Recipes by Event | Taste Recipes https://www.tasteofhome.com/holidays-events/events-gatherings/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 14 Mar 2025 15:44:43 +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 Recipes by Event | Taste Recipes https://www.tasteofhome.com/holidays-events/events-gatherings/ 32 32 Keto Cheesecake https://www.tasteofhome.com/recipes/keto-cheesecake/ Fri, 14 Mar 2025 15:44:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082145

Ingredients

  • 2-1/2 cups almond flour
  • 1/4 cup granulated monk fruit or stevia sugar substitute
  • 6 tablespoons butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sour cream
  • 1-1/2 cups granulated monk fruit or stevia sugar substitute
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature, lightly beaten

Directions

  1. Preheat oven to 325°. In a small bowl, combine almond flour and sugar substitute; stir in butter. Press onto the bottom and up the side of a greased 9-in. springform pan. Place on a baking sheet. Bake until lightly browned, 18-22 minutes. Cool on a wire rack.
  2. In a large bowl, beat cream cheese, sour cream, sugar substitute, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18-in. square). Securely wrap foil around pan.
  3. Place in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, about 1-1/2 hours. Turn oven off; let sit 30 minutes with the door open. Remove springform pan from water bath. Let stand up to 1 hour on a wire rack.
  4. Refrigerate overnight, covering when completely cooled. Remove rim from pan before serving.

Nutrition Facts

1 piece: 402 calories, 36g fat (17g saturated fat), 131mg cholesterol, 238mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 11g protein.

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Dulce de Leche Cake https://www.tasteofhome.com/recipes/dulce-de-leche-cake/ Thu, 13 Mar 2025 05:55:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2090529

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup canola oil
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups whole milk
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 can (13.4 ounces) dulce de leche
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions

  1. Preheat oven to 350°. Grease three 8-in. round baking pans, line with parchment.
  2. In a small bowl, cream butter, oil and sugar until well blended. Add egg; beat well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Pour into prepared baking pans.
  3. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, beat cream cheese and butter on medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; add confectioners' sugar, dulce de leche, vanilla extract and salt. Beat until creamy, 2-3 minutes.
  5. Place 1 cake layer on a serving plate. Spread half of the frosting on top of 2 cakes; stack to make a layer cake. Spread remaining frosting on top and sides of cake. Slice and serve.

Nutrition Facts

1 piece: 442 calories, 18g fat (9g saturated fat), 63mg cholesterol, 368mg sodium, 65g carbohydrate (53g sugars, 0 fiber), 6g protein.

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Torta Pasqualina https://www.tasteofhome.com/recipes/torta-pasqualina/ Fri, 07 Mar 2025 16:07:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2112986 torta pasqualina, a savory pie that's as beautiful as it is delicious.]]>

Ingredients

  • 3 cups all-purpose flour
  • 1 cup cold butter, cubed
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 5 to 6 tablespoons ice water
  • FILLING:
  • 3 large eggs, beaten, divided
  • 1-3/4 cups whole-milk ricotta cheese
  • 2 pounds frozen chopped spinach, thawed and squeezed dry
  • 1/3 cup grated Parmigiano Reggiano cheese
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground pepper
  • 5 hard-boiled large eggs
  • 1 tablespoon water

Directions

  1. Place flour and butter in a food processor; pulse until butter is the size of peas. Add sugar and salt; pulse to combine. While pulsing, gradually add ice water, 1 tablespoon at a time, until dough holds together when pressed. Divide dough into two-thirds- and one-third-sized pieces. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
  2. Preheat oven to 350°. On a lightly floured surface, roll larger piece of dough to a 12-in. circle; line bottom and press up side of a greased 9-in. springform pan or deep dish pie pan.
  3. Reserve 2 tablespoons beaten egg for egg wash. Place remaining egg in a large bowl with ricotta; beat until smooth. Stir in spinach, parmesan, oil, salt and pepper. Spoon into crust. Place the hard-boiled eggs in an evenly spaced circle, pressing them down into the spinach filling. Roll remaining dough to an 11-in. circle. Place over filling. Trim and seal edge. Cut five slits in top.
  4. In a small bowl, whisk remaining egg and 1 tablespoon water; brush over crust.
  5. Bake until crust is golden brown and a knife inserted in center comes out clean, about 1 hour. Serve warm or at room temperature.

Nutrition Facts

1 piece: 661 calories, 44g fat (22g saturated fat), 272mg cholesterol, 939mg sodium, 46g carbohydrate (6g sugars, 5g fiber), 23g protein.

