In this spinach pesto recipe, we sub out the traditional basil for spinach, and the results are not only delicious but nutritious as well!

Key Ingredients for Spinach Pesto

• Spinach: The spinach is the star of the show. You can use any type of spinach, but chop the ends off if you use bunched spinach. Be sure to wash your greens to avoid a gritty pesto.

• Olive oil: For the tastiest pesto, use a quality olive oil. Pesto has such limited ingredients, so a bright and grassy extra virgin olive oil can elevate the final product.

• Walnuts: We use walnuts in this recipe instead of the traditional pine nuts. The walnuts help thicken the sauce and provide a creamy element; they’re also much cheaper.

• Parmesan or Pecorino Romano: A firm, salty cheese is essential to any pesto. Fresh grated is the tastiest but you can definitely substitute pre-shredded.

• Garlic: Bring out the flavor of everything with some fresh cloves of garlic.

• Lemon juice: No herb sauce is complete without an acid, and for pesto we use lemon juice. The acid of the lemon works with the salt to help balance all the flavors.

Spinach Pesto Recipe

Ingredients

• 2-1/2 cups packed spinach leaves
• 1/3 cup walnuts
• 1/4 cup grated Parmesan or Pecorino Romano
• 2 cloves garlic
• Juice from 1/2 lemon
• 1 teaspoon kosher salt
• 1/2 cup extra virgin olive oil

Directions

Step 1: Process walnuts

In the bowl of a food processor, pulse the walnuts and garlic until roughly chopped. Don’t take the walnuts too far, you’re not looking for a paste.

Step 2: Pulse remaining ingredients

Scrape down the bowl, then add spinach, grated cheese, lemon and salt. Process until everything is broken down, but still has some texture (over-processing can lead to too smooth a sauce).

Pulse 3: Emulsify

While pulsing the food processor, drizzle in the oil. Allow to blend well but, again, you don’t want to take it too far.

Serve and enjoy!

Spinach Pesto Tips

How to store spinach pesto

This spinach pesto is delicious when served fresh from the food processor, but you can make it last much longer. Pesto can be stored in the fridge in an airtight container for up to one week or frozen for later use.

Ice cube trays store perfect serving sizes of pesto. Simply spoon into the cubes, and you’ll have individual portions to pull as needed. To keep its brightness, wait to add the lemon juice and salt until just before serving.

What else to add to spinach pesto

Like traditional pesto, recipes for spinach pesto can easily be personalized, so it’s a great way to use up excess greens from the crisper. Cut out some of the spinach and sub in some leafy greens, basil or parsley. I also enjoy pesto made with pepitas in lieu of pine nuts. And for an extra bite of acid, use both lemon zest and the juice.

The post How to Make Spinach Pesto appeared first on Taste of Home.

Despite my Midwest pedigree, however, I have never tried one particular fluffy side: cookie salad!

What Is a Cookie Salad?

So what is a cookie salad anyway? To learn more about this sweet side, I talked to fellow Midwesterner and cookie salad expert—not to mention one of my favorite foodie celebs—Molly Yeh.

First, Molly says, “You have to get past the fact that it’s called a salad.”

She then explains that cookie salads are made up of a few basic components: cookies, fruit, pudding and cream. Crushed cookies and fruit get folded into a mix of cream and pudding. Then it’s all spooned into a serving dish and gets topped with a few more cookies. It’s almost akin to a dirt cake or a banana pudding—but it’s served with dinner.

The most popular cookie salad combination is made with vanilla pudding, whipped topping, mandarin oranges and fudge-striped shortbread cookies.

Molly’s biggest tip for serving cookie salad: “Don’t let it touch your hot dish and just try it. You will like it.”

Molly Yeh’s Favorite Cookie Salad Recipe

While the shortcut cookie salad is delicious, Molly says a fully homemade version is worth the extra effort. “I love to make all of the elements from scratch,” she says.

Here’s how to make Molly’s signature cookie salad.

Ingredients

For the fluff:

• 6 tablespoons sugar
• 3 tablespoons flour
• 3 egg yolks
• 1-1/2 cups heavy whipping cream
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1-1/2 cups heavy whipping cream
• 1/4 cup confectioners’ sugar

For the cookies:

• 1 cup flour
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup butter, cold and cubed
• 5 ounces chocolate chips, melted

For the rest:

• 2 (11-ounce) cans mandarin oranges
• Sprinkles

Directions

Step 1: Make the pudding

In Minnesota and the Dakotas, most cookie salad recipes start with packaged pudding; but Molly says that making pudding from scratch is what takes this treat over the top.

Start by combining flour, salt and sugar in a saucepan. Then whisk in the egg yolks and cream and heat over medium heat. Stir this mixture constantly until it has thickened and it coats the back of a spoon. This does take time. I was stirring for about 10 minutes before the mix came together.

Then stir in the vanilla and almond extracts.

Next, move the pudding into a bowl and cover it with plastic wrap, waxed paper or parchment. Make sure that the paper touches the pudding so it doesn’t form a skin.

Chill for at least an hour. You can also prep the pudding component a day in advance.

Step 2: Stir up the cookie dough

While the pudding cools, it’s a good time to start making the dough for the cookies. Start by whisking together the flour, confectioners’ sugar, salt and extracts together.

Then add in the cold butter and beat in a stand mixer fitted with the paddle attachment. Start slow and then increase the speed as the butter begins to break down.

Once combined, divide the dough in half and chill for at least 30 minutes in the fridge.

Editor’s Tip: The cookie dough is very crumbly. After mixing for a bit, pause and press a handful together. If it holds, it’s ready to chill.

Step 3: Roll out the cookies

Next, dust your work surface with a bit of flour and roll out the dough until it’s about 1/4- to 1/8-inch thick. Then cut out into rounds using a 2- or 3-inch round cookie cutter. To get the hole in the middle, I used a piping tip. The opening size was just right.

Reroll the dough once or twice more. In the end you should have 18 to 24 cookies—depending on the size of the cookie cutter you use.

Step 3: Bake and cool

Bake the cookies at 350ºF for 11 to 12 minutes or until the edges just start to turn golden. Once they start to get that warm color, take them out of the oven and move them to a wire rack to cool completely before moving to the next step.

Step 4: Add the chocolate

When the cookies are finally cool, melt the chocolate chips. Use a spoon or piping bag to drizzle the chocolate over the top of the cookies in a zig-zag pattern.

Wait until the chocolate has set before you start assembling. You can expedite this process by popping the chocolate-topped cookies in the fridge or freezer.

Step 5: Make the whipped cream

The last homemade component of this cookie salad is fresh whipped cream. Molly’s recipe calls for just heavy whipping cream and confectioners’ sugar beaten together. I added a splash of vanilla extract for a bit more flavor.

To make whipped cream, combine all the ingredients in a mixing bowl and beat with a hand mixer. You can also use the whisk attachment on your stand mixer. Beat until soft peaks form; that means when you lift the beaters out of the bowl, the cream will cling and form peaks that droop slightly.

Step 6: Fold the pudding and whipped cream together

With your whipped cream and pudding both complete, it’s time to fold them together.

Start by taking your pudding and giving it a quick stir to loosen it up. Then fold in the whipped cream in a few batches using a large, flexible spatula. Take your time here. In the end, the mixture should be rich yet fluffy.

Step 7: Put it all together

Take all but six to eight cookies (you’ll want them to finish the top) and crush them with a rolling pin until you have a good cookie crumble (don’t crush them too finely—just enough to break them up).

Then drain the mandarin oranges; again, keep a few aside for decoration.

Stir the cookie crumbles and oranges into the pudding until combined and spoon it into the serving dish of your choice. You can layer this dessert into a large dish or even spoon it into small custard cups.

Step 8: Garnish the top

Use the reserved cookies and mandarin orange slices to decorate the top of the cookie salad. Molly’s recipe also calls for optional sprinkles. As a like-minded sprinkle fanatic, I had to add them!

