Contests – Taste of Home

Bacon, Blue Cheese & Fig Bruschetta

Taste of Home Editors — Tue, 09 Jan 2024 13:58:30 +0000

This is my decadent, robust version of bruschetta. I like to serve it at parties, especially New Year’s or other winter holidays. If you don’t like blue cheese, you can substitute feta or goat cheese. —Kristyne Mcdougle Walter, Lorain, Ohio

Total Time

Prep/Total Time: 20 min.

Makes

40 appetizers

Updated: Jan. 09, 2024

Ingredients

40 slices French bread baguette (1/2 inch thick)
1 cup fig preserves
1 cup crumbled cooked bacon
1 cup chopped walnuts
1 cup crumbled blue cheese
3 tablespoons balsamic glaze

Directions

Preheat oven to 400°. Place bread on an ungreased baking sheet. Bake until golden brown, 5-7 minutes. Spread with fig preserves. In a small bowl, combine bacon, walnuts, and blue cheese. Spoon on top of jam; drizzle with balsamic glaze. Serve immediately.

Nutrition Facts

1 appetizer: 83 calories, 3g fat (1g saturated fat), 5mg cholesterol, 139mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 3g protein.

Minty Pea Soup with Lemon

Taste of Home Editors — Tue, 09 Jan 2024 13:58:12 +0000

This is one of our favorite St. Patrick's Day meals that also tastes great other times of the year. You can add cayenne or lemon pepper for a little kick. —Laura Wilhelm, West Hollywood, California

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Updated: Jan. 09, 2024

Ingredients

1 pound fresh or frozen peas
3 cups vegetable broth
1 medium potato, peeled and chopped (about 1 cup)
4 green onions, thinly sliced
1 small lemon, quartered and seeded
1 cup fresh mint leaves
1 tablespoon garlic powder
1/2 teaspoon flaky sea salt
Optional: Nonfat Greek yogurt, croutons and fresh mint leaves

Directions

In a Dutch oven, place peas, vegetable broth, potato, green onions and lemon. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Remove soup from heat; cool slightly. Remove lemon quarters, squeezing out excess juice into soup. Stir in mint, garlic powder and salt. Process in batches in a blender until smooth; return to pan and heat through.

If desired, garnish with nonfat Greek yogurt, croutons and fresh mint leaves.

Nutrition Facts

1 cup: 100 calories, 1g fat (0 saturated fat), 0 cholesterol, 583mg sodium, 19g carbohydrate (5g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1 starch.

Chocolate Cupcakes with Strawberry Filling

Taste of Home Editors — Tue, 09 Jan 2024 13:58:02 +0000

My husband and I got engaged on Valentine’s Day, so the holiday is extra special in our house. Each year we go all out with fancy desserts. —Kristin Bowers, Gilbert, Arizona

Total Time

Prep: 30 min. Bake: 20 min.

Makes

1 dozen

Updated: Jan. 09, 2024

Ingredients

1-1/4 cups all-purpose flour
1-1/4 cups sugar
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 large egg, room temperature
1/4 cup canola oil
1 teaspoon vanilla extract
2/3 cup hot brewed coffee
STRAWBERRY FILLING:
1/2 cup freeze-dried strawberries
1/4 cup unsalted butter, softened
1 cup confectioners' sugar
1 tablespoon heavy whipping cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt
GANACHE:
1/2 cup heavy whipping cream
1/2 cup semisweet chocolate chips
3 fresh strawberries, optional

Directions

Preheat oven to 350°. Line 12 muffin cups with paper liners. Sift flour, sugar, cocoa, baking soda and salt together twice; place in a large bowl.

In a small bowl, whisk buttermilk, egg, oil and vanilla until smooth. Add to flour mixture. Drizzle in hot coffee, beating until smooth.
Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
Place freeze-dried strawberries in a food processor; process until a fine powder. In a large bowl, beat butter until creamy. Beat in confectioners’ sugar, cream, vanilla, salt and strawberry powder until smooth. Cut a small hole in the corner of a pastry bag; insert a very small tip. Fill with strawberry filling. Push the tip through the bottom of paper liner to fill each cupcake.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth. Dip tops of cupcakes in ganache, let stand until set. If desired, garnish tops with slices of fresh strawberries.

Nutrition Facts

1 cupcake: 336 calories, 16g fat (7g saturated fat), 39mg cholesterol, 206mg sodium, 49g carbohydrate (36g sugars, 2g fiber), 3g protein.

Mother’s Day Ham

Taste of Home Editors — Tue, 09 Jan 2024 13:57:48 +0000

After one bite, my husband informed me this slow-cooker ham was the best I've ever made. I invented it because I’m always buying international condiments and finding ways to use them. Sumac is the secret ingredient here. —Molly B. Johnson, Stevenson, Washington

Total Time

Prep: 10 min. Cook: 6 hours

Makes

12 servings

Updated: Jan. 09, 2024

Ingredients

2 teaspoons garlic powder
2 teaspoons ground sumac
1 teaspoon adobo seasoning
6 to 8 pounds fully cooked smoked bone-in ham
1 cup chutney (Preferably Major Grey's)
1/2 large sweet onion
1 can (12 ounces) ginger ale

Directions

In a small bowl, mix garlic powder, sumac and adobo salt; rub over ham. Spread chutney over top; transfer to a 7-qt. slow cooker. Add sliced onions and ginger ale; cover and cook on low until a thermometer reads 140°, 6-8 hours.

Nutrition Facts

5 ounces cooked ham: 273 calories, 6g fat (2g saturated fat), 100mg cholesterol, 1565mg sodium, 20g carbohydrate (13g sugars, 0 fiber), 33g protein.

Peach Bourbon Shrimp

Taste of Home Editors — Tue, 09 Jan 2024 13:57:14 +0000

Total Time

Prep/Total Time: 25 min.

