Mother's Day Recipes - Holiday Recipes | Taste Recipes https://www.tasteofhome.com/holidays-events/holidays/mothers-day/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Thu, 01 May 2025 21:53:42 +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 Mother's Day Recipes - Holiday Recipes | Taste Recipes https://www.tasteofhome.com/holidays-events/holidays/mothers-day/ 32 32 What Is ‘Mom’s Slice’ and Why Do You Need One for Your Mother’s Day Cake? https://www.tasteofhome.com/article/moms-slice-mothers-day-cake/ https://www.tasteofhome.com/article/moms-slice-mothers-day-cake/#respond Fri, 02 May 2025 09:21:14 +0000 https://www.tasteofhome.com/?p=2138991 This social media trend could be the perfect addition to your Mother's Day dessert.

The post What Is ‘Mom’s Slice’ and Why Do You Need One for Your Mother’s Day Cake? appeared first on Taste Recipes.

]]> If your family is anything like mine, whenever it comes time to cut the cake at a special occasion, the debate begins: Who gets the slice with the most frosting? With Mother’s Day almost here, this viral cake decorating trend could prove to be a family peacemaker.

Meet “Mom’s Slice,” a trend in which one slice-shaped section of a cake is decked out in maximalist glory and inscribed as belonging specifically to Mom.

What is ‘Mom’s Slice?’

The trend of icing one extra special slice of cake seems to have been popularized by a number of bakeries across the country. Edda’s Cake Designs in Florida first posted the idea on its Instagram last May. Other bakeries—like Clay’s Bakery in Pennsylvania and McArthur’s Bakery in Missouri—have also taken to the idea, adding “Mom’s Slice” options to their menus.

Not surprisingly, the idea has also shown up on TikTok, where user @tiffanys_cakes_ shared her take on the trend in a video viewed over 650,000 times.

While the most popular examples of the trend usually show “Mom’s Slice” with a mound of buttercream flowers, you could make the trend with any type of topping that the cake’s recipient loves to eat. You could achieve a similar effect with a smattering of edible flowers, fruit, sprinkles or candy. Some social media comments suggest that “Mom’s Slice” should actually have less frosting than the rest of the cake, if that’s more your mom’s speed.

How do I add it to a homemade cake?

While bakeries have popularized this trend, it’s pretty straightforward to try at home. You just need to go about baking your cake as you ordinarily would, and when it comes time to decorate it, differentiate one slice-shaped section from the rest of the cake. Drive the message home by writing “Mom’s Slice” and adding a piped arrow pointing to this special section.

If I were to make this for my mom, I’d go the less-frosting route and keep it simple with delicately arranged fresh strawberry slices, because they’re her favorite fruit. Give it a go, and let us know how it turns out!

Related:

The post What Is ‘Mom’s Slice’ and Why Do You Need One for Your Mother’s Day Cake? appeared first on Taste Recipes.

]]> https://www.tasteofhome.com/article/moms-slice-mothers-day-cake/feed/ 0 Strawberry Pretzel Salad Dip https://www.tasteofhome.com/recipes/strawberry-pretzel-salad-dip/ Thu, 24 Apr 2025 05:57:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2135727

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1 cup strawberry pie filling, divided
  • Pretzels, for dipping
Text Ingredients

Directions

  1. Using a stand mixer fitted with a paddle attachment, beat cream cheese, confectioners’ sugar, vanilla extract and salt on medium-low speed until smooth, 2-3 minutes.
  2. Using a rubber spatula, gently fold in the whipped topping until evenly incorporated. Gently stir in 3/4 cup strawberry pie filling until combined.
  3. Transfer mixture to a serving bowl; spread into an even layer. Dollop remaining 1/4 cup strawberry pie filling on top of cream cheese mixture. Using the end of a sharp knife, swirl strawberry pie filling to give a marbled appearance.
  4. Cover and chill until ready to serve or enjoy immediately. Serve with pretzels for dipping.

Nutrition Facts

1 serving: 240 calories, 15g fat (10g saturated fat), 29mg cholesterol, 173mg sodium, 23g carbohydrate (20g sugars, 0 fiber), 2g protein.

