cholesterol, 594mg sodium, 37g carbohydrate (13g sugars, 3g fiber), 12g protein.

Poblano Soup

Nicholas Marshall — Tue, 29 Oct 2024 15:36:55 +0000

Ingredients

4 poblano peppers
3 cups reduced-sodium chicken broth, divided
1/4 cup butter
1 small red onion, finely chopped
2 garlic cloves, minced
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
2 cups cubed or shredded cooked chicken breast
1 can (15 ounces) whole kernel corn, drained
2 tablespoons minced fresh cilantro
1 pint half-and-half cream
Sour cream, shredded cheese and fried tortilla strips, for serving

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Directions

Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.

Peel off and discard charred skin. Remove stems and seeds. Place peppers into blender with 1/4 cup broth; puree until smooth.
In a Dutch oven or large sauce pot, melt butter over medium heat. Add onion, cook until tender, 4-5 minutes. Add garlic, salt and pepper, cook one minute longer. Add flour, cook and stir until browned, 2-3 minutes. Slowly whisk in remaining 2-1/2 cups broth; simmer until thickened, 4-5 minutes. Add pepper puree, chicken, corn and cilantro. Simmer on low heat until flavors are melded, 10-12 minutes. Stir in cream; heat through. Serve with toppings as desired.

Nutrition Facts

1 cup: 246 calories, 13g fat (8g saturated fat), 72mg cholesterol, 836mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 15g protein.

Pumpkin Soup

Joy Manning — Tue, 29 Oct 2024 15:23:06 +0000

Ingredients

1 medium pumpkin (about 4 pounds)
3 tablespoons olive oil, divided
1 medium onion, chopped
2 teaspoons minced garlic
2 teaspoons minced fresh gingerroot
1-1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
3 cups reduced-sodium vegetable broth
1 can (14 ounces) coconut milk
1/4 cup sprigs fresh parsley, stems removed or fresh cilantro leaves
1 teaspoon cider vinegar or balsamic vinaigrette, optional
Freshly cracked black pepper, for serving

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Directions

Preheat oven to 400°. Cut pumpkin in half; scoop out seeds and trim off stem. Drizzle with 2 tablespoons oil. Place on foil-lined baking sheet; roast until flesh is soft and lightly browned, 50-60 minutes. Let cool to touch. Scoop flesh out; discard rind.

Heat remaining 1 tablespoon oil in a Dutch oven or stock pot. Add onion; cook until tender, 4-5 minutes. Stir in garlic, ginger, salt, cumin, coriander, cardamom, pepper, red pepper flakes and nutmeg; cook one minute longer. Stir in cooked pumpkin, broth and coconut milk; simmer 10-15 minutes. Stir in parsley or cilantro and vinegar, if desired. Use an immersion blender to puree soup until very smooth.
Serve in bowls with freshly cracked black pepper, if desired.

Seafood Stuffing

Julie Laing — Tue, 29 Oct 2024 12:48:27 +0000

Ingredients

4 tablespoons butter, divided
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 cans (6 ounces each) lump crabmeat, drained
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
3 garlic cloves, minced
1-1/2 teaspoons Cajun seasoning
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup seafood stock
1 large egg, beaten
6 cups day old cubed bread
1/4 cup sprigs fresh parsley, stems removed, chopped

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Directions

Preheat oven to 375°. In a large skillet, heat 2 tablespoons butter over medium heat. Add shrimp and crab; cook until shrimp has slightly curled, 2-3 minutes per side. Transfer to a large bowl.

In the same skillet, heat remaining 2 tablespoons butter. Add onion, celery and bell pepper; cook until tender, 7-8 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Add onion mixture to the large bowl with shrimp and crab. Add Cajun seasoning, thyme, salt, pepper, stock and egg; stir to combine. Fold in bread cubes and parsley, toss to coat. Transfer mixture to a greased 13x9-in. baking dish.
Bake until golden brown, 30-35 minutes.

Snickerdoodle Cheesecake Bars

Mackenzie Stratton — Mon, 28 Oct 2024 14:41:20 +0000

Ingredients

COOKIE CRUST:
3/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
CHEESECAKE FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1-1/2 teaspoons vanilla extract
TOPPING:
1 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons butter, melted

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Directions

Preheat oven to 350°. Grease a 9-in. square, parchment-lined baking dish.

