Winning Recipes - Recipes by Cooking Style | Taste Recipes https://www.tasteofhome.com/recipes/cooking-style/winning-recipes/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Wed, 30 Apr 2025 20:24:56 +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 Winning Recipes - Recipes by Cooking Style | Taste Recipes https://www.tasteofhome.com/recipes/cooking-style/winning-recipes/ 32 32 Copycat Panera Bacon Turkey Bravo https://www.tasteofhome.com/recipes/copycat-panera-bacon-turkey-bravo/ Tue, 22 Apr 2025 05:57:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2126813

Ingredients

  • 1/4 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 teaspoon prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon fresh lemon juice
  • Dash hot pepper sauce
  • SANDWICH:
  • 8 slices tomato basil bread or brioche bread
  • 1 cup torn mixed salad greens or romaine
  • 1 large tomato, sliced
  • 10 ounces sliced deli turkey
  • 4 slices aged white cheddar or Gouda cheese
  • 8 slices cooked bacon
Text Ingredients

Directions

  1. Combine sauce ingredients in a small bowl. Spread sauce onto four slices of tomato basil bread. Layer with mixed greens, tomato slices, turkey, white cheddar slices, and bacon. Spread remaining sauce over remaining bread slices; place over top. Secure with toothpicks; cut into triangles.

Nutrition Facts

1 sandwich: 642 calories, 29g fat (10g saturated fat), 74mg cholesterol, 1891mg sodium, 57g carbohydrate (8g sugars, 3g fiber), 37g protein.

]]> Popcorn Shrimp Tacos https://www.tasteofhome.com/recipes/popcorn-shrimp-tacos-with-cabbage-slaw/ Wed, 26 Mar 2025 23:36:39 +0000 http://origin-www.tasteofhome.com/recipes/popcorn-shrimp-tacos-with-cabbage-slaw/

Ingredients

  • 2 cups coleslaw mix
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1 jalapeno pepper, seeded and minced, optional
  • 2 large eggs
  • 2 tablespoons 2% milk
  • 1/2 cup all-purpose flour
  • 1-1/2 cups panko bread crumbs
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
  • Cooking spray
  • 8 corn tortillas (6 inches), warmed
  • 1 medium ripe avocado, peeled and sliced
Text Ingredients

Directions

  1. In a small bowl, combine coleslaw mix, cilantro, lime juice, honey, salt and, if desired, jalapeno; toss to coat.
  2. Preheat air fryer to 375°. In a shallow bowl, whisk eggs and milk. Place flour in a separate shallow bowl. In a third shallow bowl, mix panko, cumin and garlic powder. Dip shrimp into flour to coat both sides; shake off excess. Dip into egg mixture and then panko mixture, patting to help coating adhere.
  3. In batches, arrange shrimp in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 2-3 minutes. Turn; spritz with cooking spray. Cook until golden brown and shrimp turn pink, 2-3 minutes longer.
  4. Serve shrimp in tortillas with coleslaw mix and avocado.

Peppers (Hot)

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

Nutrition Facts

2 tacos: 456 calories, 12g fat (2g saturated fat), 213mg cholesterol, 414mg sodium, 58g carbohydrate (11g sugars, 8g fiber), 29g protein.

]]> Gluten-Free Cinnamon Rolls https://www.tasteofhome.com/recipes/gluten-free-cinnamon-rolls/ Thu, 20 Mar 2025 14:01:10 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085761

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm 2% milk (110° to 115°)
  • 1/2 cup sugar
  • 1/3 cup butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4-1/2 cups gluten-free baking or bread flour (with xanthan gum)
  • FILLING:
  • 3/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup butter, melted, divided
  • FROSTING:
  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1-1/2 cups confectioners' sugar
Text Ingredients

Directions

  1. Dissolve yeast in warm milk; stir in sugar. Let sit 5 minutes.
  2. In another bowl, combine butter, eggs, baking powder, salt and 2 cups flour. Add yeast mixture; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Refrigerate 30 minutes.
  3. Mix brown sugar and cinnamon. Divide dough in half. On a lightly floured surface, roll out each portion to an 11x8-in. rectangle. Brush each with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 8 slices; place all into a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Let rise in a warm place until doubled, about 1 hour.
  4. Preheat oven to 350°. Bake until golden brown, 25-30 minutes.
  5. For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over warm rolls. Refrigerate leftovers.

