New Year's Recipes - Holiday Recipes | Taste Recipes https://www.tasteofhome.com/holidays-events/holidays/new-years/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 11 Apr 2025 14:24:17 +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 New Year's Recipes - Holiday Recipes | Taste Recipes https://www.tasteofhome.com/holidays-events/holidays/new-years/ 32 32 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.

]]> Iced Oatmeal Cookies https://www.tasteofhome.com/recipes/iced-oatmeal-cookies/ Fri, 21 Mar 2025 06:03:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2113780

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
  • 2 cups quick-cooking oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • GLAZE:
  • 3 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 1 cup confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses and vanilla extract. In another large bowl, combine oats, flour, baking soda, cinnamon, nutmeg and salt. Gradually add to creamed mixture; beat at medium-low speed until combined, 1-2 minutes. Drop dough by tablespoonfuls onto parchment-lined baking sheet.
  2. Bake until edges are just set, 10-12 minutes. Transfer to a wire rack to cool completely.
  3. Meanwhile, in a small bowl, whisk together milk, vanilla extract and confectioners' sugar until smooth. Dip the top of each cookie in the glaze; transfer to a wire rack until set.

Nutrition Facts

1 cookie: 97 calories, 3g fat (2g saturated fat), 7mg cholesterol, 75mg sodium, 17g carbohydrate (11g sugars, 1g fiber), 1g protein.

]]> Homemade Chocolate Custard https://www.tasteofhome.com/recipes/homemade-chocolate-custard/ Mon, 17 Mar 2025 17:17:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2115347

Ingredients

  • 1/4 cup sugar
  • 3 large egg yolks, room temperature
  • 1-1/4 cups whole milk
  • 1/3 cup heavy whipping cream
  • 6 ounces dark chocolate or semisweet chocolate, chopped
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Optional: Whipped cream, raspberries and shaved chocolate
Text Ingredients

Directions

  1. In a large saucepan, whisk together sugar and egg yolks until well-combined. Whisk in milk and cream until smooth. Place on the stove over medium-low heat. Cook 5-7 until just slightly thickened, stirring constantly, 5-7 minutes.
  2. Remove from heat; stir in chocolate, vanilla and salt. Let sit 1-2 minutes or until chocolate has melted; whisk until smooth. If serving as individual portions, divide chocolate mixture into ramekins. Cover; refrigerate at least 4 hours or overnight. If desired, serve with whipped cream, raspberries and shaved chocolate to garnish.

Nutrition Facts

1/4 cup: 162 calories, 10g fat (6g saturated fat), 67mg cholesterol, 47mg sodium, 17g carbohydrate (16g sugars, 1g fiber), 3g protein.

]]> Keto Cheesecake https://www.tasteofhome.com/recipes/keto-cheesecake/ Fri, 14 Mar 2025 15:44:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082145

Ingredients

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

Directions

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

Nutrition Facts

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

]]> 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
Text Ingredients

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.

]]> 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.

]]> 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.

]]> 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
Text Ingredients

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.

]]> Decadent Spinach-Stuffed Shells https://www.tasteofhome.com/recipes/decadent-spinach-stuffed-shells/ Fri, 17 Jan 2025 20:34:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099167

Ingredients

  • 1 package (12 ounces) jumbo pasta shells
  • 1 jar (24 ounces) roasted red pepper and garlic pasta sauce, divided
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup roasted garlic Alfredo sauce
  • Dash salt
  • Dash pepper
  • Dash crushed red pepper flakes, optional
  • 2 cups shredded Italian cheese blend
  • 1/2 cup grated Parmesan cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup finely chopped water-packed artichoke hearts
  • 1/4 cup finely chopped roasted sweet red pepper
  • Additional Parmesan cheese, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Cook pasta shells according to package directions for al dente. Drain.
  2. Spread 1 cup sauce into a greased 13x9-in. baking dish. In a large bowl, beat cream cheese, Alfredo sauce and seasonings until blended. Stir in cheeses and vegetables. Spoon into pasta shells. Arrange in prepared baking dish.
  3. Pour remaining sauce over top. Bake, covered, 20 minutes. If desired, sprinkle with additional Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.

Nutrition Facts

3 stuffed pasta shells: 389 calories, 22g fat (13g saturated fat), 70mg cholesterol, 707mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 14g protein.

