2013 Taste of Home Cooking School

presented by

Hosted by theDenton Record-Chronicle

Saturday, October 19, 2013Denton High School1007 Fulton Street

Denton, Texas 76201

VENDOR MARKETPLACEopens at 4:00 PM

COOKING SCHOOL begins at 6:30 PM

2 Taste of Home October 16, 2013 Denton Record-Chronicle

Table of ContentsAbout Taste of Home ----------------------------------------- 4

Impossibly Easy Chicken Pot Pie ----------------------------- 5

The Perfect Guacamole -------------------------------------- 6

Potato and Turkey Frittata ----------------------------------- 8

Meet the Culinary Specialist --------------------------------- 9

Sponsors ----------------------------------------------------- 10

Vendors ------------------------------------------------------ 10

Order of Saturday’s Show ---------------------------------- 11

List of Door Prizes ------------------------------------------- 11

Shop TasteofHome.com ------------------------------------ 12

Italian Sausage Lasagna ------------------------------------- 13

Enchiladas ---------------------------------------------------- 14

Hot Spinach Artichoke Dip ---------------------------------- 15

Smoky Cranberry Ribs --------------------------------------- 16

Chocolate Hazelnut Candy Bars ---------------------------- 17

Chocolate Peanut Butter Cookies -------------------------- 18

Heavenly Chocolate Mousse -------------------------------- 18

Autumn Tea ------------------------------------------------- 19

Frothy Mexi-Mocha ----------------------------------------- 19

Purchase Your Tickets

To This Saturday’s Taste Of Home Cooking SchoolGeneral Admission: Only $12

How to Purchase Tickets: 1. Purchased at the door 2. Online at DentonRC.com 3. Denton Record-Chronicle 314 E. Hickory Street Monday-Friday, 8 AM to 5 PM 940-387-3811

Recipes Across America $19.99

Best Loved Healthy Recipes................$19.99

Ultimate Comfort Food......................$19.99

Kid Approved..................................$12.95

Busy Family Favorites........................$12.95

Dessert... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$8.99

COOKBOOKS FOR SALE

Cookbooks will be available at the Taste of Home Cooking School on Saturday, October 19th

Denton Record-Chronicle October 16, 2013 Taste of Home 3

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About the Taste of Home Cooking SchoolThe Taste of Home Cooking School is America’s leading cooking school pro-gram. We inspire more than 300,000 passionate home chefs each year at 300 events across the country. Our professional culinary specialists demonstrate recipes, cooking methods, practical kitchen tips and plating techniques in an entertaining and educational environment.

At the Taste of Home Cooking School show, attendees experience two hours of exciting recipe demonstrations using seasonal ingredients that are easily found at the local grocery store. We show step-by-step how to create satisfy-ing and fl avorful dishes.

All Taste of Home Cooking School attendees receive a valuable gift bag fi lled with money-saving coupons, product samples and a Taste of Home Cooking School magazine.

Additionally, attendees are entered to win one of a number of exciting door prizes and the chance to take home a dish that will have been prepared dur-ing the show.

The Taste of Home Cooking School has a storied history, beginning in 1948 with a business venture that was originally called Homemaker Schools. One

busy home economist loaded up her station wagon and drove across the Mid-west, stopping at small-town appliance dealerships to conduct cooking classes for dozens of “homemakers.”

The Cooking School was acquired by Taste of Home magazine in the 90s, and now, more than 60 years later, our nine culinary specialists conduct hundreds of shows across the country for audiences in the thousands. Our mission remains the same, though: We share best loved recipes from one home cook to another.

We invite you to come join us, and “Let’s Get Cooking!”

About Taste of HomeTaste of Home is a go-to resource for the holidays and any time of the year for information on food, cooking and entertaining. Each year, thousands of great home cooks from

across the United States and Canada submit more than 40,000 recipes, of which 3,000 are published in Taste of Home magazines and online, making Taste of Home one of the largest and most successful practitioners of user generated content.

Before being published, every recipe is tested in the Taste of Home Test Kitchen to ensure that it can be prepared with affordable, everyday ingredi-ents from regular grocery stores. Taste of Home content is available in print; online at Tasteofhome.com; in books; via digital download on iPad, mobile apps and Kindle; and Facebook, Twitter and Pinterest.


The power to create is in the yellow box! From pancakes to sweet treats to savory meals, America’s favorite pancake and baking mix continues to deliver the great taste, ease and versatility that gives families the power to create. Since 1931, Bisquick has been a “wow maker” of pancakes and assisting in putting smiles on family’s faces. Today, moms, dads and kids are expanding their horizons and embracing the chaos and fun in the kitchen, making everything from chicken strips to pizzas to fruit-fl avored shortcakes with a twist.

