1900s: Neapolitan

Neapolitan ice cream was very trendy in this decade. It’s made of several flavors of ice cream pressed together into one block to be sliced and serveda technique that originated in Naples, Italy. Though any ice cream flavor can be used, the most familiar Neapolitan combination features chocolate, vanilla and strawberry. This decade also saw the invention of the ice cream cone.

The post The Most Popular Ice Cream Flavor in Every Decade appeared first on Taste of Home.

$23.96 at Amazon

Kalahari Biltong is like beef jerky, but without any added sugar. It’s a great high-protein snack to grab on your way out the door, especially if you’re following a keto or paleo diet.

Nutrition Facts | 1 package: 160 calories, 4g fat (2g saturated fat), 460mg sodium, 0g carbohydrate (0g fiber), 32g protein.

The post 27 Healthy High-Protein Snacks to Grab and Go appeared first on Taste of Home.

Orange Peels

Instead of throwing away orange peels, toss them into a jar and then fill it with white vinegar. Cover and set it in a dark spot for about two weeks. After that, strain the vinegar and place it in a spray bottle for a citrusy DIY cleaning spray.

The post 6 Genius Ways to Upcycle Your Food Scraps appeared first on Taste of Home.

Liz’s Floating Kitchen

Back then, Liz was a scientist specializing in cancer biology. But in 2012 she made the tough decision to leave the research bench and pursue a career in food. From her teeny floating homeshe literally lived on a boat! in Seattle, she started to share her recipes and photography on her website, Floating Kitchen.

My kitchen, and everything else, literally did float, she says, still wistful for the calm that came with waking up on the water. I loved taking the time each morning to have my coffee out on the dockthat is, of course, when it wasnt raining!

Returning Home to Her Family Farm

She has left the houseboat life behind but is still cooking up a stormnow with produce from Donabedian Bros., her familys small farm and hydroponic greenhouse that has delivered fruits and vegetables to the Salem community since the early 1900s. Its been in our family for more than 100 years. And I now work there one or two days a week as well.
Seeing firsthand just how hard farmers work, and how deeply they care for their land and their crops or animals, has given me a lot of respect for the farming community, she says. The demands of farming are great. We depend on these people every single day.

She grew up watching the older generation of women in her family cook and learning their specialtieslike her Great-Aunt Dorothys cookies or Great-Aunt Carries dinner rolls. Liz says, Food was always a major part of the conversation. And not just as we approached holidays or during family gatherings, but every day.

Creamy Sweet Potato, Apple & Leek Soup with Parmesan Croutons

“You can whip up this soup in about 45 minutes, so its very doable for a weeknight dinner,” Liz says. “Im also of the opinion that the leftovers are even better (the flavors from the spices and other aromatics become more pronounced over time), so I often save some for lunch the next day.” And don’t forget those crunchy, peppery Parmesan croutons! I firmly believe all soups should have a topping,” Liz says. “It really elevates even the most simple soup recipes.

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 cups cubed peeled sweet potatoes
• 1 cup thinly sliced leek (white portion only)
• 1 medium apple, peeled and chopped
• 2 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon tomato paste
• 3/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 4 cups vegetable stock
• 1/2 cup heavy whipping cream

Croutons

• 2 cups cubed bread (rustic Italian or French)
• 2 tablespoons grated Parmesan cheese
• 4-1/2 teaspoons extra virgin olive oil
• 1/8 teaspoon pepper

Topping

• 2 tablespoons minced fresh parsley
• 2 tablespoons heavy whipping cream

Directions

Step 1: Cook the leeks and apples

In a Dutch oven, heat olive oil over medium-high heat. Add potatoes, leeks and apple; cook, stirring occasionally, until leeks are just tender, 7-8 minutes.

Step 2: Make the soup

Stir in garlic, ginger, tomato paste, salt, paprika and pepper; cook until very fragrant, 2-3 minutes. Stir in stock, scraping any browned bits from bottom of pan. Bring mixture to a boil; reduce heat and simmer, covered with lid slightly ajar, until potatoes are very soft, 25-30 minutes. Remove from heat; cool slightly. Process in a blender or food processor until smooth; return to pan. Stir in cream; heat through.

Step 3: Make the croutons

Meanwhile, for croutons, preheat oven to 350. In a large bowl, toss bread cubes with the Parmesan cheese, oil and pepper. Spread in a single layer on a 15x10x1-in. baking pan. Bake until golden brown and crispy, 10-15 minutes, stirring once. Serve hot soup with croutons, parsley and cream.

Meet more ofTaste of HomesBest Home Cooks, and nominate one, too!

The post Best Home Cooks: Liz Harris appeared first on Taste of Home.

Best Classic Instant Ramen

Sapporo Ichiban

While this wasn’t the instant ramen we had in the dorms, Sapporo Ichiban is the tastiest soup for the convenience and cost. It has been around since the ’50s and is a classic instant ramen for a reason: Its chewy thin noodles match nicely with the well-balanced flavor of the salty, umami-packed broth.

Unlike other brands that can overwhelm the tastebuds like a salt lick, Sapporo Ichiban’s hint of garlic and ginger provides a nice note so you can slurp down the whole bowl. While other brands benefit greatly from adding fresh ingredients like egg and green onion, this one stands up on its own and every bite is just as delicious as the last. While it may not be as fancy as some of the others sampled, it’s a classic take on instant ramen when you’re looking to satisfy the craving.

$29.22 at Amazon

The post The Best Instant Ramen Noodles—a Total Upgrade from Dorm Days appeared first on Taste of Home.

With this 10-piece set of clip-on floating candle lights, you won’t have to worry about frustrating tangled cords when trying to decorate your Christmas tree. These candles clip directly onto the branches, making it easy to place them exactly where you want themwhether you have a real or artificial Christmas tree. What’s more, the set includes suction cups that hook into the bottom of each candle. This means you can add glistening holiday spirit to windows, too. And if you want to add more light to your holiday decor, disco Christmas decor might help do just that.

The post We’re Obsessed with These Floating Candles That’ll Make Your Christmas Tree Sparkle appeared first on Taste of Home.

Every year, Thanksgiving at my house is the same: Try to cram a huge turkey, a ton of side dishes and a few too many cooks in the kitchen. It’s practically a recipe for a hilarious holiday rom-com! To make things easier this year, I’m skipping the oven-roasted turkey and perfecting my technique for how to deep-fry a turkey instead. Frying a turkey not only frees up space in the oven, but it might also save my sanity.

You’ve probably heard of deep-frying turkey before but maybe haven’t dared to try it. Once you learn how to deep-fry a turkey, you’ll find it’s not as scary as you thought. It’s one of the easiest (and quickest) ways to cook a turkey. It only requires attention to a few details and some safety precautions.

Before You Start

How big of a turkey do I need?

There is a size limit on deep-fried turkey. A standard 30-quart pot can only handle a 14-pound turkey (or smaller). If your turkey is larger, you’ll need to remove the legs and thighs from the body and fry them separately. Don’t be afraid to ask your local butcher to help you with that.

While a turkey fryer can only handle a 14-lb. turkey, make sure you consider how much turkey per person you’ll need. You should be able to feed 10 or 11 people with a 14-pound bird.

What kind of marinade or rub should I use?

Taste of Home‘s former senior food stylist, Shannon Norris, advises that moisture is not your friend when deep-frying. She recommends using a dry brine or spice rub instead of liquid brines to minimize the splatter factor. (Oil and water don’t mix, and hot oil will spit when it encounters water droplets.)

Plus, if you season the turkey the day before, it will absorb the flavors overnight as it sits in the fridge. This method also dries out the turkey skin as it sits uncovered in the fridge to help the bird crisp up in the fryer.

Just make sure you don’t rinse off the seasoning, or you’ll add the water we’re trying to avoid. Here are more tips on how to brine a turkey.

What type of oil do I use?

There are several oils that are good for deep-frying. Look for a neutral oil with a high smoke point, like peanut oil, canola oil, vegetable oil, safflower oil or rice bran oil.

How do I prep the bird for frying?

You don’t need to truss the entire bird when deep-frying, but you will want to tuck the wings behind the turkey and tie the legs together with twine to promote even cooking.

Of course, make sure it’s fully thawed before you get started. Here’s how long to thaw a turkey, whether it’s in the fridge or in cold water.

How to Make a Deep-Fried Turkey

Tools

• Turkey Fryer: It’s best to buy a kit that contains everything you need for a successful run, like the Nexgrill 30 Qt. Turkey Fryer Package. It includes an outdoor burner, a 30-quart pot, a deep-frying thermometer to monitor oil temperature and a rack with a hook to slowly lower the turkey into the oil. Once you have it on hand, you can use it throughout the year for seafood boils, brewing beer and other large projects. Our Test Kitchen also recommends the King Kooker 29 Qt. Turkey Fryer Package.
• Heat-Resistant Gloves: Heat-resistant gloves are the best way to protect your arms from hot oil splatter. Look for a pair that’s heat-proof, waterproof and grease-proof. If they come up to your elbow, even better.
• Meat Thermometer: If you don’t have one already, an instant-read meat thermometer is essential for knowing when the turkey is finished cooking.
• Fire Extinguisher: Pick up a fire extinguisher that’s rated to work with grease fires.

Directions

Step 1: Choose your deep frying location

First of all, never use a turkey fryer inside. You’ll want to find a flat surface (such as concrete) outside, in an open area. Make sure the set-up allows plenty of space to walk around the fryer. No one should need to walk between the propane tank and the burner. (If anyone trips over the hose, it could cause the pot of hot oil to fall over.)

Finally, make sure the fryer is at least 10 feet away from your house, garage or any other buildings. It should not be located near combustible materials, such as wooden decks, structures or furniture.

Step 2: Measure the oil

Once you’ve chosen the location for your turkey fryer, it’s time to measure the oil. There’s no way to fix things once the oil is heated, so you’ll want to pre-measure the oil line.

• Place your turkey in the pot and add water until it’s covered by about a half an inch.
• Remove the turkey and allow any excess water to drain back into the pot.
• Measure the remaining water, or mark the waterline as the maximum fill line before discarding the water. Make sure there is at least three to five inches from the fill line to the top of the pot to prevent a boil-over, because overflowing the pot is the most dangerous aspect of deep-frying a turkey.

It should end up somewhere around 3.5 gallons. You’ll also want to be sure you don’t overfill the manufacturer’s fill line. If that’s the case, you’ll need to deconstruct the turkey before frying it.

Step 3: Prepare the dry brine mixture

In a small bowl, combine the thyme, salt, sugar, garlic powder, paprika and ground pepper.

Step 4: Rub the seasonings on the turkey

Using your fingers, carefully loosen the skin from the turkey. Rub the salt mixture under the skin, inside the cavity and over the outside. Tuck the wings under the turkey and tie the drumsticks together using kitchen twine. Here are more tips on how to season a turkey.

Refrigerate for 18 to 24 hours, uncovered.

Step 5: Preheat the oil and dry the turkey

Once you’re ready to fry, fully dry the inside and outside of the pot. Fill it with oil, being careful not to exceed the maximum fill line. Clip a deep-frying thermometer onto the side of the pot and turn on the burner. Preheat the oil to 275F.

While the oil is preheating, remove the turkey from the fridge and let it stand at room temperature. Pat the turkey dry inside and out, making sure no liquid or ice is lingering inside the cavity.

Step 6: Slowly lower the turkey into the fryer

When the oil is preheated, turn the burner on high until you reach 350 (or 325 if you’re cooking turkey parts). Adjust the heat to maintain that temperature.

Place the turkey, breast side down, on the deep frying rack. If the rack comes with a detachable hook, make sure it’s hooked well. You should be able to hold the turkey securely over the cutting board without it slipping or falling.

Slowly and carefully lower the turkey into the hot oil, going slow enough to prevent the oil from bubbling over. Easing it in nice and slowly also allows you the chance to pull it right back out if anything goes amiss.

Editor’s Tip: You should definitely be wearing heat-resistant gloves for this step, along with pants and shoes. This isn’t the best activity for shorts and sandals! You want as little exposed skin as possible to reduce your chances of getting burned.

Step 7: Set a timer

Deep-fried turkey cooks very quickly: About 35 to 45 minutes (or three to four minutes per pound). Set a timer accordingly, and carefully lift the turkey out of the oil when it goes off. Take the temperature with an instant-read meat thermometer. The deepest part of the thigh should register 170 to 175. If it’s not finished, lower the turkey back into the oil and continue cooking.

Step 8: Let the deep-fried turkey rest

When the turkey reaches the proper temperature, remove it from the oil. Place it on a rimmed baking sheet fitted with a wire rack to let the excess oil drain. Tent it with foil and let it rest for at least 20 minutes before carving. Resting meat keeps it juicy, so don’t slice too soon.

Serving Deep-Fried Turkey

After the turkey has rested for at least 20 minutes, follow our guide for carving the turkey. The skin will be crispier than a regular turkey, so make sure your carving knives are plenty sharp. Present the turkey on a platter with the legs and wings left whole. The breast and thighs are easier to serve when cut into 1/4-inch thick slices.

Sides to Pair with Deep-Fried Turkey

Any sides you enjoy with oven-roasted turkey will pair well with deep-fried turkey. You may find you have more freedom when choosing the right Thanksgiving side dishes with the oven freed up! Although deep-fried turkey usually turns out juicier and moister than other cooking methods, you can’t go wrong by serving it with Grandma’s best gravy.

