EKTORP sofa
Imagine if all that you needed for the holidays was all at one place. From ornaments to ottomans, everything comes together at IKEA.IKEA-USA.com/celebrate
EKTORP sofa $499 Cotton, linen, viscose/rayon and polyester removable cover. Imported. Requires assembly. Svanby gray. EKTORP has a 10-year limited warranty. See IKEA store or IKEA-USA.com for details. Valid in US IKEA stores. See IKEA store for country of origin information.
$499
©In
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HOLIDAYS During the holidays, the kitchen hosts a revolving door
of guests. These Unilever recipes serve up simple and
festive flavors for holiday gatherings.
Stock up on these essentials to create easy and delicious crowd-pleasers.
4 Tbsp. Country Crock® Spread, melted, divided
1 cup 2% milk
8 ounces dry rotini pasta, cooked and drained
2 cups diced cooked chicken
4 cups assorted frozen vegetables, thawed
2 1/4 cups finely shredded low fat cheddar cheese
1/4 cup plain dry bread crumbs
1 Tbsp. grated Parmesan cheese
Preheat oven to 400°. Combine 3 tablespoons
Country Crock® Spread, milk, rotini, chicken, vegetables
and cheddar cheese in 8” baking dish.
Combine bread crumbs, Parmesan cheese and remaining
Spread in small bowl; sprinkle over top of casserole.
Bake until heated through and crumbs are toasted, about
30 minutes.
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10 oz./300 g frozen chopped spinach, cooked, cooled
and squeezed dry
16 oz. sour cream
1 cup Hellmann’s® or Best Foods® Real Mayonnaise
1 package Knorr® Vegetable recipe mix
8 oz. water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
Combine all ingredients and chill about 2 hours.
Serve with your favorite dippers to your favorite people.
PREP TIME: 10 minutes + 2 hours chilling
YIELD: 4 cups
PREP TIME: 10 minutes COOK TIME: 30 minutes
YIELD: 6 servings
YOUR HOLIDAY
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1 box (16.5 oz.) chocolate cake mix
1 cup Hellmann’s® or Best Foods® Real Mayonnaise
1 cup water
3 eggs
1 tsp. ground cinnamon (optional)
Preheat oven to 350°. Grease and lightly flour two 9” round
cake pans; set aside.
Beat cake mix, Hellmann’s® or Best Foods® Real Mayonnaise,
water, eggs and cinnamon 30 seconds in large bowl with
electric mixer on low speed. Beat on medium speed, scraping
sides occasionally, 2 minutes. Pour batter into prepared pans.
Bake 30 minutes or until toothpick inserted in centers comes
out clean. Cool on wire rack 10 minutes. Remove cakes
rom pans and cool completely. Sprinkle, if desired, with
confectioners sugar or fill and frost.
PREP TIME: 5 minutes COOK TIME: 30 minutes
YIELD: 12 servings
30 oz. ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs
1 jar Bertolli® Tomato & Basil Sauce
1 jar Bertolli® Alfredo Sauce
12 lasagna noodles, cooked and drained
Preheat oven to 375°. Combine ricotta cheese, mozzarella cheese,
1/4 cup Parmesan cheese and eggs in large bowl; set aside. Combine
Sauces in medium bowl.
Spread 1 cup sauce mixture in 13 x 9” baking dish. Layer 4 lasagna
noodles, then 1 cup sauce mixture and 1/2 of the ricotta mixture; repeat.
Top with remaining 4 noodles, then sauce mixture and remaining
1/4 cup Parmesan cheese.
Cover with aluminum foil and bake 50 minutes. Remove foil and bake
until bubbling, about 10 minutes. Let stand 10 minutes before serving.
PREP TIME: 20 minutes COOK TIME: 60 minutes
YIELD: 8 servings
Contents
Home cooks couldn’t be more generous with their best recipes for cookies, casseroles, feasts and fast fixes. This year, give your family the gifts
of satisfied smiles and happy hearts.
Home for THeTHE
issuE
Peppermint Crunch Christmas Cookies, page 83
Gingerbread People, page 70
Cooking, Caring & Sharing®
deCember 2013
reCIPeS F
rOm
FAmIL
IeS
LIKe Y
OUrS
4 tasteofhome.com december 2013
Contest 89 Prized Pies
Looking for some winning ways to fill a warm and flaky crust? Dig into 12 of our readers’ best.
Close to Home 100 snowy suPPer,
with Love
A Colorado family brings tradition and a personal twist to cold-weather suppers.
103 PoPs of Good Cheer
This Kansas City reader’s sweet take on classic popcorn balls gets the kids in on the fun.
106 sides to CeLebrate
Spread the love of wholesome food with an Illinois mom’s fill-you-up veggie sides.
110 Give santa some suGar
Just add a glass of milk (and some yuletide love) to Field Editors’ favorite cookie recipes.
In Every Issue
7 Table Talk
9 Mixing Bowl
49 Tasty 10
118 Recipe Index
120 Recipe Swap
Cook Smart 22 home sweet home
Four Field Editors teamed up with our Test Kitchen to build the sweetest gingerbread houses on the block.
26 JoLLy in a Jiffy
Set the timer for homespun dishes that go from fridge to fork in 30 minutes or less.
31 a LiGht winter’s meaL
Warm up the slow cooker. These healthy suppers are done when you step in the door.
38 GLuten-free
made easy
An Ohio mom takes gluten out of the cookie equation so the whole family can enjoy.
Celebrate 42 munCh & minGLe
Classic appetizers with fabulous flavors make just-right starters for passing around at your holiday party this year.
50 five-inGredient
hoLiday
An entire feast of dishes worthy of a celebration, each made with five ingredients or fewer.
54 wake-uP wonderLand
The presents can wait. You’ve got these breakfast miracles to share with the family.
62 CasseroLes to Carry
Good cooks bring you their best—creamy, saucy, meaty and altogether irresistible—potluck take-alongs.
69 your very merriest
Christmas ever
From the eggnoggiest to the snickerdoodliest, readers’ recipes for the ultimate in Christmas eats are here.
85 triPLe treat
Turn one decadent homemade brownie recipe into three fun and festive treats.
46
ON OUR COVER
81
63
Have a sweet holiday. Make it merrier by sharing homemade treats including Christmas Tree Brownies (page 86), Peppermint Crunch Christmas Cookies (page 83) and Gingerbread People (page 70). Photographer: Grace Natoli Sheldon | Set Stylist: Stephanie Marchese | Food Stylist: Sue Draheim
Christmas Tree Brownies: Frosted with Royal Icing (page 70) and decorated with “candy canes” cut from StackerMallows using R&M 1848 Christmas Linzer Cookie Cutter Set, amazon.com $15.
tasteofhome.com december 20136
Diane Smith
join the fun!Diane Smith of Pine Mountain, Georgia, shows off her Meaty Slow-Cooked Jambalaya, page 36. Share your top recipes and you might be featured, too: tasteofhome.com/submit.
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eDitorial
eDitor-in-Chief Catherine Cassidy
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viCe preSiDent, branD MarKeting
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So many of you received your first Taste of Home subscription as a gift. Share your favorite magazine for Christmas with people you love! It’s easy, right now, at tasteofhome.com/gift. The iPad edition has fun interactive extras plus instant recipe sharing with friends and family. More at tasteofhome .com/mobile.
love is thebest gift!
7december 2013 tasteofhome.com
Make Homemade MemoriesThere’s no time like the holidays to gather around the food!
Catherine Cassidy EdITor-In-ChIEf
Table Talk
On this Page Black forest Waffles, page 57;
reindeer Brownies, page 86; Caramel Snickerdoodle Bars, page 77;
Christmas Graham houses, page 22.
few months ago, we asked you to share your favorite winter food memories on facebook. they were delightful (and sometimes hilarious, too).
Reader Julie Hershkowitz of St. George, Utah, told
about a “snowball fight” she had as a kid with her
mom, brothers and cookie dough—what a huge, fun mess. Cooks who
care, like Michelle “Momma D” Dentremont in
Port Hueneme, California, and Michelle Pippen
of Hohenfels, Germany, told of delivering
yummy baked goods all over their communities.
In other Taste of Home families, Christmas
breakfast is a big deal. The recipes you share
are magical. Easy Eggs Benedict Casserole,
Golden Danish Twists, Black Forest
Waffles—yum! It doesn’t matter if you sit
down to your meal wearing a Christmas
sweater (don’t we all have one?) or your
comfiest pj’s, it’s the good food that gets
all of us into a festive mood.
So there’s no better time than now to carve a batch of brownies
(page 85) into a tree, two wreaths or a herd of reindeer. Or build
a gingerbread house—the simple kind, with graham crackers,
ready-made frosting and candies galore. Our Field Editors share
their best tips (page 22). Did you know it’s easier to decorate the
walls first, then put them together?
Oh, don’t miss the Caramel Snickerdoodle Bars (page 77)
that made us all weak in the knees here—we’re better people
just for knowing how to bake them now! Thanks to Niki Plourde
in Gardner, Massachusetts.
Here’s wishing you a holiday season filled with surprise
and delight. P
A
ADVERT i s EmEnT
Stars of the Season For this family cook, the best recipes always start with the freshest ingredients.
My first trip to Sam’s Club®
was with my mother and my
sister Jan. The club in Concord,
California, had just opened
and I was in town to visit.
Whenever the Cassidy women
are together, we always shop.
What we found on that first
Sam’s Club shopping trip keeps
us all coming back: great prices
on incredibly fresh food in sizes
that feed the whole family.
My mom is a terrific cook—just
thinking about her famous prime
rib and apple pie conjures up
heavenly aromas. She taught me
so much about cooking, but the
two most important lessons were
having recipes you can trust to
work and using fresh ingredients.
As editor-in-chief of Taste of
Home, I get to know and love the
recipes that you share with us
and that are tested here in our
Test Kitchen. And as a Sam’s
Club member, I know I can find
fresh, seasonal ingredients to
make these recipes shine.
That’s why I’m so excited that
Taste of Home has teamed up
with Sam’s Club. Together,
in our magazines and on our
websites, we’ve shown how
pairing family-favorite recipes
with the top-notch food you
find at Sam’s Club—from
gourmet cheeses to fresh-picked
fruits and vegetables to choice
meats and seafood—makes for
meals families love.
Turn to page 42 for festive
and irresistible appetizer ideas.
And on page 50 find a special
five-ingredient holiday feast.
Along with the recipes, you’ll
find helpful entertaining tips
from Sam’s Club to make an
impressive holiday menu.
Have a warm and happy holiday!
—CaTHerine Cassidy
editor-in-Chief, Taste of Home
Holiday Joy This is the kind of one-stop shopping I can’t resist when I have my holiday list in hand. A cartful of ingredients and dinner’s on its way. Add a prime rib like that above for a flavor-packed entree that’s incredibly easy.
9december 2013 tasteofhome.com
Tweet Treats
Give your backyard buddies a wing up this winter. Trim the trees outside with these easy homemade birdseed ornaments.
Ch
ris
Tm
as
ro
bin
s: istockphoto.com/kim
ikodate
fliT over
To The nexT
page
for
a simple how-to
10 tasteofhome.com december 2013
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What You Need
ɡ 4 ft. of 1/4-in.-wide ribbon, cut into 12-in.-long sections
ɡ 1/2 oz. unflavored gelatin powder (or 2 envelopes of Knox)
ɡ 11/2 cups birdseed
ɡ Baking sheet lined with waxed paper
ɡ Four cookie cutters of any shape (roughly 4 in. x 4 in.)
ɡ Cooking spray
Makes: About four 4-in.-square cookie-cutter ornaments.
Birdseed Ornaments
Food on the Fly
Deck out your yard—and wait for chirps of joy.
1. Go loopy Tie ends of each ribbon section together to form four loops for hanging. You’ll need these later.
2. Stir away Mix gelatin with ½ cup boiling water. Stir well to dissolve, then add to birdseed, continuing to stir well. If mixture is watery, add more seed until it’s stiff but sticky.
3. Make the mold Place cookie cutters an inch apart on the prepared baking sheet. Lightly coat each cutter with cooking spray. Fill each halfway with birdseed mix.
4. Press tight Place knotted end of each ribbon loop on top center of each cutter. Then fill with more mix until loop is secured. Firmly press the mix with back of spoon to compact.
5. Hang it up After a few hours, coax each birdseed ornament onto fresh waxed paper. Let dry, flipping every so often, for 72 hours or until hard. Hang ornaments outside in trees.
$2FrOStIN’ FuNBake up merry moods with fun cake fixings: Duncan Hines Limited Edition Holiday Velvets or Pillsbury Holiday Funfetti Garland Green Vanilla Frosting. In most grocery stores.
products to try
12
Santa’s (Kitchen) HelperHelp your favorite home cook juggle the holiday feast with The Orange Chef’s dishwasher-safe iPad Stand. theorangechef.com $35
tasteofhome.com december 2013
A Stocking for SparkyTreat your canine pals to a BarkBox of carefully selected goodies. The excitement of new chew toys will keep ’em busy while you entertain. barkbox.com $29
Placemat PicassoKids can draw their own comic strips or dream up a crocodile’s favorite foods on the paper placemats in this collection of nine kid-friendly designs. laurenceking.com $13
A Christmas CookieBrighten the face of any A Christmas Story fan with a leg-lamp cookie cutter—or a batch of leg-lamp cookies! neatoshop.com $6
MIX
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GIFT GUIDE
GIfted GIvINGPut these affordable and oh-so-thoughtful gifts on your holiday
shopping list to make your special someone say, “Wow!”
Chopstick training WheelsThe chopstick-newbies in your family will eat like pros with Fred & Friends’ soft, washable Chopstick Kids. They’re really fun for grabbing French fries. amazon.com $8
toast the HostessTuck this new wine to share into a sack of presents. A tower of four disposable wineglasses from Stack wines equals one 750 ml bottle. drinkstack.com $13
This one’s a
cabernet
sauvignon.
Baby, It’s Cold OutsideKeep your lasagna warm all the way to Grandma’s house. Vonny’s cute-as-can-be casserole carrier comes in fun patterns that dress up anything you’re toting to a potluck. vonny.com $48
Snug Mugs Give the gift of warm winter nights with an assortment of holiday teas. The red-ribbon gift box is a super-cozy stocking stuffer. republicoftea.com $6
Pasta PageantBring Christmas spirit to your home cooking with snowman- or Santa Claus-shaped pasta from the Pasta Shoppe. Add the shapes to any soup, salad or casserole for a special supper. pastashoppe.com $6
Treat Tray On Christmas Eve, add cookies to this tiny “house” flashcards tray and Santa will feel right at home. rosannainc.com $18
Follow Your NoseThis book is beyond fun—and makes it easy to choose wines you’ll love. Add The Essential Scratch and Sniff Guide to Becoming a Wine Expert to a friend’s coffee table collection. hmhco.com $20
Homemade for the HolidaysYup, you can make (or gift) your own vanilla extract. Add premium vodka to Salt Sisters’ Vanilla Infusion Kit’s Grade A beans and store for a few months. Use it in your favorite recipes. saltsistersonline.com $27
It’s a make-your-
own vanilla kit!
BLOGGERS WE ♥
There are a lot of people who are
sweet on 32-year-old baker Joy Wilson.
She has published a popular cookbook (with a second out this fall) and has
been lauded by the Times of London
for her blog joythebaker.com, named
one of the top 50 food blogs in the
world. For Taste of Home readers, Joy
shares some baking secrets, like her
special ingredient for banana bread.
We noticed you use browned
butter often. In cookies. Cakes.
Doughnuts. Pancakes. Bread.
What’s your favorite way to
sneak browned butter into a
recipe? Browning butter really does
make butter better. I love adding it to
doughnuts. And to quick bread recipes
like banana bread with spices and
walnuts. The browned butter adds
extra richness and melds perfectly with
the hearty walnuts and sweet bananas.
Mini loaves make great hostess gifts!
It isn’t Christmas without…
Dad’s sweet potato pie. He’s been
making it my whole life. I feel related
to it in some strange sort of way. He
adds a lot of ground coriander to it—
a teaspoon or two. It’s his signature.
The coriander adds a unique flavor
and is super aromatic.
How do you spice up decorated
cookies? Everyone asks me what
makes my sugar cookies taste so
special. I like to fancy them up by
adding fresh vanilla bean, or orange
or lime zest, to the sugar before it
goes into the batter.
Joy to the Kitchen
Joy’s Browned ButterIn a saucepan, melt ¾ cup (1½ sticks) unsalted butter over medium-low heat.
Butter will begin to foam and crackle as it melts, but will quiet down quickly.
Swirl the pan as the butter cooks. When the butter browns and begins to smell
nutty, remove from the heat and transfer to a small bowl. Taking the butter
out of the hot saucepan will stop the butter from overcooking and burning.
Makes: Just over ½ cup of browned butter. —joy wilson london, UK
Taste of Home handpicked a collection of favorite food blogs. Check it out at tasteofhome.com/taste-bloggers.
Did you know?
?
joy
wilson
Find Joy’s first cookbook on amazon.com. “I packed it with all the love and sugar I could muster,” she says.
Brown Butter Baked doughnuts—yes, please!
Find the recipe on Joy’s blog, joythebaker.com.
Impossibly Easy Holiday Breakfast Bake
Find more power to WOW at bisquick.com
1. Heat oven to 400°F. Cook sausage, bell pepper and onion over medium heat, stirring occasionally; drain. Combine sausage mixture, potatoes and 1 1/2 cups cheese in greased 13 x 9 baking dish.
2. Stir Bisquick mix, milk, pepper and eggs. Pour into baking dish.
3. Bake uncovered 40-45 min. Sprinkle with remaining cheese.Bake 1-2 min. until melted. Serves 12.
2 (12 oz.) pkg. bulk pork sausage1 c. chopped bell pepper1/2 c. chopped onion3 c. frozen hash brown potatoes2 c. shredded Cheddar
1 c. Original Bisquick® mix2 c. milk1/4 tsp. pepper4 eggs
Make-aheadrecipe
© 2013 General Mills.
e
Pancakes yesterday. Holiday egg bake today. What’s inside your box of Bisquick?
MIX
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My husband is a Navy Seabee, and his guys know
that our house is always good for a meal. The Seabees
especially love the homemade cookies I send when
they’re field training. Some of these young men are far
from home for the first time in their lives, so having
people they can count on for company and home
cooking means a lot.
—MIcheLLe “MOMMa D” DeNtreMONt Port Hueneme, CA
One of my favorite ways to give back is to bake Christmas
cookies for the local soup kitchen. Last year, when we
lived in Fort Benning, Georgia, I made eight varieties,
including decorated sugar cookies and pinwheels.
Locate the green gift in the pages of this magazine and you could win a new cookbook from Taste of Home. Find it? tell us where by going to tasteofhome.com/hiddenobject. or mail a postcard with the page number and your name, address and phone number to Hide & Seek, Taste of Home, 5400 S. 60th St., Greendale WI 53129. In our November 2013 issue, the turkey was hidden on page 42.Find the green gift!
HIDDen oBJeCt
cooks who care
Follow the lead of these big-hearted readers who know that feeding hungry stomachs— and spirits—is a goodwill gift that fits anyone.
Sharing Season I package them individually so the volunteers merely
have to pass them out with dinner. My daughters go
with me to deliver them.
—MIcheLLe PIPPeN HoHenFeLS, GermAny
My family and I make bag lunches that we take to the
homeless who live under the bridges and in the parks
of Pittsburgh. I’ve also had the pleasure of serving and
cooking at a local rescue mission that serves supper to
250 hungry souls during the coldest months. In turn,
we’ve made many wonderful new friends because of
our willingness to give help wherever needed.
—rONI LaWtON InDuStry, PA
Our children enjoy attending the local rodeo, but some
of the other kids there don’t have the extra money to
spend at the concession stand. So each time we go, I
whip up a bunch of snacks and hand them out. If we’ve
got it to give, why not share it?
—JessI MaPLe mIAmI, oK
17december 2013 tasteofhome.com
1
Sno-Glo Tree Using short toothpicks, attach
regular-size marshmallows and gumdrops—arranged to
look like lights—to a foam topiary tree cone, available at
most craft stores.
2
no-MelT IGloo CupCake For the dome, place
an unfrosted, unlined cupcake upside down on a serving
Marshmallow Mash-upTake 3
1
2
3
March of the Penguins! Create your own colony ( yup, that’s the real term) by using a large gumdrop for the body, a small gumdrop for the head, a sour rope for the scarf, and sliced-up jellybeans for the wings, feet and beak. Snip the ends of thin black licorice for the eyes.
plate. Cover with whipped topping and decorate with
mini marshmallows. For the door, cut a marshmallow
in half, then make a hole with an apple corer.
3
Good-enouGh-To-eaT Garland String
marshmallows of varying sizes and fresh cranberries
with fishing line and a needle.
Taste of Home Plus is THE ULTIMATE VALUE!Now I enjoy both Taste of Home
and Simple & Delicious...plus
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— Jennifer H. TasTe of home plus member
maKe aheaD Holiday deSSerTas seen in TasTe of Home CHrisTmas 2013
Taste of Home fans get even more to love with Taste of Home Plus.
TOHP-1312-SND1
35 chocolate wafers, finely crushed (about 1-2/3 cups)
1/4 cup butter, melted 1 Tbsp. plus 3/4 cup sugar, divided 1 envelope unflavored gelatin
1/2 cup cold water 1 pkg. (8 oz.) cream cheese,
softened1/3 cup green creme de menthe
2 cups heavy whipping cream, whipped
1. In a small bowl, combine the cookie crumbs, butter and 1 tablespoon sugar. Press half of mixture onto the bottom of a greased 9-in. springform pan. Refrigerate until chilled.2. In a small saucepan, sprinkle
gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool.3. In a large bowl, beat cream cheese and remaining sugar until fufy. Gradually beat in gelatin mixture. Stir in creme de menthe. Set aside 1 cup whipped cream for garnish. Fold remaining whipped cream into cream cheese mixture.4. Pour half of the flling over crust. Top with remaining crumb mixture, reserving 2 tablespoons for garnish. Pour remaining flling into pan; garnish with reserved whipped cream. Sprinkle with reserved crumbs. Chill until set. Remove sides of pan before slicing.
Grasshopper Cheesecake
PreP: 25 min.+ chilling • MakeS: 12 servings
INTroducINg A new way to save!
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knows that belonging just makes good sense.
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BEST ❤ LOVED RECIPES FROM HOME COOKS LIKE YOU
TOHNS-COOKCD-REGI
“I have been delighting my children and grandchildren for years with this special cookie recipe.”
—Judith S., Waukesha, Wisconsin
Join the fun this December with a daily holiday cookie recipe that counts down the days to Christmas.
Favorite Sugar Cookies
bake & share
free!
Cookie Countdown e-Newsletter
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’Tis
The season To
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21december 2013 tasteofhome.com
test kitchen’s
christmas graham
houses pAGE 22
jennifer ray’s
chipotle-raspberry
pork chops pAGE 27
diane smith’s
meaty slow-cooked
jambalaya pAGE 36
Cook SmartFancy in a Flash • light & cozy slow cooker • graham cracker cottages
Raise youR foRks to Happiness, HealtH and Home.
kelly eVans’
carne guisada
pAGE 34
pop a small can of pringles
and snack away. then gussy
up the clean container with
strips of pretty paper.
Gluten-Free Spritz DelightsCheryl Costilow | amherst, oH
Get your gluten-free goodies.page 38
22 tasteofhome.com december 2013
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Home Sweet HomeGrab a stack of graham crackers and a bowl of frosting (the kind from a can works like a charm). Four Field Editors share their behind-the-scenes secrets for a cheery little gingerbread house that’s a cinch to make.
Christmas Graham HousesBring some holiday spirit to your home with these cute creations. They’re so easy to build and decorate, even little elves can join in the fun. —TaSTe Of HOme TeST KITCHeN
GrEEndalE, WI
PreP: 40 mIn. + sTandInG
maKeS: 4 housEs (2 Tall and 2 shorT)
19 whole graham crackers, divided
1 can (16 oz.) vanilla frosting
2 cups confectioners’ sugar
assorted candies and cookies
1. Using a serrated knife, cut 10
crackers in half to make 20 squares.
