Table of contents for Quick & Easy in Quick & Easy

Test Kitchen Tip When you have no fresh bulbs of garlic, substitute ¼ tsp. garlic powder or ½ tsp. minced garlic from a jar for each clove. Creamy Frozen Fruit Cups I love to prepare these cool, fluffy fruit cups to give a refreshing boost to many meals. They’ve been well received at family gatherings and summer barbecues. Make them in advance to avoid last-minute fuss. —Karen Hatcher, St. Amant, LA Prep: 15 min. + freezing Makes: 1½ dozen 1 pkg. (8 oz.) cream cheese, softened½ cup sugar1 jar (10 oz.) maraschino cherries, drained1 can (11 oz.) mandarin oranges, drained1 can (8 oz.) crushed pineapple, drained½ cup chopped pecans1 carton (8 oz.) frozen whipped topping, thawedFresh mint, optional 1. In a large bowl, beat the cream cheese and sugar until…

Test Kitchen Tip This skillet dish is a satisfying use for leftover turkey, too. Chicken Biscuit Skillet My mother always made this while we were growing up. Now I make it for my own husband and kids. I use the smaller biscuits because they brown up so nicely on top. I also add mushrooms to this recipe sometimes because my family loves ’em. —Keri Boffeli, Monticello, IA Takes: 30 min. Makes: 6 servings 1 Tbsp. butter⅓ cup chopped onion¼ cup all-purpose flour1 can (10½ oz.) condensed chicken broth, undiluted¼ cup fat-free milk⅛ tsp. pepper2 cups shredded cooked chicken breast2 cups frozen peas and carrots (about 10 oz.), thawed1 tube (12 oz.) refrigerated buttermilk biscuits, quartered 1. Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet…

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204 YEARS OF PROFESSIONAL CULINARY EXPERIENCE SIMPLY THE BEST! Home cooks sharing their all-time favorite recipes—that’s long been the hallmark of Taste of Home. The dishes have already been approved by families just like yours, so you know they’ll be good. But our Test Kitchen staff wants them to be great because your family deserves the best! We put each published recipe through a rigorous testing, tasting and approval process so you can serve up tried-and-true winning recipes day after day. That’s the Taste of Home promise. TASTE OF HOME What does it take to get the Taste of Home seal of approval? The recipe must: ✓ Call for ingredients that can be found in most supermarkets. ✓ Have easy-to-follow instructions. ✓ Be different from what is already in our…

Hash & Eggs A diner classic goes home-style in this better-than-ever version that delivers fresh flavors with a healthy dose of fiber. —Taste of Home Test Kitchen Takes: 30 min. Makes: 4 servings 1 large onion, chopped1 Tbsp. canola oil, divided6 medium red potatoes (about 1½ lbs.), cut into ½-in. cubes¼ cup water3 pkg. (2 oz. each) thinly sliced deli corned beef, coarsely chopped¼ tsp. pepper4 large eggsAdditional pepper, optional 1. In a large nonstick skillet, saute onion in 2 tsp. oil until tender. Stir in the potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in corned beef and pepper; heat through. 2. Meanwhile, in a large nonstick skillet, fry eggs in remaining oil as desired. Season…

Gnocchi with Mushrooms & Onion Tender potato gnocchi is so delicious with sauteed mushrooms and onions. It is one of my family’s go-to side dishes.  —Kris Berezansky, Clymer, PA Takes: 20 min. Makes: 5 servings 1 pkg. (16 oz.) potato gnocchi½ lb. sliced fresh mushrooms¾ cup chopped sweet onion¼ cup butter, cubed¼ tsp. salt¼ tsp. Italian seasoning¼ tsp. crushed red pepper flakesGrated Parmesan cheese 1. Cook gnocchi according to the package directions. Meanwhile, in a large cast-iron skillet, saute mushrooms and onion in butter until tender. 2. Drain gnocchi. Add the gnocchi, salt, Italian seasoning and pepper flakes to the skillet; heat through. Sprinkle with cheese. ¾ CUP 287 cal., 11g fat (6g sat. fat), 31mg chol., 583mg sod., 41g carb. (7g sugars, 3g fiber), 8g pro. Mediterranean Cauliflower I…

