Recipe Contests - Prizes & More | Taste of Home https://www.tasteofhome.com/contests/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 16 Aug 2024 19:43:59 +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 Recipe Contests - Prizes & More | Taste of Home https://www.tasteofhome.com/contests/ 32 32 Thai Red Chicken Curry https://www.tasteofhome.com/recipes/thai-red-chicken-curry/ Fri, 02 Aug 2024 21:55:30 +0000 http://origin-www.tasteofhome.com/recipes/thai-red-chicken-curry/
I recreated a favorite red curry chicken dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. —Mary Shenk, DeKalb, Illinois
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Ingredients

  • 1 can (13.66 ounces) coconut milk
  • 1/3 cup chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon red curry paste
  • 2 cups frozen stir-fry vegetable blend
  • 3 cups cubed cooked chicken breast
  • Cooked jasmine rice
  • Minced fresh cilantro, optional
Text Ingredients

Directions

  1. Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes.
  2. Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly.
  3. Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.
Red Curry with Chicken Tips

Can you use curry power instead of red curry paste?

Although they both have the word curry in their name, substituting yellow curry powder for the curry paste would significantly change the way this dish tastes. Red curry paste is used in Thai recipes and it’s made from a blend of red chile peppers with aromatic ingredients like garlic, ginger and lemongrass. Curry powder, on the other hand, is a blend of Indian spices like turmeric, cumin and coriander. Using it would reduce the dish’s spice level, and it would not have the same flavor profile.

How can you replace fish sauce?

It’s difficult to replace fish sauce, a product made from salted, fermented anchovies. It gives this Thai red curry an umami-forward, slightly funky flavor that’s hard to replicate. You could substitute soy sauce or anchovy paste in a pinch, but the dish won’t taste quite the same.

How long will leftover red curry with chicken last?

Store red chicken curry in an airtight container in the refrigerator. It should last for three to four days.

Can you freeze red curry with chicken?

Freeze red curry with chicken in individual servings in freezer-safe bags. Freeze the bags flat and stack them once the dish is fully frozen. Frozen red chicken curry should last about three months in the freezer before the quality begins to degrade.

— Lindsay Mattison , Taste of Home Contributing Writer
]]> Presenting the Winners from Our Pumpkin Mashups Recipe Contest https://www.tasteofhome.com/collection/pumpkin-mashups-contest-winners/ Fri, 02 Aug 2024 14:01:32 +0000 https://www.tasteofhome.com/?post_type=listicle&p=2023630 Home cooks rose to the challenge and submitted squash recipes that push the envelope. From pumpkin to butternut squash, these recipes showcase comforting classics with an autumnal twist.

The post Presenting the Winners from Our Pumpkin Mashups Recipe Contest appeared first on Taste of Home.

]]> Chai Butternut Squash Pancakes Exps Rc22 260078 Dr 08 02 1b

Grand Prize: Chai Butternut Squash Pancakes

Hot or cold, chai tea is my absolute favorite drink. I wanted to enjoy the spicy chai flavor in a different way, and thats when the idea for these pancakes was born. Serve with your choice of syrup; I enjoy them with some added roasted walnuts. Corinna Nguyen, Hutto, Texas
Go to Recipe

Check out our contest page to find our current contest and submit your own recipe for consideration!

The post Presenting the Winners from Our Pumpkin Mashups Recipe Contest appeared first on Taste of Home.

]]> Salmon Salad Sandwich https://www.tasteofhome.com/recipes/salmon-salad-sandwiches/ Mon, 29 Jul 2024 19:39:43 +0000 http://origin-www.tasteofhome.com/recipes/salmon-salad-sandwiches/
Salmon salad sandwiches are perfect to pack in lunchboxes when your kids can’t face another boring sandwich. We love salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch. —Yvonne Shust, Shoal Lake, Manitoba
Total Time

Prep/Total Time: 10 min.

Makes

2 servings

Ingredients

  • 3 ounces cream cheese, softened
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon dill weed
  • 1/4 to 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (6 ounces) pink salmon, drained, bones and skin removed
  • 1/2 cup shredded carrot
  • 1/2 cup chopped celery
  • Lettuce leaves
  • 2 whole wheat buns, split
  • Sliced tomatoes
Text Ingredients

Directions

  1. In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt to taste and pepper until smooth. Add the salmon, carrot and celery; mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.
Salmon Salad Sandwiches Tips

Can you use fresh salmon in this salmon salad recipe?

This salmon salad recipe can be made with fresh salmon or prepared as a canned salmon recipe. When using fresh salmon, cook the fillet according to the directions from your favorite salmon recipe. Leftover salmon also works really well, too.

How do you store salmon salad for sandwiches?

Like other cold sandwich recipes, the salmon salad component can be made ahead of time. Store the salad in an airtight container in the refrigerator, where it is good for 3 to 4 days. When you’re ready to make the sandwiches, place the salad on the bun with the lettuce and sliced tomato.

What goes with salmon salad sandwiches?

Salmon salad tastes fantastic on a whole wheat bun, but feel free to vary your bread choices. A white or brioche bun works just as well as whole wheat. You could also skip the bun altogether and use slices of sourdough or rye bread in its place. We love pairing salmon salad sandwiches with crispy kettle chips, but they're also really good with a peppery arugula salad.