Cut four of the squares diagonally
in half to make eight triangles.
2. Empty frosting into a bowl;
gradually beat in confectionersÕ
sugar. Cut a small hole in the tip
of a pastry bag or in a corner of
a food-safe plastic bag; insert
a #4 round pastry tip. Fill bag
two-thirds full with frosting mixture.
3. For each roof (make four), pipe
a strip of frosting along three edges
of two of the squares. Pipe a strip of
frosting along short edges of two of
the triangles. Hold triangles upright
with unfrosted edges at the bottom.
Place squares on top of the triangles,
lining up edges to make a sloped roof
(unfrosted edges should be at the
bottom). Let stand 1 hour to set.
4. For each short house (make two),
pipe frosting on two opposite edges
of four of the squares. Join frosted
edges to form walls. For each tall
house (make two), pipe frosting on
long edges of four rectangles; join
to form walls.
5. Cut remaining cracker to
make four doors; attach to houses
with frosting. Pipe a thin strip of
frosting along bottoms of roofs;
place on walls. Decorate as desired.
Let stand 2 hours or until set.
You’re invited to facebook.com/
tasteof home the
week of December 9 for a gingerbread open house. Show off your own cookie
house or village!
Let it snow!
Fresh-fallen
flaked coconut is
the last touch.
23december 2013 tasteofhome.com
Field Editors get in on a fun family tradition.
Meet the Gingerbread Gang
“We set up card tables with plastic tablecloths in my basement and make gingerbread houses as a family.” —Kelly Hayes Troy, IL
“I started making gingerbread houses for my friends’ children about 12 years ago. Now I make them with my own kids.” —Kelly Kirby WEsTvILLE, Ns
“starting the weekend after Thanksgiving, I host kiddo days for my friends’ children. We munch on snacks, watch Christmas cartoons and decorate our hearts out.”
—Kandy amerson INdEpENdENCE, Mo
“My passion for gingerbread houses started when I saw them in an older issue of Taste of Home. I’ve since spent thousands of hours designing and building them for fun and charity, learning a lot along the way.”
—redawna KalyncHuK sExsMITh, AB
Light up your ice-cream cone trees with candy-coated sunflower seeds.
24 december 2013 GET MORE! Find more gingerbread creations at tasteofhome.com/houses.
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Make magic with treats from your pantry.
Candy Cottage Curb Appeal
“Anna’s Ginger Thins with scalloped edges make great shingles. Use a serrated knife to gently saw the cookies in half. Then attach them to the roof with frosting. You can also turn Pirouette cookies into stacks of firewood. Simply cut the cookies into six 2-in. pieces and stick them together with frosting.” —KANdy AmerSON
“I’ve discovered that a small can of tomato paste placed inside the house is a sturdy support for the walls as the frosting dries.” —KeLLy KIrby
“Sno-Caps candies look beautiful on a roof. And when turned upside down, sugar ice-cream cones look like trees. For the branches, just melt green candy-coating disks and spread over each cone. One cup of disks will make four trees.” —KeLLy HAyeS
“Flaked coconut creates fluffy snow and also hides mistakes. Necco Wafers make the perfect stone path. But my best tip is to decorate the walls before assembling the house. It’s easier to put creative designs on the walls when the graham crackers are horizontal.” —redAwNA KALyNCHuK P
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“Every gingerbread house needs a snowman. Stick three miniature marshmallows together with vanilla frosting, then use the frosting to glue a chocolate chip on top for a hat and jumbo nonpareils for eyes, a nose and buttons. Poke chow mein noodles in for arms.” —ANNIe ruNdLe, TASTe Of HOme ASSOCIATe edITOr
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26 tasteofhome.com december 2013
Jolly in a JiffyA grocery list longer than the line to see Santa? Not this year! Give yourself the gift of time with 5-ingredient recipes ready quickly for company.
ingredient
s*5
30minutes
qu
ick
fix
Bacon-Wrapped Scallops with Pineapple quinoa
Laura Greenberg | Lake Balboa, CA*Plus pantry staples like salt, pepper, oil and water.
FAST FIX Bacon-Wrapped Scallops with Pineapple QuinoaThis is the first recipe I developed using quinoa as an
ingredient. My husband thoroughly enjoyed helping
me test the recipe . It’s a special dish that can be easily
prepared in less than 30 minutes.
—Laura GreenBerG LAke BALBoA, CA
Start to finiSh: 30 MIN. • MakeS: 4 ServINgS
1 can (141/2 oz.) vegetable broth
1 cup quinoa, rinsed
1/4 tsp. salt
1/8 tsp. plus 1/4 tsp. pepper, divided
10 bacon strips
16 sea scallops (about 2 lbs.), side muscles removed
1 cup drained canned pineapple tidbits
1. In a small saucepan, bring broth to a boil. Add
quinoa, salt and ⅛ tsp. pepper. Reduce heat; simmer,
covered, 12-15 minutes or until liquid is absorbed.
2. Meanwhile, place bacon in a large nonstick skillet.
Cook over medium heat, removing eight of the
strips when partially cooked but not crisp. Continue
cooking remaining strips until crisp. Remove to
paper towels to drain. Finely chop crisp bacon strips.
Cut remaining bacon strips lengthwise in half.
3. Wrap a halved bacon strip around each scallop;
secure with a toothpick. Sprinkle scallops with
remaining pepper.
4. Wipe the pan clean, if necessary; heat over
medium-high heat. Add scallops; cook 3-4 minutes
on each side or until scallops are firm and opaque.
5. Remove quinoa from heat; fluff with a fork. Stir in
pineapple and chopped bacon. Serve with scallops.
note Look for quinoa in the cereal, rice or organic
food aisle.
Per ServinG 468 cal., 11 g fat (3 g sat. fat), 89 mg chol.,
1,364 mg sodium, 43 g carb., 3 g fiber, 48 g pro.
27december 2013 tasteofhome.com
“Some of the chicken thighs may take longer than the recipe says, depending upon their size. It’s easy to double
the amount of artichokes as well.”—chris koon
FAST FIX Broiled Chicken & ArtichokesMy wife and I first made this chicken entree as newlyweds and have been hooked ever since. It’s so simple, affordable, delicious and healthy—you can’t beat that. We make it almost weekly.—chris koon MIdlothIan, Va
start to finish: 15 MIn. • MakEs: 8 serVIngs
8 boneless skinless chicken thighs (about 2 lbs.)
2 jars (71/2 oz. each) marinated quartered
artichoke hearts, drained
2 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1/4 cup shredded Parmesan cheese
2 tbsp. minced fresh parsley
1. Preheat boiler. In a large bowl, toss chicken
and artichokes with oil, salt and pepper. Transfer
to a broiler pan.
2. Broil 3 in. from heat 8-10 minutes or until
a thermometer reads 170¡, turning chicken and
artichokes halfway through cooking. Sprinkle
with cheese. Broil 1-2 minutes longer or until
cheese is melted. Sprinkle with parsley.
PEr sErving 288 cal., 21 g fat (5 g sat. fat), 77 mg chol.,
584 mg sodium, 4 g carb., trace fiber, 22 g pro.
EAT SMART FAST FIX
Chipotle-Raspberry Pork ChopsWith only three ingredients and a 10-minute prep time, this supper’s fast enough to throw together after a long day of work. —JEnnifEr ray Poncha sPrIngs, co
start to finish: 20 MIn. • MakEs: 4 serVIngs
(1/4 cuP sauce)
1/2 cup seedless raspberry preserves
1 chipotle pepper in adobo sauce,
finely chopped
1/2 tsp. salt
4 bone-in pork loin chops (7 oz. each)
1. In a small saucepan, cook and stir preserves
and chipotle pepper over medium heat until
heated through. Reserve ¼ cup for serving.
Sprinkle pork with salt; brush with remaining
raspberry sauce.
2. Lightly grease a grill or broiler pan rack. Grill
chops, covered, over medium heat or broil 4 in.
from heat 4-5 minutes on each side or until a
thermometer reads 145¡. Let stand 5 minutes
before serving. Serve with reserved sauce.
PEr sErving 308 cal., 9 g fat (3 g sat. fat), 86 mg
chol., 395 mg sodium, 27 g carb., trace fiber, 30 g pro.
28 december 2013
EAT SMART FAST FIX
Herb-Roasted Salmon FilletsRoasted salmon is so simple but is elegant enough
to serve to company. I make it on days when I have
less than an hour to cook.
—Luanne asta New YoRk, NY
start to finish: 30 mIN. • MaKes: 4 seRvINgs
4 salmon fillets (6 oz. each)
4 garlic cloves, minced
1 tbsp. minced fresh rosemary or
1 tsp. dried rosemary, crushed
1 tbsp. olive oil
2 tsp. minced fresh thyme or 1/2 tsp. dried thyme
3/4 tsp. salt
1/2 tsp. pepper
Preheat oven to 425°. Place salmon in a greased
15x10x1-in. baking pan, skin side down. Combine
remaining ingredients; spread over fillets. Roast
15-18 minutes to reach desired doneness.
per serving 301 cal., 19 g fat (4 g sat. fat), 85 mg
chol., 529 mg sodium, 1 g carb., trace fiber, 29 g pro.
Diabetic Exchanges: 5 lean meat, 1 fat.
FAST FIX Tenderloin with Horseradish Cream Cheese my husband and I both love the classic combination
of beef and horseradish. He asks me to make this for
dinner often, and I’m always happy to.
—Mary Lou CooK welcHes, oR
start to finish: 20 mIN. • MaKes: 4 seRvINgs
4 beef tenderloin steaks (4 oz. each)
1/4 tsp. each salt and pepper
1 tsp. olive oil
1 pkg. (8 oz.) cream cheese, softened
2 tbsp. grated parmesan cheese
2 tbsp. prepared horseradish
2 tbsp. minced fresh parsley
1. Sprinkle steaks with salt and pepper. In a large
skillet, heat oil over medium heat. Add steaks; cook
4-6 minutes on each side or until meat reaches
desired doneness (for medium-rare, a thermometer
should read 145°; medium, 160°; well-done, 170°).
2. Meanwhile, in a small bowl, mix cream cheese,
Parmesan cheese and horseradish until blended.
Serve with steaks. Sprinkle with parsley.
per serving 387 cal., 28 g fat (16 g sat. fat), 114 mg
chol., 378 mg sodium, 3 g carb., trace fiber, 30 g pro. P
qu
iCK
fix
tenderloin with horseradish Cream CheeseMary Lou Cook | Welches, OR
herb-roasted salmon filletsLuanne Asta | New York, NY
GET MORE! Find fast, festive recipes at tasteofhome.com/Christmasin30.
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31december 2013 tasteofhome.com
Slow-Roasted Chicken with VegetablesAnita Bell | Hermitage, TN
LIGH
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Slow-cook your way to no-fuss feasts that are everyday easy. And straight from kitchens like yours.
A Light Winter’s Meal
EAT SMART SLOW COOKER
Slow-Roasted Chicken with VegetablesThis recipe couldn’t be simpler. A few
minutes of preparation and you’ll
come home to a delicious dinner. Even
a beginner cook could make this and
it would turn out perfectly.
—ANITA BeLL Hermitage, tN
PReP: 15 miN.
Cook: 6 Hours + staNdiNg
MAkeS: 6 serviNgs
2 medium carrots, halved
lengthwise and cut into
3-in. pieces
2 celery ribs, halved lengthwise
and cut into 3-in. pieces
8 small red potatoes, quartered
3/4 tsp. salt, divided
1/8 tsp. pepper
1 medium lemon, halved
2 garlic cloves, crushed
1 broiler/fryer chicken (3 to 4 lbs.)
1 Tbsp. dried rosemary, crushed
1 Tbsp. lemon juice
1 Tbsp. olive oil
2 tsp. paprika
1. Place carrots, celery and potatoes
in a 6-qt. slow cooker; toss with
¼ tsp. salt and the pepper. Place
lemon halves and garlic in chicken
cavity. Tuck wings under chicken; tie
drumsticks together. Place chicken
over vegetables in slow cooker, breast
side up. Mix rosemary, lemon juice,
oil, paprika and the remaining salt;
rub over chicken.
2. Cook, covered, on low 6-8 hours
or until a thermometer inserted in
thigh reads 180¡ and the vegetables
are tender.
3. Remove chicken to a serving
platter; tent with foil. Let stand
15 minutes before carving. Serve
chicken with vegetables.
PeR SeRVING 329 cal., 17 g fat (4 g sat.
fat), 88 mg chol., 400 mg sodium, 14 g
carb., 3 g fiber, 29 g pro.
32 tasteofhome.com december 2013
Southwestern Chicken & Lima Bean StewPam Corder | Monroe, LA
EAT SMART SLOW COOKER
Southwestern Chicken & Lima Bean StewI always try to have my daughter,
my son-in-law and my grandchildren
over for this supper. They make me so
happy by saying “That was so good!”
or simply by filling up their bowls again.
—Pam Corder Monroe, LA
PreP: 20 Min. • Cook: 6 hours
makeS: 6 servings
4 bone-in chicken thighs (11/2 lbs.),
skin removed
2 cups frozen lima beans
2 cups frozen corn
1 large green pepper, chopped
1 large onion, chopped
2 cans (14 oz. each) fire-roasted
diced tomatoes, undrained
1/4 cup tomato paste
3 Tbsp. Worcestershire sauce
3 garlic cloves, minced
11/2 tsp. ground cumin
11/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
Chopped fresh cilantro or parsley
1. Place the first five ingredients in
a 5-qt. slow cooker. In a large bowl,
combine tomatoes, tomato paste,
Worcestershire sauce, garlic and
dry seasonings; pour over top.
2. Cook, covered, on low 6-8 hours
or until chicken is tender. Remove
chicken from slow cooker. When
chicken is cool enough to handle,
remove meat from bones; discard
bones. Shred meat with two forks;
return to slow cooker and heat
through. Sprinkle with cilantro.
Per Serving 312 cal., 7 g fat (2 g sat.
fat), 58 mg chol., 614 mg sodium, 39 g
carb., 8 g fiber, 24 g pro. Diabetic
Exchanges: 3 lean meat, 2 starch,
1 vegetable.
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33december 2013 tasteofhome.com
Beef-Stuffed Cabbage RollsLynn Bowen | Geraldine, AL
EAT SMART SLOW COOKER
Slow-Cooked Coconut ChickenOne of my favorite things about this
dish is how incredible it makes my
home smell. Everyone who comes
by asks, “What are you cooking?”
—Ann SmARt North LogaN, Ut
PReP: 10 miN. • Cook: 4 hoUrs
mAkeS: 6 serviNgs
1/2 cup light coconut milk
2 tbsp. brown sugar
2 tbsp. reduced-sodium
soy sauce
2 garlic cloves, minced
1/8 tsp. ground cloves
6 boneless skinless chicken
thighs (about 11/2 lbs.)
6 tbsp. flaked coconut, toasted
minced fresh cilantro
In a large bowl, combine the first
five ingredients. Place chicken in a
3-qt. slow cooker. Pour coconut milk
mixture over top. Cook, covered,
on low 4-5 hours or until chicken is
tender. Serve chicken with coconut
and cilantro.
note To toast coconut, spread in a
15x10x1-in. baking pan. Bake at 350°
for 5-10 minutes or until golden brown,
stirring frequently.
PeR SeRving 201 cal., 10 g fat (3 g sat.
fat), 76 mg chol., 267 mg sodium,
6 g carb., trace fiber, 21 g pro.
Diabetic Exchanges: 3 lean meat,
½ starch, ½ fat.
EAT SMART SLOW COOKER
Beef-Stuffed Cabbage RollsI make this recipe for my family as
a light, satisfying meal. It’s hearty
without being too fattening.
—Lynn Bowen geraLdiNe, aL
PReP: 20 miN. • Cook: 6 hoUrs
mAkeS: 6 serviNgs
12 cabbage leaves
1 cup cooked brown rice
1/4 cup finely chopped onion
1 egg, lightly beaten
1/4 cup fat-free milk
1/2 tsp. salt
1/4 tsp. pepper
1 lb. lean ground beef (90% lean)
SAUCE
1 can (8 oz.) tomato sauce
1 tbsp. brown sugar
1 tbsp. lemon juice
1 tsp. worcestershire sauce
1. In batches, cook cabbage in
boiling water 3-5 minutes or until
crisp-tender. Drain; cool slightly.
Trim the thick vein from the bottom
of each leaf, making a V-shaped cut.
2. In a large bowl, combine rice,
onion, egg, milk, salt and pepper.
Add beef; mix lightly but thoroughly.
Place about ¼ cup beef mixture on
each cabbage leaf. Pull together cut
edges of leaf to overlap; fold over
filling. Fold in sides and roll up.
3. Place six rolls in a 4- or 5-qt. slow
cooker, seam side down. In a bowl,
mix sauce ingredients; pour half of
the sauce over cabbage rolls. Top
with remaining rolls and sauce.
Cook, covered, on low 6-8 hours or
until a thermometer inserted in beef
reads 160° and cabbage is tender.
PeR SeRving 204 cal., 7 g fat (3 g sat.
fat), 83 mg chol., 446 mg sodium, 16 g
carb., 2 g fiber, 18 g pro. Diabetic
Exchanges: 2 lean meat, 1 starch.
Slow-Cooked Coconut ChickenAnn Smart | North Logan, UT
Pork Tenderloin Sliderswith Three Sauces
Spice Rubbed Pork Loin BLT Sliders
Roast Pork Tenderloin Sliderswith Cranberry Sauce
Continued on page 36 •
EAT SMART SLOW COOKER
Carne GuisadaI lived in Michigan for a while, and I made
this recipe when I was homesick for the
spicy flavors of Texas. It’s even better
with homemade flour tortillas.
—Kelly evans Denton, tX
PreP: 25 min. • CooK: 7 hours
MaKes: 12 servings (about 2 qt.)
1 bottle (12 oz.) beer
1/4 cup all-purpose flour
2 Tbsp. tomato paste
1 jalapeno pepper, seeded
and chopped
4 tsp. Worcestershire sauce
1 bay leaf
2 to 3 tsp. crushed red pepper
flakes
2 tsp. chili powder
11/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. paprika
2 garlic cloves, minced
1/2 tsp. red wine vinegar
Dash liquid smoke, optional
1 boneless pork shoulder butt
roast (3 lbs.), cut into 2-in. pieces
2 large unpeeled red potatoes,
chopped
1 medium onion, chopped
Whole wheat tortillas or
hot cooked brown rice,
lime wedges and chopped
fresh cilantro, optional
1. In a 4- or 5-qt. slow cooker,
combine the first 13 ingredients.
If desired, stir in liquid smoke.
Add pork, potatoes and onion;
toss to combine. Cook, covered,
7-9 hours or until pork is tender.
2. Discard bay leaf; skim fat from
cooking juices. Shred pork slightly
with two forks. If desired, serve
with tortillas, lime and cilantro.
noTe Wear disposable gloves when
cutting hot peppers; the oils can
burn skin. Avoid touching your face.
Per serving 261 cal., 12 g fat (4 g sat.
fat), 67 mg chol., 200 mg sodium, 16 g
carb., 2 g fiber, 21 g pro. Diabetic
Exchanges: 3 lean meat, 1 starch, 1 fat.
Find more delicious ideas at PorkBeInspired.com
36 december 2013 GET MORE! Eat smart all week long. Visit tasteofhome.com/healthyeating.
EAT SMART SLOW COOKER
Meaty Slow-Cooked JambalayaHere’s one Cajun-inspired meal that’s
sure to warm you up, no matter what
the weather is like outside.
—Diane Smith PinE Mountain, Ga
PreP: 25 Min. • Cook: 7 hours
makeS: 12 sErVinGs (31/2 qt.)
1 can (28 oz.) diced tomatoes,
undrained
1 cup reduced-sodium
chicken broth
1 large green pepper, chopped
1 medium onion, chopped
2 celery ribs, sliced
1/2 cup white wine or additional
reduced-sodium chicken broth
4 garlic cloves, minced
2 tsp. Cajun seasoning
2 tsp. dried parsley flakes
1 tsp. dried basil
1 tsp. dried oregano
3/4 tsp. salt
1/2 to 1 tsp. cayenne pepper
2 lbs. boneless skinless chicken
thighs, cut into 1-in. pieces
1 pkg. (12 oz.) fully cooked
andouille or other spicy chicken
sausage links
2 lbs. uncooked medium shrimp,
peeled and deveined
8 cups hot cooked brown rice
1. In a bowl, mix first 13 ingredients.
Place chicken and sausage in a 6-qt.
slow cooker. Add tomato mixture.
Cook, covered, on low 7-9 hours, or
until chicken is tender.
2. Stir in shrimp. Cook, covered,
15-20 minutes longer or until shrimp
turn pink. Serve with rice.
Per Serving 387 cal., 10 g fat (3 g sat.
fat), 164 mg chol., 674 mg sodium, 37 g
carb., 4 g fiber, 36 g pro. Diabetic
Exchanges: 3 lean meat, 2½ starch. P
EAT SMART SLOW COOKER
Curried Ham & Split Pea SoupThis soup is ideal for stocking in the
freezer, and the curry gives it a warm
flavor that goes so nicely with the ham.
—triSha kruSe EaGlE, iD
PreP: 10 Min. • Cook: 7 hours
makeS: 8 sErVinGs (2 qt.)
2 tbsp. butter
1 medium onion, chopped
4 garlic cloves, minced
3 tsp. curry powder
1 pkg. (16 oz.) dried green
split peas
2 cups cubed fully cooked ham
1 cup sliced fresh carrots
4 cups reduced-sodium beef broth
2 cups water
1/2 tsp. pepper
1. In a skillet, heat butter over
medium heat. Add onion; cook and
stir 3-4 minutes or until tender.
Add garlic and curry powder; cook
1 minute longer.
2. Transfer to a 4- or 5-qt. slow
cooker. Add remaining ingredients.
Cook, covered, on low 7-9 hours
or until peas are tender. Stir
before serving.
to Freeze Freeze cooled soup in
freezer containers. To use, thaw in
refrigerator overnight. Heat through
in a saucepan, stirring occasionally
and adding a little water if necessary.
Per Serving 288 cal., 5 g fat (2 g sat.
fat), 31 mg chol., 683 mg sodium,
39 g carb., 16 g fiber, 23 g pro.
Diabetic Exchanges: 3 lean meat,
2 starch, ½ fat.
Curried ham & Split Pea SoupTrisha Kruse | Eagle, ID
Sop it up with naan
—a tasty Indian
flatbread—or
with pita bread.
meaty Slow-Cooked JambalayaDiane Smith | Pine Mountain, GA
Lig
ht
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ht
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Sweet Traditions
A holiday table brings a family together. Delicious food shared together in celebration. From appetizers to sidesto dessert, SweetLeaf Stevia® Sweetener is the go-to ingredient for a tasty holiday dinner. Naturally delicious, with no artificial ingredients, no bitterness or aftertaste.
Natural sweetness, fewer calories ... Now that’s a happy holiday.
zero carbs zero calories
natural delicious terrifi c value
ONLINE IN YOUR NATURAL FOODS STORE OR GROCERYOR BUY
1. Stir dry milk, SugarLeaf and unsweetened cocoa in a small bowl until completely mixed. Add ingredients to blender in the following order: milk, Chocolate Sweet Drops, dry mix. Blend for 5 seconds.
2. Add ice and blend for 30 seconds until smooth and daiquiri-like in texture. Pour into a short glass.
Add 4 drops of Peppermint Sweet Drops for a minty treat
1 cup instant dry milk 2 teaspoons SugarLeaf™ 4 tablespoons unsweetened cocoa 1 cup milk 6 drops Chocolate Sweet Drops™ 3 cups ice (serves 4 - about 4 cups)
83CALORIESPER SERVING
ZERO CALORIES100% GREAT TASTE!