Chipotle Pomegranate Pulled Pork Once I was making pulled pork and wanted to kick it up a bit. Pomegranate jelly and smoky chipotle peppers were the perfect additions. —Tatiana Hendricks, Visalia, CA Prep: 10 min. Cook: 8½ hours Makes: 10 servings 1 boneless pork shoulder butt roast (3 lbs.)2 Tbsp. steak seasoning½ cup water1 half-pint jar pomegranate jelly or 1 cup red currant jelly3 Tbsp. minced chipotle peppers in adobo sauce10 kaiser rolls, split Deli coleslaw, optional 1. Cut the roast in half. Place in a 5-qt. slow cooker; sprinkle with steak seasoning. Add water. Cover and cook on low for 8-10 hours or until meat is tender. 2. In a small saucepan, combine jelly and peppers. Cook over medium heat 5 minutes or until heated through. Remove meat from…

2 REGISTERED DIETITIANS! FOOD SCIENCE CULINARY ARTS NUTRITION & WELLNESS DIETETICS RECIPE ROUNDUP 229,000 RECIPES IN OUR DATABASE 10,000 RECIPES SUBMITTED PER YEAR 3,000 RECIPES PREPPED AND STYLED PER YEAR 419M RECIPE PAGE VIEWS ON TASTEOFHOME.COM PER YEAR PAPER OR PLASTIC? HOW ’BOUT BOXES! Over the course of a year, we process more than 400 grocery orders and prep 24,000 ingredients. 13,000 OUNCES OF CHEESE 7,200 POUNDS OF FLOUR 382 POUNDS OF BUTTER…

Grilled Chickpea Salad Sandwich When Mom comes to visit, she enjoys a good old-fashioned chicken salad sandwich. As a vegetarian, I make chickpea salad sandwiches all the time and finally had the guts to make one for her. After some hesitation, she tasted it and was instantly hooked! —Dannika Stevenson, Akron, OH Prep: 20 min. Cook: 5 min./batch Makes: 4 servings 1 can (16 oz.) chickpeas or garbanzo beans, rinsed and drained1 celery rib, finely chopped2 sweet pickles, finely chopped2 Tbsp. dried cranberries2 Tbsp. finely chopped red onion2 Tbsp. reduced-fat mayonnaise2 tsp. sweet pickle juice½ tsp. minced fresh parsley¼ tsp. salt¼ tsp. pepper4 slices provolone cheese8 slices multigrain bread In a small bowl, mix the first 10 ingredients. Place cheese slices on 4 bread slices; top with chickpea mixture and…

Test Kitchen Tip In our testing, we have found cook times vary dramatically among brands of air fryers. As a result, we have given wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed. Air-Fryer Wasabi Crab Cakes With wasabi in both the crab cakes and the dipping sauce, this appetizer brings its own heat to the party.  —Marie Rizzio, Interlochen, MI Prep: 20 min. Cook: 10 min./batch Makes: 2 dozen (½ cup sauce) 1 medium sweet red pepper, finely chopped1 celery rib, finely chopped3 green onions, finely chopped2 large egg whites3 Tbsp. reduced-fat mayonnaise¼ tsp. prepared wasabi¼ tsp. salt⅓ cup plus ½ cup dry bread crumbs, divided1½ cups lump crabmeat, drained Cooking spray SAUCE 1 celery rib, chopped⅓ cup reduced-fat…

Watermelon Sherbet My family has been harvesting watermelons for generations. Our church group often serves this refreshing treat at the town’s watermelon festival.  —Lisa McAdoo, Rush Springs, OK Prep:10 min. + chilling Cook: 5 min. + freezing Makes: ½ gallon 8 cups seeded chopped watermelon1½ cups sugar½ cup lemon juice2 envelopes unflavored gelatin½ cup cold water2 cups whole milk 1. In a large bowl, combine watermelon, sugar and lemon juice. Chill for 30 minutes; place half in a blender. Blend until smooth; pour into a large bowl. Repeat with other half; set aside. 2. In a saucepan, cook and stir gelatin and water over low heat until gelatin dissolves. Add to watermelon mixture; mix well. Stir in the milk until well blended. 3. Freeze in an ice cream freezer according…