Did you know?Bisquick was originally intended as a biscuit mix. However, since its introduction, the Betty Crocker Kitchens developed recipes for other baking occasions such as meat pies, coffee breads, pancakes, nutbreads, shortcakes, dumplings, cookies, waffl es, velvet crumb cakes, muffi ns, cobblers, and many others. Recipes for these were printed on the package. It was advertised as a variety baking mix and for a period of years was advertised with the slogan, “a world of baking in a box.”

Today, that power to create is still in the yellow box, providing a world of baking adventures that are “doable” for the entire family. Start the morning with pancakes and end the day with Impos-sibly Easy Mini Chicken Pot Pies fi lled with peas and carrots – a delight-ful dinner made using Original Bisquick mix. You will certainly create a “wow” moment with this, putting a spark in your family’s eyes and joy on their faces. For more recipe ideas and tips, visit www.bisquick.com.

WOWWOW Moments

Prep time: 20 minutes Start to fi nish: 60 minutes Yield: 6 servings

Ingredients for Chicken Mixture

1 tablespoon vegetable oil 1 lb. boneless skinless chicken breasts, cut into bite-size pieces 1 medium onion, chopped (1/2 cup) 1/2 cup chicken broth 1 cup frozen peas and carrots 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground thyme 1 cup shredded Cheddar cheese (4 oz.)

Ingredients for Baking Mixture

1/2 cup Original Bisquick® mix 1/2 cup milk 2 eggs

Directions

Heat oven to 375°F. Spray 12 regular-size muffi n cups with cooking spray.

In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffi n cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffi n cup.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

with BisquickBisquick®®

Impossibly Easy Chicken Pot Pie

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Jessica Clough, Independent Consultant

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STOP Chopping

POP in FlavorDorot launches perfect portion size, pre-chopped herbs Foodies and cost conscious consumers are thrilled to learn of the launch of Dorot, a line of fresh culinary herbs that are chopped and quickly frozen in convenient pre-portioned ice cube trays. Now available all over the U.S, Dorot brings the benefi ts of farm-fresh herbs without the hassle, expense and short shelf life of fresh produce.

A shower of fresh herbs automatically perks up any meal and now they are easier than ever to include on the daily menu. Even if unexpected guests come by and there’s no time to run to the store, Dorot is on hand to help make spontaneous cooking great. Dorot’s slim trays fi t easily in a cramped freezer and can last up to 24 months so fresh herbs are within reach at all times.

Not only is Dorot convenient, but it’s time-saving as well. Avoid cutting, chopping and crushing; just pop a cube (no defrosting needed) and add your favorite herb to a soup, stir-fry or dip.

Waste-conscious cooks who fret about buying unnecessarily large quantities when they just need a small amount will appreciate the perfect portion size. Plus, Dorot keeps kitchens clean as well, since there are no dirty knives or cutting boards to wash – and no more garlic fi ngers!

In addition to convenience, Dorot is an affordable option in these economically challenging times. With Dorot’s long-lasting shelf life and a suggested retail price of approximately $2-$3, each herb works out to only 25 cents a month. Healthy minded consumers will be pleased to note that Dorot is all natural (free from preservatives, residues of pesticides, cholesterol, saturated fats, and food coloring), NON GMO and gluten-free.

For maximum results with minimal effort, Dorot is the answer. Flavors include Crushed Garlic, Crushed Ginger, Chopped Basil, Ciwlantro, Parsley, Chili, Onion and Dill. Dorot Fresh Herbs can be found in many grocery stores. More information is available at www.mydorot.com or on Facebook MYDOROT.

The Perfect GuacamoleIngredients2 large ripe avocados4 tbsp soft cream cheese3 tsp lemon juice3 Dorot Garlic cubes2 Dorot Cilantro cubes1 Dorot Parsley CubeSalt & pepper

Directions1. Peel & puree the avocado.2. Add the cream cheese, lemon juice &

Dorot herb cubes and mix thoroughly.3. Season to taste.

* Serve with chips or vegetable sticks.

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A Kitchen & Gourmet Shoppe

Inside The Courthouse Collection

Downtown Denton on Courthouse Square111 W. Hickory • 381-1956

RecipeLemony Dill Dip

Ingredients:• 1 package Lemony Dill Dip Mix• 1 cup sour cream• 1 cup mayonnaise

Directions:Blend contents of packet into one cup sour cream mixed with one cup mayonnaise, and juice of half a lemon.Refrigerate 30 minutes or overnight before serving.