Makes

about 2-1/2 dozen

Updated: Jan. 09, 2024

Ingredients

1 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 tablespoons seafood seasoning, such as Old Bay
1 teaspoon garlic powder
2 tablespoons olive oil
1 cup peach preserves
3 tablespoons peach bourbon, such as Jim Beam
2 tablespoons brown sugar
1 tablespoon honey
2 teaspoons lemon juice
1 teaspoon cider vinegar
Minced fresh parsley

Directions

Sprinkle shrimp with seafood seasoning and garlic powder. In a large skillet, heat oil over medium heat. Add shrimp; cook 2 minutes. Flip; cook 2 minutes longer. Stir in preserves, bourbon, brown sugar, honey, lemon juice and vinegar. Cook and stir until shrimp turn pink, 2-3 minutes longer. Sprinkle with parsley.

Nutrition Facts

1 shrimp: 55 calories, 1g fat (0 saturated fat), 18mg cholesterol, 151mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 2g protein.

Brandy Alexander Cheesecake

Taste of Home Editors — Tue, 09 Jan 2024 13:56:53 +0000

My husband and I really enjoy a good brandy Alexander, so I thought it would be fun to create a cheesecake with the same flavors. It's not necessary to use both the dark and white creme de cacao in this recipe; six tablespoons of either one may be substituted. —Sue Gronholz, Beaver Dam, Wisconsin

Total Time

Prep: 30 min. + chilling Bake: 1-1/2 hours

Makes

16 servings

Updated: Jan. 09, 2024

Ingredients

CRUST:
1-1/3 cups graham cracker crumbs
4 tablespoons sugar
2 teaspoons ground cinnamon
8 tablespoons butter, melted
FILLING:
1 cup white baking chips
2 pounds cream cheese, softened
1-1/2 cups sugar
6 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
6 tablespoons brandy
3 tablespoons dark Creme de Cacao
3 tablespoons white Creme de Cacao
4 large eggs, room temperature
GANACHE:
1/2 cup white baking chips
2 tablespoons heavy whipping cream
Whipped cream, optional

Directions

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.

In a small bowl, mix cracker crumbs, sugar, and cinnamon; stir in butter. Press onto bottom of prepared pan.
In a microwave, melt chocolate; stir until smooth. In a large bowl, beat cream cheese, sugar, flour and nutmeg until smooth. Beat in brandy, Cacao, and melted chips. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake until center is just set and top appears dull, 85-90 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
For ganache, in a microwave, melt white baking whips and cream; stir until smooth. Cool slightly, stirring occasionally. Remove rim from cheesecake pan. Pour ganache over cheesecake, allowing ganache to drip down the sides. If desired, serve with whipped cream.

Nutrition Facts

1 piece: 528 calories, 33g fat (19g saturated fat), 125mg cholesterol, 295mg sodium, 46g carbohydrate (38g sugars, 1g fiber), 7g protein.

Halva-Caramel Alfajores (Caramel Filled Sandwich Cookies)

Taste of Home Editors — Tue, 09 Jan 2024 13:56:43 +0000

A modern twist on a Latin American classic, my delicate butter cookies have an irresistible halvah-caramel center. —Andrea Potischman, Menlo Park, California

Total Time

Prep: 25 min. + chilling. Bake: 10 min./batch + cooling

Makes

3 dozen

Updated: Jan. 09, 2024

Ingredients

10 tablespoons unsalted butter, softened
1/2 cup sugar
2 tablespoons crumbled marble halva
2 large egg yolks, room temperature
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
Dash sea salt
6 tablespoons caramel sauce (such as Mrs. Richardson's)
Confectioners' sugar

Directions

In a large bowl, cream butter, sugar and halvah until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, cornstarch, baking powder, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. circle-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake until edges begin to brown, 7-8 minutes. Remove from pans to wire racks to cool completely.
Once cool, spread 1/2 teaspoon caramel sauce on bottoms of half of the cookies; cover with remaining cookies. Refrigerate until serving. Dust with confectioners sugar.

Nutrition Facts

1 sandwich cookie: 85 calories, 4g fat (2g saturated fat), 20mg cholesterol, 41mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 1g protein.

Meaty Wild Rice Meatballs in Cranberry Sauce

Taste of Home Editors — Tue, 09 Jan 2024 13:56:05 +0000

We celebrate Indigenous People's Day in October. Native Americans in Minnesota have been harvesting wild rice for generations. To honor them, I make these wild rice meatballs. —Joyce Moynihan, Lakeville, Minnesota

Total Time

Prep: 20 min. Cook: 1-1/4 hours

Makes

10 servings

Updated: Jan. 09, 2024

Ingredients

1 pound ground beef
1 pound ground pork
2 large eggs
1 cup dry bread crumbs
3 tablespoons dried minced onion
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
2 cups cooked and cooled wild rice
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups beef broth
1 can (14 ounces) whole-berry cranberry sauce

Directions

Preheat oven to 425°. In a large bowl, combine ground beef, pork, eggs, bread crumbs, onion, 1 teaspoon of salt, 1/2 teaspoon pepper and cooked rice; mix lightly but thoroughly. Shape into 30 1-1/2-in. balls.

Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until browned, 15-20 minutes. Remove from oven and reduce temperature to 350°. Remove pan drippings into an oven-safe skillet.
Add butter to skillet and melt over medium-high heat. Stir in flour and remaining salt and pepper until blended; cook and stir until lightly browned, 1-2 minutes (do not burn). Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add cranberry sauce, stirring until well combined. Add meatballs to skillet; stir to coat in sauce.
Bake until cooked through, about 45 minutes, stirring halfway.

Nutrition Facts

3 meatballs with 1/4 cup sauce: 380 calories, 17g fat (7g saturated fat), 105mg cholesterol, 710mg sodium, 35g carbohydrate (11g sugars, 1g fiber), 21g protein.