In a large bowl, beat butter and sugar on medium speed until fluffy, 2-3 minutes. Add egg and vanilla extract; beat another 1-2 minutes until pale in color. In a small bowl, whisk together flour, baking powder, cinnamon and salt. Beat dry ingredients into sugar mixture on medium speed until a cookie-like batter forms, 1-2 minutes, scraping the sides as needed. Press dough into bottom of prepared baking dish to form an even layer. Bake 18-20 minutes or until light golden brown. Cool completely.
Reduce oven temperature to 325°. In a large bowl, beat cream cheese until smooth, 5-6 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in sour cream and vanilla extract until smooth and fluffy, 1-2 minutes. Pour filling into cooled crust.
In a small bowl, stir together flour, sugars, cinnamon and salt until combined. Stir in melted butter to form a crumbly mixture. Sprinkle evenly over top of cheesecake filling. Bake 40-45 minutes or until top is lightly browned and cheesecake is slightly wiggly.
Remove from oven; cool to room temperature on a wire rack. Cover; refrigerate at least 6 hours or overnight. Cut into squares; serve.

Nutrition Facts

1 cheesecake bar: 572 calories, 34g fat (20g saturated fat), 137mg cholesterol, 487mg sodium, 61g carbohydrate (36g sugars, 1g fiber), 8g protein.

Cranberry Jalapeno Dip

Kate McKiernan — Mon, 28 Oct 2024 15:12:13 +0000

Ingredients

12 ounces fresh or frozen cranberries (about 1-1/2 cups)
2 jalapeno peppers, seeded, ribs removed
2 green onions, chopped
1/4 cup fresh cilantro leaves
1/4 cup sugar
1 tablespoon lemon juice
1/2 teaspoon salt
2 blocks (8 ounces each) cream cheese, softened

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Directions

Place cranberries, jalapenos, green onion and cilantro into a food processor; pulse until finely chopped. Transfer mixture to a bowl; add sugar, lemon juice and salt. Cover; refrigerate at least 2 hours. Strain liquid well.

In a large bowl, beat cream cheese on medium speed until smooth, 3-4 minutes. Spread onto a 11x7-in. serving dish. Spoon cranberry mixture on top of cream cheese. Cover; refrigerate until ready to serve.

Nutrition Facts

2 tablespoons: 82 calories, 7g fat (4g saturated fat), 19mg cholesterol, 109mg sodium, 5g carbohydrate (4g sugars, 1g fiber), 1g protein.

Slow-Cooker Cheesy Potatoes

Joy Manning — Sat, 26 Oct 2024 12:09:39 +0000

Ingredients

1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1 cup whole milk
1/2 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 package (28 ounces) frozen shredded hash brown potatoes
2 cups shredded cheddar cheese, divided

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Directions

In a large bowl, whisk together soup, sour cream and milk. Add onion, salt, pepper and garlic powder. Stir in hash browns and 1 cup shredded cheese until combined.

Transfer mixture to a 5- or 6-qt. slow cooker. Sprinkle remaining 1 cup shredded cheese on top. Cook, covered, until potatoes are tender and edges are bubbly, 2-3 hours on high or 4-6 hours on low.

Nutrition Facts

1 serving: 254 calories, 15g fat (8g saturated fat), 44mg cholesterol, 531mg sodium, 21g carbohydrate (4g sugars, 3g fiber), 9g protein.

Smoked Salsa

Joy Manning — Fri, 25 Oct 2024 19:46:50 +0000

Ingredients

3 whole tomatoes (about 1 pound), divided
1/2 medium red onion, quartered
1/2 jalapeno pepper, seeded, halved
3 garlic cloves
1/4 cup fresh cilantro leaves
2 tablespoons lime juice
1/2 teaspoon salt

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Directions

Preheat smoker to 250°. Add wood chips or pellets to smoker according to manufacturer’s directions. Place tomatoes, onion and jalapeno in smoker. Smoke 1 hour; remove from the smoker. Let cool.

Place tomatoes, onion, jalapeno, garlic, cilantro, lime juice and salt in a high-powered blender or food processor; puree until desired consistency is achieved.

Nutrition Facts

1/4 cup: 7 calories, 0 fat (0 saturated fat), 0 cholesterol, 121mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein.

Easy Roasted Vegetable Soup

Emily Teel — Fri, 25 Oct 2024 19:26:11 +0000

Ingredients

2 medium sweet potatoes (about 1 pound), peeled and chopped
1 medium red onion, chopped
1 medium sweet red pepper, chopped
1 medium carrot, chopped
3 tablespoons olive oil, divided
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon paprika
3 cups reduced-sodium vegetable broth
1 can (14-1/2 ounces) diced tomatoes
1/4 cup packed fresh parsley sprigs
1 teaspoon lemon juice, optional
1/4 cup grated Parmesan cheese

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Directions

Preheat oven to 400°. Place sweet potato, onion, bell pepper and carrot on a foil-lined baking sheet. Drizzle with 2 tablespoons oil; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until vegetables are caramelized on the edges, 35-40 minutes.

