Showing 77 Result(s)
Pie

Amish Breakfast Casserole

We’ve enjoyed a few hearty breakfast casseroles while visiting an Amish inn. When I asked for a recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this quick and easy breakfast casserole my family loves. —Beth Notaro, Kokomo, Indiana

Main dish

Favorite Baked Spaghetti

Favorite Baked Spaghetti
This yummy baked spaghetti casserole will be requested again and again for potlucks and family gatherings. It's especially popular with my grandchildren, who just love baked spaghetti with all the cheese. —Louise Miller, Westminster, Maryland
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package (16 ounces) spaghetti
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 jar (24 ounces) meatless spaghetti sauce
  • ½ teaspoon seasoned salt
  • 2 large eggs
  • ⅓ cup grated Parmesan cheese
  • 5 tablespoons butter, melted
  • 2 cups Daisy 4% cottage cheese
  • 4 cups part-skim shredded mozzarella cheese
  • Chopped fresh basil, optional
Instructions
  1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
  2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
  3. Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.
  4. Cover and bake at 350° for 40 minutes. Uncover; bake until cheese is melted, 20-25 minutes longer. If desired, sprinkle with basil.

Watch the recipe video here:

You'll serve up seconds and THIRDS of this classic spaghetti casserole.FULL RECIPE here–> https://trib.al/CFihb6s

Posted by Taste of Home on Tuesday, June 25, 2019

Main dish

Grandma’s Divinity

Grandma’s Divinity
Every Christmas my grandmother and I made divinity, just the two of us. I still make it every year. —Anne Clayborne, Walland, Tennessee
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 large egg whites
  • 3 cups sugar
  • ⅔ cup water
  • ½ cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
Instructions
  1. Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. pans with waxed paper.
  2. In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form.
  3. Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans.
  4. Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between waxed paper in an airtight container at room temperature.

Watch the recipe video here:

Every Christmas my grandmother and I made divinity, just the two of us. I still make it every year. —Anne Clayborne, Walland, Tennessee> Get the recipe for Grandma’s Divinity: https://trib.al/mLQqvjF

Posted by Taste of Home on Thursday, July 18, 2019

Dessert

Potluck Banana Cake

Potluck Banana Cake
I found this recipe more than five years ago and have been making it for family gatherings ever since. The coffee-flavored frosting complements the moist banana cake.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 1 cup sour cream
COFFEE FROSTING:
  • ⅓ cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 2 teaspoons instant coffee granules
  • 2 to 3 tablespoons whole milk
Instructions
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.
  2. Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  3. For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake.

Watch the recipe video here:

Coffee-flavored frosting makes the perfect topping for this moist banana cake.Get the Potluck Banana Cake recipe here–> https://trib.al/rgJzpN5

Posted by Taste of Home on Sunday, June 30, 2019

Main dish

Sweet Tea Barbecued Chicken

Sweet Tea Barbecued Chicken
Marinades sometimes use coffee or espresso, and that inspired me to add tea to perk up a barbecue sauce.—Kelly Williams, Forked River, New Jersey
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup unsweetened apple juice
  • 1 cup water
  • 2 teaspoons seafood seasoning
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon coarsely ground pepper
  • 1 chicken (4 to 5 pounds), cut up
  • 1 cup barbecue sauce
  • ½ cup sweet tea
Instructions
  1. Preheat oven to 350°. Pour apple juice and water into a large shallow roasting pan. Mix seafood seasoning, paprika, garlic powder and pepper; rub over chicken. Place in roasting pan.
  2. Bake, covered, until juices run clear and a thermometer reads 170° to 175°, about 50-60 minutes. Transfer chicken to a foil-lined 15x10x1-in. baking pan. Whisk barbecue sauce and sweet tea; brush some of mixture over chicken.
  3. Place chicken on greased grill rack; grill over medium heat 3-4 minutes per side, brushing occasionally with remaining sauce.

Watch the recipe video here:

Betcha never thought of marinating your chicken like this!> Get the recipe for Sweet Tea Barbecued Chicken: https://trib.al/ruHwLzC

Posted by Taste of Home on Monday, July 8, 2019

Dessert

Blueberry, Basil and Goat Cheese Pie

Blueberry, Basil and Goat Cheese Pie
For a good friend moving to L.A., I made a blueberry goat cheese pie. Bake one, share it and start a precious memory. —Ashley Lecker, Green Bay, Wisconsin
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Pastry for single-crust pie (9 inches)
  • 2 cups fresh blueberries
  • 2 tablespoons plus 2 teaspoons sugar, divided
  • 1 tablespoon cornstarch
  • 1 tablespoon minced fresh basil
  • 1 large egg
  • 1 teaspoon water
  • ¼ cup crumbled goat cheese
  • Fresh basil leaves, torn
Instructions
  1. Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 10-in. circle. Transfer to a baking sheet.
  2. Mix blueberries, 2 tablespoons sugar, cornstarch and basil. Spoon blueberry mixture over pastry to within 2 in. of edge. Fold pastry edge over filling, pleating as you go and leaving the center uncovered.
  3. Whisk egg and water; brush over pastry. Sprinkle with remaining sugar. Bake 30 minutes. Sprinkle with goat cheese; bake until crust is golden and filling is bubbly, about 10 minutes. Transfer to a wire rack to cool. Top with torn basil leaves before serving.

