Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 tablespoon minced fresh gingerroot
- 2 teaspoons minced garlic
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 2 large sweet potatoes (about 1-1/2 pounds), cut into 1-inch cubes
- 1 cup vegetable broth
- 1 can (13-2/3 ounces) coconut milk
- 1 can (14-1/2 ounces) diced tomatoes
- 1 can (15 ounces) garbanzo beans, rinsed and drained, optional
- 4 cups fresh spinach
- 1/2 cup fresh cilantro leaves, chopped
- 1 tablespoon lime juice
- Hot cooked basmati rice
- Lime wedges, optional
Directions
- In a Dutch oven or large sauce pan, heat oil over medium heat. Add onion; cook until tender, 4-5. Stir in ginger, garlic, curry powder, turmeric, cumin, salt, pepper and red pepper flakes; cook until fragrant, about a minute longer. Stir in sweet potatoes, broth, coconut milk, tomatoes with juice and if desired, garbanzo beans; bring to a simmer. Cook, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally.
- Add in spinach; cook, uncovered, until spinach is wilted, 2-3 minutes. Stir in cilantro and lime juice. Serve with rice and if desired, lime wedges and additional cilantro.
Nutrition Facts
1 serving: 296 calories, 15g fat (11g saturated fat), 0 cholesterol, 496mg sodium, 37g carbohydrate (16g sugars, 6g fiber), 5g protein.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs, cubed
- 1-1/2 teaspoons salt, divided
- 1/2 teaspoon pepper, divided
- 4 medium carrots, thinly sliced
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 garlic clove, minced
- 4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 3 cups reduced-sodium chicken broth
- 1/2 cup whole milk
- 1/4 cup cornstarch
- 1 cup frozen peas
Directions
- In a large skillet, heat oil over medium heat. Add chicken thighs; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until browned, 2-3 minutes per side. Transfer to a 4- or 5-quart slow cooker.
- To the same skillet, add carrots, onion, celery and garlic; cook until tender, 3-4 minutes; add to the slow cooker.
- Add potatoes, parsley, rosemary, thyme and remaining 1 teaspoon salt and 1/4 teaspoon pepper to slow cooker. Pour broth over top; gently stir.
- Cook, covered, on low until chicken is cooked through and vegetables are tender, 4-5 hours or on high, 2-3 hours.
- In a small bowl, whisk milk and cornstarch until smooth; stir into stew. Add in peas. Cook, covered, until sauce is thickened, about 30 minutes.
Nutrition Facts
1-1/3 cup: 281 calories, 9g fat (2g saturated fat), 52mg cholesterol, 989mg sodium, 31g carbohydrate (6g sugars, 4g fiber), 19g protein.
Ingredients
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 tablespoon butter
- 1 pound parsnips, peeled and chopped
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup fat-free milk
Directions
- In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender.
- Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.
Nutrition Facts
1 cup: 113 calories, 2g fat (1g saturated fat), 6mg cholesterol, 513mg sodium, 20g carbohydrate (9g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Ingredients
- 1-1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1 teaspoon ground cinnamon, optional
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Directions
- In a small bowl, combine flour, sugars, if desired cinnamon and salt. Stir in butter just until combined (do not overmix).
Nutrition Facts
2 tablespoons: 106 calories, 5g fat (3g saturated fat), 12mg cholesterol, 32mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 1g protein.
Ingredients
- 3 pounds chicken wings (about 1 dozen)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (29 ounces) sliced peaches in extra-light syrup, undrained
- 1/2 cup whiskey
- 1/4 cup honey
- 1 tablespoon lime juice
- 1 tablespoon Louisiana-style hot sauce
- 3 garlic cloves, minced
- 4 teaspoons cornstarch
- 2 tablespoons cold water
- Minced chives, optional
Directions
- Pat chicken wings dry. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Season wings with salt and pepper. Place in a 3- or 4-qt. slow cooker.
- Pulse peaches with syrup in a food processor until pureed. Add the next 5 ingredients; pulse to combine. Pour over wings; toss to coat. Cook, covered, on low until chicken is tender, 4-6 hours.
Combine cornstarch and water until smooth; stir into slow cooker. Cook, covered, on high until sauce is thickened, about 15 minutes.
Preheat broiler. Remove wings to a 15x10x1-in. pan; arrange in a single layer. Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with sauce before serving. Serve with remaining sauce, and chives if desired.
