Baby Shower Recipes & Ideas | Taste Recipes https://www.tasteofhome.com/holidays-events/events-gatherings/baby-shower/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 02 May 2025 15:35:48 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Baby Shower Recipes & Ideas | Taste Recipes https://www.tasteofhome.com/holidays-events/events-gatherings/baby-shower/ 32 32 Lucy Wang’s Ice Cream Cake Pops https://www.tasteofhome.com/recipes/lucy-wangs-ice-cream-cake-pops/ Fri, 02 May 2025 15:35:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2139788

Ingredients

  • CAKE BATTER:
  • 1 cup sugar
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 cup milk or water
  • FROSTING:
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • DECORATION:
  • Candy melts, or white chocolate or semisweet chocolate chips
  • Sugar sprinkles
  • Trader Joe’s Hold the Cone Tips (or Muddy Bites Waffle Cones filled with chocolate)
Text Ingredients

Directions

  1. Mix all the wet ingredients from the cake batter in one bowl, and mix all the dry ingredients in another bowl. Sift the dry ingredients into the wet ingredients and mix until smooth.
  2. Line a baking sheet with parchment paper and evenly distribute the cake batter. Bake at 350°F for 30 minutes. I used a 10x15 baking sheet; the time may vary depending on the size and depth of the bakeware. If you poke a toothpick in the center and it comes out clean, then it’s good to go! Allow the cake to cool to room temperature before the next step.
  3. For the frosting, mix cream cheese, butter, sugar and vanilla extract. You can also completely remove the sugar since we’ll be adding icing and sugar sprinkles later. Crumble the sheet cake and add the frosting. Massage everything until it feels like dough. Roll into 1-inch balls.
  4. Microwave candy melt at 30-second intervals and mix until smooth (but still fairly firm—you don’t want it to be runny yet). Dip the bite-sized chocolate waffle cones in the candy melt and place one cake ball on top. Place on a baking rack to allow the icing to harden.
  5. Once all the cake and cones are used, microwave candy melts for 30 more seconds. This time, add 1 teaspoon of coconut oil at a time, stirring between additions, until it becomes runny. Grab a cake pop cone and dip it in the warm and liquid candy melt, then immediately dunk it into the sugar sprinkle to coat generously. Place it back on the baking rack to cool completely. Repeat for all the cones.
]]> Warm Peach Cake https://www.tasteofhome.com/recipes/warm-peach-cake/ Fri, 25 Apr 2025 13:58:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085331

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • PEACHES:
  • 3 tablespoons packed brown sugar
  • 1 tablespoon butter, melted
  • 2 cups sliced peeled fresh peaches
  • Vanilla ice cream, for serving
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, cream sugar and butter until light and fluffy, 5-7 minutes. Beat in egg, vanilla extract and almond extract. Combine flour, baking powder, cinnamon and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour batter into a greased 9-in. springform pan.
  2. In a large bowl, stir together brown sugar and butter to form a wet paste. Stir in peaches. Spoon peach mixture evenly over top of cake batter.
  3. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes on a wire rack. Remove sides of springform pan. Serve warm with vanilla ice cream, if desired.

Nutrition Facts

1 slice: 207 calories, 9g fat (6g saturated fat), 39mg cholesterol, 194mg sodium, 29g carbohydrate (19g sugars, 1g fiber), 3g protein.

]]> Strawberry Pretzel Salad Dip https://www.tasteofhome.com/recipes/strawberry-pretzel-salad-dip/ Thu, 24 Apr 2025 05:57:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2135727

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1 cup strawberry pie filling, divided
  • Pretzels, for dipping
Text Ingredients

Directions

  1. Using a stand mixer fitted with a paddle attachment, beat cream cheese, confectioners’ sugar, vanilla extract and salt on medium-low speed until smooth, 2-3 minutes.
  2. Using a rubber spatula, gently fold in the whipped topping until evenly incorporated. Gently stir in 3/4 cup strawberry pie filling until combined.
  3. Transfer mixture to a serving bowl; spread into an even layer. Dollop remaining 1/4 cup strawberry pie filling on top of cream cheese mixture. Using the end of a sharp knife, swirl strawberry pie filling to give a marbled appearance.
  4. Cover and chill until ready to serve or enjoy immediately. Serve with pretzels for dipping.

Nutrition Facts

1 serving: 240 calories, 15g fat (10g saturated fat), 29mg cholesterol, 173mg sodium, 23g carbohydrate (20g sugars, 0 fiber), 2g protein.

]]> Blueberry Delight https://www.tasteofhome.com/recipes/blueberry-delight-2/ Tue, 15 Apr 2025 19:14:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2130973

Ingredients

  • 18 whole graham crackers
  • 3 tablespoons packed brown sugar
  • 1/2 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 tub (16 ounces) frozen whipped topping, thawed
  • 1 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1 pinch salt
  • 2 cans (21 ounces each) blueberry pie filling
  • 1 tablespoon lemon juice
  • Fresh blueberries and graham cracker crumbs, for garnish
Text Ingredients

Directions

  1. Place graham crackers and brown sugar in a food processor; process until fine crumbs form. With the processor running, pour in melted butter until the mixture resembles wet sand. Press into the bottom of an ungreased 13x9-in. baking dish. Cover; refrigerate at least 1 hour.
  2. Place softened cream cheese in the bowl of a stand mixer fitted with a paddle attachment; beat on medium speed until creamy and smooth, 2-3 minutes. Add in half of the whipped topping, confectioners’ sugar, vanilla extract and a pinch of salt. Mix on medium speed, scraping the bowl as needed, until blended into a smooth filling. Spread the filling in an even layer over the chilled crust.
  3. In a small bowl, combine blueberry filling and lemon juice; spread over the cream cheese filling. Spoon the remaining whipped topping over the blueberries; spread it into an even layer. Cover; refrigerate at least 4 hours or overnight.
  4. Before serving, garnish with fresh blueberries and graham cracker crumbs. Cut into squares to serve.

