How to Cook - Guides, Tutorials & Techniques | Taste Recipes

Keto Cheesecake

Val Goodrich — Fri, 14 Mar 2025 15:44:43 +0000

Ingredients

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

Directions

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

Nutrition Facts

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

Chicken Fajita Casserole

Sharon Lehman, RDN — Fri, 14 Mar 2025 14:13:08 +0000

Ingredients

1 tablespoon olive oil
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 medium onion, chopped
1-1/2 cups uncooked instant rice
1 can (10 ounces) diced tomatoes and green chiles
1-1/2 cups reduced-sodium chicken broth
3 tablespoons fajita seasoning mix
2 cups cubed cooked chicken breast
1 cup sour cream
2 cups shredded Mexican cheese blend, divided
Optional: Guacamole and tortilla chips

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Directions

Preheat oven to 375°. In a large oven-safe skillet, heat oil over medium heat. Add peppers and onion; cook until tender, 4-5 minutes. Stir in rice, diced tomatoes, broth and fajita seasoning. Simmer on low until rice is tender, 5-7 minutes. Stir in chicken, sour cream and 1 cup of cheese.
Cover; bake for 15 minutes. Uncover; sprinkle with remaining 1 cup cheese. Bake until cheese is bubbly and golden brown, 10-12 minutes. Serve with guacamole and tortilla chips, if desired.

Nutrition Facts

1 serving: 447 calories, 24g fat (11g saturated fat), 97mg cholesterol, 1086mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 26g protein.

Dulce de Leche Cake

Molly Allen — Thu, 13 Mar 2025 05:55:43 +0000

Ingredients

1/4 cup butter, softened
1/4 cup canola oil
1-1/2 cups sugar
2 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cups whole milk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 can (13.4 ounces) dulce de leche
1 teaspoon vanilla extract
1/8 teaspoon salt

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Directions

Preheat oven to 350°. Grease three 8-in. round baking pans, line with parchment.
In a small bowl, cream butter, oil and sugar until well blended. Add egg; beat well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Pour into prepared baking pans.
Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat cream cheese and butter on medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; add confectioners' sugar, dulce de leche, vanilla extract and salt. Beat until creamy, 2-3 minutes.
Place 1 cake layer on a serving plate. Spread half of the frosting on top of 2 cakes; stack to make a layer cake. Spread remaining frosting on top and sides of cake. Slice and serve.

Nutrition Facts

1 piece: 442 calories, 18g fat (9g saturated fat), 63mg cholesterol, 368mg sodium, 65g carbohydrate (53g sugars, 0 fiber), 6g protein.

BLTs

Val Goodrich — Mon, 10 Mar 2025 15:53:53 +0000

Ingredients

8 bacon strips
8 slices white bread, toasted
1/3 cup mayonnaise
2 medium tomatoes, sliced 1/2-in. thick
1/4 teaspoon salt
1/4 teaspoon pepper
4 large lettuce leaves

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Directions

Heat a large skillet to medium. Add bacon strips; cook 3-4 minutes per side or until crispy. Remove to a paper towel-lined plate; set aside to slightly cool.
Spread mayonnaise on one side of each slice of bread. Line bacon and tomatoes on half of the slices; sprinkle with salt and pepper. Top with lettuce leaves. Place other half of bread slices, mayonnaise side down, to make a sandwich. Serve immediately.

Nutrition Facts

1 sandwich: 371 calories, 22g fat (4g saturated fat), 23mg cholesterol, 826mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 12g protein.

Vegan Red Beans and Rice

Julie Laing — Sat, 08 Mar 2025 05:54:01 +0000

Ingredients

1 pound dried red beans
2 tablespoons olive oil
1 medium onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 tablespoons tomato paste
4 garlic cloves, minced
1-1/2 teaspoons Cajun seasoning
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried thyme
6 cups vegetable broth
2 bay leaves
6 to 8 cups hot cooked rice
Hot pepper sauce
Thinly sliced green onions

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Directions

Rinse and sort beans; soak according to package directions.
In a large Dutch oven, heat oil over medium heat. Stir in onion, bell pepper and celery; cook until tender, 4-5 minutes. Stir in tomato paste, garlic, Cajun seasoning, salt, paprika and thyme; cook one minute longer. Add beans, broth and bay leaves; bring to a boil.
Reduce to a gentle simmer; cover. Cook until beans are tender, 2 to 2-1/2 hours, stirring occasionally. Discard bay leaves.
Serve red beans and sauce over hot cooked rice; garnish with hot sauce and green onions as desired.