Nutrition Facts
1 piece: 93 calories, 4g fat (1g saturated fat), 18mg cholesterol, 140mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 6g protein.
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
- 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.
- 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.
- 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.
Ingredients
- 2 cups packed dark brown sugar
- 1/2 cup butter, melted
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped pecans, divided
- ICING:
- 3 tablespoons butter
- 1/4 cup packed dark brown sugar
- 1 tablespoon 2% milk
- 1/2 cup confectioners' sugar
Directions
- Preheat oven to 350°. In a large bowl, beat brown sugar and butter until blended. Beat in eggs, then vanilla. In another bowl, whisk flour and salt; gradually beat into sugar mixture. Stir in 3/4 cup pecans. Pour into a greased 13x9-in. baking pan; sprinkle with remaining 1/4 cup pecans.
- Bake until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack.
- For icing, in a small saucepan, melt butter over low heat. Stir in brown sugar; cook and stir 30 seconds. Add milk; cook and stir 30 seconds. Remove from heat; whisk in confectioners' sugar until smooth. Immediately drizzle over bars; let stand until set. Cut into bars.
Nutrition Facts
1 bar: 212 calories, 9g fat (4g saturated fat), 30mg cholesterol, 103mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 2g protein.
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
- 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)
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.
Ingredients
- 2 teaspoons salt
- 1-1/4 teaspoons paprika
- 1 teaspoon brown sugar
- 3/4 teaspoon dried thyme
- 3/4 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 1 broiler/fryer chicken (3 to 4 pounds)
- 1 medium onion, quartered
Directions
- Mix the first 7 ingredients. Rub over the outside and inside of chicken. Place in a large dish. Cover and refrigerate 8 hours or overnight.
- Preheat oven to 350°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Place onion around chicken in pan.
- Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Baste occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.)
- Remove chicken from oven; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts
5 ounces cooked chicken: 306 calories, 17g fat (5g saturated fat), 104mg cholesterol, 878mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 33g protein.
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
- 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.
- 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.
- 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.
Ingredients
- 6 ounces bacon strips, chopped
- 1 medium onion, chopped
- 1/4 teaspoon liquid smoke, optional
- 2 pounds red cabbage (about 1 medium head), shredded
- 3-1/4 cups water
- 1-1/2 cups white vinegar
- 1 medium apple, sliced
- 1 cup sugar
- 1-1/4 teaspoons salt
Directions
- In a Dutch oven, cook bacon over medium heat for 5 minutes. Add onion; cook and stir until tender, 6-8 minutes. If desired, stir in liquid smoke.
- Add cabbage, water, vinegar, apple, sugar and salt. Bring to a boil; reduce heat. Simmer, covered, until cabbage is crisp-tender, about 20 minutes, stirring every 10 minutes. Serve with a slotted spoon.
Nutrition Facts
0.5 cup: 189 calories, 7g fat (2g saturated fat), 11mg cholesterol, 433mg sodium, 30g carbohydrate (26g sugars, 2g fiber), 4g protein.
Ingredients
- 1 pound ground beef
- 1 medium onion, finely chopped
- 1/2 medium head cabbage, coarsely shredded (about 5 cups)
- 1 large carrot, chopped
- 1-1/4 teaspoons salt
- 1 teaspoon pepper
- 1 carton (32 ounces) beef broth
- 2 cans (8 ounces each) roasted garlic tomato sauce
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 cups fresh or frozen corn (about 10 ounces), thawed
- 1/2 cup medium pearl barley
Directions
- In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker.
- Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours.
- Stir in corn and barley; turn up to high and cook until barley is tender, about 1 hour.
Nutrition Facts
1-1/3 cups: 239 calories, 8g fat (3g saturated fat), 35mg cholesterol, 1372mg sodium, 28g carbohydrate (9g sugars, 6g fiber), 16g protein.
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
- 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.
- 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.
Ingredients
- 1 carton (15 ounces) whole-milk ricotta cheese
- 1-1/4 cups whole milk
- 1 cup sugar
- 4 ounces cream cheese, softened
- 1/2 cup baking cocoa
- 1/2 teaspoon instant espresso powder
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 3-1/2 ounces milk chocolate, melted and cooled
- 3-1/2 ounces dark chocolate candy bar, chopped
Directions
- Place first 7 ingredients in a blender; cover and blend until combined, about 1 minute. Add cream and cooled melted chocolate; cover and blend until slightly thickened, about 30 seconds.
- Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions, adding dark chocolate during the last 5 minutes of processing in proportion to amount of mixture in cylinder. Refrigerate any remaining mixture until ready to freeze.
- Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
Nutrition Facts
1/2 cup: 321 calories, 20g fat (12g saturated fat), 53mg cholesterol, 141mg sodium, 33g carbohydrate (30g sugars, 2g fiber), 8g protein.
Ingredients
- 1 package chocolate cake mix (regular size)
- 3/4 cup butter, melted
- 1 can (5 ounces) evaporated milk, divided
- 1 package (11 ounces) Kraft caramel bits
- 1 cup semisweet chocolate chips
- 1 package yellow cake mix (regular size)
- 1 large egg, room temperature
- 1/2 cup plus 1 tablespoon butter, softened, divided
- 1 can (14 ounces) sweetened condensed milk
- 1 package (11-1/2 ounces) milk chocolate chips
Directions
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment; grease paper. In a large bowl, beat chocolate cake mix, melted butter and 1/3 cup evaporated milk until blended; batter will be thick. Reserve 1/4 cup batter for topping. Spread remaining batter into prepared pan. Bake 6 minutes.
- Meanwhile, in a microwave, melt caramel bits and remaining evaporated milk; stir until smooth. Sprinkle hot chocolate crust with semisweet chips; pour caramel mixture over top.
- In another large bowl, beat yellow cake mix, egg and 1/2 cup softened butter until combined; batter will be thick. Reserve half for topping. Crumble remaining mixture over caramel layer. Bake 6 minutes.
- In a microwave, melt sweetened condensed milk, milk chocolate chips and the remaining 1 tablespoon softened butter; stir until smooth. Pour over yellow cake layer. Sprinkle with reserved yellow and chocolate cake batters. Bake until top is golden brown, 20-25 minutes. Cool completely on a wire rack. Store in an airtight container.
Nutrition Facts
1 brownie: 272 calories, 13g fat (8g saturated fat), 27mg cholesterol, 260mg sodium, 38g carbohydrate (28g sugars, 1g fiber), 3g protein.
Ingredients
- 1-1/2 cups unsalted butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 1 tablespoon instant coffee granules
- 1 teaspoon vanilla extract
- 3-1/2 cups all-purpose flour
- 1/3 cup dark baking cocoa or baking cocoa
- 2 teaspoons instant espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/3 cup orange juice
- Colored nonpareils, optional
Directions
- Preheat oven to 375°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Combine egg, instant coffee and vanilla; beat into creamed mixture. In another bowl, whisk flour, cocoa, espresso powder, baking powder, salt and nutmeg; add to creamed mixture alternately with orange juice, beating well after each addition.
- Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. If desired, sprinkle with nonpareils. Bake until set, 8-10 minutes (do not brown). Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 42 calories, 2g fat (1g saturated fat), 8mg cholesterol, 15mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 1g protein.
Ingredients
- 5 cups sliced peeled tart apples (about 4 medium)
- 1 cup fresh or frozen cranberries
- 1 cup packed dark brown sugar, divided
- 2 teaspoons ground cinnamon, divided
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened
- 3 large eggs, room temperature
- 1 can (15 ounces) pumpkin
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Chopped pecans, optional
- Vanilla ice cream or whipped cream
Directions
- In a 4- or 5-qt. greased slow cooker, combine apples, cranberries, 1/2 cup brown sugar, 1 teaspoon cinnamon and vanilla.
- In a large bowl, cream butter and remaining 1/2 cup brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon; beat into pumpkin mixture.
- Spread over apple mixture. If desired, sprinkle with pecans. Cook, covered, on high until apple mixture is bubbling around edges and cake is set, about 4 hours. Serve with ice cream or whipped cream.
Nutrition Facts
1 serving: 407 calories, 14g fat (8g saturated fat), 100mg cholesterol, 402mg sodium, 66g carbohydrate (36g sugars, 4g fiber), 7g protein.
Ingredients
- 1 cup plus 2 tablespoons butter, softened, divided
- 2 cups packed brown sugar
- 2 large eggs, room temperature
- 4 teaspoons vanilla extract, divided
- 3 cups old-fashioned oats
- 2-1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt, divided
- 1 can (14 ounces) sweetened condensed milk
- 2 cups semisweet chocolate chips
- 1 cup chopped pecans
Directions
- In a large bowl, cream 1 cup butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, baking soda and 1/2 teaspoon salt; gradually add to creamed mixture and mix well. Set aside.
