Biscuits and Sausage Gravy

This biscuits and sausage gravy is an old southern recipe that I’ve adapted. Homemade sausage gravy is a classic, egg-free breakfast that takes you on a trip to the South every time it’s served. —Sue Baker, Jonesboro, Arkansas

Go to Recipe

The post 65 Breakfast Ideas Without Eggs appeared first on Taste of Home.

Guava Coconut Rum Cocktail

If you’re in the mood for a classic tiki drink, try our Pina Colada recipe.

The post Our Very Best Coconut Rum Drinks appeared first on Taste of Home.

Easy Potato Rolls

After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri

Go to Recipe

The post 31 Recipes for Homemade Rolls appeared first on Taste of Home.

Fresh Turkey

A fresh turkey is one that has never been stored below 26°F, according to the United States Department of Agriculture (USDA), meaning at no time has the turkey been frozen or chilled to the point that it’s hard to the touch.

The “fresh” label alone does not indicate anything about how the bird was raised or processed. So, if you want to know if your turkey has or has not been raised with antibiotics, was minimally processed, has additives, is organic or anything else, there will have to be another label on the turkey packaging. Since “fresh” just indicates the temperature at which a turkey has been stored, always double-check the best by- or sell-by-date to ensure the turkey hasn’t been sitting at the processing plant or in the store for too long.

Like almost any food, a fresh turkey will have a slightly better flavor, texture and moisture level than frozen, but whether you’re able to detect the subtle difference during Thanksgiving dinner is up to your taste buds.

You can buy a fresh turkey at some large grocery chains, like Whole Foods, some local grocery stores, local co-ops or farms and even some online retailers, like D’Artagnan and Williams-Sonoma. Fresh turkeys tend to be a bit more expensive than frozen, and can range anywhere from $3-$10+ per pound. Whichever purchase option you go with, plan ahead! Give local grocers, farms and co-ops a call to check that they’re selling fresh turkeys and ask about pre-ordering. Place any online orders several weeks out. If you’re going to wing it, the best day to buy a fresh turkey will be the Tuesday before Thanksgiving for peak freshness.

After you get your fresh turkey home, it should be stored in the refrigerator until about an hour before you plan on preparing and cooking it, so make sure you have plenty of shelf space. Fresh turkeys are pretty much ready to be roasted or fried right away as they don’t need time to defrost. Check out these other tips for picking out the right turkey, including how many pounds you’ll need.

Frozen Turkey

Frozen turkeys are birds that have been stored at or below 0°F. These are the turkeys you’re probably the most used to seeing at the store; wrapped in an air-tight layer of plastic and rock-hard. While frozen turkeys are usually sold, well, frozen, there are some frozen turkeys that are sold defrosted. These are typically labeled as “previously frozen.”

Like a fresh turkey, the label “frozen” does not indicate anything about the way the turkey was raised or processed beyond the temperature it was stored at. So, keep an eye out for additional labels if you want an organic, free-range or antibiotic-free turkey.

Most frozen turkeys are flash-frozen, meaning they’re frozen very quickly to preserve the bird’s texture, flavor and ability to retain moisture. Most of your dinner guests won’t be able to tell the difference between a frozen and fresh turkey.

Frozen turkeys tend to run about $2 a pound, though that can fluctuate depending on the time of year, sales, the way the turkey was raised and processed and where you’re purchasing it from. You can buy a frozen turkey at just about any grocery store around Thanksgiving or online retailers, though it’s always a good idea to order ahead.

Since frozen turkeys are completely frozen through, you’ll need to know how to defrost a turkey before trying to cook it. A good rule of thumb is to let the turkey thaw in the fridge for 24 hours for every four pounds. Meaning, if your frozen turkey is 20 pounds, it’ll take around five days to defrost. If you do forget to take your turkey out of the freezer ahead of time, rest assured you can roast a frozen turkey.

Self-basting/Pre-basted Turkey

Basted, self-basting and pre-basted turkeys are turkeys that have been injected with a solution while being processed. The solution is usually a mixture of fat, water, salt, sugar, seasonings and/or “other substances” that is added to increase the flavor and moisture content of the turkey. The exact ingredients of the basting solution must be disclosed on the turkey’s label, as well as the total weight percentage of the solution. For turkeys with bones, like a whole Thanksgiving turkey, the solution can be up to 3% of the turkey’s total weight. For boneless turkey, the solution can be up to 8% of the piece’s total weight.

There are several upsides to a pre-basted turkey. The solution acts as a brine which bumps up the turkey’s ability to retain moisture while roasting and seasons the bird from the inside out, for a more juicy and flavorful final product. It also allows you to skip the brining step at home, which can be messy and take up even more room in your fridge. Plus, it’s usually the more cost-effective turkey option.

Pre-basted turkeys do have some downsides, though. For many, the inability to determine what exactly is going in and on their turkey is a non-starter. If you’re someone who likes to make their own brine, doesn’t want a turkey with added ingredients or is watching their sodium levels, it’s best to pass on a pre-basted turkey. Prepare the best tasting Thanksgiving bird with these tips on how to season a turkey.

Natural Turkey

On the flip side, natural turkeys are made without any artificial colors, flavors or ingredients, chemical preservatives or synthetic ingredients and are no more than minimally processed (meaning the raw poultry is not “fundamentally alter(ed),” according to the USDA).

The term natural or all-natural doesn’t indicate anything about how the turkey was raised, however. For an organic, free-range or antibiotic-free turkey, look out for additional labeling.

Also, a quick note about antibiotic- and hormone-free turkeys; per the USDA, all hormones are prohibited when raising turkeys, meaning every turkey sold in the US is hormone-free. So, if a turkey’s packaging touts that it is hormone-free, know that is just marketing trying to upcharge you. Also, any turkey that receives antibiotics in its lifetime must go through a withdrawal period before it is killed and processed, so there are no longer antibiotics in the bird.

Since these turkeys are just the turkey and nothing else, they’ll need to be properly brined and seasoned for a flavorful and moist dinner. Not to worry, we can show you how to brine a turkey the quick and easy way.

Kosher Turkey

A kosher turkey is one that has been properly “prepared under Rabbinical supervision”. In order to be kosher, turkeys are slaughtered, inspected, cleaned, deveined and trimmed according to kosher processing rules. Turkeys are then soaked in cold water for half an hour, taken out and rubbed with coarse salt which is left on for an hour before being washed off and soaked again. This washing and salting process removes blood from the turkey and seasons it. (Here’s more on what kosher really means.)