Nutrition Facts

1 serving: 151 calories, 4g fat (1g saturated fat), 0 cholesterol, 921mg sodium, 42g carbohydrate (4g sugars, 26g fiber), 14g protein.

Torta Pasqualina

Anna Francese Gass, Val Goodrich — Fri, 07 Mar 2025 16:07:07 +0000

Ingredients

3 cups all-purpose flour
1 cup cold butter, cubed
1 tablespoon sugar
1 teaspoon kosher salt
5 to 6 tablespoons ice water
FILLING:
3 large eggs, beaten, divided
1-3/4 cups whole-milk ricotta cheese
2 pounds frozen chopped spinach, thawed and squeezed dry
1/3 cup grated Parmigiano Reggiano cheese
1/3 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon coarsely ground pepper
5 hard-boiled large eggs
1 tablespoon water

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Directions

Place flour and butter in a food processor; pulse until butter is the size of peas. Add sugar and salt; pulse to combine. While pulsing, gradually add ice water, 1 tablespoon at a time, until dough holds together when pressed. Divide dough into two-thirds- and one-third-sized pieces. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
Preheat oven to 350°. On a lightly floured surface, roll larger piece of dough to a 12-in. circle; line bottom and press up side of a greased 9-in. springform pan or deep dish pie pan.
Reserve 2 tablespoons beaten egg for egg wash. Place remaining egg in a large bowl with ricotta; beat until smooth. Stir in spinach, parmesan, oil, salt and pepper. Spoon into crust. Place the hard-boiled eggs in an evenly spaced circle, pressing them down into the spinach filling. Roll remaining dough to an 11-in. circle. Place over filling. Trim and seal edge. Cut five slits in top.
In a small bowl, whisk remaining egg and 1 tablespoon water; brush over crust.
Bake until crust is golden brown and a knife inserted in center comes out clean, about 1 hour. Serve warm or at room temperature.

Nutrition Facts

1 piece: 661 calories, 44g fat (22g saturated fat), 272mg cholesterol, 939mg sodium, 46g carbohydrate (6g sugars, 5g fiber), 23g protein.

Chopped Cheese

Melissa Gaman — Fri, 07 Mar 2025 06:58:17 +0000

Ingredients

4 hoagie buns
1/4 cup mayonnaise
2 teaspoons canola oil
1/2 medium onion, chopped
1 pound ground beef
3/4 teaspoon salt
1/2 teaspoon pepper
8 slices American cheese
2 tablespoons ketchup
2 tablespoons yellow mustard
1 medium tomato, thinly sliced
1-1/2 cups shredded iceberg lettuce

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Directions

Heat a large cast-iron skillet over medium heat. Slice hoagie rolls in half; dry toast each half until lightly browned. Spread each half with mayonnaise; set aside.
Heat oil in the skillet; add onion. Cook until tender, 3-4 minutes. Add ground beef; spread into a layer (do not break up into small pieces); sprinkle with salt and pepper. Cook until beef is browned, 3-4 minutes; flip and cook until browned, 3-4 minutes longer. Use the spatula to chop the patty into small pieces. Divide the meat mixture into 4 quarters. Place slices of American cheese in a layer on top of each ground beef quarter; let melt 1-2 minutes. Transfer each quarter to a toasted hoagie bun. Top with ketchup, mustard, tomato slices and shredded lettuce.

Nutrition Facts

1 sandwich: 669 calories, 39g fat (14g saturated fat), 105mg cholesterol, 1543mg sodium, 41g carbohydrate (10g sugars, 2g fiber), 36g protein.

Air-Fryer Twice-Baked Potatoes

Kate McKiernan — Fri, 07 Mar 2025 05:54:38 +0000

Ingredients

2 large potatoes, baked
1/4 cup butter, softened
1/3 cup 2% milk
2 tablespoons crumbled cooked bacon
2 tablespoons finely chopped onion
2 teaspoons minced chives
1/4 teaspoon each salt and pepper
1 cup shredded cheddar cheese, divided
Optional: Crumbled cooked bacon, sour cream, chives, paprika

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Directions

Preheat air-fryer to 370°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1/2 cup cheese.
Spoon into potato shells. Cook for 5 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until cheese is golden brown, about 5 minutes longer. If desired, top with additional bacon and chives, dollops of sour cream and a sprinkle of paprika.

