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    Taste of Home Best Loved Recipes: 1485 Favorites from the World's #1 Food & Entertaining Magazine
    Taste of Home Best Loved Recipes: 1485 Favorites from the World's #1 Food & Entertaining Magazine
    Taste of Home Best Loved Recipes: 1485 Favorites from the World's #1 Food & Entertaining Magazine
    Ebook4,628 pages21 hours

    Taste of Home Best Loved Recipes: 1485 Favorites from the World's #1 Food & Entertaining Magazine

    By Taste of Home

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    About this ebook

    Real recipes from real home cooks—they’re what make Taste of Home one of America’s most popular—and most trusted—names in home cooking. Over the years, we’ve featured tens of thousands of recipes in our magazines and websites. But what makes this book so special is that it features not just great recipes. Not just award-winning recipes. These are our best-loved recipes: The ones that conjure up heavenly aromas, that bring you back to Sunday dinner tables, summer picnics and holiday parties, that call vividly to mind the special cooks who made them. The ones that make you close your eyes, smile and say, “Mmmmm!”

    They’re all here—cook-off winners and bake-sale favorites, must-have comfort foods and secret family recipes, regional specialties packed with flavor and style. This collection contains 1,485 of the most requested, most beloved dishes, all submitted by Taste of Home readers. Recipes for all occasions are included from Blueberry Cheesecake Flapjacks to Caramel Apple Bread Pudding, mouthwatering main dishes from Creamy Seafood-Stuffed Shells to Chicken with Rosemary Butter Sauce, and delicious dessert recipes from Magnolia Dream Cheesecake to Chocolate Ganache Tarts.

    Here’s what else is included:

     

    ·        Top 100 favorites recipes

    ·        Prep/Cook Times

    ·        Recipe comments from our web community

    ·        Everyday ingredients

    ·        Easy-to-follow directions

    ·        How-to photos

    ·        Cooking tips

    ·        26 chapte
    LanguageEnglish
    PublisherTrusted Media Brands
    Release dateJul 17, 2012
    ISBN9781617650963
    Taste of Home Best Loved Recipes: 1485 Favorites from the World's #1 Food & Entertaining Magazine
    Author

    Taste of Home

    Taste of Home is America’s #1 food/lifestyle brand, inspiring togetherness through cooking, baking and entertaining. Featuring recipes shared by today’s home cooks, Taste of Home magazine has hundreds of thousands of subscribers throughout North America and publishes best-selling cookbooks and newsstand specials. The brand’s web site is a top destination, featuring kitchen-tested recipes, how-to techniques, cooking videos and more. Taste of Home has more than 6.3 million fans on Facebook, 2 million followers on Instagram, 2.6 million Pinterest followers and receives more than 28 million unique monthly visitors. Visit Taste of Home on Facebook, Instagram and Pinterest to learn more.

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    • 4/5
      taste of home Best Loved Recipes boasts 1,485 favorites and they aren't kidding. The first thing that I noticed about this book was simply its size. I'm used to receiving books in bubble envelopes or flat rate priority mail envelopes. This hardcover cookbook required a medium size priority mail box! At almost five pounds for 928 pages, it doesn't qualify as a light book either. All of these recipes are contained within a very sturdy cover and a red ribbon bookmark is included so you won't loose your recipe while you are cooking.taste of home Best Loved Recipes is a selection of favorites from the magazine's twenty year history. The recipes have been submitted over the years by folks cooking in their own kitchens then they are evaluated by Taste of Home editors and tested in their kitchens. The recipes included in this book have a comment from the original author and include the year they were published in the magazine showing the evolution of recipes over time.I love the indexes that are included in this book because some of the main recipe sections are not the most traditional. Yes there are sections for appetizers, beef, beverages, breads, cakes, cookies, poultry, and salads but you also have celebrations, grand-prize winners, mealtime express, and mom made it best. Some of the categories overlap more than I've seen in other cookbooks so I might find a side dish in any number chapters.There are so many recipes in this book that I didn't even know what section to look at first! As I flipped through each section I saw so many recipes that I want to try. I really like that the recipes include not only the time it takes for a dish to cook but also the required prep time at the top so it can be seen at a glance. This is especially important with a recipe like Glazed Corned Beef which requires nearly 3 hours for one aspect of cooking plus another 25 minutes in the oven to finish it.There are so many recipes in this book it would be impossible to include pictures for every one. There are several photo inserts throughout the book showcasing a variety of recipes from each section.With this cookbook in my kitchen along with the taste of home Cooking School Cookbook, I don't think I will need to invest in any other cookbooks for a long time. I now have recipes to cook for years to come and I'm sure we'll find some family favorites in the mix.I received a copy of this cookbook from FSB Associates for review purposes.

    Book preview

    Taste of Home Best Loved Recipes - Taste of Home

    INTRODUCTION

    Think about your favorite dishes—your own family’s creations, the ones you grew up with, the stuff of legends, the ones everyone loves. Now call to mind the faces and stories behind each of those memorable dishes. Right there, my friends, is the magic of food.

    "What I love so much about Taste of Home is that we celebrate the folks who make each recipe come to life."

    The most popular recipes are always wed to at least one wonderful story, and the best loved have a namesake, a person, attached right to them. They say that people make the place. Well, people make the food, too, in more ways than just cooking it. What I love so much about Taste of Home is that we celebrate the folks who make each recipe come to life.

    And that’s exactly what makes this book so special. It’s not just great recipes, and not just award-winning recipes. These are our best loved recipes. The ones that conjure up heavenly aromas, that bring you back to Sunday dinner tables, summer picnics and holiday parties, that call vividly to mind the special cooks who made them. The ones that make you close your eyes, smile and say, "Mmmm!"