Safety Tips for Frying Turkey

Deep-fried turkey is downright delicious, but we can’t overstress that the process is not without risk. We don’t want to scare you, but as a former restaurant chef, I know first-hand that fryer oil burns fast and hot. Before you decide to fire up the deep fryer, make sure you’re ready to be safe and responsible. That means no drinking and frying.

If you’re new to this cooking method, start by checking out our beginner’s deep-frying guide. Then, read the manufacturer’s manual that came with your deep fryer (yes, the whole thing). It’s also a good idea to become familiar with the cooking process before getting started. That way, you’ll fully understand every step before jumping in.

From there, it’s all about observing a couple safety tips.

• Have a fire extinguisher on hand. Hopefully, you won’t need it! But you can’t douse a grease fire with water, so have that extinguisher ready (just in case).
• If you’re new to frying, you can start by heating the oil to a low temp of 275. Then, turn the heat up after you add the bird. This keeps the oil from splattering, which is safer and easier for beginners.
• Remember that moisture and oil don’t mix! You’ll want to make sure your turkey is completely thawed and dried (inside and out) before adding it to the fryer.

The post How to Deep-Fry a Turkey appeared first on Taste of Home.

Good news: You can recreate the experience at home, thanks to our copycat Cinnabon recipe.

How to Make a Copycat Cinnabon Cinnamon Rolls

The signature flavor comes from the company’s trademarked Makara cinnamon, yeasty dough and brown sugar-sprinkled center, and. our homemade Cinnabon recipe duplicates those notes. If you’re a purist to the Cinnabon experience, Cinnabon sells its frosting by the pint. But we think our Cinnabon frosting recipe is a solid dupeand it’s easy to make.

This copycat Cinnabon recipe makes approximately 16 rolls.

Ingredients

Dough:

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm whole milk (110 to 115F)
• 1/2 cup sugar
• 1/3 cup butter, melted
• 2 large eggs
• 1 teaspoon salt
• 4 to 4-1/2 cups all-purpose flour

Filling:

• 3/4 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup butter, melted, divided

Frosting:

• 1/2 cup butter, softened
• 1/4 cup cream cheese, softened
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1-1/2 cups confectioners’ sugar

Here’s a pro tip for the best cinnamon rolls: Use room temperature ingredients.

Directions

Step 1: Prepare the dough

The foundation of your cinnamon bun is a tender, yeast-puffed dough. To get started, dissolve the yeast in warm milk. After a few minutes, it should be frothy and ready to use.

In a stand mixer bowl, combine sugar, butter, eggs and salt with the yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (the dough will be sticky).

Turn dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled; it will take about an hour.

Here’s what happens when the dough is rising!

Step 2: Roll out and add the filling

Mix brown sugar and cinnamon. Punch down the dough and divide it in half.

On a lightly floured surface, roll one portion of dough into an 118-inch rectangle. Brush with 2 tablespoons of butter, then sprinkle with half of the brown sugar mixture to within 1/2 inch of the edges.

Step 3: Roll and slice

Roll up the dough up jelly-roll style, starting with a long side, to create the signature Cinnabon swirl. Pinch seam to seal. Cut into eight slices.

Editor’s Tip: Using unflavored dental floss to slice the rolled dough makes a clean cut that doesn’t squish or pinch the edges.

Place each slice in a greased 139-inch pan, cut side down. Cover with a kitchen towel.

Repeat with remaining dough and filling. Let rise in a warm place until doubled, about an hour. Preheat the oven to 350F.

Step 4: Bake until golden brown

It’s time to let the magic happen. Bake until golden brown, about 20-25 minutes. Remove and cool on wire racks.

It’s important not to eat the hot bunsthey won’t have the proper texture until they cool and set a while. (Maybe clean your kitchen while you wait.)

Step 5: Slather with frosting

It’s not a Cinnabon copycat recipe unless you add cream cheese frosting. Beat butter, cream cheese, vanilla and salt until blended. Gradually beat in confectioners’ sugar.

Use a spatula to spread the frosting over the Cinnabon buns. Be generous! For the best Cinnabon copycat recipe, the frosting should soak into the whorls of the bun, pour down the side and puddle onto your plate.

You can refrigerate leftovers, although we doubt there will be any.

Cinnabon Cinnamon Roll Tips

Make-Ahead Tips

You can make cinnamon rolls the night before baking, and store them in the fridge overnight. Simply prepare the rolls through step 3. Then, instead of allowing the dough to rise at room temperature, cover the baking pan with plastic wrap and place in the refrigerator for up to 12 hours. (In the cold, the yeasted dough will rise more slowly, but if you leave them much longer than a half-day, the dough can overprove and become sour and flat.) Set the pan on the counter while your oven preheats, then bake and frost as usual.

How to Freeze Cinnamon Rolls

Another way to make cinnamon rolls ahead is to freeze the unbaked rolls. Prepare the dough through step 3, allowing them to rise slightly at room temperature. Then wrap the pan tightly and freeze for up to one month.

When you’re ready to bake, thaw the dough in the fridge overnight, and then set out on the counter for an hour or two before baking and frosting.

You can also freeze leftover baked and frosted cinnamon rolls. Let the rolls cool, then pop them into a freezer bag and stash for up to 2 months. Reheat each roll in the microwave for about 1-2 minutes.

How to Store Cinnamon Rolls

Because cinnamon roll dough is so rich, the rolls do keep fairly well. Store cinnamon rolls at room temperature, preferably in an airtight container. The rolls will keep in the fridge for a week, though the dough might get a little dry; zap them in the microwave to revive.

Can I Make Jumbo or Mini Rolls?

Of course! But you’ll need to adjust your timing. Larger rolls will take longer to bake, and may darken on the outside before the middle is cooked, so check the centers with a knife, and cover the tray with foil if the exterior is browning too quickly. On the flip side, mini rolls will cook more quickly, so check them often so they don’t dry out.

Can I Make Them in a Different Pan or Dish?

Don’t have a 13×9-inch pan? You can also make this recipe in a square or round baking pan, or even a couple of pie pans; if your pan is smaller you may need to bake in two vessels. The main concern is that the rolls touch, so they don’t crisp as they bake, and that they’re not too crowded, so they have room to rise.

Our Best Recipes for Homemade Cinnamon Rolls

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Skillet Cinnamon RollsI love using cast iron to get a nice crust on these skillet cinnamon rolls. The pan also makes an impressive serving dish on the table without it looking as if you tried too hard. Danielle Williams, Newport, Rhode Island

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Bread Machine Cinnamon RollsThese bread machine cinnamon rolls are a sweet and gooey treat, dripping with flavor thanks to maple syrup, a fine spice blend and a dose of sugar too.

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Can't-Eat-Just-One Cinnamon RollsMy cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. Regina Farmwald, West Farmington, Ohio

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Chocolate Chip Caramel RollsAs a teenager, I keep active with sports and friends, but baking is my favorite hobby. My five older brothers eat these delicious breakfast rolls right out of the oven! Julia Holm, Northfield, Minnesota

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Caramel RollsCaramel rolls, a midwestern favorite, are sweet yeasted rolls that lie somewhere between sticky buns and cinnamon rolls. Our recipe features a drippy caramel sauce and crunchy pecans.

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Overnight Cinnamon RollsThe wait may seem hard, but these overnight cinnamon rolls are worth it. Made with a moisture-rich dough and packed with cinnamon goodness, it is the perfect addition to your weekend brunch spread. Serve them piping hot with the decadent glaze dripping down the edges.

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Gingerbread Cinnamon RollsThese cinnamon rolls are sure to please anyone who has a sweet tooth. They're just the thing for a Christmas morning treat. Be sure to eat them while they're still warmthey're best that way! The dough for these rolls is sticky, so don't worry if your fingers get messy. Andrea Price, Grafton, Wisconsin

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Pretty Pumpkin Cinnamon BunsIndulge in these pumpkin cinnamon rolls for a cozy and delightful twist on the classic treat. Perfect for autumn mornings, these rolls are filled with pumpkin, cinnamon and a sweet glaze that will make your breakfast extra special.

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Giant Cinnamon RollThis must-try cinnamon roll is all about the pillowy texture, the sweet spices and the homemade caramel drizzle. Taste of Home Test Kitchen

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Air-Fryer Bourbon Bacon Cinnamon RollsThis recipe is the perfect combination of savory and sweet. The bourbon-soaked bacon adds a smoky, savory, bold taste to the cinnamon rolls. The ginger and pecan topping makes for a crunchy, spicy finish. Shannen Casey, Citrus Heights, California

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Sticky BunsThese fluffy, sweet sticky buns are finished with a crunchy caramel-pecan topping. Serve a batch for your next weekend brunch or as the main feature of a holiday spread for Easter, Christmas or Mother's Day.

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Toffee Apple Cinnamon BunsThis recipe was my dads favorite growing up. He would sit and watch his mom sprinkle the dough with sweet filling, carefully roll it up and cut it into rounds. The anticipation waiting for them to come out of the oven was almost more than he could bear. Jeanne Holt, Mendota Heights, Minnesota

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Cappuccino Cinnamon RollsDistinctive coffee flavor accents the filling of these ooey, gooey rolls. The glaze goes on while they are still warmthey wont last long!. Sherri Cox, Lucasville, Ohio

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Pumpkin Eggnog RollsI needed to use up some eggnog, so I swapped it for milk in my sweet rollrecipe. Even people who usually dont go for eggnog go back for seconds of these yummy frosted treats. Rebecca Soske, Douglas, Wyoming

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Red Velvet Cinnamon RollsIf you ever wished you could have red velvet cake for breakfast, now you can, thanks to these vanilla-iced red velvet cinnamon rolls.

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Best Cinnamon RollsWhen I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. Shenai Fisher, Topeka, Kansas

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Caramel Pecan RollsSoft and sweet, these rolls will get a lip-smacking smile from everyone. They rise nice and high, hold their shape and have a gooey caramel sauce that's scrumptious. There's no better way to start the day! Carolyn Buschkamp, Emmetsburg, Iowa

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Cinnamon Roll Cherry CobblerRed Hots and canned cherries flavor this memorable dessert from my childhood. I hadnt had it in years, so when I found my mothers recipe, I had to make it to see if its as good as I remembered. It is! Betty Zorn, Eagle, Idaho

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Tender Pecan Sticky BunsThese homemade caramel rolls have the old-fashioned goodness my family craves. Tender and nutty, the buns disappear fast on Christmas. Julia Spence, New Braunfels, Texas

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Bacon Cinnamon BunsI absolutely love bacon! I also love recipes that blend sweet and savory flavors, so I put chopped bacon in traditional cinnamon buns for a finger-licking-good combination. Danielle Williams, Newport, Rhode Island

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Gooey Lemon RollsMy mother made these hard-to-resist rolls when I was young. I always warm up after having one, and so will your family. Cora Patterson, Lewiston, Idaho

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Cinnamon Roll CookiesI love cinnamon rolls, but working with yeast can be scary. These cookies give you the taste of a cinnamon roll in cookie formno yeast required! They look like flattened cinnamon rolls and feel special enough to serve around the holidays. Erin Raatjes, New Lenox, Illinois

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Caramel-Pecan Sticky BunsMy mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. Judy Powell, Star, Idaho

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Slow-Cooker Cinnamon Roll PuddingPerfect for dessert or breakfast, this sinfully sweet cinnamon roll bread pudding recipe is made with day-old cinnamon rolls, eggs, milk and raisins for a satisfying treat that practically makes itself in the slow cooker.

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Autumn Sweet Rolls with Cider GlazeI love cooking with pumpkin because its versatile, colorful and nutritious. Combining it with chopped apple and cider gives these glazed rolls their autumn appeal. Jennifer Coduto, Kent, Ohio

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Molasses-Pecan Sticky BunsAs much as I like making yeast breads, I enjoy watching others enjoying my baking even more. These soft, tender rolls are loaded with the gooey goodness of molasses.Shirley Saylor, Felton, Pennsylvania

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Bite-Sized Cinnamon Roll CookiesIf you love cinnamon rolls and spiced cookies as much as I do, make this bite-sized version that combines the best of both worlds. Jasmine Sheth, New York, New York

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The post This Copycat Cinnabon Recipe Makes Cinnamon Rolls Even Better Than the Food Court appeared first on Taste of Home.

8. McDonald’s

An order of the classic McDonald’s chicken nuggets are small, but that makes them perfect for little hands. Of course, adults still enjoy them tooespecially now that adult Happy Meals are on the menu. However, these chicken nuggets didn’t rank high for us because the flavor felt the most processed out of the ones tested. Also, with a four-piece coming in at $2.19, a rival fast food joint offered more value.

Here’s how to make McDonald’s chicken nuggets at home.

The post The Best Fast-Food Chicken Nuggets, Ranked appeared first on Taste of Home.

Everhart uses two small laundry baskets to create “cages” for skeletons that she then hangs from her front porch. She found all the items needed at a dollar store, making this a great idea for bargain Halloween decorations.

“I make many of my own decorations for holidays, and friends and family always love them. I always get the questions ‘Did you make that!?’ or ‘How did you do that?” Everhart told Family Handyman. “These baskets are super easy to put together.”

Supplies Needed

• Zip ties or shower curtain rings
• Two round laundry baskets (if they sell black, buy those to save a step later)
• Fake chain
• Black and metallic silver spray paint

How to Make Skeleton Cage Halloween Decorations

For her first step, since the baskets had slightly raised handles, Everhart cut out a spot for the handles on one of the baskets. This is so the two baskets can sit flush with each other. She used the cut basket as the top of the cage so if they are placed in an area that will get rained on, the water can drain out instead of creating a puddle on top of the basket.