Nutrition Facts

1 serving: 570 calories, 23g fat (15g saturated fat), 39mg cholesterol, 288mg sodium, 86g carbohydrate (66g sugars, 3g fiber), 3g protein.

]]> Cheesecake Cups https://www.tasteofhome.com/recipes/cheesecake-cups/ Mon, 31 Mar 2025 14:35:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2115404

Ingredients

  • 1 cup graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream
  • TOPPING:
  • 1 cup whipped cream, whipped to soft peaks
  • 1 cup mixed fresh berries
Text Ingredients

Directions

  1. In a small bowl, combine graham cracker crumbs and sugar; stir in melted butter until combined. Divide mixture into twelve 4 oz mason jars; press firmly into each jar until a firm crust is formed. Set aside.
  2. In a large bowl, beat cream cheese at medium speed until smooth, 3-4 minutes. Beat in sugar, vanilla extract and lemon juice until combined. In a separate large bowl, beat cream on high speed until fluffy, 4-5 minutes. Fold whipped cream into cream cheese mixture until just combined. Divide filling into jars; smooth each into an even layer. Refrigerate at least 4 hours.
  3. Dollop with whipped cream and sprinkle with berries before serving.

Nutrition Facts

1 serving: 351 calories, 29g fat (17g saturated fat), 82mg cholesterol, 196mg sodium, 21g carbohydrate (16g sugars, 1g fiber), 4g protein.

]]> Mango Mousse Cake https://www.tasteofhome.com/recipes/mango-mousse-cake/ Sat, 29 Mar 2025 12:08:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2093740

Ingredients

  • CAKE:
  • 2 egg whites, room temperature
  • 1/2 cup sugar
  • 2 tablespoons canola oil
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 3/4 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup whole milk
  • MANGO PUREE:
  • 4 cups chopped peeled mango
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons unflavored gelatin
  • 1 tablespoon water
  • MOUSSE:
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
Text Ingredients

Directions

  1. Let egg whites stand at room temperature for 30 minutes.
  2. Place oven rack in lowest position. Preheat oven to 350°.
  3. In a large bowl, beat sugar, canola oil, sour cream and vanilla extract until smooth and fluffy, 2-3 minutes. In a small bowl, whisk together flour, baking powder and salt. Gradually add dry ingredients to batter; add milk until well combined.
  4. With clean beaters, beat egg whites on high until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining whites.
  5. Pour batter into a greased 8-in. springform pan; smooth the top. Bake until cake springs back when lightly touched, 20-25 minutes. Cool completely in pan.
  6. For mango puree, in a large saucepan, combine mango, sugar and lemon juice. Cover and cook on medium-low until fruit has softened, 10-12 minutes. Remove from heat; let cool. Use an immersion blender to puree until smooth. In a small bowl, bloom gelatin in water for 1 minute; stir into mango mixture until gelatin is dissolved. Transfer to a glass bowl; rest glass bowl in an ice bath. Let chill 8-10 minutes, stirring frequently. Set aside.
  7. In a large bowl, beat heavy cream at medium-high speed until fluffy, 5-6 minutes. Reduce mixer speed to medium-low; beat in confectioners' sugar and vanilla extract until stiff peaks form, 2-3 minutes. Fold 1/3 of the mango puree into whipped cream until just combined.
  8. Spread mango mousse on top of cooled cake. Cover; refrigerate at least 4 hours or overnight. If desired, top with additional fresh mango.

Nutrition Facts

1 each: 203 calories, 11g fat (6g saturated fat), 28mg cholesterol, 84mg sodium, 25g carbohydrate (19g sugars, 1g fiber), 3g protein.

]]> Mango Cake https://www.tasteofhome.com/recipes/mango-cake/ Thu, 27 Mar 2025 23:40:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2090536

Ingredients

  • CAKE:
  • 6 large egg, separated, room temperature
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • MANGO FILLING:
  • 1/2 cup sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon grated lemon zest
  • 1/2 cup lemon juice
  • 2 cups chopped peeled mango
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 medium mango, peeled, sliced
Text Ingredients

Directions

  1. Let eggs stand at room temperature for 30 minutes.
  2. Preheat oven to 350°. Grease three 8-in. round cake pans; line with parchment.
  3. In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored, 1-2 minutes. Sift flour, baking powder and salt into yolk mixture until well blended.
  4. Add cream of tartar to egg whites; with clean beaters, beat on high until stiff but not dry, 2-3 minutes. Fold a fourth of the egg whites into batter, then fold in remaining whites.
  5. Divide batter into prepared baking pans; smooth the top. Bake until cake springs back when lightly touched, 15-17 minutes. Immediately invert the pan onto parchment; cool completely.
  6. For mango filling, in a large saucepan, combine sugar, cornstarch and lemon zest. Stir in lemon juice and mango. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Let cool. Transfer to a high-powered blender; puree until smooth. Refrigerate until ready to use.
  7. For frosting, in a large bowl, beat cream cheese and butter at medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; beat in confectioners' sugar and vanilla extract until fluffy, 2-3 minutes.
  8. Place one cake layer on a platter. Divide and spread mango filling on top of two cake layers. Place third cake layer on top. Spread frosting on the top and sides of the cake. Garnish with fresh mango slices. Slice and serve.

