Taste of Home

I have taken a seat at the table with Taste Of Home. I am happy to share that I am a Taste Of Home Blogger*. You are most likely already familiar with the Taste of Home Magazine. It is filled to the brim with yummy recipes.

When it comes to serving up delicious, home-style recipes your family will love Taste of Home magazine always delivers!  It is filled with tried-and-proven to be delicious, passed-down, family-favorite, family requested dishes you won’t want to miss. These are everyday delicious recipes that bring  people together around the table. There really isn’t anything too fancy or complicated, they are just no fail recipes shared by cooks like me and you!

There is something for everyone’s’ taste in between these pages. I will be sharing recipes with you regularly, just plain great tasting goodness. I hope you will enjoy today’s taste of home recipes.

 

Vegetable Meatball Soup

Ingredients

1 package (12 ounces) frozen fully cooked Italian meatballs

1 can (28 ounces) diced tomatoes, undrained

3 cups beef broth

2 cups shredded cabbage

1 can (16 ounces) kidney beans, rinsed and drained

1 medium zucchini, sliced

1 cup fresh green beans, cut into 1-inch pieces

1 cup water

2 medium carrots, sliced

1 teaspoon dried basil

1/2 teaspoon minced garlic

1/4 teaspoon salt

1/8 teaspoon dried oregano

1/8 teaspoon pepper

1 cup uncooked elbow macaroni

1/4 cup minced fresh parsley

Grated Parmesan cheese, optional

Slow cooker

Directions

In a 5-qt. slow cooker, combine the first 14 ingredients. Cover and

cook on low for 5-6 hours or until vegetables are almost tender.

Stir in macaroni and parsley; cook 30 minutes longer or until

macaroni is tender. Serve with cheese if desired.

Yield: 6 servings    (2-1/2 quarts).

 

Mini Maple Cinnamon Rolls

Ingredients

2/3 cup milk

1/3 cup maple syrup

1/3 cup butter, softened

1 egg

3/4 teaspoon salt

3 cups bread flour

1 package (1/4 ounce) active dry yeast

TOPPING:

1/2 cup packed brown sugar

2 tablespoons bread flour

4 teaspoons ground Tone’s® Ground Cinnamon

6 tablespoons cold butter

MAPLE ICING:

1 cup confectioners’ sugar

3 tablespoons butter, melted

3 tablespoons maple syrup

1 to 2 teaspoons milk

Directions

In bread machine pan, place the first seven ingredients in order

suggested by manufacturer. Select dough setting (check dough after 5

minutes of mixing; add 1 to 2 tablespoons of water or bread flour if

needed).

When the cycle is completed, turn dough onto a lightly floured

surface. Roll into two 12-in. x 7-in. rectangles. In a small bowl,

combine the brown sugar, flour and cinnamon; cut in butter until

mixture resembles coarse crumbs. Sprinkle half over each rectangle.

Roll up jelly-roll style, starting from a long side; pinch seam to

seal.

Cut each roll into 12 slices. Place cut side down in one greased

13-in. x 9-in. baking pan. Cover and let rise in a warm place until

doubled, about 20 minutes.

Bake at 375° for 20-25 minutes or until golden brown. Cool on a

wire rack for 5 minutes. Meanwhile, in a small bowl, combine the

confectioners’ sugar, butter, syrup and enough milk to achieve

desired consistency. Spread over warm rolls. Yield: 2 dozen.

 

Pepper Cheese Bread

Ingredients

1-1/2 cups finely diced green peppers

3 tablespoons olive oil, divided

2 tablespoons active dry yeast

1/2 cup warm water (110° to 115°)

1 teaspoon sugar

1 cup 2% milk

2 tablespoons honey

1-1/2 teaspoons salt

1-1/2 cups (6 ounces) shredded cheddar cheese

3 Eggland’s Best Eggs

4-1/2 cups all-purpose flour

1/2 cup toasted wheat germ

1 tablespoon water

Directions

In a small skillet, saute peppers in 1 tablespoon oil for 15 minutes

or until tender; set aside.

In a large bowl, dissolve the yeast and sugar in warm water; let

stand for 5 minutes. In a large saucepan, heat the milk, honey, salt

and remaining oil to 110°-115°. Remove from the heat; stir

in the cheese. Stir in 2 eggs and reserved peppers; add to yeast

mixture. Add 2 cups flour and wheat germ; beat until smooth. Sir in

enough remaining flour to form a soft dough. Do not knead. Cover and

let rise in a warm place until doubled, about 1 hour.

Punch dough down; spoon into two greased 8-in. x 4-in. loaf pans.

Cover and let rise until doubled, about 1 hour.

Beat water and remaining egg; brush over loaves. Bake at 375° for

25-30 minutes or until golden brown.

Yield: 2 loaves (12 slices

each).

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