—Lindsay Mattison, Taste of Home Contributing Writer

Nutrition Facts

1 sandwich: 463 calories, 29g fat (12g saturated fat), 87mg cholesterol, 1158mg sodium, 28g carbohydrate (5g sugars, 5g fiber), 25g protein.

]]> Lemon Blueberry Tart https://www.tasteofhome.com/recipes/lemon-blueberry-tart/ Mon, 29 Jul 2024 18:36:27 +0000 http://origin-www.tasteofhome.com/recipes/lemon-blueberry-tart/
You'll love this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. —Erin Chilcoat, Somerset, New Jersey
Total Time

Prep: 40 min. + chilling Bake: 15 min. + chilling

Makes

12 servings

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1 large egg yolk
  • 2 tablespoons cold water
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup lemon juice
  • 4 large egg yolks
  • 4 teaspoons grated lemon zest
  • Dash salt
  • TOPPING:
  • 2 cups fresh blueberries
  • 1/2 cup blueberry spreadable fruit
Text Ingredients

Directions

  1. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes.
  2. On a floured surface, roll dough into an 11-in. circle. Transfer to a greased 9-in. fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a baking sheet.
  3. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer.
  4. In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack.
  5. For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cool for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled.

Nutrition Facts

1 piece: 308 calories, 12g fat (7g saturated fat), 117mg cholesterol, 161mg sodium, 45g carbohydrate (32g sugars, 1g fiber), 5g protein.

]]> Herbed Pumpkin Flatbread https://www.tasteofhome.com/recipes/herbed-pumpkin-flatbread/ Thu, 18 Jul 2024 20:41:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1984054
Rosemary, thyme and pumpkin give these flatbreads an autumnal twist. They are great served with soup or salad and, of course, with curries. — Kayla Capper, Ojai, California
Total Time

Prep: 20 min. + standing Cook: 5 min./batch

Makes

4 servings

Updated: Aug. 02, 2024

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup chickpea flour
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon dried thyme
  • 1/2 cup canned pumpkin
  • 1 tablespoon plus 2 teaspoons canola oil, divided
  • 1 teaspoon water
  • Optional: Fresh thyme, fresh rosemary and tzatziki sauce

Directions

  1. In a bowl, whisk first 6 ingredients. Add pumpkin, 1 tablespoon oil and water; stir until mixture resembles coarse crumbs. Turn onto a floured surface; knead 8-10 times, forming a soft dough. Cover and let rest 15 minutes.
  2. Divide dough into 4 pieces. On a lightly floured surface, roll each piece into a 6-in. circle. Brush flatbreads on both sides with remaining 2 teaspoons oil. Heat a large skillet over medium-high heat. Working in batches, cook flatbreads 1-2 minutes on each side or until golden brown. Serve warm; if desired, top with fresh thyme and rosemary and serve with tzatziki sauce.

Nutrition Facts

1 flatbread: 231 calories, 7g fat (1g saturated fat), 0 cholesterol, 525mg sodium, 35g carbohydrate (3g sugars, 4g fiber), 7g protein.

]]> Pumpkin Falafel https://www.tasteofhome.com/recipes/festive-fall-falafel/ Thu, 18 Jul 2024 20:36:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1984058
Falafel is the ultimate Middle Eastern street food. Pumpkin adds a light sweetness and keeps the patties moist while baking. Top these beauties with a sweet and savory maple tahini sauce. You can serve them sandwich-style, as an appetizer over a bed of greens, or with soup and salad. —Julie Peterson, Crofton, Maryland
Total Time

Prep: 20 min. Bake: 30 min.

Makes

4 servings

Updated: Aug. 02, 2024

Ingredients

  • 1 cup canned garbanzo beans or chickpeas, rinsed and drained
  • 1/2 cup canned pumpkin
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup chopped onion
  • 1 garlic clove, halved
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • MAPLE TAHINI SAUCE:
  • 1/2 cup tahini
  • 1/4 cup water
  • 2 tablespoons maple syrup
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt
  • 8 pita pocket halves
  • Optional: Sliced cucumber, onions and tomatoes

Directions

  1. Preheat oven to 400°. Place the first 10 ingredients in a food processor; pulse until combined. Drop by tablespoonfuls onto a greased baking sheet. Bake until firm and golden brown, 30-35 minutes.
  2. Meanwhile, in a small bowl, combine tahini, water, syrup, vinegar and salt. Serve falafel in pita pocket with maple tahini sauce and optional toppings as desired.

Nutrition Facts

2 filled pita halves: 469 calories, 21g fat (3g saturated fat), 0 cholesterol, 1132mg sodium, 57g carbohydrate (10g sugars, 8g fiber), 14g protein.

