Summer Recipes - Seasonal Recipes | Taste Recipes https://www.tasteofhome.com/holidays-events/seasonal/summer/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Mon, 10 Mar 2025 19:06:27 +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 Summer Recipes - Seasonal Recipes | Taste Recipes https://www.tasteofhome.com/holidays-events/seasonal/summer/ 32 32 Strawberry Agua Fresca https://www.tasteofhome.com/recipes/strawberry-agua-fresca/ Thu, 27 Feb 2025 22:12:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2104596

Ingredients

  • 4-1/2 cups water, divided
  • 2/3 cup sugar
  • 1 pound fresh strawberries, hulled
  • 1/4 cup fresh lime juice
Text Ingredients

Directions

  1. In a small saucepan, combine 3 cups water and sugar. Cook, over medium heat, until sugar is dissolved, 3-5 minutes. Remove from heat, cool completely.
  2. Place strawberries, remaining 1-1/4 cups water and fresh lime juice in a blender; cover and process until liquified. Strain through a fine mesh sieve, discard seeds.
  3. Add sugar syrup and strawberry mixture to a serving pitcher. Refrigerate at least two hours before serving over ice.

Nutrition Facts

1 cup: 113 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 29g carbohydrate (26g sugars, 2g fiber), 1g protein.

]]> Southern Peach Cobbler https://www.tasteofhome.com/recipes/southern-peach-cobbler/ Fri, 17 Jan 2025 20:38:18 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098258

Ingredients

  • 1 cup packed brown sugar
  • 1/4 cup cornstarch
  • 1 cup water
  • 9 cups sliced fresh or frozen peaches
  • 1/4 cup butter
  • 1 tablespoon fresh lemon juice
  • TOPPING:
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup 2% milk
  • 1/2 cup butter, melted
  • 1-1/2 teaspoons grated orange zest, optional
  • Vanilla ice cream, optional
Text Ingredients

Directions

  1. Preheat oven to 400°. In a Dutch oven, combine brown sugar, cornstarch and water until smooth. Add peaches; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in butter and lemon juice.
  2. For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk, butter and orange zest if desired. Transfer hot peach mixture to an ungreased 13x9-in. baking dish. Spoon topping over peaches. Bake, uncovered, until golden brown, 30 to 35 minutes. If desired, serve with vanilla ice cream.

Southern Peach Cobbler Tips

Do you have to peel the peaches when making Southern peach cobbler?

No, you don’t have to peel the peaches if you don’t want to. Left on, the peach skins will give your cobbler filling a rosy hue. The peels soften and break down while baking, so you don't have to worry about their texture. It’s easy to peel peaches, though, if you do want to take the extra step.

Can you use canned peaches to make Southern peach cobbler?

Yes, you may use canned (well drained) peaches in this recipe, or even frozen. To use frozen peaches, measure them frozen then allow to thaw before preparing the recipe. (Your bake times could otherwise be affected.) Dessert fillings thickened with cornstarch need a few minutes of bubbling in order to thicken—and if you start with frozen peaches, your topping may overcook by the time the filling is thickened.

How should you store Southern peach cobbler?

Store cobbler, covered, at room temperature for up to 2 days. Concerned you can’t go through it that fast? Try this small-batch peach cobbler that’s perfect for 2.

—Christine Rukavena, Taste Recipes Senior Book Editor

Nutrition Facts

1 serving: 360 calories, 12g fat (8g saturated fat), 32mg cholesterol, 274mg sodium, 61g carbohydrate (41g sugars, 2g fiber), 4g 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.

]]> Chipotle Chicken https://www.tasteofhome.com/recipes/chipotle-chicken/ Fri, 17 Jan 2025 20:38:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098244

Ingredients

  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 3 tablespoons white vinegar
  • 3 tablespoons canola oil
  • 1 tablespoon chopped chipotle pepper in adobo sauce
  • 5 garlic cloves, halved
  • 1 tablespoon ground chipotle pepper or ground ancho chile pepper
  • 2-1/2 teaspoons ground cumin
  • 2-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 3 pounds boneless skinless chicken thighs
Text Ingredients

Directions

  1. Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight.
  2. Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.

Nutrition Facts

4 ounces cooked chicken: 284 calories, 15g fat (4g saturated fat), 113mg cholesterol, 297mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 fat.

]]> 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.

]]> Rotisserie-Style Chicken https://www.tasteofhome.com/recipes/rotisserie-style-chicken/ Fri, 17 Jan 2025 20:37:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098334

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
Text Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.)
  4. 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.

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

Ingredients

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

Directions

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

Nutrition Facts

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

]]> 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.

]]> Tomato Beef Barley Soup https://www.tasteofhome.com/recipes/tomato-beef-barley-soup/ Fri, 17 Jan 2025 20:36:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098306

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
Text Ingredients

Directions

  1. 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.
  2. Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours.
  3. 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.

