Make-Ahead Meals - Recipes by Cooking Style | Taste of Home https://www.tasteofhome.com/recipes/cooking-style/make-ahead/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Tue, 20 Aug 2024 19:24:02 +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 Make-Ahead Meals - Recipes by Cooking Style | Taste of Home https://www.tasteofhome.com/recipes/cooking-style/make-ahead/ 32 32 Pear Cobbler https://www.tasteofhome.com/recipes/pear-cobbler/ Tue, 13 Aug 2024 02:36:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1993695
This pear cobbler recipe is just what fruit lovers need when summer's berries and stone fruits begin to disappear from the markets. It's easy to make, and even easier to eat!
Total Time

Prep: 25 min. Bake: 50 min. + cooling

Makes

10 servings

Ingredients

  • 1-1/4 cups sugar, divided
  • 5 cups sliced peeled fresh pears
  • 1/2 cup butter, melted
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3/4 cup 2% milk
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, combine pears and 3/4 cup sugar; set aside.
  2. Pour butter into an ungreased 11x7-in. baking dish. In a small bowl, combine flour, remaining 1/2 cup sugar, baking powder, cinnamon and salt. Stir in milk. Pour over butter (do not stir). Spoon pear mixture over the top.
  3. Bake until bubbly and golden brown, 50-55 minutes. Cool for 10 minutes before serving.

Nutrition Facts

1 serving: 264 calories, 10g fat (6g saturated fat), 26mg cholesterol, 208mg sodium, 44g carbohydrate (33g sugars, 2g fiber), 2g protein.

]]> Protein Ice Cream https://www.tasteofhome.com/recipes/protein-ice-cream/ Mon, 05 Aug 2024 02:34:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023404
No need to choose between a high-protein diet and a sweet craving – this homemade protein ice cream recipe has it all. Made with whey protein powder and high-fat coconut milk for a thick and creamy scoop that'll satisfy any sweet tooth.
Total Time

Prep: 15 min. + freezing

Makes

1 quart

Ingredients

  • 1 can (13-1/2 ounces) coconut milk
  • 1-1/2 cups whey protein powder (vanilla or chocolate)
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup miniature semisweet chocolate chips, optional
Text Ingredients

Directions

  1. Place coconut milk, protein powder, maple syrup, vanilla extract and salt in a food processor or blender; puree until smooth. If desired, stir in mini chocolate chips.
  2. Transfer mixture to 9x5-in. loaf pan. Freeze until firm, 3-4 hours. Let stand at room temperature 15 before serving.

Nutrition Facts

1/2 cup: 202 calories, 9g fat (8g saturated fat), 8mg cholesterol, 186mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 10g protein.

]]> Avocado Salsa Verde https://www.tasteofhome.com/recipes/avocado-salsa-verde/ Mon, 05 Aug 2024 02:16:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023424
Here's how to make avocado salsa verde, the ideal warm-weather snack that pairs perfectly with tortilla chips.
Total Time

Prep/Total Time: 15 min.

Makes

2-1/2 cups

Ingredients

  • 5 tomatillos, husked, halved
  • 1 small onion, quartered
  • 1 medium ripe avocado, peeled, pitted and quartered
  • 1 serrano pepper, halved, seeds removed
  • 2 garlic cloves
  • 1/3 cup lime juice
  • 3 tablespoons fresh cilantro leaves
  • 2 teaspoons agave nectar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Text Ingredients

Directions

  1. Place all ingredients in a blender; cover and process until smooth.

Nutrition Facts

1/4 cup salsa: 38 calories, 2g fat (0 saturated fat), 0 cholesterol, 120mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 1g protein.

]]> Butter Brickle Ice Cream https://www.tasteofhome.com/recipes/butter-brickle-ice-cream/ Sat, 03 Aug 2024 19:18:12 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023402
Our butter brickle ice cream features tasty, crunchy bits of homemade butter brickle toffee, while the ice cream itself is a tasty custard that's velvety smooth and delightful. With flavors like this, butter brickle ice cream will be around for generations.
Total Time

Prep: 15 min. Cook: 25 min. + freezing

Makes

2 quarts

Ingredients

  • TOFFEE:
  • 1/2 cup packed brown sugar
  • 6 tablespoons butter
  • ICE CREAM:
  • 2 cups heavy whipping cream
  • 2 cups 2% milk
  • 2 teaspoons vanilla extract
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 6 large egg yolks
Text Ingredients

Directions

  1. Line a baking sheet with parchment paper; set aside. In a small saucepan, combine brown sugar and butter. Cook over medium heat until a candy thermometer reads 300° (hard-crack stage), stirring frequently. Remove from heat. immediately pour onto prepared pan. Let stand until set, about 1 hour. Break into pieces. Store between layers of waxed paper in an airtight container.
  2. In a large heavy saucepan, combine cream, milk, vanilla extract, sugar and salt. Heat cream mixture over medium heat until bubbles form around side of pan, stirring to dissolve sugar.
  3. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
  4. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
  5. Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; sprinkle in toffee crumbles. Freeze until firm, 4-6 hours. Repeat with remaining mixture.

Nutrition Facts

1/2 cup: 240 calories, 17g fat (11g saturated fat), 117mg cholesterol, 80mg sodium, 19g carbohydrate (19g sugars, 0 fiber), 3g protein.