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Air-Fryer Twice-Baked Potatoes https://www.tasteofhome.com/recipes/air-fryer-twice-baked-potatoes/ Fri, 07 Mar 2025 05:54:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2107391

Ingredients

  • 2 large potatoes, baked
  • 1/4 cup butter, softened
  • 1/3 cup 2% milk
  • 2 tablespoons crumbled cooked bacon
  • 2 tablespoons finely chopped onion
  • 2 teaspoons minced chives
  • 1/4 teaspoon each salt and pepper
  • 1 cup shredded cheddar cheese, divided
  • Optional: Crumbled cooked bacon, sour cream, chives, paprika

Directions

  1. Preheat air-fryer to 370°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1/2 cup cheese.
  2. Spoon into potato shells. Cook for 5 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until cheese is golden brown, about 5 minutes longer. If desired, top with additional bacon and chives, dollops of sour cream and a sprinkle of paprika.

Nutrition Facts

1 twice baked potato half: 383 calories, 22g fat (13g saturated fat), 63mg cholesterol, 509mg sodium, 35g carbohydrate (3g sugars, 4g fiber), 13g protein.

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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

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.

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Graham Cracker Cake https://www.tasteofhome.com/recipes/graham-cracker-cake/ Thu, 06 Mar 2025 05:57:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2092381

Ingredients

  • 1/3 cup canola oil
  • 1/4 cup sugar
  • 3 tablespoons packed brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup graham cracker crumbs
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup heavy whipping cream
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 350°. In a large bowl, beat oil, sugar and brown sugar on medium speed until fluffy, 2-3 minutes. Add eggs, one at a time, until combined. Beat in sour cream and vanilla extract.
  2. In a small bowl, combine graham cracker crumbs, flour, baking powder, cinnamon and salt. Gradually add to the creamed mixture, mixing well. Pour batter into a parchment-lined 8-in. square baking pan. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Transfer to a wire rack; let cool completely.
  3. In a large bowl, beat cream cheese on medium speed until smooth, 3-4 minutes. Beat in confectioners' sugar on low speed until combined. Beat in cream and vanilla extract on medium-high speed, 3-4 minutes.
  4. Spread frosting evenly on top. Cut into squares; serve.

Nutrition Facts

1 piece: 369 calories, 26g fat (10g saturated fat), 88mg cholesterol, 273mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 5g protein.

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Green Velvet Cupcakes https://www.tasteofhome.com/recipes/green-velvet-cupcakes/ Sat, 01 Mar 2025 01:41:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2120187

Ingredients

  • CUPCAKES:
  • 1/4 cup brewed coffee, cooled
  • 2 tablespoons baking cocoa
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup canola oil
  • 1 large egg, room temperature
  • 1/2 cup buttermilk
  • 2 tablespoons green food coloring
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3-1/2 cups confectioners' sugar
  • Sprinkles or edible decorations, optional

Directions

  1. Preheat oven to 350°. Line a 12-cup muffin pan with paper liners.
  2. In a small glass measuring cup, whisk together brewed coffee and cocoa powder until combined; set aside. In a large mixing bowl, whisk together flour, baking powder, baking soda and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream sugar and butter for 3-4 minutes or until smooth and creamy. Add oil; beat vigorously for 2 minutes or until pale in color. Add egg, buttermilk, food coloring and vanilla extract; beat another 1-2 minutes or until evenly combined. Gradually add dry ingredients to the creamed mixture, stirring after each addition until no dry patches remain. Stir in coffee/cocoa powder mixture until smooth.
  4. Fill each muffin cup about two-thirds full with batter. Tap the pan gently on the counter to release any air bubbles. Bake 18-20 minutes or until a toothpick inserted into the center comes out clean; let cool 5 minutes. Remove cupcakes from the muffin tin; transfer to a wire rack to cool completely.
  5. In a clean stand mixer bowl fitted with the paddle attachment, beat butter and cream cheese 3-4 minutes or until smooth and fluffy. Add vanilla extract and salt; beat another 30 seconds to combine. With the mixer on low speed, gradually add confectioners' sugar; continue to mix until completely combined.
  6. Fill a pastry bag fitted with a large star or round tip with the prepared frosting. Pipe a generous swirl of frosting on top of each cooled cupcake. Decorate with sprinkles and edible decorations, if desired.

Nutrition Facts

1 cupcake: 482 calories, 23g fat (12g saturated fat), 66mg cholesterol, 377mg sodium, 66g carbohydrate (52g sugars, 1g fiber), 4g protein.

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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

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.

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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

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.

