Easter Recipes - Holiday Recipes | Taste Recipes https://www.tasteofhome.com/holidays-events/holidays/easter/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Thu, 13 Mar 2025 13:58:12 +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 Easter Recipes - Holiday Recipes | Taste Recipes https://www.tasteofhome.com/holidays-events/holidays/easter/ 32 32 How to Make Chocolate Bunny Cocktails for a Sweet Easter Drink https://www.tasteofhome.com/article/chocolate-bunny-cocktails/ https://www.tasteofhome.com/article/chocolate-bunny-cocktails/#respond Thu, 13 Mar 2025 13:58:12 +0000 https://www.tasteofhome.com/?p=2121802 This Easter, serve the cutest sippers ever—chocolate bunny cocktails! A whole chocolate rabbit holds a sweet, creamy drink inside.

The post How to Make Chocolate Bunny Cocktails for a Sweet Easter Drink appeared first on Taste Recipes.

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Chocolate bunny cocktails are a fun and creative way to turn ordinary chocolate rabbits into adorable, edible cups. While many Easter cocktails focus on springtime fruit flavors, chocolate bunny cocktails are all about sweet and creamy ingredients like chocolate liqueur, Irish cream and Kahlua. You can even use chocolate bunnies to serve kids’ drinks like chocolate milk!

How to Serve Drinks in Chocolate Bunnies

Anyone can turn a chocolate bunny into a chocolate bunny cup. Choose a hollow chocolate rabbit, then use a warm knife to carefully slice off the ears. The edible cup will add chocolate flavor to the drink, so it’s important to choose a cocktail that pairs well with it—like one of my favorites, a classic mudslide. The rich Irish cream and coffee liqueur in this drink are perfect to serve in a milk chocolate cup. And there are more sweet and creamy drink ideas below.

Choosing the Right Chocolate Bunny

You’ll want a high-quality chocolate bunny, of course. Our Test Kitchen had the enviable task of tracking down all the best-tasting chocolate bunny brands, and found three that stood above the rest. To turn it into a cup, your chocolate bunny also needs to be structurally sound.

Choose a hollow bunny with chocolate walls thick enough to hold the drink without leaking, and strong enough to slice through without breaking. The bottom of the rabbit needs to be perfectly flat so that it can stand up on its own when filled. Finally, look for a chocolate bunny that has a wide, rather than narrow base, so that it’s less prone to tipping when filled. For my bunny drinks, I chose Russell-Stover’s 6-ounce hollow bunnies, which have plenty of room inside for the cocktail, and are strong and sturdy.

Ingredients

  • Chocolate bunny: Choose a hollow chocolate rabbit with upright ears that can stand up on its own. It should be large enough to hold about 6 ounces (3/4 cup) of liquid.
  • Irish cream: To make a creamy mudslide cocktail, pick up a bottle of silky-sweet Irish cream. Or, use your own Irish cream made with or without alcohol.
  • Kahlua: The sweet coffee flavor of store-bought or homemade Kahlua is delectable with Irish cream and chocolate.
  • Vodka: Using the best vodka (like Tito’s) will make your bunny cocktail taste like a true mixologist made it.
  • Cream: Give the drink an extra-creamy finish with either cold heavy whipping cream or cold half-and-half.
  • Garnishes: Pick up colorful paper straws for sipping your bunny cocktail. Optional decorations include dollops of whipped cream, ribbons in Easter pastel shades or fresh garnishes (try edible flowers or chocolate peppermint leaves).

Directions

Step 1: Cut off the chocolate bunny ears

Lay the chocolate bunny on a cutting board. Run a sharp kitchen knife under very hot water until the blade is warm, then dry it off. Hold the bunny with one hand and use the other to slice off the ears with the hot knife—do this slowly, using very gentle pressure while drawing the blade back and forth through the chocolate until it slices through. Be careful not to press too hard, or the chocolate walls could break and collapse.

Editor’s Tip: Check for potential leaks! Once the ears have been removed, hold the bottom of the rabbit up to the light and look inside—if light shines through any cracks or holes, brush some melted chocolate on the outside to patch them. Allow the chocolate to dry.

Step 2: Prep the cocktail

Pour 1-1/2 ounces each of Irish cream, Kahlua and heavy cream into a cocktail shaker. Add in 1 ounce of vodka. Add ice, cover and shake the ingredients until they’re completely chilled.

Step 3: Fill the bunny and serve

Stand the chocolate bunny up and carefully strain the chilled drink into it.

