Contests – Taste of Home

Make-Ahead Magic Recipe Contest

Taste of Home Editors — Fri, 01 Sep 2023 05:01:37 +0000

Hey, who couldn’t use more time as the holidays ramp up? We want your make-ahead dishes that no one would guess were prepped early. We’re talkin’ that sage and corn casserole that brings everybody back for seconds or the umami gravy that’s been chilling in your freezer for a few weeks. Do-early desserts like apple cider pie and plum galette get high marks, too. And don’t forget weeknight faves like sweet potato curry or sheet-pan Swedish meatballs. Submit your most marvelous make-ahead dishes and you could win big!

Submit Your Recipe

See Our Newest Recipe Contest Winners

Copycat Favorites Contest Winners

Our Low-Carb & Lovin' It Contest Winners

Chicken Tonight Contest Winners

Next Up: Check out more Taste of Home contests and winning recipes.

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Kitchen Hacks Contest

Angelica Cataldo — Mon, 28 Aug 2023 13:00:01 +0000

Do you have ingenious tricks up your sleeve that transform cooking and baking into a breeze? Then gear up, because our Kitchen Hacks Contest is here to celebrate your genius! From August 28 through September 30, we’re inviting all life-hack enthusiasts to showcase their most brilliant culinary hacks for a chance to win $500.

Whether you’ve discovered a “magical” method to separate egg whites effortlessly, have nifty tricks that keep your kitchen spotless while baking up a storm, or hold the secret to making bread rise like a pro, we want to see it all! Your creativity knows no bounds, and we’re excited to witness your kitchen brilliance in action.

Good luck and happy hacking!

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Cooking with Fire Recipe Contest

Taste of Home Editors — Sat, 01 Jul 2023 06:01:27 +0000

It’s time to bring the heat! Send over your favorite flaming-delicious recipes that are grilled, smoked or even cooked over an open fire. Ignite our curiosity—and taste buds—with your grilled oysters, smoked pork belly, foil-packed French dip sandwiches and Dutch oven dessert nachos. And don’t stop there! The more creative, the better. Submit your best fiery dishes with 12 ingredients or fewer for a chance to win big.

Submit Your Recipe

See Our Newest Recipe Contest Winners

Copycat Favorites Contest Winners

Our Low-Carb & Lovin' It Contest Winners

Chicken Tonight Contest Winners

Next Up: Check out more Taste of Home contests and winning recipes.

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Sizzle for a Cause: Favorite Chef Heats up the Kitchen

Morgan Cutolo — Sun, 30 Apr 2023 15:00:09 +0000

The Favorite Chef Competition is back and bigger than ever. This is a once-in-a-lifetime opportunity for culinary experts, professional chefs and home cooks to show off their skills and support the James Beard Foundation (JBF). Now powered by Colossal, the competition has been elevated like never before.

The 2023 Favorite Chef will receive $25,000, a 2-page advertorial in Taste of Home magazine, and a one-on-one cooking experience with Chef Carla Hall in New York City. Here’s what makes the prize package so special:

$25,000—this one is self-explanatory. The pastabilities are endless with the cash prize, whether the winner wants to put it toward culinary education or open a brick-and-mortar restaurant.
Taste of Home is America’s #1 cooking magazine—what better place for a passionate chef to share their story? The publication showcases delectable recipes and the latest news in the culinary world.
The incredible cooking experience with Carla Hall will be held at Platform by JBF, a brand-new modern kitchen and educational space in the Big Apple.

The spirited chef Carla Hall, a Food Network fan favorite (we can’t get enough of her costumes on the annual Halloween Baking Championship), is offering insight and wisdom to competitors as the competition host. To add value, Colossal has introduced exclusive workshops featuring industry pros, including:

The Art of Plating and Presentation with Carla Hall
Leadership In and Out of the Kitchen with Kris Moon, President and COO of the James Beard Foundation
The Secret Sauce to Catering Events with Chef Terry Matthews (aka BBQ Daddy)
Cooking Up Engaging Social Content with Social Media Influencer Melissa Anaya (@eatdrinkaz)

It’s not just the prizes and workshops that make this competition extraordinary; the Favorite Chef Competition is operated by Colossal as a fundraiser on behalf of DTCare, a nationally registered 501(c)(3) charitable organization. Funds raised during the Favorite Chef Competition go to DTCare, who will subsequently issue a grant to the James Beard Foundation after the conclusion of the competition.

“We are absolutely delighted to see how the Colossal competitions bring so many people together around food, and we are deeply grateful that this initiative will benefit the Foundation’s efforts to champion a standard of good food anchored in talent, equity, and sustainability,” said Clare Reichenbach, CEO of JBF.

Colossal takes pride in their strong relationship with the James Beard Foundation — which has been a celebrated charity in the culinary world for over 30 years. JBF strives to achieve their mission of preserving America’s culinary heritage and promoting sustainability and diversity in the food industry through annual awards, industry and community-focused initiatives and programs, advocacy, partnerships and national events.

Sémone Hopkins, 2021 Favorite Chef

The Favorite Chef Competition is poised to be the biggest online culinary event in years, and it’s giving chefs a chance to turn their passion into a career.

“I received so much press attention, have been featured in newspapers, and have been interviewed on popular podcasts,” said 2021 Favorite Chef Sémone Hopkins after her win.

The stakes are high this year with $25K, a 2-page advertorial in Taste of Home, and an NYC cooking experience with Chef Carla Hall on the line. Who will be the next Favorite Chef to win it all? Only thyme will tell.

Frequently Asked Questions

Who is Colossal?

Colossal is the global leader in online competitions and one of the most effective fundraising solutions available for charities that lack the bandwidth to operate large-scale campaigns. While offering extraordinary opportunities to men and women around the world, each competition operated by Colossal is designed to raise money for a unique and important cause. To learn more, visit colossal.org.

Does Taste of Home magazine run the Favorite Chef Competition?