38 tasteofhome.com december 2013
Gluten-Free Spritz DelightsMy daughter has
Down syndrome
and loves hosting
parties, especially
on holidays. Cookies
always took center
stage until she was diagnosed with
celiac disease. I decided then to take
on gluten-free baking, and these are
the best yet.
—Cheryl Costilow Amherst, Oh
PreP: 25 min.
Bake: 10 min./bAtch + cOOling
Makes: 81/2 dOzen
1 cup butter, softened
1/2 cup sugar
1 egg
1 tsp. almond extract
21/4 cups gluten-free all-purpose
baking flour
11/2 tsp. xanthan gum
1/2 tsp. salt
3/4 cup gluten-free vanilla frosting
Food coloring, optional
Gluten-free sprinkles
1. Preheat oven to 400°. In a large
bowl, cream butter and sugar until
light and fluffy. Beat in egg and
extract. In another bowl, whisk flour,
xanthan gum and salt; gradually beat
into creamed mixture.
2. Using a cookie press fitted with a
disk of your choice, press dough 1 in.
apart onto ungreased baking sheets.
Bake 6-8 minutes or until bottoms
are light brown. Remove from pans
to wire racks to cool completely.
3. In a microwave, warm frosting
to reach a drizzling consistency.
If desired, tint with food coloring.
Drizzle over cookies; decorate with
sprinkles. Let stand until set.
Note This recipe was tested with
King Arthur gluten-free multi-purpose
flour. Read all ingredient labels for
possible gluten content. Ingredient
formulas can change, and production
facilities vary among brands. If you’re
concerned that your brand may
contain gluten, contact the company.
Per Cookie 38 cal., 2 g fat (1 g sat. fat),
7 mg chol., 30 mg sodium, 4 g carb.,
trace fiber, trace pro.
All it takes are a few simple switcheroos to keep gluten-sensitive family and friends healthy and happy this season.
Gluten-Free Made Easy
*For those with gluten sensitivity, or celiac
disease, wheat flour’s off-limits. Bake up these holiday cookies
with an all-purpose blend that includes rice flour.
to
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ur
he
alt
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Put these red and green foods on your “nice” list to feel your best.
Toast party guests with low-cal cranberry juice. Those who
sipped the drink daily for eight weeks lowered blood pressure
by an average of three points, according to findings presented
at an American Heart Association conference.
Hit the freezer aisle for out-of-season fruits like strawberries.
Frozen fruits pack the same nutrients as fresh—just peek at the
label to avoid added sugar.
One cup of Brussels sprouts has more than 155 mg of vitamin K,
which is linked to a lower risk for diabetes, reports a study from
Spanish universities.
Stock up on green peppers to help prevent Parkinson’s disease.
According to one study, people who ate peppers two to four times
a week reduced their chances for the disease by 30 percent.
COLOR YOURSELF HEALTHY
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Flour PowerSteer clear of that
bad-rap sandy texture with one of these gluten-free flour
blends: King Arthur Gluten Free Multi-Purpose Flour ($8)
or Bob’s Red Mill Gluten Free All-
Purpose Baking Flour ($5), both available at most grocery stores.
advertisement
Holidays are better in the club.
Fresh Flavor of the Season
1 Tbsp. coarsely chopped fresh parsley or 1 tsp. dried parsley fakes1 Tbsp. olive oil2 garlic cloves, minced1 tsp. minced fresh rosemary or 1/4 tsp. dried rosemary, crushed1 tsp. minced fresh thyme or 1/4 tsp. dried thyme1/4 tsp. salt
1/4 tsp. Montreal steak seasoning1/4 tsp. pepper2 frenched racks of lamb (11/2 lbs. each)1/4 cup pomegranate seeds
Preheat oven to 375°. In small bowl, combine the first eight ingredients. Place lamb on a rack in a shallowroasting pan; rub with herb mixture.
Bake 30-40 minutes or until meatreaches desired doneness (for mediumrare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes before cutting. Sprinkle with pomegranate seeds.
Rack of Lamb with Fresh Herbs
Prep: 15 minutes • Bake: 30 minutes • Yield: 4 servings
With its favor, tenderness and
versatility, lamb makes for a
holiday feast that will have
family and friends coming back
for more. With Sam's Club®
pasture-raised grass-fed New
Zealand lamb, making elegant
lamb has never been easier.
From Frenched racks to boneless
legs of lamb, these Sam's Club
choice cuts are all-natural,
antibiotic and hormone-
free—ensuring you'll be serving
the best available. Anytime family
and friends sit down to a meal of
Sam's Club lamb, it's an occasion
for celebration.
Lean, meatier
cuts ensure
you'll have less
to trim away, so
you'll always get the top value.
To determine the amount of
lamb you need, a ½-lb. rack
serves 2; a 1-lb. boneless leg of
lamb serves 2-3. For optimum
favor and tenderness, lamb
should be served medium-rare
145˚to medium 165 .̊
41december 2013 tasteofhome.com
nikki tsangaris’
nikki’s perfect
pastitsio pAGE 63
comfort, family-style • the season’s best starters • brunch for a bunch
Celebrate
roger bowlds’
salt-encrusted
prime rib pAGE 51
Yuletide Eggnog Cupcakes
Salina Moore Woodward, OK
doris heath’s
citrus melon mingle
pAGE 56
mandy rivers’
tuscan sausage
& bean dip pAGE 44
A whole
lotta holiday
happiness
page 69
here cOMeS St. nicK—And lOAdS Of gueStS. tiMe tO MAKe Merry.
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Cue the chorus of oohs and aahs—your holiday snack spread is about to go down in history. Take it from the readers who shared them: These heap-your-plate appetizers keep everyone swooping back for seconds and thirds.
Munch & Mingle
spicy shrimp & Crab Cocktail
Brown sugar-Glazed Meatballs
43december 2013 tasteofhome.com
Brown Sugar-Glazed MeatballsI modeled these sweet-spicy pork-
and-shrimp meatballs after the filling
in Asian wontons. They’re a family
favorite, whether I serve them alone
as an appetizer or over hot cooked
rice as a main dish.
—LiLy JuLow LawrenceviLLe, Ga
PreP: 35 min. • Bake: 15 min.
MakeS: 31/2 dozen
3/4 lb. uncooked small shrimp,
peeled, deveined and chopped
1/2 cup soft bread crumbs
4 bacon strips, finely chopped
1 egg, lightly beaten
1 Tbsp. stone-ground mustard
11/2 tsp. liquid smoke, optional
11/2 tsp. smoked paprika
1 tsp. salt
1 garlic clove, minced
3/4 tsp. dried oregano
1/2 to 1 tsp. hot pepper sauce
1/2 tsp. onion powder
1 lb. ground pork
GLAZE
1/2 cup packed brown sugar
1/4 cup cider vinegar
4 tsp. stone-ground mustard
1. Preheat oven to 350°. In a large
bowl, combine the first 12 ingredients.
Add pork; mix lightly but thoroughly.
With wet hands, shape mixture into
1-in. balls.
2. Place meatballs on a greased
rack in a shallow baking pan. Bake
14-17 minutes or until meatballs
are cooked through. Drain them
on paper towels.
3. Meanwhile, in a skillet, mix glaze
ingredients. Add meatballs; cook
over medium heat 8-10 minutes or
until meatballs are glazed and heated
through, stirring occasionally.
Per Serving 59 cal., 3 g fat (1 g sat.
fat), 23 mg chol., 112 mg sodium, 3 g
carb., trace fiber, 4 g pro.
Spicy Shrimp & Crab CocktailI don’t usually like radishes, but I love
them in this shrimp cocktail. Serve it
straight up, with tortilla chips or on a
bed of butter lettuce. Tip: Zing Zang
Bloody Mary mix works just as well as
spicy V8. Enjoy.
—Heidi knaak Liberty, mo
PreP: 25 min. + chiLLinG
MakeS: 12 servinGs (3/4 cup each)
2 medium cucumbers, peeled,
seeded and chopped
8 radishes, halved and thinly sliced (about 2 cups)
2 cups spicy hot v8 juice
1 cup Clamato juice
1/2 cup finely chopped red onion
1/2 cup ketchup
5 jalapeno peppers, seeded
and finely chopped
1/4 cup coarsely chopped
fresh cilantro
2 garlic cloves, minced
1/2 tsp. salt
1 lb. peeled and deveined
cooked small shrimp
1 lb. lump crabmeat, drained
2 medium-size ripe avocados,
peeled and cubed
1. Mix the first 10 ingredients in
a large bowl. Gently fold in shrimp,
crab and avocados.
2. Refrigerate, covered, at least
2 hours or until cold. Serve in
martini glasses or small bowls.
Per Serving 162 cal., 6 g fat (1 g sat.
fat), 91 mg chol., 604 mg sodium, 11 g
carb., 3 g fiber, 17 g pro.
ÒThis is my rendition of classic Mexican shrimp cocktail. I seed the cucumbers and might add fresh diced tomatoes. I
sometimes serve it with buttery crackers.Ó—Heidi knaak
44 tasteofhome.com december 2013
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Christmas tree Veggie tray!
Arrange sugar
snap peas or crunchy sliced
green peppers in a Christmas
tree shape. Use baby carrots
to create the trunk and juicy
red and yellow tomatoes
as ornaments.
Sam’s Club® buyers work
closely with trusted farmers
to bring you exceptional
vegetables, making them
the perfect complement
to your homemade dips.
Simple Salmon DipThis is my go-to dip recipe for every
occasion. The secret is the green
chilies—they add just enough heat.
—susan Jordan Denver, CO
prep: 15 min. + Chilling
MaKes: 11/4 Cups
1 pkg. (8 oz.) reduced-fat
cream cheese
2 tbsp. canned chopped
green chilies
11/2 tsp. lemon juice
2 green onions, chopped, divided
2 oz. smoked salmon fillet
assorted crackers or toasted
French bread baguette slices
Tuscan Sausage & Bean DipAfter trying a wicked-
good Mexican dip,
I switched it up.
Take this spinoff to
a party—no one will
bring anything like it.
—Mandy riVers lexingtOn, sC
prep: 25 min. • BaKe: 20 min.
MaKes: 16 servings (1/4 Cup eaCh)
1 lb. bulk hot italian sausage
1 medium onion, finely chopped
4 garlic cloves, minced
1/2 cup dry white wine or
chicken broth
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. dried thyme
1 pkg. (8 oz.) cream cheese,
softened
1 pkg. (6 oz.) fresh baby spinach,
coarsely chopped
1 can (15 oz.) white kidney
or cannellini beans, rinsed
and drained
1 cup chopped seeded tomatoes
1 cup (4 oz.) shredded part-skim
mozzarella cheese
1/2 cup shredded parmesan cheese
assorted crackers or toasted
French bread baguette slices
1. Preheat oven to 375°. In a large
skillet, cook sausage, onion and garlic
over medium heat until sausage
is no longer pink, breaking up
sausage into crumbles; drain.
Stir in wine, oregano, salt and
thyme. Bring to a boil; cook until
liquid is almost evaporated.
2. Add cream cheese; stir until
melted. Stir in spinach, beans
and tomatoes; cook and stir until
spinach is wilted. Transfer to a
greased 8-in.-square or 1½-qt.
baking dish. Sprinkle with cheeses.
3. Bake 20-25 minutes or until
bubbly. Serve with crackers.
per serVing 200 cal., 14 g fat (7 g sat.
fat), 41 mg chol., 434 mg sodium, 7 g
carb., 2 g fiber, 10 g pro.
1. In a small bowl, mix cream cheese,
green chilies, lemon juice and half of
the green onions. Flake salmon into
small pieces; stir into cream cheese
mixture. Refrigerate, covered, at
least 2 hours before serving.
2. Top dip with remaining green
onion. Serve with crackers.
per (3-tBsp.) serVing 107 cal., 8 g fat
(5 g sat. fat), 29 mg chol., 246 mg
sodium, 2 g carb., trace fiber, 6 g pro.
simple salmon dip
tuscan sausage & Bean dip
A Better Burger
The secret
to delicious burgers and
sliders is the ingredients.
Sam’s Club offers Angus
Ground Chuck that is
ground fresh daily for
consistent taste and
texture. For extra flavor,
top with a thick slice of
aged Black Diamond®
Double Smoked Cheddar
from Sam’s Club.
45december 2013 tasteofhome.com
Cheddar & Onion Beef SlidersI threw a casual party with a bunch
of friends and these sliders were a
definite hit. They also make an easy,
not-too-heavy supper.
—KirK BrooKs tucson, AZ
PreP: 11/4 hours • CooK: 10 min.
MAKes: 8 servings
1/4 cup butter, cubed
1 medium red onion,
halved and thinly sliced
21/4 tsp. Montreal steak
seasoning, divided
1 cup dry red wine
1 lb. ground beef
2 slices cheddar cheese,
quartered
8 dinner rolls, split
1. In a skillet, heat butter over
medium heat. Add onion and
¼ tsp. steak seasoning; cook and
stir 6-8 minutes. Reduce heat to
medium-low; cook 40 minutes or
until deep golden brown, stirring
occasionally. Add wine; cook until
liquid is almost evaporated.
2. In a small bowl, combine beef and
remaining steak seasoning, mixing
lightly but thoroughly. Shape into
eight ½-in.-thick patties.
3. In a large nonstick skillet,
cook burgers over medium heat
3-4 minutes on each side or until
a thermometer reads 160°; top with
cheese during the last 1-2 minutes of
cooking. Serve on rolls; top with onion.
Per serving 320 cal., 17 g fat (8 g sat.
fat), 75 mg chol., 499 mg sodium, 20 g
carb., 2 g fiber, 15 g pro.
Cheddar & onion Beef sliders
“These sliders are really best for a party if you make them fresh just before guests arrive, so that they’re warm and juicy when you take a bite.” —KirK BrooKs
46 tasteofhome.com december 2013
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Crab Rangoon Cheese BallMy whole family loves
crab rangoon, so I
wanted a healthier
version—no deep
frying! Word of
advice: Make a double
batch. This won’t last long.
—Bridget Mooney ChiCago, iL
prep: 20 min. + ChiLLing • Bake: 10 min.
Makes: 16 servings
1 pkg. (8 oz.) reduced-fat
cream cheese
1 cup (4 oz.) shredded reduced-fat
cheddar cheese
1 garlic clove, minced
1 tsp. Worcestershire sauce
1 can (6 oz.) lump crabmeat,
drained, or 6 oz. imitation
crabmeat, chopped
3 tbsp. minced fresh chives
24 wonton wrappers
Cooking spray
1 tsp. sesame seeds
1/2 tsp. salt
1/4 tsp. pepper
1. In a large bowl, beat cream
cheese, cheddar cheese, garlic and
Worcestershire sauce until blended.
Stir in crab. Shape mixture into a
ball; coat with chives. Wrap in plastic
wrap; refrigerate at least 1 hour.
2. Preheat oven to 350°. Cut wonton
wrappers in half; arrange in a single
layer on ungreased baking sheets.
Spritz with cooking spray; sprinkle
with sesame seeds, salt and pepper.
Bake 5-7 minutes or until golden
brown. Cool on wire racks. Serve
cheese ball with wonton chips.
per serving 116 cal., 6 g fat (3 g sat.
fat), 26 mg chol., 286 mg sodium, 8 g
carb., trace fiber, 7 g pro.
Mushroom & Leek StrudelThis elegant hors d’oeuvre is almost
effortless. Use fresh herbs if possible,
and feel free to use whole-wheat phyllo.
—Lisa diehL edina, mn
prep: 50 min. + CooLing • Bake: 20 min.
Makes: 2 strudeLs (12 sLiCes eaCh)
2 tbsp. butter, divided
2 lbs. fresh mushrooms,
finely chopped, divided
1 medium leek (white portion
only), chopped, divided
2 garlic cloves, minced
1/4 cup white wine
1/4 cup heavy whipping cream
2 tbsp. minced fresh parsley
1 tbsp. minced fresh thyme
or 1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
ASSEMBLY
12 sheets phyllo dough (14x9 in.)
3/4 cup butter, melted
4 tbsp. grated parmesan cheese,
divided
1. In a large skillet, heat 1 Tbsp.
butter over medium-high heat. Add
half of the mushrooms and leek; cook
and stir until mushrooms are lightly
browned and leek is tender; remove
from pan. Repeat with remaining
butter, mushrooms and leek, adding
garlic during the last minute of
cooking. Return all to pan.
2. Stir in wine and cream; cook
1-2 minutes or until liquid is almost
evaporated. Stir in herbs, salt and
pepper. Remove from pan; cool
mixture completely.
3. Preheat oven to 375°. Place
one sheet of phyllo dough on a
work surface; brush with butter.
Layer with five additional phyllo
sheets, brushing each layer. (Keep
remaining phyllo covered with
plastic wrap and a damp towel to
prevent it from drying out.)
4. Spoon half of the mushroom
mixture down the center third
of the phyllo dough to within 1 in.
of the ends. Sprinkle filling with
2 Tbsp. cheese. Fold up short sides
to enclose filling. Roll up jelly-roll
style, starting with a long side.
5. Transfer to a parchment paper-
lined 15x10x1-in. baking pan, seam
side down. Brush with additional
butter. Repeat with remaining
ingredients. Bake 18-22 minutes
or until golden brown.
6. Cut into slices. Serve warm.
per serving 100 cal., 8 g fat (5 g sat.
fat), 22 mg chol., 135 mg sodium, 6 g
carb., 1 g fiber, 2 g pro.
Mushroom & Leek Strudel
Crab Rangoon Cheese Ball
48 december 2013 GET MORE! Find recipes perfect for holiday parties at tasteofhome.com/appetizers.
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Bacon-Wrapped Sweet Potato Bites
After making little
bacon-wrapped
sausages for years,
I needed a change.
I had an extra sweet
potato and half a
package of bacon on hand, so I put
on my thinking cap and came up with
these bite-sized treats.
—Kelly Williams Forked river, NJ
prep: 25 miN. • BaKe: 40 miN.
maKes: about 21/2 dozeN
1/4 cup butter, melted
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/4 tsp. ground cinnamon
2 large sweet potatoes (about 13/4 lbs.), peeled
and cut into 1-in. cubes
1 lb. bacon strips, halved
1/2 cup packed brown sugar
maple syrup, warmed
1. Preheat oven to 350°. In a large
bowl, mix butter and seasonings.
Add sweet potatoes and toss to coat.
2. Wrap one piece bacon around
each sweet potato cube; secure with
a toothpick. Dip each side in brown
sugar. Place on a parchment paper-
lined 15x10x1-in. baking pan.
3. Bake 40-45 minutes or until
bacon is crisp and sweet potato is
tender. Serve with maple syrup.
per serving 64 cal., 3 g fat (2 g sat.
fat), 9 mg chol., 140 mg sodium, 7 g
carb., trace fiber, 2 g pro. P
Try different cheeses, fruits and crackers, all available in club.
Ilchester Stilton with Cranberries—creamy and mild
with tart cranberries
Smoked Gouda—rich, smooth and smoky
Sweet Cheddar Ballyshannon—sweet and creamy
Artisan Fresh™ Baguette (toasted)
Ready-to-eat smoked salmon
Holiday Cheese platter
You can make
a quick gourmet cheese
platter with just a few great
ingredients from Sam’s Club.
The possibilities are endless.
december 2013 49
Readers are crazy for the latest in holiday wrapping—the edible kind, that is. Check out 10 new ways to make anything better. The only paper you need? Napkins.
Makin’ Bacon
TH E TA ST Y 10
GET MORE! From apps to salads, find more ways to use bacon at tasteofhome.com/top10bacon.
1 Dried apricots wrapped in bacon, baked at 350° for
about half an hour (turn after 20 minutes). Meanwhile,
make a dipping sauce from one jar plum jam and soy sauce
to taste. Stir over medium-low heat till melted.
—Mary albarino CoRNwall, NY
2 Marinated bites of venison or chicken tenderloins
wrapped in bacon, cooked on the grill!
—Jeri Hunt MidlaNd, Mi
3 Stuff a whole jalapeno with cream cheese and a lit’l Smokies link, then wrap in thick-cut bacon and grill.
—WenDy MatHiS taylor EulEss, TX
4 I make a yummy meatloaf wrapped in bacon, but you
can use the same recipe for appetizer meatballs. And whip up a sweet BBQ sauce for a dip or topping!
—StepHanie proctor oSbelt RoChEsTER, NY
5 Take a cue from my daughter-in-law and wrap pineapple chunks in bacon, brush with pineapple juice and brown
sugar, then bake. You can’t eat only one!
—bobbi Frazier ray MaRYsvillE, oh
6 pecan-stuffed dates, surrounded by bacon, of course.
—Merritt Mcnabb Dill ERiE, Pa
7 Bacon-wrapped red potato wedges served with a side
of sour cream for dipping.
—betH perry SaMMonS REgisTER, ga
8 Sounds crazy, but bacon-wrapped dill pickles are amazing.
Cut each dill spear in thirds and wrap with 1/3 to 1/2 piece of
bacon. Bake for about 20 minutes at 375°. Wow!
—tiMotHy anD SuSan Hall sT. ThoMas, usvi
9 Bacon-wrapped asparagus on the grill with lemon zest,
salt, pepper and maple syrup!
—carla GarGuS pHeriGo MaNiTo, il
10 Shrimp stuffed with Monterey Jack cheese
and wrapped in bacon. Yum, yum.
—barbara linkel SHear augusTa, ga
Ch
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as
Din
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Feast your eyes on a nostalgic Christmas dinner that uses ingredients you can count on one hand. Believe.
salt-encrusted Prime rib
HOLiDAYfive-ingredient
Caesar salad in Peppered Parmesan Bowls
51december 2013 tasteofhome.com
Salt-Encrusted Prime RibRestaurants have nothing on this
recipe. For a true meat lover, it’s very
easy, and the results are beyond belief.
—RogeR Bowlds Bakersfield, Ca
PReP: 15 min.
Bake: 21/4 hours + standing
Makes: 10 servings
1 box (3 lbs.) kosher salt (about 6 cups), divided
1 bone-in beef rib roast (6 to 8 lbs.)
3 Tbsp. worcestershire sauce
2 Tbsp. cracked black pepper
2 tsp. garlic powder
1/2 cup water
1. Preheat oven to 450°. Line a
shallow roasting pan with heavy-
duty foil. Place 3 cups salt on foil,
spreading to form a ½-in. layer.
2. Brush roast with Worcestershire
sauce; sprinkle with pepper and
garlic powder. Place roast on layer of
salt, fat side up. In a small bowl, mix
water and remaining salt (mixture
should be just moist enough to pack).
Beginning at the base of the roast,
press salt mixture onto the sides
and top of roast.
3. Roast 15 minutes. Reduce oven
setting to 325°. Roast 2 to 2¼ hours
or until a thermometer reaches 130°
for medium-rare; 145° for medium.
(Temperature of roast will continue
to rise about 15° upon standing.)
Let stand 20 minutes.
4. Remove and discard salt crust;
brush away any remaining salt.
Carve roast into slices.
PeR seRving 325 cal., 18 g fat (7 g sat.
fat), 107 mg chol., 900 mg sodium, 2 g
carb., trace fiber, 37 g pro.
Caesar Salad in Peppered Parmesan BowlsThis salad looks impressive but is a
cinch to make. I won’t tell if you don’t.
—Melissa wilkes st. augustine, fl
PReP: 20 min.
Cook: 15 min.
Makes: 8 servings
2 cups shredded
Parmesan cheese
1/2 tsp. coarsely ground pepper
2 romaine hearts, cut
into bite-size pieces (about 6 cups)
1 cup grape tomatoes, halved
3/4 cup Caesar salad croutons,
slightly crushed
1/4 cup creamy Caesar salad
dressing
1. In a small bowl, toss cheese with
pepper. Heat a small nonstick skillet
over medium heat. Evenly sprinkle
¼ cup cheese mixture into pan to
form a 6-in. circle; cook, uncovered,
1-2 minutes or until bubbly and edges
are golden brown. Remove pan from
heat; let stand 15 seconds.