Add a straw, along with optional garnishes like whipped cream around the top (and on the backside to make a bunny tail!). Ribbons, edible flowers or mint leaves would be cute too. Serve the bunny cocktail immediately.

Chocolate Bunny Cocktail Variations

  • Make it a sweet martini: The coffee flavor of an espresso martini is delicious with a chocolate bunny, as is a double chocolate martini made with two chocolate liqueurs. A tiramisu martini adds tropical, creamy RumChata. Or, use Irish cream and amaretto to make a sugar cookie martini.
  • Try a brandy Alexander bunny: Pour an old-fashioned but delicious cocktail into your chocolate rabbit. A brandy Alexander is made with crème de cacao, sweet brandy and a little nutmeg.
  • Serve a chocolate bunny aperitif: Instead of a cocktail, serve a straight shot of creamy liqueur in a smaller hollow bunny. Try Irish cream, Kahlua, Amarula or bourbon cream.
  • Make a nonalcoholic version: For an alcohol-free celebration or to make the recipe kid-friendly, serve drinks like chocolate milk or coffee milk inside a chocolate bunny. Or, fill a bunny with a frosty treat—like a strawberry milkshake, thin mint milkshake or peanut butter milkshake. (Blend extra milk into the shakes to make them pourable.)
  • Go with white chocolate: For an even sweeter cocktail, use a hollow white chocolate rabbit.

Tips for Making Chocolate Bunny Cocktails

Can chocolate bunny cocktails be made in advance?

Yes, the components of chocolate bunny cocktails can be prepped ahead of time. Slice the ears off the chocolate rabbits, then place the bunny cups inside a sealed container or food storage bag to keep them fresh. Store them at room temperature. You can also mix the cocktail ingredients together and store the mixture in the fridge for up to three days. Wait to add the cocktail to the chocolate bunny until just before serving it.

What’s the best way to cut a chocolate bunny for chocolate bunny cocktails?

For the easiest cut, your chocolate rabbit should have ears pointing straight up. I like to slice the ears off just above the head, but you can also slice further up to leave some of the ears intact. Finally, a slightly angled cut looks better than cutting straight across. Just remember to use a hot, dry knife and take your time so the chocolate doesn’t break. And if cutting the ears off chocolate bunnies seems like too much work, try a cottontail margarita instead!

How do you make a chocolate bunny cocktail without making a mess?

Depending on the hollow chocolate bunny you use, the opening to pour in the cocktail may be generous or narrow. To avoid spills or drips down the outside, use a funnel to pour the drink into the chocolate rabbit. Also, before adding the drink, remember to check the chocolate bunny for holes or cracks, and patch them with melted chocolate. Keep a napkin handy, as the chocolate may melt a little from the warmth of your hands as you hold it.

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

Ingredients

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

Directions

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

Nutrition Facts

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

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

Ingredients

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

Directions

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

Nutrition Facts

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

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Homemade Peeps https://www.tasteofhome.com/recipes/homemade-peeps/ Fri, 28 Feb 2025 22:01:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2120145

Ingredients

  • 1-3/4 cups sugar, divided
  • 2 to 3 drops food coloring
  • 3/4 cup cold water, divided
  • 2 packets unflavored gelatin
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon miniature semisweet chocolate chips

Directions

  1. In a plastic zip top bag, add 1 cup granulated sugar and food coloring; shake and massage the bag to color the sugar. Pour into a rimmed dish; set aside.
  2. In the bowl of a stand mixer, combine 1/2 cup cold water and gelatin packets; set aside. In a medium pot, combine remaining 1/4 cup water, remaining ¾ cup sugar and corn syrup. Heat mixture over medium heat until it reaches 240°. Immediately remove from the heat. Turn mixer on low; drizzle sugar mixture in a slow and steady stream down the side of the bowl. Increase speed to high; mix 10-12 minutes, until lukewarm and fluffy. Add vanilla extract; mix until combined.
  3. While mixing, prepare a piping bag fitted with a large circle tip. Immediately transfer Peeps mixture into the piping bag. Pipe the mixture into the shape of a chick in the colored sugar dish. Working quickly, make rows of 5 chicks each, with the side of each chick touching. Once the rows of chicks are formed, gently coat with the remaining sanding sugar from the dish.
  4. To give them faces, place the mini chocolate chips in a small, microwave-safe bowl. Heat in 15 second increments, stirring each time, until melted. Using a toothpick, dip one end into the melted chocolate; dab 2 eyes on the head of each chick. Allow peeps to cool and dry completely; store in an airtight container.
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Cottontail Margaritas https://www.tasteofhome.com/recipes/cottontail-margaritas/ Thu, 27 Feb 2025 06:53:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2118592

