KC Taste-of-Home-2012

#EBTOH

LiveONESTI ENTERTAINMENT

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The makers of Domino® Sugar and C&H® Sugar introduce the newest product to their

family of sweeteners, Domino® Light and C&H® Light. The new Light products are an all-natural blend of pure cane sugar and stevia, with half the calories of sugar. By blending pure cane sugar with naturally sweet stevia, and a natural flavor to enhance the taste, Domino Foods has created a delicious light sweetener with no artificial ingredients.

The stevia plant has been used for centuries as a sweetener. Pure cane sugar and zero-calorie stevia come together in Domino® Light and C&H® Light to create the ideal sweetener – a perfect sweet taste and half the calories of sugar.

Both brands, Domino® Light and C&H® Light, are available in two pack-age sizes, a 40-count packet box and a 2 lb. re-sealable pouch.

The 40-count packet box is convenient for quick, portion control servings for beverages or for sprinkling on fruit or cereal. Individual packets of our sugar and stevia blend are ideal for travel, in offices, or for everyday convenience. Domino® Light and CH® Light packets are a perfect, low-calorie sweetener solution, with only 5 calo-ries per packet.

The 2 lb. pouch offers the sweetness equivalent of a 4 lb. bag of sugar and is ideal for baking or for everyday sweet-ening. The re-sealable pouch makes scooping and storing easy and mess-free. And it’s easy to convert your recipes—just replace 1 cup of sugar with 1/2 cup of Domino® or C&H® Light Sugar & Stevia Blend to lighten your recipe by 350 calo-ries.

“With most lower-calorie sweetener substitutes, baking success can be limited. Domino® and C&H® Light make baking lower-calorie recipes easier, with better quality and without forgoing taste,” states Domino Foods Vice President of Sales and Mar-keting, Maria Machita.

Ms. Machita goes on to explain how Domino Foods created the unique sweetness of their new product, “We added a natural flavor to enhance the taste of Domino® and C&H® Light, which makes baked goods taste so good.”

Find baking tips plus light and delicious recipes using Domino® Light and C&H® Light, at: dominosugar.com/light –and– chsugar.com/light n

The LIGHT way to do sweet – Domino® Light and C&H® Light Sugar & Stevia Blend

Light Chocolate Pudding & Whipped Cream

Pudding Ingredients1/4 cup plus 1 Tbsp.

- Domino® or C&H® Light1/4 cup - unsweetened

cocoa powder1/4 cup - cornstarch2 cups - 1% milk1 tsp. - vanilla extract

PreparationIn a small saucepan, whisk together all dry ingredi-ents. Whisk in milk, 1/2 cup at a time, until combined. Place over medium heat, and continue to whisk until the pudding becomes thick and begins to bubble. Remove from heat and whisk in vanilla. Pour into me-dium-sized bowl or individual serving bowls. Place a piece of plastic wrap on the surface to prevent a skin from forming. Chill for at least 2 hours. Serve with fresh whipped cream.

Prepare Whipped CreamIn a large bowl, whip cream with an electric mixer on medium speed until soft peaks are just beginning to form. Add Domino® or C&H® Light and vanilla; increase speed slightly until stiff peaks form.

Yield: 4 Servings

Whipped Cream1 cup - heavy cream1 to 2 Tbsp. - Domino®

or C&H® Light1/2 tsp. - vanilla extract

TASTE OF HOME | Kane County Chronicle / KCChronicle.com • Thursday, Novem

ber 8, 20123

321 Stevens StreetGeneva, Illinois 60134 321

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4 Johnsonville Italian Sausage Brings New Flavor to Traditional Dishes

Johnsonville Sausage announced it will team up with

Taste of Home Cooking School to bring confident cooks new and delicious ways to add flavor to family meals throughout the fall.

Johnsonville Italian Sausage – available in both links and ground form – is a versatile ingredient that can add delicious flavor to a host of different recipes. While other meats require sauces and spices to flavor a dish, Italian Sausage brings the flavor all on its own.