Nutrition Facts

1 twice baked potato half: 383 calories, 22g fat (13g saturated fat), 63mg cholesterol, 509mg sodium, 35g carbohydrate (3g sugars, 4g fiber), 13g protein.

Black and White Cookies

Melissa Gaman — Fri, 07 Mar 2025 05:54:08 +0000

Ingredients

1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
2/3 cup sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1/3 cup sour cream
ICING:
2 cups confectioners' sugar
1 tablespoon whole milk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
3 tablespoons Dutch-processed cocoa

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Directions

Preheat oven to 350°. In a large bowl, whisk together flour, baking powder, baking soda and salt. In another large bowl, cream butter and sugar on high until light and fluffy, 5-7 minutes. Add egg and vanilla; mix until well combined, 1-2 minutes. Alternate adding dry ingredients and sour cream, until blended, 1-2 minutes longer.
Drop 1/4 cup scoops of cookie dough on parchment-lined baking sheets, at least 3 inches apart. Bake until edges are set, 12-14 minutes. Remove from oven. Cool on pans 5 minutes; transfer to wire racks to cool completely.
In a small bowl, whisk together confectioners' sugar, milk, corn syrup and vanilla extract until smooth, 1-2 minutes. Divide in half between two small bowls. Add cocoa powder to one bowl, stir until smooth. Flip cookies so flat side is up. Use a small spatula spread plain icing over half the cookie, leveling off excess. Let stand until icing is set. Repeat with chocolate icing. Let sit until icing is set.

Nutrition Facts

1 cookie: 287 calories, 10g fat (6g saturated fat), 41mg cholesterol, 242mg sodium, 47g carbohydrate (33g sugars, 2g fiber), 3g protein.

Gluten-Free Angel Food Cake

Val Goodrich — Thu, 06 Mar 2025 19:36:41 +0000

Ingredients

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

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Directions

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

Nutrition Facts

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

Graham Cracker Cake

Kelsey Dimberg — Thu, 06 Mar 2025 05:57:25 +0000

Ingredients

1/3 cup canola oil
1/4 cup sugar
3 tablespoons packed brown sugar
2 large eggs, room temperature
1/3 cup sour cream
1 teaspoon vanilla extract
1 cup graham cracker crumbs
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup heavy whipping cream
1-1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon

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Directions

Preheat oven to 350°. In a large bowl, beat oil, sugar and brown sugar on medium speed until fluffy, 2-3 minutes. Add eggs, one at a time, until combined. Beat in sour cream and vanilla extract.
In a small bowl, combine graham cracker crumbs, flour, baking powder, cinnamon and salt. Gradually add to the creamed mixture, mixing well. Pour batter into a parchment-lined 8-in. square baking pan. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Transfer to a wire rack; let cool completely.
In a large bowl, beat cream cheese on medium speed until smooth, 3-4 minutes. Beat in confectioners' sugar on low speed until combined. Beat in cream and vanilla extract on medium-high speed, 3-4 minutes.
Spread frosting evenly on top. Cut into squares; serve.

Nutrition Facts

1 piece: 369 calories, 26g fat (10g saturated fat), 88mg cholesterol, 273mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 5g protein.

Sourdough Pancakes

Julie Laing — Wed, 05 Mar 2025 17:53:51 +0000

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sourdough discard
1 large egg, room temperature
1 cup 2% milk
2 tablespoons butter, melted
Maple syrup

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Directions

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another large bowl, whisk together sourdough discard, milk, egg and melted butter until combined. Add wet ingredients to dry ingredients; stir together until just incorporated. Let sit 15 minutes.
Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with maple syrup, if desired.

Nutrition Facts

3 pancakes: 239 calories, 8g fat (5g saturated fat), 67mg cholesterol, 638mg sodium, 34g carbohydrate (9g sugars, 1g fiber), 7g protein.

