Recipes by Meal | 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

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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.

How to Make a Charcuterie Board

Lauren Pahmeier — Wed, 18 Dec 2024 18:00:15 +0000

Ingredients

CHEESES:
Boursin garlic and fine herbs cheese
Smoked Gouda cheese
Mimolette cheese
Havarti cheese
Blue cheese
Southern Pimiento Cheese Spread
MEATS:
Thinly sliced prosciutto
Thinly sliced soppressata
Thinly sliced calabrese
Mortadella
BREAD AND CRACKERS:
Thyme Sea Salt Crackers
Baguette slices or crostini
Rye crackers
FRUITS AND VEGETABLES:
Sweety drop peppers
Seedless red, green and purple grapes
Dried apricots
PICKLES AND NUTS:
Marinated Olives
Rosemary Walnuts
Cornichons or gherkins
Marcona almonds
CONDIMENTS:
Stone-ground mustard
Honey
Fig spread

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Directions

On a large platter or cutting board, arrange cheeses, meats, breads, crackers, fruits, vegetables, pickles and nuts. Place condiments in small jars or bowls; tuck among bread and crackers.

Nutrition Facts

1 serving: 447 calories, 23g fat (9g saturated fat), 48mg cholesterol, 1353mg sodium, 47g carbohydrate (23g sugars, 2g fiber), 15g protein.

Apple Roses

Val Goodrich — Tue, 17 Dec 2024 15:41:34 +0000

Ingredients

2 medium firm apples, thinly sliced
2 tablespoons lemon juice
2 tablespoons water
1 package (17.30 ounces) frozen puff pastry, thawed
3 tablespoons apricot preserves
1/2 teaspoon ground cinnamon
Confectioners' sugar, for dusting

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Directions

Thaw one sheet of puff pastry dough; reserving the other sheet for future use.

Preheat oven to 400°. Generously grease a standard 6-cup muffin tin.
In a large microwave-safe bowl, combine apple slices, lemon juice and water. Microwave until apples are pliable, 2-3 minutes. Drain; discard liquid. Pat apples dry.
On a lightly floured surface, unfold thawed puff pastry dough (roll out slightly, if desired); cut into six 1-1/2-in. strips.
Place apricot preserves in a small bowl; microwave about 30 seconds or until just warm. Brush preserves on puff pastry strips. Arrange apple slices on each strip, overlapping each apple, leaving about 1/4-in. of the rounded apple edge sticking out over the puff pastry. Sprinkle with cinnamon. Starting from one end, roll up strips, keeping the apple slices in place. Press edges together to seal. Place apple roses into prepared muffin tins.
Bake until puff pastry is lightly browned and flaky and apples are tender, 30-35 minutes. (Cover loosely with foil if roses brown too quickly). Dust with confectioners' sugar.

Nutrition Facts

1 apple rose: 250 calories, 11g fat (3g saturated fat), 0 cholesterol, 139mg sodium, 37g carbohydrate (10g sugars, 4g fiber), 3g protein.

Orange Olive Oil Cake

Val Goodrich — Tue, 17 Dec 2024 15:19:20 +0000

Ingredients

2 large eggs
2/3 cup sugar
1/2 cup extra virgin olive oil
1/3 cup 2% milk
1 tablespoon grated orange zest
3 tablespoons orange juice
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar

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Directions

Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, orange zest and orange juice.

In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely in pan before removing; remove parchment. Dust with confectioners' sugar.

Nutrition Facts

1 slice: 214 calories, 12g fat (2g saturated fat), 38mg cholesterol, 126mg sodium, 24g carbohydrate (14g sugars, 0 fiber), 3g protein.

No-Yeast Pizza Dough

Nancy Mock — Fri, 13 Dec 2024 06:46:44 +0000

Ingredients

2 cups all-purpose flour (plus more for dusting)
2 teaspoons baking powder
1 teaspoon salt
2/3 cup 2% milk
1/4 cup plus 2 tablespoons olive oil, divided
Optional pizza toppings (pizza sauce, shredded mozzarella cheese, sliced pepperoni, cooked sausage crumbles, sliced olives and/or fresh basil)

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Directions

In a large bowl, stir together flour, baking powder and salt. Pour in milk and ¼ cup of olive oil; stir ingredients until dough just comes together.