]]> Deviled Potatoes https://www.tasteofhome.com/recipes/deviled-potatoes/ Thu, 01 May 2025 05:58:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2133472

Ingredients

  • 12 baby red or yellow potatoes
  • 1 teaspoon salt
  • 1/2 cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 4 teaspoons Dijon mustard
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon Worcestershire sauce
  • Fresh parsley or chives, minced
  • Paprika, for garnish
Text Ingredients

Directions

  1. Place whole potatoes in a stock pot; fill with just enough cold water to cover potatoes. Stir in salt. Set heat to high; bring to a boil. Once boiling, reduce heat to medium-high; boil potatoes until tender enough to pierce with a fork, about 12-13 minutes. Drain; let potatoes rest until cool enough to handle.
  2. While the potatoes cook, combine mayonnaise, relish, mustard, seasoned salt, pepper and Worcestershire in a small bowl. Set aside.
  3. Slice the cooked potatoes in half lengthwise. Use a small spoon or a melon baller to scoop out the centers; add potato to the bowl with the dressing. Set potato skins on a large platter. With a fork or potato masher, mash the cooked potato and dressing together until blended and smooth.
  4. Fill each potato skin with 1-2 teaspoons potato filling. Alternatively, for a fancier presentation, scoop the potato filling into a piping bag set with a wide tip; pipe the filling into the potato shells.
  5. Arrange the deviled potatoes on a serving platter. Sprinkle with minced fresh parsley or chives and garnish with paprika, if desired. Serve at room temperature or chilled.

Nutrition Facts

2 potato halves: 194 calories, 13g fat (2g saturated fat), 7mg cholesterol, 877mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 2g protein.

]]> Blueberry Delight https://www.tasteofhome.com/recipes/blueberry-delight-2/ Tue, 15 Apr 2025 19:14:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2130973

Ingredients

  • 18 whole graham crackers
  • 3 tablespoons packed brown sugar
  • 1/2 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 tub (16 ounces) frozen whipped topping, thawed
  • 1 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1 pinch salt
  • 2 cans (21 ounces each) blueberry pie filling
  • 1 tablespoon lemon juice
  • Fresh blueberries and graham cracker crumbs, for garnish
Text Ingredients

Directions

  1. Place graham crackers and brown sugar in a food processor; process until fine crumbs form. With the processor running, pour in melted butter until the mixture resembles wet sand. Press into the bottom of an ungreased 13x9-in. baking dish. Cover; refrigerate at least 1 hour.
  2. Place softened cream cheese in the bowl of a stand mixer fitted with a paddle attachment; beat on medium speed until creamy and smooth, 2-3 minutes. Add in half of the whipped topping, confectioners’ sugar, vanilla extract and a pinch of salt. Mix on medium speed, scraping the bowl as needed, until blended into a smooth filling. Spread the filling in an even layer over the chilled crust.
  3. In a small bowl, combine blueberry filling and lemon juice; spread over the cream cheese filling. Spoon the remaining whipped topping over the blueberries; spread it into an even layer. Cover; refrigerate at least 4 hours or overnight.
  4. Before serving, garnish with fresh blueberries and graham cracker crumbs. Cut into squares to serve.

Nutrition Facts

1 serving: 570 calories, 23g fat (15g saturated fat), 39mg cholesterol, 288mg sodium, 86g carbohydrate (66g sugars, 3g fiber), 3g protein.

]]> Cheesecake Cups https://www.tasteofhome.com/recipes/cheesecake-cups/ Mon, 31 Mar 2025 14:35:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2115404

Ingredients

  • 1 cup graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream
  • TOPPING:
  • 1 cup whipped cream, whipped to soft peaks
  • 1 cup mixed fresh berries
Text Ingredients

Directions

  1. In a small bowl, combine graham cracker crumbs and sugar; stir in melted butter until combined. Divide mixture into twelve 4 oz mason jars; press firmly into each jar until a firm crust is formed. Set aside.
  2. In a large bowl, beat cream cheese at medium speed until smooth, 3-4 minutes. Beat in sugar, vanilla extract and lemon juice until combined. In a separate large bowl, beat cream on high speed until fluffy, 4-5 minutes. Fold whipped cream into cream cheese mixture until just combined. Divide filling into jars; smooth each into an even layer. Refrigerate at least 4 hours.
  3. Dollop with whipped cream and sprinkle with berries before serving.

