Some of Taste of Home's most recommended recipes include Quinoa Tabbouleh Salad, Mini Mac & Cheese Bites, Championship Bean Dip, Bacon-stuffed Mushrooms and Roasted Red Pepper Hummus. You can serve many of these recipes as appetizers or as sides for other Taste of Home recipes.
To make Quinoa Tabbouleh Salad, toast 1/2 cup quinoa in a frying pan on medium-high heat until it begins to pop. Boil 1 cup of water in a small saucepan and pour the quinoa into the boiling water. Cover the saucepan and simmer the quinoa for about 14 minutes or until it absorbs the water completely. After it cools, pour a mixture of 1/2 cup of freshly squeezed lemon juice, 1/4 cup of extra-virgin olive oil, and 1/2 teaspoon of kosher salt and pepper over the quinoa. Mix the quinoa with in a bowl with 1 cup of fresh, chopped parsley, 1/2 cup of fresh, chopped mint, 1 pint of quartered cherry tomatoes and 1/2 cup of chopped, roasted red peppers. Evenly distribute the ingredients throughout the salad, and allow it to sit for at least five minutes prior to serving.
To make the Championship Bean Dip, combine a 16-ounce can of refried beans, 1 cup of picante sauce, 1 cup of shredded Monterey Jack cheese and 1 cup of shredded cheddar cheese in a slow cooker. Mix 3/4 cup of sour cream, 1 package of softened cream cheese, 1 tablespoon of chili powder and 1/4 teaspoon of ground cumin into the slow cooker. Cover and cook the dip on high for two hours or until it is sufficiently hot. Serve the dip with your favorite tortilla chips.