You can serve the cookie salad immediately or stash this in the fridge until you’re ready.

Cookie Salad Tips

Can you make cookie salad with premade ingredients?

Absolutely! In fact, most Midwesterners make this salad with packaged ingredients (and it’s delicious that way, too). Instead of from-scratch components, you can use a box of pudding mix, whipped topping and store-bought cookies. You can use any cookie you like, but Keebler Fudge Stripes are a popular pick.

What other flavors of cookie salad can you make?

According to Molly, “Once you figure out the format and the equation—the cookie salad equation— you can add different flavors and really make it your own.”

Molly says that she often switches up the pudding by infusing the cream with different flavors or even using dairy-alternative milks. You can change up the flavor with any of your favorite pudding mixes as well.

You can also swap in different cookies. Store-bought favorites like Milano cookies would be welcome. You can also try shortbread, pecan sandies or any cookie jar favorite.

Can you make cookie salad in advance?

While you do want the cookies to soften up a little bit, I wouldn’t recommend prepping this more than a day in advance. Any further out and you’ll have less of a cookie salad and more of a cookie mush.

More Essential Midwest Sweets

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St. Louis Gooey Butter Cake

If you ask a Missourian, gooey butter cake is at the top of the list of great Midwest desserts. This cake is unfussy and unfrosted but has seriously rich flavor. For optimal results, use the best butter you can find. Go to Recipe

Chocolate Scotcheroos

No Midwestern bake sale or church potluck is complete without a pan of scotcheroos! These no-bake bars are simple to stir up and combine two beloved flavors: peanut butter and chocolate.

Go to Recipe

Shaker Lemon Pie

Also known as Ohio lemon pie, this Shaker lemon pie is a Midwestern favorite. Its thrifty use of whole lemons is unique and gives the pie a lovely combination of sweet and tart. It's also a great way to make use of your cast-iron skillet.

Go to Recipe

Strawberry Pretzel Dessert

While the combination of strawberry and pretzel may seem inexplicable, it's a darn tasty combo that you'll find in many Midwestern recipe boxes. The mix of sweet, salty, cool and creamy always hits the spot. And if you want to level up, you can try Arley Bell's twist on this treat: a strawberry pretzel cake!

Go to Recipe

Michigan Bumpy Cake

This funny-sounding cake has been pleasing Michiganders for more than 100 years. Back in 1913, the folks at Sanders Chocolates created this cake: essentially a chocolate cake with buttercream and a chocolate glaze. The buttercream bumps have been part of the formula since the start and soon what was once called "Sanders Devil's Food Buttercream Cake" became known as "Bumpy Cake." You can still get bumpy cakes straight from Sanders, but why not try our version of the recipe right in your own kitchen? Go to Recipe

Rhubarb Coffee Cake

Rhubarb is very common in many Midwestern gardens. Come springtime, folks harvest stems and use them in all kinds of seasonal treats, including this coffee cake.

Go to Recipe

Magic Bars

Some folks call these seven-layer bars, others magic bars and there are even a few that dub them Hello Dolly bars. No matter the title, this is a Midwest dessert that hits the spot every time. You can try different types of magic bars, but know they all have one thing in common: They are so easy!

Go to Recipe

Kringle

In the Midwest, particularly in Wisconsin, kringle is serious business. This treat is made of buttery, laminated Viennese pastry dough, filled with fruit or nuts and then topped with a simple sugar glaze. It's a great Midwest dessert, and it also can easily serve as breakfast with a cup of coffee. Go to Recipe

Sugar Cream Pie

Sugar cream pie is Indiana's state dessert. It's a great recipe to keep in your back pocket because it can be made with ingredients you typically have right in the pantry.

Go to Recipe

Apple Crisp

Come fall, folks flock to nearby orchards to go apple picking. You'll find that so many types of apples are grown throughout the region, though classics like Cortland, Northern Spy and Empire are always great for baking. Use them in one of the best Midwest desserts of all time: apple crisp. Be sure to serve it warm with a scoop of ice cream.

Go to Recipe

Candy Bar Apple Salad

Only a Midwesterner possesses the charm to serve up a mixture of Cool Whip, apples and chopped-up candy bars and serve it up as a salad. Press pause on putting this dish out on the dinner table and instead share it for dessert.

Go to Recipe

Cherry Hand Pies

Tart cherries thrive in the northern part of the Midwest. Both Michigan and Door County in Wisconsin grow these tiny fruits with pride. While you can bake cherries into all kinds of desserts, these hand pies from Wisconsin native Allison Cebulla are exceptionally tempting.

Go to Recipe

Cookie Brittle

This recipe comes from the queen of Midwest desserts and author of Midwest Made, Shauna Sever. These treats have all the flavors of your go-to chocolate chip cookie but don't require any fuss. Just stir them up with a wooden spoon and bake them in a sheet pan. Once baked, just break the goodies into shards to share and enjoy. Go to Recipe

Frozen Custard

Think of frozen custard as ice cream's smoother, more decadent cousin. This is thanks to the custard base that uses egg yolks. The result is creamier and just a bit more indulgent. You can make a batch yourself at home or travel the region and stop at local frozen custard shops.

Go to Recipe

Buckeyes

No list of Midwest desserts would be complete without this Ohio staple. Buckeyes are essentially a mix of the best two sweet flavors of all time: peanut butter and chocolate.

Go to Recipe

Paczki

The Midwest is home to a large Polish-American population, so it's no wonder that these Polish doughnuts are so popular there! Paczki are fried, filled with jam and then tossed in sugar.

Go to Recipe

Fudgy Brownies

Did you know that brownies were invented in Illinois? They were created for the Columbian Exposition back in 1893. More than a hundred years later, there are plenty of brownie recipes to experiment with, though this fudgy brownie from Taste of Home's Executive Culinary Director Sarah Famer's kitchen is one of the best!

Go to Recipe

Bundt Cakes

Nordic Ware has been manufacturing Bundt pans in Minnesota for more than 75 years, so it's no wonder that Bundt cakes of all kinds are extremely popular in the Midwest. Just make sure to grease the pan well and you'll end up with a delightful dessert worth sharing.

Go to Recipe

Dirt Cake

Dirt cake or dirt dessert can be found at many a kid's birthday party. Made with crushed Oreos, cream cheese and pudding, it's a treat that no kid can resist. For extra kid-friendly appeal, top this Midwest dessert with plenty of gummy worms.

Go to Recipe

Fresh Plum Kuchen

German immigrants brought kuchen recipes with them when they immigrated to the region. Now, kuchens of all kinds are some of the most beloved Midwest desserts. This one made with fresh plums is delicious, though you can swap in any stone fruit.

Go to Recipe

The post We Tried Molly Yeh’s Famous Midwest Cookie Salad appeared first on Taste of Home.

So, it’s no wonder that TikTok has recently become obsessed with the kitchen staple. In particular, food influencers have been making numerous upside-down tarts. While the viral pineapple upside-down pastries are amazing, there’s no limit to the quick, delicious dishes you can make with puff pastry. Here’s how to transform any produce into a beautiful upside-down puff pastry tart—sweet or savory!

A Brief History of Baking Puff Pastry Tarts Upside-Down

While TikTok is bringing the upside-down puff pastry baking technique to a new generation of home cooks, the technique actually dates well back to the 19th century. Legend has it that in the 1880s, French baker Stéphanie Tatin accidentally placed her apple tart in the oven upside-down. This flub yielded surprisingly delicious results and the famous Tarte Tatin was born. Ever since then, bakers around the world have continued experimenting with baking tarts upside-down—we particularly love this Blood Orange Caramel Tarte Tatin.

Why Baking Puff Pastry Tarts Upside-Down Works

Baking puff pastry tarts upside-down works for two main reasons: the caramelization of the fruit and the crispiness of the puff pastry.