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Homemade Moon Pies https://www.tasteofhome.com/recipes/homemade-moon-pies/ Mon, 24 Feb 2025 18:23:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2118141

Ingredients

  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 3 tablespoons honey
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 jar (7-1/2 ounces) plus 1/2 cup marshmallow fluff
  • 3 packages (10 ounces each) dark chocolate melting wafers, such as Ghirardelli

Directions

  1. In a bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg, honey, molasses and vanilla. In another bowl, whisk flours, baking soda, cinnamon and salt; gradually beat into creamed mixture.
  2. Divide dough in half. Shape each into a disk; wrap. Refrigerate until firm enough to roll, about 1 hour.
  3. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on parchment-lined baking sheets.
  4. Bake until just set, 9-11 minutes. Cool on pans for 2 minutes. Remove to wire racks to cool completely.
  5. Spread 1 tablespoon marshmallow fluff on bottoms of half the cookies; cover with remaining cookies. Freeze until filling is set, about 1 hour. In a microwave, melt chocolate candy coating; stir until smooth.
  6. Dip each cookie into coating; allow excess to drip off. Place on parchment-lined baking sheets; refrigerate until set.

Nutrition Facts

1 sandwich cookie: 217 calories, 11g fat (7g saturated fat), 15mg cholesterol, 105mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 2g protein.

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Guacamole Shrimp Bites https://www.tasteofhome.com/recipes/guacamole-shrimp-bites/ Mon, 24 Feb 2025 20:44:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2118213

Ingredients

  • 1 tablespoon canola oil
  • 12 uncooked shrimp (31-40 per pound), peeled, deveined and cut into 1/2-inch pieces
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • GUACAMOLE:
  • 1 medium ripe avocado, peeled and cut in half
  • 2 teaspoons lime juice
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon fresh cilantro leaves
  • 1 garlic clove, minced
  • Dash salt
  • 30 tortilla chip scoops

Directions

  1. In a large skillet, heat oil over medium heat. Add the next 4 ingredients. Cook and stir until shrimp turn pink, 3-5 minutes. Transfer to a shallow dish. Refrigerate until chilled.
  2. In a small bowl, mash avocado with lime juice. Stir in onion, cilantro, garlic and salt. To serve, fill each chip with guacamole. Top with shrimp mixture. Serve immediately.

Nutrition Facts

1 filled tortilla chip: 25 calories, 2g fat (0 saturated fat), 6mg cholesterol, 55mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein.

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New Jersey Pork Roll Sliders https://www.tasteofhome.com/recipes/new-jersey-pork-roll-sliders/ Mon, 24 Feb 2025 18:07:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2117619

Ingredients

  • 1 package (12 ounces) Hawaiian sweet rolls
  • 1/2 pound thinly sliced Taylor Pork Roll
  • 6 large eggs
  • 6 slices slices American cheese
  • 1/2 cup butter, melted
  • 2 teaspoons poppy seeds

Directions

  1. Preheat oven to 350°. Without separating the rolls, cut rolls in half horizontally. Arrange bottom halves of rolls in a greased 9x13-in. baking dish.
  2. From each pork roll slice, make four cuts from the outer edges inwards, 1/2 in. towards the center, evenly spaced around the outside of each slice. In a large skillet over medium heat, cook pork roll slices until edges are crisp, 1-2 minutes per side. Layer on top of roll bottoms.
  3. In the same skillet, break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Layer eggs over cooked pork roll. Top with slices of American cheese; replace top half of the rolls. Pour melted butter over tops of rolls; sprinkle with poppy seeds.
  4. Bake, uncovered, until tops are golden brown and cheese has melted, 15-17 minutes.

Nutrition Facts

1 sandwich: 261 calories, 15g fat (9g saturated fat), 144mg cholesterol, 464mg sodium, 18g carbohydrate (7g sugars, 1g fiber), 13g protein.

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Huckleberry Jam Thumbprints https://www.tasteofhome.com/recipes/huckleberry-jam-thumbprints/ Mon, 24 Feb 2025 18:27:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2117622

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup finely chopped pistachios
  • 1/2 cup huckleberry jam
  • Additional chopped pistachios and confectioners' sugar, optional

Directions

  1. Preheat oven to 325°. Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well.
  2. Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam.
  3. Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, sprinkle with additional chopped pistachios and additional confectioners' sugar.

Nutrition Facts

1 cookie: 105 calories, 7g fat (3g saturated fat), 13mg cholesterol, 70mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 1g protein.