Made with only premium cuts of pork and the perfect blend of spices since 1945, Johnsonville

Italian Sausage brings the level of quality confident cooks are looking for when creating their families’ favorite “keeper” recipes. Whether it’s elevating the flavor in your family’s traditional lasagna, or adding some kick to traditional sausage stuffing at the holidays, Johnsonville Italian Sausage is the perfect choice.

Try Johnsonville’s Italian Meatballs recipe with your family tonight. This delicious dish is sure to bring everyone in your house together for some quality family time. n

Preparation:

Preheat oven to 350°F.1.

In a large bowl, combine the egg, bread crumbs, Parmesan 2. cheese, milk and onion.

Remove sausage from casings.3.

Add sausage to the bread crumb mixture and mix well.4.

Shape into 20 meatballs; arrange on a shallow baking pan.5.

Bake for 20 minutes or until meatballs are cooked through (160° F).6.

Serve with your favorite sauce and spaghetti. 7.

Johnsonville Italian Meatballs

Ingredients:1 pkg. (19 oz.) Johnsonville Mild

Italian Sausage Links or Ground Sausage

1 egg, lightly beaten

1/3 cup dry bread crumbs1/4 cup Parmesan cheese, grated1/4 cup milk1/4 cup onion, finely chopped

Yield: 6 servingsPrep Time: 25 minCook Time: 20 min

Bored with beef and pork or challenged by the same old

chicken dinner? For your next meal, create a bold flavor state-ment with all-natural, salt-free Mrs. Dash Seasoning Blends! Available in 14 different varieties, Mrs. Dash brings surprisingly delicious, salt-free flavor to any meal! Looking to enhance the flavors of your favorite dishes? Mrs.

Dash adds all the flavor without the salt! Try adding a dash of flavor to a popular dinnertime fa-vorite – pork chops. Mrs. Dash’s Apple Pork Chops recipe com-bines tangy Granny Smith apples with flavorful pork loin and Mrs. Dash Original Blend to create a mouth-watering meal your family is guaranteed to love! For more quick and easy reci-pes, visit www.mrsdash.com.

Apple Pork Chops

Ingredients:3 tablespoons Mrs. Dash® Original Blend4 4-oz pork loin chops2 Granny Smith apples, peeled, seeded and cut into 8 wedges2 tablespoons olive oil

Directions:1. Sprinkle apples and pork chops evenly with Mrs. Dash® Original Blend.2. Heat sauté pan to medium heat. Add 1 tbsp olive oil and cook the apples 3 minutes.3. Move apples to a plate. Add remaining olive oil to pan and brown pork chops on both sides.4. Return apples to pan on top of chops and cook 3 minutes, turning once. ©2012 B&G Foods, Inc.

Mrs. Dash, THE Salt-Free Flavor Statement


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Pear & Vanilla French Toast Bake Original recipe by Eggland’s BestIngredients12 slices of bread, cut into small cubes8 Eggland’s Best eggs (large)3/4 cup fat-free half & half2 teaspoons vanilla extract

2 tablespoons sugar

1 1/2 teaspoons ground cinna-mon

2 pears, peeled and sliced thin

1/2 cup light brown sugar, packed2 tablespoons butter1/2 cup chopped walnuts (optional)Preparation:

Spray a 13” x 9” casserole dish 1. with cooking spray and set aside.Cut bread into cubes and set 2. aside to dry out slightly.In a large bowl, whip eggs, half & 3. half, vanilla, sugar, and cinnamon until eggs are foamy; set aside.In a large skillet, melt butter 4. and brown sugar over medium heat until sugar begins to lightly bubble. Remove from heat and place sliced pears in skillet, stirring until pears are coated with the brown sugar mixture.

Arrange half of the bread 5. mixture on the bottom of the casserole dish; spread pears

on top of bread, then layer remaining bread over pears. Pour egg mixture over bread & 6.

pear layers, using a spatula or wooden spoon to gently press down on the bread to allow egg mixture to soak in.Cover dish tightly with plastic 7. wrap and refrigerate for 1 hour. Remove from refrigerator when 8. you are ready to bake, and let it stand at room temperature for 30 minutes before baking. If you are using walnuts, sprinkle walnuts over the top before baking.