Green Velvet Cupcakes

Lauren Habermehl — Sat, 01 Mar 2025 01:41:26 +0000

Ingredients

CUPCAKES:
1/4 cup brewed coffee, cooled
2 tablespoons baking cocoa
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup unsalted butter, softened
1/4 cup canola oil
1 large egg, room temperature
1/2 cup buttermilk
2 tablespoons green food coloring
1 teaspoon vanilla extract
FROSTING:
1/2 cup (1 stick) unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3-1/2 cups confectioners' sugar
Sprinkles or edible decorations, optional

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Directions

Preheat oven to 350°. Line a 12-cup muffin pan with paper liners.
In a small glass measuring cup, whisk together brewed coffee and cocoa powder until combined; set aside. In a large mixing bowl, whisk together flour, baking powder, baking soda and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream sugar and butter for 3-4 minutes or until smooth and creamy. Add oil; beat vigorously for 2 minutes or until pale in color. Add egg, buttermilk, food coloring and vanilla extract; beat another 1-2 minutes or until evenly combined. Gradually add dry ingredients to the creamed mixture, stirring after each addition until no dry patches remain. Stir in coffee/cocoa powder mixture until smooth.
Fill each muffin cup about two-thirds full with batter. Tap the pan gently on the counter to release any air bubbles. Bake 18-20 minutes or until a toothpick inserted into the center comes out clean; let cool 5 minutes. Remove cupcakes from the muffin tin; transfer to a wire rack to cool completely.
In a clean stand mixer bowl fitted with the paddle attachment, beat butter and cream cheese 3-4 minutes or until smooth and fluffy. Add vanilla extract and salt; beat another 30 seconds to combine. With the mixer on low speed, gradually add confectioners' sugar; continue to mix until completely combined.
Fill a pastry bag fitted with a large star or round tip with the prepared frosting. Pipe a generous swirl of frosting on top of each cooled cupcake. Decorate with sprinkles and edible decorations, if desired.

Nutrition Facts

1 cupcake: 482 calories, 23g fat (12g saturated fat), 66mg cholesterol, 377mg sodium, 66g carbohydrate (52g sugars, 1g fiber), 4g protein.

Sephardic Charoset

Risa Lichtman — Mon, 03 Mar 2025 05:53:35 +0000

Ingredients

1-1/2 cups raisins
1 cup pitted dates
1/2 cup dried apricots
4 cups hot water
3/4 cup unblanched almonds
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup dry red wine or grape juice
Matzo crackers, optional

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Directions

In a large bowl, cover raisins, dates and apricots with hot water. Let sit until soft, about 20 minutes.
Place almonds into a food processor or high-powered blender. Pulse for 30 seconds. Drain fruit; add to almonds along with cinnamon, cloves and salt.
Continue processing while gradually adding enough wine in a steady stream to reach desired consistency.
Serve immediately with matzo crackers.

Nutrition Facts

1/2 cup: 233 calories, 7g fat (1g saturated fat), 0 cholesterol, 81mg sodium, 39g carbohydrate (29g sugars, 4g fiber), 4g protein.

Sheet Pan Pancakes

Val Goodrich — Fri, 28 Feb 2025 23:40:53 +0000

Ingredients

PANCAKES:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1-1/2 cups 2% milk
2 large eggs, room temperature
1/4 cup butter, melted
2 teaspoons vanilla extract
TOPPINGS:
1/4 cup miniature semisweet chocolate chips
1/2 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/4 cup creamy peanut butter
3 tablespoons seedless strawberry jam
Maple syrup

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Directions

Preheat oven to 425°. In a large bowl, whisk together flour, sugar, baking powder and salt. Whisk in milk, eggs, melted butter and vanilla extract until just combined. Let sit 5-10 minutes.
Pour pancake batter into greased 13x9-in. baking pan or baking sheet with 1-in. edge; spread into an even layer. Divide batter into 4 quarters for toppings; on one quarter, sprinkle chocolate chips; on another quarter, sprinkle sliced strawberries; on another quarter sprinkle blueberries.
Place peanut butter in a small microwave-safe dish. Microwave 15-30 seconds or until runny. Drizzle peanut butter over last quarter; dollop with fruit jam. Use a knife to swirl peanut butter and jam around.
Bake until pancakes are golden brown and puffed, 18-22 minutes. Cool slightly; cut into squares. Serve with maple syrup.

Nutrition Facts

1 piece: 334 calories, 14g fat (6g saturated fat), 65mg cholesterol, 448mg sodium, 45g carbohydrate (18g sugars, 2g fiber), 9g protein.