Turn dough onto a lightly floured surface. Knead the dough 10 times or until smooth and uniform.
To make a pizza, preheat oven to 450°. On a lightly floured surface, use fingertips to press dough into an 8-inch square. (Add more flour to the board if the dough is sticking.) Brush a 15x10x1-in. baking sheet lightly with about a tablespoon of olive oil. Place pizza dough square in the center of the pan. Brush surface of dough with another tablespoon of olive oil. Top dough with preferred toppings, such as pizza sauce, shredded mozzarella cheese, fresh herbs, cooked meats and veggies. Bake 12-14 minutes, until crust is puffed, lightly browned and baked through and cheese is melted and bubbly. Transfer to a cutting board; let slightly cool. Slice into four pieces; serve.

Nutrition Facts

1 slice: 441 calories, 22g fat (3g saturated fat), 3mg cholesterol, 851mg sodium, 53g carbohydrate (2g sugars, 2g fiber), 8g protein.

Potato Galette

Suzanne Podhaizer — Thu, 12 Dec 2024 06:50:42 +0000

Ingredients

3 tablespoons butter
1 tablespoon olive oil
2 shallots, thinly sliced
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
4 medium Yukon Gold potatoes, sliced 1/8-in. thick
1-1/2 cups shredded Parmesan cheese
2 teaspoons minced fresh thyme

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Directions

Preheat oven to 425°. In a large cast-iron skillet, heat butter and olive oil over medium heat. Add shallots and garlic; cook until tender, 1-2 minutes. Transfer to a large bowl. Stir in potatoes, salt and pepper; toss to combine.

Layer potatoes in the same skillet, alternating with Parmesan cheese and fresh thyme. Pour remaining butter mixture over top of layered potato mixture. Bake until potatoes are tender and edges are golden brown, 45-50 minutes. Let cool 15 minutes. Slice into wedges; serve immediately.

Nutrition Facts

1 serving: 228 calories, 10g fat (6g saturated fat), 22mg cholesterol, 599mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 9g 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

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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.

Fluffernutter Sandwich

Nancy Mock — Mon, 09 Dec 2024 17:15:53 +0000

Ingredients

2 slices white bread
3 tablespoons creamy peanut butter
3 tablespoons marshmallow fluff

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Directions

Spread over peanut butter over one slice of white bread. Spread marshmallow fluff over second slice of bread; place over top. Cut into triangles and serve.

Nutrition Facts

1 sandwich: 509 calories, 27g fat (5g saturated fat), 0 cholesterol, 504mg sodium, 56g carbohydrate (20g sugars, 4g fiber), 16g protein.

Potatoes au Gratin Gruyere

Kelsey Dimberg — Sun, 08 Dec 2024 06:46:22 +0000

Ingredients

8 cups sliced Yukon gold potatoes (1/8-inch slices)
3 tablespoons all-purpose flour
2 teaspoons minced fresh thyme, divided
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper, optional
1-1/2 cups (6 ounces) shredded Gruyere or Swiss cheese, divided
1-1/3 cups heavy whipping cream
2 tablespoons melted butter

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Directions

Preheat oven to 325°. Place potatoes, flour, 1 teaspoon thyme, salt, salt, garlic powder, pepper, nutmeg and if desired, cayenne, into a large bowl; toss to coat.

Layer half of the potatoes into a greased 13x9-in. baking dish. Sprinkle with 3/4 cup Gruyere cheese. Layer the remaining potatoes on top. Pour cream and melted butter evenly over potatoes. Cover and bake 1 hour. Uncover; sprinkle with remaining 3/4 cup Gruyere and 1 teaspoon thyme. Bake until potatoes are fork tender, about 20 minutes longer.

Nutrition Facts

3/4 cup: 294 calories, 18g fat (11g saturated fat), 55mg cholesterol, 266mg sodium, 24g carbohydrate (2g sugars, 3g fiber), 9g protein.