Nutrition Facts

1 slice: 300 calories, 13g fat (7g saturated fat), 99mg cholesterol, 170mg sodium, 44g carbohydrate (35g sugars, 1g fiber), 5g protein.

]]> Lemon Poppy Seed Cookies https://www.tasteofhome.com/recipes/lemon-poppyseed-cookies/ Tue, 25 Mar 2025 05:54:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2127039

Ingredients

  • COOKIES:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 tablespoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1 large egg, room temperature
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 tablespoons poppy seeds
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 6 tablespoons lemon juice
  • 1-1/2 teaspoons poppy seeds
Text Ingredients

Directions

  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. In a large bowl, cream butter and sugar until pale and fluffy, 3-5 minutes. Beat in lemon zest, lemon juice and egg.
  3. In a small bowl, combine flour, poppy seeds, salt, baking soda and baking powder. Gradually mix the dry ingredients into the creamed mixture. Beat until the dough comes together.
  4. Using a 2-in. cookie dough scoop, divide dough and shape into balls. Flatten each cookie dough ball slightly before placing on the prepared baking sheet, 2 in. apart.
  5. Bake 12-13 minutes or until edges are lightly golden brown. Remove from the oven; let cool 5 minutes before transferring to a wire rack to cool completely.
  6. To make the glaze, whisk together confectioners' sugar, lemon juice and poppy seeds. Dip the top of each cooled cookie into the glaze; let set before serving.

Nutrition Facts

1 cookie: 249 calories, 9g fat (5g saturated fat), 36mg cholesterol, 169mg sodium, 41g carbohydrate (28g sugars, 1g fiber), 3g protein.

]]> Lemon Blueberry Cake https://www.tasteofhome.com/recipes/lemon-blueberry-cake/ Sat, 22 Mar 2025 05:56:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2090494

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 4 large eggs, room temperature
  • 1/2 cup lemon juice
  • 2 tablespoons grated lemon zest
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1-1/2 cups fresh blueberries or 1 cup frozen unsweetened blueberries, thawed
  • 1 tablespoon cornstarch
  • LEMON FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • Optional garnish: Additional fresh blueberries and lemon zest
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment paper; grease paper.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, lemon juice, lemon zest and vanilla; beat at medium speed until smooth, 1-2 minutes. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  3. In a small bowl, toss blueberries and cornstarch. Fold into cake batter. Transfer batter to prepared pans. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. Meanwhile, in a large bowl, beat cream cheese and butter on medium speed until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until smooth.
  5. Spread frosting between layers and over top and sides of cake. Garnish with additional blueberries and lemon zest, if desired.

Nutrition Facts

1 slice: 630 calories, 32g fat (19g saturated fat), 143mg cholesterol, 485mg sodium, 81g carbohydrate (54g sugars, 1g fiber), 8g protein.

]]> Creme Brulee Cheesecake https://www.tasteofhome.com/recipes/creme-brulee-cheesecake/ Mon, 17 Mar 2025 15:08:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2087649

Ingredients

  • 2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • TOPPING:
  • 3 tablespoons sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil.
  2. In a large bowl, combine graham crackers, sugar and melted butter. Press crumbs into the bottom of a greased 9-in springform pan and about 1 inch up the sides. Bake 8-10 minutes, until lightly browned. Set aside and cool.
  3. 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. Beat in sour cream and vanilla until smooth, 1-2 minutes. Pour into prepared crust.
  4. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 15 minutes. Turn oven down to 225°; bake another 1-1/4 hours. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is set. Remove from oven; let cool on wire rack up to 2 hours. Cover; refrigerate at least 6 hours or overnight.
  5. Remove sides of springform pan. Sprinkle top of cheesecake with sugar. Use a kitchen torch to caramelize sugar. Let sit 5 minutes to harden. Slice and serve.

Nutrition Facts

1 slice: 353 calories, 24g fat (14g saturated fat), 100mg cholesterol, 244mg sodium, 30g carbohydrate (23g sugars, 0 fiber), 5g protein.