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Ding Dong Cake https://www.tasteofhome.com/recipes/ding-dong-cake/ Fri, 21 Feb 2025 05:53:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085329

Ingredients

  • CAKE:
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 3/4 cup sour cream
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • ERMINE FROSTING:
  • 1/2 cup all-purpose flour
  • 2-1/2 cups whole milk
  • 1-3/4 cups confectioners' sugar
  • 1/2 teaspoon salt
  • 1-3/4 cups butter, softened
  • 1-1/2 teaspoons vanilla extract
  • GANACHE:
  • 16 ounces semisweet chocolate, chopped
  • 1/2 cup butter, cubed
  • 1-1/2 cups heavy whipping cream

Directions

  1. Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round cake pans with parchment; grease paper.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine buttermilk and sour cream. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Pour into prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  3. For frosting, in a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 10-12 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold.
  4. In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy.
  5. For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened mixture achieves spreading consistency.
  6. Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread 1/3 frosting on top of each layer; stack to make a layer cake, ending with a cake layer. Spread ganache over top and sides of cake.

Nutrition Facts

1 piece: 807 calories, 57g fat (35g saturated fat), 141mg cholesterol, 524mg sodium, 69g carbohydrate (48g sugars, 3g fiber), 8g protein.

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Cinnamon Roll Monkey Bread https://www.tasteofhome.com/recipes/cinnamon-roll-monkey-bread/ Wed, 19 Feb 2025 06:53:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2079448

Ingredients

  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1 tablespoon ground cinnamon
  • 2 cans (17-1/2 ounces each) large refrigerated cinnamon rolls with cream cheese icing, quartered

Directions

  1. Preheat oven to 350°. Place butter in a small bowl. In a separate small bowl, stir together brown sugar, sugar and cinnamon. Dip each piece of cinnamon roll into butter, then roll in sugar cinnamon mixture. Stack pieces in a greased 10-in. fluted tube pan.
  2. Bake until edges are golden brown, 35-40 minutes. Let cool 10 minutes; invert onto serving platter. Place icing packages in a small bowl of hot water for 5 minutes. Drizzle icing over warm monkey bread. Serve immediately.

Nutrition Facts

1 serving: 396 calories, 15g fat (7g saturated fat), 20mg cholesterol, 606mg sodium, 63g carbohydrate (37g sugars, 1g fiber), 3g protein.

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Coal Miners Chocolate Cake https://www.tasteofhome.com/recipes/coal-miners-chocolate-cake/ Sun, 16 Feb 2025 06:52:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2115823

Ingredients

  • CAKE:
  • 1 box (15-1/4 ounces) devil's food cake mix
  • 1 can (21 ounces) cherry pie filling
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • FROSTING:
  • 8 tablespoons (1 stick) unsalted butter
  • 1/3 cup evaporated milk
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup baking cocoa
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350°. In a large bowl, combine cake mix, cherry pie filling, eggs and vanilla extract; stir until evenly mixed. Transfer to a greased 13x9-in. cake pan.
  2. Bake the cake 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Meanwhile, prepare frosting. In a small saucepan over medium-low heat, combine butter, sugar, salt, cocoa powder and evaporated milk. Cook, stirring occasionally, until the butter has melted and the sugar is fully dissolved, about 3-4 minutes. Remove pan from the heat; add the chocolate chips. Stir until the chocolate has melted and the frosting is smooth and creamy.
  4. Pour frosting over the warm cake. Use an offset spatula to spread into an even layer. Let the cake cool completely at room temperature. Slice into squares; serve.

Nutrition Facts

1 piece: 309 calories, 11g fat (7g saturated fat), 40mg cholesterol, 287mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 3g protein.

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Mama Kelce’s Dip Recipe Is All We Need for the Super Bowl https://www.tasteofhome.com/article/mama-kelce-dip-recipe/ https://www.tasteofhome.com/article/mama-kelce-dip-recipe/#respond Thu, 06 Feb 2025 18:08:48 +0000 https://www.tasteofhome.com/?p=2112399 Score a touchdown with this seven-layer eating extravaganza, as made by the NFL's favorite mom.

The post Mama Kelce’s Dip Recipe Is All We Need for the Super Bowl appeared first on Taste Recipes.

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If there’s anyone who knows how to celebrate a Super Bowl, it’s NFL supermom Donna Kelce. Nicknamed “Mama Kelce,” Donna is the mom of retired Philadelphia Eagles center Jason and Kansas City Chiefs tight end Travis. She watched the boys face off against each other in Super Bowl LVII in 2023, the first time two brothers have ever played on opposing teams in the championship. (Travis’ Chiefs won.)

Since then, Donna has acquired fame of her own for her motherly charm, friendly interviews and homestyle recipes, including this chocolate-chip cookie recipe. Now, her recipe for Tex-Mex seven-layer dip is spicing up the food world.

What makes her 7-layer dip special?