Bake uncovered at 350°F for 9. 40 minutes or until eggs are set and bread is puffed up. Cool slightly be-fore serving.

Nutrition:One Serving: Calories 148, Fat 5g (34% calories from fat), Cholesterol 77mg, Sodium 134mg, Total Carbohydrate 19g, Dietary Fiber 1g, Protein 5g

Yield: 16 servingsPrep Time: 15 Minutes

(1 hour refrigerate time)Cooking Time: 40 minutes

It’s no secret Eggland’s Best (EB) is proud to hold their eggs to the

highest standards of freshness, taste, nutrition and quality.

From feeding their hens an all-natural, vegetarian diet, to creating a strict quality assurance program, to localizing production, Eggland’s Best is always striving to deliver consumers the freshest possible eggs that are superior in taste and nutrition.

In fact, the distinctive “EB” stamp assures consumers they are purchasing a superior egg that contains 25 percent less saturated fat, 10 times more vitamin E, twice the amount of vitamin D, and double the amount of omega-3 fatty acids, when compared to ordinary eggs. Additionally, EB eggs are a good source of vitamins B2 (riboflavin), B5, and B12.

The commitment Eggland’s Best withholds to producing a better egg, has resulted in many prestigious awards including the Gold Medal

for superior taste, appearance and freshness from The American Mas-ters of Taste for the last 10 years, the Good Housekeeping Seal from Good Housekeeping Research Institute, one of the 25 Healthiest Foods for Women by Prevention Magazine (2010), one of the Best Packaged Foods by Prevention magazine (2012), Best Grab-and-Go Breakfast Food by Health magazine (2011) one of the Top 125 Foods for Men in the Men’s Health annual nutrition awards for seven consecutive years (2005-2011) and one of the top 125 Best Packaged Foods for Women accord-ing to Women’s Health magazine for three years (2008, 2010, 2011).

Eggland’s Best eggs are certified as Kosher and are available in the following varieties: large, extra large, jumbo, cage free, organic, hard-cooked, and liquid egg whites.

If you’re in the mood for a sweet and savory recipe, try this Pear & Vanilla French Toast Bake recipe courtesy of Eggland’s Best. n

Eggland’s Best, The #1Branded Egg in the United States

Fren

ch To

asT VariaTions

Substitute •walnuts with pecans or almonds.

Serve with •powdered sugar, maple syrup, or fresh whipped cream.

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Beyond The Bun

If America had a signature dish, it might just be the pulled pork

sandwich. This timeless favorite has already captured our hearts – so isn’t it time to discover new favorites? Offering ample leftovers and delicious versatility, pulled pork is finally getting a new look and going beyond the bun. New takes on pulled pork will revitalize and add a flavorful dose of creativity to family mealtime. Once the pulled pork is prepared, it can be enjoyed throughout the week in so many ways — with effortless wraps, salads, pizzas, vibrant tacos and more.

Wake up your everyday dinner routine with these mouthwatering ideas from the National Pork Board:

Pulled Pork Wrap: For an easy lunch, combine pulled pork, chopped romaine lettuce, Parmesan cheese and Caesar dressing in a flour tortilla. If enjoying at home, warm the wrap in a sandwich press or skillet for a restaurant-quality touch.

Pulled Pork Fried Rice: Put down that Chinese take-out menu! Fried rice is a great way to use up

leftover protein, rice and veggies. In this flavorful stir-fry, classic Americana meets Asia with a combination of white or brown rice, pulled pork, diced vegies and a lightly beaten egg.

BBQ Pulled Pork Pizza: Think past your basic pizza night with this sweet and savory take: top store-bought pizza dough with barbecue sauce, your favorite cheese, pulled pork and sliced green onions. Bake on high heat until the cheese is melted and the crust is golden brown.