]]> Carrot Cake Muffins https://www.tasteofhome.com/recipes/carrot-cake-muffins/ Tue, 18 Mar 2025 05:54:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2124653

Ingredients

  • MUFFINS:
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1/4 cup canola oil
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups finely grated carrot
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • GLAZE:
  • 4 ounces cream cheese, softened
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2/3 cup confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. Line a 12-cup muffin tin with paper liners; lightly grease with cooking spray. Set aside.
  2. To make the muffins, in a large mixing bowl, stir together flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg; set aside.
  3. In another large mixing bowl, combine brown sugar, granulated sugar, eggs, oil, buttermilk and vanilla. Fold in shredded carrots, raisins and walnuts until combined.
  4. Add the flour mixture to the wet ingredients; stir until flour is moistened and no dry patches remain (do not overmix).
  5. Spoon batter into the prepared muffin liners, filling each about 3/4 full. Bake 18-20 minutes or until golden on the edges. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  6. To make the glaze, use a handheld electric mixer to beat the cream cheese, buttermilk and vanilla extract until smooth, 2-3 minutes. Add confectioners’ sugar; beat on low until the glaze is smooth and creamy, another 2-3 minutes. If the glaze is too thick, add additional buttermilk, 1 tablespoon at a time, until the desired consistency is reached. Drizzle a generous amount of glaze over each cooled muffin.

Nutrition Facts

1 muffin: 302 calories, 12g fat (3g saturated fat), 41mg cholesterol, 295mg sodium, 45g carbohydrate (29g sugars, 2g fiber), 5g protein.

]]> Red, White and Blue Cheesecake Salad https://www.tasteofhome.com/recipes/red-white-and-blue-cheesecake-salad/ Sun, 09 Mar 2025 05:55:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2087686

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 package (3.4 ounces) instant cheesecake pudding mix
  • 1 cup whole milk
  • 1 tub (8 ounces) frozen whipped topping, thawed
  • 1 package (10 ounces) miniature marshmallows
  • 1 cup chopped fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
Text Ingredients

Directions

  1. In a large bowl, beat cream cheese and pudding mix until smooth. Beat in milk and whipped topping. Fold in marshmallows and berries. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts

1 cup: 304 calories, 13g fat (9g saturated fat), 25mg cholesterol, 166mg sodium, 44g carbohydrate (34g sugars, 2g fiber), 3g protein.

]]> Gluten-Free Angel Food Cake https://www.tasteofhome.com/recipes/gluten-free-angel-food-cake-2/ Thu, 06 Mar 2025 19:36:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2090474

Ingredients

  • 1-1/2 cups large egg whites (about 10)
  • 3/4 cup plus 1/2 cup sugar, divided
  • 3/4 cup gluten-free all-purpose baking flour (without xanthan gum)
  • 1/4 cup cornstarch
  • 1-1/2 teaspoons cream of tartar
  • 3/4 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Whipped cream and mixed fresh berries, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, flour and cornstarch together twice; set aside.
  2. Add cream of tartar, salt, vanilla extract and almond extract to egg whites; beat on medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with dollops of whipped cream and berries, if desired.

Nutrition Facts

1 slice: 104 calories, 0 fat (0 saturated fat), 0 cholesterol, 149mg sodium, 23g carbohydrate (16g sugars, 0 fiber), 3g protein.

]]> Strawberry Agua Fresca https://www.tasteofhome.com/recipes/strawberry-agua-fresca/ Thu, 27 Feb 2025 22:12:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2104596

Ingredients

  • 4-1/2 cups water, divided
  • 2/3 cup sugar
  • 1 pound fresh strawberries, hulled
  • 1/4 cup fresh lime juice
Text Ingredients

Directions

  1. In a small saucepan, combine 3 cups water and sugar. Cook, over medium heat, until sugar is dissolved, 3-5 minutes. Remove from heat and cool completely.
  2. Place strawberries, remaining 1-1/4 cups water and fresh lime juice in a blender; cover and process until liquified. Strain through a fine mesh sieve; discard seeds.
  3. Add sugar syrup and strawberry mixture to a serving pitcher. Refrigerate at least 2 hours before serving over ice.

Nutrition Facts

1 cup: 113 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 29g carbohydrate (26g sugars, 2g fiber), 1g protein.

]]> Cake Pops https://www.tasteofhome.com/recipes/cake-pops/ Thu, 27 Feb 2025 19:23:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078748

Ingredients

  • 1 package (15-1/4 ounces) vanilla cake mix
  • 3 tablespoons butter, softened
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 30 cake pop sticks
  • 2 cups white candy coating disks
  • Sprinkles, for topping
Text Ingredients

Directions

  1. Prepare cake according to package directions. Transfer to a wire rack; cool completely.
  2. In a large bowl, beat butter at medium speed until smooth, 2-3 minutes. Reduce mixer speed to medium-low; slowly add confectioners' sugar, milk and vanilla extract. Increase mixer speed to medium-high; beat until fluffy, 2-3 more minutes. Crumble the cooled cake into the bowl with the frosting. Beat on low speed until combined, 2-3 minutes. Scoop tablespoonfuls of cake mixture; form into smooth balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
  3. In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Roll, sprinkle or drizzle with toppings of your choice. Insert cake pops into a foam block to stand. Let stand until set.

Nutrition Facts

1 cake pop: 187 calories, 9g fat (5g saturated fat), 22mg cholesterol, 132mg sodium, 26g carbohydrate (21g sugars, 0 fiber), 1g protein.

