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 Thu, 06 Mar 2025 19:36:41 +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 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, 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 two 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 Curd Cake https://www.tasteofhome.com/recipes/lemon-curd-cake/ Wed, 26 Feb 2025 06:56:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085284

Ingredients

  • CURD:
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup lemon juice
  • 4 large egg yolks, lightly beaten
  • 6 tablespoons butter, cubed
  • 2 teaspoons grated lemon zest
  • CAKE:
  • 3/4 cup canola oil
  • 2 cups sugar
  • 4 large eggs, room temperature, separated
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon zest
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon grated lemon zest
Text Ingredients

Directions

  1. In a large heavy saucepan, mix sugar and cornstarch. Whisk in lemon juice and zest. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  2. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Transfer to a small bowl; cool. Press plastic wrap onto surface of custard. Refrigerate until cold.
  3. Preheat oven to 350°. Line three 9-in. round baking pans with parchment paper.
  4. In a large bowl, beat oil, sugar, egg yolks and vanilla until well blended. In a small bowl, combine flour, baking powder and salt. In another small bowl, combine buttermilk, lemon juice and lemon zest. Add dry ingredients to sugar mixture alternately with buttermilk mixture, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter. Bake until a toothpick comes out clean, 25-30 minutes. Cool in pans for 10 minutes on wire racks. Remove from pans and cool completely.
  5. In a large bowl, beat cream cheese and butter on medium speed until smooth, 3-4 minutes. Reduce mixer speed to low; beat in confectioners' sugar, lemon juice and lemon zest until fluffy, 2-3 minutes.
  6. Place 1 cake layer on a serving plate; spread with 1/2 cup lemon curd. Top with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting.

Nutrition Facts

1 slice: 648 calories, 28g fat (11g saturated fat), 134mg cholesterol, 295mg sodium, 95g carbohydrate (75g sugars, 1g fiber), 6g protein.

]]> Matcha Cake https://www.tasteofhome.com/recipes/matcha-cake/ Sat, 25 Jan 2025 03:45:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2084180

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 3 tablespoons matcha (green tea powder)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 2 cups heavy whipping cream
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease two 8-inch round baking pans.
  2. 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, matcha, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour batter into prepared cake pans. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-15 minutes; transfer from pans to wire rack to cool completely.
  3. In a large bowl, beat cream, confectioners' sugar and vanilla extract on low speed, increasing to medium-high speed; beat until stiff peaks form. Spread frosting on top of one cake layer; stack unfrosted cake on top. Frost top and sides of layer cake. Slice; serve with fresh raspberries.

Nutrition Facts

1 slice: 536 calories, 31g fat (19g saturated fat), 118mg cholesterol, 363mg sodium, 59g carbohydrate (38g sugars, 1g fiber), 7g protein.

]]> Strawberry Brownies https://www.tasteofhome.com/recipes/strawberry-brownies/ Mon, 03 Feb 2025 06:51:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2083358

Ingredients

  • 1 package (13-1/4 ounces) strawberry cake mix
  • 1/3 cup canola oil
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup white chocolate chips
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons whole milk
  • 1 teaspoon crushed freeze-dried strawberries, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Line an 8-in. square baking pan with parchment paper; grease parchment.
  2. In a large bowl, beat cake mix, oil, eggs and vanilla extract until smooth. Fold in white chocolate chips. Transfer batter to prepared baking pan; bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely.
  3. In a large bowl, beat confectioners' sugar and milk until smooth. Drizzle or spread glaze over cooled brownies. Let stand until top of glaze is set. If desired, sprinkle with crushed freeze-dried strawberries.

Nutrition Facts

1 brownie: 348 calories, 14g fat (4g saturated fat), 44mg cholesterol, 325mg sodium, 54g carbohydrate (36g sugars, 0 fiber), 3g protein.