Homemade Peeps

Kristina Vänni — Fri, 28 Feb 2025 22:01:09 +0000

Ingredients

1-3/4 cups sugar, divided
2 to 3 drops food coloring
3/4 cup cold water, divided
2 packets unflavored gelatin
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 tablespoon miniature semisweet chocolate chips

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Directions

In a plastic zip top bag, add 1 cup granulated sugar and food coloring; shake and massage the bag to color the sugar. Pour into a rimmed dish; set aside.
In the bowl of a stand mixer, combine 1/2 cup cold water and gelatin packets; set aside. In a medium pot, combine remaining 1/4 cup water, remaining ¾ cup sugar and corn syrup. Heat mixture over medium heat until it reaches 240°. Immediately remove from the heat. Turn mixer on low; drizzle sugar mixture in a slow and steady stream down the side of the bowl. Increase speed to high; mix 10-12 minutes, until lukewarm and fluffy. Add vanilla extract; mix until combined.
While mixing, prepare a piping bag fitted with a large circle tip. Immediately transfer Peeps mixture into the piping bag. Pipe the mixture into the shape of a chick in the colored sugar dish. Working quickly, make rows of 5 chicks each, with the side of each chick touching. Once the rows of chicks are formed, gently coat with the remaining sanding sugar from the dish.
To give them faces, place the mini chocolate chips in a small, microwave-safe bowl. Heat in 15 second increments, stirring each time, until melted. Using a toothpick, dip one end into the melted chocolate; dab 2 eyes on the head of each chick. Allow peeps to cool and dry completely; store in an airtight container.

Over-Easy Eggs

Val Goodrich — Fri, 28 Feb 2025 14:01:38 +0000

Ingredients

1 tablespoon butter
4 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper

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Directions

Heat butter in a large skillet over medium heat. Crack eggs into the skillet; season with salt and pepper. Cook 2-3 minutes or until whites are set. Flip; cook 30-60 seconds or until whites are fully set and yolks are still runny. Serve hot.

Nutrition Facts

1 egg: 97 calories, 8g fat (3g saturated fat), 194mg cholesterol, 241mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 6g protein.

Alabama Chicken Stew

Kim Wehby — Tue, 04 Mar 2025 06:53:24 +0000

Ingredients

STOCK:
1 (4 pounds) whole chicken, neck and gizzards removed
1 medium sweet onion, quartered
2 large carrots, cut into chunks
2 celery ribs, cut into chunks
3 garlic cloves, unpeeled, crushed
8 cups cold water
STEW:
3 medium potatoes, peeled and cut into 1/2-in. chunks
1 medium sweet onion, chopped
2 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 bag (10 ounces) frozen corn (about 1-3/4 cups)
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 teaspoon pepper
Hot pepper sauce, for serving

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Directions

To make stock, place whole chicken, onion, carrot, celery, and garlic in a 6- or 8-qt. electric pressure cooker. Add water to cover, ensuring not to fill past the fill line on the cooker insert (about three-quarters full). Set toggle to sealed; select manual high pressure. Set cook time to 45 minutes. Once cook time finishes, let pressure release naturally for 10 minutes; quick-release remaining pressure.
To make the stew, strain stock into a large stockpot. Transfer chicken to a cutting board; discard remaining strained solids (if desired, remove the fat from the top of the stock using a fat separator; discard). Set aside to cool.
Add potatoes, onion, and garlic to the stockpot; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 20-25 minutes.
Once chicken is cool enough to handle, remove meat from the carcass, breaking it into large chunks; discard skin and bones.
Add chicken meat, crushed tomatoes, corn, Worcestershire, salt, and pepper to the stockpot. Return to a simmer over high heat. Reduce heat to medium; simmer, stirring vigorously every 5 minutes or so, until the mixture reduces slightly and chicken chunks become a shredded texture, about 30 minutes.

Nutrition Facts

1 serving: 399 calories, 13g fat (4g saturated fat), 72mg cholesterol, 722mg sodium, 44g carbohydrate (8g sugars, 5g fiber), 28g protein.