No. Colossal Management, LLC, a nationally registered professional fundraiser, operates Favorite Chef on behalf of charitable grantmaker, DTCare. If you have questions about the competition, please learn more here or email the competition support team directly at hello@favchef.com.

How is the winner selected?

The winner of the Favorite Chef Competition is determined through public voting. Carla Hall will also select one competitor’s plated presentation submission as “Carla’s Pick.” If you have questions about the competition, please learn more here or email the competition support team directly at hello@favchef.com.

Where does the competition money go?

The grant to James Beard Foundation will come from “Champion Votes” cast through the competition. 100% of donations go directly to DTCare, which will subsequently grant the donation (minus competition fees/costs), to James Beard Foundation at the end of the competition. Learn more here.

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Announcing the Winners of Our Party Cakes Decorating Contest

Angelica Cataldo — Sat, 01 Apr 2023 09:00:06 +0000

Back in April, we invited bakers to show off their cake decorating skills by submitting a photo and video of their edible masterpieces. After careful consideration of all the deliciously beautiful entries, our panel of judges found 10 decorators whose outstanding cake designs really impressed!

We’re thrilled to announce the winners of Taste of Home‘s Party Cakes Decorating Contest.

See the Winning Cakes

Grand Prize: Kim Shupe

Kim’s party bear cake is what celebrating is all about. The Community Cook from Lake City, Michigan built the bear head shape with two 6-inch cake layers plus a cupcake cut in half for the ears. She then pipe-frosted the cake with homemade chocolate buttercream and topped it with an ice cream cone hat and a melted candy cane for the party favor!

Runner-Up: Stacey Perez

In honor of the Fiesta in San Antonio, Texas, Stacy’s cake decor was filled with fiesta-themed colors. The judges loved the vibrant-colored frosting and appreciated the beautiful pipe work.

Runner-Up: Jean Ficociello

Located in Valley City, Ohio, Jean’s Earth Day pond cake caught the judges’ eyes because she used a variety of toppings to decorate it, like candy and pretzels for the tall grass and cat tails. Her edible landscape looked delicious and fun to make!

Runner-Up: Rachel Johnson

Located in Newark, Ohio, Rachel’s topsy turvy cake really impressed the judges because she used so many different techniques to decorate it. From fondant to edible paint made by mixing food coloring and vodka, Rachel’s elaborate and uniquely-carved cake earned her accolades from the judges.

Runner-Up: Tacianne Hansen

Tacianne’s white chocolate raspberry brownie cake sounds as good as it looks. The Elwood, Utah resident used white chocolate cake layers, raspberry brownie whipped cream filling, chocolate ganache and white chocolate buttercream. As if that wasn’t enough, she topped it all off with a chocolate drip, brownie pieces and fresh raspberries.

Runner-Up: Leah Lopez

A resident of Rancho Cucamonga, California, Leah impressed us with her armadillo cake. She made a red velvet cake and cream cheese frosting topped with a grey layer of fondant. She shaped, carved and painted it to give it a more realistic touch!

Runner-Up: Lindsay Marbold

The Richmond, Virginia resident’s chocolate rose cake was both colorful and impressive. From the intricately piped frosting to the use of cocoa and chocolate chips as additional toppings, Lindsay’s cake stood out—especially knowing her cake was also gluten-free!

Runner-Up: Shawn Smallwood

The judges thought Shawn’s donut-topped birthday cake was too fun and colorful to pass up! This runner-up from Leicester, North Carolina frosted his cake with Italian meringue buttercream and decorated it with fondant and mini donuts.

Runner-Up: Madonna Hagedorn

Madonna’s 10-inch orange-flavored cake is topped with buttercream frosting. The judges really liked the Santa Barbara, California resident’s simple, yet classic decorating approach.

Runner-Up: Ericka Price

The Huntsville, Missouri resident started with three 6-inch layer cakes below one dome cake all topped with piped buttercream. The judges really liked the unique shape of Ericka’s “birdcage” cake!

Congratulations to all our winners! Bookmark our Contests page for more chances to participate and win.

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Announcing the Winners of Our Before & After Kitchen Organization Contest

Angelica Cataldo — Wed, 01 Mar 2023 12:00:22 +0000

Back in March, we invited spring cleaners to show off their organizing skills by submitting before-and-after photos of an organized area in their kitchen. After sorting through photos from across the country, our panel of judges found 10 organizers whose ingenuity and efficiency really impressed!

We’re thrilled to announce the winners of Taste of Home‘s Before & After Kitchen Organization Contest.

See the Winning Spaces

Grand Prize: Lynn Vogeler

Lynn used a combo of clear canisters and jars to declutter the pantry space in her Barrington, Illinois, home. Since lots of dry goods look similar, she marked the containers with these TikTok-famous labels to speed up pantry shopping.

Runner-Up: Julie Herrera-Lemler

An avid baker, Julie has a growing collection of sprinkles. The Rochester, Minnesota, Community Cook moved them from a cluttered drawer to a kitchen shelf, where they’re displayed in a rainbow of matching jars.

Runner-Up: Jaime Marcum

Under-sink areas can be a big mess since they’re behind closed doors. Not at Jaime’s house in Farmville, North Carolina. She tackled the clutter with double-decker sliding trays and see-through bins that now house her cleaning supplies. Oh, and there’s room for the cat, too.

Runner-Up: Sandy Cadra

Located in Nipomo, California, Sandy’s reorganized spice cabinet impressed the judges because she did it on no budget. She told us she repurposed supplies from around her home to make the contents of a deep cabinet easily accessible.

Runner-Up: Anna Benefie

A resident of Stayton, Orgeon, Anna impressed us by making the most of various zones in her pantry. She even used the door to organize her spices. See our favorite spice organizers if yours need a spruce-up, too.