“The hardest part is cutting the handles from the baskets, but that step could always be omitted if someone doesn’t feel comfortable cutting them out,” she said.

Next, use a shower curtain ring or zip tie at each end of the chain to attach it to the bottom side of one basket. Everhart also used a couple of extra rings to hold the two baskets together.

While Everhart used skeletons in her cages, you can use any fall or Halloween decor, such as scarecrows, ghosts or witches. Check out a craft store for these types of decorations.

Everhart then spray-painted the baskets and shower curtains rings using a flat black paintyou can skip this step if your baskets and rings are already black. Once that was dry, she went over them with a metallic silver paint to make the baskets look dirty and aged.

Then, just put everything together and hang it up!

The post How to Turn a Laundry Basket into a Spooky Halloween Decoration appeared first on Taste of Home.

How is this cooked?

How your food is cooked can be the difference between a light, healthy dinner or consuming a full day’s worth of calories in one sitting. If your server says the dish is breaded and fried, skip it. Look for dishes that use cooking methods with less fat like broiling, roasting, grilling or steaming.

Set yourself up for success by eating at the best restaurants for people with diabetes.

The post 10 Things to Ask Your Waiter If You Have Diabetes appeared first on Taste of Home.

Whether you’re headed to the movies this weekend or taking advantage of AMC’s $5 ticket offer, these tricks will make sure you get the best popcorn every time.

How to Order Popcorn at the Movies

The trick to perfect popcorn depends primarily on the added ingredients: butter and saltor whatever other popcorn seasoning you use. While the popped corn has some flavor on its own, butter adds essential moisture and richness, and salt or powdered seasonings keep corn from being bland. The trouble is, neither butter nor salt will permeate every kernel if you add them to a full container.

This is what’s really in movie theater popcorn butter.

Add butter twice

To evenly distribute butter, ask the snack bar worker to fill the bucket halfway with popcorn, stop to add butter, add the rest of the popcorn, and finish with a second round of butter. It’s the perfect accompaniment to our favorite food movies.

Ask for a larger container

Here’s a foolproof trick for evenly disbursed salt: Order the popcorn served in a container one size larger than your order. The extra headspace in the tub gives you room to toss the popcorn. Add a dash of salt, shake the tub thoroughly, and repeat as often as you like. This should send salt all the way down to the bottom of the tub.

Use a straw

If you have access to the butter pump, you can try this hack for movie theater popcorn. Just grab a straw, stick it into the popcorn bucket and let the butter flow through it. Then move the straw around to distribute the butter evenly.

Of course, you can also just make your own at home for a great night in…or maybe even sneak it into the theater. The best method is to make popcorn on the stovetop, and don’t forget everything else you need for a movie night!

Gourmet Popcorn Recipes for Movie Night

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Chewy Caramel-Coated PopcornWhen I was a kid, my mom made this recipe often. I've adapted it to make it more chewy and gooey than her crunchy, nut-loaded version. I get requests to make this for every event that I host, and have never had a single leftover! Shannon Dobos, Calgary, Alberta

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Make sure you know how to make popcorn on the stove!

Easy White Chocolate Party MixI get rave reviews every time I prepare this crispy combination of cereal, popcorn, pretzels, nuts and candies. Coated in white chocolate, this mix is spectacular for parties and for gift giving. Rose Wentzel, St. Louis, Missouri

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Caramel CornLearning how to make a caramel corn recipe is surprisingly easy! Follow our step-by-step guide for perfect kernels.

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Parmesan Ranch PopcornWhether you need a quick gift idea or yummy munchies for movie night, we've got you covered with this cheesy twist on regular popped popcorn. Taste of Home Test Kitchen

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Striped Chocolate PopcornFor a bake sale last year, I wanted to try something different. Id seen chocolate popcorn in a candy shop and thought Id try making it. This recipe was a great success. Mary Schmittinger, Colgate, Wisconsin

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Gingerbread Caramel CrunchIf you love gingerbread, you won't be able to resist this crispy, crunchy popcorn. Munch it yourself or share it as a tasty gift! Lynne Weigle-Snow, Alexandria, Virginia

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Nacho PopcornMy husband and I like to munch on this while watching TV. The nacho flavoring is a zesty alternative to butter and salt. Linda Boehme, Fairmont, Minnesota

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Ranch PopcornWhats movie night at home without some popcorn to munch? Try a big tub of this buttery, showstopping blend. Its easy, cheesy and finger-lickin good. Taste of Home Test Kitchen

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Marshmallow-Peanut PopcornMy brother calls this combo of popcorn, marshmallows, peanuts and pretzels the perfect popcorn." The taste is reminiscent of a Big Hunk candy bar. Julie Perez, Idaho Falls, Idaho

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Peanut Butter Lover's PopcornA fun way to jazz up popcorn. Taste of Home Test Kitchen

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White Chocolate PopcornWhite chocolate popcorn with crushed peppermint is a delightfully sweet, fluffy and crunchy DIY snack for at-home movie nights or holiday soirees.

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Chocolate-Mint PopcornI wrote a book called 20 New Ways to Enjoy Popcorn. When I poll friends, they favor this recipe, a delicious treat for after-dinner coffee. Polly Brunning, Thaxton, Virginia

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Buffalo Ranch PopcornThis zippy blend is sure to spice up your favorite snack. It's perfect for game time, movie time, or as a special after-school treat. Joyce McCarthy, Sussex, Wisconsin

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Halloween Snack MixHere is a simple snack mix I created on the spur of the moment. It's easy to toss together for a Halloween party or to package in individual bags for a fall bake sale. Barbara Roberts, Middleton, Wisconsin

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Rosemary-Parmesan PopcornFresh herbs and real cheese make this popcorn a homemade favorite that will make you forget about store-bought seasoning mixes. Dan Kelmenson, West Bloomfield, Michigan

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Peanut Caramel CornA sweet, crunchy, lighter alternative to traditional caramel corn, this cant-stop-eatin-it treat wont stick to fingers or teeth! Its wonderful for gifts, too. Lois Ward, Puslinch, Ontario

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Sweet-Tooth PopcornI like to be creative with this popcorn recipe and add different things to make it festive for the holidays. Everyone says the sweet and salty taste is addicting. Daynna Puckett, Broken Bow, Oklahoma

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Maple Crunch PopcornFor a snack that's sure to bring smiles, try this medley of popcorn and pecans covered in a sweet and buttery coating.Elmira Trombetti, Paducah, Kentucky

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Candy Corn & Peanut Popcorn BallsMy daughter and I enjoy baking and cooking together, and this recipe is one my daughter can help make and then share at school.Kim Shireman, Searcy, Arkansas

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The post Theater Employees Reveal How to Order Popcorn at the Movies appeared first on Taste of Home.

They’re the next big internet obsession thanks to how appealing they are on any countertop or desk. Just imagine the ultra-cute charm they’ll bring next to your collection of houseplants (which we hope includes these bunny ear succulentsor asucculent Christmas tree).

What Are Dolphin Succulents?

The dolphin succulentalso known asSenecio peregrinuslooks incredibly similar to real dolphins jumping out of the water. It’s also relatively rare thanks to its uniquely shaped leaves. As such, it can be difficult to find at your local plant nursery or garden store.

This plant is also a cousin of the string of bananas succulent plant. However, it has noticeably more pronounced features that closely resemble fins and porpoisefulbeaks.

These pink succulents are perfect for your home.

Why Are People Obsessed with Dolphin Succulents?

String of dolphins succulents drape gently over baskets and containers for a waterfall effect. Their chalky blue-green coloring is reminiscent of a day at the beach. The plants mix well with other succulents in pots and hanging baskets and require minimal effort to maintain. They’re also excellent conversation starters for plant lovers or gardening newbies alike.

Just give these easy-to-grow houseplants a little morning sun or pop them in a window with bright, indirect light. Feed them with a little water when they’re dry and you’ll be swimming in gorgeous dolphin succulents. Strings of dolphins are also a surprisingly affordable find at just $6.99 per plant.

Where to Buy Dolphin Succulents

You can buy a2.5-inch pot dolphin succulent poton Etsyand be sure to check outHirtsGardens for other unusual succulents from the same seller. Start with a single small pot or order a few to beef up your collection. All orders include planting and growing instructions to keep your dolphin succulents thriving.

Shoppers just can’t get enough of them: “I love this plant,” writes Emily O’Bryan, a verified dolphin succulent purchaser on Etsy. “It is such a cool piece to have and show off. I got more strings than I thought I would, which is great!”

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The post Bring the Beach to Your Garden with a Rare Dolphin Succulent appeared first on Taste of Home.

Houseplants are a great way to spruce up your living environment. The best indoor plants look gorgeous, of course, but they can also give you a mental and physical boost, cleaning the air and reducing stress levels. But before you start exploring the health benefits of gardening and searching for the best low-maintenance plants, you need to be aware of one very important thing: Poisonous plants may be on your to-buy listor already in your own home.

More than 700 plants arepoisonous to catsanddogs, and some plants are also toxic to humans. While you might not be nibbling on your houseplants, remember that this is a concern if you have small children who live with you or who visit. Also, some plants can cause itchiness if you touch them, so youll want to proceed with caution, regardless. Read on for the dangerous plants you might not suspect are as toxic as they actually are.

Aloe Vera (Aloe barbadensis miller)

This succulent plant is a favorite to have around the house because it can help soothe human skin that’s been sunburned, frostbitten, or that is prone to psoriasis, according to Penn Medicine. That’s because it contains anti-inflammatory chemical compounds called anthraquinones. However, those same compounds act as purgatives that increase mucous and water in the colon, making them moderately toxic to dogs, cats, and horses, reports the ASPCA. If your pet ingests aloe, it could lead to vomiting, lethargy, and diarrhea. Speaking of ingestion, here are the foods you shouldn’t share with your pup.

Elephant’s Ear (Alocasia)

This plant is easy to care for indoors or out, but you’ll want to keep it far from kids and pets. It contains insoluble calcium oxalates, “needle-shaped crystals [that] can irritate the skin, mouth, tongue, and throat, resulting in throat swelling, breathing difficulties, burning pain, and stomach upset,” according to the University of California. And it doesn’t have to be ingested to cause a problem: It can also cause rashes if its juice gets on the skin. That means a trip to the vetlook out for drooling, pawing at the face, and vomitingor a call to poison control. Whether elephant’s ear is in your backyard or not, here’s how to keep dogs out of your flower beds.

Asparagus Fern (Asparagus densiflorus)

Sure, this lacy-looking fern is a beauty to behold. But it’s also a mild toxin to your pets, who might not be able to resist giving it a chomp if its fronds are dangling within reach. It contains sapogenins, chemicals that protect plants against hostile invading organisms, and in your pet, they act as a mild toxin on the skin and may cause itching and rashes. Their berries, if ingested, can cause vomiting, diarrhea, and abdominal pain.

Philodendron (Philodendron bipinnatifidum)

Meet another easy-peasy houseplant with a nasty bite. Just like elephant ears, all varieties of philodendron contain insoluble calcium oxalates that penetrate your animals’ bodily tissuesnamely, in the mouth, where chewing of the leaves happensand cause irritation of the mouth and gastrointestinal tract. In very rare cases, it might lead to obstructed breathing. Hypersalivation, vomiting, and possible swelling of the pharynx are common symptoms; treatment includes milk or water to rinse out the mouth.

Amaryllis (Amaryllis belladonna)

Every part of this gorgeous winter holiday flowering plant is toxic to humans and petsmostly the bulb, but also the stems and leaves. It contains lycorine and other phenanthridine alkaloids, which can cause vomiting and diarrhea if ingested (by pets or humans), as well as blood pressure drops and respiratory depression in pets. Its juice can also cause some pretty serious rashes.

Sago Palm (Cycas revoluta)

Things get a little more serious for pets when it comes to sago palms and plants related to them. They contain three toxins, including, most significantly, cycasin, which can lead to liver failure in dogs, as well as seizures and tremors. How can you tell if your pet has ingested this dangerous plant? Signs will include vomiting, diarrhea, lethargy, abnormal fluid accumulation in the abdomen, abdominal pain, and black, tar-like stool. The seeds have the highest concentration of cycasin, but you shouldn’t let your pup eat any part of a palmand if he does, he’s likely looking at some extensive treatments at the vet’s office, and a 30 percent mortality rate. Needless to say, this is one plant you don’t want to mess with. If all of this has you worried, you may want to opt for these artificial plants that no one will be able to tell are fake.

Lilies (Lillium)

It’s unlikely that you’re growing lilies as houseplants, but cat lovers beware: If you’ve brought in a bouquet filled with any members of this familyincluding Easter lilies, tiger lilies, or even day lilies of the Hemerocallis genusit’s an acute danger to your fluffy feline friend. Scientists aren’t quite sure what makes lilies poisonous to cats. What they do know is that whatever it is, it can lead to renal failure, which, if not treated quickly, can lead to death. Even the nibble of one petal or a sip from the water the flowers sat in is enough to set things off. An initial period of vomiting and diarrhea may quickly subside, but the real trouble begins after 24 hours, which is why immediate care should be sought.

Mistletoe (Phoradendron)

Another plant you’re unlikely to be growing at home but perhaps might be compelled to bring in at holiday time, this one is a serious danger not only to cats but also to dogs and humans. Mistletoe berries contain polysaccharides, alkaloids, and lectins, which can give your pets gastrointestinal distress when eaten in small quantities, and seizures or even death when consumed in larger amounts. It can also cause digestive issues in humans, as well as hallucinations and skin rashes if the berry juice gets on the skin. While we’re on the subject, poinsettias are another Christmas flower that’s also poisonous to pets.