2. Using a spatula, carefully remove
cheese and immediately drape
over an inverted 4-oz. ramekin;
press gently to form a bowl. Cool
completely. Repeat with remaining
cheese, making eight bowls.
3. In a large bowl, combine romaine,
grape tomatoes and croutons.
Just before serving, drizzle with
dressing and toss to coat. Serve in
Parmesan bowls.
PeR seRving 138 cal., 9 g fat (4 g sat.
fat), 17 mg chol., 463 mg sodium, 5 g
carb., 1 g fiber, 9 g pro.
Flavorful Cut for Your Favorite Recipes
For a great-tasting main dish, try Sam’s Club® USDA
Choice Boneless Beef Ribeye Roast. Cut fresh daily,
it contains rich marbling for superior texture and flavor. Five to
6 pounds serves 10 guests.
Time-saving Tip Warm bread is a delicious addition to any
dinner. Artisan Fresh™ Herb and Garlic Focaccia loaf from
Sam’s Club is easy to pull apart and is ready to eat. It’s a simple
way to get just-baked taste without the hassle.
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thyme-roasted Carrots
EAT SMART FAST FIX
Garlic Mashed Rutabagas & PotatoesMy family absolutely loves mashed
potatoes. I wanted to add rutabagas
and make it lighter. Use chicken broth
instead of water for even more flavor.
—rosemary tatum Sterlington, lA
start to finish: 30 min.
maKes: 8 ServingS
4 medium potatoes, peeled
and cubed (about 4 cups)
EAT SMART FAST FIX
Thyme-Roasted CarrotsCutting the carrots lengthwise gives
them a special look.
—DeirDre Cox KAnSAS City, KS
start to finish: 30 min.
maKes: About 12 ServingS
(2 CArrot hAlveS eACh)
3 lbs. medium carrots,
halved lengthwise
2 tbsp. minced fresh thyme
or 2 tsp. dried thyme
2 tbsp. canola oil
1 tbsp. honey
1 tsp. salt
Preheat oven to 400¡. Divide carrots
between two greased 15x10x1-in.
baking pans. In a bowl, mix thyme,
oil, honey and salt; brush over carrots.
Roast 20-25 minutes or until tender.
per serving 73 cal., 3 g fat (trace sat.
fat), 0 chol., 275 mg sodium, 12 g carb.,
3 g fiber, 1 g pro. Diabetic Exchanges:
1 vegetable, ½ starch, ½ fat.
2 medium rutabagas, peeled
and cubed (about 5 cups)
2 garlic cloves, peeled
2 tbsp. butter
1 tsp. salt
1/4 tsp. pepper
1/4 to 1/3 cup warm buttermilk
1. Place potatoes, rutabagas and
garlic in a Dutch oven; add water to
cover. Bring to a boil. Reduce heat;
cook, uncovered, 15-20 minutes or
until tender.
2. Drain; return to pan. Mash
potatoes and rutabagas, gradually
adding butter, salt, pepper and
enough of the warm buttermilk to
reach desired consistency.
per serving 220 cal., 4 g fat (3 g sat.
fat), 10 mg chol., 478 mg sodium, 42 g
carb., 7 g fiber, 6 g pro.
garlic mashed rutabagas & potatoes
roasted garlic green Beans with Cashews
december 2013 53GET MORE! Create fabulous food with five ingredients. Go to tasteofhome.com/5ingredient.
Raspberry Swirled Cheesecake PieYou can use any fruit pie filling for
this dessert, but raspberry is our
family’s first choice.
—Peggy griffin ELBA, NE
PreP: 15 miN.
Bake: 35 miN. + ChiLLiNG
MakeS: 8 sErviNGs
1 pkg. (8 oz.) cream cheese,
softened
1/2 cup sugar
2 eggs, lightly beaten
1 graham cracker crust (9 in.)
1 can (21 oz.) raspberry pie filling,
divided
EAT SMART Roasted Garlic Green Beans with CashewsThis recipe, one of my many experiments,
has been a favorite of my family’s. The
roasted garlic is mild and adds a rich,
buttery taste to the beans.
—Virginia SturM sAN FrANCisCo, CA
PreP: 40 miN. • Cook: 15 miN.
MakeS: 8 sErviNGs
10 garlic cloves, unpeeled
2 tsp. plus 1/4 cup olive oil, divided
2 lbs. fresh green beans, trimmed
1 cup water
1 cup lightly salted cashews,
coarsely chopped
1/2 tsp. salt
1/4 tsp. pepper
1. Preheat oven to 375°. Cut stem
ends off unpeeled garlic cloves.
Place cloves on a piece of foil. Drizzle
with 2 tsp. oil; wrap in foil. Bake
25-30 minutes or until cloves are
soft. Unwrap and cool slightly.
Squeeze garlic from skins; mash
with a fork to form a paste.
2. In a Dutch oven, heat remaining
oil over medium-high heat. Add
green beans and garlic; cook and
stir 2-3 minutes. Add water; bring
to a boil. Reduce heat; simmer,
uncovered, 7-10 minutes or until
beans are crisp-tender and water
is almost evaporated, stirring
occasionally. Add cashews, salt
and pepper; toss to combine.
Per SerVing 208 cal., 16 g fat (3 g sat.
fat), 0 chol., 187 mg sodium, 13 g carb.,
4 g fiber, 6 g pro.
1. Preheat oven to 350°. In a large
bowl, beat cream cheese and sugar
until smooth. Add eggs; beat on low
speed just until blended. Pour into
crust. Drop ½ cup pie filling by
tablespoonfuls over batter. Cut
through batter with a knife to swirl.
2. Bake 35-45 minutes or until
filling is set. Transfer remaining
raspberry filling to a covered
container; refrigerate until serving.
3. Cool pie 1 hour on a wire rack.
Refrigerate at least 2 hours, covering
after completely cooled. Serve with
reserved filling.
Per SerVing 337 cal., 16 g fat (8 g sat.
fat), 84 mg chol., 253 mg sodium, 44 g
carb., 2 g fiber, 5 g pro. P
raspberry Swirled Cheesecake Pie
“This easy cheesecake pie was my dad’s favorite dessert. He is gone now but I still remember his smile every time I make it for friends or family. This sweet recipe really is a loving—and simple—way to get to any man’s heart!” —Peggy griffin
54 tasteofhome.com december 2013
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“My sons have huge appetites, and
they love eggs Benedict. But eggs
Benedict on Christmas morning with
family underfoot, tossing wrapping paper?
Luckily, we can pop this casserole in the oven
and open presents in our pj’s.” —sandie heindel
eggs benedict CasseroleSandie Heindel Liberty, MO
Make way, visions of sugarplums. Dream of these warm, home-for-the-holidays breakfast recipes from good cooks who know how to start the festivities early.
Wake-Up Wonderland
55december 2013 tasteofhome.com
Gingerbread Scones
Eggs Benedict CasseroleThis overnight breakfast bake is as special as traditional eggs Benedict but makes your morning easier.—Sandie Heindel LiBerTy, MO
PreP: 25 Min. + chiLLing • Bake: 45 Min.
MakeS: 12 servings (12/3 cups sauce)
12 oz. Canadian bacon, chopped
6 english muffins, split and cut
into 1-in. pieces
8 eggs
2 cups 2% milk
1 tsp. onion powder
1/4 tsp. paprika
HOLLANDAISE SAUCE
4 egg yolks
1/2 cup heavy whipping cream
2 Tbsp. lemon juice
1 tsp. dijon mustard
1/2 cup butter, melted
1. Place half of the Canadian bacon
in a greased 3-qt. or 13x9-in. baking
dish; top with English muffins and
remaining Canadian bacon. In a
large bowl, whisk the eggs, milk
and onion powder; pour over the top.
Refrigerate, covered, overnight.
2. Preheat oven to 375°. Remove
casserole from refrigerator while
oven heats. Sprinkle top with paprika.
Bake, covered, 35 minutes. Uncover;
bake 10-15 minutes or until a knife
inserted near center comes out clean.
3. In top of a double boiler or a metal
bowl over simmering water, whisk
egg yolks, cream, lemon juice and
mustard until blended; cook until
mixture is just thick enough to coat
a metal spoon and temperature
reaches 160°, whisking constantly.
Reduce heat to very low. Very slowly
drizzle in warm melted butter,
whisking constantly. Serve the
hollandaise sauce immediately with
the breakfast casserole.
Per ServinG 286 cal., 19 g fat (10 g sat.
fat), 256 mg chol., 535 mg sodium, 16 g
carb., 1 g fiber, 14 g pro.
Gingerbread SconesThese moist scones’ gingerbread flavor makes them just right to serve at christmastime. Of course, they go great with a cozy, hand-warming drink.—david BoSTedT ZephyrhiLLs, FL
PreP: 20 Min. • Bake: 15 Min.
MakeS: 1 dOZen
2 cups all-purpose flour
3 Tbsp. brown sugar
2 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 cup cold butter, cubed
1/3 cup molasses
1/4 cup milk
1 egg, separated
Coarse sugar
1. Preheat oven to 400°. In a
large bowl, whisk flour, brown
sugar, baking powder, ginger, salt,
baking soda and cinnamon. Cut
in butter until mixture resembles
coarse crumbs. In another bowl,
whisk molasses, milk and egg yolk
until blended; stir into crumb
mixture just until moistened.
2. Turn onto a lightly floured
surface; knead gently 6-8 times.
Pat into an 8-in. circle. Cut into
12 wedges. Place wedges 1 in. apart
on a greased baking sheet.
3. In a bowl, beat egg white until
frothy; brush over scones. Sprinkle
with sugar. Bake 12-15 minutes or
until golden brown.
Per ServinG 157 cal., 5 g fat (3 g sat.
fat), 29 mg chol., 269 mg sodium,
26 g carb., 1 g fiber, 3 g pro.
56 tasteofhome.com december 2013
Breakfast Sausage PattiesButtermilk makes these pork patties practically melt in your mouth, and the blend of seasonings gives them awesome flavor. —Harvey Keeney Mandan, nd
PreP: 30 Min. • CooK: 10 Min./Batch
MaKeS: 20 patties
3/4 cup buttermilk
21/4 tsp. kosher salt
11/2 tsp. rubbed sage
11/2 tsp. brown sugar
11/2 tsp. pepper
3/4 tsp. dried marjoram
3/4 tsp. dried savory
3/4 tsp. cayenne pepper
1/4 tsp. ground nutmeg
21/2 lbs. ground pork
1. In a large bowl, combine
buttermilk and seasonings. Add
pork; mix lightly but thoroughly.
Shape into twenty 3-in. patties.
2. In a large skillet coated with
cooking spray, cook patties in batches
over medium heat 5-6 minutes on
each side or until a thermometer
reads 160°. Remove to paper towels
to drain.
Per Serving 126 cal., 8 g fat (3 g sat.
fat), 38 mg chol., 251 mg sodium, 1 g
carb., trace fiber, 11 g pro.
EAT SMART FAST FIX
Citrus Melon MingleFresh fruits are pretty incredible on their own. i simply add mint and honey to make this dish irresistible.—DoriS HeatH Franklin, nc
Start to finiSH: 20 Min.
MaKeS: 8 servings
11/2 cups cubed cantaloupe
11/2 cups cubed honeydew
2 medium grapefruit,
peeled and sectioned
2 medium navel oranges,
peeled and sectioned
2 firm bananas, sliced
1 can (8 oz.) unsweetened
pineapple chunks, undrained
1/2 cup orange juice
2 tbsp. honey
1 tbsp. minced fresh mint
or 1 tsp. dried mint
1 tsp. minced fresh gingerroot
In a large bowl, combine all
ingredients, tossing them lightly.
Refrigerate, covered, until serving.
Per Serving 125 cal., trace fat
(trace sat. fat), 0 chol., 10 mg
sodium, 31 g carb., 3 g fiber, 2 g pro.
Diabetic Exchange: 2 fruit.
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Citrus Melon Mingle
breakfast Sausage Patties
57december 2013 tasteofhome.com
FAST FIX Black Forest WafflesDark chocolate, cherries and cream
put these waffles over the top. Serve
them for dessert, too.
—Edith Johnson Fruita, CO
start to finish: 30 min.
MaKEs: 5 waFFleS
1 cup heavy whipping cream
3 tbsp. confectioners’ sugar
2 oz. unsweetened chocolate,
chopped
3 tbsp. shortening
13/4 cups cake flour
6 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
2 eggs, separated
1 cup milk
1 can (21 oz.) cherry pie filling
Chocolate sprinkles or fresh
mint, optional
1. In a small bowl, beat cream until it
begins to thicken. Add confectioners’
sugar; beat until soft peaks form.
Refrigerate until serving.
2. In a microwave, melt chocolate
and shortening; stir until smooth.
Cool slightly. In a large bowl, whisk
flour, sugar, baking powder and salt.
In another bowl, whisk egg yolks and
milk until blended. Stir in chocolate
mixture. Add to dry ingredients; stir
just until moistened.
3. In a clean bowl, beat egg whites
until stiff but not dry. Fold into
batter. Bake in a preheated waffle
iron according to manufacturer’s
directions; keep warm.
4. Serve with whipped cream and
pie filling. If desired, top with
chocolate sprinkles.
pEr sErving 706 cal., 32 g fat (16 g sat.
fat), 157 mg chol., 567 mg sodium, 96 g
carb., 2 g fiber, 10 g pro.
Black forest Waffles
Turn berries and bananas into
good-morning candy canes.
Nifty, huh?
58 tasteofhome.com december 2013
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Golden Danish TwistsThese pretty rolls have a rich filling, crunchy almonds and sweet, lemony icing. My family loves them for breakfast on holiday mornings.—annie de la hoz DelTa, CO
PreP: 11/4 hOurs + rising • bake: 15 Min.
Makes: 3 DOzen
2 pkg. (1/4 oz. each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup canned pumpkin
1 cup warm 2% milk (110° to 115°)
2 eggs
1/4 cup sugar
1/4 cup butter, softened
3 tsp. salt
6 to 61/2 cups all-purpose flour
FILLING
2 pkg. (8 oz. each) cream cheese,
softened
1/3 cup confectioners’ sugar
1/2 cup heavy whipping cream
2 tsp. grated lemon peel
1 tsp. vanilla extract
ICING
1/4 cup butter, cubed
2 tbsp. all-purpose flour
1/4 cup lemon juice
22/3 cups confectioners’ sugar
1 tbsp. grated lemon peel
3/4 cup sliced almonds
1. In a small bowl, dissolve yeast in
warm water. In a large bowl, combine
pumpkin, milk, eggs, sugar, butter,
salt, yeast mixture and 3 cups flour;
beat on medium speed until smooth.
Stir in enough remaining flour to
make a soft dough.
2. Turn dough onto a floured
surface; knead until smooth and
elastic, about 6-8 minutes. Place
in a greased bowl, turning once to
grease the top. Cover with plastic
wrap and let rise in a warm place
until doubled, about 1 hour.
3. For filling, in a small bowl, beat
cream cheese and confectioners’
sugar until smooth. Gradually beat
in cream, lemon peel and vanilla.
4. Punch down dough. Turn onto a
lightly floured surface. Divide dough
in half. Roll one portion into an
18x12-in. rectangle. Spread half of
the filling lengthwise down half of
the dough to within ½ in. of edges.
Fold dough over filling; seal edges.
Cut into eighteen 1-in. strips. Twist
and loosely coil each strip. Tuck
end under; pinch to seal.
5. Place 2 in. apart on greased
baking sheets. Cover with kitchen
towels; let rise in a warm place until
doubled, about 30 minutes. Repeat
with remaining dough and filling.
6. Preheat oven to 375°. Bake twists
12-15 minutes or until golden brown.
Remove to wire racks.
7. For icing, in a large saucepan,
melt butter. Stir in flour until
smooth. Stir in lemon juice. Bring to a
boil; cook and stir 2 minutes or until
mixture is thickened. Remove from
heat. Stir in confectioners’ sugar and
lemon peel until blended. Drizzle
over warm twists. Sprinkle with
almonds. Refrigerate leftovers.
Per serving 223 cal., 10 g fat (5 g sat.
fat), 38 mg chol., 261 mg sodium, 30 g
carb., 1 g fiber, 5 g pro.
“We celebrate three
cultural traditions in
our family: Mexican,
spanish and american.
We’d make these sweet
breads with the kids to
enjoy after opening
gifts. i think the aroma
of holiday goodies
wafting though the
house always brings
out love and smiles (ever notice that?).”
—annie de la hoz
golden danish twistsAnnie De La Hoz | Delta, CO
59december 2013GET MORE! Find favorite Christmas morning recipes at tasteofhome.com/christmasbreakfast.
Caramelized Ham & Swiss BunsMy next-door neighbor shared her
version of this recipe with me. You can
make it ahead and bake it quickly when
company arrives. Ham and cheese,
horseradish and brown sugar make
for one delicious combo.
—IrIs WeIhemuller Baxter, MN
PreP: 25 MiN. + CHilliNg • Bake: 30 MiN.
makes: 1 dozeN
1 pkg. (12 oz.) hawaiian sweet
rolls, split
1/2 cup horseradish sauce
12 slices deli ham
6 slices swiss cheese, halved
1/2 cup butter, cubed
2 Tbsp. finely chopped onion
2 Tbsp. brown sugar
1 Tbsp. spicy brown mustard
2 tsp. poppy seeds
11/2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1. Spread roll bottoms with
horseradish sauce. Layer with
ham and cheese; replace tops.
Arrange in a single layer in a
greased 9-in.-square baking pan.
2. In a small skillet, heat butter
over medium-high heat. Add onion;
cook and stir 1-2 minutes or until
tender. Stir in brown sugar, mustard,
poppy seeds, Worcestershire sauce
and garlic powder. Pour over rolls.
Refrigerate, covered, several hours
or overnight.
3. Preheat oven to 350°. Bake,
covered, 25 minutes. Bake,
uncovered, 5-10 minutes longer
or until golden brown.
Per servIng 288 cal., 17 g fat (9 g sat.
fat), 67 mg chol., 447 mg sodium, 21 g
carb., 1 g fiber, 11 g pro. P
Caramelized ham & swiss Buns
Iris WeihemullerBaxter, MN
Get ready for an all-American holiday.
Across the country, home cooks
are sharing the love—and recipes—
that make holiday mornings so
bright. Amid the presents, stockings
and family traditions, there are plenty
of cookies, casseroles and cozy cakes
to feed the whole crew. Find regional
favorites such as Southern Eggs and
Biscuits, Swedish Pancakes, Huevos
Rancheros with Tomatillo Sauce
and hundreds more in Recipes
Across America, Taste of Home
readers’ tribute to our nation’s
amazing history of recipes and
stories. This collection of must-have
recipes is in bookstores and at
tasteofhome.com/america.
Recipes Across
AmeRicA
A lot can go wrong during the holidays.
This recipe won’t.
© 2013 KRAFT FOODS GROUP INC.
Pierce cake with skewer at 1/2-inch intervals, poking skewer through
cake to bottom of pan.
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely
dissolved. Stir in cold water; spoon over cake. Refrigerate 1 hour.
Meanwhile, make curls from semi-sweet chocolate.
Invert cake onto platter. Cut cake horizontally in half. Spread bottom
half of cake with 1/3 cup COOL WHIP; cover with 1 cup pie filling and top
cake layer. Frost cake with remaining COOL WHIP. Garnish with remaining
pie filling and chocolate curls.
3
2
1
PREP: 20 min. MAKES: 12 servings2 cups thawed
Whipped Topping, divided
1 loaf (16 oz.) frozen pound cake
thawed, room temperature
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1/4 cup cold water
1 oz. Semi-Sweet Chocolate
1-1/2 cups cherry pie filling, divided
1-2-3 Cherry Poke CakeJust one of 11 easy holiday recipes available at Jello.com/Recipes
Say yes to all those invites. Bring that
dish to pass. Home cooks share the
secret to making merry the whole
season. It’s called a party in a pan!
Casseroles
to Carry
Best Lasagna
Nikki’s Perfect Pastitsio
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Best LasagnaFor a casual holiday meal, you can’t go
wrong sharing this rich, meaty lasagna.
My grown sons and daughter-in-law still
request it for their birthdays, too.
—Pam ThomPson Girard, iL
PreP: 1 hour
Bake: 50 min. + standinG
makes: 12 servinGs
9 lasagna noodles
11/4 lbs. bulk Italian sausage
3/4 lb. ground beef
1 medium onion, diced
3 garlic cloves, minced
1
2 3
63december 2013 tasteofhome.com
Nikki’s Perfect PastitsioMy mother used to work so hard in the
kitchen to make this classic Greek dish,
and the results were always well worth
her effort. My recipe for pastitsio is
easier but is every bit as great as Mom’s.
—nIkkI TsangarIs WestfieLd, in
PreP: 45 min. • Bake: 50 min.
makes: 12 servinGs
21/2 cups uncooked penne pasta
2 Tbsp. butter, melted
1 cup grated Parmesan cheese
11/2 lbs. ground sirloin
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 oz.) tomato sauce
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 cup shredded Parmesan cheese,
divided
BECHAMEL SAUCE
1/2 cup butter, cubed
2/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
4 cups 2% milk
2 eggs
1. Cook pasta according to
package directions; drain. Toss
with butter; add grated Parmesan
cheese. Transfer to a greased
13x9-in. baking dish.
2. Preheat oven to 350°. In a large
skillet, cook beef and onion over
medium heat 8-10 minutes or until
beef is no longer pink, breaking beef
into crumbles; drain. Add garlic;
cook 2 minutes longer. Stir in
tomato sauce, salt and cinnamon;
heat through. Spoon over pasta.
Sprinkle with ½ cup shredded
Parmesan cheese.
3. In a large saucepan, melt butter.
Stir in flour, salt and pepper until
smooth; gradually add milk. Bring
to a boil; cook and stir 1-2 minutes
or until thickened.
4. In a small bowl, whisk a small
amount of hot mixture into
eggs; return all to pan, whisking
constantly. Bring to a gentle boil;
cook and stir 2 minutes. Pour
over beef mixture. Sprinkle with
remaining cheese.
5. Bake, covered, 20 minutes.
Bake, uncovered, 30-40 minutes
longer or until golden brown.
Per servIng 332 cal., 18 g fat (10 g
sat. fat), 98 mg chol., 718 mg sodium,
24 g carb., 1 g fiber, 20 g pro.
2 cans (one 28 oz., one 15 oz.)
crushed tomatoes
2 cans (6 oz. each) tomato paste
2/3 cup water
2 to 3 Tbsp. sugar
3 Tbsp. plus 1/4 cup minced
fresh parsley, divided
2 tsp. dried basil
3/4 tsp. fennel seed
3/4 tsp. salt, divided
1/4 tsp. coarsely ground pepper
1 egg, lightly beaten
1 carton (15 oz.) ricotta cheese
4 cups (16 oz.) shredded part-skim
mozzarella cheese
3/4 cup grated Parmesan cheese
1. Cook noodles according to package
directions; drain. In a Dutch oven,
cook sausage, beef and onion over
medium heat 8-10 minutes or until
meat is no longer pink, breaking up
meat into crumbles. Add garlic; cook
1 minute longer. Drain.
2. Stir in crushed tomatoes, tomato
paste, water, sugar, 3 Tbsp. parsley,
basil, fennel seed, ½ tsp. salt and
pepper; bring to a boil. Reduce heat;
simmer, uncovered, 30 minutes,
stirring occasionally.
3. In a small bowl, mix egg, ricotta
cheese, and the remaining parsley
and salt.
4. Preheat oven to 375°. Spread
2 cups meat sauce into an ungreased
13x9-in. baking dish. Layer with
three noodles and a third of the
ricotta mixture. Sprinkle with 1 cup
mozzarella cheese and 2 Tbsp.