Candy Cane Danish

Nancy Mock — Sat, 07 Dec 2024 06:45:55 +0000

Ingredients

FILLING:
8 ounces cream cheese, softened
1/2 cup sugar
1-1/2 teaspoons vanilla extract
1 teaspoon lemon juice
1/2 teaspoon almond extract
PASTRY:
2 cans (8 ounces each) refrigerated crescent rolls
1 can (10-1/2 ounces) strawberry pie filling
GLAZE:
1/2 cup confectioners' sugar
1-1/2 teaspoons light corn syrup
1 to 1-1/2 teaspoons 2% milk

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Directions

In a large bowl, combine softened cream cheese, sugar, vanilla extract, lemon juice and almond extract. Use a hand mixer to blend together until mixture is light and smooth, 2-3 minutes. Set aside.

Preheat oven to 375°. Line a 18x13-in. baking sheet with parchment paper. Open tubes of crescent roll dough; gently unroll and separate dough triangles. Create a candy cane shape; beginning at the curved end, place a dough triangle on the prepared baking sheet with the short end on the inside and the long, pointed end facing out. Place a second triangle on the sheet to slightly overlap the first one; continue with the rest of the dough triangles to create a candy cane shape. Press seams together where they overlap; trim a little away if the dough is too thick in spots.
Use a rubber spatula to spread cream cheese filling down the length of the dough, leaving about a 1/2-in. of the inside dough edge uncovered. Next, add strawberry pie filling on top of the cream cheese; add berry pieces from the filling first, then add sauce around them, being careful not to overfill. Starting at the bottom, fold the dough point over and tuck it under the candy cane to snugly enclose the filling. Continue with remaining dough triangles. Pinch both ends of the candy cane closed.
Bake in preheated oven 12-15 minutes, or until the dough is browned and puffed. Transfer to a wire rack to completely cool.
Place confectioners' sugar, corn syrup and 1 teaspoon milk into a small bowl. Whisk into a smooth glaze; if mixture is too dry, whisk in another 1/2 teaspoon milk. Spread a thin layer of glaze on the dough strips of the candy cane; let glaze dry. Slice; serve.

Nutrition Facts

1 serving: 343 calories, 16g fat (8g saturated fat), 23mg cholesterol, 423mg sodium, 46g carbohydrate (28g sugars, 0 fiber), 5g protein.

Smoked Steak

Molly Allen — Tue, 29 Oct 2024 12:42:35 +0000

Ingredients

2 beef ribeye steaks (3/4 pound each)
1-1/2 teaspoons salt
1 teaspoon coarsely ground pepper

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Directions

Sprinkle steaks with salt and pepper.

Preheat smoker to 225°. Add wood chips or pellets to smoker according to manufacturer’s directions. Place steaks in smoker. Smoke for 1 hour or to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the smoker. Let stand 5 minutes before serving.

Nutrition Facts

1 steak: 744 calories, 54g fat (22g saturated fat), 200mg cholesterol, 1925mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 60g protein.

Sweet Potato Gnocchi

Nancy Mock — Mon, 11 Nov 2024 15:45:31 +0000

Ingredients

2 pounds cubed peeled sweet potatoes
3-1/2 cups all-purpose flour, plus extra for rolling
2 teaspoons salt
1 large egg, room temperature
1/4 cup butter
1 tablespoon fresh sage
Optional: Additional melted butter, grated Parmesan, coarsely ground pepper, minced fresh sage

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Directions

Bring a large pot of water to a boil. Add sweet potatoes; cook until fork-tender, 15-20. Drain; mash sweet potatoes until smooth.

Place sweet potato, flour, salt and egg in a large bowl; work with your hands until a smooth dough forms. Knead 3-4 minutes or until dough is soft and uniform. Roll dough into a 1/2-inch wide rod. With a knife, cut into 1-in. bite-sized pieces.
Bring a fresh pot of water to a boil. Add gnocchi; cook until pieces float to the top, 7-8 minutes. Use a slotted spoon to transfer to a plate as they float to the top.
In a large skillet, melt butter over medium heat. Add gnocchi; cook until lightly browned on the edges, spooning the butter over the gnocchi as they cook, 8-10 minutes. Add sage; stir until fragrant, about 1 minute. Serve gnocchi in bowls. If desired, drizzle with additional melted butter, sprinkle with Parmesan, additional sage and pepper, if desired.

