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Subscriber-Exclusive Taste of Home Magazine Recipes

Browse subscriber-exclusive recipes from our Taste of Home Magazine including appetizers, dinner recipes, desserts and salads featured in our publication. Not a subscriber yet? Become a member of TasteofHome.com and subscribe to one of our magazines to gain access to these recipes. Start Now >

Recipe Spotlight

Ultimate Fudgy Brownies

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Sarah Thompson
In these ultra fudgy brownies, coffee granules bump up the chocolate flavor. Add chocolate chips to the batter and you’ve got irresistible treats. —Sarah Thompson, Greenfield, WI
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Roasted Squash, Carrots & Walnuts

Roasted Squash, Carrots & Walnuts

Roasted Squash, Carrots & Walnuts

After the turkey’s done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. —Lily Julow, Lawrenceville, GA

Orange Spice Carrots

Orange Spice Carrots

Orange Spice Carrots

To get my son to eat veggies, I mix and match flavors and spices. My slow cooker carrots with orange and cinnamon won him over. —Christina Addison, Blanchester, OH

Mini Ham & Cheese Quiches

Mini Ham & Cheese Quiches

Mini Ham & Cheese Quiches

We bake mini quiches for breakfast or brunch with ham and cheddar in muffin pans. Salad croutons replace the need for a crust. —Lois Enger, Colorado Springs, CO
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Festive Slow-Cooked Beef Tips

Festive Slow-Cooked Beef Tips

Festive Slow-Cooked Beef Tips

We once owned an organic greenhouse and produce business. Weekends were hectic, so I made no-fuss meals like yummy beef tips to fortify us at day’s end. —Sue Gronholz, Beaver Dam, Wisconsin

Buttery Coconut Bars

Buttery Coconut Bars

Buttery Coconut Bars

My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, FL

Grandmother's Toad in a Hole

Grandmother's Toad in a Hole

Grandmother's Toad in a Hole

I have fond memories of my grandmother’s Yorkshire pudding wrapped around sausages, a puffy dish my kids called “The Boat.” Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, OH

Fontina Rolled Chicken

Fontina Rolled Chicken

Fontina Rolled Chicken

Good food has a way of transporting you to faraway places. My chicken with fontina and cream cheese is like a blissful trip to Italy. —Tammy Rex, New Tripoli, PA

Sour Cream & Cranberry Bars

Sour Cream & Cranberry Bars

Sour Cream & Cranberry Bars

I turned sour cream raisin pie into a cookie bar with a crunchy oatmeal crust, custard-style filling and crisp topping. —Shelly Bevington, Hermiston, OR

Asparagus-Mushroom Frittata

Asparagus-Mushroom Frittata

Asparagus-Mushroom Frittata

My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey

Raspberry Rumble

Raspberry Rumble

Raspberry Rumble

My guy is a raspberry fan, so that’s what I use in this cake with a classic fluffy frosting. Freeze the berries so they don’t stain the batter. —Lorraine Caland, Shuniah, Ontario

Bourbon Candied Bacon Deviled Eggs

Bourbon Candied Bacon Deviled Eggs

Bourbon Candied Bacon Deviled Eggs

At our house, it doesn’t get any better than deviled eggs with bacon—bourbon candied bacon, that is. See if you can resist them. We can’t. —Colleen Delawder, Herndon, Virginia
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