Food influencer Lily Ghodrati (@lilyghodrati), who has become famous for her puff pastry tarts, explains to GMA: “An advantage of laying the fruit down first and placing the puff pastry on top is it prevents the pastry from becoming soggy. So you end up with a well-cooked flaky pastry while the fruit gets caramelized on the bottom, just like a Tarte Tatin.”

How to Make Upside-Down Puff Pastry Tarts

Check out the videos below to see exactly how Ghodrati makes her easy and elegant upside-down puff pastry tarts.

Sweet Upside-Down Puff Pastry Tarts

In one video that has garnered over 42.5 million views, Ghodrati makes caramelized honey and nectarine pastries. To start, she drizzles rectangles of honey onto a parchment paper-lined baking sheet. Then, she stacks nectarine slices on top of the honey, covers them with a larger rectangle of puff pastry, crimps the edges, and applies a light egg wash on top. After baking, she flips over the pastries and tops them off with a sprinkle of sifted powdered sugar.

@lilyghodrati Caramelised Honey & Nectarine pastries 🍯 #honey #nectarine #pastry #pastries #patisserie #puffpastry #caramelised #bake #baking #sweet #snack #foodhack #EasyRecipe #Recipe #eats #food #FoodTok #Foodie #fy #fyp #foryou #foryoupage ♬ Sleep Walk – Santo and Johnny

Savory Upside-Down Puff Pastry Tarts

For a savory rendition of the puff pastry treat, Ghodrati drizzles olive oil, balsamic vinegar, and maple syrup onto a parchment-lined baking sheet. She then tops this mixture with a slice of onion, a sprinkle of fresh thyme leaves, salt, pepper, and finally the rectangle of puff pastry. As with the sweet rendition, she crimps the edges down and applies an egg wash before baking.

@lilyghodrati 🧅🌿 #balsamic #thyme #caramelisedonion #pastry #pastries #puffpastry #caramelised #bake #baking #patisserie #snack #foodhack #EasyRecipe #Recipe #eats #food #FoodTok #Foodie #fy #fyp #foryou #foryoupage ♬ Howl’s Moving Castle – Merry Go Round of Life – Vitamin String Quartet

Customizing Your Upside-Down Puff Pastries

To make your own caramelized upside-down puff pastries, you can follow a basic formula: sugar + produce + puff pastry + egg wash. The sugar aids in the caramelization and could be granulated sugar, brown sugar, honey, maple syrup or agave. The produce should be fresh, but “firm and not fully ripe yet, since it holds its shape better,” according to Ghodrati. To add even more flavor, place cheese, herbs or spices on top of the produce before laying down the puff pastry.

To bake the pastries, I recommend starting for 20 minutes at 350 degrees, though you may need more time to achieve optimal caramelization. And be sure to try out some of our favorite desserts and appetizers using any leftover puff pastry!

The post We Can’t Get Enough of These Upside Down Puff Pastries Going Viral Right Now appeared first on Taste of Home.

What Is Farro?

Farro is an ancient grain, a form of wheat that’s about 20,000 years old. With roots in Mesopotamia, farro is a staple of Mediterranean diets, especially in Italy. Farro is sold in whole grain form, and might be one of three varietals of ancient wheat: einkorn, emmer or spelt. All forms of farro have a pleasant nutty flavor and a slightly chewy texture after cooking. It’s a hearty addition to a whole-grain dinner.

Types of Farro

In American grocery stores, farro is generally found in three forms: pearled, semi-pearled and whole. Pearled farro is the most common and the quickest to cook, since the bran has been removed from the grain. Unfortunately, removing the bran also reduces the amount of fiber and nutrients. You can also buy semi-pearled farro, which retains some of the bran, as well as whole grain farro.

Nutrition Benefits

Farro, especially in whole-grain form, is an excellent source of fiber and protein. It’s also rich in antioxidants, as well as iron, magnesium and zinc.

Is Farro Gluten-Free?

Since farro is a form of wheat, it is not gluten-free. Gluten-free alternatives to farro include whole-grain quinoa, sorghum, buckwheat, millet and wild rice.

How to Cook Farro

Cook farro as you’d cook any whole grain: simmer in liquid until tender. Many cooks soak farro before cooking. Whole grain farro should soak overnight, while pearled and semi-pearled varieties benefit from soaking for 30 minutes or more. Cook farro in water or broth at a ratio of one part farro to three parts liquid. Soaked farro will cook in about 15 minutes, while unsoaked or whole grain farro will be al dente in 30 minutes or so.

It’s simple to cook farro in a pot on the stove (similar to cooking brown rice). You can also use a rice cooker, which will cook farro hands-free, or a pressure cooker (like the Instant Pot) to cook farro quickly.

How to Eat Farro

Cooked farro tastes delicious in a grain salad, where its pleasantly chewiness adds texture and substance. Farro makes a hearty side dish for fish and other heart-healthy dinners. You can also stir cooked farro into a soup or stew.

The post What Is Farro? appeared first on Taste of Home.

California-based Huy Fong Foods’ “rooster sauce,” known as such because of the logo, is the most ubiquitous Sriracha chili sauce brand. Producing about 20 million bottles a year, it’s reached iconic status that goes way beyond a condiment—it’s inspired cookbooks, clothing and numerous knock-offs.

So when you hear about a(nother) Sriracha shortage, it’s big news. If it’s not supply chain issues, it’s climate change affecting garlic and chile pepper harvests. And without those, that potentially means a lot fewer bottles of sriracha out there, and life is just too short to go without a dash of extra spice.

What’s the Best Substitute for Sriracha?

Based on a popular Thai condiment, Sriracha (pronounced see-ROTCH-ah) is most commonly made with red jalapeno peppers, garlic, distilled white vinegar, sugar and salt. The original version is thicker than a liquid hot sauce, more like a paste. But most Sriracha you find on grocery store shelves today is thin enough to squeeze through a nozzle.

Any hot sauce worth its Scoville rating is made with similar ingredients as sriracha, but each has its own distinctive flavor depending on the chiles used, the spices, and how much water or sugar is in it. Some are more mild, some spicier; some even have a little sweetness. If you didn’t stock up for the impending Srirachapocalypse, there are plenty of other spicy substitutes for Sriracha out there.

Tapatio

Based on Mexican salsa picante but made in California, Tapatio has a little more heat than Sriracha, but it won’t burn your face off. Made with red chile peppers (though we don’t know exactly which ones), vinegar, garlic, salt and spices, it’s on the thinner side of the hot sauce spectrum but has a great flavor.

Like Sriracha, it’s a good hot sauce to shake on eggs, tacos, rice dishes and anything else that needs a nice kick of heat. You can find Tapatio on grocery store shelves just about everywhere.

Cholula

Many Mexican-style hot sauces have a thinner consistency than sriracha, and they have varying amounts of vinegar if any at all. Cholula is a bit more complex than most, however. Thanks to its use of arbol chiles and pequin peppers, plus vinegar, garlic powder, salt and spices, it’s a delicious smoky, tangy and slightly spicy hot sauce. It’s not face-meltingly hot, but there’s a nice amount of heat to go around.

Add Cholula to soups and stews, add a splash or two to tacos or taco dip, stir into Spanish rice or drizzle over eggs, potatoes or roasted vegetables. Basically, anywhere you’d use Sriracha, you can use Cholula. It’s widely available in grocery stores across the country.

Tabasco

Everyone has a bottle of Tabasco hot sauce somewhere. A kitchen staple for generations, born and still produced in Louisiana, Tabasco’s original formula is simply made from tabasco peppers, vinegar and salt. The thin, slightly salty sauce is super versatile and can be used either as a condiment or a cooking ingredient. It’s slightly hotter than Sriracha, but you can still use it as a good substitute.

Use Tabasco in marinades, mixed into dips or noodle bowls, and add to sauces, like for these slow-cooker pulled pork sandwiches. Sprinkle it over eggs, pizza, tacos, burgers and more. Louisiana-style hot sauce is what you typically use in Buffalo chicken recipes, and it’s most important for a proper Bloody Mary (after vodka of course).