Nacho Wings

Taste of Home Editors — Tue, 09 Jan 2024 13:57:02 +0000

Total Time

Prep: 1 hour Bake: 10 min.

Makes

about 2 dozen

Updated: Jan. 09, 2024

Ingredients

1/2 cup butter, melted
1 package (14-1/2 ounces) nacho-flavored tortilla chips, crushed (about 4 cups), such as Doritos
2-1/2 pounds chicken wingettes and drumettes
2 cups shredded cheddar cheese or shredded Mexican cheese blend
1 can (4 ounces) chopped green chiles, drained
1 cup salsa
1/2 cup chopped green onions
Pickled jalapeno slices, optional
Sour cream and guacamole

Directions

Preheat oven to 350°. Place melted butter and chips in separate shallow bowls. Dip wings in butter, then in chips, patting to help coating adhere. Place in greased rimmed baking pans. Bake, uncovered, until juices run clear, 30-40 minutes.

Layer half the wings in a greased 13x9-in. baking dish. Top with 1 cup shredded cheddar cheese, green chiles and 1/2 cup salsa. Repeat layers with remaining wings, shredded cheese, salsa, green onions and if desired, jalapeno slices.
Bake until cheese is melted, 10-12 minutes. Serve with toppings of your choice.

Nutrition Facts

1 piece: 192 calories, 13g fat (6g saturated fat), 53mg cholesterol, 375mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 11g protein.

Weeknight Winners Recipe Contest

Taste of Home Editors — Mon, 01 Jan 2024 07:00:57 +0000

Your speedy standby could earn you $500! Share your quick entrees, five-ingredient mains and make-ahead meals and you may end up on top. Do you beat the clock with recipes relying on jarred sauces, frozen veggies or refrigerated dough? Send those half-homemade suppers and any shortcut staples that make work nights simply delicious. Slow-cooked, air-fried and pressure-cooked dishes count, too, so submit your best. From beef, chicken and pork favorites to fish, seafood and plant-based specialties, any time-saving dish could land you the grand prize!

Submit Your Recipe

See Our Newest Recipe Contest Winners

Winners from Our Chicken Tonight Contest

Winners from Our Modern Pressure Cooker Contest

Our Kitchen Hacks Contest Winners

Next Up: Check out more Taste of Home contests and winning recipes.

The post Weeknight Winners Recipe Contest appeared first on Taste of Home.

Announcing Our Boards, Platters & More Video Contest

Angelica Cataldo — Fri, 17 Nov 2023 17:37:42 +0000

At Taste of Home, we’ve quite literally written the book on grazing boards! In fact, our editors and styling team have designed (and then devoured) more than 100 of them. Now we’re turning the spotlight to you.

Share your spectacular food board or platter with us, whether you’ve created a happy birthday snack board, a holiday dessert showstopper or a build-your-own pizza platter to wow on a weeknight. This is your moment to showcase your design skills, favorite ingredients and secret tips that make it stand out.

Between Nov. 17, 2023, and Jan. 7, 2024, you’re invited to enter for the chance to win our grand prize of $1,000 and a copy of Taste of Home’s Boards, Platters & More. Simply snap a pic of your masterpiece and show us your magic in a short video while assembling it. Then enter in the form below.

What We’re Looking For

Your creation may be based on any theme or concept, whether it’s intended for a holiday bash, bridal shower, movie night, cocktail party or any other gathering that deserves a little sparkle.
To qualify, the entry must include more than three foods that are arranged on a board, platter or tray.
A video of the board being assembled with a maximum size of 270MB and no longer than 2 minutes in length.
A photo of the finished board that is a maximum size of 5MB and 72 dpi.

Get Inspired by Our Boards

32 Best Charcuterie Board Ideas for Every Occasion

How to Make a Thanksgiving Grazing Board

How to Make a Showstopper Chocolate Board

How to Make a Cute Christmas Tree Snack Board

How to Make a Fun French Fry Charcuterie Board

How to Make a New Year's Charcuterie Board

How to Make a Vegan Charcuterie Platter

The Prizes

Four talented board designers will win:

Grand prize: $1,000 and and a copy of Taste of Home’s Boards, Platters & More book
1st prize: $500 and and a copy of Taste of Home’s Boards, Platters & More book
2nd prize: $300 and a copy of Taste of Home’s Boards, Platters & More book
3rd prize: $200 and a copy of Taste of Home’s Boards, Platters & More book

How to Enter

Fill in the form below between Nov. 17, 2023, and Jan. 7, 2024.

The post Announcing Our Boards, Platters & More Video Contest appeared first on Taste of Home.

Holiday Cocktail Party Contest

Taste of Home Editors — Wed, 01 Nov 2023 05:01:06 +0000

This contest is now closed.

See Our Newest Recipe Contest Winners

Copycat Favorites Contest Winners

Our Low-Carb & Lovin' It Contest Winners

Chicken Tonight Contest Winners

Next Up: Check out more Taste of Home contests and winning recipes.

The post Holiday Cocktail Party Contest appeared first on Taste of Home.

Make-Ahead Magic Recipe Contest

Taste of Home Editors — Fri, 01 Sep 2023 05:01:37 +0000

Hey, who couldnt use more time as the holidays ramp up? We want your make-ahead dishes that no one would guess were prepped early. Were talkin that sage and corn casserole that brings everybody back for seconds or the umami gravy thats been chilling in your freezer for a few weeks. Do-early desserts like apple cider pie and plum galette get high marks, too. And dont forget weeknight faves like sweet potato curry or sheet-pan Swedish meatballs. Submit your most marvelous make-ahead dishes and you could win big!

Submit Your Recipe

See Our Newest Recipe Contest Winners

Copycat Favorites Contest Winners

Our Low-Carb & Lovin' It Contest Winners

Chicken Tonight Contest Winners

Next Up: Check out more Taste of Home contests and winning recipes.

The post Make-Ahead Magic Recipe Contest appeared first on Taste of Home.