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

Ingredients

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

Directions

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

Buttery Mashed Potatoes Tips

What can I use instead of butter in mashed potatoes?

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

Can you mash potatoes in a blender?

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

What else can I add to mashed potatoes?

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

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

Nutrition Facts

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

]]> Triple Chocolate Ricotta Ice Cream https://www.tasteofhome.com/recipes/triple-chocolate-ricotta-ice-cream/ Fri, 17 Jan 2025 20:36:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098285

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
Text Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.

]]> Baked Cannellini Beans https://www.tasteofhome.com/recipes/baked-cannellini-beans/ Fri, 17 Jan 2025 20:36:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098516

Ingredients

  • 3 bacon strips, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 2/3 cup beer or chicken broth
  • 1/4 cup packed brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
  • 1/8 teaspoon pepper
Text Ingredients

Directions

  1. Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until tender, 5-6 minutes. Add garlic; cook 1 minute longer.
  2. Stir in remaining ingredients and reserved bacon; bring to a boil. Place skillet in oven. Bake until bubbly and sauce is slightly thickened, 20-25 minutes.

Nutrition Facts

2/3 cup: 228 calories, 6g fat (2g saturated fat), 9mg cholesterol, 444mg sodium, 34g carbohydrate (12g sugars, 6g fiber), 8g 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.

]]> No-Bake Peanut Butter Energy Bars https://www.tasteofhome.com/recipes/no-bake-peanut-butter-energy-bars/ Fri, 17 Jan 2025 20:35:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098474

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
Text Ingredients

Directions

  1. 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.

]]> Corn and Green Bean Salad https://www.tasteofhome.com/recipes/corn-and-green-bean-salad/ Fri, 17 Jan 2025 20:35:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098468

Ingredients

  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup buttermilk
  • 1/2 cup shredded Parmesan cheese, plus more for topping
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 pound fresh green beans, trimmed and cut into 1-inch pieces
  • 4 medium ears sweet corn
  • 1 tablespoon olive oil
Text Ingredients

Directions

  1. In a small bowl, whisk together mayonnaise, buttermilk, 1/2 cup Parmesan, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Refrigerate, covered, until serving.
  2. Meanwhile, in a Dutch oven, bring 8 cups water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain and immediately drop into ice water. Drain and pat dry; transfer to a serving bowl.
  3. Cut corn from cobs. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add corn; cook and stir until tender, 6-8 minutes. Remove from heat and add to beans; refrigerate, covered, until chilled.
  4. Stir mayonnaise mixture into vegetables; toss to coat. Sprinkle with additional Parmesan.

Nutrition Facts

1 cup: 201 calories, 12g fat (3g saturated fat), 13mg cholesterol, 498mg sodium, 20g carbohydrate (8g sugars, 3g fiber), 7g 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.

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

Ingredients

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

Directions

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

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

    • Nutrition Facts

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

    ]]>         Lime and Dill Chimichurri Shrimp https://www.tasteofhome.com/recipes/lime-and-dill-chimichurri-shrimp/ Fri, 17 Jan 2025 20:34:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098422

    Ingredients

    • 1/2 cup extra virgin olive oil
    • 1/2 cup packed fresh parsley sprigs
    • 1/4 cup snipped fresh dill
    • 1/4 cup fresh cilantro leaves
    • 3 tablespoons lime juice
    • 3 garlic cloves, halved
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
    • 1 medium red onion, cut into thick wedges
    • 1 medium zucchini, cut into 1/2-inch pieces
    • 1 medium yellow summer squash, cut into 1/2-inch pieces
    • 8 cherry tomatoes
    • Crusty bread
    Text Ingredients

    Directions

    1. Place first 8 ingredients in a food processor; process until pureed. Reserve 6 tablespoons mixture for serving. Place remaining mixture in a bowl; toss with shrimp and vegetables. Let stand 15 minutes.
    2. Alternately thread shrimp and vegetables onto 8 metal or soaked wooden skewers. Grill, covered, over medium heat (or broil 4 in. from heat) until shrimp turn pink, 3-4 minutes per side. Serve on bed of additional herbs, with crusty bread and reserved sauce.

    Nutrition Facts

    2 kabobs: 316 calories, 22g fat (3g saturated fat), 138mg cholesterol, 371mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 21g protein.

    ]]>         Cast-Iron Scrambled Eggs https://www.tasteofhome.com/recipes/cast-iron-scrambled-eggs/ Fri, 17 Jan 2025 20:34:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099181

    Ingredients

    • 12 large eggs
    • 2 tablespoons water
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 2/3 cup finely chopped sweet onion
    • 1 jalapeno pepper, seeded and chopped
    • 2 tablespoons butter
    • 1 log (4 ounces) fresh goat cheese, crumbled
    • 3 tablespoons minced chives
    Text Ingredients

    Directions

    1. In a large bowl, whisk the eggs, water, salt and pepper; set aside.
    2. Place a 10-in. cast-iron skillet over medium-high heat. In the skillet, saute onion and jalapeno in butter until tender. Add egg mixture; cook and stir until almost set. Stir in cheese and chives; cook and stir until eggs are completely set.