]]> Air-Fried Pumpkin Shakarpara https://www.tasteofhome.com/recipes/air-fried-pumpkin-shakarpara/ Thu, 18 Jul 2024 20:24:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1984056
Shakarparas are crispy fried Indian cookies. My Indian American family makes these traditional treats every year for the holidays. I wanted to put my own twist on them, so I adapted the original recipe by adding pumpkin and fall spices, and I make this shakarpara in the air fryer. —Jessica Burke, Chandler, Arizona
Total Time

Prep: 30 min. + standing Cook: 5 min./batch

Makes

7-1/2 dozen

Updated: Aug. 02, 2024

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup semolina flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cloves
  • 1/4 teaspoon baking powder
  • 1/2 cup canned pumpkin
  • 1 large egg, room temperature
  • 1 tablespoon butter, melted

Directions

  1. In a large bowl, whisk the first 6 ingredients. In another bowl, beat pumpkin, egg and butter until blended. Stir into dry ingredients to form a soft dough.
  2. Turn dough onto a floured surface; knead until smooth, about 12 times. Cover and let rest 15 minutes. Divide dough into 4 portions. Roll each portion to 1/8-in. thickness. Cut into 1/2-in. diamonds.
  3. Preheat air fryer to 375°. In batches, arrange diamonds in a single layer on greased tray in air-fryer basket. Cook until edges are golden brown, 3-4 minutes. Remove to a wire rack to cool.
Air Fryer Cook Times
In our testing, we find cook times vary dramatically between brands of air fryers. As a result, we give wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.

Nutrition Facts

1 cookie: 23 calories, 0 fat (0 saturated fat), 2mg cholesterol, 3mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 1g protein.

]]> Chai Butternut Squash Pancakes https://www.tasteofhome.com/recipes/chai-butternut-squash-pancakes/ Thu, 18 Jul 2024 20:03:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1965092
Hot or cold, chai tea is my absolute favorite drink. I wanted to enjoy the spicy chai flavor in a different way, and that's when the idea for these pancakes was born. Serve with your choice of syrup; I enjoy them with some added roasted walnuts. — Corinna Nguyen, Hutto, Texas
Total Time

Prep: 40 min. + cooling Cook: 5 min./batch

Makes

8 servings

Updated: Aug. 02, 2024

Ingredients

  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • Dash pepper
  • 2 tablespoons butter
  • 3 cups cubed peeled butternut squash
  • 3 tablespoons brown sugar
  • 1 tablespoon minced fresh gingerroot
  • BATTER:
  • 2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup 2% milk
  • 3/4 cup chai tea latte concentrate
  • 2 large eggs, room temperature, separated
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • Optional: maple syrup, butter and chopped walnuts

Directions

  1. In a small bowl, combine the first 7 ingredients; set aside. In a large skillet, heat butter over medium-high heat. Add squash, brown sugar and fresh ginger. Cook, covered, until tender, 15-20 minutes, stirring occasionally. Remove from the heat; cool.
  2. Preheat griddle over medium heat. For batter, in a large bowl, combine flour, brown sugar, baking powder, salt, baking soda and reserved cinnamon mixture. In a blender, combine milk, chai concentrate, egg yolks, melted butter, vanilla and cooled squash mixture. Cover and process until pureed. Stir into dry ingredients just until combined. In a small bowl, beat egg whites until stiff peaks form; fold into batter.
  3. 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. If desired, serve with maple syrup and chopped walnuts.
  4. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place 2 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts

2 pancakes: 289 calories, 8g fat (4g saturated fat), 64mg cholesterol, 394mg sodium, 49g carbohydrate (18g sugars, 2g fiber), 6g protein.

]]> Pumpkin Campfire Bars https://www.tasteofhome.com/recipes/pumpkin-campfire-bars/ Thu, 18 Jul 2024 20:46:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2017149
Camping is my favorite activity, and s'mores are my favorite camping treat! I had an abundance of pumpkin puree, so I created this rich and chocolatey version for a holiday dinner. This recipe captures all the fun of s'mores without any of the fuss. —Julie Merriman, Seattle, Washington
Total Time

Prep: 1 hour + chilling

Makes

2 dozen

Updated: Aug. 02, 2024

Ingredients

  • 3-1/2 cups chocolate wafer crumbs (about 12 ounces), divided
  • 3/4 cup butter, melted
  • 2/3 cup packed brown sugar, divided
  • 3 cups miniature marshmallows
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 can (15 ounces) pumpkin or 2 cups mashed sweet potatoes
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon liquid smoke, optional
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 3 cups miniature semisweet chocolate chips
  • 1 cup marshmallow creme
  • 1/2 cup 2% milk
  • 1 cup crushed miniature meringue cookies

Directions

  1. Preheat oven to 350°. In a small bowl, mix 3 cups cracker crumbs, butter and 1/3 cup brown sugar. Press onto bottom of a greased 13x9-in. baking pan. Bake until set, 12-15 minutes. Cool on a wire rack.
  2. Preheat broiler. Place marshmallows on a rimmed baking sheet. Broil 3-4 in. from heat just until golden brown, 30-60 seconds, rotating pan as needed. Transfer to a large bowl. Beat in cream cheese, pumpkin, pie spice, remaining 1/3 cup brown sugar and if desired, liquid smoke. Gently fold in whipped topping. Spread over cooled crust. Refrigerate at least 2 hours.
  3. Meanwhile, in a small heavy saucepan, heat chocolate chips, marshmallow creme and milk over very low heat until melted and smooth, stirring constantly. Remove from heat. Pour over pumpkin filling. Sprinkle with meringue cookies and remaining 1/2 cup cracker crumbs. Refrigerate, covered, at least 4 hours. Cut into bars. Refrigerate leftovers.

