Wild Rice Soup


Wild Rice Soup

Wild Rice Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



As the oldest of eight girls growing up on the farm, I began cooking at an early age!  This soup, which I first had at my sister’s house, brings my compliments no matter where I serve it.

Elienore Myhre                                                                 Balaton, Minnesota


Wild Rice Soup Recipe


Wild Rice Soup

1/3 cup uncooked wild rice

1 Tbsp. canola oil

1 quart water

1 medium onion, chopped

1 celery rib, finely chopped

1 medium carrot, finely chopped

½ cup butter

½ cup flour

3 cups chicken broth

2 cups half-and-half cream

1//2 tsp dried rosemary, crushed

1 tsp. salt


In a medium saucepan, combine the rice, oil and water; bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender.  Stir in flour until blended; cook and stir for 2 minutes.  Slowly stir in broth and undrained rice.  Bring to a boil; cook and stir for 2 minutes or until slightly thickened.  Reduce heat; stir in the cream, rosemary and salt.  Simmer, uncovered, for about 20 minutes or until rice in tender.         8 serving


(Recipe for Wild Rice Soup was in www.tasteofhome.com, 2015)


Chocolate Strawberry Shortcakes

Chocolate Strawberry Shortcakes

Chocolate Strawberry Shortcakes


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



Shortcakes is one of the greatest desserts, especially when using fresh strawberries.  These chocolate strawberry shortcakes are a great treat to serve to guests.

Taste of Home Test Kitchen


Chocolate Strawberry Shortcakes Recipe


Chocolate Strawberry Shortcakes

1 quart fresh strawberries, sliced

2/3 cup sugar, divided

2 cups flour

¼ cup baking cocoa

½ tsp. baking soda

2 tsp. baking powder

¼ tsp. salt

½ cup cold unsalted butter

2/3 cup plus 1 Tbsp. miniature semi-sweet chocolate chips, divided

¾ cup half-and-half cream

1 egg white, lightly beaten

1 Tbsp. coarse sugar

½ pint heavy whipping cream

3 Tbsp. confectioners’ sugar

¾ cup hot fudge ice cream topping

10 fresh strawberries or grated chocolate, optional

Grated chocolate, optional


Combine strawberries and 1/3 cup sugar; refrigerate if desired.  In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar.  Cut in butter and 2/3 cup chips until crumbly.  Add half-and-half and stir until just moistened.

Divide dough into 8 patties, about ¾ inch thick.  Place on parchment paper-lined baking sheets.  Brush with egg whites; sprinkle with coarse sugar and remaining chips.

Bake at 450 F. for 13 minutes or until toothpick inserted near the center comes out clean.  Cool.  Meanwhile, in a small bowl, beat whipping cream and confectioners’ sugar until stiff peaks form.  Refrigerate.

To assemble, split shortcake in half.  Place cake bottoms on dessert plates.  Top with about two-thirds of strawberries, whipped cream and fudge topping.  Replace shortcakes tops; top with remaining berries. Cream and topping.  Garnish with chocolate if desired.            8 servings


(Recipe for Chocolate Strawberry Shortcakes was on www.tasteofhome.com, 2014)


Shrimp & Tortellini in Tomato Cream for Two

Shrimp & Tortellini in Tomato Cream for Two

Shrimp & Tortellini in Tomato Cream for Two


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com


This shrimp and pasta combination is one of my husband’s favorites.  It’s healthy, and he doesn’t even know it.  It’s easy to double for company.

          Mary Kay LaBrie                                                                               Clermont, Florida


Shrimp & Tortellini in Tomato Cream for Two Recipe

Shrimp & Tortellini in Tomato Cream for Two

3 cups refrigerated cheese tortellini

½ lb. uncooked medium shrimp, peeled and deveined

1 ½ tsp. olive oil, divided

1 tsp. grated lemon peel

1/8 tsp. pepper

Dash crushed red pepper flakes

1 shallot, chopped

1 garlic cloves, minced

1 can (14 ½ oz.) no-salt-added diced tomatoes, undrained

½ cup clam juice

¼ cup white wine

1 Tbsp. balsamic vinegar

2 fresh thyme sprigs

2 Tbsp. grated Parmesan cheese

2 Tbsp. half-and-half cream

5 fresh basil leaves, thinly sliced

1 Tbsp. minced chives

Shredded Parmesan cheese and minced fresh parsley, optional


Cook tortellini according to package directions.  Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink.  Stir in the lemon peel, pepper and pepper flakes.  Remove and keep warm.

In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally.  Add garlic; cook 1 minute longer.

Add the tomatoes, clam juice, wine, vinegar and thyme.  Bring to a boil; cook until liquid is reduced by half, about 10 minutes.  Remove from the heat; discard thyme springs.  Stir in the cheese blend, cream, basil, chives and shrimp.

