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- Katherine Victoria Vananderland
- Aug 7, 2021
- 12 min read
Love Katherine Victoria VanAnderland, Brooklyn Center Green Band on my Right Arm.
We created this recipe so folks could enjoy the festive flavor of gingerbread at breakfast. For a pretty look, sprinkle the waffles with confectioners’ sugar.— Taste of Home Test Kitchen
Ingredients
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup packed brown sugar
1 large egg, separated, room temperature
3/4 cup buttermilk
1/4 cup molasses
3 tablespoons butter, melted
1/8 teaspoon cream of tartar
Confectioners' sugar, optional
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Directions
In a large bowl, combine the first 7 ingredients. In a small bowl, beat the brown sugar and egg yolk until fluffy; add the buttermilk, molasses and butter. Stir into dry ingredients just until combined.
In another small bowl, beat the egg white and cream of tartar until stiff peaks form. Gently fold into batter. Quickly spoon onto a preheated waffle maker. Bake according to manufacturer's directions until golden brown. Sprinkle with confectioners' sugar if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts 2 filled pita half: 353 calories, 11g fat (6g saturated fat), 78mg cholesterol, 621mg sodium, 59g carbohydrate (33g sugars, 1g fiber), 6g protein.
My family looks forward to these rich and delicious egg bundles. They’re perfect for holidays, brunches and birthdays. Thanks to air-frying, they’re fast, too! —Cindy Bride, Bloomfield, Iowa
Ingredients
5 sheets phyllo dough (14x9 inches)
1/4 cup butter, melted
2 ounces cream cheese, cut into 4 pieces
4 large eggs
1/4 cup chopped fully cooked ham
1/4 cup Mushrooms
1/4 cup onions
1/4 cup shredded provolone cheese
2 teaspoons seasoned bread crumbs
2 teaspoons minced chives
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Directions
Preheat air fryer to 325°. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 4 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to keep it from drying out.) Cut layered sheets crosswise in half, then lengthwise in half.
Place each stack in a greased 4-oz. ramekin. Fill each with a piece of cream cheese. Carefully break an egg into each cup. Sprinkle with salt and pepper; top with ham, cheese, bread crumbs and chives. Bring phyllo together above filling; pinch to seal and form bundles.
Place ramekins on tray in air-fryer basket; brush with remaining butter. Cook until golden brown, 10-12 minutes. Serve warm.
Test Kitchen tipIf you don’t have an air fryer, you can make this recipe in an oven.
Nutrition Facts 1 bundle: 301 calories, 24g fat (13g saturated fat), 241mg cholesterol, 522mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 12g protein.
For a quick breakfast, I make this pancake recipe while fixing supper the night before. The next morning, I top them with butter and syrup before placing them in the microwave. —Norna Detig, Lindenwood, Illinois
Ingredients
2 cups pancake mix
1-1/2 cups fat-free milk
1 large egg
1 tablespoon olive oil
1 teaspoon ground cinnamon
1 cup fresh or frozen blueberries
Butter and maple syrup
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Directions
In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries.
Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts 1 each: 200 calories, 4g fat (1g saturated fat), 36mg cholesterol, 527 mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.
Here's a great make-ahead recipe! Be sure to remove from the cookie sheets within 20 minutes after baking so the granola doesn't stick. —Lori Stevens, Riverton, Utah
Ingredients
8 cups old-fashioned oats
1 cup finely chopped almonds
1 cup finely chopped pecans
1/2 cup sweetened shredded coconut
1/2 cup packed brown sugar
1/2 cup canola oil
1/2 cup honey
1/4 cup maple syrup
2 teaspoons ground cinnamon
1-1/2 teaspoons salt
2 teaspoons vanilla extract
Plain yogurt, optional
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Directions
In a large bowl, combine the oats, almonds, pecans and coconut. In a small saucepan, combine the brown sugar, oil, honey, maple syrup, cinnamon and salt. Heat for 3-4 minutes over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla. Pour over the oat mixture; stir to coat.
Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 350° for 25-30 minutes or until crisp, stirring every 10 minutes. Cool in pans on wire racks. Store in an airtight container. Serve with yogurt if desired.
