Picnic Food Recipes | Taste Recipes https://www.tasteofhome.com/holidays-events/events-gatherings/picnic/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Mon, 10 Mar 2025 19:06:27 +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 Picnic Food Recipes | Taste Recipes https://www.tasteofhome.com/holidays-events/events-gatherings/picnic/ 32 32 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
Text Ingredients

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.

]]> 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
Text Ingredients

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.

]]> 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.

]]> 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
Text Ingredients

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.

]]> 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
Text Ingredients

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.

]]> 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
Text Ingredients

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.

]]> 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
Text Ingredients

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.

]]> 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
Text Ingredients

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.

]]> 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.

]]> Chipotle Chicken https://www.tasteofhome.com/recipes/chipotle-chicken/ Fri, 17 Jan 2025 20:38:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098244

Ingredients

  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 3 tablespoons white vinegar
  • 3 tablespoons canola oil
  • 1 tablespoon chopped chipotle pepper in adobo sauce
  • 5 garlic cloves, halved
  • 1 tablespoon ground chipotle pepper or ground ancho chile pepper
  • 2-1/2 teaspoons ground cumin
  • 2-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 3 pounds boneless skinless chicken thighs
Text Ingredients

Directions

  1. Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight.
  2. Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.

Nutrition Facts

4 ounces cooked chicken: 284 calories, 15g fat (4g saturated fat), 113mg cholesterol, 297mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 fat.

]]> Sweet and Savory Deviled Eggs https://www.tasteofhome.com/recipes/sweet-and-savory-deviled-eggs/ Fri, 17 Jan 2025 20:37:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098340

Ingredients

  • 12 hard-boiled large eggs
  • 1/3 cup mayonnaise
  • 3 tablespoons finely chopped celery
  • 3 tablespoons finely chopped sweet pickles
  • 3 tablespoons finely chopped maraschino cherries
  • 2 tablespoons Dijon mustard
  • 1 tablespoon finely chopped seeded jalapeno pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground chipotle pepper
  • 1/4 teaspoon black sesame seeds
  • 24 maraschino cherries
Text Ingredients

Directions

  1. Cut eggs in half lengthwise. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, celery, pickles, cherries, mustard, jalapeno, salt and pepper. Spoon or pipe into egg whites. Sprinkle with paprika, chipotle pepper and sesame seeds. Top each with a cherry. Refrigerate, covered, until serving.

Sweet and Savory Deviled Egg Tips

How can I mix things up?

Use fresh chopped fennel in the filling to mix things up!

What other peppers can I use?

Instead of jalapenos, experiment with other fresh peppers, such as serrano, Anaheim or poblano.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 stuffed egg half: 74 calories, 5g fat (1g saturated fat), 93mg cholesterol, 109mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 3g protein.

]]> Mango Barley Salad https://www.tasteofhome.com/recipes/mango-barley-salad/ Fri, 17 Jan 2025 20:29:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098784

Ingredients

  • 1-3/4 cups water
  • 1 cup quick-cooking barley
  • 2 medium limes
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped red onion
  • 1 medium mango, peeled and chopped
  • 1/4 cup minced fresh cilantro
Text Ingredients

Directions

  1. In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; simmer, covered, until barley is tender, 10-12 minutes. Remove from heat; let stand 5 minutes.
  2. Finely grate enough zest from limes to measure 1 teaspoon. Cut limes crosswise in half; squeeze juice from limes. In a small bowl, whisk lime juice, lime zest, oil, mustard, honey, salt, cumin and pepper until blended.
  3. In a large bowl, combine barley, peppers, onion, mango and cilantro. Add dressing; toss to coat. Refrigerate until serving.

Test Kitchen tips
  • Fresh pineapple or papaya can also be added, or used to replace the mango.
  • Just because we call for barley doesn't mean you can't try this made with quinoa, farro or other grains. It's all going to be delicious!

    • Nutrition Facts

    3/4 cup: 185 calories, 10g fat (1g saturated fat), 0 cholesterol, 261mg sodium, 25g carbohydrate (9g sugars, 5g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

    ]]>         Sweet & Savory Pineapple Cheese Ball https://www.tasteofhome.com/recipes/sweet-savory-pineapple-cheese-ball/ Fri, 17 Jan 2025 20:24:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103652

    Ingredients

    • 2 packages (8 ounces each) reduced-fat cream cheese
    • 1 can (20 ounces) crushed pineapple, well drained
    • 3 cups finely chopped pecans, divided
    • 1/4 cup finely chopped green pepper
    • 1 tablespoon finely chopped onion
    • 1 teaspoon seasoned salt
    • Assorted crackers
    Text Ingredients

    Directions

    1. In a large bowl, beat cream cheese until smooth. Stir in pineapple, 1-1/2 cups pecans, green pepper, onion and seasoned salt. Shape into 2 balls. Wrap; refrigerate at least 30 minutes.
    2. Place remaining pecans in a small shallow bowl; roll cheese balls in pecans to coat evenly. Serve with crackers.