]]> Creme Brulee Cake https://www.tasteofhome.com/recipes/creme-brulee-cake/ Thu, 27 Feb 2025 06:54:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2080035

Ingredients

  • 1 cup sugar
  • 5 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup heavy whipping cream
  • 4 large egg yolks, room temperature, lightly beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • CAKE:
  • 3/4 cup canola oil
  • 2 cups sugar
  • 4 large eggs, room temperature, separated
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk
  • FROSTING:
  • 3/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1-1/2 cups confectioners' sugar
  • BURNT SUGAR TOPPING:
  • 3 tablespoons turbinado (washed raw) sugar
Text Ingredients

Directions

  1. In a large heavy saucepan, mix sugar, cornstarch, and salt. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  2. In a large bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally. Transfer to a mixing bowl; press plastic wrap onto surface of pudding. Refrigerate 1 hour or until cold.
  3. Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans; grease parchment.
  4. In a large bowl, beat oil, sugar, egg yolks and vanilla until well blended. In a small bowl, combine flour, baking powder and salt. Add dry ingredients to sugar mixture alternately with buttermilk, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter. Bake until a toothpick comes out clean, 25-30 minutes. Cool in pans for 10 minutes on wire racks. Remove from pans and cool completely.
  5. For frosting, in a large bowl, beat butter and vanilla over medium speed until blended. Gradually beat in confectioners' sugar until smooth, 2-3 minutes.
  6. To assemble cake, whisk cooled custard on medium-high speed until light and fluffy, 2-3 minutes. Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with frosting. Pipe remaining frosting around top and bottom edges.
  7. To caramelize topping with a kitchen torch, sprinkle cake evenly with sugar. Hold torch flame about 2 in. above surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.

Nutrition Facts

1 piece: 567 calories, 29g fat (12g saturated fat), 137mg cholesterol, 272mg sodium, 73g carbohydrate (52g sugars, 1g fiber), 6g protein.

]]> Cinnamon Roll Cheesecake https://www.tasteofhome.com/recipes/cinnamon-roll-cheesecake/ Thu, 13 Feb 2025 06:53:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2079328

Ingredients

  • 2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1/4 cup sugar
  • CINNAMON SWIRL:
  • 3/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup butter, melted
  • 1 tablespoon ground cinnamon
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 3 large eggs, room temperature
  • CREAM CHEESE FROSTING:
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1-3/4 cups confectioners' sugar
  • 1/2 teaspoon ground cinnamon
Text Ingredients

Directions

  1. Preheat oven to 325°. 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.
  2. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack.
  3. In a small bowl, whisk together brown sugar, flour, butter and cinnamon until well combined; set aside.
  4. In a large bowl, beat cream cheese and sugars until smooth. Beat in sour cream, vanilla and salt. Add eggs; beat on low speed just until blended. Pour half the cheesecake mixture over crust. Sprinkle with reserved brown sugar mixture; cut through batter with a knife to swirl. Repeat with remaining cheesecake batter and brown sugar mixture. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  5. Bake until center is just set and top appears dull, 55-60 minutes. Turn oven off; open the oven door. Let cheesecake sit 30 minutes or until center is set. Remove springform pan from water bath. Cool cheesecake on a wire rack up to 1 hour. Refrigerate overnight, covering when completely cooled.
  6. To make cream cheese frosting, in a large bowl, beat cream cheese, butter, vanilla extract and salt over medium speed until fluffy, 2-3 minutes. Gradually beat in confectioners' sugar until smooth.
  7. Remove rim from pan. Top cheesecake with frosting; dust with cinnamon.

Nutrition Facts

1 piece: 585 calories, 36g fat (21g saturated fat), 131mg cholesterol, 398mg sodium, 62g carbohydrate (52g sugars, 1g fiber), 7g protein.

]]> Snickerdoodle Cheesecake Bars https://www.tasteofhome.com/recipes/snickerdoodle-cheesecake-bars/ Mon, 28 Oct 2024 14:41:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051682

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

  1. Preheat oven to 350°. Grease a 9-in. square, parchment-lined baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

]]> Biscoff Cheesecake https://www.tasteofhome.com/recipes/biscoff-cheesecake/ Fri, 25 Oct 2024 15:35:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2059885

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

]]> Vegan Cheesecake https://www.tasteofhome.com/recipes/vegan-cheesecake/ Wed, 23 Oct 2024 15:43:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2059431