    Food is most nourishing when there’s a history of love baked right into the crust, caramelized into the casserole, simmered into the sauce. In this beautiful book, as well as in Taste of Home magazine, on our website and even in technology that has yet to appear on kitchen counters, we will always share with you the name of the special home cook who has been generous and proud enough to share a best loved recipe, a personal story, a moment in time with us. That your loved ones have been enchanted enough with a dish to turn it into family legend in your recipe collection is, in the end, the magic of food. And it’s what Taste of Home is all about.

    Enjoy!

    Catherine Cassidy

    Editor-in-Chief

    Taste of Home

    GOOD RECIPES, GREAT STORIES

    Celebrating 20 Years of Taste of Home

    The recipe was simple: Create a magazine devoted to delicious home-cooked food, packed with recipes submitted by readers. Share the recipes with others—and share the stories, cooking hints and tips of the folks who submitted them. Mix and serve.

    So the call went out to 1,400 home cooks across North America and nearly all of them responded, sending in their best, tastiest, most treasured recipes for the first issue.

    But all good recipes need a great name, and the editors cooking up this new magazine didn’t have one. They batted around titles like Home Cooking, What’s Cooking, Dinner Bell, and many others that didn’t quite fit.

    In the end, it was one of those home cooks who saved the day. Responding to our earliest requests for ideas to shape the magazine, Janet Siciak of Bernard, Massachusetts, wrote: You want the title of your magazine to conjure up the kind of expectant anticipation you get when you’re offered a peek into a dear friend’s heirloom recipe collection; a title that suggests food that is…a taste of home.

    From its humble origins 20 years ago, Taste of Home has become one of America’s most popular—and most trusted—names in home cooking. What started as one bimonthly publication has evolved into a family of magazines, special issues, annuals, cookbooks and digital editions. Those first 1,400 home cooks who sent in the handwritten recipes that filled our early issues have been joined by a reading audience numbered in the millions, and they submit almost 100,000 recipes a year, covering a range of tastes and styles as broad as the American palate.

    Our staff has grown too, from a few editors trying out recipes in their own homes to a diverse team of cooking professionals who prepare up to 100 different recipes per week in our three Test Kitchens. We’ve recruited our most dedicated readers from throughout the U.S. and Canada to form our 1,000-strong network of Field Editors—the largest of its kind. These folks deserve a special shout-out. After all, our Field Editors are volunteers from all walks of life. These are busy people—nurses, farmers, teachers, dietitians, caterers, secretaries, stay-at-home moms—who still selflessly dedicate their time and energy to support Taste of Home. As you might expect, they provide recipes, tips and ideas for the magazine as well as the forums on tasteofhome.com. But these Field Editors also serve as our cheerleaders and goodwill ambassadors, promoting Taste of Home in their communities in a variety of ways, from chatting about the magazine at the hairdresser to conducting cooking demonstrations for women’s groups or at community centers and libraries. They even get calls at home from people seeking cooking advice. Over the years, many Field Editors have become local celebrities, appearing on television and radio, or writing blogs and columns in local newspapers.

    But some things haven’t changed. Our recipes, whether sent to us by text, via email or on handwritten cards, are still and always real food from real home cooks. Our staffers, whether working in the Test Kitchen or in their home kitchens, still check every recipe to make sure it’s simple, delicious, and uses ingredients you can find at your local supermarket. And no matter how much Taste of Home has grown, we’ve never forgotten that we’re part of a community—a group of like-minded home cooks of all ages and backgrounds who share kitchen secrets, stories, glimpses into their homes and lives—and, of course, great recipes for delicious food made with care and love. Without them, you wouldn’t be holding this book, the ultimate collection of Taste of Home’s most beloved entrees, sides, desserts and more.

    Best of the Best Loved

    Since day one, Taste of Home has selected only the very best of the tens of thousands of recipes submitted every year both by readers and Field Editors across North America. So believe us when we say: It wasn’t easy picking the recipes you’ll find here.

    From submission to publication, all our recipes go through numerous reviews and tests. First, we look at the basics: Are the directions clear and simple? Are the ingredients readily available in the average grocery store or farmers market—and, in the rare cases when they aren’t, can we suggest reasonable substitutes? Most importantly, does the recipe work? It has to: We guarantee that every recipe we feature—including the ones in this book—will look, smell and taste as delicious in your kitchen as it does in ours.

    Beyond that, we look for other qualities, factors that make a recipe uniquely worthy of Taste of Home. It might be a recipe that offers a fresh take on a classic, or a dish that uses traditional ethnic or regional ingredients in an interesting (and flavorful) way. Knowing that most households have at least one picky eater at the table, we always keep an eye out for recipes that add a yum factor to foods normally rejected by finicky palates. Good recipes often come with great stories, so we pay attention when a reader shares the entree that impressed the prickly in-laws, the last-minute entry that won the bake-off, or the surprise side dish that introduced a dubious child to his new favorite food. And we admit it: We have a particular soft spot for secret family recipes, and the home cooks who trust us to do them justice, and to share them with others.

    You’ll find all of the above in the 26 chapters that comprise this collection, the absolute best recipes we’ve ever published, based on editors’ picks, reader reviews and feedback from our community on tasteofhome.com. You’ll even find many of those comments sprinkled throughout the book. For each recipe listed, we’ve included the year it was originally published, the reader who submitted it, and short tips, facts, or stories the submitter shared with us. The top 100 favorite recipes, based on ratings from our readers, are highlighted with:

    Of course, as you cook and bake your way through this book, we expect you to pick your personal favorites. And if you have a beloved recipe of your own, we hope you’ll share it with us—it’s as simple as visiting tasteofhome.com/submit. You’ll be joining a conversation—and a community—that’s been going strong for the past 20 years. And all it takes is a single, simple recipe.