Chili Crisp

Spicy chili crisp is up there with Sriracha as far as trendy condiments go, with many versions on the marketplace today. A blend of various peppers, dried garlic, onion, spices and sometimes peanuts, it has an umami savoriness and just enough heat to keep things interesting. It’s not really a sauce or a paste, just all crispy texture, spice and everything nice.

Use chili crisp on anything: Eggs, avocado toast, baked potatoes, tacos, pasta dishes, steaks, fish, any pizza recipe and more. It’s even good on vanilla ice cream! You can find chili crisp just about anywhere now. LoaGanMa was the original out of China, but now there’s Fly by Jing’s Sichuan Chili Crisp, Mr. Bing Chili Crisp, celebrity chef chili crisps, and of course Trader Joe’s own brand.

Chili Oil

Chili oil and chili crisp aren’t exactly the same thing, but they do come from the same family of condiments. Usually made with vegetable or sesame oil simmered with red chile pepper flakes, ground Sichuan peppercorns, garlic, star anise and paprika, it’s more of an oil flavored with chile peppers. Chili crisp, by contrast, has dried ingredients and crunchy goodness sort of suspended in oil; you scoop it all up.

You’ll see this dark red oil on the table at Chinese restaurants, especially those specializing in Sichuan cuisine. We love to drizzle it on soup dumplings, pork and chive pot stickers, noodles of any kind, in any stir fry or on scallion pancakes.

Sambal Oelek

This traditional Indonesian chili sauce is a lot like Sriracha but in paste form. While the base of both is similar—red chile peppers, vinegar and salt—sambal oelek is chunkier than Sriracha and not as smooth; you’ll still see the pepper seeds, for instance. It’s also a bit spicier than Sriracha since there are less ingredients (no sugar or garlic).

Huy Fong Foods, the same producers of “rooster” Sriracha, also makes sambal oelek (it has the famous rooster on the label, too), but with the chile pepper shortage that’s affecting Sriracha, Huy Fong Foods sambal oelek might also be harder to find on store shelves. There are other brands out there, and with only three ingredients, it’s pretty easy to make at home. It’s best used to season dishes, like stews, soups and noodles.

Peri-peri Sauce

If you like things spicier than sriracha, peri-peri sauce is a good way to add some heat. Made with African peri-peri peppers (also known as piri-piri and African bird’s eye chile pepper), which rank much higher on the Scoville scale than red jalapeno peppers, it packs a spicy punch. Other ingredients can include lemon, garlic, salt, onion, vinegar and other herbs and spices.

As a condiment, peri-peri sauce is a good substitute for Sriracha, but it’s definitely hotter. You can use it in marinades, or as a marinade on its own, like in this sweet and hot chicken dish. Trader Joe’s makes a peri-peri sauce, which they tout is good for everything from hummus to tater tot nachos. Nando’s is a popular brand that’s pretty widely available, too.

Gochujang

Gochujang is a staple in Korean cooking. The thick, sticky paste is sweet, spicy and a little funky (in the best way) with a concentrated flavor. Unlike Sriracha, it sometimes needs a bit thinned out, which is why it’s good for marinades and sauces. Made with red chili powder, sticky rice, fermented soybean powder, malt barley powder and salt, it’s not as spicy as Sriracha, making it ideal for dishes that call for a sweeter umami-packed bump.

One popular Korean brand, O’Food Gochujang Korean Red Chili Pepper Paste, can be ordered if you can’t find it at a local grocery store. Brooklyn-based Bushwick Kitchen makes Weak Knees Gochujang Sriracha, that’s pretty tasty. Use either as a meat marinade, especially in traditional Korean bibimbap, in noodle bowls, or stirred into soups and stews. Gochujang is a great addition to something like these gingered short ribs and a good Sriracha substitute in this slow-cooker Korean beef recipe. You can use it in this vegetarian stir-fry rice bowl or this Korean sausage bowl, too.

Sweet Chili Sauce

Made from basically made of the same ingredients as sriracha—red chiles, garlic, salt and vinegar—sweet chili sauce has a different flavor profile thanks to sugar and other ingredients. Sweet chili sauce doesn’t have as much hot pepper, however, so it’s not as spicy but still has a little zip.

On its own, the thicker but still pourable sauce is perfect for dipping spring or egg rolls, pan-fried pot stickers, fried shrimp or chicken. It makes a dynamite barbecue sauce for ribs, and is an absolute must for Thai sweet chili pork bowls and sweet chili orange chicken. There are many brands on grocery store shelves, each tasting a little different depending on the recipe; some may have more chiles, some more sugar, some might be a little funky. We like Mae Ploy Sweet Chili Sauce for its chunky texture and Trader Joe’s version for its balance. Thai Kitchen’s Sweet Red Chili Sauce is always a good bet, too.

Harissa

You’ve probably seen more recipes calling for harissa as the spicy, thick paste has gained popularity around the country. An integral part of North African cooking, it’s a combination of dried chiles like bird’s eye and serrano, oil, and herbs and spices like coriander, cumin, caraway and garlic. It has varying degrees of heat depending on the recipe, and some can be quite hot.

Compared to Sriracha, harissa is more herbal and savory, and can really add some oomph to just about anything. Mix it into plain hummus for a unique kick, or with ketchup for a spicy dip for fries or for your burgers. Add a spoonful or two to these Moroccan chicken tagine pockets or West African chicken stew or as a sauce for braised beef. You’ll most likely see it in a jar on grocery store shelves and gourmet markets. Mina Harissa is quite delicious, as is Trader Joe’s. Mustapha’s Mediterranean Harissa is balanced and complex, made with chiles, red pepper and preserved lemon.

Fly by Jing Zhong Sauce

Inspired by a classic Chengdu street snack, this sauce simmers an aromatic soy sauce with brown sugar, toasted sesame oil, dried chiles, mushrooms, garlic and spices. It’s spicy but not too hot from the piquant chiles, kind of tangy-sweet, full of umami, and intense enough that you don’t want to use too much but super versatile.

This savory and sweet sauce is more akin to chili crisp or oil than Sriracha, but it’s a great substitute for Sriracha when using it on anything from pot stickers to scrambled eggs, breakfast burritos, burgers and sandwiches. Look for Fly by Jing’s Zhong Sauce wherever you find the Fly by Jing Chili Crisp, in your local grocery store or online.

Homemade Hot Sauce

At first you might think making your own hot sauce isn’t worth the effort, especially since there are so many varieties widely available at the store. But we’re here to tell you it’s definitely easier than you think.

There are many ways to make hot sauce—the choice of chile peppers seems endless, plus herbs and spices, whether you use fermentation or simply simmer your sauce on the stove. Our recipe for homemade spicy hot sauce uses garden-fresh ingredients (even carrots!) for a delicious hot sauce you’ll want to put on everything.

Ketchup and Hot Sauce

While making Sriracha on your own isn’t difficult, in a pinch you can simply blend your favorite ketchup with Frank’s RedHot or other Louisiana-style hot sauce. Together they make something that closely resembles the sweet, vinegary taste of Sriracha.

Ketchup adds the right texture with a bit of umami and sweetness, and the hot sauce, while too thin and spicy to be a one-to-one Sriracha substitute on its own, brings the acid and heat. Start with a ratio of about three to one (ketchup to hot sauce), and spice it up from there.

Other Sriracha Brands

Of course, Huy Fong Foods isn’t the only Sriracha out there! Trader Joe’s sriracha is a good alternative for the “rooster” sauce, and well-known brands like Kikkoman have their own version. Brooklyn-based Bushwick Kitchen makes Weak Knees Curry Sriracha (the same company who makes the gochujang blend mentioned above), and even Frank’s RedHot makes a Sriracha. If you go to any Asian grocery store, you’ll see different Sriracha brands on the shelf, as well. Give any a go! You may find your new favorite.