]]> Cottage Cheese Ice Cream https://www.tasteofhome.com/recipes/cottage-cheese-ice-cream/ Sat, 03 Aug 2024 17:26:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023401
This cottage cheese ice cream is enriched with peanut butter and sweetened with a drizzle of honey, but it can be customized to fulfill all your healthy ice cream fantasies, whether that's fruity or studded with chocolate chips.
Total Time

Prep: 5 min. + freezing

Makes

1 pint

Ingredients

  • 2 cups 4% cottage cheese
  • 1/4 cup honey
  • 2 tablespoons creamy peanut butter, optional
  • 1-1/2 teaspoons vanilla extract
  • Miniature semisweet chocolate chips or chopped fruit, optional
Text Ingredients

Directions

  1. Place cottage cheese, honey, peanut butter, if using, and vanilla extract in a food processor or high powered blender; puree until smooth and creamy. If desired, fold in chocolate chips or fruit.
  2. Transfer mixture to pint container or 9x5-in. loaf pan. Freeze until firm, 3-4 hours. Let stand at room temperature 15 before serving.

Nutrition Facts

1/2 cup: 178 calories, 5g fat (3g saturated fat), 25mg cholesterol, 341mg sodium, 24g carbohydrate (22g sugars, 0 fiber), 11g protein.

]]> Pistachio Ice Cream https://www.tasteofhome.com/recipes/pistachio-ice-cream/ Sat, 03 Aug 2024 16:46:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023415
Delicate and sophisticated, pistachio ice cream has rich, nutty flavor and a light green tinge thanks to the addition of freshly ground pistachios. Our version, made using a custard base, has a thick and very scoopable texture.
Total Time

Prep: 20 min. + chilling Process: 15 min. + freezing

Makes

6 cups

Ingredients

  • 1 cup shelled pistachios
  • 2 cups heavy whipping cream
  • 2 cups whole milk
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 6 large egg yolks
  • 1-1/2 teaspoons vanilla extract
Text Ingredients

Directions

  1. Place the pistachios in a food processor and process until pistachios are crushed; set aside.
  2. In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around side of pan, stirring to dissolve sugar.
  3. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
  4. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in extracts and crushed pistachios. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
  5. Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Nutrition Facts

1/2 cup: 297 calories, 23g fat (11g saturated fat), 141mg cholesterol, 126mg sodium, 19g carbohydrate (17g sugars, 1g fiber), 6g protein.

]]> Real Lime Sherbet https://www.tasteofhome.com/recipes/real-lime-sherbet/ Sat, 03 Aug 2024 02:05:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023423
Real lime sherbet is easy to make and has a sweet and tangy taste that everyone will enjoy. This refreshing dessert uses just five ingredients.
Total Time

Prep: 10 min. + chilling Process: 15 min. + freezing

Makes

1 quart

Ingredients

  • 1 cup fresh lime juice
  • 1 tablespoon grated lime zest
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 3/4 cup heavy whipping cream
Text Ingredients

Directions

  1. In a large bowl, whisk together lime juice, lime zest, sugar and salt until sugar and salt are dissolved. Whisk in heavy cream until combined; refrigerate mixture until chilled, about 1 hour.
  2. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to the manufacturer’s directions. Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.

Nutrition Facts

1/2 cup: 165 calories, 8g fat (5g saturated fat), 25mg cholesterol, 44mg sodium, 25g carbohydrate (21g sugars, 0 fiber), 1g protein.

]]> Steak Pizzaiola https://www.tasteofhome.com/recipes/steak-pizzaiola/ Sat, 03 Aug 2024 01:23:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023400
When cold weather rolls around, hearty meals like steak pizzaiola are just what you need. Old-country versions of the recipe can take hours, but this one comes together much more quickly.
Total Time

Prep: 20 min. Cook: 1 hour.

Makes

4 servings

Ingredients

  • 4 beef top sirloin steak (6 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 8 ounces sliced fresh mushrooms
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/2 cup beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/8 teaspoon crushed red pepper flakes
  • 3 tablespoons minced fresh parsley
Text Ingredients

Directions

  1. Pat steak dry and season with salt and pepper on all sides.
  2. Heat 2 tablespoons oil in a Dutch-oven over high heat. Place steak in skillet and cook until a golden brown crust forms, 2-3 minutes each side. Remove from skillet and set aside.
  3. Reduce heat to medium. Add remaining 2 tablespoons oil, onion and bell pepper; cook until slightly soft, 2-3 minutes. Add mushrooms and cook until slightly soft, 3-4 minutes. Add garlic and cook 1 minute.
  4. Add white wine and bring to a simmer, cooking until wine has dissipated, 2-3 minutes, stirring constantly. Add beef broth, tomatoes, salt, oregano, sugar and red pepper flakes.
  5. Add steaks to the tomato sauce and simmer on medium-low heat until steaks are tender and sauce has reduced, 35-40 minutes, turning once. Top with parsley.

Nutrition Facts

1 serving: 472 calories, 21g fat (5g saturated fat), 69mg cholesterol, 1468mg sodium, 25g carbohydrate (14g sugars, 6g fiber), 43g protein.