]]> Bacon Buffalo Chicken Dip https://www.tasteofhome.com/recipes/bacon-buffalo-chicken-dip/ Fri, 17 Jan 2025 20:34:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099159

Ingredients

  • 1 pound ground chicken
  • 2 cups sour cream
  • 2 cups shredded mild cheddar cheese, divided
  • 2 cups crumbled blue cheese, divided
  • 1/4 cup Buffalo wing sauce
  • 2 tablespoons butter
  • 1/4 teaspoon pepper
  • 1-1/2 cups crushed tortilla chips
  • 4 green onions, chopped
  • 8 thick-sliced peppered bacon strips, cooked and chopped
  • Celery sticks
  • Tortilla chips
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large skillet, cook chicken over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Transfer chicken to a large bowl; stir in sour cream, 1 cup cheddar cheese, 1 cup blue cheese, wing sauce, butter and pepper.
  2. Transfer chicken mixture to a greased 8-in. square baking dish. Top with remaining cheeses and crushed chips. Bake until cheese is melted, 10-12 minutes. Top with green onions and bacon. Serve with celery sticks and chips.

Nutrition Facts

1/2 cup: 381 calories, 31g fat (16g saturated fat), 82mg cholesterol, 779mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 20g protein.

]]> Creamy Coconut Peppermint Pie https://www.tasteofhome.com/recipes/creamy-coconut-peppermint-pie/ Fri, 17 Jan 2025 20:33:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099034

Ingredients

  • 1 envelope unflavored gelatin
  • 1/2 cup coconut milk
  • 2-1/2 cups peppermint ice cream, melted
  • 1/4 cup crushed peppermint candies, divided
  • 1/4 teaspoon coconut extract
  • 1 cup flaked coconut, toasted, divided
  • 1 shortbread crust (9 inches)
Text Ingredients

Directions

  1. In a large microwave-safe bowl, sprinkle gelatin over coconut milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir until gelatin is completely dissolved, 1 minute.
  2. Stir ice cream, 2 tablespoons crushed candies and extract into gelatin mixture; fold in 1/2 cup coconut. Pour into crust. Sprinkle with remaining coconut. Refrigerate at least 2 hours before serving.
  3. Just before serving, top with remaining crushed candies.

Nutrition Facts

1 piece: 281 calories, 15g fat (10g saturated fat), 18mg cholesterol, 165mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 4g protein.

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

Ingredients

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

Directions

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

Nutrition Facts

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

]]> Yogurt-Ricotta Cheesecake https://www.tasteofhome.com/recipes/yogurt-ricotta-cheesecake/ Fri, 17 Jan 2025 20:32:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098948

Ingredients

  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 2 cups reduced-fat ricotta cheese
  • Sugar substitute blend (made with sucralose) equivalent to 1-1/2 cups sugar
  • 2 cups vanilla yogurt
  • 1/2 cup butter, melted
  • 1/4 cup cornstarch
  • 3 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • Halved fresh strawberries, optional
Text Ingredients

Directions

  1. Preheat oven to 325°. In a large bowl, beat cream cheese, ricotta and sugar blend until smooth. Beat in yogurt, butter, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.
  2. Bake until center is almost set, 80-85 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  3. Remove rim from pan. If desired, serve cheesecake with strawberries.

Splenda Sugar Blend

This recipe was tested with Splenda sugar blend.

Nutrition Facts

1 piece: 246 calories, 15g fat (9g saturated fat), 91mg cholesterol, 231mg sodium, 19g carbohydrate (16g sugars, 0 fiber), 9g protein.

]]> Spiced Eggnog Rum Cookies https://www.tasteofhome.com/recipes/spiced-eggnog-rum-cookies/ Fri, 17 Jan 2025 20:31:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098925

Ingredients

  • 3/4 cup butter, softened
  • 1-1/4 cups sugar
  • 1 large egg, room temperature
  • 1 cup eggnog, divided
  • 1-3/4 teaspoons rum extract, divided
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 3 cups confectioners' sugar
  • Colored sugar or sprinkles
Text Ingredients

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, 1/3 cup eggnog and 1 teaspoon extract. In another bowl, whisk flour, baking powder, cinnamon, nutmeg, salt, ginger and allspice; gradually beat into creamed mixture.
  2. Divide dough in half and shape each portion into a disk; cover and refrigerate until firm enough to roll, about 30 minutes.
  3. Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/4-in. star-shaped cookie cutter. Place stars 1 in. apart on parchment-lined baking sheets.
  4. Bake until edges begin to brown, 8-10 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely. For glaze, mix confectioners' sugar, remaining 3/4 teaspoon extract and enough remaining eggnog to achieve a drizzling consistency; drizzle over cookies. Decorate as desired.

