Taste of home recipes I have tried
I’m back! Needless to say, it’s been a busy few weeks! I will be in and out on the blog through the summer due to our ever changing schedule! But I do have some catching up to do and have some fun delicious recipes including this one from Taste of Home. It’s so easy and can be used as a side dish but it’s also sweet enough to have it for dessert! I added strawberries as I had them on hand but you can use any fruit you and your family like!
INGREDIENTS
1 can (20 ounces) pineapple chunks, drained
1 can (15 1/4 ounces) sliced peaches, drained and cut into bite-size pieces.
1 can ( 11 ounces) mandarin oranges, drained
3 bananas, sliced
2 unpeeled apples, cut into bite-size pieces
INGREDIENTS FOR THE SAUCE
1 cup cold milk
3/4 cup sour cream or Greek yogurt
1/3 cup thawed orange juice concentrate
1 package (3.4 ounces) instant vanilla pudding mix
DIRECTIONS
In a large bowl combine the fruits, set aside. Whisk all 0f the sauce ingredients until smooth. Gently fold into the fruits. Cover and let chill 3-4 hours before serving as the sauce will thicken up a bit.
Enjoy!
I absolutely love fruit desserts in the summer! This cake is no exception although this cake is very sweet, the raspberry flavor really comes through. Don’t forget to garnish with some fresh raspberries. I think this would be just as good changing the raspberry to strawberry. I know I will be trying a strawberry version before summer is over. This is an easy cake to make for all of your friends and family.
INGREDIENTS
1 package white cake mix (regular size)
1 package, 3-ounce raspberry gelatin
4 large eggs
1/2 cup canola oil
1/4 cup hot water
1 package (10 ounces) frozen sweetened raspberries, thawed, but do not drain
FROSTING
1 carton (12 ounces) frozen whipped topping, thawed
1 package (10 ounces) frozen sweetened raspberries, thawed, not drained
Fresh raspberries for garnish, optional
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine the cake mix, gelatin, eggs, oil, and water. Beat on low speed until combined. Stir in raspberries until combined. Pour into a greased 9 x 13 baking dish. Bake for 35 – 40 minutes or until a toothpick inserted in the center comes out clean. Let cake cool.
For the frosting: In a large bowl, fold whipped topping into the raspberries. Spread evenly over the cooled cake. Refrigerate for 2 hours before serving. Garnish with fresh raspberries if desired.
Enjoy!
Another Taste Of Home recipe for you today. This one comes with mixed reviews but well-liked overall and funny enough I thought I was going to be the one who loved this easy appetizer but it was Jim who loved them! These are sweet and salty all in one bite. I made one change to the recipe by using uncooked bacon and partially baking the bacon strips in the oven before continuing with the recipe. I find that the pre-cooked bacon you can buy in the store can be too salty.
INGREDIENTS
1 Tablespoon Butter
1/2 cup finely chopped onion
3 Tablespoons apricot preserves
1 tube refrigerated crescent rolls
1 package fully cooked, ready to eat bacon
DIRECTIONS
Preheat oven to 375 degrees. In a small skillet heat butter over medium heat, add onion. Cook and stir 3-5 minutes or until tender. Reduce heat to low and add preserves. Cook and stir until melted. Remove from heat.
Unroll crescent dough into one long rectangle. Roll into a 15 x 9-inch rectangle sealing the seams and perforations. Cut crosswise into 15 one inch strips.
Top each strip with one piece of bacon. Roll up jelly-roll style starting with the short side. Pinch the seam to seal and place on an ungreased baking sheet, cut side down.
Spoon apricot mixture over each spiral and bake 12-15 minutes or until golden brown and the crescent dough is cooked through. Let stand 5 minutes before serving.
Enjoy!
This bread is so easy to make with ingredients you may already have in your pantry. This recipe comes from my friend Angela, a fellow Taste Of Home Volunteer Field editor, so I knew it would be good. It certainly was not only easy but delicious! This is a recipe everyone in your home will love. Don’t let the sour cream in the recipe scare you as that’s what makes this recipe so moist. If you don’t have self-rising flour, no worries just follow the instructions in the note.
INGREDIENTS
3 large eggs
1 cup of sugar
2 cups sour cream
3 cups self-rising flour or see note below
2 cups semisweet chocolate chips
NOTE:
As a substitute for 3 cups of self-rising flour, place 4 1/2 teaspoons baking powder and 1 1/2 teaspoons salt in a one cup measuring cup. Add all-purpose flour to the baking powder mixture to measure 1 cup. Combine with an additional 2 cups all-purpose flour.
DIRECTIONS
Preheat oven to 350 degrees. Beat eggs, sugar, and sour cream until well blended. Gradually add the flour and mix until combined. Fold in the chocolate chips. Transfer to a greased 9 x 5 loaf pan. Bake until a toothpick comes out clean. 65 – 75 minutes. Cool in pan five minutes before removing to a wire rack to cool.
Makes 1 loaf.
Enjoy!
This is such an easy lunch or dinner dish that is packed with flavors. I made this for a lunch and put the chicken slaw in a wrap to make sandwiches with it. This dish is great to make ahead as the flavors do need time to come together, perfect for those busy weeknights or nights when you are on the go with activities!
4 servings
INGREDIENTS
1/4 cup fresh lime juice
1/4 cup reduced sodium soy sauce
1/4 cup creamy peanut butter
2 Tablespoons honey
1 Tablespoon sriracha sauce
1 garlic clove, minced
1/4 teaspoon ground ginger
1 teaspoon sesame oil
SALAD
1 14 ounces coleslaw mix
1 1/2 cups shredded rotisserie chicken
1/4 cup chopped fresh cilantro and or peanuts- optional
DIRECTIONS
For the dressing whisk the first eight ingredients until blended.
Place the first four salad ingredients in a large bowl and toss with the dressing. Cover and refrigerate for 1 hour before serving. If desired sprinkle with cilantro and peanuts.
Enjoy!
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