Since kosher turkeys are already salted, they don’t need to be brined or prepared extensively. Just add your choice of seasoning and roast for a tender and flavorful bird. Like a pre-basted turkey, since you can’t control the amount of salt the turkey contains, it isn’t the healthiest choice for those following a low-sodium diet.

If you’re not able to find kosher turkeys at a local grocery store or deli, there are several online retailers that sell them, including Aviglatt and Amazon.

Free-range and Cage-free Turkey

A free-range turkey is one that has had “continuous, free access to the out-of-doors for over 51% of their lives,” per the USDA. This time includes the winter months, so farms in the northern half of the US need to accommodate that access when it’s cold out. When submitting their labels for approval by the USDA, farmers must include a description of the turkey’s quarters, which is confirmed by a third party, to ensure they qualify for the “free-range” distinction.

Like with other labels, free-range does not indicate anything else about how the turkey was raised or produced. Since free-range turkeys have outdoor space and require more space to raise, they tend to run a bit more expensive than non-free-range turkeys.

Cage-free turkey is a bit of a misnomer. The vast majority of turkeys in the United States are raised in large, barn-like structures rather than cages, making them cage-free. Cage-free is more applicable in differentiating the way that chicken eggs are collected, rather than the way the poultry for eating is raised. Here’s more info on the difference between cage-free and free-range eggs.

Heritage Turkey

Heritage turkeys are a strand of turkey breeds that more closely resemble wild turkeys and those that Native Americans hunted and enjoyed long before the first Thanksgiving. These modern turkeys are raised without antibiotics and in a more natural way than industrially-raised turkeys, which were specifically bred to grow the most amount of meat in the shortest amount of time. This means heritage turkeys are pasture-raised on a smaller farm, rather than an industrial turkey farm. According to The Livestock Conservancy, there is specific criteria a turkey must meet to be considered heritage: mate naturally without human intervention, be a product of natural mating for at least two generations, are able to successfully breed for longer, be able to genetically withstand a pasture-raised lifestyle and have a slow growth rate to market weight.

Because heritage turkeys are bred in a more natural way, they may be slightly uneven. Meaning one breast, leg or wing could be larger than the other, which can require a bit more attention when cooking to avoid anything from drying out.

All these differences in breed and lifestyle lead to a turkey that’s not exactly what you’re used to. Heritage turkeys are overall a bit smaller and have less breast meat and more meat around the legs and thighs resulting in a white-to-dark meat ratio closer to 50:50. Other turkeys have a white-to-dark ratio of about 65:35. Heritage turkey meat is tender and very flavorful, tasting more like a wild turkey than it’s industrially-raised counterpart. For some, this natural flavor can come off as slightly gamey.

Heritage turkeys are the most expensive type of turkey you can get. Because they’re less common, take longer to come up to weight, require more space and are generally a bit fussier to raise, they’re significantly more expensive than a typical turkey. There’s still a wide range in prices depending on where and when you buy it, the brand and other shopping factors, but you can expect a heritage to run about $8-15+ per pound. This extra price is worth it to some for a bird that is raised in a more humane and sustainable way. Not to mention it tastes great!

Those interested in purchasing a heritage turkey should first check with their local farms, co-ops and farmers markets to see if they sell these turkeys, or have advice on where to find them. If you don’t have these options near you, you can visit Heritage Foods, which is the go-to site for mail-ordered heritage turkeys, or D’Artagnan to place an online order for delivery.

So, What Is the Best Turkey to Buy?

Now that you know all about the different types of turkeys, you can decide which one is best for you. But no matter which one you choose, you’ll need to know how to cook a turkey the right way!

The post What Is the Best Turkey to Buy for Thanksgiving? appeared first on Taste of Home.

Grandma’s Old-Fashioned Strawberry Shortcake

When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. —Angela Lively, Conroe, Texas

Get Recipe

The post 100 Baking Recipes We Snuck from Grandma’s Recipe Box appeared first on Taste of Home.

Coconut Cranberry Yummies

When my husband came home from the grocery store with six bags of fresh cranberries, I launched a full-scale effort to creatively use them all. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. —Amy Alberts, Appleton, Wisconsin

Go to Recipe

The post 70 Cranberry Recipes, From Sweet to Savory appeared first on Taste of Home.

Anytime Turkey Chili

The post 25 New Ideas for Thanksgiving Leftovers appeared first on Taste of Home.

Cranberry Appetizer Meatballs

The post 45 Thanksgiving Appetizers to Feed a Crowd appeared first on Taste of Home.

When it comes to indulgences, few candies are as soul-satisfying as a rich and creamy peanut butter cup. The combo of the salty peanut butter filling and sweet milk chocolate shell is so delightful, we won’t blame you for cracking open a second pack after finishing the first (we’re guilty of it ourselves!).

Luckily for all of us, our friend Jessie Sheehan has shared her recipe for a giant peanut butter cup from her new cookbook, Snackable Bakes! This oversized peanut butter cup recipe is 9-1/2 inches of chocolaty goodness, making it perfect for a kids’ sleepover, as an alternative to birthday cake or to snack on while you binge-watch the latest season for your favorite show. Regardless of the occasion, this is one recipe you’ll definitely want to save.

No time for homemade? Pick up our favorite peanut butter cup brand.

How to Make a Giant Peanut Butter Cup

View this post on Instagram

A post shared by Jessie Sheehan (@jessiesheehanbakes)

Ingredients

• 3 cups milk chocolate chips
• 3 tablespoons vegetable oil
• 1-1/2 cups smooth peanut butter
• 1-2/3 cups confectioners’ sugar
• 6 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt

Directions

Step 1: Melt chocolate

To start, measure 1-1/2 cups of chocolate chips and add them to a microwave-safe bowl, along with 1-1/2 tablespoons of oil. Give the chocolate chips a toss and then microwave on high in 20-second intervals, stirring in between, until smooth.

Test Kitchen Tip: Be sure to keep a close eye on your chocolate while it’s in the microwave as it can easily overcook and turn grainy. If your chips are about 90% melted, give them a good stir rather than microwave them again. The residual heat should be enough for the chips to fully melt. Check out more tips on how to melt chocolate.

