Tabla de contenidos para allrecipes 100 Best Recipes 2023 en Allrecipes

Fan Favorites Allrecipes has been serving up the best recipes from real home cooks for a quarter century, and these 100 recipes are the chart-topping, most-saved, top-rated fan favorites of all time. These recipes have thousands of reviews, all from readers just like you. In this special edition we’ve listed recipes 1 to 100. Check out the index on page 2 to find recipes grouped by category, such as appetizers, desserts, and main dishes. Whether you need breakfast to feed a crowd, a go-to roasted vegetable recipe, party-startin’ appetizers, or set-it-and-forget-it slow cooker dishes, you’re sure to find it in this issue. To kick things off, turn to page 4 for our No. 1 most-saved recipe of all time: World’s Best Lasagna. You don’t get a moniker like that without…

HANDS-ON 15 MIN TOTAL 1 HR, 30 MIN SERVES 12 SUBMITTED BY SHELLEY ALBELUHN 12,362 REVIEWS 2 cups flour1 tsp. baking soda¼ tsp. salt½ cup butter, softened¾ cup brown sugar2 eggs, beaten2⅓ cups mashed overripe bananas, plus banana slices for topping 1. Preheat oven to 350°F. Grease a 5x9-inch loaf pan. 2. Stir together flour, baking soda, and salt in a large bowl. In another bowl, beat butter and brown sugar until smooth. Beat in eggs, one at a time, and mashed bananas until well blended. Stir banana mixture into flour mixture and stir until just combined. Pour batter into prepared loaf pan and arrange banana slices on top. 3. Bake until a toothpick inserted into center of loaf comes out clean, 60 to 65 minutes. Cool in pan 10…

HANDS-ON 10 MIN TOTAL 1 HR, 5 MIN SERVES 6 SUBMITTED BY MARIAN COLLINS 5,495 REVIEWS ½ cup sugar1 Tbsp. cornstarch1 clove garlic, minced½ tsp. ground ginger¼ tsp. black pepper½ cup less-sodium soy sauce¼ cup cider vinegar1 Tbsp. cold water12 bone-in chicken thighs, skinned (about 3 lb.) 1. Preheat oven to 425°F. Coat a 9x13-inch baking dish with cooking spray. 2. Stir together sugar, cornstarch, garlic, ginger, pepper, soy sauce, vinegar, and the water in a small saucepan over low heat. Cook, stirring frequently, until thickened and bubbly, about 5 minutes. Set aside ¾ cup sauce for serving. 3. Brush chicken all over with remaining sauce, reserving some for basting. Transfer to prepared dish. Bake, basting with sauce every 10 minutes and turning once halfway through, about 50 minutes, or…

HANDS-ON 10 MIN TOTAL 2 HR, 20 MIN SERVES 6 SUBMITTED BY TINAMENINA 3,792 REVIEWS 6 (4- to 5-oz.) skinless salmon fillets (about 1½ lb.)1½ tsp. lemon-pepper seasoning1 tsp. garlic powder⅓ cup less-sodium soy sauce⅓ cup packed brown sugar2 Tbsp. vegetable oilLemon wedges, for garnish 1. Sprinkle salmon with lemon-pepper and garlic powder. 2. For marinade, stir together soy sauce, brown sugar, and oil in a small bowl until sugar is dissolved. Put fish in a large zip-top plastic bag; pour in marinade. Seal bag, turning to coat. Chill at least 2 hours and up to 8 hours. 3. Preheat an outdoor grill to medium-high heat (375°F to 450°F) and lightly oil grate. (Or heat a grill pan over medium-high heat and lightly oil.) 4. Remove salmon from marinade; discard…

HANDS-ON 20 MIN TOTAL 1 HR, 40 MIN MAKES 2 LOAVES SUBMITTED BY VICKI MONTE 8,596 REVIEWS 3 cups flour1 Tbsp. cinnamon1 tsp. salt1 tsp. baking powder1 tsp. baking soda3 eggs1 cup vegetable oil3 tsp. vanilla extract2¼ cups sugar2 cups grated zucchini (2 medium zucchini)1 cup chopped walnuts 1. Preheat oven to 325°F. Grease and flour two 4x8-inch loaf pans. Whisk together flour, cinnamon, salt, baking powder, and baking soda in a bowl. 2. In a large bowl, beat together eggs, oil, vanilla, and sugar. Add flour mixture to egg mixture, stirring until smooth. Stir in zucchini and walnuts. Spoon batter into prepared pans. 3. Bake until a toothpick inserted in center of loaves comes out clean, about 1 hour. Cool in pans 20 minutes. Turn out loaves onto a…

HANDS-ON 5 MIN TOTAL 2 HR, 15 MIN SERVES 6 SUBMITTED BY CHOWSITO 2,753 REVIEWS 1½ lb. pork tenderloin1 (1-oz.) pkg. dry onion soup mix1 cup water¾ cup red wine, such as Pinot Noir, or reduced-sodium beef broth3 Tbsp. less-sodium soy sauce3 Tbsp. minced fresh garlic (about 9 medium cloves garlic)½ tsp. black pepper 1. Put pork in a 3½- to 4-qt. slow cooker. Sprinkle with soup mix. Add water, wine, and soy sauce; turn pork to coat. Spread garlic evenly over top of pork. Sprinkle with pepper. 2. Cover and cook on High 2 hours, or until an instant-read thermometer inserted into thickest part of pork registers 145°F. [Our Test Kitchen had the best results cooking the pork on High heat setting. We do not recommend cooking it on…

HANDS-ON 15 MIN TOTAL 2 HR, 30 MIN SERVES 24 SUBMITTED BY LAURIE BENNETT 7,700 REVIEWS If you don’t have three 3x7-inch pans, you can use two 5x9-inch pans instead. Bake 1 hour, 15 minutes in Step 3. 1 (15-oz.) can pumpkin4 eggs1 cup vegetable oil⅔ cup water3 cups sugar3½ cups flour2 tsp. baking soda1½ tsp. salt1 tsp. cinnamon1 tsp. nutmeg½ tsp. ground cloves¼ tsp. ground ginger 1. Preheat oven to 350°F. Grease and flour three 3x7-inch loaf pans. 2. Beat together pumpkin, eggs, oil, the water, and sugar in a large bowl. In another bowl, whisk together remaining ingredients. Stir flour mixture into pumpkin mixture until just combined. Pour into prepared pans, filling each about two-thirds full. 3. Bake until a toothpick inserted in center of loaves comes out…

HANDS-ON 30 MIN TOTAL 6 HR, 30 MIN SERVES 6 SUBMITTED BY MJWAGNER68 2,441 REVIEWS 2 lb. beef sirloin, round, or chuck, cut into ½×2-inch strips¼ tsp. garlic powder3 Tbsp. vegetable oil1 cube beef bouillon¼ cup hot water1 Tbsp. cornstarch2 large bell peppers (any color), cut into 1-inch pieces (about 2 cups)1 (14.5-oz.) can stewed tomatoes, undrained½ cup chopped onion3 Tbsp. less-sodium soy sauce1 tsp. sugar¼ tsp. salt3 cups hot cooked rice Crushed red pepper (optional) 1. Sprinkle beef with garlic powder. Heat oil in a large skillet over medium heat. Cook beef until browned, about 5 minutes. Transfer to a 4-qt. slow cooker. 2. Dissolve bouillon cube in the hot water in a small bowl. Whisk in cornstarch until smooth. Pour broth mixture into slow cooker. Stir in bell…

HANDS-ON 10 MIN TOTAL 15 MIN SERVES 8 SUBMITTED BY PHOEBE 7,260 REVIEWS ½ cup grated Parmesan cheese3 Tbsp. butter, softened3 Tbsp. mayonnaise2 Tbsp. lemon juice¼ tsp. dried basil¼ tsp. black pepper⅛ tsp. celery salt⅛ tsp. onion powder8 tilapia fillets (about 2 lb.) 1. Arrange oven rack 4 to 6 inches from heat source and preheat broiler. Coat a foil-lined pan with cooking spray. 2. Stir together Parmesan, butter, mayonnaise, lemon juice, basil, pepper, celery salt, and onion powder in a small bowl. 3. Arrange fillets in a single layer on prepared pan. Broil 2 to 3 minutes. Remove from oven and top fillets with Parmesan mixture. Broil until topping is browned and fish flakes easily with a fork, about 2 minutes more. armagazine.com/parmesan-tilapia PER FILLET: 242 CAL; 13G FAT…