Runner-Up: Meagan Ludwig

Meagan repurposed a built-in hutch in her Milwaukee kitchen to serve as a pantry. She designated each shelf to house specific foods, ingredients and kitchenware, then filled them with clear canisters and baskets for easy access.

Runner-Up: Kelly Hawsey

Kelly’s straightforward approach to organizing and cleaning her pantry won over our judges. All it took were a new set of shelves and a coat of fresh paint to kick off the process in her Lexington, South Carolina, home.

Runner-Up: Robert Johnson

Community Cook Robert knew that organizing a freezer can be tough when you can’t see the contents of the containers inside. To combat the chaos, the Chino Valley, Arizona, resident created an extremely detailed freezer inventory spreadsheet that really impressed the judges.

Runner-Up: Tamara White

Deep cabinets and pantries like Tamara’s can be tricky to organize because your arm can only reach in so far. This runner-up from Pine Lake, Georgia, found a way to group and categorize her family’s snacks using large, labeled baskets that everyone can pull out and look into.

Runner-Up: Michelle Osterhuber

The original shelves in Michelle’s Middleburg, Florida, pantry stopped partway down the wall, leaving space for stuff to pile up below. She replaced them with solid shelves that can house a lot more food and kitchenware.

Congratulations to all our winners! Bookmark our Contests page for more chances to participate and win.

Feeling Inspired? Check out These Organization Ideas!

11 Smart Ideas for Organizing Your Baking Supplies

15 Fridge Organization Ideas You Haven't Thought of—Yet

22 Kitchen Counter Organization Ideas from the Pros

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Presenting the Winners from Our Chicken Tonight Contest

Angelica Cataldo — Fri, 24 Feb 2023 16:17:32 +0000

Grand Prize: Sweet and Spicy Chicken with Pumpkin Waffles

Whether you’re indulging for brunch or dinner, these chicken and waffles do it all. The Sriracha syrup adds a special touch, but maple syrup would do the trick too. —Trisha Kruse, Eagle, Idaho

Go to Recipe

Check out our contest page to learn more about our contests and submit your own recipes for consideration.

The post Presenting the Winners from Our Chicken Tonight Contest appeared first on Taste of Home.

Announcing the Winners of Our Valentine’s Day Cutest Sweets Contest

Angelica Cataldo — Fri, 27 Jan 2023 06:00:20 +0000

We are delighted to announce the winners of Taste of Home‘s Valentine’s Day Cutest Sweets Contest! Back in January, we invited bakers to submit photos and videos of their adorable (and edible) art.

Our talented home cooks came through with a multitude of Valentine’s Day treats bedecked with hearts, candies and all kinds of chocolate. Our panel of judges watched countless videos from around the country to decide which sweets were the cutest and most creative. Here’s what they landed on.

Meet Our Winners

3rd Place: Tic-Tac-Toe Crispy Bars

Amy Peyton from San Antonio, Texas

The panel was smitten with Amy’s edible mini game of tic-tac-toe, a cute Valentine’s Day activity that incorporates crispy bars, chocolate sauce and festive M&M’s candies. You can make Rice Krispies Treats or buy them at the supermarket if you’re in a rush. Then decorate with a chocolate-sauce board, grab a friend and use candies to play the game. (And before you play, don’t forget to wash your hands!)

2nd Place: Don’t Break My Heart Valentine Bark

Lisa Allen from Joppa, Alabama

Lisa’s giftable treat combines all the delicious things that Valentine’s Day is made of (even love!). To make it, the Community Cook stirred up pink candy melts and white chocolate almond bark and mixed in mini chocolate chips, conversation hearts and all kinds of M&M’s. The judges agreed it’s a super smart big-batch Valentine’s treat.

1st Place: Twinkie Hearts

Annie McDaniel from Calera, Alabama

These Twinkie hearts are equal parts DIY craft and sweet snack. The judges thought Annie’s approachable method was not only brilliant, but adorable, too. The creator of Miss Annie’s Home + Kitchen, Annie made these hearts by cutting two Twinkies diagonally in half and using a wooden skewer to hold the hearts in place. She placed a gummy heart on the end of each skewer to give it an arrow effect, then frosted the Twinkies to her heart’s desire! Follow Annie on Instagram for more fun food ideas.

Grand Prize: Valentine’s Day Sugar Cookies

Ashley Bennett from San Ramon, California

Ashley’s cookies are positively pink and just the cutest, cupid-approved Valentine’s Day sweet. The judges loved that Ashley took from-scratch cookies to the next level by topping them with more homemade cookies. To make these treats, she made a sprinkle-infused sugar cookie recipe, piped on white chocolate hearts and topped them with Valentine’s Day sprinkles and X and O shaped circus animal-style cutouts. Find tons more decorating inspo on Ashley’s Instagram or her blog, Bake Drizzle Dust.

Congratulations to all our winners! Bookmark our Contests page for more ways to participate and win.

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Presenting the Winners from Our Low-Carb & Lovin’ It Contest

Annamarie Higley — Fri, 13 Jan 2023 17:34:34 +0000

Grand Prize: Five-Spice Chicken Lettuce Wraps

With this lettuce wrap, I get all the satisfaction without all the carbs. The pickled carrots really make it feel special. Use them on other sandwiches and wraps for an extra pop of flavor, crunch and color. —Stacy Schneidmiller, Beaumont, Alberta

Go to Recipe

Check out our contest page to learn more about our contests and submit your own recipes for consideration.

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5 Ingredients or Less Recipe Contest

Taste of Home Editors — Sun, 01 Jan 2023 07:01:39 +0000

Say “so long” to long grocery lists! We’re in search of simple recipes that are short on ingredients but not on flavor. Do you have a salad you perk up with a couple convenience items? How about a quick bread or crumble that requires just the basics? That straightforward but oh-so-delicious chicken marinade works, too! Send us your favorite breakfast, snack, lunch, dinner or dessert with a few fixin’s, and you could win $500!