Nutrition Facts 1/2 cup (calculated without yogurt): 288 calories, 15g fat (2g saturated fat), 0 cholesterol, 170mg sodium, 36g carbohydrate (15g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.
Almond Bear Claws 10 A.M. Bear Claw Dessert with Hot Cocoa
This bear claw pastry recipe is absolutely melt-in-your-mouth delicious! It's impossible to resist the delicate dough, rich almond filling and pretty fanned tops sprinkled with sugar and almonds. I made yummy treats like this when I worked in a bakery years ago. —Aneta Kish, La Crosse, Wisconsin
Ingredients
1-1/2 cups cold butter, cut into 1/2-inch pieces
5 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1-1/4 cups half-and-half cream
1/4 cup sugar
1/4 teaspoon salt
2 large eggs, room temperature, divided use
1 large egg white
3/4 cup confectioners' sugar
1/2 cup almond paste, cubed
1 tablespoon water
Sugar or coarse sugar
Sliced almonds
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Directions
In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining flour.
In a saucepan, heat cream, sugar and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened.
Place dough onto a well-floured surface; roll into a 21x12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-in. rectangle. Give dough a quarter turn; roll into a 21x12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill for 4 to 24 hours or until firm.
For filling, in a bowl, beat egg white until foamy. Gradually add confectioners' sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-in. square; cut each square into three 12x4-in. strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together over filling; seal edges and ends. Cut into 3 pieces.
Place on parchment-lined baking sheets with folded edge facing away from you. With scissors, cut strips 4 times to within 1/2 in. of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour.
Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375° for 15 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts
1 pastry: 352 calories, 19g fat (11g saturated fat), 73mg cholesterol, 207mg sodium, 38g carbohydrate (10g sugars, 1g fiber), 6g protein.
Peppermint White Hot Chocolate
My soothing white hot chocolate is a great warm-up after a wintry day spent sledding or ice skating. Or include it as a festive addition to brunch or an afternoon tea party. —Darlene Brenden, Salem, Oregon
Ingredients
5-1/2 cups whole milk
1/3 cup heavy whipping cream
4 teaspoons crushed peppermint candies, divided
12 ounces white baking chocolate, chopped
3/4 teaspoon peppermint extract
Miniature marshmallows, optional
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Directions
In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Meanwhile, in a small bowl, beat cream until stiff peaks form. Fold in 1 teaspoon crushed candy.
Whisk chocolate into milk until smooth. Remove from heat; stir in extract. Pour into mugs; top with whipped cream. Sprinkle with remaining candy and, if desired, marshmallows. Serve immediately.
Nutrition Facts 1 cup with about 1 tablespoon whipped cream and 1/2 teaspoon crushed candy: 519 calories, 32g fat (19g saturated fat), 54mg cholesterol, 153mg sodium, 46g carbohydrate (44g sugars, 0 fiber), 11g protein.
Lemon, lime and orange bring a burst of sunny citrus flavor to marinated olives that are great for nibbling on at holiday buffets. You can even blend the olives and spread the mixture onto baguette slices.—Ann Sheehy, Lawrence, Massachusetts
Ingredients
1/2 cup white wine
1/4 cup olive oil
3 tablespoons salt-free seasoning blend
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons each grated orange, lemon and lime zest
3 tablespoons each orange, lemon and lime juices
4 cups mixed pitted olives
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Directions
In a large bowl, combine the first 5 ingredients. Add citrus zest and juices; whisk until blended. Add olives and toss to coat. Refrigerate, covered, at least 4 hours before serving.
Nutrition Facts 1/4 cup: 74 calories, 7g fat (1g saturated fat), 0 cholesterol, 248mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 0 protein.