    Nutrition Facts

    2 tablespoons: 117 calories, 10g fat (3g saturated fat), 10mg cholesterol, 108mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 3g protein.

    ]]>         Antipasto Skewers https://www.tasteofhome.com/recipes/antipasto-skewers/ Fri, 17 Jan 2025 20:24:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103650

    Ingredients

    • 24 grape tomatoes (about 1 pint)
    • 1 carton (8 ounces) cherry-size fresh mozzarella cheese
    • 12 thin slices hard salami (about 1/4 pound)
    • 12 pimiento-stuffed Queen olives
    • Italian vinaigrette, optional
    Text Ingredients

    Directions

    1. On 12 wooden 6-in. skewers, alternately thread tomatoes, mozzarella, folded salami slices and olives. Refrigerate until serving. If desired, drizzle skewers with vinaigrette to serve.

    Nutrition Facts

    1 skewer: 204 calories, 9g fat (4g saturated fat), 24mg cholesterol, 345mg sodium, 24g carbohydrate (16g sugars, 7g fiber), 11g protein.

    ]]>         Contest-Winning Old-Fashioned Potato Salad https://www.tasteofhome.com/recipes/contest-winning-old-fashioned-potato-salad/ Fri, 17 Jan 2025 19:58:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102271

    Ingredients

    • 4 cups cubed peeled potatoes
    • 3 hard-boiled large eggs, chopped
    • 2 celery ribs, thinly sliced
    • 1/4 cup chopped green onions
    • 1/2 cup sour cream
    • 1/2 cup mayonnaise
    • 2 tablespoons vinegar
    • 2 tablespoons sugar
    • 1 teaspoon prepared mustard
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    Text Ingredients

    Directions

    1. Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook until tender, 20-25 minutes; drain. Place in a large bowl; add eggs, celery and onions.
    2. In a small bowl, combine the remaining ingredients; gently stir into potato mixture. Cover and refrigerate at least 1 hour before serving. If desired, garnish with additional pepper and green onions.

    Old-Fashioned Potato Salad Tips

    How can you make old-fashioned potato salad your own?

    While hard-boiled eggs, celery and green onions are a classic combination in this old-fashioned potato salad, make the recipe your own by adding other mix-ins. Diced red pepper, fresh herbs and crisp, cooked bacon are all delicious additions. For more ideas, check out these other fantastic potato salad recipes.

    How long will potato salad last in the refrigerator?

    Potato salad leftovers will stay fresh in the fridge for 3 or 4 days. We suggest making this recipe no more than a day in advance for the best texture. Want to save it even longer? Check out our guide to freezing potato salad.

    What can you serve with old-fashioned potato salad?

    Serve old-fashioned potato salad at an all-American cookout! We love it paired with mains like hamburgers, hot dogs and fried chicken. Get started with our massive collection of old-fashioned barbecue recipes. There's something for everybody!

    —Katie Bandurski, Taste Recipes Associate Editor

    Nutrition Facts

    3/4 cup: 231 calories, 15g fat (4g saturated fat), 85mg cholesterol, 265mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 4g protein.

    ]]>         Colorful Quinoa Salad https://www.tasteofhome.com/recipes/colorful-quinoa-salad/ Fri, 17 Jan 2025 19:48:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101604

    Ingredients

    • 2 cups water
    • 1 cup quinoa, rinsed
    • 2 cups fresh baby spinach, thinly sliced
    • 1 cup grape tomatoes, halved
    • 1 medium cucumber, seeded and chopped
    • 1 medium sweet orange pepper, chopped
    • 1 medium sweet yellow pepper, chopped
    • 2 green onions, chopped
    • DRESSING:
    • 3 tablespoons lime juice
    • 2 tablespoons olive oil
    • 4 teaspoons honey
    • 1 tablespoon grated lime zest
    • 2 teaspoons minced fresh gingerroot
    • 1/4 teaspoon salt
    Text Ingredients

    Directions

    1. In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely.
    2. Stir spinach, tomatoes, cucumber, peppers and green onions into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat. Refrigerate until serving.