]]> Strawberry Cheesecake Cinnamon Rolls https://www.tasteofhome.com/recipes/strawberry-cheesecake-cinnamon-rolls/ Wed, 05 Feb 2025 23:56:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2112095

Ingredients

  • CINNAMON ROLLS:
  • 1 cup whole milk, warm
  • 1/4 cup sugar
  • 3/4 ounce active dry yeast
  • 3-1/2 cups plus 1/4 cup all-purpose flour, divided
  • 1 large egg, room temperature
  • 4 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 3/4 cup seedless strawberry jam
  • 3/4 cup chopped fresh strawberries
  • 1/2 teaspoon ground cinnamon
  • GLAZE:
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1-1/4 cups confectioners' sugar
  • 1 tablespoon whole milk
  • 1/2 teaspoon vanilla extract
Text Ingredients

Directions

  1. In the bowl of a stand mixer fitted with a dough hook, stir together warm milk and sugar. Sprinkle yeast on top; let sit until foamy, 5-10 minutes. Turn mixer speed to medium; gradually mix in 3-1/2 cups flour, egg, butter, vanilla extract and salt. Mix until dough comes together and pulls away from the sides. Transfer dough to a greased bowl. Cover with a towel; let rise at room temperature 1-1/2 to 2 hours or until dough has doubled in size.
  2. Sprinkle a cutting board with the remaining 1/4 cup flour. Transfer dough to floured surface. Use a rolling pin to roll the dough into a 1/4-inch-thick rectangle. Use a knife to cut 8 even strips of dough down the length of the rectangle.
  3. In a small bowl, stir together strawberry jam, chopped strawberries and cinnamon. Using a spatula, spread the mixture evenly over the dough.
  4. Starting with the long end of each strip, tightly roll the dough up to form a roll. Repeat with all 8 strips. Place in a greased 13x9-in. baking dish. Cover with a towel; let rise an additional 30 minutes.
  5. Preheat oven to 350°. Bake 35-38 minutes or until edges are lightly golden brown.
  6. Meanwhile, place cream cheese and butter in a large mixing bowl. Beat on medium speed until smooth, 2-3 minutes. Gradually mix in confectioners' sugar, milk and vanilla extract; beat another 1-2 minutes. Spread cream cheese glaze on warm cinnamon rolls. Serve immediately.

Nutrition Facts

1 cinnamon roll: 557 calories, 16g fat (9g saturated fat), 64mg cholesterol, 434mg sodium, 94g carbohydrate (46g sugars, 3g fiber), 10g protein.

]]> Swedish Visiting Cake https://www.tasteofhome.com/recipes/swedish-visiting-cake/ Wed, 05 Feb 2025 06:51:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2111625

Ingredients

  • CAKE:
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2/3 cup 2% milk
  • 8 tablespoons butter, melted and cooled
  • TOPPING:
  • 2 egg whites, room temperature
  • 1/2 teaspoon almond extract
  • 1 cup plus 2 tablespoons confectioners' sugar, divided
  • 1 cup sliced almonds
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease and flour a 9-in. round cake pan.
  2. In a small bowl, whisk together flour, baking powder and salt.
  3. In a large bowl, whisk together sugar, egg, extracts and milk. Add dry ingredients; whisk to combine. Add melted butter; whisk until batter is smooth and lump-free. Pour batter into prepared cake pan.
  4. In another large bowl, whisk together egg whites, almond extract and 1 cup confectioners’ sugar. Add sliced almonds; stir to combine. Sprinkle almond mixture evenly on top of the batter. 
  5. Bake 30-35 minutes or until edges are golden brown and toothpick inserted into center comes out clean. Remove to a wire rack; cool completely. Dust with 2 tablespoons powdered sugar. Cut into slices.

Nutrition Facts

1 piece: 344 calories, 15g fat (7g saturated fat), 44mg cholesterol, 242mg sodium, 48g carbohydrate (35g sugars, 2g fiber), 6g protein.

]]> Lemon Ricotta Cake https://www.tasteofhome.com/recipes/lemon-ricotta-cake-2/ Fri, 24 Jan 2025 16:17:18 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082734

Ingredients

  • 1 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1-1/2 cups whole-milk ricotta cheese
  • 1/4 cup lemon juice
  • 3 tablespoons grated lemon zest
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar
  • Optional: Fresh fruit and whipped cream
Text Ingredients

Directions

  1. Preheat oven to 350°. Line a 9-in. springform pan with parchment paper; coat with cooking spray.
  2. In a small bowl, whisk together flour, baking powder and salt; set aside.
  3. In a large bowl, beat softened butter and sugar at medium speed until incorporated, 1-2 minutes. Beat in eggs, one at a time, until fluffy and pale in color, 3-4 minutes. Reduce mixer speed to medium-low; beat in ricotta, lemon juice, lemon zest and vanilla extract until smooth, 2-3 minutes.
  4. Slowly beat dry ingredients into wet ingredients until just combined. Pour batter into prepared springform pan. Bake 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven; cool on a wire rack.
  5. Run a knife around the edge of the cake; remove sides of pan. Dust with powdered sugar; slice and serve.

Nutrition Facts

12 pieces: 253 calories, 12g fat (7g saturated fat), 79mg cholesterol, 246mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 7g protein.