- In a large heavy saucepan over low heat, combine the condensed milk, chocolate chips and remaining butter and salt. Cook and stir until smooth. Add the nuts and remaining vanilla. Press 4 cups oat mixture into an ungreased 13x9-in. baking pan; spread with chocolate mixture. Sprinkle with remaining oat mixture.
- Bake at 350° for 30-35 minutes. Cool completely on a wire rack. Cut into bars.
Nutrition Facts
1 bar: 391 calories, 19g fat (9g saturated fat), 46mg cholesterol, 210mg sodium, 53g carbohydrate (35g sugars, 3g fiber), 6g protein.
Ingredients
- 1 cup creamy peanut butter
- 1 cup honey
- 4 cups quick-cooking oats
- 1 cup chopped walnuts
- 1/2 cup raisins
- 1/4 teaspoon salt
Directions
- In a large microwave-safe bowl, combine peanut butter and honey. Heat, uncovered, until warmed, 20-30 seconds. Stir until smooth; add remaining ingredients and stir until combined. Transfer to a lightly greased 13x9-inch pan; gently press mixture into pan. Cover and refrigerate until set, 1 hour or overnight. Cut into bars.
Nutrition Facts
1 bar: 197 calories, 10g fat (2g saturated fat), 0 cholesterol, 71mg sodium, 26g carbohydrate (15g sugars, 2g fiber), 5g protein.
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
- 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.
- For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Refrigerate until chilled.
- 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.
Ingredients
- 8 large tart apples, peeled and sliced
- 1 cup sugar, divided
- 3/4 teaspoon ground cinnamon, divided
- 2 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature, lightly beaten
- 2/3 cup butter, melted
- Vanilla ice cream, optional
Directions
- Preheat oven to 350°. In a 6-qt. Dutch oven, combine apples, 3/4 cup sugar and 1/2 teaspoon cinnamon. In a bowl, whisk flour, brown sugar, remaining 1/4 cup sugar, baking powder, salt and remaining 1/4 teaspoon cinnamon; stir in eggs (mixture will be lumpy). Spoon over apples. Drizzle butter over batter (do not stir). Cover and bake until lightly browned and apples are tender, 45-50 minutes. Serve warm, with ice cream if desired.
Nutrition Facts
1 serving: 531 calories, 17g fat (10g saturated fat), 87mg cholesterol, 354mg sodium, 93g carbohydrate (64g sugars, 3g fiber), 5g protein.
Ingredients
- 1/4 cup butter, cubed
- 1/2 cup chopped pecans
- 1/4 cup packed brown sugar
- 1/4 cup molasses
- 2 medium tart apples, peeled and thinly sliced
- GINGERBREAD:
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 large egg, room temperature
- 1 cup molasses
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 cup hot water
- Warmed applesauce, optional
Directions
- Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down.
- For gingerbread cake: in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water.
- Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with applesauce if desired.
Nutrition Facts
1 slice: 294 calories, 12g fat (6g saturated fat), 35mg cholesterol, 276mg sodium, 46g carbohydrate (30g sugars, 1g fiber), 3g protein.
Ingredients
- 8 ounces semisweet chocolate, chopped
- 1 cup butter, cubed
- 1 cup milk stout beer
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 3/4 cup sugar
- 1/4 cup packed brown sugar
- 3/4 cup all-purpose flour
- 1/3 cup baking cocoa
- 1/2 teaspoon salt
- Vanilla ice cream, optional
Directions
- Preheat oven to 350°. Place chocolate in a large bowl. In a 10-in. cast-iron or other ovenproof skillet, combine butter and stout. Bring to a boil; reduce heat. Simmer 10 minutes, stirring constantly. Pour over chocolate; stir with a whisk until smooth. Cool slightly. In another large bowl, beat egg, egg yolks and sugars until blended. Stir in chocolate mixture. In another bowl, mix flour, baking cocoa and salt; gradually add to chocolate mixture, mixing well.
- Spread into skillet. Bake until set, 25-30 minutes. Cool completely in skillet on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts
1 piece: 363 calories, 24g fat (14g saturated fat), 87mg cholesterol, 229mg sodium, 29g carbohydrate (21g sugars, 1g fiber), 4g protein.