    Nutrition Facts

    3/4 cup: 143 calories, 5g fat (1g saturated fat), 0 cholesterol, 88mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

    ]]>         Picnic Berry Shortcakes https://www.tasteofhome.com/recipes/picnic-berry-shortcakes/ Fri, 17 Jan 2025 19:45:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101441

    Ingredients

    • 2 tablespoons sugar
    • 1/2 teaspoon cornstarch
    • 2 tablespoons water
    • 2 cups sliced fresh strawberries, divided
    • 1/2 teaspoon grated lime zest
    • 2 individual round sponge cakes
    • 2 cups fresh blueberries
    • Whipped topping, optional
    Text Ingredients

    Directions

    1. In a small saucepan, mix sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lime zest. Transfer to a small bowl; refrigerate, covered, until chilled.
    2. Cut sponge cakes crosswise in half; trim the cakes to fit in the bottoms of 4 wide-mouth half-pint canning jars. In a small bowl, mix blueberries and remaining strawberries; spoon over cakes. Top with sauce. If desired, serve with whipped topping.

    Test Kitchen Tips
  • Shortcakes (homemade or store-bought) can be swapped for sponge cake here if that floats your boat. Crumble large pieces into the bottom of the canning jars before topping with fruit and sauce.
  • A little vanilla extract folded into the whipped topping—or fresh whipped cream, if you prefer—is delicious.

    • Nutrition Facts

    1 serving: 124 calories, 1g fat (0 saturated fat), 10mg cholesterol, 67mg sodium, 29g carbohydrate (21g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit.

    ]]>         Italian Muffuletta https://www.tasteofhome.com/recipes/italian-muffuletta/ Fri, 17 Jan 2025 19:29:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100528

    Ingredients

    • 2/3 cup pimiento-stuffed olives, chopped
    • 1 can (4-1/4 ounces) chopped ripe olives
    • 6 tablespoons shredded Parmesan cheese
    • 1/4 cup Italian salad dressing
    • 2 teaspoons minced garlic
    • 1 loaf (1 pound) Italian bread
    • 1/2 pound sliced deli turkey
    • 1/4 pound sliced Swiss cheese
    • 1/4 pound thinly sliced hard salami
    • 1/4 pound sliced provolone cheese
    • 1/4 pound thinly sliced bologna
    Text Ingredients

    Directions

    1. In a small bowl, combine the first five ingredients; set aside.
    2. Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use).
    3. Spoon half of olive mixture over bottom half of bread. Layer with turkey, Swiss cheese, salami, provolone cheese, bologna and remaining olive mixture. Replace bread top. Cut into six wedges.

    Nutrition Facts

    1 slice: 542 calories, 32g fat (12g saturated fat), 78mg cholesterol, 2078mg sodium, 32g carbohydrate (3g sugars, 2g fiber), 31g protein.

    ]]>         Marinated Three Bean Salad https://www.tasteofhome.com/recipes/marinated-three-bean-salad/ Fri, 17 Jan 2025 19:27:57 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100415

    Ingredients

    • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
    • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 medium tomato, chopped
    • 1 medium onion, chopped
    • 1 celery rib, chopped
    • 1/3 cup each chopped green, sweet red and yellow pepper
    • 1/2 cup water
    • 3 tablespoons minced fresh basil or 1 tablespoon dried basil
    • 2 tablespoons minced fresh parsley
    • 2 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/4 teaspoon cayenne pepper
    Text Ingredients

    Directions

    1. In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.

    Nutrition Facts

    1 cup: 184 calories, 5g fat (0 saturated fat), 0 cholesterol, 452mg sodium, 28g carbohydrate (4g sugars, 8g fiber), 8g protein.

    ]]>         Great Grain Burgers https://www.tasteofhome.com/recipes/great-grain-burgers/ Fri, 17 Jan 2025 19:20:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099925

    Ingredients

    • 1/2 cup uncooked brown rice
    • 1/2 cup uncooked bulgur
    • 1 tablespoon salt-free seasoning blend
    • 1/4 teaspoon poultry seasoning
    • 2 cups water
    • 1/4 cup egg substitute
    • 1/2 cup fat-free cottage cheese
    • 2 cups finely chopped fresh mushrooms
    • 3/4 cup old-fashioned oats
    • 1/3 cup finely chopped onion
    • 2 tablespoons minced fresh parsley
    • 1 teaspoon salt
    • 1/2 teaspoon dried basil
    • 1/8 teaspoon celery seed
    • 1 cup shredded part-skim mozzarella cheese
    • 1/4 cup shredded reduced-fat cheddar cheese
    • 3 teaspoons canola oil, divided
    • 12 sandwich rolls
    • Optional toppings: Watercress and tomato, red onion and avocado slices
    Text Ingredients

