Val Goodrich, Author at Taste of Home https://www.tasteofhome.com Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 29 Nov 2024 10:34:05 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Val Goodrich, Author at Taste of Home https://www.tasteofhome.com 32 32 Nothing Bundt Cake Copycat https://www.tasteofhome.com/recipes/nothing-bundt-cake-copycat/ Sun, 24 Nov 2024 07:00:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2014947

Ingredients

  • 1 package devil's food cake mix (regular size)
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 cup sour cream
  • 1/2 cup canola oil
  • 1/2 cup water
  • 4 large eggs, room temperature
  • 3 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 3 cups confectioners' sugar

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. In a large bowl, combine first 7 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in chocolate chips. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  3. In a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Pipe or spread over top of cake.

Nutrition Facts

1 piece: 460 calories, 23g fat (10g saturated fat), 79mg cholesterol, 370mg sodium, 61g carbohydrate (44g sugars, 1g fiber), 5g protein.

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Christmas Fettuccine https://www.tasteofhome.com/recipes/christmas-fettuccine-recipe/ Tue, 05 Nov 2024 14:18:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2075621 The Holiday did, with a bowl of Christmas fettuccine!]]>

Ingredients

  • 1 pound uncooked fettuccine
  • 2 tablespoons butter
  • 4 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 cup half-and-half cream
  • 1/2 cup vodka
  • 1/4 cup lemon juice
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Grated Parmesan and freshly cracked black pepper, for serving

Directions

  1. Cook pasta according to package directions. Drain; reserve 1/4 cup pasta water.
  2. In a large skillet, melt butter over medium heat. Add garlic and flour; cook until browned, 1-2 minutes. Gradually add in cream, 1/4 cup at a time, whisking to incorporate after each addition. Whisk in vodka and lemon juice; simmer until thickened, 4-5 minutes. Add Parmesan, salt and pepper.
  3. Add cooked fettuccine; toss with sauce. Slowly add some of the pasta water to reach desired consistency, up to 1/4 cup. Serve in bowls with additional Parmesan cheese and freshly grated black pepper, if desired.

Nutrition Facts

1 serving: 643 calories, 17g fat (10g saturated fat), 54mg cholesterol, 589mg sodium, 86g carbohydrate (6g sugars, 5g fiber), 21g protein.

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How to Plan a Stress-Free Christmas Cookie Exchange, Straight from a Pro https://www.tasteofhome.com/article/how-to-plan-a-christmas-cookie-exchange/ Thu, 31 Oct 2024 22:31:42 +0000 https://www.tasteofhome.com/?p=2073257 Make your Christmas cookie party a sweet success with our party planning guide, featuring a timeline and tips from a cookie exchange expert.

The post How to Plan a Stress-Free Christmas Cookie Exchange, Straight from a Pro appeared first on Taste of Home.

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As a baker, I cant imagine a more festive way to kick off December than with a Christmas cookie swap. These parties are a fantastic way to gather a variety of holiday cookies while only needing to bake a single cookie exchange recipe. Plus, they’re a wonderful excuse to spend time with family and friends. But if the added stress of party planning is holding you back from hosting your own, youve come to the right place.

I chatted with Kelsey Shepard, a cookie exchange expert, professional baker and owner of Kelsey Elizabeth Cakes, to get her top tips on hosting a successful Christmas cookie party. Kelsey has hosted cookie exchange parties since her high school days and has picked up tons of tips, tricks and ideas over the years. She’s now in her second year of hosting The Cookie Exchange, an event in Northern Ohio that brings together more than 200 bakers in a single evening. And this year, Taste of Home is a sponsor!

Below, youll find the blueprint for hosting a stress-free cookie exchange party. With proper planning and a detailed to-do list, youll be able to actually enjoy your party and maybe even have a festive Christmas cocktail or two.

How does a cookie exchange work?

How To Plan A Christmas Cookie Party, Straight From An Expert 01

A Christmas cookie exchange is exactly how it sounds: a festive event where guests bring a large batch of one type of homemade cookie to share, plus copies of the recipe. After the exchange, everyone goes home with an assortment of Christmas cookies.

When the guests arrive, Kelsey has everyone set up their cookies on a large buffet table. The first hour is for mingling, introducing people, taste-testing cookies and enjoying light bites and fizzy drinks. The second hour is for the main event: exchanging cookies! She encourages guests to go around the table with a container, grab the allotted cookie amount per person and pick up a recipe card copy.

Kelsey suggests adding to the fun with a superlative voting aspect. Have guests vote and give awards for the favorite cookie,” like the most festive or most original. The prizes don’t have to be fancy; they could be anything from bragging rights to a cute spatula or ornament!

How to Plan a Stress-Free Cookie Exchange

The key to hosting a stress-free cookie exchange is slowly chipping away at a to-do list over time. Our timeline starts one month before the party, so theres plenty of time to get everything done.

Keep in mind, you can plan any size event you like. It can be among just a few friends or a few hundred (like Kelsey’s). You can also decide to take on all of the hosting duties yourself or delegate specific tasks to other guests. For example, ask volunteers to bring drinks and light bites, or task a musically gifted friend to create the partys playlist.

Christmas Cookie Exchange Timeline

1 Month Before the Cookie Party

  • Prepare your guest list: Before you make a long list of friends, family, neighbors and co-workers, Kelsey advises you to consider your space. I like to have the cookies all on one table for aesthetic reasons, so if your table seats six, I would make the guest list no bigger than that. If you want to host more guests, set up a table nearby and make sure there is an organic flow for people to move around when it comes time to package up the cookies.
  • Set a date: The holiday season can fill up quickly, so Kelsey suggests setting a date in early December before people’s calendars become too chaotic. Keep the party around two hours, three at most, and consider hosting on a weekday evening.
  • Choose your rules: A must-have rule is how many cookies each guest should bring to the exchange. Other rules to consider are whether the cookies must be homemade and if it’s OK for guests to bring non-cookie items, like Christmas candies or chocolate bark.
  • Create and deliver the invites: Turn to evites for ease, or get crafty and send handmade invitations via snail mail. Include the date, time and RSVP due date. Let the guests know about any rules, including the number of cookies each guest should bring. Provide a space for guests to list their cookie choice, too. Kelsey likes to “be cheeky” and says, “The first one to RSVP gets to make the cookie, and any later duplicates will be asked to change, so RSVP sooner rather than later!”