Parmesan cheese. Repeat layers
twice. Top with remaining meat
sauce and cheeses (dish will be full).
5. Bake, covered, 25 minutes. Bake,
uncovered, 25 minutes longer or
until bubbly. Let stand 15 minutes
before serving.
Per servIng 519 cal., 27 g fat (13 g
sat. fat), 109 mg chol., 1,013 mg sodium,
35 g carb., 4 g fiber, 35 g pro.
“For every family gathering, everyone always asks me to bring my pastitsio. Even though my version is a bit lighter than my mother’s, the family loves it just the same.” —nIkkI TsangarIs
House Warmers Unexpected gifts for gracioUs party hosts
1 serve your potluck pie with comfy mittens.
2 Wrap a casserole in a snuggly scarf.
3 stuff spoons and servers in a stocking.
po
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64 tasteofhome.com december 2013
Shrimp Enchiladas with Green Sauce
I started making
these enchiladas
last year during
Lent. The meatless
recipe lets my family
observe the season
and still eat Mexican food. When I
took them to school, my co-workers
couldn’t get enough.
—Mari acedo ChandLer, aZ
prep: 35 MIn. • Bake: 25 MIn.
MakeS: 8 servIngs
16 corn tortillas (6 in.)
1/2 cup plus 1 tbsp. olive oil, divided
2 medium tomatoes, chopped
2 medium onions, finely chopped
4 garlic cloves, minced
1/2 tsp. ground cumin
11/2 lbs. uncooked small shrimp,
peeled and deveined
2 pkg. (10 oz. each) frozen
chopped spinach, thawed
and squeezed dry
2 cups (8 oz.) shredded part-skim
mozzarella cheese, divided
2 cans (10 oz. each) green
enchilada sauce
Fresh salsa, optional
1. Preheat oven to 350¡. In a skillet,
heat ½ cup oil over medium-high
heat. In batches, fry tortillas
10 seconds on each side or until
pliable (do not allow to crisp). Drain
on paper towels. Cover with foil.
2. In a large skillet, heat remaining
oil over medium-high heat. Add
tomatoes, onions, garlic and cumin;
cook and stir 3-4 minutes or until
onions are tender. Add shrimp; cook
3-4 minutes or until shrimp turn
pink, stirring occasionally. Stir in
spinach; heat through.
3. Place ¼ cup shrimp mixture
off-center on each tortilla; top with
1 Tbsp. mozzarella cheese. Roll up
and place in a greased 13x9-in.
baking dish, seam side down. Top
with green enchilada sauce; sprinkle
with remaining cheese.
4. Bake enchiladas, uncovered,
25-30 minutes or until heated
through and cheese is melted.
per Serving 479 cal., 24 g fat (5 g
sat. fat), 120 mg chol., 810 mg sodium,
37 g carb., 5 g fiber, 27 g pro.
Short Rib CobblerMy family’s love of two things—beef
stew and biscuits—inspired this recipe.
after years of making each separately,
I put biscuits on top of the stew like a
cobbler. It’s as down-home as it gets.
—Janine talley OrLandO, FL
prep: 45 MIn. • Bake: 3 hOurs
MakeS: 8 servIngs
1/2 cup plus 3 tbsp. all-purpose
flour, divided
11/4 tsp. salt, divided
1/2 tsp. pepper
2 lbs. well-trimmed boneless beef
short ribs, cut into 11/2-in. pieces
5 tbsp. olive oil, divided
1 large onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tbsp. tomato paste
5 cups beef stock
1 cup dry red wine or
additional beef stock
1 tsp. poultry seasoning
1 bay leaf
1 pkg. (14 oz.) frozen pearl
onions, thawed
4 medium carrots, cut into
2-in. pieces
COBBLER TOPPING
2 cups biscuit/baking mix
2/3 cup 2% milk
Fresh thyme leaves
1. Preheat oven to 350¡. In a
shallow bowl, mix ½ cup flour,
¾ tsp. salt and pepper. Dip ribs
in flour mixture to coat all sides;
shake off excess.
2. In an ovenproof Dutch oven,
heat 3 Tbsp. oil over medium heat.
Brown beef in batches. Remove
from pan.
3. In same pan, heat remaining
oil over medium heat. Add onion,
chopped carrot and celery; cook
and stir 2-3 minutes or until tender.
Add garlic; cook 1 minute. Stir in
tomato paste and remaining flour
until blended. Gradually stir in
stock and wine until smooth.
Return beef to pan; stir in poultry
seasoning, bay leaf and remaining
salt. Bring to a boil.
4. Bake, covered, 1¾ hours. Stir
in pearl onions and carrot pieces.
Bake, covered, 30-45 minutes longer
or until beef and onions are tender.
Skim fat and remove bay leaf.
5. In a small bowl, mix biscuit
mix and milk just until a soft dough
forms. Drop by scant ¼ cupfuls over
beef mixture. Bake, uncovered,
40-45 minutes longer or until
topping is golden brown. Sprinkle
with thyme.
per Serving 454 cal., 23 g fat (6 g
sat. fat), 47 mg chol., 930 mg sodium,
40 g carb., 3 g fiber, 23 g pro.
Continued on page 66 •
Short rib cobbler
Shrimp enchiladas with green Sauce
GET MORE! Find potluck winners at tasteofhome.com/top10casseroles.
Italian Sausage and Spinach PieMy mother created this basic recipe,
and I’ve added my own ingredients. The
flavors blend so well. It makes an even
heartier supper with a side of pasta.
—Teresa Johnson Peru, IL
PreP: 25 mIn. • Bake: 50 mIn. + standIng
Makes: 8 servIngs
1 lb. bulk Italian sausage
1 medium onion, chopped
6 eggs
2 pkg. (10 oz. each) frozen
chopped spinach, thawed
and squeezed dry
4 cups (16 oz.) shredded
mozzarella cheese
1 cup ricotta cheese
1/2 tsp. garlic powder
1/4 tsp. pepper
Pastry for double-crust pie (9 in.)
1 Tbsp. water
1. In a large skillet, brown sausage
and onion over medium heat
6-8 minutes or until sausage is no
longer pink, breaking sausage into
crumbles; drain.
2. Separate 1 egg; reserve yolk for
brushing pastry. In a large bowl,
whisk remaining eggs and egg white.
Stir in sausage mixture, spinach,
mozzarella cheese, ricotta cheese,
garlic powder and pepper.
3. Preheat oven to 375°. On a lightly
floured surface, roll one half of pastry
dough to a ⅛-in.-thick circle; transfer
to a 9-in. deep-dish pie plate. Trim
pastry even with rim. Add sausage
mixture. Roll remaining pastry
dough to a ⅛-in.-thick circle. Place
over filling. Trim, seal and flute edge.
4. In a small bowl, whisk water and
reserved egg yolk; brush over pastry.
Cut slits in top.
5. Bake 50 minutes or until golden
brown. Let stand 10 minutes.
PasTry for douBle-crusT PIe (9 In.)
Combine 2½ cups all-purpose
flour and ½ tsp. salt; cut in 1 cup
cold butter until crumbly. Gradually
add ⅓ to ⅔ cup ice water, tossing
with a fork until dough holds together
when pressed. Divide dough in half
and shape into disks; wrap in plastic
wrap and refrigerate 1 hour.
Per servIng 608 cal., 40 g fat (19 g
sat. fat), 248 mg chol., 787 mg sodium,
33 g carb., 1 g fiber, 28 g pro. P
100% puresour cream, nothing else added
Discover our spiced pumpkin roll at
DaisyBrand.com/roll
BA
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holidays are better with &
#betterwithmms
celebrate
The most wonderful time of the year calls for your jolliest
recipes. Here are the giddy goodies that always make your
nice list. Your naughty list, too—because, hey, it’s Christmas!
Cutest
70 tasteofhome.com december 2013
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Gingerbread PeopleThese soft, chewy cookies are among
my grandchildren’s favorites. The kids
love to help me decorate them.
—Joan truax PiTTsboro, iN
PreP: 45 min. + chilling
bake: 10 min./batch + cooling
MakeS: 21/2 dozen
6 tbsp. butter, softened
3/4 cup packed dark brown sugar
1/2 cup molasses
1 egg
2 tsp. vanilla extract
1 tsp. grated lemon peel
3 cups all-purpose flour
3 tsp. ground ginger
11/2 tsp. baking powder
11/4 tsp. ground cinnamon
3/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cloves
royal Icing (recipe below) and
assorted candies, optional
1. In a large bowl, cream butter
and brown sugar until light and
fluffy. Beat in molasses, egg, vanilla
and lemon peel. In another bowl,
whisk flour, ginger, baking powder,
cinnamon, baking soda, salt
and cloves; gradually beat into
creamed mixture. Divide dough
in half. Shape each into a disk;
wrap in plastic wrap. Refrigerate
30 minutes or until easy to handle.
2. Preheat oven to 350°. On a
lightly floured surface, roll each
portion to ¼-in. thickness. Cut
with a floured 4-in. gingerbread
man cookie cutter.
3. Place 2 in. apart on greased
baking sheets. Bake 7-9 minutes
or until edges are firm. Remove
from pans to wire racks to cool
completely. Decorate as desired.
Per ServIng 99 cal., 2 g fat (1 g sat.
fat), 12 mg chol., 88 mg sodium, 18 g
carb., trace fiber, 1 g pro.
royal IcIng
In a bowl, combine 2 cups confectioners’
sugar, 2 Tbsp. plus 2 tsp. water, 4½ tsp.
meringue powder and ¼ tsp. cream
of tartar; beat on low speed just until
combined. Beat on high 4-5 minutes or
until stiff peaks form. If desired, tint with
food coloring and pipe with a pastry bag.
Makes 1 cup.
Stickiest
71december 2013 tasteofhome.com
Cinnamon-Walnut Sticky BunsThe sweet honey-walnut topping and
tender texture make these sticky rolls
a surefire people pleaser.
—DEBBIE BROEKER ROCKY MOUNT, MO
PREP: 1 hOUR + RisiNg • BaKE: 30 MiN.
MaKES: 2 dOzeN
2 pkg. (1/4 oz. each) active dry yeast
11/2 cups warm water (110° to 115°)
1 cup mashed potatoes (without added milk and butter)
1/2 cup sugar
1/2 cup butter, softened
2 eggs
2 tsp. salt
6 to 61/2 cups all-purpose flour
TOPPING
1/4 cup butter
1 cup packed brown sugar
1 cup honey
1 tsp. ground cinnamon
1 cup chopped walnuts
FILLING
1/2 cup sugar
2 tsp. ground cinnamon
2 Tbsp. butter, melted
1. In a small bowl, dissolve yeast
in warm water. In a large bowl,
combine mashed potatoes, sugar,
butter, eggs, salt, yeast mixture
and 2 cups flour; beat on medium
speed until smooth. Stir in enough
remaining flour to form a soft dough.
2. Turn dough onto a floured
surface; knead until smooth and
elastic, about 6-8 minutes. Place
in a greased bowl, turning once to
grease the top. Cover with plastic
wrap and let rise in a warm place
until doubled, about 1 hour.
3. For topping, in a small saucepan,
melt butter. Stir in brown sugar,
honey and cinnamon. Divide mixture
among three greased 9-in. round
baking pans, spreading evenly.
Sprinkle with walnuts.
4. For filling, in a small bowl, mix
sugar and cinnamon. Punch down
dough. Turn onto a lightly floured
surface; divide in half. Roll one
portion into an 18x12-in. rectangle.
Brush with 1 Tbsp. melted butter
to within ½ in. of edges; sprinkle
with ¼ cup sugar mixture.
5. Roll up jelly-roll style, starting
with a long side; pinch seam to
seal. Cut into 12 slices. Repeat
with remaining dough and filling.
Place eight slices in each pan, cut
side down. Cover with kitchen
towels; let rise until doubled, about
30 minutes. Preheat oven to 350°.
6. Bake 30-35 minutes or until
golden brown. Immediately invert
onto serving plates. Serve warm.
PER SERvIng 328 cal., 10 g fat (5 g sat.
fat), 35 mg chol., 257 mg sodium, 55 g
carb., 2 g fiber, 5 g pro.
Cheesiest
72 tasteofhome.com december 2013
Deluxe Baked Macaroni and Cheese
I’ve been cooking
and baking for many
years, but I’ve only
recently begun
creating my own
recipes. Adding ham
and a little Dijon mustard turned this
super creamy mac and cheese into the
ultimate comfort food.
—Kathy yarosh ApopkA, FL
PreP: 30 min. • BaKe: 25 min.
MaKes: 12 servings
1 pkg. (16 oz.) elbow macaroni
1/4 cup all-purpose flour
2 cups 2% milk
1/2 cup heavy whipping cream
1 pkg. (8 oz.) process cheese (Velveeta), cubed
1 cup (4 oz.) shredded cheddar
cheese
2/3 cup whipped cream cheese
1/4 cup grated Parmesan cheese
1 can (141/2 oz.) diced tomatoes,
drained
11/2 cups cubed fully cooked ham
1 cup (8 oz.) sour cream
1 tsp. Dijon mustard
TOPPING
11/2 cups soft bread crumbs
1/4 cup grated Parmesan cheese
2 tbsp. butter, melted
1. Preheat oven to 350°. Cook
macaroni according to package
directions. In a Dutch oven, whisk
flour, milk and cream until smooth.
Bring to a boil; cook and stir
2 minutes or until thickened.
2. Stir in cheeses until melted.
Add tomatoes, ham, sour cream
and mustard. Drain macaroni; add
to cheese mixture and toss to coat.
3. Transfer to a greased 13x9-in.
baking dish. In a small bowl, mix
topping ingredients; sprinkle over
top. Bake, uncovered, 25-30 minutes
or until bubbly and bread crumbs are
lightly browned.
Note To make soft bread crumbs, tear
bread into pieces and place in a food
processor or blender. Cover and pulse
until crumbs form. One slice of bread
yields ½ to ¾ cup crumbs.
Per serViNg 441 cal., 23 g fat (14 g sat.
fat), 85 mg chol., 734 mg sodium, 39 g
carb., 2 g fiber, 19 g pro.
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Fudgiest
73december 2013 tasteofhome.com
FAST FIX Orange Fudge Sauce
I give my friends a jar
of this fudge sauce
with a little bag of
roasted pecans tied
to it. They can make
a delicious sundae at
home. It’s good over pound cake, too.—Annie Rundle
TasTe of Home assocIaTe edITor
StARt to finiSh: 15 mIn.
MAKeS: 3 cupS
24 oz. bittersweet chocolate,
chopped
1 cup heavy whipping cream
1/4 cup butter
1/4 cup thawed orange juice
concentrate
2 tsp. grated orange peel
Vanilla ice cream, optional
1. In a heavy saucepan, combine
chocolate, cream, butter and juice
concentrate. Cook and stir over
medium-low heat until smooth.
2. Stir in orange peel. Serve warm
with ice cream or transfer to
covered jars and refrigerate.
peR (2-tbSp.) SeRVing 198 cal., 18 g
fat (10 g sat. fat), 19 mg chol., 17 mg
sodium, 16 g carb., 2 g fiber, 2 g pro.
“I make a big batch
of crepes for my family and let them spoon on the fudge sauce. Chocolate can be served for
breakfast, right?”—Annie Rundle
Nibbliest
74 tasteofhome.com december 2013
Marinated Olive & Cheese Ring
We love to turn
our Italian meals
into celebrations,
and an antipasto
plate always kicks
off the party. This
one is almost too pretty to eat.
—Patricia Harmon Baden, Pa
PreP: 25 min. + chilling
maKeS: 16 servings
1 pkg. (8 oz.) cold cream cheese
1 pkg. (10 oz.) sharp white cheddar
cheese, cut into 1/4-in. slices
1/3 cup pimiento-stuffed olives
1/3 cup pitted Greek olives
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tbsp. minced fresh parsley
1 tbsp. minced fresh basil
or 1 tsp. dried basil
2 garlic cloves, minced
1 jar (2 oz.) pimiento strips,
drained and chopped
toasted French bread
baguette slices
1. Cut cream cheese lengthwise in
half; cut each half into ¼-in. slices.
On a serving plate, arrange cheeses
upright in a ring, alternating cheddar
and cream cheese slices. Place olives
in center of the ring.
2. In a small bowl, whisk vinegar,
oil, parsley, basil and garlic until
blended; drizzle over cheeses and
olives. Sprinkle with pimientos.
3. Refrigerate, covered, at least
8 hours or overnight. Serve with
baguette slices.
Per ServinG 168 cal., 16 g fat (7 g sat.
fat), 34 mg chol., 260 mg sodium, 2 g
carb., trace fiber, 6 g pro.
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Continued on page 76 •
Call it oblong
Discover healthy, modern potato sides ready in 30 minutes or less. potatogoodness.com
but please don't call it fattening.
or voluptuous,
Festive Papa Tapas99 calories per serving,
fresh, gluten free,full of vitamins and minerals
© 2
013
Un
ited
Sta
tes P
ota
to B
oard
. A
ll r
igh
ts r
eserv
ed
.
Flakiest
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FAST FIX Flaky Cheddar-Chive BiscuitsThese wonderful buttery biscuits
add happiness to any dinner.
—betsy King DuluTh, MN
start to finish: 25 mIn.
MaKes: 10 bIScuITS
21/4 cups all-purpose flour
21/2 tsp. baking powder
2 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup cold butter, cubed
1 cup (4 oz.) shredded cheddar
cheese
3 tbsp. minced fresh chives
1 cup buttermilk
1. Preheat oven to 425°. In a
large bowl, whisk the first five
ingredients. Cut in butter until
mixture resembles coarse crumbs;
stir in cheese and chives. Add
buttermilk; stir just until
moistened. Turn onto a lightly
floured surface; knead gently
8-10 times.
2. Pat or roll dough to ¾-in.
thickness; cut with a floured
2½-in. biscuit cutter. Place
2 in. apart on a greased baking
sheet. Bake 10-12 minutes or
until golden brown. Serve warm.
per serving 236 cal., 13 g fat (8 g sat.
fat), 37 mg chol., 440 mg sodium, 24 g
carb., 1 g fiber, 6 g pro.
Awesome with your best seafood chowder on Christmas Eve!
Snickerdoodliest
77december 2013 tasteofhome.com
Caramel Snickerdoodle BarsWhat did I do when I couldn’t decide
between two of my favorite desserts?
Combined them! This snickerdoodle-
blondie hybrid is the best.
—Niki Plourde Gardner, Ma
PreP: 30 Min. • Bake: 25 Min. + chillinG
MakeS: 4 dozen
1 cup butter, softened
2 cups packed brown sugar
2 eggs
2 tsp. vanilla extract
21/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/4 cup sugar
3 tsp. ground cinnamon
2 cans (13.4 oz. each)
dulce de leche
12 oz. white baking chocolate,
chopped
1/3 cup heavy whipping cream
1 Tbsp. light corn syrup
1. Preheat oven to 350°. Line a
13x9-in. baking pan with parchment
paper, letting ends extend over sides
of pan by 1 in.
2. In a large bowl, cream butter
and brown sugar until light and
fluffy. Beat in eggs and vanilla. In
another bowl, whisk flour, baking
powder and salt; gradually beat into
creamed mixture. Spread onto
bottom of prepared pan.
3. In a small bowl, mix sugar and
cinnamon; sprinkle 2 Tbsp. mixture
over batter. Bake 25-30 minutes or
until edges are light brown. Cool
completely in pan on a wire rack.
4. Spread dulce de leche over crust.
In a small saucepan, combine white
baking chocolate, cream and corn
syrup; cook and stir over low heat
until smooth. Cool slightly. Spread
over dulce de leche. Sprinkle with
the remaining cinnamon-sugar.
Refrigerate, covered, at least 1 hour.
5. Lifting with parchment paper,
remove from pan. Cut into bars.
Refrigerate leftovers.
Per ServiNg 197 cal., 8 g fat (5 g sat.
fat), 27 mg chol., 137 mg sodium, 28 g
carb., trace fiber, 2 g pro.
Naughtiest
78 tasteofhome.com december 2013
Loaded Smashed TatersI like to use baby
Yukon Golds
because the skins
are very thin and
easy to mash.
Sometimes I
add garlic and chives or substitute
shallots for the green onions.
—AndreA Quiroz ChICaGo, IL
PreP: 20 min. • Cook: 20 min.
MAkeS: 8 servings
21/2 lbs. baby Yukon Gold potatoes
1 cup 2% milk, warmed
1/2 cup spreadable garlic and herb
cream cheese
3 Tbsp. butter, softened
1 lb. bacon strips, cooked
and crumbled
1 cup (4 oz.) shredded cheddar
cheese
1/2 cup shredded Parmesan cheese
3 green onions, chopped
1/3 cup oil-packed sun-dried
tomatoes, chopped
2 tsp. dried parsley flakes
1/4 tsp. salt
1/4 tsp. pepper
1. Place potatoes in a large
saucepan; add water to cover.
Bring to a boil. Reduce heat;
cook, uncovered, 15-20 minutes
or until tender.
2. Drain; return to pan. Lightly
mash potatoes, gradually adding
milk, cream cheese and butter
to reach desired consistency. Stir
in bacon, cheeses, green onions,
tomatoes, parsley, salt and pepper.
Per ServinG 379 cal., 24 g fat (13 g
sat. fat), 63 mg chol., 682 mg sodium,
27 g carb., 2 g fiber, 15 g pro.
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“My husband loves mashed potatoes, especially alongside a steak. They ’re totally customizable!”
—AndreA Quiroz Continued on page 80 •
80 tasteofhome.com december 2013
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Yuletide Eggnog CupcakesIf I want a creamier frosting on these,
I add more eggnog. The nog lovers in
your life won’t complain!
—Salina Moore WoodWard, oK
PreP: 30 min. • bake: 20 min. + cooling
MakeS: 2 dozen
4 eggs, separated
2/3 cup butter, softened
11/2 cups sugar, divided
21/3 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 cup eggnog
FROSTING
1 pkg. (8 oz.) cream cheese,
softened
1/4 cup butter, softened
33/4 cups confectioners’ sugar
2 tbsp. eggnog
Freshly grated or additional
ground nutmeg
1. Place egg whites in a large bowl;
let stand at room temperature
30 minutes. Preheat oven to 350°.
Line muffin cups with paper liners.
2. In a large bowl, cream butter and
1¼ cups sugar until light and fluffy.
Add egg yolks, one at a time, beating
well after each addition. In another
bowl, whisk flour, baking powder,
nutmeg and salt; add to creamed
mixture alternately with eggnog,
beating well after each addition.
3. With clean beaters, beat egg whites
on medium speed until soft peaks
form. Add remaining sugar, 1 Tbsp.
at a time, beating on high after each
addition until sugar is dissolved.
Continue beating until stiff glossy
peaks form. Fold into batter.
4. Fill prepared muffin cups three-
fourths full. Bake 18-22 minutes or
until a toothpick inserted in center
comes out clean. Cool in pans
10 minutes before removing to
wire racks to cool completely.
5. For frosting, in a bowl, beat cream
cheese and butter until blended.
Gradually beat in confectioners’ sugar
and eggnog until smooth. Frost
cupcakes. Sprinkle with nutmeg.
Refrigerate leftovers.
Per Serving 296 cal., 12 g fat (7 g sat.
fat), 71 mg chol., 170 mg sodium, 44 g
carb., trace fiber, 4 g pro.
Noggiest
Nuttiest
Rustic Nut Bars
Everyone will enjoy crunching into the
shortbread-like crust and wildly nutty
topping on these chewy, gooey bars.
—BarBara Driscoll WEst Allis, Wi
PreP: 20 min. • Bake: 35 min. + cooling
Makes: about 3 dozen
1 Tbsp. plus 3/4 cup cold butter, divided
21/3 cups all-purpose flour
1/2 cup sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 egg, lightly beaten
TOPPING
2/3 cup honey
1/2 cup packed brown sugar
1/4 tsp. salt
6 Tbsp. butter, cubed
2 Tbsp. heavy whipping cream
1 cup chopped hazelnuts, toasted
1 cup salted cashews
1 cup pistachios
1 cup salted roasted almonds
1. Preheat oven to 375°. Line a
13x9-in. baking pan with foil, letting
ends extend over sides by 1 in.
