Super Bowl Recipes - Appetizers & Finger Foods | Taste Recipes https://www.tasteofhome.com/holidays-events/events-gatherings/super-bowl/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Mon, 10 Mar 2025 19:58:39 +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 Super Bowl Recipes - Appetizers & Finger Foods | Taste Recipes https://www.tasteofhome.com/holidays-events/events-gatherings/super-bowl/ 32 32 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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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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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.

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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.

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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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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?

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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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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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Lip-Smacking Peach & Whiskey Wings https://www.tasteofhome.com/recipes/lip-smacking-peach-whiskey-wings/ Fri, 17 Jan 2025 20:38:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098264

Ingredients

  • 3 pounds chicken wings (about 1 dozen)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (29 ounces) sliced peaches in extra-light syrup, undrained
  • 1/2 cup whiskey
  • 1/4 cup honey
  • 1 tablespoon lime juice
  • 1 tablespoon Louisiana-style hot sauce
  • 3 garlic cloves, minced
  • 4 teaspoons cornstarch
  • 2 tablespoons cold water
  • Minced chives, optional

Directions

  1. Pat chicken wings dry. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Season wings with salt and pepper. Place in a 3- or 4-qt. slow cooker.
  2. Pulse peaches with syrup in a food processor until pureed. Add the next 5 ingredients; pulse to combine. Pour over wings; toss to coat. Cook, covered, on low until chicken is tender, 4-6 hours.
    Combine cornstarch and water until smooth; stir into slow cooker. Cook, covered, on high until sauce is thickened, about 15 minutes.
    Preheat broiler. Remove wings to a 15x10x1-in. pan; arrange in a single layer. Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with sauce before serving. Serve with remaining sauce, and chives if desired.
Test Kitchen Tips
  • If you like your wings not so saucy, place them in a single layer on a foil-lined sheet pan and broil 2 minutes on each side.
  • If using fresh peaches in place of canned, add a few tablespoons of brown sugar.
  • Nutrition Facts

    1 piece: 93 calories, 4g fat (1g saturated fat), 18mg cholesterol, 140mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 6g protein.

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    Sloppy Joe Meatball Subs https://www.tasteofhome.com/recipes/sloppy-joe-meatball-subs/ Fri, 17 Jan 2025 20:35:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098482

    Ingredients

    • 2 large eggs, lightly beaten
    • 1/4 cup canola oil, divided
    • 2 medium onions, finely chopped, divided
    • 1/2 cup dry bread crumbs
    • 1 teaspoon dried oregano
    • 2 pounds ground beef
    • 1 medium green pepper, chopped
    • 2 cans (15 ounces each) tomato sauce
    • 1/4 cup packed brown sugar
    • 2 tablespoons prepared mustard
    • 2-1/2 teaspoons chili powder
    • 3/4 teaspoon salt
    • 3/4 teaspoon garlic powder
    • 1/2 teaspoon pepper
    • Dash Louisiana-style hot sauce
    • ADDITIONAL INGREDIENTS (for each serving):
    • 1 hoagie bun, split and toasted
    • 2 tablespoons shredded cheddar cheese

    Directions

    1. In a large bowl, combine the eggs, 2 tablespoons oil, 1/2 cup onion, bread crumbs and oregano. Crumble beef over mixture and mix lightly but thoroughly. With wet hands, shape into 1-1/2-in. balls.
    2. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° until no longer pink, 20-25 minutes.
    3. Meanwhile, in a Dutch oven, saute green pepper and remaining onion in remaining oil until tender. Stir in the tomato sauce, brown sugar, mustard, chili powder, salt, garlic powder, pepper and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain meatballs on paper towels; add to sauce and stir to coat.
    4. To serve immediately, for each sandwich, place 4 meatballs on a bun and sprinkle with cheese. Cool remaining meatballs; transfer to freezer containers. Cover and freeze for up to 3 months.
    5. To use frozen meatballs: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through. Prepare sandwiches as directed above.

    Nutrition Facts

    1 sandwich: 649 calories, 31g fat (10g saturated fat), 138mg cholesterol, 1369mg sodium, 58g carbohydrate (17g sugars, 4g fiber), 36g protein. Diabetic Exchanges: 1 lean meat.