We Look Forward To Seeing You At The Taste of Home Cooking School.

We Have Items To Assist You In Cooking

• Gadgets• Dip Mixes• Soup Mixes• Coffees• Teas• Aprons• Dish Towels

• Silicone Toppers• Oven Mitts• Cupcake Baking Cups• BBQ Rubs & Accessories• Wine-A-Ritas• Sauces• Jellies & Jams

Yield: 6 Servings

Ingredients6 Eggland’s Best eggs (large)1/4 cup skim milk 1 cup sweet potatoes, mashed or cubed, already cooked1 cup turkey breast, shredded1/2 cup mozzarella cheese, part skim1 teaspoon salt1 teaspoon pepperNonstick cooking spray

DirectionsIn a medium bowl, blend the eggs, salt, pepper, and skim milk and beat until eggs are fl uffy. Stir in cheese and set aside.Spray a large, oven-proof skillet with nonstick cooking spray and heat over medium-high heat. Add potatoes and turkey in the skillet, stirring until just warm.Pour eggs over potato and turkey mixture, stirring until eggs just begin to set on the bottom, but are slightly uncooked on top.Turn on oven broiler, and place pan in oven. Cook for 3-4 minutes or until eggs are completely set and top of frittata is lightly golden brown.Cool for 5 minutes before serving.

America’s No. 1 Branded Egg Helps At-Home Chefs Add More Nutrition to Their Favorite Meals Eggs are commonly found on grocery lists across America, however not all eggs are nutritionally equal. This fall, Eggland’s Best is teaming up with Taste of Home Cooking Schools to show everyday cooks why their grocery lists should read “Eggland’s Best eggs.”

To ensure their eggs provide better nutrition, Eggland’s Best uses a unique hen feed that is all-natural and all-vegetarian. When compared to ordinary eggs, Eggland’s Best eggs contain more important nutrients such as 10 times more vitamin E, twice as much vitamin D and omega-3’s, and 38 percent more lutein.

In addition to producing a nutritionally superior egg, Eggland’s Best provides at-home chefs the oppor-tunity to cook with farm-fresh eggs that consistently deliver on taste and performance. In fact, Eggland’s Best has received numerous awards over the years including this year’s Prevention magazine’s “100 Cleanest Packaged Food Awards” and KIWI magazine’s “2013 Best Kid Break-fast Food Award.”

Eggland’s Best eggs are certifi ed as Kosher and are available in large, extra large, and jumbo sizes. In addition to white and brown varieties, you can fi nd Eggland’s Best eggs in cage free, organic, hard-cooked and peeled, and liquid egg whites varieties.

Looking for a recipe to fall in love with this fall? Try this Sweet

Potato & Turkey Frittata recipe courtesy of Eggland’s Best.

Put Eggland’s BestEggs at the Top of

Your Grocery ListSweet Potato & Turkey Frittata

Meet Taste of HomeCulinary Specialist Jamie Dunn!Jamie’s love of cooking was sparked while taking 8th grade Home Economics, and her parents also encouraged her interest along the way. Jamie’s dad was an occasional cook but always eager to try new recipes, and his enthusiasm rubbed off.

Jamie went on to attend Oklahoma State University where she earned a Bachelor of Science degree in Vocational Home Economics Education and Community Ser-vice. From there she has worked as a culinary instructor for Tulsa Technology and Bama Cooking School, as well as a high school Home Economics teacher.

As a seasoned Taste of Home Cooking School instructor, Jamie looks forward to sharing time-saving cooking tips and the latest kitchen gadgets with cooking school audiences. One of her favorite gadgets is a pair of battery operated salt and pepper grinders.

Each Cooking School show is live, so Jamie says you never know what to expect. “Years ago at one of my fi rst shows, one of my onstage assistants accidentally set something on fi re and was running around the stage with it,” Jamie shares. “It was defi nitely an unexpected, memorable moment!”

When she’s not on the road with the Taste of Home Cooking School, Jamie enjoys baking – especially desserts. She makes pies and candies for the holidays. And, one of her favorite dessert recipes is Layered Turtle Cheesecake.

A native of Oklahoma, Jamie lives with her husband and three sons in the town of Owasso. She explains, “It’s a great place to live because it’s very family oriented and it’s a great community for kids.”