Nutrition Facts

1 bar: 370 calories, 22g fat (13g saturated fat), 35mg cholesterol, 193mg sodium, 43g carbohydrate (33g sugars, 2g fiber), 3g protein.

]]> Sweet Potato and Butternut Ravioli https://www.tasteofhome.com/recipes/sweet-potato-and-butternut-ravioli/ Thu, 18 Jul 2024 21:09:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2017147
This sweet ravioli recipe is filled with butternut squash and sweet potato. This fall dinner comes together in a snap with a light butter sauce. —Jess Apfe, Berkeley, California
Total Time

Prep: 35 min. Cook: 5 min./batch

Makes

6 servings

Updated: Aug. 02, 2024

Ingredients

  • 2 tablespoons butter
  • 1/2 cup chopped shallots
  • 2 cups apple cider or juice
  • 1/2 cup vegetable broth
  • RAVIOLI:
  • 1 cup mashed cooked butternut squash
  • 1 cup mashed sweet potatoes
  • 2 tablespoons butter, melted
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1 package (12 ounces) wonton wrappers
  • Optional: 1/3 cup chopped pecans and minced parsley

Directions

  1. In a small heavy saucepan, melt butter over medium heat. Add shallots; cook and stir until tender, 3-4 minutes. Add cider and broth; bring to a boil. Cook until liquid is reduced by half, about 20 minutes. Remove from heat and keep warm.
  2. For ravioli, in a large bowl, combine squash, sweet potatoes, melted butter, syrup and cinnamon. Spoon about 1 tablespoon mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air pockets. Repeat with remaining wrappers and filling.
  3. In a Dutch oven, bring 8 cups water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches until they float, 30-60 seconds. Remove with a slotted spoon; keep warm. Transfer ravioli to cider sauce; toss to coat. If desired, sprinkle with pecans and parsley.

Nutrition Facts

5 ravioli: 359 calories, 9g fat (5g saturated fat), 25mg cholesterol, 467mg sodium, 64g carbohydrate (17g sugars, 4g fiber), 7g protein.

]]> Chipotle Pumpkin Butternut Soup https://www.tasteofhome.com/recipes/chipotle-pumpkin-butternut-soup/ Thu, 18 Jul 2024 20:09:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2017145
This comforting, warm soup will help to keep your spirits up in the fall. Using your garden goodies, warm spices are mixed with some heat from chipotle peppers in adobo sauce. You can use any beans you like and add fresh spinach or kale. —Teri Schloessmann, Tulsa, Oklahoma
Total Time

Prep: 25 min. Cook: 25 min.

Makes

10 servings (2-1/2 quarts)

Updated: Aug. 02, 2024

Ingredients

  • 2 tablespoons olive oil
  • 1 cup cubed peeled butternut squash
  • 1 cup cubed fresh pumpkin
  • 1 small onion, chopped
  • 12 ounces smoked Polish sausage, sliced
  • 1 garlic clove, minced
  • 3 cups chicken or vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3 ounces cream cheese, cubed
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 1/2 teaspoon ground cumin
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 2 tablespoons minced fresh basil

Directions

  1. In a Dutch oven, heat oil over medium-high heat. Add squash, pumpkin and onion; cook and stir until crisp-tender, 6-8 minutes. Add sausage and garlic; cook until sausage is browned, 3-4 minutes.
  2. Add broth, diced tomatoes, cream cheese, chipotle pepper and cumin. Bring to a boil; reduce heat. Simmer, covered, until squash is tender, about 15 minutes, stirring occasionally. Stir in black beans, Mexicorn and basil; heat through. Garnish with additional basil.

Nutrition Facts

1 cup: 246 calories, 15g fat (5g saturated fat), 34mg cholesterol, 841mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 8g protein.

]]> Red Sangria Recipe https://www.tasteofhome.com/recipes/easy-red-sangria/ Thu, 11 Jul 2024 02:03:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2005925
This red sangria recipe makes a whole pitcher of fruity wine punch to share with friends on a hot summer day. Making it at least an hour ahead of time lets the fruit and wine mingle before your guests arrive.
Total Time

Prep/Total Time: 10 min.

Makes

8 servings (about 1-1/2 qt.)

Ingredients

  • 1 bottle (750 milliliters) merlot
  • 1 cup orange liqueur
  • 1/2 cup brandy
  • 1/2 cup sugar, optional
  • 1 cup sliced fresh strawberries
  • 1 medium orange, sliced
  • 1 medium apple, sliced
  • Ice cubes
Text Ingredients

Directions

  1. In a pitcher, stir the first 3 ingredients. If desired, add sugar and stir until dissolved. Stir in fruit. Serve over ice.

Nutrition Facts

3/4 cup: 235 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 19g carbohydrate (15g sugars, 1g fiber), 0 protein.