Grease foil with 1 Tbsp. butter.
2. In a large bowl, whisk flour,
sugar, baking powder and salt. Cut
in remaining butter until mixture
resembles coarse crumbs. Stir in egg
until blended (mixture will be dry).
Press firmly onto bottom of pan.
3. Bake 18-20 minutes or until edges
are golden brown. Cool on a wire rack.
4. In a large heavy saucepan, combine
honey, brown sugar and salt; bring
to a boil over medium heat, stirring
frequently to dissolve sugar. Boil
2 minutes, without stirring. Stir in
butter and cream; return to a boil.
Cook and stir 1 minute or until smooth.
Remove from heat; stir in nuts. Spread
evenly over crust.
5. Bake 15-20 minutes or until topping
is bubbly. Cool completely in pan on a
wire rack. Lifting with foil, remove from
pan. Discard foil; cut into bars.
NoTe To toast nuts, spread in a 15x10x1-in.
baking pan. Bake at 350° for 5-10 minutes
or until lightly browned, stirring
occasionally. Or, spread in a dry nonstick
skillet and heat over low heat until lightly
browned, stirring occasionally.
Per serviNg 199 cal., 13 g fat (4 g sat. fat),
21 mg chol., 157 mg sodium, 18 g carb.,
1 g fiber, 4 g pro.
shortcut! Pop open cans of mixed nuts
and scoop out 4 cups for the
topping.
Rise & Shine-iest
82 tasteofhome.com december 2013
Ham, Egg & Cheese Casserole
I turned a French
classic, croque
madame, from a
simple egg-topped
grilled sandwich
into an impossible-
to-resist saucy casserole.
—Melissa Millwood Lyman, SC
PreP: 35 min.
Bake: 40 min. + standing
Makes: 12 servings
1 loaf (1 lb.) frozen bread
dough, thawed
3/4 cup butter, cubed
1/3 cup all-purpose flour
21/2 cups 2% milk
3 Tbsp. dijon mustard
3/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 cup grated Parmesan cheese
1 lb. sliced smoked deli ham
2 cups (8 oz.) shredded
swiss cheese
6 eggs
1/4 cup minced fresh parsley
1. Preheat oven to 350°. On a
lightly floured surface, roll dough
into a 14x10-in. rectangle. Transfer
to a greased 13x9-in. baking dish;
build up edges slightly.
2. In a large saucepan, melt
butter over medium heat. Stir
in flour until smooth; gradually
whisk in milk. Bring to a boil,
stirring constantly; cook and
stir 3-4 minutes or until thickened.
Stir in mustard, pepper, salt and
nutmeg. Remove from heat; stir in
the Parmesan cheese.
3. Place a third of the ham over
the dough; top with 1 cup sauce
and ⅔ cup Swiss cheese. Repeat
layers twice. Bake, uncovered,
for 30 minutes or until bubbly
and crust is golden brown.
4. Using the back of a tablespoon,
make six indentations in the top
to within 2 in. of edges. Carefully
break an egg into each indentation.
5. Bake 10-15 minutes longer or
until egg whites are completely
set and yolks begin to thicken but
are not hard. (If desired, bake an
additional 5 minutes for firmer
eggs.) Sprinkle with parsley. Let
stand 10 minutes before cutting.
Per serving 405 cal., 23 g fat (12 g
sat. fat), 176 mg chol., 992 mg sodium,
26 g carb., 2 g fiber, 22 g pro.
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Candy Cane-iest
december 2013 83GET MORE! Find a mix-and-match holiday meal planner at tasteofhome.com/christmasmenu.
Peppermint Crunch Christmas Cookies
Several years ago,
I took a basic
shortbread recipe
and turned it into a
much more festive
Christmas cookie.
—HeatHer Carter Wasilla, aK
PreP: 25 min. + chillinG
Bake: 10 min./batch + coolinG
MakeS: 31/2 dozen
1 cup butter, softened
1/2 cup sugar
1 tsp. peppermint extract
1 tsp. vanilla extract
21/4 cups all-purpose flour
red and green paste
food coloring
8 oz. dark chocolate candy
coating, melted
3/4 cup crushed peppermint candies
1. In a bowl, cream butter and
sugar until light and fluffy. Beat
in extracts. Gradually beat in flour.
Divide dough in half; tint one portion
red and the other green. Wrap in
plastic wrap; refrigerate 2 hours or
until easy to handle.
2. Preheat oven to 350°. On a lightly
floured surface, roll each portion of
dough to ¼-in. thickness. Cut with a
floured 1½-in. round cookie cutter.
Place 1 in. apart on ungreased baking
sheets. Bake 8-10 minutes or until
firm. Remove from pans to wire
racks to cool completely.
3. Dip half of each cookie into
melted candy coating; allow excess
to drip off. Sprinkle with crushed
candies. Place on waxed paper; let
stand until set.
Per Serving 107 cal., 6 g fat (4 g sat.
fat), 11 mg chol., 32 mg sodium, 13 g
carb., trace fiber, 1 g pro. P
JUST PEACHY PIE BARS
Preheat oven to 350°F.
Beat butter and sugar in a large mixing bowl until creamy. Add eggs one at a time, beating after each. Add flour, salt, cinnamon, baking powder, nutmeg and ginger.
Spread three-quarters of batter into a 13x9-inch pan. Bake uncovered for 15 minutes.
Spread Lucky Leaf Premium Peach Pie Filling evenly over hot crust. Drop teaspoons of remaining batter over filling layer. Bake uncovered for 30-40 minutes. Allow to cool for 10 minutes.
For optional glaze, whisk powdered sugar, cinnamon and milk to desired consistency. Drizzle over warm bars.
LUCKYLEAF.COMFor more recipes that’ll get you noticed, visit
Prep: 15 min. | Bake: 55 min. | Serves: 10-12
Batter Ingredients:1 cup unsalted butter, softened
2 cups granulated sugar
4 eggs
3 cups all-purpose flour 1∕2 tsp. salt
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. ground nutmeg1∕4 tsp. ground ginger
1 (21 oz.) can Lucky Leaf®
Premium Peach Pie Filling
how you bake itLife is
Glaze Ingredients:1 cup powdered sugar
1 tsp. cinnamon
3 Tbsp. milk
85december 2013 tasteofhome.com
These goodies get a little
help from their silver lining.
Grab the foil and lift.
Decorate away.
Triple Treat
One batch of brownies is easily transformed into
a pretty darn cute Christmas tree, two merry
wreaths or a happy herd of reindeer. Bake up a
reader’s best recipe and pick your chocolate treat.
ho
lid
ay
br
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86 tasteofhome.com december 2013
Christmas Tree BrowniesMy son is 36 but acts as if he’s 5 when he sees these
brownies—I’ve been making them for over 30 years!
My daughter and four grandchildren love them, too.
—Jeannine Schneider Fremont, CA
PreP: 30 min. • Bake: 25 min. + Cooling
MakeS: 1 tree, 2 wreAths or 24 reindeer brownies
3/4 cup butter, cubed
4 oz. unsweetened chocolate, chopped
3 eggs
2 cups sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 cup all-purpose flour
1 can (16 oz.) vanilla frosting
Green paste food coloring, optional
assorted nonpareils
1. Preheat oven to 350°. Line a 13x9-in. baking
pan with foil, letting ends extend up sides; grease
foil. In a microwave, melt butter and chocolate;
stir until smooth. Cool slightly. In a large bowl,
beat eggs, sugar and salt. Stir in vanilla extract
and chocolate mixture. Gradually add flour,
mixing well.
2. Spread into prepared pan. Bake 25-30 minutes
or until brownie begins to pull away from sides
of pan. Cool completely in pan on a wire rack.
3. Lifting with foil, remove brownie from pan.
Cut brownie to form a tree. If desired, tint frosting
green. Frost tree; decorate as desired.
For holiday Wreath BroWnieS
Prepare Christmas Tree Brownies through Step 2,
but use two parchment paper-lined 9-in. round
baking pans in place of 13x9-in. pan; cool in pans
10 minutes before removing to wire racks. Using a
3-in. round cookie cutter, cut out the center of each
brownie to form a wreath. Tint frosting green. Frost
wreaths. Use AirHeads Xtremes Sour Belt candies to
make bows. Decorate with white M&M’s as desired.
For reindeer BroWnieS
Prepare Christmas Tree Brownies through Step 2.
Lifting with foil, remove brownie from pan. Spread
1 can (16 oz.) chocolate frosting over top. Cut brownie
into 12 squares; cut squares into triangles. Attach
candies and pretzels to make reindeer faces. P
ho
lid
ay
Br
oW
nie
S
“It’s a tradition— I make these for my family at least once during the Christmas season.”
—Jeannine Schneider
1
The tree on the
cover is decked in
Royal Icing, page 70.
Canned frosting
does the trick here.
87december 2013GET MORE! Find more recipes readers love at tasteofhome.com/top10brownies.
3
2
89december 2013 tasteofhome.com
Contest
win!
SWAP THOSE COOKIES. TURN THE PAGE TO ENTER YOUR BEST TREATS.
Take that rolling pin out for a spin. It’s pie (and tart) time! With the gooiest, fruitiest fillings—and the flakiest crusts, too—
readers’ home-baked pastries are winners all around.
This pie takes the cake.
Your Grand Prize winner
tastes like smooth German
chocolate cake.
PrIzEd PIES
Anna Jones
pies & tArtsGRAND PRIZE WINNER
ENTER OUR christmas
cookies contest
& YOU CAN WIN
$500
It’s easy to enter at tasteofhome.com/recipecontests.
Contest Central
Best Holiday Recipes • Appetizers • Everyday Delicious
More Contests, More Money up to $500!WE’RE looking foR youR BEst REcipEs foR:
The Pie Piper
90 tasteofhome.com december 2013
Anna, we can’t get enough of your pie!
How’d you know you had a winning recipe?
This pie came about when I was creating contest
recipes for the State Fair of Texas. First, I took
it to my co-workers at Children’s Medical Center
in Dallas—they’ve done lots of taste-testing for me. In a
high-stress area like that, something small like a cookie (or pie,
or cake) can go a long way to brighten someone’s day. This pie got
thumbs-up because it’s like an intense German chocolate cake.
Q:
A:&
christmas cookiesDough unto others this holiday season and send us your best cookie recipes.
Whether sprinkled, iced or shaped, these treats are easy and fun and look great
piled on a plate for Santa. Share your recipe (12 ingredients or fewer, please)
and the story behind it, and you could win $500—and sweet bragging rights.
send your ChristMAs Cookie reCipes in these CAtegories:
slice & Bake Let us in on the appeal of your cheer-spreading slicers.
Your twist on sugar cookies? Gingersnaps? Chocolate-mint swirls? Do tell!
sandwich Double the fun with cookie stacks. Filled, dipped and drizzled,
your sandwich cookies and whoopie pies are extra-festive.
drop tell us what you add—fruit, nuts, chips—to turn an ordinary batch
into holiday delights worth gifting.
Bars Send us your one-pan treats, whether they’re raspberry blondies,
double-fudge brownies or something else that’s just as delish.
no-Bake What’s not in your oven? Share your peanut butter balls,
cocoa-oatmeal rollers and more.
Enter at tasteofhome.com/recipecontests. Entry deadline is Feb. 3, 2014. Winners announced in a future issue.
next up
GRAND PRIZe
Coconut-Pecan German Chocolate Pie
AnnA jones CoPPell, TX
This pie combines the ingredients that everyone knows and loves in its cousin, the classic cake. It’s so rich and silky, you won’t be able to put your fork down.
1st PlAce
Cranberry-orange Crumb Tart
heAther cunninghAm whITman, ma
after my sister took the family to the local cranberry festival, my mom bet me that I couldn’t make a holiday pie out of cranberries and oranges. Considering that the pie was gone before the holidays arrived, I think I won!
2ND PlAce
maple Peanut Butter Pie
crystAl schlueter norThGlenn, Co
maple nut Goodies have been a favorite candy of mine since I was a child, and I think this luscious pie tastes just like them. It freezes well, too—just take it out to thaw 30 minutes before topping and serving.
3RD PlAce
Blue-ribbon apple Pie
collette gAugler foGelsvIlle, Pa
I was so proud when this recipe won a blue ribbon at the local fair. I went on to compete at the state farm show—an experience I can’t forget.
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tasteofhome.com december 2013 tasteofhome.com december 2013
1. In a small bowl, mix crushed
cookies and butter. Press onto
bottom and up sides of an
ungreased 9-in. pie plate. Freeze
5 minutes.
2. In a microwave, warm fudge
topping 5-10 seconds or until
spreadable; spread over bottom
and up sides of crust.
3. In a large bowl, beat cream
cheese, peanut butter and
flavoring until blended. Gradually
beat in confectioners’ sugar;
fold in whipped topping. Spoon
into crust, spreading evenly.
Refrigerate 4 hours or until set.
4. In a bowl, beat cream until it
begins to thicken. Add syrup; beat
until stiff peaks form. Serve pie
with whipped cream and peanuts.
per serving 773 cal., 53 g fat
(25 g sat. fat), 84 mg chol., 373 mg
sodium, 63 g carb., 3 g fiber,
13 g pro.
Maple Peanut Butter Pie
prep: 25 Min. + chilling
MAKes: 8 servings
11/2 cups crushed cream-filled maple sandwich cookies (about 12 cookies)
3 Tbsp. butter, melted
1/3 cup hot fudge ice cream topping
1 pkg. (8 oz.) cream cheese, softened
1 cup creamy peanut butter
1 tsp. maple flavoring 11/4 cups confectioners’
sugar 1 carton (8 oz.)
frozen whipped topping, thawed
1 cup heavy whipping cream
2 Tbsp. maple syrup 1/4 cup chocolate-
covered peanuts, coarsely chopped
coconut-Pecan german chocolate Pie
prep: 50 Min. + chilling • BAKe: 35 Min. + chilling
MAKes: 8 servings
pie dough (below) 4 oz. german sweet
chocolate, chopped 2 oz. unsweetened
chocolate, chopped 1 can (14 oz.)
sweetened condensed milk
4 egg yolks 1 tsp. vanilla extract 1 cup chopped pecansTOPPING
1/2 cup brown sugar 1/2 cup whipping cream 1/4 cup butter, cubed 2 egg yolks 1 cup flaked coconut 1 tsp. vanilla extract 1/4 cup chopped pecans
1. Preheat oven to 400°.
Roll dough to a ⅛-in.-thick
circle; transfer to a 9-in.
pie plate. Trim and flute.
Line unpricked pastry with
foil. Fill with pie weights.
Bake 12 minutes. Remove
foil and weights; bake
cranberry-Orange crumb Tart
prep: 35 Min. + sTanding • BAKe: 10 Min. + cOOling
MAKes: 12 servings
2 cups crushed cinnamon graham crackers (about 14 whole crackers), divided
1/2 cup sugar, divided 6 Tbsp. butter,
melted 1/4 cup all-purpose
flour 1/4 cup packed brown
sugar 1/4 cup cold butter,
cubedFILLING
1 large navel orange 4 cups fresh or
frozen cranberries, thawed
1 cup sugar 3 Tbsp. quick-
cooking tapioca 2 Tbsp. brandy or
cranberry juice 1/4 tsp. baking soda 1/4 tsp. ground
cinnamon 1/8 tsp. ground allspice
1. In a bowl, mix 1¾ cups crushed
crackers and ¼ cup sugar; stir in
melted butter. Press onto bottom
and up sides of an 11-in. fluted tart
pan. Bake 7-8 minutes; cool.
2. For topping, mix flour, brown
sugar, and remaining crushed
crackers and sugar; cut in cold
butter until crumbly. Refrigerate.
3. Finely grate 1 Tbsp. orange
peel; cut off rest of peel and outer
membrane. Hold fruit over a bowl
to catch juice; remove sections by
cutting along membrane. Squeeze
membrane for additional juice.
4. In a large saucepan, mix
remaining ingredients, grated
peel and the juice; let stand
15 minutes. Preheat oven to 425°.
5. Bring cranberry mixture to a
full boil, stirring constantly. Add
orange sections; heat through.
Pour into crust; sprinkle with
topping. Bake 10-15 minutes or
until golden brown. Cool on rack.
per serving 332 cal., 11 g fat
(6 g sat. fat), 25 mg chol., 207 mg
sodium, 56 g carb., 3 g fiber, 2 g pro.
dough to a ⅛-in.-thick circle;
transfer to a 9-in. pie plate.
Trim pastry even with rim.
2. Mix walnut layer ingredients
until blended. Spread onto
bottom of pastry. Refrigerate.
3. In a large bowl, toss apples
with lemon juice and vanilla. In
a small bowl, mix sugar, flour,
spices and salt; add to apple
mixture and toss to coat.
4. Pour filling over walnut layer;
dot with butter. Roll remaining
pastry dough to a ⅛-in.-thick
circle. Place over filling. Trim,
seal and flute edge. Brush top
with milk; sprinkle with sugar.
Cut slits in pastry.
5. Place pie on a baking sheet.
Bake 55-65 minutes or until
crust is golden brown and filling
is bubbly. Cover edge loosely with
foil during the last 10 minutes if
needed to prevent overbrowning.
Remove foil. Cool on a wire rack.
per serving 611 cal., 36 g fat
(10 g sat. fat), 31 mg chol., 234 mg
sodium, 67 g carb., 3 g fiber, 6 g pro.
Blue-ribbon apple Pie
prep: 45 Min. • BAKe: 55 Min. + cOOling
MAKes: 8 servings
pastry for double-crust pie (9 in.)
WALNUT LAYER
3/4 cup ground walnuts 2 Tbsp. brown sugar 2 Tbsp. beaten egg 1 Tbsp. butter, melted 1 Tbsp. 2% milk 1/4 tsp. lemon juice 1/4 tsp. vanilla extractFILLING
6 cups sliced peeled tart apples
2 tsp. lemon juice 1/2 tsp. vanilla extract 3/4 cup sugar 3 Tbsp. all-purpose
flour 11/4 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. salt 3 Tbsp. butter, cubedTOPPING
1 tsp. 2% milk 2 tsp. sugar
1. Preheat oven to 375°.
Roll one half of pastry
6-8 minutes or until light brown.
Cool. Reduce oven setting to 350°.
2. Melt chocolates; cool slightly.
Whisk in milk, yolks and vanilla;
stir in pecans. Pour into crust.
Bake 16-19 minutes or until set.
Cool 1 hour on a wire rack.
3. In a saucepan, combine brown
sugar, cream and butter. Bring to a
boil over medium heat, stirring to
dissolve sugar. Remove from heat.
4. Whisk a small amount of hot
mixture into yolks; return to pan,
whisking constantly. Cook and
stir 3 minutes or until thickened
and a thermometer reads 160°.
Remove from heat. Stir in coconut
and vanilla; cool 10 minutes.
5. Pour over filling; sprinkle with
pecans. Chill 4 hours or until cold.
pie dough Mix 1¼ cups flour and ¼ tsp. salt; cut in 6 Tbsp. cold lard.
Gradually add 3-4 Tbsp. ice water,
tossing with fork until dough forms.
Wrap and chill 1 hour.
per serving 801 cal., 54 g fat
(24 g sat. fat), 215 mg chol., 227 mg
sodium, 75 g carb., 5 g fiber, 12 g pro.
93december 2013 tasteofhome.com 93december 2013 tasteofhome.com
Cranberry Double-Nut Pie
lily julow LawreNCeviLLe, Ga
This has to be on our holiday table or there’d be lots of unhappy campers. Tart cranberries provide a delicious contrast to the rich, sweet, nutty filling.
Sweet Potato ice Cream Pie
susan bazan Sequim, wa
Not one person has ever guessed that canned sweet potatoes are the secret ingredient in this pie. winter flavors add warmth to this cool and creamy treat, and friends and family always ask for the recipe.
Chocolate Pear Hazelnut Tart
lexi mckeown LoS aNGeLeS, Ca
when i was a foreign exchange student in France, my host family’s grandmother asked me to help her make this gorgeous tart. i’ve been baking ever since.
mango Pie with Coconut Crust
jennifer worrell NiLeS, iL
This was the first pie i created on my own. mangoes are one of my favorite fruits, and they are so pie-worthy. of course, everything’s better with a little coconut in the mix.
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tasteofhome.com december 2013 tasteofhome.com december 2013
wrap in plastic wrap. Refrigerate
30 minutes or overnight.
2. Preheat oven to 400°. In a large
bowl, toss mangoes with rum. In
a small bowl, mix sugar, tapioca,
spices and salt. Stir into fruit
mixture; let stand 15 minutes.
3. Sprinkle the coconut onto a
lightly floured surface. Place one
half of dough on coconut; roll to
a ⅛-in.-thick circle. Transfer
to a 9-in. pie plate, coconut side
down. Trim pastry even with
rim. Add mango filling.
4. Roll remaining dough to a ⅛-in.-thick circle; cut into ½-in.-
wide strips. Arrange over filling
in a lattice pattern. Trim and seal
strips to edge of bottom pastry;
flute edge.
5. Bake 45-50 minutes or until
filling is bubbly. If needed, cover
edge loosely with foil during last 15
minutes to prevent overbrowning.
Remove foil. Cool on a wire rack.
per serving 414 cal., 17 g fat
(11 g sat. fat), 40 mg chol., 305 mg
sodium, 60 g carb., 3 g fiber, 5 g pro.
Mango Pie with Coconut Crust
prep: 50 Min. + Chilling • Bake: 45 Min. + Cooling
Makes: 8 servings
21/2 cups all-purpose flour
1/2 tsp. salt 2/3 cup cold butter,
cubed 2/3 to 3/4 cup ice water 5 cups sliced peeled
mangoes (4 large) 2 Tbsp. dark rum or
orange juice 1/3 cup sugar 2 Tbsp. quick-
cooking tapioca 3/4 tsp. ground ginger 1/4 tsp. ground
cardamomDash white pepper
1/8 tsp. salt 1/3 cup flaked coconut,
toasted
1. Mix flour and salt; cut
in butter until crumbly.
Gradually add ice water,
tossing with a fork until
dough holds together when
pressed. Divide dough in
half. Shape each into a disk;
1. In a small bowl, mix the
cracker crumbs and sugar; stir
in butter. Press onto bottom
and up sides of a greased 9-in.
deep-dish pie plate. Refrigerate
30 minutes.
2. Place sweet potatoes, brown
sugar, pie spice, orange peel and
salt in a food processor; process
until smooth. Add ice cream;
process until blended. Spread
evenly into crust. Freeze, covered,
8 hours or overnight.
3. Remove from freezer about
10 minutes before serving.
Meanwhile, in a small bowl, beat
cream until it begins to thicken.
Add confectioners’ sugar and
vanilla; beat until soft peaks form.
Spread over pie.
per serving 542 cal., 32 g fat
(19 g sat. fat), 100 mg chol., 368 mg
sodium, 62 g carb., 2 g fiber, 5 g pro.
2 cups graham cracker crumbs (about 14 whole crackers)
3 Tbsp. sugar 1/2 cup butter, melted 1 can (15 oz.) sweet
potatoes, drained 1/2 cup packed brown
sugar 2 tsp. pumpkin pie
spice 1 tsp. grated orange
peel 1/4 tsp. salt 4 cups vanilla ice
cream, softened 1 cup heavy whipping
cream 3 Tbsp.
confectioners’ sugar
1 tsp. vanilla extract
sweet Potato ice Cream Pie
prep: 25 Min. + freezing
Makes: 8 servings
1. Mix first four ingredients; cut
in butter until crumbly. Gradually
add ice water, tossing with a fork
until dough holds together. Shape
into a disk; wrap in plastic wrap.
Refrigerate 30 minutes.
2. Place egg whites in a bowl;
let stand at room temperature
30 minutes. Preheat oven to 400°.