Ingredients
- 1/2 pound lean ground beef (90% lean)
- 1 cup refried beans
- 1/3 cup salsa
- 2 tablespoons taco seasoning
- 1 package (6 ounces) Mexican-style cornbread/muffin mix
- 1/3 cup tortilla chips, crushed
- 1 cup shredded cheddar cheese
- Optional toppings: Torn romaine, chopped tomatoes, sour cream, chopped onion, chopped cilantro and fried tortilla strips
Directions
- Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, 6-8 minutes, crumbling beef; drain. Transfer to a small bowl. Stir in beans, salsa and taco seasoning; keep warm. Wipe pan clean.
- Prepare cornbread mix according to package directions; stir in crushed tortilla chips. Pour into skillet. Bake until set, 12-15 minutes. Spread ground beef mixture over cornbread to within 1 in. of edges; sprinkle with cheese. Bake until cheese is melted and crust is golden brown, 3-5 minutes. Serve with toppings as desired.
Nutrition Facts
1 wedge: 329 calories, 14g fat (6g saturated fat), 75mg cholesterol, 1052mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 19g protein.
Ingredients
- 20 Oreo cookies, finely crushed (about 2 cups)
- 6 tablespoons sugar
- 4 tablespoons butter, melted
- FILLING:
- 3/4 cup semisweet chocolate chips
- 1/2 cup white baking chips
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 teaspoon peppermint extract
- 4 large eggs, lightly beaten
- 1/3 cup peppermint crunch baking chips
- GANACHE:
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy whipping cream
- Optional: whipped cream and peppermint crunch baking chips or peppermint striped white chocolate kisses
Directions
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan. In a microwave, melt chocolate chips; stir until smooth and cool slightly. Repeat with white baking chips.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 2 cups batter to a small bowl; stir in cooled chocolate chips until blended. Pour over crust. Stir peppermint chips and cooled white chips into remaining batter; gently spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
- Bake until center is just set and top appears dull, 75-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
- Remove rim from pan. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Let stand 3 minutes. Spread over cheesecake. If desired, garnish with whipped cream and additional peppermint crunch baking chips or kisses.
Nutrition Facts
1 slice: 561 calories, 39g fat (22g saturated fat), 120mg cholesterol, 329mg sodium, 49g carbohydrate (40g sugars, 2g fiber), 8g protein.
Ingredients
- 1/2 pound lean ground beef (90% lean)
- 1/4 cup chopped onion
- 2 cups chopped cabbage
- 2 medium carrots, chopped
- 1 cup fresh Brussels sprouts, quartered
- 1 cup chopped fresh kale
- 1 celery rib, chopped
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 3 cups beef stock
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
Directions
- In a large skillet, cook beef with onion over medium-high heat until browned, 4-5 minutes, breaking the meat into crumbles. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients.
- Cook, covered, on low 5-6 hours or until carrots are tender.
Test Kitchen tips
Nutrition Facts
1 cup: 127 calories, 3g fat (1g saturated fat), 24mg cholesterol, 617mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 lean meat.
Ingredients
- 1 cup steak sauce, divided
- 1 carton (32 ounces) beef broth
- 1-1/2 pounds red potatoes, cubed
- 1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
- 1 package (16 ounces) frozen vegetables of your choice, thawed
- 2 cups water
- 1 medium onion, chopped
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
Directions
- Combine 2/3 cup steak sauce and remaining ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Before serving, stir in remaining 1/3 cup steak sauce if desired.
Steak Soup Tips
What other meat can you use for steak soup?
One of best things about slow cooker beef recipes is that cooking meat slowly over a long period of time makes it really tender. That means you can use tougher, more economical cuts like beef stew meat, chuck roast and round steak. Save more tender (and expensive!) cuts like sirloin for quicker cooking methods like grilling or broiling. We have plenty of delicious steak recipes for you if you have a tender cut of beef you'd like to cook.
What else can you put in steak soup?
Soup recipes are usually very versatile and steak soup is no exception. Instead of red potatoes, you could use Yukon gold. Including a frozen vegetable mix makes this soup really easy to make, but you could also use a combination of fresh root vegetables like carrots, turnips, rutabagas or parsnips.
Can you make steakhouse soup ahead of time?