Nutrition Facts

1 serving: 351 calories, 29g fat (17g saturated fat), 82mg cholesterol, 196mg sodium, 21g carbohydrate (16g sugars, 1g fiber), 4g protein.

]]> Lemon Poppy Seed Cookies https://www.tasteofhome.com/recipes/lemon-poppyseed-cookies/ Tue, 25 Mar 2025 05:54:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2127039

Ingredients

  • COOKIES:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 tablespoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1 large egg, room temperature
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 tablespoons poppy seeds
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 6 tablespoons lemon juice
  • 1-1/2 teaspoons poppy seeds
Text Ingredients

Directions

  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. In a large bowl, cream butter and sugar until pale and fluffy, 3-5 minutes. Beat in lemon zest, lemon juice and egg.
  3. In a small bowl, combine flour, poppy seeds, salt, baking soda and baking powder. Gradually mix the dry ingredients into the creamed mixture. Beat until the dough comes together.
  4. Using a 2-in. cookie dough scoop, divide dough and shape into balls. Flatten each cookie dough ball slightly before placing on the prepared baking sheet, 2 in. apart.
  5. Bake 12-13 minutes or until edges are lightly golden brown. Remove from the oven; let cool 5 minutes before transferring to a wire rack to cool completely.
  6. To make the glaze, whisk together confectioners' sugar, lemon juice and poppy seeds. Dip the top of each cooled cookie into the glaze; let set before serving.

Nutrition Facts

1 cookie: 249 calories, 9g fat (5g saturated fat), 36mg cholesterol, 169mg sodium, 41g carbohydrate (28g sugars, 1g fiber), 3g protein.

]]> Lemon Blueberry Cake https://www.tasteofhome.com/recipes/lemon-blueberry-cake/ Sat, 22 Mar 2025 05:56:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2090494

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 4 large eggs, room temperature
  • 1/2 cup lemon juice
  • 2 tablespoons grated lemon zest
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1-1/2 cups fresh blueberries or 1 cup frozen unsweetened blueberries, thawed
  • 1 tablespoon cornstarch
  • LEMON FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • Optional garnish: Additional fresh blueberries and lemon zest
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment paper; grease paper.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, lemon juice, lemon zest and vanilla; beat at medium speed until smooth, 1-2 minutes. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  3. In a small bowl, toss blueberries and cornstarch. Fold into cake batter. Transfer batter to prepared pans. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. Meanwhile, in a large bowl, beat cream cheese and butter on medium speed until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until smooth.
  5. Spread frosting between layers and over top and sides of cake. Garnish with additional blueberries and lemon zest, if desired.

Nutrition Facts

1 slice: 630 calories, 32g fat (19g saturated fat), 143mg cholesterol, 485mg sodium, 81g carbohydrate (54g sugars, 1g fiber), 8g protein.

]]> Aunt Edith’s Baked Pancake https://www.tasteofhome.com/recipes/aunt-ediths-baked-pancake/ Fri, 21 Mar 2025 21:32:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102015

Ingredients

  • 3 large eggs, room temperature
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup 2% milk
  • 2 tablespoons butter, softened
  • Confectioners' sugar
  • Lemon wedges
Text Ingredients

Directions

  1. In a bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or other heavy ovenproof skillet with butter. Pour batter into skillet.
  2. Bake at 450° for 15 minutes. Reduce heat to 350° and bake until set, about 5 minutes longer. If desired, remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and serve immediately, with lemon wedges on the side.

Baked Pancake Tips

What are baked pancakes called?

A large pancake baked in an oven-safe skillet is frequently called a "Dutch Baby," a moniker that is actually derived from Deutsch, or German, origins rather than Dutch. However, the Dutch are also known for making their own large skillet pancakes called pannekoeken. Unlike Dutch Babies, pannekoeken are not baked in the oven but rather on a stovetop, and they are thinner than traditional pancakes.

Do baked pancakes taste different than regular pancakes?