Heat remaining 1 tablespoon oil in a Dutch oven or stock pot. Add garlic, remaining 1 teaspoon salt, cumin and paprika; cook one minute longer. Stir in roasted vegetables, broth and diced tomatoes; simmer 10-15 minutes or until vegetables are very soft. Stir in parsley and if desired, lemon juice. Use an immersion blender to puree soup until smooth.
Serve in bowls with grated Parmesan cheese.

Nutrition Facts

1 serving: 149 calories, 6g fat (1g saturated fat), 2mg cholesterol, 645mg sodium, 22g carbohydrate (10g sugars, 4g fiber), 3g protein.

Cream of Vegetable Soup

Anna Thomas Bates — Fri, 25 Oct 2024 19:05:40 +0000

Ingredients

3 tablespoons butter
1 medium onion, chopped
1 medium zucchini, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/2 medium sweet potato, peeled and chopped
2 garlic cloves, minced
1-1/4 teaspoons salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
4 cups reduced-sodium chicken broth
1 bay leaf
1/2 cup heavy whipping cream
1 tablespoon sherry, optional

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Directions

In a Dutch oven, melt butter over medium heat. Add onion, zucchini, carrot, celery and sweet potato; cook until tender, 12-15 minutes. Stir in garlic, salt, Italian seasoning and pepper; cook one minute longer. Slowly whisk in chicken broth, add bay leaf. Bring to a simmer until thickened, 8-10-5 minutes, stirring frequently. Add cream and if desired, sherry; simmer until heated through, another 4-5 minutes.

Discard bay leaf. Remove soup from heat; cool slightly. Process in batches in a blender until desired consistency; return to pan.

Nutrition Facts

1 cup: 124 calories, 10g fat (6g saturated fat), 28mg cholesterol, 705mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 3g protein.

Biscoff Cheesecake

Suzanne S. Wiley — Fri, 25 Oct 2024 15:35:30 +0000

Ingredients

1 package (8.8 ounces) Biscoff cookies, crushed
1/3 cup butter, melted
CHEESCAKE FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup Biscoff creamy cookie spread
1/2 cup sour cream
1/4 teaspoon salt
1 tablespoon vanilla extract
4 large eggs, room temperature
TOPPING:
1/2 cup Biscoff creamy cookie spread
Additional crushed Biscoff cookies, optional

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Directions

Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.

In a small bowl, combine cookie crumbs and butter. Press onto bottom and 1 in. up sides of prepared pan. Bake 8-10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Beat in sugar, cookie spread, sour cream, salt and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan into a larger baking pan; add 1 in. of hot water to larger pan.
Bake until center is just set and top appears dull, 50-55 minutes. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate 3 hours or overnight, covering when completely cooled.
For topping, warm the cookie spread in microwave, about 10-15 seconds. Spread over cheesecake evenly. Sprinkle with additional cookie crumbs, if desired.

Nutrition Facts

1 piece: 702 calories, 50g fat (24g saturated fat), 159mg cholesterol, 431mg sodium, 54g carbohydrate (39g sugars, 0 fiber), 9g protein.

Maple Fudge

Stephanie Gravalese — Fri, 25 Oct 2024 15:11:08 +0000

Ingredients

2-1/2 cups maple syrup
3/4 cup heavy whipping cream
1/4 cup butter

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Directions

Line a 8x4-in. loaf pan with parchment paper.

In a Dutch oven, bring maple syrup to a boil over medium heat; simmer for 5 minutes. Pour in cream; without stirring, bring mixture back to a simmer. Let cook until temperature reaches 235°, about 12-13 minutes. Remove from heat; add butter; without stirring, let sit 5 minutes. Use a hand mixer to beat mixture at medium speed until mixture is thick and light in color, about 5 minutes. Immediately transfer to loaf pan. Cover; refrigerate until fudge is set, about 2 hours.
Use edges of parchment paper to transfer fudge to a cutting board. Cut into 1-in. squares.

Nutrition Facts

1 piece: 97 calories, 3g fat (2g saturated fat), 10mg cholesterol, 16mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 0 protein.