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    Pretzel and Salted Caramel Chocolate Cookies https://www.tasteofhome.com/recipes/pretzel-and-salted-caramel-chocolate-cookies/ Fri, 17 Jan 2025 20:35:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098452

    Ingredients

    • 1 package chocolate cake mix (regular size)
    • 1/2 cup butter, melted
    • 2 large eggs, room temperature
    • 1 cup broken miniature pretzels, divided
    • 1 cup semisweet chocolate chips
    • 2 tablespoons salted caramel topping

    Directions

    1. Preheat oven to 350°. Combine cake mix, melted butter and eggs; beat until blended. Stir in 1/2 cup pretzels, chocolate chips and caramel topping.
    2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with bottom of a glass; press remaining pretzels onto top of each. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely.

    Nutrition Facts

    1 cookie: 147 calories, 7g fat (4g saturated fat), 25mg cholesterol, 196mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 2g protein.

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    Jicama and Black Bean Salad https://www.tasteofhome.com/recipes/jicama-and-black-bean-salad/ Fri, 17 Jan 2025 20:34:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098430

    Ingredients

    • 3 cans (15 ounces each) black beans, rinsed and drained
    • 1 cup frozen corn, thawed
    • 1 cup chopped peeled jicama
    • 1/2 cup chopped green pepper
    • 1/2 cup chopped tomato
    • 3 tablespoons minced fresh cilantro
    • DRESSING:
    • 1/3 cup olive oil
    • 1/4 cup lime juice
    • 2 garlic cloves, minced
    • 1 teaspoon ground cumin
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon crushed red pepper flakes, optional
    • 1/4 teaspoon pepper
    • Minced fresh cilantro, optional

    Directions

    1. In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.

    Nutrition Facts

    3/4 cup: 239 calories, 9g fat (1g saturated fat), 0 cholesterol, 454mg sodium, 30g carbohydrate (3g sugars, 8g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.

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    French-Fry Bake https://www.tasteofhome.com/recipes/french-fry-bake/ Fri, 17 Jan 2025 20:33:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099036

    Ingredients

    • 1/3 cup butter, cubed
    • 1 small onion, chopped
    • 1 small green pepper, chopped
    • 1/2 cup all-purpose flour
    • 3 cups 2% milk
    • 1 medium carrot, shredded
    • 1 cup shredded cheddar cheese, divided
    • 1/3 cup diced pimientos, drained
    • 1/2 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 package (32 ounces) frozen french-fried potatoes

    Directions

    1. Preheat oven to 375°. In a Dutch oven, heat butter over medium heat. Add onion and green pepper; cook and stir until tender, 3-4 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.
    2. Stir in carrot, 1/2 cup cheese, pimientos, salt and pepper until cheese is melted. Remove from heat. Place french-fried potatoes in a greased 13x9-in. baking dish; pour sauce over top. Bake, uncovered, until bubbly, 30 minutes. Sprinkle with remaining cheese; bake until cheese is melted, 3-5 minutes longer.

    Nutrition Facts

    3/4 cup: 257 calories, 13g fat (7g saturated fat), 28mg cholesterol, 540mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 7g protein.

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    Beef Taco Chili https://www.tasteofhome.com/recipes/beef-taco-chili/ Fri, 17 Jan 2025 20:33:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099018

    Ingredients

    • 1 pound ground beef
    • 1 medium onion, chopped
    • 2-1/2 cups water
    • 2 cans (15 ounces each) pinto beans, rinsed and drained
    • 1 can (14-1/2 ounces) diced tomatoes, undrained
    • 2 cans (8 ounces each) tomato sauce
    • 2-1/2 teaspoons beef bouillon granules
    • 2 garlic cloves, minced
    • 1 envelope taco seasoning
    • 2 tablespoons chili powder
    • 2 teaspoons dried oregano
    • 2 teaspoons baking cocoa
    • 1-1/2 teaspoons ground cumin
    • 1 teaspoon Louisiana-style hot sauce
    • 1/2 teaspoon pepper
    • Optional toppings: Sour cream, tortilla strips and sliced jalapenos

    Directions

    1. Cook beef and onion in a large skillet over medium heat until meat is no longer pink, 5-7 minutes, breaking beef into crumbles; drain. Transfer to a 4-qt. slow cooker. Stir in the next 13 ingredients.
    2. Cover and cook on low for 7-9 hours or until heated through. Serve with toppings as desired.

