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Sticky Cinnamon-Sugar Monkey Bread

Total Time Prep: 20 min. + rising Bake: 20 min. Makes 16 servings

You can do all the prep work for this monkey bread the night before. I prepare the dough pieces and put all the sauce ingredients in the pan so it's ready for the morning. You can sprinkle chopped nuts in with the dough pieces before pouring the sauce on and baking. — Diana Kunselman, Rimersburg, Pennsylvania

Ingredients

• 2 loaves (1 pound each) frozen bread dough, thawed

• 1 cup packed brown sugar

• 3/4 cup butter, cubed

• 1 package (3 ounces) cook-and-serve vanilla pudding mix

• 2 tablespoons 2% milk

• 2 teaspoons ground cinnamon

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Directions

1. Cut dough into 1-inch pieces; place in a greased 13x9-in. baking dish. In a large saucepan, combine remaining ingredients; bring to a boil. Cook and stir 1 minute; remove from heat. Pour over dough pieces.

2. Cover loosely with parchment or nonstick foil; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°. Bake, uncovered, until golden brown, 20-25 minutes. Immediately invert onto a serving plate.

TEST KITCHEN TIPSIf there's any saucy goodness left in the pan after inverting the bread, use a rubber spatula to remove every last sticky bit. When we tested this recipe, we made 42 balls of dough and arranged them into seven rows of six dough balls.

Nutrition Facts 1 serving: 247 calories, 9g fat (4g saturated fat), 18mg cholesterol, 339mg sodium, 36g carbohydrate (16g sugars, 2g fiber), 5g protein.

TASTE OF HOME

Apple Pie Steel-Cut Oatmeal

I absolutely love this slow cooker oatmeal. The steel cut oats have so much flavor and texture. My family loves to sprinkle toasted pecans on top. —Angela Lively, Conroe, Texas

Prep: 10 min. Cook: 6 hours Makes 8 servings

Ingredients

• 6 cups water

• 1-1/2 cups steel-cut oats

• 1-1/2 cups unsweetened applesauce

• 1/4 cup maple syrup

• 1-1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/8 teaspoon salt

• 1 large apple, chopped

• Optional: Sliced apples, toasted pecans and additional maple syrup

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Directions

1. In a 4-qt. slow cooker, combine the first 7 ingredients. Cover and cook on low for 6-8 hours or until liquid is absorbed. Stir in chopped apple. If desired, top servings with apple slices, pecans and syrup.

TEST KITCHEN TIPSKeep an eye on this as it nears the end of cooking to prevent overcooking at the edges, especially if your slow cooker runs hot. It's important in this recipe to use steel-cut oats, which need to cook longer than rolled oats. You might find them labeled as Irish oats. Health tipBoost protein with a dollop of vanilla Greek yogurt (it will help you stay full longer).

Nutrition Facts 1-1/4 cups: 171 calories, 2g fat (0 saturated fat), 0 cholesterol, 39mg sodium, 36g carbohydrate (13g sugars, 4g fiber), 4g protein.

Fluffy Scrambled Eggs

Total Time Prep/Total Time: 15 min. Makes 3 servings

When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too. —Chris Pfleghaar, Elk River, Minnesota

Ingredients

• 6 large eggs

• 1/4 cup evaporated milk or half-and-half cream

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 tablespoon canola oil

• 2 tablespoons process cheese sauce

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1. In a bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat oil over medium heat. Pour in egg mixture; stir in cheese sauce. Cook and stir until eggs are thickened and no liquid egg remains.

Nutrition Facts 1/2 cup: 246 calories, 18g fat (6g saturated fat), 438mg cholesterol, 523mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 15g protein.

Strawberry Pretzel Dessert

113 reviews Test Kitchen Approved

Total Time Prep: 20 min. Bake: 10 min. + chilling Makes 16 servings

Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan

Ingredients

• 2 cups crushed pretzels (about 8 ounces)

• 3/4 cup butter, melted

• 3 tablespoons sugar

• filling:

• 2 cups whipped topping

• 1 package (8 ounces) cream cheese, softened

• 1 cup sugar

• topping:

• 2 packages (3 ounces each) strawberry gelatin

• 2 cups boiling water

• 2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed

• Optional: Additional whipped topping and pretzels

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Directions

1. In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack.

2. For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.

3. For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.

TEST KITCHEN TIPSPunch up the flavor by adding chopped toasted nuts to the crust. Want a crisp crust and fluffy filling? Cool baked crust completely. Nobody likes gelatin that wanders.Using an offset spatula or the back of a spoon, spread cream cheese all the way to the crust's edges so the gelatin stays put. Instead of whipped topping, try fresh whipped cream.

Nutrition Facts 1 piece: 295 calories, 15g fat (10g saturated fat), 39mg cholesterol, 305mg sodium, 38g carbohydrate (27g sugars, 1g fiber), 3g protein.

Sparkling Coconut Grape Juice

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Total Time Prep/Total Time: 5 min Makes 6 servings

This sparkling drink is a nice change of pace from lemonade and party punch. The lime, coconut and grape combination is so refreshing. Add a splash of gin if you're feeling bold. —Shelly Bevington, Hermiston, Oregon

Ingredients

• 4 cups white grape juice

• 2 teaspoons lime juice

• Ice cubes

• 2 cups coconut-flavored sparkling water, chilled

• Optional: Lime wedges or slices

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1. In a pitcher, combine grape juice and lime juice. Fill 6 tall glasses with ice. Pour juice mixture evenly into glasses; top off with sparkling water. Stir to combine. Garnish with lime wedges if desired.

Nutrition Facts 1 cup: 94 calories, 0 fat (0 saturated fat), 0 cholesterol, 13mg sodium, 24g carbohydrate (21g sugars, 0 fiber), 0 protein.

Pretzel Strawberry Bark

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Total Time Prep: 10 min. + chilling Makes about 1 pound

This strawberry bark recipe is my candy take on the classic Strawberry Pretzel Dessert. It uses ruby chocolate, which is fairly new on the market. If you can't find it, you can substitute white chocolate in its place. —James Schend, Taste of Home Deputy Editor

Ingredients

• 4 ruby chocolate candy bars (3.1 ounces each), chopped

• 1-1/4 cups crushed pretzels, divided

• 1 package (1.2 ounces) freeze-dried strawberries

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1. Line a 15x10x1-in. pan with parchment; set aside.

2. In a double boiler or metal bowl over hot water, melt chocolate until 2/3 pieces are melted. Remove from heat; stir until smooth. Stir in 1 cup pretzels. Spread into prepared pan; top with strawberries and remaining pretzels (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

Nutrition Facts 1 ounce: 161 calories, 8g fat (5g saturated fat), 6mg cholesterol, 126mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 3g protein.