    Directions

    1. Place the first 5 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 30 minutes. Remove to a bowl; cool slightly. Refrigerate, covered, until cold.
    2. Place egg substitute and cottage cheese in a blender; cover and process until smooth. Transfer to a large bowl. Stir in mushrooms, oats, onion, parsley and seasonings. Add mozzarella cheese, cheddar cheese and rice mixture; mix well. Refrigerate, covered, 2 hours or overnight before shaping.
    3. Shape 1/2 cupfuls of mixture into patties, pressing to adhere. In a large nonstick skillet, heat 1 teaspoon oil over medium heat; cook 4 patties until lightly browned, about 5 minutes per side. Repeat with remaining patties and oil. Serve on rolls, with toppings as desired.

    Nutrition Facts

    1 burger: 335 calories, 9g fat (3g saturated fat), 8mg cholesterol, 701mg sodium, 51g carbohydrate (6g sugars, 3g fiber), 14g protein.

    ]]>         Strawberry Banana Crepes https://www.tasteofhome.com/recipes/strawberry-banana-crepes/ Fri, 17 Jan 2025 19:20:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099903

    Ingredients

    • 1 cup all-purpose flour
    • 1 tablespoon sugar
    • 1/2 teaspoon ground cinnamon
    • 1-1/2 cups milk
    • 2 large eggs
    • 1 to 2 tablespoons butter
    • FILLING:
    • 1 package (8 ounces) cream cheese, softened
    • 1 carton (8 ounces) frozen whipped topping, thawed
    • 1/2 cup confectioners' sugar
    • TOPPING:
    • 2 cups sliced fresh strawberries
    • 2 medium firm bananas, sliced
    • 1/4 cup sugar, optional
    Text Ingredients

    Directions

    1. In a large bowl, combine the flour, sugar, cinnamon, milk and eggs. Cover and refrigerate for 1 hour.
    2. In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
    3. Repeat with remaining batter, add butter to a skillet as needed. When cool, stack crepes on paper towels with waxed paper in between.
    4. In a large bowl, beat the filling ingredients until smooth. Spread 2 rounded tablespoonfuls on each crepe; roll up. In a large bowl, combine topping ingredients; spoon with crepes.

    Nutrition Facts

    2 each: 328 calories, 17g fat (12g saturated fat), 84mg cholesterol, 122mg sodium, 36g carbohydrate (20g sugars, 2g fiber), 7g protein.

    ]]>         BLT Tortillas https://www.tasteofhome.com/recipes/blt-tortillas/ Fri, 17 Jan 2025 19:16:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099659

    Ingredients

    • 1/2 cup mayonnaise
    • 1/2 cup sour cream
    • 2 tablespoons ranch salad dressing mix
    • 1/4 teaspoon crushed red pepper flakes
    • 8 flour tortillas (8 inches), room temperature
    • 16 cooked bacon strips
    • 2 to 3 cups shredded lettuce
    • 2 cups chopped seeded tomato
    • Green and sweet red pepper strips, optional
    Text Ingredients

    Directions

    1. Mix first 4 ingredients; spread onto tortillas. Top with remaining ingredients and roll up.

    Nutrition Facts

    1 serving: 402 calories, 25g fat (7g saturated fat), 27mg cholesterol, 890mg sodium, 32g carbohydrate (2g sugars, 2g fiber), 13g protein.

    ]]>         Farmers Market Orzo Salad https://www.tasteofhome.com/recipes/farmers-market-orzo-salad/ Fri, 17 Jan 2025 19:10:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098069

    Ingredients

    • 1 package (16 ounces) orzo pasta
    • 2 small yellow summer squash, halved lengthwise
    • 1 medium zucchini, halved lengthwise
    • 1 medium red onion, quartered
    • 8 tablespoons olive oil, divided
    • 1/2 teaspoon salt, divided
    • 1/4 teaspoon pepper, divided
    • 3 tablespoons lemon juice
    • 8 ounces smoked mozzarella cheese, cut into 1/4-inch cubes
    • 1-1/2 cups grape tomatoes, halved lengthwise
    • 1/2 cup chopped fresh basil
    • 1/2 cup pine nuts, toasted
    Text Ingredients

    Directions

    1. Cook orzo according to package directions; drain. Brush yellow squash, zucchini and onion with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill vegetables, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until lightly charred and tender, turning once. Cool slightly. Cut into 1-in. pieces.
    2. In a small bowl, whisk lemon juice and remaining oil until blended. In a large bowl, combine orzo, grilled vegetables, mozzarella, tomatoes, basil and remaining salt and pepper. Add dressing; toss to coat. Sprinkle with pine nuts.