Ingredients

  • 2 tablespoons marshmallow creme
  • 2 tablespoons sweetened shredded coconut
  • Ice cubes
  • 1/3 cup cream of coconut
  • 4 ounces silver tequila
  • 2 ounces lime juice
  • 1 tablespoon agave nectar
  • 1 ounce triple sec
  • 1 teaspoon vanilla extract
  • 2 4-in. cocktail skewers
  • 2 Peeps rabbits

Directions

  1. Spread a thin layer of marshmallow creme on a small plate. Fill another small plate with shredded coconut. Roll the rims of two margarita glasses in the marshmallow creme, then into the shredded coconut until coated. Add ice cubes to each glass; set aside.
  2. Pour cream of coconut, tequila, lime juice, agave syrup, triple sec, vanilla extract and ice cubes into a cocktail shaker. Shake well 12-15 seconds or until thoroughly chilled.
  3. Strain mixture into the prepared glasses. Add a few additional ice cubes to each glass, if needed.
  4. Thread a cocktail pick through the top and bottom of each Peeps rabbit; place one on top of each glass. Serve immediately.

Nutrition Facts

1 margarita: 446 calories, 9g fat (7g saturated fat), 0 cholesterol, 48mg sodium, 54g carbohydrate (48g sugars, 0 fiber), 0 protein.

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Fondant Potatoes https://www.tasteofhome.com/recipes/fondant-potatoes/ Thu, 27 Feb 2025 06:53:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2118211

Ingredients

  • 3 tablespoons canola oil
  • 3 tablespoons butter, melted
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 pounds Yukon Gold potatoes, peeled, sliced 1-in. thick
  • 1-1/2 cups chicken stock
  • 1 tablespoon lemon juice
  • 6 garlic cloves, smashed
  • 2 tablespoons minced fresh rosemary

Directions

  1. Preheat oven to 450°. Whisk oil, melted butter, salt and pepper together in a large bowl. Add sliced potatoes; gently toss to coat.
  2. Arrange potatoes on a greased 15x10x1-in. baking sheet, leaving space between each. Drizzle remaining oil mixture on top of potatoes. Roast 20 minutes. Use a spatula or tongs to flip potato slices; roast an additional 15 minutes.
  3. Remove baking sheet from the oven; pour chicken stock and lemon juice into the bottom of the pan. Scatter smashed garlic cloves throughout the liquid. Sprinkle rosemary over the top. Return to the oven; roast an additional 15-20 minutes or until potatoes are fork-tender and most of the cooking liquid is absorbed.
  4. Transfer potatoes to a serving dish. Drizzle cooking liquid over the top. Serve hot.

Nutrition Facts

1 serving: 259 calories, 13g fat (4g saturated fat), 15mg cholesterol, 782mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 5g protein.

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

Ingredients

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

Directions

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

Nutrition Facts

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

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

Ingredients

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

Directions

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

Nutrition Facts

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

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Meyer Lemon Bars https://www.tasteofhome.com/recipes/meyer-lemon-bars/ Fri, 14 Feb 2025 22:39:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2115796

Ingredients

  • SHORTBREAD CRUST:
  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • Pinch salt
  • 1 tablespoon ice water
  • FILLING:
  • 1-1/2 cups sugar
  • 5 large eggs, room temperature
  • 1/3 cup freshly squeezed Meyer lemon juice
  • 1/4 cup all-purpose flour
  • 2 tablespoons grated Meyer lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • Confectioners’ sugar, for dusting

Directions

  1. Lightly grease a 13x9-in. baking dish; line the bottom and sides with parchment paper.
  2. To make the crust, place butter, confectioners’ sugar and vanilla extract in the bowl of a food processor; pulse until smooth. Add flour and salt; pulse several times until blended. Add 1 tablespoon ice water; pulse until shortbread dough comes together in a ball (if dough is still dry and crumbly, add a little more ice water).
  3. Drop spoonfuls of dough over the bottom of the parchment-lined baking dish. Use your fingers to press the dough together into an even layer. Chill for 15 minutes.
  4. While chilling, preheat oven to 350°.
  5. Bake 15-20 minutes or until crust is lightly browned. Remove to a wire rack to cool.
  6. To make the filling, add sugar, eggs, Meyer lemon juice, flour, Meyer lemon zest, lemon juice, baking powder, vanilla extract and pinch of salt to a clean food processor bowl. Process until ingredients are thoroughly combined and smooth.
  7. Pour filling over baked crust. Return to the oven; bake 20-25 minutes or until filling is set and a toothpick inserted into the center comes out clean. Remove to a wire rack to cool completely.
  8. Lift edges of the parchment paper; transfer slab to a cutting board. Use a sharp knife to trim about ¼-in. from the outside edges. Slice into 24 squares.
  9. Add confectioners’ sugar to a mesh strainer or a sifter spoon; dust the top of the lemon bars.
  10. Store in an airtight container in the refrigerator up to 4 days.