Announcing Our Kitchen Hacks Contest Winners

Angelica Cataldo — Mon, 28 Aug 2023 12:00:01 +0000

We are happy to announce the winners of Taste of Home’s Kitchen Hacks Contest! Back in September, we invited cooks to submit photos and videos of their tips and tricks they use in the kitchenand they delivered.

Our talented home cooks came through with a myriad of kitchen hacks that helped reduce waste, save money and make dishes taste even better than before. Our panel of judges watched videos from around the country to decide which hacks made the cut.

Meet Our Winners

3rd Place: Parmesan Rind Hack

Donna Cianciolafrom Nottingham, Maryland

Donna’s kitchen hack is simple but often overlooked because it’s a rather unusual ingredient. Adding a parmesan rind to your soup stock is an easybut brilliantway to add robust flavor to your soups.

2nd Place: Parchment Paper Waste-Saver Hack

Kaya Moninger from Sioux Falls, South Dakota

Kaya’s hack cuts down on food waste and makes cleanup super easy. By just adding a piece of parchment paper under your dry ingredients when measuring them out, you can catch any excess that misses the bowl and dump it back into its container!

1st Place: Tin Foil Mold Hack

Lauren Clarkefrom Carver, Massachusetts

To mold aluminum foil into the perfect shape and size for a baking pan, Lauren molds it to the outside of the pan first. This is a quick way to get a snug fit inside a pan. This clever trick not only eliminates the hassle of guessing and trimming foil, but it also ensures a seamless, mess-free cooking experience.

Grand Prize: Cold Brew Coffee Hack

Tami Kuehlfrom Loup City, Nebraska

Tami’s method for making homemade cold brew coffee uses just a pitcher of water and a few Folgers premade coffee filters. She simply lets the coffee filters soak in the water for about 6 hours, removes them, and then refrigerates the pitcher. The result? A refreshing, homemade cold brew coffee ready to enjoy anytime, saving both time and money for all coffee lovers!

Congratulations to all our winners! Bookmark our Contests page for more ways to participate and win.

The post Announcing Our Kitchen Hacks Contest Winners appeared first on Taste of Home.

Cooking with Fire Recipe Contest

Taste of Home Editors — Sat, 01 Jul 2023 06:01:27 +0000

Its time to bring the heat! Send over your favorite flaming-delicious recipes that are grilled, smoked or even cooked over an open fire. Ignite our curiosityand taste budswith your grilled oysters, smoked pork belly, foil-packed French dip sandwiches and Dutch oven dessert nachos. And dont stop there! The more creative, the better. Submit your best fiery dishes with 12 ingredients or fewer for a chance to win big.

Submit Your Recipe

See Our Newest Recipe Contest Winners

Copycat Favorites Contest Winners

Our Low-Carb & Lovin' It Contest Winners

Chicken Tonight Contest Winners

Next Up: Check out more Taste of Home contests and winning recipes.

The post Cooking with Fire Recipe Contest appeared first on Taste of Home.

Sizzle for a Cause: Favorite Chef Heats up the Kitchen

Morgan Cutolo — Sun, 30 Apr 2023 15:00:09 +0000

The Favorite Chef Competition is back and bigger than ever. This is a once-in-a-lifetime opportunity for culinary experts, professional chefs and home cooks to show off their skills and support the James Beard Foundation (JBF). Now powered by Colossal, the competition has been elevated like never before.

The 2023 Favorite Chef will receive $25,000, a 2-page advertorial in Taste of Home magazine, and a one-on-one cooking experience with Chef Carla Hall in New York City. Heres what makes the prize package so special:

$25,000this one is self-explanatory. The pastabilities are endless with the cash prize, whether the winner wants to put it toward culinary education or open a brick-and-mortar restaurant.
Taste of Home is Americas #1 cooking magazinewhat better place for a passionate chef to share their story? The publication showcases delectable recipes and the latest news in the culinary world.
The incredible cooking experience with Carla Hall will be held at Platform by JBF, a brand-new modern kitchen and educational space in the Big Apple.

The spirited chef Carla Hall, a Food Network fan favorite (we cant get enough of her costumes on the annual Halloween Baking Championship), is offering insight and wisdom to competitors as the competition host. To add value, Colossal has introduced exclusive workshops featuring industry pros, including:

The Art of Plating and Presentation with Carla Hall
Leadership In and Out of the Kitchen with Kris Moon, President and COO of the James Beard Foundation
The Secret Sauce to Catering Events with Chef Terry Matthews (aka BBQ Daddy)
Cooking Up Engaging Social Content with Social Media Influencer Melissa Anaya (@eatdrinkaz)

It’s not just the prizes and workshops that make this competition extraordinary; the Favorite Chef Competition is operated by Colossal as a fundraiser on behalf of DTCare, a nationally registered 501(c)(3) charitable organization. Funds raised during the Favorite Chef Competition go to DTCare, who will subsequently issue a grant to the James Beard Foundation after the conclusion of the competition.

We are absolutely delighted to see how the Colossal competitions bring so many people together around food, and we are deeply grateful that this initiative will benefit the Foundations efforts to champion a standard of good food anchored in talent, equity, and sustainability, said Clare Reichenbach, CEO of JBF.

Colossal takes pride in their strong relationship with the James Beard Foundation which has been a celebrated charity in the culinary world for over 30 years. JBF strives to achieve their mission of preserving America’s culinary heritage and promoting sustainability and diversity in the food industry through annual awards, industry and community-focused initiatives and programs, advocacy, partnerships and national events.

Smone Hopkins, 2021 Favorite Chef

The Favorite Chef Competition is poised to be the biggest online culinary event in years, and its giving chefs a chance to turn their passion into a career.

I received so much press attention, have been featured in newspapers, and have been interviewed on popular podcasts, said 2021 Favorite Chef Smone Hopkins after her win.