]]> Cake Batter Ice Cream https://www.tasteofhome.com/recipes/cake-batter-ice-cream/ Sat, 03 Aug 2024 00:17:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023392
It'll feel like your birthday came early when you bite into this quick dessert. The crunch of the rainbow sprinkles adds a great texture to the birthday cake-flavored ice cream. —Julie Andrews, Rockford, Michigan
Total Time

Prep: 10 min. Process: 15 min. + freezing

Makes

1-1/2 quarts

Ingredients

  • 1-1/2 cups heavy whipping cream
  • 1-1/2 cups whole milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1-1/2 cups yellow cake mix
  • 1/2 cup sprinkles, optional
Text Ingredients

Directions

  1. In a large bowl, whisk together cream, milk and vanilla extract. Whisk in the sugar and salt until dissolved. Whisk in the cake mix until incorporated.
  2. Fill cylinder of ice cream maker no more than two-thirds full. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to manufacturer’s directions, adding sprinkles during last minute of processing, if desired.
  3. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 231 calories, 12g fat (8g saturated fat), 37mg cholesterol, 190mg sodium, 29g carbohydrate (22g sugars, 0 fiber), 2g protein.

]]> Nutella Ice Cream https://www.tasteofhome.com/recipes/nutella-ice-cream/ Sat, 03 Aug 2024 16:26:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023369
This creamy Nutella ice cream has a secret ingredient: coffee. Combined with Nutella and vanilla extract, hot brewed coffee makes the dessert extra rich. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep: 15 min. Process: 15 min. + freezing

Makes

1-1/2 quarts

Ingredients

  • 1/2 cup hot brewed coffee
  • 1/2 cup sugar
  • 1/2 cup Nutella
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups heavy whipping cream, divided
Text Ingredients

Directions

  1. In a large bowl, combine coffee and sugar until sugar is dissolved. Add Nutella, vanilla, salt and 1/2 cup cream; whisk until smooth.
  2. In a large bowl, beat remaining 1-1/2 cups cream until stiff peaks form, 2-3 minutes. Fold Nutella mixture into whipped cream until combined.
  3. Fill cylinder of ice cream maker no more than two-thirds full. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 231 calories, 18g fat (10g saturated fat), 45mg cholesterol, 65mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 2g protein.

]]> Falafel Burgers https://www.tasteofhome.com/recipes/falafel-burgers/ Mon, 29 Jul 2024 15:40:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2011497 Falafel warm from the oven is a snack you can’t help but love. These falafel burgers take the flavor and crisp bite of falafel balls to burger form, and topped with a creamy lemon-yogurt sauce, they are more than satisfying.]]>
Falafel warm from the oven is a snack you can’t help but love. These falafel burgers take the flavor and crisp bite of falafel balls to burger form, and topped with a creamy lemon-yogurt sauce, they are more than satisfying.
Total Time

Prep: 1 hour + soaking Bake: 20 min.

Makes

8 servings

Ingredients

  • 2 cups dried garbanzo beans
  • 1/2 tablespoon baking soda
  • 1 cup fresh parsley leaves
  • 1 cup fresh cilantro leaves
  • 1/3 cup all-purpose flour
  • 1 jalapeno pepper, seeded
  • 6 garlic cloves
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • 2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon baking powder
  • YOGURT SAUCE:
  • 3/4 cup plain Greek yogurt
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • BURGERS:
  • 8 hamburger buns, split and toasted or whole pita breads
  • Optional toppings: Lettuce leaves, pickled onion, feta cheese, red onion, tomato or cucumber
Text Ingredients

Directions

  1. In a large bowl, cover garbanzo beans with water. Stir in baking soda. Cover; let stand overnight. Drain; rinse and pat dry.
  2. In a food processor, combine garbanzo beans, parsley, cilantro, 6 tablespoons flour, jalapeno, garlic, 2 tablespoons lemon juice, lemon zest, cumin, salt, pepper and baking powder. Pulse until crumbly. Using hands, try to shape a small portion into a ball. If mixture is too dry, add water 1 tablespoon at a time. If mixture is too wet, add more flour, 1 tablespoon at a time. Transfer to a large bowl. Cover and refrigerate 30 minutes.
  3. Shape garbanzo bean mixture into 8 3/4-in.-thick patties. Arrange on a parchment-lined baking sheet. Refrigerate 30 minutes. Preheat oven to 450°.
  4. Bake until lightly browned, 18-22 minutes, turning once. Meanwhile, in a small bowl, combine yogurt, tahini, lemon juice and teaspoon salt. Serve patties on buns with yogurt sauce and desired toppings.

Nutrition Facts

1 burger: 327 calories, 10g fat (2g saturated fat), 6mg cholesterol, 692mg sodium, 59g carbohydrate (6g sugars, 16g fiber), 15g protein.

]]> Satay Sauce https://www.tasteofhome.com/recipes/satay-sauce/ Fri, 19 Jul 2024 05:21:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2007089
Move over barbecue sauce! Make restaurant-quality Thai peanut satay sauce with a pantry staple hack—creamy peanut butter. This sauce is wonderful with grilled meat or atop noodles.
Total Time

Prep/Total Time: 10 min.