Nutrition Facts

1 bar: 189 calories, 9g fat (5g saturated fat), 59mg cholesterol, 108mg sodium, 25g carbohydrate (16g sugars, 0 fiber), 3g protein.

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Bunny Bark https://www.tasteofhome.com/recipes/bunny-bark/ Thu, 13 Feb 2025 06:51:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2113897

Ingredients

  • 30 ounces white vanilla-flavored melting wafers
  • Gel food coloring (3 colors)
  • Assorted sprinkles in pastel colors
  • Chocolate Easter eggs, Easter M&M candies, marshmallow Peeps, pretzel pieces, bunny-shaped graham crackers, jelly beans, for topping

Directions

  1. Line a 15x10x1-in. sheet pan with parchment paper; set aside. Add candy melts to the top pan of a double boiler. Position over a few inches of gently simmering water; melt over low heat, stirring until completely smooth, 2-3 minutes. Remove from heat.
  2. Divide 1/2 cup melted wafers between three small bowls. Add 1 small drop of different colored food coloring to each. Stir into each portion, adding more dye as needed, until the desired colors are achieved.
  3. Spread remaining melted candy wafers onto prepared parchment-lined sheet pan into an even layer, about 1/4-in. thick. Spoon dollops of each color over the surface. Use a sharp knife to swirl the colors through the initial layer until well-marbled.
  4. While the candy is still tacky, sprinkle the surface with assorted sprinkles, candies and other toppings of your choice. Chill in the refrigerator until fully set, at least 30 minutes.
  5. Break bunny bark into large pieces; serve.

Nutrition Facts

1 piece: 266 calories, 15g fat (11g saturated fat), 0 cholesterol, 38mg sodium, 34g carbohydrate (34g sugars, 0 fiber), 4g protein.

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Strawberry Jell-O Mold https://www.tasteofhome.com/recipes/strawberry-jell-o-mold/ Tue, 11 Feb 2025 15:54:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2113028

Ingredients

  • 1 package (6 ounces) strawberry gelatin
  • 1-1/2 cups boiling water
  • 1 cup frozen sweetened sliced strawberries
  • 1 can (8 ounces) unsweetened crushed pineapple
  • 1 cup sour cream
  • Optional: mint leaves and fresh strawberries

Directions

  1. In a large bowl, dissolve gelatin in water. Add strawberries and pineapple. Strain, reserving liquid and fruit. Set aside 1 cup of the liquid at room temperature.
  2. Pour fruit and remaining liquid into a 5-cup ring mold or 9-in. square pan that has been coated with cooking spray. Cover and refrigerate until set, about 1 hour.
  3. Whisk sour cream and reserved liquid; pour over top of gelatin. Cover and refrigerate until set.
  4. Slice and place on individual plates, or unmold onto a serving platter. Garnish with mint leaves and strawberries if desired.

Nutrition Facts

1 piece: 182 calories, 5g fat (4g saturated fat), 20mg cholesterol, 64mg sodium, 31g carbohydrate (30g sugars, 1g fiber), 3g protein.

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Bunny Mary https://www.tasteofhome.com/recipes/bunny-mary/ Wed, 12 Feb 2025 16:22:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2113814

Ingredients

  • 1 teaspoon celery salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 lime wedge
  • Ice cubes
  • 2 ounces vodka
  • 4 ounces carrot juice
  • 1/2 ounce lime juice
  • 1/2 teaspoon hot pepper sauce
  • 1 each grape tomato, cornichon and green olive and/or Italian flat-leaf parsley sprigs, for garnish
  • 1 small wooden skewer

Directions

  1. In a small, shallow bowl, mix celery salt, smoked paprika, pepper and cayenne. Set aside 1/2 teaspoon of the spice mixture.
  2. Rim the edge of a cocktail glass with a lime wedge; sprinkle or dip in the spice mix to coat. Fill the glass with ice.
  3. Fill a cocktail shaker about 3/4 full of ice. Add carrot juice, vodka, lime juice, hot pepper sauce and reserved 1/2 teaspoon spice mix to the shaker. Cover and shake vigorously for 10-15 seconds or until chilled. Strain into the prepared cocktail glass.
  4. Add a grape tomato, cornichon and green olive to a skewer; set on top of the glass. Place a parsley sprig into the cocktail; serve immediately.