The stakes are high this year with $25K, a 2-page advertorial in Taste of Home, and an NYC cooking experience with Chef Carla Hall on the line. Who will be the next Favorite Chef to win it all? Only thyme will tell.

Frequently Asked Questions

Who is Colossal?

Colossal is the global leader in online competitions and one of the most effective fundraising solutions available for charities that lack the bandwidth to operate large-scale campaigns. While offering extraordinary opportunities to men and women around the world, each competition operated by Colossal is designed to raise money for a unique and important cause. To learn more, visit colossal.org.

Does Taste of Home magazine run the Favorite Chef Competition?

No. Colossal Management, LLC, a nationally registered professional fundraiser, operates Favorite Chef on behalf of charitable grantmaker, DTCare. If you have questions about the competition, please learn more here or email the competition support team directly at hello@favchef.com.

How is the winner selected?

The winner of the Favorite Chef Competition is determined through public voting. Carla Hall will also select one competitors plated presentation submission as Carlas Pick. If you have questions about the competition, please learn more here or email the competition support team directly at hello@favchef.com.

Where does the competition money go?

The grant to James Beard Foundation will come from Champion Votes cast through the competition. 100% of donations go directly to DTCare, which will subsequently grant the donation (minus competition fees/costs), to James Beard Foundation at the end of the competition. Learn more here.

The post Sizzle for a Cause: Favorite Chef Heats up the Kitchen appeared first on Taste of Home.

Announcing the Winners of Our Party Cakes Decorating Contest

Angelica Cataldo — Sat, 01 Apr 2023 09:00:06 +0000

Back in April, we invited bakers to show off their cake decorating skills by submitting a photo and video of their edible masterpieces. After careful consideration of all the deliciously beautiful entries, our panel of judges found 10 decorators whose outstanding cake designs really impressed!

We’re thrilled to announce the winners of Taste of Home‘s Party Cakes Decorating Contest.

See the Winning Cakes

Grand Prize: Kim Shupe

Kim’s party bear cake is what celebrating is all about. The Community Cook from Lake City, Michigan built the bear head shape with two 6-inch cake layers plus a cupcake cut in half for the ears. She then pipe-frosted the cake with homemade chocolate buttercream and topped it with an ice cream cone hat and a melted candy cane for the party favor!

Runner-Up: Stacey Perez

In honor of the Fiesta in San Antonio, Texas, Stacy’s cake decor was filled with fiesta-themed colors. The judges loved the vibrant-colored frosting and appreciated the beautiful pipe work.

Runner-Up: Jean Ficociello

Located in Valley City, Ohio, Jean’s Earth Day pond cake caught the judges’ eyes because she used a variety of toppings to decorate it, like candy and pretzels for the tall grass and cat tails. Her edible landscape looked delicious and fun to make!

Runner-Up: Rachel Johnson

Located in Newark, Ohio, Rachel’s topsy turvy cake really impressed the judges because she used so many different techniques to decorate it. From fondant to edible paint made by mixing food coloring and vodka, Rachel’s elaborate and uniquely-carved cake earned her accolades from the judges.

Runner-Up: Tacianne Hansen

Tacianne’s white chocolate raspberry brownie cake sounds as good as it looks. The Elwood, Utah resident used white chocolate cake layers, raspberry brownie whipped cream filling, chocolate ganache and white chocolate buttercream. As if that wasn’t enough, she topped it all off with a chocolate drip, brownie pieces and fresh raspberries.

Runner-Up: Leah Lopez

A resident of Rancho Cucamonga, California, Leah impressed us with her armadillo cake. She made a red velvet cake and cream cheese frosting topped with a grey layer of fondant. She shaped, carved and painted it to give it a more realistic touch!

Runner-Up: Lindsay Marbold

The Richmond, Virginia resident’s chocolate rose cake was both colorful and impressive. From the intricately piped frosting to the use of cocoa and chocolate chips as additional toppings, Lindsay’s cake stood outespecially knowing her cake was also gluten-free!

Runner-Up: Shawn Smallwood

The judges thought Shawn’s donut-topped birthday cake was too fun and colorful to pass up! This runner-up from Leicester, North Carolina frosted his cake with Italian meringue buttercream and decorated it with fondant and mini donuts.

Runner-Up: Madonna Hagedorn

Madonna’s 10-inch orange-flavored cake is topped with buttercream frosting. The judges really liked the Santa Barbara, California resident’s simple, yet classic decorating approach.

Runner-Up: Ericka Price

The Huntsville, Missouri resident started with three 6-inch layer cakes below one dome cake all topped with piped buttercream. The judges really liked the unique shape of Ericka’s “birdcage” cake!

Congratulations to all our winners! Bookmark our Contests page for more chances to participate and win.

The post Announcing the Winners of Our Party Cakes Decorating Contest appeared first on Taste of Home.

Announcing the Winners of Our Before & After Kitchen Organization Contest

Angelica Cataldo — Wed, 01 Mar 2023 12:00:22 +0000

Back in March, we invited spring cleaners to show off their organizing skills by submitting before-and-after photos of an organized area in their kitchen. After sorting through photos from across the country, our panel of judges found 10 organizers whose ingenuity and efficiency really impressed!

We’re thrilled to announce the winners of Taste of Home‘s Before & After Kitchen Organization Contest.

See the Winning Spaces

Grand Prize: Lynn Vogeler

Lynn used a combo of clear canisters and jars to declutter the pantry space in her Barrington, Illinois, home. Since lots of dry goods look similar, she marked the containers with these TikTok-famous labels to speed up pantry shopping.

Runner-Up: Julie Herrera-Lemler

An avid baker, Julie has a growing collection of sprinkles. The Rochester, Minnesota, Community Cook moved them from a cluttered drawer to a kitchen shelf, where they’re displayed in a rainbow of matching jars.