Watch the recipe video here:

Oh my! —> Get the recipe for Blueberry, Basil and Goat Cheese Pie here: https://trib.al/EfnOPKn

Posted by Taste of Home on Monday, July 8, 2019

Dessert

Sunny Flower Cake

Sunny Flower Cake
I made this flower cake for my niece's 4th birthday party, and again for a baby shower. It was the hit of the party!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 19 cupcakes of your choice
  • Frosting of your choice
  • Food coloring
  • Assorted cake decorations
Instructions
  1. Place one cupcake in the center of a large platter; arrange six cupcakes around the center cupcake. Add an outer ring of remaining cupcakes, forming a flower shape.
  2. Tint frosting as desired; generously spread over tops of cupcakes. Pipe on additional frosting to define the flower petals and center. Decorate as desired.

Watch the recipe video here:

Now this is a bouquet we'd love to catch!More flower cake recipes here–> https://trib.al/4xGJZhq

Posted by Taste of Home on Friday, July 26, 2019

Dessert

Frosted Fudge Brownies

Frosted Fudge Brownies
A neighbor brought over a pan of these rich fudge brownies along with the recipe when I came home from the hospital with our baby daughter. I asked her how to make brownie frosting like that, and I've made them ever since for family occasions, potlucks and parties at work.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup plus 3 tablespoons butter, cubed
  • ¾ cup baking cocoa
  • 4 large eggs, room temperature
  • 2 cups sugar
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
FROSTING:
  • 6 tablespoons butter, softened
  • 2-2/3 cups confectioners' sugar
  • ½ cup baking cocoa
  • 1 teaspoon vanilla extract
  • ¼ to ⅓ cup whole milk
Instructions
  1. In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended.
  2. Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-28 minutes (do not overbake). Cool on a wire rack.
  3. For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in cocoa and vanilla. Add enough milk until the frosting achieves spreading consistency. Spread over brownies. Cut into bars.

Watch the recipe video here:

These rich brownies are about to be your new favorite dessert.—> Get the recipe: https://trib.al/Awv42XS

Posted by Taste of Home on Saturday, July 20, 2019

Main dish

Winnie’s Mini Rhubarb & Strawberry Pies

Winnie’s Mini Rhubarb & Strawberry Pies
Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons quick-cooking tapioca
  • 4 cups sliced fresh strawberries
  • 2 cups sliced fresh rhubarb
  • ¾ cup sugar
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 3 drops red food coloring, optional
  • Pastry for double-crust pie (9 inches)
Instructions
  1. Preheat oven to 425°. Place tapioca in a small food processor or spice grinder; process until finely ground.
  2. In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until strawberries are tender, stirring occasionally. Transfer to a large bowl; cover and refrigerate overnight.
  3. On a lightly floured surface, roll one half of dough to an 18-in. circle. Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press dough onto bottom and up sides of ungreased muffin cups. Cut 6 more circles with remaining dough. Spoon strawberry mixture into muffin cups.
  4. Bake 12-15 minutes or until filling is bubbly and crust golden brown. Cool in pan 5 minutes; remove to wire racks to cool.

Watch the recipe video here:

These fruity hand pies are the perfect light dessert! 🍓> Get the recipe for Winnie's Mini Rhubarb & Strawberry Pies: https://trib.al/1om0MBL

Posted by Taste of Home on Monday, May 6, 2019

Main dish

Bananas Foster on the Grill

Bananas Foster on the Grill
Bananas Foster is my husband's favorite dessert, and this is one of the easiest recipes I have found. Not only is it delicious, it's a great way to use those bananas that are a little too ripe to just peel and eat. —Rebecca Clark, Warrior, Alabama
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 small ripe bananas, unpeeled
  • Disposable foil pie pan (9 in.), optional
  • 3 tablespoons butter
  • 2 tablespoons maple syrup
  • 2 tablespoons hot caramel ice cream topping
  • 2 cups vanilla ice cream
  • 8 vanilla wafers, crushed
Instructions
  1. Trim ends and cut unpeeled bananas lengthwise; place on oiled grill rack over medium heat. Grill, covered, until peel is dark brown and bananas are softened, 3-4 minutes on each side. Cool slightly.
  2. Meanwhile, in a small cast-iron skillet or 9-in. disposable foil pie pan, combine butter, syrup and caramel topping; place on grill rack. Cook, uncovered, over medium heat until heated through, 4-5 minutes, stirring frequently. Remove from heat.
  3. Remove peel from bananas; cut each half crosswise. To serve, place ice cream in dessert dishes; top with bananas. Drizzle with sauce; sprinkle with crushed wafers.

Watch the recipe video here:

Time to go bananas! Get the recipe for Bananas Foster on the Grill: https://trib.al/n9hMnue

Posted by Taste of Home on Saturday, June 29, 2019