Find Delicious Recipes by Ingredient | Taste of Home https://www.tasteofhome.com/recipes/ingredients/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Tue, 20 Aug 2024 21:07:31 +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 Find Delicious Recipes by Ingredient | Taste of Home https://www.tasteofhome.com/recipes/ingredients/ 32 32 Watermelon Popsicles https://www.tasteofhome.com/recipes/watermelon-popsicles/ Tue, 20 Aug 2024 19:14:10 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023421
Beat the heat with sweet-tart homemade watermelon popsicles. They're low in sugar, loaded with fruit and 100% delightful.
Total Time

Prep: 10 min. + freezing

Makes

12 popsicles

Ingredients

  • 6 cups cubed watermelon
  • 3 tablespoons sugar
  • 1 tablespoon lime juice
  • 12 freezer pop molds or paper cups (3 ounces each) and wooden pop sticks
Text Ingredients

Directions

  1. Place watermelon, sugar and lime juice in a high powered blender; puree until smooth. Spoon into molds or paper cups. Top molds with holders. If using cups, top with foil and insert pop sticks through foil. Freeze until firm. To serve, let pops stand at room temperature 5 minutes before unmolding.

Nutrition Facts

1 popsicle: 33 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 10g carbohydrate (9g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

]]> Chicken Caesar Salad https://www.tasteofhome.com/recipes/chicken-caesar-salad-3/ Thu, 15 Aug 2024 21:00:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2005840
Learn how to make a tasty chicken Caesar salad with this classic recipe.
Total Time

Prep: 15 min. Cook: 20 min.

Makes

4 servings

Ingredients

  • CROUTONS:
  • 1 cup cubed French bread
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • CHICKEN:
  • 4 boneless skinless chicken breasts (6 ounces each)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • DRESSING:
  • 1/3 cup mayonnaise
  • 3 tablespoons olive oil
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons anchovy paste
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 6 cups torn romaine
  • 1/4 cup grated Parmesan cheese
Text Ingredients

Directions

  1. Preheat oven to 400°. Place bread in a large bowl. Combine the remaining ingredients; drizzle over bread and toss to coat.
  2. Place in a single layer in an ungreased 15x10x1-in. baking pan. Bake until golden brown, 15-20 minutes, stirring occasionally.
  3. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 5-6 minutes on each side. Remove to a cutting board; let rest 10 minutes. Cut into 1-inch pieces.
  4. In a large bowl, combine dressing ingredients. Add lettuce, chicken, homemade croutons and Parmesan cheese; toss to coat. Divide among 4 plates.

Nutrition Facts

1 serving: 563 calories, 41g fat (7g saturated fat), 116mg cholesterol, 1316mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 39g protein.

]]> Steak Frites https://www.tasteofhome.com/recipes/steak-frites/ Wed, 14 Aug 2024 20:34:18 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023258
This steak frites recipe features perfectly cooked steak and homemade fries for a classic French bistro dish that's bound to impress.
Total Time

Prep: 20 min. + standing Cook: 15 min.

Makes

4 servings

Ingredients

  • FRIES:
  • 1 pound russet potatoes
  • Oil for deep-fat frying
  • 3/4 teaspoon salt
  • STEAK:
  • 1 beef ribeye steak (1 pound)
  • 1-1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4 garlic cloves
  • 2 fresh thyme sprigs
Text Ingredients

Directions

  1. Cut potatoes into 1/4-in. julienned strips; soak in cold water for 30 minutes.
  2. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 340°. Fry potatoes in batches until lightly browned, 3-4 minutes. Remove with a slotted spoon; drain on paper towels.
  3. Increase heat of oil to 375°. Fry potatoes again in batches until crisp and golden brown, 1-2 minutes, turning frequently. Drain on paper towels; sprinkle with 3/4 teaspoon salt.
  4. Preheat a cast-iron skillet over high heat, 3-4 minutes. Add olive oil and let heat until rippling. Pat beef dry with paper towels and season all sides with remaining 3/4 teaspoon salt and pepper.
  5. Place steak in skillet and cook until a golden brown crust forms, 3-4 minutes. Turn steaks to sides and cook 1 minute, rolling as edges become brown. Turn to uncooked side; add butter, garlic and thyme to pan. Cook another 3-4 minutes, until steaks spring back slightly but are soft when lightly pressed. Use a spoon to baste steaks with butter the last 1-2 minutes of cooking, until desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard garlic cloves and thyme. Let stand 5 minutes before serving.

Nutrition Facts

3 ounces cooked beef with 3/4 cup fries: 517 calories, 39g fat (12g saturated fat), 82mg cholesterol, 1267mg sodium, 20g carbohydrate (1g sugars, 2g fiber), 22g protein.

]]> Filet Mignon https://www.tasteofhome.com/recipes/filet-mignon/ Wed, 14 Aug 2024 20:08:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023260
This perfectly simple filet mignon recipe, comprising a few simple ingredients, will render a perfect steak every time. That steak will also pair effortlessly with your favorite side dish.
Total Time

Prep: 10 min. + standing Cook: 15 min.

