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

Tennessee Onions

Nancy Mock — Thu, 19 Dec 2024 06:47:01 +0000

Ingredients

5 tablespoons butter, divided
3 pounds Vidalia onions, sliced into 1/4-in. rings
2 teaspoons packed brown sugar
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1-1/4 cups shredded mozzarella cheese
1-1/4 cups shredded cheddar cheese
3/4 cup grated Parmesan cheese
Handful fresh parsley, chopped

Text Ingredients

Directions

Preheat oven to 350°. Grease a 13x9-in. baking dish.

In a large microwave-safe bowl, microwave butter for 30 seconds or until melted. Add sliced onions; toss to coat. In a small bowl, stir together brown sugar, thyme, garlic powder, salt, smoked paprika, oregano, mustard, pepper and cayenne. Pour spice blend over onions; toss to coat.
In a large bowl, combine shredded mozzarella, shredded cheddar and grated Parmesan cheese. Measure 3/4 cup of the cheese mixture; set aside for later use.
Arrange half of the seasoned onions in the bottom of the prepared baking dish. Layer half of the remaining cheese mixture over the onions. Repeat with remaining onions and remaining cheese mixture. Cube the remaining 4 tablespoons butter; arrange on top of the cheese. Cover baking dish with foil. Bake, covered, for 45 minutes. Remove the foil; bake, uncovered, another 20 minutes. Sprinkle reserved 3/4 cup cheese mixture on top of the onions. Bake another 10 minutes or until cheese is melted and bubbly.
Transfer to a wire rack to slightly cool. Sprinkle with fresh parsley. Serve warm.

Nutrition Facts

1 serving: 281 calories, 19g fat (11g saturated fat), 57mg cholesterol, 727mg sodium, 17g carbohydrate (10g sugars, 2g fiber), 12g protein.

Candied Lemon Peel

Risa Lichtman — Tue, 10 Dec 2024 02:17:57 +0000

Ingredients

8 medium lemons
2 cups sugar
2 cups water
1-1/2 cups superfine sugar

Text Ingredients

Directions

With a sharp knife, trim off both ends of lemon and cut into four wedge-shaped sections. Loosen and remove peel with a spoon (save fruit for another use).

Place peel in a large heavy saucepan and cover with cold water, bring to a boil. Cover and cook for 30 minutes. Cool for 5 minutes, carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips.
In another saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Add lemon strips, bring to a boil. Reduce the heat; simmer, uncovered, until peels are transparent, 50-55 minutes, stirring occasionally.
Using a slotted spoon, transfer strips to wire racks placed over a baking pan. Let stand for 1 hour. Sprinkle superfine sugar into an ungreased baking sheet. Sprinkle strips over sugar; toss to coat. Let stand for 8 hours or overnight, tossing occasionally. Store in an airtight container.

Nutrition Facts

1/2 ounce-weight: 48 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 13g carbohydrate (12g sugars, 0 fiber), 0 protein.

Greek Yogurt Cheesecake

Kate McKiernan — Sat, 30 Nov 2024 06:45:53 +0000

Ingredients

1-1/2 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
2 large eggs, room temperature
1-1/4 cups plain Greek yogurt
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 tablespoon cornstarch

Text Ingredients

Directions

Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil, set aside.

In a large bowl, combine graham crackers, sugar and melted butter. Press crumbs into the bottom of prepared pan and about 1 inch up the sides. Place on baking sheet, bake until lightly browned, 8-10 minutes. Cool completely.
Increase oven temperature to 450°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in Greek yogurt, lemon juice, cornstarch and vanilla until smooth and fluffy, 1-2 minutes. Pour filling over cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake 15 minutes. Decrease oven temperature to 225°; bake until just set, about 1-1/4 hours. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove from oven, refrigerate overnight, covering when completely cooled.
Loosen sides from pan with a knife. Remove rim from pan; serve.

Nutrition Facts

1 slice: 238 calories, 15g fat (8g saturated fat), 67mg cholesterol, 174mg sodium, 23g carbohydrate (15g sugars, 0 fiber), 4g protein.

Peach Cheesecake

Molly Allen — Thu, 28 Nov 2024 06:46:18 +0000

Ingredients

2 cups graham cracker crumbs
1/2 cup butter, melted
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon almond extract
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 cup packed brown sugar
3 large eggs, room temperature
1 cup sour cream
3/4 cup peach preserves
1 tablespoon grated lemon zest
3/4 teaspoon vanilla extract
1 cup finely chopped peeled fresh peaches
TOPPING:
2 cups finely chopped peeled fresh peaches
3 tablespoons water, divided
2 tablespoons sugar
1/4 teaspoon vanilla extract
1 tablespoon cornstarch
1/4 cup oven-roasted sliced almonds, optional

Text Ingredients

Directions

Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil, set aside.