]]> Slow-Cooker Baby Back Ribs https://www.tasteofhome.com/recipes/slow-cooker-baby-back-ribs/ Tue, 02 Jul 2024 23:19:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1993704
The slow cooker does most of the heavy lifting in this slow-cooker baby back ribs recipe, cooking the ribs until the meat is meltingly tender. But the broiler makes the magic happen, crisping them up and giving them a sticky-sweet finish.
Total Time

Prep: 15 min. Cook: 5 hours

Makes

6 servings

Ingredients

  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 3 pounds pork baby back ribs
  • 1/2 cup water
  • 1 cup barbecue sauce
Text Ingredients

Directions

  1. In a small bowl, combine the first 6 ingredients. Cut ribs into serving-size pieces; rub with seasoning mixture. Place water in a 6-qt. slow cooker; add ribs. Cook, covered, on low until meat is tender, 5-6 hours.
  2. Preheat broiler. Transfer ribs, bone side down, to a foil-lined 15x10x1-in. baking pan; brush with sauce. Broil 4-5 in. from heat until browned, 2-3 minutes. If desired, serve with additional sauce.

Nutrition Facts

1 serving: 382 calories, 21g fat (8g saturated fat), 81mg cholesterol, 952mg sodium, 24g carbohydrate (20g sugars, 1g fiber), 23g protein.

]]> Eat More Fruits & Veggies Recipe Contest Announcement https://www.tasteofhome.com/article/eat-more-fruits-veggies-recipe-contest/ Mon, 01 Jul 2024 05:01:39 +0000 https://www.tasteofhome.com/?p=2007530 Enter our Eat More Fruits & Veggies Contest by August 31, 2024.

The post Eat More Fruits & Veggies Recipe Contest Announcement appeared first on Taste of Home.

]]> An apple a day may keep the doctor away, but it could also earn you a top prize! We cant wait to hear about your best fruit or vegetable dishes, spotlighting fresh, frozen or canned produce. Veggie-based sides and salads as well as fruity favorites are all contenders. Dont forget healthy entrees that make the most of produce as well as meatless-Monday staples. If you grill fruits for fast desserts or turn vegetables into healthy snacks, share the secrets and your recipe could land the $500 prize.

Submit Your Recipe

See Our Newest Recipe Contest Winners

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5-Ingredient Contest Winners

Announcing Our Boards Platters And More Contest Winners

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Holidays & Celebrations Winners

Next Up: Check out more Taste of Home contests and winning recipes.

The post Eat More Fruits & Veggies Recipe Contest Announcement appeared first on Taste of Home.

]]> Blueberry Zucchini Bread https://www.tasteofhome.com/recipes/blueberry-zucchini-bread/ Mon, 24 Jun 2024 19:55:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2007086
Fresh and vibrant in flavor, this blueberry zucchini bread is the perfect treat for any occasion. Made with zucchini for a moist texture, fresh blueberries, sugar and vanilla extract bring that subtly sweet taste to the loaf. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep: 25 min. Bake: 45 min. + cooling

Makes

3 loaves (12 pieces each)

Ingredients

  • 4 cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 4 large eggs, room temperature
  • 1-1/2 cups canola oil
  • 1 teaspoon vanilla extract
  • 3 cups shredded zucchini
  • 1 cup fresh blueberries
Text Ingredients

Directions

  1. Preheat oven to 350°. Line 3 greased 8x4-in. loaf pans with waxed paper.
  2. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. In another bowl, whisk eggs, oil and vanilla extract. Stir into dry ingredients until just moistened. Fold in zucchini and blueberries.
  3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to cool on wire racks. Gently remove waxed paper.

Nutrition Facts

1 piece: 210 calories, 10g fat (1g saturated fat), 21mg cholesterol, 169mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 2g protein.

]]> Shrimp Lettuce Wraps https://www.tasteofhome.com/recipes/shrimp-lettuce-wraps-with-peanut-sauce/ Sat, 15 Jun 2024 03:57:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1992964
Tender shrimp meets crisp Bibb lettuce for this light and tasteful lettuce wrap. Shrimp, carrots and cucumbers are layered on a leaf of lettuce and then topped with a flavorful sauce made of peanut butter, soy sauce and brown sugar. It's a simple and easy lunch you have to try! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep/Total Time: 20 min.

Makes

6 servings

Ingredients

  • 1/3 cup water
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon packed brown sugar
  • 1 tablespoon canola oil
  • 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 4 green onions, chopped
  • 12 Bibb or butter lettuce leaves
  • 1 cup julienned carrot
  • 1 small cucumber, cut into strips
Text Ingredients

Directions

  1. Whisk together first 4 ingredients until smooth. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes. Add ginger and garlic; cook and stir 1 minute. Stir in sauce mixture and green onions; heat through.
  2. Serve in lettuce leaves; top with carrots and cucumber. If desired, garnish with additional chopped green onions.

Nutrition Facts

2 wraps: 163 calories, 5g fat (1g saturated fat), 138mg cholesterol, 260mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

]]> Presenting the Winners from Our Make-Ahead Magic Recipe Contest https://www.tasteofhome.com/collection/make-ahead-magic-contest-winners/ Fri, 24 May 2024 13:32:59 +0000 https://www.tasteofhome.com/?post_type=listicle&p=1996356 Home cooks showcased their make-ahead dishes that no one would guess were prepped early—from holiday recipes to weeknight favorites.