Nutrition Facts

1 cookie: 114 calories, 3g fat (2g saturated fat), 14mg cholesterol, 50mg sodium, 20g carbohydrate (13g sugars, 0 fiber), 1g protein.

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

Ingredients

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

Directions

  1. Prepare meatballs according to package directions.
  2. Meanwhile, in a small saucepan, combine barbecue sauce and beer; heat through. Add meatballs; stir to coat. If desired, top with sliced jalapeno.
Not sure which brand of frozen meatballs to buy? Check out the brands our editors and the Taste Recipes Test Kitchen recommend.

Nutrition Facts

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

]]> Roasted Garlic Deviled Eggs https://www.tasteofhome.com/recipes/roasted-garlic-deviled-eggs/ Fri, 17 Jan 2025 20:30:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098877

Ingredients

  • 1 whole garlic bulb
  • 1 tablespoon olive oil
  • 12 hard-boiled large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon paprika
  • Chopped fresh chives, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with oil. Wrap in foil. Bake until cloves are soft and light golden brown, 50-60 minutes. Unwrap; cool completely.
  2. Meanwhile, cut eggs lengthwise in half. Remove yolks to a bowl; reserve whites. Squeeze garlic from skins and add to yolks; mash yolks and garlic with a fork. Stir in mayonnaise, cheese and paprika.
  3. Spoon or pipe filling into egg whites. If desired, sprinkle with chives. Refrigerate, covered, until serving.

Test Kitchen Tips
  • To cut calories, replace the mayo with the same amount of plain Greek yogurt.
  • If you don't have chives, try thinly sliced green onions.

    • Nutrition Facts

    1 stuffed egg half: 78 calories, 7g fat (1g saturated fat), 94mg cholesterol, 62mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

    ]]>         Blue Cheese and Bacon Stuffed Mushrooms https://www.tasteofhome.com/recipes/blue-cheese-and-bacon-stuffed-mushrooms/ Fri, 17 Jan 2025 20:29:15 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098776

    Ingredients

    • 24 large fresh mushrooms
    • 1 carton (8 ounces) reduced-fat spreadable chive and onion cream cheese
    • 1 cup (4 ounces) crumbled blue cheese
    • 4 green onions, chopped
    • 2 garlic cloves, minced
    • 3/4 cup bacon bits, divided
    Text Ingredients

    Directions

    1. Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small bowl, combine the cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits. Stuff into mushroom caps, a scant tablespoonful in each.
    2. Place in a greased 15x10x1-in. baking pan. Sprinkle with remaining bacon bits. Bake, uncovered, at 375° for 18-22 minutes or until mushrooms are tender.

    Nutrition Facts

    1 stuffed mushroom: 55 calories, 4g fat (2g saturated fat), 13mg cholesterol, 236mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 fat.

    ]]>         Bacon and Fontina Stuffed Mushrooms https://www.tasteofhome.com/recipes/bacon-and-fontina-stuffed-mushrooms/ Fri, 17 Jan 2025 20:29:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098771

    Ingredients

    • 4 ounces cream cheese, softened
    • 1 cup shredded fontina cheese
    • 8 bacon strips, cooked and crumbled
    • 4 green onions, chopped
    • 1/4 cup chopped oil-packed sun-dried tomatoes
    • 3 tablespoons minced fresh parsley
    • 24 large fresh mushrooms (about 1-1/4 pounds), stems removed
    • 1 tablespoon olive oil
    Text Ingredients

    Directions

    1. Preheat oven to 425°. In a small bowl, mix the first six ingredients until blended. Arrange mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Spoon about 1 tablespoon filling into each.
    2. Drizzle tops with oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender.

    Nutrition Facts

    60 calories, 5g fat (2g saturated fat), 13mg cholesterol, 105mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 3g protein.