Step 2: Prep the chocolate base

Once your chocolate is fully melted, transfer it to a fluted 1 ½-inch tart pan with a removable bottom. With the back of a spoon or offset spatula, spread the chocolate as evenly as you can along the bottom and up the sides of the tart pan. Then, place the tart pan on a baking sheet to protect the bottom and pop them into a freezer until the chocolate has fully set.

Test Kitchen Tip: If you’re in search of a new tart pan, we love this tart pan with a removable bottom from Williams Sonoma. You could also use a 9-1/2-inch springform pan for this recipe; just do your best to pull the chocolate evenly up the sides.

Step 3: Mix the filling

Meanwhile, add the peanut butter, confectioners’ sugar, butter, vanilla and salt to a bowl and whisk until combined. Once the chocolate has solidified, pull the pans from the freezer and spread the peanut butter filling evenly over the chocolate.

Test Kitchen Tip: For the best results, avoid using all-natural peanut butter in this recipe. The lack of stabilizers can cause the filling to break and result in an oily layer within the peanut butter cup.

Step 4: Melt (more) chocolate

Toss the rest of your chocolate chips and oil into a microwave-safe bowl (it can be the same one from earlier!) and melt them in the microwave. Once smooth, use an offset spatula to spread the chocolate over the peanut butter filling.

Step 5: Cool and cut

Pop your peanut butter cup back into the freezer and let it set up for 45 minutes to an hour. When the cup is solid, take it out and run a paring knife between the side of the tart pan and the peanut butter cup. Separate the tart pan’s bottom and side pieces and gently transfer the giant peanut butter cup to a cake stand or pan.

Cut your peanut butter cup into slices and serve! Or, follow Jessie’s advice and slice the cup as you go along. Any leftovers can be stored in the fridge for up to a week.

Test Kitchen Tip: To make cutting the cold peanut butter cup a bit easier, run your knife under hot water and wipe it dry between cuts. The warmed knife will slide through the hard chocolate like a breeze.

After you’ve finished your giant peanut butter cup, try one of these other homemade candy recipes, and be sure to pick up a copy of Snackable Bakes, too!

The post How to Make a Giant Peanut Butter Cup at Home appeared first on Taste of Home.

General Tso’s Chicken

Fried and then coated in a sticky sauce, this General Tso’s chicken recipe is an easy way to make your favorite takeout order at home. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Go to Recipe

Make sure you check out the most popular Taste of Home recipes in October!

The post 21 Brand-New Recipes to Try This Month appeared first on Taste of Home.

Strawberry Pretzel Salad

The post 75 Vintage Fourth of July Recipes appeared first on Taste of Home.

Cheesy Cauliflower Breadsticks

Packed with three kinds of cheese, garlic and fresh herbs, these flour-free breadsticks are addicting! Enjoy them in all their cheesy-goodness or top with crumbled sausage, sliced olives and serve with other low-carb vegetables.

Nutrition Facts

1 breadstick: 4g carbohydrate (1g sugars, 1g fiber), 66 calories, 4g fat (2g saturated fat), 26mg cholesterol, 340mg sodium,  5g protein.

Get Recipe

The post The Best Low Carb Breads to Make and Buy appeared first on Taste of Home.

Growing up, Kim would beg her mother to this old-fashioned carrot cake recipe each year for her birthday. Luckily for us, Kim has shared this celebratory carrot cake recipe with the entire Taste of Home community. Keep reading to learn how to make this traditional carrot cake with cream cheese frosting. We bet you’ll love it enough to serve on your own birthday!

But first, make sure you have the right cake supplies to create sweet success!

How to Make Carrot Cake 

Ingredients:

• 4 large eggs
• 2 cups sugar
• 1 cup canola oil
• 2 cups all-purpose flour
• 2 to 3 teaspoons ground cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 cups grated carrots

Frosting ingredients:

• 1/2 cup butter, softened
• 3 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 3-3/4 cups confectioners’ sugar
• 2 to 3 tablespoons 2% milk
• 1 cup chopped walnuts, optional
• Orange and green food coloring, optional

Step 1: Mix the ingredients

In a large bowl, combine the eggs, sugar and oil, and set aside. In a separate bowl, mix together the flour, cinnamon, baking soda and powder, nutmeg and salt. Then, a third at a time, stir the dry mixture into the wet mixture until it’s fully combined. Fold in the grated carrot.

Test Kitchen tip: Add an old-school touch to your carrot cake by stirring in some raisins, shredded coconut, chopped walnuts and/or well-drained crushed pineapple. Each will give your carrot cake texture and some added sweetness.

Healthy tip: You can also replace half, or all, of the canola oil with an equal amount of unsweetened applesauce. This swap not only gives your cake some apple flavor but reduces the fat content, too.

Step 2: Bake your carrot cake

Grease and flour two 9-in. round baking pans (Psst! Check out our no-fail way on how to grease a cake pan. Divide the cake batter evenly between the pans and then bake them in a 350° oven for 35-40 minutes, or until a toothpick inserted in centers comes out clean.

Remove the pans from the oven and allow them to cool for about ten minutes. Then, transfer the cake layers from the pans to a wire rack; cool completely. Did your cake turn out wonky? Take a look at 8 common cake mistakes and how to fix them.

Step 3: Prepare the cream cheese frosting

While the cake layers are cooling, start on the frosting. Cream the butter and cream cheese in a large bowl until it’s nice and fluffy, then add the vanilla extract. Next, beat in the powdered sugar gradually, then add milk until the desired consistency is reached.

Reserve about 1/2 cup of frosting for optional decorating. Fold the chopped walnuts into the remaining frosting, if desired.

Test Kitchen tip: If walnuts aren’t your favorite, feel free to use a different nut, or none at all. We recommend pecans, almonds or pistachios.

Step 4: Frost and decorate

After your cake layers have completely cooled, spread the frosting between the layers and over top and sides of cake.

Optional Decoration

For an old-school touch, add a cute carrot topper to each slice of cake. To the reserved frosting, tint 1/4 cup of it orange and the other 1/4 cup green. If you’re in need of food coloring, we love Wilton’s icing colors set.

Next, cut a small hole in the corner of a piping bag or plastic bag and insert a #7 round pastry tip. Fill the bag with the orange frosting and pipe 16 carrots on the top of the cake, so each slice will have one. In another cut pastry or plastic bag, insert a #67 leaf pastry tip and the green frosting, then pipe a leaf at the top of each carrot.

Step 5: Enjoy

Slice your carrot cake and dig in! If you want your dessert experience to be extra-decadent, serve each slice with a scoop of butter pecan ice cream.