Nutrition Facts

1 cup: 476 calories, 9g fat (5g saturated fat), 51mg cholesterol, 944mg sodium, 86g carbohydrate (7g sugars, 7g fiber), 11g protein.

Root Beer Float

Ceara Milligan, Val Goodrich — Wed, 04 Dec 2024 06:45:35 +0000

Ingredients

1-1/2 cups vanilla ice cream
1 can or bottle (12 ounces) root beer

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Directions

Chill a glass mug in the freezer 10-20 minutes.

Scoop vanilla ice cream into chilled mug. Gently pour root beer over ice cream. Serve immediately.

Nutrition Facts

1 float: 584 calories, 22g fat (13g saturated fat), 87mg cholesterol, 239mg sodium, 94g carbohydrate (87g sugars, 1g fiber), 7g 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

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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

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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.

Miso Soup

Vivian Jao — Thu, 28 Nov 2024 06:45:03 +0000

Ingredients

4 cups reduced-sodium vegetable broth or water
2 teaspoons dashi powder
1-in. piece fresh gingerroot
1 package (16 ounces) silken firm tofu, diced
1/4 cup miso paste
1 tablespoon (1/8 ounce) wakame flakes or chopped nori sheets
1 tablespoon reduced-sodium soy sauce, optional
3 green onions, thinly sliced

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Directions

In a Dutch oven or stock pot, bring broth, dashi and gingerroot, simmer 10-15 minutes. Discard ginger. Add tofu, miso and wakame; simmer another 2-3 minutes. If desired, add soy sauce. Ladle into bowls; garnish with green onion.

Nutrition Facts

1-1/4 cup: 233 calories, 3g fat (1g saturated fat), 0 cholesterol, 3733mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 22g protein.

Fish Stew

Julie Laing — Wed, 27 Nov 2024 15:26:55 +0000

Ingredients

3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped celery
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme
2 teaspoons smoked paprika
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 can (14 ounces) diced tomatoes, undrained
1 jar (8 ounces) clam juice
1 cup reduced-sodium vegetable broth
1/2 cup dry white wine
1-1/2 pounds firm white fish (such as halibut, seabass, red snapper, cod or sole), pat dry and cut into 1-in. pieces
1 tablespoon capers, drained, optional
1/4 cup chopped fresh parsley

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Directions

In a Dutch oven, heat oil over medium heat. Add onion and celery; cook until tender, 4-5 minutes. Stir in garlic, tomato paste, thyme, paprika, salt, pepper and red pepper flakes; cook one minute longer. Stir in diced tomatoes, clam juice, broth and white wine. Bring to a simmer; cook 10-15 minutes. Add fish; cook until fish just begins to flake easily with a fork, 10-15 minutes. If desired, stir in capers. Top with parsley.

Nutrition Facts

1 serving: 217 calories, 8g fat (1g saturated fat), 57mg cholesterol, 830mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 23g protein.

Apple Fritters

Susan Bronson — Wed, 06 Nov 2024 19:12:31 +0000

Ingredients

GLAZE:
1-1/2 cups confectioners' sugar
3 tablespoons whole milk
1 teaspoon vanilla extract
FRITTERS:
2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2/3 cup whole milk or buttermilk
2 large eggs, room temperature, lightly beaten
3 tablespoons unsweetened applesauce
2 tablespoons butter, melted
1-1/2 teaspoons vanilla extract
2 cups chopped peeled apple
Oil for deep-fat frying

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Directions

In a large bowl, mix together confectioners' sugar, milk and vanilla extract; set aside.

In another large bowl, combine flour, sugar, baking powder, cinnamon and salt. Create a well in the center; add milk, eggs, applesauce, melted butter and vanilla extract. Use a fork to stir together until just combined. Fold in apples. Let rest 10 minutes at room temperature.
Heat oil in a cast-iron skillet to 375°. Working in batches, use a 1/4 cup measuring cup to drop batter into hot oil. Fry 2-3 minutes per side or until golden brown. Transfer fritters to paper towel-lined plates; blot dry with paper towels. Dip hot fritters into glaze; flip to fully coat. Transfer to a wire rack or sheet pan to cool.

Nutrition Facts

1 fritter: 277 calories, 8g fat (2g saturated fat), 38mg cholesterol, 254mg sodium, 48g carbohydrate (31g sugars, 1g fiber), 4g 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

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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.