Nutrition Facts

1 cocktail: 189 calories, 1g fat (0 saturated fat), 0 cholesterol, 1254mg sodium, 14g carbohydrate (8g sugars, 2g fiber), 2g protein.

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

Ingredients

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

Directions

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

Nutrition Facts

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

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

Ingredients

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

Directions

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

Nutrition Facts

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

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Cinnamon Roll French Toast https://www.tasteofhome.com/recipes/cinnamon-roll-french-toast/ Fri, 31 Jan 2025 16:37:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085273

Ingredients

  • 1 can (12.4 ounces) refrigerated cinnamon rolls with icing
  • 2 large eggs, room temperature
  • 2/3 cup whole milk
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Butter and maple syrup

Directions

  1. Bake cinnamon rolls according to package directions; set icing aside. Let cinnamon rolls cool; slice each in half horizontally.
  2. Heat a large skillet over medium heat. Coat with cooking spray.
  3. In a shallow bowl, whisk together eggs, milk, sugar, vanilla extract and cinnamon. Working in batches, dip each cinnamon roll half in egg/milk mixture, 30 seconds per side; transfer to hot skillet. Cook 2-3 minutes per side or until golden brown.
  4. Serve immediately with butter, maple syrup and reserved icing, as desired.

Nutrition Facts

2 pieces: 184 calories, 7g fat (2g saturated fat), 49mg cholesterol, 369mg sodium, 26g carbohydrate (12g sugars, 1g fiber), 4g protein.

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

Ingredients

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

Directions

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

Nutrition Facts

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

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

Ingredients

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

Directions

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

Nutrition Facts

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

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Cinnamon Roll French Toast Casserole https://www.tasteofhome.com/recipes/cinnamon-roll-french-toast-casserole/ Thu, 23 Jan 2025 06:49:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2105171

Ingredients

  • 2 cans (17-1/2 ounces each) large refrigerated cinnamon rolls with cream cheese icing
  • 10 tablespoons unsalted butter, melted, divided
  • 4 large eggs, room temperature
  • 1/2 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1-1/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 tablespoons maple syrup

Directions

  1. Preheat oven to 375°. Set aside the cinnamon roll icing from the packaged dough.
  2. Cut prepared cinnamon roll dough into quarters. Brush 4 tablespoons melted butter onto the bottom and sides of a 13x9-in. baking dish. Add the cinnamon roll dough pieces.
  3. In a large mixing bowl, beat eggs, heavy cream, vanilla and cinnamon together. Pour evenly over the cinnamon roll dough pieces.
  4. In a small bowl, combine flour, brown sugar, sugar, salt and remaining 6 tablespoons butter. Gently mix until dry ingredients are moist and clump into large pieces.
  5. Evenly crumble streusel over the top of the casserole, then drizzle with 2 tablespoons maple syrup. Bake 25-30 minutes until cinnamon roll pieces are fully baked, eggs are set, and the streusel topping is lightly golden.
  6. Remove promptly; let cool 15-20 minutes. Drizzle the top of the casserole with reserved cinnamon roll icing; cut into squares. Serve warm.

Nutrition Facts

1 piece.: 614 calories, 27g fat (13g saturated fat), 118mg cholesterol, 807mg sodium, 85g carbohydrate (42g sugars, 2g fiber), 9g protein.

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Copycat Marshall Field’s Chocolate Cookies https://www.tasteofhome.com/recipes/copycat-marshall-fields-chocolate-cookies/ Sun, 19 Jan 2025 06:49:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2105078

Ingredients

  • COOKIES:
  • 5 tablespoons butter, softened
  • 1 cup packed brown sugar
  • 1 tablespoon light corn syrup
  • 3 ounces bittersweet chocolate, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans
  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 1/4 cup baking cocoa
  • 1 tablespoon butter, softened
  • 3 tablespoons boiling water

