Taste of home recipes I have tried
With spring here and warmer weather right around the corner, I love the fresh summer fruits but I also love the fresh tart flavor from lemons! I made this on a dreary, rainy day and all of those tart summer flavors really came through! This is another great recipe from Taste of Home Magazine! Next time the only change I would make is adding a little more lemon zest into the batter. This recipe calls for the loaves to be made in two mini loaves so it’s great to share too!!
INGREDIENTS
1/2 cup of butter, softened
1 cup sugar
2 large eggs
1 teaspoon fresh grated lemon peel
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 3/4 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream
ICING
3/4 cup confectioners sugar
1/2 teaspoon grated lemon peel
1 Tablespoon lemon juice
DIRECTIONS
Preheat oven to 350 degrees. Grease and flour two 5 3/5 x 3 x 2 inch loaf pans. In a large bowl cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon peel and extracts. In another bowl whisk together flour, salt, baking soda. Add to creamed mixture alternating with the sour cream, beating well after each addition. Transfer to prepared baking pans, bake 40 minutes or until toothpick inserted in the center comes out clean (my baking time was slightly longer). Cool in pans for about ten minutes before removing from the pans and cooling completely on a baking rack. In a small bowl mix the icing ingredients together and spoon over loaves when they are cool.
TO MAKE ONE LARGE LOAF
Make batter as directed. Transfer to a greased and floured 8 x 4 inch loaf pan. Bake in preheated 350 degree oven for 45 minutes or until toothpick inserted in the center comes out clean. Oven time may vary. Proceed as directed.
Enjoy!
I have two great Taste of Home recipes for you this week. This recipe was simple and fast to make, not to mention very good with ingredients you probably already have on hand! This recipe is very good as is, but when I make it again I may add a handful of Parmesan cheese to the sauce at the end of the cooking time. Maybe even some crispy bacon bits on the top just before serving!!
INGREDIENTS
1/4 cup butter, cubed
2 Tablespoons canola oil or vegetable oil
8 ounces uncooked thin spaghetti
2 1/2 cups frozen peas (about ten ounces)
2 1/2 cups chicken broth
1 cup half and half
Salt to taste
Pepper to taste
DIRECTIONS
In a large skillet add the butter and oil over medium heat. Break the pasta in half and add to the pan cooking 2-3 minutes or until lightly browned. Stir in the peas, broth, half and half, salt and pepper. Bring to a boil and reduce heat to simmer and cover. Cook for 10-12 minutes or until noodles are tender. Stirring occasionally. Serve warm.
Enjoy!
This is another great side dish! Lots of herbs and cheese! This recipe comes from Taste Of Home Magazine. I really like goat cheese so I was drawn to this recipe. If you don’t like goat cheese you can certainly leave it off as there is plenty of Romano cheese and herbs! I have already made this twice and look forward to making it again sooner than later!
INGREDIENTS
1/2 cup of butter, softened
1/4 cup grated Romano cheese
2 Tablespoons minced fresh basil or 2 teaspoons dried basil
1 Tablespoon fresh minced parsley
3 garlic cloves, minced
1 French baguette
4 ounces crumbled goat cheese
DIRECTIONS
Preheat oven to 425 degrees. In a small bowl mix the butter, Romano cheese, basil,parsley and garlic, mix until well blended. Cut the French baquette crosswise in half. Spread the cut sides of the baguette with the butter mixture and place on a Un-greased baking sheet. Bake uncovered for 7-9 minutes until lightly toasted. Sprinkle with goat cheese and bake 1/2 minutes longer until cheese is softened. Cut into slices and serve warm.
Enjoy!
This is another Taste of Home recipe and as usual it did not disappoint us in the least! I was not sure I was going to like the crescent roll crust, but I was pleasantly surprised and really did like it! The two boys in the house went back for seconds! Always a good sign!
INGREDIENTS
1 pound ground beef
1/2 cup chopped onion
1 (8 ounce) can tomato sauce
2 Tablespoons taco seasoning
1 tube refrigerated crescent rolls
1 1/2 cups crushed nacho flavored chips
1 cup sour cream
1 cup shredded mexican cheese
DIRECTIONS
Preheat oven to 350 degrees. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, Drain. Stir in tomato sauce and taco seasoning, bring to a boil, reduce heat to simmer uncovered for five minutes.
Meanwhile separate crescent dough into eight triangles, place in a greased 9 inch pie plate with the points in the center. Press onto the bottom and up the sides sealing the edges and forming the crust. Sprinkle one cup of the crushed chips over the crust, top with the meat mixture spreading evenly over the bottom of the crust. Carefully spread the cream cheese over the meat mixture forming a thin layer. Sprinkle with cheese and remaining chips. Bake for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for five minutes before cutting. Serve warm.
Enjoy!
I wanted to make a little something sweet for Jim when he got home from a long trip and came across this recipe from Taste of Home. I loved that I had almost all of the ingredients already on hand. This recipe was delicious! So simple and would be great warm with a scoop of vanilla ice cream! Jim brought these in to share with some co workers and they disappeared quickly… not one was left when the pan came home!
INGREDIENTS
1 package yellow cake mix
2 1/2 cups old fashioned oats
3/4 cup butter, melted
1 jar blueberry preserves (12 ounces)
1/3 cup fresh or frozen blueberries
1 Tablespoon fresh lemon juice
1/3 cup chopped pecans
1 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine cake mix, oats and butter until crumbly. Press three cups of the cake mixture into a greased 9 inch square baking pan. Bake 15 minutes, remove from oven and cool on a wire rack for five minutes.
Meanwhile in a small bowl combine preserves, the fresh blueberries and the lemon juice. Spread over the crust.
Stir pecan and cinnamon into the remaining crumb mixture, sprinkle over the top of the preserve layer.
Bake 18-20 minutes and or until lightly browned. Cool on a wire rack to cool. Slice and serve.
Enjoy!