Submit Your Recipe

See Our Newest Recipe Contest Winners

Copycat Favorites Contest Winners

Most Innovative Contest Winners

Modern Pressure Cooker Winners

Next Up: Check out more Taste of Home contests and winning recipes.

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Presenting the Winners from Our One-Pan Wonders Contest

Annamarie Higley — Wed, 09 Nov 2022 14:15:28 +0000

Grand Prize: Sheet-Pan New England Clam Bake

So many tasty swaps are possible for this recipe: Add pieces of salmon or haddock, use other quick-cooking veggies or go for kielbasa links. — Pamela Gelsomini, Wrentham, Massachusetts

Go to Recipe

Check out our contest page to learn more about our contests and submit your own recipes for consideration.

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Cookies & Cakes Recipe Contest

Taste of Home Editors — Tue, 01 Nov 2022 05:01:08 +0000

This contest is now closed.

The post Cookies & Cakes Recipe Contest appeared first on Taste of Home.

Sea Salt Sticks

Taste of Home Editors — Wed, 19 Oct 2022 10:27:08 +0000

When my daughter was in school, her class had a recipe exchange party. The kids would bring something to eat to share with the class and include the recipe. My daughter came home with several recipes, but she raved about the delicious Sea Salt Sticks she had and wanted to make them for the family. They go well with spaghetti! You may even add 2 tablespoons poppy seeds to the flour before mixing. —Marina Castle Kelley, Canyon Country, CA

Total Time

Prep: 45 min. + rising Bake: 20 min.

Makes

20 servings

Updated: Aug. 22, 2023

Ingredients

1 tablespoon sugar
1 package (1/4 ounce) quick-rise yeast
1 teaspoon sea salt
3-1/4 to 3-3/4 cups all-purpose flour
1-1/4 cups water
1/4 cup olive oil
TOPPING:
1 large egg white
1 tablespoon water
Coarse sea salt

Directions

Preheat oven to 325°. In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rest 10 minutes.
Divide dough into 20 portions. On a lightly floured surface, roll each portion into a14-in. rope. Place ropes 1 in. apart on greased baking sheets. Cover and let rise in a warm place until almost doubled, 15-20 minutes.
In a small bowl, whisk egg white with water; brush over tops. Sprinkle with coarse sea salt. Bake until light brown, 20-25 minutes. Remove from pans to wire racks; serve warm.

Nutrition Facts

1 breadstick: 102 calories, 3g fat (0 saturated fat), 0 cholesterol, 97mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 2g protein.

Spicy Roasted Carrot Hummus

Taste of Home Editors — Wed, 19 Oct 2022 10:26:50 +0000

This is a wonderful appetizer for Easter, Mother’s Day or any spring gathering. The roasted carrots give this hummus a bright, fresh flavor. Even those who don’t like hummus end up loving this version. —Anne Ormond, Dover, New Hampshire

Total Time

Prep: 20 min. Bake: 15 min.

Makes

2 cups

Updated: Sep. 25, 2023

Ingredients

1 cup chopped carrots
3 garlic cloves, peeled
3 tablespoons olive oil, divided
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon water
1 teaspoon hot pepper sauce, such as Tabasco
1/4 teaspoon sea salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 cup sunflower kernels
Assorted fresh vegetables and pita wedges

Directions

Preheat oven to 400°. Place carrots and garlic in a rimmed baking sheet. Drizzle with 2 tablespoons oil; toss to coat. Roast until carrots are soft, 15-20 minutes. Cool on a wire rack.
Transfer carrot mixture to a food processor. Add garbanzo beans, lemon juice, tahini, water, hot sauce, salt and spices. While processing, add remaining 1 tablespoon oil. Process until the desired consistency is reached. Transfer to a serving dish. If desired, drizzle with additional oil and hot sauce. Top with sunflower kernels. Serve warm or chilled with vegetables and pita wedges.

Carrot Hummus Tips

How can you make carrot hummus your own?

Smoked paprika will give your carrot hummus some sweet and smoky flavor, whether you mix it in or sprinkle it on top. After preparing the hummus, you could also consider stirring in minced fresh parsley or thyme.

What other toppings can you put on carrot hummus?

Toasted pumpkin seeds or pepitas would be delicious, and chopped, toasted walnuts would lend a bit of richness. For a juicy bite along with a snappy crunch, pomegranate arils look like little gems atop a fresh bowl of hummus. Don’t be intimidated: It’s actually easy to learn how to remove pomegranate seeds.

What else can you serve with carrot hummus?

For a sweet surprise, serve the hummus with cinnamon-spice pita chips. I also love crackers, pita bread, and fresh raw veggies with carrot hummus. You can also turn carrot hummus into a layered dip or spread it on bread to make a sandwich. Check out other recipes with hummus to find other ways to use the savory spread.

How long will carrot hummus last?

The carrot hummus will stay fresh for 5 to 7 days in an airtight container in the fridge, though it’s unlikely to stick around that long. If you liked this recipe, try more of our hummus recipes.

—Christine Rukavena, Taste of Home Senior Book Editor

Nutrition Facts

1/4 cup: 155 calories, 11g fat (1g saturated fat), 0 cholesterol, 175mg sodium, 12g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch.

Spiced Squash and Fruit Crumble

Taste of Home Editors — Wed, 19 Oct 2022 10:26:49 +0000

This sweet and savory dish is a perfect side for cold weather and would be amazing with any meal. It is versatile and perfect for potlucks or family dinners. —Joan Hallford, North Richland Hills, Texas

Total Time

Prep: 25 min. Bake: 45 min.