The post Need a Substitute for Sriracha? Here Are 14 Great Alternatives appeared first on Taste of Home.

Grilled Salmon Fillet

The post 55 Easy Salmon Recipes Anyone Can Make In a Hurry appeared first on Taste of Home.

Protein balls check all three boxes: They make a great high-protein snack that’s also indulgent enough to taste like dessert! Keep our recipe for protein balls on hand for whenever you need a sweet and satisfying morsel (or three).

Key Ingredients in Protein Balls

Protein balls are generally very customizable, but here are the important elements in our recipe.

• Oats: Oats are a common base ingredient for many no-bake protein ball recipes. Their flavor pairs well with anything and they add a little bulk. (Of course, there are plenty health benefits of oats to keep in mind, too.)
• Honey or maple syrup: No matter which you choose, honey or maple syrup will add just the right amount of natural sweetness without turning to artificial options.
• Nut butter: Peanut butter adds flavor and acts as a sticky binder for all of the other ingredients.
• Chia seeds: In our recipe, chia seeds aid the chocolate chips in adding some crunch. (In recipes like chia pudding, they absorb liquid and aren’t as crunchy.) Chia seeds also contribute calcium and fiber.
• Protein powder: While you can technically make protein balls without protein powder, it’s an easy and quick way to increase the amount of protein in each ball if you have some at home. Be sure to use a protein powder with a flavor you like—many powders out there aren’t as pleasant as they’re marketed to be. Our recipe calls for chocolate or vanilla, but feel free to branch out a bit if it means you get to use a taste you like.

How to Make Protein Balls

Our recipe yields 2-1/2 dozen protein balls, or 30 servings if you only eat one at a time (unlikely). The amount of protein each ball provides depends on the protein powder you use.

Ingredients

• 1-1/2 cups quick-cooking oats
• 1/2 cup chia seeds
• 1/2 cup honey or maple syrup
• 1/2 cup creamy peanut butter
• 1/4 cup vanilla or chocolate protein powder
• 1/4 cup miniature semisweet chocolate chips

Directions

Step 1: Mix the ingredients together and refrigerate

In a large bowl, combine all ingredients. Refrigerate for 1 hour, or until the mixture is firm enough to roll into balls.

Step 2: Roll the mixture into balls

Shape into 1-1/2-in. balls and transfer them to an airtight container.

Step 3: Store and enjoy

Store your homemade protein balls in the refrigerator. Sneak some from the container whenever the craving strikes!

Protein Ball Variations

With just a few easy swaps, you can make protein balls with different flavors. Here are some of our favorites.

Almond Coconut Protein Balls

• 1-1/2 cups quick-cooking oats
• 1/2 cup almond butter
• 1/2 cup honey or maple syrup
• 1/4 cup vanilla or chocolate protein powder
• 1/4 cup miniature semisweet chocolate chips
• 1/4 cup unsweetened shredded coconut

Combine all of the ingredients. Refrigerate for 1 hour, or until the mixture is firm enough to roll. Shape into 1-1/2-in. balls, rolling in additional coconut if desired. Store in the refrigerator.

Chocolate Peanut Butter Protein Balls

• 1-1/2 cups quick-cooking oats
• 1/2 cup creamy peanut butter
• 1/2 cup honey or maple syrup
• 1/4 cup chocolate protein powder
• 1/4 cup miniature semisweet chocolate chips

Combine all of the ingredients. Refrigerate for 1 hour, or until the mixture is firm enough to roll. Shape into 1-1/2-in. balls. Store in the refrigerator.

Other Protein Ball Ideas

It’s easy to make protein balls your own! Instead of mini chocolate chips, you could use M&M’s, white chocolate chips or even raisins. Use any kind of nut butter you like. (Flavored varieties would be a great way to add more flavor without additional ingredients.) Otherwise, add spices like cinnamon or pumpkin pie spice to the mix.

Tips for Making Protein Balls

Can you use different types of oats to make protein balls?

We recommend quick-cooking oats, but you could use old-fashioned if that’s what you have on hand. Protein balls with old-fashioned oats will just be a little bit chewier since the oats aren’t as processed. Learn more about the different types of oats.

Why are my protein balls falling apart?

If your protein balls are falling apart, they need a little more moisture. Add a little extra nut butter or liquid sweetener to keep everything together. Some recipes even recommend adding a splash of your favorite milk.

How do you serve protein balls?

Protein balls are a wonderful healthy snack to have on hand. Each ball is low in sugar and clocks in at under 100 calories. However, you can also eat them as a health-conscious dessert or sweet finish to a high-protein breakfast. You could also eat one alongside your favorite protein bar, or a couple in place of a protein bar before or after a workout.

How long will protein balls last?

Protein balls will last for up to a week in an airtight container in the fridge. We’re sure they’ll disappear more quickly than that, though!

Can you freeze protein balls?

Definitely. If you want to freeze them, keep them in a freezer container for up to 3 months. Pull them out of the freezer the night before you plan to eat them—otherwise you’ll have to gnaw at them instead of enjoy them for the chewy, crunchy bites that they are.

The post Our Easy No-Bake Protein Balls Recipe appeared first on Taste of Home.

What could be better? How about an easy Applebee’s copycat recipe you can make at home!

Made with simple, everyday ingredients and ready in under an hour, this satisfying dip will quickly become your go-to recipe for every occasion. Whether you have plans for a cozy date night at home or need a centerpiece for your game day potluck, copycat Applebee’s spinach artichoke dip is the answer.

How to Make Applebee’s Spinach Artichoke Dip

This recipe comes from Hollie Gabriel of Topeka, Kansas, and will make 3-1/2 cups of dip.

Ingredients

• 1 jar (15 ounces) Alfredo sauce
• 4 ounces cream cheese, softened
• 1/2 cup grated Parmesan and Romano cheese blend
• 1/2 cup shredded mozzarella cheese, divided
• 1 garlic clove, minced
• 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• Tortilla chips, for serving

Directions

Step 1: Combine the Alfredo and cheeses

Preheat the oven to 350°F.

In a large bowl, combine the Alfredo sauce with the cream cheese, Parmesan and Romano cheese, 1/4 cup mozzarella cheese and garlic. Mix well so no large lumps of cream cheese remain.

Step 2: Stir in the veg

Stir in the artichokes and frozen spinach until evenly combined.

Editor’s Tip: Hoping to use fresh artichokes? Experiment and roast the artichokes before adding them to the dip.

Step 3: Top with more cheese

Transfer to a greased 4 or 5-cup broiler-safe baking dish and sprinkle with the remaining 1/4 cup mozzarella cheese.

Step 4: Bake until bubbly

Bake, uncovered, until the cheese is melted and the dip is bubbly; about 20-25 minutes. Remove and place on a sheet pan.

Step 5: Broil to golden perfection

Next, preheat the broiler with your oven rack positioned 4 to 6 inches from the upper heating element. Broil the dip until the top is golden; about 1 to 2 minutes. Remove promptly and serve with tortilla chips. Enjoy!

Editor’s Tip: Don’t walk away with the dip under the broiler! That’s one of the most common broiler mistakes.

Tips for Making Copycat Applebee’s Spinach Artichoke Dip

Shred the cheese yourself so it melts down better

While preshredded cheese is a marvelous invention, it’s not the best option for every recipe. To make a spinach artichoke dip that is perfectly melted and creamy, opt for whole blocks of cheese you shred yourself. Preshredded cheeses contain additives like cellulose that prevent the shreds from clumping and sticking in their packaging and (unfortunately) inhibit their ability to melt smoothly when making cheesy dips or sauces (like Applebee’s beer cheese dip).

Other ways to cook/heat up spinach artichoke dip

If you’re up for an experiment, prepare this Applebee’s spinach artichoke dip on your stovetop or in a Crockpot.