    APPETIZERS

    [ 2011 ]

    CARAMELIZED FENNEL TARTS

    yield: 2 dozen | prep: 45 min. | bake: 15 min.

    I love fennel cooked in every way, but think it is really amazing when sauteed until golden, then baked on delicious puff pastry!

    —Lisa Speer, Palm Beach, Florida

    2 medium fennel bulbs, quartered and thinly sliced

    2 tablespoons olive oil

    1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

    1 teaspoon balsamic vinegar

    1/4 teaspoon salt

    1/8 teaspoon pepper

    1 package (17.3 ounces) frozen puff pastry, thawed

    APPETIZER MEATBALLS

    "Made this recipe twice in only three weeks! Would definitely make it again. The flavor reminds me of homemade meatloaf! Delicious & you will crave it as soon as leftovers are gone!!"

    —cmarie_1124

    [ 1996 ]

    APPETIZER MEATBALLS

    yield: about 3 dozen | prep: 15 min. | bake: 50 min.

    These tasty meatballs are a perennial favorite at our Christmas parties.

    —Pat Waymire, Yellow Springs, Ohio, Field Editor

    1 egg, lightly beaten

    1/2 cup soft bread crumbs

    1/4 cup 2% milk

    1/3 cup finely chopped onion

    1 teaspoon salt

    1/2 teaspoon Worcestershire sauce

    1 pound ground beef

    SAUCE:

    1/2 cup ketchup

    1/2 cup chopped onion

    1/3 cup sugar

    1/3 cup vinegar

    1 tablespoon Worcestershire sauce

    1/8 teaspoon pepper

    [ 2012 ]

    BEEF TENDERLOIN & PUMPERNICKEL CROSTINI

    yield: 3 dozen | prep: 20 min. | bake: 30 min. + standing

    The horseradish sauce wakes up the flavor of roast beef in this crowd-pleasing canape. The watercress garnish will give it a peppery bite.

    —Sharon Tipton, Winter Garden, Florida

    1 tablespoon olive oil

    1 beef tenderloin roast (2 pounds)

    1 teaspoon salt, divided

    1/2 teaspoon coarsely ground pepper

    1 cup (8 ounces) sour cream

    1/4 cup prepared horseradish

    2 tablespoons lemon juice

    1/4 teaspoon paprika

    18 slices pumpernickel bread, halved

    3 tablespoons butter, melted

    1 bunch watercress

    COCONUT FRIED SHRIMP

    "We were blown away with this recipe! My husband loves coconut so I knew he would like this. I have tried other coconut shrimp recipes, but this one had a thicker batter, which stayed on and held the coconut. I fried the shrimp in a fryer on the stove and I could not have asked it to be any better. Will definitely use again and often."

    —gypsy11110

    [ 2002 ]

    COCONUT FRIED SHRIMP

    yield: 4 servings | prep/total time: 20 min.

    These crisp and crunchy shrimp make a tempting appetizer or a fun change-of-pace main dish. The coconut coating adds a little sweetness and the tangy orange marmalade and honey sauce is wonderful for dipping. It’s impossible to stop munching these once you start!

    —Ann Atchison, O’Fallon, Missouri

    1-1/4 cups all-purpose flour

    1-1/4 cups cornstarch

    6-1/2 teaspoons baking powder

    1/2 teaspoon salt

    1/4 teaspoon Cajun seasoning

    1-1/2 cups cold water

    1/2 teaspoon canola oil

    2-1/2 cups flaked coconut

    1 pound uncooked large shrimp, peeled and deveined

    Additional oil for deep-fat frying

    1 cup orange marmalade

    1/4 cup honey

    Editor’s Note: Fry only two to three shrimp at a time or the temperature of the oil will lower and the shrimp will not be crisp.

    [ 2011 ]

    MEDITERRANEAN NACHOS

    yield: 12 servings | prep: 30 min.+ standing | cook: 15 min.

    Try this healthy and nutritious alternative to regular nachos. The beauty of this recipe is that I can prep all the veggies and make the dressing in the morning, then store each separately in the refrigerator. Later in the day, all I need to do is make the meat mixture and pita chips.

    —Zaza Fullman-Kasl, Ventura, California

    2 medium cucumbers, peeled, seeded and grated

    1-1/2 teaspoons salt, divided

    1/2 teaspoon ground cumin

    1/2 teaspoon ground coriander

    1/2 teaspoon paprika

    3/4 teaspoon pepper, divided

    6 whole pita breads (6 inches)

    Cooking spray

    1 pound ground lamb or beef

    2 garlic cloves, minced

    1 teaspoon cornstarch

    1/2 cup beef broth

    2 cups plain Greek yogurt

    2 tablespoons lemon juice

    1/4 teaspoon grated lemon peel

    2 cups torn romaine

    2 medium tomatoes, seeded and chopped

    1/2 cup pitted Greek olives, sliced

    4 green onions, thinly sliced

    1/2 cup crumbled feta cheese

    [ 1993 ]

    BLT BITES

    yield: 16-20 appetizer servings | prep: 25 min. + chilling

    These quick hors d’oeuvres may be mini, but their bacon and tomato flavor is full size. I serve them at parties, brunches and picnics, and they’re always a hit. Even my kids love them.

    —Kellie Remmen, Detroit Lakes, Minnesota

    16 to 20 cherry tomatoes

    1 pound sliced bacon, cooked and crumbled

    1/2 cup mayonnaise

    1/3 cup chopped green onions

    3 tablespoons grated Parmesan cheese

    2 tablespoons snipped fresh parsley

    [ 2001 ]

    CHICKEN QUESADILLAS WITH HOMEMADE TORTILLAS

    yield: 14 quesadillas | prep/total time: 30 min.

    Tender homemade tortillas make this savory snack extra-special.