Spider Plant (Chlorophytum comosum)

As Farmers’ Almanac rightly points out, “cats are wildly attracted to spider plants (all those wiggly legs!)” And although these plants are not considered to be much of a threat to felines, or anyone, they do contain chemical compounds that may or may not be related to opium and might give your cat pal an upset stomach. Keep those spider plants high enough off the ground that even your most acrobatic feline can’t reach them. These plants are practically invincible, so don’t worry too much about hanging them up.

Oleander (Nerium oleander)

While oleander isn’t usually grown indoors, lots of folks pot these delicate shrubs and bring them in from the garden to overwinter in cold climates. And while they may look gorgeous, they are deadly. As with other plants that contain cardiac glycosidesincluding foxglove and lily of the valleythese compounds get rapidly absorbed by the gastrointestinal tract and quickly begin to interfere with the heart’s electrolyte balance. For pets and humans alike, this can lead to abnormal heartbeat, life-threatening potassium spikes, seizures, and even sudden death. All parts of the plant are poisonous, even in very small amounts. The good news is that they’re pretty bitter, so that should discourage even the most taste-testy members of your household.

Flowers with Bulbs

Daffodils, hyacinths, and tulips are flowers that grow from bulbs rather than seeds, and it’s these bulbs that can cause some pretty serious gastrointestinal distress if consumed in both pets and humans. We’re talking stomachaches, nausea, vomiting, and even hemorrhagic gastroenteritis. This is all thanks to lycorine, “an alkaloid with strong emetic properties (something that triggers vomiting),” according to the Pet Poison Helpline. Lycorine crystals are found in the outer layer of the bulbs, although eating the stems and leaves is also ill-advised. Additionally, Salon reports that eating bulbs can lead to blood pressure spikes, irregular heartbeat, tremors, and possibly death.

Peace Lily (Araceae)

Although it’s unrelated to true (and truly toxic) lilies, the peace lily has its own potent powers. With its insoluble calcium oxalates, it can cause unpleasant burning and swelling of the lips and tonguein humans and petsas well as nausea and diarrhea. It does not, however, cause kidney failure in cats, as has been reported. Another plant to stash way up high!

Rubber Tree (Ficus elastica)

These common household trees contain a sap (ficin) that can irritate the mouth, throat, and skin. Were you to be so foolhardy as to ingest some of this sap yourself, you might also find yourself with impaired coordination. In your pets, look for signs of decreased appetite, drooling, vomiting, and diarrhea. Make sure you do your research before you buy any seeds online.

Geranium (Pelargonium)

Geraniums are easy to care for and filled with lovely blossoms. But they also contain chemicals called geraniol and linalool, which will make your cats and dogs feel pretty gross: itchy on their skin if they get these compounds under their fur, nauseous, and, over time, anorexic.

Jade plant (Crassula argentea)

Another mystery of the toxic plant world is the jade. Here again, no one is quite scientifically sure why this beautiful succulent, considered by some to be good luck, will make your cat or dog vomit, or irritate their skin. On the plus side, it is, at least, considered a minor toxin. Next, find out where to buy plants online that are safe for everyone in your household.

Sources:

• Penn Medicine: “Aloe Vera: Not Just for Sunburns”
• ASPCA: “Poisonous Plants”
• Pet Poison Helpline: “Poison List: What Did Your Pet Ingest?
• Farmers’ Almanac: “30 Common Houseplants From A-Z That Are Toxic To Pets”
• Illinois State Veterinary Medical Association: “Toxic Plants”
• Salon: “Not all greenery is good: 10 hazardous houseplants to watch out for”

The post 15 Toxic Plants You May Already Have at Home appeared first on Taste of Home.

How Does an Oven Self Clean?

A self-cleaning oven incinerates the crumbs and grease in your oven and turns them into ashes. It does this by bringing the interior temperature of the oven to almost 1,000 F for three to five hours. And therein lies the problethat much heat can damage oven components.

What Components Can Be Damaged By the Self-Cleaning Cycle?

These are the parts that are most at risk.

• The high-limit switch: Thisis the component most likely to fail. When the oven gets that hot, it can break the power connection to the elements or igniters, so none of the heating features of your oven will work, and you’ll probably hear the cooling fan kick on when you use the oven. Replacement of the high-limit switch requires a pro and costs around $200.
• The door lock: If this remains locked past the two-hour cooling time, aka you can’t open the oven door after it’s cooled down, you need a pro to fix it. Another $200.
• Melted bake, broil or convection elements:Replacement requires a pro and costs $200 to $300.
• Fried relay board or controller: Super-high heat vented during self-cleaning damages components on the circuit board. The fix requires a pro and can cost $300 to $600.
• Melted knobs:Easy to replace. Pretty inexpensive and easy to DIY.
• Burst oven light bulb:Inexpensive and easy to DIY.

Is It Safe To Self Clean an Oven?

The answer is no. Here are a few of the dangers associated with using the self-cleaning feature of your oven.

• Carbon monoxide is released as the oven dirt and grease are incinerated. The more dirt and grease at the start of the cycle the more CO is released. Unlike your water heater and house heater that also produce CO, your oven does not vent this dangerous gas outside your house. Instead, the CO gas is allowed to vent into your kitchen. There currently is no clinical evidence regarding how much CO is released during the self-clean cycle.
• Touching the oven at any time during the four-to-six-hour self-cleaning cycle can cause severe burns. In the oven user manual, most oven manufacturers warn that small children and pets must be kept out of the kitchen during the self-cleaning cycle.
• There is a possibility of the oven catching on fire, and causing a house fire.

Is There Any Benefit To a Self-Cleaning Oven?

The answer is yesbut it doesn’t have to do with the cleaning. Self-cleaning ovens require much more insulation around the oven chamber. That insulation prevents excessive heat (during the self-clean cycle) from causing the cabinet around the oven to catch on fire. That extra insulation prevents heat loss during normal baking or roasting. Consequently, the oven is more efficient, which saves money.

In fact, a self-cleaning oven costs about $100 more than a regular oven, but over four to five years of baking, that $100 should be made up from energy savings due to the upgraded insulation.

How Should I Clean My Oven?

Clean your oven without using the self-clean feature or harsh chemicals with items you already have at home. You can also steam clean your oven.

If it’s only the oven door glass that’s dirty, remove the door panel and get the glass as clean as new. And, some people swear that dishwasher tablets make great oven cleaning tools.

The post Don’t Use Your Oven’s Self-Cleaning Feature. Here’s Why. appeared first on Taste of Home.

That’s OK; you’re not alone. We’ve got the details on this sweet-tart treat, including how to cook it.

What Is Rhubarb?

Rhubarb is a perennial plant that grows well in cool climates. The stalks are edible, but it’s sometimes planted as an ornamental plant because of its beautiful, vibrant red stalks and wide green leaves. Consumed raw, rhubarb has an intensely tart flavor that’s not generally liked. But toss it with sugar and bake it into cake, pie, shortbread or jam, and rhubarb’s bitterness fades and becomes delicious.

While it’s most commonly used in combination with other fruits to make sweet treats, rhubarb has several savory applications. Add it to salsa, use it to make chutney or enjoy it as a marinade for meat. If you need inspiration, check out our collection of savory rhubarb recipes.

Is It a Fruit or a Vegetable?

We already know the line between fruits and vegetables is blurry from the tomato debate. But rhubarb is a bit of an interesting case. Botanically, a fruit contains seeds and vegetables consist of leaves, stalks and roots. That definitely makes rhubarb a vegetable, but the U.S. Customs Court legally classified rhubarb as a fruit in 1947. Since it is most often used to make sweet desserts (like other fruits), they deemed that importers shouldn’t have to pay the higher vegetable tax on the stalks.

Like most fruits and vegetables, rhubarb is packed with health benefits, too.

Is Rhubarb Poisonous?

Rhubarb stalks are safe to eat, but the leaves contain a compound called oxalic acid, which is toxic to both humans and animals. The most common symptoms of oxalic acid poisoning are stomach pain, nausea, vomiting and a burning or painful sensation in the throat or mouth.

That sounds terrible, but we’re not that worried. You’d have to eat several pounds of rhubarb leaves to reach a toxic level.

When Is Rhubarb in Season?

Rhubarb grows best in cool weather below 75 F, so it’s widely available during the springtime. You’ll find it in most areas beginning in April or May, although some regions tolerate rhubarb growth throughout the summer. It is possible to grow rhubarb indoors or in a hothouse, so don’t be surprised if you find it as early as January!

Learn how to grow rhubarb in your garden!

How to Harvest or Choose Rhubarb

If you’re harvesting rhubarb from the plant, it’s important to choose stalks that are firm and upright. Frost can cause the toxic oxalic acid from the leaves to migrate into the stalks, so avoid anything that’s flimsy or soft. Dark red rhubarb is sweeter and more flavorful, but the green stalks are edible, too.

To pick rhubarb, put away your garden shears! Grasp firm stalks and pull and twist to harvest. Stalks that are ready to eat should pull away easily; if you’re having a hard time pulling, leave that stalk to grow some more.Remove the leaves and wash the rhubarb well to remove any excess dirt.

At the grocery store or farmers market, look for firm, shiny stalks without any blemishes. If the rhubarb has the leaves attached, look for leaves that look fresh and haven’t wilted.

What Does Rhubarb Taste Like?

Rhubarb has an extremely tart flavor that many find unpleasant. It’s crunchy likecelery when raw, but it becomes soft and after it’s cooked. The sour flavor does mellow a little when cooked, but rhubarb is almost always mixed with sugar to counteract the lip-puckering taste.

How Do You Store It?

After harvesting, rhubarb stalks should be stored in the refrigerator. The ends dry out easily, so it’s best to wrap rhubarb in a towel or place it in a reusable produce bag. Our favorite way to store rhubarb is like celery: loosely wrapped in aluminum foil. Just make sure not to wrap the ends too tightly. Rhubarb should last about two weeks in the refrigerator when properly stored.

If you can’t use it all,freeze the rhubarband eat it all year long. First, slice the stalks into one- to two-inch pieces. It can be frozen raw, or you can blanch the rhubarb in boiling water for one minute to set the color, dunking it in an ice bath to stop the cooking process. Either way, pat the pieces dry and place them in a single layer on a wax paper-lined baking sheet. Freeze the rhubarb for four hours before transferring the pieces to a freezer bag. Frozen rhubarb should last about a year in the freezer.

How to Cook Rhubarb

After trimming off the leaves, you’re ready to get cooking with rhubarb. If the stalks have any small blemishes, you can remove them with a vegetable peeler. From there, you have some options. Here are a few of our favorite ways to cook rhubarb.

Pickled Rhubarb

Cut the stalks into 2-inch pieces. Then, julienne the pieces into matchsticks and toss them with red wine vinegar and a pinch of salt and sugar. After marinating for a few minutes, add the quickly pickled rhubarb to fresh salads, slaws or use as a pickle for sandwiches.

Stewed Rhubarb

Cut the rhubarb into 1-inch pieces. Simmer the chopped rhubarb in a small saucepan over medium-low heat with water and sugar (for every 3 cups of rhubarb, add 1 tablespoon water and 1/2 cup sugar). After 15 minutes, let the mixture cool. Pour the stewed rhubarb over ice cream, cakes or use it as a syrup for pancakes or waffles.

Baked Rhubarb

Toss chopped rhubarb with sugar (about 1/2 cup for every 3 cups of rhubarb). Bake it in a 350F oven for 15 to 20 minutes, until it’s soft and tender. Puree the baked rhubarb and use it to make homemade soda, add it to boozy margaritas or turn it into rhubarb ice cream.

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Rhubarb Crisp

I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! C.E. Adams, Charlestown, New Hampshire

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Rhubarb TartThe rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. Ellen Riley, Murfreesboro, Tennessee

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Easy Rhubarb RelishI remember eating this relish at my grandmother's over 50 years ago. My mother made it for years and now my daughters make it. The relish complements any meat, but I find it a must with meat loaf. Helen Brooks, Lacombe, Alberta r

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Rustic Fruit TartMy husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. Naomi Olson Hamilton, Michigan

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Berry Rhubarb FoolA "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarbso I guess it's well named! Cheryl Miller, Fort Collins, Colorado

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Strawberry-Rhubarb Upside-Down CakeI prepare this easy spring dessert quite often when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece. Bonnie Krogman, Thompson Falls, Montana

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Rhubarb FrittersI got this recipe from my niece's son. Since we live in apple country, we have enjoyed apple fritters for many years. This rhubarb treat is a nice change for spring when apples are few and rhubarb is plentiful. Helen Budinock, Wolcott, New York

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Strawberry Rhubarb Cheesecake BarsThese cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. Amanda Scarlati, Sandy, Utah

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Contest-Winning Rhubarb Meringue PieMy husbands grandmother was an excellent cook, but she didnt always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. Elaine Sampson, Colesburg, Iowa

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Strawberry-Rhubarb CrispStrawberries and rhubarb are highly anticipated when spring turns to summer, and this strawberry-rhubarb crisp puts the sought-after ingredients to good use.