3 Weeks Before the Party

How To Plan A Christmas Cookie Party, Straight From An Expert 03

  • Follow up on RSVPs: On the due date, sit down and review your guest list. Did everyone respond? Are there any cookie duplicates you overlooked? While this may seem menial, these small logistical tasks will ensure your party is a sweet success.
  • Choose your own bake: If youre unsure which cookie to make yourself, Kelsey suggests beautifully decorated sugar cookies to impress guests or a batch of peanut butter blossoms for an easier option.
  • Shop for party supplies: Now is the time to shop for non-edible party supplies, like plates, napkins, cups, silverware, festive tablecloths and cookie trays. Make sure to grab a pack of blank place cards for guests to write their cookie name on, or spread out butcher paper on the table and have guests write it right on the table, advises Kelsey. Either way, make sure everyone knows which cookies are which!
  • Buy or make gifts for any prize winners: If you plan to give awards, start thinking about prizes. This could be a baking spatula, apron, gift card, funny trophy or any practical gift for bakers.
  • Acquire cookie boxes: This step is optional, as guests can bring their own containers. However, you can go the extra mile by providing festive Christmas cookie packaging. Kelsey likes to use brown craft boxes, writing each guest’s name on their box and adding a festive finish with red and white bakers twine.

2 Weeks Before the Party

  • Create a menu: It’s always nice for guests to mingle and get to know one another over light bites and bubbly Christmas drinks. To keep it stress-free, stick to easy appetizers and no-cook dishes, like a Christmas tree charcuterie board. As far as drinks go, Kelsey suggests party punchbowl recipes. I like to have a punch ready to go and chilled as well, so guests can serve themselves all night, and Im not stuck making individual cocktails.
  • Make a shopping list: Now that your menu is set, write a grocery list. Tack it to your fridge so it’s easy to add items as you think of them. (Dont forget to include your cookies ingredients!)
  • Curate a playlist: Start thinking about the party’s mood and create a Christmas cookie exchange playlist. Not sure what to play? Christmas songs, of course! You can’t go wrong with classics like Bing Crosby and Frank Sinatra, either.

2 Days Before the Party

  • Go grocery shopping: Now that you’re in the home stretch, its time to do The Big Shop. Grab your grocery list and head to the store.
  • Set up tables and chairs: Your dining table is the perfect place to set up cookies for the exchange, but you may want to move the chairs away from the table to make room. You can set them up elsewhere for extra seating.
  • Make your cookie dough: In culinary school, I learned how important it was to chill cookie dough. Letting it sit in the fridge for 24 hours gives the fats time to solidify and helps the ingredients meld together, creating cookies with the best flavor and texture.

1 Day Before the Party

  • Set up decorations: It’s time to get festive! Set up your Christmas decorations and lay down the tablecloth. Arrange the cookie trays on the table so guests can lay out their cookies once they arrive. Feel free to set out plates, napkins, cups and silverware, too.
  • Bake your cookies: I highly recommend baking your cookies the day before the party, especially if they need to be decorated. Most cookies will last for up to five days at room temperature. Store the cookies properly to keep them fresh for tomorrow.
  • Make the drinks: If youve decided to do a large-batch pitcher or bowl of punch, mix up your drinks and let them chill in the fridge. If your drink has a fizzy component, wait to add the bubbles until right before the event.
  • Prepare the food: Now is a good time to double-check that you have everything you need, as there’s still time for one final run to the store. You can also prepare any make-ahead items, like dips, skewered light bites or charcuterie boards. Tightly wrap any prepared items in storage wrap and store them in the fridge.
  • Clean, clean, clean: Spruce up any areas of the house where guests will mingle. Our holiday cleaning checklist can help to manage this often-tedious task.

Party Day!

  • Create the Christmas feeling: Light some candles, start a fire in the fireplace and turn on your Christmas cookie party playlist.
  • Set up food and drinks: About 30 minutes before the party starts, set up the appetizers and drinks in their designated area. When your guests arrive, help them set up their cookie trays. If you asked guests to bake a few extra cookies for everyone to try at the exchange, cut them up and set them out in front of each tray.
  • Mingle and graze: Introduce your guests to each other and encourage them to mingle as they enjoy the snacks. If youre voting on cookie superlatives, make sure everyone tries the cookies and casts their vote.
  • Exchange cookies: You’ve arrived at the main event! Inform everyone how many cookies they can take from each tray and give them time to build their cookie boxes.
  • Announce the winners: If you have cookie exchange superlatives, tally up the votes. Once everyone’s boxes are packed, announce the winners and hand out awards, if any.

Christmas Cookie Party FAQ

How many cookies should you bring to a holiday cookie exchange?

How To Plan A Christmas Cookie Party, Straight From An Expert 02

Every cookie exchange is a little different, so the number of cookies to bring really depends on the number of guests. Kelsey recommends planning on 10 of each cookie per person for parties with four to six guests. So, for a party with five people, each guest would bake 50 cookies. If youre hosting 7 to 10 people, you can reduce the number of cookies to five per person, so guests at a 10-person party would still only bake 50 cookies.

Remember that people will probably want to try everyone’s cookies, so encourage guests to bake a few extra so they can be cut up and sampled at the party.

What are the rules for a cookie exchange?

One of the most prominent rules for a cookie exchange is that the cookies must be homemade. Another common rule is that cookie choices must be unique. An assortment of special Christmas cookies is the secret to the best cookie platter!

Otherwise, the rules are at the discretion of the host. Sometimes, the host will specify that they only want to exchange cookiesno Christmas candy, chocolate bark or truffles. Another rule is to skip everyday cookies, like chocolate chip cookies. No matter what rules you choose, be sure that everyone brings the appropriate number of cookies so each guest goes home with an equal amount.