]]> Copycat Domino’s Cookie Brownies https://www.tasteofhome.com/recipes/copycat-dominos-cookie-brownies/ Fri, 24 Jan 2025 06:50:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2106585

Ingredients

  • COOKIE LAYER:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (8 tablespoons)
  • 1 cup packed brown sugar
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 1/2 cup semisweet chocolate chips
  • BROWNIE LAYER:
  • 12 ounces bittersweet chocolate, chopped
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup canola oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease and line a 9-inch square pan with parchment paper.
  2. To prepare the cookie layer, in a medium bowl, whisk flour, baking soda and salt; set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, brown sugar and sugar until fluffy and lightened in color, about 5 minutes. Beat in egg and vanilla extract.
  4. To the wet ingredients, add the flour mixture; stir until just combined. Fold in the chocolate chips. Cover the dough with plastic wrap; chill until ready to use.
  5. To prepare the brownie layer, fill the bottom of a double boiler with a few inches of water; bring to a low simmer. To the top of the double boiler, add chopped chocolate, brown sugar, sugar and oil. Stir occasionally until the chocolate is melted and the sugars have mostly dissolved. Remove from heat. Beat in eggs, one at a time, until the batter is smooth and glossy; beat in vanilla extract.
  6. In a small bowl, whisk flour, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until the flour is moistened and no dry patches remain. Transfer brownie batter to the prepared baking pan and spread it into an even layer.
  7. Remove cookie dough from the refrigerator; divide it into nine equal portions. Roll into a ball and flatter each into a round disc. Arrange the cookie dough pieces on top of the brownie batter as a 3x3 grid.
  8. Bake 24-26 minutes or until brownies are set and the cookie layer appears lightly golden. A toothpick should come out almost clean when inserted into the center. Let cool completely before slicing into squares.

Nutrition Facts

1 brownie.: 524 calories, 23g fat (10g saturated fat), 62mg cholesterol, 365mg sodium, 72g carbohydrate (46g sugars, 4g fiber), 6g protein.

]]> Copycat Chick-fil-A Brownies https://www.tasteofhome.com/recipes/copycat-chick-fil-a-brownies/ Sun, 19 Jan 2025 06:49:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2105189

Ingredients

  • 10 tablespoons butter
  • 1-1/4 cups sugar
  • 1 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/2 teaspoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup all-purpose flour
  • 3/4 cup dark chocolate chips or chunks
Text Ingredients

Directions

  1. Preheat oven to 350°. Line an 8-in. square baking pan with parchment paper.
  2. Bring a few inches of water to a low simmer in the bottom of a double boiler. Add butter, sugar, baking cocoa and salt to the top of the double boiler. Stir occasionally until the butter is melted and the mixture is warm to the touch. Add vanilla and espresso powder; stir to combine.
  3. Remove from the heat. Add eggs, one at a time, beating until the batter appears smooth and glossy. Add flour; stir just until the flour is moistened and no dry patches remain. Fold in dark chocolate.
  4. Transfer batter to the prepared pan; spread into an even layer. Bake 24-26 minutes or until brownies appear set and a toothpick inserted into the center comes out almost clean.
  5. Transfer pan to a wire rack to cool completely. Slice into squares to serve.

Nutrition Facts

1 brownie: 346 calories, 19g fat (11g saturated fat), 68mg cholesterol, 165mg sodium, 46g carbohydrate (35g sugars, 3g fiber), 5g protein.

]]> Stamped Cutout Cookies https://www.tasteofhome.com/recipes/stamped-cutout-cookies/ Fri, 17 Jan 2025 20:34:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099139

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • ROYAL ICING:
  • 3-3/4 to 4 cups confectioners' sugar
  • 5 to 6 tablespoons warm water
  • 3 tablespoons meringue powder
  • Assorted paste food coloring
  • 2 to 3 teaspoons water
Text Ingredients

Directions

  1. In a large mixing bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill for 1 hour or until firm.
  2. On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with 3-1/2 in. cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on wire racks.
  3. For icing, in a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
  4. Using pastry bags and small round tips, ice cookies. Let stand at room temperature until frosting is dry and firm, several hours.
  5. For each color you use, in separate small bowls, combine 1/2 teaspoon food coloring with 2-3 teaspoon water. Pour onto food-safe stamp pad or folded paper towel. Press stamp gently onto pad, ensuring an even coating of coloring adheres to stamp. Press stamp gently onto dried icing. Repeat with remaining cookies. Let stand until dry, several hours. Store in an airtight container.

Nutrition Facts

1 cookie: 307 calories, 9g fat (5g saturated fat), 43mg cholesterol, 184mg sodium, 54g carbohydrate (38g sugars, 1g fiber), 4g protein.

]]> Pressure-Cooker Light Deviled Eggs https://www.tasteofhome.com/recipes/pressure-cooker-light-deviled-eggs/ Fri, 17 Jan 2025 20:32:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098990

Ingredients

  • 8 large eggs
  • 1/4 cup fat-free mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons soft bread crumbs
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon salt
  • Dash white pepper
  • 4 pimiento-stuffed olives, sliced
  • Paprika, optional
Text Ingredients

Directions

  1. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set eggs on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Immediately place eggs in a bowl of ice water to cool. Remove shells.
  2. Cut eggs lengthwise in half. Remove yolks; refrigerate 8 yolk halves for another use. Set whites aside. In a small bowl, mash remaining yolks. Stir in mayonnaise, sour cream, bread crumbs, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with olives. If desired, sprinkle with paprika.