Makes

8 servings

Ingredients

  • 1/3 cup creamy peanut butter
  • 1/3 cup canned coconut milk
  • 2 green onions, chopped
  • 1 small jalapeno pepper, seeded and finely chopped
  • 2 to 3 tablespoons lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 teaspoon minced fresh cilantro
  • 1 teaspoon minced fresh gingerroot
Text Ingredients

Directions

  1. In a small bowl, whisk all ingredients until blended. Cover and refrigerate until serving.

Nutrition Facts

2 tablespoons sauce: 87 calories, 7g fat (3g saturated fat), 0 cholesterol, 192mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 3g 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.

]]> Homemade Kahlua https://www.tasteofhome.com/recipes/homemade-kahlua/ Thu, 11 Jul 2024 05:07:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2013260
This homemade Kahlua recipe transforms four simple ingredients into a rich coffee liqueur in about 15 minutes. It's great for cocktails, baked goods and gifts for friends and family.
Total Time

Prep: 10 min. Cook: 5 min. + cooling

Makes

2-1/2 quarts

Ingredients

  • 4 cups brewed espresso or strong brewed coffee
  • 4 cups sugar
  • 4 cups dark rum
  • 3 tablespoons vanilla extract
Text Ingredients

Directions

  1. In a large saucepan, bring espresso and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool completely.
  2. Stir rum and vanilla into cooled espresso mixture until combined. Pour into glass bottles; seal tightly. Store in a cool, dry place. Shake before serving.

Nutrition Facts

1-1/2 ounces: 101 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 16g carbohydrate (15g sugars, 0 fiber), 0 protein.

]]> 3-Ingredient No-Bake Cheesecake https://www.tasteofhome.com/recipes/3-ingredient-no-bake-cheesecake-recipe/ Sat, 10 Aug 2024 05:33:10 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2011495
These mini 3-ingredient no-bake cheesecakes take only a few minutes of prep time and taste like a real New York slice—of cheesecake, that is!
Total Time

Prep: 15 min. + chilling

Makes

6 servings

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup graham cracker crumbs
  • Whipped cream, optional
Text Ingredients

Directions

  1. In a large bowl, beat cream cheese until light and fluffy, 3-5 minutes. Gradually beat in milk. In a small bowl, combine cracker crumbs and 4 tablespoons cream cheese mixture. Divide crumb mixture evenly among 6 half-pint canning jars or 1-cup dessert dishes; press into bottom of jars.
  2. Divide remaining cream cheese mixture evenly among jars. Cover and refrigerate for at least 2 hours. If desired, dollop with whipped cream and sprinkle with additional graham cracker crumbs.

Nutrition Facts

1 mini cheesecake: 622 calories, 36g fat (20g saturated fat), 107mg cholesterol, 427mg sodium, 66g carbohydrate (55g sugars, 1g fiber), 13g protein.

]]> Vanilla Ice Cream Recipe https://www.tasteofhome.com/recipes/homemade-vanilla-ice-cream/ Wed, 03 Jul 2024 02:07:37 +0000 http://origin-www.tasteofhome.com/recipes/homemade-vanilla-ice-cream/
Our vanilla ice cream recipe is perfect for those who have never made ice cream in their life, as well as ice cream aficionados looking for a go-to, tried-and-true recipe to keep in their back pocket.
Total Time

Prep: 5 min. Process: 20 min. + freezing

Makes

1-1/4 quarts

Ingredients

  • 2 cups heavy whipping cream
  • 2 cups half-and-half cream
  • 1 cup sugar
  • 2 teaspoons vanilla extract
Text Ingredients

Directions

  1. In a large bowl, combine all ingredients; stir until sugar is dissolved. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.)
  2. Serve immediately or transfer to freezer containers allowing headspace for expansion. Freeze until firm, 2-4 hours.
Homemade Vanilla Ice Cream Tips

How do you make homemade ice cream creamy and not icy?

To ensure your homemade ice cream will come out creamy, use heavy cream, half-and-half or milk with a higher percentage milk fat, such as whole milk. If the ice cream is made with a lower percentage milk fat, it has the potential to become icy.

How do you make homemade vanilla ice cream thicker?

Thicker ice creams usually involve the addition of eggs, egg yolks or cornstarch as stabilizers or thickeners. The ice cream "base" is basically a cooked custard that, when chilled very well, spins up into a creamy, but firmer ice cream. Try our vanilla custard ice cream or old-time custard ice cream if you're aiming for ice cream with some thickness to it.

How do you make ice cream without an ice cream maker?

No ice cream maker, no problem! To make ice cream without an ice cream maker, pour the ice cream mixture into a shallow container (glass or metal work best) that you've popped in the freezer previously to get nice and chilled. Store in the coldest part of your freezer until almost firm, but still soft enough to be stirred. For the next 3 hours, check the ice cream every 30 minutes and stir or mix with a hand mixer to keep it aerated and creamy. You can also make ice cream in a coffee can!

How do you store homemade ice cream?

Store homemade ice cream in the freezer in an airtight container with a piece of plastic wrap or waxed paper pressed directly onto the surface. This will prevent ice crystals from forming.

What are the best ice cream toppings?