What is the most popular cookie at Christmas?

Some of the most popular Christmas cookie recipes are gingerbread men and decorated sugar cookies. Those can be a little time-consuming, so feel free to go with easy Christmas cookies for a stress-free holiday. If youre keen on bringing a unique cookie, take a peek at some cookies from around the world. Alfajores or Jammy Dodgers, anyone?

The post How to Plan a Stress-Free Christmas Cookie Exchange, Straight from a Pro appeared first on Taste of Home.

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Butter Chicken https://www.tasteofhome.com/recipes/butter-chicken/ Sun, 27 Oct 2024 06:43:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2043998

Ingredients

  • CHICKEN:
  • 1/2 cup plain yogurt
  • 1-1/2 tablespoons minced garlic
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 pounds boneless skinless chicken thighs, cut into 1-in. pieces
  • SAUCE:
  • 2 tablespoons olive oil
  • 2 tablespoons ghee
  • 1 medium onion, finely chopped
  • 1-1/2 tablespoons minced garlic
  • 1 tablespoon minced fresh gingerroot
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 can (14-1/2 ounces) crushed tomatoes
  • 1 teaspoon chili powder
  • 1-1/4 teaspoons salt
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1/2 teaspoon ground fenugreek, optional
  • Hot cooked basmati rice, fresh cilantro and naan, for serving

Directions

  1. In a large bowl, mix together yogurt, garlic, ginger, lemon, spices and salt until well-combined. Add chicken; stir well to coat. Cover; refrigerate at least 30 minutes.
  2. Heat oil in a large skillet over medium heat. Add chicken; sear 2-3 minutes on each side. Transfer chicken to a plate; set aside.
  3. Heat ghee in same skillet over medium heat. Add onion; cook 3-4 minutes, scraping up brown bits from the pan as it cooks. Add garlic and ginger; cook 1 minute. Add cumin, garam masala, coriander; cook another minute. Add tomatoes, chili powder and salt; simmer 10-15 minutes over medium-low heat until sauce thickens and has a deep red color.
  4. Add chicken back to skillet; also add cream, sugar and fenugreek, if desired. Stir mixture to combine; simmer 8-10 minutes or until chicken is cooked through. If sauce is too thick, add a few tablespoons water.
  5. Serve butter chicken with hot cooked basmati rice, cilantro and naan.

Nutrition Facts

1 serving: 497 calories, 35g fat (16g saturated fat), 159mg cholesterol, 1146mg sodium, 14g carbohydrate (8g sugars, 3g fiber), 32g protein.

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Crinkle Cake https://www.tasteofhome.com/recipes/crinkle-cake/ Sun, 27 Oct 2024 06:43:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2069460 tiny bit skeptical about trying out viral TikTok recipes, but this phyllo crinkle cake recipe from @RamenaSaidWow is worth the hype. We’ve added a few tweaks for personal preference, but it’s not far off from Ramena’s viral recipe.]]>

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

Directions

  1. 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.
  2. 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.
  3. 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.

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Steak Marinade https://www.tasteofhome.com/recipes/best-steak-marinade/ Tue, 22 Oct 2024 17:09:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2043828

Ingredients

  • 1/4 cup olive oil
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 3 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1/2 teaspoon chopped fresh thyme or dried thyme
  • 1/4 teaspoon chopped fresh rosemary or dried rosemary, crushed
  • 1/8 teaspoon crushed red pepper flakes

Directions

  1. In a small bowl, combine all ingredients. Add 1-2 pounds steak (of choice) to container with lid or sealable plastic bag; pour marinade over steak and turn or toss to coat. Marinate at least 1 or up to 4 hours, turning occasionally; discard marinade before cooking steak.

Nutrition Facts

2 tablespoons: 49 calories, 5g fat (1g saturated fat), 0 cholesterol, 192mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein.

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Basque Cheesecake https://www.tasteofhome.com/recipes/basque-cheesecake/ Thu, 17 Oct 2024 06:42:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2043873

Ingredients

  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups plus 1 tablespoon sugar, divided
  • 5 large eggs, room temperature, beaten
  • 1 large egg yolk, room temperature
  • 1-1/4 cups heavy whipping cream
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt

Directions

  1. Preheat oven to 400°. Line a 9-in. springform pan with two overlapping pieces of parchment paper. Set aside.
  2. In a stand mixer fitted with a paddle attachment, beat cream cheese and 1-1/2 cups sugar at medium speed until mixture is smooth. Add whole eggs and egg yolk, one at a time, until incorporated. Reduce mixer speed to medium-low; beat in heavy cream, flour, vanilla extract and salt until smooth. Transfer filling to prepared springform pan, spreading the mixture into an even layer. Dust the top of the cheesecake with remaining 1 tablespoon sugar.
  3. Bake 25-30 minutes. Increase oven temperature to 450°; bake an additional 20-25 minutes. Remove from oven; let cool completely on wire rack. Remove sides of springform pan and peel back layers of parchment paper. Use a sharp knife to cut into slices.

Nutrition Facts

12 pieces: 495 calories, 37g fat (22g saturated fat), 197mg cholesterol, 471mg sodium, 33g carbohydrate (30g sugars, 0 fiber), 8g protein.