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

    Ingredients

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

    Directions

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

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

    • Nutrition Facts

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

    ]]>         Slow-Cooker Cinnamon Roll https://www.tasteofhome.com/recipes/slow-cooker-cinnamon-roll/ Fri, 17 Jan 2025 20:27:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099346

    Ingredients

    • 1 package (1/4 ounce) active dry yeast
    • 3/4 cup warm water (110° to 115°)
    • 1/2 cup quick-cooking oats
    • 1/2 cup whole wheat flour
    • 1/4 cup packed brown sugar
    • 2 tablespoons butter, melted
    • 1 large egg, room temperature
    • 1 teaspoon salt
    • 1-3/4 to 2-1/4 cups all-purpose flour
    • FILLING:
    • 3 tablespoons butter, softened
    • 1/3 cup sugar
    • 2 teaspoons ground cinnamon
    • ICING:
    • 1 cup confectioners' sugar
    • 2 tablespoons half-and-half cream
    • 4 teaspoons butter, softened
    Text Ingredients

    Directions

    1. Dissolve yeast in warm water. Add next 6 ingredients plus 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
    2. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Roll into an 18x12-in. rectangle. For filling, spread dough with butter, then combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
    3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise in half to form 2 logs. Place logs side by side; pinch top ends together to seal. Using a sharp knife, cut logs lengthwise in half; loosely twist strips around each other. Pinch bottom ends together to seal. Shape into a coil; place on parchment. Transfer to a parchment lined 6-qt. slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Let rise until doubled, about 1 hour.
    4. Cook, covered, on low until bread is lightly browned, 3-1/2 to 4 hours. To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts. Remove from slow cooker and cool slightly. Beat icing ingredients until smooth. Spread over warm roll.

    Nutrition Facts

    1 piece: 240 calories, 7g fat (4g saturated fat), 33mg cholesterol, 254mg sodium, 41g carbohydrate (20g sugars, 2g fiber), 4g protein.

    ]]>         Meatballs in Honey Buffalo Sauce https://www.tasteofhome.com/recipes/meatballs-in-honey-buffalo-sauce/ Fri, 17 Jan 2025 20:26:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099298

    Ingredients

    • 2 large eggs, lightly beaten
    • 15 Ritz crackers, crushed
    • 1/2 medium onion, finely chopped
    • 1/4 cup 2% milk
    • 4 teaspoons brown sugar
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon ground chipotle pepper
    • 1/4 teaspoon smoked paprika
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1/2 pound ground beef
    • 1/2 pound ground pork
    • 1/2 pound ground veal
    • SAUCE:
    • 1/2 cup honey
    • 1/4 cup Buffalo wing sauce
    • 1/4 cup packed brown sugar
    • 2 tablespoons orange marmalade
    • 2 tablespoons apricot spreadable fruit
    • 2 tablespoons reduced-sodium soy sauce
    • 1/4 teaspoon crushed red pepper flakes
    • Hot cooked rice or pasta
    • Sliced celery, optional
    Text Ingredients

    Directions

    1. Preheat oven to 400°. Combine first 10 ingredients. Add meat; mix lightly but thoroughly. Shape meat mixture into 1-1/2-in. balls; bake on a greased rack in a 15x10x1-in. baking pan lined with foil until lightly browned, 12-15 minutes. Meanwhile, in a small saucepan over medium heat, whisk together sauce ingredients until brown sugar is dissolved.
    2. Transfer meatballs to a 3-qt. slow cooker; add sauce. Cook, covered, on low until meatballs are cooked through, about 2 hours. Serve with hot cooked rice or pasta and, if desired, sliced celery.

    Nutrition Facts

    3 meatballs with 2 tablespoons sauce: 258 calories, 10g fat (3g saturated fat), 81mg cholesterol, 459mg sodium, 30g carbohydrate (26g sugars, 0 fiber), 14g protein.

    ]]>         Pickled Pepperoncini Deviled Eggs https://www.tasteofhome.com/recipes/pickled-pepperoncini-deviled-eggs/ Fri, 17 Jan 2025 20:26:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099290

    Ingredients

    • 6 hard-boiled large eggs
    • 1 jar (16 ounces) garlic and dill pepperoncini
    • 1 medium ripe avocado, peeled and pitted
    • 1 tablespoon minced fresh cilantro, divided
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 tablespoon minced sweet red pepper
    • 1/4 teaspoon chili powder
    Text Ingredients

    Directions

    1. Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks. Stir in 1 teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice. Add 3 tablespoons minced pepperoncini and the whole avocado; mash with a fork until smooth. Stir in 2 teaspoons cilantro, salt and pepper.
    2. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a medium star tip. Transfer avocado mixture to bag. Pipe into egg whites, swirling it upward to resemble Christmas trees. Sprinkle trees with minced red pepper, chili powder and remaining cilantro.
    3. Cut open and seed one larger pepperoncini; slice into 12 small diamond shapes to top Christmas trees. Refrigerate, covered, until serving. Save remaining pepperoncini for another use.