Whether you're going for a simple scoop of homemade vanilla ice cream or building an elaborate ice cream sundae bar, there are so many classic ice cream toppings to choose from, like chocolate syrup, hot fudge, chocolate or rainbow sprinkles, fresh fruit, chopped peanuts, whipped cream and maraschino cherries. If you ask us, crushed Oreos, mini M&M's, chunks of edible cookie dough and a drizzle of salted caramel are also some of the best ice cream toppings.

What do you serve with homemade vanilla ice cream?

A scoop of vanilla ice cream pairs perfectly with a fudgy brownie, a slice of apple pie, a fruit-filled cobbler, and other "a la mode" desserts. Or, use your homemade ice cream to make ice cream sandwiches. Start with chocolate chip cookies or sugar cookies, or try one of these unexpected ways to make an ice cream sandwich.

Homemade ice cream variations

To turn this homemade vanilla ice cream into raspberry or strawberry ice cream, substitute 2 cups fresh or frozen berries for 1 cup of half-and-half. Puree the berries in a blender or food processor, then stir the berries into the other ingredients before freezing.

—Mark Neufang, Taste of Home Culinary Assistant, and Lauren Pahmeier, Taste of Home Associate Editor

Nutrition Facts

1/2 cup: 308 calories, 22g fat (14g saturated fat), 78mg cholesterol, 37mg sodium, 23g carbohydrate (23g sugars, 0 fiber), 3g protein.

]]> Peach Sangria Recipe https://www.tasteofhome.com/recipes/peach-sangria/ Sat, 29 Jun 2024 01:37:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2005933
This peach sangria recipe is the perfect large-batch cocktail to whip up for a summer evening, picnic or barbecue.
Total Time

Prep/Total Time: 5 min. + chilling

Makes

about 6 servings

Ingredients

  • 2 medium peaches, sliced
  • 1 bottle (750 milliliters) sauvignon blanc or other white wine
  • 3/4 cup peach schnapps liqueur
  • 12 ounces sparkling water (1-1/2 cups), chilled
Text Ingredients

Directions

  1. Combine the first 3 ingredients in a large pitcher. Cover and refrigerate until chilled, about 1 hour. Stir in sparkling water. Serve over ice.

Nutrition Facts

3/4 cup: 158 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 1g protein.

]]> Shrimp Pasta Salad https://www.tasteofhome.com/recipes/tasty-shrimp-pasta-salad/ Fri, 21 Jun 2024 02:55:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1986837
Elbow macaroni, shrimp and crunchy veggies like celery, sweet red pepper and onion get covered in a creamy dressing made from mayonnaise and yogurt. It's the perfect go-to when you're looking for something light and tasty. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep/total time: 25 min. + chilling

Makes

about 12 servings

Ingredients

  • 8 ounces uncooked elbow macaroni
  • 1 pound peeled and deveined cooked shrimp (41-50 per pound)
  • 1 cup chopped celery
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup finely chopped onion
  • 1 cup mayonnaise
  • 3/4 cup plain yogurt
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
Text Ingredients

Directions

  1. Cook pasta according to package directions. Drain; rinse with cold water and drain again.
  2. In a large bowl, combine pasta, shrimp, celery, pepper and onion. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.

Nutrition Facts

3/4 cup: 243 calories, 15g fat (3g saturated fat), 66mg cholesterol, 263mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 11g protein.

]]> Cookies and Cream Ice Cream https://www.tasteofhome.com/recipes/cookies-and-cream-ice-cream/ Tue, 18 Jun 2024 02:02:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1993718
Our cookies and cream ice cream doesn’t hold back when it comes to the amount of Oreo cookies inside, creating a smooth vanilla ice cream and crispy Oreo texture that tastes heavenly.
Total Time

Prep: 5 min. Process: 15 min. + freezing

Makes

9 servings (1-1/4 quarts)

Ingredients

  • 1-1/2 cups whole milk
  • 3/4 cup sugar
  • 2 cups heavy whipping cream
  • 3 teaspoons vanilla extract
  • 10 Oreo cookies, coarsely crushed
Text Ingredients

Directions

  1. In a large bowl, whisk milk and sugar until sugar is dissolved. Whisk in cream and vanilla.
  2. Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions, adding crushed Oreos during the last minute of processing. (Refrigerate any remaining mixture until ready to freeze.)
  3. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 334 calories, 23g fat (14g saturated fat), 64mg cholesterol, 82mg sodium, 30g carbohydrate (26g sugars, 0 fiber), 3g protein.

]]> Amish Potato Salad https://www.tasteofhome.com/recipes/amish-potato-salad-recipe/ Fri, 14 Jun 2024 04:06:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1997838
Amish potato salad is a delicious change of pace from classic potato salad recipes. Our recipe features a sweet mayonnaise-based dressing that gets its balance from yellow mustard and tangy cider vinegar.
Total Time

Prep: 15 min. Cook: 15 min. + chilling

Makes

10 servings

Ingredients

  • 3 pounds medium Yukon Gold potatoes, peeled and cubed
  • 1-1/2 cups mayonnaise
  • 1/2 cup sugar
  • 3 tablespoons prepared mustard
  • 2 tablespoons cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 hard-boiled large eggs, chopped
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • Paprika, optional
Text Ingredients

Directions

  1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl.
  2. In a small bowl, mix mayonnaise, sugar, mustard, vinegar, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in eggs, onion and celery. Cover and refrigerate until chilled, 2-3 hours. If desired, sprinkle with paprika and celery leaves.

