Find Delicious Recipes by Ingredient | Taste of Home https://www.tasteofhome.com/recipes/ingredients/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 13 Jun 2025 13:00:55 +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 Find Delicious Recipes by Ingredient | Taste of Home https://www.tasteofhome.com/recipes/ingredients/ 32 32 Stuffed Ham https://www.tasteofhome.com/recipes/stuffed-ham/ Fri, 13 Jun 2025 13:00:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2134013

Ingredients

  • 1 large fresh or corned ham (8 to 12 pounds), bone removed
  • 3 cups finely chopped fresh kale
  • 3 cups finely chopped cabbage
  • 3 cups finely chopped onion
  • 2 tablespoons kosher salt
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon coarsely ground pepper

Directions

  1. Using a sharp knife, remove any fat on the outside of the ham. Lay ham flat, make 4 to 6 half moon slits into the deepest parks of the ham, about 2-in. deep. Set aside.
  2. In a large bowl, combine the remaining ingredients. Stuff mixture into ham, filling all gaps. Place any remaining filling in the center of the ham. Place the stuffed ham on a double thickness of cheesecloth; bring up corners of cloth and tie tightly with kitchen string.
  3. Fill a large stock pot with enough water to cover the ham; bring to a boil. Add ham to pot. Reduce heat; cover and simmer until internal temperature reaches 145°, about 3-4 hours.
  4. Remove from pot; let cool to room temperature. Remove and discard cheesecloth. Slice ham; serve.

Nutrition Facts

1 serving: 419 calories, 14g fat (4g saturated fat), 185mg cholesterol, 4928mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 68g protein.

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Lucy Wang’s Mini Griddle Sandwiches https://www.tasteofhome.com/recipes/lucy-wang-mini-griddle-sandwiches/ Thu, 12 Jun 2025 18:26:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2154208

Ingredients

  • GRIDDLE SANDWICH BATTER:
  • 1-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 pinch salt
  • 2/3 cup buttermilk
  • 3 tablespoons butter, melted
  • 3 tablespoons maple syrup
  • 1 large egg
  • EGG FILLING:
  • 7 large eggs, beaten
  • 3 tablespoons buttermilk
  • Salt and pepper, to taste
  • 6 slices American cheese
  • 6 tablespoons butter, softened
  • 12 cooked bacon strips or 6 fully cooked breakfast sausage patties, optional

Directions

  1. In a large bowl, sift together flour and baking powder. Add salt.
  2. In a separate bowl, combine 2/3 cup buttermilk, 3 tablespoons melted butter, 3 tablespoons maple syrup and 1 egg. Add to the dry ingredients. (This will create a firm texture; for a softer pancake batter, add 1/2 cup regular milk when combining the wet ingredients.)
  3. Grease ring molds or round cookie cutters. Heat a greased nonstick pan over low heat. Place the ring molds into the pan and fill each 3/4 full with batter. Cook until the tops begin to rise and the bottoms are browned, about 2 minutes. Remove the molds and carefully flip. Cook until the second side is golden brown, 1-2 minutes. Repeat with the remaining batter.
  4. In a large bowl, whisk together the beaten eggs and buttermilk; season with salt and pepper to taste. In the same skillet, melt 1 tablespoon butter. Pour in 1/6 egg mixture. As the egg begins to bubble and set, fold in the corners to create a square about the size of the pancake. When the egg is set, top with 1 slice of American cheese.
  5. Move the egg and cheese to a pancake and top with two cooked bacon strips or a sausage patty, if using. Top with another pancake to make a sandwich. Repeat with the remaining ingredients. Serve with additional maple syrup, if desired.
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35 Genius Breakfast Potato Ideas https://www.tasteofhome.com/collection/recipes-for-breakfast-potatoes/ Thu, 12 Jun 2025 18:20:35 +0000 http://origin-www.tasteofhome.com/?post_type=collection&p=795142 Whip up a hearty breakfast this morning with a little help from everyone's favorite root veggie. These breakfast potato ideas include dishes like pancakes, breakfast casseroles and muffins.

The post 35 Genius Breakfast Potato Ideas appeared first on Taste of Home.

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Potato Pancakes

Total Time30 min
Servings2 servings
From the Recipe Creator:Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends have become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. —Nancy Salinas, Grand Rapids, Minnesota
Nutrition Facts:2 pancakes: 187 calories, 3g fat (1g saturated fat), 106mg cholesterol, 627mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 7g protein.

Fried Red Potatoes

Total Time25 min
Servings2 servings
From the Recipe Creator:When I'm in a hurry to prepare potatoes, I resort to this recipe for skillet potatoes that I created myself. The mix of seasonings is just right, and the dish makes a delicious, attractive side. It has been a family favorite for a long time and fits with most any meal. —Lois Collier, Vineland, New Jersey

Nutrition Facts:1/2 cup: 205 calories, 14g fat (2g saturated fat), 0 cholesterol, 7mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 2g protein.

Southwestern Hash with Eggs

Total Time1 hour 10 min
Servings4 servings
From the Recipe Creator:Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe, and wrap servings of the zippy pork mixture in warm corn tortillas. —Barbara Beasley, Beaumont, Texas

Nutrition Facts:1 each: 520 calories, 23g fat (10g saturated fat), 335mg cholesterol, 1104mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 49g protein.

Sweet Potato Pancakes with Cinnamon Cream

Total Time50 min
Servings12 servings
From the Recipe Creator:Topped with a rich cinnamon cream, these pancakes are an ideal dish for celebrating the tastes and aromas of fall. —Tammy Rex, New Tripoli, Pennsylvania
Nutrition Facts:2 pancakes with 2 tablespoons topping: 325 calories, 21g fat (7g saturated fat), 114mg cholesterol, 203mg sodium, 30g carbohydrate (15g sugars, 3g fiber), 6g protein.

Tater Tot Breakfast Casserole

Total Time50 min
Servings6 servings
From the Recipe Creator:I keep frozen spuds on hand for meals like this Tater Tot breakfast casserole. It’s a super brunch, breakfast or side dish for kids of all ages. —Nancy Heishman, Las Vegas, Nevada
Nutrition Facts:1 piece: 443 calories, 29g fat (12g saturated fat), 243mg cholesterol, 917mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 22g protein.

Loaded Breakfast Potatoes

Total Time30 min
Servings6 servings
From the Recipe Creator:My kids love loaded potatoes in restaurants, so I modified them to make at home. Using the microwave for the potatoes will save you about 10 minutes. I also use thin-skinned red potatoes instead of russets to save on peeling time. —Tena Kropp, Aurora, Illinois
Nutrition Facts:3/4 cup (calculated without sour cream): 273 calories, 16g fat (8g saturated fat), 45mg cholesterol, 776mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 13g protein.

Breakfast Baked Potatoes

Total Time55 min
Servings6 servings
From the Recipe Creator:My four young children are experts at eating with their hands. This breakfast potato (or “brunchskins”) recipe with veggies makes an easy finger food that they love. —Mindy Campbell, Rapid City, Michigan
Nutrition Facts:1 stuffed potato: 467 calories, 23g fat (11g saturated fat), 229mg cholesterol, 607mg sodium, 45g carbohydrate (5g sugars, 6g fiber), 21g protein.

Skillet Potatoes with Red Pepper and Whole Garlic Cloves

Total Time45 min
Servings8 servings
From the Recipe Creator:You'll be surprised that a skillet potato recipe this simple has so much flavor. I love how the whole garlic cloves turn sweet after being caramelized. Yum! —Anita Osborne, Thomasburg, Ontario

Nutrition Facts:3/4 cup: 131 calories, 4g fat (1g saturated fat), 0 cholesterol, 303mg sodium, 23g carbohydrate (2g sugars, 3g fiber), 3g protein.

Potato Frittata

Total Time30 min
Servings4 servings
From the Recipe Creator:I like to serve this hearty fritatta with toasted rustic bread. If you have leftover mashed potatoes, throw them in instead of the prepackaged ones. —Donna Marie Ryan, Topsfield, Massachusetts

Nutrition Facts:1 wedge: 241 calories, 13g fat (5g saturated fat), 201mg cholesterol, 555mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 19g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1 fat.

German Potato Pancakes

Total Time30 min
Servingsabout 16 pancakes
From the Recipe Creator:Potato pancakes are a staple at any good fish fry. They make a nice alternative to french fries. When my son and his family visited from Winnipeg, one of the first things they asked for were my potato pancakes! —Mary Peters, Swift Current, Saskatchewan

Nutrition Facts:2 pancakes: 287 calories, 12g fat (1g saturated fat), 47mg cholesterol, 324mg sodium, 39g carbohydrate (2g sugars, 4g fiber), 6g protein.