HANDS-ON 45 MIN TOTAL 55 MIN SERVES 6 SUBMITTED BY BLONDIEPEREZ 2,530 REVIEWS 3 cloves garlic, minced⅓ cup olive oil¼ cup tomato sauce2 Tbsp. red wine vinegar2 Tbsp. chopped fresh basil½ tsp. salt¼ tsp. cayenne pepper2 lb. large (31-35 count) fresh or thawed frozen shrimp, peeled and deveined6 (10-inch) skewers [If using wooden skewers, soak in water 30 minutes before grilling.] 1. Whisk together garlic, oil, tomato sauce, vinegar, basil, salt, and cayenne in a large bowl. Add shrimp and stir to coat. Chill, covered, stirring once or twice, at least 30 minutes and up to 1 hour. 2. Preheat an outdoor grill to medium heat (325°F to 375°F) and lightly oil grate. Or preheat a stovetop grill pan over medium heat and lightly oil. Thread shrimp onto skewers, piercing…

HANDS-ON 10 MIN TOTAL 25 MIN SERVES 8 SUBMITTED BY SWEDISHMILK 2,065 REVIEWS 2 lb. thin asparagus spears, tough ends trimmed⅓ cup vegetable oil¼ cup grated Parmesan cheese2 cloves garlic, minced1 tsp. salt½ tsp. black pepper1 Tbsp. lemon juice (optional) 1. Preheat oven to 425°F. Line a 10x15-inch rimmed baking sheet with foil. 2. Spread asparagus on prepared pan. Drizzle with oil and toss to coat. Sprinkle with cheese, garlic, salt, and pepper; toss again. 3. Arrange asparagus in a single layer. Roast until just tender, 12 to 15 minutes. Sprinkle with lemon juice (if using) just before serving. armagazine.com/oven-roasted-asparagus PER SERVING: 123 CAL; 11G FAT (2G SAT); 3G PRO; 5G CARB (2G FIBER, 2G SUGARS); 471MG SODIUM…

HANDS-ON 30 MIN TOTAL 6 HR, 10 MIN SERVES 12 SUBMITTED BY STEPHANIE PHILLIPS 2,687 REVIEWS 2 cups finely crushed graham crackers (from about 28 square crackers)1 Tbsp. white sugar½ cup butter, melted3 (8-oz.) pkg. cream cheese, softened¾ cup packed brown sugar1 tsp. vanilla extract3 eggs, at room temperature½ cup almond toffee pieces, plus more for garnish¾ cup canned pumpkin1 tsp. cinnamonPinch ground clovesPinch nutmeg1 recipe Molasses Whipped Cream 1. Preheat oven to 350°F. For crust, combine cracker crumbs, white sugar, and melted butter in a bowl. Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan. 2. Beat cream cheese, brown sugar, and vanilla in a large bowl with an electric mixer on medium until smooth, scraping bowl as needed. Beat in eggs, one…

HANDS-ON 15 MIN TOTAL 45 MIN SERVES 8 SUBMITTED BY BETHANY WEATHERSBY 5,642 REVIEWS ½ cup butter⅔ cup sugar2 large eggs1 cup buttermilk½ tsp. baking soda1 cup cornmeal1 cup flour¼ tsp. salt 1. Preheat oven to 375°F. 2. Melt butter in a 9-inch cast-iron or large oven-safe skillet. Remove from heat and stir in sugar. Beat in eggs until well blended. Whisk together buttermilk and baking soda in a small bowl; stir into mixture in skillet. Add cornmeal, flour, and salt; stir until just blended and a few lumps remain. 3. Bake until a toothpick inserted in center comes out clean, 30 to 40 minutes. armagazine.com/grandmothers-buttermilk-cornbread PER WEDGE: 309 CAL; 14G FAT (8G SAT); 6G PRO; 42G CARB (2G FIBER, 19G SUGARS); 312MG SODIUM…

HANDS-ON 20 MIN TOTAL 1 HR MAKES 4 DOZEN SUBMITTED BY BETH SIGWORTH 5,088 REVIEWS ½ cup butter, softened½ cup vegetable shortening1½ cups plus 2 tablespoons sugar2 eggs2 tsp. vanilla extract2¾ cups flour2 tsp. cream of tartar1 tsp. baking soda¼ tsp. salt2 tsp. cinnamon 1. Preheat oven to 400°F. Beat together butter, shortening, 1½ cups sugar, the eggs, and vanilla in a large bowl with an electric mixer on medium until light and fluffy. Beat in flour, cream of tartar, baking soda, and salt. 2. Roll generous tablespoons of dough into balls. Stir together remaining 2 Tbsp. sugar and the cinnamon in a small bowl. Roll balls in cinnamon-sugar to coat; arrange 2 inches apart on ungreased cookie sheets. 4. Bake until set but not too firm and edges are…

HANDS-ON 15 MIN TOTAL 20 MIN SERVES 4 SUBMITTED BY CHEF JOHN 1,117 REVIEWS We served the shrimp over linguine. But try it over polenta, spaghetti squash, or cauliflower rice, too. 1½ Tbsp. olive oil1 lb. extra jumbo shrimp (16-20 count), thawed if frozen, peeled, deveined, tails on (if desired)¼ tsp. salt6 cloves garlic, minced¼ tsp. crushed red pepper3 Tbsp. lemon juice1 Tbsp. caper brine [If you don’t want to buy a jar of capers just for the brine, increase lemon juice to ¼ cup.]1½ tsp. plus 1½ Tbsp. cold butter⅓ cup chopped fresh parsley 1. Heat oil in a heavy skillet over high heat until hot but not smoking. Arrange shrimp in an even layer in skillet and sear 1 minute without stirring. Sprinkle shrimp with salt. Cook, stirring,…

HANDS-ON 25 MIN TOTAL 4 HR, 10 MIN SERVES 8 SUBMITTED BY COLLEEN MURTAUGH 2,111 REVIEWS In traditional jambalaya, the rice is cooked in the pot alongside the stew. This version is more in the style of étouffée, where the stew is served over cooked rice to help keep the rice from getting mushy. 1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces1 (13.5-oz.) pkg. andouille sausage, cut into ½-inch-thick slices1 (28-oz.) can diced tomatoes1½ cups chopped onion (1 large onion)1½ cups low-sodium chicken broth1 cup chopped celery1 cup chopped green bell pepper2 tsp. Cajun seasoning2 tsp. dried oregano2 tsp. dried parsley½ tsp. cayenne pepper½ tsp. dried thyme1 lb. extra-large (26-30 count) frozen cooked and peeled shrimp4 cups hot cooked riceFresh chopped parsley (optional) 1. Stir together chicken, sausage,…

HANDS-ON 10 MIN TOTAL 50 MIN SERVES 4 SUBMITTED BY JUDY 2,003 REVIEWS 8 oz. elbow macaroni6 Tbsp. butter3 Tbsp. flour3 cups milk2 cups shredded sharp cheddar cheese (8 oz.)½ cup grated Parmesan cheese (2 oz.)½ cup panko bread crumbsPaprika (optional)Fresh chopped parsley, for garnish 1. Preheat oven to 350°F. 2. Cook macaroni according to package directions; drain. 3. Melt 4 Tbsp. butter in a large saucepan over medium heat. Add flour and cook, stirring, 2 minutes. Slowly add milk, stirring constantly. Stir in cheeses; reduce heat to low. Cook, stirring, until cheese is melted and sauce is thickened, about 3 minutes. Add macaroni to cheese sauce, stirring to coat well. Transfer macaroni mixture to a 9x13-inch baking dish. 4. Melt remaining 2 Tbsp. butter in a skillet over medium…

HANDS-ON 15 MIN TOTAL 50 MIN SERVES 8 SUBMITTED BY ANY14TNS 2,422 REVIEWS 1 Tbsp. vegetable oil1 cup chopped onion1 (10-oz.) pkg. frozen chopped spinach, thawed, drained, and squeezed dry5 large eggs, lightly beaten¼ tsp. salt⅛ tsp. black pepper3 cups shredded Muenster cheese (12 oz.)Crushed red pepper (optional) 1. Preheat oven to 350°F. Lightly grease a 9-inch pie plate. 2. Heat oil in a large skillet over medium-high heat. Cook onion, stirring occasionally, until soft, about 3 minutes. Stir in spinach and cook until excess moisture has evaporated. 3. Whisk together eggs, salt, and pepper in a large bowl. Add cheese and the spinach mixture; stir until well blended. Pour into prepared pie plate. 4. Bake until golden and eggs have set (165°F), about 30 minutes. Cool on a wire…