Cake Pops

Amanda Tarlton, Lisa Kaminski, Val Goodrich — Thu, 27 Feb 2025 19:23:46 +0000

Ingredients

1 package (15-1/4 ounces) vanilla cake mix
3 tablespoons butter, softened
1-1/2 cups confectioners' sugar
3 tablespoons whole milk
1/2 teaspoon vanilla extract
30 cake pop sticks
2 cups white candy coating disks
Sprinkles, for topping

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Directions

Prepare cake according to package directions. Transfer to a wire rack; cool completely.
In a large bowl, beat butter at medium speed until smooth, 2-3 minutes. Reduce mixer speed to medium-low; slowly add confectioners' sugar, milk and vanilla extract. Increase mixer speed to medium-high; beat until fluffy, 2-3 more minutes. Crumble the cooled cake into the bowl with the frosting. Beat on low speed until combined, 2-3 minutes. Scoop tablespoonfuls of cake mixture; form into smooth balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Roll, sprinkle or drizzle with toppings of your choice. Insert cake pops into a foam block to stand. Let stand until set.

Nutrition Facts

1 cake pop: 187 calories, 9g fat (5g saturated fat), 22mg cholesterol, 132mg sodium, 26g carbohydrate (21g sugars, 0 fiber), 1g protein.

Yogurt Cake

Lauren Habermehl — Thu, 27 Feb 2025 06:55:58 +0000

Ingredients

1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/3 cup canola or olive oil
3 large eggs, room temperature
1 cup plain Greek yogurt
1-1/2 teaspoons vanilla extract
Whipped cream and fresh mixed berries, for topping

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Directions

Preheat oven to 350°. In a small bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, beat together sugar and oil until smooth, 2-3 minutes. Add eggs, one at a time until incorporated. Stir in yogurt and vanilla extract. Gradually add dry ingredients into yogurt mixture until just combined.
Pour batter into a greased a 9-in. round baking pan. Bake until a toothpick inserted in center of cake comes out clean. 30-35 minutes. Cool completely on a wire rack.
Garnish with whipped cream and fresh berries, if desired.

Nutrition Facts

1 slice: 202 calories, 9g fat (2g saturated fat), 52mg cholesterol, 261mg sodium, 26g carbohydrate (14g sugars, 0 fiber), 4g protein.

Cottontail Margaritas

Nancy Mock — Thu, 27 Feb 2025 06:53:21 +0000

Ingredients

2 tablespoons marshmallow creme
2 tablespoons sweetened shredded coconut
Ice cubes
1/3 cup cream of coconut
4 ounces silver tequila
2 ounces lime juice
1 tablespoon agave nectar
1 ounce triple sec
1 teaspoon vanilla extract
2 4-in. cocktail skewers
2 Peeps rabbits

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Directions

Spread a thin layer of marshmallow creme on a small plate. Fill another small plate with shredded coconut. Roll the rims of two margarita glasses in the marshmallow creme, then into the shredded coconut until coated. Add ice cubes to each glass; set aside.
Pour cream of coconut, tequila, lime juice, agave syrup, triple sec, vanilla extract and ice cubes into a cocktail shaker. Shake well 12-15 seconds or until thoroughly chilled.
Strain mixture into the prepared glasses. Add a few additional ice cubes to each glass, if needed.
Thread a cocktail pick through the top and bottom of each Peeps rabbit; place one on top of each glass. Serve immediately.

Nutrition Facts

1 margarita: 446 calories, 9g fat (7g saturated fat), 0 cholesterol, 48mg sodium, 54g carbohydrate (48g sugars, 0 fiber), 0 protein.

Fondant Potatoes

Nancy Mock — Thu, 27 Feb 2025 06:53:01 +0000

Ingredients

3 tablespoons canola oil
3 tablespoons butter, melted
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 pounds Yukon Gold potatoes, peeled, sliced 1-in. thick
1-1/2 cups chicken stock
1 tablespoon lemon juice
6 garlic cloves, smashed
2 tablespoons minced fresh rosemary

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Directions

Preheat oven to 450°. Whisk oil, melted butter, salt and pepper together in a large bowl. Add sliced potatoes; gently toss to coat.
Arrange potatoes on a greased 15x10x1-in. baking sheet, leaving space between each. Drizzle remaining oil mixture on top of potatoes. Roast 20 minutes. Use a spatula or tongs to flip potato slices; roast an additional 15 minutes.
Remove baking sheet from the oven; pour chicken stock and lemon juice into the bottom of the pan. Scatter smashed garlic cloves throughout the liquid. Sprinkle rosemary over the top. Return to the oven; roast an additional 15-20 minutes or until potatoes are fork-tender and most of the cooking liquid is absorbed.
Transfer potatoes to a serving dish. Drizzle cooking liquid over the top. Serve hot.