Seven-layer dip, like many dip recipes, has been a mainstay of football parties for decades. In an interview with Allrecipes, Donna said it’s something she’s been “bringing to tailgates for years.”

The magic of a seven-layer dip is the sheer variety of flavors all stacked together and scooped up with tortilla chips. Donna reportedly based her recipe on one that makes a creamy layer by blending mayonnaise with the traditional sour cream and adding taco seasoning. But, as Travis has said on the Kelce brothers’ podcast, New Heights, he really hates mayo. (Right there with you, Trav!) So Donna swapped that layer for the premade dip Heluva Good! Jalapeno Cheddar Dip. Her dip’s other six layers are jalapenos, pico de gallo, refried beans, black olives, sliced avocado and cheese.

Mama Kelce’s 7-Layer Dip Recipe

Here’s Mama Kelce’s Seven-Layer Dip Recipe, as shared by Allrecipes.

Ingredients

  • 3 ripe avocados, divided
  • Juice of 1 lime
  • 1 (16-ounce) can refried beans
  • 1 (12-ounce) package Heluva Good! Jalapeno Cheddar Dip, divided
  • 1 cup shredded cheddar cheese
  • 1-1/2 cups pico de gallo salsa, drained
  • 1/4 cup jalapeno, sliced
  • 1/4 cup black olives, sliced

Directions

Step 1: Prep the avocado layer

Dice the avocados and mix them with lime juice. Season with a few pinches of salt, and keep the avocados on the side until the dip is ready to assemble.

Step 2: Create the base layers

Spread the refried beans evenly across the bottom of your serving dish. (Donna uses clear glass to show off the layers.)

Next, scoop out 3 tablespoons of the Heluva Good! Jalapeno Cheddar dip and spoon it into a resealable plastic bag. Spread the rest of the dip over the refried-bean layer.

Step 3: Add the colorful top layers

Now, sprinkle with shredded cheese.

Top with the diced avocado-lime juice mix you made earlier. In true football form, I’d call an audible and smash up the diced pieces, more like guac.

Add the drained pico de gallo.

Step 4: Pipe on the rest of the jalapeno cheddar dip

Now for the fun part. Pretend you’re a cake decorator, and cut the tip off the baggie with the reserved Heluva Good! Jalapeno Cheddar Dip. Draw squiggles on top of the pico de gallo.

Top off with sliced jalapenos and black olives, and devour while rooting for the Chiefs—or your favorite pooch in the Puppy Bowl.

The post Mama Kelce’s Dip Recipe Is All We Need for the Super Bowl appeared first on Taste Recipes.

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Vegan Cinnamon Rolls https://www.tasteofhome.com/recipes/vegan-cinnamon-rolls/ Thu, 06 Feb 2025 13:42:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085305

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup oat or almond milk, warmed
  • 1/4 cup sugar
  • 1/4 cup vegan butter-style sticks, melted
  • 1/2 teaspoon salt
  • 3-1/2 cups bread flour
  • FILLING:
  • 3/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup vegan butter-style sticks, melted
  • FROSTING:
  • 1/2 cup vegan butter-style sticks, softened
  • 4 ounces vegan cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1-1/2 cups confectioners' sugar

Directions

  1. Dissolve yeast in warm milk; stir in sugar. Let sit 5 minutes or until frothy.
  2. In another bowl, combine butter, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  3. Turn out dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.
  4. Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll out 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down (cover with a kitchen towel while shaping second half). Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour.
  5. Bake until golden brown, 18-20 minutes. Cool on wire racks.
  6. For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers.

Nutrition Facts

1 roll: 341 calories, 14g fat (5g saturated fat), 7mg cholesterol, 246mg sodium, 49g carbohydrate (26g sugars, 1g fiber), 5g protein.

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Philly Cheesesteak Dip https://www.tasteofhome.com/recipes/philly-cheesesteak-dip/ Wed, 05 Feb 2025 18:59:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2111677

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried parsley flakes, optional
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 12 slices provolone cheese, divided
  • 1 tablespoon olive oil
  • 1 pound shaved beef ribeye steaks
  • 1 medium onion, finely chopped
  • 1 medium green pepper, finely chopped
  • For serving: sliced baguette, crostini, tortilla chips, corn chips, crackers and/or crudites