Baked pancakes rise in the pan as they bake and, as a result, develop crisp, golden edges—unlike regular pancakes, which tend to be softer in texture throughout. A baked pancake also has a slightly custard-like, buttery flavor (similar to a Yorkshire pudding).

How should I serve baked pancakes?

Serve baked pancakes "family-style," allowing everyone to cut or tear off their own helping. You can top your baked pancake with powdered sugar, maple syrup, chopped nuts, chocolate, fresh fruit, jams or even ice cream!

Research contributed by Mark Neufang, Taste Recipes Culinary Assistant

Nutrition Facts

1 piece: 180 calories, 10g fat (5g saturated fat), 158mg cholesterol, 407mg sodium, 14g carbohydrate (2g sugars, 0 fiber), 7g protein.

]]> Arizona Sunshine Lemon Pie https://www.tasteofhome.com/recipes/arizona-sunshine-lemon-pie/ Tue, 18 Mar 2025 16:06:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2124149

Ingredients

  • 1 Arizona lemon or one large seedless lemon, quartered
  • 4 large eggs, room temperature
  • 1/2 cup butter, melted
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 frozen deep-dish pie crust (9 inches), unbaked
  • TOPPING:
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. In a high-powered blender or food processor, blend lemon, butter, eggs, sugar and vanilla until smooth. Place pie crust on a baking sheet; pour filling into crust. Bake on the middle rack until filling is puffed and golden, 40-45 minutes. Cool on a wire rack one hour; cover and refrigerate until set, 4 hours or overnight.
  2. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Spoon or pipe onto chilled pie. Slice; serve.

Nutrition Facts

1 slice: 492 calories, 30g fat (16g saturated fat), 157mg cholesterol, 216mg sodium, 54g carbohydrate (42g sugars, 0 fiber), 5g protein.

]]> Carrot Cake Muffins https://www.tasteofhome.com/recipes/carrot-cake-muffins/ Tue, 18 Mar 2025 05:54:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2124653

Ingredients

  • MUFFINS:
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1/4 cup canola oil
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups finely grated carrot
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • GLAZE:
  • 4 ounces cream cheese, softened
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2/3 cup confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. Line a 12-cup muffin tin with paper liners; lightly grease with cooking spray. Set aside.
  2. To make the muffins, in a large mixing bowl, stir together flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg; set aside.
  3. In another large mixing bowl, combine brown sugar, granulated sugar, eggs, oil, buttermilk and vanilla. Fold in shredded carrots, raisins and walnuts until combined.
  4. Add the flour mixture to the wet ingredients; stir until flour is moistened and no dry patches remain (do not overmix).
  5. Spoon batter into the prepared muffin liners, filling each about 3/4 full. Bake 18-20 minutes or until golden on the edges. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  6. To make the glaze, use a handheld electric mixer to beat the cream cheese, buttermilk and vanilla extract until smooth, 2-3 minutes. Add confectioners’ sugar; beat on low until the glaze is smooth and creamy, another 2-3 minutes. If the glaze is too thick, add additional buttermilk, 1 tablespoon at a time, until the desired consistency is reached. Drizzle a generous amount of glaze over each cooled muffin.

Nutrition Facts

1 muffin: 302 calories, 12g fat (3g saturated fat), 41mg cholesterol, 295mg sodium, 45g carbohydrate (29g sugars, 2g fiber), 5g protein.

]]> Slow-Cooker Bread Pudding https://www.tasteofhome.com/recipes/slow-cooker-bread-pudding/ Fri, 14 Mar 2025 05:58:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078889

Ingredients

  • 8 cups cubed bread or cubed cinnamon bread
  • 1 cup raisins, optional
  • 1 cup whole milk
  • 1 cup half-and-half cream
  • 4 large eggs, room temperature
  • 1/4 cup butter, melted
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Optional: Whipped cream and powdered sugar
Text Ingredients

Directions

  1. In a greased 6-qt slow cooker, combine bread cubes and raisins. In a large bowl, whisk milk, cream, eggs, butter, sugar, vanilla, cinnamon and nutmeg. Pour over bread and raisins; toss to coat. Cook on low until a knife inserted in the center comes out clean, 2-1/2 to 3 hours. Serve with whipped cream and powdered sugar, if desired.