Crinkle Cake

Val Goodrich — Sun, 27 Oct 2024 06:43:47 +0000

Ingredients

1 package (16 ounces, 2 rolls) frozen phyllo dough, thawed
1/2 cup chopped walnuts
1 cup butter, melted
CUSTARD:
1 cup whole milk
2 large eggs, room temperature
1 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
SIMPLE SYRUP:
1 cup water
1 cup sugar
1 tablespoon lemon juice

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Directions

Preheat oven to 350°. Fold two sheets of phyllo at a time, accordion-style; place into 13x9-in. baking pan. Repeat until all phyllo dough is used and pan is full. Bake phyllo 10 minutes. Remove; sprinkle chopped walnuts within the folds of the phyllo dough. Drizzle melted butter evenly on top. Bake an additional 10 minutes.

Meanwhile, in a medium bowl, whisk together milk, eggs, sugar and extracts until combined. Pour custard mixture over phyllo. Bake until phyllo is browned and crisp, about 35-40 minutes.
In a microwave safe bowl, combine water, sugar and lemon juice. Microwave until mixture just begins to boil, about 3-4 minutes. Stir to dissolve the sugar. Drizzle simple syrup over warm cake. Let cool at room temperature before serving. Store in the refrigerator.

Nutrition Facts

1 serving: 327 calories, 16g fat (8g saturated fat), 55mg cholesterol, 232mg sodium, 44g carbohydrate (27g sugars, 1g fiber), 5g protein.

Greek Tuna Salad

Fred Decker — Thu, 24 Oct 2024 15:15:31 +0000

Ingredients

3 tablespoons olive oil
3 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) no-salt-added garbanzo beans, rinsed and drained
2 cans (4 ounces each) albacore white tuna in water, drained
1/2 cup chopped cucumber
1/2 medium red onion, chopped
1/2 cup crumbled feta cheese

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Directions

In a large bowl, whisk together olive oil, lemon juice, salt and pepper. Stir in chickpeas, tuna, cucumber, onion and feta. Cover; refrigerate until ready to use.

Nutrition Facts

3/4 cup: 280 calories, 11g fat (2g saturated fat), 21mg cholesterol, 364mg sodium, 25g carbohydrate (2g sugars, 6g fiber), 18g protein.

Italian Sausage Stuffing

Melissa Gaman — Thu, 24 Oct 2024 09:58:03 +0000

Ingredients

4 tablespoons butter, divided
1 pound bulk Italian sausage
1 cup chopped onion
1 cup chopped celery
3 garlic cloves, minced
1 cup reduced-sodium chicken broth
1 large egg, beaten
2 tablespoons minced fresh parsley
2 tablespoons minced fresh sage
1 teaspoon salt
1/4 teaspoon pepper
6 cups day old cubed bread

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Directions

Preheat oven to 400°. In a large skillet, melt 2 tablespoons butter over medium heat. Add sausage; cook until browned, breaking up into bite-sized pieces, 7-8 minutes. Remove with slotted spoon; set aside.

Add remaining 2 tablespoons butter to skillet. Add onion and celery; cook until tender, 7-8 minutes, stirring occasionally. Add garlic; cook 1 minute longer.
Transfer cooked sausage and onion mixture to a large bowl. Add broth, egg, parsley, sage, salt and pepper; stir to combine. Fold in bread cubes until completely coated in egg mixture. Transfer mixture to a greased 11x7-in. baking dish.
Bake until golden brown, 30-35 minutes.

Nutrition Facts

2/3 cup: 317 calories, 23g fat (9g saturated fat), 77mg cholesterol, 994mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 12g protein. Diabetic Exchanges: 1 starch.

Jiffy Cornbread Dressing

Lauren Habermehl — Thu, 24 Oct 2024 08:39:23 +0000

Ingredients

CORNBREAD:
2 packages (8-1/2 ounces each) Jiffy corn bread/muffin mix
2 large eggs, room temperature, lightly beaten
2/3 cup buttermilk
DRESSING:
1/4 cup butter
1 cup chopped onion
1 cup chopped celery
3 garlic cloves, minced
1/2 tablespoon poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups chicken broth
1 large egg, beaten
2 tablespoons minced fresh sage

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Directions

Preheat oven to 400°. In a large bowl, whisk together cornbread mix, eggs and milk until mixture is combined. Pour into a greased 8x8-in. baking dish; bake until edges are lightly browned, 16-20 minutes. Let completely cool; cut into 2-in. cubes. Line cubes on a baking sheet.