On a lightly floured surface, roll
dough to a ⅛-in.-thick circle;
transfer to a 9-in. fluted tart pan.
Trim pastry even with edge; prick
bottom with a fork. Refrigerate.
3. In a large bowl, beat hazelnuts,
butter, brown sugar and cocoa.
Beat in yolks and amaretto.
4. With clean beaters, beat egg
whites on medium speed until
stiff. Gradually fold into hazelnut
mixture; spread onto bottom of
pastry. Top with pears.
5. Bake on a lower oven rack
30-35 minutes. Brush pears with
warm honey. Cool on a wire rack.
per serving 302 cal., 19 g fat
(9 g sat. fat), 86 mg chol., 125 mg
sodium, 29 g carb., 2 g fiber, 5 g pro.
Chocolate Pear hazelnut Tart
prep: 45 Min. + Chilling • Bake: 30 Min. + Cooling
Makes: 12 servings
11/4 cups all-purpose flour
1/3 cup ground hazelnuts
1/4 cup packed brown sugarDash salt
1/2 cup cold butter, cubed
3 to 5 Tbsp. ice waterFILLING
3 eggs, separated 1 cup ground
hazelnuts 1/3 cup butter, softened 1/3 cup packed brown
sugar 2 Tbsp. baking cocoa 2 Tbsp. amaretto or
1/2 tsp. almond extract
6 canned pear halves, drained, sliced and patted dry
2 Tbsp. honey, warmed
Cranberry Double-nut Pie
prep: 20 Min. • Bake: 45 Min. + Cooling
Makes: 8 servings
pastry for single-crust pie (9 in.)
3 eggs 3/4 cup packed brown
sugar 1/2 cup light corn
syrup 1/3 cup butter, melted 2 Tbsp. molasses 1/4 tsp. salt 11/2 cups fresh or
frozen cranberries, thawed
3/4 cup coarsely chopped walnuts, toasted
3/4 cup coarsely chopped pecans, toasted
1. Preheat oven to 350°. On a
lightly floured surface, roll pastry
dough to a ⅛-in.-thick circle;
transfer to a 9-in. pie plate. Trim
pastry to ½ in. beyond the rim
of the plate; flute edge.
2. In a large bowl, whisk eggs,
brown sugar, corn syrup,
butter, molasses and salt; stir
in cranberries, walnuts and
pecans. Pour into pastry.
3. Bake 45-50 minutes or until
set. Cool on a wire rack.
To ToasT nuTs Spread in a
15x10x1-in. baking pan. Bake
at 350° for 5-10 minutes or
until lightly browned, stirring
occasionally. Or, spread in a dry
nonstick skillet and heat over
low heat until lightly browned,
stirring occasionally.
per serving 573 cal., 36 g fat
(14 g sat. fat), 129 mg chol., 332 mg
sodium, 60 g carb., 3 g fiber, 7 g pro.
95december 2013 tasteofhome.com
Gingered Almond Truffle Tart
janice elder chArloTTe, Nc
Fresh ginger cream stirred into the chocolate truffle filling makes this tart absolutely elegant. It’s as rich as can be, so just a sliver does the trick.
Butternut-Sweet Potato Pie
Mary ann dell PhoeNIxvIlle, PA
I first baked this custardy pie for someone who loves sweet potatoes. little did I know, I’d be making it for all sorts of friends and family 10 years later.
chocolate chunk Pecan Pie
janice schneider kANSAS cITy, Mo
our family hosts an annual barn party for our close friends, complete with a pie bake-off. A few years ago, this recipe won first prize.
Frozen Grasshopper Pie
lorraine caland ShuNIAh, oN
When I started making cream pies, this seemed the ideal recipe for a house full of chocolate lovers. I guessed right; it’s always a hit, and fun to make, too.
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tasteofhome.com december 2013 tasteofhome.com december 2013
2. Place flour, almonds,
confectioners’ sugar and cocoa
in a food processor; pulse until
blended. Add cold butter; pulse
until butter is the size of peas.
While pulsing, add ¼ cup
amaretto to form moist crumbs.
Press onto bottom and up sides
of an ungreased 9-in. fluted tart
pan with removable bottom.
Bake 13-16 minutes or until set.
Cool on a wire rack.
3. Place chocolate in a small bowl.
Bring gingered cream just to a
boil. Strain through a fine-mesh
strainer over chocolate; discard
ginger. Stir chocolate mixture
with a whisk until smooth; stir in
softened butter and remaining
amaretto until blended. Pour into
cooled crust. Refrigerate, covered,
at least 2 hours or until set.
per serving 309 cal., 24 g fat
(13 g sat. fat), 47 mg chol., 77 mg
sodium, 22 g carb., 2 g fiber, 3 g pro.
Gingered Almond Truffle Tart
prep: 30 min. + chillinG • Bake: 15 min. + coolinG
Makes: 16 servinGs
1 cup heavy whipping cream
2 Tbsp. minced fresh gingerroot
1 cup all-purpose flour
1/2 cup chopped almonds
1/2 cup confectioners’ sugar
1/3 cup baking cocoa 6 Tbsp. cold butter,
cubed 1/2 cup amaretto,
divided 8 oz. bittersweet
chocolate, chopped 1/2 cup butter,
softened
1. Preheat oven to 350°.
In a small heavy saucepan,
heat cream and ginger
until bubbles form around
sides. Remove from heat.
chocolate chunk Pecan Pie
prep: 35 min. + chillinG • Bake: 55 min. + chillinG
Makes: 10 servinGs
11/4 cups all-purpose flour
1/8 tsp. salt 1 pkg. (3 oz.) cold
cream cheese, cubed
1/4 cup cold butter, cubed
2 to 3 Tbsp. ice waterFILLING
1/3 cup sugar 3 Tbsp. butter 2 cups chopped
semisweet chocolate, divided
4 eggs 1 cup dark corn syrup 2 tsp. vanilla extract
Dash salt 21/2 cups pecan halves,
toasted
1. Mix flour and salt; cut
in cream cheese and butter
until crumbly. Gradually
add ice water, tossing with
a fork until dough holds
together when pressed. Shape
into a disk; wrap in plastic wrap.
Refrigerate 30 minutes.
2. Preheat oven to 350°. On a
lightly floured surface, roll dough
to a ⅛-in.-thick circle; transfer
to 9-in. pie plate. Trim pastry
to ½ in. beyond rim; flute edge.
Refrigerate while making filling.
3. In a saucepan, combine
sugar, butter and 1 cup chopped
chocolate; stir over low heat until
smooth. Cool slightly.
4. In a large bowl, whisk eggs,
corn syrup, vanilla and salt
until blended. Stir in chocolate
mixture. Layer pecans and
remaining chopped chocolate
in pastry shell; pour chocolate
mixture over top.
5. Bake 55-60 minutes or
until set. Cool 1 hour on a wire
rack. Refrigerate 2 hours or
until cold.
per serving 650 cal., 42 g fat
(15 g sat. fat), 115 mg chol., 209 mg
sodium, 69 g carb., 5 g fiber, 9 g pro.
Butternut-sweet Potato Pie
prep: 15 min. • Bake: 50 min. + coolinG
Makes: 8 servinGs
pastry for single-crust pie (9 in.)
4 eggs 11/3 cups half-and-half
cream 1 cup mashed cooked
butternut squash 1 cup mashed cooked
sweet potato (about 1 medium)
1/2 cup honey 1 Tbsp. all-purpose
flour 1/2 tsp. salt 1 tsp. ground
cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg
Dash ground clovesWhipped cream,
optional
1. Preheat oven to 375°. On a
lightly floured surface, roll
pastry dough to a ⅛-in.-thick
circle; transfer to a 9-in. deep-
dish pie plate. Trim pastry to
½ in. beyond rim of plate;
flute edge.
2. In a large bowl, whisk eggs,
cream, squash, sweet potato,
honey, flour, salt and spices.
Pour into pastry shell.
3. Bake 50-60 minutes or until
a knife inserted near the center
comes out clean. Cover edge
loosely with foil during the last
15 minutes if needed to prevent
overbrowning. Cool on a wire
rack; serve within 2 hours or
refrigerate and serve cold. If
desired, top with whipped cream.
per serving 373 cal., 18 g fat
(11 g sat. fat), 156 mg chol., 370 mg
sodium, 45 g carb., 3 g fiber, 8 g pro.
1. In a small bowl, mix wafer
crumbs and sugar; stir in butter.
Press onto bottom and up sides
of a greased 9-in. pie plate.
Refrigerate 30 minutes.
2. Meanwhile, in a large
saucepan, combine marshmallows
and milk; cook and stir over
medium-low heat 12-14 minutes
or until smooth. Remove from
heat. Cool to room temperature,
stirring occasionally. Stir in
liqueurs and, if desired, extract.
3. In a large bowl, beat cream
until soft peaks form; fold in
marshmallow mixture. Transfer
to crust. Freeze 6 hours or until
firm. If desired, top with cherries
and additional whipped cream
just before serving.
per serving 520 cal., 30 g fat
(18 g sat. fat), 98 mg chol., 187 mg
sodium, 55 g carb., 1 g fiber, 3 g pro.
Frozen Grasshopper Pie
prep: 20 min. + chillinG • Cook: 15 min. + FreezinG
Makes: 8 servinGs
11/4 cups chocolate wafer crumbs (about 22 wafers)
1/4 cup sugar 1/4 cup butter, meltedFILLING
1 pkg. (10 oz.) miniature marshmallows
1/3 cup 2% milk 1/4 cup creme de
menthe 2 Tbsp. creme de
cacao 1/4 tsp. peppermint
extract, optional 2 cups heavy
whipping creamMaraschino
cherries and additional whipped cream, optional
97december 2013 tasteofhome.com
Close to HomeHoliday sweets swap • more veggies, mom! • popcorn on parade
this christmas, your nearest and dearest are in for a treat.
cara mcdonald’s
ham & potato salad
sandwiches pAGE 101
Ginger Butternut Squash Bisquecara mcdonald Winter Park, co
jasmine rose’s
thyme-roasted
vegetables pAGE 106
deirdre cox’s
ornament popcorn
balls pAGE 103
ann bush’s
santa claus sugar
cookies pAGE 111
Stay head-to-toe toasty.page 100
100 tasteofhome.com december 2013
su
nd
ay
din
ne
r
Snowy Supper, With LoveBring your family in from the cold with velvety soup, piled-high sandwiches and nutty treats from a cozy Colorado home kitchen. Mistletoe optional. recipes & story by cara Mcdonald | winter park, co
Ginger Butternut squash Bisque
Ham & Potato salad sandwiches
WHaT’s on YOUR sunday dinner TaBle?Share a favorite meal at tasteof home.com/submit. Just click the Sunday Dinner link to tell your story.
Send your
recipes!
Get more bang for your bisque.
add chopped peeled apple or
pear to the carrots and onion.
101december 2013 tasteofhome.com
Ginger Butternut Squash Bisque This soup is filling enough for my
husband, and it’s vegetarian, which
I love. The couple who introduced
us made it for us on a freezing night
and we’ve been hooked ever since.
PreP: 25 min. • Bake: 40 min. + cooling
MakeS: 6 servings
1 medium butternut squash (about 3 lbs.)
1 Tbsp. olive oil
2 medium carrots, finely chopped
1 medium onion, chopped
2 garlic cloves, minced
2 tsp. minced fresh gingerroot
2 tsp. curry powder
1 can (141/2 oz.) vegetable
broth
1 can (13.66 oz.) coconut milk
1 tsp. salt
1/2 tsp. pepper
2 cups hot cooked brown rice
1/4 cup flaked coconut, toasted
1/4 cup salted peanuts,
coarsely chopped
1/4 cup minced fresh cilantro
1. Preheat oven to 400¡. Cut
squash lengthwise in half; remove
and discard seeds. Place squash in
a greased shallow roasting pan, cut
side down. Roast 40-45 minutes or
until squash is tender. Cool slightly.
2. In a large saucepan, heat oil
over medium heat. Add carrots and
onion; cook and stir until tender.
Add garlic, ginger and curry powder;
cook and stir 1 minute longer. Add
broth; bring to a boil. Reduce heat;
simmer, uncovered, 10-12 minutes
or until carrots are tender.
3. Scoop pulp from the squash;
discard skins. Add squash, coconut
milk, salt and pepper to the carrot
mixture; bring just to a boil, stirring
occasionally. Remove from the heat;
cool slightly. Process in batches in
a blender until smooth.
4. Return to pan; heat through.
Top servings with rice, coconut,
peanuts and cilantro.
To ToaST coconuT Spread coconut
in a dry skillet; cook and stir over low
heat until lightly browned.
Per Serving 386 cal., 21 g fat (14 g sat.
fat), 0 chol., 749 mg sodium, 48 g carb.,
10 g fiber, 7 g pro.
FAST FIX Ham & Potato Salad Sandwiches It’s so simple to put together these zingy
open-faced sandwiches. This version
originated in Prague, where they’re a
popular winter party food.
STarT To finiSh: 15 min.
MakeS: 6 servings
11/2 cups deli potato salad
6 diagonally cut french bread
baguette slices (1/2 in. thick)
6 oz. fully cooked ham, thinly sliced
6 slices tomato
12 dill pickle slices
2 hard-cooked eggs, sliced
2 slices red onion, separated
into rings
Spread ¼ cup potato salad on each
baguette slice. Layer with ham,
tomato, pickle, egg and onion.
Per Serving 229 cal., 10 g fat (2 g sat.
fat), 96 mg chol., 821 mg sodium, 25 g
carb., 2 g fiber, 12 g pro.
When i MeT My huSBand, igor, he WaS an exPaTriaTe czech living in a colorado rockieS valley duBBed “The naTion’S iceBox.” like his tight-knit group of czech friends,
he’d come to the state for the mountain
lifestyle and winter sports.
igor proposed to me one snowy day,
and my evolution from single girl to wife
began. on our honeymoon we toured
castles in the czech republic, strolled
cobblestoned squares while autumn
winds blew leaves around us, and ate
as if there were no tomorrow. Potato
pancakes and Pilsner. schnitzel, stew
and full-fat dairy. my initial shock at the
abundance of all things pork (ham-
flavored potato chips, anyone?) soon
faded in a culture of warmth and comfort.
i especially appreciate igor’s food
heritage on cold nights when the snow
piles high, the windows frost up and
single-girl salads just won’t cut it. our
go-to hearty dishes remind him of
home—and now they remind me, too.
Cross-CountryCooking
102 tasteofhome.com december 2013
su
nd
ay
din
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Vanilla Crescents These cookies from Igor’s Grandma
Blanka are especially good dunked in tea.
PreP: 20 min. • Bake: 10 min./batch
Makes: 4 dozen
1 cup unsalted butter, softened
1/2 cup sugar
1 tsp. vanilla extract
1/8 tsp. almond extract
2 cups all-purpose flour
11/4 cups ground almonds
1/2 tsp. salt
Confectioners’ sugar
1. Preheat oven to 350°. In a large
bowl, cream butter and sugar until
light and fluffy. Beat in extracts. In
another bowl, whisk flour, almonds
and salt; gradually beat into creamed
butter mixture.
2. Divide dough into four portions.
On a lightly floured surface, roll each
portion into a 24-in. rope. Cut
crosswise into twelve 2-in. logs;
shape each piece into a crescent.
Place crescents 1½ in. apart on
ungreased baking sheets.
3. Bake 10-12 minutes or until set.
Cool on pans 2 minutes before
removing to a wire rack. Dust warm
cookies with confectioners’ sugar.
Per serving 75 cal., 5 g fat (3 g sat.
fat), 10 mg chol., 25 mg sodium, 7 g
carb., trace fiber, 1 g pro. P
*Go all-in for almond.
Dip the crescent halves in melted
chocolate, then coat with chopped nuts.
Cara’s sons, kieran and alek, love snow-day snacking.
103december 2013 tasteofhome.com
Pops of Good CheerPut a new spin on traditional popcorn balls as this Kansas City reader did. Just melt marshmallows and roll a few sweet snowballs with your favorite elves.
FAST FIX Ornament Popcorn BallsThese gooey-sweet treats are more
fun for the family to make than the
classic popcorn string. Tastier, too.
—DeirDre Cox Kansas CiTy, Ks
Start to finiSh: 30 min.
MaKeS: 1 dozen
10 cups popped popcorn
1 pkg. (10 oz.) large marshmallows
1/4 cup butter, cubed
1/4 tsp. salt
optional decorations: candy
canes, candy spearmint leaves
and assorted gumdrops
1. Place popcorn in a large bowl.
In a large saucepan, combine
marshmallows, butter and salt.
Cook and stir over medium-low
heat until melted. Pour over
popcorn; mix well. Cool slightly.
2. With greased hands, shape
mixture into 12 popcorn balls,
about ¾ cup each. Place on waxed
paper. Decorate as desired; let
stand until popcorn balls are set.
Per Serving 162 cal., 8 g fat (3 g sat.
fat), 10 mg chol., 184 mg sodium,
23 g carb., 1 g fiber, 1 g pro.
deck edible ornaments
with candy. Turn the page
for more treats to share.
share snapshots and stories with us at [email protected]. Please put “Kids in the Kitchen” in the subject line.
SenD uS PhotoS of your little CooKS! Send
your
picS!
KiD
S in
th
e K
itC
he
n
Spend some quality time with your little helpers.
ricekrispies.com
You’ll have a ball creating Rice Krispies Tree Trimmer Treats.™
Sweet Little PackagesAdd color and smiles to your treats. Stick on candies with canned frosting or a dollop of melted marshmallow.
4
Make a snowman face with gumdrop slices. For the base of the top hat, cut a sliver from a large gumdrop and flatten.
3
Get this old-fashioned ribbon candy look with AirHeads Xtremes Rainbow
Berry Sour Belts and a gumdrop.
2
Create a bow with AirHeads Xtremes Sour Belts. Add a gumdrop. Attach all with a dab or two of canned frosting.
1
“Dawson, 5, always asks to be a ‘cooker.’ He even asked for an
apron for Christmas.”—Kelly ChurCh
JoneSBoRo, AR
“Elizabeth, 7, and Allison, 4,
love to help bake holiday cookies.”
—Amber eldridge
euRekA, Mo
“My daughter Lydia, 4, loves cooking. She flips through Taste of
Home and points out what she wants to make together.”—AmAndA West
SHRevepoRt, LA
Your island of misfit (and broken) candy canes gets a new life. Roll popcorn balls
in crushed candies before they set.
106 tasteofhome.com december 2013
mo
m’s
be
st
EAT SMART Thyme-Roasted VegetablesThe smell of our house while this is
baking calls everyone to dinner.
Normally, it serves 10, but my husband
has been known to have several
servings at a time. It’s that good.
PreP: 25 min. • bake: 45 min.
makes: 10 servings (3/4 cup each)
2 lbs. red potatoes, cubed (about 9 cups)
3 cups sliced sweet onions (about 11/2 large)
3 medium carrots, sliced
1/2 lb. medium fresh mushrooms,
halved
1 large sweet red pepper,
cut into 11/2-in. pieces
1 large sweet yellow pepper,
cut into 11/2-in. pieces
2 tbsp. butter, melted
2 tbsp. olive oil
1 tbsp. minced fresh thyme
or 1 tsp. dried thyme
1 tsp. salt
1/4 tsp. pepper
1. Preheat oven to 400°. In a large
bowl, combine vegetables. Add
remaining ingredients; toss to coat.
2. Transfer to a 15x10x1-in. baking
pan. Roast 45-50 minutes or until
tender, stirring occasionally.
Per serving 151 cal., 5 g fat (2 g sat.
fat), 6 mg chol., 274 mg sodium, 24 g
carb., 4 g fiber, 3 g pro. Diabetic
Exchanges: 1 starch, 1 vegetable, 1 fat.
Sides to Celebratethe world always needs more hugs—and bowls brimming with veggies. This illinois mom has plenty of both to share.recipes & story by Jasmine rose | crystAL LAKe, iL
thyme-roastedvegetables
107december 2013 tasteofhome.com
Ihave a big family to celebrate with on
all sorts of holidays: my husband, four kids,
three brothers, nieces and nephews, eight
grandchildren—and friends, too, if they’re
in town. So, our get-togethers are always
eclectic, thanks to the dozens of people
gathered around the table. No matter who’s
there, we can all count on lots of fun and
plenty of belly laughs. I used to make the whole meal,
but I taught my kids the holiday recipes that they loved.
Now they’re really great cooks, too.
I’m all about good, clean eating. My kids were
raised picking berries on farms, and I’ve always tried
to cook with fresh, seasonal food, just because it tastes
so good—even in the dead of winter. Root vegetables,
squash, mushrooms and home-dried herbs are so
satisfying, we don’t mind waiting for spring as much.
The bottom line is, food is a gift. In my family, we
try to eat at least one meal together each day. We give
thanks and share with as many people as possible,
even if it’s just my husband and I, now that our kids
are grown. And while we eat, we really talk with each
other. It’s a value I learned from my grandmothers,
Elsie and Hattie, and something I’m teaching my own
grandchildren today.
I believe we can build communities by bringing
people together at the table. Come to the table with
kindness, and there will be abundance for all. At
Christmas, and all year long, I’m here to make people
feel good. It is my job to be the good-news person.
Jasmine’s family’s always happy to try her best healthy,
locally grown dishes from her book, Cooking With Spirit.
Butternut Squash & Potato Mash
EAT SMART Butternut Squash & Potato MashSome people like squash, some people
like potatoes. Mash the two together
and you’ve got true love. This is a great
way to get kids to eat their veggies.
PreP: 15 min. • Cook: 20 min.
MAkeS: 10 servings (3/4 cup each)
8 cups cubed peeled butternut
squash (about 4 lbs.)
4 cups cubed peeled potatoes (about 4 medium)
16 garlic cloves, peeled
2 Tbsp. sesame seeds
1 tsp. ground cumin
1 cup (4 oz.) shredded
Colby-Monterey Jack cheese
2 Tbsp. butter
11/2 tsp. salt
1/2 tsp. pepper
1. Place butternut squash, potatoes
and garlic in a Dutch oven; add water
to cover. Bring to a boil. Reduce heat;
cook, uncovered, 10-15 minutes or
until tender.
2. Meanwhile, in a dry small
skillet, toast sesame seeds and
ground cumin over medium-low heat
for 3-4 minutes or until aromatic,
stirring frequently; remove toasted
mixture from heat.
3. Drain squash mixture. Mash
vegetables, adding cheese, butter,
salt and pepper. Sprinkle with
sesame seed mixture.
Per Serving 190 cal., 7 g fat (4 g sat.
fat), 16 mg chol., 448 mg sodium,
31 g carb., 4 g fiber, 6 g pro. Diabetic
Exchanges: 2 starch, 1½ fat.
The bottom line is, food is a gift. In my family, we try to eat at least one meal together each day.
—JASMine roSe
Send your recipes!
Make MoM proud —aNd Make $100
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to share some of the recipes that make you think of her.
EAT SMART FAST FIX
Red & Green Salad with Toasted AlmondsEvery long Midwest winter, I crave these
fresh, leafy greens and grape tomatoes.
Start to fiNiSh: 25 min.
MakeS: 12 servings (11/3 cups each)
1/4 cup red wine vinegar
1 tbsp. reduced-sodium soy sauce
2 garlic cloves, minced
2 tsp. sesame oil
2 tsp. honey
1 tsp. minced fresh gingerroot
or 1/2 tsp. ground ginger
1/8 tsp. Louisiana-style hot sauce
1/2 cup grapeseed or canola oil
SALAD
2 heads Boston or Bibb
lettuce, torn
1 head red leaf lettuce
1 medium sweet red pepper,
julienned
2 celery ribs, sliced
1 cup sliced english cucumber
1 cup frozen peas, thawed
1 cup grape tomatoes, halved
1 cup sliced almonds, toasted
1. In a small bowl, whisk the first
seven ingredients. Gradually whisk
in grapeseed oil until blended.