    Nutrition Facts

    1-1/2 cups: 337 calories, 11g fat (3g saturated fat), 47mg cholesterol, 1657mg sodium, 39g carbohydrate (7g sugars, 10g fiber), 23g protein.

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    Pressure-Cooker Cilantro-Lime Chicken with Scoops https://www.tasteofhome.com/recipes/pressure-cooker-cilantro-lime-chicken-with-scoops/ Fri, 17 Jan 2025 20:32:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098992

    Ingredients

    • 1 pound boneless skinless chicken breasts
    • 1/2 cup reduced-sodium chicken broth
    • 2 tablespoons lime juice
    • 2 teaspoons chili powder
    • 1-1/2 cups frozen petite corn (about 5 ounces), thawed
    • 1-1/2 cups chunky salsa
    • 1-1/2 cups finely shredded cheddar cheese
    • 1 medium sweet red pepper, finely chopped
    • 4 green onions, thinly sliced
    • Baked tortilla chip scoops
    • Minced fresh cilantro

    Directions

    1. Place chicken in a 6-qt. electric pressure cooker; add broth, lime juice and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
    2. Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to pressure cooker. Select saute setting and adjust for low heat. Add corn and salsa; cook and stir until heated through, about 5 minutes.
    3. Transfer to a large bowl; stir in cheese, red pepper and green onions. Serve with tortilla scoops; sprinkle with cilantro.

    Nutrition Facts

    1/4 cup chicken mixture: 97 calories, 4g fat (2g saturated fat), 26mg cholesterol, 202mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat.

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    BBQ Bacon Pulled Chicken Sandwiches https://www.tasteofhome.com/recipes/bbq-bacon-pulled-chicken-sandwiches/ Fri, 17 Jan 2025 20:32:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098984

    Ingredients

    • 1 bottle (18 ounces) barbecue sauce
    • 1/2 cup amber beer or root beer
    • 1/4 cup cider vinegar
    • 2 green onions, chopped
    • 2 tablespoons dried minced onion
    • 2 tablespoons Dijon mustard
    • 2 tablespoons Worcestershire sauce
    • 4 garlic cloves, minced
    • 1 tablespoon dried parsley flakes
    • 2 pounds boneless skinless chicken breasts
    • 12 hamburger buns, split and toasted
    • 24 cooked bacon strips
    • 12 lettuce leaves

    Directions

    1. In a large bowl, combine the first 9 ingredients. Place chicken in a greased 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low, 3-4 hours or until tender. Shred chicken with 2 forks. Serve on buns with bacon and lettuce.

    Nutrition Facts

    1 sandwich: 401 calories, 12g fat (4g saturated fat), 65mg cholesterol, 1175mg sodium, 43g carbohydrate (19g sugars, 2g fiber), 28g protein.

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    Pressure-Cooker Steak Fajitas https://www.tasteofhome.com/recipes/pressure-cooker-steak-fajitas/ Fri, 17 Jan 2025 20:32:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098980

    Ingredients

    • 2 tablespoons canola oil
    • 1-1/2 pounds beef top sirloin steak, cut into thin strips
    • 1 large onion, julienned
    • 1 large sweet red pepper, julienned
    • 1 garlic clove, minced
    • 1/2 cup reduced-sodium beef broth
    • 2 tablespoons lemon juice
    • 1-1/2 teaspoons ground cumin
    • 1 teaspoon seasoned salt
    • 1/2 teaspoon chili powder
    • 1/4 to 1/2 teaspoon crushed red pepper flakes
    • 12 mini flour tortillas (5 inches), warmed
    • Optional toppings: Shredded cheddar cheese, fresh cilantro leaves, sliced jalapeno pepper and avocado

    Directions

    1. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef. Press cancel. Place onions, peppers and garlic on meat. Top with broth, lemon juice and seasonings.
    2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. Using tongs, serve with tortillas and toppings as desired.

    Nutrition Facts

    2 fajitas: 337 calories, 14g fat (4g saturated fat), 46mg cholesterol, 554mg sodium, 21g carbohydrate (2g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 fat.