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You’ll learn: -- How to prepare healthy meals faster than going to the drive-thru! -- How to retain more than twice the nutrients to strengthen your immune system!-- How to prevent harmful metals from cooking into your food! -- Why the Cancer Project uses our method and system of cooking!-- How to get your family to enjoy vegetables!-- How to save 30% average on groceries!-- How to lose and manage weight more easily with your favorite foods!-- Why we were ranked No. 1 by Independent 3rd Party Lab study.-- Why we were made the offi cial cooking system for Taste of Home 2012/2013!

Enjoy a FREE night off of cooking & clean upon us! It’s like a cooking show on TV;

only better, because you get to eat the food!No purchase or obligation whatsoever, as our goal is

you’ll enjoy the food and education so much thatyou’ll tell others about us!

We help families $AVEHEALTH, TIME & MONEY!

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We are utilized & receive referrals from several doctors in the metroplex areas to include:Dr. Bain, Dr. Osborne, Dr. Chalmers, Dr. Ferrell, Dr. Hoogeveen, Dr. Phillips, etc.

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10 Taste of Home October 16, 2013 Denton Record-Chronicle Denton Record-Chronicle October 16, 2013 Taste of Home 11

TasteofHome.com/CookingSchool FOLLOW US: cookingschoolblog.com

SHOW INFO

ENJOY entertaining cooking demos by our top culinary specialists

LEARN

step-by-step expert cooking techniques

CONNECT online with the cooking school and some of your favorite brands

RECEIVE a free gift bag fi lled with great products, coupons and Taste of Home magazines Meet people like you who love to cook

PRESENTED BY

®

Hazelnut

Order of Saturday’s Show4 – 6:30 pm Vendor Marketplace6:45 pm Welcome to the Taste of Home Cooking School. Our emcee, Pat Sherman, kicks off the show. Jamie Dunn presents the fi rst six recipes8:00 pm Stretch & Win! Win incredible door prizes8:15 pm Jamie presents the fi nal four recipes and gives away door prizes from our national sponsors9:00 pm Stretch & Win! Win incredible door prizes9:05 pm Showcase! Jamie gives away the recipes prepared during the show. Certifi cates will be presented to the winners and food items will be picked up at the conclusion of the show.

Taste of Home • Taste of Home Recipes Across America (2 copies) • Taste of Home Best Loved Healthy Recipes • Taste of Home Christmas 2013 • Taste of Home Holidays & Celebrations • Taste of Home Cooking School Cookbook

Shop Taste of Home • Assorted Kitchen Gadgets

Johnsonville • Electric CrockPot Appliance

Physician’s Mutual Insurance • Skillet & Oven Mitt

Bisquick • Loaded Gift Basket with Bisquick and Betty Crocker Products

Dorot • Certifi cate for Free Dorot Product

Eggland’s Best • Branded Tote with Apron, Spatula, and Plush Egg Saladmaster • Flipper/Spatula

Healthy Cooking • Saladmaster machine

Scentsy, Jessica Clough • Scentsy warmer and bars

The Courthouse Collection • Silicone accessories

Ehrhart’s • Sterling silver and diamond braided bracelet

La Milpa Mexican Restaurant • (2) $25 gift cards

and more door prizes will be given away!

Good Samaritan Society Denton Village

Origami OwlThe Pampered Chef Work Environmental3D Travel CompanyAAA TexasAdvoCareDenton Record-ChronicleFeather n FurFibi & CloGold Mine BBQIt Works

Jamie Oliver at HomeMary KayMother Earth’s Soaps, LLCOcean Blue Travel -

Cruise PlannersPrincess in the KitchenRoman’s PizzaSalted SanctuaryTastefully SimpleThe Sparkle FairiesThirty OneTMH Lariat Design and more!

Come early and shop the vendors:(no ticket necessary

to shop vendors)

THANKS! to our presenting sponsorur presenting sponsor

95.9 FM The RanchAlbertsonsHealthy CookingKitchen Tune-Up of Frisco

Scentsy, Jessica CloughThe Courthouse CollectionEhrhart’s JewelersGohlke PoolsLa Milpa Mexican RestaurantMorrison Milling, Inc.

Taste of Home Cooking School Door PrizesThank you to our incredible sponsors for adding extra fun to our evening.The following prizes will be given away this Saturday. You must be present to win.


Taste of Home offers cooks across the country the ultimate online source for clever kitchen tools, cooking gadgets, Taste of Home Cookbooks and more on ShopTasteofHome.com. Each item on the site is carefully hand-selected by the Taste of Home team with the goal of encouraging creativity in the kitchens of the world’s largest community of home cooks.