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RhubreadWe moved into a house with a yard of fresh rhubarb. To use some of those ruby stalks, we made rhubarb bread with cinnamon and pecans. Erika Elliott, Panola, Illinois

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Rhubarb Lemonade SlushMy family loves rhubarb, and this is such a fun way to enjoy it. It's nice to have in the freezer and bring out when guests drop by. Even people who aren't crazy about rhubarb enjoy it. Cathie Beard, Philomath, Oregon

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Rhubarb ChutneyIt's always fun to serve a meat or poultry dish with a twist. This tangy-sweet chutney is a wonderfully different garnish. With fine chunks of rhubarb and raisins, it has a nice consistency. It's among our favorite condiments. Jan Paterson, Anchorage, Alaska

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Macaroon-Topped Rhubarb CobblerCrumbled macaroons are a surprising addition to this cobblers topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet. Taste of Home Test Kitchen

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Strawberry Rhubarb Coffee CakeAlthough my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. Dorothy Morehouse, Massena, New York

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Sour Cream Rhubarb PieA hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. Doreen Martin, Kitimat, British Columbia

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Rhubarb-Apricot Barbecued ChickenSpringtime brings back memories of the rhubarb that grew beside my childhood home. When I found ruby red stalks in the store, I created this recipe for them. My family gives this a big thumbs up. Laurie Hudson, Westville, Florida

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Cherry Rhubarb JamThis tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb seasonit's so delicious on toast and muffins. Faye Sampson, Radcliffe, Iowa

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Rhubarb Nut MuffinsMuffins are my weakness! When I make these to take to a gathering, I always come home with an empty plate. Mary Kay Morris, Cokato, Minnesota

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Raspberry-Rhubarb Slab PieSlab pie is a pastry baked in a jelly-roll pan and cut into slabs like a bar cookieor a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. Jeanne Ambrose, Milwaukee, Wisconsin

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Blueberry/Rhubarb Breakfast SauceMy husband's aunt gave me this recipe, and it's become our family's favorite breakfast topping. Sometimes I'll substitute cherry pie filling (which I put through the blender) for the blueberry pie fillingit's tasty, too! Rita Wagenmann, Grangeville, Idaho

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Blueberry-Rhubarb CrumbleA dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. Nancy Sousley, Lafayette, Indiana

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Strawberry-Rhubarb Cream DessertA neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries. The shortbread crust and creamy sweet-tart layers went over big at a family partynot a crumb was left! Sara Zignego, Hartford, Wisconsin

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Rhubarb-Cherry ChutneyI love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. Sue Gronholz, Beaver Dam, Wisconsin

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Rhubarb DumplingsI love to try new recipes. When I served these at a recent family gathering, I got lots of compliments. Elsie Shell, Topeka, Indiana

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Rhubarb Mint TeaA bumper crop of rhubarb and mint from my garden inspired me to create this thirst-quenching pick-me-up. Raspberries deepen the tea's vibrant red color, making the drinks a pretty addition to your table. Laurie Bock, Lynden, Washington

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Rhubarb Berry Upside-Down CakeI had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. June Paul, Portage, Wisconsin

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RhubarbecueThis simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat. Rd Stendel-Freels, Albuquerque, New Mexico

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Rhubarb Swirl CheesecakeI love cheesecake and my husband loves chocolate, so this is a favorite dessert of ours. The rhubarb adds a tartness that complements the sweet flavors so well.Carol Witczak, Tinley Park, Illinois

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Rhubarb-Filled CookiesI won a blue ribbon at our local fair for these tender cookies. They're so pretty with the ruby-red filling peeking through the dough. Try making these special cookies and watch the smiles appear. Pauline Bondy, Grand Forks, North Dakota

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Strawberry Rhubarb JamThis tangy Strawberry Rhubarb Jam recipe is a favorite with my family. They'll put it on almost anything, but especially like it on muffins or buttermilk biscuits. Deb Kooistra, Kitchener, Ontario

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Rhubarb Upside-Down CakeUpside-down cakes always bring a little wow factor to baking, but this rhubarb upside-down cake brings some surprises too. Its juicy, tart, sweet and a world away from everything you probably expect from rhubarb.

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Dijon-Rubbed Pork with Rhubarb SauceThis tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for companyit makes a memorable meal. Marilyn Rodriguez, Sparks, Nevada

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Rhubarb SconesMy grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberryperfect for tossing into a scone. Danielle Lee, Sewickley, Pennsylvania

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Refreshing Rhubarb Ice CreamNo matter where my military family is stationed, this ice cream always makes me think of my parents backyard rhubarb patch in Rochester, New York. Rachel Garcia, Honolulu, Hawaii

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Strawberry-Rhubarb Flip CakeMy friend Dave always brought two strawberry rhubarb cakes to work to celebrate his birthday. Hed use up rhubarb growing in the yard and treat his co-workers. Charlene Schwartz, Maple Plain, Minnesota

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Rhubarb Fool with StrawberriesA fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. Cheryl Miller, Fort Collins, Colorado

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Blueberry Rhubarb Country TartWhen the rhubarb comes in, mix it with blueberries for a rustic and bubbly tart. Offer it to a friend with a warm cup of tea. Jeanne Ambrose, Milwaukee, Wisconsin

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Peach Rhubarb JamThis quick jam is easy to make, especially for beginning jam makers. It also makes a great gift for friends and family! Darlene Desotel, Monona, Iowa

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Rhubarb Cheesecake SquaresIts rhubarb season, so nows the time to try this rich and tangy cheese bar. Its bound to be a hit with the rhubarb lovers you know. Sharon Schmidt, Mandan, North Dakota

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Gluten-Free Rhubarb BarsNothing tastes like spring more than rhubarb and strawberry. The crust and crumb topping on these bars are so tasty, nobody will know theyre eating gluten-free. Lisa Wilson, Virginia, Minnesota

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Pineapple-Rhubarb JamRhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. Debbi Barate, Seward, Pennsylvania

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Rhubarb Pork Chop CasseroleThe usual reaction to this casserole is that its a nice mix of sweet and tartand an unusual use of rhubarb! I like rhubarb, but Im not a dessert person. I always thought pies and cobblers shouldnt be the only ways to enjoy it. Jeanie Castor, Decatur, Illinois

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Strawberry-Rhubarb CobblerThis strawberry-rhubarb cobbler hits all the marks. It's loaded with fresh seasonal fruit, it balances tart and sweet, and it's even easier than pie!

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Rhubarb BreadRhubarb bread is the perfect recipe for springtime, when rhubarb ripens. If you're not familiar with rhubarb, it has a tart flavor that combines wonderfully with sweet treats.

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Apple Rhubarb Crumb PieMy family and friends always ask for my apple rhubarb pie for birthdays and get-togethers. Everyone loves the unique flavor that the rhubarb adds to this pie. Sherri Moon, Decatur, Indiana.

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Slow-Cooker Rhubarb Strawberry SauceWe recently started growing our own rhubarb, and we live in a part of Oregon where strawberries are plentiful. I created this to drizzle over ice cream and filled a crisp with the rest. Kim Banick, Salem, Oregon

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Perfect Rhubarb PieNothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! Ellen Benninger, Greenville, Pennsylvania

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Rhubarb MarmaladeMy daughter makes this marmalade every spring when rhubarb's abundant. Our family enjoys her gifta refreshing departure in flavor from all the berry jams and jellies. Leo Nerbonne, Delta Juction, Alaska

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Rhubarb Mandarin CrispAn attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it's a great use for the bounty you harvest. Rachael Vandendool, Barry's Bay, Ontario

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Rhubarb Berry Coffee CakeI rely on a cake mix to speed the prep for this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. It's great all by itself, but feel free to add some frosting or ice cream. Jackie Heyer, Cushing, Iowa

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Rosy Rhubarb Upside-Down CakeHeres a cake that gets its rosy hue from the rhubarb topping. Its moist on top and light as a feather on the bottom. Dawn Lowenstein, Huntingdon Valley, Pennsylvania

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Rhubarb KetchupI received this recipe from a friend about 15 years ago. It's a nice surprise for ketchup lovers, and so easy to prepare. The spicy flavor makes this one of the tastiest ketchups I've ever had! Faith McLillian, Rawdon, Quebec

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Strawberry Rhubarb PieWhile growing up on a farm, I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin red rhubarb stalks for the filling. These two little secrets helped this strawberry rhubarb pie recipe win top honors at the 2013 Iowa State Fair. Marianne Carlson, Jefferson, Iowa

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Rhubarb Fool with StrawberriesA fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. Cheryl Miller, Fort Collins, Colorado

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Strawberry-Rhubarb Ice PopsThese cool, creamy pops are a deliciously different way to use up the bounty from your rhubarb patch. Donna Linihan, Moncton, New Brunswick

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Rhubarb Mallow CobblerMy mom used to make this cobbler every year when I was growing up. Now we take fresh rhubarb to my son in Texas so he can share this recipe with his family. Judy Kay Warwick, Webster City, Iowa

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Rhubarb Citrus PunchRhubarb grows abundantly in our large farm garden. I'll make this punch for summertime gatherings or for special occasions with our extended family. Ina Frey, St. Clemens, Ontario

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Raspberry Rhubarb JamI love making and enjoying this jam, but I usually end up giving most of it away! It's always a well-received gift. LaVonne Van Hoff, Rockwell City, Iowa

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Caramel Rhubarb CobblerI came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star.-Beverly Shebs, Pinehurst, North Carolina

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Buttery Rhubarb BaklavaI like to take treats to my co-workers at the nursery/gift shop where I work. When rhubarb season arrives, I make this rich, sweet baklava so I can share the fruits of my garden. Sue Bolsinger, Anchorage, Alaska

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Apple-Rhubarb BreadRhubarb is such a jewel that I freeze it to have all year. Heres how my mother used rhubarb in an apple bread spiced with cinnamon. Linda Tom, Sioux Falls, South Dakota

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Coconut Cheesecake & Rhubarb CompoteI took my daughters love of cheesecake plus my moms love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. Wendy Rusch, Trego, Wisconsin

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Flavorful Strawberry-Rhubarb JamStrawberry rhubarb jam will become your go-to summer treat following the spring rhubarb season. Fortunately, jarred rhubarb jam with strawberries can keep for up to two years, so you can enjoy it all year long.

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Strawberry-Rhubarb PieStrawberry-rhubarb pie is the best way to celebrate the coveted summer season of fresh strawberries and rhubarb.

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English Rhubarb CrumbleWhen I met my English husband and served him just the crumble, he said it was fantastic but really needed a custard sauce over it. We found a terrific sauce recipe from England, and now the pair is perfect together. I wouldn't serve it any other way. Amy Freeman, Cave Creek, Arizona

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Rhubarb JellyI help help my husband with the pouring and skimming for this jellymy own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. Jean Coleman, Ottawa, Ontario

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Shortcake with Fresh Rhubarb SauceEvery spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. Rena McCalment, Sharpsville, Indiana

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Rhubarb Oat BarsThese chewy rhubarb bars provide just the right amount of tartness and sweetness. They are simply unbeatable! Renette Cressey, Fort Mill, South Carolina

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Rhubarb Compote with Yogurt & AlmondsMy Grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste the compote before you chill it. It should be tart, but sometimes it needs a little extra sugar. Michael Hoffman, Brooklyn, New York

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Slow-Cooked Strawberry Rhubarb SauceThis tart and tangy fruit sauce is excellent over pound cake or ice cream. I have served this topping many times and have gotten rave reviews from friends and family. Judith Wasman, Harkers Island, North Carolina

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Almond Rhubarb CobblerIn spring, I frequently make this tangy biscuit-topped treat.Pat Habiger, Spearville, Kansas

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Spinach Salad with Rhubarb DressingSpinach salad is excellent with this tangy topping, which really perks it up. A friend shared a similar salad dressing recipe with me and I modified it a bit. The rhubarb adds rosy color and mouthwatering flavor.Twila Mitchell, Lindsborg, Kansas

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Ricotta Scones with Rhubarb-Orange CompoteEaten warm with a dollop of fruit compote, these scones are a little piece of heaven. If serving to guests, be prepared to share the recipe. Marilyn Rodriguez, Fairbanks, Alaska

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Rhubarb-Blueberry CrumbleRhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. Mike Schulz, Tawas City, Michigan

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Rhubarb Raisin MarmaladeAt a retreat in the foothills of the Canadian Rockies, I sampled a marmalade combining rhubarb and raisins. I loved it so much that I went home and tried to duplicate it. I added the strawberries to make the marmalade even sweeter. Carmen Tuck, Airdrie, Alberta

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The post What Is Rhubarb? Plus, How to Cook It. appeared first on Taste of Home.

These adorably small blenders are designed to be carried in your bag or packed in a suitcase, and many of them have convenient battery-powered designs that can be used anywhereno electrical outlet needed. Sound appealing? Here’s what you need to know to find the best portable blender for your needs.

What to Look for When Shopping for a Portable Blender

There’s no shortage of portable blenders available today, and you’ll want to consider a few key factors to figure out which one is right for you. (Hint: It’s a lot of the same things you’d consider when buying a full-size blender!)

• Size: One of the main differences between traditional blenders and portable blenders is their size. Portable blenders are usually quite compact, but you’ll want to make sure they’re big enough to hold your ingredients and preferred drink size. Of course, they shouldn’t be too big, eitherotherwise it will be bulky to carry in your bag.
• Battery life: Most portable blenders are charged via USB cords, and you’ll want to look at how much use you’ll get per charge. Many units can be used 10 or more times per charge, saving you the hassle of constantly plugging it in to juice back up.
• Power: You can gauge a blender’s power by looking at its wattage and RPMs, or revolutions per minute. The higher these numbers are, the more powerful the unit will be. If you’re hoping to blend hard ingredients like ice, you’re definitely going to need a powerful portable blender.

The Best Portable Blenders

If you’re on the hunt for an amazing portable blender, take a look at these three products that stand out from the crowd.

