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MY MOM’S RAISED DOUGHNUTS HANDS-ON 1 HR TOTAL 3 HR, 10 MIN SERVES 14 SUBMITTED BY PEGGIANNE 193 REVIEWS ¾ cup milk⅓ cup vegetable shortening¼ cup plus 1 tsp. white sugar1 tsp. salt½ cup warm water (105°F to 115°F)2 (0.25-oz.) pkg. active dry yeast2 eggs4 cups sifted flour2 cups powdered sugar, sifted1 tsp. vanilla extract1 to 3 Tbsp. water2 qt. vegetable oil for frying⅓ to ½ cup sprinkles, coconut flakes, and/or chopped nuts (optional) 1. Cook milk and vegetable shortening in a small saucepan over medium-low heat, stirring occasionally, until shortening has melted and mixture has tiny bubbles around edges. Remove from heat and transfer to a mixing bowl. Add ¼ cup white sugar and the salt. Let stand until mixture cools to 105°F to 115°F. 2. Stir together…

PASTA E FAGIOLI A LA CHEZ IVANO HANDS-ON 30 MIN TOTAL 2 HR, 10 MIN SERVES 8 SUBMITTED BY IVAN O. TEETER 344 REVIEWS 1 lb. lean ground beef2 Tbsp. olive oil2 cups chopped onion1 cup chopped celery1 (4.5-oz.) jar minced garlic or ¼ cup chopped fresh garlic½ tsp. black pepper7 cups low-sodium beef broth1 (15-oz.) can crushed tomatoes, undrained⅓ cup tomato paste1 Tbsp. dried parsley1½ tsp. salt1¼ tsp. dried basil1¼ tsp. dried oregano1¼ tsp. dried thyme1 (15-oz.) can kidney beans, drained and rinsed1 cup ditalini pastaGrated Parmesan cheese, fresh basil, oregano, and/or thymefor garnish 1. Cook beef in large pot or Dutch oven over medium heat, stirring and breaking up lumps with a wooden spoon, 5 to 7 minutes. Transfer beef to a plate lined with paper towels;…

JUDY’S STRAWBERRY-PRETZEL SALAD HANDS-ON 20 MIN TOTAL 2 HR SERVES 16 SUBMITTED BY TOM QUINLIN 1,293 REVIEWS 1½ cups crushed pretzels1¼ cups sugar¾ cup butter, melted2 (8-oz.) pkg. cream cheese, softened1 (8-oz.) container frozen whipped dessert topping, thawed1 (16-oz.) pkg. frozen whole strawberries1 (6-oz.) pkg. strawberry gelatin2 cups boiling water 1. Preheat oven to 350°F. Stir together pretzels, ¼ cup sugar, and the melted butter in a bowl. Press mixture into bottom of a 9x13-inch baking pan. Bake until lightly toasted, about 10 minutes. 2. Meanwhile, beat together remaining 1 cup sugar and the cream cheese in a bowl with an electric mixer at medium speed until smooth. Fold in whipped topping. Spread evenly over cooled crust. Chill until set, about 30 minutes. 3. Meanwhile, let strawberries stand at…

DEB DOOZIE’S BLUE-RIBBON CHILI HANDS-ON 20 MIN TOTAL 1 HR, 20 MIN SERVES 6 SUBMITTED BY DEB 2,435 REVIEWS Serve this chili topped with shredded cheese, jalapeño slices, green onion, cilantro, and/or sour cream. 2 lb. lean ground beef1 cup chopped onion2 (15-oz.) cans tomato sauce1 (15.5-oz.) jar salsa1 (15-oz.) can light red kidney beans, drained and rinsed1 (15-oz.) can dark red kidney beans, drained and rinsed2 (1.25-oz.) pkg. reduced-sodium chili seasoning mix1 tsp. black pepper½ tsp. garlic salt 1. Add beef and onion to a 4- to 6-qt. Dutch oven. Cook, stirring occasionally, over medium heat until meat is browned and onion is tender, about 10 minutes. Drain off grease. 2. Stir in remaining ingredients. Reduce heat to low and simmer, covered, until flavors develop, at least 1…

GREAT-GRANDMA’S PEACH COBBLER HANDS-ON 10 MIN TOTAL 55 MIN SERVES 8 SUBMITTED BY ST1100PILOT 125 REVIEWS Serve with scoops of vanilla ice cream to take this dessert over the top. 1 (29-oz.) can sliced peaches in juice, drained and juice reserved1 cup self-rising flour1 cup sugar1 egg½ cup butter, meltedVanilla ice cream (optional)Ground cinnamon (optional) 1. Preheat oven to 350°F. 2. Arrange peach slices in a 9-inch deep-dish pie plate. Pour about half the reserved peach juice on top; discard remaining juice. 3. Beat flour, sugar, and egg in a bowl until combined. Dollop mixture over peaches using a spoon. Drizzle melted butter over flour mixture. 4. Bake until topping is golden brown, about 45 minutes. To serve, slice into 8 pieces and serve with vanilla ice cream and…