    Test Kitchen tips
  • Try these steps for perfect hard-boiled eggs every time: Place eggs in pot and just cover with cold water. Bring to a full boil; as soon as the water boils, remove pan from heat. Cover and set timer for 12 minutes. Drain; run cold water over eggs to stop the cooking.
  • Can't find garlic and dill pepperoncini? Use regular pepperoncini, or add a clove of garlic to a jar of pepperoncini a few days ahead of time.

    • Nutrition Facts

    1 stuffed egg half: 59 calories, 4g fat (1g saturated fat), 93mg cholesterol, 125mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 3g protein.

    ]]>         Never-Fail Cutout Cookies https://www.tasteofhome.com/recipes/never-fail-cutout-cookies/ Fri, 17 Jan 2025 20:25:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099240

    Ingredients

    • 2 cups butter, softened
    • 1 package (8 ounces) cream cheese, softened
    • 2 cups sugar
    • 2 large egg yolks, room temperature
    • 2 teaspoons vanilla extract
    • 5 cups all-purpose flour
    • FROSTING:
    • 3-1/2 cups confectioners' sugar
    • 3 tablespoons butter, softened
    • 1 tablespoon shortening
    • 1 teaspoon vanilla extract
    • 4 to 5 tablespoons 2% milk
    • Food coloring of choice, optional
    • Assorted sprinkles or candies, optional
    Text Ingredients

    Directions

    1. Beat butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Gradually beat in flour. Divide dough into 4 portions; shape each into a disk. Cover; refrigerate until firm enough to roll, about 30 minutes.
    2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets.
    3. Bake until edges are light golden, 12-14 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
    4. For frosting, beat confectioners' sugar, butter, shortening, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe over cookies. Decorate as desired.

    Nutrition Facts

    1 cookie: 169 calories, 8g fat (5g saturated fat), 28mg cholesterol, 66mg sodium, 22g carbohydrate (14g sugars, 0 fiber), 2g protein.

    ]]>         Mozzarella & Spinach Breakfast Casserole https://www.tasteofhome.com/recipes/mozzarella-spinach-breakfast-casserole/ Fri, 17 Jan 2025 20:24:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099194

    Ingredients

    • 1 pound bulk Italian sausage
    • 4 cups frozen shredded hash brown potatoes, thawed
    • 1 cup shredded cheddar cheese
    • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
    • 1/2 cup julienned oil-packed sun-dried tomatoes with herbs, drained
    • 1 cup shredded part-skim mozzarella cheese
    • 4 large eggs
    • 3/4 cup 2% milk
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 tablespoons grated Parmesan cheese
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes; drain. Mix hash browns and cheddar cheese. Layer an 11x7-in. baking dish with half of each of the following: hash brown mixture, sausage, spinach and tomatoes. Repeat layers; sprinkle with mozzarella cheese. Whisk together eggs, milk, salt and pepper; pour evenly over top.
    2. Bake, covered, 35 minutes. Sprinkle with Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 5-10 minutes before serving.
    3. Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.

    Nutrition Facts

    1 piece: 342 calories, 24g fat (10g saturated fat), 150mg cholesterol, 800mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 19g protein.

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

    Ingredients

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

    Directions

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

    Nutrition Facts

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

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

    Ingredients

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

    Directions

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

    Nutrition Facts

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

    ]]>         Spiced Apple Cake with Caramel Icing https://www.tasteofhome.com/recipes/spiced-apple-cake-with-caramel-icing/ Fri, 17 Jan 2025 20:23:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103582

    Ingredients

    • 3 cups chopped peeled Gala or Braeburn apples (about 3 medium)
    • 1/2 cup bourbon
    • 2 cups sugar
    • 1-1/2 cups canola oil
    • 3 large eggs, room temperature
    • 2 teaspoons vanilla extract
    • 3 cups all-purpose flour
    • 2 teaspoons apple pie spice
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1 cup chopped walnuts, toasted
    • ICING:
    • 1/4 cup butter, cubed
    • 1/2 cup packed brown sugar
    • 1 tablespoon 2% milk
    • 1 tablespoon bourbon
    • Dash salt
    • 1/8 teaspoon vanilla extract
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Grease and flour a 10-in. tube pan. In a large bowl, toss apples with bourbon.
    2. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, pie spice, salt and baking soda; gradually beat into sugar mixture. Stir in apple mixture and walnuts.
    3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack.
    4. In a small heavy saucepan, combine butter, brown sugar, milk, bourbon and salt. Bring to a boil over medium heat, stirring occasionally; cook and stir 3 minutes. Remove from heat; stir in vanilla. Drizzle over warm cake. Cool completely.