Seekh Kabobs

Susan Bronson — Tue, 26 Nov 2024 14:54:29 +0000

Ingredients

2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 pound ground beef
1/2 cup grated onion
1/4 cup minced seeded jalapeno pepper
1 tablespoon minced garlic
1 tablespoon minced fresh gingerroot
1/4 cup minced fresh cilantro
1 tablespoon minced fresh mint
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garam masala
2 tablespoons canola oil
Metal or wooden skewers

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Directions

Over medium heat, preheat a small skillet. Toast cumin and coriander seeds until seeds have darkened, 1-2 minutes, stirring frequently. Cool completely. In a spice grinder, or with a mortar and pestle, grind seeds to a powder.

In a large bowl, combine ground beef, onion, jalapeno, garlic, ginger, cilantro, mint, salt, pepper, garam masala, and ground cumin and coriander; mix well. Cover; refrigerate 1 hour.
Form mixture into 4-5 in. logs. Thread onto skewers.
In a large skillet, heat oil over medium-high heat. Add kebabs, spacing 1/2-in. apart; cook until browned and crispy on the edges and meat is cooked through, 2-3 minutes per side. Repeat with remaining kebabs. Transfer to a paper towel-lined plate to drain. Serve immediately.

Nutrition Facts

1 kabob: 128 calories, 9g fat (2g saturated fat), 31mg cholesterol, 292mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 9g protein.

Hot Chocolate Dip

Nancy Mock — Mon, 25 Nov 2024 17:16:23 +0000

Ingredients

1 jar (7-1/2 ounces) marshmallow creme
2/3 cup instant hot cocoa mix (about 4 packets)
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
Assorted cookies, crackers and pretzels

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Directions

In a large bowl, beat marshmallow creme, hot chocolate mix and vanilla on low speed until blended. Add whipped topping, mix until just combined, about 30 more seconds.

Transfer to a serving bowl; cover and chill for 30 minutes. Serve with dippers of choice.

Nutrition Facts

2 tablespoons: 173 calories, 5g fat (4g saturated fat), 0 cholesterol, 125mg sodium, 30g carbohydrate (24g sugars, 1g fiber), 0 protein.

Mashed Sweet Potatoes

Kelsey Dimberg — Mon, 25 Nov 2024 06:44:57 +0000

Ingredients

6 medium sweet potatoes, peeled and cubed (about 2 pounds)
1-1/2 teaspoons salt, divided
1/2 cup whole milk
1/4 cup butter
1/3 cup maple syrup

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Directions

Place sweet potatoes and 1/2 teaspoon salt into a stock pot; add water to cover. Bring to a boil; reduce heat, cook uncovered, until potatoes are fork-tender, 15-20 minutes. Drain and return to pan.

Meanwhile, In a small saucepan, heat milk, maple syrup and butter until just warm and butter is melted; set aside.
Mash sweet potatoes while gradually adding milk mixture to reach desired consistency. Stir in remaining 1 teaspoon salt.

Nutrition Facts

3/4 cup: 239 calories, 6g fat (4g saturated fat), 17mg cholesterol, 510mg sodium, 44g carbohydrate (23g sugars, 4g fiber), 3g protein.

Nothing Bundt Cake Copycat

Kelsey Dimberg, Val Goodrich — Sun, 24 Nov 2024 07:00:23 +0000

Ingredients

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

Text Ingredients

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

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

Nutrition Facts

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

Chicken Francese

Camille Berry — Sun, 24 Nov 2024 06:46:05 +0000

Ingredients

1 pound boneless skinless chicken breasts
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup all-purpose flour
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 large egg, beaten
1/4 cup olive oil
SAUCE:
1 cup reduced-sodium chicken broth
1/2 cup dry white wine
1/3 cup lemon juice
2 tablespoons butter, softened
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley
Charred lemon wedge, optional

Text Ingredients

Directions

Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

In a shallow bowl, combine flour, Parmesan, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and garlic powder. Place egg in a separate shallow bowl.
In a large skillet, heat oil over medium heat.
Dip chicken in flour to coat both sides; shake off excess. Dip in egg, letting excess drip off. Place immediately into hot pan, cook until browned, 2-3 minutes per side. Remove from pan, keep warm. Repeat with remaining chicken.
Increase heat to medium-high. Add wine; cook until wine has dissipated, stirring up browned bits in the bottom of the skillet, 2-3 minutes. Add chicken broth and lemon juice; bring to a simmer. In a small bowl, combine softened butter and flour to form a paste; add to skillet. Bring to a simmer; cook until sauce has thickened and reduced, stirring frequently, 4-5 minutes. Stir in salt and pepper. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Sprinkle with parsley. If desired, serve with lemon wedges.