    —Linda Miller, Klamath Falls, Oregon

    4 cups all-purpose flour

    1-1/2 teaspoons salt

    1/2 teaspoon baking powder

    1 cup shortening

    1-1/4 cups warm water

    1 cup each shredded cheddar, part-skim mozzarella and pepper Jack cheese

    2 cups diced cooked chicken

    1 cup sliced green onions

    1 cup sliced ripe olives

    1 can (4 ounces) chopped green chilies, drained

    Salsa and sour cream

    MINI CORN DOGS

    "This is a great recipe!!! Super easy, mixed the dough in my food processor and I used turkey dogs to make it a little healthier :) The sauce is fantastic too!!"

    —twinklestar241

    [ 1999 ]

    MINI CORN DOGS

    yield: 2 dozen | prep/total time: 30 min.

    Summertime means county fairs and corn dogs! I make my own by wrapping cornmeal dough around mini hot dogs. The young and young at heart love them.

    —Geralyn Harrington, Floral Park, New York

    1-2/3 cups all-purpose flour

    1/3 cup cornmeal

    3 teaspoons baking powder

    1 teaspoon salt

    3 tablespoons cold butter

    1 tablespoon shortening

    1 egg

    3/4 cup 2% milk

    24 miniature hot dogs

    HONEY MUSTARD SAUCE:

    1/3 cup honey

    1/3 cup prepared mustard

    1 tablespoon molasses

    [ 2001 ]

    PORK EGG ROLLS

    yield: 8 egg rolls | prep: 25 min. | cook: 20 min.

    I take these egg rolls and their tasty sweet-and-sour sauce to every family gathering.

    —Jody Minke, Hugo, Minnesota

    1/2 pound ground pork

    3/4 cup shredded cabbage

    1/2 cup chopped celery

    4 green onions, sliced

    3 tablespoons canola oil

    1/2 cup salad shrimp, chopped

    1/2 cup water chestnuts, chopped

    1/2 cup canned bean sprouts, chopped

    1 garlic clove, minced

    2 to 3 tablespoons reduced-sodium soy sauce

    1 teaspoon sugar

    8 refrigerated egg roll wrappers

    Oil for frying

    SWEET-AND-SOUR SAUCE:

    1 cup sugar

    2 tablespoons cornstarch

    1 teaspoon seasoned salt

    1/2 cup white vinegar

    1/2 cup water

    1 tablespoon maraschino cherry juice, optional

    1 teaspoon Worcestershire sauce

    RANCH HAM ROLL-UPS

    "Have made these many times since this came out in the magazine. I am asked to bring these to parties by both friends and family. I will use onion/chive-flavored cream cheese with the ranch dressing if I’m pressed for time. (My friend came up with that shortcut.)"

    —gloryhoundb

    [ 2003 ]

    RANCH HAM ROLL-UPS

    yield: about 7-1/2 dozen | prep: 15 min. + chilling

    These pretty pinwheel appetizers are easy to make and fun to nibble, with a yummy cream cheese filling that’s layered with ham.

    —Charlie Clutts, New Tazewell, Tennessee

    2 packages (8 ounces each) cream cheese, softened

    1 envelope ranch salad dressing mix

    3 green onions, chopped

    11 flour tortillas (8 inches)

    22 thin slices deli ham

    [ 2010 ]

    TAPAS MEATBALLS WITH ORANGE GLAZE

    yield: 16 meatballs | prep: 25 min. | bake: 20 min.

    Crisp on the outside, moist on the inside, these baked cheese-stuffed appetizers are drizzled with a tangy, irresistible glaze.

    —Bonnie Stallings, Martinsburg, West Virginia, Field Editor

    1 egg, lightly beaten

    1/4 cup ketchup

    1 small onion, finely chopped

    1/2 cup soft bread crumbs

    1/4 cup minced fresh parsley

    3 teaspoons paprika

    2 garlic cloves, minced

    1/2 teaspoon salt

    1/2 teaspoon pepper

    1 pound lean ground beef (90% lean)

    2-1/2 ounces feta cheese, cut into sixteen 1/2-in. cubes

    GLAZE:

    1 jar (12 ounces) orange marmalade

    1/4 cup orange juice

    3 green onions, chopped, divided

    1 jalapeno pepper, seeded and chopped

    Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    SPICY SHRIMP

    "Really great shrimp. The thing I love about this recipe is how versatile it is! To make it even spicier (I’ve got spicehounds in my household), I substituted cayenne pepper for black pepper and marinated the shrimp for a couple of hours in a ‘brine’ made up of chopped garlic, jalapenos and jalapeno juice. The result was outstanding! Make sure to serve this with something to sop up the sauce! (Rice or French bread!) Thank you, Bob!"

    —Sarah_Marie_Bee

    [ 2006 ]

    SPICY SHRIMP

    yield: 6 servings | prep/total time: 30 min.

    I think my shrimp recipe is unique, and it’s easy to prepare.

    —Bob Gebhardt, Wausau, Wisconsin

    6 bacon strips, diced

    1-1/2 teaspoons chili powder

    1 cup butter, cubed

    2 tablespoons seafood seasoning

    2 tablespoons Dijon mustard

    1 teaspoon pepper

    1/2 to 1 teaspoon Louisiana-style hot sauce

    1/4 teaspoon each dried basil, oregano and thyme

    2 garlic cloves, minced

    1-1/2 pounds uncooked shell-on medium shrimp

    TOMATO-HERB FOCACCIA

    "I made this with my 8-year-old daughter and it was FANTASTIC!"

    —tamarachronister

    [ 2011 ]

    TOMATO-HERB FOCACCIA

    yield: 1 loaf (12 pieces) | prep: 30 min. + rising | bake: 20 min.

    With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, from a family meal to a game day get-together. And it won’t last long.