HANDS-ON 10 MIN TOTAL 1 HR, 35 MIN SERVES 4 SUBMITTED BY ROBINROCKINGBIRD 3,061 REVIEWS We added 2-inch pieces of carrots and lemon halves to the roasting pan along with the celery. 1 (3-lb.) whole chicken, giblets removed1 to 2 tsp. onion powder1 tsp. salt1 tsp. black pepper½ cup butter, softened and cut into 1 Tbsp. portions2 medium carrots, trimmed and cut into 2-inch pieces2 stalks celery, cut into 2-inch piecesLemon halves (optional) 1. Preheat oven to 350°F. 2. Put chicken in a 9x13-inch baking pan; season inside and out with onion powder, salt, and pepper. Put 3 Tbsp. butter inside chicken. Rub remaining 5 Tbsp. butter over outside of chicken. Arrange carrots, celery, and lemon halves (if using) in chicken cavity and around chicken on pan. 3. Roast, uncovered,…

HANDS-ON 40 MIN TOTAL 1 HR, 10 MIN SERVES 6 SUBMITTED BY DAWNE 1,741 REVIEWS 4 boneless, skinless chicken breasts6 oz. egg noodles1 (10.5-oz.) can condensed cream of mushroom soup1 (10.5-oz.) can condensed cream of chicken soup1 (8-oz.) container sour cream½ tsp. salt½ tsp. black pepper½ cup butter1 cup coarsely crushed buttery round crackers, cornflakes, or potato chips2 Tbsp. chopped fresh parsley 1. Preheat oven to 350°F. 2. Fill a large pot with water and bring to a simmer over medium heat. Add chicken; cover and poach at a simmer 12 to 15 minutes, or until an instant-read thermometer inserted into thickest parts registers 165°F. Use a slotted spoon to remove chicken. Leave water in pot. 3. Bring chicken cooking water to a boil. Stir in noodles and cook until…

HANDS-ON 20 MIN TOTAL 20 MIN SERVES 8 SUBMITTED BY BOB CODY 4,932 REVIEWS Dip into this luscious guacamole with tortilla or plantain chips, or mini bell pepper halves. 3 avocados, pitted, peeled, and chopped1 lime, juiced (2 Tbsp.)1 tsp. salt2 Roma tomatoes, diced (optional)½ cup diced onion3 Tbsp. chopped fresh cilantro1 tsp. minced garlicPinch cayenne pepper (optional) Mash together avocados, lime juice, and salt in a bowl to desired consistency. Stir in tomatoes (if using), onion, cilantro, garlic, and cayenne (if using). Serve immediately or chill, covered, up to 1 hour. [Press plastic wrap directly onto guacamole to prevent browning.] armagazine.com/guacamole PER ½ CUP: 92 CAL; 8G FAT (1G SAT); 1G PRO; 6G CARB (4G FIBER, 1G SUGARS); 296MG SODIUM EDITOR’S TIP To ripen avocados, put them in a…

HANDS-ON 20 MIN TOTAL 1 HR MAKES 4 DOZEN SUBMITTED BY DORA 13,927 REVIEWS 1 cup butter, softened1 cup white sugar1 cup packed brown sugar2 eggs2 tsp. vanilla extract1 tsp. baking soda2 tsp. hot water½ tsp. salt3 cups flour1 (12-oz.) pkg. semisweet chocolate chips (2 cups)1 cup chopped walnuts 1. Preheat oven to 350°F. 2. Beat together butter and sugars in a bowl until smooth. Beat in eggs, one at a time, then stir in vanilla. 3. Dissolve baking soda in hot water in a small bowl. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by rounded 1-Tbsp. spoonfuls about 2 inches apart on ungreased cookie sheets. 4. Bake in batches until edges are nicely browned, about 10 minutes. Transfer cookies to wire racks…

HANDS-ON 10 MIN TOTAL 5 HR, 50 MIN SERVES 8 SUBMITTED BY JANIECE MASON 7,146 REVIEWS 4 boneless, skinless chicken breasts (1½ lb.)2 Tbsp. butter2 (10.75-oz.) cans condensed cream of chicken soup1 cup finely diced onion2 (10-oz.) pkg. refrigerated biscuit dough, cut into piecesCracked black pepperChopped fresh parsley (optional) 1. Stir together chicken, butter, soup, and onion in a 5- to 6-qt. slow cooker. Fill with enough water to cover ingredients. 2. Cover and cook on High 5½ to 6 hours. About 30 minutes before serving, add biscuit dough pieces. Continue cooking until dough is no longer raw in centers. Sprinkle with cracked pepper and parsley (if using). armagazine.com/slow-cooker-chicken-dumplings PER 2 CUPS: 385 CAL; 18G FAT (6G SAT); 18G PRO; 37G CARB (0G FIBER, 6G SUGARS); 1,245MG SODIUM…

HANDS-ON 20 MIN TOTAL 1 HR, 30 MIN MAKES 5 DOZEN SUBMITTED BY J SAUNDERS 8,827 REVIEWS If you like, drizzle with a vanilla glaze and top with sprinkles. 1½ cups butter, softened2 cups sugar4 eggs1 tsp. vanilla extract5 cups flour2 tsp. baking powder1 tsp. salt 1. Beat together butter and sugar in a large bowl until smooth. Beat in eggs, one at a time, and vanilla. Stir in flour, baking powder, and salt until dough forms. Chill, covered, at least 1 hour and up to overnight. 2. Preheat oven to 400°F. Divide dough into four portions. Working with one portion at a time, keeping remainder chilled, roll out dough on a floured surface to ¼ to ½ inch thick. Cut into shapes with a cookie cutter. Put cookies 1…

HANDS-ON 15 MIN TOTAL 50 MIN SERVES 6 SUBMITTED BY 3LIONCUBS 4,119 REVIEWS 1 Tbsp. olive oil2 cups chopped onion (1 large onion)3 cloves garlic, finely chopped¾ cup quinoa, rinsed and drained1 tsp. cumin¾ tsp. salt½ tsp. black pepper¼ tsp. cayenne pepper1½ cups low-sodium vegetable broth1 cup frozen corn kernels2 (15-oz.) cans low-sodium black beans, drained and rinsed½ cup chopped fresh cilantro 1. Heat oil in a saucepan over medium heat. Cook onion and garlic, stirring occasionally, until onion is tender and golden brown, about 10 minutes. 2. Stir in quinoa, cumin, salt, black pepper, and cayenne. Add broth and bring to a boil. Reduce heat and simmer, covered, until quinoa is tender and most of broth is absorbed, 15 to 17 minutes. 3. Add corn and beans; cook until…

HANDS-ON 20 MIN TOTAL 1 HR SERVES 6 SUBMITTED BY COLLEEN 6,093 REVIEWS 1 lb. ziti pasta1 lb. 90% lean ground beef2 cups chopped onion (1 large onion)2 (23.5-oz.) jars marinara sauce8 oz. sliced provolone cheese1½ cups sour cream8 oz. shredded mozzarella cheese (2 cups)2 Tbsp. grated Parmesan cheese 1. Cook ziti according to package directions until al dente, about 8 minutes. Drain. 2. Cook ground beef and onion in a large deep skillet over medium heat, stirring and breaking up lumps, until beef is browned and onion is tender, about 15 minutes. Add marinara sauce and simmer to meld flavors, about 5 minutes. 3. Meanwhile, preheat oven to 350°F. Grease a 9x13-inch baking dish. Add half of the ziti to prepared dish and top with half of the meat…

HANDS-ON 30 MIN TOTAL 2 HR SERVES 12 SUBMITTED BY TINA B 2,842 REVIEWS This sweet potato mash gets a pecan-studded streusel topping that gives the ideal contrast between smooth filling and crisp crust. 4 lb. sweet potatoes (6 to 7 large), peeled and cut into 1-inch cubes4 eggs, beaten1 cup milk¼ cup butter, melted1 tsp. vanilla extract¾ cup white sugar1½ tsp. salt½ cup packed brown sugar⅓ cup flour¼ cup butter, chilled1 cup chopped pecans 1. Put sweet potatoes in 6-qt. pot with enough water to cover. Cook over medium-high heat until fork-tender, about 25 minutes. Drain and mash. 2. Preheat oven to 350°F. Stir together sweet potatoes, eggs, milk, melted butter, vanilla, white sugar, and salt in a large bowl until smooth. Transfer to a 3-qt. baking dish. 3.…

HANDS-ON 15 MIN TOTAL 55 MIN SERVES 20 SUBMITTED BY NUNPUNCH 3,709 REVIEWS 2 (10-oz.) cans chunk-style chicken, drained¾ cup hot pepper sauce, such as Frank’s RedHot2 (8-oz.) pkg. cream cheese, softened1 cup bottled ranch salad dressing1½ cups shredded cheddar cheese (6 oz.)Blue cheese crumbles and/or sliced green onion (optional)Desired dippers, such as celery sticks, tortilla chips, and/or chicken-flavor crackers 1. Preheat oven to 350°F. 2. Stir together chicken and hot sauce in a large cast-iron skillet or oven-safe skillet over medium heat until heated through, 3 to 5 minutes. Add cream cheese and ranch dressing; cook, stirring frequently, until blended and heated through, 3 to 5 minutes more. 2. Remove from heat and stir in half of the cheddar cheese. [If you like, instead of reserving any cheddar cheese…