Directions

  1. Preheat oven to 350°. Line two 15x10x1-in. baking sheets with parchment paper; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and corn syrup until fluffy and lighter in color, about 5 minutes. Beat in melted chocolate, vanilla extract and egg until fully blended.
  3. In a separate bowl, whisk together the flour, salt and baking powder. Gradually alternate adding flour mixture and buttermilk to the wet ingredients; mix until the flour disappears and no dry clumps remain. Gently fold in pecans; cover and chill the dough for 30 minutes.
  4. Spoon dough onto prepared baking sheets in 2-1/2 tablespoon scoopfuls, leaving 2 in. between cookies. Bake 11-12 minutes or until the center of the cookies appear set and edges are firm. Remove promptly; let cool 5 minutes before transferring to a wire rack to cool completely.
  5. Mix confectioners’ sugar and cocoa powder in a large bowl. Add butter and 2 tablespoons boiling water; whisk until smooth. If frosting is too thick, add 1 additional tablespoon boiling water; frosting should be the consistency of a thick glaze that’s spreadable with a knife.
  6. Once cookies are cool, spread a generous layer of frosting onto each cookie. Serve.

Nutrition Facts

1 cookie: 390 calories, 15g fat (7g saturated fat), 37mg cholesterol, 247mg sodium, 62g carbohydrate (44g sugars, 3g fiber), 5g protein.

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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

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.

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Pina Colada Cookies https://www.tasteofhome.com/recipes/pina-colada-cookies/ Fri, 17 Jan 2025 20:38:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098256

Ingredients

  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 cup chopped pecans
  • 4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/2 cup sweetened shredded coconut

Directions

  1. Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Beat in pineapple. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in pecans and coconut.
  2. Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.

Pina Colada Cookies Tips

What else can you add to pina colada cookies?

This recipe calls for chopped pecans, but feel free to swap those out for almonds or even macadamia nuts. For extra flavor, be sure to toast the nuts first.
For more of a pina colada kick, you can substitute rum extract or flavoring for the vanilla extract. If you don't have rum extract on hand, just add a tablespoon of your favorite rum.

Can you make a glaze for pina colada cookies?

To add a bit more sweetness to these cookies, you can make a simple confectioners' sugar glaze. Dip the top of the baked and cooled cookies into this glaze. This basic glaze recipe calls for vanilla extract, but again you can use rum here instead too.

How should you store pina colada cookies?

Like other drop cookies, store leftover cookies in an airtight container. Try to eat them within a week. To keep them longer, stash them in the freezer. When you're ready to enjoy, defrost at room temperature.


Lisa Kaminski, Taste Recipes Editor

Nutrition Facts

1 cookie: 68 calories, 3g fat (1g saturated fat), 4mg cholesterol, 32mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.

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Creamy Strawberry Icebox Cake https://www.tasteofhome.com/recipes/creamy-strawberry-icebox-cake/ Fri, 17 Jan 2025 20:38:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098246

Ingredients

  • 1-1/2 cups heavy whipping cream
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 1 container (5.3 ounces) plain Greek yogurt
  • 9 whole graham crackers
  • 3 cups fresh strawberries, sliced

Directions

  1. In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Gently fold in Greek yogurt.
  2. Spread 1 cup cream mixture in the bottom and around sides of a 9x5-in. loaf pan lined with plastic wrap. Top with a single layer of graham crackers, breaking to fit. Arrange a single layer of strawberries over cream mixture. Repeat with remaining cream, graham crackers and strawberries, ending with a layer of whipped cream over the top.
  3. Refrigerate, covered, 8 hours or overnight. If desired, garnish with additional sliced strawberries. Slice to serve.

Strawberry Icebox Cake Tips

Can you use frozen whipped topping instead of homemade whipped cream in strawberry icebox cake?

It's common for icebox cake recipes to say that you can swap store-bought, frozen whipped topping for homemade whipped cream, and this recipe is no different. Just make sure to thaw it completely before combining it with the Greek yogurt.

What else can you add to strawberry icebox cake?

This strawberry icebox cake is easily customizable to your liking. If you don't have fresh strawberries, you can use frozen strawberries (thawed and drained). Try using fresh blueberries or raspberries in place of the strawberries. Or, use a combination of the three for a patriotic dessert! Just stay away from strawberry puree, which might make the icebox cake soupy.

How should you store strawberry icebox cake?

You can keep leftovers of strawberry icebox cake in the fridge for up to 4 days. You can freeze it if you're out of fridge space, but you'll need to pull it out of the freezer early to let it thaw a bit before serving. Either way, prepare this strawberry dessert the night before so everything comes together the way it should.