    —Janet Miller, Indianapolis, Indiana

    1 package (1/4 ounce) active dry yeast

    1 cup warm water (110° to 115°)

    2 tablespoons olive oil, divided

    1-1/2 teaspoons salt

    1 teaspoon sugar

    1 teaspoon garlic powder

    1 teaspoon each dried oregano, thyme and rosemary, crushed

    1/2 teaspoon dried basil

    Dash pepper

    2 to 2-1/2 cups all-purpose flour

    2 plum tomatoes, thinly sliced

    1/4 cup shredded part-skim mozzarella cheese

    1 tablespoon grated Parmesan cheese

    [ 2007 ]

    ZUCCHINI FETA BRUSCHETTA

    yield: 3 dozen | prep: 30 min. + chilling | cook: 15 min.

    I make this bruschetta with tomatoes, zucchini, garlic and basil fresh from the garden. I took it to a family gathering and everybody loved it.

    —Tootie Ann Webber, Lupton, Michigan

    1 large tomato, seeded and chopped

    1 medium zucchini, finely chopped

    4 green onions, thinly sliced

    2 tablespoons minced fresh basil

    4 to 6 garlic cloves, minced

    2 tablespoons lemon juice

    2 tablespoons olive oil

    3/4 teaspoon salt

    1/4 teaspoon pepper

    1/2 cup crumbled feta cheese

    1 loaf (1 pound) unsliced Italian bread

    1/4 to 1/3 cup butter, softened

    [ 2005 ]

    CHICKEN SATAY

    yield: 8 servings (1 cup sauce) | prep: 15 min. + marinating | grill: 5 min.

    These golden skewered chicken snacks are marinated and grilled, then served with a zesty Thai-style peanut butter sauce.

    —Sue Gronholz, Beaver Dam, Wisconsin, Field Editor

    2 pounds boneless skinless chicken breasts

    1/2 cup 2% milk

    6 garlic cloves, minced

    1 tablespoon brown sugar

    1 tablespoon each ground coriander, ground turmeric and ground cumin

    1 teaspoon salt

    1 teaspoon white pepper

    1/8 teaspoon coconut extract

    PEANUT BUTTER SAUCE:

    1/3 cup peanut butter

    1/3 cup 2% milk

    2 green onions, chopped

    1 small jalapeno pepper, seeded and finely chopped

    2 to 3 tablespoons lime juice

    2 tablespoons reduced-sodium soy sauce

    1 garlic clove, minced

    1 teaspoon sugar

    1 teaspoon minced fresh cilantro

    1 teaspoon minced fresh gingerroot

    1/8 teaspoon coconut extract

    Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    BAKED POTATO SKINS

    "AWESOME! These tasted better than the ones at the store! I will use less salt in the spread as they were a little too salty. I can’t wait to make them again!"

    —jennifer32

    [ 1998 ]

    BAKED POTATO SKINS

    yield: 8 servings | prep/total time: 20 min.

    Both crisp and hearty, this snack is one that my family requests often.

    —Trish Perrin, Keizer, Oregon

    4 large baking potatoes, baked

    3 tablespoons canola oil

    1 tablespoon grated Parmesan cheese

    1/2 teaspoon salt

    1/4 teaspoon garlic powder

    1/4 teaspoon paprika

    1/8 teaspoon pepper

    8 bacon strips, cooked and crumbled

    1-1/2 cups (6 ounces) shredded cheddar cheese

    1/2 cup sour cream

    4 green onions, sliced

    CHEESY SAUSAGE STROMBOLI

    "One of my husband’s favorites. I usually add a can of sliced mushrooms to the sausage. If you don’t want to make the dough, frozen bread dough can be used."

    —margo_wheeler

    [ 2000 ]

    CHEESY SAUSAGE STROMBOLI

    yield: 2 loaves (16 slices each) | prep: 30 min. + rising | bake: 20 min.

    I’ve had a hundred requests for this recipe over the years. Perfect for brunch or as an evening snack, this sausage-filled bread is not tricky to make…and I never have to worry about storing leftovers!

    —Vada McRoberts, Silver Lake, Kansas

    5 cups all-purpose flour

    2 tablespoons sugar

    2 teaspoons salt

    2 packages (1/4 ounce each) active dry yeast

    1-1/2 cups warm water (120° to 130°)

    1/2 cup warm 2% milk (120° to 130°)

    2 tablespoons butter, melted

    2 pounds bulk pork sausage

    4 cups (16 ounces) shredded part-skim mozzarella cheese

    3 eggs

    1 teaspoon minced fresh basil or 1/4 teaspoon dried basil

    2 tablespoons grated Parmesan cheese

    [ 2000 ]

    CHEESY OLIVE SNACKS

    yield: about 4 dozen | prep/total time: 15 min.

    Olive lovers will snap up these appetizers. They’re easy—the topping can be made ahead, and they’re in the oven for only seven minutes.

    —Dorothy Anderson, Ottawa, Kansas, Former Field Editor

    1 cup (4 ounces) shredded part-skim mozzarella cheese

    1 cup (4 ounces) shredded cheddar cheese

    1 can (4-1/4 ounces) chopped ripe olives, drained

    1/2 cup mayonnaise

    1/3 cup chopped green onions

    Triscuit crackers

    [ 2011 ]

    CRISPY PUB RINGS

    yield: 4 servings | prep: 40 min. | cook: 5 min./batch

    I created this recipe for a beer-tasting party we hosted (my husband brews his own), and they were a hit. Try it when you entertain or on those nights when you want homemade take-out food.