Nutrition Facts

1 serving: 426 calories, 24g fat (7g saturated fat), 128mg cholesterol, 1070mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 28g protein.

Cinnamon Roll Apple Pie

Susan Bronson — Mon, 25 Nov 2024 06:44:25 +0000

Ingredients

1 (7-1/2 ounce) sheet refrigerated pie crust
1/2 cup packed brown sugar
1/2 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup butter, melted
1 tablespoon lemon juice
1-1/2 teaspoons vanilla extract
6 cups chopped peeled apples (Granny Smith)
1 can (17-1/2 ounces) large refrigerated cinnamon rolls with icing

Text Ingredients

Directions

Preheat oven to 400°. On a lightly floured surface, roll pie crust dough to a 1/8-in.-thick circle; transfer to a 9-in. deep dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.

In a large bowl, stir together brown sugar, sugar, flour, cinnamon, nutmeg and salt. Stir in melted butter, lemon juice and vanilla extract until smooth. Stir in apples until thoroughly coated. Spoon into prepared crust.
Remove cinnamon rolls from can; set aside icing. Place cinnamon rolls on a cutting board; use a rolling pin to flatten cinnamon rolls into one 1/4-inch thick sheet. Place on top of apples; press edges of each flattened cinnamon rolls together to form a top crust. Press edges together with bottom pie crust to seal. Cover with foil, bake 30 minutes. Remove foil, bake until top is browned, 10-12 minutes longer. Drizzle icing on top.

Nutrition Facts

1 serving: 523 calories, 18g fat (8g saturated fat), 20mg cholesterol, 629mg sodium, 87g carbohydrate (50g sugars, 2g fiber), 4g protein.

Cinnamon Rolls with Apple Pie Filling

Suzanne Podhaizer — Wed, 06 Nov 2024 18:55:35 +0000

Ingredients

2 cans (21 ounces each) apple pie filling
2 cans (17-1/2 ounces each) large refrigerated cinnamon rolls with icing, chopped
Confectioners' sugar, optional

Text Ingredients

Directions

Preheat oven to 350°. Place pie filling into greased 13x9-in. baking dish. Top with pieces of cinnamon roll; stir gently to incorporate.

Bake 50-55 minutes or until cinnamon rolls are cooked through. Drizzle icing on top, serve warm. If desired, garnish with confectioners' sugar.

Nutrition Facts

1 serving: 358 calories, 8g fat (2g saturated fat), 0 cholesterol, 590mg sodium, 71g carbohydrate (33g sugars, 2g fiber), 3g protein.

Thanksgiving Charcuterie Board

Lauren Pahmeier, Shannon Norris — Sat, 23 Nov 2024 06:44:05 +0000

Ingredients

MEATS AND CHEESES:
Blue cheese
Brie cheese
Colby cheese, cubed
Hot uncured capocollo
Merlot Bellavitano cheese
CONDIMENTS:
Highbush Cranberry Jam
Marinated Olives
Pickles
FRUITS AND VEGETABLES:
Apples
Blanched green beans
Dried apricots
Pears
Pomegranates
Red grapes
GARNISHES:
Fresh sage, thyme, and rosemary sprigs, for garnish
Mini pumpkins, for garnish
SNACKS:
Cinnamon Praline Nuts
Maple sandwich cookies

Text Ingredients

Directions

On a large platter or cutting board, arrange meats and cheeses. Place condiments in small jars or bowls; tuck among cheeses. If desired, place a maple leaf cookie cutter on the center of the Brie cheese. Spoon cranberry jam into the cutter, using a toothpick to fill in small spaces. Carefully remove the cookie cutter.

Continue filling the board with fruits, vegetables, garnishes, and snacks.