Makes

4 sservings

Ingredients

  • 4 filet mignon steaks (6 ounces each)
  • 1-1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4 garlic cloves
  • 3 fresh rosemary sprigs
Text Ingredients

Directions

  1. Remove steaks from the refrigerator and sprinkle with 1/2 teaspoon salt; let stand for 30 minutes.
  2. Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Add olive oil and let heat until rippling. Pat beef dry with paper towels and season all sides with the remaining 1 teaspoon salt and pepper.
  3. Place steak in skillet and cook until a golden brown crust forms, 3-4 minutes. Turn steaks to sides and cook for 1 minute, rolling as edges become brown. Turn to the uncooked side; add butter, garlic and rosemary to the pan. Cook another 3-4 minutes, until steaks spring back slightly but are soft when lightly pressed. Use a spoon to baste steaks with butter for the last 1-2 minutes of cooking.
  4. Continue cooking to the desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard garlic cloves and rosemary. Let stand 5 minutes before serving.

Nutrition Facts

1 steak: 326 calories, 19g fat (8g saturated fat), 89mg cholesterol, 766mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 36g protein.

]]> Keto Zucchini Bread https://www.tasteofhome.com/recipes/keto-zucchini-bread/ Wed, 14 Aug 2024 20:54:15 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023300
You won't believe this nutty, cinnamony, moist and spongy keto zucchini bread is, in fact, keto-friendly! The monk fruit gives plenty of sweetness, emulating a flavor similar to caramel without all the sugar.
Total Time

Prep: 20 min. Bake: 50 min. + cooling

Makes

1 loaf (12 pieces)

Ingredients

  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter, melted
  • 1/2 cup granulated golden monk fruit sugar substitute without erythritol
  • 2 large eggs, room temperature, lightly beaten
  • 1 teaspoon vanilla extract
  • 1-1/2 cups shredded zucchini
  • 3/4 cup chopped pecans, divided
Text Ingredients

Directions

  1. Preheat oven to 350°. Line a greased 9x5-in. loaf pan with parchment paper.
  2. In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt. In another bowl, whisk butter, sugar substitute, eggs and vanilla extract. Stir into dry ingredients until just moistened. Fold in zucchini and 1/2 cup nuts.
  3. Transfer to prepared pan. Sprinkle the remaining 1/4 cup nuts on top. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes before removing from pan to cool on wire rack. Gently remove parchment paper.

Nutrition Facts

1 piece: 204 calories, 16g fat (3g saturated fat), 41mg cholesterol, 234mg sodium, 12g carbohydrate (2g sugars, 2g fiber), 7g protein.

]]> No-Bake Lemon Cheesecake https://www.tasteofhome.com/recipes/no-bake-lemon-cheesecake/ Wed, 14 Aug 2024 20:04:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023305
This tangy and creamy no-bake lemon cheesecake is the perfect complement to a rich and filling dinner. It's also easy to make ahead and chill before a busy day of entertaining.
Total Time

Prep: 30 min. + chilling

Makes

1 cheesecake

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • CHEESECAKE FILLING:
  • 3 packages (8 ounces) cream cheese, softened
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
Text Ingredients

Directions

  1. In a large bowl, combine graham cracker crumbs and sugar; stir in melted butter until combined. Firmly press mixture into 9-in. springform pan, covering the bottom in an even layer and 1/2-in. up the sides; set aside.
  2. In another large bowl, beat cream cheese with an electric hand mixer set on medium speed until fluffy and smooth, 1-2 minutes. Add confectioners' sugar, lemon juice, lemon zest and vanilla extract, beating constantly until smooth; set aside.
  3. In another large bowl, beat the cream using an electric hand mixer set on high speed until stiff peaks form, 1-2 minutes. Gently fold whipped cream into lemon cream cheese mixture until just combined. Transfer cheesecake filling to the springform pan, spreading evenly with a spatula. Refrigerate 6 hours or overnight. Slice and serve.

Nutrition Facts

1 piece: 409 calories, 30g fat (18g saturated fat), 84mg cholesterol, 284mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 5g protein.

]]> Protein Waffles https://www.tasteofhome.com/recipes/protein-waffles-recipe/ Wed, 14 Aug 2024 19:05:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1968986
This protein waffles recipe is packed with protein from eggs, oats, Greek yogurt and whey protein powder. Each waffle contains 12 grams of protein—or more if you add a protein-rich waffle topping like nut butter or chia jam.
Total Time

Prep/Total Time: 30 min.

Makes

4 waffles

Ingredients

  • 3 large eggs, room temperature
  • 1 cup old-fashioned oats
  • 3/4 cup plain whole milk Greek yogurt
  • 1/4 cup vanilla whey protein powder
  • 3 tablespoons plain oat milk
  • 2 tablespoons honey
  • 1-1/4 teaspoons vanilla extract
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Optional: Maple syrup and fresh fruit
Text Ingredients

Directions

  1. Preheat waffle maker. Place the first 11 ingredients in a blender; cover and process until smooth. Bake waffles according to manufacturer’s directions until golden brown. If desired, serve with maple syrup and fresh fruit.

Nutrition Facts

1 waffle: 250 calories, 10g fat (4g saturated fat), 153mg cholesterol, 591mg sodium, 30g carbohydrate (15g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.