    Peppers (Hot)

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

    Nutrition Facts

    2/3 cup: 217 calories, 16g fat (7g saturated fat), 446mg cholesterol, 342mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 15g protein.

    ]]>         Skillet Stout Brownies https://www.tasteofhome.com/recipes/skillet-stout-brownies/ Fri, 17 Jan 2025 20:34:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099163

    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
    Text Ingredients

    Directions

    1. 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.
    2. 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.

    ]]>         Taco Skillet Pizza with Cornbread Crust https://www.tasteofhome.com/recipes/taco-skillet-pizza-with-cornbread-crust/ Fri, 17 Jan 2025 20:34:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099161

    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
    Text Ingredients

    Directions

    1. 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.
    2. 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.

    ]]>         Sesame Ginger Beef Skewers https://www.tasteofhome.com/recipes/sesame-ginger-beef-skewers/ Fri, 17 Jan 2025 20:33:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099042

    Ingredients

    • 1 beef flank steak (1-1/2 pounds)
    • 1 cup rice vinegar
    • 1 cup soy sauce
    • 1/4 cup packed brown sugar
    • 2 tablespoons minced fresh gingerroot
    • 6 garlic cloves, minced
    • 3 teaspoons sesame oil
    • 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
    • 1/2 teaspoon cornstarch
    • Optional: Sesame seeds and thinly sliced green onions
    Text Ingredients

    Directions

    1. Cut beef into 1/4-in.-thick strips. In a large bowl, whisk the next 7 ingredients until blended. Pour 1 cup marinade into a shallow dish. Add beef; turn to coat. Refrigerate, covered, 2-8 hours. Cover and refrigerate remaining marinade.
    2. Drain beef, discarding marinade in dish. Thread beef onto 12 metal or soaked wooden skewers. Grill kabobs, covered, over medium-high heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-5 minutes, turning occasionally and basting frequently using 1/2 cup reserved marinade.
    3. To make glaze, bring remaining marinade (about 3/4 cup) to a boil; whisk in 1/2 teaspoon cornstarch. Cook, whisking constantly, until thickened, 1-2 minutes. Brush kabobs with glaze just before serving. If desired, top with sesame seeds and sliced green onions.

    Nutrition Facts

    2 kabobs: 264 calories, 10g fat (4g saturated fat), 54mg cholesterol, 1480mg sodium, 18g carbohydrate (15g sugars, 0 fiber), 24g protein.

    ]]>         Asparagus Tuna Noodle Casserole https://www.tasteofhome.com/recipes/asparagus-tuna-noodle-casserole/ Fri, 17 Jan 2025 20:33:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099014

    Ingredients

    • 2 cups uncooked elbow macaroni
    • 2 cans (10-1/2 ounces each) condensed cream of asparagus soup, undiluted
    • 2 cups sliced fresh mushrooms
    • 1 medium sweet red pepper, chopped
    • 1 small onion, chopped
    • 1/4 cup lemon juice
    • 1 tablespoon dried parsley flakes, divided
    • 1-1/2 teaspoons smoked paprika, divided
    • 1 teaspoon garlic salt
    • 1/2 teaspoon pepper
    • 2 pounds fresh asparagus, cut into 1-inch pieces
    • 2 pouches (6.4 ounces each) light tuna in water
    • 1-1/2 cups shredded Colby cheese
    • 1 cup multigrain snack chips, crushed
    • 4 bacon strips, cooked and crumbled
    Text Ingredients

    Directions

    1. Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours.
    2. Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, about 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.

    Nutrition Facts

    1-1/3 cups: 338 calories, 15g fat (6g saturated fat), 44mg cholesterol, 1110mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 22g protein.

    ]]>         Skewered Ginger Shrimp with Plums https://www.tasteofhome.com/recipes/skewered-ginger-shrimp-with-plums/ Fri, 17 Jan 2025 20:33:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099002

    Ingredients

    • 1 pound uncooked large shrimp, peeled and deveined
    • 2 medium plums or peaches, cut into wedges
    • 1/2 cup sesame ginger marinade, divided
    • 1 green onion, thinly sliced
    • Optional: Sesame seeds and lime wedges
    Text Ingredients

    Directions

    1. In a large bowl, combine shrimp and plums. Drizzle with 1/4 cup marinade; toss to coat. Alternately thread shrimp and plums on 4 metal or soaked wooden skewers.
    2. On a lightly oiled rack, grill skewers, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 6-8 minutes, turning occasionally and basting frequently with remaining 1/4 cup marinade during the last 3 minutes of cooking. Serve with green onion and, if desired, sesame seeds and lime wedges.