Best for Icy Drinks: BlendJet 2

One of the common pitfalls of portable blenders is that they can’t always handle ice, but the BlendJet 2 is powerful enough to blend up frozen ingredients to make your favorite icy drinks. While it’s more expensive than other models, this blender is packed with useful featuresit can hold up to 16 ounces, has built-in measuring marks on the side and is even water-resistant. It has a locking mechanism that prevents the blender from accidentally being turned on in your bag, and the cute design comes in 16 bright colors.

According to reviewers, the BlendJet 2 can easily crush ice, fruit and more, and many note it’s surprisingly quiet for a blender, allowing you to whip up a smoothie without disturbing those around you. The blender charges up via a USB cable, and it can be used 15 or more times per charge, making it ideal to bring along while traveling or even camping.

• Capacity: 16 ounces
  
• Weight: 1.34 pounds
  
• Price: $99.95

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Best Cup-Style: GREECHO Portable Blender

Most portable blenders look similar to their full-size counterparts with a large base and blending cup on top. However, the GREECHO Portable Blender has a unique cup-style designit looks like your average to-go bottle, and its blade is actually on the underside of the lid. This allows you to drink straight from the cup itself, saving you the hassle of bringing along a secondary container to transfer your smoothie into. Cool, right?

This portable blender has a 12-ounce capacity and charges via a USB cable. It’s leakproof and lightweight, so you can stash it in your purse without worry. Simply fill the cup with your favorite ingredients before you leave the house, and when it’s time to drink, double-press the button to start blending. The product is available in blue and white finishes to suit your style.

• Capacity: 12 ounces
  
• Weight: .97 pound
• Price: $59.99
  

$37.99 at Amazon

How to Use Your Portable Blender

Once you have your very own portable blender, there are so many ways you can use it! Smoothies are obviously one of most popular choices, and there are dozens of healthy smoothie recipes that cater to just about every taste. Just keep in mind you may have to tweak the recipes a bit if your mini blender can’t handle ice cubes.

However, that’s not all your blender can do. You can use it to make homemade salad dressing for your workplace lunches or frozen drinks for a summertime picnic. Other things to try include milkshakes, smoothie bowls and other blender recipes.

The post The Best Portable Blender Options for Your Smoothie Style appeared first on Taste of Home.

Pick the Best Potatoes for Your Potato Salad

No one wants to finish making potato salad only to realize it bears a strikingly close resemblance to mashed potatoes. To keep your salad from falling apart into mush, it’s important to use the best potatoes for potato salad. Skip the russet potatoes and use a waxy variety instead, like Yukon gold, red potatoes or fingerlings.

Learn more about which types of potatoes you should use for different recipes.

The post How to Pick the Best Potatoes for Potato Salad, and More Potato Salad Tricks appeared first on Taste of Home.

Can you store potatoes and onions together?

Sure, spuds and bulbs are tasty when combined together in meals. But when it comes to storage, they should be kept far away from one another.

Why? Onions produce and emit ethylene gas, which speeds up the ripening process and can cause nearby potatoes to rot and spoil more quickly.

Can you store garlic with onions?

Yes. Garlic, another root bulb, can be safely stored alongside onions with no scary side effects. Here’s how long garlic lasts when it’s stored properly (alongside potatoes or not).

How to Store Potatoes

Potatoes will last up to five weeks when stored in a cool, dark, dry place, such as a pantry or cupboard. Use a storage container that’s well-ventilated, such as a crate, a cardboard box with holes punched in it, or any container that will allow any excess moisture to evaporate. We recommend these potato storage containers.

Keep the container covered to block light and prevent your spuds from sprouting. If some of your potatoes have turned green, it’s likely from sunlight exposure and you should not eat them. If your potatoes have gone soft, wrinkled or have sprouted more than a few centimeters, they’ve likely gone bad.

How to Store Onions

Onions can last up to three months if stored in a ventilated space, such as a countertop. You can keep them in a paper bag or even a wire basket. We recommend these onion storage containers.

It isn’t necessary to store onions in the refrigerator, as the cold temperature will quickly soften their texture. A softened texture and moisture spots are signs the onions have spoiled. Actually, don’t store any of these foods in the fridge, as it makes them go bad more quickly.

The post How to Store Potatoes and Onions the Right Way appeared first on Taste of Home.

Luckily, we found some safer remedies that will keep mice away.

5 Ways to Get Rid of Mice

1. Peppermint oil

Mice hate the smell ofpeppermint oil. Add a few drops to a cotton ball and wipe it on the baseboards in your kitchen and pantry. Add a little more oil to the cotton balls and leave them in the corners of cabinets or shelves where food is stored.

See what else you can do with the magic of peppermint.

2. Camphor

Most people prefer the smell of peppermint to camphor, so you’ll want to keep this out of the kitchen and other living areas. But an old sock filled withmothballsplaced near the vents or windows of the attic, basement or shed discourages mice from moving in. Hang the socks to keep them out of reach of children.

3. Kitty litter

It’s definitely notan indoor solution, but the smell of used kitty litter tells mice there’s a cat in the area. Again, an old sock full of the stuff will keep mice at bay. If you don’t have a feline of your own, ask a friend with a cat to donate a bit of litter to the cause.

4. Instant mashed potatoes

Nope, we’re not kidding. Put a small container of the flakes where you see evidence of mice. After the mice eat the potatoes, the flakes will expand in their stomachs and wreak havoc before they’re fully digested. Skip this one if you have pets.

5. Rodent bait station

Some might consider this an absolute last resort because these kill mice rather than discourage them.Bait stations, however, are safe for pets and children because they make sure that the poison or “bait” remains inside the stationwithin the reach of rodents but away from curious cats, dogs and toddlers. These are best placed at the foundations of a property, but can also be zip-tied to a roof or fence if the mice travel that route.

If you have a mouse in the house, it might also be time to reorganize your pantry. You’ll want to put any food in boxes or bags into airtight storage containers. Here are moreeasy pantry organization tipsfrom the pros!

Next Up: We found a homemade fruit fly trap that actually works.

The post Here’s How to Evict Mice from Your Kitchen appeared first on Taste of Home.

Bunny Candy Bowl

Remember going to grandma’s house and reaching into the adorable candy bowl for a handful of jelly beans? Bring that special memory into your own home with this adorable piece. This colorful bunny bowl is as sweet as can be.

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The post 14 Vintage-Inspired Decorations That’ll Remind You of Easter at Grandma’s appeared first on Taste of Home.

Whether you’re planning a big Sunday dinner, an Easter feast or Christmas dinner, few main courses make an occasion feel as special as ham does. But preparing the best ham isn’t always so simple. Before you head to the store, there are many options to consider. City or country? Bone-in or boneless? And what about spiral cut? It’s enough to make your head spin.

Well, worry not! We’re here to give you the scoop on the best holiday ham to buy for your special dinner.

The Most Popular Types of Ham

A whole ham can weigh 15 to 20 pounds and can serve up to 30 people. Unless you’re feeding a large crowd (or love leftover ham recipes), chances are you don’t need to purchase an entire ham. Instead, read on to find out what type of ham will work best for you.

City Ham

The type of ham is readily available at any grocery store and the prep is easy, too. These are usually cured by brining and are sold fully cooked.

Country Ham

Country hams (dry-cured and uncooked) are harder to find. They’re cured with a dry rub, hung to dry and sold uncooked. They may or may not be smoked and can be very salty. Understandably, they can also be rather dry. They are either served in very thin slices or soaked for 24 hours before cooking. The chewy, intensely flavored meat is an acquired taste, but country hamsincluding Virginia hamhave a passionate following.

Fresh Ham

It’s even more difficult to find fresh hams (uncured, uncooked). Ask for them at your local butcher.

Bone-In Ham vs. Boneless Ham

Whether you go bone-in or boneless, watch the label for Ham, Ham with natural juices, Ham, water added or Ham and water product. Hams with less water have a stronger flavor and more natural texture.

Bone-in Ham

If you’re comfortable with carving, choosing bone-in ham is worth the effort. (This baked ham recipe wows every time.) The bone provides the meat with better flavor and texture. As a bonus, the leftover bone is great for making soups and stews, like this split pea soup.

Bone-in hams are sold as half hams. When you opt for bone-in ham, you’ll also need to consider the part of the ham you buy.

• The shank end(or leg portion) sports that classic ham profile, so it’s a good choice for a picture-perfect table. The meat tends to be leaner and it has one long bone, which makes carving easier.
• The butt end (the top half of the ham) has more tender, fattier meat, lending a richer flavor. However, it does have a T-shaped bone inside that can be tricky to carve around. Don’t worry about that, though, because we have tips on how to carve ham the right way.

How much to buy: Plan for 3/4 to 1 pound per person.

Editor’s Tip: A semi-boneless hamwhere the shank bone is removed, but the leg bone is left inoffers a win-win combination of easier carving without the loss of flavor contributed by the bone.

Boneless Ham

If convenience is more important to you than presentation and bone-in flavor, boneless ham is always an option. With this type, the bone is removed and the ham is pressed into that familiar oval shape. Boneless ham looks like a solid piece of meat because the added salt breaks down its proteins, causing it to re-form, in a sense. This makes for the easiest carving.

How much to buy:Plan for 1/2 pound of boneless ham per person.

Spiral-Cut Ham

Generations of meat carvers have struggled to carve ham around the bone. But in the 1940s, all that changed when Harry Hoenselaar invented the spiral-slicing machine. It holds ham while an oscillating blade makes thin cuts into the meat around the bone. Now, spiral hamprecooked, precut city hamis a heat-and-serve holiday classic.

It’s worth noting that many spiral-sliced hams come glazed, so they’re not a good choice if you’re following a specific recipe (like this gorgeous spiral-sliced ham). Be sure to read the label to make sure you’re getting an unglazed ham.

Other Common Types of Ham

The style, bone and cut of ham aren’t the only things to consider. Here are some of the other ham terms you might see in the supermarket or while browsing recipes:

• Heritage ham is a collection of pig breeds that were common before large-scale commercial pig farming became the norm. These breeds are typically raised on small farms and sold on-site, at farmers markets or online.
• Smoked ham is a fairly common way to add lots of rich flavor to a cured ham. You can make smoked ham at home or buy one that’s been smoked by the manufacturer (just check the package).
• Glazed ham is a cooking technique where ham is covered in seasoned sugar, maple syrup or another sweet concoction while baking to form a caramelized exterior. Try ourmaple-peach glazed ham for a delicious example.
• Canned ham is a boneless ham that has been fully cooked and sealed in a can. It’s often used in sandwiches but can be a standalone dish, too.
• Spiced ham is a blend of finely minced cooked ham and spices that are then canned or shaped into a loaf for lunch meat. Spam is the most well-known brand of spiced ham and can be eaten hot or cold, for breakfast, lunch or dinner.

If you’ve found your perfect ham and need to know what to do next, our experts explain how to cook a ham step by step.

Our Best Recipes for a Holiday Ham

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Baked Ham with PineappleTalk about a showstopper! Of all our recipes for Easter ham, this one may be the most impressive. A scored surface, cloves, pineapple rings and maraschino cherries help this ham make a tropical statement. Still hungry? Check out our top 10 ham recipes.

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Easter HamBrushed in a three-ingredient, sweet-spicy glaze, this ham is a mouthwatering addition to your Easter table. Serve it with mashed potatoes and asparagus for a traditional dinner, or enjoy the ham on warm rolls for brunch.

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Hosting a smaller celebration this year? Try this ham steak recipe that serves just 6.

Maple-Peach Glazed HamSkip spending Easter Sunday in the kitchen. With a mere five minute prep period, this ham recipe gives you plenty of time to relax with holiday guests. Keep it nice and sweet with a marmalade, maple syrup and orange juice glaze, or enjoy some extra spice by adding in ground ancho chile pepper.

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Check here- how to cook a frozen ham to make it tender, juicy and flavorful. 

Country Ham and PotatoesThis rustic dish couldn't be any simpler. Butter and parsley are all you need to create this country classic. Plus, since the potatoes and ham cook in one skillet, cleanup is easy, too!

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Also, check these new ways to use up your Easter or Christmas leftover ham, post parties.

Root Beer Glazed HamFor a unique spin on the traditional glazed ham recipe, try this recipe where the secret ingredient is root beer. Brown sugar gives the glaze extra sweetness, while Dijon mustard and crushed red pepper flakes provide a little kick.

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This spiral ham recipe will look gorgeous on your Easter dinner table!

Baked Ham with Cherry SauceRecipes for Easter ham should scream spring, and this baked version with a succulent cherry sauce does just that. A hint of almond flavor really takes this dish over the top.

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Five Spice Plum-Glazed HamFor a new twist on classic recipes for Easter ham, give this Asian-inspired version a try. Chinese five-spice powder adds a licorice-like flavor while ginger and garlic provide some kick.

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Sliced Ham with Roasted VegetablesServing six people, this is one of the best small-batch recipes for Easter ham. We love how the ham slicescoated in a zesty orange and horseradish glazehelp to flavor the veggies as they cook. Discover more ham dinner recipes, too.

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Bourbon Baked HamHoney, bourbon and molasses come together to form a perfectly sweet glaze that looks lovely and seals in the meat's juices. Utilize any leftovers of this Southern-inspired ham in black-eyed peas, hoppin john or with some barbecue sauce over grits.

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Orange-Glazed HamFew things are more enticing than the aroma of this glazed ham as it bakes. Three simple ingredientsground mustard, allspice and orange marmaladecreate a rub that smells (and tastes!) amazing.

