Taste of home recipes I have tried
I can’t believe it is that time of year again! Those holidays sneak up every year! With that being said it’s also time for appetizers, small Thanksgiving options and tips and tricks to just name a few things!
I made these appetizers for a small dinner party and we all loved them! Super easy to make and you can mix the tomato part of the recipe in advance to save some time later. I put these in my family favorite as these will be appearing on my table over the holidays this year. Thank you Taste of Home Magazine for another great recipe!
INGREDIENTS
1/4 cup olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
4 plum tomatoes, seeded and finely chopped
1/2 cup finely chopped sweet onion
2 Tablespoons fresh basil, minced
1 carton (8 ounces) spreadable chive and onion cream cheese
24 slices French bread (1/4 inch thick)
2 cups (8 ounces) fresh mozzarella cheese
DIRECTIONS
Preheat oven to 425 degrees. In a small bowl whisk together the olive oil, lemon juice, salt, pepper and garlic powder until blended. Stir in tomatoes, onion and minced basil. Spread a thin layer of cream cheese over each bread slice and place bread slices on a greased baking sheet. Top with tomato mixture and sprinkle with shredded fresh mozzarella cheese. Bake 7-8 minutes until cheese is melted. Serve warm.
Enjoy!
This is a super simple super tasty appetizer recipe from Taste of Home Magazine! I made these when we were watching football one lazy Sunday afternoon! Kids and adults enjoyed these. Great party appetizer with just a handful of ingredients. The panko crumbs give such a great crunch and the Italian dressing bombs the flavor up just a little more! This recipe is a keeper!!
INGREDIENTS
24 refrigerated cheese ravioli
1 Tablespoon Italian salad dressing (I used Wishbone Robusto)
1 Tablespoon Italian Panko bread crumbs
1 Tablespoon grated Parmasean cheese
Marinara sauce, for serving
DIRECTIONS
Preheat oven to 400 degrees. Cook ravioli according to package directions, drain and transfer to a greased baking sheet. Brush ravioli with Italian dressing. In a small bowl combine panko and Parmesan cheese, mixing well. Sprinkle panko mixture over the ravioli and bake 12-15 minutes or until golden brown and serve with warm marinara sauce.
Enjoy!
This is a Taste of Home recipe that I recently reviewed. We really enjoyed this recipe. It would be great with a cup of coffee in the morning or as a dessert in the evening with a scoop of ice cream! This apple cake is sweet, but not over the top sweet. The added cinnamon sugar on the top makes a wonderful crust! Such a simple tasty recipe, go ahead and give it a try!!
INGREDIENTS
3/4 cup of sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon vanilla extract
1 medium Granny Smith apple, peeled and chopped
1/2 cup chopped walnuts
TOPPING
1 1/2 Tablespoons sugar mixed with 1 teaspoon cinnamon
DIRECTIONS
Preheat oven to 375 degrees. In a bowl combine sugar, flour, baking powder and salt. Add eggs and vanilla mixing well. Stir in the apples and walnuts. Spread into a 9 inch pie plate and sprinkle with the cinnamon sugar mixture.
Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Best served warm.
Enjoy!
This recipe comes from Taste of Home Magazine. I made this and reviewed this recipe last week. It is a nice twist on an old favorite. This recipe is hearty and the spices can be changed to how spicy you like it! I used medium spice taco seasoning as well as medium spice salsa.
INGREDIENTS
12-14 lasagna noodles
1 pound ground beef
1 envelope of low sodium taco seasoning
2 eggs
1 carton (15 ounce) ricotta cheese
4 cups shredded cheese. I used cheddar and Monterey Jack
1 jar of your favorite salsa (24 ounces )
DIRECTIONS
Preheat oven to 350 degrees. Cook noodles according to package directions. Meanwhile in a large skillet cook beef over medium heat until no longer pink, drain and stir in taco seasoning. In a small bowl combine eggs and ricotta cheese. Drain noodles when cooked through. In a 13 x 9 baking dish layer the noodles to cover the bottom of your pan, add about 3/4 cup of the ricotta mixture making a layer over the noodles. Add half of the beef mixture and half of the shredded cheeses and half of the salsa. Top with noodles and repeat layers saving some salsa and cheese for the top! Bake uncovered 35 – 40 minutes or until heated through. Let stand ten minutes before cutting. Serve warm.
Enjoy!
This recipe comes from Taste of Home and was one that I recently reviewed. This was so easy, light and really delicious! I will definitely be making this again!
INGREDIENTS
2 romaine hearts, coarsley chopped
1 cup cherry tomatoes, halved
1/4 cup, or more Parmesan cheese
1/2 cup flour
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound large, uncooked, peeled, deveined shrimp
Vegetable oil or canola oil for frying
Caesar salad dressing
DIRECTIONS
In a large bowl combine the romaine, tomatoes and cheese. Refrigerate until serving. In a shallow bowl mix flour, salt and pepper. Add shrimp to the flour mixture a few at a time to toss and coat. Shake off any extra flour.
In a deep skillet heat 1/4 inch of oil to 375 degrees or until bubbles form around the top of a wooden spoon that you dip in the oil. Fry shrimp a few at a time 1-2 minutes on each side or until golden brown and crispy. Drain on paper towels. Drizzle dressing over romaine, toss to coat and top with shrimp. Add additional Parmesan cheese if desired.
Serve immediately .
Enjoy!
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