Nutrition Facts

1 roll: 411 calories, 16g fat (10g saturated fat), 65mg cholesterol, 347mg sodium, 64g carbohydrate (28g sugars, 2g fiber), 4g protein.

]]> Ground Turkey Tacos https://www.tasteofhome.com/recipes/ground-turkey-tacos/ Mon, 31 Mar 2025 20:12:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2119814

Ingredients

  • 1 pound lean ground turkey
  • 2 teaspoons oil
  • 1 (1-1/4 ounces) reduced-sodium taco seasoning
  • 3/4 cup water
  • 8 soft tortillas or taco shells
  • 1 cup shredded reduced-fat Mexican cheese blend
  • 1 cup shredded lettuce
  • 1 cup pico de gallo
  • 1 medium ripe avocado, peeled and chopped
Text Ingredients

Directions

  1. In a large nonstick skillet, heat oil over medium heat; add turkey and cook until no longer pink, breaking into crumbles. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer until sauce has thickened, stirring often, 3-4 minutes.
  2. Fill each taco shell with 1/4 cup turkey mixture. Serve with cheese, lettuce, pico de gallo and avocado.

Nutrition Facts

2 tacos: 557 calories, 27g fat (9g saturated fat), 93mg cholesterol, 1333mg sodium, 44g carbohydrate (6g sugars, 5g fiber), 38g 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.

]]> Butter Pecan Cookie Bars with Penuche Drizzle https://www.tasteofhome.com/recipes/butter-pecan-cookie-bars-with-penuche-drizzle/ Fri, 17 Jan 2025 20:37:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098348

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
Text Ingredients

Directions

  1. 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.
  2. Bake until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack.
  3. 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.

]]> 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.

]]> Creamy Pizza Soup https://www.tasteofhome.com/recipes/creamy-pizza-soup/ Fri, 17 Jan 2025 20:37:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098344

Ingredients

  • 6 slices frozen garlic Texas toast
  • 2 ounces bulk Italian sausage
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/3 cup sliced pepperoni, chopped
  • 3 containers (15-1/2 ounces each) ready-to-serve tomato-basil soup
  • 1 cup 2% milk
  • 2 plum tomatoes, peeled and chopped
  • 12 slices provolone cheese
  • 18 slices pepperoni
  • 6 tablespoons grated Parmesan cheese
Text Ingredients

Directions

  1. Prepare Texas toast according to package directions. Meanwhile, in a large saucepan, cook sausage, onion and green pepper over medium-high heat until sausage is no longer pink and vegetables are tender, about 5 minutes, breaking sausage into crumbles. Add chopped pepperoni; cook 3 minutes longer. Stir in soup, milk and tomatoes; heat through.
  2. Place six 10-oz. broiler-safe bowls or ramekins on a baking sheet. Ladle soup into bowls; top each with 1 toast, 2 slices cheese and 3 pepperoni slices; sprinkle with Parmesan. Broil 4 in. from heat until cheese is melted.

Nutrition Facts

1-1/3 cups: 576 calories, 32g fat (14g saturated fat), 60mg cholesterol, 1548mg sodium, 51g carbohydrate (18g sugars, 3g fiber), 24g protein.

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

Ingredients

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

Directions

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

Sweet and Savory Deviled Egg Tips

How can I mix things up?

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

What other peppers can I use?

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

Peppers (Hot)

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

Nutrition Facts

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

]]> Squash and Spinach Pierogi Casserole https://www.tasteofhome.com/recipes/squash-and-spinach-pierogi-casserole/ Fri, 17 Jan 2025 20:37:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098338

Ingredients

  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup meatless pasta sauce
  • 1 package (14 ounces) frozen potato and cheese pierogi, thawed
  • 1-1/2 cups frozen chopped spinach, thawed and squeezed dry
  • 1 large egg, lightly beaten
  • 1 cup frozen cubed butternut squash (about 5 ounces)
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1/2 cup sour cream, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Line a 9x5-in. loaf pan with foil, letting ends extend up sides; grease foil.
  2. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic, basil, salt and pepper; cook 1 minute longer. Remove from the heat.
  3. Spread 1/2 cup pasta sauce into prepared pan. Top with pierogi; press firmly. Top with onion mixture. Mix spinach and egg; spoon over onion mixture. Spread squash evenly over spinach; spoon remaining 1/2 cup pasta sauce over top. Sprinkle with cheese. Bake until bubbly and cheese is golden brown, 55-65 minutes.
  4. Let stand 10 minutes. Lifting with foil, remove from pan. Cut into slices. Serve with sour cream if desired.