Lauren Pahmeier, Taste Recipes Associate Editor

Nutrition Facts

1 piece: 342 calories, 20g fat (12g saturated fat), 56mg cholesterol, 132mg sodium, 39g carbohydrate (26g sugars, 3g fiber), 4g protein.

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Puff Pastry Apple Strudel https://www.tasteofhome.com/recipes/puff-pastry-apple-strudel/ Fri, 17 Jan 2025 20:37:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098346

Ingredients

  • 2 tablespoons butter
  • 2 large sweet onions, halved and sliced
  • 2 medium Granny Smith apples, peeled and thinly sliced
  • 1/2 cup chopped walnuts, toasted
  • 2 tablespoons honey Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 2 cups shredded sharp cheddar cheese
  • 4 bacon strips, cooked and crumbled
  • 1 large egg
  • 1 tablespoon water

Directions

  1. Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add onions and apples; cook and stir until tender, 12-15 minutes. Stir in walnuts, mustard, honey, salt and pepper. Remove from heat; cool slightly.
  2. On 2 parchment-lined baking sheets, roll out each sheet of pastry into a 14x12-in. rectangle. Place half the onion mixture down the center of each rectangle; top with cheese and bacon.
  3. On each long side, cut eight 1-3/4-in.-wide strips. Starting at 1 end, fold alternating strips at an angle across filling; pinch ends to seal. Whisk egg with water; brush over braids. Bake until golden brown, 25-28 minutes. Let stand 5 minutes before cutting.

Nutrition Facts

1 piece: 463 calories, 29g fat (10g saturated fat), 41mg cholesterol, 656mg sodium, 42g carbohydrate (11g sugars, 5g fiber), 12g protein.

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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

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.

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Cheesy Bacon and Grits Casserole https://www.tasteofhome.com/recipes/cheesy-bacon-and-grits-casserole/ Fri, 17 Jan 2025 20:37:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098328

Ingredients

  • 6 bacon strips, chopped
  • 3 cups water
  • 1 cup 2% milk
  • 3/4 teaspoon salt
  • 1 cup uncooked old-fashioned grits
  • 2 cups shredded Colby-Monterey Jack cheese, divided
  • 2 large eggs, lightly beaten
  • 1 cup fresh or frozen corn, thawed
  • 1/4 teaspoon pepper
  • Sliced avocado, optional

Directions

  1. Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
  2. Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese.
  3. Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let casserole stand for 10 minutes before serving. If desired, serve with avocado.

Nutrition Facts

3/4 cup: 261 calories, 13g fat (8g saturated fat), 81mg cholesterol, 534mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 13g protein.

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Vanilla Cake with Vanilla Buttercream Frosting https://www.tasteofhome.com/recipes/vanilla-cake-with-vanilla-buttercream-frosting/ Fri, 17 Jan 2025 20:36:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098300

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2-1/3 cups cake flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup 2% milk
  • FROSTING:
  • 1 cup unsalted butter, softened
  • 3 teaspoons clear vanilla extract
  • 2-1/2 cups confectioners' sugar
  • Optional: Colored sprinkles or nonpareils

Directions

  1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly.
  3. Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  4. For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and side of cake. Decorate with sprinkles or nonpareils if desired.

Nutrition Facts

1 piece: 420 calories, 22g fat (13g saturated fat), 89mg cholesterol, 171mg sodium, 54g carbohydrate (38g sugars, 0 fiber), 3g protein.

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Buttery Mashed Potatoes https://www.tasteofhome.com/recipes/buttery-mashed-potatoes/ Fri, 17 Jan 2025 20:36:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098292

Ingredients

  • 3 pounds medium Yukon Gold potatoes, peeled
  • 2/3 cup heavy whipping cream
  • 1/2 cup butter, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted.
  2. Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.

Buttery Mashed Potatoes Tips

What can I use instead of butter in mashed potatoes?

Instead of butter, you can use olive or infused oils. These fats work well as a butter replacement in most mashed potato recipes. We recommend trying out garlic or truffle oil. Sour cream or cream cheese can add creaminess, too. If you're dairy-free, try swapping out the butter for a dairy-free butter substitute. Be sure to check out our other dairy-free recipes, too.

Can you mash potatoes in a blender?

Technically, yes, you can mash potatoes in a blender. Do we recommend it? Probably not, as it makes the texture quite gloopy. Opt for a hand mixer, stand mixer or ricer before you reach for the blender. Learn more about the different ways to mash potatoes.

What else can I add to mashed potatoes?