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    Pressure-Cooker Pork Tacos with Mango Salsa https://www.tasteofhome.com/recipes/pressure-cooker-pork-tacos-with-mango-salsa/ Fri, 17 Jan 2025 20:32:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098972

    Ingredients

    • 2 tablespoons white vinegar
    • 2 tablespoons lime juice
    • 3 cups cubed fresh pineapple
    • 1 small red onion, coarsely chopped
    • 3 tablespoons chili powder
    • 2 chipotle peppers in adobo sauce
    • 2 teaspoons ground cumin
    • 1-1/2 teaspoons salt
    • 1/2 teaspoon pepper
    • 1 bottle (12 ounces) dark Mexican beer
    • 3 pounds pork tenderloin, cut into 1-inch cubes
    • 1/4 cup chopped fresh cilantro
    • 1 jar (16 ounces) mango salsa
    • 24 corn tortillas (6 inches), warmed
    • Optional toppings: Cubed fresh pineapple, cubed avocado and queso fresco

    Directions

    1. Puree the first 9 ingredients in a blender; stir in beer. In a 6-qt. electric pressure cooker, combine pork and pineapple mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted into pork should read at least 145°. Stir to break up pork.
    2. Stir cilantro into salsa. Using a slotted spoon, place pork mixture in tortillas. Serve with salsa, and toppings as desired.

    Nutrition Facts

    2 tacos: 284 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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    Powered-Up Molasses Cookies https://www.tasteofhome.com/recipes/powered-up-molasses-cookies/ Fri, 17 Jan 2025 20:32:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098952

    Ingredients

    • 2/3 cup plus 2 tablespoons sugar, divided
    • 1/4 cup sunflower oil
    • 1 large egg, room temperature
    • 1/4 cup molasses
    • 2 cups white whole wheat flour or whole wheat pastry flour
    • 2 teaspoons baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 3 tablespoons confectioners' sugar

    Directions

    1. Preheat oven to 375°. In a large bowl, beat 2/3 cup sugar and sunflower oil until blended. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, cinnamon, salt, ginger and cloves; gradually beat into sugar mixture.
    2. Combine confectioners' sugar and remaining 2 Tbsp. sugar. Shape dough into 1-in. balls; roll in sugar mixture. Place 1 in. apart on greased baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Store in an airtight container.

    Nutrition Facts

    1 cookie: 110 calories, 3g fat (0 saturated fat), 8mg cholesterol, 158mg sodium, 19g carbohydrate (10g sugars, 2g fiber), 3g protein.

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    Over-the-Border Shrimp Enchiladas https://www.tasteofhome.com/recipes/over-the-border-shrimp-enchiladas/ Fri, 17 Jan 2025 20:31:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098931

    Ingredients

    • 1 medium onion, chopped
    • 2 tablespoons olive oil
    • 3/4 pound uncooked shrimp (31-40 per pound), peeled and deveined
    • 1 can (4 ounces) chopped green chiles
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon pepper
    • 1 package (8 ounces) cream cheese, cubed
    • 8 flour tortillas (8 inches), warmed
    • 1-1/2 cups chunky salsa
    • 1-1/2 cups shredded Monterey Jack cheese
    • Minced fresh parsley, optional

    Directions

    1. In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted.
    2. Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with parsley if desired.

    Nutrition Facts

    1 enchilada: 417 calories, 23g fat (11g saturated fat), 102mg cholesterol, 809mg sodium, 32g carbohydrate (3g sugars, 1g fiber), 19g protein.

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    Barbecue and Beer Meatballs https://www.tasteofhome.com/recipes/barbecue-and-beer-meatballs/ Fri, 17 Jan 2025 20:31:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098905 Taste Recipes Test Kitchen]]>

    Ingredients

    • 1 package (22 ounces) frozen fully cooked Angus beef meatballs
    • 1 cup barbecue sauce
    • 1/3 cup beer
    • Thinly sliced jalapeno pepper, optional

    Directions

    1. Prepare meatballs according to package directions.
    2. Meanwhile, in a small saucepan, combine barbecue sauce and beer; heat through. Add meatballs; stir to coat. If desired, top with sliced jalapeno.