Check out more cake recipes that’ll have you coming back for more.

1 / 50

California Lemon Pound Cake

Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California

Get Recipe

Chocolate Angel CakeWhen I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty—making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. —Joyce Shiffler, Colorado Springs, Colorado

Go to Recipe

Best Red Velvet CakeIt's just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina

Go to Recipe

Banana Skillet Upside-Down CakeMy grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee

Go to Recipe

Cherry Nut CakeMy grandmother made up this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. —Diana Jennings, Lebanon, Missouri

Go to Recipe

7UP Pound CakeMy grandmother gave me this 7UP pound cake recipe. On top of being delicious, this 7UP cake represents family tradition, connection and love. —Marsha Davis, Desert Hot Springs, California

Go to Recipe

Cherry Pudding CakeA cross between a cake and a cobbler, this dessert is a hit whenever I make it to share at a potluck. My family insists I make an extra batch to leave at home. A neighbor shared the recipe over 30 years ago. —Brenda Parker, Kalamazoo, Michigan

Go to Recipe

Coconut Chiffon CakeToasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year.

Go to Recipe

Carrot CakeMy family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland

Go to Recipe

Dream Cupcakes My grandchildren absolutely love these cream-filled cupcakes, and I hope the chocolaty treats become a favorite in your home as well. —Dorothy Bahlmann, Clarksville, Iowa

Go to Recipe

Spicy Applesauce CakeThis picnic-perfect cake travels and slices very well. With chocolate chips, walnuts and raisins, it's a real crowd pleaser. —Marian Platt, Sequim, Washington

Go to Recipe

Grandma's Strawberry ShortcakeI can still taste the juicy berries piled over warm biscuits and topped with a dollop of fresh whipped cream. My father added even more indulgence to the dessert by first buttering his biscuits. —Shirley Joan Helfenbein, Lapeer, Michigan

Go to Recipe

Aunt Lou's Fresh Apple CakeMy Great-Aunt Lou made a luscious fresh apple cake recipe that became a family tradition. My mom makes it for our annual beach trip to the Outer Banks. —Cristy King, Scott Depot, West Virginia

Go to Recipe

Aunt Murna's Jam CakeI remember Aunt Murna telling me that she created her jam cake recipe as a young girl. She made improvements over the years, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions. —Mrs. Eddie Robinson, Lawrenceburg, Kentucky

Go to Recipe

Caramel-Apple Skillet BuckleMy grandma used to bake a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the backyard. I've adapted her recipe because I love the combination of apples, pecans and caramel. —Emily Hobbs, Springfield, Missouri

Go to Recipe

Zucchini CupcakesI asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont

Go to Recipe

Gran's Apple CakeMy grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this recipe one that we treasured. Even though I've lightened it up, it's still a family favorite. —Lauris Conrad, Turlock, California

Go to Recipe

Shortcake with Fresh Rhubarb SauceEvery spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. —Rena McCalment, Sharpsville, Indiana

Go to Recipe

Lemon Custard CakeThis custard cake recipe comes from my grandma— it's nice to whip up when unexpected company stops in. It's a cool, creamy dessert that tastes like you fussed. —Sue Gronholz, Beaver Dam, Wisconsin

Go to Recipe

Cranberry Pecan Upside-Down CakeAt our house, cranberries are a favorite. I made this dessert for the first time in the 1990s. It started out as a pineapple upside down cake—I just changed a few things around! It keeps and travels well, so it’s perfect for taking to church dinners. And we love to share it with our son and grandchildren. —Doris Heath, Franklin, North Carolina

Go to Recipe

Mamaw Emily's Strawberry CakeMy husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky

Go to Recipe

Apricot Upside-Down CakeMy Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. —Ruth Ann Stelfox, Raymond, Alberta

Go to Recipe

Root Beer Float CakeI add root beer to both the cake batter and fluffy frosting of this summery dessert to get that great root beer float taste. Serve this moist cake to a bunch of hungry kids and watch it disappear! —Kat Thompson, Prineville, Oregon

Go to Recipe

Walnut Streusel Coffee CakeI love this cake from my Aunt Suzie—especially the nice moist texture and sweet surprise of the brown sugar-nut mixture inside. It's decadent with a cup of joe.—Michelle Eder, Grand Rapids, Michigan

Go to Recipe

Oma's Apfelkuchen (Grandma's Apple Cake)My husband’s German family calls this Oma’s apfelkuchen, which translates to "Grandma’s apple cake." They’ve been sharing the recipe for more than 150 years. I use Granny Smith apples, but any variety works. —Amy Kirchen, Loveland, Ohio

Go to Recipe

Triple Berry ShortcakeMy great-great-grandmother handed down her shortcake recipe. I’m sharing it because it’s way too fabulous to keep it a secret! —Sara Kingsmore, Vadnais Heights, Minnesota

Go to Recipe

Nana's Chocolate Cupcakes with Mint FrostingEven though Nana is no longer with us, her treats bring me so much joy every time I bake them. For a more indulgent version, double the frosting and pile it on high! —Chekota Hunter, Cassville, Missouri

Go to Recipe

Pumpkin Cake with Whipped Cinnamon FrostingMy mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. —Melissa Pelkey Hass, Waleska, Georgia

Go to Recipe

Pennsylvania Dutch Funny CakeI can still remember my grandma serving this delicious cake on the big wooden table in her farm kitchen. Every time I bake this unusual cake, it takes me back to those special days at Grandma's. —Diane Ganssle, Bethlehem, Pennsylvania

Go to Recipe

Carrot FruitcakeEven those who don't care for fruitcake love this special holiday dessert. It's a fun way to dress up that old favorite, carrot cake. Try it—your friends and family will agree. —Ann Parden, Chunchula, Alabama

Go to Recipe

Grandma Pietz's Cranberry Cake PuddingFor generations, our family has handed down this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. —Lisa Potter, Camp Douglas, Wisconsin

Go to Recipe

Sandy's Chocolate CakeYears ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe and won first prize. —Sandra Johnson, Tioga, Pennsylvania

Go to Recipe

Buttermilk Pound CakeNow that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana

Go to Recipe

Maple Carrot CupcakesI come from a line of family cooks and have liked to cook and bake since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. These carrot cupcakes were Grandmom's specialty, and we always have them at family gatherings. —Lisa Ann Panzino DiNunzio, Vineland, New Jersey