]]> Ham Potpie https://www.tasteofhome.com/recipes/ham-potpie/ Wed, 14 Aug 2024 19:00:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2009942
Ham potpie is a cozy dinner option that's hearty, comforting and everything you want for a weeknight meal. If you have leftover ham in the fridge, this potpie recipe is a convenient way to give it new life.
Total Time

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

Makes

6 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup cold butter, cubed
  • 1/4 cup cold water
  • FILLING:
  • 2-1/2 cups cubed fully cooked ham
  • 2 cups fresh or frozen peas
  • 2 medium potatoes, peeled and cubed
  • 3 medium carrots, thinly sliced
  • 2 celery ribs, finely chopped
  • 1/4 cup finely chopped onion
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons dried tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup 2% milk
  • 1/2 cup chicken broth
  • Additional milk
Text Ingredients

Directions

  1. Preheat oven to 375°. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Set aside a third of the dough. Roll out remaining dough to fit a 2-1/2-qt. baking dish. Transfer pastry to baking dish; trim even with edge; set aside.
  2. For filling, in a large bowl, combine ham, peas, potatoes, carrots, celery and onion; set aside. In a large saucepan, melt butter. Stir in flour, tarragon, salt and pepper until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into ham mixture; spoon into crust.
  3. Roll out reserved dough to fit top of pie. Make cutouts in pastry. Place over filling; trim, seal and flute edges. Brush additional milk over pastry.
  4. Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.

Nutrition Facts

1 piece: 590 calories, 30g fat (18g saturated fat), 107mg cholesterol, 1335mg sodium, 58g carbohydrate (8g sugars, 6g fiber), 23g protein.

]]> Oreo Dump Cake https://www.tasteofhome.com/recipes/oreo-dump-cake/ Wed, 14 Aug 2024 18:56:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2020395
An all-star dessert, this Oreo dump cake requires little assembly and uses three different chocolates for over-the-top indulgence. Oreos are layered with condensed milk, whipped topping, chocolate chips and fudge cake mix for creamy sweetness throughout.
Total Time

Prep: 10 min. Bake: 40 min.

Makes

12 servings

Ingredients

  • 24 Oreo cookies
  • 1 can (14 ounces) sweetened condensed milk
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 3/4 cup semisweet chocolate chips
  • 1 package (13-1/4 ounces) chocolate fudge cake mix
  • 3/4 cup cold butter, cubed
  • Optional: Whipped cream and chocolate sauce
Text Ingredients

Directions

  1. Preheat oven to 350°. Layer Oreo cookies over bottom of a greased 13x9-in. baking dish. Spread sweetened condensed milk over cookies. Spread whipped topping over top; sprinkle with chocolate chips. Sprinkle with cake mix; top with butter.
  2. Bake until filling is bubbly and top is golden brown, 40-45 minutes. Serve warm with chocolate sauce and sweetened whipped cream, if desired.

Nutrition Facts

1 serving: 500 calories, 23g fat (14g saturated fat), 32mg cholesterol, 427mg sodium, 71g carbohydrate (51g sugars, 1g fiber), 5g protein.

]]> Mango Ice Cream https://www.tasteofhome.com/recipes/mango-ice-cream/ Wed, 14 Aug 2024 17:25:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023315
This no-churn mango ice cream checks all the boxes for a light and fruity warm-weather treat. It combines only four ingredients but makes enough for a whole gathering.
Total Time

Prep: 10 min. + freezing

Makes

1-1/2 quarts

Ingredients

  • 2 cups chopped peeled mango
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups heavy whipping cream
  • 1/4 teaspoon vanilla extract
Text Ingredients

Directions

  1. In a blender, puree mango, condensed milk and vanilla until smooth.
  2. In a large bowl, beat cream until stiff peaks form, 2-3 minutes.
  3. Working in batches, gently fold mango mixture into whipped cream until combined.
  4. Transfer ice cream to two 8x4-in. loaf pans. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 296 calories, 18g fat (12g saturated fat), 60mg cholesterol, 68mg sodium, 29g carbohydrate (29g sugars, 0 fiber), 5g protein.

]]> Vegan Apple Crumble https://www.tasteofhome.com/recipes/vegan-apple-crumble/ Tue, 13 Aug 2024 22:29:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2005848
This vegan apple crumble features a crunchy coconut sugar topping baked until golden brown. A scoop of vegan vanilla ice cream served alongside this dessert would make it even better.
Total Time

Prep: 15 min. Bake: 45 min.

Makes

8 servings

Ingredients

  • 5 medium tart apples, peeled and sliced
  • 1/2 cup coconut sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • TOPPING:
  • 1 cup all-purpose flour
  • 3/4 cup coconut sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold vegan butter-style sticks, cubed
Text Ingredients

Directions

  1. Preheat oven to 375°. In a large bowl, combine apples, coconut sugar, flour, lemon juice and cinnamon. Transfer to a greased 11x7-in. baking dish. In a small bowl, combine flour, coconut sugar, salt and cinnamon; cut in vegan butter until crumbly; sprinkle over apples.
  2. Bake until apples are tender and topping is golden brown, 45-50 minutes. Serve warm.

Nutrition Facts

1 serving: 317 calories, 11g fat (4g saturated fat), 0 cholesterol, 268mg sodium, 54g carbohydrate (39g sugars, 2g fiber), 2g protein.

]]> Plum Cobbler https://www.tasteofhome.com/recipes/plum-cobbler-2/ Tue, 13 Aug 2024 19:06:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2005850 ]]>
Have a lot of plums in your fruit basket? Use them up in this easy plum cobbler with a biscuity topping. It bakes up jammy and sweet, so it's delicious with ice cream.
Total Time

Prep: 15 min. Bake: 45 min.