Directions

  1. Preheat oven to 375°. Grease a 9-inch pie plate; set aside.
  2. In a large bowl, combine cream cheese, sour cream, and mayonnaise. Stir in Worcestershire, garlic powder, parsley flakes, if desired, 1/2 teaspoon salt and pepper. Chop 7 slices of provolone cheese into bite-sized pieces. Stir into cream cheese mixture; set aside.
  3. Heat olive oil in a large skillet set over medium-high heat. Add shaved steak; cook 2-3 minutes. Add onion, green pepper and remaining 1/2 teaspoon salt. Cook, stirring frequently, another 3-4 minutes or until steak is browned and vegetables are tender. Drain grease from skillet, if necessary.
  4. Stir steak and vegetable mixture into the cream cheese mixture until combined. Transfer to prepared pie plate; use a spatula to smooth into an even layer. Top with the remaining 5 slices provolone cheese.
  5. Bake 25-30 minutes or until cheese is bubbly and edges start to brown. Set oven to broil; cook another 1-2 minutes or until center is browned. Remove from oven; let cool 10 minutes.
  6. Serve with various dippers, such as sliced baguette, crostini, tortilla chips, corn chips, crackers and/or crudites.

Nutrition Facts

1 serving: 422 calories, 36g fat (17g saturated fat), 94mg cholesterol, 643mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 20g protein.

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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

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.

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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

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.

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11 Ideas for a Super Bowl Party (Taylor’s Version) https://www.tasteofhome.com/collection/taylor-swift-super-bowl-party/ https://www.tasteofhome.com/collection/taylor-swift-super-bowl-party/#respond Tue, 04 Feb 2025 21:30:20 +0000 https://www.tasteofhome.com/?post_type=listicle&p=2111380 Travel through Taylor Swift's eras, one dish at a time. Are you ready for it?

The post 11 Ideas for a Super Bowl Party (Taylor’s Version) appeared first on Taste Recipes.

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11 Ideas For A Super Bowl Party Taylors Version Taylor Swift  Nashville Hot Chicken Tenders

Nashville Hot Chicken Tenders

Throw back to Taylor’s country roots (and her first album) with Nashville hot chicken. The spicy recipe takes about 1o minutes to cook and crisp up in the air fryer. It will have you thinking that you should’ve said yes to seconds!

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11 Ideas For A Super Bowl Party Taylors Version Fearless  You Belong With Brie

You Belong with Brie

This appetizer will delight cheer captains and everyone on the bleachers alike. Top creamy Brie with a spiced apple mixture, then bake until gooey and delicious. Served with chips or veggies, I don’t know how it gets better than this.

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11 Ideas For A Super Bowl Party Taylors Version Speak Now  Last Kiss Cookies

Last Kiss Cookies

You don’t have to go back to December to enjoy this holiday favorite. Top peanut butter cookies with a Hershey’s Kiss for an enchanting sweet-and-salty combo. I Can See You heading to the snack table, so grab me a few!

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11 Ideas For A Super Bowl Party Taylors Version Red  I Knew You Were Truffle Mac

I Knew You Were Truffle Mac

You’ll remember this recipe All Too Well. Macaroni and cheese is arguably the best—and most versatile—dish ever. This version gets an upgrade with truffle oil to elevate your game-day spread. I bet you’ll stay, stay, stay for another helping.

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11 Ideas For A Super Bowl Party Taylors Version 1989  Bad Blood Orange Margaritas

Bad Blood Orange Margaritas

Whether you’re rooting for Kansas City or Philadelphia, this margarita has been waiting for you. The blood orange adds an extra splash of citrus to the cocktail. Plus, you can pre-batch these margs before your party, which is any host’s wildest dream.

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11 Ideas For A Super Bowl Party Taylors Version Reputation  Look What You Made Me Fondue

Look What You Made Me Fondue

Don’t blame me for making this your new favorite party dish. All the classic pizza flavors combined into a gorgeous sauce served alongside crusty French bread bites for dipping. Call it what you want: delicious. Are you ready for it?

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11 Ideas For A Super Bowl Party Taylors Version Lover  Cruel Summer Caprese Skewers

Cruel Summer Caprese Skewers

You’ll forget that winter existed once you take a bite of these. Turn everyone’s favorite summer salad into a fun snack option and enjoy the afterglow of mozzarella, basil and cherry tomatoes. I promise that you’ll never find another crowd-pleaser like this recipe.

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11 Ideas For A Super Bowl Party Taylors Version Folklore  Seven Layer Dip

7-Layer Dip

No Taylor Swift Super Bowl party is complete without a dip, and this seven-layer version is the 1. It’s loaded with rice, beans and all the classic fixings. If you show up to a Super Bowl party with this, you certainly won’t be exiled. Chow down while you wait to see if the Chiefs will be the next great American football dynasty.

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11 Ideas For A Super Bowl Party Taylors Version Evermore  Coney Island Hot Dogs

Coney Island Hot Dogs

This recipe calls for you to simmer the hot dogs in a slow cooker meat sauce before loading up with shredded cheese, onions and mustard. Long story short, the Coney dogs are so delicious, you’ll want to eat them forever more.