Corned Beef Hash

Total Time35 min
Servings4 servings
From the Recipe Creator:The perfect savory side to a sweeter breakfast, corned beef hash is a mixture of ground beef, potatoes, onions and plenty of seasonings that create a comforting dish. Make it a hearty breakfast by making this the main dish and top it with a fried egg! —Amy Lents, Grand Forks, North Dakota
Nutrition Facts:1 cup: 324 calories, 24g fat (8g saturated fat), 71mg cholesterol, 699mg sodium, 16g carbohydrate (1g sugars, 2g fiber), 12g protein.

Hash Brown Egg Cups

Total Time45 min
Servings1 dozen
From the Recipe Creator:They may look like muffins, but these cuties pack all your favorite rise-and-shine ingredients—eggs, hash browns and bacon—into a single-serving cup. Grab one and get munching. —Talon DiMare, Bullhead City, Arizona

Nutrition Facts:1 hash brown cup: 180 calories, 10g fat (5g saturated fat), 113mg cholesterol, 487mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 10g protein.

Smoked Salmon-Potato Brunch Bake

Total Time1 hour 35 min
Servings9 servings
From the Recipe Creator:The two different potatoes, fresh herbs and different textures make this savory brunch bake unique and special. —Victoria Johnson, Gilbert, Arizona

Delicious Potato Doughnuts

Total Time1 hour
Servings4 dozen
From the Recipe Creator:I first tried these tasty treats at my sister's house and thought they were the best I'd ever had. They're easy to make, and the fudge frosting tops them off well. When I make them for friends, the recipe is always requested. —Pat Davis, Beulah, Michigan
Nutrition Facts:1 doughnut: 226 calories, 9g fat (2g saturated fat), 15mg cholesterol, 185mg sodium, 35g carbohydrate (20g sugars, 1g fiber), 3g protein.

Sausage and Potato Skillet

Total Time30 min
Servings2 servings
From the Recipe Creator:While I was growing up, both my parents worked, so I often went home for lunch with my Italian girlfriend. Lunch was always the same—sausage, fried potatoes, green peppers and onions—but I could never get enough of my favorite meal. —Amelia Bordas, Springfield, Virginia

Nutrition Facts:1 each: 416 calories, 22g fat (6g saturated fat), 45mg cholesterol, 544mg sodium, 40g carbohydrate (6g sugars, 4g fiber), 15g protein.

Beef, Potato & Egg Bake

Total Time1 hour 10 min
Servings12 servings
From the Recipe Creator:To keep my family going strong throughout the day, I start with lean ground beef and spices, then I sneak some spinach into this protein-packed dish. —Jennifer Fisher, Austin, Texas

Nutrition Facts:1 piece: 218 calories, 11g fat (5g saturated fat), 250mg cholesterol, 489mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Sweet Potato Dumplings

Total Time1 hour 10 min
Servings10 servings
From the Recipe Creator:When family stays over after a holiday dinner, we make sweet potato dumplings, bacon and eggs for breakfast. And later, we even serve these dumplings for dessert. —Mary Leverette, Columbia, South Carolina
Nutrition Facts:2 dumplings: 482 calories, 17g fat (9g saturated fat), 24mg cholesterol, 653mg sodium, 81g carbohydrate (48g sugars, 1g fiber), 5g protein.

Crescent Roll Breakfast Pizza

Total Time40 min
Servings8 servings
From the Recipe Creator:Pizza for breakfast? Kids of all ages will love making—and munching—this hearty meal-in-one made with convenient crescent rolls and frozen hash browns. It's even great for camping! —Rae Truax, Mattawa, Washington
Nutrition Facts:1 piece: 346 calories, 25g fat (10g saturated fat), 117mg cholesterol, 727mg sodium, 16g carbohydrate (4g sugars, 0 fiber), 15g protein.

Hash Brown Maple Sausage Casserole

Total Time1 hour
Servings8 servings
From the Recipe Creator:This craveworthy casserole has a golden hash brown crust that's topped with sausage and veggies. My favorite part is the surprise layer of gooey Gruyere. —Anuja Argade, Foster City, California

Nutrition Facts:1-1/4 cups: 487 calories, 32g fat (13g saturated fat), 200mg cholesterol, 899mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 22g protein.

Makeover Hash and Eggs

Total Time30 min
Servings4 servings
From the Recipe Creator:Who knew there was such a thing as healthy corned beef hash?! Loaded with red potatoes and deli corned beef, our lightened-up version of corned beef hash delivers fresh flavors and a dose of fiber. It's so spot on, you'll swear you're in a diner. —Taste of Home Test Kitchen

Nutrition Facts:1 egg with 1 cup hash: 301 calories, 12g fat (3g saturated fat), 239mg cholesterol, 652mg sodium, 31g carbohydrate (4g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1/2 fat.

Cheesy Sausage Potatoes

Total Time25 min
Servings10 servings
From the Recipe Creator:For a satisfying brunch, try some sausage and potatoes! I never have to worry about leftovers with these tasty potatoes—everyone loves them and the pan always empties. You can also serve these as a side dish at Sunday supper or for potlucks. —Linda Hill, Marseilles, Illinois
Nutrition Facts:3/4 cup: 252 calories, 13g fat (8g saturated fat), 37mg cholesterol, 220mg sodium, 26g carbohydrate (2g sugars, 3g fiber), 9g protein.

Savory Waffles

Total Time30 min
Servings4 servings
From the Recipe Creator:Refrigerated hash brown potatoes will help you make quick work of these crunchy waffles. Put out lots of toppings so everyone can design their own. —Nancy Judd, Alpine, Utah
Nutrition Facts:1 waffle with 1 fried egg (calculated without optional toppings): 273 calories, 17g fat (5g saturated fat), 245mg cholesterol, 570mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 12g protein.

Sweet Potato Bread

Total Time1 hour 15 min
Servings2 loaves (16 pieces each)
From the Recipe Creator:My family loves quick breads. This one is moist and spicy. If you don't have mini loaf pans, this recipe works just as well in regular size pans. —Nancy Foust, Stoneboro, Pennsylvania

Nutrition Facts:1 piece: 228 calories, 8g fat (1g saturated fat), 24mg cholesterol, 178mg sodium, 37g carbohydrate (22g sugars, 1g fiber), 3g protein.

Corned Beef Hash and Eggs

Total Time35 min
Servings8 servings
From the Recipe Creator:Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, the kids always rate this No. 1! —Rick Skildum, Maple Grove, Minnesota
Nutrition Facts:1 serving: 442 calories, 30g fat (6g saturated fat), 242mg cholesterol, 895mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 20g protein.

Eggs and Potatoes

Total Time30 min
Servings4 servings
From the Recipe Creator:I love having breakfast for dinner, especially this combination of eggs, potatoes and cheese. I start cooking it in a skillet on the stovetop, and then I pop it into the oven to bake. —Nadine Merheb, Tucson, Arizona
Nutrition Facts:1 serving: 395 calories, 23g fat (12g saturated fat), 461mg cholesterol, 651mg sodium, 29g carbohydrate (3g sugars, 3g fiber), 19g protein.

Sausage Hashbrown Breakfast Casserole

Total Time1 hour 10 min
Servings12 servings
From the Recipe Creator:For this all-in-one breakfast casserole, I sandwich pork sausage between layers of hash browns flavored with creamy soup and French onion dip. Cheddar cheese tops it all off. —Esther Wrinkles, Vanzant, Missouri
Nutrition Facts:1 serving: 382 calories, 27g fat (14g saturated fat), 63mg cholesterol, 776mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 13g protein.

Brunch Hash & Egg Bake

Total Time1 hour
Servings8 servings
From the Recipe Creator:When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan works too. —Lily Julow, Lawrenceville, Georgia

Nutrition Facts:1 serving: 460 calories, 29g fat (10g saturated fat), 234mg cholesterol, 761mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 21g protein.

Hash Brown Pancakes with Smoked Salmon & Dill Cream

Total Time35 min
Servings4 servings
From the Recipe Creator:On weekends when I was a kid, pancakes, salmon and bagels were our brunch staples. Now, I combine the concepts and use whipped cream instead of cream cheese. —Arlene Erlbach, Morton Grove, Illinois

Nutrition Facts:1 serving: 187 calories, 11g fat (6g saturated fat), 125mg cholesterol, 350mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 9g protein.

Sweet Potato-Cranberry Doughnuts

Total Time30 min
Servings2 dozen
From the Recipe Creator:I grew up near Idaho, which is famous for spudnuts—a doughnut made from mashed potatoes. I reworked a recipe using sweet potatoes and cranberries to come up with this variation. I like to serve them for dessert. —Joni Hilton, Rocklin, California
Nutrition Facts:1 glazed doughnut: 191 calories, 8g fat (1g saturated fat), 18mg cholesterol, 63mg sodium, 27g carbohydrate (10g sugars, 1g fiber), 3g protein.

