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Main dish

Spaghetti Pie Casserole

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Spaghetti Pie Casserole
My family adores this spaghetti casserole. It's old-timey comfort food. This is how to make baked spaghetti with cream cheese. —Patricia Lavell, Islamorada, Florida
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package (8 ounces) spaghetti
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 jar (14 ounces) spaghetti sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 ounces reduced-fat cream cheese
  • 1 cup reduced-fat sour cream
  • 3 green onions, chopped
  • 1-1/2 cups shredded cheddar-Monterey Jack cheese
Instructions
  1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
  2. In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
  3. Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.

Watch the recipe video here:

"A cheesy, yummy dish that I will definitely make again. Everyone loved it!"> Get the recipe for Spaghetti Pie Casserole: https://trib.al/tVpm0DS

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

Main dish

Potato Chip Clusters

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Potato Chip Clusters
Just three offbeat ingredients add up to one unique, delectable, no-bake treat. These super-easy, sweet-and-salty candy clusters make for merry munching during holiday trips or parties. They travel well in containers without melting or getting soft. —Donna Brockett, Kingfisher, Oklahoma
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 9 ounces white baking chocolate, chopped
  • 2 cups coarsely crushed ridged potato chips
  • ½ cup chopped pecans
Instructions
  1. In a large microwave-safe bowl, melt white chocolate. Stir in potato chips and pecans. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set.

Watch the recipe video here:

The perfect mix of sweet and salty!FULL RECIPE for Potato Chip Clusters here: https://trib.al/KnQ6tgY

Posted by Taste of Home on Sunday, August 4, 2019

Main dish

Crunchy Ramen Salad

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Crunchy Ramen Salad
For potlucks and picnics, this ramen cabbage salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. —LJ Porter, Bauxite, Arkansas
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon plus ½ cup olive oil, divided
  • ½ cup slivered almonds
  • ½ cup sunflower kernels
  • 2 packages (14 ounces each) coleslaw mix
  • 12 green onions, chopped (about 1-1/2 cups)
  • 1 medium sweet red pepper, chopped
  • ⅓ cup cider vinegar
  • ¼ cup sugar
  • ⅛ teaspoon pepper
  • 2 packages (3 ounces each) chicken ramen noodles
Instructions
  1. In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.
  2. In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

Watch the recipe video here:

This ramen cabbage salad is a knockout at summer picnics and potlucks!Get the full recipe here –> https://trib.al/YUtaPEJ

Posted by Taste of Home on Sunday, August 4, 2019

Dessert

Favorite Banana Cream Pie

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Favorite Banana Cream Pie
Homemade banana cream pie is my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily, too. —Jodi Grable, Springfield, Missouri
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Pastry for single-crust pie (9 inches)
  • 1 cup sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 3 cups 2% milk
  • 2 large eggs, lightly beaten
  • 3 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • 2 large firm bananas
  • 1 cup heavy whipping cream, whipped
Instructions
  1. On a lightly floured surface, roll dough to a ⅛-in.-thick circle; transfer to a 9-in. pie plate. Trim to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  2. In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
  3. Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
  4. Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.

Watch the recipe video here:

This recipe tastes BANANAS!> Get the recipe for Favorite Banana Cream Pie: https://trib.al/LksXGYa

Posted by Taste of Home on Sunday, July 21, 2019

Nosh

Rich French Onion Soup

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Rich French Onion Soup
When entertaining guests, I bring out this savory soup while we're waiting for the main course. It's simple to make—just saute the onions early in the day and let the soup simmer until dinner-time. In winter, big bowls of it make a warming supper with a salad and biscuits. —Linda Adolph, Edmonton, Alberta
Author:
Cuisine: American
Recipe type: Nosh
Ingredients
  • 6 large onions, chopped
  • ½ cup butter
  • 6 cans (10-1/2 ounces each) condensed beef broth, undiluted
  • 1-1/2 teaspoons Worcestershire sauce
  • 3 bay leaves
  • 10 slices French bread, toasted
  • Shredded Parmesan and shredded part-skim mozzarella cheese
Instructions
  1. In a large skillet, saute onions in butter until crisp-tender. Transfer to a 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves.
  2. Cover and cook on low for 5-7 hours or until the onions are tender. Discard bay leaves.
  3. Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with desired amount of cheese. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden.

Watch the recipe video here:

Soup doesn't get richer tasting than this! Rich French Onion Soup Recipe: https://trib.al/wjPIPhN

Posted by Taste of Home on Thursday, July 11, 2019

Dessert

Cherry and Chocolate Ice Cream Pie

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Cherry and Chocolate Ice Cream Pie
We took cherry pie to a whole new level as a frozen treat. With a luscious layer of chocolate fudge inside, this is one impressive pie.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 15 Oreo cookies
  • ¼ cup butter, melted
  • ¾ cup hot fudge ice cream topping
  • 4 cups vanilla ice cream, softened
  • 3 cups fresh or frozen dark sweet cherries, pitted and quartered, divided
  • ½ cup water
  • ¼ cup sugar
  • 2 tablespoons thawed cranberry juice concentrate
  • 1 tablespoon cornstarch
  • 1 tablespoon cherry liqueur, optional
Instructions
  1. Pulse cookies in a food processor until fine crumbs form. Add butter; process until blended. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Freeze until firm, about 15 minutes. Carefully spread hot fudge topping over bottom of crust. Freeze until firm, about 30 minutes.
  2. Combine ice cream and 1 cup cherries; spread over hot fudge. Freeze until firm, about 8 hours.
  3. Meanwhile, in a large saucepan, combine water, sugar, cranberry juice concentrate and cornstarch; bring to a boil over medium heat, stirring constantly. Stir in remaining cherries. Reduce heat; simmer, uncovered, until thickened and cherries are soft, about 5 minutes. Remove from heat; if desired, stir in liqueur. Cool completely.
  4. Remove pie from freezer 10 minutes before cutting. Serve with sauce.

