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Dessert

Rainbow Cake with Clouds

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Rainbow Cake with Clouds
Some cakes stand on their own without icing. For this bright Rainbow Cake, use a little whipped cream to make fluffy clouds.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 package white cake mix (regular size)
  • Purple, blue, green, yellow, orange and red paste food coloring
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. Prepare cake mix according to package directions. Transfer 1-1/3 cups batter to prepared pan; spread evenly. Remove an additional 2 tablespoons batter to a small bowl; reserve.
  2. Divide remaining batter into six separate bowls, tinting each with food coloring to make the following: 2 tablespoons purple batter, ¼ cup blue batter, ⅓ cup green batter, ½ cup yellow batter, ⅔ cup orange batter, and the remaining batter red.
  3. Fill six small food-safe plastic bags with a different color batter. Cut a small hole in a corner of the red batter bag; pipe a wide ring onto white batter to within ½ in. of pan edges. Pipe a ring of orange in the middle of the red ring, leaving some red visible on each side. Repeat by piping remaining colors in the middle of the previous layer, in rainbow color order. (Each ring will be narrower than the previous layer.) Fill a bag with reserved white batter; pipe over purple ring only.
  4. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  5. Remove cake from pan; place on a serving plate. In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve cake with whipped cream clouds.

Watch the recipe video here:

Your kids will love this!Get the recipe for Rainbow Cake with Clouds: https://trib.al/aoY9kJP

Posted by Taste of Home on Saturday, August 17, 2019

Dessert

S’mores Creme Brulee

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S’mores Creme Brulee
A big bite into a scrumptious s’more brings back sweet campfire memories. This fancy take on the classic treat is perfect for a fall meal and will be adored by young and old alike.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup 2% milk
  • 3 large eggs
  • ⅔ cup sugar
  • ⅓ cup baking cocoa
  • 2 tablespoons coffee liqueur or strong brewed coffee
  • ⅔ cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • ⅓ cup sugar or coarse sugar
  • 2 cups miniature marshmallows
  • 1 milk chocolate candy bar (1.55 ounces), broken into 12 pieces
Instructions
  1. Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, sugar, cocoa and liqueur until blended but not foamy. Slowly whisk in hot milk.
  2. Place six 4-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within ½ in. of top of ramekins. Bake 20-25 minutes or until a knife inserted in the center comes out clean; centers will still be soft. Remove ramekins from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold.
  3. In a small bowl, mix cracker crumbs and butter; set aside. To caramelize topping with a kitchen torch, sprinkle custards evenly with sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Sprinkle custards with crumb mixture; top with marshmallows. Using torch, heat marshmallows until browned. Top with chocolate pieces. Serve immediately or refrigerate up to 1 hour.
  4. To caramelize topping in a broiler, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Sprinkle custards evenly with sugar. Broil 3-4 in. from heat 3-5 minutes or until sugar is caramelized. Sprinkle custards with crumb mixture; top with marshmallows. Broil 30-45 seconds or until marshmallows are browned. Top with chocolate pieces. Serve immediately or refrigerate up to 1 hour.

Watch the recipe video here:

Nothing beats a classic combo. ?–> Get the recipe for S'mores Creme Brulee: https://trib.al/NooZdQn

Posted by Taste of Home on Friday, August 16, 2019

Breakfast

Chicken Taco Cups

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Chicken Taco Cups
For holiday parties and summer picnics, try these stuffed wonton cups with a Southwest-style chicken filling. You can freeze them, too. Just reheat after thawing.
Author:
Cuisine: Mexican
Recipe type: Breakfast
Ingredients
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 envelope reduced-sodium taco seasoning
  • 1 small onion, chopped
  • 1 jar (16 ounces) salsa, divided
  • 2 cups shredded reduced-fat cheddar cheese, divided
  • 36 wonton wrappers
  • Sour cream, chopped green onions and chopped ripe olives, optional
Instructions
  1. Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink.
  2. Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
  3. Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
  4. Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.