Pulled Pork Scramble: Pulled pork for breakfast? Absolutely. Add leftover pulled pork to a scramble of eggs, onions, bell peppers and cheese. Served alongside sliced tomatoes and buttered toast, it’ll feel just like Sunday brunch — even on a Monday night. n

Pulled Pork Goes

Check out our Herb Rub Oven-Braised Pulled Pork recipe on page 10

Prepare Pulled Pork Tostadas with Slaw and Chipolte Cream.

Herb Rub Oven-Braised Pulled PorkIngredientsOne 3-pound boneless pork shoulder or sirloin roast2 teaspoons dried sage leaves2 teaspoons dried thyme leaves1 1/2 teaspoons salt1 teaspoon dried rosemary leaves1 tablespoon canola oil or other neutral-flavored oil1 cup chicken broth

PreparationPreheat an oven to 300°F. In a small bowl, combine the sage, thyme, salt, and rosemary. Rub the mixture over all sides of the meat, press-ing it to adhere. If the meat is tied together with twine or netting, just rub the seasoning right over it. In a large Dutch oven or large oven-proof skillet with a tight-fitting lid over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a plate and set aside. Add the broth to the pan, scraping up any browned bits. Bring the broth to a boil, and then return the pork to the pan. Cover and bake until the pork is very tender, 2 1/4 to 2 3/4 hours. Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste.

Yield: 8 to 10 servings Prep time: 10 minutes

Cook time: 2 3/4 – 3 1/4 hrs

Serving SuggestionsIf you like, you can make this a stovetop braise, slowly sim-mering it on the stovetop instead of in the oven. And feel free to experiment with the amounts and types of herbs, or use your favorite herb blend. Enjoy the pork in pulled pork risotto, added to a grilled cheese sandwich, or piled on top of a big green salad.

Nutrition per ServingCalories: 320, Fat: 21g, Saturated Fat: 7g, Choles-terol: 95mg, Sodium: 570mg, Carbohydrate: 0g, Protein: 30g, Fiber: 0g

Submitted by the National Pork Board

The Perfect Pulled PorkFollow these simple tips from the National Pork Board

The Cuts: The best roasts for preparing pulled pork include the hearty, succulent Boston Blade Roast (also known as the Boston Butt), which comes from the pork shoulder, and the leaner, flavorful pork sir-loin roast, from the lower end of the loin.

The Temperature: For fall-apart pork, your best tools are patience and indirect heat. If preparing the roast in the oven or on the grill, the ideal “low and slow” preparation calls for temperatures between 250 and 300°F, for 1 to 1 1/2 hours per pound. In a slow cooker, heat pork for 6 to 8 hours on low or 4 to 5 hours on high.

The Pull: When finished cooking, remove from heat and let sit, covered in foil, for 10 to 15 minutes. “Pull” or shred meat with two large forks, and place in a large bak-ing dish or pan. Discard any remaining fat,

drizzle with sauce if desired, and serve.


ber 8, 20127

Nutrition per ServingCalories: 320, Fat: 21g, Saturated Fat: 7g, Choles-terol: 95mg, Sodium: 570mg, Carbohydrate: 0g, Protein: 30g, Fiber: 0g

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Saladmaster® makes nutrition easy and delicious

Ingredients:3 bunches fresh spinach, approxi-

mately 5-7 ounces, washed 2 cups cherry tomatoes, cut in half1 ½ pounds fresh salmon, rinsed

and at room temperature

2 lemons, slice 1 lemon widthwise into rounds and cut second lemon in half

1 tablespoon fresh dill¼ teaspoons salt

¼ teaspoon pepper

Lemon Dill Salmon with VegetablesContributor: Randy Pigeon; Wilsonville, Oregon, U.S.A. Saladmaster® Regional Manager

Prep Time: 5 min Cook Time: 25 min

Yield: 4 servings

steel mills in the U.S.A. and Switzerland. This advancement provides you peace of mind, secure in the knowledge that you are preparing meals for your family using the cleanest, safest materials available in the world today. Saladmaster® protects the quality, purity, color and flavor of food and resists chemical reaction with acids and enzymes in foods.