Ricotta Gnocchi with Spinach & Gorgonzola
When my family comes for a visit, they always ask me to make this unique dish for dinner. Homemade cheesy gnocchi is topped with a rich sauce made with butternut squash, spinach and Gorgonzola.— Brud Holland, Watkins Glen, New York
Ingredients
3 large potatoes
3 cups reduced-fat ricotta cheese
1/4 cup grated Romano cheese
2 tablespoons olive oil
1 tablespoon kosher salt
6 large eggs
4-1/2 cups cake flour
4 quarts water
SAUCE:
2-2/3 cups cubed peeled butternut squash
1/3 cup thinly sliced fresh basil leaves
1/3 cup water
2 tablespoons plus 2 teaspoons olive oil
2 garlic cloves, peeled and thinly sliced
1-1/4 teaspoons kosher salt
3/4 teaspoon pepper
1-1/3 cups heavy whipping cream
2/3 cup crumbled Gorgonzola cheese
1-1/2 pounds fresh spinach, coarsely chopped
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Directions
Scrub and pierce potatoes. Bake at 400° for 50-55 minutes or until tender. Peel potatoes; press through a potato ricer or strainer into a large bowl. Cool slightly.
Add ricotta and Romano cheeses, oil and salt to potato pulp; beat on low speed until smooth. Beat in eggs, 1 at a time. Add flour; mix well. On a lightly floured surface, knead 10-12 times, forming a soft dough.
Divide dough into 16 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
In a Dutch oven, bring water to a boil. Cook gnocchi in batches until they float, 30-60 seconds. Remove with a slotted spoon and keep warm.
In a large saucepan, combine the squash, basil, water, oil, garlic, salt and pepper. Bring to a boil. Cover and cook until squash is tender, 4-6 minutes.
Stir in cream and Gorgonzola. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Add spinach; cook until spinach is wilted. Serve with gnocchi.
Nutrition Facts 1-1/2 cups gnocchi with 3/4 cup spinach mixture: 833 calories, 35g fat (17g saturated fat), 248mg cholesterol, 1420mg sodium, 101g carbohydrate (10g sugars, 7g fiber), 29g protein.
Be sure to pat the scallops with a paper towel to remove any excess moisture. This helps create that perfectly browned and flavorful scallop your better half will love. —April Lane, Greeneville, Tennessee
Ingredients
3/4 pound sea scallops
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
3 tablespoons butter, divided
1 garlic clove, minced
2 tablespoons dry sherry or chicken broth
1 tablespoon lemon juice
1/8 teaspoon minced fresh oregano
1/8 teaspoon minced fresh tarragon
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Directions
Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm.
Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops.
Nutrition Facts 3 scallops with 1-1/2 teaspoons sauce: 314 calories, 18g fat (11g saturated fat), 101mg cholesterol, 691mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 29g protein.
More cheese, please! You’ll get your fill from saucy jumbo pasta shells loaded with four kinds—ricotta, Asiago, mozzarella and cottage cheese. Do the prep work, and then freeze according to the recipe directions to have a ready-to-bake meal. —Taste of Home Test Kitchen
Ingredients
6 uncooked jumbo pasta shells
1/2 cup shredded part-skim mozzarella cheese, divided
1/4 cup shredded Asiago cheese
1/4 cup ricotta cheese
1/4 cup Vanilla Greek Yogurt
1 tablespoon minced chives
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup meatless spaghetti sauce
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Directions
Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a small bowl, combine 1/4 cup mozzarella cheese, Asiago cheese, ricotta cheese, cottage cheese, chives and 1/2 cup spinach (save the remaining spinach for another use).
Spread 1/2 cup spaghetti sauce into a shallow 1-1/2-qt. baking dish coated with cooking spray. Drain pasta; stuff with cheese mixture. Arrange in prepared dish. Top with remaining spaghetti sauce and mozzarella.
Cover and bake until heated through, 25-30 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in the center of 2 or 3 shells to read 165°.
Nutrition Facts 3 stuffed shells: 376 calories, 14g fat (9g saturated fat), 49mg cholesterol, 959mg sodium, 39g carbohydrate (13g sugars, 4g fiber), 25g protein.
You can't go wrong with air-fryer chicken wings. —Taste of Home Test Kitchen
Ingredients
2 teaspoons garlic powder
1 teaspoon garlic salt
1 tablespoon butter
12 whole chicken wings (2-1/2 pounds)
Optional: ranch salad dressing, Buffalo sauce or barbecue sauce
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Directions
Preheat air fryer to 300°. In a large bowl, combine the garlic powder, garlic salt, mustard, ginger, nutmeg, pepper, allspice, baking soda and cayenne.