Watch the recipe video here:

Chicken tacos baked in mini muffin tins make winning bites for potlucks. FULL RECIPE for Chicken Taco Cups: https://trib.al/nEsJEFF

Posted by Taste of Home on Friday, August 16, 2019

Dessert

Ruby Grape Pie

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Ruby Grape Pie
My wife, Paula, and I produce red and green seedless table grapes on our 75-acre vineyard. Our crop is wonderful eaten out-of-hand or in salads. Paula also uses them in this unusual and tasty pie.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 cups halved seedless red grapes (about 2 pounds)
  • ⅔ cup sugar
  • ½ teaspoon ground cinnamon
  • 3 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter
Instructions
  1. In a large saucepan, combine grapes, sugar and cinnamon; toss to coat. Let stand for 15 minutes. Combine cornstarch, lemon juice and zest; stir into grape mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Line a 9-in. pie plate with bottom crust. Pour grape mixture into crust. Dot with butter. Place remaining crust over filling. Trim, seal and flute edges; cut slits in top. Cover edges loosely with foil.
  3. Bake at 425° for 20 minutes. Reduce heat to 350° remove foil and bake 30-35 minutes longer or until the crust is golden brown. Cool on a wire rack.

Watch the recipe video here:

This pie is a knockout!–> Get the recipe for Ruby Grape Pie: https://trib.al/PM1p71K

Posted by Taste of Home on Thursday, August 15, 2019

Breakfast

DIY Ramen Soup

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DIY Ramen Soup
This jarred version of ramen soup is a healthier alternative than most commercial varieties. Play favorites with the veggies to suit your taste.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 package (3 ounces) ramen noodles
  • 1 tablespoon reduced-sodium chicken base
  • 1 to 2 teaspoons Sriracha chili sauce
  • 1 teaspoon minced fresh gingerroot
  • ½ cup shredded carrots
  • ½ cup shredded cabbage
  • 2 radishes, halved and sliced
  • ½ cup sliced fresh shiitake mushrooms
  • 1 cup shredded cooked chicken breast
  • ¼ cup fresh cilantro leaves
  • 1 large hard-boiled egg, halved
  • 2 lime wedges
  • 4 cups boiling water
Instructions
  1. Cook ramen according to package directions; cool.
  2. In each of two 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: ramen noodles, chicken base, chili sauce, ginger, carrots, cabbage, radishes, mushrooms, chicken and cilantro. Place egg and lime wedge in 4-oz. glass jars or other airtight containers. Cover all four containers and refrigerate until serving.
  3. To serve, pour 2 cups boiling water into each 1-qt. glass jar; let stand until warmed through or until chicken base has dissolved. Stir to combine seasonings. Squeeze lime juice over soup and place egg on top.

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This jarred version of ramen soup is so convenient to make-and-take!–> Get the recipe for DIY Ramen Soup: https://trib.al/FKaa0Pi

Posted by Taste of Home on Thursday, August 15, 2019

Dessert

Ultimate Fudgy Brownies

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Ultimate Fudgy Brownies
In these ultra fudgy brownies, coffee granules bump up the chocolate flavor. Add chocolate chips to the batter and you’ve got irresistible treats.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup sugar
  • ½ cup packed brown sugar
  • ⅔ cup butter, cubed
  • ¼ cup water
  • 2 teaspoons instant coffee granules, optional
  • 2-3/4 cups bittersweet chocolate chips, divided
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 325°. Line a 9-in. square baking pan with parchment paper, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly.
  2. In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips.
  3. Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.
  4. Lifting with parchment paper, remove brownies from pan. Cut into squares.

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These are simply irresistible!–> Get the recipe for Ultimate Fudgy Brownies: https://trib.al/MOxJSNz

Posted by Taste of Home on Wednesday, August 14, 2019

Main dish

Pressure Cooker Denver Omelet Frittata

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Pressure Cooker Denver Omelet Frittata
Pepper, onion and ham go into this classic breakfast preparation, made simple thanks to the pressure cooker. Here's the perfect brunch dish to serve company after church or another early outing. —Connie Eaton, Pittsburgh, Pennsylvania
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil
  • 1 medium Yukon Gold potato, peeled and sliced
  • 1 small onion, thinly sliced
  • 1 cup water
  • 12 large eggs
  • 1 teaspoon hot pepper sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 ounces sliced deli ham, chopped
  • ½ cup chopped green pepper
  • 1 cup shredded cheddar cheese, divided
Instructions
  1. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; then heat oil. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Transfer to a greased 6- or 7-in. souffle or round baking dish (1½-qt.). Wipe pressure cooker clean; pour in water.
  2. In a large bowl, whisk eggs, pepper sauce, salt and pepper; stir in ham, green pepper and ½ cup cheese. Pour over potato mixture. Top with remaining cheese. Cover baking dish with foil and place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed.
  3. Select manual setting; adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's instructions.