    —Jennifer Rodriguez, West Jordan, Utah

    1/2 cup sour cream

    1/2 cup mayonnaise

    1/2 cup crumbled blue cheese

    2 green onions, finely chopped

    1 tablespoon dried parsley flakes

    1 garlic clove, minced

    1/2 teaspoon hot pepper sauce

    1/4 teaspoon garlic salt

    RINGS:

    1-1/4 cups all-purpose flour

    1 teaspoon salt

    1 teaspoon baking powder

    1 egg

    1 cup 2% milk

    1-1/2 teaspoons hot pepper sauce

    1 garlic clove, minced

    3/4 cup dry bread crumbs

    1 teaspoon garlic powder

    1 teaspoon seasoned salt

    1 large sweet onion, sliced and separated into rings

    Oil for deep-fat frying

    HOT CRAB PINWHEELS

    "I’ve also found that the crab spread makes a great hot dip when served with Triscuits or Club crackers."

    —kldudley

    [ 2007 ]

    HOT CRAB PINWHEELS

    yield: 3 dozen | prep: 15 min. + chilling | bake: 10 min.

    I got the recipe for these crabmeat bites from a friend. What amazed me most is that my husband, who hates seafood, couldn’t stop eating them.

    —Kitti Boesel, Woodbridge, Virginia

    1 package (8 ounces) reduced-fat cream cheese

    1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

    3/4 cup finely chopped sweet red pepper

    1/2 cup shredded reduced-fat cheddar cheese

    2 green onions, finely chopped

    3 tablespoons minced fresh parsley

    1/4 to 1/2 teaspoon cayenne pepper

    6 flour tortillas (6 inches)

    ITALIAN STUFFED MUSHROOMS

    "Easy to make and so delicious! Fed them to my Bunco group and they absolutely loved the flavor. I had to make a dozen copies of the recipe for them. This will be my tradition when it’s my turn for hosting the game."

    —donitalouise

    [ 1994 ]

    ITALIAN STUFFED MUSHROOMS

    yield: 15 servings | prep: 30 min. | bake: 15 min.

    Every year during the holidays, I use this delicious recipe that I got from my brother. These appealing mushrooms get their hearty flavor from the ham, bacon and cheese.

    —Virginia Slater, West Sunbury, Pennsylvania, Former Field Editor

    4 bacon strips, diced

    30 large fresh mushrooms

    1 cup onion and garlic salad croutons, crushed

    1 cup (4 ounces) shredded part-skim mozzarella cheese

    1 medium tomato, finely chopped

    1/4 pound ground fully cooked ham

    1/4 cup grated Parmesan cheese

    2 tablespoons minced fresh parsley

    1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

    PREPARE MUSHROOMS FOR STUFFING

    To prepare mushrooms for stuffing, hold the mushroom cap in one hand and grab the stem with the other hand. Twist to snap off the stem; place caps on a greased baking sheet. Mince or finely chop stems.

    [ 2001 ]

    SWEET SAUSAGE ROLLS

    yield: 2 dozen | prep: 25 min. | bake: 15 min.

    It’s hard to stop eating these savory sausage rolls, which are bathed in a sweet, nutty glaze.

    —Lori Cabuno, Canfield, Ohio

    1 tube (8 ounces) refrigerated crescent rolls

    24 miniature smoked sausage links

    1/2 cup butter, melted

    1/2 cup chopped nuts

    3 tablespoons honey

    3 tablespoons brown sugar

    GROUND BEEF SNACK QUICHES

    "I’ve made these mini quiches for many years, getting the recipe from a Taste of Home magazine years ago. My family really likes them. I make them in advance and then freeze them. It takes just a few minutes to reheat them. I also made them as one of my New Year Eve’s snacks. I especially like the cornmeal crust. It gives a crunchy, nutty texture."

    —mscooky

    [ 1999 ]

    GROUND BEEF SNACK QUICHES

    yield: 1-1/2 dozen | prep: 15 min. | bake: 20 min.

    A hearty appetizer like these meaty mini quiches is the perfect start for a meal. Try making them with bacon, ham, ground pork or sausage, too.

    —Stacy Atkinson, Rugby, North Dakota

    1/4 pound ground beef

    1/8 to 1/4 teaspoon garlic powder

    1/8 teaspoon pepper

    1 cup biscuit/baking mix

    1/4 cup cornmeal

    1/4 cup cold butter, cubed

    2 to 3 tablespoons boiling water

    1 egg

    1/2 cup half-and-half cream

    1 tablespoon chopped green onion

    1 tablespoon chopped sweet red pepper

    1/8 to 1/4 teaspoon salt

    1/8 to 1/4 teaspoon cayenne pepper

    1/2 cup finely shredded cheddar cheese

    [ 2012 ]

    SUN-DRIED TOMATO & GOAT CHEESE BITES

    yield: 20 appetizers | prep/total time: 30 min.

    I play Bunco once a month and one of my fellow players brought this for us to snack on. I thought these mini tarts were so delectable that I requested the recipe. I’ve since made them for my yearly Christmas party and they are always a smash.

    —Jean Wysocki, Rancho Santa Margarita, California

    1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

    1/2 cup mayonnaise

    1/2 cup crumbled goat cheese

    1/4 cup chopped oil-packed sun-dried tomatoes

    1 teaspoon dried minced onion

    1 teaspoon pesto sauce mix

    1 tablespoon grated Parmesan cheese

    ROASTED VEGETABLE TURKEY PINWHEELS

    "I love these pinwheels.…I use them as sandwiches instead of appetizers. I keep a container of the vegetable mixture in the refrigerator and spread a tortilla with a couple tablespoons of it, then layer on turkey or chicken, then lettuce. They’re great for lunch."

    —vewebber58

    [ 2008 ]

    ROASTED VEGETABLE TURKEY PINWHEELS

    yield: 64 appetizers | prep: 45 min. + chilling

    These are always popular and I especially like being able to make them ahead of time. I make a double batch of the veggie cream cheese to use on crackers and bagels.

