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Taste of Home  Best Loved Recipes from Home Cooks Like You! Find delicious recipes for your every need: 👇👇 👇 Tag us in your food pics and use #TOHFoodie!

BBQ lovers, REJOICE! (via @foodbeast)

STUFFED CHERRY TOMATOES RECIPE
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"I adapted this tomato appetizer from a stuffed mushroom recipe that I've used for years. The tasty little treats always win compliments—they're perfect at parties or for potlucks and salad luncheons. Best of all, although it looks as if you slaved over them for hours, they are really very easy to prepare!" — Donna Smith, Grey Cliff, Montana

MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.

INGREDIENTS
1 pint grape tomatoes
FILLING:
3 ounces cream cheese, softened
1/4 cup ranch salad dressing
2 tablespoons thinly sliced green onion
2 tablespoons finely chopped water chestnuts
2 tablespoons finely chopped walnuts
Whole chives, optional

DIRECTIONS
Make an "X" in the top of tomatoes, cutting two-thirds of the way to the bottom. Scoop out pulp with the tip of a knife. Drain tomatoes, upside down, on a paper towel. Combine filling ingredients in small bowl. Stuff tomatoes with filling. Keep refrigerated until serving. If desired, garnish with chives for flower stems. Yield: about 2 dozen.

BETTER BRUSSELS SPROUTS RECIPE
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"This is the only way my kids will eat Brussels Sprouts, which is great for me because this dish is fast, easy and healthy. Quick-cooking Brussels sprout halves are available in the fresh vegetable pre-packaged salad area." — Teri Rasey, Cadillac, Michigan

MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

INGREDIENTS
3 tablespoons coconut oil
1 package (16 ounces) fresh halved Brussels sprouts
1/3 cup sliced onions
1 teaspoon granulated garlic
1/2 cup coarsely chopped cashews
Salt and pepper to taste

DIRECTIONS
In a large heavy skillet or wok, heat coconut oil over medium heat. Add Brussels sprouts; cook and stir 5 minutes. Add onion slices; cook 3 minutes longer, stirring every 20-30 seconds. Add cashews and garlic; cook 1 minute longer. Sprinkle with salt and pepper. Yield: 6 servings.

Red Velvet Cheesecake Oreo Truffle Bars by @bluebowlrecipes. Enough said. #TOHFoodie

Both in an ideal world, but you only get to pick one!

STRAWBERRY MUFFIN CONES RECIPE
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This is a delightful, fun way to serve a cupcake. I share these with the neighborhood kids and they love the ice cream cone look and ease of eating. Adults who try them say snacking on them makes them feel like kids again." — Barb Kietzer, Niles, Michigan

MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

INGREDIENTS
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup (6 ounces) strawberry yogurt
1/2 cup canola oil
1 cup chopped fresh strawberries
20 cake ice cream cones (about 3 inches tall)
1 cup (6 ounces) semisweet chocolate chips
1 tablespoon shortening
Colored sprinkles

DIRECTIONS
In a large bowl, combine the first five ingredients. In another bowl, beat eggs, yogurt, oil and strawberries; stir into dry ingredients just until moistened.
Place the ice cream cones in muffin cups; spoon 2 heaping tablespoons batter into each cone. Bake at 375° for 19-21 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip muffin tops in chocolate; allow excess to drip off. Decorate with sprinkles. Yield: 20 servings.
Editor's Note: These muffin cones are best served the same day they're prepared. Muffins can be baked in paper liners instead of ice cream cones.

MOM'S LEMON SUGAR COOKIES RECIPE
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"These tender, soft sugar cookies have just a hint of lemon. If you like more lemon flavor go ahead and kick it up a notch. It's also fantastic made with orange instead." — Nancy Foust, Stoneboro, Pennsylvania

MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min. per batch

INGREDIENTS
1 cup butter, softened
2 cups sugar
2 large eggs
2 teaspoons grated lemon peel
2 teaspoons lemon extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

DIRECTIONS
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours.
Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool. Yield: about 5 dozen.