    Nutrition Facts

    1 meatball: 106 calories, 6g fat (3g saturated fat), 17mg cholesterol, 338mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 4g protein.

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    Meatballs with Marinara Sauce https://www.tasteofhome.com/recipes/meatballs-with-marinara-sauce/ Fri, 17 Jan 2025 20:31:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098903

    Ingredients

    • 1 package (22 ounces) frozen fully cooked Angus beef meatballs
    • 1-1/2 cups marinara sauce
    • 1/3 cup chopped ripe olives
    • 1/2 cup fresh basil leaves, torn

    Directions

    1. Prepare meatballs according to package directions.
    2. Meanwhile, in a saucepan, combine marinara sauce and olives; heat through. Add meatballs and basil; heat through.

    Nutrition Facts

    1 meatball: 93 calories, 7g fat (3g saturated fat), 17mg cholesterol, 301mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 4g protein.

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    Spiced Pulled Pork Sandwiches https://www.tasteofhome.com/recipes/spiced-pulled-pork-sandwiches/ Fri, 17 Jan 2025 20:31:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098893

    Ingredients

    • 1-1/2 teaspoons salt
    • 1-1/2 teaspoons garlic powder
    • 1-1/2 teaspoons ground cumin
    • 1-1/2 teaspoons ground cinnamon
    • 1-1/2 teaspoons chili powder
    • 1-1/2 teaspoons coarsely ground pepper
    • 1 boneless pork shoulder butt roast (3 to 4 pounds), halved
    • 2 tablespoons olive oil
    • 2 medium onions, halved and sliced
    • 8 garlic cloves, coarsely chopped
    • 1-1/2 cups water
    • 1 tablespoon liquid smoke, optional
    • 10 hamburger buns, split and toasted
    • Barbecue sauce
    • Sliced jalapeno pepper, optional

    Directions

    1. Mix seasonings; rub over pork. In a large skillet, heat oil over medium heat. Brown pork on all sides. Transfer to a 5- or 6-qt. slow cooker.
    2. In same pan, cook and stir onions over medium heat until lightly browned, 4-5 minutes. Add garlic; cook and stir 1 minute. Add water; bring to a boil, stirring to loosen browned bits from pan. If desired, stir in liquid smoke. Add to pork.
    3. Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; discard onion mixture. Shred pork with 2 forks; return to slow cooker and heat through. Serve on buns with barbecue sauce and, if desired, jalapeno slices.

    Nutrition Facts

    1 sandwich: 386 calories, 18g fat (6g saturated fat), 81mg cholesterol, 669mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 28g protein.

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    Garlic Bread Pizza Sandwiches https://www.tasteofhome.com/recipes/garlic-bread-pizza-sandwiches/ Fri, 17 Jan 2025 20:30:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098875

    Ingredients

    • 1 package (11-1/4 ounces) frozen garlic Texas toast
    • 1/4 cup pasta sauce
    • 4 slices provolone cheese
    • 16 slices pepperoni
    • 8 slices thinly sliced hard salami
    • Additional pasta sauce, warmed, optional

    Directions

    1. Preheat griddle over medium-low heat. Add garlic toast; cook until lightly browned, 3-4 minutes per side.
    2. Spoon 1 tablespoon sauce over each of 4 pieces of toast. Top with cheese, pepperoni, salami and remaining toast. Cook until crisp and cheese is melted, 3-5 minutes, turning as necessary. If desired, serve with additional sauce.

    Nutrition Facts

    1 sandwich: 456 calories, 28g fat (10g saturated fat), 50mg cholesterol, 1177mg sodium, 36g carbohydrate (4g sugars, 2g fiber), 19g protein.

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    Shortcut Oven-Baked Chicken Chimichangas https://www.tasteofhome.com/recipes/shortcut-oven-baked-chicken-chimichangas/ Fri, 17 Jan 2025 20:30:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098844

    Ingredients

    • 1/4 cup canola oil, divided
    • 1 small onion, chopped
    • 1 rotisserie chicken, skin removed, shredded (about 3-1/2 cups)
    • 1 package (8.8 ounces) ready-to-serve long grain rice
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 can (4 ounces) chopped green chiles
    • 2 teaspoons minced chipotle peppers in adobo sauce
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1-1/2 cups shredded Mexican cheese blend
    • 1/3 cup chopped fresh cilantro
    • 6 flour tortillas (10 inches), warmed
    • Optional: Salsa, sour cream, guacamole and chopped tomatoes