    —Kristin Andrews, Gresham, Oregon

    2 medium yellow summer squash, cut into 1/2-inch slices

    1 large sweet yellow pepper, cut into 1-inch pieces

    1 large sweet red pepper, cut into 1-inch pieces

    2 large carrots, cut into 1/2-inch slices

    3 garlic cloves, peeled

    2 tablespoons olive oil

    2 packages (8 ounces each) cream cheese, cubed

    1/2 teaspoon salt

    1/2 teaspoon pepper

    8 flavored tortillas of your choice (10 inches), room temperature

    1 pound thinly sliced deli turkey

    4 cups torn Bibb or Boston lettuce

    [ 1998 ]

    SAVORY PARTY BREAD

    yield: 6-8 servings | prep/total time: 30 min.

    You won’t be able to stop nibbling on warm pieces of this cheesy, oniony bread. The sliced loaf fans out for a fun presentation.

    —Kay Daly, Raleigh, North Carolina

    1 unsliced round loaf (1 pound) sourdough bread

    1 pound Monterey Jack cheese, sliced

    1/2 cup butter, melted

    1/2 cup chopped green onions

    2 to 3 teaspoons poppy seeds

    MAKE-AHEAD SAVORY PARTY BREAD

    The bread for Savory Party Bread can be sliced and filled a day ahead. Right before company comes, melt the butter and add the green onions and poppy seeds.

    —Taste of Home Cooking Experts

    PROSCIUTTO CHICKEN KABOBS

    "Oh my…these are the most amazing appies..the dip is the jewel in the crown.Made them for my girlfriend’s birthday…the only problem is there wasn’t more. Double the recipe!!!!"

    —Okanagan Girl

    [ 2006 ]

    PROSCIUTTO CHICKEN KABOBS

    yield: 12 appetizers | prep: 30 min. + marinating | grill: 10 min.

    Everyone will think you spent hours preparing these simple and very clever grilled wraps served with a guacamole-like dip. Basil gives the chicken a lovely fresh herb flavor.

    —Elaine Sweet, Dallas, Texas

    3/4 cup five-cheese Italian salad dressing

    1/4 cup lime juice

    2 teaspoons marinade for chicken

    1/2 pound boneless skinless chicken breasts, cut into 3-inch x 1/2-inch strips

    12 thin slices prosciutto

    24 fresh basil leaves

    AVOCADO DIP:

    2 medium ripe avocados, peeled

    1/4 cup minced fresh cilantro

    2 green onions, chopped

    2 tablespoons lime juice

    2 tablespoons mayonnaise

    1-1/2 teaspoons prepared horseradish

    1 garlic clove, minced

    1/4 teaspoon salt

    Editor’s Note: This recipe was tested with Lea & Perrins Marinade for Chicken.

    [ 2004 ]

    SMOKY JALAPENOS

    yield: 14 appetizers | prep: 25 min. | bake: 20 min.

    When I make these excellent appetizers, there are no leftovers. They can also be made with mild banana peppers or yellow chili peppers. I got this recipe from my brother, Larry.

    —Melinda Strable, Ankeny, Iowa

    14 jalapeno peppers

    4 ounces cream cheese, softened

    14 miniature smoked sausages

    7 bacon strips

    Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    STUFFED BABY RED POTATOES

    "These are so delicious and cute. I used a good shredded Parm from Costco, it added great flavor. Everyone loved them. I served them as a side dish to bourbon salmon and Caesar salad (to use the shredded Parm again). I will definitely make these again!"

    —wolfenlion

    [ 2009 ]

    STUFFED BABY RED POTATOES

    yield: 2 dozen | prep: 45 min. | bake: 15 min.

    This recipe just says party! The ingredients are basic, but the finished appetizer looks like you worked a lot harder than you did.

    —Carole Bess White, Portland, Oregon

    24 small red potatoes (about 2-1/2 pounds)

    1/4 cup butter, cubed

    1/2 cup shredded Parmesan cheese, divided

    1/2 cup crumbled cooked bacon, divided

    2/3 cup sour cream

    1 egg, lightly beaten

    1/2 teaspoon salt

    1/8 teaspoon pepper

    1/8 teaspoon paprika

    [ 2003 ]

    SESAME CHICKEN BITES

    yield: 8-10 servings | prep/total time: 30 min.

    So tender and tasty, these chicken appetizers are enhanced by a honey-mustard dipping sauce. I used to spend several days creating hors d’oeuvres for our holiday open house, and these bites were among the favorites.

    —Kathy Green, Layton, New Jersey

    1/2 cup dry bread crumbs

    1/4 cup sesame seeds

    2 teaspoons minced fresh parsley

    1/2 cup mayonnaise

    1 teaspoon onion powder

    1 teaspoon ground mustard

    1/4 teaspoon pepper

    1 pound boneless skinless chicken breasts, cut into 1-inch cubes

    2 to 4 tablespoons canola oil

    HONEY-MUSTARD SAUCE:

    3/4 cup mayonnaise

    4-1/2 teaspoons honey

    1-1/2 teaspoons Dijon mustard

    [ 2011 ]

    WONTON POT STICKERS WITH SOY REDUCTION

    yield: about 3-1/2 dozen (3/4 cup sauce) | prep: 45 min. + freezing | cook: 15 min./batch

    This is one of the first recipes I created that really took off with friends and family. I found I could make a large batch of 45 dumplings, freeze them, and pull out as many as I need at a moment’s notice. Freeze overnight laid out in layers before combining in a large freezer bag; separate multiple layers with waxed paper.