Pear Puff Pastry

Emily Teel — Thu, 21 Nov 2024 16:45:36 +0000

Ingredients

4 small pears
4 cups water
2 cups sugar
1 cup honey
1 small lemon, halved
3 cinnamon sticks (3 inches)
6 to 8 whole cloves
1 vanilla bean
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

Text Ingredients

Directions

Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary.

In a large saucepan, combine the water, sugar, honey, lemon halves, cinnamon and cloves. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, until almost tender, basting occasionally with poaching liquid, 16-20 minutes.
Remove pears with a slotted spoon; cool slightly. Strain and reserve 1-1/2 cups poaching liquid; set aside.
Unfold puff pastry on a lightly floured surface. Cut into 1/2-in.-wide strips. Brush lightly with beaten egg. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Repeat with remaining pears and puff pastry.
Transfer to a parchment-lined 15x10x1-in. baking pan. Bake on a lower oven rack at 400° until golden brown, 25-30 minutes.
Meanwhile, bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm.

Nutrition Facts

1 pear with 3 tablespoons syrup: 518 calories, 17g fat (4g saturated fat), 0 cholesterol, 205mg sodium, 92g carbohydrate (49g sugars, 9g fiber), 5g protein.

Apple Fritter Cake

Nancy Mock — Thu, 21 Nov 2024 06:45:25 +0000

Ingredients

2 tablespoons butter, melted
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
3 cups chopped peeled apple
CAKE:
1 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
3 large eggs, room temperature
3/4 cup unsweetened applesauce
1/4 cup apple cider or juice
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
GLAZE:
1 cup confectioners' sugar
3 tablespoons whole milk

Text Ingredients

Directions

In a small bowl, combine melted butter, brown sugar and cinnamon. Fold in chopped apples, set aside.

Preheat oven to 350. In a large mixing bowl, beat oil, sugar and brown sugar on medium speed until combined, 1-2 minutes. Beat in eggs, one at a time, until mixture is pale in color, 2-3 minutes. Beat in applesauce, apple cider or juice and vanilla extract until incorporated, 1-2 minutes.
In a small mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, salt and nutmeg. Gradually add dry ingredients into wet ingredients until just incorporated. Fold in chopped apples.
Pour batter into greased 13x9-in. baking dish. Bake until a toothpick inserted into the center comes out clean, 45-50 minutes. Remove from oven; cool 20 minutes. Use the end of a wooden spoon to poke holes every 2 inches in cake.
Meanwhile, in a small bowl, combine glaze ingredients until smooth. Pour glaze onto cake. Slice into squares and serve.

Nutrition Facts

1 slice: 354 calories, 18g fat (3g saturated fat), 42mg cholesterol, 217mg sodium, 46g carbohydrate (28g sugars, 1g fiber), 4g protein.

Truffle Mac and Cheese

Camille Berry — Wed, 06 Nov 2024 19:04:32 +0000

Ingredients

1 pound uncooked elbow macaroni
4 tablespoons butter
1/4 cup all-purpose flour
2 cups 2% milk
1-1/2 cups shredded cheddar cheese
1 cup shredded Gruyere cheese
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon ground nutmeg
1 tablespoon truffle oil, divided
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons minced chives, optional

Text Ingredients

Directions

Preheat oven to 400°. Cook macaroni according to package directions. Drain; set aside.

In a large saucepot, heat butter over medium heat. Stir in flour; cook until lightly browned, whisking constantly. Gradually add milk; cook and stir until thickened, 3-4 minutes. Stir in cheddar and gruyere, salt, pepper, garlic powder, mustard, nutmeg and 1/2 tablespoon truffle oil until cheese has melted. Stir in cooked macaroni.
Transfer mixture to a greased 13x9-in. baking dish. In a small bowl, combine panko, parmesan and remaining 1/2 tablespoons truffle oil. Sprinkle mixture in an even layer on top. Bake until cheese is bubbly and edges are golden brown, 25-30 minutes. If desired, top with chives.

Nutrition Facts

1-1/2 cups: 483 calories, 23g fat (12g saturated fat), 59mg cholesterol, 741mg sodium, 51g carbohydrate (5g sugars, 2g fiber), 20g protein.