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Pigs in a Blanket Wreath

Posted on by Reluctant Retiree

Pigs in a blanket are a classic party appetizer for a reason. What’s not to love about buttery dough wrapped around a savory, smoky sausage? The dish isn’t exactly memorable, though; your guests have probably had dozens of versions of pigs in a blanket that all taste (and look) the same. Our pigs in a blanket wreath is a cute and festive change-of-pace that no one will forget!

This creative pigs in a blanket idea is delicious and fun to eat. The little crescent dough bundles bake together to create a pull-apart pigs in a blanket ring. Garnished with rosemary sprigs, it looks like a festive Christmas wreath, but the recipe isn’t just for the holidays. Serve it on game day, at family get-togethers or anytime you need crowd-pleasing finger food.

Ingredients for Pigs in a Blanket Wreath

  • Crescent roll dough: Crescent dough is the base of our three-ingredient pigs in a blanket wreath. Its buttery, salty character is so flavorful that it doesn’t need added ingredients to taste great. Use one of our Test Kitchen’s picks for the best crescent dough, or make your own crescent roll dough if you’re feeling ambitious.
  • Miniature smoked sausages: Also known as cocktail weiners or lil smokies, these tiny sausages taste as full-flavored as hot dogs but with an added hint of smokiness. They should be easy to find at the grocery store, but you can substitute sliced hot dogs if you can’t find them.
  • Rosemary: Fresh rosemary sprigs add a festive flair to this pigs in a blanket Christmas wreath.

Taste of Home

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Cranberry Feta Pinwheels

Posted on by Reluctant Retiree

Cranberry feta pinwheels hit all the right notes: creamy, salty, tangy, sweet. The whipped cream cheese gives the filling its plush texture, while crumbled feta adds a briny sharpness that doesn’t hold back. Dried cranberries bring chewy pops of tart-sweet flavor, and chopped green onions cut through the richness with a clean, peppery edge. The filling is then spread on soft flour tortillas that are rolled into tight spirals. These feta and cranberry pinwheels chill into neat little bites with just enough structure to hold their shape but still feel tender when you sink your teeth in.

These are the kind of snack that disappears fast, whether you’re setting them out for a party or pulling a roll from the fridge for lunch. They look as good as they taste—white and green flecked with ruby red cranberries—and they’re designed to be made ahead. Let them hang out in the fridge for a bit while the flavors deepen and the tortillas soften, and everything will hold together like a dream.

Cranberry Feta Pinwheel Ingredients

  • Whipped cream cheese
  • Crumbled feta cheese
  • Green onions
  • Dried cranberries
  • Flour tortillas

Taste of Home

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48 Thanksgiving Cookie Recipes to Make All Season

Posted on by Reluctant Retiree

Pie often takes center stage when it comes to Thanksgiving desserts, but Thanksgiving cookie recipes deserve just as much attention. These bite-sized treats are perfect for dunking into a hot cup of coffee after the big meal or during the day while the turkey roasts. From spiced pumpkin and maple-flavored cookies to doughs filled with cranberry, pecan and chocolate, these autumn cookie ideas are whimsical, comforting and a welcome change of pace after a feast.

Our holiday cookie recipes range from soft and chewy classics to crispy creations, flavored with everything from fall spices like cinnamon, nutmeg and cardamom, to apple and caramel. They are rich in flavor and ideal for gatherings big and small. Many can be made ahead and stored in airtight containers, so they stay fresh for days.

For extra holiday charm, these fall cookie recipes can be decorated with playful touches (one even looks like a turkey) and seasonal colors, making them perfect for pretty dessert trays and gift baskets. Pair them with French hot chocolate or hot apple cider throughout the season for a cozy treat. A few cookies next to the best Thanksgiving pies will create a memorable dessert spread.

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I Made Dolly Parton’s Stampede Soup, and It’s a Bowl of Southern Charm and Comfort

Posted on by Reluctant Retiree

Billed as “the world’s most visited dinner show attraction” with locations in Branson, Missouri and Pigeon Forge, Tennessee, Dolly Parton’s Stampede dinner theater has drawn millions (the latest published count is a mind-blowing 20 million people) since its opening in 1988.

Famous for more than just its namesake, the four-course meal served in tandem with stunning live performances also keeps generations of fans coming back for more. Among the items that have been a mainstay on the menu for decades is the show’s beloved Dolly Parton Stampede Soup (a Southern recipe that Dolly loves).

Available exclusively at the show, this creamy, comforting soup is loaded with a medley of tender vegetables (just like Dolly’s stone soup recipe) bathed in a rich and flavorful creamy broth. Luckily, thanks to our easy copycat recipe, you can now enjoy this soup any night of the week—from 9 to 5. Ready in under 30 minutes, it’s the perfect easy soup recipe to make on a busy weeknight.