Nutrition Facts

1 serving: 259 calories, 13g fat (4g saturated fat), 15mg cholesterol, 782mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 5g protein.

Devil’s Food Cake

Val Goodrich — Wed, 26 Feb 2025 15:49:18 +0000

Ingredients

1/2 cup butter, softened
1/2 cup canola oil
1 cup packed brown sugar
1 cup sugar
3 large eggs, room temperature, lightly beaten
1-1/2 teaspoons vanilla extract
1/2 cup sour cream
2-1/3 cups all-purpose flour
3/4 cup Dutch-processed cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup brewed coffee
FROSTING:
2 cups butter, softened
3-1/2 cups confectioners' sugar
1/2 cup Dutch-processed cocoa
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
1/3 cup whole milk

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Directions

Preheat oven to 350°. Grease and flour two 9-in. round baking pans.
In a large bowl, cream butter, oil, brown sugar and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and sour cream. In another bowl, whisk flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with coffee, beating well after each addition.
Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar and cocoa until smooth. Add vanilla and salt. Add milk; beat until light and fluffy, about 5 minutes. Spread buttercream between layers and over top and sides of cake.

Nutrition Facts

1 slice: 682 calories, 42g fat (23g saturated fat), 117mg cholesterol, 544mg sodium, 76g carbohydrate (52g sugars, 8g fiber), 8g protein.

Pancake in a Mug

Nancy Mock — Wed, 26 Feb 2025 06:52:58 +0000

Ingredients

2 teaspoons butter
1 tablespoon sugar
3/4 teaspoon vanilla extract
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
Pinch salt
1/4 cup whole milk
Maple syrup, berries, whipped cream, for topping

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Directions

Place butter in a microwave-safe coffee mug. Microwave 30-60 seconds or until melted. Add sugar and vanilla extract; stir to combine. Add flour, baking powder, cinnamon and salt; stir to combine. Pour in milk; use a fork to stir vigorously into a mostly smooth batter with a few visible lumps.
Microwave on high power 2 1/2 to 3 minutes or until pancake is fully cooked. A knife inserted into the center and around the edges of the pancake should come out clean.
Add desired toppings; enjoy while hot.

Nutrition Facts

1 mug pancake: 316 calories, 10g fat (6g saturated fat), 26mg cholesterol, 475mg sodium, 48g carbohydrate (16g sugars, 1g fiber), 6g protein.

Steel-Cut Oats

Sharon Lehman, RDN — Tue, 25 Feb 2025 14:23:19 +0000

Ingredients

4 cups water
1/4 cup 2% milk
1 cup steel-cut oats
1/4 teaspoon salt
Optional: Chopped apples, maple syrup and ground cinnamon

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Directions

Combine water and milk in a large saucepan. Bring to a simmer over medium-high heat; stir in oats and salt. Reduce heat to medium-low. Cook, uncovered, 25-30 minutes or until oats are tender, stirring occasionally. Remove from heat; let stand 3-4 minutes or until thickened. Serve hot and top with apples, maple syrup and cinnamon if desired.

Nutrition Facts

1 serving: 158 calories, 3g fat (1g saturated fat), 1mg cholesterol, 155mg sodium, 28g carbohydrate (2g sugars, 4g fiber), 6g protein.

Blueberry Gin and Tonic

Susan Bronson — Mon, 24 Feb 2025 23:52:05 +0000

Ingredients

BLUEBERRY SIMPLE SYRUP:
1/2 cup water
1/2 cup sugar
1 cup fresh blueberries
COCKTAIL:
Ice cubes
2 ounces gin
1/2 ounce lime juice
1 ounce blueberry simple syrup
4 ounces tonic water
Garnishes: blueberries, lime wedge, fresh mint sprig

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Directions

To make blueberry simple syrup, combine water, sugar and blueberries in a small saucepan. Bring to a gentle boil over medium heat; reduce heat to low. Simmer, uncovered, for 10 minutes. Remove saucepan from heat; allow to sit, covered, at least 45 minutes. Strain through a fine-mesh sieve into a glass container, pressing down on the solids to extract as much juice as possible. Discard solids. Cover; chill until ready to use.
To make the cocktail, fill a highball glass with ice. Add gin, lime juice and 1 ounce blueberry simple syrup; stir to combine. Top with tonic water; stir once more. Garnish with fresh blueberries, lime wedge and sprig of fresh mint. Reserve remaining blueberry simple syrup for later use.