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Copycat Starbucks Cranberry Bliss Bars https://www.tasteofhome.com/recipes/copycat-starbucks-cranberry-bliss-bars/ Thu, 17 Oct 2024 05:42:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2042940

Ingredients

  • BLONDIE LAYER:
  • 3/4 cup butter, melted
  • 2 cups packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/2 cup dried cranberries
  • 2 ounces white baking chocolate, chopped
  • FROSTING:
  • 1 block (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons whole milk
  • 5 cups confectioners' sugar
  • 2 tablespoons grated orange zest
  • 1/2 cup dried cranberries
  • 2 ounces white baking chocolate, chopped

Directions

  1. Preheat oven to 350°. Line a 13x9-in. baking dish with parchment paper; set aside.
  2. In a large mixing bowl, beat melted butter and brown sugar on medium speed until combined. Add eggs, one at a time, until combined; beat in vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, salt and ginger. Gradually add dry ingredients into the bowl butter mixture; stir until combined. Stir in dried cranberries 1/2 of the white chocolate. Transfer batter into prepared baking dish; use a spatula to spread into one even layer. Bake 20-25 minutes or until edges are golden brown. Let completely cool; use parchment to pull blondie layer out of the pan. Transfer to a cutting board.
  4. Meanwhile, in a large bowl, beat cream cheese and butter until smooth. Alternate mixing confectioners' sugar and milk, beating until fluffy, 2-3 minutes. Beat in orange zest.
  5. Spread frosting on cooled blondie layer. Sprinkle evenly with dried cranberries.
  6. In a small microwaveable-safe bowl, microwave white chocolate in 30 second increments, stirring each time, until melted. Drizzle white chocolate over bars. Allow to cool and set in refrigerator at least 30 minutes; slice and serve.

Nutrition Facts

1 blondie: 716 calories, 26g fat (16g saturated fat), 91mg cholesterol, 332mg sodium, 121g carbohydrate (101g sugars, 1g fiber), 5g protein.

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Teriyaki Chicken https://www.tasteofhome.com/recipes/teriyaki-chicken-2/ Thu, 17 Oct 2024 05:42:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2043979

Ingredients

  • 2 tablespoons canola oil
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2 in. pieces
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 2 garlic cloves, minced
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon minced fresh gingerroot
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup cold water
  • 2 tablespoons cornstarch
  • 1/2 cup chopped green onions
  • 2 tablespoons sesame seeds
  • Hot cooked rice, for serving

Directions

  1. Heat oil in a large skillet or wok over medium-high heat. Add chicken breast; cook 2-3 minutes per side or until lightly browned. Transfer to a plate; set aside.
  2. To the skillet, add soy sauce, brown sugar, garlic, honey, rice vinegar, sesame oil, ginger, salt and black pepper. Whisk together; increase heat to medium-high. Simmer 4-5 minutes, stirring frequently.
  3. In a small bowl, whisk together water and cornstarch; pour into the sauce. Whisk into the sauce; cook until thickened, 1-2 minutes. Add chicken back to the skillet; cook 4-5 minutes or until chicken is cooked through. Sprinkle green onion and sesame seeds on chicken. Serve over rice, if desired.

Nutrition Facts

1 serving: 427 calories, 15g fat (2g saturated fat), 94mg cholesterol, 1507mg sodium, 33g carbohydrate (25g sugars, 1g fiber), 38g protein.

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Alfajores Cookies https://www.tasteofhome.com/recipes/alfajores-cookies/ Mon, 14 Oct 2024 18:05:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2019447

Ingredients

  • 1 tablespoon plus 1 teaspoon brandy
  • 1 tablespoon vanilla extract
  • 1/2 tablespoon grated lemon zest
  • 1-1/4 cups plus 1/4 cup all-purpose flour, divided
  • 1-3/4 cups cornstarch
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 12 tablespoons butter, softened
  • 2 large egg yolks, room temperature
  • 2 cans (14 ounces each) dulce de leche
  • 3/4 cup unsweetened shredded coconut

Directions

  1. In a small bowl, whisk together brandy, lemon zest and vanilla extract; set aside.
  2. In a large bowl, whisk together 1 1/4 cups flour, cornstarch, baking powder, baking soda and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until fluffy and pale in color, 3-4 minutes. Beat in egg yolks on low speed, one at a time, until incorporated. Beat in brandy mixture until incorporated, scraping down sides as needed. Add flour mixture; beat on low until batter just comes together in a ball, 1-2 minutes.
  4. Sprinkle a cutting board with remaining 1/4 cup flour. Place dough ball on cutting board; cut in half. Roll each ball into a log shape, 1 1/4-in. thick. Tightly wrap each log in plastic wrap; refrigerate at least 2 hours.
  5. Preheat oven to 350°. Unwrap chilled dough logs; slice into 1/4-in. thick slices. Place on parchment paper-lined baking sheets. Bake 5-7 minutes or until light brown in color. Let cool slightly, then transfer cookies to a wire rack to cool completely.
  6. Spoon dulce de leche in a pastry bag fitted with a 1/2-in. piping tip. Pipe a thick layer in a swirling motion on the flat side of half of the cookies. Sandwich the spread with another cookie on top, rounded side up.
  7. Place coconut in a shallow bowl; roll edges of sandwich cookies in coconut.

Nutrition Facts

1 cookie: 304 calories, 11g fat (7g saturated fat), 42mg cholesterol, 211mg sodium, 46g carbohydrate (31g sugars, 1g fiber), 4g protein.

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Tartufo Ice Cream https://www.tasteofhome.com/recipes/tartufo-ice-cream/ Fri, 11 Oct 2024 19:42:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2022439

Ingredients

  • LAYERED DESSERT:
  • 1 cup chocolate ice cream, softened
  • 5 jarred Amarena cherries
  • 1 tablespoon hot fudge ice cream topping
  • 12 amaretti cookies, crushed, divided
  • 1 cup vanilla ice cream, softened
  • TOPPINGS:
  • 1 cup dark chocolate chips
  • 3 tablespoons coconut oil
  • 1/4 cup chopped hazelnuts

Directions

  1. Line a 5-in. glass bowl with plastic wrap with a 3-in. overhang. Scoop chocolate ice cream into the bowl; spread into an even layer. Place cherries on top; press into ice cream. Spoon fudge on top, then add half of the crushed cookies. Spread and flatten up to the sides of bowl. Add vanilla ice cream; spread in an even layer. Press remaining cookie crumbs into vanilla ice cream to create a cookie base. Fold the plastic wrap up over the top of the tartufo; place bowl in freezer overnight.
  2. Place dark chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, until melted; set aside.
  3. Remove tartufo bowl from freezer; carefully remove the molded ice cream from the bowl. Unwrap plastic wrap and place a small piece of parchment paper on top of the cookie base. Flip molded ice cream onto a wire rack on top of a baking sheet. Carefully release ice cream from plastic wrap. Pour chocolate sauce in a layer over the tartufo. Sprinkle with crushed hazelnuts. Serve immediately or place in freezer until ready to eat.