    Directions

    1. Preheat oven to 425°. Place a 15x10x1-in. baking pan in the oven.
    2. In a large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until lightly browned, about 5 minutes. Stir in chicken, rice, beans, chiles, chipotle pepper, cumin, salt and pepper; cook until heated through. Remove from heat; stir in cheese and cilantro.
    3. Spoon 1 cup chicken mixture on the bottom third of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Brush preheated baking pan with some of the remaining oil. Place chimichangas seam side down; brush with oil. Bake until crisp and golden, about 15 minutes, turning halfway through baking. Serve with toppings as desired.

    Test Kitchen tips
  • Forget the mess and extra calories from deep-frying. This oven version bakes up browned and crispy.
  • Use 2 cups leftover cooked rice in place of the package of ready-to-serve rice.
  • Nutrition Facts

    1 chimichanga: 704 calories, 31g fat (9g saturated fat), 98mg cholesterol, 1081mg sodium, 62g carbohydrate (4g sugars, 6g fiber), 41g protein.

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    Country Bacon-Beef Mac and Cheese https://www.tasteofhome.com/recipes/country-bacon-beef-mac-and-cheese/ Fri, 17 Jan 2025 20:29:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098828

    Ingredients

    • 5 bacon strips, chopped
    • 1-1/2 pounds ground beef
    • 1 medium onion, chopped
    • 3 garlic cloves, minced
    • 1 medium sweet red pepper, chopped
    • 1 large carrot, coarsely grated
    • 1 tablespoon dried parsley flakes
    • 1/4 teaspoon salt
    • 1 teaspoon pepper
    • 3 cups uncooked protein-enriched or whole wheat elbow macaroni
    • 1 can (14-1/2 ounces) reduced-sodium beef broth
    • 1 cup sour cream
    • 2 cups shredded sharp cheddar cheese
    • 2 cups shredded part-skim mozzarella cheese

    Directions

    1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally, 5-6 minutes. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Brown ground beef in drippings, breaking it into crumbles; remove from pan. Add onion to skillet; cook and stir until translucent, 2-3 minutes. Add garlic; cook 1 minute longer.
    2. Combine red pepper, carrot, seasonings and pasta in a 4-qt. slow cooker. Layer with ground beef, bacon and onion mixture (do not stir). Pour in broth.
    3. Cook, covered, on low for about 1 hour or until meat and vegetables are tender. Stir in sour cream and cheeses 30 minutes before serving.

    Test Kitchen tips
  • If mixture becomes too dry, stir in milk or broth to desired consistency.
  • If you would like a creamier macaroni, stir in more sour cream.
  • Nutrition Facts

    1-1/2 cups: 591 calories, 36g fat (17g saturated fat), 113mg cholesterol, 719mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 38g protein.

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    Philly Cheese Sandwiches https://www.tasteofhome.com/recipes/philly-cheese-sandwiches/ Fri, 17 Jan 2025 20:29:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098780

    Ingredients

    • 1 boneless beef chuck roast (2-1/2 to 3 pounds), trimmed and cut into 1-inch cubes
    • 2 medium onions, halved and sliced
    • 1/4 cup Worcestershire sauce
    • 2 garlic cloves, minced
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1 medium sweet red pepper, sliced
    • 1 medium green pepper, sliced
    • 8 slices American cheese or pepper jack cheese
    • 8 hoagie buns, split and toasted

    Directions

    1. In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low 7 hours. Stir in peppers; cook, covered, until meat and peppers are tender, 1-3 hours.
    2. Stir to break up meat. Serve beef mixture and cheese on buns.

    Test Kitchen tips
  • American cheese is traditional on Philly-style sandwiches, but we won't tell if you top yours with pepper jack and pickled jalapenos.
  • Toast the split hoagie buns under the broiler for 2-3 minutes, but don't turn your back—they go from perfect to burnt in a hurry.
  • Nutrition Facts

    1 sandwich: 546 calories, 23g fat (9g saturated fat), 97mg cholesterol, 754mg sodium, 42g carbohydrate (9g sugars, 2g fiber), 40g protein.