There are plenty of toppings that you can add to mashed potatoes! Some of our favorites include crumbled bacon, green onions and cheddar cheese. Here are a few other ways to take mashed potatoes to another level.

Research contributed by Christina Herbst, Taste Recipes Assistant Digital Editor and Sarah Tramonte, Taste Recipes Associate Culinary Producer

Nutrition Facts

3/4 cup: 438 calories, 25g fat (16g saturated fat), 71mg cholesterol, 534mg sodium, 50g carbohydrate (5g sugars, 3g fiber), 5g protein.

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Slow-Cooked Chicken Caesar Wraps https://www.tasteofhome.com/recipes/slow-cooked-chicken-caesar-wraps/ Fri, 17 Jan 2025 20:36:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098498

Ingredients

  • 1-1/2 pounds boneless skinless chicken breast halves
  • 2 cups chicken broth
  • 3/4 cup creamy Caesar salad dressing
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon pepper
  • 6 flour tortillas (8 inches), warmed
  • 2 cups shredded lettuce
  • Optional: Salad croutons, crumbled cooked bacon and additional shredded Parmesan cheese

Directions

  1. Place chicken and broth in a 1-1/2- or 3-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in chicken reads 165°. Remove chicken and discard cooking juices. Shred chicken with 2 forks; return to slow cooker.
  2. Stir in dressing, Parmesan, parsley and pepper; heat through. Serve in tortillas with lettuce and, if desired, salad croutons, crumbled bacon and additional shredded Parmesan cheese.

Nutrition Facts

1 wrap: 472 calories, 25g fat (5g saturated fat), 79mg cholesterol, 795mg sodium, 29g carbohydrate (1g sugars, 2g fiber), 31g protein.

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Strawberry Pretzel Dessert Jars https://www.tasteofhome.com/recipes/strawberry-pretzel-dessert-jars/ Fri, 17 Jan 2025 20:35:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098555

Ingredients

  • 2 cups crushed pretzels (about 8 ounces)
  • 3/4 cup butter, melted
  • 3 tablespoons sugar
  • FILLING:
  • 2 cups whipped topping
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • TOPPING:
  • 2 packages (3 ounces each) strawberry gelatin
  • 2 cups boiling water
  • 2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed

Directions

  1. Preheat oven to 350°. In a small bowl, combine pretzels, butter and sugar; spread onto a baking sheet. Bake until crisp and lightly browned, 12-15 minutes. Cool completely on a wire rack; break into small pieces.
  2. For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Refrigerate until chilled.
  3. For topping, in a large bowl, dissolve gelatin in boiling water. Stir in sweetened strawberries; chill until partially set, about 1 hour. Carefully layer pretzel mixture, filling and topping into 4-oz. glass jars. Chill until firm, at least 2 hours. If desired, serve with additional whipped topping and pretzels.

Nutrition Facts

1 jar: 172 calories, 8g fat (5g saturated fat), 19mg cholesterol, 151mg sodium, 25g carbohydrate (20g sugars, 1g fiber), 2g protein.

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Raspberry Moscow Mule Cake https://www.tasteofhome.com/recipes/raspberry-moscow-mule-cake/ Fri, 17 Jan 2025 20:34:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098426

Ingredients

  • 1-1/2 cups unsalted butter, softened
  • 2-3/4 cups sugar
  • 5 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer
  • 2 cups fresh raspberries
  • SYRUP:
  • 1/2 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer
  • 1/2 cup sugar
  • 1/4 cup lime juice
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 to 3 tablespoons lime juice

Directions

  1. Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cake flour and salt; add to creamed mixture alternately with ginger beer, beating well after each addition (mixture may appear curdled).
  3. Gently fold raspberries into batter; pour into prepared pan. Bake until a toothpick inserted near the center comes out clean, 70-80 minutes. Meanwhile, for syrup, in a small saucepan, bring ginger beer, sugar and lime juice to a boil. Reduce heat; simmer 10 minutes. Cool slightly.
  4. Poke holes in warm cake using a fork or wooden skewer. Slowly spoon syrup over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. For glaze, in a small bowl, mix confectioners’ sugar and enough lime juice to reach desired consistency; pour over cake. Let stand until set. If desired, top with additional fresh raspberries.

Test Kitchen tip
  • For testing, we used Crabbie's Raspberry Alcoholic Ginger Beer.
  • To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
  • Nutrition Facts

    1 slice: 488 calories, 19g fat (11g saturated fat), 104mg cholesterol, 100mg sodium, 75g carbohydrate (53g sugars, 1g fiber), 5g protein.

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