ShopTasteofHome.com is a one-stop resource for all things Taste of Home, whether cooks are looking for issues of the brand’s magazines or the massive collection of cookbooks ranging from simple-to-create appetizers to family-friendly main dishes to show-stopping desserts. Each of the books on the site offers reader-submitted, test-kitchen approved recipes, tips and stories, as well as the inspiring food photography that Taste of Home fans have come to know and love. ShopTasteofHome.com also features a carefully curated selection of novel, useful and creative kitchen tools and gadgets that make cooking and baking more effi cient. The site offers a 100% satisfaction guarantee; if customers are disappointed with their purchases, they may return the items at any time, no questions asked. Shoppers are encouraged to watch for special online sales and promotions that make Taste of Home cookbooks and special recipe collections even more affordable.

“At Taste of Home, we know that today’s home cook is spending more time online, not only researching recipe ideas, but searching for kitchen tools and cookbooks to make their time in the kitchen even more enjoyable,” says Catherine Cassidy, Editor-in-Chief for Taste of Home. “Shop-TasteofHome.com is an incredible resource for those who love to cook or bake and shop from the comfort of their own home. The site is a destination for all the exclusive Taste of Home books and publications, plus individually selected kitchen tools and gadgets that refl ect the trends we see from our interaction with home cooks across the country.”

Taste of Home has brought the country’s most mouthwatering recipes together in one com-prehensive compilation, Recipes Across America, available now wherever books are sold. The keepsake cookbook offers 735 local recipes curated from real home cooks across the country, featuring everything from quick supper ideas to impressive desserts, each having left a delicious mark on its part of the USA. From the shores of the East Coast and the plains of the Midwest to the Southern bayous and Western Rockies, Recipes Across America invites readers to savor the local tastes of the United States without ever leaving the kitchen.

Shared by family cooks from all 50 states, Recipes Across America highlights the best recipes that represent true Americana fl avor, with striking color photos that will whet your appetite. Like all recipes featured in Taste of Home, each dish in the cookbook was specially selected, tested (and tasted!) in the Taste of Home Test Kitchen.

Divided into fi ve regions, Recipes Across America offers delectable specialties enjoyed by locals, with regional produce and ingredients that are easily found in local grocery stores. The dishes re-

fl ect the nation’s heritage, passed down through generations and enjoyed by families across the country, including:

Northeast: Philly Cheese Steak, Yankee Pot Roast, New Haven Clam Pizza, Buffalo Chicken Wings, Concord Grape Pie

South: Shrimp Po-Boys, South Carolina-Style Ribs, Bacon Collard Greens, Cheese ‘n’ Grits Casserole, Georgia Peach Ice Cream

Midwest: Hungarian Chicken Pa-prikash, Swedish Pancakes, Cheery Wild Rice Salad, German Potato Salad, Ozark Mountain Berry Pie

Southwest: Southwestern Watermelon Salad, Chicken Tostada with Mango Salsa, Spicy Shrimp Skewers, Dr. Pepper Cake, Mexican Hot Chocolate

West: Macadamia-Crusted Mahi Mahi, Teriyaki Meatballs, Utah Buttermilk Scones, Pineapple Salsa, Wyoming Cowboy Cookies

Taste of Home’s Recipes Across America is available at www.recipesacrossamerica.com and www.shoptasteofhome.com, and every Taste of Home Cooking School attendee will receive free ship-ping and handling, included in the event gift bag.

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its

Pa-heeryato Pie

ShopTasteOfHome.comOffers Free Shipping

And Handling On NewTaste Of Home Cookbook,Recipes Across America

New Cookbook Delivers Defi nitive Collection of Regional Recipes and Local Flavors from Home Cooks Coast-to-Coast

Johnsonville Italian Sausage LasagnaStart to Finish: 45 minYield: 6-8 servings

Ingredients12 lasagna noodles, uncooked2 tablespoons olive oil1 package (16 oz.) JOHNSONVILLE® Italian Ground Sausage

(your choice of Sweet, Hot or Mild)1 medium onion2 cloves garlic, chopped1 jar (24 oz.) marinara sauce4 cups ricotta cheese1 large egg½ cup grated parmesan cheese2 cups fresh spinach, lightly packed and chopped2 cups mozzarella cheese, shredded 1 teaspoon dried oregano

DirectionsPreheat oven to 350°F

Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.

In a medium saucepan, sauté the sausage in olive oil, crumbling with a wooden spoon, until no longer pink.

Add onion and garlic, and continue sautéing for another four minutes until the sausage is cooked through.