Makes

8 servings

Ingredients

  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 4 cups sliced peeled fresh plums
  • TOPPING:
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup cold butter
  • 1 large egg, lightly beaten
  • Ice cream, optional
Text Ingredients

Directions

  1. Preheat oven to 375°. In a large bowl, combine plums, sugar, flour and cinnamon. Pour into a greased 11x7-in. baking dish.
  2. In a small bowl, combine sugar, flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg. Sprinkle over plums.
  3. Bake until filling is bubbly and topping is golden, 45-50 minutes. Serve warm with ice cream if desired.

Nutrition Facts

1 serving: 341 calories, 9g fat (5g saturated fat), 44mg cholesterol, 425mg sodium, 65g carbohydrate (50g sugars, 2g fiber), 3g protein.

]]> Mediterranean Chickpea Salad https://www.tasteofhome.com/recipes/favorite-garbanzo-bean-salad/ Tue, 13 Aug 2024 17:10:55 +0000 http://origin-www.tasteofhome.com/recipes/favorite-garbanzo-bean-salad/
For a high-protein cold meal that comes together quickly, you can't go wrong with Mediterranean chickpea salad. It's loaded with fresh flavors and works as a side dish with a Med-style dinner, or on its own as a light lunch.
Total Time

Prep/Total Time: 15 min.

Makes

6 servings

Ingredients

  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1/2 cup chopped sweet onion
  • 1/2 cup whole ripe olives, halved
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 1 celery rib, chopped
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon sugar
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon dried basil
  • Dash dried oregano
Text Ingredients

Directions

  1. In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.

Nutrition Facts

1 cup: 273 calories, 21g fat (3g saturated fat), 2mg cholesterol, 240mg sodium, 17g carbohydrate (6g sugars, 4g fiber), 4g protein.

]]> 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.

]]> Teriyaki-Orange Grilled Ham Steak https://www.tasteofhome.com/recipes/teriyaki-orange-grilled-ham-steak/ Fri, 09 Aug 2024 18:30:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990351
I love me a good grilled ham steak, so one day I decided to create my own with ingredients that I had on hand. The grilled crispiness on the outside combined with a tangy orange marinade make it perfect for any meal. —Cyndy Gerken, Naples, Florida
Total Time

Prep: 10 min. + marinating Grill: 10 min.

Makes

4 servings

Updated: Aug. 09, 2024

Ingredients

  • ¼ cup of butter
  • 2 tablespoons dark brown sugar
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 medium orange, zested and juiced
  • 2 garlic cloves, minced
  • 2 teaspoons teriyaki sauce
  • 1-1/2 pounds fully cooked bone-in ham steak

Directions

  1. In a small saucepan, melt butter over medium-low heat. Stir in brown sugar, honey, Dijon, orange juice, orange zest, garlic and teriyaki sauce. Cook and stir until sugar is dissolved. Pour in a large shallow dish. Cool to room temperature. Add ham steak. Let stand 20 minutes, turning once.
  2. Remove ham from dish, reserving remaining butter mixture. Grill ham, covered, over medium heat until heated through and lightly browned, about 10 minutes, brushing with butter mixture and turning once.

Nutrition Facts

3 ounces ham: 340 calories, 20g fat (10g saturated fat), 96mg cholesterol, 1588mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 21g protein.

]]> Sweet and Spicy Chicken with Soba Noodles https://www.tasteofhome.com/recipes/sweet-and-spicy-chicken-with-soba-noodles/ Fri, 09 Aug 2024 18:24:57 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990354
Hearty soba noodles, chicken and veggies make for a quick one dish dinner. I like to add mushrooms when I have them on hand. —Trisha Kruse, Eagle, Idaho
Total Time

Prep: 20 min. Cook: 15 min.

Makes

6 servings

Updated: Aug. 09, 2024

Ingredients

  • 8 ounces uncooked Japanese soba noodles
  • 2 tablespoons Sriracha chili sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 2 tablespoons canola oil, divided
  • 4 cups shredded cabbage
  • 2 medium carrots, thinly sliced
  • 1 medium sweet red pepper, julienned
  • 1 medium onion, halved and thinly sliced
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes

Directions

  1. Cook noodles according to package directions. In a small bowl, whisk soy sauce, Sriracha, honey and sesame oil.
  2. In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add cabbage, carrots, red pepper and onion. Cook and stir until vegetables are crisp-tender, 3-5 minutes. Add garlic and ginger; cook and stir 1 minute longer. Remove vegetables to a large bowl.
  3. In same skillet, heat remaining 1 tablespoon canola oil over medium heat. Add chicken; cook and stir until chicken juices run clear, 5-7 minutes. Add vegetable mixture back to skillet. Stir in soy sauce mixture. Drain noodles; add to skillet and toss to coat.

Nutrition Facts

1-1/3 cups: 313 calories, 8g fat (1g saturated fat), 42mg cholesterol, 980mg sodium, 41g carbohydrate (7g sugars, 2g fiber), 23g protein.

]]> Slow-Cooked Balsamic Lentil Soup https://www.tasteofhome.com/recipes/slow-cooked-balsamic-lentil-soup/ Fri, 09 Aug 2024 18:19:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990363
Balsamic vinegar and honey give this healthy soup a tangy and slightly sweet flavor. Since this soup is slow-cooked, the vegetables and lentils retain their texture and don’t turn into mush. —Colleen Delawder, Herndon, Virginia
Total Time

Prep: 15 min. Cook: 5 hours.