How to Make the Dolly Parton Stampede Soup

Full disclosure: This is not Dolly’s official recipe. Dolly has not released the official recipe or ingredients for her famous Stampede Soup (she has shared her 5-layer casserole recipe, though), so we had to take some creative license to arrive at our copycat version.

Our Dolly Parton Stampede Soup recipe is based upon the ingredients disclosed in the Original Creamy Soup Mix available to purchase from the Dolly Parton’s Stampede website and various other copycat recipes around the web. When combined, we think our version is about as close as you’ll get to the real recipe without buying a ticket to the live show.

Taste of Home

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Sausage Cheese Puffs

Posted on by Reluctant Retiree

If you’ve ever wanted an excuse to eat sausage and cheese in one bite-sized, delicious puff of glory, this is it. These sausage cheese puffs are like the love child of your favorite breakfast sandwich and that cheesy biscuit you can’t resist at restaurants. They’re crispy on the outside, soft on the inside and packed with savory sausage and sharp cheddar. Plus, they’re the perfect finger food, which means less time with a fork and more time savoring every bite.

Sausage Puffs Ingredients

  • Bulk Italian sausage: Sausage adds savory flavor and richness while providing fat that helps bind the mixture together.
  • Biscuit/baking mix: This mix provides structure, allowing the puffs to rise and hold their shape. If you’re out, try this recipe for homemade biscuit baking mix.
  • Shredded cheddar cheese: Cheddar brings a sharp and tangy flavor and contributes to the gooey texture of the puffs.
  • Water: Water hydrates the biscuit mix, making the dough workable and ensuring the ingredients bind together properly.

Taste of Home

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SLOW-COOKER CREAMY CHICKEN POT PIE

Posted on by Reluctant Retiree

This easy slow-cooker chicken pot pie is every bit as good as the original. Traditional chicken pot pie is baked in the oven and topped with a flaky pie crust. It’s hard to think of a heartier family meal—but on a hectic weeknight, who has the time? This ultra-simple twist makes it possible to get all the amazing flavors of a classic chicken pot pie with none of the hassle.

The secret to this easy Slow-Cooker Creamy Chicken Pot Pie: Pillsbury™ Grands!™ Biscuits. Paired with chicken thighs, thawed, frozen mixed veggies, and a handful of other simple ingredients, it all comes together to make a delicious, hearty meal with almost no prep—perfect for busy weeknights.

Looking for more ways to use up the chicken in your fridge? We have a ton of easy chicken recipes to choose from.

RECIPE INGREDIENTS

Add a few kitchen staples to your slow cooker; then, set it and forget it! You’ll have creamy, comforting homemade pot pie that practically makes itself. Here’s what you’ll need.

Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits: These create a fluffy, golden topping that makes this dish feel like old-fashioned comfort food.

Chicken Thighs: They stay juicy and flavorful in the slow cooker—unlike chicken breasts, which can dry out with longer cook times.

Chicken Gravy Mix: This adds instant, savory flavor and helps thicken the sauce, making the creamy filling rich and delicious with minimal effort.

Other Ingredients You’ll Need: Frozen mixed veggies are a pot pie must-have! Bonus: they come already cut into bite-size pieces, so you don’t have to spend time chopping. Heavy cream and flour help create a rich, silky gravy, and poultry seasoning gives this dish a nice, savory, homemade flavor.

Pillsbury

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Pecan Pie Brownies

Posted on by Reluctant Retiree

For many chocolate lovers, there’s no better dessert than a batch of homemade brownies. But this twist on the classic may just change minds! This recipe dresses up chewy brownies with an unexpected topping: gooey pecans.

This pecan pie brownies recipe starts with chocolaty brownies as the base and has a sweet brown sugar pecan pie topping. It’s everything you love about a classic pecan pie paired with the ultimate brownie base layer. Try a batch for Thanksgiving or a holiday dessert exchange. Everyone in the group is guaranteed to ask for seconds.