Go to Recipe

Blackberry-Orange CakeMy grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that's always lovely with a summer meal. —Lisa M. Varner, El Paso, Texas

Go to Recipe

Breakfast Apple CakeBaked in a pretty tube pan and drizzled with icing, this breakfast cake will be a highlight of your holiday menu. I adapted the recipe from one of my grandmother's. —Shaunda Wenger, Nibley, Utah

Go to Recipe

Shoofly CupcakesThese old-fashioned molasses cupcakes were my grandmother's specialty. To keep them from disappearing too quickly, she used to store the tempting goodies out of sight. Somehow, we always figured out her hiding places! —Beth Adams, Jacksonville, Florida

Go to Recipe

German Black Forest CakeAs far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada

Go to Recipe

Apple-Pumpkin Upside-Down CakeWe love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. —Christina Yahraes, San Francisco, California

Go to Recipe

Cherry Cola CakeCherry cola and marshmallows make a zippy chocolate dessert that is scrumptious topped with vanilla ice cream. — Cheri Mason, Harmony, North Carolina

Go to Recipe

Citrus Berry ShortcakeHere's a quick and easy classic with a soft shortcake layer. Sometimes, I'll sprinkle blueberries over the top for an especially colorful finish. —Meryl Herr, Grand Rapids, Michigan

Go to Recipe

GingerbreadMy grandmother first used this recipe for gingerbread more than 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! —Ellouise Halstead, Union Grove, Wisconsin

Go to Recipe

Six-Layer Coconut Cake with Lemon FillingI found this recipe when going through my grandmother's old files. It was originally made with an orange filling, but using lemon pudding in the filling makes it easier to prepare. It is simply the best. —Angela Leinenbach, Mechanicsvlle, Virginia

Go to Recipe

Red Velvet Marble CakeI watched my grandma prepare her red velvet showstopper many times for family get-togethers. The fluffy butter frosting perfectly complements the flavor of this gorgeous cake.—Jodi Anderson, Overbrook, Kansas

Go to Recipe

Lemon CupcakesUsher in spring with this lemon cupcake recipe. It's a recipe from my mother that I spiced up a bit. —Bertina Nicholas-Johnson, Waynesboro, Virginia

Go to Recipe

Chocolate-Cherry Brownie CakeMy grandmother taught me the tricks to making this cake, and I've added my own special touches. The melted chocolate keeps the icing from being too dry and gives it a texture similar to chocolate ice cream. I have more requests for the icing than I do anything else! —Susan Hayes, Massapequa, New York

Go to Recipe

Skillet Pineapple Upside-Down CakeFor a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas

Go to Recipe

Moist Chocolate CakeThis moist chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania

Go to Recipe

Tropical Carrot CakeI look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. —Victoria Casey, Enterprise, Oregon

Go to Recipe

Note: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

The post How to Make Carrot Cake as Good as Grandma’s appeared first on Taste of Home.

Check out which Easter recipes are most popular in your neck of the woods. From Easter brunch essentials to roasted ham and irresistible holiday desserts, one of these top-rated recipes is a must!

The post This Is the Most Popular Easter Recipe from Every State appeared first on Taste of Home.

Strawberry Buttermilk Skillet Shortcake

This scratch-made strawberry buttermilk cake is a family favorite. The recipe is over 100 years old, and I remember my grandma making it. We still carry on the family tradition by making this old-fashioned recipe each summer. —Claudia Lamascolo, Melbourne, Florida

Go to Recipe

The post 30 Strawberry Summer Cake Recipes appeared first on Taste of Home.

Irish pub culture is really something special. As Christopher Mullins Jr.—co-owner of one of the oldest continuously operating pubs in Philadelphia, McGillin’s Olde Ale House—describes, a pub in Ireland always has “a sense of community, a welcoming atmosphere and a family focus.”

This comforting setting leads to afternoons that turn into late nights filled with story swapping, laughing and some of “the best Irish music you could imagine.” And while we can’t all travel to Ireland this St. Patrick’s Day, the best Irish beers can help bring a touch of authenticity to your celebration, whether you’re at a pub or at home.

If you’re throwing a party this year, fill out your space with some of these Irish pub decor items.

The post The Best Irish Beers to Enjoy on St. Patrick’s Day appeared first on Taste of Home.

When I was in college and about to spend hours in the library studying for a final or writing a paper, I would almost always make a pitstop at Starbucks. I’d usually order the largest dark brew I could, along with a slice of their glorious glazed lemon cake.

Sweet, moist and bursting with bright lemon, this lemon cake was the perfect motivation to get my work done. Finish a paragraph, take a bite. Memorize an equation, take another bite.

Since graduating, my love for this cake hasn’t diminished. So you can imagine how excited I was when I came across Lola Baxter’s almost perfect copycat Starbucks lemon loaf cake recipe at Taste of Home. Made with only a few simple ingredients and ready in less than an hour, I was finally able to re-create my favorite Starbucks treat right at home. Along with some spot-on Starbucks copycats drinks, my kitchen practically transformed into a Starbucks that morning.

True Starbucks fans should know why Starbucks’ sizes aren’t small, medium and large.

How to Make Starbucks’ Lemon Loaf Cake Recipe

Yield: 2 mini loaves (6 slices each)

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon grated lemon zest
• 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 zest
• 1 tablespoon lemon juice

Directions

Step 1: Prep the pans

Drop a dollop of softened butter in shortening to two 5.75-by-3-by-2-inch loaf pans and, using your hand or a pastry brush, smear it along the bottom and sides of the pans. Then, sprinkle about a tablespoon of flour in each pan and tap it around until the whole pan is covered, tossing any flour that doesn’t stick.

Test Kitchen Tip: If you’re short on time (or just want to keep your hands clean!), you can always use a cooking spray that contains flour, like Pam Baking or Baker’s Joy. They’ll keep your loaves from sticking to the pan just as well.

Step 2: Mix the batter

Preheat your oven to 350°F.

In a large bowl, cream the butter and sugar with a hand mixer or whisk until they’re fluffy and light yellow. Next, add in the eggs one at a time, beating the mixture well in between each addition. Then, beat in the lemon zest and vanilla extract.

In a separate bowl, sift the flour, salt and baking soda together. This will aerate the dry ingredients and prevent clumping. Once the dry ingredients are ready, alternate beating them and the sour cream into the wet ingredients until all the ingredients are well combined.