In a large bowl, combine graham crackers, melted butter, sugar, cinnamon and almond extract. Press crumbs into the bottom of prepared pan and about 1 inch up the sides. Place on baking sheet, bake until lightly browned, 8-10 minutes. Cool completely.
Increase oven temperature to 450°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in sour cream, peach preserves, lemon zest and vanilla until smooth and fluffy, 1-2 minutes. Fold in diced peaches. Pour filling over cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 15 minutes.
Decrease oven temperature to 225°; bake until just set, about 1-1/2 hours. Turn oven off; let cheesecake sit 30 minutes, or until center is completely set. Open oven door and let cool in oven. Remove from oven and roasting pan; remove and discard foil. Refrigerate overnight, covering when completely cooled.
In a large skillet, over medium heat, bring peaches, 2 tablespoons water, sugar and vanilla to a simmer. Reduce heat, cook until tender, 2-3 minutes.
In a small bowl, whisk remaining tablespoon of water and cornstarch until dissolved. Pour mixture into peaches; cook, stirring constantly until thickened, 1-2 minutes longer. Cool completely.
Loosen sides from springform pan with a knife. Remove rim from pan. Spread peach compote in an even layer on top of cheesecake. If desired, sprinkle with sliced almonds.

Nutrition Facts

1 slice: 479 calories, 28g fat (16g saturated fat), 119mg cholesterol, 283mg sodium, 54g carbohydrate (42g sugars, 1g fiber), 6g protein.

Sugar Cookie Fudge

Kelsey Dimberg — Thu, 28 Nov 2024 06:46:24 +0000

Ingredients

2 cans (14 ounces each) sweetened condensed milk
2 packages (6-1/4 ounces each) sugar cookie mix
2 packages (12 ounces each) white chocolate chips
4 tablespoons butter
1-1/2 teaspoons vanilla extract
3 tablespoons sprinkles

Text Ingredients

Directions

Line an 8-in. square baking dish with pan with parchment, letting ends extend over sides.

In a large saucepan, heat sweetened condensed milk over medium heat. Once hot, stir in sugar cookie mix. Cook, stirring constantly, 4-5 minutes. Stir in white chocolate chips, butter and vanilla extract; stir until smooth, 3-4 minutes. Remove from heat; pour into prepared baking dish. Smooth into an even layer; top with sprinkles.
Allow fudge to set at room temperature 1-2 hours. Cover; refrigerate at least 2 hours or until chilled and set. Remove fudge from baking dish using edges of parchment paper; transfer to a cutting board. Cut into 1-in. squares.

Nutrition Facts

1 piece: 383 calories, 16g fat (9g saturated fat), 27mg cholesterol, 129mg sodium, 54g carbohydrate (46g sugars, 1g fiber), 6g protein.

Garam Masala

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

Ingredients

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

Text Ingredients

Directions

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

Nutrition Facts

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

Slow-Cooker Chicken and Dumplings

Sharon Lehman — Wed, 11 Dec 2024 04:06:25 +0000

Ingredients

1 small onion, chopped
1 cup chopped carrot
1 cup chopped celery
1 garlic clove, minced
2 pounds boneless skinless chicken thighs or boneless skinless chicken breasts
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried marjoram
2 cans (10 ounces each) condensed cream of chicken soup, undiluted
1 cup reduced-sodium chicken broth
1 cup frozen or canned peas, drained
1 can (6 ounces) large refrigerated buttermilk biscuits
Chopped fresh parsley, optional

Text Ingredients

Directions

Place onion, carrot, celery and garlic in a greased 6- or 8-qt. slow cooker; stir. Place chicken thighs or breasts on top. Sprinkle with oregano, salt, pepper and marjoram.

In a small bowl, stir together cream of chicken soup and broth; pour over chicken. Cover; cook on low 4-5 hours or high 2-3 hours or until chicken is cooked through.
Shred chicken with two forks. Stir in peas. Cut biscuits into 4 pieces each; arrange on top of chicken. Cook on high 1 to 1-1/4 hours or until biscuits are cooked through. If desired, top with chopped parsley and additional pepper.

Nutrition Facts

1 serving: 281 calories, 10g fat (3g saturated fat), 69mg cholesterol, 1073mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 27g protein.

Pecan Pie Cheesecake

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

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

French Apple Cake

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

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

Keto Chili

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

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

Corn Ice Cream

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

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

Gremolata Pasta Salad

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

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

Banana Cream Shortcake

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

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

Curry Chicken Salad Sandwiches

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

Ingredients

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

Text Ingredients

Directions

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

Nutrition Facts

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

Poblano Soup

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

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

Pumpkin Soup

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

Ingredients

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

Text Ingredients

Directions

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

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

Seafood Stuffing

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

3/4 cup: 231 calories, 8g fat (4g saturated fat), 149mg cholesterol, 793mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 21g protein.

Snickerdoodle Cheesecake Bars

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

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

Cranberry Jalapeno Dip

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

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

Slow-Cooker Cheesy Potatoes

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

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

Smoked Salsa

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

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

Easy Roasted Vegetable Soup

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

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

Cream of Vegetable Soup

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

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

Biscoff Cheesecake

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

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

Maple Fudge

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

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

Crinkle Cake

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

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

Greek Tuna Salad

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

Ingredients

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

Text Ingredients

Directions

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

Nutrition Facts

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

Italian Sausage Stuffing

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

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

Jiffy Cornbread Dressing

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

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

Cream of Onion Soup

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

Ingredients

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

Text Ingredients

Directions

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

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

Nutrition Facts

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