Southwest Hash with Adobo-Lime Crema

Total Time45 min
Servings4 servings
From the Recipe Creator:Adobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. Here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook. —Brooke Keller, Lexington, Kentucky
Nutrition Facts:1 serving (calculated without avocado): 304 calories, 12g fat (3g saturated fat), 222mg cholesterol, 520mg sodium, 37g carbohydrate (15g sugars, 6g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 medium-fat meat.

Sweet Potato Muffins with Cinnamon

Total Time25 min
Servings2 dozen
From the Recipe Creator:This is my own sweet potato muffin recipe, and I make it often. My five grandchildren think these are delicious treats. —Christine Johnson, Ricetown, Kentucky

Nutrition Facts:1 muffin: 225 calories, 10g fat (1g saturated fat), 10mg cholesterol, 133mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 2g protein.

Hawaiian Hash

Total Time35 min
Servings6 servings
From the Recipe Creator:I like the combination of ginger, pineapple and macadamia nuts. This dish brings back memories of an island vacation.—Roxanne Chan, Albany, California
Nutrition Facts:3/4 cup: 158 calories, 4g fat (1g saturated fat), 14mg cholesterol, 440mg sodium, 26g carbohydrate (8g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.

Hash Brown Breakfast Casserole

Total Time1 hour 5 min
Servings8 servings
From the Recipe Creator:A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning—so convenient! —Cheryl Johnson, Plymouth, Minnesota
Nutrition Facts:1 cup: 354 calories, 19g fat (8g saturated fat), 227mg cholesterol, 649mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 21g protein.

Sweet Potato Hash

Total Time40 min
Servings4 servings
From the Recipe Creator:Tender sweet potatoes match up with ham, eggs and zippy seasonings for an impressive breakfast. Or, serve it with salad and have an easy breakfast-for-dinner meal. —Judy Armstrong, Prairieville, Louisiana

Nutrition Facts:1 serving: 379 calories, 22g fat (9g saturated fat), 271mg cholesterol, 1237mg sodium, 23g carbohydrate (7g sugars, 4g fiber), 23g protein.

Spinach Quiche with Potato Crust

Total Time1 hour 20 min
Servings8 servings
From the Recipe Creator:While this recipe is delicious using ingredients exactly as listed, it’s also a smart way to make the most of any leftover potatoes and veggies. Use 2-1/2 cups leftover mashed potatoes and whatever cooked vegetables you have on hand. You can also substitute 1/2 pound Italian sausage for the bacon if you want a heartier quiche. —Heather King, Frostburg, Maryland
Nutrition Facts:1 piece: 284 calories, 17g fat (7g saturated fat), 126mg cholesterol, 495mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 12g protein.

Breakfast Potato Idea FAQs

How do you make crispy breakfast potatoes?

The trick to getting the crispiest breakfast potatoes is parboiling the potatoes in baking soda water. Former Taste of Home senior food editor Peggy Woodward explains that “adding baking soda to the cooking water creates an alkaline environment, which breaks down the exterior of the potato, creating a soft, pasty layer. When that pasty layer is baked, the moisture evaporates, leaving behind an extra-crispy exterior.”

After parboiling, bake the potatoes in a lot of oil so that the pasty outer layer can caramelize beautifully. This is my favorite way to make crispy potatoes that are jammy on the inside and wonderfully crisp and golden on the outside!

What is the best way to cook breakfast potatoes?

The best way to cook breakfast potatoes is completely up to your preference. Some people prefer hash browns, while others prefer the more typical cubed and fried potatoes. Even beyond those two techniques, there are so many ways to use potatoes in breakfast ideas, from casseroles to muffins, pancakes, hashes and even doughnuts.

How do you make breakfast potatoes in the air fryer?

To make typical breakfast potatoes in the air fryer, cube a russet potato, then drizzle the cubes with olive oil and a sprinkling of salt and black pepper. Pop the potato cubes in the air-fryer basket and cook them at 400°F for 10 to 12 minutes, stirring once halfway through.

The post 35 Genius Breakfast Potato Ideas appeared first on Taste of Home.

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Elise Jesse’s Mini Lasagna Cupcakes https://www.tasteofhome.com/recipes/elise-jesse-mini-lasagna-cupcakes/ Tue, 10 Jun 2025 20:45:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2153378

Ingredients

  • 30 small wonton wrappers (4" square)
  • 8 ounces shredded mozzarella cheese
  • MEAT SAUCE:
  • 1 small onion
  • 3 garlic cloves
  • 1 pound ground beef
  • 2 tablespoons dry red wine
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons milk
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • RICOTTA MIX:
  • 1 cup whole-milk smooth ricotta cheese
  • 1/2 cup cottage cheese
  • 1/2 cup shaved Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon coarsely ground pepper
  • Minced fresh parsley, for garnish

Directions

  1. Preheat the oven to 400°. Lightly spray the muffin tin with oil or brush olive oil or butter inside each hollow. Using the top of a glass, cut 24 wonton wrappers into circles. Leave the rest square.
  2. Chop the onion and mince the garlic. Saute the onion in a saucepan over medium heat, stirring, for 1-2 minutes, until the onion is translucent. Add the garlic. Add the ground beef and brown it, breaking up the pieces with a wooden spoon.
  3. Add the red wine and bring the sauce to a simmer for 1 minute. Add the crushed tomatoes, tomato paste, milk, Italian seasoning, oregano and salt. Mix well and simmer for an additional 5 minutes, until thickened. Remove from the heat.
  4. In a small bowl, mix the ricotta, cottage cheese, Parmesan, mozzarella, salt, nutmeg and pepper.
  5. Push one square wonton wrapper into the bottom of each muffin tin hollow. Add two teaspoons of meat sauce, followed by a teaspoon of ricotta mixture. Sprinkle shredded mozzarella, then top with a round wonton wrapper. Lightly press down on the wonton wrapper to make room for the second layer. Repeat the meat sauce, ricotta and mozzarella.
  6. Bake for 20-24 minutes or until the lasagna is golden, the edges are crispy and the cheese is bubbly. Let sit for 10 minutes. Garnish with fresh parsley.
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Fried Cheese Curds https://www.tasteofhome.com/recipes/fried-cheese-curds/ Tue, 10 Jun 2025 16:18:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2139419

Ingredients

  • 1 package (12 to 14 ounces) fresh cheddar cheese curds
  • Oil for deep-fat frying
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 cup very cold beer or nonalcoholic beer
  • 1 large egg, lightly beaten
  • 2 tablespoons cornstarch
  • Optional: Ranch salad dressing or marinara sauce

Directions

  1. Place cheese curds on waxed paper-lined baking sheets. Freeze until solid, two hours or overnight.
  2. In a Dutch oven, electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder and seasonings. Stir in beer and egg until smooth.
  3. In a small bowl, toss cheese curds in cornstarch until well coated. Dip in batter; allow excess to drip off.
  4. Fry in hot oil in batches until golden brown, about 1 minute, keeping submerged while frying with a spider strainer or metal spatula. Drain on paper towels. If desired, serve with ranch dressing or marinara.

Nutrition Facts

1 serving: 585 calories, 48g fat (18g saturated fat), 117mg cholesterol, 756mg sodium, 15g carbohydrate (1g sugars, 0 fiber), 22g protein.

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Jojo Potatoes https://www.tasteofhome.com/recipes/jojo-potatoes/ Mon, 09 Jun 2025 21:25:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2137811

Ingredients

  • 4 large baking potatoes, peeled and cut into 1/2-inch wedges
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 2 teaspoons smoked paprika
  • Oil for deep-fat frying
  • Optional: ketchup or condiment of choice

Directions

  1. Place potatoes in a Dutch oven or stockpot and cover with water. Bring to a boil over medium-high heat; cook until tender, 10 to 12 minutes. Drain potatoes; let cool for 10 minutes on paper towels.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°F. Meanwhile, in a shallow bowl, combine the flour, cornstarch, garlic, onion powder and paprika.
  3. Place cooled potatoes in flour mixture and turn to coat. Fry potatoes in batches until golden brown, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Serve immediately with ketchup or condiment of choice.

Nutrition Facts

1 serving: 191 calories, 3g fat (0 saturated fat), 0 cholesterol, 12mg sodium, 38g carbohydrate (2g sugars, 4g fiber), 4g protein.