Ingredients for Pecan Pie Brownies

Ingredients For Pecan Pie Brownies Molly Allen For Toh
Molly Allen For Taste Of Home
  • Sugar: We use granulated sugar to sweeten the brownies, and brown sugar sweetens and helps caramelize the pecan topping. Feel free to use all granulated sugar or all brown sugar for both measurements if desired.
  • All-purpose flour: All-purpose flour imparts the perfect soft and tender brownie texture.
  • Baking cocoa: Choose natural, unsweetened cocoa such as Hershey’s Cocoa or Nestle Cocoa.
  • Baking powder: We use just a bit of baking powder to get the brownies to rise nice and tall.
  • Canola oil: Oil enriches the brownies so they’re moist and tender. You can use melted butter as a substitute if you prefer.
  • Eggs: You’ll need five eggs total for this pecan pie brownies recipe: two for the pecan pie topping and three for the brownie base.
  • Light corn syrup: This pecan pie brownies recipe uses corn syrup in both the brownie base and the topping. The syrup adds chewiness to the brownies while helping make the ideal gooey pecan topping.
  • Vanilla extract: I always like to invest in one of the best vanilla extracts. You could use vanilla paste for a more intense vanilla flavor, but never use imitation vanilla.
  • Pecan pie topping: The pecan pie topping is the star of the show for this decadent dessert. You can choose to buy whole pecans and roughly chop them yourself, or purchase a package of chopped pecans.

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Turnip Bake

Posted on by Reluctant Retiree

Our turnip bake—also known as a turnip puff—turns a sturdy root into something unexpectedly plush. Cubed turnips are simmered until tender, then mashed with butter, eggs, a touch of brown sugar and seasonings. Baking powder lifts the mixture just enough so it feels airy around the edges while having a custard-like center. On top, buttered dry bread crumbs turn golden and crisp, adding toasty crunch over the soft, savory interior.

This veggie bake is perfect when you want a side that plays well with meat loaf or roasted chicken but doesn’t fade into the background. The veggie side dish is earthy and slightly sweet, and the contrast between the creamy base and the crackly crumb topping gives every bite texture.

Turnip Bake Ingredients

Overhead shot of a wooden surface with raw ingredients
ELLIE CROWLEY FOR TASTE OF HOME
  • Turnips: The turnips provide the base and creamy texture once cooked and mashed. Their natural moisture also keeps the casserole tender.
  • Butter: Butter enriches the puree for a plush, satisfying texture. It also toasts the bread crumbs on top, promoting even browning and a crisp finish.
  • Eggs: Eggs bind the mashed turnips and dry ingredients into a cohesive batter. The eggs help the batter set into a custardy structure in the oven, giving the bake sliceable lift.
  • All-purpose flour: Flour adds body so the mixture isn’t watery. It forms a framework with the eggs that helps the casserole hold its shape.
  • Brown sugar: A touch of brown sugar rounds out the turnips’ slight bitterness. The molasses notes also deepen flavor and aid browning.
  • Baking powder: Baking powder lifts the batter so the vegetable base isn’t dense. This leavening creates a soft, souffle-like texture.
  • Salt and pepper: Salt sharpens the natural flavors of the turnips and the dairy, while the black pepper brings gentle heat and aromatic bite.
  • Nutmeg: Ground nutmeg adds warm, fragrant complexity that pairs well with root vegetables.
  • Dry bread crumbs: Bread crumbs create a crunchy, golden topping that contrasts with the creamy interior. Feel free to use store-bought, Panko or homemade seasoned bread crumbs.

Taste of Home

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17 Freezer-Friendly Thanksgiving Dishes You Can Make Right Now

Posted on by Reluctant Retiree

Stock Your Freezer Before Thanksgiving

Maybe you have that big work conference right before Thanksgiving, or a million homemade costumes to make for the school play. Whether you’re hosting or bringing a dish to pass, we’ve got you covered. These dishes can be made right now (from Thanksgiving sides to desserts) and go into your freezer for a later date. We’ll tell you how to get them ready when Turkey Day rolls around, so that homemade is within reach even if you’re short on time. No need to thank us on the national day of gratitude — the satisfaction that we’ll be helping you eat well is thanks enough.

We love this genius make-ahead. Though you could just assemble the casserole and bake day-of, you can also wrap that casserole, freeze it, and forget about it until an hour before go-time. Then, just unwrap and bake right from the freezer. A last-minute topping of fried onions will give it that essential little something extra.

Food Network

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27 Chicken Pasta Recipes You’ll Never Tire Of

Posted on by Reluctant Retiree

Both chicken and pasta are heroes of the dinner table. Together? They’re unstoppable. These no-fuss chicken pasta recipes are perfect for nights when you want the comfort of carbs and the heartiness of protein. From rich chicken stroganoff to creamy pastas that are better than the one from your favorite restaurant, these meals will become staples in your recipe box.

Refresh yourself on the basics with our ultimate guide to cooking chicken. Afterall, choosing the right cuts and cooking methods will yield the most tender meat. White wines like chardonnay and riesling pair beautifully with creamy chicken pastas so uncork a bottle to enjoy while you cook and when you serve. Toss together garden-fresh side dishes, and bake off a batch of garlic breadsticks to complete your dinner.

Recipes:

Taste of Home