Makes

12 servings

Updated: Sep. 13, 2023

Ingredients

6 thick-sliced bacon strips, cut into 1/2-inch pieces
1-1/4 pounds cubed peeled butternut squash (1-inch cubes)
3 medium Granny Smith apples, peeled and cut into wedges (about 4 cups)
2 medium pears, peeled and cut into 1-inch cubes
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 cup cold butter
1/2 cup chopped pecans, toasted

Directions

Preheat oven to 350º. In a large skillet, cook bacon over medium heat until almost crisp, stirring occasionally. Drain on paper towels.
Combine squash, apples and pears in an ungreased 13x9-in. baking dish. In a small bowl, mix brown sugar, flour, salt, cinnamon and mace. Cut in butter until mixture resembles coarse crumbs. Fold in pecans and bacon. Sprinkle over squash mixture.
Bake until squash and fruit are tender, 45-50 minutes.

Nutrition Facts

3/4 cup: 187 calories, 10g fat (4g saturated fat), 15mg cholesterol, 357mg sodium, 24g carbohydrate (16g sugars, 3g fiber), 3g protein.

Stone Fruit Pie

Taste of Home Editors — Tue, 18 Oct 2022 19:26:04 +0000

Total Time

Prep: 30 min. Bake: 40 min. + cooling

Makes

4 servings

Updated: Oct. 18, 2022

Ingredients

1 cup fresh or frozen pitted tart cherries, thawed
1 large nectarine, chopped
2 apricots, sliced
1/3 cup sugar
1-1/2 teaspoons cornstarch
1 tablespoon plus 1 cup all-purpose flour, divided
Dash ground cinnamon
1/2 teaspoon salt
7 tablespoons cold butter, divided
3 to 4 tablespoons ice water
1 egg yolk
1 teaspoon water

Directions

In a small bowl, combine the cherries, nectarine, apricots, sugar, cornstarch, 1 tablespoon flour and cinnamon; set aside.
In another bowl, combine salt and remaining flour; cut in 6 tablespoons butter until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one half to fit a 7-in. pie plate; transfer pastry to pie plate. Add filling; dot with remaining butter.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. In a small bowl, whisk egg yolk and water; brush over lattice top. Bake at 400° for 40-45 minutes or until filling is bubbly and crust is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Power Breakfast Sandwich

Taste of Home Editors — Thu, 25 Aug 2022 16:21:11 +0000

When I'm looking for a quick breakfast on the go, I love to have these waiting in the freezer. I can grab one, pop it into the microwave and head out the door with something nutritious. —Jolene Martinelli, Fremont, New Hampshire

Total Time

Prep: 20 min. Bake: 15 min.

Makes

6 servings

Updated: Aug. 23, 2023

Ingredients

1 teaspoon olive oil
1/4 cup chopped onion
1/4 cup chopped sweet red or orange pepper
1/4 cup chopped fresh baby spinach
6 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
6 Italian turkey sausage links, casings removed
1 package (12 ounces) multigrain sandwich thins, split
6 slices cheddar, Swiss or pepper jack cheese

Directions

Preheat oven to 350°. In a large nonstick skillet, heat oil over medium-high heat. Add onion and sweet pepper; cook and stir until tender, 3-4 minutes. Add spinach; cook 1 minute longer. Remove from heat; let cool 5 minutes. In a large bowl, whisk eggs, salt, pepper and onion mixture. Divide egg mixture among 6 greased 4-in. muffin top tins. Bake until eggs are set, 12-15 minutes.
Meanwhile, shape sausage into six 5-in. patties. In the same skillet, cook patties over medium heat until a thermometer reads 160°, 4-5 minutes on each side. Drain on paper towels if necessary. Layer sandwich bottoms with sausage patties, egg rounds and cheese; replace tops.

Nutrition Facts

1 sandwich: 434 calories, 23g fat (9g saturated fat), 257mg cholesterol, 1026mg sodium, 31g carbohydrate (3g sugars, 7g fiber), 30g protein.

Avocado-Lime Ranch Dressing

Taste of Home Editors — Thu, 25 Aug 2022 16:14:33 +0000

This dressing is a Chick-fil-A copycat recipe. It has no sugar added, is half the calories of the original, and is made with buttermilk, avocado, fresh cilantro, spices and lime for a tangy, zesty twist on a classic salad dressing. Dairy-based salad dressings will last in the refrigerator for up to a week. Using freshly opened sour cream and buttermilk will help it last as long as possible. —Kelsey Reddick Smith, Knoxville, Tennessee

Total Time

Prep: 15 min. + chilling

Makes

2 cups

Updated: Aug. 23, 2023

Ingredients

1/2 cup buttermilk
1/2 cup sour cream
1/4 cup mayonnaise
1 medium ripe avocado, peeled and cubed
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1-1/2 teaspoons dill weed
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper

Directions

Place all ingredients in a blender; cover and process until combined. Transfer to a jar. Refrigerate, covered, at least 1 hour before serving.

Nutrition Facts

2 tablespoons: 56 calories, 5g fat (1g saturated fat), 7mg cholesterol, 109mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fat.

Houlihan’s Copycat Shrooms

Taste of Home Editors — Thu, 25 Aug 2022 16:14:00 +0000

I enjoyed this appetizer at Houlihan’s restaurant and had it every time I went there. When the restaurant closed in my area, I was determined to re-create the dish at home. The mushrooms might even be better than the restaurant’s. Besides baking them, I have also cooked them on a grill and in a toaster oven. Consistently delicious, the stuffed mushrooms are enjoyed every single time. —Jo Hart, Flippin, Arkansas

Total Time

Prep: 25 min. Bake: 15 min.

Makes

about 1-1/2 dozen

Updated: Aug. 23, 2023

Ingredients

1 pound small fresh portobello mushrooms
4 tablespoons butter, divided
1/3 cup finely chopped onion
1 package (8 ounces) cream cheese, cubed
1/2 teaspoon seasoned salt
1/3 cup finely shredded cheddar cheese
TOPPING:
1/4 cup crushed Ritz crackers
1 tablespoon butter, melted

Directions

Preheat oven to 375°. Remove stems from mushrooms and finely chop stems; set caps aside. In a large skillet, melt 2 tablespoons butter over medium heat. Add chopped stems and onion; cook and stir until tender, 4-6 minutes.
Add cream cheese and seasoned salt; cook and stir until cream cheese is melted. Fill mushroom caps. Melt remaining 2 tablespoons butter. Dip bottoms of mushrooms in melted butter; place on a baking sheet. Top with cheddar cheese. For topping, combine crackers and butter; sprinkle over tops.
Bake until mushrooms are tender and heated through, 12-15 minutes. Serve hot.