Nutrition Facts

3/4 cup: 435 calories, 27g fat (5g saturated fat), 124mg cholesterol, 501mg sodium, 41g carbohydrate (13g sugars, 2g fiber), 7g protein.

]]> Cookie Ice Cream Sandwich https://www.tasteofhome.com/recipes/cookie-ice-cream-sandwich/ Sat, 20 Jul 2024 05:25:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2004187
Soft and chewy homemade cookies separate this ice cream sandwich from the rest. Use your favorite toppings like sprinkles or pecans! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep: 35 min. Bake: 10 min. + freezing

Makes

10 servings

Ingredients

  • CHOCOLATE CHIP COOKIE:
  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup + 3 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup miniature semisweet chocolate chips
  • ICE CREAM SANDWICH:
  • 3 cups vanilla ice cream
  • Miniature semisweet chocolate chips, chopped pecans or sprinkles
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla.
  2. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips. Drop dough by tablespoonfuls 3-in. apart onto greased baking sheets. Flatten slightly.
  3. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to completely cool.
  4. Top half of cookies with a scoop of ice cream. Top with another cookie; press down gently. Roll sides of ice cream sandwich in chocolate chips, pecans and/or sprinkles. Wrap in plastic. Freeze until serving.
]]> Pickle de Gallo https://www.tasteofhome.com/recipes/pickle-de-gallo-recipe/ Thu, 18 Jul 2024 05:20:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2002156
Pickle de gallo is a refreshing, dilly twist on classic salsa. Use this fresh and crunchy treat as a dip for chips or spoon it onto tacos, nachos, sandwiches and hot dogs.
Total Time

Total Time: 10 min.

Makes

2 cups

Ingredients

  • 2 cups chopped dill pickles
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped sweet red pepper
  • 2 tablespoons finely minced jalapeno pepper
  • 1 garlic clove, minced
  • 1 tablespoon lime juice
  • 1 tablespoon fresh dill weed
  • 1/2 teaspoon kosher salt
  • 1/4 cup dill pickle juice
Text Ingredients

Directions

  1. In a large bowl, combine all ingredients. Cover and refrigerate at least 1 hour before serving to allow flavors to blend.
]]> 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.

The post Presenting the Winners from Our Make-Ahead Magic Recipe Contest appeared first on Taste of Home.

]]> 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.

The post Presenting the Winners from Our Make-Ahead Magic Recipe Contest appeared first on Taste of Home.

]]> Overnight Butternut & Bacon Strata https://www.tasteofhome.com/recipes/overnight-butternut-bacon-strata/ Fri, 17 May 2024 19:24:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994154
I created this overnight strata for a bridal brunch and even the hairdressers and make-up artists were begging me for the recipe! It's the perfect blend of savory, sweet and salty. You could use another variety of winter squash like acorn or delicata. —Pamela Gelsomini, Wrentham, Massachusetts
Total Time

Prep: 1 hour + chilling Bake: 50 min.

Makes

12 servings

Updated: May. 17, 2024

Ingredients

  • 3/4 pound maple-flavored bacon strips
  • 1 loaf (16 ounces) ciabatta bread, cut into 1-inch cubes
  • 1/4 cup butter
  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • 3 cups cubed peeled butternut squash (1/2-inch cubes)
  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 1/2 cup water
  • 1/4 cup chopped fresh sage
  • 1-1/2 cups shredded cheddar cheese
  • 1 cup (4 ounces) crumbled Gorgonzola cheese
  • 9 large eggs, lightly beaten
  • 1-1/2 cups heavy whipping cream
  • 1 cup 2% milk
  • 1 teaspoon Italian seasoning
  • FRIED SAGE LEAVES:
  • 1/4 cup butter
  • 1/2 cup fresh sage leaves
  • Maple syrup

Directions

  1. Preheat oven to 400°. Arrange bacon strips in a single layer in a 15x10x1-in. baking pan. Bake until crisp, 15-18 minutes. Remove bacon to paper towels to drain, reserving drippings in pan. Add bread cubes to dripping; toss to coat. Bake until lightly browned, 6-8 minutes, turning occasionally.
  2. In a large skillet, melt butter over medium-high heat. Add onion; cook and stir until softened, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in squash, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook and stir until squash starts to soften, 6-8 minutes. Add 1/2 cup water; cover and cook until squash is tender, 5-7 minutes, stirring occasionally. Stir in sage.
  3. Arrange bread cubes in a greased 13x9-in. baking dish. Top with bacon and the squash mixture; toss gently to combine. Sprinkle with cheddar and Gorgonzola. Whisk eggs, cream, milk, Italian seasoning, and the remaining 1 teaspoon salt and 1/2 teaspoon pepper; slowly pour over bread mixture. Cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 50-55 minutes.
  5. Meanwhile, in a small skillet, melt butter over medium-high heat. Stir until butter is lightly browned; skim off foam. Add sage leaves; fry until just crispy, 1-2 minutes. Remove sage to paper towels to drain. Serve strata with fried sage and maple syrup.