Nutrition Facts

1 piece: 750 calories, 45g fat (27g saturated fat), 26mg cholesterol, 78mg sodium, 89g carbohydrate (80g sugars, 6g fiber), 11g protein.

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Dijon Mustard https://www.tasteofhome.com/recipes/homemade-dijon-mustard/ Wed, 09 Oct 2024 14:54:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2060242

Ingredients

  • 1/2 cup plus 3 tablespoons distilled white vinegar
  • 1/4 cup water
  • 1/2 cup mustard seeds
  • 2 tablespoons dry white wine
  • 2 teaspoons kosher salt plus more to taste
  • Sugar to taste

Directions

  1. Combine 1/2 cup vinegar, water and mustard seeds in a large glass bowl. Cover with plastic wrap; let sit at room tempearture at least 4 hours or up to 48 hours. Strain seeds through a fine mesh strainer; discard soaking liquid.
  2. Add mustard seeds to a blender with remaining 3 tablespoons vinegar and dry white wine. Blend until smooth; scrape down the sides. Add salt; continue blending until very smooth. Season with additional salt and sugar to taste.
  3. To make smooth mustard, strain out mustard seed skins by passing mustard through a fine mesh sieve set over a bowl; press firmly on the solids with a spoon or spatula to extract as much dijon mustard as possible. Discard the solids. Transfer mustard to an airtight container; refrigerate.

Nutrition Facts

1 serving: 33 calories, 2g fat (0 saturated fat), 0 cholesterol, 481mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 2g protein.

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Blueberry Cinnamon Rolls https://www.tasteofhome.com/recipes/blueberry-cinnamon-rolls-recipe/ Fri, 25 Oct 2024 05:45:18 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2050323

Ingredients

  • CINNAMON ROLLS:
  • 1 cup whole milk, warm
  • 3 tablespoons sugar
  • 3/4 ounce active dry yeast
  • 3-2/3 cups plus 1/4 cup all-purpose flour
  • 1 large egg, room temperature
  • 4 tablespoons butter, softened
  • 1 teaspoon salt
  • BLUEBERRY JAM:
  • 2 cups fresh blueberries
  • 1/4 cup sugar
  • 1 tablespoon water
  • 1/2 teaspoon ground cinnamon
  • 1-1/2 tablespoons cornstarch
  • FILLING:
  • 4 tablespoons butter, softened
  • 1/3 cup sugar
  • 1/2 tablespoon ground cinnamon
  • FROSTING:
  • 8 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/4 cup blueberry jam
  • 1 cup confectioners' sugar

Directions

  1. In the bowl of a stand mixer fitted with a dough hook, stir together warm milk and sugar. Sprinkle yeast on top and let sit until foamy, 5-10 minutes. Turn mixer speed on medium; gradually mix in 3-2/3 cups flour, egg, butter and salt. Mix until dough comes together and pulls away from sides. Transfer dough to a greased bowl. Cover with towel; let rise at room temperature 1-1/2 hours or until dough has doubled in size.
  2. Heat a saucepan to medium heat; add blueberries, sugar, water and cinnamon. Bring to a low simmer until blueberries begin to burst, 9-10 minutes, stirring occasionally. Whisk in cornstarch; remove from heat.
  3. Sprinkle a cutting board with remaining 1/4 cup flour. Transfer dough to floured surface. Use a rolling pin to roll the dough into a 1/4-in. thick rectangle. Spread butter over dough with a spatula and sprinkle sugar and cinnamon in an even layer. Spread blueberry jam on top, reserving 1/4 cup for frosting.
  4. Starting with one of the long ends, tightly roll dough up to form a log. Cut into eight even-sized pieces. Place rolls in a greased 13x9-in. baking dish. Cover with a towel; let rise an additional 45 minutes.
  5. Meanwhile, preheat oven to 350°.
  6. Bake 20-25 minutes or until tops are lightly golden brown.
  7. While baking, place cream cheese in a large mixing bowl. Beat on medium speed until smooth. Add butter; beat until smooth. Gradually mix in confectioners' sugar and remaining 1/4 cup blueberry jam until smooth, 1-2 minutes. Spread frosting on warm cinnamon rolls.

Nutrition Facts

1 cinnamon roll: 672 calories, 27g fat (16g saturated fat), 93mg cholesterol, 524mg sodium, 99g carbohydrate (46g sugars, 4g fiber), 11g protein.

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Air-Fryer Tortilla Chips https://www.tasteofhome.com/recipes/air-fryer-tortilla-chips/ Wed, 25 Sep 2024 15:41:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2050315

Ingredients

  • 4 corn tortillas (6 inches)
  • Cooking spray
  • Salt, to taste

Directions

  1. Preheat air fryer to 350°.
  2. Stack tortillas on top of each other; shape into triangles by slicing once horizontally and then again vertically.
  3. Working in batches, place tortilla pieces in air-fryer basket; arrange in a single layer. Spray a generous amount of cooking spray over each tortilla slice, then sprinkle with salt, to taste. Cook 8-10 minutes or until browned and crispy.

Nutrition Facts

1 serving: 105 calories, 1g fat (0 saturated fat), 0 cholesterol, 22mg sodium, 21g carbohydrate (0 sugars, 3g fiber), 3g protein.

