We made this last week for a party and it was loved by everyone! There were so many dishes and so much food but this one was loved by all. This is a great addition to any of your summer parties. You know it’s a well tested dish coming from Taste of Home!
Yields 20 servings
5 pounds small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
8 hard cooked large eggs, chopped
1 pound cooked and crumbled bacon
2 cups shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
1 1/2 cups sour cream
1 cup mayonnaise
2-3 Tablespoons prepared mustard
Preheat the oven to 425 degrees. Sprinkle potatoes with salt and pepper. Bake uncovered on a greased baking sheet until tender, 40-45 minutes. Cool in pan on a wire rack.
Combine potatoes with the next five ingredients. In another bowl combine sour cream, mayonnaise and mustard. Pour over potato mixture tossing to coat. Refrigerate until serving.
These Taste of Home peanut butter filled brownies became a fast favorite of many of the Volunteer Field Editors. I made them for my family and I can see why they are loved by so many! These are easy to make and if you love peanut butter and chocolate you will love these.
Makes 1 dozen.
1 package fudge brownie mix (8 inch square pan size)
1/2 cup mini semi-sweet chocolate chips
1/3 cup creamy peanut butter
3 Tablespoons cream cheese, softened
1 large egg
1/4 cup sugar
Confectioners sugar for dusting, optional
Preheat oven to 350 degrees. Prepare brownie mix according to package directions and stir in mini chocolate chips.
For filling: In a small bowl beat peanut butter, cream cheese, egg, and sugar until smooth.
Fill paper lined cups one third of the way full with the brownie batter. Drop filling by teaspoon into the center of each cupcake. Cover the peanut butter filling with remaining batter.
Bake 15-20 minutes or until toothpick inserted into the brownie portion comes out clean. Cool ten minutes before removing from the pan to a wire rack to cool completely. Dust tops with confectioners sugar if desired. Store in the refrigerator.
As you know I have made many, many Taste of Home recipes but this is one of my all time favorite recipes for so many reasons. I don’t consider myself a baker and most definitely not a bread baker. Aren’t there bread machines for such things? Well, when I read this recipe I thought this was too good to be true. There was no way the bread is going to taste so good with such little work. Well, boy was I wrong! The bread was amazing and just as easy as the recipe says! But another thing I love about this recipe is that you can add herbs and spices to the bread adding different flavors. One of the volunteer field editors added course salt and rosemary to the dough! How good does that sound? I should also tell you how good this makes your house smell while it bakes. So easy and so delicious…I will be making this over and over!
NOTE– A number of people made this in various pans, loaf pan, round pan even a pie plate. I needed to cover my bread with foil after the first 20 minutes of baking.
1 teaspoon active dry yeast
1 1/2 cups warm water (110- 115 degrees)
2 3/4 cups all purpose flour
2 Tablespoons sugar
2 Tablespoons olive oil
1 1/2 teaspoons salt
In a large bowl dissolve yeast in warm water. Let sit for just a couple minutes. Stir in remaining ingredients to form a wet dough. Cover and let rest in warm place until doubled, about 1 hour.
Stir the dough down, transfer to a grease 2 1/2 quart baking dish. Cover and let rise in a warm place until almost doubled, about 1 more hour. Preheat oven to 425 degrees. Bake 20 minutes, reduce oven temperature to 350 degrees. Check to be sure the bread is not browning too much. If so, place tin foil over the top. Bake another 20 minutes. Remove bread from oven and remove from pan to cool on a wire rack. Serve warm or at room temperature.
This week I have a couple of great Taste of Home recipes for you! Every once in a while all of the Volunteer Field Editors are asked to make and review various TOH recipes. Last week we were put to that challenge. We were given a number of recipes to chose from, make them and share our thoughts. I picked three recipes and absolutely loved two of them. Third recipe just did not come together for me but I will be trying it again as I really like the flavors in the recipe. The first recipe I made and am sharing with you is the Cinnamon Pecan Bars. These are really simple and the cinnamon chips adds a great flavor to the cake.
NOTE– A number of volunteer editors had difficulty finding the cinnamon chips. I found them at my local Walmart, but I was unable to find the butter pecan cake so I used a butter cake mix.
1 package butter pecan cake mix or butter cake mix
1/2 cup packed dark brown sugar
2 large eggs
1/2 cup butter melted
1/2 cup chopped pecans
1/2 cup cinnamon baking chips
Preheat oven to 350 degrees. In a large bowl combine cake mix, brown sugar. Add eggs and melted butter, mix well. Stir in the pecans and baking chips. Spread into a greased 13 x 9 baking pan. Bake until golden brown, 25-30 minutes. Cool in pan on a wire cooling rack. Cut into bars when cool.
I don’t know about you, but I feel like this year is already flying by! It’s almost May! I don’t know where the time goes. Easter was just a short time ago and Mother’s Day is just around the corner. I made this sheet cake for Easter and shared it with a couple of my neighbors as it definitely made more than we could eat. I also made another dessert for my Easter table. But, if you are hosting Mother’s Day this cake would certainly make a nice addition to your menu. It’s easy to make, large enough for a crowd, and sweet, but not over the top sweet.
2 cups all purpose flour
2 cups sugar
2 large eggs
1 cup chopped nuts (I used pecans)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple, not drained
CREAM CHEESE ICING
1 (8 ounce) cream cheese, softened
1/2 cup butter, softened
3 3/4 cup confectioners sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts
Preheat oven to 350 degrees. In a large bowl combine cake ingredients, beat until smooth. Pour into a 9 x 13 greased baking dish. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
FOR THE ICING
Combine the cream cheese, butter, confectioners sugar and vanilla until smooth. Spread over cooled cake and sprinkle with nuts.