2. In a large bowl, combine lettuces,
red pepper, celery, cucumber, peas
and tomatoes. Just before serving,
pour dressing over salad and toss to
coat. Sprinkle with almonds.
to toaSt NutS Bake at 350° in a
15x10x1-in. pan 5-10 minutes or until
lightly browned, stirring occasionally.
per ServiNg 168 cal., 14 g fat (1 g sat.
fat), 0 chol., 90 mg sodium, 8 g carb.,
3 g fiber, 4 g pro. Diabetic Exchanges:
3 fat, 1 vegetable. P
Holiday traditions begin with family, friends and hot rolls straight from
your oven. Sister Schubert’s rolls are made with the fnest four, eggs
and butter – and not a speck of preservatives, trans fat or artifcial
favors. Your own traditions begin with Sister Schubert’s.
FIELD
E
DI T OR
FAVORITES
110 tasteofhome.com december 2013
My Christmas FudgeThis virtually foolproof fudge is so
creamy you won’t believe it. I searched
for years and it’s the best recipe I’ve
found. You can add just about anything
you like to customize it.
—BarBara Miller Oakdale, MN
PreP: 15 MiN. • Cook: 10 MiN. + cOOliNg
MakeS: 53/4 lbs. (96 pieces)
41/2 cups sugar
1 can (12 oz.) evaporated milk
1/2 cup butter, cubed
2 pkg. (111/2 oz. each)
milk chocolate chips
41/2 cups miniature marshmallows
2 oz. unsweetened chocolate,
chopped
3 cups chopped walnuts, toasted
2 tsp. vanilla extract
4 oz. white baking chocolate,
melted
1. Line a 13x9-in. pan with foil; coat
with cooking spray.
2. In a heavy Dutch oven, combine
sugar, milk and butter. Bring to a
rapid boil over medium heat, stirring
constantly. Cook and stir 5 minutes.
Remove from heat.
3. Stir in chocolate chips,
marshmallows and chopped
chocolate until melted. Fold in
walnuts and vanilla. Immediately
spread into prepared pan. Drizzle
with melted white baking chocolate;
cool completely.
4. Using foil, lift fudge out of the
pan. Remove foil; cut fudge into
96 squares. Store between layers of
waxed paper in airtight containers.
to toaSt nutS Spread in a
15x10x1-in. pan. Bake at 350° for
5-10 minutes or until lightly browned,
stirring occasionally. Or, spread in a
dry nonstick skillet and lightly brown
over low heat, stirring occasionally.
Per Serving 127 cal., 6 g fat (2 g sat.
fat), 6 mg chol., 18 mg sodium, 17 g
carb., 1 g fiber, 2 g pro.
fie
ld e
dit
or
S
My Christmas fudgeBarbara Miller
Oakdale, MN
Santa Claus Sugar Cookies
Take a victory lap around your kitchen—this year, the cookie swap crown is yours. Four Field editors show you how to roll, dip and sprinkle your way to baking success.
Give Santa Some Sugar
111december 2013 tasteofhome.com
Santa Claus Sugar CookiesI’ve used this recipe for almost 40 years,
and I love it because the flavor is a little
different from most. My mom always
made Santa cookies around the holidays,
and we’d put them into little clear
bags tied with ribbon to hang on the
Christmas tree.
—Ann Bush Colorado City, Co
PreP: 45 min. + Chilling
BAke: 10 min./batCh • MAkes: 4 dozen
1 cup unsalted butter
11/2 cups sugar
2 eggs
1 tsp. vanilla extract
31/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. ground nutmeg
1/4 tsp. salt
FROSTING
3/4 cup unsalted butter, softened
6 Tbsp. 2% milk
21/4 tsp. vanilla extract
1/4 tsp. salt
63/4 cups confectioners’ sugar
Optional decorations: red
colored sugar, miniature
semisweet chocolate chips
and red hots
1. In a large bowl, cream butter and
sugar until light and fluffy. Beat in
eggs and vanilla. In another bowl,
whisk flour, baking soda, cream of
tartar, nutmeg and salt; gradually
beat into creamed mixture.
2. Divide dough in half. Shape each
into a disk; wrap in plastic wrap.
Refrigerate 1 hour or until firm
enough to roll.
3. Preheat oven to 375°. On a lightly
floured surface, roll each portion of
dough to ¼-in. thickness. Cut with
a floured 3-in. Santa-shaped cookie
cutter. Place 2 in. apart on greased
baking sheets.
4. Bake 8-10 minutes or until light
brown. Remove from pans to wire
racks to cool completely.
5. For frosting, in a large bowl,
cream butter until fluffy. Beat in
milk, vanilla and salt. Gradually beat
in confectioners’ sugar until smooth.
Pipe onto cookies and decorate.
Per serving 186 cal., 7 g fat (4 g sat.
fat), 27 mg chol., 56 mg sodium, 30 g
carb., trace fiber, 1 g pro.
Almond Bonbon CookiesI adore European almond pastries. Dip
these soft cookies to make patterns
with frostings, and have fun adding
your favorite holiday sprinkles on top.
—Teri Lee rAsey CadillaC, mi
PreP: 20 min. • BAke: 10 min./batCh
MAkes: 4 dozen
1 cup butter, softened
2/3 cup confectioners’ sugar
1/4 cup 2% milk
1 tsp. vanilla extract
3 cups all-purpose flour
1 pkg. (7 oz.) almond paste
VANILLA ICING
1 cup confectioners’ sugar
41/2 tsp. 2% milk
1 tsp. vanilla extract
CHOCOLATE ICING
1 cup confectioners’ sugar
1 oz. unsweetened chocolate,
melted and cooled
3 Tbsp. 2% milk
1 tsp. vanilla extract
Assorted sprinkles
1. Preheat oven to 375°. In a large
bowl, cream butter and confectioners’
sugar until light and fluffy. Beat
in milk and vanilla. Gradually beat
in flour.
2. Cut almond paste into 12 slices
(about ¼ in. thick); cut each into
quarters. Shape into balls. Wrap a
tablespoon of cookie dough around
almond paste to cover completely.
Place 2 in. apart on ungreased
baking sheets.
3. Bake 10-12 minutes or until golden
brown. Remove to wire racks to
cool completely.
4. In a small bowl, mix vanilla icing
ingredients until smooth. For
chocolate icing, mix confectioners’
sugar, cooled chocolate, milk and
vanilla until smooth. Dip cookies in
icings as desired; allow excess to drip
off. Decorate with sprinkles. Place on
waxed paper; let stand until set. Store
in airtight containers.
Per serving 112 cal., 5 g fat (3 g sat.
fat), 10 mg chol., 29 mg sodium, 15 g
carb., 1 g fiber, 1 g pro.
Just begging to become
bonbon pops! Poke in lollipop
sticks from wilton.com
before they set. Almond Bonbon CookiesTeri Lee Rasey | Cadillac, MI
GET MORE! Find more holiday favorites at tasteofhome.com/cookies.
Pistachio Cream Cheese CookiesMy son-in-law is a big fan of pistachios.
He always looked forward to these
buttery cookies at holiday time, so now
I make them for him year-round.
—LiLy JuLow LawrenceviLLe, Ga
PreP: 30 min. + chiLLinG
Bake: 10 min./batch • MakeS: 5 dozen
1/2 cup butter, softened
3 oz. cream cheese, softened
11/2 cups confectioners’ sugar
1 egg
3 tsp. grated lemon peel
11/2 tsp. vanilla extract
1 to 2 drops green food coloring
21/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup finely chopped pistachios
60 shelled pistachios (about 1/3 cup)
1. In a large bowl, beat butter, cream
cheese and confectioners’ sugar until
blended. Beat in egg, lemon peel,
vanilla and green food coloring. In
another bowl, whisk flour, baking
powder and salt; gradually beat into
creamed mixture.
2. Divide dough in half; shape each
half into a 7½-in.-long roll. Roll in
finely chopped pistachios. Wrap in
plastic wrap. Refrigerate 2 hours or
until firm.
3. Preheat oven to 375°. Unwrap and
cut crosswise into ¼-in. slices. Place
1 in. apart on ungreased baking sheets.
Press a whole pistachio into the center
of each cookie.
4. Bake 7-9 minutes or until edges are
lightly browned. Remove from pans to
wire racks to cool.
Per Serving 61 cal., 3 g fat (1 g sat. fat),
9 mg chol., 46 mg sodium, 8 g carb.,
trace fiber, 1 g pro.
drizzle melted chocolate
on top for even merrier munching.
1 1/2 cups HONEY MAID Graham Cracker Crumbs 3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
1 tub (8 oz.) COOL WHIP Whipped
Topping (Do not thaw.)
6 oz. BAKER’S Bittersweet Chocolate
1 cup fresh raspberries
HEAT oven to 325ºF.
MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
BEAT cream cheese, 1 cup of sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after
each just until blended. Pour over crust.
BAKE 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake 4 hours.
MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2 1/2 min.
or until chocolate is completely melted and mixture is well blended, stirring after each minute.
Cool 15 min.; slowly pour over cheesecake. Garnish with raspberries.
PHILADELPHIA Dark Chocolate Ganache CheesecakePREP TIME: 35 min. | TOTAL TIME: 6 hours (incl. refrigerating) | MAKES: 16 servings
It may be w ise to bake two.
© 2013 Kraft Foods
cheesecakecheer.com Made with fresh milk, real cream and no preservatives.
114
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ariZonaLee Mason GilbertKellie Cook MesaKaren Keefe PhoenixSherri Jerzyk TucsonLinda Lambert Wittmann
arkansasAmy Sasser DardanelleJeannie Mullen Farmington
caliForniaMandy Ramirez BeaumontMarina Castle Canyon CountryKallee Krong-McCreery EscondidoJenn Tidwell Fair OaksTina Fox Lake ArrowheadMarilyn Henley Newport BeachPaul Williams ReddingHolly Camozzi Rohnert ParkNancy Smith SalinasHeidi Kenefick San DiegoLinda Campbell San JoseLinda Baptista San RamonStephanie Lockwood Santa ClaraTerri Adams Santa CruzLauren Brien South Lake Tahoe
colorado
Ann Bush Colorado CityJanie Ganyard Colorado SpringsTammy Schmer HillroseCrystal Jo Bruns IliffAndrea Love Lakewood Rebecca Wilson LongmontCrystal Schlueter NorthglennCory Drummond Pueblo WestJessica Carroll Thornton
connecticutMelissa Haines BurlingtonLynn Faria MeridenRobin McCoy-Ramirez PutnamSusan Luiz South WindsorKaren Day TorringtonRuth Hartunian-Alumbaugh WillimanticNancy Bailey Willington
delawarePatricia Fish Georgetown
FloridaAbbey Boyle Apollo BeachGail Borczyk Boca RatonVicki Baggett CenturyJane McMillan Dania BeachKathleen Criddle Lake WorthCharlotte Fields Lake WorthHeather Chambers LargoCyndy Gerken NaplesPat Hockett OcalaTami Carter Palm BayKerry Dingwall Ponte Vedra
Tina Elsey MinneolaErin Wright Wallace
kentuckyTammy Baker Bowling GreenRachel Garcia Fort KnoxChris Benge Science Hill
louisianaDenise Beadle Lake CharlesChristy Williams MooringsportAmanda West SibleyChrissy Soileau Sunset
maineRichard McInnis DexterDarlene Pinard GreeneLaura Nichols Jefferson
marylandSarah Haengel BowieJudith McGhan CockeysvilleJulie Peterson CroftonMeagan Browne Fort WashingtonLorri Stout GaithersburgRebecca Yankovich GermantownCarol L Irvin HampsteadRosemary Pryor PasadenaLaura Davis Pocomoke CityLorri Broadwater Westernport
massachusettsCharlotte Baillargeon HinsdaleAnn Sheehy LawrenceMaria Regakis SomervilleSallie Roos WashingtonSue Bagge West Bridgewater
michiganTed Pottle Berrien SpringsTeri Lee Rasey CadillacBrenda Smith CurranDebra Raines DeertonHeather Gerlach Grandville
“Every Christmas, my girls and I make cookies and candies for family and friends. I like to use fun containers that act as gifts once the treats are devoured.
Believe me, if I didn’t come bearing these gifts each year, I’d get the big boot.” —ELLEN KRAuSE Waukegan, IL
tasteofhome.com december 2013
Continued on page 116 •
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116 tasteofhome.com december 2013
VISITtasteofhome.comFOR MOREMake the season merry with a tasteofhome.com
guide to the best holiday recipes: Christmas morning dishes, sweet gifts, Santa’s favorite cookies and more!
Your Holiday Recipes Guide
moRe WaYs to coNNect WIth Us:
pinterest.com/ taste_of_home
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tasteofhome.com/ christmas
tasteofhome.com/ foodgifts
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christmascookies
tasteofhome.com/ newyears
bRitisH cOluMbiamerle Dyck Elkford
ManitObaJoan airey RiversLinda Grienke Winnipeg
nEw bRunswickfrance couturier Edmundstonmarilu hynes Frederictonshannon Leger Waterville Sunbury
nOva scOtiastacey Brenton BrookfieldKelly Kirby Westville
OntaRiOJ fleming Almonte Wendy masters East Garafraxa Janet tigchelaar Jerseyville Raymonde Bourgeois Swastika Pat Roberts Thornton Daniel stern Toronto
PRincE EdwaRd islandmelanie macfarlane Bedeque
susan maslowski Milton Lora sammons Ona
wiscOnsinPatty Nelson Algoma sue Gronholz Beaver Dam Bonnie hawkins Elkhorn Jean ecos Hartland Linda schend Kenosha Lynn Ireland Lebanon Karis Kuckleburg Menomonee Falls Diane aho Milwaukee Danielle Grochowski Milwaukee ardyce Piehl Poynette sue Klemm Rhinelander Judith hegstrom Superior Leigh Downing Washburn Karen Vande slunt Watertown Renee mykisen Waupaca sara harvey Wauwatosa Darlis Wilfer West Bend
wYOMinGtracy Locken Gillette Lori coulthard Laramie Rachelle stratton Rock Springs
albERtaanneke scholten Calgary Lori stefanishion Drumheller Liz Wood Linden Redawna Kalynchuk Sexsmith
Bette Grey Berwick Debra torres Clarion Laniece Wood East Berlin Rita Reifenstein Evans City michael Vyskocil Glen Rock Dawn Lowenstein Hatboro Danielle Ulam Hookstown teena Petrus Johnstown tina Repak mirilovich Johnstown Dolly smith Kane Jenn Porsche Leola christina hitchcock Madison Township Joyce Guth Mohnton Kathy Peters North Versailles cindy Reams Philipsburg marie Louise Ludwig Phoenixville Jennifer snyder Pittsburgh cherie sechrist Red Lion Romaine Wetzel Ronks Lisa miller Scottdale amy smith Scranton Debbi Barate Seward Karen Wise Sinking Spring abbie Linden State College Nancy foust Stoneboro Patricia crouse Warren marina calabrese Washington christa sloan Wilkes Barre angelia sukala Williamsburg Lisa Klunk York
RHOdE islandJexsy armstrong JohnstonRenee murby Johnston
sOutH caROlinamorgana Ross Charleston Patricia mcmeeken Goose Creek Phil hughes Lexington
fIe
LD
eD
Ito
Rs
Jan marler Tyler Dana forthman Wylie
utaHPaula Zsiray Logan Lesli Dustin Nibley arlene Butler Ogden Rebecca Baird Salt Lake City Gaylene anderson Sandy meredith atkins Sandy holly Lofthouse Washington stacey christensen West Valley City
vERMOntNancy mock Colchester
viRGinia Rachel Lewis Danville alexandra Barnett Forest cathy Lee Hamilton Nicole aldridge Hardy Debbie Payne Lambsburg angela Leinenbach Mechanicsville Rachel strong Midlothian ann Girucky Norfolk Joseph mccain Rescue Jackie termont Ruther Glen angela Lawrence Shenandoah Kelly shoemaker Stafford
wasHinGtOnelizabeth Bramkamp Gig Harborterri Brown KentNicole Darty RedmondJulie Butler TacomaJanie cooper WatervilleKristin Van Dyken West Richlandtyffany fries Yakima
wEst viRGiniaLori Daniels Beverly
“My husband and I love to celebrate Christmas Eve with German
food, whether it’s traditional sauerbraten and red cabbage or simpler foods like German breads and cheeses.”—aRIsa cUPP Warren, Or
sOutH dakOtaJoan antonen Arlington sue Gies Custer Nina Vilhauer Mina Leslie schuurmans Tyndall
tEnnEssEEmargaret mcNeil Germantown candyce Rector Hixson Kallee twiner Maryville Brittany allyn Nashville Jennifer coins NashvilleDianna smith Portland sharon manus Smyrna michelle Brownlee Spring Hill andrea Bolden Unionville
tExasamber massey ArgyleJennifer Davis Burkburnett michelle owens Camp Wood Gina smith Carthage Leilani smith Clyde Jana Palmer Decatur adriana R. torres El Paso Lisa Varner El Paso Norma Kline Flower Mound Jennifer Land Fort Worth marcia Ramsey Garland Pat stevens Granbury Janeen Judah Houston marietta slater Justin susan Priest Katy Debbie mireles Laredo Kristin stone Little Elm Patti Darwin Lubbock Jonna Ward Lubbock Joan hallford North Richland Hills mary anne mcWhirter Pearland tina Butler Royse City hillary emerson San Antonio Debbie Roppolo San Marcos angela Lively Spring
“I’m always trying new recipes and revamping old favorites on my blog, apinchof luv.com. For the holidays, my husband and I make baklava in gift boxes for
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RECIPE INDEX
CONTRIBUTOR GUIDELINES
1 Want to see your name in print?
Send us your favorite recipe to
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Simply use the convenient form at
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2 When sending recipes, please
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follow the directions on page 90.)
3 Please be patient. Because of the
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submissions. We may hold your
material without informing you, but
we will let you know if we publish
something you submitted. Materials
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4 By submitting material for
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may contact you via phone, email
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5 Submit stories, tips, photos or
other nonrecipe content to Taste of
Home, 5400 S. 60th St., Greendale
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Please submit high-resolution digital
photos as JPEGs at 300 dpi.Indicates an Eat Smart recipe.
re
cip
e i
nd
ex
Taste of Home’s registered dietitians based our Eat Smart guidelines on criteria set by the United States Department of Agriculture, the American Heart Association and the American Diabetes Association. Main dishes marked with the icon, for the most part, have no more than 550 calories, 12 grams of fat and 800 mg of sodium per serving.
EAT SMARTLook for our Eat Smart icon throughout the magazine for recipes that are lower in calories, fat and sodium.
74 Marinated Olive & cheese ring
deSSerTSAlmond Bonbon Cookies 111
Blue-Ribbon Apple Pie 92
Butternut-
Sweet Potato Pie 96
Caramel Snickerdoodle
Bars 77
Chocolate Chunk
Pecan Pie 96
Chocolate Pear
Hazelnut Tart 94
Christmas Graham Houses 22
Christmas Tree Brownies 86
Coconut-Pecan German
Chocolate Pie 92
Cranberry Double-Nut Pie 94
Cranberry-Orange
Crumb Tart 92
Frozen Grasshopper Pie 96
Gingerbread People 70
Gingered Almond
Truffle Tart 96
Gluten-Free Spritz
Delights 38
Holiday Wreath Brownies 86
Mango Pie with
Coconut Crust 94
Maple Peanut Butter Pie 92
My Christmas Fudge 110
Orange Fudge Sauce 73
Ornament Popcorn Balls 103
Peppermint Crunch
Christmas Cookies 83
Pistachio Cream Cheese
Cookies 112
Raspberry Swirled
Cheesecake Pie 53
Reindeer Brownies 86
Rustic Nut Bars 81
Santa Claus Sugar Cookies 111
Sweet Potato
Ice Cream Pie 94
Vanilla Crescents 102
Yuletide Eggnog
Cupcakes 80
MAin diSHeSBacon-Wrapped Scallops
with Pineapple Quinoa 26
■ Beef-Stuffed Cabbage Rolls 33
Best Lasagna 63
Broiled Chicken
& Artichokes 27
AppeTiZerS & SnAcKSBacon-Wrapped
Sweet Potato Bites 48
Brown Sugar-Glazed
Meatballs 43
Cheddar & Onion
Beef Sliders 45
Crab Rangoon Cheese Ball 46
Marinated Olive
& Cheese Ring 74
Mushroom & Leek Strudel 46
Simple Salmon Dip 44
Spicy Shrimp & Crab
Cocktail 43
Tuscan Sausage
& Bean Dip 44
BreAdSCinnamon-Walnut
Sticky Buns 71
Flaky Cheddar-Chive
Biscuits 76
Gingerbread Scones 55
Golden Danish Twists 58
BreAKFAST & BrUncHBlack Forest Waffles 57
Breakfast Sausage Patties 56
Caramelized Ham
& Swiss Buns 59
Eggs Benedict Casserole 55
Ham, Egg & Cheese
Casserole 82
■ Carne Guisada 34
■ Chipotle-Raspberry
Pork Chops 27
Deluxe Baked Macaroni
and Cheese 72
■ Herb-Roasted
Salmon Fillets 28
Italian Sausage
and Spinach Pie 66
■Meaty Slow-Cooked
Jambalaya 36
NikkiÕs Perfect Pastitsio 63
Salt-Encrusted
Prime Rib 51
Short Rib Cobbler 64
Shrimp Enchiladas
with Green Sauce 64
■ Slow-Cooked Coconut
Chicken 33
■ Slow-Roasted Chicken
with Vegetables 31
Tenderloin with Horseradish
Cream Cheese 28
SALAdSCaesar Salad in Peppered
Parmesan Bowls 51
■ Citrus Melon Mingle 56
■ Red & Green Salad with
Toasted Almonds 108
SAndwicHeSHam & Potato Salad
Sandwiches 101
Side diSHeS ■ Butternut Squash
& Potato Mash 107
■ Garlic Mashed Rutabagas
& Potatoes 52
Loaded Smashed Taters 78
■ Roasted Garlic Green Beans
with Cashews 53
■ Thyme-Roasted Carrots 52
■ Thyme-Roasted
Vegetables 106
SOUpS & STewS ■ Curried Ham
& Split Pea Soup 36
Ginger Butternut Squash
Bisque 101
■ Southwestern Chicken
& Lima Bean Stew 32
96 Butternut-Sweet potato pie
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120 tasteofhome.com december 2013
be our next
Recipe Swap
Woohoo,
Jeannine Schneider!Her amazing brownie recipe, done three super-festive ways on page 86,
is her first in this magazine. And it’s on the cover, too!
Recipe star Lily Julow has seen 80 of her recipes published on these pages.
Three of her beloved dishes even appear in this issue—Cranberry Double-Nut Pie, page 93, Brown Sugar-Glazed Meatballs, page 43, and Pistachio Cream Cheese Cookies, page 112.
Share your own recipe creations today at tasteofhome.com/submit. You could be in Taste of Home! We’re looking for your recipes in these categories:
1st
recipe
published!
Cranberry Cake RollPaige Kowolewski | Topton, PAtasteofhome.com/cranroll
Red & White GoodiesTake your inspiration from St. Nick’s suit when you send your top Christmastime treats. Think cranberry-cream pie, coconut cheesecake, pomegranate jelly roll, candy cane shortbread, cherry-almond fruitcake—if it’s red, white or both, your baked dessert’s fair game.
happy holiday appetizeRsIt’s party season. Share your best finger foods, like feta-apricot tartlets, pumpkin soup shooters, cheese-stuffed meatballs and other warm starters. Or tell us what keeps guests circling back for more—caramelized onion dip, mango-curry cheese log, spicy crab crostini or other cool-as-the-North-Pole bites.
special 5-inGRedient sidesYou’ve got the secret to smart holiday hosting: no-stress recipes. We want to make your apple-kale salad, honey-roasted squash, braised Brussels sprouts, blue cheese potatoes and other short-list side dishes.
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