text: Taste of Home Best Loved Recipes from Home Cooks Like You! Find delicious recipes for your every need: 👇👇 👇 #TOHFoodie
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  Altogether Taste of Home has 519,049 followers and follows 75 on Instagram. Since joining Instagram Taste of Home has posted around 1,509 photos and videos there altogether.
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  Hazelnut + chocolate = WINNING. This cake is utter perfection. (📸: @shiran_dickman) #TOHFoodie
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  THESE COLORS THOUGH 🙌 Marshmallow Skewer Pops ****** "Making these pops is a fun activity for a children's party because any age can participate. Customize them for holidays or special occasions by rolling them in coordinating colored sprinkles." — Marcia Porch, Winter Park, FL MAKES: 20 servings TOTAL TIME: Prep: 30 min. + chilling INGREDIENTS 2 cups (12 ounces) semisweet chocolate chips 4-1/2 teaspoons canola oil 40 large marshmallows 20 wooden pop sticks Optional toppings: toasted coconut, assorted sprinkles and toasted chopped nuts DIRECTIONS In a microwave, melt chocolate chips with oil; stir until smooth. Thread two marshmallows onto each pop stick. Dip marshmallows in melted chocolate, turning to coat; allow excess to drip off. Roll in toppings as desired. Place on waxed paper-lined baking sheets; refrigerate until set. Yield: 20 servings. #tasteofhome #food #cutefood #onthetable #recipe #recipes #dessert #chocolate #delicious
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  THAT'S RIGHT. Pickles and ice cream. Some people totally dig this food combo. What's your take on it? #tasteofhome #food #foodcombo #icecream #pickles
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  When the food is almost too cute to eat 😭 Ladybug Appetizers ****** "Cherry tomato quarters form the wings of these adorable little ladybugs dreamed up by our Test Kitchen. The delightful creatures are perched on crunchy crackers spread with a seasoned cream cheese mixture." MAKES: 12 servings TOTAL TIME: Prep/Total Time: 30 min. INGREDIENTS 2 ounces cream cheese, softened 2 tablespoons sour cream 1/2 teaspoon snipped chives 1/8 teaspoon minced fresh parsley 1/8 teaspoon garlic salt Black paste food coloring 36 butter-flavored crackers 18 cherry tomatoes, quartered 18 large pitted ripe olives 72 fresh chive pieces (about 1-1/2 inches long) DIRECTIONS In a small mixing bowl, beat the cream cheese until smooth. Add sour cream, chives, parsley and garlic salt; mix well. Place 1 tablespoon in a small plastic bag and tint black; set aside. Spread remaining cream cheese mixture on crackers. Arrange two tomato quarters on each for the ladybug wings. For heads, halve the olives widthwise; place one half on each cracker. Insert two chives into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings. Yield: 3 dozen.
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  This apple bundt cake is calling our name. (📸: @cosetteskitchen) #TOHFoodie
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  Saving money makes us feel #blessed
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  Pizza? As a casserole? Yep. It's possible. And it's DELICIOUS. Cheesy Pizza Casserole ****** "I discovered this recipe in the reader's exchange page of our local electric cooperative's magazine. Serve it whenever you've got a crowd to please!" — Judy Chandler, Franklin, Kentucky MAKES: 8-10 servings TOTAL TIME: Prep: 25 min. Bake: 25 min. INGREDIENTS 1 pound ground beef 1 package (3-1/2 ounces) sliced pepperoni 1 medium onion, chopped 1 medium green pepper, chopped 1 jar (4-1/2 ounces) sliced mushrooms, drained 7 ounces vermicelli, cooked and drained 1/3 cup butter, melted 1 can (15 ounces) tomato sauce, divided 1 cup shredded Swiss cheese 4 cups shredded part-skim mozzarella cheese 1/2 teaspoon dried oregano 1/2 teaspoon dried basil DIRECTIONS In a large skillet, cook the beef, pepperoni, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in mushrooms; set aside. Combine vermicelli and butter in a greased 13x9-in. baking dish; toss to coat. Pour 1 cup tomato sauce over pasta; top with half of meat mixture. Combine Swiss and mozzarella cheeses; sprinkle half over top. Sprinkle with oregano and basil. Layer with remaining meat and cheese mixtures. Pour remaining tomato sauce over top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 8-10 servings.
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  We'll take firsts, seconds and thirds thank you very much. (📸: @fooodlicious) #TOHFoodie
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  A delicious dessert you can make in your Instant Pot? CHECK! ✅ Pressure Cooker Very Vanilla Cheesecake. ****** "Cinnamon and vanilla give this cheesecake so much flavor, and making it in the pressure cooker creates a silky, smooth texture that's hard to resist." — Krista Lanphier, Milwaukee, Wisconsin MAKES: 6 servings TOTAL TIME: Prep: 20 min. + chilling Cook: 45 min. + releasing INGREDIENTS 1 cup water 3/4 cup graham cracker crumbs 1 tablespoon plus 2/3 cup sugar, divided 1/4 teaspoon ground cinnamon 2-1/2 tablespoons butter, melted 2 packages (8 ounces each) cream cheese, softened 1/2 cup sour cream 2 to 3 teaspoons vanilla extract 2 large eggs, lightly beaten TOPPING: 2 ounces semisweet chocolate, chopped 1 teaspoon shortening miniature peanut butter cups or sliced almonds, optional DIRECTIONS Grease a 6-in. springform pan; pour water into a 6-qt. electric pressure cooker. Mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan. In another bowl, beat cream cheese and remaining sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan on a trivet with handles; lower into cooker. Cover cheesecake with foil. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release remaining pressure. The cheesecake should be jiggly but set in center. Remove springform pan from pressure cooker; remove foil. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled. For topping, melt chocolate and shortening in a microwave; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake; sprinkle with miniature peanut butter cups or almonds. Yield: 6 servings.