Nutrition Facts

1 serving: 269 calories, 9g fat (4g saturated fat), 54mg cholesterol, 855mg sodium, 33g carbohydrate (10g sugars, 4g fiber), 14g 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.

]]> Spicy Cowboy Beans https://www.tasteofhome.com/recipes/spicy-cowboy-beans/ Fri, 17 Jan 2025 20:36:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098304

Ingredients

  • 4 bacon strips, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cups reduced-sodium beef broth
  • 3 cups water
  • 1 package (16 ounces) 16-bean soup mix
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 poblano pepper, chopped
  • 1/4 cup packed brown sugar
  • 1 envelope taco seasoning
  • Optional: Chopped fresh cilantro, shredded cheddar cheese and sour cream
Text Ingredients

Directions

  1. Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook bacon until crisp, 4-5 minutes. Add onion and garlic; cook until tender, 5-6 minutes longer. Add broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel.
  2. Add water, soup mix, tomatoes and green chiles, tomato sauce, poblano pepper, brown sugar and taco seasoning. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 90 minutes. Let pressure release naturally.
  3. If desired, select saute setting and adjust for low heat. Simmer, stirring constantly, until desired consistency. Press cancel. Serve with toppings of your choice.

Nutrition Facts

3/4 cup: 245 calories, 6g fat (2g saturated fat), 10mg cholesterol, 1823mg sodium, 52g carbohydrate (9g sugars, 21g fiber), 15g protein.

]]> Grilled Chickpea Salad Sandwich https://www.tasteofhome.com/recipes/grilled-chickpea-salad-sandwich/ Fri, 17 Jan 2025 20:36:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098294

Ingredients

  • 1 can (16 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 1 celery rib, finely chopped
  • 2 sweet pickles, finely chopped
  • 2 tablespoons dried cranberries
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons sweet pickle juice
  • 1/2 teaspoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices provolone cheese
  • 8 slices multigrain bread
Text Ingredients

Directions

  1. In a small bowl, mix the first 10 ingredients. Place cheese slices on 4 bread slices; top with chickpea mixture and remaining bread. Preheat panini maker or indoor electric grill. Cook sandwiches, covered, until bread is browned and cheese is melted, 3-5 minutes.
Test Kitchen Tips
  • To make this recipe vegan friendly, use vegan cheese and mayonnaise.

    • Nutrition Facts

    1 sandwich: 370 calories, 13g fat (4g saturated fat), 18mg cholesterol, 753mg sodium, 49g carbohydrate (13g sugars, 9g fiber), 17g protein.

    ]]>         Mexican Tea Cookies https://www.tasteofhome.com/recipes/mexican-tea-cookies/ Fri, 17 Jan 2025 20:36:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098283

    Ingredients

    • 1 cup butter, softened
    • 1/2 cup confectioners' sugar
    • 1/2 cup sugar
    • 1 large egg, room temperature
    • 1 teaspoon vanilla extract
    • 3-1/4 cups all-purpose flour
    • 3/4 cup finely chopped pecans
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground cinnamon
    • BUTTERCREAM:
    • 1/2 cup butter, softened
    • 1 tablespoon heavy whipping cream
    • 1 teaspoon vanilla extract
    • 2 cups confectioners' sugar
    • 1/2 cup dulce de leche
    • 2 tablespoons ground pecans
    Text Ingredients

    Directions

    1. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, pecans, baking powder, salt and cinnamon; gradually beat into creamed mixture. Dough will be soft. Form dough into a disk; cover and refrigerate 1 hour or until chilled.
    2. Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter; reroll dough scraps as needed. Place 2 in. apart on parchment-lined baking sheets.
      Bake until edges begin to lightly brown, 10-12 minutes. Remove from pans to wire racks to cool completely.
    3. For buttercream, in a large bowl, beat butter, cream and vanilla until creamy. Beat in confectioners’ sugar alternately with dulce de leche until smooth. Sprinkle cookies with additional confectioners' sugar. Pipe buttercream onto cookies; sprinkle with pecans. Store, covered, in refrigerator.

    dulce de leche

    This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.