Watch the recipe video here:

Take cherry pie to whole 'nother level. Get the recipe for Cherry & Chocolate Ice Cream Pie here–> https://trib.al/VvBqw7P

Posted by Taste of Home on Thursday, July 4, 2019

Cake

All-American Strawberry Pie

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All-American Strawberry Pie
Sweet, red strawberries combined with pretty, tart blueberries, all layered atop a creamy vanilla pudding...that makes a red-white-and-blue pie that my grandmother would serve every Fourth of July!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • ¾ cup sugar
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • 3 cups whole milk
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • ½ pint heavy whipping cream
  • 1-1/2 tablespoons confectioners' sugar
  • 1 pie shell (9 inches), baked
  • 1 pint fresh strawberries, halved
  • 1 cup fresh or frozen blueberries
Instructions
  1. In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes.
  2. Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.

Watch the recipe video here:

The perfect red-white-and-blue pie for 4th of July! Get the recipe for All-American Pie here–> https://trib.al/lx7i3pz

Posted by Taste of Home on Wednesday, July 3, 2019

Dessert

Double Cherry Pie

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Double Cherry Pie
The combination of tart canned cherries and dried cherries make this so yummy. This is the best cherry pie I have ever raised on a fork to my lips! —Jerri Gradert, Lincoln, Nebraska
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cans (14-1/2 ounces each) pitted tart cherries, undrained
  • 1 cup dried cherries
  • ½ teaspoon almond extract
  • 1 cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter
Instructions
  1. Drain cherries, reserving 1 cup juice. Set cherries aside. In a small saucepan, combine dried cherries and reserved juice. Bring to a boil; let stand for 5 minutes. Drain and set aside to cool.
  2. In a large bowl, combine the tart cherries, dried cherries and extract. In a small bowl, combine the sugar, cornstarch, salt and nutmeg. Add to cherry mixture; toss to coat.
  3. Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Pour filling into crust. Dot with butter.
  4. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning, if necessary. Cool on a wire rack.

Watch the recipe video here:

This Double Cherry Pie is the perfect dessert for the Fourth of July! ???FULL RECIPE —> https://trib.al/ghm5xPe

Posted by Taste of Home on Wednesday, July 3, 2019

Main dish

Summertime Spaghetti with Grilled Meatballs

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Summertime Spaghetti with Grilled Meatballs
After Hurricane Sandy, we were without power for two weeks. I learned what you can make on a grill, such as these smoky meatballs and tomato sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 ounces uncooked spaghetti
MEATBALLS:
  • ½ cup finely chopped onion
  • ¼ cup seasoned bread crumbs
  • 1 large egg
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon 2% milk
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 pound ground beef
TOMATO SAUCE:
  • 2 pounds (4 to 5) large tomatoes, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon pepper
  • 2 tablespoons minced fresh basil
TOPPING:
  • Shredded Parmesan cheese
Instructions
  1. Cook spaghetti according to package directions; drain.
  2. Meanwhile, combine onion, bread crumbs, egg, Parmesan, milk and seasonings. Add beef; mix lightly. With wet hands, shape into 1-1/2-in. balls. Place meatballs on greased grill rack; grill, covered, over medium heat until cooked through, about 10 minutes.
  3. For sauce, combine tomatoes, garlic, oil, sugar, salt, oregano and pepper in an 11x7x2-in. disposable foil pan. Grill over medium heat until sauce begins to simmer, about 10 minutes. Stir in basil.
  4. Serve meatballs and sauce with spaghetti; top with shredded Parmesan.

Watch the recipe video here:

Yum! Get the recipe for Summertime Spaghetti with Grilled Meatballs here–> https://trib.al/ttW3Wne

Posted by Taste of Home on Tuesday, July 2, 2019

Dessert

Rhubarb Upside-Down Cake

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Rhubarb Upside-Down Cake
I’ve baked this cake every spring for many years, and my family loves it! At potlucks it gets eaten up quickly, even by folks who don’t normally go for rhubarb. Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups sliced fresh or frozen rhubarb
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon ground nutmeg
  • ¼ cup butter, melted
  • BATTER
  • ¼ cup butter, melted
  • ¾ cup sugar
  • 1 large egg, room temperature
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ⅔ cup whole milk
  • Sweetened whipped cream, optional
Instructions
  1. Place rhubarb in a greased 10-in. heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition.
  2. Spread over rhubarb mixture. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Loosen edges immediately and invert onto a serving dish. Serve warm. Serve with whipped cream if desired.

Watch the recipe video here:

This dessert will convert rhubarb haters into rhubarb lovers!Get the recipe for Rhubarb Upside-Down Cake here–> https://trib.al/153P6YQ

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