Nutrition Facts

1 stuffed mushroom: 95 calories, 9g fat (5g saturated fat), 23mg cholesterol, 131mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 2g protein.

Easy Honey Mustard Chicken

Taste of Home Editors — Thu, 25 Aug 2022 16:13:08 +0000

My absolute favorite dish at Bakers Square is the Honey Mustard Chicken with mushrooms and onions. Unfortunately, the Bakers Square restaurants near me relocated. So, I devised this version which is quick and easy.—Arlene Erlbach, Morton Grove, Illinois

Total Time

Prep: 15 min. Cook: 25 min.

Makes

4 servings

Updated: Sep. 13, 2023

Ingredients

3/4 cup Dijon honey mustard salad dressing
1/3 cup chicken broth
1/3 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
4 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons olive oil, divided
1/2 pound medium fresh mushrooms, thinly sliced
1 large sweet onion, halved and thinly sliced

Directions

In a small bowl, combine the first 5 ingredients. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess.
In a large skillet, heat 2 tablespoons oil over medium-high heat. Brown chicken on both sides. Remove from pan. In same pan, cook mushrooms and onion in remaining 1 tablespoon oil until tender, 6-8 minutes.
Add dressing mixture, stirring to loosen browned bits from pan. Return chicken to pan; bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in chicken reads 165°, 12-15 minutes longer.

Nutrition Facts

1 serving: 563 calories, 35g fat (6g saturated fat), 117mg cholesterol, 548mg sodium, 23g carbohydrate (12g sugars, 1g fiber), 38g protein.

Copycat Honey Baked Ham

Taste of Home Editors — Thu, 25 Aug 2022 16:12:01 +0000

For holidays and special occasions my family loves a good old fashioned baked ham. One year I decided to see if I could duplicate the crunchy glaze on a Honey Baked Ham. After tweaking it a couple times I have developed a pretty good imitation. It is delicious. I get asked to make ham to take to pot lucks and parties because everyone likes my version so well. The best part is that it is really easy. If you have a kitchen torch you can torch the sugar instead of broiling it. That method is just as easy. —Donna Gribbins, Shelbyville, Kentucky

Total Time

Prep: 10 min. Cook: 4 hours 5 min. + standing

Makes

16 servings

Updated: Sep. 13, 2023

Ingredients

1 spiral-sliced fully cooked bone-in ham (8 to 10 pounds)
1 cup water
3/4 cup honey, divided
GLAZE:
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mustard
1/4 teaspoon Chinese five-spice powder
1/8 teaspoon ground cloves

Directions

Place ham and water in a 7-qt. slow cooker. Brush ham with 1/2 cup honey. Cook, covered, on low until a thermometer reads 140°, 4 to 5 hours.
Preheat broiler. Combine glaze ingredients. Transfer ham to a rack in a shallow roasting pan, cut side down. Brush with remaining 1/4 cup honey; sprinkle with glaze mixture, pressing to adhere. Broil 6-8 in. from heat until lightly browned and sugar is melted, 3-5 minutes, rotating as needed. Cover with foil; let stand until glaze hardens, about 30 minutes.

Nutrition Facts

5 ounces cooked ham: 288 calories, 6g fat (2g saturated fat), 100mg cholesterol, 1192mg sodium, 26g carbohydrate (26g sugars, 0 fiber), 33g protein.

Candied Bacon Palmiers

Taste of Home Editors — Thu, 18 Aug 2022 16:13:23 +0000

Total Time

Prep: 20 min. + chilling Bake: 15 min.

Makes

3 dozen

Updated: Aug. 10, 2023

Ingredients

6 bacon strips
1 package (17.3 ounces) frozen puff pastry, thawed
3/4 cup packed light brown sugar

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; crumble. Unfold 1 sheet of puff pastry. Sprinkle with half the brown sugar and half the bacon.
Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry sheet and ingredients. Refrigerate until firm enough to slice, about 30 minutes.
Preheat oven to 400°. Cut each roll crosswise into 1/2-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until golden and crisp, 15-20 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Freeze option: Cover and freeze unbaked sliced palmiers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; close tightly and return to freezer. To use, thaw and bake palmiers as directed.

Nutrition Facts

1 palmier: 91 calories, 4g fat (1g saturated fat), 1mg cholesterol, 70mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 1g protein.

Iced Oatmeal Apple Toffee Cookies

Taste of Home Editors — Thu, 18 Aug 2022 16:13:08 +0000

There’s nothing quite like the classic iced oatmeal cookie, but things get even better when you add in toffee bits and apples. To top these treats, drizzle each with a sweet cinnamon sugar glaze. Now that’s what I call oatmeal cookie heaven. —Colleen Delawder, Herndon, Virginia

Total Time

Prep: 25 min. Bake: 10 min./batch + cooling

Makes

6-1/2 dozen

Updated: Jun. 15, 2023

Ingredients

1 cup unsalted butter, softened
2/3 cup sugar
2/3 cup packed light brown sugar
2 large eggs, room temperature
3 teaspoons vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
2-1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2 medium apples, finely chopped
1 cup brickle toffee bits
ICING:
2 cups confectioners' sugar
3 tablespoons heavy whipping cream
2 tablespoons water
1 teaspoon ground cinnamon

Directions

Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, oats, cinnamon, kosher salt, baking soda and baking powder; gradually beat into creamed mixture. Fold in apples and toffee bits.
Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool on pans for 2 minutes before removing to wire racks to cool completely. Combine icing ingredients; drizzle over cooled cookies. Let stand until set.