Drain tortellini; stir into shrimp mixture.  Sprinkle with shredded cheese and parsley if desired.

2 servings


(Recipe for Shrimp & Tortellini in Tomato Cream for Two was on www.tasteofhome.com, 2014)


Spice Cake Cupcakes


Spice Cake Cupcakes

Spice Cake Cupcakes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



These moist, spicy cupcakes with creamy caramel frosting are a delicious treat.  The recipe has been in my family for years.  When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time!

          Carla Hodenfield                                                                             Ray, North Dakota


Spice Cupcakes Recipe

Spice Cupcakes

2 cups water

1 cup raisins

½ cup shortening

1 cup sugar

1 egg

1 ¾ cups King Arthur Unbleached All-Purpose Flour

¾ tsp. baking powder

½ tsp. salt

½ tsp. each ground allspice, cinnamon, nutmeg

¼ tsp. baking soda

¼ tsp. ground cloves

¼ cup chopped walnuts

Frosting:   1 cup packed brown sugar

1/3 cup half-and-half cream

¼ tsp. salt

3 Tbsp. butter

1 tsp. vanilla

1 ¼ cups confectioners’ sugar

Coarsely chopped walnuts


In a large saucepan, bring water and raisins to a boil.  Reduce heat; simmer for 10 minutes.  Remove from heat and cool to room temperature (Do NOT Drain).

Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy.  Beat in egg.  Stir in raisins.  Combine dry ingredients; add to creamed mixture until well blended.  Stir in walnut.

Fill paper-lined muffin cups three-fourths full.  Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean.  Cool for 10 minutes; remove from pan to wire rack.

For frosting, in a large saucepan, combine brown sugar, cream and salt.  Bring to a boil over medium-low heat; cook and stir until smooth.  Stir in butter and vanilla.  Remove from the heat; cool slightly.  Stir in confectioners’ sugar until smooth.  Frost cupcakes top with nuts.          14 cupcakes


(Recipe for Spice Cupcakes was on www.tasteofhome.com, 2013)


Herbed Tomato Bisque

Herbed Tomato Bisque

Herbed Tomato Bisque


This would be great to chase away the chill on a stormy night.  This creamy tomato soup has a hint of sweetness from honey and great herb flavor.

                Dawn Richard                                           Princeton, MN


Herbed Tomato Bisque Recipe

Herbed Tomato Bisque

1 medium onion, finely chopped

¼ cup butter, cubed

¼ cup flour

1 tsp. dill weed

1 tsp. dried oregano

3 cups chicken broth

3 cans (14 ½ oz. each) diced tomatoes, undrained

¼ cup minced fresh parsley

2 Tbsp. honey

¾ tsp. salt

¾ tsp. white pepper

1 ½ cups half-and-half cream


In a large saucepan, sauté onion in butter until tender.  Stir in the flour, dill and oregano until blended; gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in the tomatoes, parsley, honey, salt and pepper.  Return to a boil.  Reduce heat; simmer, uncovered, for 15 minutes.  Stir in cream; heat through.                   8 servings


(Recipe for Herbed Tomato Bisque came from Taste of Home (tasteofhome.com)


French Banana Pancakes Recipe

French Banana Pancakes

French Banana Pancakes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



These pancakes are a real breakfast favorite in our family.  Even our 8 and 10 year-old daughters make them all by themselves when they have friends spend the night.   Now their friends’ mothers are asking for the recipe!

                       Cheryl Sowers                                                                                        Bakersfield, California


French Banana Pancakes Recipe

French Banana Pancakes

Pancakes:   1 cup flour

¼ cup confectioners’ sugar

1 cup milk

2 eggs

3 Tbsp. butter, melted

1 tsp. vanilla

¼ tsp. salt

Filling:   ¼ cup butter

¼ cup packed brown sugar

¼ tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ cup half-and-half cream

5 to 6 firm bananas, halved lengthwise

Whipped cream and additional cinnamon, optional

Sift flour and confectioners’ sugar into a bowl.  Add milk, eggs, butter, vanilla and salt; beat until smooth.

Heat a lightly greased 6 inch skillet; add about 3 tablespoon batter, spreading to almost cover bottom of skillet.  Cook until lightly browned; turn and brown the other the other side.  Remove to a wire rack.  Repeat with remaining batter (make 10-12 pancakes), greasing skillet as needed.

For filling, melt butter in large skillet.  Stir in brown sugar, cinnamon and nutmeg.  Stir in cream and cook until slightly thickened.  Add half of the bananas at a time to skillet; heat for 2-3 minutes, spooning sauce over them.  Remove from the heat.

Roll a pancake around each banana half and place on a serving platter.  Spoon sauce over pancakes.  Top with whipped cream and dash of cinnamon if desired.          5-6 servings

(Recipe for French Banana Pancakes was in tasteofhome.com)