Step 3: Bake the loaves

Once the batter is done, split it between the two greased loaf pans. Pop them into the preheated oven for 35-40 minutes, or until an inserted toothpick comes out clean.

When the loaves are done, remove them from the oven and let them cool in the pans for about 10 minutes. After that, remove the loaves from the pans and let them cool completely on wire racks.

Test Kitchen Tip: Prefer making one loaf? No problem! Grease an 8-by-4-inch loaf pan and add the batter to it. Bake in a 350°F oven for 40-45 minutes or until a toothpick inserted in the center comes out clean. These are the best loaf pans for every baker.

Step 4: Ice the loaves

While the loaves are cooling, mix the confectioners’ sugar, grated lemon zest and lemon juice in a small bowl. Spoon the icing over the loaves, allowing some of it to run down the sides.

Test Kitchen Tip: If you’d like to save one or both of the loaves for a later date, skip icing them. Wrap the cooled loaves in plastic wrap and foil. Store the loaves in your freezer until you’d like to use them.

To use, thaw the loaves at room temperature. Prepare the icing as normal and spoon over loaves.

Step 5: Slice

Slice each loaf into six pieces and enjoy! Pour yourself a cup of joe and sink your teeth into this sweet and citrusy loaf. The loaves will last for about a week, so you can indulge for a while.

This copycat is also a great option to serve at a brunch or high tea (because you don’t need to be a kid to throw an awesome tea party). Any way you slice it, these lemon cake loaves are the best way to start the day.

Tips for Making Starbucks Lemon Loaf Cake

Can you make muffins from this Starbucks lemon loaf cake recipe?

Our Test Kitchen doesn’t recommend turning this into muffins. You won’t get as much of the fluffy cake center, and instead, end up with something that mostly has the texture of the outside edges.

Can you use store-bought lemon juice instead of fresh lemon juice?

While store-bought lemon juice is convenient, it’s had more time to oxidize and contains more preservatives, so it usually doesn’t have the same zing and brightness that fresh lemons give a recipe. Plus, lemons last a long time in the fridge, so there’s no reason to not keep some on hand! If you want to use store-bought lemon juice anyway, make sure it’s the frozen kind, and that the only ingredient is lemon juice.

What can you do if the icing is too runny?

If the icing is too runny, you need more confectioners’ sugar! Start with a 1/4 cup, then add until the icing is the consistency you need. To keep your icing from becoming grainy, make sure your sugar isn’t grainy first, and always sift it beforehand.

What can you use if you don’t have lemon extract?

Lemon extract isn’t something we use often, so it’s totally understandable if you don’t have any on hand. (If you do grab a bottle, use the rest of it up in these recipes that use lemon extract.) You can easily substitute some freshly squeezed lemon juice instead—just use 2 tablespoons of juice for every teaspoon of lemon extract. Consider reducing the other liquid ingredients by a little less than 2 tablespoons to compensate.

You can also add an equal amount of lemon zest or vanilla extract. Lemon oil might seem like an obvious substitute, but it’s usually not safe to eat.

Try Our Other Starbucks Copycat Recipes

1 / 12

Pumpkin Spice LatteEach sip of this spiced-just-right beverage from our very own baristas tastes like a piece of pumpkin pie! —Taste of Home Test Kitchen

Go to Recipe

 

Bacon & Swiss Chicken SandwichesI created this chicken sandwich recipe based on a meal my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce. —Marilyn Moberg, Papillion, Nebraska

Go to Recipe

Layered Pumpkin Cheesecake BarsEnjoy this holiday dessert without worrying about calories. Plus it is so luscious that no one will guess that it is light! —Jean Ecos, Hartland, Wisconsin

Go to Recipe

Cheesecake Pumpkin MuffinsMy mother-in-law came up with these tender treats by combining a few of her favorite muffin recipes. Chock-full of pumpkin, they feature both a sweet cream cheese filling and crunchy praline topping. —Lisa Powelson, Scott City, Kansas

Go to Recipe

Rotisserie Chicken PaniniThis ooey-gooey, melty delight is packed with bacon, chicken, cheese and just enough lemon to tickle your taste buds. Other chicken panini recipes don't compare!—Terri McCarty, Oro Grande, California

Go to Recipe

Moist Pumpkin SconesAfter trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.

Go to Recipe

Caramelized Apple Hand PiesCaramelized apples are tucked into these apple hand pies that no one expects you to share! — Edwina Gadsby, Hayden, Idaho

Go to Recipe

Inspired by: Starbucks Egg BitesYou can substitute Gruyere cheese for the Swiss and ham for the bacon, or add in small-cut veggies to these copycat Starbucks egg bites. I also like to bake these in small Mason jars for fun single-portion presentations. Serve with avocado slices and fresh fruit for a healthy breakfast. —Maria Morelli, West Kelowna, British Columbia

Get Our Recipe: Fun & Egg Bites

Creamy Caramel MochaYou can easily indulge in a coffeehouse-quality drink at home anytime. With whipped cream and a butterscotch drizzle, this mocha treat will perk up even the sleepiest person at the table. —Taste of Home Test Kitchen

Go to Recipe

Halloween Sugar CookiesI've been making these Halloween sugar cookies for about 40 years—first for my children and now my grandchildren and all their friends, too. I make about 20 trays a year to give away to trick-or-treaters. —Pamela Shank, Parkersburg, West Virginia

Go to Recipe

Dutch Apple CakeMy husband and I came to Canada from Holland more than 40 years ago. This traditional Dutch recipe is a family favorite and has frequently gone along with me to potluck suppers and other get-togethers. —Elizabeth Peters, Martintown, Ontario

Go to Recipe

Spiced Pumpkin Coffee ShakesThe winter holidays are my favorite time of year, and this spiced pumpkin drink is one reason I love the season so much. If you don't have a coffee maker, it's OK to use instant coffee—just make it stronger. —Kathie Perez, East Peoria, Illinois

Go to Recipe

The post How to Make a Copycat Starbucks Lemon Loaf Cake appeared first on Taste of Home.

Vertical Carrot Cake

This vertical spin on a cherished classic carrot cake is packed with spices and sure to impress. The brown butter cream cheese frosting truly takes the vertical cake over the top! And if this looks daunting, don’t fret! You can learn how to make a vertical cake step-by-step. —Mark Neufang, Taste of Home Culinary Assistant

Go to Recipe

The post 60 Gorgeous Easter Cake Ideas appeared first on Taste of Home.

