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I've wanted to share some of my favorite recipes with reviews for a while so I'm starting now! Hope many of you enjoy them. I hope to post frequently. This first one is one of my family's favorites and is easy to make. I put it in while we have dinner and it's ready when we're done. The timing is perfect. It's from the Hershey's website. I've posted and reviewed this in the past but I'm now putting them all in one place.
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I got this recipe through the column I write. It's from a reader and is a delicious smoothie. Easy to make and my kids love it. The fresh pineapple really makes the difference.
Tropical Pineapple Smoothie
1 ½ cups cubed fresh pineapple
1 cup ice
¾ cup milk
½ cup orange juice
3 tablespoons sugar
1 tablespoon freshly squeezed lime juice
2 pineapple slices for garnish
Combine cubed pineapple, ice, milk, orange juice, sugar and lime juice in blender container. Puree until smooth and frothy.
Pour mixture into 2 tall glasses. Garnish with pineapple slices.
I made this chicken dish the other night for the first time. Very easy and very good. Truly a one dish meal. I added a green salad and it was well received. Next time I will spray the pan as the rice stuck a bit.
Broccoli, chicken and rice casserole
4 boneless, skinless chicken breasts
1 box broccoli au gratin rice mix
2 cup boiling water
1/4 teaspoon garlic powder
2 cups frozen broccoli florets
1 cup shredded cheddar cheese
Heat oven to 425 degrees F. In a 13 x 9 inch baking pan, combine rice and contentsof seasoning packet. Add boiling water; mix well. Add chicken, sprinkle with garlic powder. Cover pan with foil.
Bake casserole 30 minutes. Add broccoli and cheese,cover and continue to bake about 10 minutes longer or until juices of chicken run clear. Serve hot out of the oven. Refrigerate leftovers.
I always get rave reviews when I serve this TOH recipe. It's easy and delicious.
Savory Party Bread Recipe
Cut the bread lengthwise and widthwise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions and poppy seeds; drizzle over the bread. Wrap in foil; place on a baking sheet. Bake at 350° for 15 minutes. Unwrap; bake 10 minutes longer or until the cheese is melted. Yield: 6-8 servings.
Recipe courtesy Alton Brown
Click here to see how it's done.
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
This is a recipe that won't disappoint. A great alternative to regular mashed potatoes.
Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes.
A few months ago I wanted this recipe, the old one, not the one currently on the m&m website. Nancy_AZ was kind enough to share it and it took me back to my childhood. My kids love to make these with me.
1 cup Crisco (vegetable shortening)1 cup brown sugar1/2 cup granulated sugar1 teaspoon vanilla extract1/2 teaspoon water2 eggs2 cups + 4 tablespoons flour1 teaspoon baking soda1 teaspoon salt1 1/2 cups M&M plain candiesBlend Crisco and sugars. Beat in vanilla, water, and eggs. Sift remainingdry ingredients together and add to the sugar and egg mixture. Mix well.Stir in M&Ms. Drop from teaspoon onto ungreased cookie sheet. Bake at 375degrees F for 10-12 minutes or until golden brown. For additional color,press extra M&Ms into cookies before baking. Makes 6 dozen 2 1/2 inchcookies
Thanks for sharing all of the R&R's Buffetfan ~ Its a great little start with nice varities ~ The Mashed Potato one look very good ~ and different as well ~ Mozz cheese ?? New to me ~ sounds good ~ ~ Janie
That mashed potato recipe is surprisingly good! My girlfriend made it when we went to dinner one time and I'll switch it off at the holidays. If you try it I'd love to know what you think.
Ellen - thank you for puttig your reviewed recipe togetherfor us
Thanks, Salsarose...you post a lot of great recipes...many of which I've saved to try!
Bump to review at a later date.
"Disabled And Proud!" Both me and my only child are SSA Registered-Certified Disabled PWDs. I was born in the state of California, in the county of Santa Clara, in the city of San José. ***In every woman there is a Queen. Speak to the Queen and the Queen will answer. - Norwegian Proverb***
I am thrilled to see you doing your own review thread thats wonderful!! Thank you very much Twinkle
This dessert comes together easily, can be made while dinner is cooking and chill while you eat dinner. My kids love this and if you want to lighten it up, use fat free milk, fat free/sugar free pudding and lite Cool Whip.
Chocolate Banana Pudding Parfaits
2 cups cold milk
1 (4 serving size) JellO Chocolate Instant pudding and pie filling
2 bananas, sliced
3/4 cup Cool Whip
Pour milk in to medium bowl. Add dry pudding mix. Beat with wire whisk for 2 minutes or until well blended.
Spoon half of pudding evenly into 4 dessert glasses. Cover with layers of banana slices and 1/2 cup Cool Whip; top with remaining pudding and remaining Cool Whip.
Refrigerate at least 1 hour before serving.
Make 4 servings...3/4 cup each.
This is a great side dish. The original recipe called for Marsala wine but I use chicken broth as DH doesn't like alcohol in his food. If you want to use the Marsala, use 1/2 cup broth and 1/4 cup Marsala. Our supermarket will have 10 for $10 frozen vegetables so I'll stock up for this and the next recipe.
3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teasopon salt
1/4 teaspoon ground black pepper
3/4 cup chicken broth
2 tablespoons butter
1/3 cup plain breadcrumbs
1/3 cup grated Parmesan cheese
Preheat oven to 450 degrees F.
Warm the olive oil in a heavy bottomed skillet over medium high heat. Add the garlic and cook for 1 mintue. Add the artichoke hearts, parsley, salt, and pepper and cook until the artichoke hearts start to brown at the edges; about 3 minutes. Add the broth and simmer for 3 minutes. Transfer the mixture to a 2 quart baking dish. Melt butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the breadcrumbs. Stir in the Parmesan and top the artichokes with the breadcrumb mixture. Bake until the top is golden about 7 to 10 minutes.
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