Cut chicken wings into three sections; discard wing tip sections. Add to bowl with spices and stir to coat. In batches, arrange wings in a single layer on tray in greased air-fryer basket. Cook 15 minutes. Increase temperature to 400°; cook until chicken juices run clear and they are golden brown, 20-25 minutes. Repeat with remaining wings. Serve hot with sauce if desired.
Air-Fryer Chicken Wing Tips What is the best air fryer? Finding the best air fryer for you can be tricky. That's why we've done the work for you: Check out our Test Kitchen's top air fryer brands.Should you use fresh or frozen wings for air-fryer chicken wings? For this air-fryer chicken wing recipe, we recommend using fresh chicken. If you snagged frozen wings, follow these cooking instructions for cooking frozen food in an air fryer.What should you serve with air-fryer chicken wings? Air-fryer chicken wings pair well with many dishes! Serve it with a homemade blue cheese dressing or ranch with celery sticks. Or pair it with another tasty side dish like macaroni and cheese or rolls!
I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It’s an impressive party appetizer yet goes together so easily. —Amy Gaisford, Salt Lake City, Utah
Ingredients
3 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
3/4 teaspoon garlic salt
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
30 to 35 large fresh mushrooms, stems removed
Additional shredded Parmesan cheese
Directions
Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese.
Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.
Nutrition Facts 1 stuffed mushroom: 51 calories, 4g fat (1g saturated fat), 4mg cholesterol, 116mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.
For an easy Mediterranean-style appetizer, marinate broccoli and mozzarella, then skewer with sweet red peppers and salami. Everybody loves food on a stick! —Vikki Spengler, Ocala, Florida
Ingredients
1 pound part-skim mozzarella cheese, cut into 48 cubes
24 fresh broccoli florets (about 10 ounces)
1/2 cup Greek vinaigrette
24 slices hard salami
2 jars (7-1/2 ounces each) roasted sweet red peppers, drained and cut into 24 strips
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Directions
In a shallow dish, combine cheese, broccoli and vinaigrette. Turn to coat; cover and refrigerate 4 hours or overnight.
Drain cheese and broccoli, reserving vinaigrette. On 24 appetizer skewers, alternately thread cheese, salami, broccoli and peppers. Brush with reserved vinaigrette.
Nutrition Facts 1 kabob: 109 calories, 7g fat (4g saturated fat), 19mg cholesterol, 374mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein.
For a change from the usual toasted tomato appetizer, try this baked crostini recipe. If you like, slice the baguette at an angle instead of making a straight cut. —Leondre Hermann, Stuart, Florida
Ingredients
1 French bread baguette (1 pound), cut into 36 slices
2 cups shredded Monterey Jack cheese
2/3 cup Greek Vanilla Yogurt w/ honey
1/2 cup sliced almonds, toasted
6 bacon strips, cooked and crumbled
1 green onion, chopped
Dash salt
Additional toasted almonds, optional
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Directions
Place bread slices on an ungreased baking sheet. Bake at 400° until lightly browned, 8-9 minutes.
Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake until cheese is melted, 7-8 minutes. Sprinkle with additional almonds if desired. Serve warm.
Nutrition Facts 1 each: 120 calories, 8g fat (2g saturated fat), 8mg cholesterol, 160mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 3g protein.
Mushroom Lasagna
Two types of mushrooms and a hint of wine provide savory flavor to this creamy lasagna that feeds a crowd. —Gary Bachara, Wilson, North Carolina
Ingredients
9 uncooked lasagna noodles
1 pound sliced fresh mushrooms
2 cups chopped baby portobello mushrooms
1 large sweet onion, chopped
3 tablespoons olive oil
1/2 cup minced fresh parsley
2 thin slices prosciutto or deli ham, chopped
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
2/3 cup white wine or chicken broth
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
1/2 cup heavy whipping cream
1/4 cup whole milk
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Directions
Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through.
Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts 1 piece: 230 calories, 11g fat (5g saturated fat), 25mg cholesterol, 279mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat, 1 vegetable.
I apologize if these meals aren't as good as before I am working under high stress and I am sorry if you don't like some of the items. I'll try better tomorrow to do a better job at thinking of items to put together for a meal.
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