Runner-Up: Jaime Marcum

Under-sink areas can be a big mess since they’re behind closed doors. Not at Jaime’s house in Farmville, North Carolina. She tackled the clutter with double-decker sliding trays and see-through bins that now house her cleaning supplies. Oh, and there’s room for the cat, too.

Runner-Up: Sandy Cadra

Located in Nipomo, California, Sandy’s reorganized spice cabinet impressed the judges because she did it on no budget. She told us she repurposed supplies from around her home to make the contents of a deep cabinet easily accessible.

Runner-Up: Anna Benefie

A resident of Stayton, Orgeon, Anna impressed us by making the most of various zones in her pantry. She even used the door to organize her spices. See our favorite spice organizers if yoursneed a spruce-up, too.

Runner-Up: Meagan Ludwig

Meagan repurposed a built-in hutch in her Milwaukee kitchen to serve as a pantry. She designated each shelf to house specific foods, ingredients and kitchenware, then filled them with clear canisters and baskets for easy access.

Runner-Up: Kelly Hawsey

Kelly’s straightforward approach to organizing and cleaning her pantry won over our judges. All it took were a new set of shelves and a coat of fresh paint to kick off the process in her Lexington, South Carolina, home.

Runner-Up: Robert Johnson

Community Cook Robert knew that organizing a freezer can be tough when you can’t see the contents of the containers inside. To combat the chaos, the Chino Valley, Arizona, resident created an extremely detailed freezer inventory spreadsheet that really impressed the judges.

Runner-Up: Tamara White

Deep cabinets and pantries like Tamara’s can be tricky to organize because your arm can only reach in so far. This runner-up from Pine Lake, Georgia, found a way to group and categorize her family’s snacks using large, labeled baskets that everyone can pull out and look into.

Runner-Up: Michelle Osterhuber

The original shelves in Michelle’s Middleburg, Florida, pantry stopped partway down the wall, leaving space for stuff to pile up below. She replaced them with solid shelves that can house a lot more food and kitchenware.

Congratulations to all our winners! Bookmark our Contests page for more chances to participate and win.

Feeling Inspired? Check out These Organization Ideas!

11 Smart Ideas for Organizing Your Baking Supplies

15 Fridge Organization Ideas You Haven't Thought ofYet

22 Kitchen Counter Organization Ideas from the Pros

The post Announcing the Winners of Our Before & After Kitchen Organization Contest appeared first on Taste of Home.

Presenting the Winners from Our Chicken Tonight Contest

Angelica Cataldo — Fri, 24 Feb 2023 16:17:32 +0000

Grand Prize: Sweet and Spicy Chicken with Pumpkin Waffles

Whether youre indulging for brunch or dinner, these chicken and waffles do it all. The Sriracha syrup adds a special touch, but maple syrup would do the trick too. Trisha Kruse, Eagle, Idaho

Go to Recipe

Check out ourcontest pageto learn more about our contests and submit your own recipes for consideration.

The post Presenting the Winners from Our Chicken Tonight Contest appeared first on Taste of Home.

Announcing the Winners of Our Valentine’s Day Cutest Sweets Contest

Angelica Cataldo — Fri, 27 Jan 2023 06:00:20 +0000

We are delighted to announce the winners of Taste of Home‘s Valentine’s Day Cutest Sweets Contest! Back in January, we invited bakers to submit photos and videos of their adorable (and edible) art.

Our talented home cooks came through with a multitude of Valentine’s Day treats bedecked with hearts, candies and all kinds of chocolate. Our panel of judges watched countless videos from around the country to decide which sweets were the cutest and most creative. Here’s what they landed on.

Meet Our Winners

3rd Place: Tic-Tac-Toe Crispy Bars

Amy Peyton from San Antonio, Texas

The panel was smitten with Amy’s edible mini game of tic-tac-toe, a cute Valentine’s Day activity that incorporates crispy bars, chocolate sauce and festive M&M’s candies. You can make Rice Krispies Treats or buy them at the supermarket if you’re in a rush. Then decorate with a chocolate-sauce board, grab a friend and use candies to play the game. (And before you play, don’t forget to wash your hands!)

2nd Place: Dont Break My Heart Valentine Bark

Lisa Allen from Joppa, Alabama

Lisa’s giftable treat combines all the delicious things that Valentine’s Day is made of (even love!). To make it, the Community Cook stirred up pink candy melts and white chocolate almond bark and mixed in mini chocolate chips, conversation hearts and all kinds of M&M’s. The judges agreed it’s a super smart big-batch Valentine’s treat.

1st Place: Twinkie Hearts

Annie McDaniel from Calera, Alabama

These Twinkie hearts are equal parts DIY craft and sweet snack. The judges thought Annie’s approachable method was not only brilliant, but adorable, too. The creator of Miss Annie’s Home + Kitchen, Annie made these hearts by cutting two Twinkies diagonally in half and using a wooden skewer to hold the hearts in place. She placed a gummy heart on the end of each skewer to give it an arrow effect, then frosted the Twinkies to her heart’s desire! Follow Annie on Instagram for more fun food ideas.

Grand Prize: Valentine’s Day Sugar Cookies

Ashley Bennett from San Ramon, California

Ashley’s cookies are positively pink and just the cutest, cupid-approved Valentine’s Day sweet. The judges loved that Ashley took from-scratch cookies to the next level by topping them with more homemade cookies. To make these treats, she made a sprinkle-infused sugar cookie recipe, piped on white chocolate hearts and topped them with Valentine’s Day sprinkles and X and O shaped circus animal-style cutouts. Find tons more decorating inspo on Ashley’s Instagram or her blog, Bake Drizzle Dust.

Congratulations to all our winners! Bookmark our Contests page for more ways to participate and win.

The post Announcing the Winners of Our Valentine’s Day Cutest Sweets Contest appeared first on Taste of Home.