Watch the recipe video here:

Instant Pot breakfast to the rescue!–> Get the recipe for Pressure Cooker Denver Omelet Frittata: https://trib.al/NjM6Sgy

Posted by Taste of Home on Monday, August 12, 2019

Main dish

Marinated Olive & Cheese Ring

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Marinated Olive & Cheese Ring
We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package (8 ounces) cream cheese, cold
  • 1 package (10 ounces) sharp white cheddar cheese, cut into ¼-inch slices
  • ⅓ cup pimiento-stuffed olives
  • ⅓ cup pitted Greek olives
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 2 garlic cloves, minced
  • 1 jar (2 ounces) pimiento strips, drained and chopped
  • Toasted French bread baguette slices
Instructions
  1. Cut cream cheese lengthwise in half; cut each half into ¼-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center.
  2. In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.

Watch the recipe video here:

A gorgeous antipasto always kicks off the party right. (And it's SUPER EASY!) FULL RECIPE for Marinated Olive & Cheese Ring: https://trib.al/4tHIwci

Posted by Taste of Home on Friday, August 9, 2019

Main dish

Smoky Grilled Pizza with Greens & Tomatoes

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Smoky Grilled Pizza with Greens & Tomatoes
This smoky grilled pizza scores big with me for two reasons: It encourages my husband and son to eat greens, and it showcases fresh produce. —Sarah Gray, Erie, Colorado
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon active dry yeast
  • 3 tablespoons olive oil, divided
  • 1-1/4 to 1-1/2 cups warm water (120° to 130°)
TOPPING:
  • 2 tablespoons olive oil
  • 10 cups beet greens, coarsely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • ¾ cup prepared pesto
  • ¾ cup shredded Italian cheese blend
  • ½ cup crumbled feta cheese
  • 2 medium heirloom tomatoes, thinly sliced
  • ¼ cup fresh basil leaves, chopped
Instructions
  1. Place flour, salt and yeast in a food processor; pulse until blended. While processing, add 2 tablespoons oil and enough water in a steady stream for dough to form a ball. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes.
  2. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours.
  3. Punch down dough. On a lightly floured surface, divide dough into 2 portions. Press or roll each portion into a 10-in. circle; place each on a piece of greased foil (about 12 in. square). Brush tops with remaining oil; cover and let rest 10 minutes.
  4. For topping, in a 6-qt. stockpot, heat oil over medium-high heat. Add beet greens; cook and stir until tender, 3-5 minutes. Add garlic; cook 30 seconds longer. Remove from heat; stir in vinegar.
  5. Carefully invert pizza crusts onto oiled grill rack; remove foil. Grill, covered, over medium heat until bottoms are lightly browned, 3-5 minutes. Turn; grill until second side begins to brown, 1-2 minutes.
  6. Remove from grill. Spread with pesto; top with beet greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat until cheese is melted, 2-4 minutes. Sprinkle with basil.

Watch the recipe video here:

Tastes like summer came early!–> Get the recipe for this Smoky Grilled Pizza with Greens & Tomatoes: https://trib.al/Y3cSP7l

Posted by Taste of Home on Wednesday, August 7, 2019

Main dish

Cheddar Spirals

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Cheddar Spirals
Our kids just love this cheesy pasta and will sample a spoonful right from the slow cooker when they walk by. Sometimes I add cocktail sausages, sliced Polish sausage or cubed ham to make it into a hearty dinner. —Heidi Ferkovich, Park Falls, Wisconsin
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package (16 ounces) spiral pasta
  • 2 cups half-and-half cream
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • ½ cup butter, melted
  • 4 cups shredded cheddar cheese
Instructions
  1. Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted.

Watch the recipe video here:

Cheesy goodness!!Get the recipe for our Cheddar Spirals here –> https://trib.al/TvhLTAj

Posted by Taste of Home on Wednesday, August 7, 2019