Nutrition Facts

1 piece: 547 calories, 39g fat (19g saturated fat), 226mg cholesterol, 988mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 19g protein.

]]> Breakfast Empanadas https://www.tasteofhome.com/recipes/breakfast-empanadas/ Fri, 17 May 2024 19:51:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994152
These breakfast empanadas are one of my family's favorites. I freeze them to enjoy at a later date. If you prefer a spicy filling, you can add chopped jalapeños when cooking the eggs. —Marina Castle Kelley, Canyon Country, California
Total Time

Prep: 45 min. + chilling Cook: 5 min./batch

Makes

2-1/2 dozen

Updated: May. 17, 2024

Ingredients

  • 1/2 pound fresh chorizo or bulk pork sausage
  • 9 large eggs, divided
  • 2 cups frozen shredded hash brown potatoes
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 3 packages (14 ounces each) frozen empanada dough disks, thawed
  • Oil for deep-fat frying
  • Optional: Salsa verde, sour cream and sliced avocado

Directions

  1. In a large skillet, cook chorizo over medium heat until cooked through, 6-8 minutes, breaking into crumbles; drain. Set aside. Return pan to stove.
  2. In a large bowl, whisk 8 eggs. Add to skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Transfer to a large bowl. Stir in chorizo, hash browns, cheeses, salt, pepper and garlic powder.
  3. Beat remaining egg; brush over edges of dough disks. Place 3 tablespoons filling on 1 side of each disk. Fold dough over filling. Pinch edges and press to seal. Refrigerate for 30 minutes.
  4. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry empanadas, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. If desired, sprinkle with additional salt. If desired, serve with salsa verde, sour cream and avocado.

Nutrition Facts

1 empanada: 218 calories, 12g fat (4g saturated fat), 67mg cholesterol, 304mg sodium, 21g carbohydrate (0 sugars, 1g fiber), 9g protein.

]]> Cold Weather Braised Beef https://www.tasteofhome.com/recipes/cold-weather-braised-beef/ Fri, 17 May 2024 19:41:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994150
This make-ahead braised beef recipe is so convenient. I prepare the ingredients, and just before baking, I pop them into the fridge for overnight. The next day, I let it bake while spending time with my family. The aroma of the beef while it's cooking will make your mouth water. —Vicki Christiansen, Elkhorn, Wisconsin
Total Time

Prep: 35 min. Bake: 2-1/2 hours

Makes

8 servings

Updated: May. 24, 2024

Ingredients

  • 3 tablespoons butter
  • 1 pound sliced fresh mushrooms
  • 3 medium onions, halved and thinly sliced
  • 2 garlic cloves, minced
  • 2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 2-1/2 cups water, divided
  • 2 cups beef broth
  • 1/2 cup dry red wine
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • Hot cooked mashed potatoes or noodles

Directions

  1. Preheat oven to 325°. In a large skillet, melt butter over medium heat. Add mushrooms and onions; cook and stir until softened, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Spoon mixture into a greased 13x9-in. baking dish, leaving drippings in skillet.
  2. In the same skillet over medium heat, brown beef in batches, adding more butter if necessary. Spoon browned beef over mushroom mixture in baking dish.
  3. Add 2 cups water, broth, wine and soy sauce to skillet; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. In a small bowl, mix cornstarch and remaining 1/2 cup water until smooth. Gradually whisk into broth mixture. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes. Stir in salt and pepper. Pour over beef in baking dish.
  4. Cover and bake until beef is almost tender, about 2 hours. Uncover and bake until beef is tender, 30-35 minutes. Serve over mashed potatoes or noodles.

Nutrition Facts

1 cup: 284 calories, 15g fat (7g saturated fat), 85mg cholesterol, 656mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 25g protein.

]]> Grab & Go Freezer Cheesecakes https://www.tasteofhome.com/recipes/grab-and-go-freezer-cheesecakes/ Fri, 17 May 2024 20:30:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994148
I love the elegant serving style of individual cheesecakes. I never have to worry if surprise guests stop by because these can be pulled from the freezer in a flash. They’re also a blue ribbon-winner at our local county fair! —Kristyne Mcdougle Walter, Lorain, Ohio
Total Time

Prep: 20 min. + freezing

Makes

2 dozen

Updated: May. 17, 2024

Ingredients

  • 1 package (8.8 ounces) Biscoff cookies
  • 6 tablespoons butter, melted
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • FILLING:
  • 12 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1 teaspoon lemon juice
  • 1 tablespoon vanilla extract
  • 1 carton (8 ounces) frozen whipped topping, thawed (3 cups)
  • Sweetened whipped cream, optional

Directions

  1. Pulse cookies in a food processor until fine crumbs form. Add butter, sugar and salt; pulse just until combined. Press mixture gently onto bottoms of 24 foil-lined muffin cups.
  2. For filling, beat cream cheese in a large bowl until smooth. Add sugar, sour cream, lemon juice and vanilla. Fold in whipped topping. Spoon over crusts; freeze until firm, at least 6 hours.
  3. Transfer to freezer containers; return to freezer. To use, thaw in refrigerator for 30 minutes before serving. If desired, top with whipped cream and additional cookies.

Nutrition Facts

1 cheesecake: 181 calories, 12g fat (8g saturated fat), 25mg cholesterol, 132mg sodium, 16g carbohydrate (12g sugars, 0 fiber), 2g protein.