Ingredients

  • 2 cups vegan graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons vegan butter or coconut oil, melted
  • FILLING:
  • 3 packages (8 ounces each) vegan spreadable cream cheese, softened
  • 3/4 cup sugar
  • 1 can (13-1/2 ounces) unsweetened coconut cream
  • 3 tablespoons cornstarch
  • Powdered egg replacer equivalent of 2 eggs
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • Mixed fresh berries, for topping
Text Ingredients

Directions

  1. Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil, set aside.
  2. In a large bowl, combine graham crackers, melted butter and sugar. Press crumbs into the bottom of the pan and about 1 inch up the sides. Bake 8-10 minutes, until lightly browned. Set aside; cool to room temperature.
  3. In a small bowl, whisk coconut cream, cornstarch and egg replacer until completely smooth; set aside.
  4. 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. Beat in coconut cream mixture, lemon juice and vanilla extract until smooth and fluffy, 1-2 minutes. Pour filling into cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  5. Bake until sides are firm and begin to pull away from pan, about 1 hour (center may still look jiggly). Remove springform pan from water bath. Cool cheesecake on a wire rack. Cover; refrigerate at least 6 hours or overnight.
  6. Remove sides of springform pan. Top with fresh berries; slice and serve.

Nutrition Facts

1 slice: 351 calories, 25g fat (15g saturated fat), 43mg cholesterol, 244mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 4g protein.

]]> No-Bake Strawberry Cheescake https://www.tasteofhome.com/recipes/no-bake-strawberry-cheescake/ Sat, 19 Oct 2024 16:43:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051815

Ingredients

  • GRAHAM CRACKER CRUST:
  • 1-1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • CHEESECAKE FILLING:
  • 2 cups chopped fresh strawberries
  • 1 tablespoon cornstarch
  • 3 packages (8 ounces) cream cheese, softened
  • 1-1/2 cups confectioners' sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 1 cup sliced fresh strawberries, optional
Text Ingredients

Directions

  1. In a small saucepan, cook berries and cornstarch over medium heat. Simmer until thickened and reduced, about 5-7 minutes. Cool completely.
  2. In a large bowl, combine graham cracker crumbs and sugar. Stir in melted butter until combined. Firmly press mixture into a 9-in. springform pan, covering the bottom in an even layer and 1/2-in. up the sides; set aside.
  3. Place cream cheese in a food processor and blend until smooth. Add reserved strawberry mixture, confectioners' sugar, lemon juice and vanilla and pulse until incorporated.
  4. In a large bowl, beat the heavy cream using an electric hand mixer set on high speed until stiff peaks form, 1-2 minutes. Gently fold strawberry mixture into whipped cream until just combined. Transfer cheesecake filling to the springform pan, spreading evenly with a spatula. Refrigerate 6 hours or overnight. Slice and serve with strawberries on top, if desired.

Nutrition Facts

1 slice: 420 calories, 30g fat (18g saturated fat), 84mg cholesterol, 284mg sodium, 34g carbohydrate (25g sugars, 1g fiber), 5g protein.

]]> Raspberry Cheesecake https://www.tasteofhome.com/recipes/raspberry-cheesecake-2/ Tue, 15 Oct 2024 16:42:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051675

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1 tablespoon sugar
  • 6 tablespoons butter, melted
  • FILLING:
  • 5 blocks (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 5 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/4 cup sour cream
  • 1 tablespoon grated lemon zest
  • 1-1/2 teaspoons vanilla extract
  • TOPPING:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 2-1/2 cups fresh raspberries, divided
Text Ingredients

Directions

  1. Preheat oven to 350°. Wrap the bottom of a 9-in. springform pan with 3 layers of aluminum foil, set aside.
  2. 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.
  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, about 5 minutes. Beat in sour cream, lemon zest 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.
  4. 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.
  5. In a small saucepan, combine sugar and cornstarch; stir in the water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
  6. Loosen sides from springform pan with a knife. Remove rim from pan. Spread topping over filling. Garnish with remaining 1 cup berries and serve.

Nutrition Facts

1 slice: 505 calories, 33g fat (18g saturated fat), 167mg cholesterol, 325mg sodium, 48g carbohydrate (38g sugars, 2g fiber), 8g protein.