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    Pulled Pork Doughnut Hole Sliders https://www.tasteofhome.com/recipes/pulled-pork-doughnut-hole-sliders/ Fri, 17 Jan 2025 20:29:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098761

    Ingredients

    • 1 bottle (2 liters) root beer
    • 1-1/2 cups barbecue sauce
    • 1-1/2 teaspoons salt
    • 1 teaspoon minced fresh gingerroot
    • 1 bone-in pork shoulder roast (about 3 pounds)
    • SLAW:
    • 1/2 cup mayonnaise or Miracle Whip
    • 2 tablespoons white vinegar
    • 1 tablespoon maple syrup
    • 1 package (14 ounces) coleslaw mix
    • ASSEMBLY:
    • 60 plain doughnut holes
    • 60 appetizer skewers
    • Additional barbecue sauce, optional

    Directions

    1. In a large saucepan, bring root beer to a boil. Reduce heat to medium-high; cook, uncovered, until liquid is reduced by half, 30-45 minutes. Transfer to a 5- or 6-qt. slow cooker. Stir in barbecue sauce, salt and ginger. Add roast, turning to coat.
    2. Cook, covered, on low until pork is tender, 8-10 hours. For slaw, in a large bowl, mix mayonnaise, vinegar and syrup. Stir in coleslaw mix. Refrigerate, covered, until flavors are blended, at least 1 hour.
    3. Remove pork from slow cooker; skim fat from cooking juices. Remove meat from bones; shred with 2 forks. Return juices and pork to slow cooker; heat through.
    4. To serve, cut doughnut holes in half; cut a thin slice off bottoms to level. Serve pork and slaw in doughnut holes; secure with skewers. If desired, serve with additional barbecue sauce.

    Test Kitchen tips
  • Serve these sliders assembled or keep the meat hot on a buffet table with all the fixings and have guests make their own.
  • The root beer adds flavor to the shredded meat, but doesn’t make it too sweet.
  • Nutrition Facts

    1 slider: 138 calories, 7g fat (2g saturated fat), 13mg cholesterol, 218mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 5g protein.

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    Country-Style Barbecue Ribs https://www.tasteofhome.com/recipes/country-style-barbecue-ribs/ Fri, 17 Jan 2025 20:28:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098747

    Ingredients

    • 2 tablespoons paprika
    • 2 tablespoons brown sugar
    • 2 teaspoons salt
    • 2 teaspoons garlic powder
    • 2 teaspoons chili powder
    • 1 teaspoon onion powder
    • 1 teaspoon ground chipotle pepper
    • 1 teaspoon pepper
    • 3/4 teaspoon dried thyme
    • 4 pounds boneless country-style pork ribs
    • 1 bottle (18 ounces) barbecue sauce
    • 3/4 cup amber beer or reduced-sodium chicken broth

    Directions

    1. Preheat broiler. Mix first 9 ingredients. Place pork in a foil-lined 15x10x1-in. pan; rub generously with seasonings. Broil 4-5 in. from heat until browned, 2-3 minutes per side.
    2. Transfer to a 5-qt. slow cooker. Whisk together barbecue sauce and beer; pour over ribs. Cook, covered, on low until tender, 3-4 hours.
    3. Remove ribs. Reserve 2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Serve with ribs.

    Test Kitchen tips
  • Country-style are the meatiest of all pork ribs.
  • Look for highly marbled ribs; they might be labeled pork shoulder country-style ribs. Country-style ribs from the loin are leaner and won’t be as tender and moist.
  • Amber beers are fairly light with a hint of fruitiness that compliments the smoky flavors in the sauce.

  • Not sure which brand of BBQ sauce to buy? Check out the brands our editors and the Taste Recipes Test Kitchen recommend.

    Nutrition Facts

    1 serving: 393 calories, 17g fat (6g saturated fat), 105mg cholesterol, 1098mg sodium, 26g carbohydrate (20g sugars, 1g fiber), 33g protein.