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Tri-Tip Steak https://www.tasteofhome.com/recipes/tri-tip-steak/ Thu, 17 Oct 2024 06:42:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2046455

Ingredients

  • 5 tablespoons olive oil, divided
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 beef tri-tip roast (2 pounds)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Optional: condiment of choice such as chimichurri, herb garlic butter, or bourbon cream sauce

Directions

  1. In a small bowl, whisk together 3 tablespoons oil, soy sauce, Worcestershire, vinegar and honey. Place steak in dish; pour marinade over steak; turn to coat. Refrigerate 1 hour or overnight.
  2. Preheat oven to 375°. Remove steak from the marinade; discard marinade. Pat steaks dry with paper towel. In a small bowl, combine salt, pepper, garlic powder and onion powder; sprinkle over steak.
  3. In a large skillet or Dutch oven, heat remaining 2 tablespoons oil over medium heat. Brown steak on all sides.
  4. Place steak on a rack in a shallow roasting pan, fat side up. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), 50-55 minutes. Remove from oven; tent with foil. Let stand 10 minutes before slicing. If desired, serve with condiment of choice.

Nutrition Facts

5 ounces cooked steak: 300 calories, 17g fat (5g saturated fat), 91mg cholesterol, 542mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 32g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat.

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White Velvet Cake https://www.tasteofhome.com/recipes/white-velvet-cake/ Tue, 08 Oct 2024 05:41:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2046447

Ingredients

  • CAKE:
  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 4 large egg white, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 cups buttermilk, room temperature
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup butter, softened
  • 3 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 6-1/2 cups confectioners' sugar

Directions

  1. Preheat oven to 350.
  2. In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until soft and fluffy, 3-4 minutes. Add egg whites, one at a time, then vanilla extract; beat until fluffy, 1-2 minutes.
  3. In a large bowl, combine flour, baking powder, baking soda and salt. Add half of the flour mixture and half of the buttermilk, beating on low speed; repeat with the remaining flour mixture and buttermilk, until incorporated.
  4. Transfer batter to 2 greased 8-in. round cake pans. Bake 24-26 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to completely cool.
  5. In a large bowl, beat together cream cheese and butter until soft and fluffy, 3-4 minutes. Beat in milk and vanilla extract. Gradually add powdered sugar until smooth.
  6. Frost the top of one cake. Stack the other cake on top; frost the top and sides to make a 2-layer cake.

Nutrition Facts

1 piece: 526 calories, 20g fat (12g saturated fat), 54mg cholesterol, 451mg sodium, 85g carbohydrate (69g sugars, 0 fiber), 4g protein.

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Elderberry Jelly https://www.tasteofhome.com/recipes/elderberry-jelly/ Thu, 17 Oct 2024 05:43:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2046445

Ingredients

  • 3 pounds elderberries
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 3 tablespoons lemon juice
  • 1/2 teaspoon butter
  • 4 cups sugar
  • 5 half-pint jars

Directions

  1. In a large saucepan, over medium heat, cook berries; crush thoroughly. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, until tender, 20-25 minutes
  2. Strain cooking juices over large bowl, discard skins. Return 3 cups liquid to saucepan (reserve remaining juice for later use). Add pectin, lemon juice and butter.
  3. Bring to a rolling boil over medium-high heat. Add sugar; return to a boil. Cook one minute longer.
  4. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  5. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts

2 tablespoons: 104 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 26g carbohydrate (20g sugars, 2g fiber), 0 protein.

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Chicken Salad Without Mayo https://www.tasteofhome.com/recipes/chicken-salad-without-mayo/ Sun, 20 Oct 2024 06:42:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2046444

Ingredients

  • 1/2 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2 cups shredded cooked chicken breast
  • 1/2 cup chopped celery
  • 1/4 cup chopped green onions
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons raisins
  • 2 tablespoons oven-roasted sliced almonds

Directions

  1. In a large bowl, whisk together yourt, lemon juice, oil, mustard, lemon zest, salt, pepper and cayenne pepper. Add cooked chicken, celery, green onion, parsley, raisins and almonds; stir to combine. Cover; refrigerate until ready to serve.

Nutrition Facts

1 serving: 176 calories, 6g fat (1g saturated fat), 58mg cholesterol, 424mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 22g protein.

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Copycat Little Debbie Cosmic Brownies https://www.tasteofhome.com/recipes/copycat-little-debbie-cosmic-brownies/ Thu, 19 Sep 2024 19:08:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2044638

Ingredients

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large egg whites, room temperature
  • 2/3 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • GLAZE:
  • 2 tablespoons water
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons baking cocoa
  • 2/3 cup confectioners' sugar
  • 1/4 cup rainbow crunch sprinkles

Directions

  1. Preheat oven to 350°. In a large bowl, beat butter and sugar at medium speed until light and fluffy, 2-3 minutes. Beat in vanilla extract and egg whites, one at a time, until mixture is fluffy, 1-2 minutes.
  2. In another large bowl, whisk together flour, cocoa, baking powder and salt. Gradually add flour mixture to bowl with wet ingredients, beating until combined. Transfer batter to a greased 8-in. square cake pan. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Let cool.
  3. In a large bowl, whisk together water, vanilla extract and cocoa. Gradually whisk in confectioners' sugar until combined. Pour glaze over brownies; spread into an even layer. Garnish with sprinkles; slice into squares.

Nutrition Facts

1 brownie: 198 calories, 6g fat (3g saturated fat), 13mg cholesterol, 124mg sodium, 34g carbohydrate (25g sugars, 1g fiber), 3g protein.

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Slow-Cooker Chicken Potpie https://www.tasteofhome.com/recipes/slow-cooker-chicken-potpie-recipe/ Thu, 12 Sep 2024 23:56:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1949248

Ingredients

  • 2 pounds boneless skinless chicken breasts, cubed
  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 1 cup 2% milk
  • 2 medium potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 1 celery rib, sliced
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2-1/2 cups frozen mixed vegetables (about 12 ounces), thawed
  • 1 tube (16.3 ounces) large refrigerated buttermilk biscuits

Directions

  1. Combine the first 10 ingredients in a greased 4- or 5-qt. slow cooker. Cook, covered, on low until chicken is no longer pink, 4-1/2 to 5 hours. Stir in mixed vegetables; cook 30 minutes longer.
  2. Meanwhile, bake biscuits according to package directions. Spoon chicken mixture into bowls; top with biscuits.