Makes

8 servings

Updated: Aug. 09, 2024

Ingredients

  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 3 celery ribs, chopped
  • 2 medium carrots, chopped
  • 2 medium red potatoes, cut into 1/2-inch cubes
  • 1 cup chopped sweet onion
  • 1 cup dried red lentils, rinsed
  • 1 tablespoon honey
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon garlic powder
  • 1/4 cup balsamic vinegar
  • Optional: Shaved Parmesan cheese, fresh parsley, balsamic glaze drizzle

Directions

  1. In a 3- or 4-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until vegetables and lentils are tender, 5-6 hours. Stir in vinegar. Garnish as desired.

Nutrition Facts

1 cup: 145 calories, 0 fat (0 saturated fat), 0 cholesterol, 459mg sodium, 28g carbohydrate (7g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 starch.

]]> Pesto Chicken Ciabatta Sandwiches https://www.tasteofhome.com/recipes/pesto-chicken-ciabatta-sandwiches/ Fri, 09 Aug 2024 18:10:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990361
Cheesy, crispy and fresh sandwiches transport you to your favorite bistro. These pesto chicken sandwiches are the perfect meal with an easy side. You can sub turkey or pork for the smoked chicken. —Jen Pahl, West Allis, Wisconsin
Total Time

Prep/Total Time: 15 min.

Makes

2 servings

Updated: Aug. 09, 2024

Ingredients

  • 4 tablespoons prepared pesto
  • 2 ciabatta rolls
  • 6 ounces thick-sliced deli smoked chicken breast
  • 4 slices smoked provolone cheese
  • 1/2 cup julienned roasted sweet red peppers
  • 1/2 cup fresh baby spinach

Directions

  1. Preheat air fryer to 300°. Spread pesto on cut sides of both tops and bottoms of each roll. On each of the bottom halves, layer 3 ounces chicken and 1 slice cheese. On each of the top halves, layer 1/4 cup red pepper and 1 slice cheese.
  2. Cook until heated through and cheese is melted, 4-6 minutes. Add spinach to bottom halves and replace tops.
]]> Crispy Chicken Caesar Salad https://www.tasteofhome.com/recipes/crispy-chicken-caesar-salad/ Fri, 09 Aug 2024 18:06:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990358
This crispy chicken Caesar salad is loaded with herbs and happiness! The crouton crust on the chicken really boosts the flavor. You could also add tomato, onion or any topping you'd put on a salad. —Susan Mason, Puyallup, Washington
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Aug. 09, 2024

Ingredients

  • 2 cups Caesar salad croutons, divided
  • 1 pound ground chicken
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 romaine hearts, coarsely chopped
  • 1/2 cup Caesar salad dressing
  • 1/2 cup shredded Parmesan cheese, divided

Directions

  1. Finely crush 1 cup croutons and place in a shallow bowl. In a large bowl, gently combine chicken, salt and pepper. With wet hands, shape chicken mixture into four 5-in. patties. Coat both sides with crouton crumbs.
  2. In a large skillet, heat oil over medium heat. Cook patties until lightly browned and a thermometer reads 165°, 4-5 minutes on each side. Remove to paper towel to drain. Cut each patty into 4-5 strips.
  3. In a large bowl, toss romaine with dressing and 1/4 cup cheese. Arrange on 4 individual serving plates. Top with chicken patty slices and remaining 1 cup whole croutons and 1/4 cup cheese. Serve with additional salad dressing.

Nutrition Facts

1 serving: 515 calories, 39g fat (9g saturated fat), 95mg cholesterol, 1054mg sodium, 16g carbohydrate (2g sugars, 3g fiber), 26g protein.

]]> Creamy Sun-Dried Tomato Ravioli https://www.tasteofhome.com/recipes/creamy-sun-dried-tomato-ravioli/ Fri, 09 Aug 2024 17:53:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990362
This little gem of a recipe came together when I raided the freezer for something to make for dinner. It looks like a restaurant quality meal. If you don't have ravioli, this is good with any type pasta. —Kallee Krong-McCreery, Escondido, California
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Aug. 09, 2024

Ingredients

  • 2 packages (10 ounces each) refrigerated cheese ravioli
  • 4 bacon strips, chopped
  • 1/3 cup finely chopped sweet red pepper
  • 1 green onion, chopped
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups whole milk
  • 1/4 cup soft sun-dried tomato halves (not packed in oil), chopped
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon coarsely ground pepper
  • Shaved Parmesan cheese

Directions

  1. Cook ravioli according to package directions.
  2. Meanwhile, in a large skillet over medium heat, cook bacon, red pepper and green onion until bacon is crisp. Drain all but 1 tablespoon drippings from pan. Stir in flour until blended. Gradually stir in milk. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 1-2 minutes. Stir in sun-dried tomatoes, garlic salt and pepper.
  3. Drain ravioli; add to sauce in skillet. Stir gently to coat. Serve with Parmesan cheese.

Nutrition Facts

1 serving: 606 calories, 26g fat (9g saturated fat), 95mg cholesterol, 1296mg sodium, 68g carbohydrate (10g sugars, 6g fiber), 25g protein.