Add marinara sauce to the sausage mixture and set aside.

In a medium bowl, blend ricotta cheese, egg, ¼ cup of the grated parmesan cheese and the chopped spinach; set aside. Coat a 9x13 inch baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.

Top with 3 lasagna noodles. Spread ¼ of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle ½ cup mozzarella cheese over this. Repeat this process three more times, starting with the noodles and fi nish with the remaining ¼ cup of grated parmesan cheese. Sprinkle with oregano.

Bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.

JOHNSONVILLE SAUSAGEAND TASTE OF HOME ENHANCEFLAVOR TO COMFORT FOOD

As fall and winter approach, “comfort foods” become something families seek when looking for that next hearty meal. With this in mind, Johnsonville Sausage is teaming up with the Taste of Home Cooking Schools to introduce fans to other protein solutions that will enhance a comfort-ing classic meal – lasagna.

Johnsonville will bring one of its 5-star lasagna recipes to cooking enthusiasts, introducing its Italian sausage as a better meat source to enhance fl avor.

Lasagna – with its alternating layers of pasta, cheese, sauce, meat and/or vegetables – is most fl avorful with Italian sausage, says one Johnsonville recipe reviewer. “This recipe is very fl avorful and even as a fi rst-time lasagna maker, it came out perfectly. I found it very easy and simple to follow. The sausage in place of ground beef makes all the difference. This is defi nitely a keeper.”

Johnsonville Italian Sausage – available in three fl avors such as sweet, made with basil; hot, made with crushed red pepper; or mild, a more traditional version – is a fl exible protein source that boosts fl avor to a host of different recipes. While other meats require sauces and spices to fl avor a dish, Italian sausage delivers the fl avor all on its own.

Made with only premium cuts of pork and a perfect blend of spices, Johnson-ville Italian Sausage brings the level of quality confi dent cooks are looking for when creating their families’ favorite “keeper” recipes. Whether it’s elevating the fl avor in a lasagna recipe or adding some kick to traditional sausage stuff-ing at the holidays, Johnsonville Italian Sausage is a great solution.


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For Additional Information Contact: Brenda Judd Independent Consultant • 940-206-0073 • [email protected]

www.pamperedchef.biz/brendajudd

Physicians MutualBrings Simplicity

to the Dinner Table

EnchiladasIngredients1 pound ground beef1 package taco seasoning mix2 cups chopped canned tomatoes1 package fl our tortillas1 can jalapeno peppers, dicedCheddar cheese, to taste1 can enchilada sauce

DirectionsBrown ground beef in a large skillet. Add taco seasoning and tomatoes. Spoon beef mixture into a tortilla, add a few diced jalapeno peppers and some cheese, roll up and place in glass 9-in. x 13-in baking dish. Repeat until all shells are fi lled. Cover with enchilada sauce and top with cheese.

Bake at 375° for about 30 minutes or until cheese is melted.

Omaha, Neb., May 2013 – Physicians Mutual announced today it will team up with Taste of Home Cooking Schools to bring simple and satisfying recipes to the dinner table throughout the fall.

Physicians Mutual believes it’s the good food, good conversation and good company that make dinners so special. Creating great family moments can be just that simple and it all happens right at life’s centerpiece: the kitchen table.

For Physicians Mutual customers, employees and agents, the kitchen table is life’s center-piece. It’s where meals are served, laughter is shared, homework is done and unforgettable conversations take place. It’s where families make their best memories.

“We’re thrilled to have Physicians Mutual partner with us and share recipes from their Physi-cians Mutual family cookbook,” said Erin Puariea, General Manager of Taste of Home Cook-ing School. “It’s great to see their love for cooking and the importance of spending time around the kitchen table with family.”

Physicians Mutual has a 97% customer satisfaction rating* and the recipes from the Physicians Mutual family cookbook will satisfy those that mean the most to you – your family. This simple dish is sure to bring everyone to the table for good food and conversation.


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Total Time: Prep/Total Time: 25 min.

Ingredients1 jar (61/2 ounces) marinated artichoke hearts,

drained and chopped2 tablespoons chopped onion1 tablespoon butter, softened1 package (10 ounces) frozen chopped

spinach, thawed and well drained1/4 cup grated Parmesan cheese2 cups (8 ounces) shredded Colby/

Monterey Jack cheese1/2 cup milk3/4 teaspoon Creole seasoningVegetables, tortilla chips or crackers

DirectionsIn a skillet, saute artichokes and onion in butter until onion is tender. Stir in spinach and Parmesan cheese; cook over low heat until spinach is heated through. Add Colby/Monterey Jack cheese, milk and Creole seasoning; heat until cheese is melted. Serve immediately with vegetables, tortilla chips or crackers. Yield: 2 cups.