• To prepare in a Crockpot, use this slow-cooker spinach artichoke dip recipe as a guideline.
• For the stovetop, mix the ingredients together in a large nonstick saucepan or deep skillet (choose one that’s broiler-safe). Then warm gently over medium heat until creamy and the cheese is melted. Top with additional cheese and then transfer to the broiler and cook as directed.

Editor’s Tip: Leftover baked spinach artichoke dip can be warmed in the microwave. For best results, add a splash of milk or cream to the dip before reheating and use a reduced power setting on your microwave to maintain the dip’s creamy consistency. (Don’t miss these other microwave tricks.)

Make spinach artichoke dip ahead of time

Make-ahead Applebee’s spinach artichoke dip is an excellent option if you’re working ahead for a big event. Prepare the copycat recipe as directed through step 3 and then cover it tightly with plastic. Before baking, remove the dip from the fridge and let it come to room temperature for about an hour. Then, bake and broil as directed. Store the unbaked dip in the refrigerator for up to 3 days until ready to serve.

You can also freeze Applebee’s spinach artichoke dip, either baked or unbaked, for up to 3 months in an airtight, freezer-safe container. Allow the dip to defrost overnight in the refrigerator before baking and broiling as directed.

Love homemade versions of your favorite restaurant menu items? Don’t miss these other top-rated copycat recipes.

The post How to Make Copycat Applebee’s Spinach Artichoke Dip appeared first on Taste of Home.

Recently, one particular sweet alternative has been garnering viral attention: strawberry-yogurt clusters. The four-ingredient dessert comes from food influencer Nicole Keshishian Modic (@kalejunkie) and has received over 167 million views on TikTok. Here’s everything to know about the viral strawberry-yogurt clusters, including how you can make them yourself.

What Are Strawberry Yogurt Clusters?

The viral strawberry-yogurt clusters are a healthy, sweet snack or dessert. They are frozen, fruity and creamy, with an “ice cream-ish vibe,” according to Modic. Check them out for yourself in her video below.

@kalejunkie This is the snack of the summer! Chocolate covered strawberry yogurt clusters! #healthyrecipes #greekyogurt #easyrecipes #strawberries ♬ Pretty Girl Era – LU KALA

How Can I Make the Viral Strawberry Yogurt Clusters?

To make the strawberry-yogurt clusters, you will need a small bowl, a medium bowl, spoons, parchment paper and a baking sheet. You will also need access to a freezer and a microwave. If you don’t have access to a microwave, you can also melt the chocolate over the stovetop.

This recipe has been edited and adapted for clarity. See the original version Modic shared with Good Morning America here.

Ingredients

• 2 cups of chopped strawberries
• 1 cup vanilla or plain Greek yogurt
• 1 cup chocolate chips
• 1 teaspoon coconut oil
• Flaky sea salt (optional)

Directions

Step 1: Combine ingredients

Add the chopped strawberries and Greek yogurt into a medium-sized bowl. Toss them to coat.

Step 2: Prep the strawberry-yogurt clusters

Line a baking sheet with parchment paper. Scoop 2- to 3-tablespoon-sized clusters of the strawberry-yogurt mixture onto the parchment-lined baking sheet. Place the baking sheet into the freezer and chill the strawberry-yogurt clusters for 20 minutes.

Step 3: Melt the chocolate

In a separate small bowl, add the chocolate chips and coconut oil. Use a microwave to melt the chocolate in 30-second increments. After each increment, stir the chocolate, then microwave again until combined and fully smooth.

Step 4: Dip the clusters

Once the chocolate is melted and the strawberry-yogurt clusters are frozen, dip the frozen dessert clusters into the chocolate to fully coat. Place the chocolate-coated clusters back on the parchment-lined baking sheet; the chocolate will harden into a shell around the frozen strawberry-yogurt clusters.

While the chocolate is drying, add a sprinkle of flaky sea salt on top of the clusters, if desired. Enjoy!

Leftovers can be stored in the refrigerator for up to one week or in the freezer for up to one month.

Simple Frozen Desserts You'll Love

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Grilled Banana Brownie Sundaes

My niece Amanda Jean and I have a lot of fun in the kitchen creating different dishes. One of us will start with a recipe idea and it just grows from there—and so does the mess. In this case, the happy result was our Grilled Banana Brownie Sundae. —Carol Farnsworth, Greenwood, Indiana Go to Recipe

Oatmeal Cookie Ice Cream Sandwiches

If you’re tight on time, you can use store-bought cookies, but I highly recommend making these oatmeal chocolate cookies from scratch. The dessert sandwiches are pure fun. Sometimes I decorate the sides of the sandwiches with colorful jimmies, too. —Diane Halferty, Corpus Christi, Texas

Go to Recipe

Quick Bananas Foster

Guests are always impressed when I ignite the rum in this delicious bananas Foster dessert. Use perfectly ripe bananas for best results. —Mary Lou Wayman, Salt Lake City, Utah

Go to Recipe

Ice Cream Balls

These ice cream balls are a fun and easy dessert to fix—even the kids can help. The cereal adds a crunchy texture to the ice cream and makes an everyday treat something special. —Anne Marie Woodhull, Cedar Springs, Michigan

Go to Recipe

Frozen Pumpkin Dessert

This frozen pumpkin ice cream dessert can be prepared and frozen weeks in advance. I've found it has more mass appeal than traditional pumpkin pie. —Susan Bennett, Edmond, Oklahoma

Go to Recipe

Rocky Road Freezer Pie

Whip up this simple chocolaty pie the day before and you’ll feel just like the champ when you serve it on party day. —Addrenne Roth, Donna, Texas

Go to Recipe

Toffee-Peach Ice Cream Pie

A sugar cone and brickle crust, fresh peaches and ice cream—you can't go wrong! Top with hot caramel for a delectable frozen treat. —Kim Ciepluch, Kenosha, Wisconsin

Go to Recipe

Quick Icebox Sandwiches

My mother liked making these cool, creamy treats when I was growing up in the States because they're so quick to fix. Then I made them for my three kids.—Sandy Armijo, Naples, Italy

Go to Recipe

Berry White Ice Pops

Nothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. —Sharon Guinta, Stamford, Connecticut

Go to Recipe

Try more refreshing popsicle recipes.

Apple Pie a la Mode

This pie a la mode is a family favorite that combines apple pie filling and butter pecan ice cream with caramel topping and chopped nuts. I created it when trying to think up a rich dessert to complete a dinner party menu. —Trisha Kruse, Eagle, Idaho

Go to Recipe

Mocha-Pecan Ice Cream Bonbons

These bite-sized bonbons may sound tricky to make, but you'll find that fashioning them is a breeze. What's more, our cooking experts advise that you keep this recipe handy when you serve them—as soon as folks sample the treats, they'll be asking how to make them. —Taste of Home Test Kitchen

Go to Recipe

Swirled Blueberry Frozen Yogurt

A silky homemade sauce is anything but vanilla when it comes to topping a scoop. These are the touches that make celebrations extra special. —Christina Seremetis, Rockland, Massachusetts

Go to Recipe

Frozen Banana Cereal Pops

When we want a healthy snack, we dip bananas in yogurt, roll 'em in cereal, then freeze. Ta-da! —Scarlett Elrod, Newnan, Georgia

Go to Recipe

Ice Cream Cookie Dessert

Our family loves dessert, and this chocolaty, layered treat is one of Mom's most-requested recipes. It's so easy to prepare this Oreo ice cream cake! —Kimberly Laabs, Hartford, Wisconsin

Go to Recipe

Candy Craze Ice Cream Sandwiches

These ice cream sandwiches have a little bit of everything in them to satisfy all your cravings. —Lauren Knoelke, Milwaukee, Wisconsin

Go to Recipe

Birthday Cake Freezer Pops

On my quest to find birthday cake ice cream—my favorite flavor—I came up with these easy ice pops. Now, instead of going to the store whenever a craving hits, I just head to my freezer. —Dawn Lopez, Westerly, Rhode Island