HANDS-ON 20 MIN TOTAL 50 MIN SERVES 8 SUBMITTED BY THERESA SPENCER 3,388 REVIEWS ½ cup olive oil½ cup bottled ranch salad dressing3 Tbsp. Worcestershire sauce2 tsp. lemon juice1 Tbsp. minced fresh rosemary1 Tbsp. sugar (optional)2 tsp. salt¼ tsp. black pepper3 lb. boneless, skinless chicken breasts, cut into 1-inch cubes4 lemons, cut in half crosswise8 (10-inch) skewers [If using wooden skewers, soak in water 30 minutes before grilling.] 1. For marinade, whisk together oil, ranch dressing, Worcestershire, lemon juice, rosemary, sugar (if using), salt, and pepper in a large bowl. Let stand to allow flavors to meld, about 5 minutes. Add chicken to marinade and stir to coat. Chill, covered, about 30 minutes. 2. Preheat an outdoor grill to medium-high heat (375°F to 450°F). Thread chicken onto skewers, discarding marinade.…

HANDS-ON 10 MIN TOTAL 4 HR, 10 MIN SERVES 4 SUBMITTED BY MYRNA 2,481 REVIEWS 1½ lb. boneless, skinless chicken thighs½ cup less-sodium soy sauce¼ cup honey¼ cup ketchup3 cloves garlic, minced1 tsp. dried basil¼ to ½ tsp. crushed red pepperToasted sesame seeds (optional)Hot cooked basmati rice or quinoa 1. Put chicken thighs in a 3½- to 4-qt. slow cooker. 2. Whisk together soy sauce, honey, ketchup, garlic, basil, and crushed red pepper in a bowl. Pour mixture over chicken. 3. Cover and cook on Low 4 hours or High 2 hours, or until an instant-read thermometer inserted into thickest parts of thighs registers 165°F. Sprinkle with sesame seeds (if using) and serve with rice. armagazine.com/honey-garlic-slow-cooker-chicken-thighs PER 4 OZ. CHICKEN: 274 CAL; 3G FAT (1G SAT); 19G PRO; 42G CARB…

HANDS-ON 20 MIN TOTAL 45 MIN SERVES 4 SUBMITTED BY BDLD 4,663 REVIEWS 4 (10- to 12-oz.) bone-in pork chops, ¾ to 1 inch thick1 tsp. garlic powder1 tsp. seasoning salt, such as Lawry’s¼ cup flour2 eggs, beaten1 cup Italian-seasoned bread crumbs2 Tbsp. olive oil1 (10.75-oz.) can condensed cream of mushroom soup½ cup milk⅓ cup white wine (optional)Cracked black pepper and/or snipped fresh chives (optional) 1. Preheat oven to 350°F. Sprinkle both sides of chops with garlic powder and seasoning salt. Add flour to a shallow dish. In another shallow dish, add beaten eggs. In another shallow dish, add bread crumbs. Working in batches, dredge chops in flour, shaking off any excess. Dip into egg, then coat liberally with bread crumbs. 2. Heat oil in a very large skillet over…

HANDS-ON 1 HR, 10 MIN TOTAL 2 HR, 40 MIN SERVES 12 SUBMITTED BY CHEF MIKE 1,685 REVIEWS 10 cloves garlic, minced2 Tbsp. olive oil2 tsp. black pepper2 tsp. dried thyme1 tsp. salt1 (6-lb.) boneless prime rib roast [Or use a 9- to 10-lb. roast with bones and add 20 minutes to the cooking time.] 1. Stir together garlic, oil, pepper, thyme, and salt in a small bowl. Spread mixture all over roast. [For the best results, we recommend chilling the roast overnight after spreading with the garlic mixture to allow the flavors to penetrate the meat.] Put roast, fatty side up, in a rack set in a roasting pan. Let roast sit on counter until room temperature, about 1 hour. 2. Meanwhile, preheat oven to 500°F. 3. Roast prime…

HANDS-ON 15 MIN TOTAL 40 MIN MAKES 2 DOZEN SUBMITTED BY AMY SACHA 5,101 REVIEWS 2¼ cups flour2 tsp. ground ginger1 tsp. baking soda¾ tsp. cinnamon½ tsp. ground cloves¼ tsp. salt¾ cup butter, softened1¼ cups sugar1 egg¼ cup molasses1 Tbsp. water 1. Preheat oven to 350°F. Stir together flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl. 2. Beat butter in a large bowl with an electric mixer on medium 30 seconds. Add 1 cup sugar; beat until light and fluffy. Beat in egg, molasses, and the water until combined. Gradually beat in flour mixture. Shape dough into walnut-size balls (or use a 1½-inch or #40 cookie scoop). Roll balls in remaining ¼ cup sugar. Put balls 2 inches apart on ungreased cookie sheets; flatten slightly. 3. Bake…

HANDS-ON 10 MIN TOTAL 1 HR SERVES 8 SUBMITTED BY DEBBIE 2,165 REVIEWS 1 Tbsp. olive oil1 lb. boneless, skinless chicken breasts1 onion, chopped⅓ cup chopped green bell pepper1 clove garlic, minced1¾ cups shredded cheddar cheese (7 oz.)1 (8-oz.) container sour cream1 (15-oz.) can tomato sauce1 Tbsp. chili powder1 Tbsp. dried parsley½ tsp. dried oregano½ tsp. black pepper8 (8-inch) flour tortillas1 (10-oz.) can red enchilada sauceDesired toppings, such as pico de gallo, avocado slices, crushed red pepper, and/or fresh cilantro (optional) 1. Preheat oven to 350°F. 2. Heat oil in a nonstick skillet over medium heat. Cook chicken, turning once halfway through, about 15 minutes, or until an instant-read thermometer inserted into thickest parts registers 165°F. Cut chicken into bite-size pieces. 3. Add onion, bell pepper, and garlic to skillet…

HANDS-ON 10 MIN TOTAL 10 HR, 10 MIN SERVES 8 SUBMITTED BY LONWOLF32 2,910 REVIEWS 4 lb. boneless beef round rump roast or boneless beef chuck pot roast, trimmed1 (12-oz.) can or bottle beer1 (10.5-oz.) can condensed French onion soup1 (14.5-oz.) can low-sodium beef broth8 French rolls2 Tbsp. butterChopped fresh parsley (optional) 1. Put roast in a 5- to 6-qt. slow cooker. Add beer, soup, and broth. Cover and cook on Low 10 to 12 hours or High 5 to 6 hours. 2. Preheat oven to 400°F. Split French rolls slightly and butter insides. Toast rolls on a baking sheet until golden, about 5 minutes. 3. Meanwhile, remove roast from slow cooker and shred or thinly slice. 6. Pile beef into toasted rolls. Sprinkle sandwiches with parsley (if using). If…

HANDS-ON 10 MIN TOTAL 40 MIN SERVES 8 SUBMITTED BY EFASSE 1,284 REVIEWS 2 tsp. olive oil3 Tbsp. finely chopped onion1 (15.5-oz.) can black beans, drained and rinsed1 (10-oz.) can whole-kernel corn, drained (or frozen corn, thawed)1 Tbsp. packed brown sugar¼ cup salsa¼ tsp. crushed red pepper2 Tbsp. butter8 (8-inch) flour tortillas1⅓ cups shredded Monterey Jack cheese (5 oz.) [If you like things hot, swap in pepper Jack cheese.] 1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until softened, about 2 minutes. Stir in beans, corn, sugar, salsa, and crushed red pepper. Cook until heated through, about 3 minutes. 2. Melt 2 tsp. butter in a large skillet over medium heat. Put a tortilla in skillet, sprinkle evenly with ⅓ cup cheese;…

HANDS-ON 20 MIN TOTAL 50 MIN MAKES 2 DOZEN SUBMITTED BY BROOKE 3,837 REVIEWS 3 cups sugar1 cup butter, melted1 Tbsp. vanilla extract4 eggs1½ cups flour1 cup unsweetened cocoa powder1 tsp. salt1 cup semisweet chocolate chips (6 oz.) 1. Preheat oven to 350°F. Lightly grease two 8x8-inch baking dishes (or one 9x13-inch baking dish). 2. Beat sugar, melted butter, and vanilla in a large bowl. Add eggs, one at a time, beating well after each. 3. Stir together flour, cocoa powder, and salt in a bowl. Gradually add flour mixture to egg mixture, stirring until blended. Stir in chocolate chips. Divide batter evenly between prepared pans. 4. Bake until a toothpick inserted in centers comes out clean, 30 to 35 minutes. Cool in pans on a wire rack. armagazine.com/brookes-best-bombshell-brownies PER…