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Spaghetti all’Assassina (Assassin’s Spaghetti) https://www.tasteofhome.com/recipes/spaghetti-allassassina-assassins-spaghetti/ Mon, 09 Jun 2025 18:28:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2152702

Ingredients

  • 3 cups hot water
  • 3 cups passata tomato sauce, divided
  • 2 tablespoons tomato paste
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 3 garlic cloves, minced
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 ounces uncooked spaghetti
  • Grated Pecorino Romano or Parmesan cheese, optional

Directions

  1. In a large heatproof container, stir together hot water, 1 cup passata sauce and tomato paste; set aside.
  2. Heat 1/4 cup olive oil in a large nonstick skillet over medium-high heat. Add garlic, crushed red pepper flakes, salt and pepper; cook 30-45 seconds or until garlic begins to brown. Add remaining 2 cups passata sauce. Simmer 2-3 minutes or until sauce has slightly thickened, stirring occasionally.
  3. Add spaghetti, pushing it down into the tomato sauce; spoon sauce over the top. Add in a splash of tomato broth to just cover the top of the pasta. Bring to a simmer; reduce heat to medium.
  4. Simmer, without stirring, until the sauce begins to look slightly dry. Ladle in additional tomato broth, just enough to barely cover the top of the spaghetti. Repeat the process of simmering the spaghetti and ladling in more tomato broth. As it simmers, use tongs to occasionally push the spaghetti strands apart so they don’t clump; keep in a layer at the bottom of the skillet, allowing spaghetti to slightly scorch. After about 15 minutes, use tongs or a spatula to flip the spaghetti over, half at a time, allowing the other side to blacken. Continue simmering; add additional broth until spaghetti is al dente, about 25-30 minutes total (if you run out of tomato broth, use a splash of water). Increase heat to medium-high; cook another 3-4 minutes or until the bottom is slightly scorched. Remove from the heat.
  5. Use tongs to twist up portions of the spaghetti; transfer to serving plates. Add a drizzle of olive oil to each portion. Sprinkle with grated Pecorino Romano or Parmesan cheese, if desired. Serve hot.

Nutrition Facts

1 serving: 385 calories, 14g fat (2g saturated fat), 3mg cholesterol, 978mg sodium, 54g carbohydrate (9g sugars, 5g fiber), 10g protein.

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Blondies https://www.tasteofhome.com/recipes/blondies/ Mon, 09 Jun 2025 06:00:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2138540

Ingredients

  • 1-1/2 cups packed brown sugar
  • 3/4 cup butter, melted
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white baking chips
  • 3/4 cup chopped walnuts, optional

Directions

  1. Preheat oven to 325°. In a large bowl, combine the brown sugar and butter, whisk until light and fluffy, 8-10 minutes. Add eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in white baking chips, and if desired, walnuts.
  2. Spread mixture into a greased 9-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack. Cut into bars.

Nutrition Facts

1 bar: 491 calories, 23g fat (14g saturated fat), 107mg cholesterol, 331mg sodium, 66g carbohydrate (47g sugars, 1g fiber), 6g protein.

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Savannah Sunrise https://www.tasteofhome.com/recipes/savannah-sunrise/ Sat, 07 Jun 2025 01:53:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2152553

Ingredients

  • Ice cubes
  • 1-1/2 ounces blanco tequila
  • 3/4 ounce peach schnapps liqueur
  • 1-1/2 ounces orange juice
  • 1-1/2 ounces peach nectar or juice
  • 1/4 ounce creme de cassis
  • Prosecco or dry sparkling wine, for topping
  • Peach or orange slice, for garnish

Directions

  1. Fill a tall cocktail glass, such as a highball or a Collins glass, with ice cubes. Pour tequila, peach liqueur, orange juice and peach nectar or juice into the glass, in that order. Drizzle creme de cassis over a barspoon or down the side of the glass so it flows to the bottom. Top with a splash of prosecco or dry sparkling wine. Garnish with a peach or orange slice. Serve immediately.

Nutrition Facts

1 cocktail: 202 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 15g carbohydrate (13g sugars, 0 fiber), 1g protein.

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Tyler Smith’s Ritz Chicken & Potatoes https://www.tasteofhome.com/recipes/tyler-smith-ritz-chicken-potatoes/ Fri, 06 Jun 2025 16:26:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2152484

Ingredients

  • RITZ CHICKEN:
  • 2 packages Ritz crackers
  • 2 pounds boneless chicken breasts
  • 1 tablespoon salt
  • 1 cup all-purpose flour
  • 1 cup buttermilk
  • 3 tablespoons butter
  • GARLIC MASHED POTATOES:
  • 1 whole garlic bulb
  • 1 tablespoon olive oil
  • 4 tablespoons salt, divided
  • 3 large Russet potatoes
  • 6 cups water
  • 2 cups 2% milk
  • 4 tablespoons butter
  • 2 tablespoons chopped chives

Directions

  1. Put the Ritz crackers in a plastic bag. Seal the bag and crush the crackers, using your hand or a rolling pin.
  2. Season the chicken breasts with 1/2 tablespoon salt. Set out three shallow bowls or trays. Put the flour in one, the buttermilk and 3 tablespoons melted butter in the second, and the crushed crackers in the third. Dip both sides of each chicken breast into the flour, then the liquid, then the crushed crackers. Place the chicken in a baking dish and cover the dish with foil. Bake at 375° for 30 minutes. Remove the foil and bake at 425° for 15-20 minutes. Check the internal temperature of the chicken; it should be 165° in the thickest part. Let rest for 10-15 minutes.
  3. Cut the garlic bulb in half. Add 1 tablespoon olive oil and 1 tablespoon salt. Wrap in aluminum foil and bake at 375° for 45 minutes. Remove from the oven and set aside.
  4. Peel the potatoes and cut into 1-inch cubes. Boil the water in a large pot. Once boiling, add 1 tablespoon salt. Reduce heat to medium and add the potatoes. Cook for 20-25 minutes, or until a knife can easily cut into a potato. Remove the potatoes and let cool for 5-10 minutes.
  5. In a separate small pot, heat the milk and 4 tablespoons butter over low heat until the butter is melted. Set aside.
  6. With a masher, rice strainer or handheld mixer, mash the potatoes. Slowly add the warmed milk and butter. Squeeze the roasted garlic cloves out of the bulb and stir into the potato mixture. Add the chives. Add 2 tablespoons salt, to taste. Serve the chicken on top of the mashed potatoes.
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Rhubarb Margarita https://www.tasteofhome.com/recipes/rhubarb-margarita/ Sat, 07 Jun 2025 00:53:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2152550

Ingredients

  • 4 cups chopped fresh rhubarb
  • 4 cups water
  • 2 cups sugar
  • RHUBARB MARGARITA:
  • Kosher salt, for the rim
  • Lime wedge, for the rim
  • Ice cubes
  • 2 ounces tequila
  • 3/4 ounce orange liqueur, such as triple sec or Cointreau
  • 3/4 ounce lime juice
  • 1/2 ounce rhubarb simple syrup

Directions

  1. To make the rhubarb syrup, in a large saucepan, combine rhubarb and water; bring to a boil over high heat. Reduce to a simmer; cook 15-20 minutes or until the rhubarb is very soft and pale in color. Skim off any foam that rises to the surface; discard. Remove from heat. Using a fine mesh strainer or cheesecloth, strain the mixture into another small saucepan; allow to drain thoroughly to yield the most juice. Measure the strained liquid; it should be about 3 cups. Stir in the sugar. Bring the mixture to a boil; reduce heat to medium. Simmer 5-10 minutes, stirring frequently until the sugar is fully dissolved. Remove from the heat; let cool completely. Transfer to an airtight container; refrigerate.
  2. To make the margarita, pour a thin layer of salt onto a small saucer. Rub a lime wedge along half the rim of a rocks glass; dip the moistened edge into the salt to coat. Fill the rocks glass and a cocktail shaker with ice. Add tequila, orange liqueur, lime juice and 1/2 an ounce rhubarb syrup. Shake well until thoroughly chilled. Strain into the prepared rocks glass. Serve immediately.
  3. Store remaining rhubarb syrup for a later use.

Nutrition Facts

1 margarita: 273 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 27g carbohydrate (24g sugars, 0 fiber), 0 protein.