Go to Recipe

Creamy Coffee Pie

It’s easy to stir mini marshmallows, mini chocolate chips and crushed sandwich cookies into coffee ice cream to create this irresistible frozen dessert. —Cherron Nagel, Columbus, Ohio

Go to Recipe

Patriotic Frozen Delight

My husband and I pick lots of fruit at berry farms in the area and freeze it to enjoy all year long. This frozen dessert showcases both blueberries and strawberries and has a refreshing lemon flavor. —Bernice Russ, Bladenboro, North Carolina

Go to Recipe

Frozen Berry & Yogurt Swirls

I enjoy these frozen yogurt pops because they double as a healthy snack and a cool, creamy sweet treat. —Colleen Ludovice, Wauwatosa, Wisconsin

Go to Recipe

Grasshopper Pie

I only need six ingredients to whip up this fluffy and refreshing grasshopper pie. I usually make two of the minty treats for our family, since we're never satisfied with just one slice. —LouCinda Zacharias, Spooner, Wisconsin

Go to Recipe

Frozen Chocolate Monkey Treats

Everyone needs a fun, friendly way for kids to play with food. These rich bites are nutty and yummy. Just coat bananas in chocolate and dip them into peanuts, sprinkles or coconut. —Susan Hein, Burlington, Wisconsin

Go to Recipe

Frozen Watermelon Lemon Cream Tarts

These fruit tarts are so refreshing on a hot summer day! They are extremely healthy and convenient, and just a few ingredients means they're easy to make, too. —Bethany DiCarlo, Harleysville, Pennsylvania

Go to Recipe

Rocky Road Fudge Pops

These sweet frozen treats are simple to prepare and guaranteed to bring out the kid in anyone. The creamy pops feature a special chocolate and peanut topping.—Karen Grant, Tulare, California

Go to Recipe

Freezer Strawberry Shortbread Dessert

When I’m planning party menus, I appreciate dessert recipes like this; you can make and freeze it up to two weeks before serving. A refreshing slice is welcome after a big meal.—Cassie Alexander, Muncie, Indiana

Go to Recipe

Crunchy Chocolate Mint Balls

Get a jump on the holidays by making these four-ingredient truffles and tucking them away in the freezer to save for gift-giving. Present them in mini cupcake holders for an extra-special touch. —Amanda Triff, Dartmouth, Nova Scotia

Go to Recipe

Strawberry-Rosemary Yogurt Pops

We planted strawberries a few years ago, and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. You may also substitute your favorite herb for the rosemary—or simply omit it. —Carmell Childs, Ferron, Utah

Go to Recipe

Cereal & Milk Ice Cream Sandwiches

Go ahead and buy those sweet cereals you normally stay away from. This is dessert! —Taste of Home Test Kitchen

Go to Recipe

Root Beer Float Pie

This is the kind of recipe your kids will look back on and always remember. And you don't even need to use an oven. —Cindy Reams, Philipsburg, Pennsylvania

Go to Recipe

Chocolate Hazelnut Soy Pops

I love Nutella, and I'm always looking for ways to use it. These pops are a great way to stay cool in the summer, but also make a cozy treat in the winter. —Bonita Suter, Lawrence, Michigan

Go to Recipe

Frozen Lime Cake

We've got just the thing for block parties, cookouts or anytime you need a super cool dessert. Making the crust is a snap, and the ice cream and sherbet are so delicious. Everyone loves this! —Kathy Gillogly, Sun City, California

Go to Recipe

Frozen Banana Split Pie

This dessert is special enough to make hamburgers and fries a meal to remember! It's so tall and pretty and just like eating a frozen banana split. Make it ahead to save time. —Joy Collins, Birmingham, Alabama

Go to Recipe

Frosty Peanut Butter Pie

With only a handful of ingredients, this peanut butter pie promises to deliver well-deserved compliments. Whenever I bring this creamy, make-ahead pie to get-togethers, I'm asked for the recipe. —Christi Gillentine, Tulsa, Oklahoma

Go to Recipe

Frosty Orange Cream Cheese Cups

These bite-sized frozen treats will cool you down during the dog days of summer. —Roxanne Chan, Albany, California

Go to Recipe

The post We Are Drooling Over These Viral Chocolate Strawberry Yogurt Clusters appeared first on Taste of Home.

Even if you’re new to deep-frying, you can definitely master homemade fried mozzarella sticks (and these other junk food copycat recipes).

How to Make Homemade Mozzarella Sticks

This recipe makes 12 mozzarella sticks.

Ingredients

• 12 ounces mozzarella cheese
• 1 cup flour
• 1-1/2 teaspoons salt
• 1 teaspoon pepper
• 1-1/2 cups panko bread crumbs
• 3/4 cup fine plain bread crumbs
• 3 teaspoons Italian seasoning
• 1-1/2 teaspoons garlic powder
• 4 eggs, beaten
• Marinara sauce or ranch dressing, for dipping

Tools You’ll Need

• Deep Fryer: This gorgeous All-Clad deep fryer comes complete with temperature control and a handy basket, making frying a breeze.
• Candy Thermometer: If your deep fryer doesn’t have temperature control, invest in a simple candy thermometer to ensure you’re frying at the proper temperature.
• Spider: Perfect for frying mozzarella sticks, old-fashioned doughnuts, wings and more, this basic tool is a must-have for anyone who loves to deep-fry.

Directions

Step 1: Cut cheese into sticks

Using a sharp knife, cut the cheese into sticks that are 3 to 4 inches long and 1/2 inch thick on all sides.

Editor’s Tip: You can also make mozzarella sticks with string cheese. No cutting required; they’re already the perfect size and shape. In testing, however, we found that cutting our own cheese sticks from a block yielded fried mozzarella sticks with a creamier, more gooey cheesy interior.

Step 2: Prep your breading station

Next, grab three shallow bowls and line them up in a row. In the first, whisk together the flour, salt and pepper. In the second, beat together 4 eggs, and in the third bowl, combine the bread crumbs, panko, garlic and Italian seasoning.

Step 3: Dredge, dip and coat

Working one cheese stick at a time, dredge the cheese through the flour to coat it on all sides (it helps the breading stick). Then, dunk it into the egg, making sure all sides (don’t forget the ends) are moistened. Finally, roll, press and coat the cheese stick in the bread crumb mixture.

Step 4: Double dip

You’re not done yet! Dip the bread crumb-coated cheese back into the egg for a second time, followed by another layer of the panko mixture. Press and mold the bread crumbs as you work, ensuring no cheese is left exposed. Place the breaded cheese onto a parchment-lined baking sheet, then repeat this process with the rest of the cheese sticks until all are evenly coated.

Editor’s Tip: Don’t skip the second dip! It’s our secret trick to making homemade mozzarella sticks with a perfect, crunchy coating that prevents any cheese from leaking out while frying.

Step 5: Chill

Transfer the sheet pan to the refrigerator and allow the cheese sticks to chill for 10 to 15 minutes.

Editor’s Tip: Chilling the mozzarella sticks before frying them gives the breading a chance to set. The egg hydrates the flour and bread crumbs, which will help create a tight seal around the cheese to further prevent any leakage during frying.

Step 6: Fry until golden

While the mozzarella sticks chill, fill a deep fryer to its fill line with canola or vegetable oil and preheat to 350°F.

Once the oil has come to frying temperature, carefully lower 2 to 3 mozzarella sticks into the oil. Take care to not overcrowd your fryer. Cook for 1 to 2 minutes until golden brown on all sides. Turn (or shake if using a frying basket) and agitate the sticks as they cook to prevent sticking and to ensure all sides become evenly browned.

Editor’s Tip: If you don’t own a deep fryer, you can also fill a cast-iron skillet or Dutch oven with 2 inches of oil.

Step 7: Serve

Remove the fried mozzarella sticks to a wire rack to cool slightly. Serve warm with a side of marinara sauce (or homemade ranch dressing). Enjoy!