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Apricot Ham SteakHam steaks are a great alternative to an entire ham, especially if you're cooking for a small group. This skillet recipe relies on apricot preserves for a sticky-sweet glaze that's hard to beat.

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Sugar-Glazed HamThis old-fashioned ham glaze gives a pretty, golden brown coatingjust like grandma used to make. The mustard and vinegar complement the brown sugar which adds a tangy flavor. If it's your first time hosting Easter, make sure you read up on how to cook a ham.

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Bourbon-Spiced Glazed HamCraving spirited recipes for Easter ham? Look to your bar cart! This bourbon-spiced beauty benefits from an overnight marinade that really infuses the flavor.

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The post How to Choose the Best Ham to Buy appeared first on Taste of Home.

Flam Winery Ros

This ros comes from Israel’s Judean Hills region, and is crafted from 100% cabernet franc grapes. Flam’s vibrant ros boasts a citrusy aroma with notes of red grapefruit, as well as peach, nectarine and a slightly spicy finish that will complement many classic Passover dishes.

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The post The Best Kosher Wine for Your Passover Seder appeared first on Taste of Home.

Flourless Chocolate Torte

Here’s the perfect flourless dessert for chocoholicslike me! I bake this melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners’ sugar. Kayla Albrecht, Freeport, Illinois

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When to Clean Your Coffee Maker

The short answer: as often as possible. To avoid built-up residue and the development of any unpleasant flavors, wash the carafe, brew basket and lids after each use. Then do a thorough deep clean once a week.

Minerals in your drinking water can also build up in the machine, clogging tubes and making it hard to brew coffee. To avoid this, clean out the inside of the coffee maker once a month.

Also, check thesecoffee maker dealsthat you should not miss!

How to Clean a Coffee Maker

For a weekly deep clean, remove all the parts of your coffee maker and soak them in a bucket of hot water and dish soap. This process will help to remove any set-in stains, grime and built-up coffee residue that can lead to that old, burnt taste we associate with (shudder)some gas station coffee.

Follow the steps below to clean each part of your coffee maker. Remember: The better that you take care of your coffee maker, the longer you can count on it for your morning cup of joe.

Wipe Down the Exterior

Add soap and water to a microfiber cloth and wipe down the interior and exterior of the lid. Then leave the lid open to air-dry. Use this same cloth to wipe down the brewing area to get any remaining coffee residue from your last brew. Finish up by using a damp cloth to get rid of any leftover soap and youre done!

Clean the Coffee Maker Carafe

Taste of Home editor Lisa Kaminski shares this tip learned when working at restaurants: Fill your pot halfway with ice, add a lemon wedge (or two) and a few tablespoons of coarse salt. Then swirl the mixture. This will help lift any stains on your carafe and make it shine again. If it needs a little more work, simply use a scrub sponge with some baking soda and scrub away. Dont forget to rinse the carafe well before using it again.

Wash the Brew Basket

Most pieces of drip coffee makers are dishwasher safe. If theyre not (or youre not sure), clean them out by hand in warm, soapy water. Keeping a clean coffee maker ensures tasty coffee, so get ready to reveal your inner barista bymaking specialty coffee shop drinks at home.

How to Clean a Coffee Maker with Vinegar

Heres how to get that monthly deep cleaning done for your coffee maker reservoir.

1. Make a natural cleaning solution with 50% white vinegar and 50% water.
2. Place a coffee filter in the brewing reservoir, and pour in the water and vinegar solution.
3. Brew a pot of “coffee” without any grounds in the basket. The acids in the vinegar solution will break down any leftover coffee oils and flush out any built up bacteria.
4. After the brewing process is complete, turn off the machine and let the vinegar and water sit in the coffee pot for 10-15 minutes.
5. Dump out the solution, then run clean, fresh water through the brewing process once or twice (or a few more times!) to flush out any taste of vinegar.

If you dont want to use vinegar, you can make solutions with lemon juice or baking soda instead.

How to Clean a Keurig

If you have a single-serve coffee maker, like a Keurig, some of these cleaning tips can still apply. But a Keurig has different parts that require alternative cleaning methods. For example, Keurig owners also need to wipe down the drip tray and pod holder, which should be done weekly. Follow our guide to learn how to clean a Keurig.

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The two most popular types of woks are carbon steel and cast ironand while they each require different cooking techniques, both kinds need to be cleaned and cared for the same way. These are the best woks for your kitchen, according to our experts. Below is our easy guide on how to clean a wok correctly.

How to Clean a Wok

First things first: Never use soap, harsh cleansers or metal scrubbers to clean your wok. Doing so will remove the patina. Instead, gently scrub the interior of the wok with hot water using a regular kitchen sponge or a wok brush.

Then, towel dry the wok before placing it on the stove over low heat until there are no more visible water droplets. Make sure the wok is completely dry before putting it away to prevent it from rusting.

How to Remove Rust or Hardened Food from a Wok

If your wok ends up with rust or burned-on food, soak it in warm water for about 5 minutes to loosen up the particles. Then clean it as you usually would (read: with a gentle sponge or cleaning pad).

You can also use steel wool for particularly difficult-to-remove rust or food, if necessary. However, scrubbing with an abrasive sponge will likely remove some of the patina in the process. That means that you’ll need to re-season your wok afterward to restore its nonstick surface. To do so, follow our simple guide to seasoning a wok.

Now that you know how to clean a wok, make sure you know how to clean your other kitchen gear, from a Dutch oven to a coffee maker to baking sheets.

The post How to Clean and Care for Your Wok appeared first on Taste of Home.

Russell Stover Sugar-Free Pecan Delights

If your Easter morning memories involve waking up to rich chocolate treats in your pretty Easter basket, grab this sugar-free Easter candy before it sells out. Crunchy pecans covered in chewy caramel and chocolate…yum!

$2 at Amazon

The post Sugar-Free Easter Candy to Add to Your Easter Basket appeared first on Taste of Home.

Cook the Eggs Properly

If you plan on eating your decorated Easter eggs, be sure to cook them all the way through to reduce the likelihood of bacteria, like salmonella. (Here are more tips from the FDA’s guidelines on egg safety.) Both the yolk and the white of the egg should be firm after boiling.

Although making hard-boiled eggs may seem like a simple cooking rite of passage, it takes a little more than you think to get them right. Take them out of the pot early and they’ll be too soft and under-cooked. Leave them in too long and the yolk will turn a funky green color. Check out our guide on how to make hard-boiled eggs, which covers cooking eggs on the stovetop and in the oven, slow cooker, air fryer or Instant Pot. Once you master your favorite method, here are some recipes using leftover hard-boiled eggs.

Use a Safe Dye

We know it’s tempting to grab any old paint to decorate eggs. But, those who are interested in eating their painted Easter eggs should opt for either traditional food-safe dye or natural dye instead. This way, no chemicals or harmful substances will seep into the egg or come into contact while you snack.

How to Make Food-Safe Easter Egg Dye

You can dye Easter eggs with food coloring, which is safe to eat. In a glass cup, mix 1/2 cup boiling water, 1 teaspoon white vinegar and drops of food coloring to reach the desired color. Or, learn how to make natural Easter egg dyes from produce.

Don’t Let Them Sit Out for Long

For the best taste, hard-boiled eggs should be eaten right after they’ve been cooked, and dyed Easter eggs that have been hard-boiled are no exception. When you’re decorating, keep an eye on the clock to make sure your eggs have not been left out for more than 2 hoursor for longer than 1 hour if the temperature is above 90F, since bacteria grows faster in warmer temperatures. Once you’re done, hard-boiled Easter eggs will last up to one week stored in the fridge, according to the American Egg Board.

So, is it safe to eat dyed Easter eggs? Yes…as long as you follow all the cooking, serving and decorating safety precautions.

If you opt for plastic eggs, make these sweet, homemade Easter egg fillers as an alternative to store-bought candy.

Our Best Homemade Easter Egg Stuffers

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Peanut Butter Easter EggsGet the kids involved in making these chocolate and peanut buttery easter treats, well worth the sticky fingers! Mary Joyce Johnson, Upper Darby, PennsylvaniaGo to Recipe

Coconut Egg NestsLooking for an Easter activity that kids will enjoy assembling and eating? Try these sweet birds nest cookies. They're a snap to make and call for just a few ingredients. Tonya Hamrick, Wallace, West Virginia

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Marshmallow Easter EggsI've been making these wonderful marshmallow Easter eggs for years. These candies are a big hit with marshmallow lovers. Betty Claycomb, Alverton, Pennsylvania

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Peanut Butter Fudge CupsMy husband often travels during the week, and this fast-to-fix microwave peanut butter fudge recipe is perfect for just my 2-year-old and me. Lori Brow, Manhattan, Illinois.

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Homemade Chocolate Easter EggsI roll out these chocolate Easter eggs when the weather gets warm. The recipe is over 35 years old; my high school economics teacher had us make it as a class project. Sometimes I substitute butterscotch or vanilla pudding for the chocolate. Julie Warren, Conyers, Georgia

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To balance out all the sweets, make sure to have plenty of appetizers, entrees, seasonal sides and other Easter recipesat the ready.

Bunny TailsMy granddaughters and I came up with this clever and easy idea for Easter. Kelly Ciepluch, Kenosha, Wisconsin

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Bird's Nest TreatsI make this birds nest recipe in the spring when the birds are starting to build their own nests. They are so easy to make and disappear just as fast. Pam Painter, Poseyville, Indiana

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Chocolate Angel Food CandyAlso called fairy food or sponge candy, this candy is crunchy, honeycombed, chocolate-covered and irresistible. You might want to hide it until Christmas! Geralyn Emmerich, Hubertus, Wisconsin

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Marshmallow PuffsWith peanut butter, chocolate and marshmallows, these treats were very popular with our three kids as they were growing upand now I make them for our two grandchildren. They're perfect for the holidays when time is so precious. Dody Cagenello, Simsbury, Connecticut

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Black Cherry Swirl FudgeThis colorful treat is sure to satisfy the sweetest tooth in any family! It's always been a favorite with my nine kids, eight grandkids and my Bible study group. I vary the soft-drink flavors to get colors that match other holidays during the year. Pauletta Bushnell, Lebanon, Oregon

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Peanut Butter Rice Crispy BallsThese simple and tasty peanut butter Rice Krispie balls only require five ingredients.

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Bird NestsThis is a fun, kid-friendly recipe I pulled together a few years ago. My kids love helping me make these. Jessica Boivin, Nekoosa, Wisconsin

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Coconut JoysIf you like coconut, youll love these no-bake, no-fuss sweets. They are cute as can be and make a satisfying after-school snack to keep in the fridge. Flo Burtnett, North Gage, Oklahoma

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Candy Bar FudgeMy manager at work, who knows I like to try new treat recipes, shared this one with me. I've made this chewy and chocolaty fudge many times since. Packed with nuts and caramel, it's like a candy bar. Everyone who's tried it loves it. Lois Freeman, Oxford, Michigan

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Easter Bunny TreatsOur whole family has fun making these bunny-riffic treats together. They are just so cute! Holly Jost, Manitowoc, Wisconsin

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Salted Peanut RollsA Christmas gift of homemade candy is always a hit with sweet tooths. I dip these peanut rolls in chocolate, but they're yummy plain, too. Elizabeth Hokanson, Arborg, Manitoba. Check out these resurrection rolls that will surprise and delight kids of all ages.

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Sprinkle FudgeThis decadent birthday cake fudge is the perfect thing to make your big day special. Or prepare it ahead and package it as a surprise gift for a friend. Rashanda Cobbins, Milwaukee, Wisconsin

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Haystack Cookies with Peanut ButterPeanut butter haystacks are one of my favorite easy Easter desserts. I love to serve them to guests because they marvel at how something so simple tastes so good! Starrlette Howard, Ogden, Utah

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Dark Chocolate Raspberry FudgeSomething about the combination of dark chocolate and raspberry is just so addicting. This fudge makes a heartfelt homemade gift, or just a treat that's worth sharing. Barbara Lento, Houston, Pennsylvania

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Trail Mix ClustersThese delicious snacks make wonderful gifts, and although they look and taste like they came from an expensive chocolate shop, they couldn't be more guilt-free. The dried fruit and nuts are heart-healthy and full of fiber. Bet you can't eat just one! Alina Niemi, Honolulu, Hawaii

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Pretzel Strawberry BarkThis is my candy version of the classic strawberry pretzel dessert. It uses ruby chocolate, which is fairly new on the market. If you can't find it, you can substitute white chocolate in its place. James Schend, Dairy Freed

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Coconut Almond CandyThe secret ingredient in this homemade candy is a true surpriseno one tasting these delicious morsels will guess whats in the sweet, creamy filling! Katrina Smith, Lawrence, Kansas

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Nut Butter CupsMy indulgent, nutty treat is simple to make and looks fabulous. At our house, we use all-natural ingredients for them. Courtney Stultz, Weir, Kansas

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Rainbow StrawberriesDip fresh strawberries in melted candy-coated discs to create a rainbow of color. Or get adventurous and make a unicorn. The creative possibilities are endless. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Crunchy Candy ClustersThese cereal and marshmallow clusters are so simple that I make them for the holidays each year, as my family looks forward to them. Faye O'Bryan, Owensboro, Kentucky

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Peeps HouseCreate a sweet house for your favorite Easter basket treat. Use pastel candies to decorate the roof and nest. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Coconut Creme ChocolatesI'm a proud wife, mom of three and grandma of many. I've cooked many things over the years, including these marshmallowy chocolates. Dolores Wilder, Texas City, Texas