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Hetal Vasavada’s Sour Cream Pound Cake with Berry Compote https://www.tasteofhome.com/recipes/hetal-vasavada-sour-cream-pound-cake/ Tue, 10 Jun 2025 19:22:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2152316

Ingredients

  • 1-1/4 cups sugar
  • 2/3 cup unsalted butter, room temperature
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3/4 cup sour cream
  • 2 cups all-purpose flour
  • BERRY COMPOTE:
  • 2 cups frozen berries
  • 1 tablespoon sugar
  • 1 teaspoon grated lemon zest
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • Confectioners' sugar, optional

Directions

  1. Preheat oven to 375° and grease and flour a loaf pan. Set aside.
  2. In a large mixing bowl, add sugar, butter, baking powder and salt. Mix with a hand or stand mixer with the paddle attachment, on low speed for a few seconds and then increase to high speed for 4 minutes, scraping down the bowl occasionally. Add the eggs one at a time, mixing between additions. Add the vanilla extract and mix for 1 minute. Alternately add sour cream and flour in three additions, mixing between additions. The batter should be thick. Spoon the batter into the prepared pan; tap on the counter to release any air bubbles and smooth into an even layer.
  3. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. If it starts to get too dark, loosely cover with foil while it's baking. Cool the cake for 10 minutes before turning it out and wrapping it in plastic wrap. Cool the cake completely.
  4. While the cake cools, make the compote. Add the frozen berries, sugar, lemon zest and water to a saucepan over medium heat. Stir for 3-4 minutes. Once most of the juices from the berries are released, make a cornstarch slurry by mixing the cornstarch with 2 teaspoons of water. Pour the slurry into the saucepan and simmer for 5 minutes. Cool before serving.
  5. To serve, dust the cake with confectioners' sugar if you like and slice into thick pieces. Top with the berry compote.
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Lucy Wang’s Elevated Avocado Toast https://www.tasteofhome.com/recipes/lucy-wang-elevated-avocado-toast/ Thu, 05 Jun 2025 21:44:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2152377

Ingredients

  • 1 tablespoon butter
  • 1 large egg
  • 1 slice good-quality toast
  • 1/2 large Haas avocado
  • Salt and pepper to taste
  • Chili crisp and thinly sliced green onions, optional

Directions

  1. Add butter to a skillet, place it on the stove over low-medium heat.
  2. Crack an egg in a bowl or ramekin, then gently drop it in the pan so the egg stays in shape. Allow the egg to cook on low-medium. When the egg white looks like it's dancing, it’s ready. If you like a more cooked egg, feel free to put a lid on the pan for just 10-15 seconds. That way, the yolk is still jammy, but the overall look is still preserved.
  3. Thinly slice the avocado—tilt your knife to a 45-degree angle and slice precisely using the tip so it’s clean-cut and does not stick to the knife. Press the avocado for a beautiful wave of green.
  4. Layer the avocado slices onto the toast. Season with salt and pepper; layer the egg on top.
  5. Top with 2-3 teaspoons of chili crisp and garnish with green onions, if you like.
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Hetal Vasavada’s Fizzy Fruit https://www.tasteofhome.com/recipes/hetal-vasavada-fizzy-fruit/ Thu, 05 Jun 2025 21:24:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2152331

Ingredients

  • 2 pounds dry ice
  • Juicy fruit like kiwi, grapes or oranges,

Directions

  1. Add dry ice to the bottom of a cooler (about 7 quarts). Lay a towel over the top of the dry ice so the fruit doesn’t come into direct contact with the dry ice. Place as much fruit on top as will fit in the cooler.
  2. Close the cooler and tightly wrap it in several layers of plastic. Set it aside for 12-24 hours before opening the cooler and eating the fizzy fruit.
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Elise Jesse’s BLT with Homemade Mayo https://www.tasteofhome.com/recipes/elise-jesse-blt-with-homemade-mayo/ Thu, 05 Jun 2025 19:18:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2152304

Ingredients

  • 1 large egg, room temperature
  • 1 cup avocado oil
  • 1/2 tablespoon fresh lemon juice, room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon ground mustard
  • BLT:
  • Heirloom tomato, sliced
  • Flaky sea salt
  • Coarsely ground pepper
  • Red wine vinegar
  • Bacon
  • Sandwich bread
  • Lettuce
  • Dried oregano

Directions

  1. Crack the egg into a 16-oz. wide-mouth mason jar. Add lemon, oil, salt and ground mustard. Grab an immersion blender, tilting the jar to make sure the blade is covered by the egg and turn the speed to high. Keep the blender in place for 10 seconds before tipping it up slightly to allow more oil to come in. Blend until thick.
  2. Season your sliced heirloom tomatoes with flaky salt, pepper and a few dashes of red wine vinegar.
  3. Bake bacon slices on 400° for 8-10 minutes until crispy.
  4. Butter bread and toast one side in a large skillet over medium heat. Spread a thick layer of prepared mayonnaise on each untoasted side. Season the mayonnaise layer with oregano before adding lettuce, tomato and bacon. Slice and serve.
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French Hot Chocolate https://www.tasteofhome.com/recipes/french-hot-chocolate/ Thu, 05 Jun 2025 16:39:01 +0000 https://www.tasteofhome.com/recipes/french-hot-chocolate/

Ingredients

  • 2/3 cup 2% milk
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon brown sugar
  • 1/2 teaspoon confectioners' sugar
  • 1/8 teaspoon instant espresso powder, optional
  • 2 ounces dark chocolate candy bar, chopped
  • Whipped cream and chocolate shavings

Directions

  1. In a small saucepan, heat milk, cream, brown sugar, confectioners' sugar and, if desired, espresso powder over medium heat until bubbles form around sides of pan. Remove from heat. Whisk in dark chocolate until melted. Serve in mugs with whipped cream and chocolate shavings.

Test Kitchen tips
  • Espresso powder intensifies the chocolate flavor, but you may substitute coffee power or omit it altogether.
  • Nutrition Facts

    1/2 cup: 226 calories, 16g fat (10g saturated fat), 27mg cholesterol, 43mg sodium, 24g carbohydrate (22g sugars, 2g fiber), 5g protein.

    ]]>
    Bison Meat Loaf https://www.tasteofhome.com/recipes/bison-meat-loaf/ Thu, 05 Jun 2025 16:31:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2133950

    Ingredients

    • 3/4 cup dry bread crumbs
    • 3/4 cup whole milk
    • 1 poblano pepper, seeded and diced
    • 3/4 cup shredded carrots
    • 1/2 cup chopped onion
    • 1 large egg, lightly beaten
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon ground mustard
    • 1/2 teaspoon rubbed sage
    • 1/4 teaspoon celery salt
    • 1/4 teaspoon garlic powder
    • 1 pound ground bison
    • 1 pound ground pork
    • SAUCE:
    • 1/2 cup ketchup
    • 1-1/2 teaspoons packed brown sugar
    • 3/4 teaspoon white vinegar
    • 1/2 teaspoon Worcestershire sauce
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon pepper

    Directions

    1. Preheat oven to 350°. In a large bowl, combine first 13 ingredients. Add bison and pork; mix lightly but thoroughly.
    2. In a small bowl, combine all sauce ingredients.
    3. Shape into a free-form loaf about 1-1/2-in. high on a foil-lined rimmed baking sheet. Brush with sauce. Bake until a thermometer reads 160°, 50-60 minutes. Let stand 10 minutes before slicing.

    Nutrition Facts

    1 slice: 343 calories, 19g fat (8g saturated fat), 103mg cholesterol, 714mg sodium, 17g carbohydrate (8g sugars, 1g fiber), 24g protein.

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    Lemon Pudding https://www.tasteofhome.com/recipes/lemon-pudding/ Wed, 04 Jun 2025 15:55:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2135767

    Ingredients

    • 1/2 cup sugar
    • 2 tablespoons cornstarch
    • 1/4 teaspoon salt
    • 2 cups 2% milk
    • 2 large egg yolks, room temperature
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons butter
    • 1 tablespoon grated lemon zest
    • Optional: Sweetened whipped cream, lemon slice and mint leaves

    Directions

    1. In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
    2. In a large bowl, whisk a small amount of hot mixture into egg yolk; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in lemon juice, butter and lemon zest. Cool 15 minutes, stirring occasionally.
    3. Transfer to four dessert dishes. Press plastic wrap onto surface of pudding. Refrigerate until cold, about 2 hours.
    4. If desired, top puddings with sweetened whipped cream, lemon slices, and mint leaves just before serving.

    Nutrition Facts

    3/4 cup: 254 calories, 10g fat (6g saturated fat), 117mg cholesterol, 255mg sodium, 36g carbohydrate (31g sugars, 0 fiber), 5g protein.

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    Lemon Brownies https://www.tasteofhome.com/recipes/lemon-brownies/ Sun, 01 Jun 2025 06:02:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2130954

    Ingredients

    • 1 cup butter, softened
    • 2 cups sugar
    • 4 large eggs, room temperature
    • 2 teaspoons lemon extract
    • 1-3/4 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1 teaspoon grated lemon zest
    • Confectioners' sugar, optional

    Directions

    1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in lemon zest.
    2. Spread into a greased 13x9-in. baking pan. Bake at 350° until center is set and edges are golden brown, 18-22 minutes. Cool completely. If desired, dust with confectioners' sugar.

    Nutrition Facts

    1 bar: 179 calories, 9g fat (5g saturated fat), 51mg cholesterol, 122mg sodium, 24g carbohydrate (17g sugars, 0 fiber), 2g protein.