    Nutrition Facts

    1 cookie: 188 calories, 10g fat (5g saturated fat), 27mg cholesterol, 101mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein.

    ]]>         Mint Oreo Fudge https://www.tasteofhome.com/recipes/mint-oreo-fudge/ Fri, 17 Jan 2025 20:36:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098281

    Ingredients

    • 6 tablespoons butter, divided
    • 1 package (11-1/2 ounces) milk chocolate chips
    • 2 ounces unsweetened chocolate, chopped
    • 1 can (14 ounces) sweetened condensed milk
    • 1/4 cup crushed candy canes (about 3 regular)
    • 1 teaspoon mint extract
    • 16 Oreo cookies
    • 1-1/2 cups miniature marshmallows
    Text Ingredients

    Directions

    1. Line an 8-in. square baking pan with foil, letting ends extend up sides; grease foil with 2 tablespoons butter. In a metal bowl over simmering water, melt chocolate chips, unsweetened chocolate and remaining 4 tablespoons butter; stir until smooth. Add condensed milk, crushed candy canes and mint extract; stir until blended.
    2. Pour half the chocolate mixture into prepared pan. Arrange cookies over chocolate, cutting to fit as needed. Stir marshmallows into remaining chocolate mixture; spread over cookies. If desired, top with additional crushed candy canes. Refrigerate until firm, about 1 hour. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

    Nutrition Facts

    1 piece: 82 calories, 4g fat (2g saturated fat), 6mg cholesterol, 33mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 1g protein.

    ]]>         Cake Mix Brownies https://www.tasteofhome.com/recipes/cake-mix-brownies/ Fri, 17 Jan 2025 20:36:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098518

    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
    Text Ingredients

    Directions

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

    ]]>         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.

    ]]>         Quick and Healthy Turkey Veggie Soup https://www.tasteofhome.com/recipes/quick-and-healthy-turkey-veggie-soup/ Fri, 17 Jan 2025 20:35:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098488

    Ingredients

    • 2 tablespoons butter
    • 1 medium onion, chopped
    • 1 celery rib, chopped
    • 2 garlic cloves, minced
    • 5 cups reduced-sodium chicken broth
    • 3 medium carrots, julienned
    • 1/4 teaspoon pepper
    • 1 pound zucchini or yellow summer squash, julienned (about 6 cups)
    • 3 medium tomatoes, chopped
    • 1 can (15-1/2 ounces) hominy, rinsed and drained
    • 2-1/2 cups frozen lima beans (about 12 ounces), thawed
    • 2 cups cubed cooked turkey
    • 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
    • Shredded Parmesan cheese
    Text Ingredients

    Directions

    1. In a Dutch oven, heat butter over medium-high heat. Add onion, celery and garlic; cook and stir until tender, 5-8 minutes. Add broth, carrots and pepper. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes. Add zucchini, tomatoes, hominy, lima beans and turkey. Cook until zucchini is tender, 5-8 minutes. Top with basil; serve with Parmesan cheese.

    Nutrition Facts

    1-1/3 cups: 187 calories, 4g fat (2g saturated fat), 38mg cholesterol, 614mg sodium, 22g carbohydrate (5g sugars, 5g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

    ]]>         Chocolate Peppermint Cheesecake https://www.tasteofhome.com/recipes/chocolate-peppermint-cheesecake/ Fri, 17 Jan 2025 20:34:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099147

    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
    Text Ingredients

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    * If you are unable to find Andes Peppermint Crunch Baking Chips or Hershey's Candy Cane Kisses, you can make homemade Peppermint Crunch Chips: In a small microwave-safe bowl, melt 1 cup vanilla chips; stir in 1/3 cup crushed peppermint candies. Spread on a waxed paper-lined cookie sheet; refrigerate until firm. Chop into small pieces.

    Nutrition Facts

    1 slice: 561 calories, 39g fat (22g saturated fat), 120mg cholesterol, 329mg sodium, 49g carbohydrate (40g sugars, 2g fiber), 8g protein.