]]> Strawberry Lemonade Gelatin https://www.tasteofhome.com/recipes/strawberry-lemonade-gelatin/ Fri, 17 May 2024 20:40:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994146
Strawberry lemonade always reminds me of summer. This quick dessert is easy to put together and always a crowd-pleaser. —Shelly Bevington, Hermiston, Oregon
Total Time

Prep: 15 min. + chilling

Makes

12 servings

Updated: May. 17, 2024

Ingredients

  • 1-1/2 cups boiling water
  • 1 package (6 ounces) strawberry gelatin
  • 1 can (12 ounces) frozen lemonade concentrate, thawed
  • 1 can (21 ounces) strawberry pie filling
  • 1 cup cold whole milk
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed (3 cups)

Directions

  1. In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in lemonade concentrate and pie filling. Pour into a greased 13x9-in. dish. Refrigerate until thickened, about 1 hour.
  2. In a large bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping; spread over gelatin. Cover and refrigerate until firm.

Nutrition Facts

1 piece: 272 calories, 4g fat (4g saturated fat), 2mg cholesterol, 160mg sodium, 56g carbohydrate (49g sugars, 1g fiber), 2g protein.

]]> Green Chile Butternut Squash Soup https://www.tasteofhome.com/recipes/green-chile-butternut-squash-soup/ Fri, 17 May 2024 20:34:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994144
This Mexican-inspired butternut squash soup is made in a slow cooker. I like to cook it overnight, blend it in the morning and store it in the refrigerator. All I have to do when I get home is heat it up. —Colleen Delawder, Herndon, Virginia
Total Time

Prep: 15 min. Cook: 6 hours

Makes

8 servings (2 quarts)

Updated: May. 24, 2024

Ingredients

  • 6 cups cubed peeled butternut squash
  • 3 cups reduced-sodium chicken broth
  • 1 can (10 ounces) green enchilada sauce
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup heavy whipping cream
  • Optional: Crispy tortilla strips, sliced jalapeno pepper and fresh cilantro leaves

Directions

  1. Combine the first 11 ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are soft, 6-7 hours.
  2. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in heavy cream; heat through. If desired, top with crispy tortilla strips, sliced jalapeno and cilantro leaves and sprinkle with additional chili powder.

Nutrition Facts

1 cup: 185 calories, 12g fat (7g saturated fat), 34mg cholesterol, 539mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 4g protein.

]]> Merry Minty Christmas Cheesecake https://www.tasteofhome.com/recipes/merry-mint-christmas-cheesecake/ Fri, 17 May 2024 20:27:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994142
Instead of baking cookies for Christmas gifts, I bake cheesecakes! I usually bake this mint cheesecake a few weeks in advance and store it in the freezer. It can also be baked a couple of days ahead of time and stored in the refrigerator. —Sue Gronholz, Beaver Dam, Wisconsin
Total Time

Prep: 45 min. Bake: 70 min. + chilling

Makes

16 servings

Updated: May. 24, 2024

Ingredients

  • 15 Oreo cookies, finely crushed
  • 1 tablespoon sugar
  • 2 tablespoons butter, melted
  • FILLING:
  • 1 cup white baking chips, divided
  • 3/4 cup semisweet chocolate chips
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy whipping cream
  • 4 large eggs, room temperature, lightly beaten
  • 1 teaspoon mint extract, divided
  • 2 to 3 drops red food coloring
  • 2 to 3 drops green food coloring
  • GANACHE:
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • Optional: Whipped cream and crushed red and green mint candies

Directions

  1. Preheat oven to 325°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-inch springform pan; set aside.
  2. In a microwave-safe bowl, melt 1/2 cup vanilla chips; set aside. In another microwave-safe bowl, melt chocolate chips; set aside.
  3. In a mixing bowl, beat cream cheese, sugar, flour and whipping cream until smooth. Add eggs; beat on low just until combined. Divide batter into 3 bowls (about 2 cups batter per bowl).
  4. To the first bowl, stir in melted vanilla chips, 1/2 tsp. mint extract and red food coloring; pour over crust. Place pan on a double thickness of foil; securely wrap foil around pan. Place springform pan in a large baking pan. Fill larger pan with water to a depth of 1 inch. Bake 20 minutes.
  5. Meanwhile, stir melted chocolate chips into second bowl of batter. Carefully spoon chocolate batter over red layer. Bake 20 minutes longer.
  6. Meanwhile, melt remaining 1/2 cup vanilla chips; cool slightly. Stir into third bowl of batter. Stir in green food coloring and remaining 1/2 teaspoon mint extract. Carefully spoon green batter over chocolate layer. Bake until center is almost set, 30-40 minutes longer.
  7. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight; remove sides of pan.
  8. In a small microwave-safe bowl, melt chocolate chips and whipping cream. Let stand until slightly thickened. Spread over top of cheesecake. Refrigerate until ready to serve. If desired, garnish with whipped cream and crushed mint candies.

Nutrition Facts

1 piece: 491 calories, 34g fat (19g saturated fat), 116mg cholesterol, 262mg sodium, 44g carbohydrate (38g sugars, 1g fiber), 7g protein.

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