]]> Barbecue Shrimp Flatbread https://www.tasteofhome.com/recipes/barbecue-shrimp-flatbread/ Fri, 09 Aug 2024 17:47:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990360
This recipe is loosely based on an appetizer I found online and loved. The surprising combination is sweet and balanced. Make a bigger pizza to serve at a party. —Ingrida Ievans, Wheaton, Illinois
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Aug. 09, 2024

Ingredients

  • 4 bacon strips
  • 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 package (8.8 ounces) naan flatbreads
  • 1/2 cup barbecue sauce
  • 3 ounces crumbled goat cheese
  • 2 tablespoons honey
  • 1/2 cup fresh baby arugula

Directions

  1. Preheat oven to 350°F. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
  2. Add shrimp to drippings; cook and stir over medium-high heat until shrimp almost turn pink, 2-3 minutes. Remove from the heat.
  3. Arrange flatbread in a 15x10x1-in. baking pan. Top with barbecue sauce, shrimp, bacon and goat cheese. Drizzle with honey. Bake until naan edges are browned and cheese is partially melted, 8-10 minutes. To serve, cut each flatbread in half. Top with arugula.

Nutrition Facts

1/2 flatbread: 399 calories, 13g fat (6g saturated fat), 109mg cholesterol, 1141mg sodium, 52g carbohydrate (23g sugars, 2g fiber), 20g protein.

]]> 20-Minute Peanut Chicken Pad Thai https://www.tasteofhome.com/recipes/20-minute-peanut-chicken-pad-thai/ Fri, 09 Aug 2024 17:45:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990353
This is my go-to after a long day at work. I’ll pick up a hot rotisserie chicken and noodles at the grocery store and whip this up in a jiffy. It’s easy, savory, filling and healthy. A win for everyone! —Callie Gavorek, Canton, Michigan
Total Time

Prep/Total Time: 20 min.

Makes

4 servings

Updated: Aug. 09, 2024

Ingredients

  • 1 package (8 ounces) thick brown rice noodles
  • 1/2 cup creamy peanut butter
  • 1/2 cup hot water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha chili sauce
  • 1 tablespoon canola oil
  • 1 package (14 ounces) coleslaw mix
  • 3 garlic cloves, minced
  • 1-1/2 cups shredded cooked chicken
  • Optional toppings: Sliced green onions, chopped peanuts, chopped cilantro and crushed red pepper flakes

Directions

  1. Cook noodles according to package directions. Meanwhile, in a small bowl, whisk peanut butter, hot water, soy sauce, brown sugar, vinegar, sesame oil and Sriracha.
  2. In a large skillet, heat oil over medium-high heat. Add coleslaw mix; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in peanut butter mixture and chicken. Cook and stir until heated through. Drain noodles; add to skillet and toss to coat. If desired, serve with optional toppings.

Nutrition Facts

1 serving, about 1-1/2 cups: 586 calories, 26g fat (5g saturated fat), 47mg cholesterol, 604mg sodium, 64g carbohydrate (13g sugars, 8g fiber), 28g protein.

]]> Slow-Cooked Lemon Chicken Orzo https://www.tasteofhome.com/recipes/slow-cooked-lemon-chicken-orzo/ Fri, 09 Aug 2024 17:44:10 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990844
Only the chicken needs to be prepped for this succulent one-pot wonder. This lemon chicken orzo is reminiscent of what you get at a Greek restaurant. The challenge is waiting the two or three hours while it's cooking. —Laura Wilhelm, Los Angeles, California
Total Time

Prep: 20 min. Cook: 2 hours.

Makes

4 servings

Updated: Aug. 09, 2024

Ingredients

  • 2 tablespoons canola oil
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1-1/2 cups chicken stock
  • 2 teaspoons Greek seasoning
  • 1/2 teaspoon garlic powder
  • 1 cup uncooked orzo pasta
  • 1/3 cup chopped pitted Greek olives
  • 1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
  • 2 cups fresh baby spinach
  • 1/2 cup crumbled garlic and herb feta cheese
  • 1 medium lemon, zested and juiced
  • 1 tablespoon snipped fresh dill
  • 1 teaspoon lemon-pepper seasoning, optional

Directions

  1. In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 4-qt. slow cooker. Add stock, Greek seasoning and garlic powder to skillet, scraping up any brown bits from pan; add to slow cooker. Cover and cook on high 1-1/2 hours.
  2. Stir in orzo, olives and sun-dried tomatoes into slow cooker, making sure orzo is submerged in liquid. Cover and cook on high until orzo is tender and liquid is absorbed, about 30 minutes. Add spinach, feta, lemon juice, lemon zest, dill and, if desired, lemon pepper to slow cooker. Stir until spinach is wilted.

Nutrition Facts

1 serving: 512 calories, 22g fat (5g saturated fat), 86mg cholesterol, 1107mg sodium, 44g carbohydrate (4g sugars, 3g fiber), 32g protein.

]]> Air-Fryer Artichoke Pesto Chicken Pizza https://www.tasteofhome.com/recipes/air-fryer-artichoke-pesto-chicken-pizza/ Fri, 09 Aug 2024 17:42:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990355
These super delicious air-fryer pizzas are made with a garlic and herb cream cheese spread, lemon artichoke pesto and rotisserie chicken. If you want to keep the first pizzas warm while air frying the second batch, place them in the oven at the lowest temperature available. —Sharyn LaPointe Hill, Las Cruces, New Mexico
Total Time

Prep/Total Time: 15 min.

Makes

4 servings

Updated: Aug. 09, 2024

Ingredients

  • 1 package (8.8 ounces) naan flatbreads
  • Cooking spray
  • 1/2 cup spreadable garlic and herb cream cheese
  • 1/4 cup sun-dried lemon artichoke pesto
  • 1-1/2 cupsshredded rotisserie chicken
  • 1 cup shredded Italian cheese blend

Directions

  1. Preheat air fryer to 375°. Spritz both sides of flatbread with cooking spray. Arrange in a greased air fryer. Cook until lightly crisp, 3-4 minutes. Remove to cutting board. Top each with cream cheese, pesto, chicken and cheese.
  2. Cook until heated through and cheese has melted, 4-5 minutes. To serve, cut each flatbread in half.