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11 Ideas For A Super Bowl Party Taylors Version Midnights  Lavender Haze Spritzes

Lavender Haze Spritzes

Can I ask you a question? Do you have St. Germain and lavender syrup? Add an ounce of both to this basic spritz recipe for a cocktail that truly hits different. Time to find out if karma is a guy on the Chiefs or the Eagles.

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11 Ideas For A Super Bowl Party Taylors Version The Tortured Poets Department

I Can Do It with a Broken Heart Cookie

Tonight, one team is going to have to say so long, Lombardi trophy. These cookies will be a perfect way to celebrate or commiserate. And since, technically, they’re more on theme if they’re broken, there is way less pressure to be a perfectionist about how they turn out.

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Peanut Butter Rice Krispie Treats https://www.tasteofhome.com/recipes/peanut-butter-rice-krispie-treats/ Mon, 03 Feb 2025 16:09:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2088337

Ingredients

  • 1/4 cup butter
  • 1 package (10 ounces) miniature marshmallows
  • 1/2 cup creamy peanut butter
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 6 cups Rice Krispies

Directions

  1. In a large saucepan or stock pot, melt butter over low heat. Stir in marshmallows until melted, 2-3 minutes. Stir in peanut butter and corn syrup; stir until mixture is melted and smooth, 2-3 minutes. Stir in vanilla extract. Remove from heat, stir in Rice Krispies until incorporated.
  2. Transfer mixture to a 13x9-in. baking dish. Coat fingers with cooking spray; press mixture down into an even layer. Let sit 1 hour; slice into bars.

Nutrition Facts

1 bar: 120 calories, 5g fat (2g saturated fat), 5mg cholesterol, 87mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 2g protein.

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Strawberry Cheesecake Brownies https://www.tasteofhome.com/recipes/strawberry-cheesecake-brownies/ Mon, 03 Feb 2025 06:52:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2088421

Ingredients

  • 1 cup butter, cubed
  • 2 cups sugar
  • 1/3 cup baking cocoa
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • TOPPING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 3/4 cup seedless strawberry jam

Directions

  1. Preheat oven to 350°. In a microwave-safe bowl, melt butter. Stir in sugar, cocoa and vanilla. Add eggs, 1 at a time, whisking to blend after each addition. Add flour and salt; stir just until combined. Spread into greased 13x9-in. baking pan.
  2. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; beat on low speed just until blended. Spread cheesecake mixture over batter and drop strawberry jam by tablespoonfuls on top. Cut through jam and cheesecake mixture with a knife to swirl.
  3. Bake until filling in center is almost set, 30-35 minutes. Cool 1 hour in pan on a wire rack. Refrigerate at least 2 hours. Cut into bars.

Nutrition Facts

1 brownie: 259 calories, 12g fat (7g saturated fat), 69mg cholesterol, 204mg sodium, 35g carbohydrate (26g sugars, 1g fiber), 3g protein.

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Cheesy Broccoli au Gratin https://www.tasteofhome.com/recipes/cheesy-broccoli-au-gratin/ Fri, 31 Jan 2025 17:34:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2084672

Ingredients

  • 4 tablespoons butter
  • 1/2 small onion, chopped
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 1 large bunch fresh broccoli, cut into florets
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup panko bread crumbs

Directions

  1. Preheat oven to 375°. In a large saucepan, melt butter over medium heat. Add onion; cook until tender, 4-5 minutes. Add garlic, cook one minute longer. Stir in flour, cook until browned, 1-2 minutes. Gradually whisk in milk. Bring to a simmer; cook until thickened, 2-3 minutes. Remove from heat; stir in broccoli, cheddar, 1/4 cup Parmesan, salt, pepper, mustard and cayenne.
  2. Spoon into greased 2-qt. baking dish. Bake, uncovered, 25-30 minutes. Remove from oven; sprinkle with panko breadcrumbs and remaining 1/4 cup Parmesan. Bake until sauce is bubbly and topping is lightly browned, another 8-10 minutes.

Nutrition Facts

3/4 cup: 215 calories, 14g fat (8g saturated fat), 38mg cholesterol, 588mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 10g protein.