HANDS-ON 15 MIN TOTAL 35 MIN SERVES 12 SUBMITTED BY TINACLINKENBEARD 1,812 REVIEWS To reheat leftovers, bake smokies at 350°F on a foil-lined rimmed baking sheet 5 to 7 minutes. 1 lb. bacon [Center-cut bacon works best because there’s less fat.]1 (14-oz.) pkg. smoked cocktail sausages1 cup packed brown sugar 1. Preheat oven to 350°F. Line a large rimmed baking sheet with foil. 2. Cut bacon slices crosswise into thirds. Wrap each third around a sausage and secure with a toothpick. Put brown sugar in a bowl; roll sausages in sugar. Arrange on prepared baking sheet. 3. Bake, turning once halfway through, until sugar has melted, about 30 minutes. Turn on broiler. Broil, turning once halfway through, until bacon is crisp, 2 to 3 minutes. [If there’s excess fat, brush…

HANDS-ON 40 MIN TOTAL 1 HR SERVES 8 SUBMITTED BY BREESE823 2,085 REVIEWS ½ cup mayonnaise½ cup plain yogurt2 Tbsp. lime juice2 Tbsp. minced jalapeño pepper1 tsp. minced capers½ tsp. cumin½ tsp. dried dill½ tsp. dried oregano⅛ tsp. cayenne pepper1¼ cups flour2 Tbsp. cornstarch1¼ tsp. salt1 tsp. baking powder1 cup beer1 eggVegetable oil for frying1 lb. cod fillets or other firm whitefish, cut into 32 pieces¼ tsp. black pepper16 (6-inch) corn tortillasFinely shredded red cabbageJalapeño slices, avocado slices, and/or radish slices (optional) 1. For sauce, stir together mayonnaise, yogurt, lime juice, jalapeño, capers, cumin, dill, oregano, and cayenne in a bowl. Chill, covered, until ready to serve. 2. Stir together 1 cup flour, the cornstarch, 1 tsp. salt, and the baking powder in a bowl. In another bowl, whisk together…

HANDS-ON 15 MIN TOTAL 15 MIN SERVES 12 SUBMITTED BY JAMIE HENSLEY 2,968 REVIEWS 1 Tbsp. butter⅓ cup sliced almonds¼ cup vegetable oil2 Tbsp. sugar2 Tbsp. cider vinegar2 Tbsp. white wine vinegar1 Tbsp. sesame seeds, toasted1½ tsp. poppy seeds1 tsp. minced onion⅛ tsp. paprika1 (10-oz.) pkg. spinach, rinsed and torn into bite-size pieces½ cup dried cranberries 1. Melt butter in a small saucepan over medium heat. Cook almonds, stirring, until lightly toasted, about 5 minutes. 2. For dressing, whisk together oil, sugar, vinegars, sesame and poppy seeds, onion, and paprika in a bowl. 3. Toss together spinach, dried cranberries, and toasted almonds in a large bowl. Drizzle with dressing and toss to coat. armagazine.com/jamies-cranberry-spinach-salad PER ½ CUP: 97 CAL; 7G FAT (1G SAT); 1G PRO; 8G CARB (1G FIBER, 6G…

HANDS-ON 15 MIN TOTAL 45 MIN MAKES 2 DOZEN SUBMITTED BY DIANNE 2,138 REVIEWS 1 cup sugar½ cup butter, melted¾ tsp. nutmeg½ cup milk1 cup flour1 tsp. baking powder1 tsp. cinnamon 1. Preheat oven to 375°F. Grease 24 (1¾-inch) mini muffin cups. 2. Stir together ½ cup sugar, ¼ cup melted butter, and the nutmeg in a bowl. Stir in milk, flour, and baking powder until just combined. Spoon about 1 Tbsp. batter into each prepared muffin cup. 3. Bake until tops are lightly golden, about 15 minutes. Cool on a wire rack 10 minutes. 4. Meanwhile, put remaining ¼ cup melted butter in a small bowl. In another small bowl, stir together cinnamon and remaining ½ cup sugar. 5. Dip muffins in melted butter, then roll in cinnamon-sugar mixture.…

HANDS-ON 15 MIN TOTAL 40 MIN SERVES 6 SUBMITTED BY MARYVM 2,382 REVIEWS 2 Tbsp. butter1 cup sliced carrots1 cup chopped celery1 cup chopped onion1½ tsp. salt1 (32-oz.) carton low-sodium chicken broth1 tsp. dried basil1 tsp. dried oregano¼ tsp. black pepper1½ cups egg noodles1 cup shredded or chopped cooked chicken breast (½ lb.) Melt butter in a large heavy pot over medium heat. Cook carrots, celery, onion, and ½ tsp. salt, stirring until softened, about 5 minutes. Add broth, basil, oregano, pepper, and remaining 1 tsp. salt. Bring to a boil; reduce heat and simmer 10 minutes. Add noodles and simmer, stirring occasionally, until tender, about 10 minutes. Stir in chicken. Heat through before serving. armagazine.com/quick-and-easy-chicken-noodle-soup PER 1½ CUPS: 163 CAL; 6G FAT (3G SAT); 15G PRO; 13G CARB (2G…

HANDS-ON 25 MIN TOTAL 9 HR, 25 MIN SERVES 8 SUBMITTED BY M.K. MEREDITH 1,609 REVIEWS 1 lb. bulk pork sausage4 large eggs, beaten2 cups milk1 tsp. mustard powder¼ tsp. salt6 slices Italian or sourdough bread, toasted and cut into cubes2 cups shredded mild or sharp cheddar cheese (8 oz.) 1. Grease a 9x13-inch baking dish. 2. Cook sausage in a large skillet over medium heat, stirring and breaking up lumps, until browned, about 5 minutes; drain. 3. Whisk together eggs, milk, mustard powder, and salt in a bowl. Stir in cooked sausage, bread cubes, and cheese until evenly coated. Pour into prepared dish; cover with foil and chill overnight. 4. Preheat oven to 350°F. 5. Bake, covered, 45 minutes. Reduce oven temperature to 325°F. Bake, uncovered, until eggs have…

HANDS-ON 15 MIN TOTAL 30 MIN SERVES 2 SUBMITTED BY TAMMY SCHILL 2,125 REVIEWS To reduce the calories and saturated fat in this dish, replace half of the heavy cream with low-fat milk. 4 oz. linguine pasta2 (6-oz.) boneless, skinless chicken breasts, sliced into thin strips2 tsp. Cajun seasoning2 Tbsp. butter1 cup chopped green bell pepper¾ cup sliced fresh mushrooms½ cup chopped red bell pepper2 Tbsp. minced green onion¼ tsp. salt¼ tsp. black pepper¼ tsp. dried basil⅛ tsp. garlic powder1½ cups heavy cream2 Tbsp. grated Parmesan cheese 1. Cook pasta according to package directions; drain. 2. Meanwhile, toss chicken strips with Cajun seasoning in a bowl. 3. Melt butter in a large skillet over medium heat. Cook chicken until no longer pink and juices run clear, 5 to 7 minutes.…

HANDS-ON 30 MIN TOTAL 1 HR, 30 MIN SERVES 8 SUBMITTED BY DIANE KESTER 5,978 REVIEWS 5 cups peeled, cored, and sliced cooking apples½ to ⅔ cup white sugar2 tsp. plus ½ cup flour½ tsp. cinnamon¼ cup water½ cup quick-cooking oats½ cup packed brown sugar¼ tsp. salt⅛ tsp. baking powder⅛ tsp. baking soda¼ cup butter, meltedIce cream (optional) 1. Preheat oven to 450°F. 2. Add apples, white sugar, 2 tsp. flour, and the cinnamon to a bowl. [If apples are tart, use up to ⅔ cup sugar.] Toss to coat fruit. Spread apple mixture in a pie plate and add the water. 3. Stir together oats, remaining ½ cup flour, the brown sugar, salt, baking powder, baking soda, and melted butter in a small bowl. Crumble oat mixture evenly over…