Ree Drummond is known for her iconic red hair, ranch lifestyle and a plethora of down-home comfort foods. But when she’s not shooting her cooking show or releasing a line of kitchen gear or bedding with Walmart, what does the Pioneer Woman love to make the most? Check out this list of comfort foods that Ree just can’t get enough of.

The post 18 of The Pioneer Woman’s Favorite Comfort Foods appeared first on Taste of Home.

Air-Fryer Garlic-Rosemary Brussels Sprouts

This is my go-to side dish—healthy, easy and very quick to make. I usually season poultry with fresh rosemary, then use leftover herbs for this standout. —Elisabeth Larsen, Pleasant Grove, Utah

Go to Recipe

The post 31 Air-Fryer Side Dishes to Serve with Dinner Tonight appeared first on Taste of Home.

Day 1: Sweet & Tangy Salmon with Green Beans

I’m always up for new ways to cook salmon. In this dish, a sweet sauce gives the fish and green beans some down-home barbecue tang. It’s a delicious addition to a March menu plan. Even our kids love it! —Aliesha Caldwell, Robersonville, North Carolina

Go to Recipe

Goes Great With: Spinach Salad with Raspberries & Candied Walnuts

The post Your March Healthy Meal Plan appeared first on Taste of Home.

Out of the nearly 60,000 recipes on the Taste of Home website, these are the dishes that our readers save the most often to their Recipe Box, so they can come back to them again and again. If you don’t have your own Recipe Box, click the button below to create an account and get started. Happy saving!

Create an Account

The post Taste of Home’s 25 Most-Saved Recipes appeared first on Taste of Home.

Pork Schnitzel with Sauce

I make big fans whenever I serve this pork schnitzel recipe. German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. —Diane Katzmark, Metamora, Michigan

Go to Recipe

The post 60 Pork Skillet Dinner Recipes to Make Tonight appeared first on Taste of Home.

Air-Fryer Fish and Fries

Looking for easy air-fryer recipes? Try this simple fish and chips. The fish fillets have a fuss-free coating that’s healthy but just as crunchy and golden as the deep-fried kind. Simply seasoned, the crispy fries are perfect on the side. —Janice Mitchell, Aurora, Colorado

Go to Recipe

The post 35 Creative Cornflake Recipes appeared first on Taste of Home.

Before we talk about defrosting ground beef, you should know how long ground beef can be kept in the freezer.

How to Defrost Ground Beef in the Fridge

If you have 24 hours, defrosting ground beef in the fridge is the way to go. The fridge is the best method for thawing ground beef because it works slowly to evenly defrost the meat. Plus, the fridge will keep your ground beef under 40°F, above which is the “danger zone” for bacteria growth.

To defrost ground beef in the fridge, place your beef in a bowl or zip-top bag and place it on the bottom shelf of your fridge. The bag or bowl will catch any condensation from leaking all over your fridge. After 24 hours, a pound of ground beef should be fully thawed and ready to cook. If you’re defrosting a larger or thicker package of ground beef, it might take a little longer than a day. The best way to defrost steak has a similar method and time frame, by the way.

How to Defrost Ground Beef in Water

Defrosting ground beef in water takes a fraction of the time it takes in the fridge, usually only about an hour. For this method, place your package of ground beef in a zip-top bag, push out as much air as you can and securely close the top. Then, place the bag of ground beef in a large bowl, covering it with cold water. You might want to place something heavy, like a bowl or plate, on top of the bag of beef to keep it under the water. Let the beef defrost for about an hour, being sure to change the water out when it warms, around the 30-minute mark.

Like with the fridge method, defrosting ground beef in water could take a little longer than an hour, depending on the weight and thickness of the package. Don’t try to rush the process by using warm or hot water; It will encourage bacteria growth and even start cooking parts of the ground beef. You should check to make sure you’re not making any of these other common food safety mistakes, as well as these thoughts on whether to rinse ground beef.

How to Defrost Ground Beef in the Microwave

While professional chefs avoid defrosting in the microwave, you can safely defrost ground beef in the microwave in just a few minutes. To do so, transfer the ground beef to a microwave-safe container and pop it in the microwave. Set your microwave to the defrost setting (or, change it to 40-50% power) and microwave the beef for 30 seconds. Flip the ground beef and continue to microwave in 20-30 second increments, flipping after each, until the beef is defrosted.

Since the microwave’s a much hotter method, your ground beef might start cooking a bit on the outside while the inside isn’t fully defrosted. This is perfectly safe, as long as you fully cook the ground beef immediately after it’s microwaved. If you prefer to not have any of your beef cooked in the microwave, you can always transfer and cook the meat in a skillet when it’s still a little frozen in the middle.

Common Questions for Defrosting Ground Beef

Are there ways I shouldn’t defrost ground beef?

Yes, there are methods you definitely shouldn’t use to defrost ground beef. The main method to skip is leaving frozen ground beef out on the counter. The reason goes back to that danger zone of 40°F-140°F.

Leaving ground beef, or any meat, out at room temperature can make bacteria that cause foodborne illnesses to grow and get you very sick. This doesn’t just happen with defrosted meat, either.

How long does defrosted ground beef last?

If you defrosted your ground beef in the fridge, it can be stored there, raw, for up to two days. Here’s how long other defrosted foods last in the fridge, including cooked ground beef.

However, ground beef that has been defrosted in water or the microwave should be cooked right away to prevent bacteria growth.

Can I refreeze defrosted ground beef?

No, we wouldn’t recommend it. While you can technically refreeze ground beef that’s been defrosted in the fridge (we can show you how to refreeze meat safely), it will affect the meat’s flavor and texture. Ground beef that’s been defrosted in water or the microwave should never be refrozen as it has gotten too close or entered the bacteria danger zone.

If you need to refreeze some or all of the ground beef you’ve defrosted, we recommend fully cooking the beef, allowing it to cool and then freezing it.

How do I use up defrosted ground beef?

There are a ton of recipes that call for ground beef. Our best ground beef recipes include chilis and soups, pastas, meatballs and much more. If you have an entire package of ground beef, you should browse our list of over 100 recipes that use up a pound of ground beef.

Extend foods’ shelf life and avoid freezer burn by reading our ultimate guide to freezing food.

The post How to Defrost Ground Beef Safely appeared first on Taste of Home.