    ]]>         Air-Fryer Chicken Tenders https://www.tasteofhome.com/recipes/air-fryer-chicken-tenders/ Fri, 17 Jan 2025 20:34:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099137

    Ingredients

    • 1/2 cup panko bread crumbs
    • 1/2 cup potato sticks, crushed
    • 1/2 cup crushed cheese crackers
    • 1/4 cup grated Parmesan cheese
    • 2 bacon strips, cooked and crumbled
    • 2 teaspoons minced fresh chives
    • 1/4 cup butter, melted
    • 1 tablespoon sour cream
    • 1 pound chicken tenderloins
    • Additional sour cream and chives
    Text Ingredients

    Directions

    1. Preheat air fryer to 400°. In a shallow bowl, combine the first 6 ingredients. In another shallow bowl, whisk butter and sour cream. Dip chicken into butter mixture, then into crumb mixture, patting to help coating adhere.
    2. In batches, arrange chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until coating is golden brown and chicken is no longer pink, 7-8 minutes on each side. Serve with additional sour cream and chives.

    Nutrition Facts

    1 serving: 256 calories, 14g fat (7g saturated fat), 84mg cholesterol, 267mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 29g protein.

    ]]>         Air-Fryer Fiesta Chicken Fingers https://www.tasteofhome.com/recipes/air-fryer-fiesta-chicken-fingers/ Fri, 17 Jan 2025 20:34:02 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099135

    Ingredients

    • 3/4 pound boneless skinless chicken breasts
    • 1/2 cup buttermilk
    • 1/4 teaspoon pepper
    • 1 cup all-purpose flour
    • 3 cups corn chips, crushed
    • 1 envelope taco seasoning
    • Sour cream ranch dip or salsa
    Text Ingredients

    Directions

    1. Preheat air fryer to 400°. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Cut into 1-in. wide strips.
    2. In a shallow bowl, whisk buttermilk and pepper. Place flour in a separate shallow bowl. Mix corn chips and taco seasoning in a third bowl. Dip chicken in flour to coat both sides; shake off excess. Dip in buttermilk mixture, then in corn chip mixture, patting to help coating adhere.
    3. In batches, arrange chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until coating is golden brown and chicken is no longer pink, 7-8 minutes on each side. Repeat with remaining chicken. Serve with ranch dip or salsa.

    Nutrition Facts

    1 serving: 676 calories, 36g fat (6g saturated fat), 47mg cholesterol, 1431mg sodium, 60g carbohydrate (4g sugars, 3g fiber), 24g 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.

    ]]>         Bacon Cheeseburgers with Fry Sauce https://www.tasteofhome.com/recipes/bacon-cheeseburgers-with-fry-sauce/ Fri, 17 Jan 2025 20:32:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098960

    Ingredients

    • 1 teaspoon Worcestershire sauce
    • 1 garlic clove, minced
    • 1/2 teaspoon seasoned salt
    • 1/4 teaspoon pepper
    • 1 pound ground beef
    • 4 slices sharp cheddar cheese
    • 1/4 cup mayonnaise
    • 2 tablespoons ketchup
    • 1 tablespoon cider vinegar
    • 1 tablespoon honey
    • 4 hamburger buns, split and toasted
    • 8 cooked bacon strips
    • 1/2 cup french-fried onions
    • Optional: Lettuce leaves and sliced tomato
    Text Ingredients

    Directions

    1. In a large bowl, combine Worcestershire sauce, garlic, seasoned salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
    2. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer.
    3. Meanwhile, in a small bowl, combine mayonnaise, ketchup, vinegar and honey; spread over cut sides of buns. Top bun bottoms with bacon, burgers, french-fried onions and, if desired, lettuce and tomato. Replace tops.

    Nutrition Facts

    1 burger: 708 calories, 46g fat (16g saturated fat), 124mg cholesterol, 1277mg sodium, 33g carbohydrate (10g sugars, 1g fiber), 39g protein.