HANDS-ON 30 MIN TOTAL 1 HR, 30 MIN SERVES 16 SUBMITTED BY MARTHA J PAUL 225 REVIEWS 6 oz. graham crackers (about 11 rectangles, or 1¾ cups finely crushed crackers)1 cup unsweetened flaked coconut½ cup finely chopped almonds (optional)1 cup plus 2 tsp. butter, at room temperature5 Tbsp. unsweetened cocoa powder¼ cup white sugar1 egg, lightly beaten3 Tbsp. heavy cream2 Tbsp. instant vanilla pudding powder2 cups powdered sugar, plus more for dusting4 (1-oz.) squares semisweet baking chocolate 1. Line an 8x8-inch baking pan with parchment paper, leaving 2 inches hanging over pan edges. 2. Pulse graham crackers, coconut, and almonds (if using) in a food processor to fine crumbs. 3. Heat ½ cup butter, the cocoa, and white sugar in a bowl set over simmering water, stirring occasionally, until melted…

HANDS-ON 5 MIN TOTAL 3 HR, 15 MIN SERVES 6 SUBMITTED BY MELISSA S 2,062 REVIEWS ½ cup balsamic vinegar½ cup olive oil2 Tbsp. steak seasoning rub1 (2-lb.) boneless pork loin roast 1. For marinade, stir together vinegar, oil, and seasoning in a bowl. Put pork in a zip-top plastic bag and add marinade; seal. Chill, turning once, at least 2 hours and up to overnight. 2. Preheat oven to 350°F. 3. Transfer pork to a 9x13-inch baking dish; pour in marinade. Roast pork, basting every 15 minutes, about 1 hour, or until a meat thermometer inserted into center registers 145°F. Let stand 10 minutes before slicing. armagazine.com/balsamic-roasted-pork-loin PER 4 OZ PORK.: 287 CAL; 17G FAT (4G SAT); 31G PRO; 2G CARB (0G FIBER, 0G SUGARS); 440MG SODIUM “I added…

HANDS-ON 15 MIN TOTAL 15 MIN SERVES 8 SUBMITTED BY HJACOBY 1,306 REVIEWS If you like your sangria on the sweeter side, try a semisweet red wine such as Grenache or Zinfandel. For best flavor, chill the sangria overnight. 1 (750-ml.) bottle dry red wine, such as Sangiovese or Tempranillo½ cup brandy½ cup triple sec⅓ cup frozen lemonade concentrate⅓ cup orange juice¼ cup lemon juice¼ cup sugar (optional)1 medium lemon, sliced into rounds1 medium lime, sliced into rounds1 medium orange, sliced into rounds8 maraschino cherries2 cups carbonated water 1. Stir together wine, brandy, triple sec, lemonade concentrate, orange juice, lemon juice, and sugar (if using) in a bowl or large pitcher. Add lemon, lime, and orange slices and the maraschino cherries. 2. Serve immediately in glasses over ice or chill…

HANDS-ON 20 MIN TOTAL 45 MIN SERVES 8 SUBMITTED BY ELLIE11 10,882 REVIEWS 3½ cups peeled and diced potatoes (1¾ lb.)⅓ cup diced celery⅓ cup finely chopped onion¾ cup diced cooked ham3¼ cups water2 Tbsp. chicken bouillon granules1 tsp. white or black pepper½ tsp. salt5 Tbsp. butter5 Tbsp. flour2 cups milkSnipped fresh chives (optional)Cracked black pepper (optional) 1. Stir together potatoes, celery, onion, ham, and the water in a large pot and bring to a boil. Reduce heat to medium and cook until potatoes are tender, 10 to 15 minutes. Stir in bouillon, pepper, and salt. 2. Melt butter in a saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, until thickened, about 1 minute. Stir in milk slowly. [If you add it too quickly, lumps will form.]…

HANDS-ON 15 MIN TOTAL 1 HR, 5 MIN SERVES 12 SUBMITTED BY TERRAD 2,101 REVIEWS For dippers, try tortilla or pita chips or assorted vegetables. 4 cloves garlic1 (14-oz.) can artichoke hearts, drained and chopped1 (10-oz.) pkg. frozen chopped spinach, thawed and drained thoroughly1¼ cups Alfredo sauce1 cup shredded mozzarella cheese (4 oz.)⅓ cup grated Parmesan cheese4 oz. cream cheese, softened 1. Preheat oven to 350°F. 2. Bake garlic in a small baking dish until soft, 20 to 30 minutes. Remove from oven. When cool enough to touch, squeeze softened garlic from skins. 3. Stir together garlic, artichoke hearts, spinach, Alfredo sauce, mozzarella, Parmesan, and cream cheese in an 8x8-inch baking dish. Spread evenly. 4. Bake until cheeses are melted and bubbly, about 30 minutes. Serve warm. armagazine.com/artichoke-spinach-dip PER ¼…

HANDS-ON 15 MIN TOTAL 1 HR SERVES 6 SUBMITTED BY ROBBIE RICE 9,211 REVIEWS 1 (14.1-oz.) pkg. refrigerated pie dough (2 crusts)⅓ cup butter1 lb. boneless, skinless chicken breasts, cut into ½-inch cubes1 cup sliced carrots½ cup sliced celery⅓ cup chopped onion⅓ cup flour½ tsp. salt¼ tsp. black pepper¼ tsp. celery seed1½ cups low-sodium chicken broth⅔ cup whole milk1 cup frozen green peasFresh thyme and/or oregano (optional) 1. Preheat oven to 425°F. Let pie dough stand according to package directions. Line a baking sheet with foil. 2. Heat butter in a very large skillet over medium heat. Cook chicken, carrots, celery, and onion until vegetables are tender, about 7 minutes, and an instant-read thermometer inserted in thickest parts of chicken registers 165°F. 3. Stir in flour, salt, pepper, and celery…

HANDS-ON 10 MIN TOTAL 8 HR, 10 MIN SERVES 12 SUBMITTED BY BRENDA ARNOLD 7,076 REVIEWS 2 (10.75-oz.) cans condensed cream of mushroom soup1 (1-oz.) pkg. dry onion soup mix1¼ cups water5½ lb. pot roast, such as boneless beef chuck Stir together soup, soup mix, and the water in a 5- to 6-qt. slow cooker. Add pot roast and turn to coat. Cover and cook on Low 8 to 9 hours or High 3 to 4 hours until tender. armagazine.com/awesome-slow-cooker-pot-roast PER 6 OZ.: 426 CAL; 24G FAT (9G SAT); 46G PRO; 0G CARB (0G FIBER, 1G SUGARS); 639MG SODIUM “This turned out so well. I used one can of cream of mushroom and one can of cream of onion. It’s so tender, and the flavor is fabulous.”–YVETTE FLANAGAN…

HANDS-ON 15 MIN TOTAL 1 HR, 25 MIN SERVES 8 SUBMITTED BY JANET SHUM 6,606 REVIEWS 1 egg1 cup milk1 cup dried bread crumbs½ tsp. salt½ tsp. black pepper1½ lb. ground beef½ cup chopped onion⅓ cup ketchup2 Tbsp. brown sugar2 Tbsp. mustard 1. Preheat oven to 350°F. 2. Beat together egg, milk, bread crumbs, salt, and pepper in a large bowl. Using clean hands, mix in ground beef and onion. Transfer mixture to a greased 5x9-inch loaf dish. 3. Whisk together ketchup, brown sugar, and mustard in a small bowl. 4. Bake meatloaf 35 minutes. Spread ketchup mixture (or one of the variations below) over meatloaf. Bake 25 to 35 minutes more, or until an instant-read thermometer registers 160°F. Let stand 10 minutes before serving. armagazine.com/easy-meatloaf PER 1-INCH-THICK SLICE: 277…

HANDS-ON 30 MIN TOTAL 3 HR, 5 MIN SERVES 12 SUBMITTED BY MARSHA FERNANDEZ 5,733 REVIEWS 1 cup warm milk (80°F to 90°F)2 eggs, at room temperature⅓ cup butter, melted½ cup white sugar1 tsp. salt4½ cups bread flour2¼ tsp. instant yeast, fast-rising yeast, or bread machine yeast1 cup packed brown sugar2½ Tbsp. cinnamon⅓ cup butter, softened4 oz. cream cheese, softened2 Tbsp. butter, softened1½ cups powdered sugar½ tsp. vanilla extract⅛ tsp. salt 1. Preheat oven to 200°F. Pour milk, eggs, melted butter, white sugar, and 1 tsp. salt into a large bowl; stir together by hand. Add flour and yeast. Mix with an electric mixer on low speed until dough forms a neat ball and cleans the side of the bowl, 5 to 10 minutes. Turn off oven. Cover bowl with…