The cutest cake by far. #TOHFoodie (📸: @naturally.jo )

RAINBOW TOAST RECIPE
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"Nothing will brighten up your morning more than one of these colorful and tasty toasts." — Shannon Roum, Taste of Home Food Stylist

MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 15 minutes

INGREDIENTS
5 slices sourdough or multigrain bread, toasted
1 cup reduced-fat cream cheese
STRAWBERRY BASIL TOAST:
1 cup sliced fresh strawberries
1 tablespoon fresh basil leaves, sliced
1/8 teaspoon sea salt
MANGO CHILI TOAST:
1/2 medium mango, peeled and sliced
1/2 teaspoon grated lime peel
1/4 teaspoon chili powder
KIWI MINT TOAST:
1 medium kiwifruit, peeled and sliced
1/4 cup green grapes, halved
2 teaspoons minced fresh mint
TANGERINE-THYME:
1 tangerine, peeled and sectioned
1 tablespoon coarsely chopped pistachios
1/2 teaspoon minced fresh thyme
BERRY SERRANO TOAST:
1/3 cup fresh blueberries
1/3 cup fresh blackberries, halved
1 teaspoon honey
1/4 serrano pepper, sliced
MIXED BERRY TOAST:
1/4 cup sliced fresh strawberries
2 tablespoons fresh blueberries
2 tablespoons fresh blackberries, halved
1 teaspoon honey
AVOCADO TOMATO TOAST:
1/2 medium ripe avocado, peeled and sliced
1/4 cup heirloom cherry tomatoes, halved
Coarsely ground pepper
RASPBERRY PEACH TOAST:
1/3 cup sliced peaches
1/4 cup fresh raspberries
Minced fresh mint
CITRUS KIWI TOAST:
1/4 small navel orange, sliced
1/2 tangerine, sliced
1/2 medium kiwifruit, sliced
1 teaspoon pistachios, chopped

DIRECTIONS
Spread toasted bread with cream cheese. Top as desired. Yield: 5 servings

There's nothing like mom's home-cooking! What was your favorite dish that mom made growing up?

CONTEST-WINNING CHICKEN CACCIATORE RECIPE
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"My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and smell this wonderful dinner simmering." — Aggie Arnold-Norman, Liberty, Pennsylvania

MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours

INGREDIENTS
2 medium onions, thinly sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
2 garlic cloves, minced
1 to 2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 bay leaf
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (4 ounces) mushroom stems and pieces, drained, or 1 cup sliced fresh mushrooms
1/4 cup white wine or water
Hot cooked pasta

DIRECTIONS
Place onions in a 5-qt. slow cooker. Add the chicken, seasonings, tomatoes, tomato sauce, mushrooms and wine.
Cover and cook on low for 6-8 hours or until chicken is tender. Discard bay leaf. Serve chicken with sauce over pasta. Yield: 6 servings.

CHOCOLATE ALMOND SILK PIE RECIPE
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"This pie recipe is one I clipped years ago that became a big hit with my husband and three daughters. I've been baking since I was 9 years old. Back then, my friends and I would get together on Saturdays to bake chocolate chip cookies...but we liked the dough so much we ate lots of it raw! Of all the cooking I do today, I think I still enjoy baking best." — Diane Larson, Roland, Iowa

MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min. + cooling

INGREDIENTS
2/3 cup all-purpose flour
1/4 cup butter, softened
3 tablespoons finely chopped almonds, toasted
2 tablespoons confectioners' sugar
1/8 teaspoon vanilla extract
FILLING:
3/4 cup sugar
3 large eggs
3 ounces unsweetened chocolate, coarsely chopped
1/8 teaspoon almond extract
1/2 cup butter, softened
Sweetened whipped cream and toasted sliced almonds, optional

DIRECTIONS
In a small bowl, combine the first five ingredients. Beat on low speed until well combined, 2-3 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 8-10 minutes or until golden. Cool on a wire rack.
For filling, combine sugar and eggs in a small saucepan until well blended. Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and almond extract until smooth. Cool to lukewarm (90°), stirring occasionally.
In a large bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at least 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers. Yield: 10 servings.

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