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Lemon BarkI wasn't a fan of white chocolate until I made this candy. It's tangy, sweet and creamy all at the same time. The bark was a lovely treat during a springtime shower but would be nice year-round. Diana Wing, Bountiful, Utah

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Chocolate-Covered PretzelsThese chocolate-covered pretzels came from my grandma, who loves to make candy and treats for my students. I have followed in her footsteps and make these for people at work and for other family members. Aimee Worth, Fair Oaks, California

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White Chocolate Easter Egg CandiesCandy making can be easy! Have kids help roll the candies in sprinkles, colored sugar or jimmies. Store in an airtight container in the refrigerator. Taste of Home Test Kitchen

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Chocolaty Peanut ClustersI turn to my slow cooker to prepare these convenient chocolate treats. Making candies couldn't be any easier! Pam Posey, Waterloo, South Carolina

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Jelly Bean BarkHomemade Easter candy really doesn't get easier than this. It's so simpleall you need are three ingredients, a microwave and a pan! It makes a perfect gift. Mavis Dement, Marcus, Iowa

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Soft Chewy CaramelsOne of my first experiences with cooking was helping my mother make these caramels. We'd make up to 12 batches each year. Today, I do at least 95 percent of the cooking at home, but my wife does much of the baking. Robert Sprenkle, Hurst, Texas

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Orange GumdropsI get nothing but rave reviews when I make these gumdrops and usually have to prepare three batches. The refreshing orange flavor is a nice change from the usual chocolate holiday candies. Becky Burch, Marceline, Missouri

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Chocolate-Covered EggsThese pretty little candies beat any store-bought variety hands down! Decorating them can take as little or as much effort as you like. The looks of delight on the faces of those who try them make every minute worth it. Louise Oberfoell, Bowman, North Dakota

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Turtle Dove NestsInspired by the traditional carol "The Twelve Days of Christmas," our Test Kitchen staff created these cute chocolate nests. With jelly bean eggs, they would make fun treats for Easter, too. Taste of Home Test Kitchen, Greendale, Wisconsin

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Pinwheel MintsBoth my grandmother and my mom used to make these eye-catching confections as a replacement for ordinary mints. When I offer them at parties, guests tell me the candies are wonderful, and then ask how I created the pretty swirl pattern. Marilou Roth, Milford, Nebraska

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Marshmallow PopsMaking these pops is a fun activity for a children's party because any age can participate. Customize them for holidays or special occasions by rolling them in coordinating colored sprinkles. Marcia Porch, Winter Park, Florida

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Magic WandsThese fun and colorful wands don't need to be made by a magician to be magical. You can change the colors to fit any party theme. Renee Schwebach, Dumont, Minnesota

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Marbled Orange FudgeThis decadent treat doesn't last long at our house. The Creamsicle flavor of this soft fudge brings on the smiles. Bright orange and marshmallow swirls make it a perfect takealong for events and get-togethers. Diane Wampler, Morristown, Tennessee

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The post Is It Safe to Eat Dyed Easter Eggs? appeared first on Taste of Home.

You’ve created the perfect holiday menu for your family’s upcoming gathering. But there’s one problem: You only have one oven and limited refrigerator space for make-ahead side dishes.

With a batch of homemade rolls, and not one but two potato recipes roasting in the oven, where will you ever find the space to cook a whole ham?

Don’t worry. Your slow cooker will save the day! Here’s how to make Crockpot ham.

How long does it take to cook a precooked ham?

It dependsbut usually about five hours. Since most hams are precooked, regardless of the cooking method you choose, you’re really heating rather than cooking. With the slow cooker set on low, put the ham in about five hours before dinner. That’s for an eight to 10-pound bone-in ham.

Editor’s Tip: For a fall-apart tender ham, let it cook longer; 10 to 12 hours on low. This method is perfect for families who prefer a more casual dinner of shredded hot ham and roll sandwiches. It’s also the best for making any leftover ham recipes.

How to Heat a Ham in a Slow Cooker

Preparing a slow-cooked ham could not be simpler. You’ll need a ham, a slow cooker and a few simple ingredients to make a moist, perfectly glazed ham. It will be a beautiful centerpiece for your holiday spread!

Ingredients

• 1 (8 to 10 pound) bone-in half ham
• 1-1/2 cups ginger ale

Glaze:

• 1/4 cup honey
• 1/2 teaspoon ground mustard
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon

Directions

Step 1: Put the ham in the slow cooker

Place your ham into your slow cooker cut side down. Pour the ginger ale over the ham, then cover and cook on low for four to five hours until heated through.

Step 2: Glaze

In a small bowl, whisk together the glaze ingredients. Then remove the lid from the slow cooker and evenly pour the glaze over the ham. You can use a basting brushto ensure every nook and cranny gets coated in the sticky glaze.

Cover and cook on low for an additional 30 minutes.

Step 3: Carve

Carefully remove the ham from the slow cooker and transfer it to a large carving board. Tent with foil and let it rest for 15 to 20 minutes. Then, using an electric carving knife, cut the ham into even slices and arrange them on a platter. Serve warm and enjoy.

Editor’s Tip: Not sure how to carve around the ham bones? Read this guide to learn how to carve a ham.

How do you reheat a ham without drying it out?

On the off chance that there are leftovers, the secret to keeping leftover ham juicy is adding back moisture while warming it.

Here are our favorite ways to reheat ham that won’t dry it out:

• Your slow cooker can help you reheat the ham. Place cooked ham slices in a slow cooker on low along with some additional liquidmore ginger ale will do, but you can add broth, barbecue sauce, hoisin sauce, orange juice or apple cider. Cook until heated through.
• Simmer leftover ham on the stovetop with a cup of water or broth for a couple of minutes until heated through.
• In a pinch? You can also microwave leftover ham. Add some liquid (ginger ale, broth, water, etc.) to a covered, microwave-safe container and zap until steaming and heated through.

Tips for Cooking Ham in a Slow Cooker

For perfect results, follow these tried-and-true tips for the best ham.

Pick up a bone-in ham

While you can prepare a boneless ham in the slow cooker, we find that bone-in hams yield more tender, flavorful and moist results. This is because the bone helps the ham heat more evenly since it conducts heat. The bone also contains key proteins like albumin and collagen, which enrich the ham with flavor and moisture.

Spiral hams are a convenient option for those leery of carving. Just know spiral hams can dry out faster than other types of ham (even in the slow cooker).

Consider ham butt vs. ham shank

When choosing a ham, you’ll likely have a choice between either a butt or shank portion. While both can be made successfully in a slow cooker, they each have a set of pros and cons to consider:

• Ham Butt: The ham butt is the half that will usually fit best in a slow cook due to its even rounded shape. While this portion may be the easier fit, the butt portion tends to not be as flavorful or moist since it’s leaner than the shank. It is also more difficult to carve into slices since it has two bones running through it.
• Ham Shank: When it comes to flavor, moisture and ease of cutting, the shank portion of the ham is where it’s at. The shank comes from the upper portion of the leg just below the butt and contains more fat and marbling than the butt. The major drawback to the shank is that its shape doesn’t fit as easily into most standard-size slow cookers.

Calculate how long to cook ham based on its size

For best results, we recommend purchasing an instant-read thermometer and warming your ham, regardless of size, until it reaches an internal temperature of 140F.

As a rule of thumb, an eight to 10-pound precooked ham will take about four to six hours on low in a slow cooker. But a smaller ham that’s four to six pounds may only need two to three hours when cooked on low. If you opt for a smaller ham, consider cutting the glaze measurements down a bit so as not to overpower the sweetness of the meat.

Ultimately, Crockpot ham is a forgiving recipe as long as you’re cooking on low and keeping ham moist with enough ginger ale in the crock.

Cook on low heat

While you may be tempted to blast your ham on high (we’re just reheating it, after all), warm your ham in a slow cooker low and slow. Warming a ham on high runs a higher risk of drying out the ham and making it tough. Using your slow cooker’s low setting will yield a ham that’s much more juicy, tender and flavorful.

Let the ham rest

While ham doesn’t look like a steak, the same rule about resting your meat applies. Cutting into a ham before it rests will cause those precious juices to run right out onto your cutting board. Before carving, let your ham rest for 15 to 20 minutes to allow those internal juices to settle and redistribute throughout the ham’s interior.

What other ingredients can be used for Crockpot ham?

For an extra sweet touch, rub the ham with 1/4 cup of brown sugar before adding it to the slow cooker. It’s an addition that’s simply divine!

If you enjoy hams with a sweet, maple-like glaze, then consider trying root beer as your cooking liquid in addition to the brown sugar rub. Its robust notes of vanilla, sarsaparilla, molasses and cinnamon pair perfectly with ham. Follow the recipe, as written above, swapping the ginger ale for root beer.

While we do love the subtle bite the ginger ale gives a Crockpot ham, there’s another super easy tweak you can use when making ham in a slow cooker. If you’re feeling adventurous, use a slightly spicy brand of ginger beer, such as Reed’s, for a stronger ginger flavor.

The post How to Cook a Crockpot Ham appeared first on Taste of Home.

Let’s face it. Pranks are that much funnier when they involve food. When it comes to April Fools’ Day food pranks, we think these modern versions take the cake, and you can easily try them at home! Here are seven of our favorites.

1. Surprise jelly beans

Jelly Belly jelly beans come in all sorts of delicious flavors. Bertie Bott’s Every Flavour Beans, inspired by the Harry Potter films, come in all sorts of disgusting and unexpected flavors. We’re talking Sardine, Black Pepper, Grass, Horseradish, Vomit, Earwax, Earthworm, Spaghetti, Spinach and Soap. Switch up some of the delicious for some of the disgusting, and watch for the reaction!

2. Swap sugar for salt

Don’t you hate it when you cook a nice meal, and someone grabs for the salt shaker before even having a taste? Well, here’s your chance to teach them a lesson: put sugar in the salt shaker, and see what happens next.

3. Brussels sprouts lollipops

For this one, you’ll need lollipop sticks and either wrapping paper, aluminum foil or actual Tootsie-Pop or Blow-Pop wrappers. We suggest NOT cooking the Brussels sprouts first because the aroma of cooked Brussels sprouts would likely give this prank away. Once they’re ready, just attach each Brussels sprout to a lollipop sticks and wrap it in its covering.

After you pull this prank on your kids, you can use the leftover sprouts in any of these Brussels sprouts recipes. Your kids may like it so much, they might even decide not to prank you back!

4. “Pizza” delivery

“How about some pizza, kids?”

“Sure, Mom” they say…until they open the pizza box and see that it’s filled with fresh vegetables. After a round of groans (theirs) and laughs (yours), you can serve the actual pizza. In fact, you can make it yourself with these easy pizza recipes that are even better than delivery.

5. Frozen cereal

“Fix a bowl of cereal the night before and stick it in the freezer so it’s frozen when breakfast time rolls around,” advises the Family Education website in its rundown of harmless pranks. “Before serving your kids, splash a little milk on top to hide the frozen cereal underneath. For an added bonus, freeze the spoon in the bowl, too!”

6. Cauliflower popcorn

Movie night takes a surprising turn when you swap popcorn for this healthy veg. Follow our cauliflower popcorn recipe and toss each piece into a popcorn box for extra shock value. It’ll be hard to notice the difference! Serve with dipping sauces, like buffalo sauce, to make it a kid-friendly healthy snack.

7. “Frozen” milk

Another prank from Family Education involves milk that won’t pour. It’s not frozen (because that would be too obvious). Rather, it’s milk that you solidify with powdered gelatin. Simply mix the gelatin with water and let stand for five minutes while you you warm up a glass of milk in the microwave. Then, mix the gelatin into the warm milk, and refrigerate for two hours. Finally, offer a plate of after school cookies with the glass of milk and wait for their reactions.

The Best Recipes for April Fools' Day

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April Fools Berry SodaYour family will pucker up to one of our favorite April Fools food pranks! These berry "beverages" look inviting to sip, but they're actually gelatin that's tricky to suck through a straw, so keep some spoons handy. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Ice Cream Cone TreatsI came up with this recipe as a way for my grandkids to enjoy Rice Krispies treats without getting sticky hands. You can also pack the cereal mixture into paper cups and insert a wooden pop stick to create pops. Mabel Nolan, Vancouver, Washington

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Pizza for DessertAt first glance, people might think this colorful "pizza" is a savory snack. But truth comes in the tasting! Kids get a kick out of the fun candy toppings.Sandy Gibbons, Ocean Park, Washington

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April Fools CakeThis recipe is so easy to put together, and it's so tasty it will be requested more than just on April Fool's Day! Julie Foltz, Newport News, Virginia

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Ice Cream Cone CupcakesChances are, serving these ice cream cone cupcakes to kids will create a core memory for them. They mimic the look of a cone of ice cream butsurprise!are filled with all the delicious components of a cupcake.

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Sunny-Side-Up DessertMy boys love this sweet take on eggs and toast. To make the "egg yolk," you can use all sorts of fruit, or even vanilla or butterscotch pudding. Crystal Jo Bruns, Iliff, Colorado

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Pine Cone CookiesCharming, clever and always a hit at holiday gatherings, these snowy pine cone cookies will become a new family tradition.

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Candy Onion RingsFool even the most seasoned foodie with this basket of onion rings. Graham cracker crumbs coat Twizzlers to create the illusion of deep-fried goodness. Taste of Home Test Kitchen

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The post The Best April Fools’ Food Pranks (We’re Not Kidding) appeared first on Taste of Home.