Nutrition Facts

1 cup stew with 1 biscuit: 420 calories, 13g fat (4g saturated fat), 68mg cholesterol, 914mg sodium, 47g carbohydrate (8g sugars, 4g fiber), 30g protein.

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Smothered Chicken https://www.tasteofhome.com/recipes/smothered-chicken-2/ Thu, 12 Sep 2024 23:43:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2044053

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 4 bone-in chicken thighs (about 1-1/2 pounds)
  • 1/2 cup canola oil
  • 2-1/2 cups chicken broth
  • 1 teaspoon beef bouillon granules
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon each dried thyme, dried crushed rosemary and rubbed sage
  • 1/3 cup half-and-half cream

Directions

  1. In a shallow bowl, combine flour, seasoned salt and pepper. Reserve 4 tablespoons for gravy. Add chicken, a few pieces at a time, and toss to coat; shake off excess.
  2. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan. Discard drippings, reserving 3 tablespoons in pan. Stir in reserved flour mixture until blended; gradually whisk in broth and bouillon, stirring to loosen browned bits from pan. Add Worcestershire sauce and seasonings.
  3. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 170-175°, 13-15 minutes longer. Stir in cream; serve immediately.

Nutrition Facts

1 serving: 353 calories, 26g fat (9g saturated fat), 100mg cholesterol, 1108mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 24g protein.

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Apple Cider Cocktail https://www.tasteofhome.com/recipes/apple-cider-cocktail/ Thu, 12 Sep 2024 23:35:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2044038

Ingredients

  • 1 fresh rosemary sprig
  • 1 brown sugar cube or 1 teaspoon turbinado (washed raw) sugar
  • 1 teaspoon bitters
  • 2 ounces apple cider
  • 1-1/2 ounces bourbon
  • 1/2 ounce lemon juice
  • Apple garnish, optional

Directions

  1. In a cocktail shaker, muddle rosemary, sugar and bitters until herbs are fragrant and sugar starts to dissolve. Add apple cider, bourbon and lemon juice and stir until sugar is dissolved. Add ice and stir 30 seconds or until thoroughly chilled.
  2. Fill a rocks glass with ice. Place strainer over cocktail shaker and strain cocktail over ice. Garnish with apple, if desired.

Nutrition Facts

1 cocktail: 171 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 0 protein.

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Chaffles https://www.tasteofhome.com/recipes/chaffles/ Thu, 12 Sep 2024 22:47:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2043917

Ingredients

  • 1 large egg, room temperature, beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese

Directions

  1. Heat a mini waffle maker to medium heat.
  2. In a small bowl, whisk together egg, salt and pepper. Stir in cheese.
  3. Coat waffle maker with cooking spray. Spoon about 2 tablespoons egg mixture onto the bottom plate. Close waffle maker and cook 3-4 minutes or until chaffle is browned and set. Use a fork to gently lift the chaffle up at the edge and move it to a cooling rack. Repeat steps with remaining chaffle mixture.

Nutrition Facts

1 chaffle: 151 calories, 12g fat (6g saturated fat), 121mg cholesterol, 515mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 10g protein.

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Kit Kat Cake https://www.tasteofhome.com/recipes/kit-kat-cake/ Thu, 12 Sep 2024 22:35:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2043879

Ingredients

  • 1 box (13-1/4 ounces) chocolate cake mix
  • 2 jars (16 ounces each) chocolate frosting
  • 32 Kit Kat candy bars
  • 1 cup milk chocolate M&M's

Directions

  1. Prepare chocolate cake mix according to package directions, baking in two 8-in. cake pans. Allow cakes to completely cool.
  2. Spread frosting between layers and around the top and sides of the cakes, creating a double-layer cake.
  3. Break the Kit Kat into individual wafer bars lengthwise. Gently press each wafer bar onto the cake vertically, side by side, around the entire cake, leaving a 1/4-in. space in between each piece to allow for easy slicing.
  4. Cover the top of the cake with M&M candies, slightly pushing them into the top layer of frosting to adhere. Slice into pieces; serve.

Nutrition Facts

16 pieces: 804 calories, 35g fat (20g saturated fat), 11mg cholesterol, 331mg sodium, 117g carbohydrate (91g sugars, 2g fiber), 8g protein.

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Pumpkin Cheesecake Cookies https://www.tasteofhome.com/recipes/pumpkin-cheesecake-cookies-recipe/ Thu, 12 Sep 2024 20:09:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2043726

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons sour cream
  • COOKIES:
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup canned pumpkin, strained
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup cinnamon sugar

Directions

  1. In a small bowl, combine cream cheese, sugar and sour cream until until smooth. Measure by heaping tablespoonfuls and freeze on a parchment-lined baking sheet.
  2. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Spread pumpkin on plate; lightly dab with paper towel (repeatedly) to remove liquid. Add pumpkin to creamed mixture; mix well.
  3. In a small bowl, combine the flour, baking powder, pumpkin pie spice and salt; gradually beat into pumpkin mixture. Measure by quarter cupfuls onto a parchment-lined baking sheet; refrigerate until dough is firm enough to shape, about 1 hour.
  4. Preheat oven to 350°. Using the bottom of a measuring cup, flatten each dough portion. (If the dough sticks to the bottom of the measuring cup, use slightly damp hands as an alternative to flatten cookies.) Working quickly, place a frozen filling portion into the center of each dough piece; wrap dough around filling to cover completely, shaping into a ball. Roll ball into cinnamon sugar; refrigerate until chilled, about 30 minutes.
  5. Place 3-4 cookies 4 in. apart on parchment-lined baking sheets. Bake until tops appear dry and edges are browned, about 17-20 minutes. Cool on baking sheets for 5 minutes before removing from pans to wire racks. Store in the refrigerator.

Nutrition Facts

1 cookie: 353 calories, 18g fat (11g saturated fat), 69mg cholesterol, 254mg sodium, 46g carbohydrate (30g sugars, 1g fiber), 4g protein.