Presenting the Winners from Our Low-Carb & Lovin’ It Contest

Annamarie Higley — Fri, 13 Jan 2023 17:34:34 +0000

Grand Prize: Five-Spice Chicken Lettuce Wraps

With this lettuce wrap, I get all the satisfaction without all the carbs. The pickled carrots really make it feel special. Use them on other sandwiches and wraps for an extra pop of flavor, crunch and color. Stacy Schneidmiller, Beaumont, Alberta

Go to Recipe

Check out ourcontest pageto learn more about our contests and submit your own recipes for consideration.

The post Presenting the Winners from Our Low-Carb & Lovin’ It Contest appeared first on Taste of Home.

5 Ingredients or Less Recipe Contest

Taste of Home Editors — Sun, 01 Jan 2023 07:01:39 +0000

Say “so long” to long grocery lists! Were in search of simple recipes that are short on ingredients but not on flavor. Do you have a salad you perk up with a couple convenience items? How about a quick bread or crumble that requires just the basics? That straightforward but oh-so-delicious chicken marinade works, too! Send us your favorite breakfast, snack, lunch, dinner or dessert with a few fixins, and you could win $500!

Submit Your Recipe

See Our Newest Recipe Contest Winners

Copycat Favorites Contest Winners

Most Innovative Contest Winners

Modern Pressure Cooker Winners

Next Up: Check out more Taste of Home contests and winning recipes.

The post 5 Ingredients or Less Recipe Contest appeared first on Taste of Home.

Presenting the Winners from Our One-Pan Wonders Contest

Annamarie Higley — Wed, 09 Nov 2022 14:15:28 +0000

Grand Prize: Sheet-Pan New England Clam Bake

So many tasty swaps are possible for this recipe: Add pieces of salmon or haddock, use other quick-cooking veggies or go for kielbasa links. Pamela Gelsomini, Wrentham, Massachusetts

Go to Recipe

Check out ourcontest pageto learn more about our contests and submit your own recipes for consideration.

The post Presenting the Winners from Our One-Pan Wonders Contest appeared first on Taste of Home.

Cookies & Cakes Recipe Contest

Taste of Home Editors — Tue, 01 Nov 2022 05:01:08 +0000

This contest is now closed.

The post Cookies & Cakes Recipe Contest appeared first on Taste of Home.

Sea Salt Sticks

Taste of Home Editors — Wed, 19 Oct 2022 10:27:08 +0000

When my daughter was in school, her class had a recipe exchange party. The kids would bring something to eat to share with the class and include the recipe. My daughter came home with several recipes, but she raved about the delicious Sea Salt Sticks she had and wanted to make them for the family. They go well with spaghetti! You may even add 2 tablespoons poppy seeds to the flour before mixing. —Marina Castle Kelley, Canyon Country, California

Total Time

Prep: 45 min. + rising Bake: 20 min.

Makes

20 servings

Updated: Nov. 09, 2023

Ingredients

1 tablespoon sugar
1 package (1/4 ounce) quick-rise yeast
1 teaspoon sea salt
3-1/4 to 3-3/4 cups all-purpose flour
1-1/4 cups water
1/4 cup olive oil
TOPPING:
1 large egg white
1 tablespoon water
Coarse sea salt

Directions

Preheat oven to 325°. In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rest 10 minutes.

Divide dough into 20 portions. On a lightly floured surface, roll each portion into a14-in. rope. Place ropes 1 in. apart on greased baking sheets. Cover and let rise in a warm place until almost doubled, 15-20 minutes.
In a small bowl, whisk egg white with water; brush over tops of dough. Sprinkle with coarse sea salt. Bake until light brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

Nutrition Facts

1 breadstick: 102 calories, 3g fat (0 saturated fat), 0 cholesterol, 97mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 2g protein.

Spicy Roasted Carrot Hummus

Taste of Home Editors — Wed, 19 Oct 2022 10:26:50 +0000

This is a wonderful appetizer for Easter, Mother’s Day or any spring gathering. The roasted carrots give this hummus a bright, fresh flavor. Even those who don’t like hummus end up loving this version. —Anne Ormond, Dover, New Hampshire

Total Time

Prep: 20 min. Bake: 15 min.

Makes

2 cups

Updated: Nov. 08, 2023

Ingredients

1 cup chopped carrots
3 garlic cloves, peeled
3 tablespoons olive oil, divided
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon water
1 teaspoon hot pepper sauce, such as Tabasco
1/4 teaspoon sea salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 cup sunflower kernels
Assorted fresh vegetables and pita wedges

Directions

Preheat oven to 400°. Place carrots and garlic in a rimmed baking sheet. Drizzle with 2 tablespoons oil; toss to coat. Roast until carrots are soft, 15-20 minutes. Cool on a wire rack.

Transfer carrot mixture to a food processor. Add garbanzo beans, lemon juice, tahini, water, hot sauce, salt and spices. While processing, add remaining 1 tablespoon oil. Process until the desired consistency is reached. Transfer to a serving dish. If desired, drizzle with additional oil and hot sauce. Top with sunflower kernels. Serve warm or chilled with vegetables and pita wedges.

Carrot Hummus Tips

How can you make carrot hummus your own?

Smoked paprika will give your carrot hummus some sweet and smoky flavor, whether you mix it in or sprinkle it on top. After preparing the hummus, you could also consider stirring in minced fresh parsley or thyme.

What other toppings can you put on carrot hummus?

Toasted pumpkin seeds or pepitas would be delicious, and chopped, toasted walnuts would lend a bit of richness. For a juicy bite along with a snappy crunch, pomegranate arils look like little gems atop a fresh bowl of hummus. Don’t be intimidated: It’s actually easy to learn how to remove pomegranate seeds.

What else can you serve with carrot hummus?

For a sweet surprise, serve the hummus with cinnamon-spice pita chips. I also love crackers, pita bread, and fresh raw veggies with carrot hummus. You can also turn carrot hummus into a layered dip or spread it on bread to make a sandwich. Check out other recipes with hummus to find other ways to use the savory spread.