Nutrition Facts

1 cookie: 89 calories, 4g fat (2g saturated fat), 13mg cholesterol, 67mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 1g protein.

Presenting the Finalists in Our Most Innovative Recipe Contest

Lisa Kaminski — Mon, 08 Aug 2022 10:02:31 +0000

Banh Mi Baby Back Ribs

All the flavors you’d expect from a traditional Thai Banh Mi sandwich are captured in these fall-off-the-bone ribs.

Go to Recipe

The post Presenting the Finalists in Our Most Innovative Recipe Contest appeared first on Taste of Home.

Fried Lasagna

Taste of Home Editors — Thu, 04 Aug 2022 16:12:37 +0000

One of my favorite dishes at Olive Garden is their fried lasagna. On a whim, I tried to recreate it at home. After a few tries, I think I got it pretty close to the original. —Jolene Martinelli, Fremont, New Hampshire

Total Time

Prep: 45 min. + freezing Cook: 10 min./batch

Makes

10 servings

Updated: Oct. 05, 2023

Ingredients

20 uncooked lasagna noodles
1 carton (32 ounces) whole-milk ricotta cheese
2-1/2 cups shredded Italian cheese blend, divided
2 cups shredded part-skim mozzarella cheese
6 large eggs, beaten, divided use
4 teaspoons Italian seasoning, divided
Oil for deep-fat frying
2-1/2 cups panko bread crumbs
1 jar (24 ounces) marinara sauce, warmed
1 jar (15 ounces) Alfredo sauce, warmed

Directions

Cook lasagna noodles according to package directions for al dente. In a large bowl, combine ricotta, 1-1/4 cups Italian cheese blend, mozzarella, 2 eggs and 3 teaspoons Italian seasoning. Drain noodles. If desired, cut off ribboned edges (discard or save for another use). Spread about 1/4 cup filling on each noodle. Starting with a short side, fold each in thirds. Place all on a parchment-lined baking sheet, seam side down. Freeze just until firm, about 1 hour.
In an electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, mix bread crumbs, 2/3 cup Italian cheese blend and remaining 1 teaspoon Italian seasoning. Place remaining 4 eggs in a separate shallow bowl. Dip lasagna bundles into eggs, then into crumb mixture, patting to help coating adhere.
Fry bundles in batches until golden brown, 8-10 minutes, turning once. Drain on paper towels. Serve with marinara, Alfredo, the remaining Italian cheese blend and, if desired, additional Italian seasoning.

Nutrition Facts

2 lasagna rolls: 876 calories, 54g fat (19g saturated fat), 195mg cholesterol, 1011mg sodium, 61g carbohydrate (11g sugars, 4g fiber), 37g protein.

Copycat Celebration Cheesecake

Taste of Home Editors — Fri, 29 Jul 2022 16:11:13 +0000

My children were born on the same day five years apart, so I go all out for their celebration. This beauty, with its seven layers, is sweet in more ways than one. The baking and prep are easy, but assembly does take some time, so set aside an afternoon. —Kristyne McDougle Walter, Lorain, Ohio

Total Time

Prep: 1 hour + freezing Bake: 30 min. + cooling

Makes

16 servings

Updated: Aug. 23, 2023

Ingredients

4 cups cold 2% milk
3 packages (3.4 ounces each) instant white chocolate pudding mix
1 package white cake mix (regular size)
1-1/3 cups rainbow sprinkles, divided
1 package (1 ounce) freeze-dried strawberries
3 to 12 drops blue food coloring
1/4 cup baking cocoa
2 cartons (24.3 ounces each) Philadelphia ready-to-serve cheesecake filling
2 cans (16 ounces each) cream cheese frosting
2 tablespoons rainbow sequin sprinkles

Directions

Preheat oven to 350°. In each of 3 small bowls, whisk 1-1/3 cups milk and 1 package pudding mix for 2 minutes. Refrigerate, covered, while baking cake layers.
Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Prepare cake mix batter according to package directions, folding 2/3 cup sprinkles into batter. Transfer to prepared pans. Bake and cool as package directs.
Using a long serrated knife, trim tops of cake layers to level. Crumble trimmings; transfer to a parchment-lined baking sheet. Bake at 350° until crisp but not browned, about 5 minutes. Cool completely on pan on wire rack.
Line two 9-in. springform pans with plastic wrap, letting ends extend over sides. Place strawberries in a food processor; process until ground. Stir ground strawberries into 1 bowl of pudding. To another bowl of pudding, whisk in blue food coloring. To the third bowl, whisk in cocoa; refrigerate chocolate pudding.
Place 1 cake layer in 1 prepared springform pan; spread with strawberry pudding. Place remaining cake layer in remaining prepared springform pan; spread with blue pudding. Freeze both pans at least 1 hour. Top each with 1 carton cheesecake filling. Freeze at least 1 hour longer.
Remove strawberry-layered pan from freezer; spread chocolate pudding over top. Return to freezer for 3 hours. Meanwhile, stir remaining 2/3 cup sprinkles into cooled cake crumbs.
Remove rims from springform pans; discard plastic. Place strawberry-layered cake on a serving plate; top with blue-layered cake. Frost top and side with cream cheese frosting. Gently press crumb mixture into frosting on side of cake; sprinkle with sequins. Freeze until ready to serve. Remove 10 minutes before cutting.

Nutrition Facts

1 piece: 871 calories, 43g fat (19g saturated fat), 120mg cholesterol, 929mg sodium, 114g carbohydrate (90g sugars, 1g fiber), 9g protein.