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No-Bake Pumpkin Cheesecake https://www.tasteofhome.com/recipes/no-bake-pumpkin-cheesecake-2-recipe/ Wed, 11 Sep 2024 21:53:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2042883

Ingredients

  • GRAHAM CRACKER CRUST
  • 1-1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • CHEESECAKE FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (15 ounces) canned pumpkin
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup confectioners' sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 container (8 ounces) frozen whipped topping, thawed
  • TOPPING:
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1/8 teaspoon ground cinnamon

Directions

  1. In a large bowl, combine graham cracker crumbs and sugar. Stir in melted butter until combined. Firmly press mixture into a 9-in. springform pan, covering the bottom in an even layer and 1/2-in. up the sides; set aside.
  2. In a large bowl, beat the cream cheese on medium speed until fluffy, 2-3 minutes. Add pumpkin puree; beat another 2-3 minutes until fluffy. Beat in confectioners' sugar, instant pudding, pumpkin pie spice, vanilla and salt until smooth, 1-2 minutes. Fold in whipped topping until incorporated. Spread pumpkin filling into the graham cracker crust. Cover; refrigerate at least 6 hours or overnight.
  3. Before serving, top with additional whipped topping; dust with cinnamon. Slice.

Nutrition Facts

1 slice: 370 calories, 20g fat (14g saturated fat), 34mg cholesterol, 240mg sodium, 43g carbohydrate (33g sugars, 2g fiber), 2g protein.

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Lentil Soup https://www.tasteofhome.com/recipes/lentil-soup/ Thu, 17 Oct 2024 05:42:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2041638

Ingredients

  • 2 tablespoons canola oil
  • 3 medium carrots, chopped
  • 1 large sweet onion, finely chopped
  • 2 celery ribs, finely chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 2 cups dried brown or green lentils, rinsed
  • 2 cartons (32 ounces each) chicken stock
  • 1 can (15 ounces) crushed tomatoes
  • Chopped fresh parsley, optional

Directions

  1. In a Dutch oven, heat oil over medium heat. Add carrots, onion and celery; cook and stir until softened, 6-8 minutes. Add garlic, salt, thyme, cumin, paprika, pepper and bay leaf; cook for 1 minute longer.
  2. Stir in lentils, chicken stock, and crushed tomatoes. Bring to a boil. Reduce heat; simmer, covered, until lentils and vegetables are tender, 30-35 minutes. Remove and discard bay leaf.
  3. Partially puree soup to desired consistency using an immersion blender. If desired, sprinkle with parsley.

Nutrition Facts

1 cup: 176 calories, 3g fat (0 saturated fat), 0 cholesterol, 525mg sodium, 28g carbohydrate (5g sugars, 5g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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Copycat Olive Garden Minestrone Soup https://www.tasteofhome.com/recipes/copycat-olive-garden-minestrone-soup-recipe/ Thu, 17 Oct 2024 05:42:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2041636

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 4 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/3 cup tomato paste
  • 1 can (14-1/2 ounces) diced tomatoes
  • 4 cups reduced-sodium chicken broth
  • 1 can (15-1/2 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • 3/4 cup uncooked small pasta shells
  • 1 small zucchini, chopped
  • 1/2 cup fresh or frozen cut green beans
  • 2 cups fresh spinach, chopped
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil
  • 1/4 cup grated Parmesan cheese

Directions

  1. Heat oil in a stock pot to medium heat. Add onion, celery and carrot; cook until slightly soft, 4-5 minutes. Add garlic, Italian seasoning, salt and pepper; cook until fragrant, 1-2 minutes. Stir in tomato paste; cook until bubbly, 1-2 minutes.
  2. Add tomatoes and chicken broth; bring to a simmer. Stir in beans and pasta shells. Bring to a simmer; cook until pasta is almost cooked, 6-7 minutes. Stir in zucchini, green beans and spinach. Cook an additional 2-3 minutes or until vegetables are crisp-tender and pasta is al dente. Stir in parsley and basil. Garnish with Parmesan and if desired, additional minced fresh basil.

Nutrition Facts

1 serving: 212 calories, 5g fat (1g saturated fat), 2mg cholesterol, 1145mg sodium, 32g carbohydrate (6g sugars, 7g fiber), 11g protein.

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Apple Chips https://www.tasteofhome.com/recipes/apple-chips/ Sat, 12 Oct 2024 05:42:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2041624

Ingredients

  • 1 medium apple
  • 1/2 teaspoon ground cinnamon, optional

Directions

  1. Preheat air fryer to 300°.
  2. Cut apple into 1/8-in. slices; discard seeds, stem and pit. Working in batches, lay apple slices in a single layer in air fryer basket. Sprinkle with cinnamon, if desired. Cook 15 minutes, flipping halfway through.

Nutrition Facts

1 serving: 77 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 21g carbohydrate (15g sugars, 4g fiber), 0 protein. Diabetic Exchanges: 2 starch.

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How to Make Sorbet https://www.tasteofhome.com/recipes/how-to-make-sorbet-recipe/ Thu, 12 Sep 2024 06:38:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2041450 Taste of Home Test Kitchen to teach us how to make sorbet. It's easier than you might think!]]>

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 1 cup fresh raspberries
  • 2 teaspoons lemon juice

Directions

  1. Combine water and sugar in a saucepan. Heat on high until sugar is dissolved, stirring occasionally. Cool slightly.
  2. Place raspberries, sugar water and lemon juice in a blender; puree until smooth. If desired, strain out seeds. Transfer to a large bowl.
  3. To make without an ice cream maker: Pour the base into an airtight container; store in the back of the freezer until frozen. Let thaw a few minutes before scooping.
  4. To make with an ice cream maker: Refrigerate sorbet base for at least 4 hours or overnight. Pour cold base into ice cream maker. Follow manufacturer's instructions for making sorbet.

Nutrition Facts

1/2 cup: 169 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 43g carbohydrate (41g sugars, 2g fiber), 0 protein.

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