Taste of home recipes I have tried
This recipe comes from Taste of Home and is absolutely terrific. For those of you that have not had a zucchini cake it is almost impossible to tell the zucchini is in there, so not only is this a much healthier cake, but the zucchini keeps the cake super moist! Moist, chocolately, healthy and delicious! Yup, this is a keeper for sure!!
INGREDIENTS
1 3/4 cups sugar
1/2 cup canola oil
2 eggs, lightly beaten
2/3 cup unsweetened applesauce
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 cups shredded zucchini
1 cup mini semi-sweet chocolate chips
1/2 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl, beat sugar and oil on medium speed for one minute. Add eggs, applesauce and vanilla, beat one minute longer. Combine the flour, cocoa, baking soda and salt, add to the sugar mixture alternately with the buttermilk, beating until just blended. Stir in zucchini and mix through. Transfer mixture to a 13 x 9 inch pan coated with cooking spray. Place in heated oven and bake for 20 minutes. Sprinkle with chocolate chips and pecans and bake an additional 10-15 minutes longer or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Enjoy!
This would be another great dish to serve for holiday get togethers. This makes two large baking dishes. You can prepare the dish ahead and pop it in the oven just before guests arrive. You can also change up the type of sausage you use, spicy, italian or even sweet sausage would all be great! Add a salad and garlic bread and youl will have some happy people!! My family really enjoyed this dish and it is already on my dinner rotation!
INGREDIENTS
12 lasagna noodles
1 pound bulk sausage
2 jars spaghetti sauce (26 ounces)
1 carton ricotta cheese (15 ounces)
2 cups shredded mozzarella cheese, divided
3/4 cup shredded Parmesan cheese, divided
1 egg
2 Tablespoons fresh minced parsley or 2 teaspoons dried
2 1/2 teaspoon fresh rosemary, minced
2 teaspoons lemon juice
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dry
1 teaspoon grated lemon peel
1 teaspoon pepper
1/2 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees. Cook noodles according to package directions. Meanwhile in a large skillet cook sausage over medium heat or until no longer pink, drain and stir in spaghetti sauce. In a large bowl combine ricotta, one cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon peel, pepper and salt.
Drain noodles and spread two tablspoons of cheese mixture on each noodle, carefully roll up. Spread 2/3 cup meat sauce mixture into each of two greased 1 1x 7 baking dishes. Place roll ups seam side down on the sauce. Top with remaining meat sauce. Sprinkle with remaining mozzarella and parmesan. Cover and bake 45-50 minutes or until bubbly.
Freezer option– Cover and freeze unbaked casseroles for up to 3 months . When you are ready to bake, thaw in the refrigerator overnight, remove from fridge 30 minutes before baking. Preheat oven to 350 degrees, cover and bake 50-60 minutes or until bubbly.
Serve warm.
Enjoy!
Another great recipe from Taste of Home Magazine!
I love these mini ham and cheese quiches! This comes from Taste of Home Magazine and makes a great breakfast or brunch item! These can also be made ahead and reheated and don’t forget this would be a great way to use up any leftover holiday ham!
INGREDIENTS
1 cup salad croutons
1 cup shredded cheddar cheese
1 cup fully cooked and chopped ham
4 large eggs
1 1/2 cups milk
1 1/2 teaspoon dried parsley flakes
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon onion powder
Dash of pepper
DIRECTIONS
Preheat oven to 325 degrees. Mix croutons, cheese and ham together in a medium bowl. Grease 12 muffins cups and add a portion of the crouton mixture into each muffin cup. In a large bowl mix the eggs, milk, parsley flakes, mustard, salt, onion powder and pepper together and divide this mixture into the 12 muffin cups on top of the crouton mixture. Bake 15-20 minutes or until a knife inserted in the center comes out clean. Let stand five minutes before removing from the muffin pan. Serve warm.
Enjoy!
This is a delicious side dish from Taste Of Home Magazine!
This dish is so simple and so sweet! Although there is not a crumb topping or a marshmallow topping like you sometimes see on sweet potatoes, I can promise you that you will not miss that topping! These sweet potatoes are more like candy than savory side dish! To make it even better, it is done in your slow cooker! Easy and delicious!
INGREDIENTS
1 cup packed brown sugar
1 cup granulated sugar
8 medium sweet potatoes, peeled and cut into 1/2 slices
1/4 cup butter, melted
2 teaspoons vanilla extract
1/4 teaspoon salt
2 Tablespoons cornstarch
2 Tablespoons cold water
Minced parsley to garnish, optional ( I did not use)
DIRECTIONS
In a small bowl combine sugars. In a greased 5 quart slow cooker layer a third of the sweet potatoes, sprinkle with a third of the sugar mixture, repeat layers twice. In a small bowl combine melted butter, vanilla and salt. Drizzle over the potatoes. Cover and cook on low for 5 – 6 hours or until potatoes are tender. Using a slotted spoon transfer potatoes to a serving dish, keep warm. Pour cooking juices into a small saucepan and bring to a boil. Combine cornstarch and water until smooth, stir into saucepan and return to a boil stirring constantly. Cook for 1 – 2 more minutes or until thickened. Spoon over sweet potatoes.
Garnish with parsley if desired. Serve warm.
Enjoy!
Are you wondering why I am giving you a lasagna recipe when we are in holiday mode? Let me tell you why. This recipe was submitted to Taste of Home Magazine and became an instant hit with all of the field editors and volunteer field editors. Everyone has been raving about this! This recipe will feed a crowd, but even better than that, this would be a fantastic way to use up your left over holiday ham and roasted turkey!
NOTE – I am giving you the recipe as it was submitted, however I added another layer of lasagna noodles, more Alfredo sauce for the top layer and also added a mix of Swiss cheese and plain panko crumbs (about 1/2 cup of each to sprinkle on the top of the lasagna.)
INGREDIENTS
2 eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1 cup of cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup plus 2 Tablespoon minced fresh parsley, divided
1 jar roasted garlic Alfredo sauce (or 1 cup extra, see note )
2 cups cubed chicken (or roasted turkey, shredded)
2 cups cooked cubed ham
1/4 teaspoon garlic powder
9 lasagna noodles cooked according to package directions and drained
2 cups mozzarella cheese, shredded
1 cup (or more, see note) shredded Swiss cheese
1/2 cup plain panko crumbs (optional, see note)
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine eggs, ricotta, cottage cheese , Parmesan and 1/4 cup chopped parsley and set aside. In another bowl combine alfredo sauce, chicken/turkey, ham and garlic powder. Spread 1/2 cup of the chicken alfredo mixture on the bottom of a greased 9 x 13 baking dish. Layer with half of the noodles and ricotta mixture. Top with half of the chicken mixture along with half of the mozzarella and Swiss cheese. Repeat layers. Cover and bake 40 minutes. Uncover and bake 10 more minutes or until bubbly. Let stand 10-15 minutes before cutting. Sprinkle with remaining parsley and serve warm.
Enjoy!
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