Nutrition Facts

1/2 flatbread: 455 calories, 23g fat (11g saturated fat), 92mg cholesterol, 988mg sodium, 32g carbohydrate (5g sugars, 1g fiber), 27g protein.

]]> Chicken and Artichoke Rice Salad https://www.tasteofhome.com/recipes/chicken-and-artichoke-rice-salad/ Fri, 09 Aug 2024 17:36:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990356
I like to try out different flavor combinations of Rice-A-Roni salad and this chicken and artichoke version is my favorite. Ranch seasoning and sun-dried tomatoes give it a lot of extra flavor. I originally made this recipe as a side dish, but now serve it as an entree. —Shelly Bevington, Hermiston, Oregon
Total Time

Prep/Total Time: 30 min. + chilling

Makes

8 servings

Updated: Aug. 09, 2024

Ingredients

  • 1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
  • 1 jar (14-1/2 ounces) grilled marinated or plain marinated quartered artichoke hearts
  • 2 cups chopped rotisserie chicken
  • 8 bacon strips, cooked and crumbled
  • 1/2 cup finely chopped sweet onion
  • 2 celery ribs, finely chopped
  • 1/2 cup finely chopped sweet red pepper
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup mayonnaise
  • 4-1/2 teaspoons ranch salad dressing mix
  • Lettuce leaves, optional

Directions

  1. Prepare mix according to package directions. Transfer to a large bowl. Refrigerate until chilled, about 30 minutes.
  2. Drain artichokes, reserving 2 tablespoons marinade from jar (discard remaining marinade or save for another use). Add chicken, bacon, onion, celery, red pepper, olives and drained artichokes to rice mixture.
  3. In a small bowl, whisk mayonnaise, 2 tablespoons reserved artichoke marinade and ranch seasoning; gently stir into rice mixture. If desired, serve on lettuce leaves.

Nutrition Facts

1 serving: 523 calories, 40g fat (9g saturated fat), 57mg cholesterol, 1352mg sodium, 26g carbohydrate (2g sugars, 5g fiber), 16g protein.

]]> Beef and Provolone Sliders https://www.tasteofhome.com/recipes/beef-and-provolone-sliders/ Fri, 09 Aug 2024 17:31:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990359
My family enjoys these beef and provolone sliders for a quick meal. There are so many combinations you can use but this one is cheesy and packed with flavor. I came up with this recipe about a month ago and we all loved it. —Sheryl Little, Cabot, Arkansas
Total Time

Prep: 20 min. Bake: 25 min.

Makes

6 servings

Updated: Aug. 09, 2024

Ingredients

  • 1 package (3 ounces) julienned soft sun-dried tomatoes (not packed in oil)
  • 1 package (12 ounces) Hawaiian sweet rolls
  • 1/2 cup prepared pesto
  • 1/2 pound thinly sliced deli roast beef
  • 6 slices provolone cheese

Directions

  1. Preheat oven to 350°. Place tomatoes in a small bowl; cover with hot water. Let stand until hydrated, about 15 minutes; drain and pat dry.
  2. Without separating rolls, cut the rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking dish. Spread pesto over cut sides of top and bottom halves. Layer the bottom halves with beef, cheese and sun-dried tomatoes; replace top halves of rolls.
  3. Cover with foil and bake until cheese is melted, 20-22 minutes. Remove foil and bake until tops are golden brown, about 2-3 minutes.

Nutrition Facts

2 sliders: 437 calories, 20g fat (8g saturated fat), 68mg cholesterol, 737mg sodium, 43g carbohydrate (18g sugars, 5g fiber), 22g protein.

]]> Vegan Zucchini Bread https://www.tasteofhome.com/recipes/vegan-zucchini-bread/ Thu, 08 Aug 2024 22:26:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023267 Moist, flavorful and sneakily dairy- and egg-free, this vegan zucchini bread is a delightful way to use up your summer squash. A hint of cinnamon adds warmth, and chopped walnuts contribute a satisfying crunch.]]>
Moist, flavorful and sneakily dairy- and egg-free, this vegan zucchini bread is a delightful way to use up your summer squash. A hint of cinnamon adds warmth, and chopped walnuts contribute a satisfying crunch.
Total Time

Prep: 15 min. Bake: 45 min.

Makes

2 loaves (12 pieces each)

Ingredients

  • 1-1/2 cups packed brown sugar
  • 3/4 cup unsweetened applesauce
  • 1/2 cup canola oil
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups shredded zucchini
  • 3/4 cup chopped walnuts
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, beat sugar, applesauce, oil and vanilla until well blended. Combine flour, baking powder, cinnamon, salt and baking soda; gradually add to wet ingredients until just moistened. Fold in zucchini and walnuts.
  2. Transfer to two greased 8x4-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool.