Nutrition Facts

1 serving: 320 calories, 13g fat (7g saturated fat), 126mg cholesterol, 283mg sodium, 41g carbohydrate (22g sugars, 2g fiber), 9g protein.

]]> Red, White and Blue Cheesecake Salad https://www.tasteofhome.com/recipes/red-white-and-blue-cheesecake-salad/ Sun, 09 Mar 2025 05:55:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2087686

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 package (3.4 ounces) instant cheesecake pudding mix
  • 1 cup whole milk
  • 1 tub (8 ounces) frozen whipped topping, thawed
  • 1 package (10 ounces) miniature marshmallows
  • 1 cup chopped fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
Text Ingredients

Directions

  1. In a large bowl, beat cream cheese and pudding mix until smooth. Beat in milk and whipped topping. Fold in marshmallows and berries. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts

1 cup: 304 calories, 13g fat (9g saturated fat), 25mg cholesterol, 166mg sodium, 44g carbohydrate (34g sugars, 2g fiber), 3g protein.

]]> Almond Cake https://www.tasteofhome.com/recipes/almond-cake/ Fri, 07 Mar 2025 05:55:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085328

Ingredients

  • 1 can (8 ounces) almond paste
  • 3/4 cup sugar
  • 1/2 cup butter, softened
  • 3 large eggs, room temperature, lightly beaten
  • 1/4 teaspoon almond extract
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup sliced almonds, toasted
  • 2 tablespoons confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, combine almond paste, sugar and butter; beat until well combined, 4-5 minutes. Beat in eggs and almond extract. Combine flour and baking powder; gradually add to creamed mixture just until combined.
  2. Spread into a greased 8-in. round baking pan, lined with parchment. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool completely on a wire rack.
  3. Invert cake onto cake plate; remove parchment. Sprinkle with almonds and confectioners' sugar.

Nutrition Facts

1 slice: 258 calories, 16g fat (6g saturated fat), 67mg cholesterol, 101mg sodium, 26g carbohydrate (21g sugars, 1g fiber), 4g protein.

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

Ingredients

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

Directions

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

Nutrition Facts

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

]]> 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
Text Ingredients

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.

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

Ingredients

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

Directions

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

Nutrition Facts

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

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

Ingredients

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

Directions

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

Nutrition Facts

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

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

Ingredients

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

Directions

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

Nutrition Facts

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

]]> Gluten-Free Waffles https://www.tasteofhome.com/recipes/gluten-free-waffles/ Sun, 02 Feb 2025 06:51:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2083440

Ingredients

  • 2 cups gluten-free baking flour (with xanthan gum)
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup 2% milk
  • 5 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • Butter and maple syrup, for serving
Text Ingredients

Directions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk eggs, milk, oil and vanilla extract until blended. Whisk wet ingredients and dry ingredients together until just moistened. Let sit 5-10 minutes.
  2. Preheat waffle maker; grease with cooking spray. Bake waffles according to manufacturer’s directions until golden brown. Serve with butter and maple syrup as desired.

Nutrition Facts

1 waffle: 205 calories, 8g fat (1g saturated fat), 39mg cholesterol, 263mg sodium, 28g carbohydrate (4g sugars, 1g fiber), 4g protein.

]]> 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
Text Ingredients

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.

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

Ingredients

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

Directions

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

Nutrition Facts

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

]]> 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
Text Ingredients

Directions

  1. Preheat oven to 375°. Set aside the cinnamon roll icing from the packaged cinnamon rolls.
  2. Cut cinnamon rolls into quarters. Brush 4 tablespoons melted butter onto the bottom and sides of a 13x9-in. baking dish. Add the cinnamon roll pieces.
  3. In a large mixing bowl, beat eggs, heavy cream, vanilla and cinnamon together. Pour evenly over the cinnamon roll pieces.
  4. In a small bowl, combine flour, sugars, 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 tge cinnamon rolls are fully baked, the eggs are set, and the streusel topping is lightly golden.
  6. Remove promptly; let cool for 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.

]]> 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
Text Ingredients

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.

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

Ingredients

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

Directions

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

Sweet and Savory Deviled Egg Tips

How can I mix things up?