    Toasting Nuts

    To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

    Greasing Fluted (Bundt) Tube Pans

    To remove cakes easily, use solid shortening to grease plain and fluted tube pans. 

    Nutrition Facts

    1 piece: 499 calories, 30g fat (4g saturated fat), 43mg cholesterol, 275mg sodium, 54g carbohydrate (34g sugars, 2g fiber), 5g protein.

    ]]>         Black-Eyed Peas with Ham https://www.tasteofhome.com/recipes/black-eyed-peas-with-ham/ Fri, 17 Jan 2025 20:21:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103495

    Ingredients

    • 1 package (16 ounces) dried black-eyed peas
    • 1 cup cubed fully cooked ham
    • 1 medium onion, finely chopped
    • 3 garlic cloves, minced
    • 2 teaspoons seasoned salt
    • 1 teaspoon pepper
    • 4 cups water
    • Thinly sliced green onions, optional
    Text Ingredients

    Directions

    1. Rinse and sort black-eyed peas; soak according to package directions. Drain and rinse peas, discarding liquid. Transfer peas to a 4-qt. slow cooker. Stir in the next 6 ingredients. Cook, covered, on low 8-10 hours or until peas are tender. Serve with a slotted spoon. Sprinkle with green onions if desired.

    Nutrition Facts

    3/4 cup: 76 calories, 1g fat (0 saturated fat), 8mg cholesterol, 476mg sodium, 11g carbohydrate (2g sugars, 3g fiber), 7g protein.

    ]]>         Chunky Garlic Mashed Potatoes https://www.tasteofhome.com/recipes/chunky-garlic-mashed-potatoes/ Fri, 17 Jan 2025 20:18:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103304

    Ingredients

    • 3 pounds Yukon Gold potatoes, cut into quarters
    • 1 whole garlic bulb, cloves separated and peeled
    • 1/2 cup butter, cubed
    • 1/2 cup half-and-half cream
    • 2 tablespoons prepared horseradish
    • 3/4 teaspoon salt
    • 3/4 teaspoon pepper
    • Fresh thyme leaves, optional
    Text Ingredients

    Directions

    1. Place potatoes and garlic cloves in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender.
    2. Meanwhile, in a small saucepan, heat butter and cream; keep warm. Drain potatoes and garlic; return to pan. Add the horseradish, salt, pepper and butter mixture; mash to reach desired consistency. Garnish with thyme if desired.

    Nutrition Facts

    3/4 cup: 223 calories, 12g fat (7g saturated fat), 33mg cholesterol, 301mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 4g protein.

    ]]>         Meatballs with Cranberry Dipping Sauce https://www.tasteofhome.com/recipes/meatballs-with-cranberry-dipping-sauce/ Fri, 17 Jan 2025 20:17:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103238

    Ingredients

    • 3 cups cooked stuffing
    • 1 pound ground turkey
    • 1 pound bulk pork sausage
    • 1 cup jellied cranberry sauce
    • 1/2 cup chili sauce
    • 1/4 cup orange juice
    • 3 tablespoons brown sugar
    • 1 teaspoon soy sauce
    • 1/2 teaspoon grated orange zest
    Text Ingredients

    Directions

    1. Place stuffing in a large bowl. Crumble ground turkey and pork sausage over stuffing and mix well. Shape into 2-in. balls. Place on a greased rack in a shallow baking pan. Bake at 375° for 15-20 minutes or until a thermometer reads 160°. Drain on paper towels.
    2. Meanwhile, in a small saucepan, combine the remaining ingredients; heat through. Serve with meatballs.

    Nutrition Facts

    1 meatball: 98 calories, 5g fat (1g saturated fat), 15mg cholesterol, 227mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 4g protein.

    ]]>