Tag: #TasteofHome

Posted in From My Kitchen

Swedish Visiting Cake

Posted on by Reluctant Retiree

We love a good, simple cake recipe, and this Swedish visiting cake may just be one of our new favorites. Each slice is bursting with almond flavor and coated with an irresistibly sweet and crunchy topping made with slivered nuts. It’s the perfect snack cake to serve with coffee or hot tea the next time you have company.

What we love most about this easy cake recipe is how quick it is to throw together. Mix the topping in one bowl and the almond-flavored cake batter in another. Bake it in a 9-inch baking pan until it’s lightly golden, and you have a totally delicious last-minute dessert or sweet breakfast treat you can serve on the fly. No fancy cake decorating skills are required; just dust the top with a generous amount of confectioners’ sugar and serve it. This Swedish visiting cake will become a fast favorite.

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Posted in From My Kitchen

Crescent Roll Taco Bake

Posted on by Reluctant Retiree

Refrigerated crescent rolls are a busy cook’s “secret weapon,” and this taco pie with crescent rolls shows exactly why. Whether you separate the dough into individual rolls or use the whole sheet of dough as-is (as we do here), a simple can of rolls gives you a flaky, buttery crust that works equally well in savory meals, appetizers or even desserts.

Crescent roll taco pie is in the savory meals category. It combines the flavors you love in homemade tacos but turns them into a hearty and comforting casserole.

Ingredients for Taco Pie with Crescent Rolls

  • Crescent rolls: Many recipes begin with a can of refrigerated crescent rolls because they’re convenient and tasty. In this case, the taco pie needs a crust and crescent rolls provide one that’s light, flaky and easy.
  • Corn chips: The crushed corn chips give this crescent roll taco pie recipe texture and crunch.
  • Ground beef: Ground beef crumbles are the core ingredient in many homemade tacos and in taco-adjacent recipes like this taco pie. The beef provides enough protein to balance the carbs in the crust and corn chip topping.
  • Tomato sauce: The tomato sauce adds flavor, moisture and color to the pie and recalls the sauce you’ll drizzle over your homemade tacos.
  • Taco seasoning: Taco seasoning is what turns plain old ground beef into a taco filling, whether you spoon it into hard shells or layer it into a crescent roll taco pie, like this one.
  • Sour cream: Sour cream adds richness and its distinctive tang to the taco pie.
  • Cheddar cheese: The shredded cheddar melts over the remaining ingredients, combining with the crushed corn chip topping to give the pie a golden brown, crunchy and delicious crust.
  • Avocado, tomatoes, lettuce and cilantro (optional): The crescent roll taco pie is good all on its own, but it’s even better when you top it with some or all of these optional ingredients.

Taste of Home

Find more recipes like this on my companion blog, “Good Food, Good Meat, Good God, Let’s Eat!”

Posted in From My Kitchen

Frikadellen

Posted on by Reluctant Retiree

What happens when a meatball gets squished into a ground beef patty? It turns into frikadellen, a savory, pan-fried dish that’s popular in Germany. Depending on the region, they may be referred to by different names, including buletten, fleischpflanzerl and klopse.

This tasty beef dish would be a perfect Oktoberfest recipe or just a regular weeknight dinner. Serve frikadellen alongside German potato salad or spaetzle for a delicious German-inspired feast. A large stein of beer is optional!

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Posted in From My Kitchen

Slow-Cooker Corn Chowder

Posted on by Reluctant Retiree

Discover the ultimate comfort food with our irresistible slow cooker corn chowder recipe. This hearty and creamy dish blends sweet corn with the rich flavors of bacon, potatoes and aromatic herbs. Perfect for chilly evenings or any time you’re craving a bowl of warmth and flavor. Our recipe promises a simple yet deeply satisfying soup.

The best part is, your slow cooker does all the work. Combine and refrigerate the ingredients for the corn chowder the night before, then pour the mixture into your crockpot and turn it on in the morning. When you come home from work, a hot, tasty meal awaits.

Ingredients for Slow-Cooker Corn Chowder

  • Milk: Milk is the main binder for this chowder. Its combination with the creamy soup creates a velvety base for the rest of the ingredients. You’ll need 2-1/2 cups of 2% milk but you can use 1% or reduced fat if that’s all you have.
  • Creamed corn: We’re not gatekeeping our secret to the creamiest corn chowder—it’s a can of cream-style corn.
  • Cream of mushroom soup: Condensed cream of mushroom soup also imparts lots of earthy, savory flavor and amps up the creamy factor in this slow-cooker chowder.
  • Frozen corn: Two types of corn add to the chunky nature of this chowder. We also used a bag of frozen kernels but canned or fresh would work too.
  • Hash brown potatoes: Traditional chowders usually involve onions and potatoes but we went one step further in the comfort food department with a cup of frozen shredded hash brown potatoes. It is a total game-changer in this soup.
  • Fully cooked ham: Ham and corn are a flavor-enhancing combination and sneak some protein into this chowder, too.
  • Onion: Sauteed onion bits add some sweetness to the soup and the chunky texture.
  • Parsley: A peppery herbaceous finish in the form of dried  (or fresh) parsley flakes is the right move.
  • Butter: For an extra silky, buttery chowder, you’ll need 2 tablespoons of butter.
  • Bacon: Although optional, crispy crumbled bacon is the ultimate topper for chowder.

Taste of Home

Find more recipes like this on my companion blog, “Good Food, Good Meat, Good God, Let’s Eat!”

Posted in From My Kitchen

Philly Cheesesteak Dip

Posted on by Reluctant Retiree

I couldn’t resist this one! I’m from just outside of Philly, my oldest daughter still lives there. This is for Charles, my son-in-law, who is an Eagles fan! Have a great game, you guys!

The Reluctant Retiree

My in-laws hosted a “Dips-mas Eve” last holiday season, where each household prepared a dip. A variety of crowd-pleasing dips—hot, cold, savory and sweet dips—all went head-to-head in a friendly family dip throwdown. My fiance and I take food challenges quite seriously, so after much consideration, we decided our contribution would be a Philly cheesesteak dip.

I come from a long line of born-and-bred Philadelphians, so my family loves cheesesteaks. To make a dip that tasted like an authentic Philly cheesesteak, I knew I had to choose the right meat. I went with thinly shaved ribeye steak. Cooked with chopped onions and green bell peppers, then mixed into a creamy base with pantry seasonings and lots of provolone, the quality of the meat really made a difference.

The dip baked until it was perfectly bubbly and golden brown. It was a smash hit with our family, who lovingly coined it “Philly Philly” after the Philadelphia Eagles’ infamous trick play. The creamy, meaty dip was great on the holiday appetizer table, but it’s also an excellent choice to pair with dippers as a Super Bowl food idea (especially when the Eagles make it to the big game!).

Taste of Home

Find more recipes like this on my companion blog, “Good Food, Good Meat, Good God, Let’s Eat!”