Nutrition Facts

1 cocktail: 359 calories, 0 fat (0 saturated fat), 0 cholesterol, 19mg sodium, 60g carbohydrate (57g sugars, 0 fiber), 0 protein.

Vanilla Bean Cheesecake

Val Goodrich — Sun, 23 Feb 2025 18:47:39 +0000

Ingredients

45 vanilla wafers, crushed into crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 large eggs, room temperature
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract
2 vanilla beans, scraped

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Directions

Preheat oven to 300°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil.
In a large bowl, combine cookie crumbs, sugar and melted butter. Press crumbs into the bottom of the pan and about 1 inch up the sides. Bake until lightly browned, 8-10 minutes. Let cool.
In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in cream, vanilla and vanilla beans until smooth and fluffy, 1-2 minutes. Pour filling into cooled crust.
Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until cheesecake is slightly jiggly in the center. Let cool at room temperature, up to 1 hour. Cover; refrigerate at least 6 hours or overnight.
Remove sides of springform pan. Slice and serve.

Nutrition Facts

1 slice: 349 calories, 24g fat (12g saturated fat), 92mg cholesterol, 252mg sodium, 31g carbohydrate (23g sugars, 0 fiber), 5g protein.

Ding Dong Cake

Lauren Habermehl — Fri, 21 Feb 2025 05:53:48 +0000

Ingredients

CAKE:
3/4 cup butter, softened
1-1/2 cups sugar
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk
3/4 cup sour cream
2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
ERMINE FROSTING:
1/2 cup all-purpose flour
2-1/2 cups whole milk
1-3/4 cups confectioners' sugar
1/2 teaspoon salt
1-3/4 cups butter, softened
1-1/2 teaspoons vanilla extract
GANACHE:
16 ounces semisweet chocolate, chopped
1/2 cup butter, cubed
1-1/2 cups heavy whipping cream

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Directions

Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round cake pans with parchment; grease paper.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine buttermilk and sour cream. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Pour into prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
For frosting, in a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 10-12 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold.
In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy.
For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened mixture achieves spreading consistency.
Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread 1/3 frosting on top of each layer; stack to make a layer cake, ending with a cake layer. Spread ganache over top and sides of cake.

Nutrition Facts

1 piece: 807 calories, 57g fat (35g saturated fat), 141mg cholesterol, 524mg sodium, 69g carbohydrate (48g sugars, 3g fiber), 8g protein.

Cinnamon Roll Monkey Bread

Risa Lichtman — Wed, 19 Feb 2025 06:53:16 +0000

Ingredients

1/2 cup packed brown sugar
1/2 cup sugar
1/2 cup butter, melted
1 tablespoon ground cinnamon
2 cans (17-1/2 ounces each) large refrigerated cinnamon rolls with cream cheese icing, quartered

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Directions

Preheat oven to 350°. Place butter in a small bowl. In a separate small bowl, stir together brown sugar, sugar and cinnamon. Dip each piece of cinnamon roll into butter, then roll in sugar cinnamon mixture. Stack pieces in a greased 10-in. fluted tube pan.
Bake until edges are golden brown, 35-40 minutes. Let cool 10 minutes; invert onto serving platter. Place icing packages in a small bowl of hot water for 5 minutes. Drizzle icing over warm monkey bread. Serve immediately.

Nutrition Facts

1 serving: 396 calories, 15g fat (7g saturated fat), 20mg cholesterol, 606mg sodium, 63g carbohydrate (37g sugars, 1g fiber), 3g protein.

Cacao Powder Hot Chocolate

Sharon Lehman, RDN — Mon, 17 Feb 2025 22:23:54 +0000

Ingredients

1-1/2 cups 2% milk
2 tablespoons raw cacao powder
3 tablespoons maple syrup or honey
1 teaspoon vanilla extract
Miniature marshmallows, optional

Text Ingredients

Directions

In a small saucepan, heat milk and cacao powder over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat; stir in honey or maple syrup and vanilla extract until smooth. Pour into 2 mugs. If desired, garnish with marshmallows.

Nutrition Facts

1 serving: 208 calories, 4g fat (2g saturated fat), 15mg cholesterol, 87mg sodium, 38g carbohydrate (35g sugars, 1g fiber), 7g protein.