    Nutrition Facts

    1 skewer: 173 calories, 2g fat (0 saturated fat), 138mg cholesterol, 1295mg sodium, 19g carbohydrate (15g sugars, 1g fiber), 19g protein.

    ]]>         Chipotle Sweet Potato Salad https://www.tasteofhome.com/recipes/chipotle-sweet-potato-salad/ Fri, 17 Jan 2025 20:33:02 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099000

    Ingredients

    • 3 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
    • 1/4 cup finely chopped sweet onion
    • 1/4 cup finely chopped celery
    • 1/4 cup finely chopped seeded fresh poblano pepper
    • 1 jalapeno pepper, seeded and finely chopped
    • 1 cup mayonnaise
    • 2 tablespoons lime juice
    • 1/2 to 1 teaspoon ground chipotle pepper
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • Minced fresh cilantro
    Text Ingredients

    Directions

    1. Preheat oven to 425°. Place sweet potatoes in a parchment-lined 15x10x1-in. baking pan; cover tightly with foil. Roast until tender, 25-30 minutes. Cool. Transfer to a large bowl.
    2. Add onion, celery, poblano and jalapeno. In a small bowl, combine mayonnaise, lime juice, chipotle pepper, salt and pepper; pour over potato mixture and toss gently to coat. Refrigerate, covered, until serving. Sprinkle with cilantro.

    Test Kitchen tip
  • If you're going to chill this salad for more than a couple of hours before serving, stir in just half of the dressing mixture. Add the rest right before serving for a nice creamy texture.

    • Peppers (Hot)

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

    Nutrition Facts

    3/4 cup: 322 calories, 18g fat (3g saturated fat), 2mg cholesterol, 278mg sodium, 38g carbohydrate (16g sugars, 5g fiber), 3g protein.

    ]]>         Roasted Strawberry Sheet Cake https://www.tasteofhome.com/recipes/roasted-strawberry-sheet-cake/ Fri, 17 Jan 2025 20:32:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098988

    Ingredients

    • 4 pounds halved fresh strawberries
    • 1/2 cup sugar
    • CAKE:
    • 1 cup butter, softened
    • 1-1/2 cups sugar
    • 2 large eggs, room temperature
    • 2 teaspoons almond extract
    • 3 cups all-purpose flour
    • 3 teaspoons baking powder
    • 2 teaspoons salt
    • 1 cup 2% milk
    • 1/4 cup turbinado (washed raw) sugar
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Place strawberries on a parchment-lined rimmed baking sheet. Sprinkle with 1/2 cup sugar and toss to coat. Bake until just tender, 35-40 minutes. Cool slightly.
    2. Meanwhile, grease a 15x10x1-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled).
    3. Transfer to prepared pan. Top with 3 cups roasted strawberries; sprinkle with turbinado sugar. Reserve remaining strawberries for serving. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with reserved roasted strawberries.

    Test Kitchen tips
  • It's important to just halve the strawberries, not quarter them. If they're too small, they will sink into the cake.
  • When roasting the strawberries it's important to use a rimmed baking sheet to capture all the juices that will be released.

    • Nutrition Facts

    1 piece: 235 calories, 9g fat (5g saturated fat), 37mg cholesterol, 329mg sodium, 37g carbohydrate (23g sugars, 2g fiber), 3g protein.

    ]]>         No-Churn Blueberry Graham Cracker Ice Cream https://www.tasteofhome.com/recipes/no-churn-blueberry-graham-cracker-ice-cream/ Fri, 17 Jan 2025 20:32:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098986

    Ingredients

    • 3/4 cup fresh or frozen blueberries
    • 1/4 cup sugar
    • 1 tablespoon vanilla extract
    • 2 cups heavy whipping cream
    • 1 cup sweetened condensed milk
    • 4 whole graham crackers, coarsely crushed
    Text Ingredients

    Directions

    1. In a small saucepan, combine blueberries, sugar and vanilla. Bring to a boil; reduce heat. Simmer until mixture begins to thicken, about 5 minutes, stirring frequently. Cool completely. Refrigerate until chilled.
    2. In a large bowl, beat cream until soft peaks form. Add condensed milk; beat until mixture thickens. Gently fold graham crackers into cream mixture. Transfer to freezer containers, allowing headspace for expansion. Drop blueberry mixture by tablespoonfuls over ice cream. Cut through ice cream with a knife to swirl. Freeze for 8 hours or overnight before serving.

    Nutrition Facts

    1/2 cup: 226 calories, 15g fat (9g saturated fat), 46mg cholesterol, 64mg sodium, 21g carbohydrate (18g sugars, 0 fiber), 3g protein.

    ]]>