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]]> Sausage And Pancakes Casserole Exps Tohon24 275210 Dr 03 26 5b

Grand Prize: Sunrise Pancake Casserole

This unique sausage and pancake casserole combines the sweet and savory flavors of a traditional breakfast in a convenient, make-ahead dish. You can use homemade pancakes or thawed frozen pancakes for a quick and easy version. Shannon Buck, Woodinville, Alabama
Go to Recipe

Check out ourcontest pageto learn more about our contests and submit your own recipes for consideration.

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]]> Presenting the Winners of Our Cooking with Fire Recipe Contest https://www.tasteofhome.com/collection/cooking-with-fire-contest-winners/ Mon, 06 May 2024 21:26:23 +0000 https://www.tasteofhome.com/?post_type=listicle&p=1954895 These home cooks really brought the heat with these grilled recipes for breakfast, lunch, dinner and even dessert.

The post Presenting the Winners of Our Cooking with Fire Recipe Contest appeared first on Taste of Home.

]]> Italian Corn Salad Exps Rc23 274773 P2 Md 12 06 7b

Grand Prize: Italian Corn Salad

I have made Mexican street corn and decided to create an Italian version. It is easy and keeps well in hot weather. This salad can be made ahead of time and refrigerated. Other cheeses such as feta, cheddar or Swiss also work well in this recipe. Mary Frucelli, Wake Forest, North Carolina
Go to Recipe

Check out ourcontest pageto learn more about our contests and submit your own recipes for consideration.

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]]> Million-Dollar Spaghetti https://www.tasteofhome.com/recipes/million-dollar-spaghetti-recipe/ Fri, 24 May 2024 14:16:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987771
Million-dollar spaghetti may not make you any richer, but this cheesy, layered casserole will win you the compliment lottery.
Total Time

Prep: 30 min. Bake: 30 min.

Makes

6 servings

Ingredients

  • 1 package (8 ounces) spaghetti
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 jar (14 ounces) spaghetti sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounces reduced-fat cream cheese
  • 1 cup reduced-fat ricotta cheese
  • 1 cup reduced-fat sour cream
  • 3 green onions, chopped
  • 1-1/2 cups shredded cheddar-Monterey Jack cheese
Text Ingredients

Directions

  1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Preheat oven to 350°.
  2. In a small bowl, mix cream cheese, ricotta cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
  3. Bake, covered, 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer. If desired, top with additional green onions.

Nutrition Facts

1 cup: 537 calories, 26g fat (14g saturated fat), 96mg cholesterol, 780mg sodium, 42g carbohydrate (11g sugars, 3g fiber), 33g protein.

]]> Make & Take Recipe Contest https://www.tasteofhome.com/article/make-and-take-recipe-contest/ Wed, 01 May 2024 05:01:20 +0000 https://www.tasteofhome.com/?p=1985529 Enter the Make & Take Recipe Contest by June 30, 2024.

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]]> Every home cook has a dish to pass they rely on for get-togethers, potlucks and bake salesand we want to hear about yours! If your party-pleaser serves 8 or more and travels well, you might win big. Share the appetizers, salads, sides, casseroles and sweets you make and take most. Let us know about breakfast favorites that hit the brunch buffet with ease. Submit tailgate and picnic classics. Enter desserts that look great when you arrive at the shower, barbecue or holiday bash, and you could earn $500!

Submit Your Recipe

See Our Newest Recipe Contest Winners

Five 5 Ingredient Contest Winners 2x2 Grid Ft 1

5-Ingredient Winners

Announcing Our Boards Platters And More Contest Winners

Boards, Platters and More Contest Winners

Healthy Your Way Winners Recipes Grid

Healthy Your Way Winners

Next Up: Check out more Taste of Home contests and winning recipes.

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]]> Presenting the Winners from Our Oodles of Noodles Contest https://www.tasteofhome.com/collection/oodles-of-noodles-contest-winners/ Mon, 29 Apr 2024 14:31:48 +0000 https://www.tasteofhome.com/?post_type=listicle&p=1983432 Home cooks twirled their way to the top by submitting their best noodle dishes. One of these comforting and colorful pastas, soups or salads might be your next go-to meal.

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]]> Spicy Pork Mango Noodle Stir Fry Exps Rc24 274372 P2 Md 03 12 7b

Grand Prize: Spicy Pork & Mango Noodle Stir-Fry

This fusion noodle stir-fry gets its sweet and spicy flavor from juicy mangoes and jalapeo pepper. You could swap out the mango for ripe peaches or pineapple. Or if you like extra heat, include the jalapeo pepper seeds. Pamela Gelsomini, Wrentham, Massachusetts
Go to Recipe

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]]> Butternut Squash Coleslaw https://www.tasteofhome.com/recipes/butternut-squash-coleslaw/ Thu, 18 Jul 2024 20:20:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1979251
Shredded butternut squash makes a surprise appearance in this colorful and crunchy side dish. The sweetness from the maple syrup and cranberries complements meaty fall entrees. —Ann Sheehy, Londonderry, New Hampshire
Total Time

Prep: 20 min. + chilling

Makes

12

Updated: Aug. 02, 2024

Ingredients

  • 4 cups shredded cabbage
  • 4 cups shredded peeled butternut squash
  • 1/2 cup thinly sliced red onion
  • 1/2 cup dried cranberries
  • 1/4 cup sunflower kernels
  • 1/4 cup thinly sliced sweet red pepper
  • 1/4 cup thinly sliced green pepper
  • 1/4 cup minced fresh parsley
  • 3 tablespoons sherry vinegar or cider vinegar
  • 2 tablespoons canola oil
  • 2 tablespoons maple syrup
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Place the first 8 ingredients in a large bowl. Whisk together remaining ingredients. Pour over slaw; toss to coat. Refrigerate, covered, 1 hour. Stir before serving.