Steakhouse soup can be made ahead of time and stored in the refrigerator for 2 to 3 days. It could be frozen, but potatoes tend to break down after freezing and reheating, so the texture won't be as good as fresh.
—Peggy Woodward, Taste Recipes Senior Food Editor
Nutrition Facts
1-1/2 cups: 198 calories, 5g fat (2g saturated fat), 42mg cholesterol, 874mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 16g protein.
Ingredients
- 1 tablespoon olive oil
- 1/2 pound Italian turkey sausage links, casings removed
- 1 small red onion, sliced
- 2 cups sliced fresh mushrooms
- 2 cups chicken broth
- 1 cup quinoa, rinsed
- 2 cups pizza sauce
- 1 package (6 ounces) sliced turkey pepperoni
- 1 medium green pepper, chopped
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- Optional: Minced fresh basil, sliced olives, oil-packed sun-dried tomatoes (drained), banana peppers and red pepper flakes
Directions
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add sausage and onion; cook and stir until sausage is no longer pink and onion is tender, 5-7 minutes, breaking up sausage into crumbles; drain. Press cancel.
- Stir in mushrooms and broth. Add quinoa (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Quick-release pressure.
- Stir in pizza sauce, pepperoni and green pepper; cover and let stand until pepper softens slightly, 5-10 minutes. Sprinkle servings with cheeses. If desired, serve with optional toppings.
- Slow-cooker option: In a large skillet, heat oil over medium heat; cook sausage and onion until sausage is no longer pink, 5-7 minutes, breaking up sausage into large crumbles. Drain.
- Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in mushrooms, broth and quinoa. Cook, covered, on low for 5 hours; stir in pizza sauce, pepperoni and green pepper. Cook, covered, on low until pepper is tender, about 1 hour longer. Sprinkle servings with cheeses. If desired, serve with optional toppings.
Pizza Quinoa Casserole Tips
What variations of this pizza quinoa casserole can I try?
If you don’t like an ingredient, you can easily leave it out or substitute something else. For instance, replace the sausage with ground beef, or omit it entirely and make a delicious vegetarian meal. You can also switch up the sauce, cheese or veggies—the options are endless!Is this quinoa casserole recipe healthy?
This quinoa casserole includes healthy ingredients like fresh vegetables, lean meat and, of course, quinoa. It’s a bit high in sodium, so consider omitting the pepperoni and Parmesan cheese. For more inspiration, check out these healthy casserole recipes.What other quinoa casseroles can I make?
Try other quinoa casseroles like this Pear Quinoa Breakfast Bake or Apple Quinoa Spoon Bread.Research contributed by Peggy Woodward, RDN, Senior Food Editor
Nutrition Facts
1-1/4 cups: 350 calories, 15g fat (5g saturated fat), 61mg cholesterol, 1481mg sodium, 30g carbohydrate (6g sugars, 4g fiber), 25g protein.
Ingredients
- 1/4 cup boiling water
- 1/4 cup orange juice
- 3/4 cup dried cranberries
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 3/4 cup coarsely chopped pecans, toasted
Directions
- Preheat oven to 350°. Pour boiling water and orange juice over cranberries in a small bowl; let stand 5 minutes. Drain.
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, orange zest and vanilla. In another bowl, whisk flour, salt, cream of tartar and baking soda; gradually beat into creamed mixture. Stir in pecans and cranberries.
- Drop dough by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake until the edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.
Nutrition Facts
1 cookie: 139 calories, 7g fat (3g saturated fat), 18mg cholesterol, 111mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 1g protein.
Ingredients
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 3 large eggs, room temperature
- 2 cups unsweetened applesauce
- 2 tablespoons apple brandy
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 3 medium tart apples, peeled, cored and chopped (about 3 cups)
- 1 cup finely chopped pecans
- Hot caramel ice cream topping, optional
Directions
- Preheat oven to 350°. Lightly grease a 13x9-in. baking pan.
- In a large bowl, beat butter and sugar until well blended, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce and brandy. In another bowl, whisk flour, salt, baking soda, cinnamon, allspice and nutmeg; gradually add to butter mixture. Fold in apples and pecans.
- Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool completely. If desired, top with caramel topping.
Nutrition Facts
1 piece: 223 calories, 10g fat (4g saturated fat), 40mg cholesterol, 201mg sodium, 31g carbohydrate (15g sugars, 2g fiber), 4g protein.