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

What other peppers can I use?

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

Peppers (Hot)

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

Nutrition Facts

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

]]> Cubano Macaroni Salad https://www.tasteofhome.com/recipes/cubano-macaroni-salad/ Fri, 17 Jan 2025 20:37:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098316

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 2 teaspoons sugar
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded Swiss cheese
  • 1 cup cubed cooked pork
  • 1 cup cubed fully cooked ham
  • 1/2 cup chopped sweet pickles
  • 1/2 cup chopped onion
Text Ingredients

Directions

  1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
  2. For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine cheese, pork, ham, pickles, onion and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.

Nutrition Facts

3/4 cup: 300 calories, 22g fat (5g saturated fat), 33mg cholesterol, 402mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 12g protein.

]]> Barbecue Macaroni Salad https://www.tasteofhome.com/recipes/barbecue-macaroni-salad/ Fri, 17 Jan 2025 20:37:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098314

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 1 to 3 tablespoons barbecue sauce
  • 1 tablespoon ranch salad dressing mix
  • 2 teaspoons sugar
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 hard-boiled large eggs, chopped
  • 2 tablespoons sweet pickle relish
Text Ingredients

Directions

  1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
  2. For dressing, in a small bowl, combine mayonnaise, barbecue sauce, ranch dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine eggs, relish and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Drizzle with additional barbecue sauce if desired.

Barbecue Macaroni Salad Tips

Can you use other pasta shapes in Barbecue Macaroni Salad?

You can make this dish with any short pasta you have on hand. Feel free to experiment with pasta shapes or just use this as an excuse to clean out your pantry!

Do you have to wait for the macaroni to cool before assembling Barbecue Macaroni Salad?

Yes. Rinsing the pasta under cold water will help speed up the cooling process and prevent the pasta from overcooking and turning mushy. Check out our guide on how to cook pasta perfectly for any type of recipe!

What else can you add to Barbecue Macaroni Salad?

If you're looking to add some pops of color, then red peppers, black beans and fresh corn can brighten up this dish and add a little crunch. Additionally, pulled pork, smothered in barbecue sauce, is a great option if you're wanting to add some protein to this dish.

—Ellie Crowley, Taste Recipes Culinary Assistant

Nutrition Facts

3/4 cup: 449 calories, 35g fat (6g saturated fat), 78mg cholesterol, 452mg sodium, 27g carbohydrate (6g sugars, 1g fiber), 7g protein.

]]> Chicken Caesar Macaroni Salad https://www.tasteofhome.com/recipes/chicken-caesar-macaroni-salad/ Fri, 17 Jan 2025 20:37:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098312

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 2 tablespoons Italian salad dressing mix
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup chopped rotisserie chicken
  • 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons capers, drained
  • Caesar salad croutons, optional
Text Ingredients

Directions

  1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
  2. For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, salt and pepper. In a large bowl, combine chicken, artichokes, Parmesan, capers and macaroni. Add dressing and toss gently to coat.
  3. Refrigerate until serving. Top with croutons and additional capers if desired.

Nutrition Facts

3/4 cup: 318 calories, 22g fat (4g saturated fat), 20mg cholesterol, 692mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 10g protein.

]]> Scandinavian-Inspired Macaroni Salad https://www.tasteofhome.com/recipes/scandinavian-inspired-macaroni-salad/ Fri, 17 Jan 2025 20:36:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098310

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 2 teaspoons sugar
  • 2 teaspoons snipped fresh dill
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup peeled and deveined cooked shrimp (100-150 per pound)
  • 4 hard-boiled large eggs, sliced
  • 1 small cucumber, chopped
  • 1 small red onion, thinly sliced
Text Ingredients

Directions

  1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
  2. For dressing, in a small bowl, combine mayonnaise, sugar, dill, mustard, salt and pepper. In a large bowl, combine shrimp, eggs, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with red onions and additional dill if desired.

Nutrition Facts

3/4 cup: 287 calories, 21g fat (3g saturated fat), 125mg cholesterol, 401mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 10g protein.

]]> 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
Text Ingredients

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.

]]> 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
Text Ingredients

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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