Modern Tuna Casserole

I loved tuna casserole as a kid and found myself craving it as an adult. However, the massive amounts of fat and salt in the traditional recipe were a turnoff healthwise, and it just didn’t taste as good as I remembered. I reconfigured the recipe to include more vegetables and the result was delicious. —Rebecca Blanton, St. Helena, California

Go to Recipe

The post 85 Healthy Fish Recipes That Are Good for Your Heart appeared first on Taste of Home.

Library Stamp

This elegant bookplate stamp from Paper Lux Stationery is one of the coolest “just because” gifts. It ensures the bibliophile in your life can lend their books out with peace of mind! The shop has you choose between one of their 45 designs and customize the size, ink method and name for a stamp that any aspiring librarian would love. Present it to your pal with one of these books for foodies. Also, be sure to check out this hand-stamped aluminum bookmark that makes for a perfect personalized teacher gift!

Shop Now

The post 19 “Just Because” Gift Ideas appeared first on Taste of Home.

When it comes to game day appetizers, it doesn’t get much better than chicken wings. Crunchy, meaty and sometimes sticky, wings are the perfect way to kick off a football game.

But chicken wings can also be a bit intimidating to make at home. Luckily, we have the perfect solution: Use your air fryer. This mostly hands-off cooking method results in all the crunch and flavor of traditional chicken wings without having to heat up a big pot of oil.

Follow along as we walk through how to air-fry chicken wings. And since you have your air fryer out, check out some of our other favorite air-fryer recipes.

How to Make Air-Fryer Chicken Wings, Step by Step

This easy air-fryer chicken wings recipe comes from Taste of Home’s Test Kitchen. The dry rub is a combination of warm spices like mustard, ginger and nutmeg, plus a touch of cayenne for a finger-licking wing.

Ingredients:

• 2 teaspoons garlic powder
• 1 teaspoon garlic salt
• 1 teaspoon each ground mustard, ginger and nutmeg
• 1/2 teaspoon pepper
• 1/2 teaspoon ground allspice
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon baking soda
• 12 whole chicken wings (2-1/2 pounds)

Tools You’ll Need:

• Air fryer: To make air-fried chicken wings, you’ll definitely need an air fryer. If you don’t already have one in the kitchen, check out this list of the best air fryers according to our Test Kitchen. Not sure what size to get? Here’s how to find the air fryer size that’s best for you.
• Large bowl: Mix your spices and wings with ease in a wide-rimmed bowl.
• Chef’s knife: It doesn’t need to be fancy, but a sharp, small knife is essential for dissecting wings.
• Tongs: Protect your fingers and flip your cooked wings with a pair of long tongs.

Directions:

Step 1

To start, preheat your air fryer to 300°F. In a large bowl mix together the garlic powder, garlic salt, mustard, ginger, nutmeg, pepper, allspice, cayenne and baking soda.

Editor’s Tip: Don’t skip the baking soda! Baking soda will help dry out the wings’ skin, making it extra-crisp and crunchy when fried.

Step 2

Next, use a sharp, thin knife to separate the wings into three parts: the tip, the wingette and the drumette. Remove the tips and reserve them to make a chicken stock, or discard them.

Find the joint between each of the wingettes and drumettes and slice through it to separate the wings.

Step 3

Add the wingettes and drumettes to the bowl of spices and toss until the pieces are completely coated.

Step 4

Lightly grease your air-fryer basket to prevent sticking and then lay a few wings in the basket, being careful they’re not crowded. Air-fry the wings for 15 minutes.

Flip the wings, increase the air-fryer temperature to 400°F and fry the wings for 20-25 minutes, or until the chicken juices run clear and the wings are golden brown. Since air-fryer cook times can vary, it’s best to use a meat thermometer to check that your chicken wings reach the right temperature. (Here are other handy air-fryer accessories.)

Step 5

Repeat the cooking process with the remaining wings. Then get your sauces ready! Looking for more ideas? Learn how to make oven-fried chicken wings.

What to Serve with Air-Fryer Chicken Wings

Since these air-fried wings are dry-rubbed, they’re great with dipping sauces. Our go-to sauces are ranch, blue cheese salad dressing, Buffalo sauce and barbecue sauce, but any sauce you like will work well. You can even toss the wings in additional seasonings to make lemon-pepper wings, peach-bourbon wings or garlic parmesan wings. Yum!

Along with an array of sauces, we recommend serving these air-fryer chicken wings with carrot and celery sticks for some crisp crunch.

If you’re serving wings for lunch or dinner, round out the meal with easy side dishes like coleslaw, air-fryer French fries or an arugula salad with Parmesan.

Tips for How to Air-Fry Chicken Wings

Can you air-fry frozen chicken wings?

We recommend you use fresh chicken wings for the best flavor and texture. If you already have a bunch of frozen wings, you can use them, but be sure to follow our guide to air-fryer frozen foods.

How do you get crispy air-fryer chicken wings?

For the crispiest chicken wings, make sure they are completely dry before tossing them in the spices. Blotting the wings with a paper towel will remove any excess moisture that could make your wings soggy.

The baking powder in our recipe’s spice mix will also help dry out the chicken skin for crispy wings.

How do you double this air-fryer chicken wings recipe?

It’s easy to make more of these crispy wings. Simply double or triple the amount of spices and chicken, then cook in batches as shown above. Just don’t try to cram too many chicken wings in at once. It’s important not to overcrowd the air-fryer basket—and to avoid these other air-fryer mistakes.

How do you store chicken wings?

Leftover chicken wings can be stored in an airtight container in the fridge for up to four days.

When it comes to reheating chicken wings, you can turn to your air fryer again. Preheat the air fryer to 400°F, grease lightly, and place the wings in the basket. Air-fry until the wings are warmed through, about 5 minutes or so.

Now that you know how to make air-fried chicken wings, take a crack at our best-ever deep-fried chicken wings.

The post How to Air-Fry Chicken Wings appeared first on Taste of Home.

Flourless Peanut Butter Cookies

When my mother (who’s now a great-grandmother) gave me this no-flour, gluten-free peanut butter cookie recipe about 15 years ago, I was skeptical, because it calls for only three ingredients (and no flour?!). But since then I’ve never had a failure. For these gluten-free peanut butter cookies—3 ingredients are all you need! —Maggie Schimmel, Wauwatosa, Wisconsin

Get Recipe

The post 3-Ingredient Recipes That Don’t Require a Trip to the Store appeared first on Taste of Home.

Zucchini Pico de Gallo Salsa

The post 42 Dips Made for Tortilla Chips appeared first on Taste of Home.