    ]]>         Powered-Up Molasses Cookies https://www.tasteofhome.com/recipes/powered-up-molasses-cookies/ Fri, 17 Jan 2025 20:32:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098952

    Ingredients

    • 2/3 cup plus 2 tablespoons sugar, divided
    • 1/4 cup sunflower oil
    • 1 large egg, room temperature
    • 1/4 cup molasses
    • 2 cups white whole wheat flour or whole wheat pastry flour
    • 2 teaspoons baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 3 tablespoons confectioners' sugar
    Text Ingredients

    Directions

    1. Preheat oven to 375°. In a large bowl, beat 2/3 cup sugar and sunflower oil until blended. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, cinnamon, salt, ginger and cloves; gradually beat into sugar mixture.
    2. Combine confectioners' sugar and remaining 2 Tbsp. sugar. Shape dough into 1-in. balls; roll in sugar mixture. Place 1 in. apart on greased baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Store in an airtight container.

    Nutrition Facts

    1 cookie: 110 calories, 3g fat (0 saturated fat), 8mg cholesterol, 158mg sodium, 19g carbohydrate (10g sugars, 2g fiber), 3g protein.

    ]]>         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.

    ]]>         Family-Favorite Caramelized Onions https://www.tasteofhome.com/recipes/family-favorite-caramelized-onions/ Fri, 17 Jan 2025 20:31:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098941

    Ingredients

    • 3 tablespoons butter
    • 1/3 cup packed brown sugar
    • 1 tablespoon lemon juice
    • 1/4 teaspoon pepper
    • 4 jars (15 ounces each) whole onions, drained
    Text Ingredients

    Directions

    1. In a large skillet over medium heat, melt butter; stir in brown sugar, lemon juice and pepper. Cook and stir until sugar is dissolved, 1-2 minutes. Add onions. Reduce heat to medium-low; cook until deep golden brown, 45-50 minutes, stirring occasionally.

    Nutrition Facts

    1/4 cup: 135 calories, 4g fat (3g saturated fat), 11mg cholesterol, 769mg sodium, 23g carbohydrate (18g sugars, 4g fiber), 1g protein.

    ]]>         Rich Seafood Chowder https://www.tasteofhome.com/recipes/rich-seafood-chowder/ Fri, 17 Jan 2025 20:31:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098939

    Ingredients

    • 2 tablespoons butter
    • 1 small onion, chopped
    • 1 celery rib, chopped
    • 1 medium carrot, shredded
    • 2 tablespoons all-purpose flour
    • 1/2 cup 2% milk
    • 3 cups seafood stock
    • 1 medium potato, peeled and diced
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
    • 2 cans (6-1/2 ounces each) chopped clams, drained
    • 2 cans (6 ounces each) lump crabmeat, drained
    • 1 package (8 ounces) cream cheese, cubed
    • Minced fresh parsley
    Text Ingredients

    Directions

    1. In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes.
    2. Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes.
    3. Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.

    Test Kitchen tips
  • Mix and match your favorite seafood in this chowder.

    • Nutrition Facts

    1 cup: 272 calories, 15g fat (8g saturated fat), 164mg cholesterol, 1076mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 24g protein.

    ]]>         Finnish Mulled Wine https://www.tasteofhome.com/recipes/finnish-mulled-wine/ Fri, 17 Jan 2025 20:31:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098937

    Ingredients

    • 2/3 cup vodka
    • 2/3 cup port wine
    • 15 whole cloves
    • 3 cinnamon sticks (3 inches)
    • 2 orange zest strips (1 to 3 inches)
    • 1 orange slice
    • 1 lemon zest strip (1 to 3 inches)
    • 1 lemon slice
    • 1 piece fresh gingerroot (about 2 inches), peeled and thinly sliced
    • 1 teaspoon cardamom pods
    • 3 cups dry red wine
    • 1 cup packed brown sugar
    • Blanched almonds and raisins, optional
    Text Ingredients

    Directions

    1. In a large bowl, combine the first 10 ingredients. Refrigerate, covered, overnight.
    2. Transfer to a large saucepan; stir in red wine and brown sugar. Bring just to a simmer (do not boil). Reduce heat; simmer gently, uncovered, until flavors are blended, about 30 minutes, stirring to dissolve sugar. Strain.
    3. Serve warm, over blanched almond and raisins if desired.

    Nutrition Facts

    2/3 cup: 339 calories, 0 fat (0 saturated fat), 0 cholesterol, 18mg sodium, 43g carbohydrate (38g sugars, 0 fiber), 0 protein.

    ]]>