Nutrition Facts

1 piece: 181 calories, 7g fat (1g saturated fat), 0 cholesterol, 170mg sodium, 27g carbohydrate (15g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

]]> Peach Pound Cake https://www.tasteofhome.com/recipes/peach-pound-cake/ Wed, 07 Aug 2024 20:02:47 +0000 http://origin-www.tasteofhome.com/recipes/peach-pound-cake/
There's nothing like a slice of peach pound cake when it comes to savoring the sweet, juicy flavors of summer. And since this recipe works with fresh or frozen peaches, summer can last all year long.
Total Time

Prep: 10 min. Bake: 1 hour + cooling

Makes

16 servings

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 6 large eggs, room temperature
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 2 cups diced fresh or frozen peaches
  • Whipped cream, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. In another bowl, combine flour, baking soda and salt; add to batter alternately with sour cream, beating well after each addition. Fold in peaches.
  2. Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely. If desired, serve with a dollop of whipped cream and additional peaches.
Peach Pound Cake Tips

Can you make a glaze for peach pound cake?

Absolutely, yes. This is a simple peach pound cake that works well with ice cream or fresh fruit on top, but you can definitely top it with a sweet glaze if you like. A straightforward vanilla glaze with confectioners’ sugar, milk and vanilla would work well, but you can use food coloring to give it a peachy blush color, too. For an extra layer of flavor, try infusing the milk with an unexpected flavor that pairs well with peaches, like ginger, honey, rosemary or lavender. Combine the milk and the flavoring in a saucepan, bring to a simmer and then turn off the heat. Let the mixture cool to room temperature, strain out the flavor bits, and use the milk to make your glaze. Or, if you like, go for a jam glaze: Heat 1/2 cup of peach or apricot preserves with a tablespoon of water or liqueur (Grand Marnier would work like a charm!) until it’s the consistency you like, then pour it over the cake. Or, to combine both glaze and fruit, try making something like glazed peaches.

Do you need to peel the frozen or fresh peaches?

It’s easy when a recipe tells you that your peaches should be peeled. But if it doesn’t—it’s entirely up to you. Frozen peaches normally come already peeled, but if you’re working with fresh, feel free to leave the peel on (just be sure to wash them). The peel will soften during baking, and will add color to the finished product. Peeled peaches will result in a slightly more even texture and appearance. If you’re wondering when it’s best to use fresh vs. frozen peaches, we’ve got you covered.

How should you store peach pound cake?

Peach pound cake is best stored at room temperature. Wrap it in foil or plastic wrap and then place it in an airtight container. It’ll keep for about 5 to 6 days that way. Putting in the refrigerator will extend its life by a couple of days, but will likely dry it out. You can also wrap it up tightly, place it in a freezer bag or other airtight container, and store it in the freezer for up to 6 months. Let it thaw at room temperature before serving. Check out our guide that explains the best way to store different baked goods.

—Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

1 piece: 335 calories, 15g fat (9g saturated fat), 106mg cholesterol, 178mg sodium, 45g carbohydrate (27g sugars, 1g fiber), 5g protein.

]]> No-Bake Peanut Butter Cookies https://www.tasteofhome.com/recipes/no-bake-peanut-butter-cookies/ Mon, 05 Aug 2024 04:20:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1999742
These creamy, no-bake peanut butter cookies can be made the night before. They're the perfect last-minute treat with little cleanup. —Molly Allen, Hood River, Oregon
Total Time

Prep/Total Time: 25 min.

Makes

1-1/2 dozen

Ingredients

  • 1/2 cup butter
  • 1-1/2 cups sugar
  • 1/3 cup 2% milk
  • 1 cup creamy peanut butter
  • 1/2 teaspoon vanilla extract
  • 3 cups quick-cooking oats
Text Ingredients

Directions

  1. In a saucepan, combine the sugar, butter and milk. Bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Stir in peanut butter and vanilla until smooth. Add oats; mix well.
  2. Drop by tablespoonfuls 1 in. apart onto waxed paper-lined baking sheets. Chill in refrigerator until set. Store in an airtight container.

Nutrition Facts

1 cookie: 247 calories, 13g fat (5g saturated fat), 14mg cholesterol, 104mg sodium, 29g carbohydrate (19g sugars, 2g fiber), 5g protein.

]]> Patty Melt https://www.tasteofhome.com/recipes/patty-melts/ Mon, 05 Aug 2024 03:10:45 +0000 http://origin-www.tasteofhome.com/recipes/patty-melts/
My husband often orders patty melts at restaurants, so I started fixing them at home. I added horseradish to give them more zip, and now he loves them my way. —Leah Zimmerman, Ephrata, Pennsylvania
Total Time

Prep/Total Time: 30 min.

Makes

2 servings

Ingredients

  • 10 thin slices sweet onion
  • 2 tablespoons butter, softened, divided
  • 1/2 pound lean ground beef (90% lean)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices rye bread
  • 2 tablespoons Thousand Island salad dressing
  • 2 teaspoons prepared horseradish
  • 2 slices process American cheese or Swiss cheese
Text Ingredients

Directions

  1. In a large nonstick skillet, saute onion in 1 tablespoon butter until tender. Remove and keep warm.
  2. Shape beef into two oval patties; sprinkle with salt and pepper. In the same skillet, cook patties over medium heat for 3-4 minutes on each side or until a thermometer reads 160° and meat juices run clear; drain. Remove and keep warm.
  3. Spread remaining butter over one side of each slice of bread. Place in skillet, buttered side down, and toast until lightly browned.
  4. Combine salad dressing and horseradish. On each of two slices of toast, layer a slice of cheese, a beef patty, and half of the onion and the dressing mixture. Top with remaining toast.

Nutrition Facts

1 sandwich: 516 calories, 24g fat (11g saturated fat), 108mg cholesterol, 1278mg sodium, 43g carbohydrate (13g sugars, 5g fiber), 32g protein.

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