APPLE HAND PIES HANDS-ON 30 MIN TOTAL 1 HR, 5 MIN SERVES 6 SUBMITTED BY CHEF JOHN 124 REVIEWS To simplify this recipe, we use prepared refrigerated pie crust dough, but you can make it from scratch. 1 (14.1-oz.) pkg. refrigerated, rolled unbaked pie crusts (2 crusts)2 large green apples (about 1 lb.), peeled and cored2 Tbsp. butter¼ cup white sugar2 Tbsp. packed brown sugar¼ tsp. salt3 Tbsp. water1½ tsp. cinnamon1 egg2 tsp. milkCoarse sugar (optional) 1. Line a baking sheet with a silicone mat or parchment paper. Allow pie crusts to stand at room temperature while preparing filling, about 15 minutes. 2. Cut apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks (about 3 cups). 3. For filling, melt butter in a large…

MOZZARELLA-STUFFED PESTO TURKEY MEATBALLS HANDS-ON 35 MIN TOTAL 1 HR, 10 MIN SERVES 12 SUBMITTED BY FOODIE77 268 REVIEWS 3 lb. ground turkey1 cup Italian-seasoned dried bread crumbs1 cup finely chopped onion1 egg, lightly beaten4 cloves garlic, minced½ cup chopped fresh Italian parsley½ cup grated Parmigiano-Reggiano cheese¼ cup basil pesto¼ cup milk1 tsp. salt2 tsp. black pepper1 lb. fresh mozzarella cheese, cut into 36 small cubes3 Tbsp. olive oil2 (24-oz.) jars marinara sauceHot cooked spaghetti (optional) 1. Preheat oven to 375°F. Line a 10x15-inch baking sheet with parchment paper or foil. 2. Mix together turkey, bread crumbs, onion, egg, garlic, parsley, Parmigiano-Reggiano, pesto, milk, salt, and pepper in a bowl until evenly blended. Form into 1¾-inch meatballs. Using your finger, make a hole in each meatball and insert 1…

AUNT TEEN’S CREAMY CHOCOLATE FUDGE HANDS-ON 20 MIN TOTAL 2 HR, 20 MIN SERVES 48 SUBMITTED BY KELLY PHILLIPS 1,881 REVIEWS 1 (7-oz.) jar marshmallow creme1½ cups sugar⅔ cup evaporated milk¼ cup butter¼ tsp. salt2 cups milk chocolate chips1 cup semisweet chocolate chips½ cup chopped nuts (optional) [We used walnuts.]1 tsp. vanilla extract 1. Line an 8x8-inch pan with foil. 2. Stir together marshmallow creme, sugar, evaporated milk, butter, and salt in a large saucepan over medium heat. Bring to a boil and cook, stirring constantly, 5 minutes. [It is essential to stir constantly and a bit aggressively during this 5 minutes, otherwise the mixture at the edges of the pot will brown too quickly, resulting in an off texture.] 3. Remove from heat and add milk chocolate chips and…

CHEF JOHN’S BUTTERMILK BISCUITS HANDS-ON 15 MIN TOTAL 30 MIN SERVES 16 SUBMITTED BY CHEF JOHN 1,022 REVIEWS 4 cups flour4 tsp. baking powder2 tsp. salt½ tsp. baking soda¾ cup plus 2 Tbsp. unsalted butter, cut into thin slices and frozen1½ cups cold buttermilk, plus 2 Tbsp. for brushing 1. Preheat oven to 425°F. Line a baking sheet with a silicone mat or foil. 2. Whisk together flour, baking powder, salt, and baking soda in a large bowl. Cut butter into flour mixture with a pastry blender or fork until mixture resembles coarse crumbs. Make a well in center of mixture. Pour in 1½ cups buttermilk and stir until dough forms. 3. Turn dough out onto a floured surface and gently pat it into a rectangle. Fold in thirds.…

ABUELA’S PICADILLO HANDS-ON 25 MIN TOTAL 1 HR, 25 MIN SERVES 10 SUBMITTED BY MARIE SOLER 16 REVIEWS Picadillo is a ground meat dish popular in Spain, the Philippines, and Latin American and Caribbean countries. There’s no one way to cook picadillo. There are many ingredient variations, depending on the country, region, or even the grandma, or abuela, cooking it. 2 lb. lean ground beef½ cup chopped onion½ cup chopped green bell pepper2 Tbsp. minced fresh garlic2 (8-oz.) cans tomato sauce2 cups water½ cup dry red wine3 Tbsp. hot sauce1 (1.41-oz.) pkg. sazón seasoning (such as Badia Tropical)1 Tbsp. chopped fresh parsley½ tsp. garlic powder½ tsp. onion powder½ tsp. cumin½ tsp. black pepper1 bay leaf½ cup Spanish-style olives (such as stuffed Manzanilla), halved or coarsely chopped1 small butternut squash…

INDULGE BEEF ENCHILADAS II HANDS-ON 20 MIN TOTAL 45 MIN SERVES 8 SUBMITTED BY BECKY 772 REVIEWS 1 lb. lean ground beef1 small onion, chopped1 (1.5-oz.) pkg. dry enchilada sauce mix1½ cups water1 (8-oz.) can tomato sauce8 (8-inch) flour tortillas1½ cups shredded cheddar cheese (6 oz.)1 (2.25-oz.) can sliced black olives, drained 1. Preheat oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray. 2. Cook beef and onion in a large skillet over medium-high heat until beef is browned and onion is tender, about 5 minutes. 3. Stir together dry enchilada mix, water, and tomato sauce in a saucepan. Bring to a boil. Reduce heat; simmer until thickened, about 5 minutes. Spread ¼ cup sauce in prepared baking dish. 4. Divide beef mixture among tortillas; sprinkle…