Reduce oven temperature to 375°. Bake bread cubes until edges are crisp, 8-10 minutes; set aside.
In a large skillet, over medium heat, melt butter. Add onion and celery; cook until very soft, 7-8 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Transfer onion mixture to a large bowl. Add poultry seasoning, salt, pepper, broth, egg and sage; stir to combine. Fold in cornbread cubes until completely coated in egg mixture.
Transfer mixture to a greased 13x9-in. baking dish. Bake until edges are golden brown, 30-35 minutes.

Nutrition Facts

1 cup: 283 calories, 12g fat (5g saturated fat), 70mg cholesterol, 878mg sodium, 37g carbohydrate (12g sugars, 4g fiber), 6g protein.

Cream of Onion Soup

Emily Teel — Wed, 23 Oct 2024 19:13:54 +0000

Ingredients

3 tablespoons butter
3 large sweet onions (about 1-1/2 pounds), chopped
2 celery ribs, chopped
1 medium carrot, chopped
2 garlic cloves, minced
1-1/4 teaspoons salt
1 teaspoon minced fresh thyme
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
5 tablespoons all-purpose flour
4 cups reduced-sodium chicken broth
1/2 cup heavy whipping cream
1 tablespoon sherry, optional
1 tablespoon minced chives, optional

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Directions

In a Dutch oven or stock pot, melt butter over medium heat. Add onions, celery and carrots; cook until onions are soft and slightly caramelized on the edges, 8-10 minutes. Stir in garlic, salt, thyme, Italian seasoning and pepper; cook one minute longer. Stir in flour; cook until well combined, 1-2 minutes, stirring constantly. Slowly whisk in chicken broth; bring to a simmer until thickened, 4-5 minutes, whisking frequently. Add cream and sherry, if desired; simmer until heated through, 4-5 minutes.

If desired, puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan and heat through. Sprinkle with chives.

Nutrition Facts

1 cup: 160 calories, 10g fat (6g saturated fat), 28mg cholesterol, 715mg sodium, 15g carbohydrate (8g sugars, 2g fiber), 4g protein.

Brioche French Toast Casserole

Fred Decker — Wed, 23 Oct 2024 18:01:04 +0000

Ingredients

1 loaf (1 pound) day old brioche bread, cubed
6 large eggs, room temperature
2 cups 2% milk
1/2 cup packed brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

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Directions

Preheat the oven to 350°. Layer bread cubes in a greased 13x9-in. baking dish.

In a large bowl, whisk eggs, milk, brown sugar, butter, vanilla, cinnamon and nutmeg until well-combined. Pour mixture over brioche cubes; gently toss until bread is all coated. Bake, uncovered, until set, 40-45 minutes. Let cool 5-10 minutes; slice and serve.

Nutrition Facts

1 serving: 358 calories, 15g fat (8g saturated fat), 197mg cholesterol, 358mg sodium, 45g carbohydrate (23g sugars, 1g fiber), 11g protein.

Lentil Salad

Tana Baer — Wed, 23 Oct 2024 15:33:20 +0000

Ingredients

1 cup dried lentils, rinsed
1/4 cup olive oil
1/4 cup lemon juice
2 teaspoons Dijon mustard
2 garlic cloves, minced
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
2 cups chopped cucumber
2 cups chopped fresh kale
1 cup cherry tomatoes, halved
1/2 cup chopped red onion
1/2 cup chopped pitted green olives
1/4 cup minced fresh parsley
1/4 cup chopped fresh mint
1/4 cup crumbled feta cheese, optional

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Directions

Cook lentils according to package directions; remove from heat. Transfer to a bowl; cool completely.

In a large bowl, whisk together olive oil, lemon juice, mustard, garlic, salt, pepper, oregano and thyme. Stir in cooled lentils, cucumber, kale, tomatoes, onion, olives, parsley, mint and feta, if desired. Cover, refrigerate until chilled, at least 30 minutes.

Nutrition Facts

3/4 cup: 125 calories, 6g fat (1g saturated fat), 1mg cholesterol, 314mg sodium, 14g carbohydrate (1g sugars, 2g fiber), 5g protein.

Strawberry Ice Cream

Suzanne Podhaizer — Wed, 23 Oct 2024 12:25:26 +0000

Ingredients

1-1/2 cups heavy whipping cream
1-1/2 cups whole milk
3/4 cup sugar
1 tablespoon lemon juice
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups sliced fresh strawberries, mashed
3 to 4 drops red food coloring, optional
Optional: whipped cream and additional fresh sliced strawberries

Text Ingredients

Directions

In a large bowl, whisk together cream, whole milk, sugar, lemon juice, vanilla salt and if desired, food coloring, until combined. Stir in strawberries. Cover and refrigerate 1 hour.