How long will carrot hummus last?

The carrot hummus will stay fresh for 5 to 7 days in an airtight container in the fridge, though it’s unlikely to stick around that long. If you liked this recipe, try more of our hummus recipes.

—Christine Rukavena, Taste of Home Senior Book Editor

Nutrition Facts

1/4 cup: 155 calories, 11g fat (1g saturated fat), 0 cholesterol, 175mg sodium, 12g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch.

Spiced Squash and Fruit Crumble

Taste of Home Editors — Wed, 19 Oct 2022 10:26:49 +0000

This sweet and savory dish is a side made for cold weather and is amazing with any meal. It is versatile and great for potlucks and family dinners. —Joan Hallford, Fort Worth, Texas

Total Time

Prep: 25 min. Bake: 45 min.

Makes

12 servings

Updated: Sep. 13, 2023

Ingredients

6 thick-sliced bacon strips, cut into 1/2-inch pieces
1-1/4 pounds cubed peeled butternut squash (1-inch cubes)
3 medium Granny Smith apples, peeled and cut into wedges (about 4 cups)
2 medium pears, peeled and cut into 1-inch cubes
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 cup cold butter
1/2 cup chopped pecans, toasted

Directions

Preheat oven to 350º. In a large skillet, cook bacon over medium heat until almost crisp, stirring occasionally. Drain on paper towels.

Combine squash, apples and pears in an ungreased 13x9-in. baking dish. In a small bowl, mix brown sugar, flour, salt, cinnamon and mace. Cut in butter until mixture resembles coarse crumbs. Fold in pecans and bacon. Sprinkle over squash mixture.
Bake until squash and fruit are tender, 45-50 minutes.

Nutrition Facts

3/4 cup: 187 calories, 10g fat (4g saturated fat), 15mg cholesterol, 357mg sodium, 24g carbohydrate (16g sugars, 3g fiber), 3g protein.

Stone Fruit Pie

Taste of Home Editors — Tue, 18 Oct 2022 19:26:04 +0000

Total Time

Prep: 30 min. Bake: 40 min. + cooling

Makes

4 servings

Updated: Oct. 18, 2022

Ingredients

1 cup fresh or frozen pitted tart cherries, thawed
1 large nectarine, chopped
2 apricots, sliced
1/3 cup sugar
1-1/2 teaspoons cornstarch
1 tablespoon plus 1 cup all-purpose flour, divided
Dash ground cinnamon
1/2 teaspoon salt
7 tablespoons cold butter, divided
3 to 4 tablespoons ice water
1 egg yolk
1 teaspoon water

Directions

In a small bowl, combine the cherries, nectarine, apricots, sugar, cornstarch, 1 tablespoon flour and cinnamon; set aside.

In another bowl, combine salt and remaining flour; cut in 6 tablespoons butter until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one half to fit a 7-in. pie plate; transfer pastry to pie plate. Add filling; dot with remaining butter.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. In a small bowl, whisk egg yolk and water; brush over lattice top. Bake at 400° for 40-45 minutes or until filling is bubbly and crust is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Power Breakfast Sandwich

Taste of Home Editors — Thu, 25 Aug 2022 16:21:11 +0000

When I'm looking for a quick breakfast on the go, I love to have these waiting in the freezer. I can grab one, pop it into the microwave and head out the door with something nutritious. —Jolene Martinelli, Fremont, New Hampshire

Total Time

Prep: 20 min. Bake: 15 min.

Makes

6 servings

Updated: Jan. 03, 2024

Ingredients

1 teaspoon olive oil
1/4 cup chopped onion
1/4 cup chopped sweet red or orange pepper
1/4 cup chopped fresh baby spinach
6 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
6 Italian turkey sausage links, casings removed
1 package (12 ounces) multigrain sandwich thins, split
6 slices cheddar, Swiss or pepper jack cheese

Directions

Preheat oven to 350°. In a large nonstick skillet, heat oil over medium-high heat. Add onion and sweet pepper; cook and stir until tender, 3-4 minutes. Add spinach; cook 1 minute longer. Remove from heat; let cool 5 minutes. In a large bowl, whisk eggs, salt, pepper and onion mixture. Divide egg mixture among 6 greased 4-in. muffin top tins. Bake until eggs are set, 12-15 minutes.

Meanwhile, shape sausage into six 5-in. patties. In the same skillet, cook patties over medium heat until a thermometer reads 160°, 4-5 minutes on each side. Drain on paper towels if necessary. Layer sandwich bottoms with sausage patties, egg rounds and cheese; replace tops.

Nutrition Facts

1 sandwich: 434 calories, 23g fat (9g saturated fat), 257mg cholesterol, 1026mg sodium, 31g carbohydrate (3g sugars, 7g fiber), 30g protein.

Avocado-Lime Ranch Dressing

Taste of Home Editors — Thu, 25 Aug 2022 16:14:33 +0000

This avocado lime ranch dressing is a Chick-fil-A copycat recipe. This version has no sugar added, is half the calories of the original and is made with buttermilk, avocado, fresh cilantro, spices and lime for a tangy, zesty twist on a classic salad dressing. Dairy-based salad dressings will last in the refrigerator for up to one week. Try using freshly opened sour cream and buttermilk to help it last as long as possible. —Kelsey Reddick Smith, Knoxville, Tennessee

Total Time

Prep: 15 min. + chilling

Makes

2 cups

Updated: Jan. 04, 2024

Ingredients

1/2 cup buttermilk
1/2 cup sour cream
1/4 cup mayonnaise
1 medium ripe avocado, peeled and cubed
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1-1/2 teaspoons dill weed
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper

Directions

Place all ingredients in a blender; cover and process until combined. Transfer to a jar. Refrigerate, covered, at least 1 hour before serving.

Nutrition Facts

2 tablespoons: 56 calories, 5g fat (1g saturated fat), 7mg cholesterol, 109mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fat.