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    Pressure-Cooker Garlic-Dill Deviled Eggs https://www.tasteofhome.com/recipes/pressure-cooker-garlic-dill-deviled-eggs/ Fri, 17 Jan 2025 20:28:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098745

    Ingredients

    • 12 large eggs
    • 2/3 cup mayonnaise
    • 4 teaspoons dill pickle relish
    • 2 teaspoons snipped fresh dill
    • 2 teaspoons Dijon mustard
    • 1 teaspoon coarsely ground pepper
    • 1/4 teaspoon garlic powder
    • 1/8 teaspoon paprika or cayenne pepper
    • Additional snipped fresh dill, optional

    Directions

    1. Place trivet insert and 1 cup cold water into 6-qt. electric pressure cooker. Set eggs on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes. Allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure. Immediately place eggs in a bowl of ice water to cool.
    2. Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika and additional dill. Spoon or pipe filling into egg whites.
    3. Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika and, if desired, additional dill.

    Nutrition Facts

    1 stuffed egg half: 78 calories, 7g fat (1g saturated fat), 93mg cholesterol, 86mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

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    Pressure-Cooker Cheddar Bacon Ale Dip https://www.tasteofhome.com/recipes/pressure-cooker-cheddar-bacon-ale-dip/ Fri, 17 Jan 2025 20:27:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098701

    Ingredients

    • 18 ounces cream cheese, softened
    • 1/4 cup sour cream
    • 1-1/2 tablespoons Dijon mustard
    • 1 teaspoon garlic powder
    • 1 cup beer or nonalcoholic beer
    • 1 pound bacon strips, cooked and crumbled
    • 2 cups shredded cheddar cheese
    • 1/4 cup heavy whipping cream
    • 1 green onion, thinly sliced
    • Soft pretzel bites

    Directions

    1. In a greased 6-qt. electric pressure cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer; add bacon, reserving 2 tablespoons. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.
    2. Select saute setting, and adjust for medium heat. Stir in cheese and heavy cream. Cook and stir until mixture has thickened, 3-4 minutes. Transfer to serving dish. Sprinkle with onion and reserved bacon. Serve with pretzel bun bites.

    Test Kitchen tips
  • Your favorite ale will also work in this recipe. The Test Kitchen loved the flavor of New Belgium Fat Tire.
  • To lighten this up, use reduced-fat cream cheese, light sour cream, half-and-half and reduced-fat shredded cheese. Serve with fresh celery and carrot sticks.
  • Nutrition Facts

    1/4 cup: 213 calories, 19g fat (10g saturated fat), 60mg cholesterol, 378mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein.

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    Cheesy Skillet Pizza Dip https://www.tasteofhome.com/recipes/cheesy-skillet-pizza-dip/ Fri, 17 Jan 2025 20:27:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098682

    Ingredients

    • 6 tablespoons butter
    • 1 teaspoon garlic powder, divided
    • 1/4 teaspoon crushed red pepper flakes
    • 1 package (16 ounces) frozen bread dough dinner rolls, thawed
    • 1 package (8 ounces) cream cheese, softened
    • 1-1/2 cups shredded part-skim mozzarella cheese, divided
    • 1 cup mayonnaise
    • 1 teaspoon Italian seasoning
    • 1/2 cup pizza sauce
    • 1/4 cup (3/4 ounce) sliced pepperoni
    • 2 tablespoons shredded Parmesan cheese
    • 2 tablespoons minced fresh basil

    Directions

    1. Microwave butter, 1/2 teaspoon garlic powder and red pepper flakes, covered, until butter is melted. Cut each dinner roll into thirds; roll each piece into a ball. Dip dough balls in butter mixture; place along outer edge of a 10-in. cast-iron skillet, leaving center open. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes.
    2. Preheat oven to 400°. Bake until dough balls are set and beginning to brown, 15-18 minutes.
    3. Meanwhile, combine cream cheese, 1 cup mozzarella, mayonnaise, Italian seasoning and remaining garlic powder; spoon into center of skillet. Layer with 1/4 cup mozzarella and pizza sauce. Top with remaining mozzarella and pepperoni. Brush rolls with some of remaining butter mixture; sprinkle with Parmesan.
    4. Bake until dip is heated through and rolls are golden brown, about 10 minutes, covering loosely with foil as needed to prevent rolls from becoming too dark. Sprinkle with basil.

    Nutrition Facts

    1 serving: 258 calories, 20g fat (7g saturated fat), 29mg cholesterol, 372mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 6g protein.

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