To learn more about healthy and nutritious food preparation using Saladmaster, or if you’re interested in a full time or part time career opportunity, go to www.saladmaster.com and click on “Find a Dealer”. n

Directions:

Place spinach in the bottom of the Saladmaster1. ® 11” large skil-let and place 1 cup of tomatoes on top of spinach.

Place salmon on top of tomatoes and squeeze lemon juice from 2. 2 lemon halves over the salmon. Sprinkle dill, salt and pepper over food in pan.

Top salmon with lemon rounds and place second cup of toma-3. toes over salmon.

Cover and place burner on medium heat. Cook for approxi-4. mately 15 minutes.

Reduce heat to low and cook an additional 7 minutes per 5. 1-inch of thickness of the salmon or until center of salmon reaches desired level of doneness.

Serve with rice and fresh vegetables6.

Saladmaster® is a 66-year-old American based company

and international direct marketer of healthy cooking solutions. Manufactured with pride in the heartland of the U.S.A., Salad-master® is committed to their mission “We teach people how to prepare healthy, delicious meals for their families using the right equipment and techniques.”

Bringing healthy meals to your family’s table is quick and easy, made possible by several unique features of the Saladmaster® product:

An audible •Vapo-Valve™ alerts the chef to the progress of the food being cooked. This technology allows you to cook at lower tempera-tures, retaining an average of 93% of the nutritional value of your food. This translates into better-tasting, healthier food for your family. Detachable handle system allows you to take your meal from the stovetop to the oven to the table for beautiful serving and easy cleanup as well as convenient storage.

State-of-the-art engineering •allows for cooking without nutrient-leaching water or calorie added oil so only the most nutritious and appetizing food reaches your family table.

Saladmaster uses 316Ti •technology that combines 316 Stainless Steel with Titanium. We are the only cooking system to use 316Ti steel made from

Saladmaster® thermal

core construction features

the same thickness along the

bottom and the sides of the

pan. This assures that heat is

distributed equally throughout

the entire pan, giving you

better and more consistent

results. In addition, the

waterless technology

allows you to maximize

flavor and nutrition.

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Make Every Cork CountTurn Holiday Get-togethers into Fundraisers

The holiday months are a fes-tive time of the year filled with

friends and families gathering together to celebrate one another and the year. Whether it’s over a dinner table or across the kitchen table, great food and wine are passed and poured as we toast the people that make our lives special.

For the third year, Gallo Family Vineyards® is offering a simple way for Americans to help seniors who may not be surrounded by friends, family and the abundance of food that is traditionally associated with the holidays. There are more than 8 million seniors that face the threat of hunger every day. With the third annual Gallo Family Vineyards Every Cork Counts™ the simple act of entertaining with

wine and mailing in the cork will help to end senior hunger.

Gallo Family Vineyards invites America to join them to raise up to $100,000* for Meals On Wheels Association of America® (MOWAA). Making a difference in the lives of these seniors in need can be as simple as uncorking a bottle of wine or signing into Fa-cebook. The corks from any bottle of Gallo Family Vineyards portfolio of approachable and food-friendly wines can be mailed back through December 31, 2012. For every cork mailed back, a $5 donation will be made to MOWAA. Additionally, a simple, fun Facebook game can be played to make virtual corks count to raise money and awareness for this important cause. More infor-

mation is available at www.every-corkcounts.com.

For the third year in a row, the Every Cork Counts program gives Gallo Family Vineyards and the thousands of Americans who enjoy our wines an easy way to support this important cause. In the spirit of the season and this important cause, Gallo Family Vineyards has opened its family cookbook to share a recipe for the holidays. This sweet apple cake is a wonderful dessert to serve after a home-cooked dinner or as a warm treat to greet guests stop-ping over for some holiday cheer. The orange and walnut glaze pairs wonderfully with the citrus notes in the Gallo Family Vineyards Moscato.

And when the last guest leaves, be sure to send in the corks to make every cork count to end senior hunger for Meals On Wheels Association of America.