Editor’s Tip: For a special finish, sprinkle the hot cheese sticks with finely grated Parmesan, truffle seasoning and freshly chopped basil.

Homemade Mozzarella Sticks FAQs

How do you keep the cheese from seeping out?

Nobody likes biting into a hollow cheese stick. To prevent this atrocity, follow our method of double-dipping each mozzarella stick in egg and bread crumbs before frying. Allowing the cheese sticks to rest in the refrigerator is a safeguard we highly suggest, too.

Can you store mozzarella sticks in the freezer?

Absolutely! For best results, fry the cheese sticks and let them cool completely on a wire rack. Then, arrange them in a single layer in a freezer-safe airtight container. Keep frozen for up to 3 months. To serve, transfer the frozen mozzarella sticks to a baking sheet. Bake in a 350° oven for 10 to 12 minutes or until heated through. For more freezing tips, check out our ultimate freezing food guide.

How do you reheat mozzarella sticks?

Leftover mozzarella sticks may be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in an oven preheated to 350° for 8-10 minutes or until heated through.

Can you air-fry mozzarella sticks?

Yes! Check out this air-fryer mozzarella sticks recipe for our best tips and tricks.

What do you do with used frying oil?

When you’re done frying up these cheesy wonders, learn how to dispose of cooking oil.

Our Best Deep Fryer Recipes

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Best-Ever Fried Chicken

Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. —Lola Clifton, Vinton, Virginia Go to Recipe New to deep-frying? Here are 13 tips to help you get started.

Apple Fritters

This is an old southern apple fritter recipe. When we got home from a trip through the South years ago, I found the recipe among the brochures I brought back. I've been making these easy apple fritters ever since. —John Robbins, Springdale, Pennsylvania

Go to Recipe

Deep-Fried Cookies

My kids love this delicious, indulgent treat. I like to give the batter a kick by adding a pinch of cinnamon and a teaspoon of vanilla extract. — Margarita Torres, Bayamon, Puerto Rico

Go to Recipe

Apple Cider Doughnuts

Apple doughnuts remind me of family trips to South Dakota. We’d stop at Wall Drug for a dozen or so before camping in the Badlands. Maple glaze was and still is my favorite. Share a batch with friends and family who appreciate a hot, fresh apple cider doughnut. —Melissa Hansen, Milwaukee, Wisconsin

Go to Recipe

Have an air fryer? Make these air-fryer doughnuts instead!

Crispy Beer-Battered Fish

A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer-battered fish with a ranch dressing and hot sauce mixture as a dip. —Jenny Wenzel, Gulfport, Mississippi

Go to Recipe

Homemade Potato Chips

Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. —Taste of Home Test Kitchen

Go to Recipe

Classic Long Johns

I came across the recipe for these wonderful raised doughnuts many years ago. I remember Mom making some similar to these. You can frost them with maple or chocolate glaze, then top with chopped nuts, jimmies, toasted coconut or sprinkles. —Ann Sorgent, Fond du Lac, Wisconsin

Go to Recipe

Chicken Corn Fritters

I've always loved corn fritters, but they weren't satisfying as a main dish. I came up with this recipe and was thrilled when my husband and our three young boys gave it rave reviews. The chicken and zesty sauce make these a wonderful brunch or lunch entree. -Marie Greene, Scottsbluff, Nebraska

Go to Recipe

Pumpkin Doughnut Drops

I always have a few special treats handy when the grandchildren visit. These cake doughnuts are one of their favorite snacks. —Beva Staum, Muscoda, Wisconsin

Go to Recipe

Deep-Fried Cheese Bites

These beer-battered cheese curds are the ultimate in delicious comfort food. Some folks like to serve them with ranch dressing, ketchup or barbecue sauce for dipping. —Katie Rose, Pewaukee, Wisconsin

Go to Recipe

Real Southern Fried Chicken

As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. —Lily Julow, Lawrenceville, Georgia

Go to Recipe

Funnel Cakes

This funnel cake recipe is simpler to make than doughnuts, and it's just as good. Funnel cakes have been a favorite of ours since we came across them living in the Ozarks. —Mary Faith Yoder, Unity, Wisconsin

Go to Recipe

KFC offers an interesting twist on funnel cake with their funnel cake fries.

Beef Chimichangas

My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. —Schelby Thompson, Camden Wyoming, Delaware

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Southern Fried Okra

Golden brown with a little fresh green showing through, this fried okra recipe is crunchy and addicting! My sons like to dip them in ketchup. —Pam Duncan, Summers, Arkansas

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Berry-Filled Doughnuts

Four ingredients are all you'll need for this sure-bet breakfast treat. Friends and family will never guess that refrigerated buttermilk biscuits are the base for these golden, jelly-filled doughnuts. —Ginny Watson, Broken Arrow, Oklahoma

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Indiana-Style Corn Dogs

One of the best parts of the many fairs and festivals in Indiana is the corn dogs! My family loves corn dogs, so I fix them fairly often at home. —Sally Denney, Warsaw, Indiana

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Marina's Golden Corn Fritters

Just one bite of these fritters takes me back to when my kids were young. Nowadays for our get-togethers, I sometimes triple the recipe. Serve fritters with maple syrup or agave nectar. —Marina Castle Kelley, Canyon Country, California

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Sweet Potato-Cranberry Doughnuts

I grew up near Idaho, which is famous for spudnuts, a doughnut made from mashed potatoes. I reworked a recipe using sweet potatoes and cranberries to come up with this variation. I like to serve them for dessert. —Joni Hilton, Rocklin, California

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Crispy Sriracha Spring Rolls

While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! —Carla Mendres, Winnipeg, Manitoba

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Chili-Lime Chicken Wings

Who would have guessed that mixing maple syrup, chili sauce and lime juice would make chicken wings taste so good? Family and guests alike will scramble to ensure they get more than one of these utterly delicious wings—so be sure to make extras! —Taste of Home Test Kitchen

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Springtime Beignets & Berries

I've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll even make a quick berry whipped cream and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, Colorado

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Taylor's Jalapeno Poppers

If you own a barbecue joint like I do, you pretty much dream about barbecue in your sleep. Jalapeno poppers are also one of my favorite appetizers, and this recipe is a great way to combine those foods. They’re very popular on the menu at my restaurant. Try your own variation by stuffing the peppers with cooked chicken or beef. —Taylor Hicks, Birmingham, Alabama

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Sweet Potato-Crusted Chicken Nuggets

I was looking for ways to spice up traditional chicken nuggets and came up with this recipe. The chips add a crunchy texture and flavor, while the meat is tender on the inside. —Kristina Segarra, Yonkers, New York

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Deep-Fried Mac & Cheese Shells

I created this deep fried mac and cheese recipe for my husband. He describes this recipe as unbelievably delicious because of the crispy deep-fried coating on the outside and the creamy richness on the inside. —Shirley Rickis, The Villages, Florida

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Cider Doughnuts

Here on our 1,250-acre farm, we usually have a quick breakfast on the go. So I often keep a batch of these light and moist doughnuts on hand. They disappear quickly because no one can eat just one! —Suzanne Christensen, Defiance, Iowa

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The post How to Make Homemade Fried Mozzarella Sticks appeared first on Taste of Home.

Alabama: Bill-E’s Small Batch Bacon

Bacon-lovers, allow us to turn you onto some of the best bacon the U.S. has to offer. Cured and smoked for eight days, Bill-E’s Small Batch Bacon Shop, which is rated “One of the four best bacons in America,” knows a thing or two about tender and oh-so-savory bacon. Healthy helpings of brown sugar and pink curing salt set it apart from plain ‘ole grocery store bacon.

“Oh my goodness! This is the best bacon ever, straight out of the cutest beach town of Fairhope, Alabama,” raves Senior Shopping Editor, Daria Smith. Enjoy your own dose of bacon heaven by ordering online and stocking your freezer with this savory treat.

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The post Eat the U.S.: 25 Iconic Regional Foods You Can Order Online appeared first on Taste of Home.