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    Fried Apple Pies https://www.tasteofhome.com/recipes/fried-apple-pies/ Fri, 30 May 2025 22:56:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2133110

    Ingredients

    • 4-1/2 cups self-rising flour
    • 3 tablespoons sugar
    • 1/2 cup shortening
    • 2 large eggs
    • 3/4 cup 2% milk
    • FILLING:
    • 2 tablespoons butter
    • 5 cups finely chopped peeled tart apples
    • 1/3 cup packed brown sugar
    • 1/2 teaspoon cornstarch
    • 1/8 teaspoon ground cinnamon
    • 1 teaspoon lemon juice
    • 1/2 teaspoon vanilla extract
    • Oil for deep-fat frying
    • Cinnamon sugar, optional

    Directions

    1. In a large bowl, combine flour and sugar; cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk; add to crumb mixture, tossing with a fork until a ball forms. Cover and chill several hours.
    2. Meanwhile, in a large skillet, heat butter over medium heat. Add apples; cook and stir 5 minutes. Mix brown sugar, cornstarch and cinnamon; add to apples. Cook and stir until apples begin to soften and caramelize, 7-8 minutes longer. Remove from heat; stir in lemon juice and vanilla. Cool completely.
    3. Divide the dough into 25 portions. On a floured surface, roll each portion into a 4-in. circle. Spoon 2-1/2 tablespoons filling on half of each circle. Moisten edges of circle with water; fold half over filling and press edges with a fork to seal..
    4. In a deep cast-iron or electric skillet, heat 1 inch of oil to 375°. Fry pies in batches until golden brown, about 3 minutes, turning once. Drain on paper towels. If desired, sprinkle with cinnamon sugar.

    Nutrition Facts

    1 pie: 272 calories, 13g fat (3g saturated fat), 25mg cholesterol, 397mg sodium, 34g carbohydrate (10g sugars, 1g fiber), 4g protein.

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    Best-Ever Mini Blueberry Muffins https://www.tasteofhome.com/recipes/mini-blueberry-muffins/ Fri, 30 May 2025 22:22:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2135258

    Ingredients

    • 2-1/2 cups all-purpose flour
    • 1 cup sugar
    • 2-1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 2 large eggs, room temperature, lightly beaten
    • 1 cup buttermilk
    • 1/4 cup butter, melted
    • 1-1/2 cups fresh blueberries
    • Coarse sugar, optional

    Directions

    1. Preheat oven to 375°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries.
    2. Fill greased or paper-lined mini-muffin cups three-fourths full. If desired, sprinkle with coarse sugar. Bake until a toothpick inserted in the muffin comes out clean, 10-15 minutes. Remove to a wire rack to cool.

    Nutrition Facts

    1 muffin: 60 calories, 1g fat (1g saturated fat), 11mg cholesterol, 62mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.

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    Strawberry Cream Cheese Frosting https://www.tasteofhome.com/recipes/strawberry-cream-cheese-frosting/ Thu, 29 May 2025 15:08:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2142114

    Ingredients

    • 1 block (8 ounces) cream cheese, softened
    • 1/2 cup unsalted butter, softened
    • 2 teaspoons vanilla extract
    • 1/8 teaspoon salt
    • 3 ounces fresh strawberries (about 4 medium), hulled
    • 4 cups confectioners' sugar

    Directions

    1. In a large bowl, beat cream cheese, butter, vanilla and salt until light and fluffy.
    2. In a food processor or blender, puree the strawberries until smooth. Add two to three tablespoons to cream cheese mixture; reserve remaining puree for future use.
    3. Gradually add confectioners sugar on low speed until blended. Use immediately; refrigerate leftovers.

    Nutrition Facts

    2 tablespoons: 110 calories, 5g fat (3g saturated fat), 15mg cholesterol, 32mg sodium, 16g carbohydrate (15g sugars, 0 fiber), 0 protein.

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    Dundee Cake https://www.tasteofhome.com/recipes/dundee-cake/ Fri, 30 May 2025 15:20:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2148659

    Ingredients

    • 3 cups golden raisins
    • Cold water
    • 2-1/2 cups all-purpose flour
    • 1/2 cup almond flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 cup (2 sticks) butter, softened
    • 1-1/4 cups packed brown sugar
    • 4 large eggs, room temperature
    • 3/4 cup orange marmalade
    • 1 tablespoon grated orange zest
    • 1 cup blanched almonds

    Directions

    1. Place raisins in a small bowl; cover with cold water. Let sit 10 minutes. Drain; discard water. Set raisins aside.
    2. Preheat oven to 275°. Line a 9-in. round high-sided cake or springform pan with parchment paper; grease all sides.
    3. In a small bowl, whisk together flours, baking powder and salt. In a large bowl, cream butter and brown sugar until light and fluffy, 2-3 minutes. Beat in eggs, one at a time, until combined. Stir in orange marmalade, orange zest and soaked raisins until combined. Stir dry ingredients into the wet ingredients until just combined. Transfer to the prepared cake pan; spread into an even layer.
    4. Bake 1 hour; remove from the oven. Place almonds in a decorative pattern on top. Return cake to the oven; bake an additional 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven; let cool 15 minutes. Remove cake from the pan to a wire rack to cool completely.

    Nutrition Facts

    1 piece: 599 calories, 25g fat (11g saturated fat), 103mg cholesterol, 447mg sodium, 89g carbohydrate (57g sugars, 4g fiber), 10g protein.

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    Porch Swing Margarita https://www.tasteofhome.com/recipes/porch-swing-margarita/ Sat, 31 May 2025 06:01:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2148644

    Ingredients

    • Ice cubes
    • 2 ounces double-strength brewed iced tea
    • 1-1/2 ounces blanco tequila
    • 3/4 ounce peach schnapps liqueur
    • 1/2 ounce freshly-squeezed lime juice
    • 1/2 ounce simple syrup
    • Lime wheel, for garnish

    Directions

    1. Fill a Mason jar or double rocks glass with ice. In a glass measuring cup, stir together iced tea, tequila, peach liqueur, lime juice and simple syrup. Pour over ice; garnish with a lime wheel. Serve immediately.

    Nutrition Facts

    1 margarita: 188 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 0 protein.

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    Tyler Smith’s Party Ribs https://www.tasteofhome.com/recipes/tyler-smith-party-ribs/ Wed, 28 May 2025 15:34:15 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2148585

    Ingredients

    • 1 rack baby back ribs
    • 6 to 8 tablespoons barbecue seasoning rub of choice
    • 4 tablespoons unsalted butter
    • 4 tablespoons hot or regular honey
    • 1/2 cup apple cider vinegar
    • 2 cups barbecue sauce of choice

    Directions

    1. Preheat grill to 325° (I suggest lighting one side of the burners to have a direct and an indirect side). Remove the rack of ribs from the package. To remove the membrane, work a butter knife under the membrane in the middle of the back side of the rack until it is mostly separated. Then, using a paper towel for grip, pull up on the middle of the membrane while simultaneously pushing the rack away until the membrane comes off.
    2. Using a sharp knife, slice up the ribs. Coat each one evenly with your barbecue seasoning of choice.
    3. Once the grill is preheated, place the ribs with space in between on the indirect side of the grill. Cook for 45 to 60 minutes. If you want smoke, either add wood chunks to the charcoal or place a smoking box on the direct heat side of a propane grill.
    4. Remove the ribs and place them in a grill pan. Add the butter, honey, remaining barbecue seasoning and apple cider vinegar, and toss until fully coated. Cover the pan with aluminum foil and put the ribs back onto the grill for another 45 to 60 minutes or until fork tender (stick a fork into it and there is very little resistance).
    5. Remove the ribs from the grill pan and place them back on the grill. Coat them with barbecue sauce of choice until fully glazed. Cook for an additional 30 to 45 minutes.
    6. Remove ribs from the heat and let them rest 15 to 20 minutes before serving.
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    Elise Jesse’s S’mores Bites https://www.tasteofhome.com/recipes/elise-jesse-smores-bites/ Wed, 28 May 2025 15:40:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2148583 way less messy than classic s'mores. I make my own marshmallow fluff, but you can use store-bought, too. —Elise Jesse, Cincinnati, Ohio]]>

    Ingredients

    • MARSHMALLOW FLUFF:
    • 1/4 cup cool water
    • 1 tablespoon gelatin (I used unflavored grass-fed)
    • 1 cup sugar
    • 6 tablespoons water
    • 1 tablespoon honey
    • 1/2 teaspoon vanilla extract
    • BITES:
    • 1 box graham crackers
    • 1/2 cup prepared marshmallow fluff (from above)
    • 16 ounces milk chocolate chips
    • 1/4 teaspoon coconut oil
    • Flaky sea salt