    —Michael Angelo, Spring, Texas

    1/2 cup mirin (sweet rice wine)

    1/2 cup balsamic vinegar

    1/4 cup reduced-sodium soy sauce

    2 fresh basil leaves

    POT STICKERS:

    1-1/2 cups finely chopped bok choy

    2 tablespoons minced fresh cilantro

    1 tablespoon minced fresh gingerroot

    1 tablespoon chopped green onion

    1 tablespoon oyster sauce

    3/4 teaspoon toasted sesame oil

    1 pound ground pork

    45 wonton wrappers

    ADDITIONAL INGREDIENT:

    1/4 cup toasted sesame oil

    [ 2002 ]

    BACON-WRAPPED WATER CHESTNUTS

    yield: 32 appetizers | prep: 10 min. | bake: 50 min.

    My husband and I do lots of entertaining and always start off with appetizers like these tempting morsels.

    —Midge Scurlock, Creston, Iowa, Field Editor

    8 bacon strips

    2 cans (8 ounces each) whole water chestnuts, drained

    3/4 cup ketchup

    1 jar (2-1/2 ounces) strained peach baby food

    1/4 cup sugar

    Dash salt

    [ 2005 ]

    CHEDDAR SHRIMP NACHOS

    yield: 4 dozen | prep/total time: 20 min.

    These fun finger foods in tortilla chip scoops are just the thing for cold-weather gatherings.

    —Lisa Feld, Grafton, Wisconsin, Field Editor

    3/4 pound cooked medium shrimp, peeled and deveined, chopped

    1-1/2 cups (6 ounces) shredded cheddar cheese

    1 can (4 ounces) chopped green chilies, drained

    1/3 cup chopped green onions

    1/4 cup sliced ripe olives, drained

    1/2 cup mayonnaise

    1/4 teaspoon ground cumin

    48 tortilla chip scoops

    [ 2002 ]

    GARLIC TOMATO BRUSCHETTA

    yield: 12 servings | prep: 30 min. + chilling

    My bruschetta makes a crispy complement to Italian entrees. I started with my grandmother’s recipe and added fresh tomatoes.

    —Jean Franzoni, Rutland, Vermont

    1/4 cup olive oil

    3 tablespoons chopped fresh basil

    3 to 4 garlic cloves, minced

    1/2 teaspoon salt

    1/4 teaspoon pepper

    4 medium tomatoes, diced

    2 tablespoons grated Parmesan cheese

    1 loaf (1 pound) unsliced French bread

    BEST DEVILED EGGS

    "These deviled eggs are excellent! The combination of herbs gives it a delicate earthy taste. Both the adults and children loved them. Great for special occasions!"

    —Margaret Mary Jannace

    [ 1996 ]

    BEST DEVILED EGGS

    yield: 2 dozen | prep/total time: 15 min.

    Herbs lend zest to these deviled eggs, which make a fine accompaniment to any menu.

    —Jesse & Anne Foust, Bluefield, West Virginia, Former Field Editors

    12 hard-cooked eggs

    1/2 cup mayonnaise

    1 teaspoon dried parsley flakes

    1/2 teaspoon minced chives

    1/2 teaspoon ground mustard

    1/2 teaspoon dill weed

    1/4 teaspoon salt

    1/4 teaspoon paprika

    1/8 teaspoon pepper

    1/8 teaspoon garlic powder

    2 tablespoons 2% milk

    Fresh parsley

    Additional paprika

    PADYSAURUS PIZZA POCKETS

    "These are great. I was looking for something to take to the football game for my family of 6. These are great to throw into a cooler and everyone can grab what they want."

    —Daltonfamily01

    [ 1997 ]

    PADYSAURUS PIZZA POCKETS

    yield: 1 dozen | prep: 40 min. | bake: 20 min.

    Stuffed with a pizza-style filling, these special sandwiches surprise you with a burst of flavor in every bite. They were popular with the preschool set when our son had a birthday party with a dinosaur theme, but you can be sure adults will love them, too!

    —Robin Werner, Brush Prairie, Washington

    1 package (1/4 ounce) active dry yeast

    1 cup warm water (110° to 115°)

    1 tablespoon sugar

    1 tablespoon butter, melted

    1 teaspoon salt

    3 to 3-1/4 cups all-purpose flour

    1 can (8 ounces) pizza sauce, divided

    12 slices pepperoni

    1 package (2-1/2 ounces) thinly sliced deli pastrami, chopped

    1 package (2-1/2 ounces) thinly sliced deli ham, chopped

    3/4 cup shredded part-skim mozzarella cheese

    1 egg, lightly beaten

    [ 1994 ]

    MINI HAMBURGERS

    yield: 40 servings | prep: 15 min. | bake: 25 min.

    These hearty snacks are perfect for Sunday afternoon football games and teen parties. The mini buns are actually store-purchased pan dinner rolls, which are available everywhere.

    —Judy Lewis, Sterling Heights, Michigan

    1/2 cup chopped onion

    1 tablespoon butter

    1 egg, lightly beaten

    1/4 teaspoon seasoned salt

    1/4 teaspoon ground sage

    1/4 teaspoon salt

    1/8 teaspoon pepper

    1 pound lean ground beef (90% lean) or ground beef

    40 mini rolls, split

    8 ounces process American cheese slices, cut into 1-1/2-inch squares, optional

    40 dill pickle slices, optional

    [ 2003 ]

    SWEET ’N’ SOUR MEATBALLS

    yield: 8 servings | prep: 30 min. | bake: 40 min.

    When we entertain friends for Sunday dinner, I frequently serve these tangy meatballs. My guests loves the distinctive sauce, but they’re often surprised when I tell them that it’s made with gingersnaps.

    —Melody Mellinger, Myerstown, Pennsylvania, Field Editor

    3 eggs

    1 medium onion, chopped

    1-1/2 cups dry bread crumbs

    1 teaspoon salt

    2 pounds ground beef

    2 tablespoons canola oil

    SAUCE:

    3-1/2 cups tomato juice

    1 cup packed brown sugar

    10 gingersnaps, finely crushed

    1/4 cup white vinegar

    1 teaspoon onion salt

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