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Butterfinger Cake https://www.tasteofhome.com/recipes/butterfinger-cake/ Fri, 31 Jan 2025 06:53:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2088665

Ingredients

  • 1 package (13-1/4 ounces) chocolate cake mix
  • 1 jar (12-1/4 ounces) caramel sundae syrup
  • 1 cup sweetened condensed milk
  • 1/4 cup confectioners' sugar
  • 2 tablespoons creamy peanut butter
  • 1-1/2 cups heavy whipping cream
  • 3 Butterfinger candy bars, chopped

Directions

  1. Preheat oven to 350°. Bake cake according to package directions for a 13x9-in. cake. Let cool 5 minutes. Use the end of a wooden spoon to poke holes 1 inch apart throughout cake. Pour caramel sundae syrup and sweetened condensed milk over cake; set aside to cool completely.
  2. Place confectioners' sugar and peanut butter in a large bowl. Beat on medium speed until combined, 1-2 minutes. Reduce mixer speed to low; slowly add cream. Bring mixer speed up to medium-high, beating until stiff peaks form. Spread over cooled cake. Cover; refrigerate at least 2 hours or overnight. Sprinkle with chopped candy bars before serving.

Nutrition Facts

1 piece: 397 calories, 15g fat (9g saturated fat), 34mg cholesterol, 345mg sodium, 64g carbohydrate (47g sugars, 0 fiber), 5g protein.

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Key Lime Cake https://www.tasteofhome.com/recipes/key-lime-cake/ Fri, 31 Jan 2025 06:53:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2081796

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup canola oil
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 1/4 cup Key lime juice
  • 1 tablespoon grated Key lime zest
  • 1 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups whole milk
  • FROSTING:
  • 1/2 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups confectioners' sugar
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons Key lime juice
  • 2 teaspoons grated Key lime zest
  • 1/2 cup graham cracker crumbs, optional

Directions

  1. Preheat oven to 350°. Line 3 greased 8-in. round baking pans with parchment, set aside.
  2. In a large bowl, cream sugar, butter and oil until light and fluffy, 5-6 minutes. Beat in eggs, one at a time, until fluffy, 2-3 minutes. Beat in lime juice, lime zest and vanilla extract. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour batter into prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool 10 minutes in pans; remove to wire racks to cool completely.
  3. In a large bowl, beat butter and cream cheese at medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; beat in confectioners' sugar, cream, lime juice and lime zest. Increase speed to medium-high; beat until well combined.
  4. Place 1 cake layer on a serving plate; frost top with 3/4 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. If desired, sprinkle with graham cracker crumbs.

Nutrition Facts

1 slice: 636 calories, 30g fat (15g saturated fat), 97mg cholesterol, 419mg sodium, 89g carbohydrate (65g sugars, 1g fiber), 6g protein.

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Air-Fryer Potato Skins https://www.tasteofhome.com/recipes/air-fryer-potato-skins/ Wed, 29 Jan 2025 17:38:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085297

Ingredients

  • 2 large potatoes, baked
  • 2 tablespoons butter, melted
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 cup shredded cheddar cheese, divided
  • 1/2 cup shredded Monterey Jack cheese, divided
  • 1/2 cup crumbled cooked bacon, divided
  • 1/2 cup sour cream
  • Minced chives, optional

Directions

  1. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Combine butter, oil, garlic salt and pepper; brush over both sides of skins.
  2. Preheat air-fryer to 400°. Cook potatoes cut side down, 4 minutes. Flip; cook an additional 3 minutes. Sprinkle cheeses and bacon inside skins. Bake until cheese is melted and bacon is crisp, 3-4 minutes longer.
  3. Top with sour cream and if desired, chives. Serve immediately.

Nutrition Facts

1 potato half: 443 calories, 27g fat (14g saturated fat), 73mg cholesterol, 749mg sodium, 34g carbohydrate (3g sugars, 4g fiber), 18g protein.

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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

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.

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Bacon Ranch Cheese Ball https://www.tasteofhome.com/recipes/bacon-ranch-cheese-ball/ Fri, 24 Jan 2025 06:53:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078893

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 package (1 ounce) ranch dip mix
  • 2 cups shredded Monterey Jack cheese or cheddar cheese
  • 1 pound bacon strips, cooked and crumbled, divided
  • 1-1/2 cups chopped green onions
  • 1/4 cup minced chives
  • Assorted crackers, for serving

Directions

  1. In a large bowl, beat cream cheese and ranch dip mix on medium speed until smooth, 3-4 minutes. Stir in shredded cheese, 1/3 of the crumbled bacon, green onion and chives until well combined. Roll into a ball; roll into remaining crumbled bacon so it covers the outside of the cheese ball. Wrap in plastic wrap; refrigerate at least 1 hour. Serve on a platter with assorted crackers, as desired.

Nutrition Facts

1 serving: 172 calories, 15g fat (8g saturated fat), 42mg cholesterol, 480mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 7g protein.

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