]]> Woolworth Cheesecake https://www.tasteofhome.com/recipes/woolworth-cheesecake/ Sat, 12 Oct 2024 17:22:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2050616

Ingredients

  • 1 package (3 ounces) lemon gelatin
  • 1 cup boiling water
  • 3 cups graham cracker crumbs, divided
  • 1/2 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 4 tablespoons lemon juice
  • 1-1/2 cups heavy whipping cream
Text Ingredients

Directions

  1. In a large bowl, whisk together lemon gelatin and boiling water until dissolved; set aside.
  2. In another large bowl, combine 2 cups graham cracker crumbs and melted butter. Press into the bottom of a 13x9-in. dish in an even layer.
  3. In a separate bowl, beat cream cheese on medium speed until smooth, 3-4 minutes. Beat in sugar and lemon juice until fluffy.
  4. In another separate bowl, beat heavy cream on medium-high speed until stiff peaks form, 4-5 minutes. Reduce mixer speed to low; beat in lemon gelatin and whipped cream into cream cheese until light and fluffy. Pour mixture over graham cracker crust and spread into an even layer. Sprinkle with remaining 1 cup graham cracker crumbs. Cover; refrigerate at least 3 hours or overnight. Slice into squares and serve.

Nutrition Facts

1 slice: 327 calories, 21g fat (12g saturated fat), 55mg cholesterol, 195mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 3g protein.

]]> Artichoke-Topped Crab Bites https://www.tasteofhome.com/recipes/artichoke-topped-crab-bites/ Fri, 11 Oct 2024 15:20:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2058147

Ingredients

  • 1 large egg, lightly beaten
  • 1/2 cup panko bread crumbs
  • 1/3 cup chopped green onions
  • 1/3 cup finely chopped green pepper
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon salt
  • 1 can (6 ounces) lump crabmeat, drained
  • ARTICHOKE TOPPING:
  • 1/2 cup marinated quartered artichoke hearts, drained
  • 1/4 cup mayonnaise
  • 1 tablespoon dill pickle juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Sriracha chili sauce
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. Gently stir in crab. Fill greased mini-muffin cups three-fourths full; press down gently. Bake until lightly browned, 12-14 minutes. Cool in pan 5 minutes. Run a knife around sides of muffin cups to loosen. Gently remove crab bites to wire racks.
  2. Meanwhile, place all topping ingredients in a food processor; process until blended and artichokes are chopped. Spoon over crab bites. Serve while crab bites are warm.

Nutrition Facts

1 piece: 40 calories, 3g fat (1g saturated fat), 16mg cholesterol, 157mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.

]]> Cheesecake Bars https://www.tasteofhome.com/recipes/cheesecake-bars/ Thu, 10 Oct 2024 15:40:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2050070

Ingredients

  • 1 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 1/4 cup butter, melted
  • BATTER:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 2 large egg yolk, room temperature
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 2 large egg whites, room temperature
Text Ingredients

Directions

  1. Preheat oven to 325°. Grease a 9-in. square baking pan; set aside.
  2. In a large bowl, combine graham cracker crumbs, sugar and butter. Press mixture into the bottom of prepared pan.
  3. In a large mixing bowl, beat cream cheese, sugar, flour and salt on medium speed until combined. Add the egg yolks, one at a time, until incorporated. Add heavy cream and vanilla extract; beat until thoroughly combined, 2-3 minutes.
  4. In a separate large bowl, beat egg whites until stiff peaks form, 4-5 minutes. Mix 1/2 of the egg whites into the cheesecake batter until well combined. Gently fold in the remaining whipped whites to the cheesecake batter until no white streaks remain. Pour filling over the graham cracker crust; smooth into an even layer.
  5. Bake 30-35 minutes, rotating pan halfway during baking, until the center is set and edges are lightly browned. Transfer pan to a wire rack; cool completely. Refrigerate until ready to serve; cut into bars.

Nutrition Facts

1 bar: 205 calories, 16g fat (9g saturated fat), 71mg cholesterol, 166mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 3g protein.

]]>