Nutrition Facts

2/3 cup: 93 calories, 4g fat (0 saturated fat), 0 cholesterol, 225mg sodium, 15g carbohydrate (8g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

]]> Presenting the Winners from Our Holidays & Celebrations Contest https://www.tasteofhome.com/collection/holidays-celebrations-contest-winners/ Tue, 19 Mar 2024 14:59:37 +0000 https://www.tasteofhome.com/?post_type=listicle&p=1964673 Home cooks showed some love to every holiday, not just Christmas. From St. Patty's Day soup to New Year's Eve bruschetta, you'll want to make these festive contest-winning recipes year after year. 

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]]> Brandy Alexander Cheesecake Exps Rc22 270022 Dr 09 28 5b Rms

Grand Prize: Brandy Alexander Cheesecake

My husband and I really enjoy a good brandy Alexander, so I thought it would be fun to create a cheesecake with the same flavors. Its not necessary to use both the dark and white creme de cacao in this recipe; six tablespoons of either one may be substituted. Sue Gronholz, Beaver Dam, Wisconsin
Go to Recipe

The post Presenting the Winners from Our Holidays & Celebrations Contest appeared first on Taste of Home.

]]> Presenting the Winners from Our Cakes & Cookies Contest https://www.tasteofhome.com/collection/cakes-cookies-contest-winners/ Fri, 08 Mar 2024 19:00:21 +0000 https://www.tasteofhome.com/?post_type=listicle&p=1964665 Home cooks sent us their favorite cakes and cookies, fresh from the oven. These baked goods are more than just good, they're the best. 

The post Presenting the Winners from Our Cakes & Cookies Contest appeared first on Taste of Home.

]]> Scotcharookies Exps Rc23 271681 Dr 07 19 3b

Grand Prize: Scotcharookies

I wanted a bakery-style cookie with the rich flavor and experience of a scotcharoo. I searched for recipes but came up empty, so I made my own, starring the classic combo of peanut butter, chocolate and Rice Krispies. Ellen Mathewson, Bartonville, Illinois
Go to Recipe

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The post Presenting the Winners from Our Cakes & Cookies Contest appeared first on Taste of Home.

]]> Presenting the Winners from Our Countertop Convenience Contest https://www.tasteofhome.com/collection/countertop-convenience-contest-winners/ Tue, 05 Mar 2024 20:41:30 +0000 https://www.tasteofhome.com/?post_type=listicle&p=1962387 These home cooks are plugged into kitchen appliances. From pressure cookers to panini presses, the dishes they created are easy to meal-prep and convenient to eat. We can't get enough of these breakfasts, lunches, dinners and desserts.

The post Presenting the Winners from Our Countertop Convenience Contest appeared first on Taste of Home.

]]> Pressure Cooker Bo Ssam Sandwiches Exps Rc23 271274 Dr 02 01 7b

Grand Prize: Pressure-Cooker Bo Ssam Sandwiches

Pressure-Cooker Recipe

Heres an hour-and-a-half version of the legendary eight-plus-hour bo ssam lettuce wraps. The Korean-inspired barbecue sauce provides a savory backdrop for the bright, fresh flavors of cilantro and pickles. Dont skip the broiling step! Thats where the pork fat and sugar transform the soft shreds into wonderful crispy bits. Kelly Burnham, Palmdale, California

Go to Recipe

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]]> Breakfast & Brunch Recipe Contest https://www.tasteofhome.com/article/breakfast-brunch-recipe-contest/ Fri, 01 Mar 2024 06:01:50 +0000 https://www.tasteofhome.com/?p=1963357 Enter the Breakfast & Brunch recipe contest by April 30, 2024.

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]]> This contest is now closed

See Our Newest Recipe Contest Winners

Five 5 Ingredient Contest Winners 2x2 Grid Ft 1

Presenting the Winners from Our 5-Ingredient Contest

Announcing Our Boards Platters And More Contest Winners

Announcing Our Boards, Platters and More Contest Winners

Healthy Your Way Winners Recipes Grid

Presenting the Winners from Our Healthy Your Way Contest

Next Up: Check out more Taste of Home contests and winning recipes.

The post Breakfast & Brunch Recipe Contest appeared first on Taste of Home.