*Gallo will donate $5 for each Gallo Family Vineyards cork mailed between August 1, 2012 and December 31, 2012 and re-ceived by January 10, 2013 to Meals On Wheels Association of America®, up to $90,000. Gallo will also donate $0.10 for each consumer who participates in the Facebook app for a maximum total donation of $10,000 during the so-cial media promotion. n

(See Glazed Fresh Apple Cake with Orange and Walnut Recipe on page 10)

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Cookbooks, Gadgets and More!

Each item on the site is carefully hand-selected

by the 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 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 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 efficient. The site offers a 100% satisfaction guar-antee; if customers are disap-pointed with their purchases, they may return the items at any time, no questions asked. Shoppers are encouraged to watch for special online sales and promo-tions that make cookbooks and special recipe collections even more affordable.

“At ShopTasteofHome.com, 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 enjoy-able,” says Catherine Cassidy, Editor-in-Chief for Taste of Home. “ShopTasteofHome.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 books and publi-cations, plus individually selected kitchen tools and gadgets that reflect the trends we see from our interaction with home cooks across the country.”

One recent introduction to ShopTasteofHome.com is the Taste of Home Best Loved Recipes cookbook. It is Taste of Home’s greatest ever recipe collection with 1,485 mouthwa-tering main dishes, simple sides, soups, eye-opening breakfasts and much more. Every recipe is the tried-and-proven favorite of a real cook like you, including the Turtle Praline Tart recipe on this page. n

Turtle Praline Tart

Ingredients1 sheet refrigerated pie pastry36 caramels1 cup heavy whipping cream, divided3-1/2 cups pecan halves1/2 cup semisweet chocolate chips,

melted

Preparation

Unroll pastry on a lightly 1. floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges.

Line unpricked pastry shell 2. with a double thickness of heavy-duty foil. Bake at 450°F for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Cool on a wire rack.

In a large saucepan, 3. combine caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. Drizzle with melted chocolate.

Refrigerate for 30 minutes 4. or until set. Whip remaining cream; serve with tart.

Nutrition Facts1 slice with 1 tablespoon cream equals 335 calories, 24g fat (4 g saturated fat), 4mg cholesterol, 106mg sodium, 31g carbohydrate, 3g fiber, 4g protein.

Yield: 16 ServingsPrep: 35 min. + Chilling

Cooks across the country can shop the ultimate online source for clever kitchen tools, cooking gadgets, Cookbooks and more on ShopTasteofHome.com.


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Glazed Fresh Apple Cake with Orange and WalnutFrom the Gallo Family recipe book Pairs well with Gallo Family Vineyards® Moscato

For brunch or dessert, this crowd-pleasing cake is also big on flavor. You’ll need one orange for both the zest and juice in the cake and glaze.

Ingredients½ cup (1 stick)

unsalted butter, softened2 cups granulated sugar2 large eggs2 teaspoons grated orange zest2 cups all-purpose flour

¾ teaspoon salt2 teaspoons baking soda2 teaspoons cinnamon1 cup coarsely chopped walnuts3 cups grated tart apple, such

as Granny Smith

Fresh Orange Glaze1 tablespoon orange juice1 teaspoon grated

orange zest¾ cup confectioners sugar

PreparationPreheat the oven to 350°F. Grease a bundt or tube pan and set aside. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy and the mixture turns almost white. Beat in the eggs and orange zest. Sift the flour, salt, baking soda, and cinnamon together and beat in to the batter until just blended. Stir in the walnuts and apple. Spoon the batter into the prepared pan. Bake for 45 minutes or until a cake tester inserted near the center comes out clean. Let cool in the pan completely, then invert on a serving platter. For the glaze, whisk the orange juice, zest, and confectioners’ sugar togeth-er until smooth. Drizzle over the cake.

To learn more about Every Cork Counts and where to send your corks visit the official website at www.EveryCorkCounts.com, www.mowaa.org or join in at www.Facebook.com/GalloFamilyVineyards.

Yield: 10 servings Prep time: 10 minutes Cook time: 45 minutes

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KC Taste-of-Home-2012

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