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  It's always there, waiting to fill you with warmth and comfort at the end of a long day 😍
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  For when you're craving a deliciously rich dessert... White Texas Sheet Cake ****** "This cake gets better the longer it sits, so I try to make it a day ahead. With its creamy frosting and light almond flavor, no one can stop at just one piece!" — Joanie Ward, Brownsburg, Indiana MAKES: 20 servings TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling INGREDIENTS 2 cups all-purpose flour 2 cups sugar 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon baking soda 1 cup butter, cubed 1 cup water 2 large eggs 1/2 cup sour cream 1 teaspoon almond extract FROSTING: 1/2 cup butter, cubed 1/4 cup 2% milk 4-1/2 cups confectioners' sugar 1/2 teaspoon almond extract 1 cup chopped walnuts DIRECTIONS Preheat oven to 375°. Grease a 15x10x1-in. baking pan. In a large bowl, whisk the first five ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes. For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake. Yield: 20 servings. Test Kitchen Tips This makes a big, beautiful birthday cake with plenty of room for candles. Just add sprinkles! The roasty flavor of toasted nuts pairs well with decadently sweet desserts. Be sure to toast your walnuts before adding them to the frosting.
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  Lemon desserts are basically one of our favorite things. If you agree, you will LOVE this Lemon Chiffon Cake ****** "This moist, airy cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled!" — Trisha Kammers, Clarkston, Washington MAKES: 12-16 servings TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling INGREDIENTS 7 large eggs, separated 2 cups all-purpose flour 1-1/2 cups sugar 3 teaspoons baking powder 1 teaspoon salt 3/4 cup water 1/2 cup canola oil 4 teaspoons grated lemon peel 2 teaspoons vanilla extract 1/2 teaspoon cream of tartar FROSTING: 1/3 cup butter, softened 3 cups confectioners' sugar 4-1/2 teaspoons grated lemon peel 1/4 cup lemon juice Dash salt DIRECTIONS Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325°. Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon peel and vanilla until smooth. Add to flour mixture; beat until well blended. Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour. Run a knife around sides and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake. Yield: 16 servings.
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  Tag your other slice 😘
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  You'll find yourself drooling over these Chocolate Chip Oatmeal Cookies 🤤 ****** "Crazy about chocolate chips? This chewy, oatmeal chocolate chip cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang'll come back for seconds so this big batch recipe is perfect." — Diane Neth, Menno, South Dakota MAKES: 84 servings TOTAL TIME: Prep: 20 min. Bake: 10 min./batch INGREDIENTS 1 cup butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 3 cups quick-cooking oats 1-1/2 cups all-purpose flour 1 package (3.4 ounces) instant vanilla pudding mix 1 teaspoon baking soda 1 teaspoon salt 2 cups (12 ounces) semisweet chocolate chips 1 cup chopped nuts DIRECTIONS In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the oats, flour, pudding mix, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks. Yield: about 7 dozen.
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  Colorful food, colorful mood. (📸: @gourmelita) #TOHFoodie
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  Chocolate Chip Cookie Delight (Comment with a 😋 if you want to devour this!) ****** "This is a simple chocolate delight recipe for any type of potluck occasion, and the pan always comes home empty." — Diane Windley, Grace, Idaho MAKES: 15 servings TOTAL TIME: Prep: 35 min. + chilling INGREDIENTS 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1 carton (12 ounces) frozen whipped topping, thawed, divided 3 cups cold 2% milk 1 package (3.9 ounces) instant chocolate pudding mix 1 package (3.4 ounces) instant vanilla pudding mix Chopped nuts, chocolate curls and miniature semisweet chocolate chips, optional DIRECTIONS Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired. Cover and refrigerate for 8 hours or overnight until firm. Yield: 15 servings. Test Kitchen Tips You've got to love how no-fuss this is, but if you have a favorite homemade cookie recipe and are feeling ambitious, by all means substitute it for the prepared dough. Be sure to beat or whisk your pudding for a full 2 minutes to thicken it. A hand mixer on medium speed is a good choice, but hand whisking and a little elbow grease work, too.
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  Cake. Is. Life. 🍰🍰🍰
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  Chicken Penne Casserole ****** "This is my family's favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won't disappoint!" — Carmen Vanosch, Vernon, British Columbia MAKES: 4 servings TOTAL TIME: Prep: 35 min. Bake: 45 min. INGREDIENTS 1-1/2 cups uncooked penne pasta 1 pound boneless skinless chicken thighs, cut into 1-inch pieces 1/2 cup each chopped onion, green pepper and sweet red pepper 1-1/2 teaspoons minced garlic 1 teaspoon each dried basil, oregano and parsley flakes 1/2 teaspoon salt 1/2 teaspoon crushed red pepper flakes 1 tablespoon vegetable oil 1 can (14-1/2 ounces) diced tomatoes, undrained 3 tablespoons tomato paste 3/4 cup chicken broth 2 cups (8 ounces) shredded part-skim mozzarella cheese 1/2 cup grated Romano cheese DIRECTIONS Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, onion, peppers, garlic and seasonings in oil until chicken is no longer pink. In a blender, combine tomatoes and tomato paste; cover and process until blended. Add to chicken mixture. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened. Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2 qt. baking dish. Sprinkle with half of the mozzarella and Romano cheeses. Repeat layers. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Yield: 4 servings.