    Directions

    1. Stir together gelatin and 1/4 cup cool water in a large mixing bowl; set aside.
    2. Combine sugar, 6 tablespoons water, honey and vanilla in a saucepan. Bring to a boil. As soon as ingredients are incorporated, take the saucepan off the heat.
    3. Using a whisk attachment on your stand or hand mixer, start on a low speed and slowly pour the hot syrup over the gelatin in the large mixing bowl.
    4. When the ingredients have combined, turn the speed to high, and you'll have the white marshmallow fluff in a few minutes.
    5. Break all the graham crackers into quarters and set them aside. Spread a thin layer of fluff down the middle of a graham cracker piece and top it with another cracker. Repeat until you’ve made the amount you need.
    6. Melt chocolate in 30-second increments (don’t go over 1:30) and add coconut oil to the chocolate mixture.
    7. Dip one half of each marshmallow graham cracker sandwich into the chocolate and set on parchment paper and a baking sheet. Sprinkle with flaky salt.
    8. Place the finished s’mores bites into the refrigerator for 10 to 15 minutes.
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    Pink Pina Colada https://www.tasteofhome.com/recipes/pink-pina-colada/ Wed, 28 May 2025 23:38:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2148727

    Ingredients

    • 1-1/2 cups fresh strawberries, stems removed
    • 1 tablespoon sugar
    • 2-1/2 ounces unsweetened pineapple juice, divided
    • 1-1/2 ounces white rum
    • 1 ounce cream of coconut
    • 1 cup frozen pineapple chunks
    • Ice cubes
    • Fresh strawberry and pineapple wedge, for garnish

    Directions

    1. In a high-powered blender, add strawberries, sugar and 1/2 ounce pineapple juice; puree on high speed until completely smooth.
    2. Pour half of the mixture into the bottom of a tall glass; set aside. To the blender with the strawberry puree, add the remaining pineapple juice, rum, cream of coconut, frozen pineapple and ice cubes. Puree on low speed, working up to high speed, until the mixture is smooth and evenly blended.
    3. Pour over the strawberry puree; garnish the rim with a strawberry and pineapple wedge. Serve immediately.

    Nutrition Facts

    1 cocktail: 486 calories, 6g fat (4g saturated fat), 0 cholesterol, 53mg sodium, 83g carbohydrate (61g sugars, 4g fiber), 2g protein.

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    22 Easy, Creamy Cheese Soups https://www.tasteofhome.com/collection/comforting-cheese-soups/ Wed, 28 May 2025 16:59:21 +0000 http://origin-www.tasteofhome.com/?post_type=collection&p=1246189 Our best cheese soups are all about comfort and ease, with melty, creamy textures and hearty ingredients that make every bowl a cozy experience.

    The post 22 Easy, Creamy Cheese Soups appeared first on Taste of Home.

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    Onion Cheese Soup

    Total Time25 min
    Servings6 servings
    From the Recipe Creator:I made a few adjustments to this savory soup recipe I came across in a community cookbook. It's rich, buttery and cheesy, plus it's so quick to prepare. —Janice Pogozelski, Cleveland, Ohio
    Nutrition Facts:1 cup: 308 calories, 22g fat (15g saturated fat), 65mg cholesterol, 540mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 14g protein.

    Copycat Panera Broccoli Cheese Soup

    Total Time45 min
    Servings6 servings
    From the Recipe Creator:This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. —Rachel Preus, Marshall, Michigan
    Nutrition Facts:1 cup (calculated without bread bowl): 422 calories, 32g fat (19g saturated fat), 107mg cholesterol, 904mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 17g protein.

    French Onion Soup with Meatballs

    Total Time8 hours 15 min
    Servings6 servings
    From the Recipe Creator:I got the idea for how to make this soup after I went to a brewhouse restaurant that put ale in their gravy. I make this every time the weather starts to cool down in the fall—it's comfort food for the soul. —Crystal Holsinger, Surprise, Arizona
    Nutrition Facts:1-1/2 cups: 403 calories, 26g fat (14g saturated fat), 67mg cholesterol, 1760mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 22g protein.

    Creamy Chicken Corn Chowder

    Total Time35 min
    Servings2 servings
    From the Recipe Creator:My 10-year-old son and I devised the recipe for this rich and comforting soup. Now it's a family favorite. —Terrie Sowders, Carthage, Indiana
    Nutrition Facts:1-1/2 cups: 317 calories, 11g fat (6g saturated fat), 73mg cholesterol, 926mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 24g protein.

    Macaroni and Cheese Soup

    Total Time40 min
    Servings20 servings (5 quarts)
    From the Recipe Creator:I have worked in the food service industry for too many years to count and have made this one-of-a-kind soup at many different jobs. It's always been a big hit. —Emma Head, Sunrise Beach, Missouri
    Nutrition Facts:1 cup: 261 calories, 17g fat (11g saturated fat), 49mg cholesterol, 619mg sodium, 18g carbohydrate (7g sugars, 1g fiber), 9g protein.

    Priscilla’s Vegetable Chowder

    Total Time55 min
    Servings12 servings (3 quarts)
    From the Recipe Creator:This is the perfect soup to warm up with on a cold fall or winter day. It makes a big batch perfect for serving a crowd. —Jenna Jackson, Salt Lake City, Utah
    Nutrition Facts:1 cup: 281 calories, 18g fat (11g saturated fat), 58mg cholesterol, 853mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 9g protein.

    Potato Soup

    Total Time30 min
    Servings8 servings (2 quarts)
    From the Recipe Creator:You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Coleen Morrissey, Sweet Valley, Pennsylvania
    Nutrition Facts:1 cup: 250 calories, 13g fat (7g saturated fat), 35mg cholesterol, 823mg sodium, 22g carbohydrate (8g sugars, 2g fiber), 12g protein.

    Three-Cheese French Onion Soup

    Total Time30 min
    Servings7 servings
    From the Recipe Creator:This satisfying soup is fantastic any autumn or winter day. The blend of Swiss, Parmesan and mozzarella gives it a richness onion soup lovers will enjoy. —Gina Berry, Chanhassen, Minnesota
    Nutrition Facts:1 serving: 205 calories, 12g fat (7g saturated fat), 34mg cholesterol, 1120mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 8g protein.

    Beer Cheese Soup

    Total Time25 min
    Servings8 servings (1-1/2 quarts)
    From the Recipe Creator:This soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. —Paula Zsiray, Logan, Utah
    Nutrition Facts:3/4 cup: 450 calories, 36g fat (22g saturated fat), 102mg cholesterol, 925mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 17g protein.

    Cauliflower Soup

    Total Time30 min
    Servings8 servings (2 quarts)
    From the Recipe Creator:This cheesy recipe is way tastier than any other cauliflower soup I've tried! We like it with hot pepper sauce for a little extra kick. —Debbie Ohlhausen, Chilliwack, British Columbia
    Nutrition Facts:1 cup: 160 calories, 11g fat (6g saturated fat), 30mg cholesterol, 616mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.

    Cheesy Chili

    Total Time25 min
    Servings12 servings (3 qt.)
    From the Recipe Creator:My six grandchildren enjoy feasting on big bowls of this zesty chili. It's so creamy and tasty, you can even serve it as a dip at parties. —Codie Ray, Tallulah, Louisiana
    Nutrition Facts:1 cup: 396 calories, 25g fat (15g saturated fat), 85mg cholesterol, 1166mg sodium, 13g carbohydrate (9g sugars, 2g fiber), 29g protein.

    Chicken Cordon Bleu Soup

    Total Time40 min
    Servings6 servings (2 quarts)
    From the Recipe Creator:This is a wonderful addition to potlucks, and it comes together so easily! Cauliflower makes a nice, extra creamy backdrop for the classic flavors of chicken cordon bleu you can eat with a spoon. —Heidi Der, Stow, Ohio
    Nutrition Facts:1-1/3 cups: 481 calories, 32g fat (16g saturated fat), 141mg cholesterol, 1254mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 33g protein.

    Ham Chowder

    Total Time1 hour
    Servings10 servings (2-1/2 quarts)
    From the Recipe Creator:My five children all agree that this soothing recipe is wonderful. The soup is full of potatoes, carrots and ham. The best part is that I can get it on the table in only a half hour of hands-on time. —Jennifer Trenhaile, Emerson, Nebraska
    Nutrition Facts:1 cup: 404 calories, 26g fat (12g saturated fat), 76mg cholesterol, 1081mg sodium, 20g carbohydrate (8g sugars, 3g fiber), 22g protein.

    Cream of Cauliflower Soup

    Total Time20 min
    Servings6 servings
    From the Recipe Creator:This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good any time. —Karen Brown, West Lafayette, Ohio
    Nutrition Facts:1 cup: 186 calories, 11g fat (6g saturated fat), 36mg cholesterol, 792mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 13g protein.