Fill cylinder of ice cream maker no more than two-thirds full. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Serve with desired toppings.

Nutrition Facts

1/2 cup: 180 calories, 12g fat (7g saturated fat), 37mg cholesterol, 71mg sodium, 17g carbohydrate (16g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.

Copycat Cheesecake Factory Pumpkin Cheesecake

Lauren Habermehl — Wed, 23 Oct 2024 05:43:19 +0000

Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
4 large eggs, room temperature, lightly beaten
1-1/2 cups sugar
2 tablespoons cornstarch
1 cup canned pumpkin
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
TOPPINGS:
1-1/2 cups whipped cream
1/2 cup chopped pecans

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Directions

Preheat oven to 325°. Grease a 9-in. springform pan. Securely wrap 3 layers of foil around the bottom half of the pan; set aside.

In a large bowl, combine graham cracker crumbs and sugar; stir in melted butter. Press onto bottom and 1-1/2 in. up the side of prepared pan. Place on a baking sheet. Bake until set, 10-15 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until combined. Beat in sugar and cornstarch until smooth, about 2 minutes. Beat in pumpkin, vanilla extract, cinnamon and nutmeg until smooth, 2 more minutes. Pour filling onto cooled graham cracker crust.
Place springform pan into a roasting pan. Pour 1-in. of hot water into roasting pan and place into the oven. Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around inside edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
Top with whipped cream and chopped pecans.

Nutrition Facts

1 piece: 600 calories, 43g fat (23g saturated fat), 169mg cholesterol, 365mg sodium, 48g carbohydrate (37g sugars, 2g fiber), 9g protein.

Cream of Jalapeno Soup

Anna Thomas Bates — Tue, 22 Oct 2024 21:28:09 +0000

Ingredients

3 tablespoons butter
4 jalapeno peppers, seeded, minced
1 medium onion, chopped
2 garlic cloves, minced
1-1/4 teaspoons salt
1/2 teaspoon pepper
5 tablespoons all-purpose flour
4 cups reduced-sodium chicken broth
1/2 cup heavy whipping cream
1 tablespoon lime juice
1/4 cup fresh cilantro leaves, chopped
1 cup shredded cheddar cheese or shredded Monterey Jack cheese

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Directions

In a Dutch oven, melt butter over medium heat. Add jalapeno and onion; cook until soft and slightly caramelized on the edges, 8-10 minutes. Stir in garlic, salt and pepper; cook one minute longer. Stir in flour; cook until browned, 1-2 minutes, stirring constantly. Slowly whisk in chicken broth; bring to a simmer until thickened, 6-8 minutes, whisking frequently. Add cream and lime juice, cook until thickened and slightly reduced. Remove from heat, stir in cilantro and cheese.

Nutrition Facts

1 cup: 236 calories, 19g fat (12g saturated fat), 55mg cholesterol, 1037mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 8g protein.

Garlic Soup

Fred Decker — Tue, 22 Oct 2024 18:10:14 +0000

Ingredients

3 whole garlic bulbs, tops cut off
1 tablespoon olive oil
2 tablespoons butter
1 medium onion, chopped
1-1/4 teaspoons salt
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
1/2 teaspoon pepper
5 tablespoons all-purpose flour
4 cups reduced-sodium chicken broth
1 bay leaf
1/2 cup heavy whipping cream
1 tablespoon sherry, optional
Optional: Grated Parmesan cheese, fresh cracked black pepper

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Directions

Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves; brush with oil. Wrap in heavy-duty foil. Bake until cloves are softened, 30-35 minutes. Unwrap and cool 10 minutes. Squeeze garlic cloves into a bowl; mash with a fork until smooth.

In a Dutch oven, melt butter over medium heat. Add onions; cook until slightly caramelized on edges, 8-10 minutes. Stir in garlic, salt, thyme, sage and pepper; cook one minute longer. Stir in flour; cook until browned, 1-2 minutes, stirring constantly. Slowly whisk in chicken broth; add bay leaf. Bring to a simmer; cook until thickened, 8-10 minutes, whisking frequently. Add cream and if desired, sherry.
Remove soup from heat; cool slightly. Process in batches in a blender until smooth, return to pan. If desired, top with Parmesan and pepper.

Nutrition Facts

1 cup: 286 calories, 20g fat (11g saturated fat), 49mg cholesterol, 1367mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 7g protein.