]]> Pumpkin and Shrimp Ceviche https://www.tasteofhome.com/recipes/pumpkin-and-shrimp-ceviche/ Thu, 18 Jul 2024 20:17:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1965094
I've always loved the freshness of a good shrimp ceviche, and this one doesn't disappoint. The pumpkin replaces the jicama, and it’s just barely cooked to offer a crunchy delight of fall flavor. It will taste best if you allow it to marinate overnight. —Robert Rossi, Independence, Louisiana
Total Time

Prep: 25 min. + chilling

Makes

6 servings

Updated: Aug. 02, 2024

Ingredients

  • 1 plum tomato, chopped
  • 1/2 cup fresh cilantro leaves, chopped
  • 1/3 cup orange juice
  • 1/4 cup finely chopped onion
  • 1/4 cup lime juice
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 teaspoon salt
  • 2 medium ripe avocados, peeled and cubed
  • 10 uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 cup cubed fresh white or orange pumpkin (1/4-inch cubes)
  • Saltines
  • Optional: lime wedge and sliced jalapeno

Directions

  1. Place the first 7 ingredients in a large bowl; toss to combine. Gently stir in avocado; set aside.
  2. In a small saucepan, bring 4 cups water to a boil. Add shrimp; cook, uncovered, just until shrimp turn pink, 2-3 minutes, adding pumpkin during the last 45 seconds of cooking. Drain; rinse with cold water and drain well. Coarsely chop shrimp; stir shrimp and pumpkin into avocado mixture. Refrigerate, covered, until well chilled, at least 2 hours. Serve with saltines and if deisred lime wedges and sliced jalapenos.

Nutrition Facts

2/3 cup: 118 calories, 7g fat (1g saturated fat), 33mg cholesterol, 234mg sodium, 9g carbohydrate (3g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 lean meat, 1/2 starch.

]]> Presenting the Winners from Our Healthy Your Way Contest https://www.tasteofhome.com/collection/healthy-your-way-contest-winners/ Wed, 28 Feb 2024 17:08:59 +0000 https://www.tasteofhome.com/?post_type=listicle&p=1960053 These home cooks redefined 'nutritious' with these breakfasts, lunches and dinners that have 12 ingredients or fewer.

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]]> Zucchini Sushi Exps Rc23 273699 Dr 08 22 9b

Grand Prize: Zucchini Sushi

Zucchini sushi is a low-carb and fun play on traditional sushi, using ribbons of zucchini in place of nori. With flavors reminiscent of the California roll, this riceless version is fresh, crunchy and delicious. Its a great finger food for kids, too. Make them your own by adding in your favorite vegetables, such as romaine, sprouts, mushrooms, radishes, and bell peppers. Shredded chicken or shrimp could also be added. And, instead of cream cheese, try it with hummus. Audrey Alfaro, Rapid City, SD
Go to Recipe

Check out ourcontest pageto learn more about our contests and submit your own recipes for consideration.

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]]> Presenting the Winners from Our Everything Made Easy Contest https://www.tasteofhome.com/collection/everything-made-easy-contest-winners/ Tue, 20 Feb 2024 19:53:45 +0000 https://www.tasteofhome.com/?post_type=listicle&p=1960058 Home cooks rose to the challenge and submitted their easiest meals made in a pinch. These foolproof recipes are the definition of simple and put uncomplicated spins on classic dishes.

The post Presenting the Winners from Our Everything Made Easy Contest appeared first on Taste of Home.

]]> Skillet Pork Chops In Pineapple Soy Sauce Exps Rc22 270429 P2 Md 12 02 9b

Grand Prize: Skillet Pork Chops in Pineapple-Soy Sauce

We try to eat a variety of foods, and although we like pork, it really has very little flavor. One night I was fixing some beautiful boneless pork loin chops and decided to add a fruity sauce. The chops ended up being moist and juicy, and the sauce was delicious. This dinner, perfect served over rice, takes less than 30 minutes. It is wonderful for weeknight meals but nice enough for company too. Donna Gribbins, Shelbyville, Kentucky
Go to Recipe

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]]> Gluten-Free Carrot Cupcakes with Cream Cheese Frosting https://www.tasteofhome.com/recipes/gluten-free-carrot-cupcakes-with-cream-cheese-frosting/ Tue, 13 Feb 2024 22:59:10 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1958090
When my husband had to start eating gluten-free almost 15 years ago, we soon learned that most gluten-free baked goods are deeply disappointing. Imagine his delight when I discovered how to make his favorite carrot cake without wheat flour! It's been a hit with everyone I've made it for, whether or not they need to eat gluten-free. —Yvonne Anderson, McComb, Ohio
Total Time

Prep: 25 min. Bake: 20 min.

Makes

1 dozen

Updated: Feb. 13, 2024

Ingredients

  • 2 large eggs, room temperature, lightly beaten
  • 1/3 cup sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup canola oil
  • 1/4 cup 2% milk
  • 1/2 teaspoon cider vinegar
  • 1 cup gluten-free baking flour (with xanthan gum)
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1-1/2 cups shredded carrots
  • 1/4 cup raisins
  • 1/4 cup chopped pecans
  • CREAM CHEESE FROSTING:
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar

Directions

  1. Preheat oven to 350°. Line 12 muffin cups with paper liners.
  2. In a large bowl, beat eggs, sugars, oil, milk and vinegar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into egg mixture. Stir in carrots, raisins and pecans.
  3. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely.
  4. In a small bowl, beat cream cheese and butter until blended. Gradually beat in confectioners sugar until smooth. Spread or pipe onto cooled cupcakes. Store in the refrigerator.

Nutrition Facts

1 cupcake: 314 calories, 14g fat (5g saturated fat), 51mg cholesterol, 212mg sodium, 45g carbohydrate (33g sugars, 1g fiber), 3g protein.

]]>