    Roasted Pepper Potato Soup

    Total Time45 min
    Servings6 servings
    From the Recipe Creator:I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. --Hollie Powell of St. Louis, Missouri
    Nutrition Facts:1 cup: 204 calories, 9g fat (3g saturated fat), 11mg cholesterol, 1154mg sodium, 26g carbohydrate (0 sugars, 4g fiber), 6g protein.

    Corn Chowder with Dumplings

    Total Time35 min
    Servings4 servings
    From the Recipe Creator:This is a spiced-up version of my favorite corn chowder. The first time I added dumplings, my husband declared them awesome! —Shannon Kohn, Simpsonville, South Carolina
    Nutrition Facts:1-1/4 cups: 577 calories, 29g fat (16g saturated fat), 93mg cholesterol, 1424mg sodium, 71g carbohydrate (12g sugars, 7g fiber), 14g protein.

    Broccoli Beer Cheese Soup

    Total Time50 min
    Servings10 servings (2-1/2 quarts)
    From the Recipe Creator:Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop individual servings into the freezer. —Lori Lee, Brooksville, Florida
    Nutrition Facts:1 cup: 316 calories, 23g fat (13g saturated fat), 69mg cholesterol, 1068mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 12g protein.

    Cheese Chicken Soup

    Total Time30 min
    Servings8 servings (22/3 quarts)
    From the Recipe Creator:Kids won’t think twice about eating their vegetables after tasting this cheesy soup. —LaVonne Lundgren, Sioux City, Iowa
    Nutrition Facts:1-1/3 cups: 429 calories, 22g fat (11g saturated fat), 116mg cholesterol, 1464mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 33g protein.

    Beer Cheese Potato Soup

    Total Time55 min
    Servings8 servings (2 quarts)
    From the Recipe Creator:This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. —Patti Lavell, Islamorada, Florida
    Nutrition Facts:1 cup: 225 calories, 11g fat (6g saturated fat), 32mg cholesterol, 711mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 10g protein.

    Golden Gouda Mushroom Soup

    Total Time30 min
    Servings6 servings
    From the Recipe Creator:Here’s a fantastic first course for guests. Rich, creamy and cheesy, it will warm you from the inside out and stir your appetite for what’s to come. —Charlotte Rogers, Virginia Beach, Virginia
    Nutrition Facts:1 cup: 412 calories, 33g fat (21g saturated fat), 114mg cholesterol, 1082mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 13g protein.

    Garlicky Cheddar Cheese Bisque

    Total Time1 hour 10 min
    Servings6 servings
    From the Recipe Creator:I came up with a cheddar cheese soup a while ago and decided to give it a boost with a variety of root vegetables. Crushed pita chips and fresh parsley make fun garnishes. —Patricia Harmon, Baden, Pennsylvania
    Nutrition Facts:1 cup: 320 calories, 19g fat (12g saturated fat), 68mg cholesterol, 1307mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 13g protein.

    Cheddar Cheese Soup

    Total Time25 min
    Servings4 servings
    From the Recipe Creator:This delicious soup recipe was shared by a friend and instantly became a hit with my husband. Its big cheese flavor blends wonderfully with the flavor of the vegetables. I first served this creamy soup as part of a holiday meal, but now we enjoy it throughout the year. —Dee Falk, Stromsburg, Nebraska
    Nutrition Facts:1 cup: 402 calories, 28g fat (19g saturated fat), 97mg cholesterol, 1088mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 20g protein.

    Cheese Soup FAQ

    What kind of soup can I make with cheese?

    You can make all kinds of cheese soups, from chunky to smooth and vegetarian to meaty. Hard cheeses, like Parmesan, add a salty punch while keeping the broth light. For thick, creamy cheese soup recipes, opt for dense, melty cheeses like Monterey Jack, cheddar or cream cheese.

    What is the best type of cheese for soup?

    Cheddar, Gouda and Gruyere are some of the best melting cheeses, making them great types of cheese for soup because they melt smoothly and have unique flavors you can taste. Soft cheeses with bold flavor, like Brie, blue cheese or goat cheese, can be used in small amounts. To prevent curdling, always stir cheese in slowly off the heat after the soup has stopped boiling, and whenever possible, grate your own cheese since it will melt quicker and more easily.

    What are the best comfort-food soups made with cheese?

    The best comfort-food soups with cheese combine hearty ingredients like potatoes, pasta or meat with smooth, cheesy bases. Hearty cheese soups don’t need much else to make them a full meal, but you can always add a chunk of bread or an easy side for soup to round things out.

    The post 22 Easy, Creamy Cheese Soups appeared first on Taste of Home.

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    Chiles Rellenos https://www.tasteofhome.com/recipes/chiles-rellenos-2/ Wed, 28 May 2025 01:43:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2086475

    Ingredients

    • 5 plum tomatoes, quartered
    • 1/2 medium onion, quartered
    • 1 serrano pepper, seeded
    • 1 tablespoon canola oil
    • 1/4 cup reduced-sodium vegetable broth
    • 4 garlic cloves
    • 1/4 cup fresh cilantro leaves
    • 3/4 teaspoon salt
    • FRIED PEPPERS:
    • 4 poblano peppers
    • 3 cups shredded Monterey Jack cheese
    • Oil for deep-fat frying
    • 3 large eggs, separated
    • 1/3 cup all-purpose flour
    • 3/4 teaspoon salt
    • 1/4 teaspoon pepper
    • TOPPINGS:
    • 1/2 cup fresh cilantro leaves
    • 1/4 cup Cotija cheese, crumbled

    Directions

    1. Preheat oven to 425°. Place tomatoes, onion and serrano on a rimmed baking sheet. Drizzle with oil; toss to coat. Roast until vegetables are tender and lightly browned, 15-20 minutes. Let slightly cool. Place broth, vegetables, garlic, cilantro and salt in a high-speed blender; puree until smooth. Set aside.
    2. To make peppers, preheat broiler to high. Place poblano peppers on a foil-lined baking sheet. Broil peppers 4 in. from the heat until skins blister, 4-5 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; cover and let stand 10 minutes. Peel off and discard charred skin. Cut a slit lengthwise down the peppers; discard seeds.
    3. Stuff peppers with cheese; secure shut with toothpicks. Pour oil into a cast iron skillet 2-in. deep; heat to medium-high.
    4. Place egg whites in a large bowl; beat on high speed until stiff peaks form, 3-4 minutes. On low speed, beat in egg yolks until smooth. Place flour in a shallow bowl; stir in salt and pepper. Dip stuffed peppers in the flour mixture, then egg mixture. Place in hot oil; fry until batter is golden brown and crispy, 4-5 minutes per side. Transfer to a paper towel-lined plate or baking sheet to drain. Repeat with remaining peppers. Remove toothpicks from fried peppers.
    5. To serve, spoon red sauce in shallow bowls; top with fried peppers. Sprinkle with cilantro and Cotija cheese. Serve immediately.

    Nutrition Facts

    1 serving: 550 calories, 44g fat (19g saturated fat), 129mg cholesterol, 1540mg sodium, 15g carbohydrate (6g sugars, 4g fiber), 27g protein.

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    Hetal Vasavada’s Pistachio Cardamom Crinkle Cake https://www.tasteofhome.com/recipes/hetal-vasavada-pistachio-cardamom-crinkle-cake/ Wed, 28 May 2025 14:29:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2147902

    Ingredients

    • 1 package (16 ounces, 2 rolls) frozen phyllo dough, thawed
    • 1/2 cup chopped walnuts
    • 1 cup unsalted butter, melted
    • CUSTARD:
    • 1 cup whole milk
    • 2 large eggs, room temperature
    • 1 cup sugar
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon kosher salt
    • SIMPLE SYRUP:
    • 1 cup water
    • 1 cup sugar
    • 1 tablespoon lemon juice
    • 1 1-inch cinnamon stick
    • Pinch saffron threads
    • 1/2 teaspoon rose water

    Directions

    1. Preheat oven to 350°. Fold two sheets of phyllo at a time, accordion-style; place into a 13x9-in. baking pan. Repeat until all phyllo dough is used, gently fanning out the dough until the pan is filled. Bake phyllo 10 minutes. Remove; sprinkle chopped pistachios 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, vanilla, cardamom and salt until combined. Pour the custard mixture over the phyllo. Bake until the phyllo is browned and crisp, about 25-30 minutes.
    3. In a microwave-safe bowl, combine water, sugar, lemon juice, cinnamon and saffron. Microwave until mixture just begins to boil, about 3-4 minutes. Stir in rose water. Drizzle simple syrup over warm cake. Let cool at room temperature before serving. Store in the refrigerator.
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