    Nutrition Facts

    1-1/4 cups: 291 calories, 27g fat (7g saturated fat), 25mg cholesterol, 274mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 9g 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.

    ]]>         Bacon Ranch Pasta Salad https://www.tasteofhome.com/recipes/bacon-ranch-pasta-salad/ Fri, 17 Jan 2025 14:03:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2077791

    Ingredients

    • 1 package (14 ounces) uncooked tricolor spiral pasta
    • 3/4 cup mayonnaise
    • 1/4 cup sour cream
    • 1 package (1 ounce) ranch salad dressing mix
    • 1/4 teaspoon pepper
    • 1/4 teaspoon garlic powder
    • 1 cup shredded cheddar cheese
    • 1 cup chopped fresh broccoli
    • 1/2 cup crumbled cooked bacon
    • 1/2 cup frozen peas, thawed
    Text Ingredients

    Directions

    1. Cook pasta according to package directions; drain and rinse in cold water.
    2. In a large bowl, combine mayonnaise, sour cream, ranch mix, pepper and garlic powder. Stir in pasta, cheese, broccoli, bacon and peas. Cover and refrigerate at least 1 hour before serving.

    Nutrition Facts

    3/4 cup: 447 calories, 24g fat (6g saturated fat), 32mg cholesterol, 1054mg sodium, 45g carbohydrate (2g sugars, 2g fiber), 14g protein.

    ]]>         Dill Pickle Pasta Salad https://www.tasteofhome.com/recipes/dill-pickle-pasta-salad/ Wed, 06 Nov 2024 19:48:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2076483

    Ingredients

    • 3 cups small pasta shells
    • 3/4 cup miniature dill pickle slices
    • 1/2 cup chopped cheddar cheese
    • 1/4 cup finely chopped onion
    • 1 tablespoon snipped fresh dill
    • DRESSING:
    • 1 cup mayonnaise
    • 2/3 cup sour cream
    • 1/4 cup dill pickle juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    Text Ingredients

    Directions

    1. Cook pasta according to package directions. Drain; rinse with cold water and drain again.
    2. In a large bowl, combine pasta, pickles, cheese, onion and dill. Mix dressing ingredients; stir into pasta mixture. Refrigerate, covered, at least 1 hour before serving.

    Nutrition Facts

    3/4 cup: 387 calories, 27g fat (7g saturated fat), 32mg cholesterol, 504mg sodium, 28g carbohydrate (2g sugars, 1g fiber), 7g protein.

    ]]>         Bratwurst https://www.tasteofhome.com/recipes/bratwurst/ Thu, 09 Jan 2025 06:49:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2074320

    Ingredients

    • 5 uncooked bratwurst links
    • 2 cups light beer, chicken broth or water
    Text Ingredients

    Directions

    1. Place brats in a skillet; add beer, broth or water so it reaches 3/4 of the way up the brats. Slowly simmer brats over medium-low heat until a thermometer inserted into the center reads 150°.
    2. Preheat grill to medium heat. Place brats on the grill; cook 2-3 minutes per side or until lightly seared.

    Nutrition Facts

    1 brat: 287 calories, 25g fat (9g saturated fat), 63mg cholesterol, 1063mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 12g protein.

    ]]>         Curry Chicken Salad Sandwiches https://www.tasteofhome.com/recipes/curry-chicken-salad-sandwiches/ Wed, 30 Oct 2024 18:37:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2042366

    Ingredients

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

    Directions

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

    Nutrition Facts

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

    ]]>         Smoked Salsa https://www.tasteofhome.com/recipes/smoked-salsa/ Fri, 25 Oct 2024 19:46:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051644

    Ingredients

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

    Directions

    1. Preheat smoker to 250°. Add wood chips or pellets to smoker according to manufacturer’s directions. Place tomatoes, onion and jalapeno in smoker. Smoke 1 hour; remove from the smoker. Let cool.
    2. Place tomatoes, onion, jalapeno, garlic, cilantro, lime juice and salt in a high-powered blender or food processor; puree until desired consistency is achieved.

    Nutrition Facts

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

    ]]>