Meet Marina
Marina developed her love for cooking at a young age. Growing up, she was surrounded by home cooks who passed on their families’ recipes. She now puts that classic spin on recipes she shares with Taste of Home. We just know you’re going to love her dishes as much as we do!
Lemon Angel Cake Bars
A neighbor gave me this recipe years ago and it’s been in flavor rotation ever since. It can be made ahead and serves a bunch, so it’s perfect for parties and potlucks. —Marina Castle Kelley, Canyon Country, California
Blue Ribbon Beefy Burritos
I have a son who lives in Mexico, so we don’t see him very often. When I make these burritos, it feels as if he is right there at the table with us, inhaling them. —Marina Castle Kelley, Canyon Country, California
Cannellini Bean Hummus
My version of hummus features a delightful nuttiness from tahini, a peanut butter-like paste made from ground sesame seeds. The beans pack a lot of protein so it's a healthy snack for kids. —Marina Castle Kelley, Canyon Country, California
Swedish Raspberry Almond Bars
When I was a single mom with a young daughter and little money, my Swedish neighbor brought me a batch of these cookies at Christmas. My daughter’s 36 now, and I still make these wonderful cookies. — Marina Castle Kelley, Canyon Country, California
No-Fuss Avocado Onion Salad
My mother, Nena, grew up in Cuba and learned many styles of cooking. She had a knack for making something incredibly simple taste incredibly amazing. This salad is proof. By itself, the dressing is really tart, but add the avocados and onions and it's the perfect complement. —Marina Castle Kelley, Canyon Country, California
Arroz Con Leche (Rice Pudding)
Sweet and simple, this creamy arroz con leche recipe is real comfort food in any language. You’ll love the warm raisin and cinnamon flavors. It’s great served cold, too. —Marina Castle Kelley, Canyon Country, California
Marina's Golden Corn Fritters
Just a bite of one of these fritters takes me back to when my kids were young. They’re all grown up now, but the tradition lives on at get-togethers, when I double, sometimes triple, the recipe. Serve fritters with maple syrup or agave nectar. —Marina Castle Kelley, Canyon Country, California
Vanilla White Chocolate Mousse
I needed a quick dessert for my daughter’s bridal shower, and a co-worker gave me this mousse recipe. It’s so pretty with almonds and raspberries on top. —Marina Castle Kelley, Canyon Country, California
Louisiana Pecan Bacon Bread
One Christmas, the babysitter brought gifts for my daughter and a basket of goodies, including pecan bread. When I make this bread, I remember that kind soul. —Marina Castle Kelley, Canyon Country, California
Shortcut Tres Leches Cake
My mom's favorite cake is tres leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that’s rich and tender. —Marina Castle Kelley, Canyon Country, California
Dragon Lady Stew
I love presenting this stew at Halloween. The harvest flavors and the black wild rice are perfect for the occasion. I named the stew after a close friend.—Marina Castle Kelley, Canyon Country, California
Ramona's Chilaquiles
A dear neighbor shared this recipe, which she used to make from scratch. My version takes a few shortcuts. —Marina Castle Kelley, Canyon Country, California
Ginger Green Beans
The bright gingery sauce on these green beans is delicious and so simple to whip up. It's perfection on either hot or cold beans, but I also really love it tossed with cooked shrimp. —Marina Castle Kelley, Canyon Country, California
Copycat Berger Cookies
After a friend who had recently traveled to Baltimore sent me a package of Berger cookies, I was hooked. They disappeared so quickly, I decided to try to re-create them at home. After many tests and tweaks, my husband and I gained 6 pounds between the two of us, but it was worth it—I landed on a reproduction of the famous cookie I'm so proud of. —Marina Castle Kelley, Canyon Country, California
Cuban Sandwich Burgers
My mom would make this Cuban burger recipe when we used to visit her in Florida. They are a take on the real Cuban sandwich. My kids loved them—my boys could eat two of these monsters in one sitting. —Marina Castle Kelley, Canyon Country, California
Princess Toast
I made these sparkly treats for my daughter's brownie troop and they're great for princess parties. Sometimes I use lemon curd in place of the jam. —Marina Castle Kelley, Canyon Country, California
Double Butterscotch Coconut Cake
I got this recipe for coconut cake from a co-worker years ago, then I changed it up a bit by adding a family favorite: butterscotch. It's super easy to throw together and it makes a perfect accompaniment to coffee or tea. —Marina Castle Kelley, Canyon Country, California
Blue Ribbon Carrot Cake Cookies
I created this recipe because I just love carrot cake. I wanted something that I could take with me anywhere and not need a fork. I entered my recipe in the Los Angeles County Fair and the cookies not only won first place, but were also named Best of Division. —Marina Castle Kelley, Canyon Country, California
Butterscotch Peanut Butter Fudge
You don't have to be experienced at making candy to try your hand at this no-fail fudge. The simply delicious confection makes a great gift everyone appreciates.—Marina Castle Kelley, Canyon Country, California
Hearty Beef Enchilada
Created by my daughter, this spicy, meaty and cheesy casserole is great for a get-together with family and friends. I make it frequently for potlucks. —Marina Castle Kelley, Canyon Country, California
Blue Ribbon Poppy Seed Cheese Bread
The recipe for this moist and delicious bread won me a blue ribbon at the Los Angeles County Fair. I make several batches at once and freeze them for later use or to give as gifts.—Marina Castle Kelley, Canyon Country, California
The post Volunteer Field Editor Marina Castle Kelley’s Best Recipes appeared first on Taste of Home.
Sue Stetzel