Nutrition Facts

1 stuffed egg half: 32 calories, 2g fat (1g saturated fat), 46mg cholesterol, 132mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.

]]> Lemon & Rosemary Butter Cookies https://www.tasteofhome.com/recipes/lemon-rosemary-butter-cookies/ Fri, 17 Jan 2025 20:23:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103600

Ingredients

  • 1-1/4 cups sugar, divided
  • 4 teaspoons grated lemon zest, divided
  • 1 cup butter, softened
  • 2 large egg yolks, room temperature
  • 3/4 teaspoon dried rosemary, crushed
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
Text Ingredients

Directions

  1. Preheat oven to 350°. In a small bowl, combine 1/4 cup sugar and 1 teaspoon lemon zest. In a large bowl, beat butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in egg yolks, rosemary and remaining lemon zest. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
  2. Shape dough into 1-1/4-in. balls; roll in sugar mixture. Place 2 in. apart on parchment-lined baking sheets. Flatten to 1/4-in. thickness with bottom of a glass. Sprinkle tops of cookies with remaining sugar mixture. Bake 12-15 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
]]> Rhubarb Punch https://www.tasteofhome.com/recipes/rhubarb-punch/ Fri, 17 Jan 2025 19:53:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101924

Ingredients

  • 3 quarts diced fresh or frozen rhubarb
  • 4-1/2 cups sugar
  • 3 quarts water
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 3 tablespoons lemon juice
  • Lemon-lime soda
Text Ingredients

Directions

  1. In a heavy saucepan, bring rhubarb, sugar and water to a boil. Boil 15 minutes; cool and strain. Stir in orange and lemon juices. Chill. For each serving, combine 1/4 cup rhubarb syrup and 3/4 cup soda; serve in a chilled glass.

Nutrition Facts

1 cup prepared punch: 164 calories, 0 fat (0 saturated fat), 0 cholesterol, 20mg sodium, 42g carbohydrate (38g sugars, 1g fiber), 0 protein.

]]> Hazelnut Macarons https://www.tasteofhome.com/recipes/hazelnut-macarons/ Fri, 17 Jan 2025 19:42:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101293

Ingredients

  • 6 large egg whites
  • 1-1/2 cups hazelnuts, toasted
  • 2-1/2 cups confectioners' sugar
  • Dash salt
  • 1/2 cup superfine sugar
  • COFFEE BUTTERCREAM:
  • 1 cup sugar
  • 6 tablespoons water
  • 6 large egg yolks
  • 4 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1-1/2 cups butter, softened
  • 6 tablespoons confectioners' sugar
Text Ingredients

Directions

  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
  2. Preheat oven to 350°. Place hazelnuts and confectioners' sugar in a food processor; pulse until nuts are finely ground.
  3. Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in hazelnut mixture.
  4. Transfer mixture to a pastry bag fitted with a round tip. Pipe 1-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Transfer cookies on the parchment to wire racks; cool completely.
  5. For the buttercream, in a heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. In a small bowl, whisk a small amount of hot syrup into egg yolks; return all to pan, whisking constantly. Cook until thickened, 2-3 minutes, stirring constantly; remove from heat. Stir in espresso powder and vanilla; cool completely.
  6. In a stand mixer with the whisk attachment, beat butter until creamy. Gradually beat in cooled syrup. Beat in confectioners' sugar until fluffy. Refrigerate until mixture firms to a spreading consistency, about 10 minutes.
  7. Spread about 1-1/2 tsp buttercream onto the bottoms of half the cookies; top with remaining cookies. Store in airtight containers in the refrigerator.
Editor’s Note: To toast whole hazelnuts, bake in a shallow pan in a 350° oven until fragrant and lightly browned, 7-10 minutes, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins.

Nutrition Facts

1 sandwich cookie: 117 calories, 8g fat (3g saturated fat), 31mg cholesterol, 67mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 1g protein.

]]> Fresh Fruit Salsa with Cinnamon Chips https://www.tasteofhome.com/recipes/fresh-fruit-salsa-with-cinnamon-chips/ Fri, 17 Jan 2025 19:39:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101103

Ingredients

  • SALSA:
  • 1 medium pear, peeled and finely chopped
  • 1 medium apple, peeled and finely chopped
  • 1 medium kiwifruit, peeled and finely chopped
  • 1 small peach, peeled and finely chopped
  • 1/2 cup fresh blueberries
  • 1/2 cup finely chopped fresh pineapple
  • 1/2 cup finely chopped fresh strawberries
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 3/4 teaspoon grated lime zest
  • 3 small fresh basil leaves, thinly sliced
  • 3 fresh mint leaves, thinly sliced
  • CINNAMON CHIPS:
  • 8 flour tortillas (8 inches)
  • Cooking spray
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
Text Ingredients

Directions

  1. In a large bowl, combine the salsa ingredients; mix lightly. Refrigerate until serving.
  2. Lightly spritz both sides of tortillas with cooking spray; cut each into eight wedges. In a large bowl, combine sugar and cinnamon. Add tortillas; toss to coat.
  3. Arrange in a single layer on ungreased baking sheets. Bake at 350° until golden brown, 10-12 minutes. Serve with salsa.