Hot Spinach Artichoke Dip

News & Advertising SolutionsOne company delivers it all.

Stay up-to-date with your community.Subscribe today! Call 940.566.6836.


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Kendra MusickIndependent Consultant

Jamie Oliver at Home

[email protected]

www.jamieoliverathome.com

940-382-5454 260 South I-35, Ste. 200 Denton, TX 76205 940-382-5454 260 South I-35, Ste. 200 Denton, TX 76205 Mon.-Fri. 10:00 am - 6:00 pm • Sat. 10am - 4pmMon.-Fri. 10:00 am - 6:00 pm • Sat. 10am - 4pm

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Classic of Denton

4984 I-35 East in Denton • Exit 462

940-498-9800 classicofdenton.com

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Se Habla Espanõl Sales Hours:M-F 8-8 • Sat 8-6

Parts/Service:M-F 7-7 • Sat 8-5

We Put Women in the Driver’s Seat!

Smoky Cranberry RibsTotal Time: Prep: 25 min. + chilling Grill: 2 hoursYield: 6 Servings

Ingredients41/2 teaspoons paprika4 teaspoons salt2 teaspoons fennel seed11/2 teaspoons pepper1 teaspoon onion powder1 teaspoon caraway seeds1 teaspoon ground allspice1/2 teaspoon garlic powder1/2 teaspoon rubbed sage6 pounds Pork Back Ribs

Sauce:11/2 cups fresh or frozen cranberries,

thawed11/2 cups packed dark brown sugar1 cup cider vinegar1 small sweet onion, chopped1/4 cup ketchup

DirectionsIn a spice grinder or with a mortar and pestle, combine the fi rst nine ingredients; grind until fennel and caraway seeds are crushed. Set aside 4 teaspoons for sauce.

Rub remaining spice mixture over ribs. Cover and refrigerate for at least 1 hour.

Wrap ribs in a large piece of heavy-duty foil (about 28 in. x 18 in.); seal tightly. Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan and grill, covered, over indirect medium heat for 11/2 to 2 hours or until tender.

In a small saucepan, combine the cran-berries, brown sugar, vinegar, onion and reserved spice mixture. Cook over medium heat until berries pop, about 15 minutes; cool slightly. Transfer to a blender; add ketchup. Cover and process until smooth. Set aside 1 cup sauce for serving.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for 20-30 minutes or until browned, turning and basting occasion-ally. Serve with reserved sauce.

Chocolate Hazelnut Candy BarsIngredients: 11/4 cups chocolate graham cracker crumbs1 cup powdered sugar3/4 cup Jif® Chocolate Flavored Hazelnut Spread

Or 3/4 cup Jif® Mocha Cappuccino Flavored Hazelnut Spread

1/2 cup butter, melted1 cup white baking chips1/2 cup Jif® Extra Crunchy Peanut Butter1/2 cup dry roasted peanuts1/4 cup mini semi-sweet chocolate chips

Directions:LINE a 9-inch square pan with aluminum foil, extending over edges of pan. Combine graham cracker crumbs, powdered sugar, chocolate hazelnut spread and melted butter in a medium bowl. Press evenly into bottom of prepared pan.MICROWAVE white baking chips and peanut butter in microwave-safe bowl on HIGH for 30 seconds. Stir. Heat an additional 20 to 30 seconds, or until white chips are completely melted. Stir. Spread evenly over graham mixture.SPRINKLE peanuts and mini chocolate chips evenly over peanut butter mixture. Chill 1 hour or until fi rm. Remove from pan by lifting edges of foil. Cut into 2 x 1-inch bars.

Nutritional Information Per Serving:Serving Size (1 bar of 32), Calories 170 (Calories from Fat 100), Total Fat 11g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 10mg, Sodium 70mg, Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 13g), Protein 3g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 2%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.

Just as schedules fi ll with football games, apple picking and Halloween parties, the fall season gives us so many reasons to make delicious treats. Surprise and delight friends and family members with these fall baking ideas from the Jif® test kitchen made with new Jif Hazelnut Spreads. The delicious, creamy chocolate and mocha cappuccino fl avored hazelnut spreads make your favorite fall treats like apples, popcorn and candy event more delicious.

Here are a few more ways to give your favorite snack or dessert a hazelnut twist:

Nutty Chocolate Candy Bars: Make your own candy treats for your favorite ghosts and goblins. Enjoy both sweet and salty without having to just choose one.