HANDS-ON 25 MIN TOTAL 2 HR, 5 MIN SERVES 6 SUBMITTED BY CATHYM 4,458 REVIEWS 4 large baking potatoes(about 2 lb.), peeled and sliced ¼ inch thick¾ tsp. salt¼ tsp. black pepper1 medium onion, sliced crosswise into ¼-inch-thick rings3 Tbsp. butter, cut into 3 pieces3 Tbsp. flour2 cups milk1½ cups shredded cheddar cheese (6 oz.) 1. Preheat oven to 400°F. Coat a 2½- to 3-qt. shallow baking dish with cooking spray. Coat a sheet of foil with cooking spray. 2. Layer half of the potatoes in prepared baking dish. Sprinkle with ⅛ tsp. each salt and pepper. Top with onion and remaining potatoes. Sprinkle with ⅛ tsp. salt and remaining ⅛ tsp. pepper. 3. Melt butter in a saucepan over medium heat. Whisk in flour and remaining ½ tsp. salt,…

HANDS-ON 15 MIN TOTAL 2 HR, 35 MIN SERVES 12 SUBMITTED BY DENISE 5,752 REVIEWS 1 (15.25-oz.) pkg. devil’s food cake mix (2-layer size)1 (5.9-oz.) pkg. chocolate instant pudding and pie filling mix1 cup sour cream1 cup vegetable oil½ cup warm water4 eggs1 (12-oz.) pkg. semisweet chocolate chips (2 cups)1½ cups powdered sugar1 to 2 Tbsp. milk¼ tsp. vanilla extract 1. Preheat oven to 350°F. Generously grease a 10-inch fluted tube pan. 2. Add cake and pudding mixes, sour cream, oil, the water, and eggs to a large bowl. Mix with an electric mixer on low speed until combined, about 30 seconds. Mix on medium speed another 2 minutes. Stir in chocolate chips. Pour batter into prepared pan. 3. Bake until top is springy to the touch and a toothpick…

HANDS-ON 10 MIN TOTAL 6 HR, 10 MIN SERVES 8 SUBMITTED BY LIVIE’S MAMMY 3,619 REVIEWS 2 lb. pork tenderloin1 (12-oz.) can or bottle root beer1 (18-oz.) bottle barbecue sauce, warmed8 hamburger buns, split and toasted 1. Put pork in a 3½- to 4-qt. slow cooker. Pour root beer over pork. Cover and cook on Low 6 to 7 hours or High 3 to 3½ hours, until pork is cooked through and shreds easily. 2. Transfer pork to a cutting board and shred with two forks. Transfer pork to a bowl and toss with barbecue sauce. Serve pulled pork in buns. armagazine.com/pulled-pork PER ½ CUP: 364 CAL; 4G FAT (1G SAT); 27G PRO; 52G CARB (1G FIBER, 29G SUGARS); 930MG SODIUM…

HANDS-ON 20 MIN TOTAL 2 HR, 20 MIN SERVES 12 SUBMITTED BY CHANTAL ROGERS 5,706 REVIEWS 1 cup finely crushed graham cracker crumbs (about 15 square crackers)¼ cup butter, melted1½ cups plus 2 Tbsp. sugar4 (8-oz.) pkg. cream cheese, softened2 Tbsp. flour1 (8-oz.) carton sour cream, at room temperature¾ cup milk, at room temperature4 eggs, at room temperature1 Tbsp. vanilla extract 1. Arrange top oven rack to middle or slightly below middle position. Arrange bottom oven rack just below top one. Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. 2. Stir together cracker crumbs, melted butter, and 2 Tbsp. sugar in a bowl. Press crumb mixture into prepared pan. Using the flat bottom of a measuring cup, firmly pack crust evenly in pan. 3. Put a…

HANDS-ON 25 MIN TOTAL 1 HR SERVES 12 SUBMITTED BY ANGIE GORKOFF 3,164 REVIEWS 24 (2-inch-diameter) whole fresh mushrooms (2 lb.)1 Tbsp. vegetable oil1 Tbsp. finely chopped garlic1 (8-oz.) pkg. cream cheese, softened¼ cup grated Parmesan cheese¼ tsp. black pepper¼ tsp. cayenne pepper¼ tsp. onion powder2 Tbsp. chopped fresh parsley 1. Preheat oven to 350°F. Coat a rimmed baking sheet with cooking spray. 2. Clean mushrooms with a damp paper towel. Carefully remove stems, cut off and discard tough ends, then finely chop stems. 3. Heat oil in a large skillet over medium heat. Cook garlic and chopped stems, stirring occasionally, 5 minutes. Transfer to a bowl and cool 10 minutes. Stir in cream cheese, Parmesan, black pepper, cayenne, and onion powder (mixture will be very thick). 4. Spoon 1…

HANDS-ON 30 MIN TOTAL 2 HR, 30 MIN SERVES 8 SUBMITTED BY PONYGIRL64 2,535 REVIEWS 4 large baking potatoes (about 2 lb.)8 slices bacon1 (8-oz.) carton sour cream1 cup shredded cheddar cheese (4 oz.)1 cup sliced green onions (about 8 green onions)½ cup milk4 Tbsp. butter, softened½ tsp. salt½ tsp. black pepper 1. Preheat oven to 350°F. 2. Prick potatoes with a fork and transfer to a rimmed baking sheet. Bake until tender, about 1½ hours. Cool 10 minutes. 3. Meanwhile, cook bacon in a large skillet over medium-high heat until crisp, about 8 minutes. Drain bacon on paper towels, then crumble. 4. Slice potatoes in half lengthwise and scoop flesh into a large bowl, keeping skins intact. Add sour cream, ½ cup cheese, ½ cup green onions, the milk,…

HANDS-ON 15 MIN TOTAL 1 HR, 25 MIN SERVES 12 SUBMITTED BY POOBOO 1,966 REVIEWS 1 (32-oz.) pkg. frozen diced hash brown potatoes or 30-oz. pkg. frozen shredded hash brown potatoes2 (10.5-oz.) cans condensed cream of potato soup1 (16-oz.) container sour cream2 cups shredded sharp cheddar cheese (8 oz.)8 oz. cooked, diced ham (1½ cups)½ cup grated Parmesan cheese (2 oz.)Snipped fresh chives 1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish. 2. Stir together hash browns, soup, sour cream, cheddar cheese, and ham in a large bowl. Spread evenly into prepared dish. Sprinkle with Parmesan. 3. Bake until bubbly and cheese is melted, about 1 hour. Let stand 10 minutes before serving. Sprinkle with chives. armagazine.com/cheesy-ham-hash-brown-casserole PER ¾ CUP: 286 CAL; 16G FAT (9G SAT); 12G PRO;…

HANDS-ON 10 MIN TOTAL 20 MIN SERVES 4 SUBMITTED BY BONNIE 3,040 REVIEWS ¼ cup flour1 cup milk3 eggs1 Tbsp. sugar1 tsp. vanilla extract½ tsp. cinnamonPinch of salt8 (¾- to 1-inch) slices bread, such as Texas toast, brioche, or cinnamon-swirlDesired toppings, such as butter, maple syrup, fresh berries, and/or sweetened whipped cream 1. Add flour to a large bowl. Slowly whisk in milk. Add eggs, sugar, vanilla, cinnamon, and salt and whisk together until smooth. Working in batches, dip bread slices in milk mixture until saturated. 2. Lightly grease a griddle or large skillet and heat over medium heat. 3. Working in batches, cook bread, turning once halfway through, until golden brown on both sides, 4 to 5 minutes. Keep slices warm in a 250°F oven. Serve with desired toppings.…

HANDS-ON 15 MIN TOTAL 2 HR, 30 MIN SERVES 12 SUBMITTED BY ANN MARIE 2,043 REVIEWS ⅓ cup honey⅓ cup less-sodium soy sauce¼ cup vegetable oil¼ tsp. black pepper3 lb. boneless, skinless chicken breasts, cut into 1-inch pieces4 small onions, cut into 2-inch pieces (4 cups)2 medium red and/or yellow bell peppers, cut into 2-inch pieces (2 cups)2 cloves garlic, minced12 (10-inch) skewers [If using wooden skewers, soak in water 30 minutes.]Chopped fresh cilantro or green onion (optional) 1. For marinade, whisk together honey, soy sauce, oil, and black pepper in a large bowl. Transfer ¼ cup of the marinade to a small jar or bowl and cover. 2. Add chicken, onions, bell peppers, and garlic to a zip-top plastic bag set in a shallow dish. Add remaining marinade. Seal…

HANDS-ON 10 MIN TOTAL 1 HR SERVES 4 SUBMITTED BY STARFLOWER 3,778 REVIEWS ¼ cup pure maple syrup2 Tbsp. less-sodium soy sauce1 clove garlic, minced¼ tsp. garlic salt⅛ tsp. black pepper4 (6-oz.) skin-on salmon fillets, 1½ inches thickLemon wedges (optional) 1. Put a large zip-top plastic bag in a shallow dish. Add maple syrup, soy sauce, garlic, garlic salt, and pepper to bag. Add salmon; seal bag. Chill at least 30 minutes and up to 4 hours. Remove salmon from bag; reserve marinade. 2. Meanwhile, preheat oven to 400°F. Line a 9x13-inch baking pan with foil. Coat foil with cooking spray. [The foil makes cleanup easier.] Arrange salmon, skin sides down, in pan and pour marinade over fish. 3. Bake 10 minutes. Spoon marinade in pan over salmon. Continue to…