Nutrition Facts

1/4 cup salsa with 4 chips: 124 calories, 2g fat (0 saturated fat), 0 cholesterol, 118mg sodium, 25g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch.

]]> Fruit ‘n’ Cheese Kabobs https://www.tasteofhome.com/recipes/fruit-n-cheese-kabobs/ Fri, 17 Jan 2025 19:20:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099907

Ingredients

  • 1 block (1 pound) Colby-Monterey Jack cheese
  • 1 block (1 pound) cheddar cheese
  • 1 block (1 pound) baby Swiss cheese
  • 1 fresh pineapple, peeled and cut into 2-inch chunks
  • 1 to 2 pounds seedless green or red grapes
  • 3 pints strawberries
Text Ingredients

Directions

  1. Cut cheese into chunks or slices. If desired, cut into shapes with small cutters. Alternately thread cheese and fruit onto wooden skewers. Serve immediately.

Nutrition Facts

1 kabob: 170 calories, 12g fat (7g saturated fat), 37mg cholesterol, 188mg sodium, 6g carbohydrate (5g sugars, 1g fiber), 10g protein.

]]> Zesty Marinated Shrimp https://www.tasteofhome.com/recipes/zesty-marinated-shrimp/ Fri, 17 Jan 2025 19:20:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099885

Ingredients

  • 12 lemon or lime slices
  • 1/2 cup thinly sliced red onion
  • 1 tablespoon minced fresh parsley
  • 1/2 cup canola oil
  • 1/2 cup lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1/8 teaspoon hot pepper sauce
  • 2 pounds peeled and deveined cooked shrimp (26-30 per pound)
Text Ingredients

Directions

  1. Place first 8 ingredients in a large bowl; toss with shrimp. Refrigerate, covered, 4 hours, stirring occasionally. Drain before serving.

Nutrition Facts

1 shrimp: 28 calories, 1g fat (0 saturated fat), 26mg cholesterol, 36mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 3g protein.

]]> Strawberry Crunch Cheesecake https://www.tasteofhome.com/recipes/strawberry-crunch-cheesecake/ Thu, 20 Feb 2025 15:09:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2087690

Ingredients

  • CRUST:
  • 45 vanilla wafers, crushed (1-1/2 cups)
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • CHEESECAKE FILLING:
  • 3 packages (8 ounces) cream cheese, softened
  • 1/2 cup freeze-dried strawberries
  • 1-1/2 cups confectioners' sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • CRUNCH TOPPING:
  • 30 vanilla wafers, crushed (1 cup)
  • 1/2 cup freeze-dried strawberries, crushed
  • 1/4 cup butter, melted
  • Whipped cream and sliced fresh strawberries, optional
Text Ingredients

Directions

  1. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and 1/2-in. up sides of a greased 9-in. springform pan.
  2. Place cream cheese in a food processor and blend until smooth. Add freeze-dried strawberries, confectioners' sugar, cornstarch, lemon juice and vanilla and pulse until well blended.
  3. In a large bowl, beat the heavy cream using an electric hand mixer set on high speed until stiff peaks form, 2-3 minutes. Gently fold cream cheese mixture into whipped cream until just combined. Transfer cheesecake filling to the springform pan, spreading evenly with a spatula.
  4. For the topping, in a large bowl, mix wafer crumbs, freeze-dried strawberries and butter. Evenly sprinkle crunch topping over cheesecake. Cover; refrigerate 6 hours or overnight. If desired, serve with whipped cream and fresh strawberries.

Nutrition Facts

1 slice: 508 calories, 37g fat (21g saturated fat), 98mg cholesterol, 347mg sodium, 41g carbohydrate (30g sugars, 1g fiber), 5g protein.

]]> Lemon Drizzle Cake https://www.tasteofhome.com/recipes/lemon-drizzle-cake/ Wed, 19 Mar 2025 05:57:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085327

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup 2% milk
  • 1/4 cup lemon juice
  • 2 tablespoons grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • DRIZZLE:
  • 3/4 cup confectioners' sugar
  • 2 tablespoons lemon juice
Text Ingredients

Directions

  1. Preheat oven to 325°. Line a 9x5-in. loaf pan with parchment paper; coat with cooking spray.
  2. In a large bowl, beat butter and sugar at medium speed until incorporated, 1-2 minutes. Beat in eggs, one at a time, until fluffy and pale in color, 2-3 minutes. Reduce mixer speed to low; beat in lemon juice, lemon zest and vanilla extract until smooth.
  3. In a small bowl, whisk together flour, baking powder and salt. While beating on low speed, alternate adding dry ingredients and milk to wet ingredients until just incorporated, 2-3 minutes. Pour batter into prepared loaf pan; bake 40-45 minutes or until a toothpick inserted into the center comes out clean.
  4. Remove cake from oven; let cool 10-15 minutes. In a small bowl, whisk together confectioners' sugar and lemon juice until smooth. Pour glaze over cake. Let cool completely; remove cake from loaf pan. Slice and serve.

Nutrition Facts

1 slice: 232 calories, 9g fat (5g saturated fat), 52mg cholesterol, 257mg sodium, 35g carbohydrate (21g sugars, 1g fiber), 3g protein.

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