Spiced Chocolate Candy Popcorn: Add a chocolate hazelnut twist to your next movie night. Try adding a little cinnamon, cayenne pepper and salt to spice it up.

Chocolate Hazelnut Apple Rings: Here’s another reason to go apple picking: try spreading Jif Chocolate Flavored Hazelnut Spread on sliced apple rings and top with granola.

Brownie Cupcakes with Hazelnut Butter Cream: Score big with chocolate lovers at the next game day. This treat has three dessert favorites all in one bite – brownie, cupcake, and chocolate fl avored hazelnut spread.

Chocolate Hazelnut Sandwich Cookies: Take your cookies to a new level by spreading a layer of Jif Hazelnut Spread between them.

Jif Chocolate Flavored Hazelnut Spread and Jif Mocha Cappuccino Flavored Hazelnut Spread are both available where you buy groceries. For more information, tips, and recipes, visit www.jif.com/hazelnut. Join the Jif community on Facebook at www.Facebook.com/Jif.

Spread The Love This Fall With Hazelnut Spread Treats From Jif®


JP

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BANANA BREAD RECIPE1 Pkg. Morrison’s Texas Style White Cornbread Mix3/4 Cup Nuts, chopped1/3 Cup Sugar2 Eggs1 Cup Ripe bananas, mashed

Preheat oven to 350ºF.In a mixing bowl combine Morrison’s Texas Style White Cornbread Mix, chopped nuts and sugar.In a separate bowl combine eggs and mashed bananas.Combine ingredients and stir until completely moistened.Bake in greased 4 1/2 x 8 1/-inch loaf pan for 50 to 60 minutes, or until golden brown on top.

Morrison’s helps make meals that are satisfying, simple and simply delicious.

Cooking doesn’t have to be complicated. In fact, it’s pretty simple. It’s supposed to taste great. Made from pure ingredients with time-tested recipes. It’s comforting, familiar and fun. It shows the people closest to you how much they mean to you. It brings families together and

helps reinforce the bonds that keep them at the table long after the plates have been scraped clean.

JP

Chocolate Peanut Butter CookiesTotal Time: Prep: 10 min. Bake: 10 min./batch

Ingredients1 package devil’s food cake mix (regular size)2 Eggland’s Best Eggs1/3 cup canola oil1 package (10 ounces) peanut butter chips

DirectionsIn a bowl, beat cake mix, eggs and oil (batter will be very stiff). Stir in chips.

Roll into 1-in. balls. Place on lightly greased baking sheets; fl atten slightly. Bake at 350° for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack. Yield: 4 dozen.

Heavenly Chocolate MousseTotal Time: Prep: Prep: 30 min. + cooling

Ingredients8 ounces semisweet chocolate, coarsely chopped1/2 cup water, divided2 tablespoons butter3 egg yolks2 tablespoons sugar11/4 cups heavy whipping cream, whipped

DirectionsIn a microwave, microwave the chocolate, 1/4 cup water and butter until the chocolate and butter are melted; stir until smooth. Cool for 10 minutes.

In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; whisk in chocolate mixture.

Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight. Yield: 6-8 servings.


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Ingredients5 individual tea bags5 cups boiling water5 cups unsweetened apple juice2 cups cranberry juice1/2 cup sugar1/3 cup lemon juice1/4 teaspoon pumpkin pie spice

DirectionsPlace the tea bags in a large heat-proof bowl; add boiling water. Cover and steep for 8 minutes. Discard tea bags. Add the remaining ingredients to tea; stir until sugar is dissolve. Serve warm or over ice. Yield: 3 quarts.


Ingredients1 cup packed brown sugar4 ounces semisweet chocolate, chopped2 orange peel strips (1 to 3 inches)1/2 teaspoon ground Tone’s® Ground

Cinnamon1/4 teaspoon ground allspice3 cups hot strong brewed coffee1/2 cup half-and-half cream, warmedOptional garnishes: cinnamon sticks, orange

peel and whipped cream

DirectionsPlace the fi rst fi ve ingredients in a blender; cover and process until chocolate is fi nely chopped. Add coffee; cover and process for 1-2 minutes or until chocolate is melted. Transfer to a small saucepan; heat through.

Return mixture to blender; add cream. Cover and process until frothy. Strain, discarding solids; serve in mugs. Garnish with cinnamon sticks, orange peel and whipped cream if desired. Yield: 4 servings.

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2013 Taste of Home Cooking School

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