Copycat KFC Coleslaw

Taste of Home Editors — Tue, 19 Jul 2022 16:10:17 +0000

We love going to Kentucky Fried Chicken. Although we enjoy the chicken, we actually go for the coleslaw. We buy several pints at a time. I make several versions of cole slaw but we sometimes just want this. I tried for several years before getting this copycat KFC coleslaw recipe right. I think I have figured it out now. If you are in a hurry, pick up a bag of shredded slaw mix. It is not quite as good as grating it yourself though. —Donna Gribbins, Shelbyville, Kentucky

Total Time

Prep: 20 min. + chilling

Makes

8 servings

Updated: Sep. 01, 2023

Ingredients

1/2 cup buttermilk
1/2 cup mayonnaise
1/3 cup sugar
2 tablespoons lemon juice
4-1/2 teaspoons white vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 pound finely chopped cabbage (about 8 cups)
2 medium carrots, finely chopped (about 2 cups)
3 tablespoons grated onion

Directions

In a large bowl, whisk the first 7 ingredients until combined. Add remaining ingredients; toss to coat. Refrigerate, covered, at least 2 hours and up to 3 days before serving.

Copycat KFC Coleslaw Tips

Can you use other kinds of cabbage to make copycat KFC coleslaw?

KFC uses chopped green cabbage in their famous coleslaw recipe. Check out our tips for how to shred cabbage if you're looking to do it yourself. However, if you're looking for convenience, you can use a prepackaged coleslaw mix from the grocery store (the mixes usually contain carrots, too!).

How can you keep copycat KFC coleslaw from being watery?

It is completely normal for the cabbage to release water when mixed with the other ingredients in this recipe. This helps contribute to the dressing, and evenly coats the coleslaw. If you don't like so much liquid, you can easily drain it off before serving. Better yet, serve this coleslaw with a slotted spoon!

What can you serve with copycat KFC coleslaw?

Of course, fried chicken and other copycat KFC recipes come to mind! However, this copycat KFC coleslaw recipe is versatile: It can be served with a fish fry, on top a pulled pork sandwich or as your new favorite side dish at a picnic.

—Alicia Rooker, RDN, Taste of Home Senior Recipe Editor/Tester

Nutrition Facts

3/4 cup: 160 calories, 10g fat (2g saturated fat), 6mg cholesterol, 421mg sodium, 16g carbohydrate (13g sugars, 3g fiber), 2g protein.

Bourbon and Cornflakes Ice Cream

Taste of Home Editors — Tue, 19 Jul 2022 16:10:03 +0000

Humphry Slocombe, a small San Francisco chain, serves scoops of Secret Breakfast—a rich and boozy vanilla-based ice cream. Even (and especially) if the shop isn't in your corner of the country, consider giving the recipe a try! —Andrea Potischman, Menlo Park, California

Total Time

Prep: 45 min. + chilling Process: 30 min. + freezing

Makes

1 quart

Updated: Aug. 23, 2023

Ingredients

3 tablespoons heavy whipping cream
3 tablespoons unsalted butter, melted
2 tablespoons sugar
Dash salt
1-1/2 cups cornflakes, coarsely crushed
VANILLA BOURBON ICE CREAM:
5 large egg yolks
1/2 cup sugar
Dash salt
1 cup whole milk
1-1/2 cups heavy whipping cream
1 teaspoon vanilla extract
3 tablespoons bourbon

Directions

Preheat oven to 375°. In a small bowl, combine cream, butter, sugar and salt. Stir in cornflakes until well coated. Spread onto a parchment-lined baking sheet. Bake until golden brown, 12-15 minutes, stirring once. Cool completely.
For the ice cream, in a large heavy saucepan, whisk egg yolks, sugar and salt until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
Quickly transfer to a small bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate several hours or overnight.
Stir bourbon into custard. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions, adding cornflakes during the last 2 minutes of processing. (Refrigerate any remaining mixture until ready to freeze.)
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 353 calories, 26g fat (16g saturated fat), 187mg cholesterol, 108mg sodium, 23g carbohydrate (19g sugars, 0 fiber), 5g protein.

Cajun Fries with Malt Vinegar Sauce

Taste of Home Editors — Tue, 19 Jul 2022 16:09:23 +0000

Five Guys' fries have tons of devotees—and for good reason. My family is partial to the Cajun fries, specifically, which are super easy to re-create at home with your own seasoning blend. Air-fried instead of deep-fried, this salty, smoky, subtly sweet recipe is better for you than the original but just as tasty! —Julie Peterson, Crofton, Maryland

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Oct. 07, 2023

Ingredients

1 pound russet potatoes
1-1/2 teaspoons peanut oil
CAJUN SEASONING:
1 teaspoon sugar
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
DIPPING SAUCE:
1/4 cup mayonnaise
1/4 cup ketchup
4-1/2 teaspoons malt vinegar

Directions

Preheat air fryer to 400°. Cut potatoes into 1/4-in. julienned strips; toss with oil. Combine Cajun seasoning ingredients. Sprinkle over potatoes; toss to coat. Place potatoes on greased tray in air-fryer basket. Cook until browned and crisp, 12-14 minutes, tossing once to redistribute. Combine dipping sauce ingredients; serve with fries.

Air Fryer Cook Times

In our testing, we find cook times vary dramatically between brands of air fryers. As a result, we give wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.

Nutrition Facts

1 serving: 216 calories, 12g fat (2g saturated fat), 5mg cholesterol, 563mg sodium, 26g carbohydrate (6g sugars, 3g fiber), 3g protein.

Presenting the Winners from Our Modern Pressure Cooker Contest

Annamarie Higley — Wed, 13 Jul 2022 18:46:32 +0000

Grand Prize: Pressure-Cooker Paprika Shrimp and Rice

With fresh basil and lemon wedges as garnish, this shrimp and rice dish is your one-pot stop for deliciousness. —Joyce Conway, Westerville, Ohio

Go to Recipe

Check out our contest page to learn more about our contests and submit your own recipes for consideration.

The post Presenting the Winners from Our Modern Pressure Cooker Contest appeared first on Taste of Home.