HANDS-ON 15 MIN TOTAL 2 HR SERVES 6 SUBMITTED BY KELLY 2,560 REVIEWS ½ cup flour¼ tsp. cayenne pepper¼ tsp. paprika¼ tsp. salt1 (2-lb.) pkg. chicken wings and drumettesVegetable oil for frying¼ cup butter¼ cup hot sauceDash black pepperDash garlic powder 1. Stir together flour, cayenne, paprika, and salt in a small bowl. Put chicken wings in a large bowl. Sprinkle flour mixture over wings to coat. Chill, covered, 1 to 1½ hours. 2. Pour oil to a depth of 2 inches in a deep, heavy-bottomed pot or deep fryer; heat to 375°F. [You’ll need about 6 cups oil for a 5-qt. Dutch oven.] Meanwhile, stir together butter, hot sauce, black pepper, and garlic powder in a small saucepan over low heat until butter is melted. Transfer to a clean…

HANDS-ON 20 MIN TOTAL 1 HR, 50 MIN MAKES 2 DOZEN SUBMITTED BY NANCY 2,298 REVIEWS 2 cups finely crushed graham crackers (from about 28 square crackers)2 cups powdered sugar1 cup butter, melted1¼ cups creamy peanut butter1½ cups semisweet chocolate chips¼ cup chopped unsalted roasted peanuts (optional) 1. For crust, stir together cracker crumbs, powdered sugar, melted butter, and 1 cup peanut butter in a bowl until well blended. Press mixture evenly onto bottom of an ungreased 9x13-inch pan. Chill 30 minutes. 2. Put chocolate chips and remaining ¼ cup peanut butter in a bowl. Microwave on High, stirring every 15 seconds, until smooth. Spread mixture over crust. Sprinkle with peanuts (if using). 3. Chill, covered, at least 1 hour before serving. (Store in an airtight container in the refrigerator…

HANDS-ON 10 MIN TOTAL 30 MIN SERVES 8 SUBMITTED BY JENNYC819 2,921 REVIEWS 1 cup flour2 eggs½ cup milk½ cup water2 Tbsp. butter, melted¼ tsp. salt 1. Whisk together flour and eggs in a large bowl. Gradually stir in milk and the water. Beat in butter and salt until smooth. 2. Heat a lightly oiled large skillet over medium-high heat. Pour about ¼ cup batter into hot skillet, immediately tilting and swirling pan to spread batter evenly to form a very thin 7- to 8-inch-diameter crepe. 3. Cook crepe until bottom is lightly browned, about 2 minutes. Loosen with a spatula, turn, and cook until other side is lightly browned, about 1 minute more. Repeat with remaining batter. Serve warm with desired toppings. armagazine.com/basic-crepes PER CREPE: 110 CAL; 5G FAT…

HANDS-ON 15 MIN TOTAL 35 MIN SERVES 6 SUBMITTED BY LINDA CAROLINE 2,955 REVIEWS 1 (12-oz.) pkg. bow tie (farfalle) pasta1 lb. bulk sweet Italian sausage½ tsp. crushed red pepper½ cup chopped onion3 cloves garlic, minced1 (28-oz.) can Italian-style plum tomatoes, drained and coarsely chopped1½ cups heavy cream½ tsp. salt¼ cup shaved or shredded Parmesan cheese3 Tbsp. chopped fresh parsley 1. Cook pasta according to package directions until al dente; drain and return to pot. 2. Meanwhile, heat a large deep skillet over medium heat. Cook sausage and crushed red pepper until sausage is browned. Stir in onion and garlic; cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture is lightly thickened, 8 to 10 minutes. 3. Stir sauce into cooked pasta and heat through.…

HANDS-ON 15 MIN TOTAL 30 MIN SERVES 12 SUBMITTED BY LOLL 2,081 REVIEWS 6 Roma tomatoes (1½ lb.), chopped½ cup sun-dried tomatoes packed in oil, drained and finely chopped3 cloves garlic, minced¼ cup olive oil1 to 2 Tbsp. balsamic vinegar¼ cup finely chopped fresh basil¼ tsp. salt¼ tsp. black pepper1 baguette2 cups shredded mozzarella cheese (8 oz.) 1. Set oven rack about 6 inches from heat source and preheat broiler. Line a baking sheet with foil. 2. Stir together Roma tomatoes, sun-dried tomatoes, garlic, oil, vinegar, basil, salt, and pepper in a large bowl. 3. Cut baguette into 24 (¾-inch-thick) slices. Arrange slices on prepared baking sheet. Broil about 2 minutes; flip slices and broil until browned and toasted, about 1 minute more. Sprinkle slices evenly with cheese; broil until…

HANDS-ON 10 MIN TOTAL 8 HR, 10 MIN SERVES 10 SUBMITTED BY ERIN PARKER 1,480 REVIEWS Serve this tender, juicy pork over tortillas with desired toppings, such as fresh cilantro, radishes, onion, and avocado. 1 (4-lb.) boneless pork shoulder roast2 tsp. cumin2 tsp. garlic powder1½ tsp. salt1 tsp. ground coriander1 tsp. dried oregano, crushed¼ tsp. cinnamon2 bay leaves2 cups low-sodium chicken broth 1. Cut pork into six pieces. Stir together cumin, garlic powder, salt, coriander, oregano, and cinnamon in a bowl. Coat pork with the spice mixture. Put bay leaves and chicken broth in bottom of a 3½- to 4-qt. slow cooker; add pork. 2. Cover and cook on Low 8 to 10 hours or High 4 to 5 hours, or until pork is tender. Remove from cooker and shred…

HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY MINERFAMILY 1,233 REVIEWS 1 Tbsp. olive oil1 lb. boneless, skinless chicken breasts, sliced into thin strips2 cloves garlic, finely chopped1 (1.5-oz.) pkg. Alfredo sauce mix [Some products require milk and butter to prepare.]2 Tbsp. purchased basil pesto8 oz. penne pasta2 cups packed fresh spinach1 Tbsp. grated Romano cheeseCrushed red pepper (optional) 1. Heat oil in a large skillet over medium-high heat. Cook chicken, turning occasionally, until browned, about 5 minutes; remove chicken. 2. In same skillet, cook garlic until fragrant, about 1 minute. Add Alfredo sauce mix according to package directions [including any milk or butter]. Cook, stirring occasionally, until sauce forms. 3. Meanwhile, cook pasta according to package directions. Drain and rinse under cold water; drain again. 4. Add…

HANDS-ON 15 MIN TOTAL 1 HR, 10 MIN SERVES 8 SUBMITTED BY EAGLE 2,487 REVIEWS 1 (15-oz.) can pumpkin1 (14-oz.) can sweetened condensed milk2 eggs1 tsp. cinnamon½ tsp. ground ginger½ tsp. nutmeg½ tsp. salt1 (9-inch) unbaked pie crustSweetened whipped cream (optional) 1. Preheat oven to 425°F. 2. Whisk together pumpkin, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a bowl until smooth. Pour filling into crust. 3. Bake 15 minutes; reduce oven temperature to 350°F. Bake until a knife inserted 1 inch from crust comes out clean, 35 to 40 minutes more. Cool on a wire rack. Serve with whipped cream (if using). armagazine.com/perfect-pumpkin-pie PER SLICE: 345 CAL; 15G FAT (8G SAT); 7G PRO; 45G CARB (2G FIBER, 30G SUGARS); 372MG SODIUM…

HANDS-ON 20 MIN TOTAL 5 HR, 20 MIN SERVES 16 SUBMITTED BY NATALIESMOM 899 REVIEWS 4 cups milk5 whole cloves2½ tsp. vanilla extract1 tsp. cinnamon12 egg yolks1½ cups sugar4 cups light cream or half-and-half2 cups light or spiced rum½ tsp. nutmeg, plus more for garnish 1. Stir together milk, cloves, ½ tsp. vanilla, and the cinnamon in a large saucepan; heat over low heat until warmed, about 5 minutes. Increase heat to medium and slowly bring to a boil. Remove from heat. 2. Whisk together egg yolks and sugar in a large bowl until fluffy. Slowly whisk milk mixture into egg mixture. Return mixture to saucepan. Cook over medium heat, stirring constantly, until thick, about 3 minutes. [Do not allow mixture to boil.] Strain to remove cloves; cool 1 hour.…